WeLoveDC authors Cathy (cooking queen) and Katie (restaurant aficionado) have paired up to bring you a double-hitting feature about great seasonal dishes that chefs at local area restaurants are whipping up this fall. Katie gets insider info about the chef and the restaurant, and Cathy recreates the chef’s recipe at home. Cheers to that.
After our previous adventure with Glenn Babcock of Nage Bistro, Cathy and I were invited to cook a seasonal fall dish with Westend Bistro by Eric Ripert‘s Chef de Cuisine, Joe Palma.
It was early Saturday morning on a perfect fall day, the type that is sunny and warm but with crisp, fresh air. Cathy and I were trailing chef Joe Palma through the Old Town farmers market in Alexandria as he pondered what seasonal dish to show us how to make.
“I sort of just wander around and see what looks good,” he said. “Kind of like Top Chef?” I tossed out. “Yeah,” he replied. “I can create bistro food on the fly, but I don’t think I’d enjoy being thrown a random ingredient.” And yet, that’s sort of what happened that Saturday morning at the market. Palma paused at the pears, then brussel sprouts caught his eye. “You guys like brussel sprouts?” he asked. “Yeah”, Cathy and I chimed. “How about green tomatoes?” “Of COURSE! I’m a southern girl!” I laughed. If Palma thinks it would be good, I’m totally happy to eat it. He’s one of the few chefs in the city that I have complete blind faith in.
Westend Bistro is currently my favorite restaurant in DC, and that’s quite a proclamation. I rarely choose favorites (don’t ever ask me my favorite book!) but I think there’s something uniquely lovely about Westend. I spend a lot of my time in restaurants these days, and Westend rises to the top of my list every time. Maybe it’s the relaxed, yet sophisticated atmosphere. Maybe it’s the buzz of the place, and the fact the wait staff are trained in the ways of the Ritz-Carlton. But mostly, I believe it’s that Palma puts the focus solely on the ingredients and purchases only the best possible.
“When I first came on, I cut costs down to about 28%, and it should be at about 32%,” Palma said. “I used that margin of cost savings to find the best possible ingredients, meats, produce.” It shows. Westend’s food is simple food. Sous Chef Adam Barnett told me one night that he likes working for Palma because he doesn’t get fussy with his food. Barnett said Palma doesn’t pile ingredients on a plate, that chef thinks about his ingredients before assembling them. So how would that translate for Cathy and I learning how to cook one of Palma’s dishes? Continue reading