FOODSERVICE MONTHLY'S Sauce on the Side

Taste of Elegance Names Eight National Finalists

The 20th Annual Taste of Elegance sponsored by America's Pork Producers is holding its national culinary competition tonight at the Renaissance Baltimore Harborplace. Taste of Elegance brings chefs together from around the country to compete in regional and national recipe competitions. Andrew Little won the local regional competition in November as reported here. The first regional Taste of Elegance was held in 1987.

Since its inception, the program has evolved into over thirty regional competitions, with more than 500 chefs participating. This afternoon the eight finalists from the 30 regional winners were announced after two days of competition. Tonight at 6:30 p.m. the final eight will start to serve for the final judging. Look here for the winner sometime after 8:30 p.m.

And the eight moving on to the finals tonight are:

James Abbott, Fusions Catering, Sioux Falls SD, Thai-Style Pork

Mark Brown, The River Club, Suwanee GA, Piedmont Pork

Joel C. Cooper, Puck’s of the Midway, Chicago IL, Pork Loin Stuffed with Gorgonzola Dolce and Medjoul Dates Cooked Sous Vide

Rudy Bazan Garza II, True Flavors Culinary Planners, San Antonio TX, Burnt Orange Glazed Pork Crepinette

Stephan Hesse, The Oak Grill, Minneapolis MN, Curry Pork Belly & Coconut Panna Cotta

Robert Iannaccone, Brookside Country Club, Macungie PA, Baby Back Confit and Truffled Stuffed Pork Loin, Sauce Perigueux

Stephen Marshall, Medici, Las Vegas, NV, Spiced Pork Belly, Fresh Hearts of Palm Cannelloini, Braised Leeks and Apple Glaze

Eddie Tancredi, Rosendales, Columbus OH, Pan Roasted White Marble Farms Pork Loin, BBQ Glazed Pork Belly 

Washington Movie Groupie

First I have to say I didn't plan it to be ... Danielle Tergis and I were walking from DC Coast to the Sofitel to join the many friend of Katy Adams, the wonderful special projects producer at FOX 5, for her birthday celebration. We looked across the street ... across from the Sofitel and a block away from Potenza and there they were ... Owen Wilson and Reese Witherspoon shooting a movie in DC ... I shot some fotos with my iPhone and then hung around until a dark SUV whisked Reese away.

After a couple of hours enjoying my time with Katy and friends, I left to go find the Metro station.  It had started up all over again -- now with Reese alone. At this point I took put my real camera ... raised the ISO to 1600 and turned off the flash ... these are the fotos I took ... Reese taking a light check before we were all chased from the sidewalk so she could act without all of us in the background ... in her "eye line." Too cool! I turned from a food dude into a movie groupie without hesitation.

Chef Geoff's Tysons Corner Is Open for Business

Northern Virginia joins Maryland and DC as the home of their very own Chef Geoff's as of today. Chef Geoff Tracy of Chef Geoff’s, Chef Geoff’s Downtown, Lia’s and Hank’s Tavern & Eats has opened his first Northern Virginia location in Tysons Corner. 

Last night a benefit for Children's National Medical Center introduced the restaurant to invited guest, dignitaries, family and media. The event even attracted the Democratic nominee for the Virginia governorship Creigh Deeds, who I must note was the first politician I've ever seen show up early for a function. In case you don't know Geoff's wife is Norah O’Donnell who is the chief Washington correspondent for NBC News' MSNBC. It was somewhat ironic as Deeds was arriving with all the televisions tuned into MSNBC, the breaking story of the Argentinian worries of the South Carolina was on the tube. But that's not a story for her. We were celebrating a new restaurant with plenty of passed menu bites, signature cocktails including a Grey Goose vodka one named after Norah. Hmmm!

John Leinhardt joins the team as the general manager, having worked before at the Inn at Little Washington and 2941 Restaurant. 

The newly renovated space (this is the not-so-old Colvin Run Tavern space) has more than 200 seats and serves lunch and dinner daily.  The restaurant will also offer the option of three private dining rooms as well as an eighty-seat outdoor patio. The bar will have an extensive offering of specialty cocktails as well as large wine selection and 30 specialty beers on tap. Brunch will be offered on Sundays.

