Capital Chefs, Food and Drink, The Features

Capital Chefs: Teddy Folkman of Granville Moore’s (Part 2)

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‘Seared halibut and root vegetables’
courtesy of ‘bonappetitfoodie’

I know winter is winding down, but we still have the second half of March to go which I’m betting will bring some slightly colder days. This dish with the root vegetables and the light, creamy sauce is pretty much perfect for this in-between season. Below you’ll find the recipe for Teddy Folkman’s Halibut with Keizer Blue.

Since this dish involves cooking with alcohol, allow me to remind you that adding alcohol to a hot pan results in a quick flare of fire. Don’t stick your face over the pan, keep the kids a safe distance back and have a fire extinguisher on hand if you really mess things up. I recommend practicing that one a few times before you try to make this and impress the neighbors with your en flambé skills. According to Teddy, you can find the beer he uses at liquor stores around the District that carry smaller import/craft beer selections. You might also check Whole Foods. The Keizer Blue brew is sweet and perfect for an after dinner drink with this meal.
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Capital Chefs, Food and Drink, The Features

Capital Chefs: Teddy Folkman of Granville Moore’s (Part 1)

Courtesy of Granville Moore's/JDSilk
Chef Teddy Folkman
Courtesy of Granville Moore’s/JDSilk

A friend of Teddy Folkman’s once gave him a piece of advice when he moved to DC more than ten years ago. He told him, “If you’re driving down East Capitol Street and you see the dome of the Capitol, and you feel nothing–then it’s time to go.” Lucky for us and for Folkman, that moment hasn’t happened.

Folkman, the executive chef of Granville Moore’s and famous for winning a mussels throwdown against Bobby Flay, was actually working in marketing and sales before he traded in a suit for a chef’s coat. “It was my passion and my hobby,” he says. “I would bail out of work early to go work as a line cook.” That’s when he decided to go to culinary school, despite his family’s objections and leaving behind a steady salary.

After going through most of culinary school (Folkman didn’t complete culinary school due to a snafu with the Dean and what sounded to me like a clash of egos and a few absences from class), chef Ann Cashion mentored Folkman, telling him he didn’t need culinary school if he wanted to work in her restaurant and learn as much as possible. I’d say things turned out pretty well for Folkman–throwing down with Bobby Flay, being on season 5 of The Next Food Network Star, running a successful restaurant, doing consultant work on a variety of projects and volunteering on the Chef Advisory Board for Brainfood.

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