Posts Tagged ‘restaurants’
Posted by The Editorial Desk / Tuesday, September 20th, 2011
Viet House in Fairfax
Last night I visited Viet House, one of my favorite local pho haunts, located right off route 50 and Jermantown Road. If you didn’t know this place was here, you wouldn’t know it was here. Nestled in a small shopping center, next to a paintball alley and a religious figurine store sits Viet House; bright, warm and immediately welcoming with the scents of ginger and slow-cooked spices upon first arrival. The place is small but don’t let that deter you- the service is fast and in no time at all I was hunched over my hot, fresh bowl of magnificent soup.
come to mama!
Let’s talk about pho, baby. Pronounced “fuh,” it’s a delicious Vietnamese soup filled with beef, chicken or tofu and is, in my opinion, the hottest fast-food for cooler temps. And it’s not just tasty- it’s a super-bowl brimming with protein, vitamins and minerals such as A, B, C, E, calcium, iron, potassium and more.
That means it’s not just good for warming you up on a chilly fall evening; it can give your body a boost when you feel the first signs of a cold coming on or jam your body with electrolytes after a night of one too many, er… diet cokes.
Here’s why: registered dietitian Gail Frank told “Orange Coast Magazine” that pho contains sodium, potassium and chloride. All of these minerals are electrolytes, or, substances that conduct electricity in the body and help maintain its fluid balance. You may be more familiar with electrolytes in sports drinks but we sometimes forget they can be found in our food too! When they get depleted after physical exertion or illness, your body can really feel the difference.
Other health benefits: the savory soup’s light broth is made with little oil or fat, reducing calories considerably. Instead of cream for texture, a spoonful of hoisin — a thick sauce made from soybean paste and flavored with garlic, sugar, chilies, and other spices yields a mixture that injects a sweet, salty, and spicy taste into the soup.
It does, however, tend to be rather high in sodium. Some places may have a low-sodium broth option but, if they don’t, you will want to watch your salt intake for the rest of the day.
Traditionally garnished with a handful of raw bean sprouts, fresh basil and mint leaves, lime juice, jalapeños and onions, this soup packs a vitamin-rich punch that you’d be hard pressed to find at a regular fast-food joint. And a tangle of rice noodles provides low-calorie carbs to give you a boost of energy.
Plus I just can’t get over that first moment when they set down the huge steaming bowl, brimming with tender meat and fragrant broth. And now you know that it’s good for the body and the soul. Perfect for a wet, rainy day like today.
Viet House has two location in Fairfax and one in Alexandria. Go here for more local Vietnamese restaurants.
-Jennie Whistler
Quick and Easy Breakfast Ideas
Posted by The Editorial Desk / Monday, September 19th, 2011
(Image: Cappi Thompson/Shutterstock)
I don’t know about you but breakfast is always a challenge for me. I never give myself enough time to eat a “well-balanced” meal and when I do have time for a quick bite, the only options available seem to be covered in sugar or drowning in bacon.
Not that there’s anything wrong with that. Sometimes.
You always hear that old adage: “breakfast is the most important meal of the day.” But why?
A study at California State University suggests that eating breakfast gives your brain the fuel it needs to function at a higher level. Eating breakfast gives you energy, can help you concentrate and can reduce your likelihood of overeating later in the day. So don’t give up on breakfast just yet- there are easy solutions to healthy eating in the morning!
I’m always on the lookout for new breakfast ideas that are fast, easy and healthy but that involve more than just peeling a banana. Not that there’s anything wrong with that, either…
Don’t give up yet- here are some ideas for all you breakfast-lazy people, like me!
Greek yogurt- easy, fast and it’ll stick to your ribs a little better than regular old yogurt. Eat it plain or sprinkle with some low-fat granola for an extra energy boost.
Frozen breakfast sandwiches- there are lots of great low-fat options nowadays and most are high in protein and whole grains. I love the Jimmy Dean D-Lites sausage and egg white sandwich and it’s less than 300 calories.
