“I really enjoy taking the discipline and techniques acquired in my classical training and applying that to approachable, no-fuss food with clean flavors and memorable plating.”
That philosophy is the driving force behind the food Executive Chef Wes Morton creates at Art and Soul, the Washington, D. C., eatery owned by noted Chef Art Smith.
“I’ve brought this approach to Art and Soul, elevating the ‘soul’ while maintaining the integrity of Chef Art’s vision.”
A graduate of the New England Culinary Institute in Montpelier, Vt., Morton embraced a farm-to-table approach to eating long before the phrase took on buzzword status in the culinary arena: He grew up hunting and fishing with his father in Lafayette, La., where his grandmother turned their catch into the family’s Sunday lunch.
During a stint at Washington, D.C.’s Againn, Morton earned kudos for creating recipes based on locally sourced ingredients. At Art and Soul, he continues to draw on that same network of local farmers for his seasonally inspired menus.
Dirty rice with mushroom Bolognese
For the dirty rice:
1 cup cooked Carolina gold rice
½ cup mushroom Bolognese (recipe follows)
1 tablespoon butter Grana Padana, grated, to taste
Salt and pepper, to taste
2 tablespoons parsley, chopped
Roasted mushrooms, for plating
Extra virgin olive oil, for plating
Combine the cooked rice and mushroom Bolognese in a saucepan over medium heat. Cook until the mixture is almost dry. Add the butter, Grana Padana, salt, pepper and parsley. Reduce again until the mixture is almost dry and the rice is glazed.
For the mushroom Bolognese:
2 pints finely chopped button mushrooms
1 pint cooked soffritto (recipe follows)
2 pints mushroom stock or vegetable stock
Salt and pepper, to taste
Coat the bottom of a saucepan with olive oil. Place the saucepan over medium heat. Add the mushrooms and sweat until all of the moisture is cooked out and they begin to take on a dark brown color (about 1 hour). Add the soffritto and cook 10 minutes. Add the mushroom (or vegetable) stock and bring to a boil. Lower the heat and simmer until the liquid reduces by half. Season with salt and pepper to taste.
For the soffrito:
1 pint finely chopped carrots
1 pint finely chopped red onions
1 pint finely chopped celery
Combine all the vegetables in a saucepot. Add enough olive oil to cover 2/3 of the vegetables. Bring to a light simmer. Cook for 4–6 hours, until deeply caramelized.
Presentation: Spoon the dirty rice into a bowl. Top with roasted mushrooms and drizzle with extra virgin olive oil.
Shrimp and grits
1 cup coarse organic white grits
1 cup fine organic white grits
8 cups water
2 tablespoons crème fraîche
2 tablespoons chives, shaved
1 tablespoon Parmesan cheese, grated
5 U21–25 fresh shrimp, shelled and deveined
1 ounce Andouille sausage, cut into ½-inch cubes
Lemon juice, to taste
Worcestershire sauce, to taste
Salt, to taste
2 tablespoons water
1 ounce butter
Mix the coarse and fine grits together. Set aside. Bring the water to a boil in a large saucepan. Slowly add the grits to the boiling water and whisk vigorously. Cook the grits for 4–5 hours until tender, whisking every 10 minutes. Add salt to taste. Remove from heat and set aside.
Season the shrimp with salt on both sides. Set aside. Bring a sauté pan to a light smoke and add enough oil to barely coat the pan. Add the Andouille sausage and cook until all sides are caramelized. Remove the sausage from the pan and set aside to drain on paper towels. Save the pan and the oil. Set aside.
In a small saucepot, combine 1 cup of cooked grits, crème fraîche, Parmesan and chives. Add salt, to taste. Bring the mixture to a simmer while whisking to maintain a smooth consistency.
Reheat the pan used to cook the sausage and bring to a smoke. Add the shrimp and cook to caramelize both sides. Continue to cook the shrimp until done, adjusting the heat as necessary. Remove the shrimp from the pan and set aside to drain on paper towels. Pour the oil out of the pan. Add 2 tablespoons of water and the butter. Reduce until the mixture is slightly thickened. Add the lemon juice and Worcestershire sauce. Add salt, to taste.
Presentation: Spoon grits into a small serving bowl. Place shrimp on top of the grits. Add the Andouille sausage to the pan sauce and pour the sauce over the shrimp and grits.
Art and Soul
The Liaison Capitol Hill, An Affinia Hotel
415 New Jersey Ave., N.W.
Washington, D.C. 20001
tel 202 393 7777
Set to open in 2026, Rosewood San Francisco will be the last skyscraper developed in the downtown region for the foreseeable future. The projected 800-foot-tall property will host a hotel, residences, office and rental spaces. The brand’s third property in California will join Rosewood Sand Hill in Menlo Park, and Rosewood Miramar Beach in Montecito.
Since its prestige for attracting the world elite grew in the 1960s, Greece remains the go-to destination for glittering holidays. Each step of the journey is enrobed in luxury, from culinary traditions with the highest standard of execution and name-brand, high-end shopping to first-rate wellness locales and elite accommodations, like 5-star hotels, private villas and yachts.
It’s not even 9a.m. in the sleepy fishing village of Rawai on Thailand’s famous Phuket Island, but already the turquoise waters of the Andaman Sea swarm with local fishermen casting their lines and releasing their nets from the bows of rustic long-tail boats. The scents of lemongrass, incense and sweet pandan leaves season the air as the villagers slowly rise from their beachside bungalows to start their day. In just a few more hours, the fishermen will return with their catches, filling the stalls of the iconic Rawai Seafood Market with buckets of shellfish and displays of fresh filets. Visitors line up each afternoon for the catch of the day, selecting their fish with care before hauling their purchases across the well-worn road to the restaurants opposite the market to have the fish cooked for 100 Thai baht per kilo.
MMGY Travel Intelligence released findings from its 2021 fall edition of its Portrait of American Travelers survey. It revealed the vast majority of vaccinated and unvaccinated travelers are planning trips in the months ahead, but the types of trips are different.
The Global Business Travel Association’s (GBTA) Convention 2021 will be unlike any other convention before it, as we come together in person for the first time since the business travel industry drastically changed and look forward to rebuilding and reshaping the future. GBTA Convention 2021 will bring all of us together to learn from experts and each other, in-person at Orange County Convention Center in Orlando, Florida, Nov. 17–19. The safety of our attendees is our top priority. View health and safety protocols.
Airbnb.org is an independent non-profit organization dedicated to facilitating temporary stays for people in moments of crisis, sheltering those displaced by natural disasters, offering frontline workers a place to stay at the height of the pandemic and, now, helping Afghan refugees.
Italian hospitality brand AG Group announced an international collaboration with Hyatt Hotels. AG Group’s IL Tornabuoni, slated to open in Florence in October 2021, will be part of The Unbound Collection by Hyatt. The Tribune in Rome will become part of JdV by Hyatt in October 2021.
Without a doubt, the pandemic changed the role of airports in the travel industry. Hamad International Airport’s role evolved in many ways since the pandemic hit. Now, more than ever, airports are responsible for creating a secure passenger experience. As the gateway to Qatar and the world, the safety and wellbeing of staff and passengers has always been at the core of Hamad International Airport’s strategy.
Hotel diversity isn’t where it could be, but it’s a work in progress. Fueled with new energy that emerged from the racial reckoning of 2020, there’s more of a sense of urgency ... and with good reason. There’s plenty to do when it comes to diversity, equity and inclusion in the hotel industry.