2016 RAMMY Award Winners: Cheers to DC’s Top Culinary Professionals

2016 RAMMY Award Winners

Last night, the capital’s culinary community gathered at the Walter E. Washington Convention Center in Washington, D.C., to fete the year’s finest industry people and places at the 2016 RAMMY Awards, presented by the Restaurant Association Metropolitan Washington (RAMW).

Congratulations to all the 2016 RAMMY Award winners, including:

Chef of the Year: Scott Drewno, The Source by Wolfgang Puck (pictured)

Favorite Gathering Place of the Year: Northside Social Coffee & Wine

Upscale Casual Brunch: Blue Duck Tavern

Everyday Casual Brunch: Duke’s Grocery

Favorite Fast Bites: Bub and Pop’s

Cocktail Program of the Year: 2 Birds 1 Stone

Beer Program of the Year: Right Proper Brewing CompanyContinue Reading

The Evolution of Restaurant Menus

The evolution of restaurant menus

As we shared the results of a survey around confusing menu jargon, we couldn’t help but wonder about the evolution of restaurant menus. Here, contributor Nevin Martell takes a look at how they’ve changed throughout history.

For centuries, when diners walked into an eatery, they simply ate what the chef was cooking that day. Slowly, as restaurants became more formalized, guests were given options for what they’d like to sup on. Paper menus codifying those choices first started appearing in the mid-18th century in Paris. What began as a phenomenon became an integral part of the dining experience around the world.

The evolution of restaurant menus

But don’t mistake menus as simply a list of what’s to eat. They have become barometers of the shifting tides of history. “They are a great reflection of pop culture, the eating habits of Americans, and a way to follow larger trends,” says Jim Heimann, editor of Menu Design in America, 1850-1985 and a collector with more than 6,000 menus in his archives. “For example, speakeasies in the 1920’s had coded language on their menus. It might say, ‘Ginger ale is available for your consumption.’ This meant you had a mixer for your booze. During World War II, there was an absence of a lot of items due to rationing. And in the 1960’s, you see artwork reflective of the counterculture.”

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This Is the End: 9 Chefs on Their Last Suppers

What would you want to eat for your last meal? The sky’s the limit; anything you want. Don’t get bogged down in the finality of the situation. Instead, think about the dishes and drinks that have given you the most pleasure in your life. This might be the first time you’re considering this question, but many chefs think about it constantly. After all, their lives are focused on and consumed by food, so they have some pretty strong feelings on the subject. We asked nine of them what they would want to enjoy for their last suppers before joining James Beard and Escoffier in the great big kitchen in the sky.

Amy Brandwein, Centrolina, Washington, D.C.
“I imagine my last supper with my husband, family, and closest friends. I’d start with tuna nigiri with ginger and soy sauce. Followed by a bowl of buckwheat chitarra with anchovies and chickpeas, which I’d make myself. I’d move on to chestnut trofie with financière sauce featuring sweetbreads, veal, and chicken livers by Roberto Donna of Al Dente in Washington, D.C. From there, I’d want pad si-ew with duck and Chinese broccoli at Duangrat’s Thai in Fall’s Church, Virginia. Next up? Pat LaFrieda’s ribeye with turnip greens cooked with garlic, hot pepper, and anchovies, plus Robuchon potatoes from Rose’s Luxury in Washington, D.C. To finish, I’d have one of my favorite desserts: coffee gelato with whipped cream, salted peanuts, and Kahlua.” Make a reservation at Centrolina.

Last Suppers

Juan Manuel Barrientos, El Cielo, Miami, Florida
“I’d want traditional Colombian cuisine – fried rice, plantains, chorizo, chicharrón, avocados, arepas with hogao sauce (made with tomato and onion), and aguardiente (an anise flavored liqueur). Dessert would be sweet figs cooked tender in sweet water served with queso blanco, along with coffee and guarapo (cane sugar juice). Everything would be served family style and, of course, my family would be there. Family is the most important thing for me, and they bring balance to my life.” Make a reservation at El Cielo.

Last Suppers

Trae Basore, Pearl & Ash, New York, New York
“I would start off with a plate of fried pickles from Penguin Ed’s Bar-B-Q in Fayetteville, Arkansas, with a tall New Belgium Fat Tire. For dinner, I’d just have charcuterie – mortadella, chicken liver paté – and a cheese plate with three year-aged Parmesan, a stinky Époisses, and a really nice Gorgonzola. That would come with a big crusty French loaf, Dijon mustard, and pickles. A pint of strawberry Häagen-Dazs to finish. I’d like to enjoy it with my fiancée and all of my friends and some bluegrass music from Old Crow Medicine Show.” Make a reservation for Pearl & Ash.

