In This Issue

NEWS FROM
ACADIANA, BURGER, TAP & SHAKE,
DC COAST, DISTRIC T COMMONS,
FUEGO COCINA Y TEQUILERIA,
PASSIONFISH & PENN COMMONS
———
FA L L 2 0 1 4
In This Issue
Golden Era
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Bourbon Heritage
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2
2
Triple Take . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Shore Thing
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4
Fantasy Football Fare . . . . . . . . . . . . . . . . . . . . . . . .5
Ship Shape . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Are They Nuts?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Still the One . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Brunch Bunch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Golden Era
PAGE 2
We Gather Together
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Ceiba Takes Its Last Bow
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Table Crumbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
© 2014 SIMONEINK
Golden Era
Chef Tunks “squashes” it with robust flavors of fall
T
he trees are turning color, there’s an
invigorating crispness in the air, and the
season’s warming culinary colors bring
beauty to plates with hues ranging from sunny
yellow to burnished gold to the deepest orange.
Acorn squash, butternut squash, and sweet
potatoes, notes Chef-partner Jeff Tunks, all
resonate with fall tastes, and they’re natural
for soups and purées. The Butternut squash
gnocchi with savory sage and Nantucket Bay
Scallops that executive chef Chris Clime prepares
at PassionFish, for example, presents a golden
array of tastes that gracefully dance into fall.
Fuego Cocina y Tequileria features a
vegetarian taco option made with roasted
calabaza, a Latin American pumpkin-like [and
pumpkin-colored] gourd. A golden favorite
hailing from Fuego is the yellow Habanero
Sauce, one of the trio of taco sauces. It’s
hot, but not too hot; the heat of the Roasted
Peppers being tempered by the sweetness of
Caramelized Onion and roasted sweet Bell
Pepper. These sauces are available yearround -- as are Fuego’s golden tequilas, which
light up the bar and complement many of the
authentic dishes served.
Over at PassionFish, in addition to those
scallops praised by Tunks, Chris Clime serves a
golden hued soup with an impressive pedigree:
the Butternut Squash & Lobster Bisque is a
variation on his entry to the Maryland Crab Cookoff last year, the dish that walked off with both
the People’s Choice and Critics’ Choice awards.
The Butternut Squash Korean Soup on the
District Commons menu, a vegetarian choice,
is silky-smooth with a sweet edge, spiced with
a fragrant note of curry. At DC Coast, vibrant
yellow sweeps the menu in the Butternut
Squash Soup with Thai Red Curry, Coconut Milk
and Grilled Shrimp, and a vegetarian Butternut
Squash Risotto. Brand-new Penn Commons
features an age-old favorite: Mac & Cheese with
Old School Velveeta. And the earth-toned Beer
Mustard Butter on its Hot Pretzel Baguette makes
bread service a truly ‘golden opportunity.’
Acadiana’s southern Louisiana style makes
great use of corn -- another source of Nature’s
gold. The Grouper on the menu these days is
served with vegan corn grits made with corn
stock derived from cobs, folded in with sautéed
corn. The Pork Five Ways shares space with a
risotto that has been hydrated with corn juice
and ham stock, and served with chanterelle
mushrooms and more corn.
From squash to corn to pumpkin and back
again, these fall menus are ablaze with golden
goodness just waiting to warm your soul.
Bourbon Heritage
L
ong before the boom of craft beer, Napa
wines or even the first Sazerac—there
was bourbon. Since those first charred
oak barrels rolled out in the 1700s, distillers
have taken incredible measures to preserve
the time-honored process to ensure that this
treasured American spirit continues to be
produced as it was centuries ago. These efforts are celebrated each
year in September, which has been designated as Bourbon Heritage
Month. As an official Bourbon Colonel [designated by the Lexington
Convention & Visitor’s Bureau of Kentucky] chef Jeff Tunks along with
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his wine & beverage director Scott Clime have built a robust program
at Acadiana that contributes to these efforts to preserve, educate
and tell the story of this historically-steeped spirit. With more than
122 varieties, Acadiana’s carefully-curated Whiskey/Bourbon Menu
encourages guests to sample flights to experience the distinct variances and flavors between regions, distillers, filtering process and
age. Delving deeper, Clime also leads the annual Bourbon Tasting
Class at Acadiana – taking place on Saturday, October 18. So, the
next time you are at Acadiana, raise a glass and take a moment to
reflect on the deep-rooted legacy and continued preservation of this
early American beverage.
