Category Archives: Capital Chefs

Capital Chefs, Food and Drink, The Features
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Capital Chefs: Nate Garyantes of Ardeo + Bardeo (Part 2)

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‘Scallops small plate at Ardeo + Bardeo’
courtesy of ‘bonappetitfoodie’

There are often times when you go into a restaurant, eat a dish and say to yourself, “I wish I could have that at home.” The scallop schnitzel at Ardeo + Bardeo is one small platter that isn’t all that hard to make. If you’re short on time, or don’t feel like making the entire dish, you can still make the breaded scallops in this recipe and serve it over a simple salad with the cider vinaigrette dressing.

The dish is served with micro-red cabbage at the restaurant, but for the home cook you can use watercress or regular red cabbage. If you use red cabbage, be sure to let it sit in the cider vinaigrette for a little longer so the flavor takes hold. Also, when pound the sea scallop flat, go gently at first to make sure you don’t end up with mashed scallops. Bay scallops can be found at some grocery stores and fish markets, such as Blacksalt Fish Market, according to Garyantes. Again, if you can’t find bay scallops or can’t figure out how to clean them just stick with making the breaded scallops portion of this recipe. They’re delicious!

After the jump you’ll find chef Nate Garyantes’ recipe for scallop schnitzel.
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Capital Chefs: Nate Garyantes of Ardeo + Bardeo (Part 1)

Photo courtesy of
‘Nate Garyantes of Ardeo + Bardeo’
courtesy of ‘bonappetitfoodie’

When I talk to chefs about their lives and their careers, I always find it interesting how their upbringing and childhood plays a part. For Nate Garyantes, executive chef at Ardeo + Bardeo, growing up in a family that owned a restaurant made him hesitant to become a chef. “Initially, I felt it wasn’t for me,” he says. Seeing his father, the restaurant owner, work long hours and spend time away from their family made Garyantes pause before deciding to work in the restaurant industry.

So instead of enlisting in a kitchen crew, Garyantes joined the army for three years where he earned an Expert Infantry Badge. Afterwards, he moved to Hawaii where he started working in restaurants, at first in the front of house and later in the kitchen. “I fell in love with all of the fresh fruits, vegetables and fish Hawaii had to offer,” he says. It seemed that the kitchen was calling him.

After time in Hawaii, Garyantes moved to Delaware, where he became the executive chef and owner of Restaurant 821 which earned Zagat’s highest rating for food in Delaware. In DC, he was previously the executive sous chef at Jose Andres’ Cafe Atlantico and later worked at Minibar. Throughout all the different restaurants and cooking various types of food, Nate had one thing to say, “It doesn’t matter what I’m cooking, so long as it’s executed properly.”

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Capital Chefs – Teddy Diggs of Ripple (Part 2)

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‘Gnocchi with creme fraiche sauce, spinach and beans’
courtesy of ‘bonappetitfoodie’

Man, am I a big fan of gnocchi. It’s easy enough to make. It combines pasta and potatoes, the two powerhouses of starchiness. What’s not to love? So since it’s unpleasantly cold this weekend, make a nice, warm bowl of this gnocchi, courtesy of Teddy Diggs, executive chef of Ripple. In the recipe, Teddy uses a potato ricer. I usually follow the Alton Brown school of thought that “uni-taskers are bad.” But a potato ricer is a fantastic invention. Once you have mashed potatoes (or this gnocchi) that went through a potato ricer, you’ll never go back. You can use a fork to mash them instead, and use a fork to shape the gnocchi (you are forgiven for not having a gnocchi paddle).

The full recipe is after the jump.
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Capital Chefs: Teddy Diggs of Ripple (Part 1)

Photo courtesy of
‘Teddy Diggs of Ripple’
courtesy of ‘bonappetitfoodie’

At some point in our lives, most of us have had a moment where we stare at the television screen and say to ourselves, “That’s what I want to do with my life.” For some it’s fantasy but for others, like Teddy Diggs, it actually becomes reality.

