FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
The Incredible Squash
It’s a bird, it’s a plane, it’s… The Incredible Squash! In a world, where summer produce reigns supreme—one winter gourd is determined to cross the boundary between savory and sweet, be the star of the plate, and (maybe one day) save the universe!
Perfect Pairings
DMV sommeliers are pairing Malvasía Volcánica with kataifi and Cidrerie du Vulcain with daikon fritters. Check out some of our favorite pairings while on the ground in D.C., Maryland, and Virginia.
Acid Tongue
When citrus is sparse, chefs and bartenders turn to alternative acids through local fruit, fermentation, and organic compounds.
Head To Tail Mackerel
One fish, four dishes. Chef Bobo Catoe maximizes his mackerel at Alewife in Richmond, VA.
Versatile Solution
Rising Star Bartender Andon Whitehorn of Alewife hatches a plan for an egg-free foam.
Wildly Local at Sumac
Atop vast rolling hills overlooking the Thornton River sits Sumac, where Chef Daniel Gleason cooks pristine local fare in a mobile kitchen.
The Promise of Pay-What-You-Can
A mindful business model lets Motzi bread put their Baltimore community first.
Ellē’s Six-Day Panettone
Baker Andrew Myers of Ellē goes the extra mile for sourdough sweet bread.
Naem Khao Reconstructed
Sticky, crunchy, sweet, and savory. Chef Boby Pradachith of Thip Khao serves his version of a Laotian staple that makes day-old rice new again.
Amberjack Takes Center Plate
Chef Scott Bacon brings what was once recognized as “trash fish” to the center of the plate at Magdalena in Baltimore.
Steve Chu’s Dear D.C.-Chesapeake
Chef Steve Chu of Ekiben speaks to the beauty of a region in flux.
2022 StarChefs D.C.-Chesapeake Rising Stars Awards
StarChefs is returning to Washington D.C. to celebrate the Chesapeake region’s most talented up-and-coming food and beverage professionals.