Foraging for lunch at 1789

Photo by Judith Beermann
March Lunch at 1789 with Executive Chef Daniel Giusti
March Lunch at 1789 with Executive Chef Daniel Giusti

For 26-year old executive chef, Daniel Giusti and newest member of the 1789 culinary team, pastry chef Mallory Staley, Sunday morning at this historic Georgetown restaurant was all about “teaching cooking and having fun.”

Executive Chef Daniel Giusti and Pastry Chef Mallory Staley (Photo by: Judith Beermann) Executive Chef Daniel Giusti and Pastry Chef Mallory Staley

As Daniel told the group, “It’s the season of the ramps (delicate flavorful wild onions much sought after by chefs with a short season to purchase and pickle).” Continuing a monthly tradition of inviting 12 for lunch, to prepare lunch, that is, March was all about fresh herbs and photogenic vegetables.

Young Vidalia onions, baby Romaine lettuce and watermelon radishes (Photo by: Judith Beermann) Young Vidalia onions, baby Romaine lettuce and watermelon radishes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

With no precise menu, as Daniel says, “Many recipes are wrong,” six chopping boards and 12 pairs of nimble fingers began assembling the ingredients for a seasonally fresh and fragrant meal of grilled chicken, onion soup, green salad with slab bacon (easier to slice than pre-cut), herb and cheese popovers, young Vidalia onions with fonduta (think fondue without the forks), roasted potatoes and turnips. And whipped cream-topped chocolate pudding for dessert.

Maureen Johnston was there with Debbie Cully, lucky recipient of a Christmas-turned-birthday gift for her friend.

Debbie Cully and Maureen Johnston (Photo by: Judith Beermann) Debbie Cully and Maureen Johnston

 

 

 

 

 

 

 

 

 

 

 

 

Mary Brooks chops herbs (Photo by: Judith Beermann) Mary Brooks chops herbs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Daniel explained, "Rosemary and thyme are roasting herbs (the twiggy kind, not parsley or basil) and best for sprinkling on sliced potatoes." 

Herb crusted roasted potatoes (Photo by: Judith Beermann) Herb crusted roasted potatoes

 

 

 

 

 

 

 

 

 

 

 

Georgetown resident Leslie Current and Lauren Stockbower (Photo by: Judith Beermann) Georgetown resident Leslie Current and Lauren Stockbower

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mallory demonstrated how to make herb and cheese (cheddar) popovers baked in muffin tins (in every other space to allow for spillovers). Important to spray the pan first, and not to open the oven door while baking.

 

Mallory Staley with herb and cheese popovers (Photo by: Judith Beermann) Mallory Staley with herb and cheese popovers

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gracious server Robert pours White Burgundy from Mersault (Photo by: Judith Beermann) Gracious server Robert pours White Burgundy from Mersault

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For information about joining 1789's monthly cooking classes, contact 1789 Restaurant.

1789 Restaurant is at 1226 36th Street. Tel: 202.965.1789

Paul Ripley, Pam Beech, Debbie Cully, Maureen Johnston, Jaime Kanovaros, Lisa and Emily Hogan, Leslie Current, Lauren Stockbower, Mary Brooks, Bonnie Cain (Photo by: Judith Beermann) Paul Ripley, Pam Beech, Debbie Cully, Maureen Johnston, Jaime Kanovaros, Lisa and Emily Hogan, Leslie Current, Lauren Stockbower, Mary Brooks, Bonnie Cain