Posts Tagged ‘Frederik de Pue’

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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.

Welcome Chef Alexander

Tuesday, September 21st, 2010

Alexander Odent recently moved to Washington, DC to join the 42º Catering team. Later this Fall, he will join Chef Frederik at the helm of the Smith Commons kitchen, as Chef de Cuisine. Smith Commons Dining Room and Public House is a new three-story neighborhood bistro opening on H St. NE in the Atlas Arts District. From Fish & Chips to Eggplant Lasagna and Maine Lobster, the international menu of approachable cuisine has something for every palate.

Born and raised in Belgium, Chef Alexander trained at the Hotel School Ter Duinen, where he first met Chef Frederik. In 2000, he earned a Masters Degree in Culinary Arts and Management from the Paul Bocuse School in Lyon, France.

Chef Alexander has a wide-range of culinary experience with restaurants, brasseries and high-profile events across Europe, including catering a birthday party for Prince Rainier in Monaco. For the past four years, he

served as Chef of Le Sud in Flanders, which was featured in the Gault et Millau, a highly influential French restaurant guide, as revered as the Michelin guide.

Chef Alexander is thrilled to begin his first culinary adventure in the United States and looking forward to working alongside Chef Frederik.

Welcome to the new 42°

Friday, April 16th, 2010

Welcome to our new website, we hope you enjoy the visit through the culinary journey that 42° is known for.

We invite you to learn more about all that we offer – from exceptional menus and exquisite presentations to the utmost in customer service, the finest quality and aesthetic to match your event, and the superb menu selections and flavors that express our passion for excellence in all we do.

Thank you for stopping by…check back often for more inside perspective from 42° – where around the globe and in Washington, DC amazing things happen.

- Chef Frederik de Pue

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