Capital Chefs, Food and Drink, The Features

Capital Chefs: Spike Mendelsohn of The Sheppard

Spike Mendelsohn of Good Stuff Eatery

Spike Mendelsohn of Good Stuff Eatery

We’re revisiting our Capital Chefs feature with a series by music reporter Mickey McCarter. A lot has been happening recently in kitchens in D.C. restaurants, and Mickey takes a look into them from his usual seat at the bar in this series, which runs weekly on Thursdays.

Back in April during the James Beard Foundation’s Chefs Boot Camp for Policy and Change, Spike Mendelsohn cooked a whole pig for a feast. He used the pig’s head to make a 10-hour cheese head broth for a soup.

About halfway through, musician Jack Johnson wandered into the kitchen to check out Mendelsohn’s work. A long-time admirer of the folk rock surfer, the chef was over the moon, happy to share secrets of the soup with Johnson and his wife.

Soon, everyone ate the pig, and sat around a fire while Johnson played the guitar for hours. Afterward, they ate the soup.

“That was a pinnacle moment of my life where I got to meet a guy that I’ve always looked up to for numerous reasons,” Mendelsohn told me.

The happy encounter was no accident. Mendelsohn and 14 other chefs had gathered outside of San Francisco for the boot camp dedicated to bolstering the advocacy work of chefs and musicians.

“Not only did I meet him, but I was there as a peer of his. We were there to learn about the same thing and share ideas. As the weekend progressed in boot camp, we sacrificed a pig. It was part of the learning process of where food comes from and what is a good way to sacrifice a pig and what is the wrong way to sacrifice an animal for food.”

Continue reading

Eat Like Me, Food and Drink, The Features

Eat Like Me: November’s Best Dishes

Photo courtesy of
‘Kushi 9225′
courtesy of ‘yospyn’

After last month’s time as a vegan, I felt this month I owed it to my grease-loving, carb-loading, over-eating side to indulge. And indulge I did. I ate more burgers and subs this month than I do in a normal calendar year, and I seriously think I’m better for it (though my cholesterol probably has something different to say about that). Two trips to Taylor Gourmet, where I learned that though I love an Italian hoagie, I am officially a cutlet hoagie girl, and a road trip full of gravy-loaded dinners made for a happy and not so healthy customer. Maybe next month will be better? Because December is such a great month for eating healthy, working out, and getting lots of sleep…or something…

Continue reading

The Daily Feed

Spike won another one

Photo courtesy of
‘a vegan is crying…………….’
courtesy of ‘LaTur’

Spike M. won best burger at the New York City Wine&Food Festival a few weeks ago. The winning burger – horseradish, bacon & bleu cheese – isn’t listed on the Good Stuff Eatery menu, though the toasted marshmallow milkshake he served with it is there. Perhaps they’ll make you the winning burger if you ask, or get February’s winner, the Colletti, which is on the menu: bacon, cheddar, vidalia onion & chipotle bbq.