Juniper Recipes - Fairmont Washington, DC, Georgetown, USA

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.

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.