Diggs, the executive chef of Ripple, grew up on the “old Food Network” as a kid living in Oklahoma. You know, back when Food Network was actually good (that’s my opinion, at least) and aired shows with real chefs, like Bobby Flay and Emeril. So after watching the pros, Diggs became more interested in cooking, went on to take culinary classes in high school in Chantilly, VA, and eventually attended the Culinary Institute of America.

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Capital Chefs Reveal their Favorite Kitchen Gadgets

Photo courtesy of
‘Evening Star #15’
courtesy of ‘Chris Rief aka Spodie Odie’

For weeks now, I’ve been bringing you Capital Chefs interviews. But there’s been something I’ve been holding back and hiding. There’s one question I ask in every interview that I started asking just out of personal curiosity. The question: “What’s the one tool or gadget in your kitchen you can’t live without?”

Some answers are unusual, some may inspire you and maybe a few will make you want to read more of our favorite design blog. If you’re a food nerd like me, you’ll be itching to run to Sur la Table when you’re done reading.

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Capital Chefs: Teddy Folkman of Granville Moore’s (Part 2)

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‘Seared halibut and root vegetables’
courtesy of ‘bonappetitfoodie’

I know winter is winding down, but we still have the second half of March to go which I’m betting will bring some slightly colder days. This dish with the root vegetables and the light, creamy sauce is pretty much perfect for this in-between season. Below you’ll find the recipe for Teddy Folkman’s Halibut with Keizer Blue.

Since this dish involves cooking with alcohol, allow me to remind you that adding alcohol to a hot pan results in a quick flare of fire. Don’t stick your face over the pan, keep the kids a safe distance back and have a fire extinguisher on hand if you really mess things up. I recommend practicing that one a few times before you try to make this and impress the neighbors with your en flambé skills. According to Teddy, you can find the beer he uses at liquor stores around the District that carry smaller import/craft beer selections. You might also check Whole Foods. The Keizer Blue brew is sweet and perfect for an after dinner drink with this meal.
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Capital Chefs: Teddy Folkman of Granville Moore’s (Part 1)

Courtesy of Granville Moore's/JDSilk
Chef Teddy Folkman
Courtesy of Granville Moore’s/JDSilk

A friend of Teddy Folkman’s once gave him a piece of advice when he moved to DC more than ten years ago. He told him, “If you’re driving down East Capitol Street and you see the dome of the Capitol, and you feel nothing–then it’s time to go.” Lucky for us and for Folkman, that moment hasn’t happened.

Folkman, the executive chef of Granville Moore’s and famous for winning a mussels throwdown against Bobby Flay, was actually working in marketing and sales before he traded in a suit for a chef’s coat. “It was my passion and my hobby,” he says. “I would bail out of work early to go work as a line cook.” That’s when he decided to go to culinary school, despite his family’s objections and leaving behind a steady salary.

After going through most of culinary school (Folkman didn’t complete culinary school due to a snafu with the Dean and what sounded to me like a clash of egos and a few absences from class), chef Ann Cashion mentored Folkman, telling him he didn’t need culinary school if he wanted to work in her restaurant and learn as much as possible. I’d say things turned out pretty well for Folkman–throwing down with Bobby Flay, being on season 5 of The Next Food Network Star, running a successful restaurant, doing consultant work on a variety of projects and volunteering on the Chef Advisory Board for Brainfood.

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Capital Chefs: Ed Witt of 701 (Part 2)

Photo courtesy of
‘To make a good salad is…….’
courtesy of ‘LaTur’

The recipe for this week is a simple one, but can be used in variety of ways. According to Witt, these maple candied walnuts are used to garnish the red wine pear, arugula, date and goat cheese salads at 701. While that sounds delicious, I’m sure you creative and ambitious foodies could find plenty of other uses for these walnuts. Read on for the full recipe.
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Capital Chefs: Kyle Bailey & Tiffany MacIsaac (Part 2)

Photo courtesy of
‘Birch & Barley’
courtesy of ‘Samer Farha’

I’m practically drooling at the thought of this pasta dish. Had I been dining in the privacy of my own home, I would have picked up the bowl and proceeded to slurp down the sauce that was on it. And it was heartwarming to see Kyle and Tiffany make this dish together, each executing the part of the dish that they knew best.

