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Chef of the Year Nominees
With Jeff Tunks
Chef, DC Coast
Thursday, May 29, 2003; 2 p.m. ET
Chef Jeff Tunks of DC Coast was online Thursday, May 29 at 2 p.m. ET, to discuss his cooking philosophy and DC Coast's modern American cuisine with flavors of the tri-coastal areas: Mid-Atlantic, Gulf Coast and West Coast. Tunks is one of five nominees for the Restaurant Association of Metropolitan Washington's chef of the year award. Throughout May all five nominees will be online.
The transcript follows.
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Jeff Tunks: Hello everyone! I have been looking forward to this chat today. It is a pleasure to be here and to respond to individual questions.
Washington, D.C.:
Jeff: I've enjoyed my meals at DC Coast, but I particularly enjoyed attending some cooking demonstrations you've done. Ever thought of joining the growing corps of TV chefs?
Jeff Tunks: Yes, I have thought about it, but right now our hands are full as we are in the process of opening a new restaurant. But currently we are working on scheduling more Saturday afternoon cooking classes, which you can find on our web site: www.dccoast.com or www.tenpenh.com
Washington, D.C.:
I LIVE for your Chinese Smoked Lobster. Is it easy to make at home?
Jeff Tunks: Only if you have a good smoke detector....seriously, it does create a lot of smoke so you need a good ventilation system. And deep frying the spinach at home can be a challenge as well, watch out for splatter
Washington, D.C.:
Hey Jeff:
First of all, you deserve the award Jeff. I've eaten your dishes and there are times I wish I could order out.
So, how long have you been a chef and where was it in your life of living that you decided "I have the touch" or desire to be a chef?
As you know, this takes a bit of talent.
Thanks.
Jeff Tunks: Thank you, first of all it is always an honor to be nominated for any special award especially of this great caliber, I am in great company.
This is my 20th year since graduating from the Culinary Institute of America. But it was the first Chef's, Dean Fearing and Takashi Shirimizu, I worked with that truly inspired my passion in this direction.
Arlington, Va.:
How did you get the idea of printing people's names on the menu for their birthdays? Nice.
Jeff Tunks: The restaurant industry is about dealing with people so we try to personalize things as much as possible. This is just one way we deal with people individually and not the "masses." We want to make it an individual experience as much as possible, whether it is for a birthday or a special occasion or just going out for a nice meal. This is the core of my philosophy.
Out of towner, searching for the perfect dish:
I walk into DC Coast. What is the one dish you would like me to try, and why?
Jeff Tunks: That depends on the season, but my philosophy is using the freshest ingredients available. On a day like today it would include soft shell crabs, morel mushrooms, fava beans, ramps, english peas. This is one of my favorite times of the year.
McLean, Va.:
Who is your mentor and what inspires you?
Jeff Tunks: In a question I answered earlier, I would have to say it is Chef Dean Fearing of the Mansion on Turtle Creek (Dallas, TX) and Takashi Shirimizu (Dallas, TX.) are the ones who have mentored and inspired me. Currently what inspires me is to travel and be able to experience different cuisines and visiting with local chefs.
Washington, D.C.:
I think your creme brulee is phenomenal. Any chance you'd share the recipe?
Jeff Tunks: Thank you so much! We would be glad to share any recipe, just e-mail us at info@dccoast.com
Washington, D.C.:
When going out for a fine dining experience in the D.C., where besides D.C. Coast would you visit?
Jeff Tunks: I always like to go to restaurant where my friends work, such as Galileo, Citronelle, Marcel's, Equinox. I also like to try the new resaurants in the area.
14th & G, Washington, D.C.:
There's a new restaurant going in at 14th and G -- the sign says that it's owned by the same people who own DC Coast and Ten Pehn. Are you going to be involved? What kind of food will it serve? I'm so excited to try it!
Jeff Tunks: Yes, my partners and I are opening a new venture featuring contemporary Latin cuisine. The name will be Ceiba and we expect to open in mid-September of this year. I have been working very hard over the last year traveling to South America and Central America - researching the cuisines, working with local chefs and rummaging through their food markets.
Falls Church, Va.:
What is your favorite kind of food to cook? Eat?
Jeff Tunks: My favorite food to eat has always been Asian food of all the regions. At home, my favorite food to cook (espeically with two young sons,)is something quick and easy - usually pasta or something grilled outside.
K Street Corridor, Washington, D.C.:
Jeff: Our office is on the same block. Before DC Coast arrived on the scene, 14th & K was pretty desolate. DC Coast replaced a 24 hour McDonald's, which was frequented by the hookers and other late night prowlers. It was a scuzzy area. We think your restaurant has had a lot to do with the revitalization of this area, and I want to thank you for that. What led you to pick what was then such an uninviting location? How did you persuade the money people to invest?
Jeff Tunks: When we looked at this corner, it was a beautiful space, and we saw the potential dynamics of the K street corridor to extend to 14ht & K and beyond.
Baltimore, Md.:
Who are some of the other chefs in D.C. that you like to break bread with when you are not on the line?
Jeff Tunks: We have a very informal chef club "The Club About Nothing." Once a month we go to one of our club member's restaurants, late on Friday night, and bring a bottle of wine, cigars etc.....some of the club member's are Roberto Donna, Michelle Richard, Cesare Franconi, Todd Gray, Kaz, Francesco Ricchi, Jeff Buben, etc...
Alexandria, Va.:
Hi Jeff - Congratulations on your award. I've eaten lunch at your restaurant many times and always enjoy it.
