Washington, DC’s Restaurants Celebrate The National Cherry Blossom Festival

Many of Washington, DC’s top chefs and favorite eateries will join in the National Cherry Blossom Festival tradition by serving cherry-infused dishes as the nation’s capital celebrates the festival, March 26-April 10, 2011. From sumptuous entrees to decadent desserts, Cherry Picks show off the creativity of Washington, DC’s culinary community.

Sample the National Cherry Blossom Festival’s Cherry Picks at more than 70 restaurants. For more information about these restaurants, see this guide to cherry blossom cuisine.

AGAINN - Executive Chef Mike Sidoni’s Eton Mess with brandied cherries.

Art and Soul at the Liaison Capitol Hill, an Affinia Hotel – Executive Chef Art Smith’s Steamed Southern-Style Pork Buns with sour cherry-hoisin sauce; Grilled Tuna with coriander-spiced rice and ginger-chile glaze; and Yuzu-Ginger Trifle with sour cherries.

Asia Nine Bar and Lounge - Executive Chef Suthin Yotmanee’s Shrimp Dumplings with cherry sauce; Sushi Tempura Shrimp with cherry cream sauce; Pork in cherry sake; Moji Cherry Ice Cream with vanilla bean.

Avenue Cafe at the Holiday Inn Washington-Central - Executive Chef Wendell Morris’ Spinach Cherry Salad; Roasted Cornish Game Hen topped with cherry cream sauce or Grilled Pork Tenderloin with cherry brandy sauce; Cherry Chocolate Bread Pudding.

Bangkok Joe’s - Executive Chef Aulie Bunyarataphan’s Peking Duck Bao with cherryhoisin sauce; Seven-Spice Roasted Shrimp with caramelized tomatoes and cherry-ponzu butter sauce; Warm Cherry Upside Down Cake.

Buddha Bar - Executive Chef Simon Volante’s Ginger-Infused Cherry Tart.

Cafe Dupont at The Dupont Hotel - Executive Chef Silvan Kramer’s Goose Liver Torchon with cherry-orange compote; Grilled NY Strip Steak with cherry reduction; Vanilla Bean Panna Cotta with cherry crumble.

Cafe Promenade - Executive Chef William Downes’ Honeyed Ricotta with cherries; Salad of arugula, frisee, red oak with cherries; Grilled Filet Mignon with cherry-herb crust; Seared Organic Salmon with cherry-pistachio basmati rice; Cherry-Walnut Roulade with cherry vanilla gelato.

Cafe Soleil Bar - Executive Chef Tomas Funes’ Cherry-Glazed Duck with sweet potato puree; Pan-Seared Rockfish with cherry salsa; Cherry Cheesecake.

Carmine’s - Executive Chef Terry Natas’ Sicilian Triple Cherry Cassata.

Cuba Libre Restaurant and Rum Bar – Executive Chef Guillermo Pernot’s Barbacoa de Pato con Cerezas (Tamarind Barbecued Duck with Bing cherry chimichurri).

The Daily Dish - Executive Chef Michael Chretien’s Pan Seared Salmon with cherry-ginger sauce.

Farmers & Fishers - Executive Chef Al Nappo’s F&F’s Cherry Slump.

Georgia Brown’s - Executive Chef Bryan Yealy’s Peanut Butter and Jelly Foie Gras with dried cherry jelly; Chicory Rubbed Pork Tenderloin with cherry and balsamic demi-glace; Dark Cherry Glazed Roasted Free-Range Chicken; Mexican Chocolate and Cherry Cobbler with cinnamon sticky bun ice cream.

Grillfish - Executive Chef William McCormick’s Sour Cherry Crisp with graham cracker topping.

Harry’s Tap Room - Executive Chef Alex Reye’s Smoked Pork Sausage with braised rainbow chard and sour cherry froth.

The Heights - Executive Chef William McCormack’s Grilled Pork Porterhouse with cherry and sage stuffing and dried cherry-apricot relish.

Hudson Restaurant - Executive Chef Demetrio Zavala’s Free Range Lamb with chervil johnnycakes and Bing cherry gastrique.

J&G Steak - Executive Chef Philippe Reininger’s Cherry Pistachio Coupe Glace with Sabayon

J. Paul’s - Executive Chef Bill McPartland’s Baked Brie with cherry marmalade; Cherry and Pecan Crusted Lamb Rack; Cherry Almond Strudel.

Juniper - Executive Sous Chef Ian Bens’ Spring Greens Salad with local Camembert; Warm Wild Mushroom Salad; Cherry Mojito interlude; Kirsch and Honey Glazed Duck Breast or Atlantic Salmon with prosciutto; Sage Cherry Cobbler.

Kaz Sushi Bistro - Executive Chef Kaz Okochi’s Cherry Blossom Special Chirashi.

Kellari Taverna - Executive Chef Anthony Acinapura’s Cherry Blossom Salad with jumbo shrimp and cherry balsamic; Pan-Roasted Fagri with spring ramps, asparagus, morels and Bing cherry demi-glace; Greek Yogurt with sour cherry preserves, wild flower honey and walnuts.

