Co-Creating Menu of Soon-to-Open Anthem Restaurant

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:

Thought I’d add some photos.

In the test kitchen

Chefs and food writer co-creating. This one’s about heritage beets.

Chef Brad Nelson Adding Finishing Touches

Chef Brad Nelson and I made rockfish with risotto

Assembly Line of Risottos

An assortment of risottos, that is…

Rockfish Searing

Local rockfish on the grill

Seared Rockfish with Corn and Bacon Risotto

Bacon, corn, tomato risotto, corn cream.

Seared Rockfish with Mushroom and Asparagus Risotto

Mushroom and asparagus risotto.

Seared Rockfish with Spinach Risotto

Spinach risotto.

Risotto Cakes

Of course, my contribution was the fried thing: Panko-crusted risotto cakes

Sampling Dishes

Tasting everyone’s creations: Beet and goat cheese open faced sandie, chicken and waffle sandie, lobster pot pie, rockfish and risotto, kale chips

Hot Shoppes Hot Fudge Ice Cream Cake

And for dessert, the famous Hot Shoppes Hot Fudge Sundae Cake. No need to reinvent this one

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