2941 Restaurant | February Newsletter

Method:
1. Bake the potato in foil at 375 degrees until soft, about 45 minutes, and while still hot, pass through a potato ricer into a mixing bowl to get rid of the skin. Measure the amount of potato you need based on the scale of recipe you are making, add the strained ricotta while still warm and sprinkle mixture with the flour and salt.

2. Mix gently to combine and using a lightly floured work surface roll the mixture into ¼ inch logs about 12 inches in length. Cut into ½-inch rectangles, place gently onto floured parchment lined sheet pan, and refrigerate until ready to cook.

3. Bring 6 quarts of heavily salted water to a rapid boil and cut the brussel sprouts into fourths and drop into the water and blanch in boiling water for 3 minutes until soft, remove and place in bowl of ice water to shock and stop cooking, then drain and reserve.

4. Meanwhile, bring a sauté pan to high heat and once the sprouts are dry, add olive oil, and sauté them until slightly brown, add the bread crumbs, sauté 2 minutes more, then add the butter and let brown for 1 minute and take off heat.

5. In a medium saucepan, sweat the shallot, and black truffle in a little olive oil over low heat for 3 minutes, add the white wine, reduce until the shallots and truffles are glazed, then add the heavy cream and simmer over medium heat for 2-3 minutes, or until the sauce is just slightly thick in consistency.

6. Drop the gnocchi in the same pot of water used to cook the brussel sprouts, making sure that the water is boiling rapidly and cook for 1-2 minutes or until the gnocchi rise to the top of the water, remove with a strainer and add to the cream mixture, stir and serve. Top with the brussel sprouts and grated parmesan.

Kitchen Favorites: Bertrand Chemel
By Sara Levine

Daniel Boulud protege Bertrand Chemel has traded New York for NoVa.

Devoted fans of 2941, the foodie destination in Falls Church, were up in arms when founding chef Jonathan Krinn parted ways with the restaurant in October. The owners worked fast to find talent to fill his shoes. Earlier this month, Bertrand Chemel—who’d just earned three stars from the New York Times as chef de cuisine at Daniel Boulud’s Café Boulud—relocated from New York to head the kitchen.

Chemel, a native of central France, worked for several French chefs before coming to the States in 1999 to work for Boulud at his New York flagship, Daniel, where he rose to sous chef. He then spent two years under Laurent Tourondel (proprietor of BLT Steak, among others) at the now-closed Cello.

After nine years in New York, Chemel says he was craving a change—and he found one, trading the Upper East Side for the woods of Fairfax. He now lives in McLean with his wife and 17-month-old daughter...

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Kitchen Favorites: Bertrand Chemel By Sara Levine

Kitchen Favorites: Bertrand Chemel
By Sara Levine