Below you’ll find the recipe for homemade ricotta cavatelli with slow-roasted pork, broccoli rabe and pine nuts. Before you go running for the hills, screaming, “Make pasta from scratch?! I caaaan’t!” let me assure you that it’s really easy, will only take about 15 minutes, and will taste far better than the pre-packaged, chemical-laden crap at your local grocery store. I have faith in you, dear reader. And if you’re here, you’re probably not the type of person looking up Rachael Ray recipes for burgers with hotdog bits in them (yes, folks, that happened). Put in a little effort, and you will be rewarded with a savory, memorably delicious meal.

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Capital Chefs: Kyle Bailey and Tiffany MacIsaac (Part 1)

Photo courtesy of
‘Birch & Barley’
courtesy of ‘Samer Farha’

It’s rare to find one person who is doing exactly what they want in life, let alone two. But chefs Kyle Bailey and Tiffany MacIsaac are doing just that: cooking food they love in a restaurant geared towards their tastes and styles. They’re all about serving homemade food, no pretensions and you can tell neither one of them is the type to cut corners in the kitchen.

The married pair came to DC in 2009 after working at the now closed, Allen & Delancey in New York City. Michael Babin, one of the co-owners of the Neighborhood Restaurant Group, approached Bailey about coming to work at Birch & Barley. “He said he wanted to open a beer restaurant, and he was like, ‘I hope that’s not going to be a problem for you.’ Are you kidding? That’s like my dream,” says Bailey. “It wasn’t about dumping Miller Lite on fish. I wanted to cook my food and prepare dishes with awesome beers. I take the long way home every time. It’s about quality and cooking from scratch.”

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Capital Chefs: Adam Sobel of Bourbon Steak (Part 2)

Photo courtesy of
‘Venison, Bourbon Steak’
courtesy of ‘bonappetitfoodie’

It’s 70 degrees out today. But it’s still February, and that tricky March will probably make its entrance with a roar that will force all of us to bundle up once again. And chances are when it gets cold again, you’ll want to snuggle up with a nice big bowl of hot chili.

Here’s a recipe for venison chili (read: you can substitute plenty of other proteins) from Chef Adam Sobel. When I tried the chili, I believe my exact words to Adam were: “I could eat this for breakfast, lunch and dinner.” Do yourself a favor–don’t put cheese or sour cream on it; just enjoy it the way it is. Or you can do as they do at Bourbon Steak, put it on a half-smoke or on a monster of a burger.  Continue reading →

Capital Chefs, Food and Drink, The Features
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Capital Chefs: Adam Sobel of Bourbon Steak (Part 1)

Photo courtesy of
‘Adam Sobel of Bourbon Steak’
courtesy of ‘bonappetitfoodie’

Chef Adam Sobel describes his journey to the restaurant industry as one that came about naturally. He was drawn to cooking “like a moth to a light,” he says. “I was 4 or 5 years old and I would be messing around in the kitchen, making nasty concoctions as a joke,” he said. While I’m imagining a miniature Sobel standing over a mixing bowl combining ingredients from his parent’s pantry, he adds that he did indeed grow up to train at the Culinary Institute of America in Hyde Park, NY. Sobel says he was 18-years-old when he really got passionate and serious about cooking.

Prior to moving to DC to replace David Varley as executive chef at Bourbon Steak, Sobel worked in Las Vegas as executive chef at Rick Moonen’s RM Seafood at the Mandalay Bay Resort and Casino. “DC is like a different planet. It’s very unique–the feel, the people, the way things operate” he says. Frankly, I’m surprised Sobel isn’t more shell-shocked by the move (then again, maybe a cross-country move after living and working in Vegas is a breeze). Before accepting the role fo executive chef at Bourbon Steak, Sobel had several conversations with Varley, “I asked him, ‘Can I make an impact?’ I don’t want to just carry a torch that was already lit.”

