September is a bittersweet month. It’s not easy saying farewell to gorgeous summer days, weekends by the Potomac River, and classic summertime dishes and cocktails in Georgetown. But as the autumn leaves arrive and the seasons begin to change so do my taste buds and I begin to crave the richer warmer dishes and cocktails that warm the soul. Fortunately my timing is impeccable as Capella Washington D.C.’s Chef Jakob has begun to create the fall menu for The Grill Room.
The fall menu launch will take place on Wednesday, September 25th, but as your Capella Insider I’ve gotten a sneak peek. Chef Jakob shared with me that he loves root vegetables and slow-braised dishes with rich flavor, just like he grew up on year-round in northern Sweden. Each dish will incorporate these fall ingredients with the continuation of grilled meats and fish on the bone. One dish I’m most eager to taste is the grilled Turbot served alongside a fried oyster!
Speaking of oysters, The Grill Room will be incorporating a local microbrew called, Port City Porter for his Autumn Braised Calf and Oyster dish. The addition of this local brew will incorporate rich flavors of bittersweet coffee, dark chocolate, and a very complex malt character enhanced by yeast fruitiness.
Even better, The Grill Room will continue partnering with Stachowski’s Market, utilizing their homemade fall inspired ingredients. Get ready for blood pudding spiced with Spanish Pepper, made with pig and beef blood. Enjoyed with a tender suckling pig, Chef Jakob promises an absolutely delicious dish.
In addition to the new fall menu, Chef Jakob is teaming up with two Michelin Star Chef’s, Chef Hans Borén & Chef Johan Björkman on October 22nd at The Grill Room. Together, these chefs will be offering the public two lunches and two dinners, using locally sourced ingredients to bring Scandinavian cuisine to DC! Stay tuned with me to find out all the details and ticket information for this event. You can also contact The Grill Room at 202-617-2424 or e-mail email@example.com for more details.