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D.C. chefs get to the heart of artichokes

Grab a sharp knife, set aside your fears and get to work

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artichoke, gay news, Washington Blade
artichoke, gay news, Washington Blade

Local chefs are embracing the artichoke.

There are certain types of vegetables where you canā€™t help but wonder who actually got the idea to try to eat them in the first place. Artichokes, the buds of a flowering plant that grows to be three feet tall, tend to be on that list, but whoever was brave enough to first give them a try made a delicious discovery. Once you get past their thorny exterior, they reveal tender leaves with a rich texture and a distinctive nutty flavor, but they can still seem somewhat daunting to even the most seasoned home cook.

ā€œPeople are intimidated by artichokes because they see this vegetable that takes a little work to clean,ā€ says chef Samuel Kim at 1789 Restaurant.Ā ā€œHowever, once the technique of turning artichokes is learned, it is quite easy to clean and enjoy them.ā€ Preparing artichokes is actually pretty simple: wash them first to remove the bitter film on the leaves that can affect the flavor, then trim the pointy tips off the leaves and cut off about an inch from both the top and bottom.

Domenico Apollaro, executive chef at Lupo Verde, finds that outside of Italy, where artichokes are a commonly used vegetable, many are unsure about how to cook them. ā€œTo make it easier, I recommend cooking the artichoke upside down in a casserole with water, any spice like bay leaves, rosemary and lemon, and cook it until tender,ā€ he says. ā€œWhen ready, you can serve it as you like. I love to use it mostly on top of fish, salads or by itself.ā€

Indeed, while we often think of artichokes as being served steamed whole with melted butter to dip the leaves in, 1789ā€™s Kim says, ā€œI find that this water logs them and makes them somewhat mushy in texture.ā€ He likes cooking them Ć  la Barigoule by putting the cleaned artichokes into a large casserole dish with thyme, carrots, white wine and olive oil; cover tightly, then braise in a 300Ā° degree oven until the artichokes are cooked through.

Artichokes lend themselves to a variety of cooking techniques. Bibiana chef Jake Addeo is partial to baby artichokes, which he prefers to showcase quite simply, fried to a crisp and topped with Italian parsley, lemon juice and olive oil, a classic technique that originated in the Jewish ghettos in Rome. ā€œAnother easy preparation is to shave raw chokes and toss with some lemon and mint vinaigrette,ā€ says Addeo ā€” creating a perfectly light spring salad.

Exploring artichokes through the eyes of a chef can open up a lot of possibilities. ā€œI love them raw, cut into very thin slices and sautĆ©ed in a wok with some olive oil, seasoned with salt, and pepper and they are delicious,ā€ says chef Josu Zubikarai of SER Restaurant in Arlington. Zubikarai also sees artichokes as a great vehicle for rich proteins, using them as a base for sautĆ©ed fresh foie gras or cooking them stuffed with lobster.

For Addeo, artichokes are much more than just an ingredient ā€” they are a fond family memory. ā€œMy favorite recipe is always my Grandma Emily’s stuffed artichokes,ā€ he says. ā€œShe made them for special occasions and you had to put your ā€˜orderā€™ in before she started the process. I always ordered two. If you didn’t get your order in, you didn’t get any. This caused some greatĀ family fights at the dinner table!ā€

So grab a sharp knife, set aside your fears, and get to work ā€” artichokes are on the menu tonight.

 

Nonnaā€™s Stuffed Artichokes

 

 

Recipe by Chef Jake Addeo, Bibiana

 

 

This recipe serves up to 12, perfect for a dinner party or brunch.

 

 

12 artichokes, trimmed

 

 

10 large garlic cloves, chopped fine

 

 

6 cups seasoned toasted breadcrumbs

 

 

Ā½ bunch each thyme, tarragon, mint, chopped

 

 

5 cups freshly grated Parmigiano cheese

 

 

5 cups freshly grated Pecorino Romano cheese

 

 

10 cups chicken stock

 

 

Lots of extra virgin olive oil

 

 

2 lemons

 

 

Salt & pepper to taste

 

 

Rinse the artichokes in running water to moisten them, then bang the tops on a cutting board to open them up, creating an opening between the leaves for the stuffing. Arrange the chokes in a roasting pan big enough so they all fit snugly, drizzle lots of olive oil into the openings of the chokes making sure they are moist, then spread the garlic all around into each choke. Mix the cheese ā€” reserving a handful ā€” with the herbs and breadcrumbs, then carefully stuff each choke, making sure each leaf has a good amount of filling. Drizzle with olive oil again.

