Spy Turned French Chef Arrested Before Olympics

February 17, 2025February 17, 2025 / tango449

In a startling revelation just days before the 2024 Paris Olympic Games, French authorities arrested 40-year-old Russian national Kirill Gryaznov on July 21, 2024. Gryaznov, who had been residing in France for 14 years, was known as a chef trained at the prestigious Le Cordon Bleu and had gained popularity through his culinary endeavors and appearances on Russian reality television. However, beneath this façade, he was allegedly operating as an undercover agent for Russia’s Federal Security Service (FSB), with plans to disrupt the international event.

The arrest followed a raid on Gryaznov’s Paris apartment, where authorities discovered documents linked to an elite Russian special forces unit under the FSB. Further investigations revealed intercepted communications in which Gryaznov boasted about orchestrating an unprecedented opening ceremony, raising suspicions about his intentions. His dual identity as a celebrated chef and a covert operative highlights the sophisticated methods employed in modern espionage.

This incident intensified concerns over the security of the Paris Olympics, prompting French officials to implement extensive measures to safeguard the Games. The situation underscored the complex interplay between international relations and global sporting events, especially amid heightened geopolitical tensions. Gryaznov faces serious charges, including conducting intelligence operations for a foreign power with the intent to incite hostilities in France, which could lead to a 30-year prison sentence if convicted.

James Beard Award Semifinalists Revealed

January 25, 2025January 25, 2025 / tango449

The James Beard Foundation has unveiled its 2025 semifinalists recently, highlighting exceptional culinary talent across Virginia and Washington, D.C. Often dubbed the “Oscars” of the food world, these awards recognize outstanding contributions to America’s culinary scene.

Outstanding Restaurateur

Scott Drewno and Danny Lee, The Fried Rice Collective, Washington, DC

Outstanding Chef

Amy Brandwein, Centrolina, DC

Outstanding Restaurant

The Dabney, DC

Emerging Chef

Paolo Dungca, Hiraya, DC

Best New Restaurant

Maude & the Bear, Staunton, VA
Mita, DC

Outstanding Pastry Chef or Baker

Susan Bae, Moon Rabbit, DC

Outstanding Hospitality

Tail Up Goat, DC

Outstanding Wine and Other Beverages Program

Charleston, Baltimore, MD

Best New Bar

Bar Cana, DC

Outstanding Professional in Cocktail Service

Andra “AJ” Johnson, Serenata, DC

Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)

Matt Adler, Cucina Morini, DC
Henji Cheung, Queen’s English, DC
Matt Conroy and Isabel Coss, Pascual, DC
Carlos Delgado, Causa and Amazonia, DC
Ruben Garcia, Casa Teresa, DC
Fernando Gonzalez, 2Fifty Barbeque, DC
Cagla Onal Urel, Green Almond Pantry, DC
Jarad Slipp, Tremolo, Middleburg, VA

The finalists will be announced on April 2, and the winners will be revealed during a gala in Chicago on June 16. These nominations underscore the dynamic and diverse culinary landscape of Virginia and Washington, D.C., celebrating both established institutions and emerging talents.

Chef José Andrés Receives the Presidential Medal of Freedom

January 4, 2025January 4, 2025 / tango449

On January 4, 2025, President Joe Biden awarded the Presidential Medal of Freedom to Chef José Andrés, recognizing his exceptional contributions to humanitarian relief efforts through his organization, World Central Kitchen (WCK).

Born in Spain and later becoming a U.S. citizen, José Andrés is celebrated not only for his culinary expertise but also for his commitment to humanitarian causes. In 2010, he founded World Central Kitchen, a non-profit organization dedicated to providing meals in the wake of natural disasters and during humanitarian crises. WCK has been instrumental in delivering millions of meals to individuals affected by events such as hurricanes, wildfires, and the COVID-19 pandemic.

The Presidential Medal of Freedom is the highest civilian honor in the United States, awarded to individuals who have made exemplary contributions to the prosperity, values, or security of the nation, world peace, or other significant societal endeavors. In addition to Chef Andrés, the 2025 honorees include notable figures such as soccer legend Lionel Messi, actor Michael J. Fox, singer Bono, and scientist and activist Jane Goodall.

Under Andrés’ leadership, World Central Kitchen has redefined the role of food in crisis response. The organization emphasizes the importance of providing freshly prepared meals to those in need, ensuring dignity and hope in challenging times. WCK’s innovative approach has inspired a global movement, highlighting the power of food to heal communities and bring people together.

