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Juniper Recipes - Fairmont Washington, DC, Georgetown, USA PDF Print E-mail
Written by Debra C. Argen and Edward F. Nesta   
Chef Jordi Gallardo, Chef Mitchell Eldridge Juniper restaurant at the Fairmont Washington, DC, Georgetown has two talented chefs in the kitchen, Executive Chef Jordi R. Gallardo and Sous Chef Mitchell Eldridge. Chef Gallardo graciously shares his recipes for Honey Walnut Bread, Chicken & Prosciutto Croquetas with Romesco Emulsion, and Gazpacho to tempt your palate before you visit. Bon appétit!

 

 

Hailing from Spain, Executive Chef Jordi R. Gallardo graduated from the Escola d'Hostaleria "Sant Ignasi" in Barcelona, Spain. From there he honed his culinary craft working at the Palace Hotel, A Luxury Collection Property in San Francisco. Since joining Fairmont hotels he has worked in Canada at the Fairmont Hotel Vancouver, in Arizona at the Fairmont Scottsdale Princess, and now at the Fairmont Washington, DC, Georgetown. A few of his influences on the menu include Chicken & Prosciutto Croquetas with Romesco Emulsion, Grilled Spanish Octopus with Patatas Bravas and Paprika Aioli, and Seafood Paella.

 

Chef Jordi R. Gallardo - Juniper - Fairmont Washington, DC, Georgetown, USA
Executive Chef Jordi R. Gallardo 

 

Born in Oklahoma City, Oklahoma, Sous Chef Mitchell Eldridge moved to Texas with his family and later earned an Associate Degree of Culinary Arts, Chef Training at the Cordon Bleu College of Culinary Arts in Austin, Texas, where he built his culinary foundation. After honing his craft working at a catering company in Dallas for a year after graduation, he joined Fairmont hotels working at their Banff, Alberta, Canada hotel, at their property in Chicago, Illinois, and for the past three years at the Fairmont Washington, DC, Georgetown, where the focus is on Modern American cuisine. As a Texan, Sous Chef Mitchell Eldridge loves barbecue and smoked meats, and rest assured that there is an Applewood Smoked Hanger Steakon the menu, as well as Grilled Lamb Chops, and Pappardelle Pasta & Braised Short Rib. 

 

Chef Mitchell Eldridge - Juniper - Farimont Washington, DC - photo by Luxury Experience

Sous Chef Mitchell Eldridge 

 

We stayed at the Fairmont Washington, DC, Georgetown and experienced Juniper restaurant on Friday, July 20, 2018, where we had the pleasure of meeting Sous Chef Mitchell Eldridge who took time out of the kitchen to talk to Luxury Experience about the restaurant and his culinary passion.

 

One of the many things that we discussed was their beekeeping. The Fairmont hotels are known for their luxurious extras to make a difference in guests' experiences,and since 2009, the Fairmont Washington, DC, Georgetown has kept 3 hives of Italian bees on their rooftop. The hives, which are maintained by three in-house beekeepers produce about 150 pounds of honey each year, which the chefs use in some of their recipes including Juniper's signature cocktail, the BeeTini, and their Honey Walnut Bread, to name but a few.

 

The restaurant changes the menu seasonally as well as based upon the availabilityof seafood and vegetables, and features lots of fresh seafood, lobster from Maine, Chesapeake oysters, Maryland crab from the Chesapeake area, and oysters from Virginia.

 

When we asked how he spends his free time when not working in the kitchen, Sous Chef Mitchell Eldridge smiled and said that he likes to go to the farmers markets, as his whole world centers around food. He also likes hiking and going to concerts, mainly Rock, Reggae, and Country.

 

The best advice he ever received from a chef was from Chef James in Chicago who told him cooking is about the pursuit of perfection and that there is always room to learn, which is something that he strives for, stating, "to be successful in the industry, you must be able to accept criticism and have a good work ethic;" good advice for all industries.