Kushi Izakaya and Sushi - Executive Chef Darren Norris’ Hanami Bento Box; Deluxe Hanami Bento Box; Spring Seasonal Nigiri Sushi.

The Lafayette at the Hay-Adams Hotel - Executive Chef Peter Schaffrath’s Hearts of Bibb Lettuce with macerated cherries; Cherry Glazed Duck Breasts with cherry dauphine fritters; Cherry Vacherin with Marcona almonds.

Litestars - Nutritional Chef Annie Leconte’s Cherry Smoothie; Cherry Vanilla Oatmeal; Oatbran Flaxseed Cherry Muffin; Primavera Cherry Soup; Millet and Dried Cherry Salad

Logan Tavern -Executive Chef William McCormick’s Bing Cherry Pie with vanilla bean ice cream.

The Majestic - Executive Chef Shannon Overmiller’s Cherry Crumble Tart with vanilla gelato.

McCormick & Schmick’s Seafood Restaurant-Executive Chef Joel Lucas’ Grilled Swordfish with Israeli couscous and dried cherries; White Chocolate Cheesecake with black cherry compote.

Mie N Yu - Executive Chef Ron Pollack’s Sweet and Sour Beef Tartare.

Neyla - Executive Chef Abdel Hash Housh’s Duck Manti with dried cherries; Baby Arugula Salad with arak-soaked cherries; Pan Roasted Grouper with kiln-dried cherries; Dark Chocolate Cherry Creme Brule.

Old Europe - Chilled Cherry Soup; Black Forrest Cake.

Old Glory Bar-B-Que - Executive Chef Richard Brooks’ Samuel Adams “Cherry Wheat” Beer Battered Onion Rings with sweet and sour dried cherry-cherry pepper dip; Old Glory “Red Stag” Bourbon Buffalo Wings; Cherry Cola BBQ Glazed Salmon with cheddar cheese grits, backyard cucumber slaw and grilled beefsteak tomato galette; Black Forest Cheesecake with cherry brandy chocolate sauce.

Paolo’s Ristorante - Executive Chef Tom Crenshaw’s Balsamic Roasted Pear with duck prosciutto, Taleggio and cherry-thyme biscotti; Warm Cherry and Dried Tomato Focaccia Panzanella Salad with speck; Rosemary Lamb Loin with cherry and Italian sausage stuffing, pommes maxim, bordelaise syrup with sous vide cherries; Madagascar Vanilla Bean Cake with Morello cherry ice cream, Italian pistachio coulis, kirsch foam and cherry jam.

Plume - Executive Chef Damon Gordon’s Duck Confit with sour cherry compote and braised artichokes.

Potenza - Prosciutto de Parma with cherry mostarda; Citrus Crepes with pinenut-ricotta filling and black cherry compote; Duck Breast with black trumpet gnocchi and cherry jus; Cherry Frangipane Tart with cherry balsamic reduction.

Restaurant Marvin - Crispy Veal Sweetbread Torchon with foie gras

Ris - Executive Chef Ris Lacoste’s Duck Confit with sour cherry compote and braised artichokes.

Roof Terrace Restaurant - Black Forest chocolate sacher biscuit with chocolate crème brulee, kirsch syrup with chantilly cream

Sequoia - Arugula and cherry salad with almonds and goat cheese; Crispy duck with cherry and fennel; Cherries Jubilee

Smith Commons - Executive Chef Frederik De Pue’s Belgian Chocolate Lava Cake with Campari and cherry sorbets.

Taberna del Alabardero - Executive Chef Javier Romero’s Cherries and Champagne Soup with clementine sorbet.

Ted’s Bulletin - Pastry Chef Erica Chirunomula’s Cherry” Pop-Tarts.”

Ten Penh - Executive Chef Bob McGuire’s Togarashi Seared Tuna Tataki with seaweed salad and ponzu sauce; Duck Confit and Wild Cherry Gyoza with daikon and toasted pinenut salad; Pan-Seared Black Grouper with a scallion, crabmeat, rice noodle crepe and black bean sauce; Dried Cherry and Rhubarb Crisp with honey, vanilla and sesame ice cream.

Zengo - Executive Chef Richard Sandoval’s Chile Relleno Tempura with cherry-glazed beef brisket,Oaxaca cheese, spicy shrimp salad and Vietnamese coffee jus; Grilled sugarcane shrimp with chile ancho-cherry marinade and chilled summer noodles.

Zest Bistro - Executive Chef Dorothy Steck’s Pork Tenderloin with mustard sauce, spicy mang and dried cherry chutney; Cherry Mosaic Angel Food Cake.

Zola Wine and Kitchen - Cherry Cured Valentine Miller Ham Rillettes with cherry gelee and brioche; Anise Glazed Sea Scallops with country ham, ramps and cherry suds; Roast Quail with cherry aigre-doux, goat cheese polenta and seedling salad; Cherry Braised Beef Short Ribs with sunchoke puree, pea tendrils and foie gras emulsion; Cherries with bruleed vanilla sponge cake and tonka bean cream.

See Cherry Infused Cocktails on Page 2