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Triple Take
Good things come in threes
Trio of Dips and Spreads from Penn Commons
G
oing once! Going twice! Triple-threat
choices on all the menus prove that
three’s definitely not a crowd.
Take Deviled Eggs. On the DC Coast bar
menu, the Trio includes Lobster Cocktail,
Smoked Salmon, and Crab Salad – yum! –
while at Acadiana, the bar menu Trio comes
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stuffed with Choupique Caviar, Beef Tartare,
and Crab Ravigote. Brunch, lunch, or dinner
eggs get a punchy accent of Pimento Cheese,
Choupique Caviar, and Peppered Ham.
Acadiana also serves a Trio of “Pies”
with rich, savory Black Pepper Buttermilk
Dipping Sauce, a satisfying accompaniment
to Natchitoches Meat Pie, Louisiana Crawfish
Pie, and Southern Vegetable Pie. It’s the kind
of supper dish that’s always welcomed and
soon devoured. An order of the Trio of Soups
off the dinner menu gets you a demitasse
tasting of Smoked Chicken & Andouille
Sausage Gumbo, Roasted Sweet Corn and
Blue Crab Soup, and Classic Turtle Soup with
Traditional Garnishes and Dry Sherry Splash.
At Fuego Cocina y Tequileria, the Three
Taco Express Lunch allows you to choose any
three – as everything comes in threes, even the
sauce. The Tres Amigos on the dinner menu
features three favorites: Suadero, Pollo, and
a Taco al Pastor. The Tacos de Pescado gets
you a trio of the day’s fresh catch, blackened
a la plancha with aromatic accompaniments.
Penn Commons’ Daily “Pick Three” gives
you the guilty pleasure of customizing the
trio of dips and spreads to top grilled country
bread. There are eight on the menu, so bring
a few friends and try them all – from Hand
Cut Steak Tartare with Siracha Aioli to Great
Lakes Smoked Whitefish to Char Roasted
Eggplant, Pesto and Toasted Pine Nuts.
At District Commons, the signature BTS
Sliders with Government Cheese, LTOP & AP
Sauce are a triple [diminutive] serving of the
addictive burgers from Burger, Tap & Shake
next door.
PassionFish’s triple doses are an appealing
offer of that perfect bite when once is just
not enough: Crab Cake Sliders with Pickled
Slaw and Old Bay Remoulade, Cheeseburger
Sliders with Caramelized Onions, Jack Cheese
& Butter Pickle, and Lobster Roll Sliders with
Celery, Cucumber on Sea Salt Brioche all add
up to one delicious serving – or plenty to
share. From the raw bar, the Trio of Oyster
Shooters with Ketel One Vodka & Bloody Mary
Mix slides down the hatch with juicy dispatch.
Searching for spirits? The tequileria at
Fuego Cocina y Tequileria offers Tequila
Flights in tidy groups of three. At DC
Coast, where you’ll find Washington’s most
comprehensive vodka selection, the bar
makes it easy with a Vodka Flight of three.
District Commons’ Bloody Mary Flight
provides a 5-ounce tasting of three: the
District Bloody Mary [National Horseradish
Vodka & Zing Zang Bloody Mary Mix, Old
Bay salted rim, garnished with celery, house
pickled onion, lime & jalapeno stuffed olive];
the Bloody Caesar [National Horseradish
Vodka, Crystal Hot Sauce & Clamato Juice,
Salted Rim, garnished with Lemon, House
Pickled Onion & Blue Cheese stuffed Olive];
and the Bloody Bell [National Horseradish
Vodka, Zing Zang Bloody Mary Mix & Beef
Bouillon, Creole Seasoning, garnished with
the Original Slim Jim].
Take three, and you have an award-winning
show stopper, all in a row, or on a plate!
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3
Shore Thing
Cold weather brings cool water seafood
W
ith the onset of cooler air, we bid a
fond farewell to summer flavors. But
did you ever stop to think about how
cooler water temperatures affect the seasonality of seafood? Chef-owner Jeff Tunks is an
acknowledged authority on marine delicacies,
and you can take his word on the subject
as a ‘shore’ thing: “Water temperature and
currents affect migration patterns and the
life-cycle of fish; both these things determine
availability and accessibility -- before you
begin to add in aspects mandated by humans,
like fishing quotas and fuel prices.”
