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The Washington Post Publishes Its First Look at Smith Commons

Wednesday, February 9th, 2011

In today’s Washington Post, Tom Sietsema offered readers an account of his “First Bite,” at Chef De Pue’s new restaurant venture, Smith Commons. According to Sietsema, “Vegetarians might feel some love coming from the eggplant lasagna, a starter that could qualify as a light entree. Creamed spinach and a topping of goat cheese give an edge to the usual layering.”

Chef Frederik Goes Beyond Dinner with a Discourse in Dining

Tuesday, February 1st, 2011

No. 68 Project is a series of unique dining experiences combining playful chef-driven cuisine with talented artists’ installations for an intimate group of diners to explore and discuss throughout the evening. It was a smashing success in London, and the nine-week series begins in Washington, DC on February 20. On March 27, Chef Frederik will create a dining exploration for 45 diners. The evening is one in a series of nine different experiences contrived by DC chefs, mixologists and diners.

Chef Frederik at the International Food & Wine Festival Tasting Pavilion

Tuesday, January 18th, 2011

Catch Chef Frederik at the 12th Annual International Wine & Food Festival, February 12 and 13.  Ticket holders to the Food Pavilion will enjoy exclusive pairings of local cuisine and exhibiting wineries. The event will be held at the Ronald Reagan Building & International Trade Center. See and sample cuisine from Chef Frederik on Saturday and Sunday from 2:00 pm to 6:00 pm.

Chef Fredrik to Participate in Food & Friends Benefit Dinner

Wednesday, January 5th, 2011

On Tuesday, January 11 Chef Frederik will host a Food & Friends benefit dinner at the organization’s headquarters in Washington, DC. Food & Friends is a non-profit organization that provides meals to Washington area residents living with cancer, HIV/AIDS and other life-threatening illnesses.

Benefit patrons will choose from a variety of 42º signature dishes such as the braised pork shoulder in confided savoy cabbage and thin crepes rolled with Alaskan smoked salmon and seared tiger prawns.

The evening is sure to be as elegant as it is memorable.

See Chef Frederik at the Capital Harvest Farmers’ Market

Wednesday, November 3rd, 2010

On Friday November 5, watch Chef Frederik prepare and serve a seasonal Belgian endive salad with fresh goat cheese, dried fruit and apples purchased at the market. The Capital Harvest on the Plaza is located at 13^th Street and Pennsylvania Avenue at the Woodrow Wilson Plaza. The market is open from 11:00 am to 3:00 pm on Fridays, and Chef Frederik’s demonstration will begin at 12:30.

Chef Frederik purchases local Fuji apples at CHOP Farmers' Market for his demonstration

42º Belgian Endive Salad

serves 4

• 6 large Belgian Endives
• 1 Fuji apple, thinly sliced
• 5 dried apricots, thinly sliced
• 2 tablespoons toasted walnuts (chopped)
• 2 tablespoons toasted hazelnuts (whole)
• Pinch of salt
• 3 oz soft goat cheese
• 2 tablespoons aged red wine vinegar
• 4 tablespoons hazelnut oil
• 1 teaspoon crushed pink peppercorns

Begin by thinly slicing the Belgian endive and place in a large bowl, add all dry ingredients and crumble the soft goat cheese. Once mixed, add the vinegar, hazelnut oil, salt and pink peppercorns. Mix well and adjust vinegar and oil to taste, as needed.

Chef Frederik demonstrates how to create his Belgian endive salad