Weekly Chef and Menu Report: The Week of January 13, 2014
Recipe of the day
Every week, we take a look at some new chefs and menus that have appeared across the country. Here’s this week’s roundup:
The Hershey Company launched a line of chocolate spreads, Hershey’s Spreads, available in three flavors — chocolate, chocolate with almond, and chocolate with hazelnut — according to a press release. The spreads are sold in 13-ounce jars for $3.79 per jar.
Judith Herrell, president and owner of Herrell’s Ice Cream Corporation and its parent company Herrell’s Development Corporation was named CEO of Herrell’s Ice Cream, effective Jan. 1, according to a press release. The company’s previous CEO Steve Herrell is taking a year-long sabbatical as a prelude to retirement.
Aqua Expeditions appointed Michelin-starred chef David Thompson as executive chef of the Aqua Mekong river cruise shop, according to a press release.
On Valentine’s Day, Patsy’s Italian Restaurant is serving a Valentine’s Day Aphrodisiac Menu featuring arugula salad with shaved parmesan cheese and basil vinaigrette; baked clams; chicken Fra Diavolo; and Patsy’s Passion cocktail made with vodka, Prosecco, Chambord, and Crème de Cacao, according to a press release. And for dessert, there will be warm chocolate cake served with strawberries, honey, and whipped cream. The special menu costs $65 per person and will be available from 12 p.m. to 10 p.m.
For Chinese New Year, which is celebrated on January 31, Philippe by Philippe Chow is offering a special menu the week leading up to the new year, according to a press release. The menu features baked crab shell stuffed with shrimp and scallop and lump crab meat topped with melted cheese as appetizers; Chinese-style fried oysters for the main course; vanilla panna cotta topped with raspberry sauce, fresh frui, and gold for dessert; and The Dragon Horseman cocktail with Ciroc vodka, lychee juice, Chambord, and a wild hibiscus flower.
DAG’s Patio Café introduced a diner-style breakfast which includes the Western Omelette with sautéed green and red bell peppers, onion, and ham; the DAG Omelette with bacon, sliced hot dog, sautéed onions, and cheddar cheese; thick-cut french toast; and blueberry pancakes, according to a press release.
The Grill Room’s executive chef Jacob Esko — along with chef and owner of Cashion’s Eat Palace John Manolatos; Bev Eggleston, president and founder of EcoFriendly Foods; and executive chef Yvan Mucharraz of Capella Pedregal in Cabo San Lucas, Mexico — will host Pork Week Pop Up from Feb. 6 to Feb. 8, according to a press release. The chefs will serve signature pork dishes, special tasting menus, and a la carte dishes. For more information and reservations, visit www.thegrillroomdc.com or call 202-617-2424.
Celebrating the release of Hank Shaw’s new book Duck, Duck, Goose, Holeman and Finch Public House is presenting a three-course dinner and wine pairings with Hank Shaw that includes a signed copy of his book and a cocktail reception on Jan. 19 at 6:30 p.m., according to a press release. The three-course dinner will feature duck liver pate, goose meatballs, duck crackling cornbread, duck confit, pan-roasted goose breast, and duck caramel rum cake.
Celebrating its two-year anniverary at the iconic Delano Hotel, Bianca is offering guests a special edition of “Classic Sundays,” on Jan. 26, according to a press release. Hosted by Chris Paciello, Sam Robin, Claudio Di Persa, and Franco Balzano, the anniversary party will celebrate classic memories with classic music by Corrado Rizza and clasic dining, featuring a special prix-fixe menu by Executive Chef Luciano Sautto. The four-course meal will include an option for the first course of grilled octopus, char-grilled with cherry tomato and aged balsamic; Big Eye Tuna Pizza, with micro shiso and truffle oil; or meat balls in gravy. The second course features rocket salad with shaved parmesan, marinated garden tomatoes and Meyer lemon. The main course offers truffle tagiatelle (handmade pasta, seasonal truffle, and cream), branzino (salt roasted with Tuscan potatoes and fresh lemon), and chianti-braised short rib with gremolata. For dessert, there will be dolcetti misti, an assortment of mini Italian delicacies. The event costs $85 per person, which includes a complimentary glass of Prosecco.
Greens Restaurant added three new dishes to its weekend brunch menu, according to a press release. The new dishes include a warm spinach salad with roasted delicate squash, crispy maitake mushrooms, aged manchego, sherry vinaigrette, and a Rolling Oaks Ranch poached egg for $15; hedgehog mushroom, Brussels sprouts and potato hash with Rolling Oaks Ranch poached eggs and grilled levain for $17; and kale salad with Brokaw avocado, blood oranges, ruby grapefruit, and slow-roasted almonds for $11.75.
Designed to showcase flavors of the north, center, and south of Italy, Valentino’s winter menu features items such as agnolotti burro nocciola e salvia from the north, gamberoni e cannellini from the center, and calamarata from the south, according to a press release. The special menu is available from 5 p.m. to closing through March 31.
Inspired by National Soup Month, 2 Sparrows is offering weekly house-made soups during lunch for $8 throughout January, according to a press release. From Jan. 6 to Jan. 12, chili will be available. From Jan. 13 to Jan. 19, roasted red pepper and rosemary bisque will be available. From Jan. 20 to Jan. 26, broccoli cheddar soup will be available. From Jan. 27 to Feb. 2, split pea and ham soup will be available.
Capella Marigot Bay appointed Victor Israel Garrido as executive chef, according to a press release. Garrido previously served as executive sous chef at the Fairmont Grand Hotel Kiev in the Ukraine and as chef de cuisine at the Fairmont Heliopolis & Towers in Egypt.
We’re always looking for tips about new chefs and seasonal menus, so if you think there are any that we missed, let us know!
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