If there's one thing better than making it to 5 p.m. with your sanity intact, it's finding a great happy hour to help you unwind. This isn't always an easy task, especially in neighborhoods with an overabundance of bars and restaurants like Dupont Circle.
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Could this be one of the most clever interpretations of foie gras around? They start with housemade foie gras sausages made with a mixture of chicken breast, foie gras, and pork fat back, added to a lamb casing. The sausages get dunked in a corn dog batter (made with white cornmeal, flour, baking powder, soda and buttermilk) and deep-fried. The finished dogs with a cornichon relish, housemade cognac mustard, and espelette pepper.
With 15 chefs cooking 15 courses for Clio's 15th Anniversary dinner, if food is really the new rock (as some claim it to be) and chefs the new rockstars, this was like the Bonnaroo of meals. That would make me the roadie of the meal, lending a hand here and there, mostly just honored to work with such talent. Take a behind-the-scenes look at all the action and the food.
Editor's note: Burgermeisters! Here's another excerpt from George Motz's book Hamburger America. George and his publisher were kind enough to allow us to run them here, along with George's beautiful photos. We'll be running one every other week. Eat up!...