Bring the stock and the juice from the two lemons to a boil, along with the lemon rinds, and season with salt and black pepper. Pour the stock into the roasting pan until each choke is about 1/3 covered, then pour the remaining stock directly on top of the stuffed artichokes. Season with pepper and sprinkle the remaining cheese over the top, then cover with foil, allowing some room over the top to allow the chokes to steam as they roast. Roast in a 400Ā° oven for 30 minutes, then remove the foil and roast for another 25-30 minutes or until they are tender at the base and browned on top. Serve with the roasting liquid.

 

Kristen Hartke is managing editor of Edible DC and writes about food and beverages both regionally and nationally. See what she’s cooking on Twitter:Ā  @khartke.

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Dining

Union Marketā€™s Last Call Bar a welcoming oasis for all

Mixologist Britt Weaver expresses her pride and identity every day

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Britt Weaver is head mixologist at Last Call Bar.

Amid the development of the fast-growing Union Market district, spanning dozens of eateries (including a duo of Michelin stars), embracing and inclusive spaces are tough to come by. Last Call Bar is one of those ā€” and head mixologist and proud member of the LGBTQ community Britt Weaver is making sure this divey spot stays that way.

While buzzy restaurants take the spotlight, Weaver and Last Call are embracing the different.

ā€œIā€™ve made it a personal mission to ensure that the bar continues to be a place where everyone feels welcomed and accepted,ā€ she says. ā€œBeing behind the bar, I see a lot of people ā€” I try to make sure every guest feels safe, seen, and cared for when they visit.ā€

Last Call exudes a laid-back spirit, aiming to fill that neighborhood-style gap that might be missing among prix-fixe tasting menus and shiny boutiques. Eccentric dƩcor that includes painted lockers, old posters hung from the ceiling, artfully peeling paint, and arcade games feeds into the homey spirit. Patrons are welcome to bring in stickers and slap them on the bar, adding even more personality to the space.

Launched in 2019 serving sub-$10 drinks and having survived the pandemic, Last Call still maintains an unconventional vibe that extends to the menu. Itā€™s one of the few bars that serves flavor-changing Jello shots, with the option to add nostalgia-inducing pop rocks; as well as an hour-long ā€œteeny tiny ā€˜tini hourā€ for those who want a taste but not an entire glassful of liquor. Keeping things cool: koozies are also for sale. The food menuā€™s grown since opening, with sandwiches in addition to bags of chips and shareable dips.

Last Call welcomed Weaver in 2023. While working as a bartender during grad school, Weaver was drawn to the excitement of the bar scene. After COVID, she says, she leaned into her career in the hospitality industry.

In the freewheeling, demanding bartending industry, Weaver has fought to be seen.

ā€œPrevious jobs and ownership teams have urged me to conceal my identity, but that is something I refuse to do. It is so incredibly important for me to be able to express my pride and identity every day,ā€ she says.

Last Call has a pedigree from its ally owner Gina Chersevani, who also runs decade-old Buffalo and Bergen stall inside Union Market and a sister Buffalo and Bergen on Capitol Hill. Chersevani is deeply rooted in the D.C. hospitality industry, which Weaver says has a culture that celebrates creativity and expression.

Chersevani ensures that ā€œIā€™ve been celebrated and encouraged to express my identity,ā€ says Weaver. ā€œShe has given me the freedom to cultivate a space that is welcoming of the LGBTQ+ community while also still remaining true to the Last Call spirit.ā€ This year, during Pride month, Chersevani launched a Pride punch card, in which patrons who visited all of her spots won free drinks.

Weaver further notes that being proud of her identity and committing to it behind the bar and in the fast-paced service industry ā€œopens more space for other LGBTQ+ industry members to feel safe to express their own identities. Visibility is so critical in making safe spaces for the queer community.ā€

Looking forward, Weaver remains steadfast in her commitment to learning and growing in the space and in D.C. She promises that Last Call Bar has plenty of events and programming, new cocktail menus, and a welcoming community spirit.

To celebrate the summer, Weaver offered a cocktail recipe to have at home with friends: Strawberry PiƱa Colada.

