Not long ago I took part in a pretty cool menu development exercise in the Marriott HQ test kitchen in Bethesda, Maryland. The article is published here: http://www.thedailymeal.com/dc-writers-and-chefs-colloborate-new-marriott-menu/24414
Thought I’d add some photos.
Chefs and food writer co-creating. This one’s about heritage beets.
Chef Brad Nelson and I made rockfish with risotto
An assortment of risottos, that is…
Local rockfish on the grill
Bacon, corn, tomato risotto, corn cream.
Mushroom and asparagus risotto.
Of course, my contribution was the fried thing: Panko-crusted risotto cakes
Tasting everyone’s creations: Beet and goat cheese open faced sandie, chicken and waffle sandie, lobster pot pie, rockfish and risotto, kale chips
And for dessert, the famous Hot Shoppes Hot Fudge Sundae Cake. No need to reinvent this one