T H U R S D AY | 0 7. 2 4 . 2 0 1 4 | E X P R E S S | E13
dining | Weekend Pass
LIVE
The tangy green tomato jam at Firefly offsets the rich mac and pimiento cheese fritters.
UPCOMING PERFORMANCES
A JERRY GARCIA
B I R T H D AY CELEBRATION FEAT. JOHN K BAND W/ THE U-LINERS
FRIDAY
AUG 1
TAUK
& BIG
SOMETHING SATURDAY
AUG 2
FRI, JULY 25
START MAKING SENSE: SCOTT SUCHMAN
TALKING HEADS TRIBUTE W/ HMFO: A HALL & OATES TRIBUTE
Dinner Is Preserved Savory jams make their way onto supper menus this summer
Jams. They’re not just for biscuits or preserving the season’s fruity bounty anymore. Local chefs are crafting jams from savory ingredients — and pairing them with dishes far from the expected breakfast pastry. At 701 Restaurant, the wild king salmon crudo ($14) is garnished with bitter orange puree, crispy salmon skin and a tangy fennel jam. “I like to complement my flavors with sweet, sour, salty and bitter, so [the fennel jam] seemed like the choice for me,” chef Ben Lambert says. It’s made with fresh fennel, Chartreuse (an herbal liqueur), ramp-infused pickling liquid, chili for slight heat and mustard seeds,
which give the jam a pop reminiscent of caviar, Lambert says. At Evening Star, the fried brie and toasted brioche is paired with red pepper jam made with red bell peppers, a bit of jalapeno and fresh cayenne plucked from the restaurant’s rooftop garden ($8). Chef Jim Jeffords was inspired by a childhood’s worth of festive Southern gatherings, where red pepper jelly was typically served with cream cheese and Ritz crackers. “The pepper jelly has the sweet and the spice, which counter the fat of the cheese,” he says. The green tomato jam at Firefly works in the same way — as a foil for a decadent dish. The restaurant’s deep-fried mac and pimiento cheese fritters ($12) are served with tangy green tomato jam. Chef Todd Wiss uses the jam to add a sweet-and-sour note to the dish. At Teddy & The Bully Bar, a
smoked carrot jam made with gooseberries adds a subtly sweet, slightly sour note to the summer salad ($8), which currently features thinly shaved zucchini and carrots with a light lemon and vanilla dressing. The jam’s consistency is reminiscent of apple butter, thanks to the addition of agar-agar. “When you taste the jam, it’s an enhancement,” chef Demetrio Zavala says. “It’s not anything that’s just put there to look pretty.” ALISON BAITZ (FOR E XPRESS)
701 Restaurant, 701 Pennsylvania Ave. NW; 202-393-0701, 701restaurant.com Evening Star, 2000 Mount Vernon Ave., Alexandria; 703-549-5051, eveningstarcafe.net Firefly, 1310 New Hampshire Ave. NW; 202-861-1310, firefly-dc.com Teddy & The Bully Bar, 1200 19th St. NW; 202-872-8700, teddyandthebullybar.com
7.18 The folks at GRK will remind you it’s pronounced “yeero” (1140 19th St. NW). Expect: Slow-roasted meat towers. 7.23 If you miss your flight, grab Ben’s Chili Bowl. The local legend opened its third locale, at Reagan National Airport (1 Aviation Circle, B/C Terminal, Concourse Level). Expect: Half-smokes, duh. 7.24 Dupont gains a
NEW & SOON
spacious, German-inspired beer hall with Sauf Haus Bier Hall (1216 18th St. NW). Expect: A 2,000-square-foot patio.
TUES, AUG 5
JERRY DOUGLAS SAT, AUG 9
CARBON LEAF W/ CHRISTIAN LOPEZ TUES, AUG 12
SOJA
THUR, AUG 14
DONAVON FRANKENREITER W/ TOM CURREN SAT, AUG 16
FLOW TRIBE MON, AUG 18
JOHNNYSWIM TUES, AUG 19
MORELAND & ARBUCKLE SAT, AUG 23
RED WANTING BLUE / THE ALTERNATE ROUTES WED, AUG 27
SWEAR & SHAKE FRI, AUG 29
JACKOPIERCE TUES, SEPT 9
FRUITION
WED, SEPT 10
AN EVENING WITH TERRY
BOZZIO
FREE
LATE-NIGHT MUSIC IN THE LOFT EVERY FRI & SAT
THEHAMILTONDC.COM