Archive for November, 2009

The End of a Busy Week

Posted in Tasting menu with tags , , , on November 22, 2009 by Chris Amendola

This past week was crazy busy. It all started with Tuesday’s Taste of Dupont, which included making 200 liquid center ravs, then Wednesday’s tasting of my new winter menu for the executives, then Thursday’s VIP tasting menu, Friday and Saturday night service and finally today’s demo at the local farmers market.

I demonstrated a seared diver scallop with an apple and fennel salad served with a warm cup of apple cider. It was kind of nerve wracking though to have a crowd standing there watching my every move. I have never been good talking in front of people but after the first few minutes went by it got easier. Sleep deprivation didn’t help. I just really wanted to get it over and end this week.

Starting Wednesday I have 5 days off. I’m heading off to enjoy myself down in Florida for a couple days. See some old friends, relax and eat some good food.

Hope everyone has a great Thanksgiving!


Concierge Tasting Menu

Posted in Duck Breasts, Foie Gras, Tasting menu with tags , , , , on November 20, 2009 by Chris Amendola

Tonight we had a VIP dinner for several concierge from other D.C. hotels. The Ritz, Mandarin Hotel, etc.

We prepared a 5 course dinner for them which included several dishes from my upcoming winter menu. It was a good opportunity to test out my new menu items.

Starting off – an allium (the onion family) bisque. A nest of braised leeks, garlic chips and an onion bisque. I wasn’t able to get a picture of the completed dish because it was finished table side.

The next course was a Foie pate with apple puree, walnut powder, buttermilk pancakes and maple syrup. I think that’s all I need to say about this one.

This was a request from our hotel concierge; Shrimp ‘n Grits. One of my favorite things on my fall menu. Shrimp on a bed of stone ground grits, confit onions and peppers, and chorizo cream.

This was the last savory dish we did. I almost forgot to photograph this one but caught it just as it was leaving the kitchen. A duck breast with cranberries, sweet potatoes and brussels sprouts. This one came out really nice.

Our final course – an apple cobbler with cinnamon roll ice cream. That was one of my favorite things that the pastry chef at McCradys made; cinnamon roll ice cream. It’s pretty awesome.

Taste of Dupont

Posted in butternut squash, Maple syrup, Scallops with tags , on November 17, 2009 by Chris Amendola

Tonight we did an event called Taste of Dupont. It is similar to the Taste of DC but smaller, confined to the Dupont Circle neighborhood.

14 restaurants participated. Guests walked around to each of the different restaurants, tried what they were serving and then moved onto the next. Finally, they cast their vote for the Dupont Chef of the Year.

We served the ever famous liquid center ravioli. This one is a butternut squash filled ravioli served with a seared diver scallop, brown butter foam and maple syrup.

As I was in the process of making 200 ravioli (on a hand crank machine), I began to wonder why I chose this dish. It sure sounded good when I submitted it to the event promoters! In the end it was worth it, it all came together nicely. Maybe I’ll be the next…
Dupont Chef of the Year!