Cold water brings out the best in shellfish,
says Tunks. While locals may think of crab
cakes as strictly summer fare, he says that at
DC Coast and PassionFish, his award-winning
beauties are in demand year-round. “Tourists
and business travelers expect to have crab
cakes when they’re in town; they want to get
their fix of the mid-Atlantic staple, and as
long as there’s Gulf Coast crabmeat available,
there’s no reason to disappoint them -- or
locals who decide to throw tradition to the
wind…” The quality of lobsters, he insists, is
better in the winter, no matter how much you
love them on a picnic table overlooking the
coast in July. “The meat from a cold-weather
hard-shelled lobster beats that of a summer
soft shell any day.”
Tunks is quick to shoot down the old wives
tale that oysters are only edible during months
with an ‘R’ in them, but he readily admits that
they are, in fact, better in the winter. He will
soon have a proprietary oyster of his own, “The
FORK IT UP!
Big Daddy Seafood Tower at PassionFish
Big Daddy,” a farm-raised deep cup variety that
holds lots of the nice briny liquor. Winter also
brings Nantucket Bay Scallops, considered the
most tender and succulent of mollusks. “Chris
Clime prepares a succulent Nantucket Bay
Scallop dish at PassionFish, with Sweet Potato
Gnocchi,” says Tunks. “The sweetness of the
scallops and the sweet potatoes resemble
each other, but then you have this wonderful
contrast in texture.” Stone Crabs really come
in to their own in the winter, too, and Tunks
always looks forward to the fresh King Crabs
out of Alaska and Norway. “The difference is
phenomenal in the colder months, he says.
“No steaming, no drawn butter. They’re
great simply chilled, with our house-made
Key Lime Mustard Sauce.” Be looking for all
these cold water treats at the raw bar at DC
Coast, PassionFish, District Commons, and
Penn Commons.
A flourishing of fin fish, notably swordfish
and tuna, is filling the chilling waters -- and
Tunks says they’re ‘best in show’! “This is
good news, especially for swordfish, which
was once nearly endangered. Through good
management and chef awareness, it’s now
one of our strongest wild fish.” He’s also
looking forward to serving Golden Tile Fish as
the weather cools, remarking that this will be
the fish-in-demand on the menus. From the
European market, Turbot and Dover Sole both
make their debut in the winter. With all his
knowledge of fish, even Tunks is still ‘testing
the waters’ with a newcomer to the market:
“Devil’s Tail is a redfish that’s harvested from
open pens in the gulfstream off the Yucatan
Penninsula, not from contained water, so
it’s got all the nutrients of a wild fish, but is
fully sustainable. I can’t wait to try it out at
PassionFish this fall.”
Fillet or whole, crab cakes or oyster
shooters, if it’s on the menu this winter, this
fish is ‘shore’ to please you…
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4
Fantasy Football Fare
Breakout players at Penn Commons
league, Nana Sue’s Meatloaf [named DC
Eater’s #1 Meatloaf in Washington, DC] has
the best flavors, lining up alongside its savory
Scalloped Potatoes, Bacon Braised Green Beans
and Sweet Onion Mushroom Gravy. Spend
heavily here because it’s worth it!
Ship Shape
1. In fantasy football, it always makes sense to
target a New Orleans player, and the team can
always count on Crispy Fried Oysters with Blue
Cheese Slaw and Frank’s Red Hot Remoulade
to bring the heat.
2. How can you steal a win? By going with the
“Holy Trinity” play and picking three of the
eight Dips & Spreads—from Hand-Cut Steak
Tartare with Sriracha Aioli to Char-Roasted
Eggplant, Pesto & Toasted Pine Nuts—that
bust with the potential to be the target go-to
game day snack.
3. Drafted in 2014, DC Brau “The Citizen” and
Oskar Blues “Dale’s Pale Ale” flourish as the
number 1 and 2 draft picks along with the option
of 38 more in this season’s lineup of ales.
4. The Twelve Buck Chuck burger may not be
a starter player, but this contender is bound to
get lots of fantasy lovin’!
5. Scoring the most points in the culinary
FORK IT UP!
