Inn at Little Washington’s Chef Wins the James Beard Lifetime Achievement Award

The James Beard Foundation will present the Inn at Little Washington chef Patrick O’Connell with its annual lifetime achievement award, the organization announced today. This well-deserved award will be presented in May.

Eater DC has the story: Inn at Little Washington’s Chef Wins the James Beard Lifetime Achievement Award

How to Spend a Big Fat Weekend in Austin, Texas

Austin is a lot like Charleston, there are almost too many good places to eat. Bon Appétit says:

“Yes, there is barbecue and Tex Mex, but Austin’s delicious things per capita ratio is so high that you’ll want to come for so much more—including lamb pizza, marshmallow fluff brownie, oysters, and more.”

Source: How to Spend a Big Fat Weekend in Austin, Texas

Here Are D.C.’s 2019 James Beard Awards Semifinalists

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.

Source: Here Are D.C.’s 2019 James Beard Awards Semifinalists

The Joshua Wilton House

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.

Childhood trauma. Drugs. Alcohol. A chef who chose recovery hopes his story can help others.

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.’ ”

Source: Childhood trauma. Drugs. Alcohol. A chef who chose recovery hopes his story can help others.