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‘Chef’s Table’ Tips Hat To Capitol Hill Toques
Posted at 12:01 a.m. on Nov. 16, 2012
Food scribe Beth Kanter so loves the D.C. dining scene that she’s penned insider-y shopping guides and travel resources urging others to come spend their money here. But her latest tome, “Washington, DC Chef’s Table,” gets even more intimate, heading into the kitchen with some culinary players for a true taste of the good life.
Though the book casts a wide net, culling recipes from more than five dozen restaurants spread across the DMV region, Capitol Hill tastemakers figure prominently. Contributors include: Art and Soul executive chef Wes Morton (shrimp and grits), Good Stuff Eatery chef/founder Spike Mendelsohn (Prez Obama burger), Mitsitam Native Foods Café executive chef Richard Hetzler (fry bread), The Source by Wolfgang Puck executive chef Scott Drewno (velvet corn soup with Maryland jumbo lump crab and chili oil) and Ted’s Bulletin executive chef/owner Eric Brannon (shake-’n’-bake fried chicken).
Kanter declined to name her all-time favorite recipes but did concede that Matchbox’s butternut squash ravioli, Kaz Sushi Bistro’s sea trout napoleon and the intensely buttery vanilla cream of Whisked have crossed her plate rather frequently as of late.
And it sounds like she’s far from done from exploring local eats. “I’m intrigued by the food truck world, which seems to be a good incubator for new talent. Same holds true for the underground and pop-up restaurants where creativity runs free,” she suggested.
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