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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: Jenn Flynn Title: Sous Chef Restaurant: Poste Moderne Brasserie Twitter: @JennFlynn1 (Although she’s yet to tweet) Cooking Since: 7 years. “I started at Black Market Bistro and I have been at Poste for four and a half years.” Random Fact: “I’m running my first half-marathon, the National Marathon, in March.” Favorite Vegetable: Asparagus. “I’m excited when it comes back around in season. Just toss with oil, salt, and pepper and put it in the oven. When you roast it the nutrients stay in better, much better than boiling when it gets soggy.”
Least Favorite Vegetable: Spinach. (Really? “I know, right?!”) “It’s OK in its raw state, but once it’s cooked I can’t stand the texture. It’s like that yucky seaweed you see in the ocean.” Memorable Meatless Dish: “I can’t think of any one thing, but what makes a dish stand out in my mind is when someone takes something that’s fresh and in season and cooks it simply and treats it with respect. It’s served how it should be served and enjoyed at its fullest taste.” Best Vegetable Dish at Poste: Brussels sprouts. “We cut them in half, sear in oil for caramelization and toward the end we add a touch of butter and little bit of maple syrup to off set the bitterness of the Brussels sprouts. We also saute mushrooms for a flavor contrast.” Quick and Dirty Meatless Idea: A hot pan. “Add broccoli to a hot cast iron. Toss with oil, salt and pepper and then add butter at the end. It’s not boiled like mom used to make it. Cooking in the pan retains texture and a nice crunch.”
Photo courtesy Poste Moderne Brasserie