Oatmeal- buy the quick oats and it takes only a few minutes to cook in the microwave. Yes, the steel-cut oats have more fiber, but in hurry, there’s nothing wrong with the quick-cooking kind. The best part about oatmeal is getting to doctor it up your own way! I love putting peanut butter, honey and dried cranberries in mine. After cooking, put it in a travel coffee mug for easy transportation and to keep it warm.
Waffle sandwich- toast up a couple of whole grain waffles and smear (shmear?) with your favorite spread! Low-fat cream cheese and jelly, peanut butter, or throw a slice of smoked turkey or ham in the middle. Eat one-handed.
Luna Bars- while they are marketed towards women, I think it’s a great option for both sexes. They come in lots of different flavors and are chock full of whole grains and organic ingredients. However, guys, they are made by CLIF Bar & Company so if you’re feeling too girly buying them, go for the original.
Hard boiled eggs- if cooking eggs in the morning is too time-consuming just do what I do: hard boil a bunch the night before and then have them all week, ready to go! Eat an egg or two on your way out the door with some OJ or an apple and you’ll be good until lunch.
20 Healthy “blobs” – make the night before. Mix 1/2 cup peanut butter, 1/4 cup nonfat dry milk, 3 cups crushed flake cereal, and 2 tablespoons honey. Form into “blobs” (should make 10). Wrap each blob in plastic wrap and refrigerate. Grab a couple on your way out the door with a travel cup of skim milk and go! (From Nutritionist Alana Unger)
Breakfast burrito- Here’s an easy and healthy version of a “burrito” that takes no time at all! Throw a whole wheat pita in the microwave with a piece of smoked turkey or ham, sprinkle some low-fat mozzarella cheese and nuke for about 20 seconds. Bam!
Cheese toast- my mom used to make this for me in the mornings before school. Just lay a few slices of jack cheese (or any cheese you like) onto a piece of whole wheat toast and toast in the oven for about 10 minutes until the cheese melts. Mom used to sprinkle ours with some Mexican seasoning for an extra kick. It sounds a little weird, but trust me, its good!
– You can also do the same thing with a little margarine and cinnamon sugar instead for quick cinnamon toast!
On the weekends, when I have a little more time in the mornings, I love waking up late and going out for a leisurely breakfast. I grab the paper, a cup of coffee and just veg out. Check out this of places to get a great bite to eat in the morning that have lots of healthy options as well.
Amphora’s Diner Deluxe -1151 Elden Street, Herndon - (703)925.0900
Since 1997, Amphora’s Diner Deluxe has been offering freshly prepared International-American fare in a casual, relaxed and fun atmosphere.
Bentley’s -6654ArlingtonBlvd.FallsChurch – (703)532.4100
What began as a small town breakfast dinner consisting of a counter and 7 booths has with the times grown to a 150 seat full service restaurant, serving you for almost 40 years!
Eggspectation – Chantilly/Gainesville/Leesburg locations. Check website for location nearest you!
Features 160 creative and delicious breakfast items which are available all day long.
Einstein Bros Bagels – Check website for locations near you!
If you think it’s just bagels, think again!
First Watch -9600 Main St # S,Fairfax - (703)978.3421
Fresh is best! That’s why their Breakfast, Brunch and Lunch creations are made using the finest ingredients around.
The Original Pancake House -7395 MLee Highway,Falls Church – (703)698.6292
This unique and original menu which has gained national acclaim- come find out why!
The Royal Restaurant -734 N. Asaph St.,Alexandria – (703)548.1616
For over 100 years, the Royal has been the most popular restaurant inOldTown,Alexandria. It’s authentic Greek and Italian fare with hospitable service!
Tropical Smoothie Cafe - Check website for locations near you!
Smoothies and more! Tropical Smoothie Café’s menu boasts bold, flavorful food and smoothies with a healthy appeal.
Happy breakfast!
– Jennie Whistler
Don’t Ever Say That PAUL Gave You Nothin’
Posted by The Editorial Desk / Thursday, September 15th, 2011
- Image: WDG Photo/Shutterstock
This past weekend, after a long dinner with copious amounts of food at America Eats Tavern, I was strolling through DC’s Penn Quarter when I noticed across the plaza of the US Navy Memorial a wonderfully familiar awning. In the clear night, I could make out the clean white letters of PAUL shining ever so gloriously in the moonlight. I never thought I would see such a magnificent sight as PAUL right here in DC, the capital of the United States of America!