The summer menu will showcase many of Geoff’s favorite dishes: Day Boat Scallops with Mushroom Risotto and the Cuban Salmon with Mojito Vinaigrette.  

Chef Geoff’s is located at 8045 Leesburg, Pike Vienna, VA next to Tiffany and Company in the Fairfax Square building. Open daily from 11:30 a.m. until midnight. For more information, www.chefgeoff.com or call 571-282-6003.

Pictures of the event last night at Chef Geoff's can be found in the foto gallery.

Agraria Opens As Agraria Farmers & Fishers on June 24

In case you haven't been in Agraria since June 1, you've missed a restaurant rebranding from Agraria to Agraria Farmers & Fishers -- right before your very eyes and palate. Chef Russel Cunningham has been presenting guests the new menu in stages as testing has taken place for three weeks now. The new menu goes into effect 100% on June 24, along with the official name change.

Vucurevich Simons Advisory Group (VSAG), the restaurant company that manages Founding Farmers, recently took over the contract for Agraria Farmers & Fishers ... and the new name and positioning is an evolution of their  “Farmers” brand. The two restaurants are owned by the North Dakota Farmers’ Union. Agraria Farmers & Fishers intends to bring a dining and hospitality focus to the waterfront – and the coastal regions of the US. 

If you dine between now and June 24, you will be presented the new menu with help provided by the server as to what is available on that day.

Take a peek at the new menu: Download Agraria Farmers & Fishers menu

At Restaurant Eve, Make Mine a Double

At the foto shoot at Restaurant Eve last week for my July Foodservice Monthly cover (remember they just won a RAMMY for Fine Dining Restaurant of the Year), I had to do a double take when I saw Cathal Armstrong's chef de cuisine Alex Dreyer on one side of the kitchen and then with another glance I saw him on the opposite end of the line. Meshelle Armstrong helped me out ... she explained Cathal has hired identical twins Alex and Austin for his culinary team. Meshelle said there are a number of a number of coincidences with the two young men that have added to the story ... like both having at one time different vegan girl friends. It used to be one way you could tell them apart was a birthmark Alex has on his right ear ... well Austin had an accident and now he has a blemish on his right ear in the same spot as Alex. And we don't need to go into the fact that both have tatoos of trees ... albeit different kinds.

In the foto, it's Austin and Alex ... I think.

BrainFood Skillet & Spatula Awards Go to Team Central's Maupillier and Team 1789's Giusti

Brainfood, one of those cool nonprofits that uses cooking to teach life skills and healthy living to DC youths, held its annual Brainfood Grill-Off competition last week at the Decatur House in Washington. Top local chefs participating included Teddy Folkman, a finalist on The Next Food Network Star; Cedric Maupillier, Central Michel Richard; Daniel Giusti, 1789; Shannon Overmiller, The Majestic; Bryan Moscatello, Stir Food Group and Tony Chittum, Vermilion. They teamed up with Brainfood volunteers and Brainfood students in a competition to become the 2009 Grill-Off champion.

Cedric Maupillier's team with Brainfood chef Tyler Giles won the Brainfood Skillet Award – they were a team of friends from NCF/PKS & Friends. The winning team members were given Shun Chef Knives.

The winner of the BRAINFOODies Choice Spatula Award was Mercator XXI who teamed up with chef Daniel Giusti of 1789 and Brainfood chef Jovell Rhock.  They were given Shun Utility Knives.

“The Brainfood Grill-Off was inspired by a competition that caps off the graduation celebration for every Brainfood after-school and summer program,” said Paul Dahm, executive director of Brainfood. “This is an opportunity to bring the Brainfood experience to the local DC community, while raising vital funding for our programs."

Dishes were judged by a panel: Clarice Dionot, L’Academie de Cuisine; Amanda McClements, Metrocurean.com; Mark Michael, Occasions Catering; and Mark Kuller, Proof.

Sponsores included Reznick Group and the law firm of Paul, Hastings, Janofsky & Walker among others. 100 percent of ticket sales support Brainfood programs.