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Capital Chefs: Tom Marr of Pete’s Apizza (Part 2)

Photo courtesy of
‘squash’
courtesy of ‘ekelly80’

So I didn’t manage to obtain the secrets behind making New Haven style pizza (besides, would it even compare to the real thing if you made it at home?) But, I did get a great recipe for one of Pete’s Apizza’s antipasti: carmelized winter squash, sundried cherries and apple crisps with a cider vinaigrette. According to Chef Marr, you can use a variety of squash for this recipe–butternut squash, acorn squash–depending on your preferences and what’s available or in season. For those of you wary about stepping in the kitchen, fear not. The dish is an easy, but impressive, appetizer to serve to your friends the next time they come over for dinner. The recipe is for a large amount, so feel free to scale it down if you’re not cooking for a crowd.

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Capital Chefs, Food and Drink, The Features
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Capital Chefs: Tom Marr of Pete’s Apizza (Part 1)

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‘Chef Tom Marr, Pete’s Apizza’
courtesy of ‘bonappetitfoodie’

Walking into the Pete’s Apizza location in Tenleytown, I approached the counter and asked for Chef Thomas Marr. “Chef who?” said the cashier. Suddenly I was afraid that I had gotten the location wrong. Was I supposed to go to the one in Columbia Heights? Did I get the time wrong? “Uhh, let me go check for you,” he said. No sooner did the jovial chef come out to greet me, the cashier laughed, “Sorry, when you said ‘chef’ I got confused. He’s known as one of the owners around here.”

Photo courtesy of

Wearing multiple hats is exactly what Marr does–he’s a chef, but he’s also one of the co-founders of Pete’s Apizza and is often busy managing the restaurant and talking with familiar customers. “Restaurant people are restaurant people,” he says, adding that once they start working in the restaurant business, they stay. For Marr, he always enjoyed the hospitality aspect and getting satisfaction out of making customers happy. Now, he’s got a restaurant of his own, and even invested in a POS system, e.g., Revel Systems, so he can have better customer transactions. Marr entered the restaurant world as a dishwasher, graduated to doing prep work and eventually trained at the Culinary Institute of America. He’s worked in restaurants across the world, including DC’s own National Gallery of Art.

‘Pizza at Pete’s Apizza’
courtesy of ‘Mr. T in DC’

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Capital Chefs, Food and Drink, The Features
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Capital Chefs: Allison Sosna of DC Central Kitchen (Part 2)

Lunch at WJA
A healthy lunch: Local apples, whole wheat pasta and a meatball and a white bean salad. Photo by author.

Sosna firmly says “cooking is not elitist,” and that she’s working to turn around this misconception. When you hear her talk about simple dishes, using local ingredients and just getting the most out of what you eat, it’s hard to imagine how anyone could think cooking is elitist. What she likes about food remains simple: how food can heal, how it can make you happy. “Food is the centerpiece of life,” Sosna says. Ah, such an easy message we can all relate to.
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Capital Chefs: Allison Sosna of DC Central Kitchen (Part 1)

Chef Allison Sosna, DCCK
Chef Allison Sosna of DC Central Kitchen. Photo by author.

Right off the bat, Allison Sosna tells me what she’s all about: “My life revolves around food and people.” Of course others in the food industry could say the same, but Sosna’s work as executive chef for Fresh Start Catering at DC Central Kitchen is a little different. Every day she and her team make 600 meals that go to students at a public charter school in Columbia Heights and disadvantaged boys at the Washington Jesuit Academy in Northeast DC.

“I’m a chef, but at the heart of it, I’m more of a food anthropologist,” Sosna says. She works with a niche that needs a lot of attention, so part of her job is talking to the kids, learning about social inequalities and about who’s cooking what at home. She finds a way to connect with the kids and gives them reasons to eat the healthy food she serves, you can find many of the appliances she currently uses at goodfoodblogph.com. Most often with the middle school boys at WJA, the reason is sports. “You recognize what makes them have fun. So it’s ‘Eat more of this so you can be a better athlete, a better dancer.’ You teach them that there’s a reason for everything they put in their bodies.”

