Angela Kinsey of NBC’s The Office was on Capitol Hill yesterday to warn about the dangers of seafood fraud.

Ocean City Sea Scallops with Morel Mushrooms. Photo by Andrew Chriss. Dish of the Week: Ocean City Sea Scallops with Morel Mushrooms 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…

We all know the adage “all good things must come to an end.” But when it comes to Hook Restaurant we didn’t realize how quickly the “end” would arrive. Okay, maybe that’s a bit dramatic, but by now we’re all aware that the restaurant has hit a major bump in the road with the sudden departure of its founding chef, Barton Seaver as well as the recent departure of Chef Joshua Whigham. It seems…

Washingtonian reports today that chef Barton Seaver has left his post at Hook. Seaver, formerly of Jaleo and Café Saint-Ex/Bar Pilar, has been with Hook since it opened in March 2007. Seaver has become a golden boy of sorts in the D.C.-area for his dedicated advocacy of sustainable seafood, and has been honored by the Blue Ocean Institute for his commitment to oceanic sustainability. It’s not surprising then that Seaver’s post-Hook plans include ambitions to…

Iron Chef on speed Yesterday at the DC Improv, the Food Network’s Robert Irvine filmed an episode of “Dinner: Impossible”. For those of you not aware of the premise of the show, Irvine is tasked with cooking for a large number of people in a limited amount of time. Throwing an improvisational theme into the show, Irvine made a gourmet meal for 200 people using some very strange ingredients offered up by the improv students…

Hook, now open on M Street in Georgetown, is a restaurant focused on serving “responsibly sourced seafood and local products.” We loved the idea, but naturally had a few doubts. Like: “is it going to cost me an entire week’s worth of pay to dine at another overpriced trendy Georgetown restaurant?” Or, “is there going to be a pretentious presence about the place because they are focused on sustainable seafood and feel that everyone should?”…

This post by DCist Food contributor Analiese Bendorf Since their 2005 inceptions, 14th Street, NW establishments Café Saint-Ex and sister restaurant, Bar Pilar, both headed up by Chef Barton Seaver, have been serving up satisfying fare to Washingtonians hungry for a pre-Black Cat bite or low-key weekend brunch. Seaver, as Todd Kliman recently reported, is bidding farewell to Café Saint-Ex and Bar Pilar, but fans of the chef’s casual cooking will be able to get…

Ain’t Named Passion For Nothing Once again, the men of Passion Food’s restaurants (TenPenh, Ceiba, D.C. Coast, and Acadiana) get out of their kitchen kits for a nude romp through 2007. Mr. Kliman over at the Washingtonian lets us in on what’s underneath the aprons of some of Passion Food’s cookmen, like Acadiana sous chef Anthony Piscioneri and TenPenh chef de cuisine Cliff Wharton. Though most aren’t totally naked (though I hear Mr. October, Ceiba’s…