The Mad Chef of M Street: Social Hour

Thursday, March 27, 2008

Social Hour

Yesterday the restaurant had a lunch party that used the Escolar that I had fabricated on Tuesday. My point? It was originally for 50 people, which really isn't a big deal, until it turned to 72 upon arrival. Needless to say I am glad my chef ordered extra fish for no reason other then to use it for the special that evening. So while the rest of the staff revs itself into a small frenzy, the Mad Chef has no choice but to stay as cool as Gazpacho. Even though me and my events coordinator are going to have a little chat later about that...

So on to more entertaining news, this Saturday I will be attending an event with my friends at 1435 Girard. Once every 2 months they gather a photographer and a chef. Usually different each time, although I have hopes of doing another. "Luminescence" is the title of this event and the photos will be provided by Matthew Brookman.

The chef for the event will be a close personal friend of mine (I also had the pleasure of selecting him for the event) by the name of Warren Hutchinson. Warren is currently a Sous Chef at DC Coast. I have high regards and expectations for my former coworker. I have no doubt in my mind that he will do exceptionally well. During the event, small appetizers will be available along with a wine selection. A silent auction is held for the artwork on display and its an overall wonderful event to mingle with the young socialites of DC like myself.

On a small side note to wrap this up, I finally have received my confirmation for the 2008 DC 101 Chili Cook-Off. I will prepare a chili (no I don't have a recipe) and a salsa (nope, none for this either) to go up against 74 other contestants. I have no doubt in my mind that more then half of the other contestants are a part of the ICS or the International Chili Society, and thus, do this for as living. Should be interesting as I attempt to wing it the day before as I do for most of my cooking.

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Chef James Chase

At the age of 12, James Chase heard the call of the culinary arts in the simple form of bacon and eggs. Whether it was for his parents or his friends and their parents, who were happy to have him stay over in order to sample his art, this dish launched him from a curious teenager to a quizzical student, and now, to a chef of the highest quality.

Born and raised in suburban Hyattsville, MD, a stones throw from Washington, DC, James attended high school at the prestigious DeMatha Catholic High School, and found himself in small, local Italian restaurant washing dishes. From the bottom he began his journey to the top. He was accepted into Johnson and Wales University for the culinary arts and began his studies.

Knowing that study without practice was under serving, James sought out employment under Chef Eric Pickens of Classic Catering, and delved deeply into the art and efficiency of catering to large crowds with food of the finest quality. Chef Pickens was impressed with James’ work and dedication and referred James to his friend, 1995 Restaurant Association of Metropolitan Washington’s Chef of the Year Bill Jackson of the Carlysle Grand Café in Arlington, VA.

While still in school, Chef Jackson took James under his wing, and was able to show him the enormous responsibilities of being a modern chef, from managing the multimillion dollar business to perfecting the smallest garnish. Under the tutelage of Chef Jackson, he was able to experience that which he was being taught in culinary school, preparing him for life as a culinary artist.

Soon James moved across the border into Northwest DC to work for former kitchen supervisor at the White House Chef Ron Reda, a favorite of famed Washington Post food critic Tom Sietsema, at Shelley’s West End. As sous chef, James got the opportunity to help develop the menu and manage the kitchen for the first time, learning not only the technical duties of the position, but the ethics that drive him to this day: keeping a clean kitchen, using only the freshest ingredients and leading by example.

James moved on to expand his culinary knowledge by spending time at Zola, the fashionable café beneath Washington’s chic National Spy Museum. Under French-trained Chef Philip Carroll, former executive chef at the famed Cerise at Le Meridian Hotel in Chicago, James got to learn and experience the attention to detail and delicate nature of French cuisine.

Later, James worked at Chef Todd English’s Olives in midtown DC, under one of his most trusted assistants, Steve Maneno. Exploring the roots of Mediterranean cuisine and expanding upon his prior knowledge, James was able to add a new geographical twist to his repertoire while earning the respect and admiration of two of the city’s finest chefs.

That respect came calling when he was asked to join the staff at another of DC’s more prestigious haunts, DC Coast. Known for having the best seafood in town, James was able to learn from the highly rated Chef Jeff Tunks and Chef de Cuisine Andy Brooks. Chef Brooks took James’ cooking to another level, infusing the knowledge and usage of local and simple ingredients to create fresh masterpieces with seasonal variety. James was so well regarded at DC Coast, he was asked to help start Chef Tunks’ fourth DC restaurant, Acadiana.

The Washington Post in April 2007 raved about James’ Wahoo special:

Another night's wahoo -- ah, that daily delivery -- was also served just as requested, one minute on the light side. Topped with a roasted tomato sauce (with a surprise kick of chili) and sided with a slightly sweet gingery polenta, it was one of the nicest and least showy seafood entrees in several months.

James sees food as a personal interaction from chef to diner, and continues to implement his mantra of fresh ingredients presented in an exquisite fashion, simple as his bacon and eggs all those years ago.

The Mad Chef of M Street

Thursday, March 27, 2008

Social Hour

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Chef James Chase

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