Mind your port and starboard with these
fit, fish-friendly sides
A
s fall gives way to winter and the air
crisps, humans are not the only ones
to abandon diets and put on a few for
their “winter coat!” During the “months with
the ‘R’s,’” from September through December,
as the waterways grow brisk, fish reach peak
flavor, crustaceans grow plumper and mollusks
become firm—all as nature’s delicious reaction
to the dropping temperatures. Celebrating this
seasonal occurrence, National Seafood Month
kicks off in October, encouraging the nation
to relish the flavors of these lean, nutrient-rich
splendors of the sea. His finger on the pulse
of the seas, rivers, oceans, lakes and streams
across the globe, our favorite fish monger chef
Jeff Tunks casts a wide net in anticipation of
autumn’s most succulent and palatable fish for
his restaurants’ menus—particularly PassionFish and now DC Coast, where you can find
daily catches, simply grilled with a choice of
specialty sauces. Tunks, with the help of chefs
Chris Clime at PassionFish and Miles Vaden of
DC Coast, offer this ship shape guide to help
navigate healthy sides to pair with a variety of
seasonal fishes. Whether enjoying these pairings at the restaurants or even trying them out
at home, these combinations will please not
only your palate, but your waistline.
• Salmon – Go for a contrast of flavors that
complements the rich profile of salmon.
Szechuan Eggplant has a nice touch of soy and
Eastern spice that balances the oil content and
buttery quality of salmon.
• Rockfish – When rockfish season hits the
docks this fall, look for a meatier side that can
hold its own with this flaky, flavorful fish such as
Sautéed Mushrooms. For an additional layer of
flavor, you could accompany rockfish, or even a
similar fish such as Grouper with Beurre Blanc.
• Mahi Mahi – When served blackened,
Mahi Mahi has a robust, exotic taste that
commands attention as the star of any dish.
Mashed Potatoes provide a nice, neutral pair
that balances the high-fat content and adds
a soft texture. For a sauce, try Nam Plam, a
Vietnamese sauce with ginger that pulls the
flavors together wonderfully.
• Trout – This freshwater fish is known for its
higher oil content. A simple vegetable side such
as Sautéed Baby Spinach creates harmony with
this oiliness by acting as a palate cleanser.
• Branzino – Full-flavored and served bone-on,
this versatile fish pairs well with many sides. A
vegetable with a crisp bite, such as Asparagus,
is an excellent sidekick to this fish. Enjoy it
with a Salsa Verde or Romesco sauce.
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5
Are They Nuts?
The passion in shelling out choice coffee beans
B
ehind every cup of joe at Passion Food
Hospitality’s restaurants, lies the dedication and passion of a man who is anything but your average joe. After arriving in
Washington, DC with a borrowed $20 in his
pocket, William Gutierrez—who now operates
Santa Lucia Estates, a successful coffee company serving the DC area—was a man on a
mission to bring quality beans to restaurants
at a time when coffee service was limited and
served as an afterthought to a meal. To this
Nicaragua native, coffee should be anything
but an afterthought, but rather a bold finale
to and extension of an exquisite meal. After
approaching Passion Food Hospitality partners
more than a decade ago, his pitch to revamp
their program with better beans left them
wondering, is he nuts? But after meeting over
coffee tastings and learning more, it was clear
FORK IT UP!
that he was the man for the job. “What first
grabbed our attention was that it was 100%
Rain Forest Certified, fair-trade, high-altitude
and sustainable,” reflects Gus DiMillo.
From there, the partners and William
Gutierrez collaborated to create a custom
program tailored to each concept using the
fair-trade, high-altitude, high-quality Central
American coffee sourced straight from his
home country. “Just like cooking meats –
whether braising, grilling or smoking – there
are ways to roast beans that create a particular
flavor profile,” notes Gutierrez.
Gutierrez’s fervor for quality reaches far
beyond the bean to encompass the entire
program. “What really impressed us is that it is
a completely sustainable concept through the
preservation of the rain forest, respect for the
land and community outreach of giving back
by building schools for the workers’ children,”
adds Gus DiMillo. Education is a cornerstone
of the program, not only providing instruction
for restaurant staff on how to brew properly
and best advise guests, but also arranging
annual trips for clients to visit Santa Lucia in
Nicaragua in order to experience the process
firsthand, from soil to cup. Chef Jeff Tunks,
who has traveled with Gutierrez and his
partners to the fertile slopes of the Estate,
is equally familiar and passionate about
the ability of coffee to stand-up, match and
complement the uniqueness of his cuisine.
