The remaining contestants on "Top Chef D.C." started the traditional Restaurant Wars segment this week, competing to plan a menu and launch a restaurant in one day. Two teams of cheftestants took over the kitchen at Redwood Restaurant in Bethesda, Md., creating seafood-themed dishes such as Pan-Roasted Halibut with Fennel Marmalade and Slow-Baked Turbot with Eggplant Caviar and Black Olive Jus.
Jeff Owens and Lawrence Kobesky, who met at the CIA and are both graduates, have opened the Vue Wine Bar in Hendersonville, N.C., with Owens' wife, Lawrie, and Ariel Glassman. The menu uses local and seasonal ingredients for dishes such as pomegranate-braised artichokes or pan-roasted quail.
Humble French toast can become extraordinary with some tweaks. One recipe calls for stuffing it with a cream-cheese filling, another for topping it with asparagus and an orange-infused beurre blanc sauce.
Add to your shopping list: mirin, dark chocolate, fish sauce, quinoa, salted capers, garbanzo beans, high-quality honey, whole-grain mustard, fancy tuna in olive oil and chipotle peppers in adobo. Included are substitutes and explanations of why you should add these items to your pantry.