Wood-grilled chicken livers with pepper jelly. It’s a specialty on the fairgrounds at the New Orleans Jazz & Heritage Festival, and a dish that makes me think immediately of my dad and brother. Every year, we meet back up again in the Crescent City.
Maryland native Aaron Silverman cooked at some of America’s best restaurants (Momofuku, Atera, McCrady’s) before returning to Washington, DC to open Rose’s Luxury, his white establishment on Barracks Row. He has a unique style and viewpoint to behold.
Louisiana-born chef Wes Morton has lived up north for a while now, but he hasn’t lost his enthusiasm for boucherie, the uniquely Cajun tradition that brings communities together for a noble feast. He invited me to one in Virginia, and it turned out to be a day I will never forget.
Another Cochon 555-related post, this time featuring Duskie Estes and John Stewart, the duo that won top honors at Grand Cochon in 2011. I was inspired by their commitment to authenticity and responsibility.
Very few BBQ experiences can match the Argentinean asado tradition. The picture above tells the story. One grill, filled with steak, cinculines (intestines), sweetbreads, chorizo, morcilla (blood sausage) and a few green things. DC-based chef Victor Albisu is a master of the genre, and I spent an afternoon with him.
In October, 2013, Kansas City’s beloved hometown brewery, the Boulevard Brewing Company, announced that it was being acquired by Duvel-Mortgaart of Belgium. Here, the CEOs of both companies talk about the how and why of the deal, which stirred emotion in KC.