Mallets & George Foreman Grills

We like to make the boys of St. Alban's to work for their lunch and really what's better to do on a Friday afternoon then pounding a chicken?  After a tutorial from Chef Gray all the boys immediately took the mallet and showed that bird who was boss.  (I was quite impressed by their skills.) Paillard chicken was on the agenda and the cooking group was shown how a dish that can sound a bit daunting can easily be made with a few ingredients and a few tools.  

So they got their hands dirty pounding and marinating, and then grilled those bad birds on an everyday George Forman grill.  Who says you have to give up the grill during the cold months?  The beauty of the George Forman is it is compact and can achieve great results when used correctly.

The boys even achieved those fancy grill marks by placing the chicken at 5 o'clock, and then turning it clockwise to 7 o'clock.  Even I took away a few tricks from class.

But every good chicken needs a saucy friend to accompany it, so as the grills kept cooking they put together an amazing Maple Mustard sauce.  Who needs those pre-made sauces in the grocery aisle when you can make a fresh batch that is even more delicious?!

DC chefs better beware because these boys have skills.  They even learned the art of presentation and how to schmear the sauce so artfully across the plate before placing their protein on top.  Below you can see Chef Gray demonstrating the finer point of decoration.

It was a tasty success for all!  Thank you to Dos Gildas for inviting us into her class.  So we enjoy bringing the joy of cooking to a new generation of budding foodies.  

Here is the recipe for the Maple Mustard sauce.  You definitely should whip some up with your next dinner:

3/4 c, Whole Grain Mustard

1/4 c. Dijon Mustard

2 tbs. Maple Syrup

1 tbs. Balsamic Vinegar

3 scallions thinly sliced

1/4 c. toasted pine nuts

tt Salt & Pepper

Combine all ingredients and mix well.

A Sneak Peek

The Watershed is so close to opening and we are so excited to show you the newest addition to our family!  Here are just a few things you can look forward to:

1. A raw bar!!!!

2. Po Boys and a variety of other sandwiches.

3. Fresh regional seafood

4. And there will be dessert!

You can check out the full menu on the new menu tab I added for the Watershed.  And I hope that we wetted your appetite for what is to come. Follow us on twitter (@EquinoxDC) for updates!

Ladies Lunching

It seems fitting that in this month dedicated to women's history that we, in our own small, way played a part in the First Lady's.  It is always an honor to be recognized by the Obama's for our work, and it was a privilege to host Michelle and First Lady of Mexico, Margarita Zavala, for lunch last week.  


The duo dined with the lunch crowd in the main dining room, which gave everyone quite a thrill; and they ordered some of Todd's quintessential dishes: pulled chicken saladcwith toasted cashews and frisee with arugula pesto and chopped salad with quail egg and baby beets with sherry mustard vinaigrette.  An order of Jerusalem Artichoke Gnocchi with Black Trumpet Mushrooms was shared by the First Ladies as well as Lemon Ricotta Fritters and Caramel Hazelnut Truffles.


While visiting DC, First Lady Zavala has joined Michelle on visits to some of DC's local bilingual schools to read to the children.  One of my personal favorites, The Cat in the Hat, was the story of choice for our First Lady to read.  It has been quite a whirlwind of activities, and our small role in it is very exciting.


Equinox and the Gray's have a wonderful history with the First Family.  One of the Obama's first date nights happened at Equinox back in 2009, Todd has been a guest chef at the White House, and the Gray's have has taken on the call to bring healthier meals and educate our children on good eating habits in the Let's Move Program.  And we hope that this relationship will only grown stronger through this presidential term.  

Menu Highlights

Any one who follows us on Twitter (@EquinoxDC) will often see new menu items being talked about and discussed.  It is all a part of being seasonal and growing along with what is naturally happening around us.  And now we find ourselves March, which for DC means Mother Nature is constantly teasing us with warm weather one day, and then making us bundle up the next; and the apples and hearty greens are start to ween off and we can feel the earth getting ready to sprout summer fruits and vegetables.  But what do we do in this in between month?  What is the happening things to eat in this time of tranistion?  One is Meyer lemons.

And with that I give you 5 things that you did not know about Meyer Lemons:

1. Meyer lemon originate from China and they are believed to be a cross breed between a lemon and tangerine.or orange.
2.  They brought state-side by a US Department of Agriculture employerr, Frank Nicholas Meyer, who collected a sample after a trip to China
3. The fruit is more yellow and round then a true lemon and its pulp is a dark yellow and contains up to 10 seeds per fruit.
4. The taste is sweeter, and less acidic in flavor than the more common lemon Lisbon or Eureka grocery store varieties
5. The skin is fragrant and thin, coloured a deep yellow with a slight orange tint when ripe.

Over at Equinox you will see the Meyer Lemon popping up in a few places as well as other some new re-workings of your favorite offerings to bring in what is  in season now. So check out the menu page to see what is going on and come by the to see us to give it a taste.

-Veronica