I discovered PAUL when I was traveling through France and immediately fell in love with their beautifully delicious baked goods—second to the Eifel Tower and €2 wine, these pastries are what I think of when I think of France. Don’t get me wrong, I definitely preferred some of the one-of-a-kind patisseries I found on the small streets in Paris, but during the two weeks I was traveling through France, I learned that Paul was a trustworthy brand in which I could lay my expectations of eating some form of delicious French baked goods. When I was back in Barcelona resuming my work, I was pleasantly surprised to find a random PAUL franchise for a taste of Paris in a different European country.
Back in DC, I was pulled by some force, despite my fullness from dinner, towards the shining lights of PAUL and gazed in through the windows. It was about 9 p.m. and the lights were still on as a few workers were closing down shop. Before I knew it, one of the workers saw me and the group I was with and started walking quickly towards the locked door. Pardon me, didn’t mean to eye-rape your baked goods, kind sir, just taking an innocent glance!
“You folks want something?”
“Oh, nooo, just looking….”
“Hang on—” and he was off, walking towards the back of the cute little shop.
We all looked at each other in giddy curiosity of where this friendly worker was going and what he might be bringing back with him. I was expecting some day-old croissants, a couple of stale macaroons, at best. He returned from the kitchen with a large box to present us with, opening it in front of our bright eyes. Inside was a lattice-topped fruit pie, probably about 12 inches in diameter, so beautifully glazed it nearly reflected the moonlight.
“I was gonna take it home with me, but I really don’t need it,” the man said.
“Really?”
“Enjoy it…and don’t ever say that PAUL gave you nothin’!”
It was the sweetest thing that I had witnessed a stranger do in a while. What better way to brighten up the end of a great night with free pie?
The item turned out to be what PAUL calls a tarte aux myrtilles, otherwise known as a blueberry tart. Though it was clearly just left over from the morning, so not completely fresh as to be servable the next business day, it was a sweet gift, and I will forever remember PAUL as a sweet delight.
The lovely PAUL worker and his charming gift
PAUL is located at 801 Pennsylvania Ave., NW DC; 202-524-4500. For more information visit www.paul-usa.com.
-Julia Harbo
Posted by The Editorial Desk / Wednesday, September 14th, 2011
House Charcuterie
Vermilion was named as one of the region’s best restaurants for a reason. All rustic charm and exposed brick, Vermilion is not just offering up great food and atmosphere, but using local and farm-raised products whenever possible. Last night I had the distinct pleasure and opportunity to not only get a taste of Vermilion’s Farm to Table tasting menu, but to sit down with the woman who’s farm made it all possible.
Elaine Boland is the owner of Fields of Athenry, a family-inspired farm where they serve the local community through pasture-raised antibiotic and hormone-free meats and other fine foods. As she says herself, Fields of Athenry Farm didn’t start out with a mission, but it has one today.
Boland’s personal quest for a more natural and holistic healing method began when her second youngest daughter became ill more than eight years ago. After bouncing around from doctor to doctor, she began a personal quest to explore the “relationship between the foods we eat and chronic diseases such as allergies, obesity, depression, cancer, autism and more.” The farm became more about focusing on “whole foods” grown the way nature intended- including hormone-free meats, raw milk and cheeses, pesticide-free produce and nutrient-dense stocks.
“Here at the farm we believe in healthy eating as the first and foremost preventative measure to many illnesses,” she states. And according to her, her daughter’s health has taken a 360 degree turnaround.
Thus began her quest to share her passion with others. Enter Executive Chef Anthony Chittum and the Farm Table concept.