From their visit to Nicaragua, Tunks and his
partners experienced the peak-harvest process
in which more than 2,000 workers take on the
time-honored process from picking the very
best bright-red cherries, to transporting them
via donkey, then washing and sun-drying them
in a courtyard all before cupping—just as has
been practiced for centuries.
Whatever your cup of tea or coffee may be,
it is truly evident that passion is in the union of
the farmers’ best work with the art of crafting
each roast by hand – to deliver that tempting,
delicious cup to complete your meal.
Still the One
“We’ve been together since way back when…. ”
F
or all their creative prowess in the kitchen,
Jeff Tunks and his culinary teams at the
various Passion Food Hospitality restaurants find that specific dishes “are still the ones
that [patrons] want whispering in their ears…”
These are the favorites that cannot be cycled
off the menu -- ever -- by popular demand.
A handful of dishes at DC Coast, for
example [clocking in at over sixteen years old
now!] have become Washington institutions.
“It’s important to have a small core of favorite
menu items,” says Tunks. “They become part of
the fiber of the restaurant, and people return
again and again, expecting to find them on
the menu as usual,” he points out. “Madeleine
Albright, for instance, always ordered the DC
Coast Salad.” That popular variation on the
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Still the One
(Continued)
Cobb Salad, he reveals, was developed during
his tenure at New Orleans’ Windsor Court Hotel.
Another perennial on the menu, the Poisson Cru
Tahitian Style Tuna Tartare was inspired by
a vacation in Tahiti, earlier in his career. “It’s
the unofficial national dish of the island, and it
became the vacation lunch staple,” he recalls.
Tunks’ award-winning Jumbo Lump Crabcakes
are in demand year-round, the only variable
being their seasonal accompaniments. They
owe their appeal to the fact that, unlike most
others, they’re made without any bread filling.
His Chinese Style Smoked Lobster with Stir-fry
Vegetables and Porcini Crusted Halibut with
Truffle Whipped Potatoes are two more dishes he
couldn’t remove from the menu without risking
a hue-and-cry from loyal DC Coast patrons.
PassionFish, though on the young side
DC Coast Salad
[at under seven years,] can claim a devoted
following for a number of its original choices,
too. The Red Thai Curry Lobster “Claypot,”
notes Tunks, was a great favorite at TenPenh,
the group’s former downtown Asian inspired
establishment. “At TenPenh we had made
it with shrimp, but we wanted to give it its
own identity. I think substituting the lobster
is actually an improvement, enhancing the
dish’s wonderful complexity of salty/sweet/
spicy/bitter components.” Pan Seared Jumbo
Sea Scallops, the Baby Blue Caesar Salad, and
the Crab and Corn Soup with Jumbo Lump
Crabmeat and Green Onions are a few more
favorites that executive chef Chris Clime dares
not rotate off the menu.
It’s a tough call: do you give in to the
excitement of the unknown, as your server
glowingly describes the daily special? Or abide
by the “If it ain’t broke, don’t fix it” rule, sticking
to the tried-and-true favorites that have stood
the test of time? If your taste buds are singing
“We’re still havin’ fun, and you’re still the one!”
-- you’ll know what to do…
Brunch Bunch
I
n a city where “brunching” is a weekend ritual of late morning lunching, guests belly up to the
bar or table with a bevy of brunch options that have you stay, dine, relax and enjoy. At Acadiana, weekend brunch is set to the tune of live New Orleans-style jazz to liven up the Louisiana
atmosphere with offerings from the N’awlins favorite Grits & Grillades to the Cajun Bloody Mary.
District Commons offers bottomless brunch with a choice of Mimosas or District Bloody Marys
with top-heavy garnishes like Lime & Jalapeno Stuffed Olives and Old Bay Salted Rims to enjoy
along with brunch specialties such as the classic Pan Seared Salmon Cakes “Benedict” or the J&B
Breakfast Hash with Braised Shortribs, Yukon Gold Potatoes and Sunnyside Up Eggs. Fuego Cocina
y Tequileria’s breakfast and lunch options boast a fiesta of vibrant Mexican flavors in your mouth
with dishes like Carnitas & Potato Hash with Slow-cooked Pork, Poached Eggs and Lime Cilantro
Hollandaise and Latin Style “French Toast” with Roasted Pineapple, Canela and Agave Nectar
Syrup—all to be enjoyed with juicy libations laden with fun when spiked with Cava.
