Smithsonian - Perishable Pundit

[Moron Ouattara, Washington, D.C.parties with friends. Now retired,Michel Richard, Washington, D.C.After coming to the UnitedPhillips divides his time betweenMichel Richard was born inStates from Ivory Coast to studyselling real estate and cooking.France, apprenticed as a baker.computer science, Morou Ouattaraand moved to America in [974worked nights as a dishwasher inNora Pouillon, Washington, D.C.After opening many sui 1essfula Washington. D.C, restaurant.Chef and owner of Restaurantrestaurants on the West Coast,Starting from the bottom, heNora and Asia Nora, Nora PouillonRichard opened Citronelle intheworked his way up to become chefat the D.C. restaurant Signatures.as well as a cook for the nation-was .1 pioneer 111 introducingorganic dining to the Washingtonarea over 22 years ago. In AprilLatham Hotel Georgetown inWashington, D.C, in 1994 In early1998, Richard moved from Loswide Head Start Program.1999, Restaurant Nora became thefirst certified organic restaurantAngeles to Washington, DC, tocook full time at Citronelle. He1 o 1Charlie Palmer, Washington, D.C.in the nation. She is the authoristhe author of Michel Richard'sCharlie Palmer has receivedof Cooking with Nora, a seasonalHome Cooking with aFrench Accent.critical acclaim for his signature"Progressive American" cuisine,cookbook teaturing organicmenus for the home cook.Akasha Richmond,a style that reinterprets classicLos Angeles, CaliforniaEuropean cooking using Americanartisanal products and small farmproducers. Palmer is chef-ownerot many restaurants, includingAureole and Charlie Palmer's SteakPan! Prudhomme,New Orleans, LouisianaPaul Prudhomme won instantrecognition when he openedK-Paul's Louisiana Kitchen inAkasha Richmond isa health foodcaterer for such Hollywood starsasPierce Brosnan and Billy BobThornton. She is also a healthfood consultant and author of TheHouse in Washington. D.C. He isthe author of Gnat Ameritan Food,Charlie Palmer's Casual Cooking, andThe Art of Aureole. Palmer was bornand raised in upstate New York,and currently lives in Manhattanwith his wife and tour sonsCharles Phan,1979 with his late wife K. Sincethen, he has lectured internationally,authored eight cookbooks,created Magic SeasoningBlends— his own line of spices andsauces— and appeared on countlesstelevision and radio showsSteven Raiehlen,Art ofTqfu, as well as the soon-tobe-publishedHealthy Hollywood.Snvir Saran, New York, NewYorkWhen Suvir Saran came from NewDelhi to NewYork 1111993, he wasdrawn not by his love of cookingbut his love of art. After workingat both the Metropolitan MuseumSan Francisco, CaliforniaCharles Phan is the chef and ownerof San Francisco's Slanted Door,Coconut Grove, FloridaSteven Raiehlen is an awardwinningauthor, journalist, cookingof Art and Bergdorf Goodman inManhattan, Saran began teachingcooking at NYU and running aan Asian-American restaurantteacher, and TV host. His best-small catering business. I he businessthat mixes simple Vietnameseselling Barbecue Bible cookbook iswas so successful that in1997. Sarandishes with European wines andone of his 25 published cookbookswas asked to cook the firstIndiandesserts. After Ins family fledIn 2003, his TV show. Barbéatemeal ever served at Carnegie Hall.Vietnam by boat in 1977. Phanworked as a busboy and studied( 'niversity with Steven Raiehlen,debuted on public television,David Scribner, Washington, D.C.architecture at Berkeley beforeDavid Scribner is the chef atopening the Slanted Poor in 1994.Carol Reynolds,Smith Point, a restaurant in theGreensboro Bend, I ertnontGeorgetown neighborhood ofJo/111Phillips, New York, New YorkJohn Phillips, an architect whoworked as a city planner for theCarol Reynolds is not only ateacher but also a gitted homecook. The wife of a tanner.Washington. D.C, that takes itsname and culinary inspiration fromNantucket Island. Before openingCity of New York, is a "passionateamateur home cook." A co-founderReynolds uses the syrup thather husband harvests fromSmith Point. Scribner was theExecutive Chef atFelix in DCsof the Ninth Avenue Internationallocal trees to create a varietyAdams Morgan neighborhood; laterFestival 111 Manhattan, he hasalways loved testing recipes, readingof innovative dishes, such as aversion of anadama bread thathe worked with D.C'. chef CaroleGreenwood, who taught him howcookbooks, and is the designateduses grade 13, dark amber mapleto use fresh, seasonal ingredientscook at all office functions andsyrup 111 place of molassesto let food speak for itselt.FESTIVALPARTICIPANTS