Canned products are now also being reviewed, as BPA is used as part of the epoxy resin in the can’s lining. The resin coating helps prevent bacteria from spoiling the food product. The same health concern from BPA exposure may be present for those consuming canned products (including infant formula).

As with other health and safety issues, more information is needed, and many questions remain. What are the longer term effects of BPA exposure? How can manufacturers avoid using BPA in certain products? How are concerns about BPA impacting product and brand choices among consumers?

Avoiding BPA at all costs may not be a realistic possibility, but striving to reduce the use of certain plastics or canned products may be reasonable for some. Keep in mind that balance is a key in all aspects of health, which includes our daily choices about eating and the environment. The following is advice from the National Toxicology Program (NTP), under the U.S. National Institutes of Health:

-       Don’t microwave polycarbonate plastic food containers. Polycarbonate is strong and durable, but over time it may break down from over use at high temperatures. Polycarbonate containers that contain BPA usually have a #7 on the bottom.

-       Reduce your use of canned foods.

-       When possible, opt for glass, porcelain or stainless steel containers, particularly for hot food or liquids.

-       Use baby bottles that are BPA free.

NTP BPA Fact Sheet – http://www.niehs.nih.gov/health/docs/bpa-factsheet.pdf

FDA Update on BPA – http://www.fda.gov/NewsEvents/PublicHealthFocus/ucm064437.htm

NIH Information for Parents – http://www.hhs.gov/safety/bpa/

As we said, balance is key, so we won’t shy away from all canned goods. We wish there was enough time in the day to home can our own tomatoes, but sometimes, they just have to come from the market. So here’s a recipe for a most delicious and simple marinara adapted from Cook’s Illustrated.

Melt 1-2 Tbsp. unsalted butter in a saucepan on medium heat. Add 1/3 cup diced onion, ¼ tsp. dried Italian spices, ½ tsp. salt. Cook and stir until the liquid is nearly evaporated and the onion begins to brown. Add 2 or 3 cloves of minced or crushed garlic and cook about 30 seconds. Stir in a 28-oz. can of crushed tomatoes (we just crushed a can of whole tomatoes) and ½ tsp. sugar. Bring to a simmer. Lower heat and simmer about 25 minutes until reduced to about 2 ½ cups. Add about a tablespoon of olive oil off of the heat and season with salt and pepper to taste.

Cook’s Illustrated recommends adding 2 tablespoons of chopped basil leaves, but we left that out. Remember, season dishes to your own taste, sampling it along the way! The marinara can be enjoyed chunky or made smooth with an immersion blender.

How Stacey Got the Shot: ISO 800, 60mm focal length, f/4, 1/60 second exposure.

[This a new column at Every Food Fits about the people who cook the meals we enjoy outside of the home and the role nutrition plays in their lives and kitchens. For more photos, visit http://staceyviera.zenfolio.com/boccatogelatointerview]

“It’s insanely good.” – Cristian Velasco, Co-Owner, Boccato Gelato

By: Stacey Viera

People can’t get enough of the pineapple/basil sorbet? I thought that Cristian Velasco, co-owner of Boccato Gelato in the Clarendon neighborhood of Arlington, Va., was pulling my leg.  “It’s insanely good! It explodes with a pineapple flavor.”

Sitting on a bench outside of 2719 Wilson Blvd., traffic flying by, Velasco animatedly rattled off other flavor combinations. “Elvis Pelvis gelato is made with peanut butter and bananas. A little raspberry sauce on top makes it taste like a peanut butter and jelly sandwich.” Minty Girl Scout gelato is made with Thin Mint cookies.  And Boccato’s most thrilling flavor of all, XXX, is an almost “sexual experience” with five kinds of chocolate, almonds and nougat.

It sounds sinful – for more than a couple of reasons – but many of Velasco’s products, the sorbet in particular, are fat-free. His gelato is made with milk and other fresh ingredients, such as chocolate and fruit. The sorbet is made with water, fresh fruit and fruit pulp. For the health benefits associated with antioxidants, Velasco is using more fruits like pomegranate and will soon introduce acai berry.

Gelato differs from ice cream in that it has 6 to 9 percent less butterfat than ice cream. There is less air in the batter, making it more dense and providing a more intense flavor in every bite. On the day I visited, 80 percent of the case was dairy free, filled with sorbets and exotic flavors such as lúcuma. Lúcuma?