A question for you: my brother is a chef and is looking to relocate from upstate New York to D.C. in the next few months. He has worked at some well-known restaurants in NYC but has no contacts in the D.C. restaurant business. How would you recommend he go about learning about what restaurants are looking for executive chefs? Thanks for any advice you can give.
Jeff Tunks: Please have him e-mail me his resume at info@dccoast.com and I will bring it along to my next chef's club meeting.
Washington, D.C.:
I'm 42 years old and am considering changing jobs. I've been to culinary school just because I love to cook. Do you have any recommendations for me?
Jeff Tunks: Yes, I would recommend getting a cooking job in a highly regarded restaurant and working your way through the ranks. Then I would determine if the hours and intensity of the business suits you.
Silver Spring, Md.:
Tom Sietsema's chat had a heated session several weeks ago on the ability of diners to ask for changes to dishes on the menu. It was triggered by a mini-essay by a local chef on the logistical and artistic reasons for not catering to special requests. Where do you draw the line between reasonable requests and "why did they bother to go to a restaurant?"
Jeff Tunks: We try to accomodate all special requests provided we have the ingredients and as long as it does not affect the timing or service of other guests in the restaurant.
Chevy Chase, Washington, D.C.:
Congratulations on the nomination for the Rammy Awards, will you be preparing a course that evening?
Jeff Tunks: Thank you so much! Yes I will be preparing the entree course: Iclandic Lamb Loin, with Summer Corn Pudding and Caponata Relish and Balsamic Mint Jus.
Alexandria, Va.:
I wondered if you happened to watch "Manor House," and if you have an opinion on the French chef on that show? Can a chef be demanding about perfection in the food he prepares and still treat kitchen assistants and helpers with some dignity?
Jeff Tunks: Unfortunately I have never seen that show, but a chef can be demanding. But over the years I have seen that chefs have become more moderate in their temperment, and try to nurture and mentor their kitchen assistants to a higher skill level. I think the atmosphere of the kitchen needs to be a constructive and enjoyable place to work to produce a better product.
Dupont Circle, Washington, D.C.:
So we know where you go for fine dining. Now where do you go for junk food? Are you a Ben's Chili Bowl type of guy? What sorts of junk do you crave?
(I'm a Cheeto/bacon cheeseburger girl myself.)
Jeff Tunks: I am a Five Guys junkie.
Somewhere, USA:
The current diet craze is high/good fats and low/no carbs -- Atkins, South Beach Diet, etc. So, people are avoiding bread, rice, pastas, potatoes.
Do chefs ever respond to these trends?
Jeff Tunks: Currently we do not respond to the Atkins/low carb trend on our menu. But we do get some requests to substitute or repace starches on certain dishes, which we happily accomodate.
Crofton, Md.:
Good Afternoon. Thanks for taking the time to chat. I have two questions:
1. Is Kobe beef really that much better? Why?
2. My family loves fried oysters. I can never seem to make them light and crunchy like I get in some restaurants. Is there a secret that I am missing?
Jeff Tunks: It is a pleasure to chat with you today.
1. True Kobe beef, which we rarely see, is really that much better. The species is Wagyu. It is raised on a special feed and massaged in the traditional Japanese method from the port town of Kobe. This produces a very rich, marbled beef. A lot of restaurants are saying that they are serving Kobe beef, but are really only serving Wagyu raised in Australia. This too is a good product, but no way close to being the true Kobe.
2. Fried oysters is one of our most populare dishes at DC Coast. What we do is quickly soak them in buttermilk, dredge them in a mixture of seasoned flour and cornmeal. The secret is to fry them between 350-375 degree hot oil. And I recommend using a cooking thermometer at home.
Washington, D.C.:
The best desserts of my life were the Chocolate 3 Ways and the Bread Pudding with Calvados Ice Cream at DC Coast. Do you have a pastry chef who focuses on desserts, or a separate team, or are desserts and entrees and everything else done by the same people?
Jeff Tunks: Thank you for nice compliment. We do have a pastry chef, David Guas, who is nominated for Pastry Chef of the Year. He oversees a staff who produced all of our ice creams, desserts, mints and petit pastry.
Washington, D.C.:
Hello, you said earlier that you like Asian food. Any dining suggestions for good and cheap Asian food in the area?
Jeff Tunks: For late night, Full Kee, in China Town - not much atmosphere but great food. For dim sum, in Virginia, I go to Fortune and Maxim Palace. For Thai food, I like Rabieng, also in Virginia. I also go to Pho 75 for pho. And for sushi and Japanese I go to Kaz and Sushiko.
Around the Corner:
Any must have lunch dishes at DC Coast?
Jeff Tunks: It really depends on your preferences. Some of the current favorite are:
For appetizers, the fried oysters or the steamed mussels. For entrees, the Gumbo, which has been on the menu since opening, or the Tuna Ravioli.
Washington, D.C.:
Some random questions (with a theme): Do you like spicy food? What is the spiciest item on the DC Coast menu? Will Ceiba feature spicy dishes (it must!)? I am still searching for the perfect balance of really spicy, but not beyond edible. Most recently, I found it in SE Asia.
Jeff Tunks: Yes I like spicy food. The spiciest item on the menu is the Gumbo. Ceiba will probably have more spicy dishes than my other two restaurants simply because of the nature of the region. But if you found what you liked in SE Asia, you should try TenPenh, since it has several different degrees of spicy options. Please remember, you can always ask for a dish to be prepared more or less spicy. Or my favorite, hot chilis on the side.
Jeff Tunks: Our time is coming to an end. Thank you for the opportunity to chat with you. Hope to see you in our restaurants soon. Look forward to any e-mail inquiries you may have: info@dccoast.com
Chef Jeff Tunks
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