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Short ribs and baby octopus may dominate many menus in the city, but that doesn’t mean local chefs can’t find love in an acorn squash. In our ongoing series, Chefs Veg Out, we’ll prove D.C.’s chefs can play with more than just meat.

  • Name: Sue Murray
  • Title: I’m the cook.
  • Gig: Suzy’s Q Barbecue and Catering
  • Social: Facebook
  • Cooking Since: Oh, good grief. I’ve been cooking for as long as I can remember. Twenty-five years ago is when I started to be good; I wasn’t always good.
  • Random Fact: I used to be a world-class ping pong player: the Air Force champion in ’76 in Wichita Falls, Texas. I played with some of the best in the world. And I used to be a bike messenger, which is how I got the name Sue, for Suicide Rider. It was the way I rode; I challenged traffic. And I wore a Japanese headband with the kamikaze sign on it. I’ve carried Super Bowl tickets and contraband.
  • Favorite Vegetable: Peas. They’re sweet and they make a really good sauce.
  • Least Favorite Vegetable: Artichokes. Too much work.
  • Memorable Meatless Dish: It was something like tofu, at d.c. space, a bar that was pretty much the home of D.C. hardcore years ago.  It’s now a Starbucks.
  • Best Vegetable Dish at Suzy Q’s: Right now, it is grilled eggplant with garlic, feta and basil. I slice the eggplant and brush it with garlic oil that I make, flip it over and put on a slice of feta. I also add tomato, when in season. I grow them myself, as well as the basil.
  • Quick and Dirty Meatless Idea: Grilled vegetable kabobs. I really love patty pan squash, pearl onions, small cherry tomatoes, button mushrooms and skewer on rosemary stalks. Season with olive oil, salt and pepper and, of course, a little garlic. Everything gets garlic.

Photo by Kirsten Fitrell

(Editor’s note: This post originally incorrectly credited the photo to Aaron Gilmon)