Edible Chesapeake Night
October 21, 2008
Virginia, Maryland and Washington DC residents, time is running out to reserve a spot at this Wednesday’s Edible Chesapeake Night, held October 22 from 7-9 pm at the newly opened Letelier Theater in Georgetown’s convenient Historic Business District. This tasting and demonstration, sponsored by Edible Chesapeake magazine, is part of a series designed to educate the public about integrating more locally-grown food into the everyday lifestyle.
Attendees can sample items like sea harvest chowder, smoked bison meatloaf, and pear-cranberry pie for dessert. The participating chefs and producers have prepared instructive video presentations; many, including Montebello Kitchens owner Steven Lynch, will also be present to discuss their products and to answer questions about food preparation. Steve’s featured recipe at Edible Chesapeake Night will include Montebello Kitchens’ signature Curry Ketchup. Even better, he’ll send everyone home with a bottle of his unique Lavender Dressing as an incentive to start using those local ingredients.
Due to space limitations, tickets ($40/person) must be pre-ordered. Please call 301.675.2299 and reserve your space with a major credit card, or visit www.ediblechesapeake.com. Don’t forget to check this blog in the coming days for Steve’s synopsis of Edible Chesapeake Night as well as reports on future Montebello Kitchens events.
The Local Food Series at the Letelier Theater is sponsored by the Local Food Project at Airlie. Operating from the Airlie Foundation and Conference Center in Warrenton, Virginia, the Local Food Project offers demonstrations and educational opportunities to promote the benefits of sustainable agriculture and local food systems for the well-being of communities. The Letelier Theater is a hidden gem in Georgetown, easy to reach on foot or by bike, and with ample garage parking.
Move Over Bobby Flay and Paula Deen
October 20, 2008
The Lynches just might be the next big hits of Food Network. Montebello Kitchens customers, look out: chef and company owner Steven Lynch is currently a finalist to appear on The Next Food Network Star. Steve learns whether he’s made the cut in January 2009; in the meantime, he tempers the seemingly endless wait by continuing to cook and by telling everyone this amazing, inspirational story.
Steve and Becky had planned for a quiet, tranquil tenth wedding anniversary in Colonial Williamsburg until a Metropolitan Cooking Show acquaintance persuaded Steve to visit Washington DC instead, where Food Network was holding auditions that weekend. Although appearing on the channel hadn’t even dawned on him before, Steve—with his wife’s encouragement—decided it might be fun to at least try out. From that moment on, their celebration transformed into the frenzied antithesis of that little private getaway they’d been anticipating. Becky describes last-minute calls to transfer their hotel reservations, and their breakneck trip up to DC with Steve completing his lengthy application in the car. Some questions tested entrants’ culinary expertise; others almost begged for an irreverent response, such as, “Why should you be on Food Network?” to which he responded, “I’m less arrogant than Bobby Flay and prettier than Paula Deen.” Becky hopes Food Network appreciates this tongue-in-cheek response and also likes their moxie.
That Friday, the Lynches waited over five hours for Steve’s interview, surrounded by a crowd of almost two-hundred. It was an amazingly disparate group of folks including Harvard graduates, chefs accompanied by agents, drag queens, and only a few small-scale operations like Montebello Kitchens. Becky’s summation of the afternoon: “It even surpassed people-watching at an airport!”
Afterward, they chose to wind down—and celebrate in a more traditional capacity—at Petit Plats, the French Bistro within walking distance of their hotel in Woodley Park. Though Steve typically refuses to turn on his phone during dinner, Becky advised him to; she had a hunch he would get that important call halfway through their meal. She’s not sure if it was the eye-catching charm of his bowtie (his signature wardrobe item) or his unmistakable talent, but she just had a feeling. And she was right. That they were hours away from home and devoid of a prep kitchen or the most basic utensils didn’t deter Food Network producers from urging Steve to return the next day—with or without his signature dish. Though the latter option would’ve made his life easier by far, Steve knew that in order to stay competitive, he’d need to find some way to cook.
At this point, things got really hectic as the enormity of their task began sinking in. That next morning, Steve and Becky woke up early. They started out at the front desk and inquired about the possibility of borrowing a kitchen; while their hotel boasted a grand total of five, insurance guidelines prohibited usage by anyone except the catering staff. Strike one.
Nervous about the looming 3:00 deadline, Steve suggested to his wife that they at least get started on purchasing some necessary ingredients, and so, with the help of his car’s GPS, they located the nearby Georgetown Whole Foods. Becky says, “I just went in search of the nicest person I could find” to whom she explained their predicament. She just so happened to encounter Whole Foods’ executive chef Simon Marsh, who enthusiastically offered to help in any way he could. Only problem: yet again, they were denied a kitchen for insurance reasons. Strike two. Growing more anxious, Steve suggested, “I can pretty much cook anywhere. All I need is a few hot plates and some pots.” Ultimately, Simon provided Steve with a reserved space (in the parking garage!) so he could prepare his audition meal, a lamb chop dish with cardamom and other spices. By some stroke of luck, the Lynches made it in time for the 3 o’clock appointment—even after battling mid-afternoon DC traffic—and Steve’s lamb was a huge hit.
Becky and Steve are extraordinarily grateful for everyone who offered their support that weekend, from the front desk staff at their hotel to Simon Marsh. As they both recount their incredible story, each highlighting different moments from the whirlwind weekend, you can glimpse exactly why a producer might fall in love with them: their passion for food is enhanced by their genuine, unpretentious personalities. They remain hopeful about Steve’s chances, but have admitted that even the experience itself exceeds their wildest expectations. Furthermore, their unexpected detour allowed Steve to meet Simon, who invited him to lead cooking demonstrations and judge Iron Chef competitions at area Whole Foods locations in the near future.
Fall Festival with Whole Foods
October 15, 2008
Montebello Kitchens will be participating in the Fall Festival with the Silver Spring Whole Foods on Saturday, October 18th. Be sure to come by and enjoy some Virginia Barbecue Sauce that is sweetened with apple butter or some Curry Ketchup for your crab cakes and burgers. It is a family-friendly event with lots to do for children and grown-ups… everything from food sampling to hayrides to costume contests. We look forward to seeing you there!
