Micro Nutrients and Baseball

John McDonnell/THE WASHINGTON POST -  Nationals right fielder Jayson Werth: “My whole life has always been, you got to kind of get to know me. But usually first impressions are not my strong suit.”: Photo: John McDonnell/THE WASHINGTON POST

Very excited to read this in a Washington Post piece on the National’s Jayson Werth.

The numerous ideas that stuck became tangible symbols of Werth’s off-field impact. In the clubhouse kitchen, no longer does a cook make whatever players ask for. A chef trained in nutrition informs players how much sodium, fat or Vitamin A they should be eating.

“We’ve gone from probably the worst food in the league to the best food,” Werth said. “It’s more about nutrition. If you owned a racehorse, on the way to the race, would you stop at a fast-food restaurant and expect that horse to win?”


Werth told the Nationals about Robert Pastore, who describes himself on his Web site as a “biochemical detective.” Pastore analyzes a patient’s blood to determine what nutrients a person has in abundance or lacks. Based on his findings, he prescribes a diet intended to correct those imbalances and, ultimately, prevent injury.

In an age where professional athletes make millions promoting junk food through endorsements (I read that a local pro athlete has attributed his mid season turn around to kool-aid) …it is so refreshing not only to read about how Werth made the Nationals change their food culture but also to shift their medical approach from treatment to prevention. Micronutrients are so important not only to pro-athletes but also to our everyday functions as average people.

Home Restaurant Saturday September 15, 2012

We were thrilled that old friends chose to bring new friends with them last night to celebrate two birthdays here at 1508.  Fabulous group and so fun to cook with the many local firsts of the season– chanterelles, chestnuts, shallots, cranberry beans...

Dinner last night:


Wood Grilled Quail and Parsley,  Flat Iron Steak on Sweet Potato with Mustard, White Peach with Tomato and Basil, Brussel Sprout with Ginger and Sesame, Corn with Lime and Salt, Salmon Cake on Cucumber with Chive

Lemon Balm Vodka Martini


Lamb Sausage with Fig, Arugula, Chestnut, Balsamic and Roasted Garlic

(Belregard Figeac) St. Emilion Grand Cru 2006

Spaghetti Squash with Shallot, Cranberry Beans, Tiny Eggplant, Sweet Red Pepper, Zucchini, Calaloo and Chanterelle

(Cheveau) Pouilly-Fuisse "Trois Terroirs" 2010

Rockfish with Leek, Basil Mashed Potato, Kale, Green Tomato and Sorrel

(Pillot) Bourgogne Rouge 'Les Grands Terres' 2008

Consider Bardwell Pawlet Cheese with Olive Oil Cracker

Honeycrisp Apple and Black Walnut Crumble with Frozen Path Valley Honey

(Domaine Leon Boesch) Cremant Brut Zero 2009

Dessert Bites: Chocolate Cake with Fresh Mint, Chocolate and Pistachio Biscotti, Vanilla Shortbread, Chocolate Chip Cookie

Take Away: White Hydrangea Bouquet


Dinner at Big Bear

Have you eaten dinner at Big Bear yet?  You should,  John is cooking every night. Food is fabulous, lovely spot at the corner of 1st and R...Martin-Lane and I have been dining there often during the last month since he took over the kitchen.

Menu changes everyday based on best available ingredients.  Sourcing from all of our favorites– Path Valley Cooperative, Reid's Orchard, Garner's Produce, Prime Seafood, Potomac Selections... you can make a reservation at, bigbearcafe.reservations@gmail.com.

Last nights menu–


Roasted Almonds with Rosemary   $3

Assorted Marinated Olives   $3


Cauliflower Soup with Sweet Onion Salad   $6

Shiitake and Crimini Mushrooms with Black Walnut Salad on Green Beans   $7

Pee Wee Egg on Kohlrabi and Lamb's Quarters   $8

Roasted Quail with Bull's Blood Beets and Tops   $9


Rockfish with Fennel, Carrot, Bok Choi and Soft Polenta, Preserved Lemon   $19

English Peas, Baby Squash and Lamb's Quarters in Green Tomato Sauce with Salad of Small Mixed Tomatoes, Olives, Barley and Sorrel   $13

Roasted Chicken Leg with Basil Mashed Potatoes, Fava Beans, Spring Onion and Beet Greens   $16

Meat Loaf with Black-Eyed Peas, Broccoli, Snow Peas, Grilled Onions and Roasted Tomato Sauce   $16


