Chef Q&A with Robert Weland
of Poste Moderne Brasserie in Washington D.C.
While many Washington chefs like to draw upon the
seasonal flavors of the mid-Atlantic, New Jersey-born Robert Weland
takes his commitment to fresh and local products a step further.
Shortly after taking over the kitchen at Poste Moderne Brasserie
in May 2004, he established an organic garden right on the restaurant's
patio.
CMEplanner: What's your philosophy at Poste?
Weland: Fresh
and local. The cooks here and the customers can truly follow ingredients
from farm to table.
CMEplanner: Where did your appreciation for fresh ingredients
come from?
Bradley: I've
always liked growing things. I used to grow herbs on the rooftop
of the Peninsula Hotel in New York before I moved down here.
At Poste, I'm growing herbs, greens, four varieties of heirloom
garlic and 12 varieties of heirloom tomatoes.
CMEplanner: Tell us how you work with the neighborhood farmer's
market.
Weland: When I
came to Poste, I was happy to find a farmer's market right
next door. The market has been a good influence on me, and I'd like
to think I've been a good influence on its customers as well. On
Thursday evenings, I take a group of customers to the market. We
talk to a producer, feeling, touching, and smelling the fresh products.
Then we return to the restaurant for a dinner made with the same
fresh products. It's a real "farm to table" experience.
CMEplanner: Poste is located in a very historic setting,
the former headquarters for the U.S. Postal Service. Does the history
influence the recipes you prepare??
Weland: Well,
I'd like to think that we're growing heirloom tomatoes that are
as good as the varieties people enjoyed back then.
CMEplanner: You worked in New York for 12 years before coming
to Washington. How is the restaurant scene different in D.C.?
Weland: Washington,
D.C.'s restaurant scene is blowing up. Great New York chefs like
Laurent Tourondel and Eric Ripert are coming here. It's so much
fun here. There's so much energy. The people here are well traveled,
sophisticated and care about good food.
* * *
| SIGNATURE
DISH |
| Red wine braised rabbit with freshly made poppyseed taliatelle, caramelized fennel, crispy wild mushrooms and fennel pollen |
Poste Moderne Brasserie
Hotel Monaco
555 8th Street, NW
Washington, DC 20004
(202) 783-6060
www.postebrasserie.com
|