It’s an Andean fruit – lúcuma even has it’s own following on Facebook! – hard to find in the D.C. area. Popular in his native Peru, Velasco described it as having a butterscotch/toffee flavor. I tried the lúcuma. My unrefined palate would call it “really good.” Before handing over a sample spoonful, Velasco held the orange-toned treat up to the bright orange-y wall, the first thing that customers see upon entering Boccato. The colors are an exact match.

Boccato – a play on the Spanish word for “mouth” – is a gelateria that blends traditional gelato-making techniques with its own style and flavors. After learning the gelato trade from experts in Argentina, Chile, Peru and working at a gelateria in Florence located a block away from the Duomo cathedral, “I tried to replicate other people’s gelato. But the stuff I made on my own was crazier and better. So I just run with it.”

Velasco calls the making of gelato a “beautiful production, artisan, artistic,” and the ultimate reward after working 30 days straight in the shop is “the joy of people, seeing the reaction when they see a beautiful thing. I want to be proud of my work.”

During our chat on the bench outside, we were interrupted by a customer. “You’re in the middle of a conversation, sorry to jump in, but,” the smiling woman looked at Velasco while her family waited a few feet away, “you’re the owner right?” Velasco said he is, and she gushed, “Thank you so much for having lúcuma! No one else even knows what it is!” As she walked away, Velasco looked at me and said, “You see? I made an impact in her life. And that buzz goes around.”

As animated and lively Velasco is, his business partner, Rob Shelton, seems laid back and reserved. Shelton and Velasco met as waiters in Washington at The Oceanaire Seafood Room and later decided to go into business together. “We were two waiters, talking, and all of a sudden, we made it happen,” Velasco said. “This is our lives. Every penny is in the business. We have no investors, we’re not corporate. We thrive on customer service and great products.”

Shelton said he had “always done my own thing,” so it seems natural that he would want to be his own boss. For Velasco, after years of high-end catering following his study at Le Cordon Bleu and his divorce, he took a break to figure out what to do next. Through out his career, “gelato has been my passion.”

In addition to gelato, Shelton and Velasco offer a variety of flavored teas that “taste good, help with digestion” and provide other health benefits. Stumptown Coffee Roasters of Seattle supplies the beans used for Boccato’s fresh-brewed coffee. The shop has four full-time employees, 10 part-time and four people work each shift. I was surprised to hear that in the high-rent Clarendon neighborhood, Boccato has 18 parking spaces behind the shop.

In spite of the economy, 2009 was a great year for Boccato. Velasco said that there is a “40-Degree Rule” in his business: “If it’s 40 degrees and above, we do fine.” According to this data from the National Weather Service, the average monthly temperatures for 2009 show that there’s probably something to the 40-Degree Rule. During the December 2009 snowstorm that crippled transportation in the D.C. area, Clarendon residents were out walking around the neighborhood two days later, and Boccato enjoyed their best Monday ever.

In May, Boccato will celebrate its 2-year anniversary. (Chocolate Guinness will be the featured flavor of the month!)  There is much to celebrate as their second anniversary approaches: not only can you find Boccato Gelato served in upscale casual establishments such as Clarendon’s Eventide Restaurant and Screwtop Wine Bar, but a second store will be opening the first week in July.

The new location is in the heart of Old Town Alexandria, at the intersection of King and Patrick streets. Velasco knew that he wanted the shop to be in Old Town, but away from the waterfront area and the “crazy” intersection of Washington and King streets. At his family friendly shop, “I wouldn’t feel right with kids running around on such a busy street. I want [Boccato] to be a place to chill and relax.”

Their five-year plan is to have five stores in places such as Bethesda and Georgetown, and expand their offerings to include empanadas, panini sandwiches and pastries.

Enjoying the experiences of today while looking forward to the future, Velasco said, “I don’t feel like I am working. I have fun. Everyone should find this in their lives.”

View more photos from the interview: http://staceyviera.zenfolio.com/boccatogelatointerview. Follow Boccato Gelato on Facebook and Twitter.

We love to serve this squash dish to people who claim they hate squash. Why? Because inevitably, that person says, “Oh my gosh, this tastes like pumpkin pie! How did you make it?” And then we get to gloat.

Also, it’s kosher for Passover. If you celebrate Passover, you understand how hard it can be to find tasty recipes. This one will become a staple in your holiday recipe book and throughout the year.

