Chris Bifano
Executive chef, Elements on Level One at Dulles Hyatt

Wanna dazzle your loved ones one early morning? Elements toque Chris Bifano swears his regionally inspired repast looks and tastes great, without too much fuss. “This simple recipe can be reproduced in any kitchen and will make you look like a professional chef,” he stated.

Photography by James Kim

PREP TIME: 5 min.
COOK TIME: 25 min.
SERVES: 4

INGREDIENTS
Spinach and egg cup
8 ounces shaved Smithfield ham
4 local organic eggs, scrambled
4 ounces local tomatoes, diced
8 ounces fresh spinach, chopped
4 ounces aged, Virginia white cheddar
1 teaspoon cracked black pepper

Tomato chutney
1 tablespoon olive oil
4 large local tomatoes, diced
4 ounces small white onion, diced
1/2 bunch fresh basil, chopped
1 ounce fresh garlic, chopped
Salt and pepper to taste

PREPARATION
Rub sliced potato with olive oil, sprinkle with salt and pepper. Grill until tender. Set aside.

Saute garlic and onion in olive oil until translucent. Add tomatoes, and cook for 20 minutes. Add salt and pepper to taste; fold in fresh basil before serving.

Meanwhile, grease 2-ounce muffin pan with butter, and arrange ham in pan to create bottom. Place spinach, tomatoes, cheese and pepper in the ham-lined cup. Pour egg on top of other ingredients. Bake for 12 minutes at 350 F.

Place potato slices on platter. After eggs have rested (about 5 minutes), remove from muffin pan, and surround with potatoes. Serve chutney on the side for dipping.

(November 2008)

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By Natalie Bovis-Nelsen (AKA: TheLiquidMuse.com)

Claire Barrett Photography.com

In honor of sweltering August heat, icy brews are the focus this month!  Whether barbecuing in the backyard, or simply cooking up some fun with friends, beer quenches every thirst.

Panache
This is a popular refreshment in Southwestern Europe, where temperatures soar under the Mediterranean sun.

1 small, whole lime
2 parts beer
1 1/2 parts lemon-lime soda
1 lemon wedge

Pour beer, then soda into a tall, chilled glass.  Squeeze juice from lemon wedge into the glass, then drop it in.

Mexican Michelada
South of the border, this drink is the ultimate “pelo del perro” or hair of the dog!

2 parts beer
2 shots tomato (or Calamato juice)
Dash of each: soy, Tabasco and Worcestershire sauce
1/2 ounce freshly squeezed lemon
1 shot tequila
Leafy cilantro sprig

Pour beer, juices and condiments into a tall, chilled glass.  Garnish with cilantro.

(August 2007)

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