FORK IT UP!
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We Gather Together
Ingredients and Recipes for Successful Entertaining
T
he turn of fall gives way to a season of celebrations – from
Thanksgiving to non-stop holiday gatherings that bring together
friends and family. The art of entertaining can be just as exciting as the celebration itself with the opportunity to create and craft the
perfect atmosphere sure to bring joyful times and treasured memories.
Whatever your preferred style of entertaining at home may be, holiday
gatherings are all about fun and flavor for guests and hosts alike. The
expertly trained staff at Passion Food Hospitality shares key ingredients
and recipes for successful events at home.
Keep it Simple
“The key to a relaxing, successful party is to keep it simple,” advises
Passion Food Hospitality partner Gus DiMillo. “I prefer an intimate
gathering with a more manageable guest list of about 12 to 15 people
when entertaining at home. It is difficult to prepare a menu that will
please each guest’s palate, so it is best to note any dietary restrictions
they may have in advance and choose a few basic options that will work
in your favor: a beef, fish and vegetarian dish.”
This recipe is perfect as an appetizer, with any meat or vegetable filling,
and can be made in smaller bite-sizes for easy pass-and-pick-up.
Natchitoches Meat Pies
Brant Tesky, Executive Chef, Acadiana
Yield: 16 Meat Pies
Ingredients
1 tablespoon
2 tablespoons
2 tablespoons
2 tablespoons
2 teaspoons
8 ounces
8 ounces
To taste
To taste
16 each
For frying
Olive oil
Onion, diced
Celery, diced
Bell pepper, diced
Garlic, minced
Pork, ground
Beef, ground
Salt
Black Pepper
Empanada wrappers
Peanut Oil
Procedure
In a large sauté pan over low heat, sweat vegetables in olive oil and,
when translucent, add garlic. Cook another 3 minutes and add meat,
continuing to cook until meat is browned. Drain excess fat and cool
on a sheet tray. Next, lay out empanada wrappers and cut each into a
square, filling each with about 1 ounce of filling. Fold wrapper over filling into a triangle, sealing edges with a little water and using fork tines
to finish. Meat pies can be baked for fried. To fry, heat oil to 375 degrees
Fahrenheit and fry for about 4 minutes until golden brown. Carefully
remove from oil and drain on paper-towel lined plate before serving.
To bake, apply a white wash and bake on a greased cookie sheet at 350
degrees for 15 to 20 minutes, or until golden brown.
Natchitoches Meat Pies at Acadiana
FORK IT UP!
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We Gather Together
(Continued)
PassionFish Whitefish Spread
Chef Chris Clime – PassionFish, Reston, VA
wine [roughly 2.5 glasses] plus one cocktail for each guest for a two- to
three-hour dinner party. One other tip: “select a signature cocktail for
guests to enjoy when they first arrive. You can create a punch in bulk for
easy serving and can give it a name or theme that fits the occasion.”
Yield: 1 quart
Ingredients
1 pound
8 ounces
4 ounces
.5 cup
.25 cup
.25 cup
Cream cheese
Pickled clean smoked Great Lakes Whitefish
[can buy at specialty store]
Albacore tuna, packed in spring water
Horseradish, prepared
Hot Sauce [Cholula recommended]
Lea & Perrins Worcestershire
Procedure
Place the cream cheese in a mixer and whip until fluffy. Add the remaining ingredients to the cream cheese and whip gradually until smooth
and incorporated together. Be careful not to whip the mixture too fast
or too much to ensure the proper consistency. Serve with crackers,
toasted baguette, or other choice of dipper.
Dish it Out
Gus DiMillo also suggests serving a buffet of items that can be
made mostly in advance. This will not only save you crucial time
by getting the food out of the way earlier, but the variety of foods
offered through a buffet can ensure that your guests have a selection
of choices that appeal to their tastes. Look for recipes that can be
easily prepared and stored in advance.
Stocking the Bar
“Set up the bar so it can be easily accessed and be sure to stock it with
more ice than you anticipate needing,” recommends Scott Clime, wine &
beverage director. Clime also suggests budgeting one-half of a bottle of
FORK IT UP!
