So you need a good date spot. Something that’s more than just a drink but less than an eight course tasting menu while violins play in the background. That’s where Cork Market & Tasting Room comes in. The restaurant on 14th street introduced Sunday fried chicken and champagne dinners this past weekend.
Chef Kristin Hutter serves up her fried chicken (which was named in Bon Appétit magazine’s “Top 10 Places for Fried Chicken”) along with champagne on Sundays* from 6 to 8 PM in the market’s upstairs dining room. You and your date (friend, dining companion, whomever) can feast on half of a crispy fried chicken along with side dishes such as biscuits and asparagus salad and two glasses of the bubbly stuff.
Reservations for the Sunday fried chicken and champagne dinners must be made 24 hours in advance by calling 202-265-2674 or by emailing tastings[at]corkDC.com. The dinner for two is $75, not including tax and gratuity. Cork Market is located at 1805 14th Street, NW.
*Update as of May 21: Cork Market is offering the Sunday fried chicken dinners one Sunday per month (running indefinitely, as of now). The next fried chicken dinner is on June 10th.
A lot has been happening in the DC chef community in the last month or so. Here’s a recap on the comings and goings of local chefs across the city.
First up, after 12 years Equinox’s chef and owner Todd Gray is passing the torch on to a new chef. Karen Nicolas, Equinox’s new executive chef, recently came from Simon Pearce restaurant in Philadelphia and Soul restaurant in Chicago. Nicolas also had a stint as executive sous chef at Tom Colicchio’s Gramercy Tavern in New York City. While Gray said in a press release that he will continue to work with Nicolas on dishes at Equinox, he added that her “culinary vision will be reflected in the menu.” Continue reading →
Ah, breakfast. Some say the most important meal of the day. So why not spruce it up a bit, ditch the usual bowl of cereal and start the day off right with something a little decadent? After the jump you’ll find chef Takashi Ohseki’s recipe for ricotta-stuffed french toast that’s on the current brunch menu at Cork Wine Bar. Bring out the maple syrup and roll up your sleeves for this one.
At first glance you might not think a scientist and a chef have much in common. Sure the two follow recipes of sorts, but one gets to be creative with food while the other has to follow some pretty rigid rules, right? For Takashi Ohseki, executive chef brunch sous chef of Cork Wine Bar, the two roles coexist in his kitchen. “When you run an assay, it’s like making a recipe,” he says. “Only here in the kitchen we can adjust things more.”
The former biological science major and researcher put down the pipettes and traded them in for a chef’s knife when he realized that a career cooking sounded better than one in the research lab. While his upbringing had taught him that college and a job in an office setting was the right path, he knew he needed a change of pace. “You have to like what you do,” he says. So Ohseki studied at L’academie de Cuisine in Gaithersburg and didn’t look back. Continue reading →