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The Jardenea’s Chef Nate Lindsay: Young, Talented and Conservation Minded

The Jardenea’s Chef Nate Lindsay: Young, Talented and Conservation Minded

DC Life magazine was invited to the restaurant’s private preview dinner where Chef Lindsay, General Manager Joe Dantoni, and Culinary Director Ted Peters treated guests to a five-course sampling from their eclectic menu…

The Jardenea’s Chef Nate Lindsay: Young, Talented and Conservation Minded

By Nadine Bartholomew, The Good Foodie

Looking for a great new place to dine in Washington, DC this season? Try the Jardenea restaurant at the recently reinvented Melrose Hotel located in Georgetown. There, the young and talented Executive Chef Nate Lindsay conjures up dishes from the simple to the sublime with a sophistication that belies his age.

Despite the restaurant’s hotel lobby locale, do not cross its threshold in search of an all you can eat dinner buffet. The goal of Jardenea is to present guests with the freshest ingredients prepared in imaginative new ways while also raising awareness about food, good health, well-being, and environmental responsibility.

DCLife magazine was invited to the restaurant’s private preview dinner where Chef Lindsay, General Manager Joe Dantoni, and Culinary Director Ted Peters treated guests to a five-course sampling from their eclectic menu to introduce the restaurant’s farm-to-fork sourcing concept.

The first course, a refreshing salad, consisted of artesian mixed greens, ambrosia apples, tart cranberries, dried cherries, red radicchio, sultanas, spiced walnuts, and toasted pepitas with a pomegranate vinaigrette. This salad was accompanied by Anterra Pinot Grigio 2009 from Italy.

The second course was the Chesapeake Bay Blue Crab Bisque with shitake mushroom and lump crab vol-au-vent, accompanied by Simi Chardonnay 2010 from Sonoma County, California. Unfortunately, I could not partake of this creamy delight due to a shellfish allergy.

The third course was a delicious Coriander Dusted Chesapeake Rockfish with antebellum blue corn grits and amber roasted piquillo pepper fricassee, accompanied by Primarius Pinot Noir 2010 from Oregon. Delighted by its unique texture and subtle flavor, many guests asked Chef Lindsay to share his secret for the grits.

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A Mulled Apple Granita with roasted Bartlett pear nage served as a palate cleanser before the fourth course, which was a mouthwatering creation featuring a Cast Iron Seared “1855” Fillet of Beef with white truffle pommes dauphine and roasted shallot demi-glace, paired with Duckhorn 2010 Paraduxx from Napa Valley, California.

The fifth course was a decadent Chilled Autumn Pumpkin Creme Brulee with spiced pepitas and nutmeg scented Chantilly, accompanied by Fonseca 10-year-old Port from Douro Valley, Portugal.

Chef Lindsay announced each course and shared information about the local origin of several ingredients with enthusiasm. Overall, dining at Jardenea was a most enjoyable experience. If only I could have enjoyed the crab bisque it would have been my favorite dinner of the year. I vowed to return to this establishment within two months or less.

Thank you, Chef Lindsay, Joe Dantoni, Ted Peters and all of your staff for a truly fabulous dinner.

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