In a pan, cook one 12-oz. pkg. frozen yellow squash, slightly thawed and one 8-oz. stick of butter for about 15 minutes until melted. Add ½ c. sugar with a wire whisk. In a 2 qt. casserole dish, combine the squash/butter mix with ½ c. matzo meal, 3 eggs, 2 c. milk, and a pinch of nutmeg and pinch of cinnamon (or a couple of pinches of pumpkin pie spice). Bake for 1 hour or more at 350 degrees until the top is brown and the soufflé is solid. If you tap the outside of the dish with a spoon and the contents no longer “jiggle,” it’s ready to eat. Check out the photo as a guide. This soufflé took 1 ¾ cups milk and nearly 1 ½ hours to cook, so your oven will vary the cooking time. Serves about 8 people.

Not only is squash a healthy choice for this sweet Passover dish (providing fiber, Vitamin C, and potassium), but it also serves as a reminder that frozen vegetables are just as beneficial as fresh. Unfortunately, frozen produce tends to get passed over in favor of fresh, but the advantage to having longer lasting, always on hand, nutrient-rich fruits and veggies is huge. And who hasn’t tossed out once-beautiful fresh produce because it was forgotten until it started to spoil? Particularly in these penny pinching days, strive to use food dollars wisely and include more frozen fruits and vegetables.

How Stacey Got the Shot: ISO 100, 60mm focal length, f/10, ½ second exposure.

[This a new column at Every Food Fits about the people who cook the meals we enjoy outside of the home and the role nutrition plays in their lives and kitchens. For more photos, visit http://staceyviera.zenfolio.com/maincoursechefinterview

By: Stacey Viera

James Main is living the dream. Or perhaps it’s more accurate to say that James Main is living MY dream. He’s a small-business owner, first-time homeowner, husband, and soon-to-be father who still has time to perform with his band, Brother Shamus, in venues in the D.C. area and on the East Coast.

Main’s modest and comfortable lifestyle in South Arlington, Va., is the result of more than 20 years of toiling in kitchens, working up the ranks from dishwasher to executive chef and now at the helm of Main Course Personal Chef Service.

“The first job I had was at a sub shop,” Main said. “I moved in ’89 to Cape Cod, and that was the first time I worked in a real restaurant. It was called the Lobster Boat, nothing fancy.” Main said that he knew almost nothing about working at a restaurant when he came to the Cape – in fact, he said he was so bad his first day on the job that he was sent home – but “as the summer progressed, I got better. I worked there seven seasons.” Main attended culinary school in Boston and used summers to work at the Lobster Boat.

Reminiscing about his summers cooking on Cape Cod, Main said, “All the cooks lived upstairs. You paid rent, and if you didn’t get fired or quit, you got that money back at the end of the season.”

Main is a long way from the Lobster Boat. After moving to D.C. in 1997, he spent the next several years in kitchens such as D.C.’s Café Saint-Ex and Clarendon’s IOTA Club & Café. Main then decided to go into business for himself as a personal chef.

“I had just gotten married, the wife has her 9 to 6, Monday through Friday job, very different from restaurant hours. I had been working in restaurants for 22 years, and it’s tough to get weekends and holidays off. The idea of working for myself was very appealing. I love catering. I did a little research, found the [United States Personal Chef Association] USPCA and became a member.”

He’s found success with Main Course as “more and more people are watching what they eat. The freshest ingredients are the best. This is the reason that most clients hire me. They don’t want processed frozen dinners.”

For a lot of clients, he goes to the grocery store, and he goes early in the morning. “I shop, cook, package and freeze the same day. One question I ask clients is for guidelines to follow when preparing meals. Some ask for farm market sources,” and for those clients, Main gets as much as he can from local farmers, mainly fruits and vegetables.

So spill it, Main, where do you shop? “Farm markets are great for produce, and also for some meats and event goat cheese.” He also goes to Let’s Meat on the Avenue in Alexandria, Va., the Organic Butcher of McLean, Whole Foods, Wegmans, and other local butchers.

Because Main cooks in a commercial kitchen and his clients’ home kitchens, he can easily accommodate requests for recipe modification due to allergies or other restrictions.

Main said, “I had one client who could only have a specific amount of salt in his entire day.” He accommodates clients with allergies to peanuts, shellfish and other ingredients, and works with registered dietitians who provide recommendations to address dietary issues. “I do the research and adapt recipes being conscious of [certain ingredients].”