Chittum understands and appreciates the value of having fresh local ingredients at his disposal- and he doesn’t take it for granted. The Farm Table at Vermilion is a commitment to the local farmers, purveyors and foragers who consistently provide an amazing array of regionally grown goods. Offered just two nights a week, these intimate dinner parties (of only 2-6 people) are both prepared and served by Chef Chittum, and focus squarely on the very best of the week’s local produce. Dedicated to those equally committed to their craft, The Farm Table will present an unequaled opportunity to dine with the chef at his best, share his stories and to explore his changing inspirations.
The Farm Table at Vermilion combines Chef Chittum’s expertise with Boland’s fresh meats and produce to create a tasting menu you won’t soon forget. Our menu last night consisted of 7 courses, starting with grass-fed beef Carpaccio and ending with a homemade apple pie “bar” served with a variety of flavored ice cream, whipped cream, sauces and nut toppings. Heaven.
And in between, a variety of dishes so artfully prepared that they were as pretty to look at as they were delicious.
One of my favorites- a squid ink tagliarini, made with Atlantic squid two ways, minced Thai chilies and a house-made lamb pancetta. It had just the right amount of heat from the chilies and richness from the lamb pancetta to make it a truly inspired dish.
The last meat course was a lamb porterhouse, inspired by Chef Chittum’s fiance’s Greek heritage. Boland is particularly proud of their pasture-fed lamb meat and I could see why. Served with a crispy loukaniko “cannelloni” and an heirloom tomato salad, this lamb was one of the best chops I had ever tasted- tender, juicy and cooked to perfection. Even though I was already so full by this time, I still ate every single bite.
Lamb Porterhouse with flavors from Syros
I highly recommend that, at least once, you treat yourself to this brilliant menu and concept. Spend a few extra dollars and get the wine pairings as well- you won’t be disappointed. It’s amazing how the right wine can not only complement an already-perfect dish, but elevate it as well. Trust me, you’re in good hands at Vermilion.
The Farm Table is available Tuesday and Wednesday evenings with one seating at 6:30 p.m. They welcome parties of 2 to 6 people, and the meal is typically six to eight courses and ranges from $75 to $90 per person. Menus are posted two days in advance, limiting the number of allergy or dietary requests we can accommodate. For more information or reservations, call 703.684.9669 or visit their website here.
For more information about Fields of Athenry Farm, go here.
– Jennie Whistler
Posted by The Editorial Desk / Monday, September 12th, 2011
This Friday, as a tri-birthday celebration and in honor of the ten year anniversary of 9/11, I went to America Eats Tavern, José Andrés’ new restaurant replacement of the acclaimed Café Atlántico in DC.
America Eats Tavern, DC
José Andrés, apart from being named as an official Outstanding Chef by the James Beard Foundation, originally trained at the “best restaurant in the world” (before it closed), El Bulli, and is an acclaimed master of Spanish cooking. Despite this regional mastery, Andrés’ new Tavern sure does wave the American flag strongly in every way possible. In teaming up with the National Archives, the restaurant serves as a benefit in partnership with the exhibit “What’s Cooking, Uncle Sam?” and all profits from the restaurant are being donated to the exhibit.
America Eats Tavern falls into the category of the trendy pop-up restaurant. The menu is essentially an archive itself, telling stories of American history through food dating back to the 1600’s, with Native American hulled corn transformed into creamy grits or a variety of oysters from New York City in the 1800’s. I could have spent an hour just reading the menu and its historical descriptions, but, heck, we wanted to eat.
This restaurant was definitely an upscale scene, but when one of us ordered the peanut butter and jelly sandwich with foie gras, I couldn’t help but laugh when it came out served with a mini jug of milk (with a straw) and a brown bag of potato chips. I got a bonus chuckle as our first course was being cleared and the waitress asked, “Are you still working on your milk?”
At first, when my gazpacho was placed in front of me—a disproportionately big white bowl with three tiny tomatoes outlining a small pool of vinegar-speckled olive oil—I thought, Well, Americans must really doctor up the traditional gazpacho, and, I’m glad I ordered a second course. But then another member of the wait staff proceeded to pour a fresh tomato puree around the circle of tomatoes and olive oil and it was too late before the idea came to take a video on my phone (hey, I might be eating food from the 1800’s, but it’s the 21st century now!).
