Smithsonian - Perishable Pundit

Roberto Donna, Washington, D.C.Maria Gooriali,hood memoir that brings theRoberto Donna's mission is theAlexandria, I 'irginiafull richness of Korean cuisinepromotion of authentic ItalianOí Irish, English, and Indianto an American audience. Aftercuisine. An award-winning chefdescent, Gooriah was born on thereceiving a degree in Englishand restaurateur in Washington,island of Mauritius, off the coastfrom Ewha Women's UniversityD.C., he introduced others toot East Africa. Before coming toin Seoul, Korea. Hepinstallthe real flavors of Italy, whichthe United States in1970, shespent 35 years traveling thehe provides in his restaurants,studied 111 England. After workingworld. She is also the author oiincluding Galileo. Laboratoriois ,1 private cook tor families, shea best-selling Korean novel.del Galileo, and Osteria delis now a greeter for visitors atGalileo. Donna was born inPiedmont region of Italy, andtheWashington National Airport. Thedesignated cook for all events inSteve Hcrreli,Northampton, Massachusetts[99]arrived in Washington at age iy.the Mauritius community, thisSteve Herrell is the founder ofis the first time that GooriahHerrell's Ice Cream, a chain ofMark Federman,New York, New YorkMark Federman is the ownerof Russ ¿\Daughters on NewYork's Lower East Side. Russ &will cook for the Festival.Todd Gray, Washington, D.C.A native of Fredericksburg,Virginia, Todd Gray is chef"super-premium" ice creamstores in Mass. that began 1111980. Herrell claims that hisoriginal store, Steve's Ice Cream,pioneered the technique ofDaughters is among the oldest andand co-owner of Equinox ingrinding up name-brand candymost renowned smoked fish storesWashington, D.C!. After serving 111and mixing it with traditionalinNev/York City. Federman wasa lawyer in the Brooklyn DistrictAttorney's Office before becomingthe third generation of his familythe kitchens of Roberto Donna,Jean-Louis Palladin, and RobertGreault, he opened Equinox,which serves Certified Humaneflavors. Herrell grew up inWashington, D.C, where he madeice cream by hand in his backyard,following his father's recipes.to supply New Yorkers with caviar,meats, sustainably fished seafood,smoked tish, and their cherishedand locally sourced organicMelissa Kelly, Rockland, Mainelox, bagels, and cream cheese.vegetables. He has also designedMelissa Kelly is the Executive.1 menu for the SalamanderChef of Primo Restaurant inMark Furstenberg,Inn and Spa m Middleburg,Rockland. Maine, as well .isWashington, D.C.Va.. reflecting the flavors of thechef of Primo Restaurants inMark Furstenberg is a businessman-bakerwho broughtVirginia Piedmont region.Tucson and Orlando for theMarriott Corporation. Hergood, high-quality breads toWashington, D.C. The founderCarole Greenwood,Washington, D.C.culinary career began in herItalian grandmother's kitchenof Marvelous Market and BreadCarole Greenwood offers up111 Long Island and continuedLine, he also teaches breadsimple American cuisine atwith stints at An American Placemaking, writes about bread, andher most recent restaurant,and Alice Waters 's Chez Panisse,consults with bakeries throughoutthe United States, including theBuck's Fishing and Camping inWashington, D.C. Greenwoodwhere Kelly perfected her style:"simplicity, seasonality, freshness."renowned French Laundry inearned a reputation for herCalifornia. Before making a careerstraightforward cooking andRis Lóeoste, Washington, D.C.of his lifelong baking hobby, heworked as a journalist, an admin-no-nonsense attitude at herearlier restaurant. Greenwood.Ris Lacoste, the Executive Chefof1 7.S1J m Washington. D.C,istrator for the Boston Policegained experience working inDepartment, and a consultant.Hi Soo Sliin Hepinstall,Silver Spring, MarylandParis and is now considered oneofWashmgton's premiere chefs.Hi Soo Shin Hepinstall is theHer restaurant uses seasonalauthor ot Growing I 'p in a Koreanand regional ingredients toKitchen, a cookbook and child-create simple, timeless cuisine.FESTIVALPARTICIPANTS