The Mad Chef of M Street: Stocking Up

Tuesday, April 28, 2009

Stocking Up

Good morning...

Happy Tuesday from my little laptop inside of Blue Ridge restaurant. I am checking in to give a quick update on the progression of this place.

As I type, there is a saw going off in the kitchen as metal is being cut and fabricated to fit the walls. Some people are here hooking up the surround sound and speakers for the place. Some other company is here linking up our computers, at least the wiring for them, LOL. From a snail's pace to light speed, it seems. It looks like we may actually do a small happy hour here next week on Wednesday for some VIP's, which should be a lot of fun.

All the while, my chef and I are sitting in front of our respective PC's researching vendors and particular food products from all over the southern states, in search of the best sustainable products. Ham and grits weigh heavily on our minds today.

It is not even 11am and I have written and received a dozen emails and phone calls from people in Kentucky, South Carolina, Alabama, and southern Virginia. I loved putting my best southern accent on, but I gotta tell you I can't hold a candle to my chef, who is from Tennessee. The "yes ma'am..." coming from a true southerner will trump the words "I reckon!" coming from me any day!

Oh well, more research to be done and more phone calls to make. We already have 4 different companies sending us samples from all of the states I listed earlier, so someone is eating good this weekend!

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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

Tuesday, April 28, 2009

Stocking Up

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Chef James Chase

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