Ladies who Lunch

Tucked away behind the Four Seasons Hotel, facing one of the less picturesque sections of the C&O Canal, Executive Chef David Varley and his staff keep an extensive herb garden. This fragrant landscaping, scheduled to be moved up to the roof in a few months, serves as a reminder that one of the many pleasures in Georgetown is slowing down to smell the flowers, or in this case, varietals. If you are persuaded to stay, the steps will lead you to the Four Season's renovated patio - complete with bar menu, ample shade, and fire pits.

The charms of the patio could not negate that it was, in fact, high noon in August. Bourbon Steak, Michael Mina's outpost in the District, is at the end of the hotel's lobby, it's dining room flowing into the bar and the aforementioned patio. A group of us were there to sample offerings from the Lunch menu. We started with a house cocktail - peach schnapps, house made peach syrup, bourbon, and a touch of basil. I am not much of a bourbon drinker (or whisky, for that matter) and was pleasantly surprised with its ability to be mixed into a refreshing summer drink other than a mint julep. As we waited for our orders to be taken, a trio of duck fat fries (from the Lounge menu) were brought out, with ketchup, barbeque sauce and horseradish sauce as condiments. A few cast iron skillets dotted the table, holding savory rolls with truffle butter that were piping hot and very fragrant.

I started with the chilled white gazpacho, served table side. This is an almond soup, thicker and creamier than a traditional gazpacho, that couples grapes with cucumbers, offsetting the distinct but delicate tastes of almonds and garlic. Toasted almonds and basil gave it some depth. For my main course, I had seared yellow tuna in a deconstructed version of a Nicoise Salad. The tuna, sliced into two portions over green olive tapenade, dominated the plate (if you prefer a lot of green on your plate, go for the Shrimp salad), and the kitchen's attention to detail was evident right down to the placement of a boiled quayle egg and two fresh anchovies. For wine, we had a Dry Moscatel from Malaga, a citrusy white, and an excellent shiraz.

I am always weary of ordering dessert at steak restaurants, but the beautiful tropical panna cotta (topped with a whirl of avocado) was a thing of beauty. The coconut candy bar, pictured, is the kitchen's take on an Almond Joy (a fresh made Almond Joy, that is), topped with milk chocolate a smoky and salty praline caramel. It would give Central's Kit Kat Bar a run for its money in the "Homage to Candy from our Childhood" Category.

A wonderful meal in a beautiful space.


Bourbon Steak @ The Four Seasons Hotel view menu
2800 Pennsylvania Ave NW
Washington, DC 20007
www.michaelmina.net/mm_bourbonsteak_dc/

Lamb with Lavender and Blueberry Sauce

I hope you enjoy this tasty and easy lamb recipe. It doesn't take long to prepare and it is a really satisfying dish. It pairs well with any variety of veggie side dishes and goes gorgeously with crisped whole wheat pita wedges served on a bed of fresh rosemary with some fresh cheese and a balsamic dip or fruit preserves. As far as wine goes, the lamb goes perfectly with a nice Pinot Noir as the earthy quality of the meat is enhanced and so too the fruit in the wine goes well with the blueberries in the sauce. Enjoy.

Lamb with Lavender and Blueberry Sauce

6 lamb chops
Sea salt, to taste
Freshly ground pepper, to taste
1 tablespoon vegetable oil
2 medium shallots, finely chopped
1 cup dry red wine
2 1/2 teaspoons chopped fresh lavender
1/4 teaspoon sugar
1 cup fresh blueberries
2 tablespoons aged balsamic vinegar
1 tablespoon unsalted butter
Preheat oven to 425 degrees. Season lamb all over with salt and pepper. Heat oil in a large, heavy skillet over moderate heat until hot but not smoking. Brown the chops on both sides, about 4 to 6 minutes total. Transfer the lamb to a roasting pan and roast until medium-rare, about 12 minutes. Let stand to let the juices settle for about 10 or so minutes.
Meanwhile, make the sauce. After transferring the browned lamb to the roasting pan, pour off all but a tablespoon of fat from the skillet. Place the pan over medium heat and add the shallots. Cook until fragrant, stirring often, 2 to 3 minutes. Add the red wine and lavender, increase the heat, and simmer until reduced by half, about 5 minutes. Stir in the sugar, blueberries and balsamic vinegar and simmer 2 minutes. Add the butter and swirl to incorporate it into the sauce. Taste and adjust seasoning with salt and pepper. Slice the lamb and serve with the sauce.