Just because clients aren’t cooking their own meals, it doesn’t mean they can’t enjoy family favorites or recipes found in cooking magazines. Clients often share those recipes with Main, and he cooks according to clients’ tastes. “The client has total control, and I try not to repeat menus.”

Meal plans of 20 or 30 are available, with dishes such as Chicken Parmesan with pasta – a favorite of kids and adults – and Taj Mahal Chicken, a slow-cooked dish with onions, sweet mango chutney and cider vinegar. He also does small private dinners, and has been learning more about wine pairings to accommodate clients.

During our conversation, Main brought out a delicious treat – a ¾-pound piece of Brie wrapped in puff pastry, brushed with egg wash and baked at 375 for 30-35 minutes. He served it with an onion relish of sweet onions caramelized with light brown sugar. The creamy, flaky Brie was an impressive-looking treat, and I was surprised at how easy it is to make at home.

Main sent me home with a couple of custom barbecue seasonings, a dry rub and secret barbecue sauce (more on those in another column), a pink-red Hawaiian salt and smoked salt. Utilizing flavored salts is a great way to give a dish a little something extra. Try marinating a steak with olive oil and smoked salt and serving it with the Brie and caramelized onion relish.

Owning his own business affords Main the flexibility that his clients do not have to cook for themselves. “When I worked in a restaurant,” Main said, “I hardly ever cooked at home.”

He can relate to clients, having walked in their shoes, and perhaps it’s that factor combined with delicious meals that help him retain long-time clients. “Both people in the home work, and it comes down to a time factor. They want a few more hours in their day back.”

Hungry for more? We are, too! In the next couple of months, we’ll be talking barbecue with James Main and his business partner. Stay tuned! And in the meantime, view more photos from the interview: http://staceyviera.zenfolio.com/maincoursechefinterview

Note the emphasis on SPRING! in the headline. The first day of spring allegedly takes place March 20, so we thought it would be fitting to celebrate that with a recipe containing SPRING! onions. (OK, enough with the exclamation points.)

Spring onions are a great garnish for this French onion soup, or as we like to call it, Faux Onion Soup, because it’s a simpler, non-baked version of the original. The recipe begins with caramelizing onions. This recipe from Everyday Food Magazine is superb. The recipe can be halved and the caramelized onions freeze well, so caramelized onions are a great make-ahead element that can be added to homemade pizza and soups like this one from Everyday Food.

Heat broiler. Bring 6 cups low-sodium beef broth (or a combination of broth and water) and 1 cup caramelized onions to a simmer over medium; season with coarse salt and ground pepper. Top thick-sliced country bread with grated Gruyere cheese and season with pepper; broil until toasted. Serve soup with cheese toasts.

Totally easy, delicious and ready to be frozen in 1-cup portions. Another excellent advantage to caramelized onions is that they offer a naturally sweet flavor without any additions. And while onions don’t quite get the “good for you” reputation like their some other veggies – broccoli or spinach for example – they are a good source of fiber, Vitamin C, and chromium (a trace mineral important for metabolism).

How Stacey Got the Shot: With the 60mm macro lens at f/5, 1/40 second exposure and a new lighting setup.

I said I was going to give away a food print, but since Joanna is in the D.C. area, I thought she’d appreciate this one. Plus, it’s printed on metallic paper, so it looks extra nifty!

Tune in tomorrow for a post welcoming SPRING!

As always, thanks for reading Every Food Fits and Buen Provecho!

[Welcome back, dear readers, to the second part of our interview with Chef Wes Morton of AGAINN! In case you missed it, here’s Part I. To view more photos from the interview, visithttp://staceyviera.zenfolio.com/againnchefinterview.]

That’s a good segue into the core of our discussion about a food that keeps me sane: bacon. So what is it about bacon? It seems as if everyone is talking about it, cooking with it. I even made bacon popcorn the other night – add diced, crisp bacon to a bowl of popcorn and Parmesan cheese, mmm!  Why does it seem that bacon is the “it” food right now?

Morton launched into a passionate description of what makes bacon so amazing and how he uses it in unusual ways. “Bacon has 50 percent fat, 50 percent meat. Fat is a carrier of flavor. All the fat from the pork belly carries the flavor. It hits so many sensations. We use bacon to infuse vodka. We make smoked tomato sauce finished with bacon skin.” Holy moly.