District Commons’ Rosie the Riveter
Scott Clime, Wine & Beverage Director, Passion Food Hospitality
Yield: 8 servings
Ingredients
16 ounces
4 ounces
12 ounces
4 ounces
Breaux Rosé [Virginia wine]
Leopold Michigan Tart Cherry Liqueur
Lemonade
Mint syrup [sugar, water and mint]
Procedure
Combine Liqueur, Lemonade and Mint Syrup. Chill and reserve in a
large bowl. When ready to serve, add Rosé and stir.
Finishing Notes
“Seating is an important detail that will help to ensure your guests
have a great time,” notes Darnell Howell, director of sales. “First,
make sure you have adequate chairs or stools. If you’re planning a
formal table, arrange people per table whom you think would get
along nicely based on mutual friends, similar interests or other things
in common. This will help to create a familiar atmosphere.”
Howell also adds: “If you are planning a party with short notice
or on a budget, you can send out custom invitations for free or for a
small fee online through sites such as evite.com, mypunchbowl.com
or paperlesspost.com. These services allow you to create a custom
invite easily, to send via email, and then track responses.”
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Ceiba Takes Its Last Bow
The landmark Latin-inspired restaurant, named after the tropical tree, closes September 27, 2014
P
assion Food Hospitality partners chef
Jeff Tunks, David Wizenberg and Gus
DiMillo are turning a new leaf and have
decided to close the doors to their Latininspired restaurant, Ceiba, on September
27, 2014. It has been an exciting 11 years
for the sleek American interpretation of an
urban Latin establishment, Ceiba, but now
is the time for its final hour. It was challenging and heartfelt decision for the partners,
but with much review of the varied external
factors that led to closing the doors was the
best course of action. It will leave behind
legacy of spicy, tangy Latin cuisine and fiery
memories – of tropical-style lunches, exotic
dinner choices, and annual festive celebrations, right there on 14th and G Streets just
blocks from The White House.
“It’s a business that has brought highs and
lows—from great food and an amazing stable
of talented chefs. It is hard to plan the closing
of a restaurant, when you open a restaurant
successfully,” says co-proprietor Gus DiMillo.
Ceiba has been praised in the press from Bon
Appetit, Wall Street Journal, Wine Spectator to
Washington, DC’s top print and online media
periodicals and publications. Chef Jeff Tunks
appeared on NBC’s “Today Show” showcasing
Ceiba’s heart-healthy meal ideas including the
Southwest Buffalo Burger and Grilled Chicken
with Black Bean Corn Salsa.
The partners will simply focus their
energy and time on their independent
ongoing endeavors in Washington, DC and
Virginia; and their next venture is poised to
open its doors in early 2015. Gus, Jeff and
David are indebted and thankful to their
loyal supporters, neighbors, distinguished
press, friends and family for their continued
commitment to Ceiba. And most importantly,
they are sincerely grateful to their dedicated
staff for all their efforts and hard work over
the past 11 years.
“A fond farewell for now! Thank you for
the memories,” says Gus, Jeff and David.
Photo text
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Table Crumbs
Calendar of Events & Closings
UPCOMING CLASSES & EVENTS
Friday, November 28, 2014: Black
Friday – Burger, Tap & Shake and
Fuego Cocina y Tequileria will be
open with normal hours. All others
will be closed for lunch and open
for dinner.
To register, please visit www.PassionFoodHospitality.com or call 202.408.0201.
Reservations for classes will not be taken more than 30 days prior to each class.
All classes are $85 [all inclusive] per person.
• Wednesday, October 8, Sleepy Hollow Wine Dinner
PassionFish, 7PM [click here to view the four-course dinner menu featuring
local seafood, produce and artfully selected wine pairings presented by
executive chef Chris Clime and his brother, wine & beverage director, Scott
Clime]
Wednesday, December 24, 2014:
Christmas Eve – Acadiana will be
open for Christmas dinner pick-up
only. DC Coast, District Commons
and Fuego Cocina y Tequileria will
be open for lunch only [with Fuego’s
bar open until 6PM], Burger, Tap &
Shake will be open 10AM-5PM and
PassionFish will be closed for lunch
and open for dinner.