Ingredients

Ā· 2 ounces silver rum

Ā· 1 ounce strawberry purĆ©e

Ā· 1 ounce fresh pineapple juice

Ā· 1 ounce coconut milk

Ā· .5 ounce lime juice

Combine all ingredients, then shake. Serve in a Collins glass, over crushed ice, and

garnish as desired.

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Dining

RAMMYs honors restaurant industry professionals

A busy summer for D.C.ā€™s dining scene

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D.C.ā€™s Summer Restaurant Week runs from Monday, Aug. 12, through Sunday, Aug. 18.

Representing the ever-growing, increasingly recognized restaurant industry in Washington, D.C., the Restaurant Association Metropolitan Washington (RAMW) held its first-ever RAMMYs Honors Event on June 18 in the lower level of the Watergate Hotel. Restaurant and hospitality industry professionals, leaders, and community members gathered to celebrate RAMMY special distinctions. 

The event took place as an extension of the traditional RAMMY Awards Gala, which honors ā€œthe exceptional ability and accomplishmentsā€ of the regionā€™s restaurants and foodservice community. The 42nd Annual RAMMY Awards Gala will take place on Sunday, July 21, at the Walter E. Washington Convention Center.

The RAMMYs Honors event kicked off with a cocktail hour, and was hosted by author, seasoned democratic strategist, and co-host of MSNBCā€™s The Weekend, Symone Sanders Townsend.

While there were several awards presented, this inaugural event only held onto one announcement until the event itself: the RAMMYS Joan Hisaoka Allied Member of the Year Winner, presented to an associate member who best exemplifies commitment to and support of RAMW. This year, the Carlos Rosario International Public Charter School won, a school supporting adult immigrants that includes a culinary arts program.

Other honors that evening included the Duke Zeibert Capital Achievement Award Winner, which was given to Greater Washington Partnership CEO Kathy E. Hollinger ā€œfor her excellence and community leadership, increasing the profile and success of the metropolitan Washington foodservice community.ā€ Prior to joining the Partnership, Hollinger was president and CEO of RAMW. Hollinger sat for a wide-ranging interview on stage with Sanders Townsend, who is married to Shawn Townsend current president and CEO of the RAMW.Ā 

Finally, the 2024 Honorary Milestone RAMMY Award recipients were also honored, celebrating a significant number of years serving locals and visitors in Metropolitan Washington: The Dubliner (50 years), Blackā€™s Bar & Kitchen (25 years), Equinox on 19th (25 years), KAZ Sushi Bistro (25 years), Marcelā€™s (25 years), and Passage to India (25 years).

As the restaurant industry grows in the city, for the first-time, the RAMMYS Honors event allowed for a unique opportunity to highlight a range of special distinctions determined by RAMW’s executive committee. Instead of being public-facing, the Honors were dedicated to industry professionals, to give extra attention and the spotlight to those that often get overlooked at the main RAMMYs Gala. These awards were chosen by RAMW’s executive committee whereas the other awards, given at The RAMMYS, are chosen by both the public and an anonymous panel of judges.

Summer, traditionally a slower time for the restaurant industry, means that RAMW is pulling out the stops for diners to try out new and favorite spots across the area.

First, finalists for Restaurant Association Metropolitan Washingtonā€™s 2024 Wine Program of the Year will take part in promotions planned for the second week of July. From Monday, July 8, through Sunday, July 14, the regionā€™s top wine programs will showcase their outstanding varietals and pours. The 2024 Wine Program of the Year Finalists include: Apero (Dupont Circle), Era (Mt. Ranier), Irregardless (H Street), Luluā€™s Wine Garden (Shaw), and St. Anselm (Union Market). Each will have discounts, tasting parties, special blends, flights, and other ways to savor the areaā€™s top wines.

Finally, the season also sees the return of Summer Restaurant Week, celebrating the region’s restaurant industry from Monday, Aug. 12, through Sunday, Aug. 18. Participating restaurants will offer multi-course brunch and lunch menus with updated tiered pricing for $25 or $35 per person, and multi-course dinner menus for $40, $55, or $65 per person for on-premises dining. Many restaurants will also offer cocktail, wine, and non-alcoholic pairings.

