Eater DC has a list of the local players who made the first cut Beard season has officially arrived: Today the James Beard Foundation released its list of Restaurant and Chef Awards semifinalists for 2019. On Wednesday, March 27, James Beard Award-winning chef Hugo Ortega will announce the (much shorter) list of final nominees at his namesake Mexican restaurant, Hugo’s, in Houston. (For the majority who can’t be present, they’ll also be announced via Twitter and Facebook Live.) Winners will be announced Monday, May 6 at a gala at the Lyric Opera of Chicago.
The Joshua Wilton House
412 South Main Street
Harrisonburg, VA 22802
American | $$$
You know you are in for a treat when dining in a beautifully restored Victorian home.
We arrived a early and waited for our table in the comfortable bar.
The dining rooms are elegant and spacious.
Attention to detail is everywhere.
Homemade bread came out first and disappeared quickly.
We joined friends for dinner the weekend after Valentine’s Day and were treated to a special holiday fixed-price menu created by Executive Chef Tom French. My wife started with these wonderful Fried Oysters with Avocado, Cilantro, Lime, Brussel Slaw, and a Tomato Concasse.
This Lobster Bisque was amazing. It was full bodied and super smooth. With each sip I pictured a Sous Chef pushing it through a chinois 20 times.
Duck & Foie Gras Rillettes with Pickled Blackberry, Orange Gastrique, and Frisee.
For my entrée I chose the Sea Scallops with Braised Pork Belly, Vanilla Parsnip Puree, Apple Fennel Chutney, and a Beet Vinaigrette. The charred scallops were cooked perfectly, not an easy feat. Often they are over cooked trying to get them blackened, these were not. The pork belly, well it’s bacon, enough said. The vanilla parsnip puree was luscious and smooth like the bisque.
My wife went with the Halibut on a bed of Creamy Polenta, Sweet & Sour Peppers, and ringed with a Basil Pesto. The halibut was divine. It had a nice sear and paired well with the creamy polenta. If you favor fish this is the dish for you.
While the food is first class, we eat with our eyes and the plating is exceptional. This Chocolate & Raspberry Mille Feuille was the perfect blend of chocolate with a hint of raspberry.
The Crème Brûlée was rich and creamy with a nice caramelized top, one of the best I have had.
The service was first class, always attentive and ahead of our needs. Noise volume was not an issue, it’s an older home with a décor that doesn’t lend itself to bouncing sound like a spy satellite. Joshua Wilton House is at the pinnacle of fine dining in Harrisonburg. It may be perceived by some as a special occasion destination, and it is, but every time you visit and enjoy the food it will be a special occasion.
Manassas, VA based Dizzy Pig BBQ Company has created a spicy version of their top selling Dizzy Dust seasoning. Owner Chris Capell says a portion of the proceeds from the new Spicy Dizzy Dust will be donated as way for the company to give back to the community through local charities. We are thrilled the Dizzy Pig team chose the Visiting Chef Program at the Warrior Retreat at Bull Run to be their first charity.
If you like to spice up your food, then you will love Spicy Dizzy Dust. It works on everything you put regular Dizzy Dust on. I have used it on chicken and pork schnitzel to add heat for a great taste. The schnitzel is a lightly breaded pork cutlet. To get Spicy Dizzy Dust on the cutlet you need to add it to the panko just before you coat each side of the cutlet. Mixing it directly into the panko doesn’t work well because it is heavier than the panko and settles to the bottom. Like any spicy seasoning you will need to experiment on different foods and with varying amounts to find your spice tolerance sweet spot. Dizzy Pig has some great spicy recipes on their web page.
You can purchase Spicy Dizzy Dust online or at one of many retail locations selling the line of Dizzy Pig BBQ spices. Try it, you won’t be disappointed and will be supporting the Warrior Retreat at Bull Run.
Ford’s Fish Shack
44260 Ice Rink Plaza
Ashburn, VA 20147
Seafood | $$
This is one of three Northern Virginia locations. Addresses and directions can be found on their web page.
Home-made corn muffins is always a great way to start any meal. They were great tasting and perfectly moist.
Our Rhode Island Calamari appetizer was wonderful. A nice light flavorful batter and ginger aioli. More thank enough for two people.
My wife loved this Lobstah Bisque with a Sambuca Cream and Chives.
I had to go for the Crab Cakes with Chorizo Mac & Cheese. The Crab Cakes were excellent, better than any I get at the shore and almost a good as what I had at Lemaire in Richmond. The Chorizo Mac and Cheese was wonderful, not overly cheesy and the Chorizo gives it just enough spice for my taste.
My wife’s seafood platter gave her a selection of perfectly cooked shrimp, scallops, clams, and oysters. All are some of her favorites and delicious. It’s a large portion of seafood and the sides, while very good, didn’t get touched much. When asked she quickly said she would order it again in a heartbeat.
With the calamari, soup, and two sizable entrées there was no room for dessert. Based on our overall experience with dinner there is no reason to think dessert would not be tasty. The noise level was moderate. Service was excellent, attentive and welcoming.
Quality well prepared fish is hard to find, even in places where you would expect all seafood to be spectacular, like the shore. We have been meaning to try Ford’s Fish Shack for some time. I have heard good things and our experience proved them true. The day we visited Chef/Owner Tony Stafford was overseeing operations and everything ran like clockwork. Before you decide to drive to the Eastern Shore or go to Passion Fish in the impossible to park Reston Town Center, find the nearest Ford’s Fish Shack and give it a try. You will be impressed.
This is an excellent article from the Washington Post toll substance abuse are taking on the restaurant industry.
Ashish Alfred: “I want for someone to read it and say, ‘I have a friend who needs to read this.’ ”
The winning plate from Denmark.
@finedininglover looks back at all the ‘theme on plate’ and ‘theme on platter’ presentations from day one at Bocuse d’Or 2019. All the teams’ culinary creations in images.