The original Iron Chef TV show inspired Anthony Wayne Jones, Jr. to pursue a career as a chef. In a full- circle moment, he became a Chopped (also a Food Network program) champion in 2022. Since graduating from Johnson and Wales University in Charlotte, North Carolina, his career has taken him around the District of Columbia, Maryland and Virginia region and to Florida. Now, full circle once again, the Maryland native finds himself returning to the DMV area as executive chef of Dirty Habit at Kimpton Hotel Monaco Washington DC.
Housed in the hotel building’s historic mailroom and courtyard, Dirty Habit creates a vivacious social scene around its craft cocktails, shared plates, innovative design and large patio. The restaurant, open for breakfast, lunch, dinner and weekend bottomless brunch, serves hotel guests and locals their meals in the main dining room or the Glass House.
WHICH FOOD IS YOUR GUILTY PLEASURE? AND ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE? My guilty pleasure food is Ritz crackers and spray-can cheese, but there’s no ingredient or food yet that I hate to use.
WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY? Whenever I actually do a private dinner party, I like to cook food or dishes that pull from childhood memories or life events. One dish in particular is a corn and bay leaf custard with fresh blue crab and caviar. My grandmother and father love eating crabs and corn at a family event every summer. The caviar is obviously an upgrade to give the dish more refinement. The second dish would be an interpretation of peaches and cream. My great-grandmother, when she was alive, would jar peaches late in the summer so, even in December or January, we could enjoy peaches that had the same amazing flavor from the summer season.
WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN? The first meal I ever prepared on my own was a simple break- fast for my mom and dad when I was younger. The meal was your traditional setup: pancakes, eggs, bacon, etc. In my family, breakfast is an important meal, and on holidays it’s just as important as dinner.
IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY? I would say the new sea bass dish describes me well. There are a lot of flavors and textures to the dish, but you have to break it apart and mix it together to find them. The sea bass is served with chamomile- braised fennel, charred eggplant purée and a shellfish nage we turn into a foam. The dish has deep, rich notes along with bitterness balanced out by umami. Appearance-wise, it looks subtle, but every bite leads you to more flavors.
WHICH CULINARY TREND WOULD YOU LIKE TO DISAPPEAR? I don’t dislike any trends, but I prefer to not eat or cook a lot of fried food. Growing up, I ate a lot of fried food at home. It was part of our diet and our lives. Now, though, I try to make sure I use it more as a technique to enhance a dish versus basing a whole dish around a fried item.
There is something magical about sipping a glass of local wine while watching the sun slip into the Aegean Sea as the afterglow tinges traditional, white-washed Cycladic houses with glorious shades of rose, purple and gold. Ancient Greeks believed Helios, the Sun God, caused sunsets by driving his fiery chariot into the sea. Standing at water’s edge in Mykonos, watching the sky slowly turn from purple to inky black, you almost believe it.
Reconnecting the World: GBTA Convention 2023 Spotlights the Vital Role of Business Travel and In-Person Connection
In an increasingly digital and interconnected world, the Global Business Travel Association (GBTA) Convention remains an indispensable platform for business travel industry professionals seeking to make the most of the power of face-to-face connections. Taking place August 13–15 in Dallas, the 2023 GBTA Convention provides the unique opportunity for professionals and companies to join visionaries, thought leaders and industry experts for meaningful networking, cutting-edge insights and inspiring innovation.
The prospect of a post-visit treasure hunting session inside the shops of landmark museums such as the Louvre in Paris, the Uffizi Gallery in Florence and The British Museum in London can be irresistible. However, some of Europe’s smaller and more unusual museums boast retail spaces with a surprising “wow” factor, often as well-curated as the galleries.
Hyatt Hotels recently announced plans to add more than 30 new luxury and lifestyle hotels and resorts to its U.S., Canada, Latin America and Caribbean portfolio through 2025. These new hotels and resorts span many of Hyatt Hotels’ brands including Park Hyatt, Dream Hotels, Thompson Hotels and Destination by Hyatt.
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I hadn’t even made it to my first cup of coffee when I got an early phone call from my sister, who lives two time zones away. “OMG, Kristy, Patsy Cline came on twice while I was driving the kids to school today,” she laughed. “You know what that means, right?” We both gasped and then instantly began singing the lyrics to “La Bamba,” an inside joke we’d shared since our family’s Alaskan cruise decades ago when we, unintentionally, won the ship’s karaoke contest among a sea of Patsy Cline tributes.
The Woodward Geneva and Swiss International Air Lines recently launched a new collaboration to transport passengers to the counter of Michelin-starred restaurant L’Atelier Robuchon. As part of the SWISS Taste of Switzerland inflight culinary program, the partnership provides Business and first-class travelers on SWISS long-haul flights departing from Geneva and Zürich carefully curated menus inspired by the restaurant.
Are you looking to enhance your business trip with a little leisure? Look no further than Portugal, a country renowned for its captivating blend of history, culture and natural beauty. And with TAP Air Portugal, you can effortlessly transform your business trip into an unforgettable bleisure adventure. Discover why Portugal and TAP Air Portugal are the perfect combination for an enriching and rejuvenating experience.
In partnership with Nobu Hospitality, SODIC, Egypt’s leading real estate developer, recently announced plans on the expansion of the Nobu brand in Egypt. This expansion entails the development of luxury hotels, branded residences and the acclaimed Nobu restaurant.