![]() ![]() John talked often about recipes that stretch proteins and are “plant forward,” so you can feed more people affordably. Blue catfish is an invasive fish that eats baby oysters and blue crabs, so by eating it, we are eating a delicious fish (that does not taste “muddy” like some catfish), and also helping maintain the health of the bay. JS: We serve make Blue Catfish Cakes (catties) at the restaurant for brunch. He even has a vegetarian recipe for “mock” crab cakes in the book. This came up when we were talking about invasive species fish. John is a master of the crab cake, but also makes them with other main ingredients. Some examples in the book include Caribbean Vegetable Stew, Moroccan Chickpea Vegetable Tagine, African-Inspired Sweet Potato & Peanut Soup, Mama Lan’s Tangy Noodles (which works with any protein), and Emily’s Hungarian Brisket. I focused on the people of the region, and what they are cooking, and found some wonderful ethnic influences in their dishes. We have less crabs and native oysters than in the past, but now have new local cheeses, wines, and beers, high quality farm-raised oysters (raised from when they are teeny in floats and don’t have the antibiotics and chemicals of other aquatic farming), and even tasty invasive species fish (blue catfish). JS: There is a return to looking for and using fresh, local ingredients (including shopping at farmer’s markets), which includes being mindful of seasonality. When asked how Chesapeake area cuisine has changed in recent years: We LOVE John Shields and have written about him many times, so were happy to have a nice phone conversation from him. ![]() His latest book, however, The New Chesapeake Kitchen focuses on current recipes, since the bay has changed much in recent years. His books generally focus on 18th, 19th, and 20’s century dishes and styles of cooking from the Chesapeake region. John Shields ( MrcrabcakeJohn) is the owner of Gertrude’s Chesapeake Kitchen in the art museum in Baltimore, a PBS food show host, the author of many cookbooks, and an advocate of the cuisine (and waterways) of the Chesapeake region. I look forward to celebrating Oktoberfest here and grabbing a beer after kayaking in the summer. While the location is slightly out-of-the-way (almost to the Key Bridge Boathouse), I expect the Berliner to do well, especially with it’s proximity to Arlington. I appreciate the friendly, hard-working staff, as it was an extremely busy kickoff party. The Kofta was quite flavorful, as was the Falafel, though both were slightly overcooked. I truly enjoyed many of the sausages, but I am not sure which ones I tried. My favorite was the Pretzels and Beer Cheese, and while that combination can occasionally be too salty, this was not. The Berliner is quite loud, especially with the music, so there was no way to ask what each item was. The beer menu is highly-curated, with a focus on both German and local brews.įood was passed as we listened to a German band. This beer was light and refreshing and had citrus notes. So I switched to a slightly higher one, the Hefe Weissbier from Weihenstephaner, at 5.4% ABV. I loved the tart funkiness but the ABV just doesn’t do it for me, although it is easy drinking. ![]() I started with the Berliner Weisse from Braubacher, a 2.5% ABV sour. I attended a recent media event there and was immediately welcomed with a beer. DC has German restaurants (Cafe Berlin is a favorite), but truly inspired beer halls are hard to come by in this area. Housed in the former Malmaison space (3401 Water Street NW no website yet), this cavernous hall is promises a German beer experience like no other. ![]() The Berliner Beer Hall, Georgetown’s newest addition, transports you to Germany without leaving DC. ![]()
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