Needless to say, it was some of the boldest and tastiest gazpacho I’ve ever had, even in its deconstructed form. It was my first time actually tasting deconstructed food (after watching it for years on Top Chef) and I have to say, there’s definitely something to be said about it.
Maybe the coolest part of the meal was the dessert: key lime pie a la deconstruction.
With a spoonful of lavender-topped condensed milk, graham cracker crumbs, meringue, and lime zest foam (yes, foam!) it really did taste like a traditional sweet and zesty key lime pie that just happened to look like a strange futuristic molecular gastronomical deconstructed half food, half art.
America Eats Tavern, which has appropriately been open since this past July 4, will remain popped-up and open, at least, until January 1.
-Julia Harbo
Celebrate the Harvest This Week in Middleburg
Posted by The Editorial Desk / Friday, September 9th, 2011
(Image Andrimka/Shutterstock)
Whenever summer ends, I always feel a little blue. But one of the reasons I look forward to fall is all the festivals and events that begin celebrating the best part of the season- the food.
Starting today and continuing through the 18th Celebrate the Harvest Week is back in Middleburg, VA and it’s your chance to sample the region’s best food and wine!
The restaurants of Middleburg, Virginia, in the heart of Hunt Country, will recognize the year’s bountiful harvest by offering special dishes on their menus featuring fresh and local produce, meats, cheeses, wines and other edibles. Celebrate the Harvest Week aims to bring together local farmers, vintners and food artisans with the town’s restaurateurs, who are excited to showcase locally produced goods. The campaign is part of an ongoing cooperative effort to promote local, fresh and seasonal foods.
“Celebrate the Harvest Week is a great way to support local restaurants and purveyors,” said Marny Birkitt, co-owner of The French Hound Restaurant and an organizer of the event. “This event will give patrons an opportunity to experience the wonderful food and wine that Virginia’s Piedmont region has to offer.”
Marny also said that this year, at the French Hound, they will be featuring a lot of fresh, local herbs within their dishes that will pair perfectly with haricots verts and roasted half-chicken from Ayrshire Farms, located right down the street. The Farm is a certified organic farm, specializing in rare and endangered breeds of livestock and heirloom fruits and vegetables. Their
Got a sweet tooth? Don’t forget dessert! Be sure to finish off your evening with a visit to The Upper Crust bakery, located on North Pendleton Street. They will be featuring their apple, walnut and caramel spice cake with locally grown Virginia apples- I’m assured it’s a true crowd-pleaser.
Here is a complete list of participating restaurants- call today to make your reservations!
Backstreet Cafe – 540.687.3122
Dank’s Deli – 540.687.3456
The Fox Den Tavern – 540.687.4165
The French Hound - 540.687.3018
Home Farm - 540.687.8882
Julien’s Restaurant -540.687.3123
Market Salamander - 540.687.8011
Mello Out - 540.687.8635
The Red Fox Inn - 540.687.6301
The Red Horse Tavern – 540.687.6443
Teddy’s Pizza & Subs – 540.687.8880
The Upper Crust – 540.687.5666
Also, during Celebrate the Harvest week, be on the lookout for Middleburg’s first Celebration Saturday event. Starting September 17, the town of Middleburg will come alive the third Saturday of each month through December. Celebration Saturdays will feature local musicians and artists as well as unique shopping and dining. Many shops and galleries in town will stay open until 7 p.m. during this special event series.
Celebrate the Harvest Week and Celebration Saturdays are hosted by Middleburg businesses and sponsored by the Middleburg Business and Professional Association. Visit www.townofmiddleburg.org today for more information!!
– Jennie Whistler
Posted by The Editorial Desk / Wednesday, September 7th, 2011
So, Labor Day has come and gone, which to most people means the regrettable end of summer: pools closing, ice cream trucks retiring, schools reopening. But Labor Day also marks the end of another American season—hot dog season. The official hot dog season is marked from Memorial Day to Labor Day. During this time, Americans consume approximately 7 billion hot dogs! Yikes. So, are you feeling a little hot dog heavy? Are you disappointed in your lack of hot dog consumption this season? Either way, it shall return again next year. In the mean time, here’s a short list of a sampling of places you can still find a good ol’ hot dog in NoVA, even outside of hot dog season. But until next year, good riddance, ye hot dogs, it’s been another grand season.
