Savor THE SHARED
Cook like a James Beard Awardnominated chef with recipes from Washington’s best written by Cathy Carroll
FLAVOR
In the 2009 movie Julie & Julia based on a similarly titled memoir, author Julie Powell, dismayed with her life and her job answering phone calls from victims of 9/11, challenges herself to cook the 524 recipes in Julia Child’s two-volume Mastering the Art of French Cooking in her tiny New York apartment kitchen in 365 days. In the same vein, we’ve asked five Washington chefs honored by the James Beard Foundation to share recipes we can prepare at home. It’s also a chance to recognize the chefs who never saw the culmination of the nominations. As restaurants reeled during the pandemic in 2020, the foundation did not pick winners in many categories, including those in which these Washington chefs were nominated. It was the first such decision in the awards’ thirty-year history. In 2021, in lieu of awards, the foundation hosted “Stories of Resilience and Leadership,” saluting the independent restaurant community and those who made a significant impact in the industry and their communities during the pandemic. The awards for 2022 are pending, so stay tuned. In the meantime, get out your apron and fire up the stove. We wish you well on a culinary journey of your own using the recipes of some of America’s best chefs.
64 1889 WASHINGTON’S MAGAZINE
FEBRUARY | MARCH 2022
