A collection of stories and blogs from and about our kitchen at Eatonville Restaurant.
Southern is Christmas, a wonderful time of the winter. In the early history of the South, there was no Christmas tree. Beautiful flowers such as camellias were used in Charleston. And it was a German professor—a refugee—who, while boarding with a family in Williamsburg, brought them stories of Christmas decorations in his native Germany. Our [...]
Re-living our adventure at the Dupont Farmer’s Market through pictures!
December couldn’t have started off on a better note! We’re introducing our new chef, Garret Fleming, tomorrow evening (Wed. December 1) with a 3-Course “Chef’s Special” for $30 plus tax and gratuity. To complete the celebratory night, there will be live music by the Adam Wines Jazz Group!
New Chef’s catching up on reading, and from that added something to the menu taken right out of the pages of Zora’s Their Eyes Were Watching God. Pick up a copy and flip the pages to chapter 13. Tea Cake and Janie have just taken their leave from town. What was that woman thinking going [...]
After picking up the pork belly from Cedarbrook Farm, our new Chef braises it with apple cider, stock, apples and vegetables. Watch the video below to see him prepare it for tonight’s (Tuesday, Nov. 23, 2010) Starter Special! Try tonight’s Starter Special: All-Spice Crusted Pork Belly with Truffle Heirloom Grits and Local Cider Glaze Jus
A truck of fresh turkeys was parked on the Mass Avenue side of FRESHFARM Markets Sunday where customers picked up their Thanksgiving orders. New Chef and I went back to the Cedarbrook Farm pork stall to pick up the pork belly ordered last week as well as a few extras (fat back and loose sausage). [...]
I invited New Chef to market — FRESHFARM Markets on Dupont Circle and open all year long. And, yes he bought a fat pig – a pork belly from Cedarbrook Farm of West Virginia. It’ll be ready for pick up this weekend for the Eatonville menu. I’m a biweekly regular to Dan and Shellah’s stall [...]
Something about the gold and crimson breaths of fall that bring up the subject of greens. Walking along the U Sreet corridor, I caught two separate moments of women talking about putting their collards on the stove. Even the Centers for Disease Control has tossed in a word or two. The “collard green” is the [...]
Our last meal in Charleston was breakfast at Hominy Grill, coming full circle on the New Chef’s culinary heritage tour. Poached eggs, grits, biscuit and bacon for me, blow fish tails for the new chef, and heuvos rancheros for Andy. …Our way of bringing the party down before heading back to DC. This was a [...]
Magnolas is one of Charleston’s local favorites. It’s not part of New Chef’s culinary roots, but the restaurant was highly recommended to me. New Chef just came along for the ride but didn’t tell us what to expect. Magnolias has location in its favor. After hearing “Happy Birthday” being sung in the background in arestaurant [...]