Image: Kiselev Andrey Valerevich/Shutterstock
Here’s the list, moving in order through NoVA from west to east and ending in DC:
Haute Dogs & Fries (609 East Main St., Purcellville; 540-338-2439)
Haute Dogs & Fries owner Pamela Swanson was inspired to open to this hot dog haven by her father’s words of advice, “Keep it simple. Everybody loves a hot dog.” True or not, Haute Dogs serves nine different kinds of specialty dogs. Bonus dog toppings are a nice change in addition to the classics, including caramelized onions, fresh cilantro and pineapple.
Windy City Red Hots (20052 Lexington Drive, Ashburn; 703-505-6934; and 28 South King St., Leesburg; 703-669-8606)
Windy City native owners serve Chicago style 100 percent pure beef hot dogs topped with mustard, relish, onions, tomato, pickle, sport peppers and celery salt on a poppy seed bun. And if that’s not enough, you can turn it into a cheese and/or chili dog, with additional toppings available.
Chicago Dawg House (4300 Chantilly Shopping Center, Chantilly; 703-870-7570)
This family owned, Chicago style hot dog joint is new to Chantilly, and a nice location alternative to the better known Windy City.
Vienna Inn (120 East Maple Ave., Vienna; 703-938-9548)
The Vienna Inn, since 1960, has been selling over 10,000 chili dogs each month. They offer their famous chili dogs for under $2, and lots of beer to accompany.
Heidelberg Bakery (2150 N. Culpeper St., Arlington; 703-527-8394)
This European gourmet and deli runs a BBQ cart every Saturday from 11am-2pm and offers the eponymous frankfurter (that’s German for hot dog, all you Americans) from its origin in Frankfurt, Germany. Heidelberg also offers a plethora of the frankfurter’s cousins, the wursts, including the bratwurst, weisswurst, knackwurst, bauernwurst, and other ridiculously hot-diggity options.
Weenie Beenie(2680 S. Shirlington Road, Arlington; 703-671-6661)
The original (and now only remaining) Weenie Beanie of Arlington, founded in 1950, is best known for their famous half-smoke hot dog. With its classic looking shack sign shining in big yellow letters, you can’t miss Weenie Beenie’s classic old school wieners.
Ben’s Chili Bowl (1213 U St., NW DC; 202-667-0909)
If you’re feeling brave enough to cross the Potomac, then there’s simply nowhere else to go but the famous Ben’s Chili Bowl for a half-smoke chili dog, conveniently located next to the U Street bars and especially good after a late night.
Dog on!
-Julia Harbo
Posted by Warren Rojas / Wednesday, August 10th, 2011
The Vintage Restaurant Group–the trade name of restaurateur Anthony Cavallo’s burgeoning hospitality empire–has officially pulled the plug on their seafood-centric experiment, Catch 52.
“We have discovered over the past few months that the seafood desired by our community was just as easily executed at Vintage 51, our ‘sister’ restaurant, located right next door,” V51 general manager Ty Allison said of the recent consolidation. According to Allison, V51 has already absorbed C52′s most popular menu items–beer battered fish and chips, calamari, fish tacos, snow crab legs–with more (oysters on the half shell) soon to follow.
“We will be relinquishing the lease,” Allison said of C52′s now-twice abandoned pad (if memory serves, a chain Italian joint failed there previously).
–Warren
Posted by The Editorial Desk / Friday, July 22nd, 2011
Ever go to Safeway to buy their already made foods such as their pasta salads or chicken wings? Ever wonder why a grocery store, which has tons of ingredients available to them, has such bland tasting food? (Well, the few times I’ve bought food from there, the food was never that great.) However, where some grocery stores fall short, others will prevail. I’ve been to a lot of grocery stores that have small restaurants in them. These small restaurants serve delicious food comparable to larger restaurants, but at a fraction of the price. Here are a few grocery stores I know that serve delicious food.
