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Ocean City Sea Scallops with Morel Mushrooms. Photo by Andrew Chriss.
Where:1789 Restaurant
Morel season is here! The Great Morel trumpets the mushroom's seasonal arrival: "The morel’s winter hiatus has officially come to a close and the Great Morel has once again made its grand appearance. We've all waited in patience for this glorious rite of spring, which brings us the Great Morel and for some it is now upon us." Similar to the way that pigs are used to hunt truffles, morels are not cultivated so much as hunted. You can track reported sightings and hunt your own morels in the area, if you so desire. Beware false morels, though, which can be poisonous if not prepared properly.
As part of his seasonal menu update, 1789 Restaurant Executive Chef Daniel Giusti pairs Oregon morel mushrooms with seared sea scallops from off the coast of Ocean City, Maryland. The dish is finished off with some asparagus and topped with a frothed foie gras jus. The sweet nuttiness of the morels matches the scallop, with neither flavor overpowering the other. The crisp asparagus adds texture to the buttery morels and scallops, while the jus accentuates the richness of the dish. So even if you can't put together a hunting expedition to find your own morels, seek them out at restaurants that have already done the work for you.
Small Bites
Farrah Trattoria?
Washingtonian reports that Farrah Olivia will be serving its last meal in its Old Town location on April 29. Chef Morou Ouattara will be opening a new restaurant/bar/lounge in Crystal City with his brother, presumably in the location of the now-closed Bebo Trattoria, with bigger plans for a joint in the District.
Free stuff to go
The fifth Organic To Go in the Washington, DC metro area will open on Monday, April 20 at 1200 19th St. NW. There will be a week of giveaways as listed:
Monday, April 20 - Free Honest T with purchase (11:30 a.m.-2 p.m.)
Tuesday, April 21 - Free Cup of Soup with any salad bar purchase (11:30 a.m.-2 p.m.)
Wednesday, April 22 - Free Coffee with any bakery item purchase (7 a.m.-9:30 a.m.)
Thursday, April 23 - Free Cheese Quesadilla with Soup purchase (11:30 a.m.-2 p.m.)
Friday, April 24 - Free Coffee, Espresso, or Hot Tea (7 a.m.-9:30 a.m.), Free Cupcake with any purchase (11:30 a.m.-2 p.m.)
Earthy Position
April 22 is Earth Day, and to celebrate, Poste Brasserie will officially re-open “The Garden at Poste” with a garden party honoring FRESHFARM Markets. A $5 admission fee will be donated to FRESHFARM, and guests can enjoy wine tastings from regional wineries (Poste is launching an all-Virginia wine list in The Garden), cheese tastings from Cowgirl, and samples of new punch-style cocktails being served in the garden.
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Great news on the Ouattara front. I hope his staff can handle the old Bebo location better than Roberto Donna. That customer "service" was a mess from day one.
And is that foam I see? Ha! I didn't think chefs still did that. 2002 called and they want their tacky Adrià concoctions back.
"Frothed foie gras jus?" HIGH-larious!
That foamy white frothed foie gras jus over the asparagus makes that dish look exactly like what my dog/cat throws up after eating too much grass. Just saying.
Scallops from the coast off Ocean City? Awesome, so people are eating bivalves which are sucking all the shit off the east coast from Jersey to the lovely maryland shore (do Ocean City scallops taste like jagermeister?) all topped with some tortured goose liver foam? Wow.
You have a dog/cat? That is awesome.
Like the Ocean City bivalves 'it' has mutated a bit. We can't tell what it is anymore... sort of cute and gross at the same time. But since it does vomit foamed foie gras over wheat grass, we'll keep it.
That's not awesome. What's awesome is fois gras foam that comes in a can like Squeeze Cheeze®. That's awesome. Can you imagine passing that $h!t around at a party and everyone doing hits? Better than whippets.
Scallops from China are much cleaner, eh. After all, they've had a Clean Water Act for the past..... 1 year.
I think that is the nastiest looking, doucheyest ingredient containing, most inappropriately pretentious meal, ever captured via digital image. It's like an onion story come to life.
I wonder how much they charge for what looks like 3 scallops on a plate.
I can highly recommend the "Seared mountain "oysters" in frothed prostate jus" at La Junquepuncherie Francais. They're really taking molecular gastronomy to new and awkward places. I just wish they didn't serve it in a ribbed gelatin "prophylactic with resevoir tip" with chocolate jimmy "pleasure dots" and liquorice "sens-o-ribs" "for her pleasure."
Why tout local scallops and then pair them with mushrooms flown in from freaking Oregon, when they grow plentifully in parks and woods a stones throw from the effing restaurant?!? I foraged about a pound of morels last spring in a half-day's walk.
But no, I'm not saying where.
And PS: Anyone who complains about "foie gras = torture" while happily eating mainstream commerical bacon and eggs is 1) a total hypocrite, and 2) fooling themselves to an almost ridiculous degree. The average foie gras duck or goose lives the life of Riley compared to your average factory-farmed pig or battery hen.
Nobody "happily" eats mainstream commercial bacon and eggs. PS: What are "alternative" bacon and eggs, a little darker, with less traditional harmonies? Or just guilt-alleviation certified.