I asked Morton a question from a reader who doesn’t eat bacon for dietary reasons, he’s Jewish. (I’m Jewish, too, except when I eat bacon. Um, and shellfish. And cheeseburgers. But I digress.) Anyway, this reader wanted to know: “What’s the best substitute for bacon for those who can ‘t eat it?” Morton said with a smile, “Nothing. I mean, we’re being honest here, right? You can’t really substitute anything for bacon. It has a ratio of fat to meat to skin that can’t be matched. It has its own flavor, its own texture. You can’t replace pork belly with other meat.”

Bacon aside, Morton said, “Something that gives you satisfaction like [bacon] is corned beef. We cook 100 pounds of brisket at a time. The ratio of salt to water is key to the brine.” At the time of the interview, I was preparing to make my own corned beef in a few days, so I asked Morton about brining. “Well, ours is a 30-day brine,” he said, eyebrows raised. And with that brief statement, this home cook’s bubble of excitement burst.  Oh well, maybe next St. Patrick’s Day.

Morton’s team is preparing a great St. Paddy’s Day spread with the traditional corned beef and cabbage, lamb stew with potatoes and carrots, and more unique fare like AGAINN’s homemade “big and soft” pretzels soaked and poached in a stout beer.

Every Food Fits readers also had questions about pork. Bless those pigs for being such tasty, versatile creatures.  One reader has used the typical apple, sage, honey, mustard pairings and wanted a chef’s opinion on more creative flavors to use with pork. “Fennel,” Morton said. “Fennel seed, fennel pollen that you can find at a specialty store. Figs work really well with pork. And smoke. Pork takes well to a hot smoke.”

Another reader loves pork belly and wants to make it in her own kitchen. Morton suggested that she “find a local, actual butcher. You can almost always find it. Ask them to cut it to size. We slow roast our pork belly at 250 and score the skin. The fat renders out, the skin fluffs and makes its own crispy crackling on top. Roast it about five to six hours. Patience,” Morton said with a big smile, “It’s a virtue.”

Morton, a chef who invests an entire month in brining beef and goes farm to farm to build relationships with the people who can provide him the finest local ingredients, stated, “People in kitchens who have patience are the ones who tend to be very successful.”

To view more photos from the interview, visit http://staceyviera.zenfolio.com/againnchefinterview.

[This a new column at Every Food Fits about the people who cook the meals we enjoy outside of the home and the role nutrition plays in their lives and kitchens. To view more photos from the interview, visit http://staceyviera.zenfolio.com/againnchefinterview.]

By: Stacey Viera

You know that phrase about “talking turkey?” Well, with Wes Morton of AGAINN, I got to “talk bacon.”  Like bacon, our discussion was fulfilling, meaty and even a tad salty.

In October 2009, Morton and the team of colleagues who recruited him to return to Washington, opened AGAINN, pronounced ‘a-guin,’ a self-described “British Isles bistro.” Though AGAINN is new to its swanky digs at 1099 New York Avenue, NW, Morton is no novice. He comes from a “high-end background,” having worked in kitchens at D.C.’s Citronelle and CityZen, and Left Coast establishments such as the French Laundry and The Ritz-Carlton, Half Moon Bay.

(You’re not alone, humble reader. I’ve never eaten at those fancy joints, either.)

Morton is using his high-end skills to bring Washingtonians down-to-earth, quality meals in a comfortable environment. I can’t vouch for the food – haven’t eaten there – but here’s some insight into the philosophy behind it.

“I grew up in the kitchen,” Morton began. “Family lunch on Sunday was always cooked by grandma” in Lafayette, Louisiana, a small town about two hours west of New Orleans. “I’m from a large family. We all had problems, but at Sunday dinner, it was like everyone’s problem was fixed with good food and good company.”

Like the best home cooking, Morton wants to cook food for diners that is natural, made with quality ingredients, “not too fancy” and “casual, approachable.” That’s also how he cooks at home for and with his 4-year-old son, Aidan. “My son helps me make pizza dough. It’s fun for him; he loves getting flour on his face. Cooking is too important not to get the family involved. You make memories for the kids, and it’s a way for the family to be active together.”

Hang on. A chef that also bakes? So often I hear of chefs who cook and only cook. But Morton loves to make bread, especially “any bread with a sour starter.” At AGAINN, the table bread is a cracked wheat, and Morton enjoys making raisin bread with currants and cranberries. “We also make our own burger buns and brioche every day.”

