Food

DC’s Prettiest Dishes Actually Start on Paper

A lot of chefs whip out a pen to sketch a dish before picking up a knife to create it. Here, 1789 pastry chef David Collier’s “sweet-potato pie”—on paper, then in real life.

Photograph by Jeff Elkins

He also sketched “the white album” and “chocolate malt mac.”

The White Album

Chocolate Malt Mac

This article originally appeared in the February 2017 issue of Washingtonian.

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Ann Limpert
Executive Food Editor/Critic

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 Logan Circle.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.

Jessica Sidman
Food Editor

Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.

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