Last Suppers

Ed Scarpone, DBGB Kitchen and Bar, Washington, D.C.
“I’d want to cook my own burger because no one really knows how you like your burger. I go for medium rare with a nice redness in the middle. It’s simple. Just nice ground meat, a thick slice of onion, mayo, and aged cheddar cheese on a Martin’s hamburger roll. I’d have it with really good fries – cut bigger, skin on, and double fried, so you get that nice crispy outside and that mashed potato inside. Mayo on the side for dipping, because I despise ketchup. PBR to drink. I love pecan pie, but I’ve been allergic to pecans since I was 14-years-old. But if I’m going to kick it, I’d go for it and have grandma-style pecan pie with graham cracker crust for dessert.” Make a reservation at DBGB Kitchen and Bar.

Last Suppers

Jennifer Carroll, Requin, Fairfax, Virginia
“My last supper would be an all-day affair on a beach on St. John with my fiancée, Billy, my family, and best friends. It would start with breakfast – a Taylor’s pork roll, egg, cheese, and scrapple on a buttered English muffin. This is what I grew up eating, and my dad still makes it for me when I go home. I know – super healthy. I’d be drinking rosé all day – morning, noon, and night. I’d move on to eating mango, pineapple, and papayas. For dinner, there would be simply grilled fish – red snapper or black bass – with lemon, oil, and herbs. And I’d need sides – my mom’s mac ‘n’ cheese with ham, roasted turnips, and pickled beets. For dessert, there would be angel food cake – because I love the simplicity of it – every ice cream in the world, Sour Patch Kids, peanut M&Ms, and chocolate-covered pretzels, along with Fernet and aged dark rum to drink.” Make a reservation at Requin.

Last SuppersContinue Reading

Chef Michael Schlow on His New Restaurant, Peruvian Fusion + Why Boston Is So Beyond Clam Chowder

The savory, crispy chip made from hazelnuts and Parmigiano-Reggiano that chef Michael Schlow was toiling to get just right for this month’s opening of his third outpost of Alta Strada in Washington, D.C., may be his very latest culinary triumph. But, in a larger sense, Schlow, a James Beard Award winner for Best Chef in the Northeast, has helped change the dining profile of what are considered two of the seaboard’s stodgiest cities. With a recent ninth feather in his toque that also includes Latin cuisine at Tico restaurants in D.C. and his adopted hometown of Boston, his newly opened Greek restaurant, Doretta, and a cutting-edge late-night fusion menu, he’s come a long way from cracking eggs as a kid.

michael schlow headshot

What’s your earliest cooking memory?
My mother allowing me to cook omelets for my brother and sister. She would be at work, and I would “experiment” on them with my cooking, making horrible concoctions and then forcing them to eat the omelets, no matter how gross.

You’re from Brooklyn — and New York is one of the world’s culinary epicenters — why stay based in Boston?
Boston has been home for more than 20 years, and I love living here; we have great friends, a terrific food community, and the city has so many amazing attributes that I can’t really imagine living anywhere else.

You obviously witnessed a local culinary evolution of sorts; do you think Bostonians are more adventurous these days?
Bostonians are definitely into their food and their chefs — the days of cod, baked beans, and chowder defining Boston cuisine are over for sure! We have so many diverse and interesting restaurants to choose from now that it’s a world-class food destination with some of the best chefs in the country.

Speaking of diversity, how do you transition to different types of cuisine given the fact that you have Italian, Latin, Greek restaurants … do you have a favorite?
I don’t have a favorite, but if you were to come to our house, I’d probably serve simple Italian food.

alta strada spaghetti and clams

Can you give us a sneak peek of something you may be up to — Peruvian, perhaps?
We are working on a few really fun things right now. I’m excited about the Nikkei late-night menu that’s a fusion of Peruvian and Japanese at Tico Boston. It’s really interesting food and totally cures any late-night cravings. [Served 10PM-1AM Thursday-Saturday, recent offerings include crispy short rib gyoza with panca, toasted onion, and sesame.]Continue Reading