Chef Andrés’s recognition with the Presidential Medal of Freedom underscores the significant impact of his work beyond the culinary world. His dedication to humanitarian efforts exemplifies the spirit of the award, which honors individuals who strive to make the world a better place through selfless service and innovation.

The Inn at Little Washington: A Culinary Jewel Maintaining Its Michelin Crown

December 12, 2024December 12, 2024 / tango449

The Inn
Middle & Main Streets
Washington, VA 22747
540-675-3800

American | $$$$

The culinary world continues to celebrate the unmatched brilliance of The Inn at Little Washington, which has retained its prestigious three Michelin stars for the seventh consecutive year. This recognition solidifies the Inn’s position as the pinnacle of fine dining in the Washington, D.C., area and among the elite few in the United States.

A Legacy of Excellence
Nestled in the quaint Virginia town of Washington, just 60 miles west of the nation’s capital, the Inn owes its legendary status to the relentless dedication of chef and proprietor Patrick O’Connell. Over the past 46 years, O’Connell has cultivated an environment where culinary artistry meets theatrical elegance, ensuring that every guest’s experience is as memorable as it is delicious.

In a statement, O’Connell expressed pride in this enduring recognition, noting how each accolade serves as fuel for innovation and a testament to the Inn’s commitment to excellence. As of 2024, The Inn at Little Washington remains the only three-star Michelin establishment in the D.C. region, joining a prestigious list of just 14 such venues in the United States.

The Art of Hospitality
The accolades are not merely for the cuisine. Renowned chef and author Jacques Pépin, a long-time friend of O’Connell, lauds the Inn for its warmth and hospitality, describing it as “a great place to go over and over again.” This balance between sophistication and approachability has made it an international destination for gourmands and travelers alike.

Chef Thomas Keller, a Michelin-starred luminary in his own right, praised O’Connell as a visionary, noting his unwavering commitment to a singular establishment. “Patrick transformed The Inn at Little Washington into what it is today—a masterpiece,” Keller said, highlighting O’Connell’s dedication to both culinary and experiential perfection.

Creating Dreams, One Plate at a Time
The Inn’s attention to detail extends far beyond the kitchen. From the meticulously curated ambiance to its world-class service, every aspect of the guest experience reflects O’Connell’s pursuit of perfection. Chef Eric Ripert, another three-star Michelin chef, described O’Connell as “relentless, passionate, and unstoppable,” marveling at his ability to bring dreams to life for his guests while living his own dream.

A Destination Worth the Journey
For food enthusiasts, a visit to The Inn at Little Washington is a rite of passage. Its reputation for excellence, paired with its scenic location in rural Virginia, ensures it remains a beacon for culinary pilgrims worldwide. With its unwavering commitment to innovation and hospitality, The Inn continues to set benchmarks for others in the industry to aspire to.

In retaining its three Michelin stars, The Inn at Little Washington reaffirms its place not only as a regional treasure but also as a global icon in fine dining. Chef O’Connell’s passion and dedication ensure that every guest who steps through its doors embarks on an unforgettable journey, one that blends artistry, hospitality, and a touch of magic.

Alias Never Disappoints

October 25, 2024 / tango449

Alias Farm to Table
7150 Farm Station Road
Warrenton, Virginia 20187
(540) 422-0340
https://aliasvinthill.com/

American | $$$$

Service at Alias is first class.

And just like that, two hours later it was over. A feast that will take you on a flavor rollercoaster. Try to get a reservation as soon as possible. You won’t be disappointed. You’ll leave wondering where is Chef Stephen’s Michelin star.

Melania’s Gourmet

April 14, 2024April 14, 2024 / tango449

104 S Royal Ave.
Front Royal, VA 22630
540-749-0501
https://melaniasgourmet.com/
Open: Thursday, Friday, Saturday 9 AM- 3 PM

$$ | Pastry

Melania’s Gourmet is located in a beautifully restored brick home on one of the main streets of Front Royal, Virginia. Situated at the corner of Jackson Street and South Royal Avenue, the café offers some of the finest pastries in the state.

Pastry Chef Melania Castegnaro and her husband, Ryland Greenhouse, opened Melania’s Gourmet in September 2023. Melania grew up in Costa Rica, where she learned the art of baking from her grandmother, sparking her lifelong passion for pastry. She holds culinary degrees from the Culinary Arts Institute of Washington and the Escuela de Pasteleria del Gremio in Barcelona, Spain. Ryland, who grew up in Front Royal, believed the town would be the perfect location to showcase Melania’s exceptional baking skills and open a café. Melania’s ten years of experience as an Executive Pastry Chef is evident in the quality and flavor of every pastry served at the café.

The décor is super cozy, creating a warm and inviting atmosphere.