Brainfood is a youth development organization that uses food and cooking as tools to teach life skills and healthy living to teenagers in a safe, healthy and positive environment. Local high school students participate in our programs either twice a week after school or five days a week for six weeks during the summer. Brainfood is in its 10th year of operations and has locations in the Columbia Heights and Chinatown neighborhoods of Washington, DC. For more information, visit: www.brain-food.org.

foto 1: Team 1789 with chef Daniel Giusti and Brainfood chef Jovell Rhock (great name!)
foto 2: Team Central chef Cedric Maupillier is interviewed by Leon Harris, ABC 7 News
foto gallery: the pictures are downloadable from the gallery page

2nd Annual Joan Hisaoka 'Make a Difference" Gala Features CityZen and Eric Ziebold

Robert Hisaoka contacted me Sunday to let me know the 2009 2nd Annual Joan Hisaoka "Make A Difference" Gala will be held at the Mandarin Oriental Washington D.C. on Saturday October 24. In an extraordinary announcement, Hisaoka revealed that the James Beard award winning chef Eric Ziebold of the hotel's CityZen will close the restaurant for the evening and will dedicate his entire staff to the four-course dinner. The dinner will include wine pairings from recent RAMMY winning sommelier Andy Myers.

The black tie event will also include a reception, dancing, and silent and live auctions. This year, the beneficiary will once again be the Smith Farm Center for Healing and the Arts, a 501(c)(3)
organization, located in Washington, DC. The Smith Farm Center offers week-long retreats, workshops,
support therapy, an artist-in-residence program, a healing arts gallery and nutrition education. In the past year, they have been able to expand their services to reach almost 10,000 people.

Joan Hisaoka, founder of Hisaoka Public Relations, was 48 when she lost her battle with
cancer on May 14, 2008. To honor her memory and her dream of assisting those living with cancer, the
1st Annual Joan Hisaoka “Make a Difference” Gala raised $700,000. Joan was a close friend of mine and advisory board member for Foodservice Monthly. Our magazine won the first Joan Hisaoka Associate Member of the Year award given by the Restaurant Association Metropolitan Washington in the honor of her dedication to the industry and her unparalleled integrity and spiritual being.

The Joan Hisaoka Healing Arts Gallery is an integral part of the work of the Smith Farm Center.

The number of women served through the community navigation program has doubled – requiring more staff and volunteers to meet this critical need. The funds raised from this year’s gala will allow the Smith Farm Center to assist even more people living with cancer in the Washington, DC area, and to expand their facilities to “serve more and serve better”.

Hisaoka recognizes the economic downturn has caused everyone to reevaluate their financial giving.
However, he also knows many of us have had our lives touched in some way by cancer and people living with cancer cannot wait for an economic recovery to receive support.

The sponsorship opportunities for this year’s gala are enclosed in the attached forms that can be access via this pdf: Download Make a Difference Gala Packet. While these are for cash financial support, there are opportunities for auction items as well - those special events and benefits only restaurants and chefs can provide.

Dianna Lopez of BRAVO! Events by Design can be reached by phone at 202-543-7388, or via e-mail at makeadifference@aboutbravo.com.

Stay tuned as we learn of more news of what should be the premier dinner of the Fall 2009.

foto: Ris Lacoste and Heather Chittum (center) donated a dinner for last year's live auction and then helped the auctioneer bring in the proper winning bid.

Today's Market Visit: Bethesda Central Farm Market

Just into their second week today, Ann Brody and Mitch Berliner have a winning farm market at their Bethesda Central Farm Market (BCFM) near the intersection of Woodmont and Elm (right behind Jaleo). Their Sunday market will continue at this location until some time in November from 9 a.m. - 1 p.m.

With 20 or so vendors on hand, I was able to find what I was looking for and kept finding more than I had anticipated when I arrived. I had to finally stop walking with Ann who should be on commission. She enthusiastically took me to each tent telling me as we walked a little history about each. Then she introduced me to the principals on hand while recommending something I had to have. That's the beauty of markets: that building of a relationship between yourself and the producer.