When asked about the most misunderstood or under-utilized ingredient in the kitchen, he had to think about it for a minute. “Vinegar,” Morton said. “It can be used in different ways to balance a dish. You can use vinegar and lemon juice to turn a good dish into a great dish. We use vinegar to pickle beet stems used in salads and as garnish. We pickle mustard seeds for a charcuterie plate. It pops like caviar.” Added to drinks at the bar, you can also find pickled carrots and green beans from Morton’s kitchen.

As far as seasoning goes, he keeps it simple. Morton salts proteins a day ahead – like his braised chicken, for example – so that it penetrates the meat. It draws out the moisture and then he adds flavor with liquids such as bourbon. “I season steak the same way, with herbs and salt and pepper in a bag.” Then he adds olive oil once the meat is primed and ready to soak in the flavor.

Morton echoed some familiar themes about enjoying a balanced diet, noting that when he finds himself reaching for fried food, “I tell myself, ‘no, a banana.’ It’s self-control. It’s all in your head. Some days, you crave junk, but eating it makes me feel sluggish.”

And sluggish is no way for a chef to feel. “We’re active in the back, so I need to keep hydrated during the day.” Drinking water is healthy habit, and resources from the U.S. Department of Agriculture and Clemson University Cooperative Extension can help you understand how much you need each day. For someone like Morton, who typically works a 12-hour day, that’s a lot of water. “I’m in at 9:30 or 10 in the morning, home by 12. Or 1 a.m. on Thursday, Friday, Saturday.”

Morton continued, “This is a business of workaholics. You get immediate gratification…you see results immediately [when you serve a dish]. It can be addicting to be at work all the time. It’s hard not to be a part of that.” But balance is important, and something Morton said is “key for work and for eating. I’m fortunate to have two great sous chefs who have been with me – one for five years, the other for two – who keep me humble and sane.”

END PART I

Tune in tomorrow for the exciting conclusion to our interview with Chef Wes Morton of AGAINN! To view more photos from the interview, visit http://staceyviera.zenfolio.com/againnchefinterview. And enter our CONTEST to win a food print! In the comments section, tell us what you would ask a chef about nutrition. We’ll randomly select a winner by 5 p.m. Wednesday and announce it on Thursday’s blog. You must have a U.S. address (sorry, but I won’t mail the print internationally) and be our Facebook fan to win!

-In 1/4 c. warm water, put in 2 ¼ tsp. (or one packet) of dry yeast. In a separate bowl, measure out 4 Tbsp. of sugar, and take 2 tsp. of sugar from there and add it into the yeast mixture. Let sit until foamy.

-Meanwhile, melt a stick (8 Tbsp.) of butter in the microwave. Take an egg out of the fridge, crack it in a bowl, give it a little whisk to break the yolk (but don’t scramble!) and set aside.

-Put 3 c. all-purpose unbleached flour and 1 c. wheat flour (or all white flour, whatever you prefer) into the machine. Pour in the remaining sugar and 2 tsp. of salt.

-Add the egg, butter and 2/3 c. cold water to the yeast mix. Combine the yeast mix with the flour in the food processor on ‘dough’ speed with the dough blade until it forms a smooth ball, adding small spoonfuls of flour as necessary. (Don’t expect to get this perfect on the first try. It takes a few loaves to get it right.)

-Place ball of dough in a lightly floured plastic zipper bag and then put it in a cool, dark place to double in size for about 60-75 minutes. (I put mine in the cabinet.)

-Remove from the bag once doubled, divide into three equal parts, braid, cover with plastic wrap that you’ve sprayed with cooking spray, put a towel over it and let it rise until doubled, about another 45 minutes.

-Pre-heat oven to 375. Brush challah with egg wash. Bake challah for 20 minutes on the bottom rack of the oven. Turn down heat to 350 and bake another 9-10 minutes.

NOTE: Check your oven temperature and watch the loaf in the oven to make sure that the challah doesn’t brown too quickly. It should be light brown after the first 20 minutes.

March is National Peanut Month, so why not enjoy a slice of challah with some creamy or crunchy peanut butter? A total comfort food, and fave among many, peanut butter is so versatile and delicious. While it does get a bad reputation due to being high in fat and calories, it is also a good source of protein and Vitamin E. If you’re concerned with the fat and calories, this is where minding your portion size becomes critical. The serving size for peanut butter is 2 Tablespoons, and a little can go a long way.

