Washington Life Magazine
Washington Life Magazine

Holiday Dishing

Delicious recipes from some of D.C.’s finest chefs

Tucked underground near the the corner of Wisconsin and Q Streets, N.W., Smith Point shouldn’t be discounted as just a loud bar catering to the Bush twins. Owner Bo Blair has recharged his restaurant by hiring one of Le Paradou’s chefs, Nathan Bearfield, dishes up cuisine inspired by Eastern seaboard favorites: crab cakes, chowders and lobster. His prized New England cheddar cheese and beer soup is ideal for one of Washington’s snowy days.

New England Cheddar Cheese and Beer Soup

1 cup lamb marinade
12 oz. diced onions
6 oz. diced mushrooms
6 oz. diced celery 2 oz. minced garlic
12 oz. clarified butter 2 green onions
12 oz. flour 6 qt. chicken stock
16 oz. lager beer, Samuel Adams
4 lb. tillamook grated cheddar cheese
1 oz. dry mustard
1 pt. hot heavy cream
1 tsp. tabasco sauce
1 tsp. worcestershire sauce
White ground pepper
Rye croutons

1. Sweat the onions, mushrooms, celery and garlic in the butter until limp.
2. Add the flour to make a blond roux and cook out for 12 minutes.
3. Add the stock gradually, whisking constantly to work out any lumps. Simmer for 45 minutes, or until the soup has a good flavor and velvety texture. Strain through a fine mesh sieve.
4. Return the soup to a simmer. One half hour before service add the beer, cheese, and continue to heat the soup gently until the cheese melts. Do not boil.
5. Blend the dry mustard with enough water to make a paste. Add the mustard mixture and the cream to the soup and bring the soup back to a simmer. Adjust the consistency with stock, if necessary.
6. Season with Tabasco, Worcestershire, salt, and pepper to taste. Serve with rye croutons on the side.

The Dish

There are few restaurants in Washington that can impress a true gourmet. Yannick Cam’s Le Paradou is one of them. His delicate dishes— scallops, lobster, foie gras, matched with bold flavors such as garlic, ginger and rosemary— offer an exquisite dinning experience for the most discerning critics. Cam suggests foie gras as the holiday season’s spectacular appetizer. He suggests buying Grade A foie gras from Dean and Deluca or Balducci’s and pairing it with a sauce to enhance its flavor. www.leparadou.net

Foie Gras de Canard aux Coings Confit

4 slices of foie gras
1 quince
1 cup granulated sugar
2 cups pomegranate
1 cup duck stock
2 slices parma ham
6 juniper berries
1 vanilla bean
½ bottle “Vin de Paille” wine reduced

Foie gras
1. Heat a medium sauté pan with oil over high heat until very hot. Season the foie gras with salt and pepper quite liberally.
2. Place slices of foie gras in the pan. Sauté the foie gras until browned on one side, then flip over and cook on the other side browned.

1. Cut a quince in 3 mm slices.
2. Prepare the syrup with sugar, pomegranate juice.
3. Poach the quinces and cut julienne.
4. Pour over foie gras.


Home  |   Where To Find Us  |   Advertising  |   Privacy Policy  |   Site Map  |   Purchase Photos  |   About Us

Click here to go to the NEW Washington Life Magazine