Basil Mashed Potatoes   $5

Tomatoes and Basil   $5

Soft Polenta with Fennel, Carrot and Bok Choi   $5

CHEESE COURSE   One/Two/Three   $6/$9/$12

Mrs. Kirkham's Tasty Lancashire, Raw Cow's Milk, Beesley Farm, Preston England

Coolea Gouda, Pasteurized Cow's Milk, Willems' Family Farm, Cork County Ireland

Stichelton Blue, Raw Stilton Style, Collingthwaite Farm, Nottinghamshire England


Chocolate Cake with Fresh Sour Cherries and Sour Cherry Coulis   $6

Gooseberry and Rhubarb Walnut Crumble with Whipped Cream   $6

Buttermilk Cake with Red and Black Currants and Creme Fraiche   $6

Friends for Dinner Friday June 22

Six of us had dinner at our house on Friday night– it was hot outside we dined under a ceiling fan– I cooked nearly everything on the outdoor wood burning grill to keep the inside temperature down– grabbed ingredients at the Penn Quarter Farmers market in about 5 minutes and later figured out what went with what– lots of small dishes driven by the herbs in my garden and ingredients– so much good food to choose from this time of year including first corn okra and apricots of the season– had food on the table when friends arrived so there would be no jumping up and down just a relaxed visit... For me, a perfect summer night!

Dinner: Stuffed Zucchini Blossoms, Tomato with Peach and Basil, Corn with Leek Sorrel and Okra, Giant White Lima Beans with Green Tomatoes and Garlic Chives, Baby Collards with New Potato and Rosemary, Rhubarb Ketchup,  Small Cucumbers with Salad Burnet and Mint, Eggplant with Beets Beet Greens and Onion, Maiitake Mushrooms, Spelt Bread

Dessert: Macadamia Coconut Macaroons, Tiny Lavender Cakes with Rose and Pistachio, Gooseberries, Black Raspberries, Watermelon, Apricot, Coconut Cream, Bittersweet Chocolate

(Tissot) Cremant du Jura Brut, (Henri Jouan) Bourgogne Pase-Tout-Grain 2009

Home Restaurant March 22, 2012

Photo Kate Headley

Last night we hosted a dinner for an old friend of ours and his colleagues who were in town from all over the world...  Fabulous to have so many just available spring ingredients– shad roe, fiddelhead ferns, pea shoots, rhubarb... As per our hosts request served all American wines–


Scrambled Egg and Bacon, Shad Roe with Sorrel, Grilled Guinea Hen with Leek and Mustard, Roasted and Pureed Potato with Oregon Truffle, Watermelon Radish with Parsley, Baby Beets and Balsamic, Roasted Brussel Sprouts with Ginger

(Arnot-Roberts) Rose of Touriga Nacional 2011, Bay and Lemon Vodka Martini


Roasted Rockfish with Lemon Grass, Carrot, Salsify and Spinach– Sesame Roll

(Porter Creek) Pinot Noir Russian River 2009 

Fiddle Fead Ferns, Black Trumpet Mushroom with Celery, Celery Root and Fennel Salad– Spelt Olive Oil Bread

(Illahe Vineyards) Pinot Gris Willamette 2010 

Beef Short Ribs with Pea Shoots and Black Walnut, Turnip Gratin– 48 Hour Bread

(Porter Creek) Carignan "Old Vines" Mendocino 2009  

Winnimere Cheese, Walnut Cracker

Ginger Bread with Frozen Vanilla, Rhubarb and Candied Pecans

(Red Newt Cellars) Finger Lakes Riesling Semi Dry 2010

Cookies: Chocolate Cake, Coconut Almond, Rosemary Cornmeal, Chocolate Macadamia Biscotti

Take Home: Salty Rosemary Walnut Biscotti

Coconut Butter

Artisana Coconut Butter is a staple in our kitchen.  It is made from the pureed flesh of raw mature coconuts unlike coconut oil which is the pure oil extracted from the coconut meat.  The butter is an essential ingredient in our non-dairy ice creams, we used a little in a savory curry, whisking it in a sauce the way one would traditionally use butter.  I also use it in Macaroons... Coconut Macaroons

6 cups tightly packed coconut flakes 3 cups almond flour or other nut flour such as pistachio, macadamia nut, walnut 1 3/4 cup maple syrup 2/3 cup coconut butter 1/2 teaspoon vanilla extract 1 teaspoon sea salt
Thoroughly combine all ingredients, shape into small balls about 3/4 inches in diameter.  Place in a 100-120 degree oven and cook until crisp on the outside and soft in the middle, about 6-8 hours.