 

Executive Chef Jordi R. Gallardo of Juniper at the 
Fairmont Washington, DC, Georgetown 
Recipes

 

Honey Walnut Bread

Chicken & Prosciutto Croquetas with Romesco Emulsion

Gazpacho

 

 

Honey Walnut Bread - Juniper - Farimont Washington, DC - photo by Luxury Experience

 

Honey Walnut Bread

Yield: 12 small loaves

 

Ingredients:

 

15

Grams

Instant Yeast

11.6

Ounces

Water

12

Ounces

White Flour

8.5

Ounces

Whole Wheat Flour

2

Ounces

Honey

0.5

Ounce

Salt

3

Ounces

Olive Oil

6.4

Ounces

Dates

4.5

Ounces

Walnuts

 

Method: Mix yeast, white flour, whole wheat flour, honey, salt and olive oil in a mixer with a dough hook. In a bowl, mix in dates and walnuts. Let rise for 45 minutes,then rest for another 30 minutes. Roll out on wax paper and cut into 12 loaves (10-inch by 3-inch rectangles). Fold over and bake on a greased baking sheet at 400 degrees Fahrenheit for 12 minutes. Slice loaves. If desired, heat butter ina small dish and garnish with black salt, then spread on individual slices.

 

Chicken Croquetas - Juniper - Farimont Washington, DC

 

Chicken & Prosciutto Croquetas with Romesco Emulsion

 

Croqueta Ingredients:

 

6

Tablespoons

Butter

1

Cup

Onion, diced

1.5

Cups

Flour

4

Cups

Whole Milk

1

Teaspoon

Nutmeg

 

 

 

Method: Make a béchamel sauce from the ingredients listed above, then add cooked and shredded chicken breast and prosciutto. Cool mixture, form into croquetas. Roll in flour, egg, and breadcrumbs, then deep fry until golden.

 

RomescoIngredients:

 

1

 

Red Pepper, roasted

2

 

Tomatoes, roasted

6

 

Garlic Cloves, roasted

1

 

Onion, roasted

0.5

 

Nyora (dried pepper)

0.5

Cup

Almonds

1

Tablespoon

Smoked Paprika

0.5

Cup

Sherry Vinegar

 

 

 

Method: Blend ingredients and then slowly add 0.5 cup olive oil to emulsify.

 

Gazpacho - Juniper - Farimont Washington, DC

 

Gazpacho - Refreshing Chilled Soup with Tomato, Cucumber, Pepper, and Extra Virgin Olive Oil Basil Infusion Drizzle

 

Gazpacho Ingredients:

 

8

 

Ripe Tomatoes

1.5

 

Cucumbers, peeled

2

 

Red Bell Pepper

0.5

 

White Onion

6

 

Garlic Cloves

2.5

Cups

Shaved Ice

 

 

Salt and Pepper, to taste

4

Tablespoons

Sherry Vinegar

2

Cups

Extra Virgin Olive Oil

 

Method: Marinate all ingredients (except vinegar and olive oil). Add liquids to emulsify all ingredients in blender. Refrigerate. Garnish with 1-teaspoon diced cucumber (peeled), 1-teaspoon diced tomato, and 1-teaspoon diced green pepper. Drizzle with extra virgin olive oil basil infusion.

 

Juniper is open for breakfast Monday through Friday from 7:00 am until 10:00 am, Saturday and Sunday from 7:00 am until 11:00 am, A La Carte Brunch is served Saturday and Sunday from 11:30 am until 2:30 pm, Lunch is served Monday through Friday from 11:00 am until 2:00 pm, and Dinner is served Tuesday through Saturday from 5:00 pm until 10:00 pm.

 

Read about Juniper in the Restaurants section.

 

Read more about the Fairmont Washington, DC, Georgetown in the Hotels and Resorts section.

 

Read more about Post Cards From Washington, DC in the Destinations section. 

 

Fairmont Washington, DC, Georgetown, USA 

 


Juniper
Fairmont Washington, DC, Georgetown

2401 M Street, NW

Washington, District of Columbia 20037

United States

Telephone:          +1-202-429-2400

Toll-Free:             +1-800-257-7544 (USA and Canada)
Fax:                     +1-202-457-5010

Website:              www.Fairmont.com/Washington/

Facebook:           www.Facebook.com/FairmontWashingtonDC

 

Follow Fairmont Washington, DC, Georgetown on Facebook at www.Facebook.com/FairmontWashingtonDC

 

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© August 2018. Luxury Experience. www.LuxuryExperience.com.  All rights reserved.

 
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