Posts Tagged ‘Anthony Chavez’
Posted by The Editorial Desk / Tuesday, February 8th, 2011
If you are a slave to otherworldly sweets, confidence is high you know Anthony Chavez’s work:
The award-winning pastry chef continues working his magic at 2941, spinning out such memorable closers as a cacao-dusted frozen truffle draped in caramel sauce and pecan streusel, and a gold leaf-flecked sponge cake saturated with Maker’s Mark and Tahitian vanilla.
WR: Salt. Pepper. What other spices/herbs could you not live without?
AC: Ceylon cinnamon, it is the purest form of cinnamon. It has the best well rounded flavor which pair very well with chocolate. Valentine’s Day, each guest will receive complimentary chocolate made with Ceylon cinnamon. We are calling it the “chocolate red hots.”
WR: What’s the very first dish you ever mastered? How long did it take? Do you still make it today?
AC: I don’t think I have ever mastered a dessert. Trends are always evolving and to keep up with them I create new desserts as well revisit old desserts, making then better than before.
WR: What seasonal ingredient(s) get your creative juices flowing?
AC: Rhubarb. I love the sourness rhubarb brings. When you see rhubarb at the market you know spring is in here and that means more fruit is on the way.
WR: My latest cookbook obsession is …
AC: The Internet. I know it is not a book however there is a lot of information posted on chef blogs, restaurant and pastry shop websites and school websites. Some of my favorites are Christophe Michalak, Patrick Roger and The Culinary Institute of America.
WR: What’s the most challenging dish you’ve ever attempted? Would you make it again?
AC: An arborio rice pudding with a white truffle ice cream. I would try it again in the right setting. On our a la carte menu it had problems selling. I think people don’t think of mushrooms when they think of desserts.
WR: If I could the spend the day working alongside any local chef, I’d love to collaborate with …
AC: Chris Ford from Trummers. He has a very clean style and his flavors are straight forward and creative.
WR: What’s the easiest/quickest–but still wholly satisfying–meal you make for yourself?
AC: Brioche with homemade jam. I love making brioche because it is 20 minutes of work and 2 hours of proofing.
Meyer Lemon Brioche with *Rhubarb Confiture
Meyer Lemon Brioche
5 ¼ ounces (151 g.) water
2/3 ounce (19 g.) fresh yeast
3 eggs
1 tablespoon (5 g.) vanilla extract
2 pieces Meyer lemon zest
1 pound (453 g.) all-purpose flour
4 ounces (113 g.) sugar
¼ teaspoon (2 g.) + pinch sea salt
4 ounces (113 g.) butter
*Rhubarb Confiture
9 ounces (250 g.) rhubarb, sliced
9 ounces (250 g.) vanilla sugar
½ ounces (15 g.) lemon Juice
Confiture Method
Day One
Combine the rhubarb and vanilla sugar in a pot.
Slowly bring mixture to a boil.
Remove from heat, wrap pot with plastic, refrigerate overnight.
Day Two
Strain the rhubarb-vanilla juice, reserving the rhubarb.
Place juice in a pot and cook until the juice has thickened and reads 106 degrees Celsius on a candy thermometer.
Return the rhubarb, simmer 3-5 more minutes, add the lemon juice and cool.
Brioche Method
Day One
Combine water, yeast, 2 eggs, lemon zest and vanilla in a mixing bowl.
Add the flour, sugar and ¼ tsp salt. With a dough hook, mix until the dough is smooth and shiny on medium speed for approximately 8 minutes.
Add half of the butter and mix on low speed for 3 minutes.
Add the remaining half of the butter and mix on medium speed for 5 minutes.
Remove from the mixer and place into a bowl. Allow to rise until the dough has doubled in size. Press out the fermented gases in the brioche with your hand.
Place the brioche into the refrigerator for 2 hours. Press out the fermented gases a second time. Place the brioche in the refrigerator overnight.
Day Two
Remove brioche from the refrigerator and place dough into a standard loaf pan. Allow to rise in a warm oven (190 degrees Fahrenheit) for about two hours or until the dough has tripled in size. Whisk 1 egg and a pinch of salt together. Brush the top of the brioche with the egg.
Bake in a 360 F oven for 20-25 minutes.
Remove from the loaf pan and place onto a cooling rack.
Serve warm with the rhubarb confiture.
WR: In the next six months you won’t want to miss my …
AC: Spring menu. We will feature all the spring fruits including strawberries, rhubarb and Meyer lemons. Spring is my favorite time of year to make desserts.
WR: It’s quitting time. I’m pouring myself …
AC: Guinness. It is like drinking a late-night cup of joe.
