Our devoted readers might also remember that restaurant partners Jamie Leeds and Sandy Lewis from Hank’s sold CommonWealth Gastro Pub in Columbia Heights last month. So what does this mean? Late night hours! Two am on weeknights and 3 am weekends. Getting Bigger…Come May Hank’s Oyster Bar will double in size, adding a bar & lounge as well as a private dining room. The Pork Belly Kushiyaki, made with North Carolina pigs and cooked sous vide for several hours, is Kushi’s best-selling menu item averaging monthly sales of approximately $7,500.00. Running Indefinitely: Kushi Izakaya & Sushi will donate 100% of the sales of its popular Buta Bara Kushiyaki (Pork Belly Kushiyaki) to the Japanese Red Cross to support earthquake and tsunami disaster relief in Japan. It was part of the learning process of where food comes from and what is a good way to sacrifice a pig and what is the wrong way to sacrifice an animal for food.”Ĭontinue reading → Tags: bearnaise, capital chefs, French, good stuff eatery, Jack Johnson, spike mendelsohn, the sheppard, We the Pizza Food and Drink, The Daily Feed As the weekend progressed in boot camp, we sacrificed a pig. We were there to learn about the same thing and share ideas. “Not only did I meet him, but I was there as a peer of his. Mendelsohn and 14 other chefs had gathered outside of San Francisco for the boot camp dedicated to bolstering the advocacy work of chefs and musicians. “That was a pinnacle moment of my life where I got to meet a guy that I’ve always looked up to for numerous reasons,” Mendelsohn told me. Soon, everyone ate the pig, and sat around a fire while Johnson played the guitar for hours. A long-time admirer of the folk rock surfer, the chef was over the moon, happy to share secrets of the soup with Johnson and his wife. He used the pig’s head to make a 10-hour cheese head broth for a soup.Ībout halfway through, musician Jack Johnson wandered into the kitchen to check out Mendelsohn’s work. restaurants, and Mickey takes a look into them from his usual seat at the bar in this series, which runs weekly on Thursdays.īack in April during the James Beard Foundation’s Chefs Boot Camp for Policy and Change, Spike Mendelsohn cooked a whole pig for a feast. A lot has been happening recently in kitchens in D.C. Mendelsohn also spoke about how the pandemic sparked his interest in cryptocurrency and the idea for CHFTY PIzza, his thoughtful strategy for amassing interest in the adopters of the project and what he views as the ultimate goals for CHFTY.We’re revisiting our Capital Chefs feature with a series by music reporter Mickey McCarter. He also discussed the creation and mission of Eat The Change, which he also co-founded with Goldman, and the challenges associated with starting a packaged food brand. and the development of PLNT Burger, which he launched with Honest Tea co-founder Seth Goldman. Our conversation with Mendelsohn chronicled his early years as a professional chef, how he leveraged his “Top Chef” fame to build a collection of restaurants in Washington D.C. And my best advice is to keep your eyes wide open and ask as many questions as you can. “ is no different, to me, than being in the kitchen at a young age,” Mendelsohn said. In an interview featured in this episode, Mendelsohn, who is also co-founder of better-for-you fast food chain PLNT Burger and sustainable snack brand Eat The Change, described himself as an advocate for chefs and restaurateurs and urged the importance of being ahead of the curve on NFTs and Web3. In March, CHFTY sold its first collection of NFTs, which Mendelsohn described as avatars of “a ‘foolish’ pizza slice.” The sale raised over $500,000 and established a funding base for CHFTY, whose stated mission is to “bridge the hole between the food-and-beverage neighborhood and web3.” Launched earlier this year, CHFTY Pizza was developed in partnership with Tom Colicchio, the longtime “Top Chef” host and founder of restaurant group Crafted Hospitality. As he becomes increasingly immersed in the emerging world of NFTs, however, he may end up being just as recognized as the co-creator of CHFTY Pizza, an online community that connects chefs with foodies and fans. Acclaimed chef Spike Mendelsohn first made his name as a contestant in the cooking competition TV series “Top Chef” before establishing himself as a well-known restaurateur and television personality.
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