December 2005
Café Mozu pastry chef James Satterwhite says Flexipan muffin and cake molds ($79.70 from jbprince.com) have "revolutionized pastry."
IndeBleu's Vikram Garg uses a granite mortar and pestle ($24.95 at Sur la Table in DC and Virginia; surlatable.com) to grind spices.
Janis McLean, executive chef at Red Dog Cafe, likes double-sided silicon spatulas ($7.95 at Sur la Table)–good for getting into mustard jars and mixing bowls alike. And she swears by Victorinox serrated paring knives ($4.99 at amazon.com).
Jamie Leeds of Hank's Oyster Bar loves her KitchenAid immersion blender ($49.99 at Target; six area stores; target.com) for fast soups and sauces.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