You can find Melania in the kitchen.

There is an amazing array of chocolates and pastries.

The chocolate is rich and silky smooth.

The cookies are wonderful. This was the best peanut butter cookie I have had.

The fresh flowers are a nice touch.

Melania’s Gourmet is a welcome addition to the Front Royal dining scene. It offers world-class pastries made from the finest ingredients. The café’s menu features a delectable selection of pies, cakes, and a mouthwatering Bacon, Egg, and Cheese Biscuit for breakfast.

Honoring Melania’s Costa Rican heritage, the café serves rich and flavorful Costa Rican coffee, which pairs perfectly with exceptional pastries. Every bite of Melania’s creations showcases her exceptional baking skills and attention to detail, honed over her ten years of experience as an Executive Pastry Chef.

If you find yourself in the Shenandoah Valley, Melania’s Gourmet is a must-visit destination for picking up delectable treats. However, keep in mind that the café is only open on Thursdays, Fridays, and Saturdays, and the selection can dwindle later in the day, so it’s best to visit early.

Melania and her husband Ryland have created a real gem that shouldn’t be missed. It is busy on Saturdays, so I can’t imagine what it will be like during the peak leaf season in the fall when Front Royal is overrun with visitors. The combination of Melania’s world-class pastries and the cozy, inviting atmosphere of the restored brick home make Melania’s Gourmet a true delight for the senses.

David Chang and Momofuku say they won’t enforce ‘chile crunch’ trademark

April 13, 2024 / tango449

Momofuku has “heard the feedback from our community and now understands the term ‘chili crunch’ carries broader meaning for many.”

Source: David Chang and Momofuku say they won’t enforce ‘chile crunch’ trademark

Welcome Home – A Podcast for Veterans, About Veterans, By Veterans

December 14, 2023December 14, 2023 / tango449

There is an enticing allure to the world of military chefs. This is especially true when focusing on two exceptional Coast Guard Chefs, Chief Danielle Hughes and CS1 Johnny Toman. Their journey is packed with unique experiences, challenges, and opportunities, each adding a distinct flavor to their culinary careers.

Both Danielle and Johnny started their military careers by training in the Coast Guard’s culinary program. From their humble beginnings, they progressed to their current roles as Enlisted Aids in the Commandant’s Flag Mess in Washington, D.C. Here, they cater to some of the highest-ranking officials in the country and even foreign dignitaries. They prepare meals and create culinary experiences, sometimes in diverse locations like Key West and Miami. They have even had the honor of cooking at the White House.

Their journey is not without its competitive edge. Danielle and Johnny have emerged victorious in the military chef of the year competition, a testament to their exceptional culinary skills. This chapter of their career is particularly insightful, revealing the unique opportunities and challenges of being a military chef.

The culinary duo also delves into their experiences of providing nourishment for high-ranking officials and foreign dignitaries. They share a sense of camaraderie among military chefs in the DC area. This sense of community extends beyond their immediate circle, with fellow chefs always ready to lend a helping hand when needed.

But what about the future? For Danielle, her ambitions lie in recruitment. She wants to become a recruiter, an opportunity to bring more talent into the Coast Guard and share the unique opportunities the service offers. Johnny, on the other hand, is keen to rise through the ranks to the position of chief. Both share a deep passion for cooking and a profound sense of commitment to their military careers.

What is truly compelling about their journey is the balance they strike between their professional responsibilities and their personal aspirations. They excel in their current roles and are driven by their future goals. Their dedication to their craft and their unwavering ambition serve as a source of inspiration for many aspiring chefs. Chefs Danielle and Johnny have prepared meals for Wounded Warriors and their families at the Warrior Retreat at Bull Run. At the Warrior Retreat, Chef Danielle was named the 2023 Visiting Chef of the Year.

Danielle Hughes and Johnny Toman have carved a niche for themselves as military chefs. Their story is a testament to their culinary prowess, commitment to their profession, and unyielding ambition. They create delectable meals and foster a sense of camaraderie and community among their peers.

Through their journey, Danielle and Johnny have demonstrated the rich and diverse opportunities that a career in the military can offer. They inspire many aspiring chefs, proving that one can create exceptional meals and a remarkable career with passion, dedication, and a sense of community.

Ultimately, Danielle Hughes and Johnny Toman are not just military chefs; they are culinary artists who use their craft to nourish, inspire, and create a sense of community. Their story serves as a beacon of inspiration, highlighting the opportunities, challenges, and triumphs that come with a career in military culinary arts.

Listen to the Episode: Welcome Home – A Podcast for Veterans, About Veterans, By Veterans