The Inn of Little Washington

Ever since I was young, I have always heard such great things about this restaurant that lies 1 hour South from Washington, DC, called the Inn of Little Washington. I was finally treated for dinner my last visit home. Tucked away amongst the mountains, streams, and green pastures of Virginia is the little town of Warrenton where the Inn resides. The restaurant is gorgeous, quaint, charming and represents the State of I love so much. We started off with a glass of Champagne, followed by a Duckhorn Goldeneye Pinot Noir (one of my favorites). A beautiful tray of Amuse Bouche started us off right. Amuse bouche is a away to tease the pallet, consisting of 1 or 2 bites, usually like an introduction of the meal by the Chef. Afterwards, 5 courses served that included a cheese plate and dessert. As a take home gift, we were given a lovely box of mignardises. Les Mignardises as they say in French is a typical way to finish a meal. Another name for them are petit fours. They are served even after the dessert with coffee and are usually small bites of sweets. Chocolates, caramels, mini French macaroons, mini cookies, candied lemon peels are just an example of some. I most often prefer the mignardises more than my dessert! Overall, the environment was relaxing which made the meal ever more delicious!

http://www.theinnatlittlewashington.com/restaurant.asp

Food from the Homeland

I am sure you have gathered that I am a Vietnamese American. My parents came over here in 1976 and I was born here 2 years later. The first language I spoke, was Vietnamese and my first utensil, yep, chopsticks. I take Vietnamese food for granted and always insisted that my mother learn to cook American food. Naturally, when I went to Culinary school, I had no interest in learning Asian food since I thought I was the ‘expert’. History tells us that France took over Vietnam in the early 1900’s and my family has always been influenced by their cooking and lifestyle. While most kids in the States grew up on Captain Crunch, I ate Pate, French butter, baguettes, and croissants for breakfast. And there’s nothing better than my first experience with smoked salmon at 9 years old. It was on a perfectly toasted triangular piece of bread with crème fraiche, slivers of red onion, capers, and a squeeze of lemon. I feel extremely lucky that my palette was educated very early.

I guess I have always had this opinion that I do not try to cook Vietnamese food because it just doesn’t taste as good as my moms or the food I eat at the restaurants in Northern VA. Ashamed again to say that living in Southern California I do not eat as much Vietnamese as I should. I think of my mom and just don’t’ have any desire to eat it without her. So, when I go back to VA, it’s Vietnamese food all the time! This weekend I had Pho (Beef or Chicken noodle soup), Banh Mi Ga (Chicken Sandwich, picture above), Gio Banh Mi (one of my favorites, Pork Sausage with French Bread), Goi Cuon (Summer Rolls, picture above).

I am finally beginning to realize that Vietnamese cuisine indeed is complex. With dishes that require rice paper, seriously, has anyone thought about how they mass produce these things, how do they turn rice into thin sheets of paper? Or what about fish sauce? What is the process in that? Then, there is that pork sausage, how does it get that light brown skin on the outside (see picture). And ruoc, the thinly shredded dried chicken, sort of jerky-esque, who came up with that one? As I continue to perfect my style of cooking French, Meditarrean, Italian foods, I get tempted to throw in a little fusion of coconut juice, fish sauce, cilantro, etc. Maybe in a few years, I’ll be able make a perfect bowl of Pho.

Birthdays!

Everybody loves birthdays right? Well, at least until you hit about 21…!!! No, not me though, I have always thought birthdays were YOUR day, the one day you could feel special and celebrate your LIFE! I have always been blessed with week long parties, gifts and just plain celebration! That’s why I love my family and friends so much. Every day when the 29th of March hits, I feel unique and one of kind, but this year was different. They say, it’s your ‘Golden year', 29 on the 29th. I say, it’s when I finally felt like an adult, like everyone else, just another day that…of feeling special and great to be alive. Everyday is your birthday, I finally realized that. It’s what you make of it. I did celebrate in this year in style with a dinner at Sona, a night with my little cousins filled with cupcakes and Baby Einstein, and then another night in Hollywood, LA style, partying. A special thanks to Tina, Chris, Carly, Diep, Erik, Ben, Jack, Heidi, Caroline, Dylan, and the my co-workers, Julie, Gabel, and Amy! One year before the big 3-0, god help me!!!

Cooking THE Ghetto Gourmet

One of my defining moments occurred about 2 months ago. I was browsing the Ghetto Gourmet site checking out the next events in LA and little to my surprise, there it was, GG in LA, 3/22, “Join us as Chef Tammy Tu prepares a 4 course meal at a lovely space in Brentwood” $50 per person, SOLD OUT!

It started last October when I attended a dinner and was enamored (see my December Archives) by this ‘underground supper club’. Long story short, I told Jeremy (the founder) I was interested to cook at an event and after a few phone calls, assisting in another Ghetto Gourmet event, and a few months later, I was invited to be a Chef! It was like having my own restaurant for one night! I sat down to prepare a 4 course menu with a reasonable budget for 40 guests. I knew I wanted to create dishes that were extremely detailed with garnishes, sauces, and highlighted, Spring. After all, I was cooking on the first day after the arrival of one of my favorite seasons.

In season for Spring are bountiful green vegetables such as Asparagus, Peas, Ramps (http://en.wikipedia.org/wiki/Wild_leek ), Scallions, Nettles, than there’s Radishes, Cauliflower, New Potatoes. As far as fruits, red, like Rhubarb, Strawberries and proteins...Lamb, Salmon, and Trout, just in time for Easter.

The week before the event I finalized the menu, 2 days before the dinner, Jeremy called to say the head count was up to 55! Awesome, BRING it!!! The day before was all prepping and the day of, I was ready to go, just needed to get everything to the house safely and COOK. The house was situated on the edge of Brentwood Hills, gorgeous architecturally, built in the 1950s, art deco/modern syle and not like the typical Spanish or Craftsman style home in LA. I actually know the owner, an event planner whom I often get a few gigs from, hence I felt extremely comfortable in the kitchen.

My cousins and friends came to the event which probably put me on edge more than normal but I was excited! There was another honorable guest, a contestant from Top Chef, Suyai (http://www.bravotv.com/Top_Chef_2/bios/suyai_steinhauer.shtml ) who watched intensely as I cooked.

The verdict: AWESOME. All dishes went out successfully and now I have prepared a sit down dinner for over 50 people. I could not have done it without my new found kitchen staff and the support of my family and friends. It was crazy fun, a lot of work, and just cool. Big thanks to Jeremy and the Ghetto Gourmet. See my pictures!

The Oscars

Everyone who’s anybody watches the Oscars, right? We all go to pre-parties, post parties, get together, bet/make wagers on the winners, and name our party foods, Leo diCaprese or Silence of the Lamb meatballs, even have a theme meal around the nominated movies? No? Yes, in LA, I quickly realized that the Oscars can be like the Superbowl. This year, I watched the Oscars and made bets, hoping that I would be the victor and requested the loser to cook for me. Little did I know I was up against local pros who have been watching the Oscars in LA for years, one of whom is in the industry! We somehow figured a shady but effective (for the winner) point system! That night I prepared a few paninni’s, portabello mushroom ‘pizza’, turkey meatballs, and barbecued chicken salad, no themes but a fun Oscar menu! There was a new red wine favorite called Guenoc, Sake, and lots of moping after the show ended! I am pretty sure I have the ‘Academy’ figured out and am ready for next year, watch out…you know who you are!