Chef Alain Ducasse's newest fine dining restaurant, Idam, marks his first foray into Middle Eastern dining, where his most popular dish features a Qatari favorite: camel. Ducasse braises the meat for six days and serves it with foie gras, souffle potatoes and truffle sauce. "It's a dish that the locals really like. It's like braised spare ribs, but there’s no red wine ... The jus that results from the braising is a natural jus from the meat itself and the vegetables that accompany it," Ducasse said.
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.
Chef Aisha Ibrahim shares the recipe and some secrets that turn a dish of pan-roasted chicken thighs into a truly memorable meal. The thighs are left uncovered in the refrigerator overnight to promote crispness during cooking.
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.