Simply an amazing photograph, but it's not mine.
Washington D.C.'s own Teddy Folkman, chef at the Belgian themed brasserie Granville Moore's, was a speaker at the recent Great American Beer Festival (GABF) in Denver, Colorado. He gave a cooking demonstration of Drunken Mussels, his recipe for preparing mussles with Hennepin beer. (In 2008, Folkman defeated Food Network celebrity chef Bobby Flay in a broadcast challenge, cooking this same preparation.)
The photo was taken by amateur photographer and beer lover (and wind surfer!) John M. P. Knox, and posted to his Flickr site. It is used here with his permission. Here's what John had to say about the shot:
I used a mirror to get the overhead shot. The mirror was hung above the prep table so that a video camera could relay views of the cooking process to a monitor for the audience. I used the same mirror to get the shots I wanted.
He adds: "Teddy is a wonderful subject -- he puts on a great show!"
See for yourself: Granville Moore's is a Belgian-themed bistro along the newly burgeoning 'scene' of H Street, NE. These mussels, and other variants, are a staple on the menu, along with a large roster of Belgian beers. It's a small and very popular eatery, so, go early in the evening. I'm reminded of something the great baseball player and raconteur Yogi Berra once said about another popular restaurant: "Nobody goes there anymore; it's too crowded."
Teddy Folkman's Hennepin Mussels
- 1 1/4 pound rope-grown mussels
- 4 tablespoons blended oil (40% Extra Virgin Olive Oil, 60% Canola)
- 1/3 cup diced smoked bacon (preferably applewood)
- 1/3 cup thinly sliced shallots
- 1/4 cup creamy blue cheese (Hook's from Wisconsin)
- 1/3 cup Ommegang Hennepin
- Juice of one lemon
- 1/3 cup baby spinach
Plate mussels and top with the rest of the blue cheese. Serve with a crusty French baguette ... and a glass of Hennepin, of course!