• Saturday, October 18, Bourbon Tasting
Acadiana, 1-3PM
• Saturday, November 15, New Orleans Holiday Cooking Class
Acadiana, 1-3PM
• Saturday, December 6, Holiday Baking Class for Kids
Ceiba, 2:30-4:30PM
HOLIDAYS & CLOSINGS
“Ashes to Ashes” Day of the Dead
Cocktail at Fuego
Thursday, December 25, 2014:
Christmas – All restaurants will be
closed for the holiday.
Friday, December 26, 2014: All Passion Food Hospitality restaurants will be
open with normal business hours on the day following Christmas.
Friday, October 31 – Sunday, November 2: Dia de los Muertos – Fuego
Cocina y Tequileria will host its annual Day of the Dead celebration with a slew
of potent tequila-based concoctions and pan de los muertos [bread of the dead]
designed to ward off evil spirits and bewitch the taste buds!
Wednesday, December 31, 2014: New Year’s Eve – Burger, Tap & Shake
and Fuego Cocina y Tequileria will be open with regular hours; all others will
be closed for lunch and open for dinner with extended hours, prix-fixe or
specialty menus and Champagne toasts to ring in the new year!
Thursday, November 27, 2014: Thanksgiving – Acadiana will be open from
11AM-1PM for Thanksgiving dinner to-go pick-up only. All other restaurants
will be closed, including Acadiana.
Thursday, January 1, 2015: New Year’s Day – Burger, Tap & Shake and District
Commons will be open from 11AM-4PM. Fuego Cocina y Tequileria will be
open with brunch hours from 11AM-5PM. All others will be closed.
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Table Crumbs
Calendar of Events & Closings
NEW! GIRLS’ NIGHT OUT
While Sunday nights in fall may hold a certain allure to some, for others—
most notably the fairer sex—that isn’t always the case. Kicking off this fall
during football season, DC Coast has created a Girls’ Night Out just for the
ladies who wish to forgo a rowdy football crowd. Take advantage of the time
and start a weekly ritual of catching up with friends over dinner and drinks.
The prix-fixe menu features three courses showcasing the best of the MidAtlantic along with a glass of sparkling wine or a Skinny Girl Martini for $30.
Seasonal Salad or the classic DC Coast Salad to start; a second course brings
choices of the signature Crab Cake, Grilled Atlantic Salmon or Grilled Chicken
Breast – each served with farmers’ market vegetables; and for dessert, a trio of
daily House-made Sorbets.
FAST & FIT LUNCH AT PASSIONFISH - $18
PassionFish’s Fast & Fit Menu continues as the perfect catch for a quick
weekday lunch that is both wallet- and waistline-friendly! The daily menu,
offered Monday through Friday, features three healthy courses presented
on one plate for $18. Each
daily offering boasts lean,
energy-boosting and nutrientrich dishes designed to
keep you satiated and on
schedule. Monday’s ChiaCrusted Yellowfin Tuna bursts
with flavor and satisfying,
fiber-packed crunch served
alongside a savory Buckwheat
Soba Noodle Salad and a
naturally sweet Pomegranate
Smoothie. Thursday’s Mayan
Prawns are lightly grilled “a la
Plancha” served with a decadent yet antioxidant-rich Sweet Potato Soufflé with
Kiwi Pico de Gallo—and a Strawberry-Banana Sorbet to enjoy along with your
meal or to save for your sweet finale!
Passion Food Hospitality, LLC
PUBLISHER, EDITOR-IN-CHIEF, Simone Rathlé
CONTRIBUTING EDITORS, Tania Lee, Meg Malloy
PHOTOGRAPHS, Chris Granger, Scott Suchman, simoneink • PRODUCTION, Barbara Kyttle
Fork It Up! is published three times a year by simoneink, P.O. Box 25723, Washington, DC 20007.
Copyright © 2014 simoneink. All rights reserved. Reproduction in whole
or in part without permission is prohibited.
For more information, visit www.simoneink.com Twitter @simoneink
Facebook.com/simoneink
FORK IT UP!
Acadiana . 202.408.8848
Burger, Tap & Shake . 202.587.6258
DC Coast . 202.216.5988
District Commons . 202.587.8277
Fuego Cocina y Tequilera . 571.970.2180
PassionFish . 703.230.3474
Penn Commons . 202.905.2999
www.passionfoodhospitality.com
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