“Foraging” Ahead: New Chef, New Techniques, New Sourcing, New Dishes at BOURBON STEAK
Published on : Thursday, March 1, 2018
The change from winter to spring heralds a reawakening in the kitchen, as the earth’s natural bounty emerges abundant from hibernation, delivering seasonal produce and inspiration for culinary endeavours and inventive new dishes. Recently appointed Executive Chef Drew Adams arrives at BOURBON STEAK at Four Seasons Hotel Washington, DC, uniquely attuned to this transformative time of year. As a passionate forager, Adams often seeks stimulation from the outdoors, unlocking the gastronomical potential of what he finds in nature. His innovative and sustainable approach is reflected in the carefully curated additions to Michael Mina’s award-winning menu and his intensive training initiatives that are designed to empower his team with a deep appreciation for the region’s edible resources.
Drawing on an impressive pedigree from three of DC’s Michelin-starred restaurants including Plume, Rose’s Luxury and The Dabney, Adams brings advanced techniques and a passionate, philosophical approach to his cooking. This spring, he is taking his culinary team on the road – from the streets of DC to the backwoods of Virginia – for a series of educational urban and rural foraging nature walks – searching for items like wormwoods, fiddleheads and edible flowers. In this way, Adams is imbuing the kitchen with a greater sense of locality, already evident in his use of Lindera Farm vinegars and premium cuts of meat from the Shenandoah Valley of Virginia.
His distinct style – hyper-focused on the locavore – is expertly showcased with debut dishes that seasonal, thoughtfully sourced ingredients such as the wood ear mushrooms and black truffle found in the perfectly prepared chicken ballotine. The rustic and buttery braised short rib pappardelle is made with 7X Ranch wagyu beef, which is delicately accented by touches of tarragon and rutabaga. Relish the roasted beet soup, incorporating flavourful tastes of red cabbage, mustard cream and apple. With a nod to the tropics, starters such as the Alaskan king crab, bathed in coconut and cara cara orange, and garnished with briny seaweed, adding complexity to the soft, sweet flavours naturally embodied in this crab starter. As a Maryland native who grew up crabbing, Drew has a deep appreciation for local and global waterways, which is precisely mirrored in the kitchen, from his authentic Maryland crab cake to the vibrant uni providing a palatable punch in the crab imperial.
Looking around the room, it is the lively scene that diners have come to expect at BOURBON STEAK at Four Seasons Hotel Washington, DC. Patrons gather congenially along the plush side booths in the lounge and toast at tables in the back, illuminated by lights resembling the square ice cubes that embellish the craft cocktails. The tri-flavoured signature duck fat fries and warm truffle-laden rolls enhance the table décor as if they were centrepieces. There has always been laughter, a gentle buzz of music, the hum of chatter, and the delicate clatter of dishes and glassware. Only now, there is a new stream of exquisitely presented plates, delighting and surprising first time visitors and loyal diners alike.
Source:-Four Seasons
Tags: Hotel News, New Dishes at BOURBON STEAK
The change from winter to spring heralds a reawakening in the kitchen, as the earth’s natural bounty emerges abundant from hibernation, delivering seasonal produce and inspiration for culinary endeavours and inventive new dishes. Recently appointed Executive Chef Drew Adams arrives at BOURBON STEAK at Four Seasons Hotel Washington, DC, uniquely attuned to this transformative time of year. As a passionate forager, Adams often seeks stimulation from the outdoors, unlocking the gastronomical potential of what he finds in nature. His innovative and sustainable approach is reflected in the carefully curated additions to Michael Mina’s award-winning menu and his intensive training initiatives that are designed to empower his team with a deep appreciation for the region’s edible resources.