• To his long list of accolades, Farrah Olivia executive chef and Ivory Coast native Morou Ouattara can add recognition as a pioneer in the new African-food movement spreading across the country. The Detroit Free Press cited the restaurant’s most popular dish—lamb chops brined in African spices and topped with a palm-nut barbecue sauce—as evidence of Ouattara’s ability to prepare his native flavors for American palates.
• Iron Chef is coming to DC—sort of. Two former L’Acadamie de Cuisine instructors will open CulinAerie, a school for recreational cooking classes with an emphasis on foodie events for corporate or private parties. Options include everything from mimicking the popular TV show to hosting a birthday celebration. In their Thomas Circle location, Susan Holt and Susan Watterson will also offer classes in basic cooking techniques, wine tasting, and food writing; prices range from $45 to $140 per person.
• From the wine-bar trend that’s brought you Proof, Cork, and Vinoteca, now comes Enology, a sibling of Veritas, yet another small-plates and vino outpost in DC’s Cleveland Park. After a Neopolitan pie at the bar’s across-the-street neighbor 2 Amys, finish the night with a glass of California red and a Vermont chevre; the week-old place is devoted to sourcing solely American products.
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