below is jamie’s recipe for his incredible ostras en escabeche that he served at the dinner. yum! thanks for the recipe, jamie!

Ostras en Escabeche
Serves 4 ppl

For the Oysters

12ea                        Island Creek Oysters or any medium sized fresh East Coast Oyster

½ cup                     Brut Cava

½ cup                     Champagne Vinegar

½ cup                     Grape Seed Oil

1 each                      Shallot, peeled and brunoised

½ oz                       Rooibus Tea with Bergamot

To taste                  Sea Salt

Method:

Shuck Oyster until a bowl over ice.  Save the shells.  Allow the oysters to sit for 20 minutes.  Lift the oysters out, strain the oyster liquid over the oyster.  Repeat three times to clean any dirt or shell pieces.  Place into a 2 quart plastic container.

In a small sauce pot add vinegar, cava, and grape seed oil.  Bring to a simmer.  Add the tea, and remove from the heat.  Allow the liquid to steep with the tea for 10 minutes.  Strain the liquid through cheese cloth over the oysters, add the shallot brunoised.  Let cool overnight.  Store in the liquid

Garnish:

Sliced chives

Cracked Grains of paradise, or black peppercorns

Esplette Chili flakes

Fleur de Sel

Chiffonade Lovage, or celery leaves

Edible Herb Flowers (Arugula, Chive, Nasturtium, kale, borage, or Sicily)

To Plate:

Either use wet salt or ice on the plates to hold the shells.  Place 4 shells per person on a plate.  Put one oyster in each shell.  Put a small amount of the escabeche liquid in with the oyster.  Top with chives, grains of paradise, esplette, sea salt and lovage.  Garnish each one with a different flower, or mix of flowers.

thank you jason and everyone else at canlis… amazing restaurant with a beyond beautiful view. i will not be forgiving myself anytime soon for leaving after the dinner without sitting for a bite.  i’ll be back soon to do just that.

below is the recipe that jason used to make his pear and truffle pudding that he served at the dinner. please excuse the “chef jargon” for the time being. but here it is! thanks jason!

Pear and Truffle Pudding

Yield:  1 Pt

Ingredients:

500   g          Pear

50     g          White Wine

20     g          Pear Liquor

40     g          Crème Fraiche

40     g          Cold Butter

A/N              Truffles

Method:

Sweat Pears in 20 g of butter. Cook until the edges soften. Add white wine and cook until reduced au sec. Add Pear Liquor and cook au sec. Transfer to a blender and blend with Crème Fraiche and the remaining 20 g of butter.  Chill and reserve. To reheat for service bring up slowly.  Reserve in a pint container until ready to serve. On the pick-up add a pinch of black truffles.

below is andy’s amazing recipe for poisson cru that he served at the dinner. thanks for sharing andy!

Poisson cru

2.5 oz fresh albacore (or other good fresh tuna or white fish), sliced 1” x 1” x ¼” approx.

1oz key lime juice

sea salt and ground black pepper to taste

1tsp thai chili, sliced 1/8 ” rounds

1/4 cup sliced  white onion

2 tbsp julienned carrot

2 tbsp julienned cucumber

8 cherry tomato halves

1oz coconut milk

Cover albacore with lime juice. Season with sea salt and ground black pepper. Allow to sit for 5 minutes or until fish has slightly cooked on the outside. Drain off the lime juice. Place drained fish in chilled bowl with all other ingredients. Mix with spoon and place on chilled small round plate.

Photo Credit: Tom Donoghue (photos 1-20)

Photo Credit: Eric Jamison/WireImage (photos 21-end)

it was of course great cooking with beau and randy. it’s always fun to see other chefs’ syles, taste their food and just hang out. but for this stop i think the highlight was the space itself and the artwork of jennie cure.

the space is ‘rustic and badass’ (just as we like to describe the goat), but with beautiful touches and lighting that made me feel like i was at the prom in footloose (the original, i have yet to see the remake). then the artwork, most of which was actually functional as outdoor furniture, was made from old water heaters and was just a fun combination of sculpture and horticulture. you might see some of that artwork appear in one of our chicago spots in the future, or at least on my patio at home, though i will need help keeping the plants alive and well.

cheers to the folks that came out to benefit share our strength and hang in joe’s unique cool space, i’m excited to see the spot when it is fully functional with a small cafe and coffee shop. and many thanks to beau and randy for coming out to cook with us!

Time:
7pm

Where:
We, the Pizza
303 Pennsylvania Avenue Southeast
Washington, DC 20003
(202) 543-8222

Tickets:
Click here to purchase tickets. SOLD OUT!

Included in price of ticket:
All food and drink
Copy of Girl in the Kitchen

Attire:
“Cocktail casual”—though there really isn’t a dress code.