Sam and Harry's

   I can certainly reminisce on a magnificent number of moments which lead me to the decision of becoming a chef, but I have to admit Sam and Harry's in Washington D.C. was my moment. It was February 2001, I was a junior in high school in D.C. for a National Youth Leadership Forum and my mother had come along for the first week to get me settled . My nomination came from Col. Ken Brady who was my JROTC instructor back in California. I really looked up to Colonel. He was a very intelligent man with amazing stories. He told me just before I left for my trip to go to Sam and Harry's and try the lobster bisque. He told me the Presidents have all eaten there.
  As a kid, I always loved standing on a stool in the kitchen helping my father make biscuits or pickle the cucumbers and carrots from our garden. I was always drawn to being a good cook. Like most 16 year old kids, I had never experienced fine dining.
   In a few words, this restaurant blew my mind. It was as if I stepped into the 1960s. The walls were draped in red velvet with gold trim and we were greeted by a man in a tux. At this point I was getting those nervous giggles wondering if I could guess which fork to use. Our server was the most articulate person to ever approach me at a table in my life to that point. I was left speechless.
  'What on Earth is this place??' It was like sitting at a table on a stage in the middle of a ballet watching the way the staff moved. The bisque was simple. Delicate and sweet and just slightly grainy.
As I sat enjoying the experience, I realized that I was different now. I had peaked over the fence and there was no going back. I had fallen in love with restaurants. Not just the food but the challenge. The details. Realizing that food is science. It's a literal and metaphorical chemistry. How do I create something great, stand by my principles and make people fall in love with it too?

This Blog is my shout out to all you eaters and dieters, you food loving diners. This is about FOOD. It's about healthy food, buying local, eating local, trends and many other food related subjects from a young chef's perspective.
Stay tuned for recipes!!!