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American traditional fare gets a modern twist

In this special weekly feature, “Today” Food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.THIS WEEK: Jumbo lump crab cakes with young arugula and roasted sweet peppers from Equinox in Washington, D.C.Dining at Equinox in Washington, D.C., is a
/ Source: TODAY

In this special weekly feature, “Today” Food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

THIS WEEK: Jumbo lump crab cakes with young arugula and roasted sweet peppers from Equinox in Washington, D.C.

Dining at Equinox in Washington, D.C., is a regional and seasonal experience. Chef Todd Gray has remained true to his roots in the mid-Atlantic region by showcasing local products with a firm grip on traditional culinary technique, yet distinguishes his cuisine by respecting the flavor of the modern palate.

This cumulates in imaginative yet perfectly comprehensible balanced cuisine. The decor is simple and sophisticated. The colors are muted earth tones. There are many different rooms to experience within the restaurant, from the atrium to the private wine room.

Since opening Equinox in 1999 Todd Gray has established himself as a tireless champion of sustainable farming and fishing practices, and a passionate promoter of local, mid-Atlantic foods. Gray practices what he preaches every day, and Equinox is widely acclaimed as an oasis of sophisticated yet unpretentious seasonal cuisine.

Gray and his wife and business partner, Ellen Kassoff Gray, are leading advocates for sustainable fisheries management as well as humane treatment of farm animals, and were among the first restaurateurs to commit to the use of Certified Humane meats.

About the chef: As a native of Fredericksburg, Va., Gray's culinary sensibilities owe much to the foods of the Chesapeake Bay watershed and the Blue Ridge valleys. While waiting tables as an undergraduate art student at the University of Richmond, Gray decided to shift his career focus to the culinary arts. He didn't have to go far from home to begin his classical European training, working under Christian Renault at La Petite Auberge, a landmark restaurant in Fredericksburg. He completed his formal education at the Culinary Institute of America in Hyde Park, N.Y., then interned in some of the country's best kitchens including L'Orangerie, Citrus, and Patina in Los Angeles.

In Washington, Gray spent four years with master chef Robert Greault at the legendary French restaurant, La Colline. Seven years with chef Roberto Donna at the city's premier Italian restaurant, Galileo, gave Gray a solid grounding in the traditions of the Italian Piedmont. Gray eventually became Galileo's first and only American chef de cuisine. While he held that position, Galileo won the James Beard Award for Best Restaurant, Mid-Atlantic.

Introductions from Donna opened the doors to stages, or culinary apprenticeships, in the same Northern Italian restaurants where Donna himself had trained. Gray also had the privilege to be one of the last chefs to stage in the kitchen of the late Jean-Louis Palladin at the Watergate.

The Grays are especially proud of their son Harrison, born shortly after the restaurant opened. He has admirable kitchen skills for a 6-year-old and has been the inspiration for Equinox's cooking classes for kids. Gray regularly offers hands-on cooking classes for all ages, and is a guest instructor at L'Academie de Cuisine, the Washington area's premier professional cooking school.

Jumbo lump crab cakes with young arugula and roasted sweet peppers is served at Equinox for $29. This recipe makes 6 restaurant servings.



Equinox Restaurant

818 Connecticut Ave, NW

Washington, DC 20006

(202) 331-8118

www.equinoxrestaurant.com

 

Want to nominate your favorite restaurant dish for a “Steal This Recipe” feature? Just e-mail Phil at phil@supermarketguru.comwith the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.

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