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Capital Chefs: Munehiro Yonemoto of Kushi (Part II)

Photo courtesy of
‘Cathy’s Japanese Chicken-Mint Skewers’
courtesy of ‘CathyLovesDC’

This is going to be the easiest post I’ve ever written.

I think writing that sentence will be longer than the ingredients for our recipe. Let’s try:

Chicken. Mint. Salt. Plum Sauce. Shichimi.

Yep. (Wait, what was that last one?) Well, finding the correct ingredients for this one might take longer than a trip to, well… Kushi. But what I can tell you is, you can do this. This recipe is really easy. Really. We promise. It’s not souffle. (Did we trick you with that one? We’re sorry.)

Salty, sweet, savory, spicy… Katie and I recently stopped by Kushi by for a breeze of a grilling lesson. Chef Muneihiro Yonemoto may have been a man of few words due to a language barrier, but like the few ingredients in his chicken kabobs, he got his point across quite clearly. Continue reading →

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Capital Chefs: Chef Yonemoto of Kushi (Part I)

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You gotta respect a man with a headband and lean, mean butchering skills, right? Chef Yonemoto of Kushi Izakaya and Sushi is bent over a cutting board chiseling away at a raw chicken, effortlessly slicing up breast strips for us to grill. Cathy and I are standing in the open grill kitchen (if you want to get all fancy about it, you can call it the robata counter) of Kushi sipping green tea and observing the inner workings of my newest favorite sushi spot in the city. Continue reading →

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Capital Chefs: Alain Roussel of La Ferme (Part II)

Photo courtesy of
‘Chef Alain’s Perfect Chocolate Souffle’
courtesy of ‘CathyLovesDC’

Nestled away in a gorgeous residential neighborhood, a delightfully rustic French restaurant has been catering to nearby residents for the past 25 years. We were greeted with a handshake and said our farewells with the typical kiss on each cheek. Presenting us with perfectly typed out recipes and instructions, Alain was quick to jump right into the good part: eating. He orchestrated our kitchen experience like no chef has done before, alternating a little cooking with a lot of eating.

We started off making his Grand Marnier Soufflé. The presentation of the huge Grand Marnier bottle was enough to make me want to “Ooo” and “Ahh,” but then I asked if I could taste the bucket of pastry cream hanging around on the table, and oh boy, I could have stolen that whole container and taken it for myself and been set for the afternoon – or the week, really, because he said that’s how long it could last for. But there was work to be done, and as it turns out, many, many more pastries and delicious things to be eaten.

Before we made our first soufflé, we paused to drink our perfect French coffee. And while our soufflé was rising in the oven, we were treated to hot pain au chocolat straight from the kitchen of the French patisserie, Lenôtre. Crusty, brown, warm and with the perfectly crunchy essence of butter, the pain au chocolat would be just one, of the many, reasons to return to La Ferme. I can even respect Chef Alain for not attempting to make his own pain au chocolat or croissants, because really, why mess with something so perfect? Continue reading →

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Capital Chefs: Alain Roussel of La Ferme Restaurant (Part I)

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So I have a few chef crushes in this city. DC is full of adorable, smart, funny and talented chefs – how can a girl not wind up with favorites? I’m not going to show you my whole hand, but I will let you in on one chef crush of mine – this guy. Chef Alain Roussel of La Ferme. After Cathy and I took a trip out to Chevy Chase to learn how to make souffle, we walked out of the restaurant and I gushed “AH! If only he were younger, I’d totally be smitten!” “I know!” agreed Julie Feldman, his PR person, “He’s great!”

Each of these Capital Chef articles is different – some chefs are business-like, some chefs are delightfully casual to the point of throwing eggs at me, and some chefs, my favorite chefs, feed us nonstop. Chef Roussel is the latter – everything about him is warm and old-school. Chef is oh-so-French (fraunchhhh, if you will), and spending a morning learning how to whip up the classic French souffle was such a fun experience. You can’t help but feel comfortable in his kitchen, surrounded by his favorite foods. He brought us (excellent, crave-worthy) coffee, (excellent, crave-worthy) croissants, lemon and sugar crepes, and of course, two souffles. Continue reading →