The Tasting Panel magazine

December 2016

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32  /  the tasting panel  /  december 2016 WHAT'S NEW IN D.C. C hange in the city of Washington, D.C. is as inevitable as the change thrust upon us with every election. But while the rest of the country tends to think of D.C. as a city filled with stuffed suits and robot-like civil servants, reality paints a much livelier picture. D.C. is home to a vibrant culinary scene, with world-class restaurants that reflect the diversity of its people. Finally, D.C. is getting the recognition it deserves. Joining only three other cities in the United States, D.C. beat out hotspots like Los Angeles, Las Vegas and Miami to be awarded its own Michelin Guide. A total of 15 stars were awarded to 12 restaurants, with three restaurants receiving two stars apiece. Locals could have guessed that their favorite bastion of quaint charm, The Inn at Little Washington, would take the honor, but two-star nods were also given to José Andrés' innovative 12-seat Minibar and newcomer Pineapple & Pearls. While getting a star is a prestigious honor, the guide overlooked some of D.C.'s more global-themed venues, with the most notable snub going to Rasika, and its sister restaurant, Rasika West End. James Beard award–winning Chef Vikram Sunderam elevates Indian cuisine far beyond what one might expect, served in an elegant and chic atmosphere. Although there are no three- star restaurants yet, The District is clearly a destination for serious foodies. Just blocks from the White House, Plume Restaurant at the Jefferson Hotel received one star, an experience enhanced by the expertise of Advanced Sommelier Jennifer Knowles. Knowles is an Inn at Little Washington alum, but this more intimate venue allows her to offer unique tasting experiences her guests. Always keeping in mind the historical homages found throughout The Jefferson, Knowles sought out some of the world's rarest rums. Rum was a staple in colonial times, and at Plume you can try such hard-to-find selections as the El Dorado Single Barrel Connoisseur collection. Its PM Marque is distilled in the original 250-year-old double wooden pot still, the only one of its kind still used in rum production. Knowles's favorite is the Ron Navasos Palazzi rum, which is distilled in the Antilles and aged for five years in first- fill bourbon casks,then shipped to Jerez and transferred to oloroso Sherry casks for another ten years. The link between the two colonial favorites is irresistible, and Knowles's enthusiasm for their history will make you want to sample the whole list of her specially selected rums. Rum is trending in D.C., and Sakerum, a new Latin/Asian fusion restaurant in the lively U Street Corridor, pairs saké and rum cocktails with Latin-inspired takes on Asian staples like sushi and Asian-inspired versions of Latin dishes such as ceviche. Gina Chersevani's cocktails steal the show, however. Known for inventive cocktails using cereal milk and for candy-infused spirits, Chersevani proves she is the queen of creative cocktails with The Wandering Samurai. The drink is a blend of Flor de Caña rum, saké and yuzu mixed with pine- apple juice and blueberries, served with two flaming shots of high-proof rum and garnished with delicate slices of sashimi. In D.C., we take a fresh look at history, but always keep an eye towards the future. If you have any exciting D.C. culinary news you would like to share with our readers, contact the author at davidddenton@juno.com. A new monthly column highlighting the culinary scene in our nation's capital. Sakerum, a new Latin/ Asian fusion restaurant in the lively U Street Corridor of D.C., pairs saké and rum cocktails with Latin-inspired takes on Asian staples like sushi and Asian-inspired versions of Latin dishes such as ceviche. PHOTO COURTESY OF SAKERUM WASHINGTON, D.C. RECEIVES ITS OWN MICHELIN GUIDE by David D. Denton The Stars Are Out Plume Restaurant at the Jefferson Hotel received one Michelin star, an experience enhanced by the expertise of Advanced Sommelier Jennifer Knowles. PHOTO COURTESY OF JEFFERSON HOTEL A cherry tart from a local favorite, The Inn at Little Washington. PHOTO: GREG POWERS

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