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| From left to right: Leslie, Tina and me. |
On the second day of our culinary tour we began at the Mandarin Oriental in Washington, D.C. The timing could not have been better: while we were there a specialized inspection team was scaling the Washington Monument, searching for possible cracks. In the photo above you can just make them out; the closer shot below shows them more clearly—an unusual sight and a memorable start to the day.
We enjoyed lunch at the Mandarin Oriental’s Sou’Wester restaurant. As part of our visit, the executive pastry chef—who also appeared on Season 2 of the televised pastry competition series—demonstrated his winning dessert from episode two: lemon curd with almond sable, a sweet basil sauce, and a topping of crème fraîche. Watching a professional build a dessert like that, balancing bright citrus with nutty pastry and herb-forward sauce, was both educational and inspiring.
The chef was approachable and happy to answer questions about technique and tools. He swore by his Vitamix blender for certain preparations—a tip I appreciated and plan to act on—and he also said he prefers King Arthur flours for baking, reinforcing the idea that investing in higher-quality ingredients can improve results in the kitchen.
After the demonstration we stayed at the Sou’Wester for a full lunch. The restaurant, one of the Mandarin’s two on-site dining options, overlooks the river and offers a contemporary American menu crafted by Chef Eddie Moran. The setting is relaxed but refined, and all of the breads served were baked on the premises—freshness that you can both see and taste.
Disclaimer: What you are about to see is not exactly diet food!
We began the meal with fried oysters accompanied by a smoked pepper aioli, and grilled oysters dressed with a bacon vinaigrette. Both preparations highlighted the freshness of the shellfish and offered contrasting textures and flavors—crispy and smoky versus charred and savory.
The spinach salad featured crisp apple slices, toasted pecans, blue cheese, and crostini with a red onion jam. It was a well-balanced, seasonal dish—simple to reproduce at home and especially fitting for apple season in the Northeast. The mix of sweet and savory, with crunchy elements, made it a standout starter.
Coming from the north, I had never tried shrimp and grits before, so I was eager to sample the restaurant’s version. The grits were cheesy and creamy, calling to mind a rich polenta—comforting and silky—paired with well-seasoned shrimp. It’s a Southern classic that left a strong impression and something I look forward to attempting in my own kitchen.
For dessert, Chef Petersen’s lemon curd with almond sable and sweet basil sauce, finished with a dollop of crème fraîche, was the perfect finale. The portion was elegantly portioned—just enough to savor without overwhelming—and the presentation was artistic, each component carefully placed to enhance both taste and visual appeal.
We spent the rest of the day walking around Washington, D.C., which helped offset the indulgence of our meals. Though we enjoyed a lot of dishes, we shared plates and kept moving—visiting notable spots on foot and taking in the city as we went.
Up next on our itinerary: exploring D.C.’s farmer’s markets for seasonal produce, dining at Adour in the St. Regis, visiting Little Ethiopia for regional specialties, and sharing a giveaway along with some of the recipes we learned and loved on this trip. I’ll be posting those recipes and more impressions soon—stay tuned for creative recreations and practical tips inspired by these memorable meals.