Great Wall Supermarket (2982 Gallows Road, Falls Church, 22042; 703-208-3388) – The restaurant in here is at the end of the grocery store (on the opposite side of the entrance). I’ve never had the chance to eat here, but I heard that it serves really good authentic Chinese food.
H Mart (8103 Lee Highway, Falls Church, 22042; 703-573-6300) – The mini lunch counter is near the dairy section of the grocery store. Try the kimchi fried rice or the seafood pancakes.
Lotte Plaza (3250 Old Lee Highway, Fairfax, 22030; 703-352-8989) – This is probably my favorite grocery store to eat at. They have one restaurant that serves the best food and there’s nothing over $12. I love the donkatsu (breaded and deep-fried pork cutlet) and udon combo, but everything else they have is good too!
Lotte Plaza, Fairfax - The restaurant I normally frequent is the yellow one on the left.
Udon and Donkatsu combo for only $11!
Lotte Plaza (13955 Metrotech Drive, Chantilly, 20151; 703-488-6600) – This Lotte Plaza has a huge eating area, so I’m also surprised when I see the place nearly empty. I got this dish from the Shanghai restaurant for only $10.
Sweet and sour pork with jajangmyeon from the Lotte Plaza in Chantilly for only $10!
So the next time you’re looking for a cheap meal and have groceries to buy, just keep these in mind.
- Mai Nguyen
Posted by Warren Rojas / Tuesday, July 19th, 2011
Manor House chef/founder Howard Foer wants to let us in on a little secret:
The restaurant biz is hard work. After a long, arduous day of catering to everyone’s gustatory wants, just about the last thing a working chef wants to do is head home and beeline for the kitchen. But this chef cum inn operator soldiers forward, keeping his Casanova retreat front and center while also developing a line of signature preserves and a pending cookbook.
WR: Salt. Pepper. What other spices/herbs could you not live without?
HF: I love fresh marjoram. It reminds me of great memories (that I can’t discuus[sic]) when I was young.
WR: What’s the very first dish you ever mastered? How long did it take? Do you still make it today?
HF: Mastering the use of the egg. Poached, scrambled, Hollandaise. Of course the egg is an integral part of the classical kitchen and mine as well.
WR: What seasonal ingredient(s) get your creative juices flowing?
HF: Fresh vegetables and tomatoes!! If that was all I could eat all summer, I would every day and enjoy!
WR: My latest cookbook obsession is …
HF: I do not have much time for cookbooks. I work very hard to keep up on products and trends that are available to chefs and are ever changing every day.
WR: What’s the most challenging dish you’ve ever attempted? Would you make it again?
HF: I make great soups and bisques, but I am not a big soup eater. But making a great consomme is a challenge and a great accomplishment when done correctly … and so elegant to boot!
WR: If I could the spend the day working alongside any local chef, I’d love to collaborate with …
HF: I would like to spend the day with Patrick O’Connell. We are both in the business in the same region local to each other. And a glass of nice white burgundy and the end of the day with a chat would be great!
WR: What’s the easiest/quickest–but still wholly satisfying–meal you make for yourself?
HF: Working long hours always makes it very difficult for some chefs to be overly creative at home on a day to day basis. My wife and the kids love to make a great salad sometime with protein and sometimes without. The key is to have great vinegar and olive oils. I do not like the packaged dressings.
WR: In the next six months you won’t want to miss my …
HF: Two things I have been working on is compiling recipes for a cookbook; maybe this will happen in the next 6-8 months. The other is I have been working on a few products that I like to package: lobster butter, apple honey and foie gras butter. They are great and I would like to expand this line!
WR: It’s quitting time. I’m pouring myself …
HF: After long hot shifts in the kitchen I like to have a glass of a nice chablis. Like an old wine making couple in France told me, making a good bottle of white wine is like making a perfectly fitted dress. I agree!!
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Chilled chablis and lobster butter sound like ideal summer splurges. Appreciate the inspiration, chef.
Come back next Tuesday for another helping of Red Meat.
–Warren