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Dining

Behind the bar with Moon Rabbitā€™s Thi Nguyen

Cocktails work in harmony with thoughtfully executed Vietnamese dishes

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Moon Rabbitā€™s Thi Nguyen

Thi Nguyenā€™s hands move purposely behind the bar, her all-business, cobalt blue nails gleaming under the warm lighting of recently relocated ā€“ and highly celebrated ā€“ Moon Rabbit. A dash of simple syrup infused with pandan ā€“ a shrub native to Southeast Asia with vanilla-scented leaves ā€“ moves deftly in her hands to lightly spice a cocktail that will soon receive another kick from ginger bitters.

Nguyen, Moon Rabbitā€™s celebrated bar manager, cannot be accused of holding back flavors from her drinks. Nor can she hold back her identity and her journey. Her journey from Saigon to Maryland to California and finally to D.C., but also her journey as a proudly out lesbian, unafraid to bring her whole self to all her pours.

Boundaries, borders, conventions: these matter little to Nguyen, who left several homes to finally find herself where sheā€™s most comfortable, and where she acts as a leader and mentor for others to do the same. Just as she doesnā€™t hide her identity, she also doesnā€™t hide that her cocktails complement Moon Rabbitā€™s vibrant, contemporary Vietnamese cuisine. Owner/chef Kevin Tien pays tribute to his heritage as a first-generation Asian American, using Moon Rabbit as a platform for expressing his love for Vietnamese culture and food through a determinedly modern lens.

Her cocktails, then, work in harmony with thoughtfully executed dishes like chewy rice cakes under a tofu crumble and cured egg, deconstructed crab Rangoon, and wagyu-stuffed perilla leaves brightened by fermented honey.

Sitting with the chefs and acclaimed owner Kevin Tien, ā€œwe begin by exploring cookbooks together,ā€ in a collaborative process, ā€œto find inspiration and potential flavor combinations. It involves a lot of research and development, trial and error, experimentation, and technique.ā€

ā€œAnd while this sometimes leads to failures, it ultimately helps us discover the perfect pairings.ā€

Her menu arrives without flavor hesitations. Cocktail names are given in both English and Vietnamese (as are the dishes), a signal that she is asking diners and drinkers to join her and trust her as unapologetic about her Vietnamese craft. 

The Hįŗæt NĘ°į»›c Chįŗ„m (Out of Dipping Sauce) drink is composed of vodka, passionfruit liqueur, a squeeze of lemon, and a simple syrup based on nĘ°į»›c chįŗ„mā€“ also known as fish sauce. While nodding to the popularity of the savory martini, this cocktail also reflects the ubiquity of fish sauce on the Moon Rabbit menu and across Southeast Asia.

Other ingredients? Sesame oil, coconut milk, palm syrup, and chrysanthemum all show up in various drinks, alcoholic or otherwise. She also creates cocktails that highlight and celebrate gay icons, drawing inspiration not just from the menu and research but also LGBTQ history and culture.

This pride in her work is reflected in the pride in her identity.

ā€œBeing part of the LGBTQ community has taught me the importance of authenticity, resilience, and inclusivity. I am unapologetic about who I am and show up at work proud of my identity, which helps create a space where others feel comfortable and supported.ā€

Tien, Nguyen, and his staff are highly intentional in staffing. ā€œThis commitment to inclusivity is reflected in our hiring practices; we intentionally build a diverse bar team that includes members of the LGBTQ community,ā€ she says.

Just like her physical journey, arriving in this place of leadership and comfort took a circuitous path. In the face of microaggressions and ignorance, comments and assumptions, lack of understanding and respect, she has been able to ā€œstrengthen my resolve to create an inclusive and supportive environment.ā€ She ensures that sheā€™s active in events that raise funds for LGBTQ non-profits around the DMV area, including SYMAL, CCI Health Services, and KhushDC.

 ā€œI hope to encourage other LGBTQ individuals to pursue careers in hospitality and to advocate for greater inclusivity and acceptance in their own workplaces.ā€

Moon Rabbit, formerly located at the InterContinental Hotel on the Wharf, closed with a shock last year (its closure took place among a unionization drive by the hotelā€™s staff that the hotel had opposed). Debuting in its new location in Penn Quarter in January, Moon Rabbit quickly retook its place as a top dining destination: the restaurant was recently added to the Michelin guide. In June, Nguyen herself was named one of the best new bartenders in 2024 by Punch magazine. As Pride month closes out, Nguyen remains as dedicated to her craft ā€“ and her advocacy ā€“ as ever.

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