Jordan Wright

Food News Wrap Up

Jordan Wright gives you all the latest news fresh out the oven. Hear what's going on in the world of restaurants, and get recommendations for the best eats in the best new eateries. Morso, Michel Richard's latest venture, Sweetbite Creamery, imported jams and much more.

Round up of events for October 2010

Taberna del Alaberdero is shedding its stuffy image as an Old World Spanish restaurant and appealing to a younger crowd with the addition of an extensive tapas menu and a Sunday brunch that features a different region of Spain each month. November explores the foods of the Northern sea coast of Cantabria, a region known for its seafood.

A Journey through the Piedmont

On a leisurely two-hour drive from Washington DC through Piedmont wine country, past farms and orchards, we stopped for lunch in the one-light historic town of Madison at Susie’s Madison Inn. Its cheery and charming restaurant, with country French decor, served us a delicious lunch of wild mushroom soup, mountain trout, calves liver and bacon, and a mozzarella salad with heirloom tomatoes from nearby Shady Grove Gardens.

Wright on Food

The past two months have brought a variety of assignments and pleasures: interviews with Bravo’s Top Chef finalist Kelly Liken; BLT Steak’s Laurent Tourondel; Eric Ripert, star of the PBS series “Avec Eric”; a meeting at the Sofitel with patriarch Giorgio Gucci, third generation of the Gucci empire, in town to testify to Congress about the pervasiveness of black market goods and to offer ideas for new ways of enforcing existing laws. Of course, we all want the latest accessory. But he warns to stay away from the sidewalk vendor handbag and wristwatch knockoffs. He tells me plans are to arrest the buyers as well!

Seasonal Menu Debuts at B. Smith’s

Union Station, the magnificent early 20th century train station that houses B. Smith’s Restaurant in Washington, DC, is one of the most majestic buildings in the city. Designed by distinguished American architect Daniel Burnham, it has been a national landmark since its completion in 1908.

Cupcakes for the At-Home Connoisseur

In the midst of all the current cupcake hooplah, Open Kitchen's Chef Matt Finarelli breaks away from the pack to say, “Let’s make sophisticated cupcakes and teach everyone how to bake them at home!”

Hellacious Heat, Meet Delicious Treats

Jordan Wright has strategized her own military operation geared to thrash back the blistering temperatures with frosty ice cream treats and luscious fruit cobblers.

George Washington: Statesman, General, Distiller

A limited number of bottles containing George Washington's original recipe whiskey was made available this month at Mount Vernon. Our own Jordan Wright managed to snag number 30.

Purely Puro

At Georgetown's Puro Cafe, it was easy to keep our cool under a draped pavilion replete with comfy lounges and twinkling lights while sipping the creations of Alembic’s chief mixologist, Jon Arroyo.

South Carolina – A Food Lover’s Dream

Food writer Jordan Wright unveils the culinary delights of South Carolina.

'The Good Stuff Cookbook'

Jordan Wright catches up with chef Spike Mendelsohn to talk about his restaurant on Capitol Hill and the launch of his latest project, “The Good Stuff Cookbook.”

Michelin Three-Star Mixologist Shakes It Up, Old School

Michelin three-star mixologist Brian Van Flandern teaches lesson in margarita-making

The Bad Boy of Good Food

Interviewed by Jordan Wright | May 19, 2010

As the host of the Travel Channel's "No Reservations," Anthony Bourdain slurps and sups the world’s melting pot in dogged pursuit of ethno-gastronomic delicacies.

The Jockey Club, Redefined

Just as impressive as ever, the new Jockey Club has returned with a fresh cachet, a winning new chef and a dining room to match the restrained elegance of its cuisine.

Catering to Mother Earth

Interviewed by Jordan Wright | Apr 7, 2010

Swiss born and raised, Joêl Thévoz hit Washington in the mid-’80s with a business degree and a briefcase full ...

Mon, 24 Nov 2014 20:42:47 -0500

Subscribe to our newsletter to receive the latest Georgetowner updates.