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Chef, your zen-like patience is inspiring. No way I could wait 48 hours for my favorite snack.
Come back next Tuesday for another helping of Red Meat.
–Warren
“I think this is the beginning of a beautiful friendship”
Posted by The Editorial Desk / Monday, June 7th, 2010
The 2010 RAMMYS kicked off with a strong start last night, glammed up for the evening with its Casablanca theme based on their own version of the famous line “We’ll always have…restaurants.” Northern Virginia made a respectable showing – with 2941 taking the award for Fine Dining Restaurant of the Year and the Pastry Chef of the Year to its Anthony Chavez. Vermilion claimed the trophy for Best Upscale Casual Restaurant of the Year.
Anthony Chavez of 2941 accepts his award as Pastry Chef of the Year
In the past, the awards ceremony took place during a seated dinner. But the 2010 RAMMYS is introducing a new format with a theatre-style ceremony followed by buffet-style dinner in the main ballroom. Chef Liam LaCivita of Liberty Tavern (and nominee as Rising Culinary Star) says yes to the latest changes. It was quick, he says. LaCivita is currently busy with the recent opening of Northside Social, a coffee and wine bar in Clarendon.
Theatre style seating for the new RAMMYS format
The table of 2941 also reports glowing praise of the new format. Executive Chef Bertrand Chemel says the RAMMYS of 2009 had been a disaster as it seemed like people didn’t care. But he found this year’s set-up to be much more “tasteful.” (Yes, he did use that exact word, but I don’t think he knew how much his unexpected pun delighted me!) Chemel says that the new format shows that it is more about the event than the party.
However, Anthony Chittum, Executive Chef of Vermilion might disagree. He was not a fan of the changes, saying it was too chaotic. I was surprised when he told me that he had to stand during the ceremony as there were not enough seats.
Miles Vaden, Executive Chef of Eventide, had the same problem. I’ll attest to that as I was standing on the side of the show right next to him.
I didn’t have the chance to survey every guest, but from the handful of reactions I gleamed, I may have recognized a pattern. Those nominees left without a chair in the house were less inclined to embrace the new style.
RAMW President Lynne Breaux absolutely loves the theatre-style format and reports a positive consensus. She concedes that with any new thing, we will have to tweak it to make it better in the coming years. For RAMMYS 2010, she says people paid attention to what was important.
Scott Drewno, recipient of the Chef of the Year title, especially appreciates not having to worry about going up on stage with spinach in his teeth.
Anthony Chittum and his girlfriend, Dominique
In other exciting news, Anthony Chittum tells me he is headed to Crete for some culinary research. I hope we get to see some of that Greek influence in their next Outstanding in the Field dinner, an evening of al fresco dining set for September 12th. (Opa!) In the meantime, Chittum and his girlfriend, Dominique recommend we try Duangrat’s Thai Restaurant in Falls Church, a traditional family restaurant which they say is not recognized enough.
- photos and story by Jamel Daugherty
NoVA Well Represented in 2010 RAMMY Race
Posted by The Editorial Desk / Tuesday, March 23rd, 2010
(Image: RAMW)
Restaurant awards season is now officially underway, with the James Beard Foundation unveiling its 2010 finalists yesterday and the Restaurant Association Metropolitan Washington shining a light on the D.C.-Metro area’s culinary superstars today.
Though they are two very different competitions, there are at least one pair of hometown hopefuls in the running for both the national Beard Awards and local honors: restaurateur Jose Andres–whose minibar has him in contention for a Fine Dining RAMMY and Beard’s Outstanding Chef award–and CityZen pastry chef Amanda Cook (nominated for her delectable sweets by both hospitality scrutinizing bodies).
Meanwhile, Northern Virginia restaurants figure prominently in nine of the 14 RAMMY categories, including:
* Fine Dining: 2941
*Upscale Casual: Liberty Tavern, Vermilion
* Neighborhood Gathering Place: EatBar
* New Restaurant: Eventide, Inox
* Chef: Bertrand Chemel/2941
* Rising Culinary Star: Liam LaCivita/Liberty Tavern, Shannon Overmiller/The Majestic, Jon Mathieson/Inox
* Pastry Chef: Anthony Chavez/2941, Josh Short/Buzz (Neighborhood Restaurant Group)
* Wine Program: 2941
* Beverage/Mixology Program: EatGoodFood Group (AKA Todd Thrasher of Restaurant Eve/PX/The Majestic fame)
You can browse the full list of 2010 RAMMY nominees here. The winners will be feted June 6th during an awards gala at the Marriott Wardman Park.
Northern Virginia Magazine would like to congratulate all the nominees–yes, even you D.C. restos–and wish you all the best of luck on awards night!
–Warren