What are your bread-baking secrets? Did you run into any challenges when making this recipe?

How Stacey Got the Shot: With the “Nifty Fifty” lens at ISO 100, f/4.5, 1/60 second exposure.

Welcome back, dear readers! Did you make Clyde’s famous chili or one of these other tasty recipes while you waited on pins and needles for us to post the second part of our interview? “Go stuff a sock in it,” you say? Ahem. Well, then, on with the post. (Here’s Part I in case you missed it.)

OK, enough science. Back to the food. Here’s the part of the interview where the chef reveals his secrets! Maldon Salt is a flaky, crystalline sea salt. Stickel explained that because Maldon is so flavorful, “I use a lot less salt when seasoning a dish.” For people who are looking to reduce the overall amount of sodium they consume without sacrificing flavor, using Maldon to finish a dish is one way to do that.

Besides, Stickel added, “When you have great produce or meat, I don’t like to cover it. I cook very simply” to let the natural flavors shine. Stickel did a demo in the kitchen to show me what he meant. He sliced an off-season tomato, drizzled Tuscan olive oil and sprinkled it with Maldon “finishing salt.” It brought out the texture of the tomato and enhanced the flavor of the fruit.

Oh, and that olive oil. Stickel named olive oil as one of the most misunderstood ingredients.  The otherwise reserved and laid back interviewee, Stickel started to open up when questioned on the virtues of the oils. “Olive oils are like wine to me. Just like wine, you have some that are peppery, others are fruity. I have 15 types in my home kitchen. You finish food with it, you don’t cook with it. Try a Tuscan olive oil. Unlike wine, you want the most recent vintage. It will look more green.”

Our interview was interrupted – a few times – by a Clyde’s executive waiting for a meeting to begin in the corporate offices located above the restaurant. Perhaps “interrupted” isn’t the right word. More like our interview was enhanced by his presence. Our casual, brief, off-the-record conversations provided an opportunity for me to catch a glimpse of the qualities that make Clyde’s such a welcoming place, for diners and employees.

Watching the exec interact with his employees reminded me of one of the first lessons I learned as a Capitol Hill staffer, which is “it’s from the top down.” Meaning that the leadership, whether it is a Congressman or a corporate VP, sets a positive or negative tone for the entire organization. It became apparent very quickly that the owners and leaders of the restaurant group cultivate a warm environment. It is this customer service-oriented culture that has helped sustain the company for over 47 years. Plus, the food is pretty darn good.

One thing I did not know – and something my Grandma Tillie is going to love to hear – is that Clyde’s shares its recipes with diners. According to Bridges, “I get four or five recipe requests a day.” But it can be challenging to fulfill requests for recipes because in the restaurant “we typically make things in gallons versus cups.”

Stickel didn’t hide his aversion to e-mailing recipes to diners. “I don’t cook to recipes. I work with ratios. It’s more about tasting, [figuring out if I’m] looking for a different acidity or flavor. We work from the hip.” He added with a wry grin, “There’s no giant recipe book that we work from.” Don’t worry, Chef Brian. Grandma Tillie doesn’t have access to e-mail. Yet.

For diners who like learning how to make new recipes, Stickel reveled at the Internet as a resource for home cooks who can search for different recipes for the same dish to figure out which combination of ingredients works for them.

We finished up our chat on the topic of what it takes to work in the restaurant business. I marveled at the thought that in just seven or eight years, I’ve gone from not being able to make much more than boxed macaroni to whipping up a delicious meal – sans recipe – with just a few ingredients from the cupboard and fridge. But to say my at-home kitchen skills would translate to a job in the restaurant industry would be like saying that training a cat to use the litter box also qualifies me to be a lion tamer. So really, what does it take to be able to work in the kitchen?

According to Stickel, “You have to be extremely dedicated…during the [January 2010] blizzard, [Clyde’s of Georgetown] stayed open the entire time.” He then thought back over the years and coming up through the ranks in the kitchen to achieve the position of executive chef. “It’s hard to watch your family enjoy a holiday, but you’re missing it because you’re cooking at work.” At the same time, Stickel notes, “I love what I do.”

To view more photos from the interview, visit http://staceyviera.zenfolio.com/clydesofgeorgetownchefinterview