CIA grad Jerry Trice, chef at Sam's Waterfront Cafe, was influenced by his mother, who "never opened a box or a can." Instead, she used ingredients found close to home, a philosophy Trice emulates in the kitchen.
When Firefly's sweet-tea vodka made its debut in April, its huge appeal surprised even the distillery's owners. And despite some growing pains, the spirit is sold in 30 states and is on target to be available in all 50 by March.
Executive chef Ryan Morgan of the new Art and Soul Restaurant in Washington, D.C., makes pickles, cocktail onions, charcuterie, scrapple and sausages in-house. The CIA alum describes his cooking philosophy as "rural." A recipe for beef stroganoff is included.
Ribs taste best when cooked at low heat for a long time, and they generally require little hands-on attention. These recipes call for little more than cutting the ribs into servings, dousing them with sauce and popping them in the oven.