I hadn't seen John Jamison of Jamison Farm (famous for his lamb) for four or five years since an evening at Equinox with chefs and producers. We both remembered the evening (amazing for me) and picked up our conversation right where we had left it that night.

I bought some lamb kebab meat. I love their little brochure with recipes: " ... there really is a Sukey and John. If you ever have a question, we are only a phone call away (800-237-5262)."

Of course I stopped at the Berliner MeatCrafters table where I picked up a package of Stachowski Berliner Kielbasa. That will be a grill dinner later this week when I follow the Web site recommend: poach for 12-15 minutes and then finish on the Weber. Let's see I also got some radishes from Gardner's Gourmet (410-876-7940), sugar snap peas and strawberries from Twin Springs Fruit Farm (where I also found several copies of popular Rene Catacalos's Edible Chesapeake), more strawberries from Toigo Orchards, a rosemary oil rub for my lamb from catering by anna saint john (301-949-7603) and an awesome almond croissant from praline Bakery & Bistro.

This Thursday, June 18, BCFM will open a mid-week market on Bethesda Lane between 3 and 7 p.m.

Also Ann told me they are having their first farm dinner June 29 at Assaggi Restaurant on Bethesda Avenue. The menu and price are to be determined shortly and already 10 of the 30 seats are sold. To reserve, e-mail ann@bethesdacentralfarmmarket.com

Hummingbird 2009 Update

For those that followed Sauce on the Side know I am an admirer of the Ruby Throated hummingbirds who visit us every year between April and September from their winter home in Mexico: http://tinyurl.com/nag5bh

I forgot to mention that this year they did arrive back in my backyard during the last week of April. They have made themselves at home once again feeding outside my kitchen window. The fotos show one of the males (they actually have the ruby throats as opposed to the white necks of the females) feeding. You can find out more about hummingbirds at  Hummingbird.net

A few basics though ... no red food color in their water, no commercial sugar waters ... all you need is 1 part tap water to 4 parts sugar and it must be changed every few days or it will ferment. I can see them from the window, so I only put out a 2-day supply. I make up a quart and keep in the frig for a couple of weeks.

2009 RAMMYS: Wiedmaier Wins Chef of Year; Restaurant Eve Named DC's Top Restaurant

The Restaurant Association Metropolitan Washington honored Sunday night the elite of the Washington dining scene at the 2009 RAMMYS at the Omni Shoreham. In an evening featuring the elite of the DC restaurant scene, Restaurant Eve received the Fine Dining Restaurant of the Year award, Robert Wiedmaier of Marcel's, Brasserie Beck and Brabo is the 2009 Chef of the Year. Longtime legal friend of Washington restaurants Dimitri Mallios had earlier been announced as the 2009 Duke Zeibert Capital Achievement winner.

In a tribute to the late Joan Hisaoka, RAMW recognized Belair Produce Inc./Watermark Foods  as the second winner of the newly named Joan Hisaoka Associate Member of the Year Award. Foodservice Monthly won the award in its 2008 inaugural year.

Other winners of RAMMYS included:

New Restaurant of the Year: Cork

Upscale Casual Restaurant of the Year: Rasika

Pastry Chef of the Year: Kate Jansen – Willow

Wine & Beverage Program: CityZen

Rising Culinary Star: Tony Chittum – Vermilion

Restaurant Manager of the Year:  Ryland Johnson – Zola

Restaurant Employee of the Year: Juan Francisco Lopez – Marcel’s/Brasserie Beck

Neighborhood Gathering Place: The Liberty Tavern

Hottest Restaurant Bar Scene: CoCo. Sala

Joan Hisaoka Associate Member: Belair Produce Inc./Watermark Foods

Favorite Restaurant (voted by online/newspaper ballot): Teatro Goldoni
 
Duke Zeibert Capital Achievement AwardDimitri Mallios
 
WHERE MAGAZINE Visitors’ Choice Award: The Prime Rib
 
2009 RAMMY Honorary Award: Billy Martin’s Tavern
 
2009 RAMMY Honorary Award: Frans Hagen