Redwood: A first look and The Front Row fashion show with Project Runways's Christian Siriano

On Friday evening, May 15, 2009, I attended Bethesda Row's runway event "The Front Row", featuring local fashion and beauty retailers for a summer and exclusive fall designer preview. The fashion show featured merchandise from local Bethesda Row retailers such as Ginger, Urban Chic, Tickled Pink, and Luna.

This exclusive event was a hit due to special celebrity guest, Bravo's Project Runway season-four winner Christian Siriano (pictured on left).  Mc'ed by local blogger celeb, Pamela Sorensen, of popular local website Pamela's Punch, the show was packed with folks of all age ranges, perhaps just to sneak a peak of Siriano, who was sitting in the front row with his mother, Joy and sister, Sharon (and a slew of bodyguards).

Evidently, he was feeling a bit under the weather and did his best to rally at the event. Despite some fan push-back and rumor of disappointment of Siriano's engagement with fans, he was kind enough to agree to sign a fashion program for my sister, Christa, who is a huge fan. I also witnessed him graciously pose for a photo with a press dinner attendee.

Just before the fashion show, Redwood hosted a VIP reception where local press, restaurant folk, and PR reps hobnobbed with other big whigs while sipping Siriano style-themed cocktails, such as "Fierce" created especially for the event by Redwood mixologist Justin Guthrie. Barbara Martin, (who I haven't seen in over 15 years) Director of The Patton Group was responsible for putting together the spectacular runway event and Heather Freeman, Media & Public Relations and her team put together the fabulous Press Dinner set on the outdoor stone patio of Redwood restaurant.

This was my first look at Redwood and their new Executive Chef, Blake Schumpert, who had been on the job just three days; however, Chef Schumpert is not without superior culinary experience. His resume is quite impressive including working with recent James Beard Foundation National Outstanding Chef award winner, Chef Dan Barber of New York City’s Blue Hill. Chef Schumpert has also worked with world- re-known Chef Michel Richard at DC’s Citronelle and was Executive Chef of Cleveland Park’s Ardeo from 2003 to 2006. Just before coming to Redwood, he was Chef at Millie’s in Richmond, a diner-like space with simple, seasonal food.

Redwood restaurant owner, Jared Rager, (who is also co-owner of Sonoma) is involved in several restaurants in the Washington, DC area. He was once an owner of Mendocino Grille and Wine Bar, but has since shifted his attention to Redwood and the new opening of Blue Ridge (located in the former Busara space; 2340 Wisconsin Ave.) slated to open in a two weeks. Rager said that Chef Schumpert is particularly skilled in serving local farm-to-table food. I was pleased by the six course Press Dinner menu.

Our first course or amuse bouche was served while we were watching the models parade up and down the catwalk during the runway fashion show. The creamy delicious English Pea Soup with a hint of mint was served in a tall shot glass with a dollop of curry creme fraiche on top (see photo on right). I can't recall ever having pea soup before. It was deliciously refreshing. The mint and curry flavors complimented the delicate pureed texture.

The next course, Tuna "crudo" was a sea of vivid color and a beautiful presentation of fresh tuna served with fresh cherry tomato, thin slices of cucumber, fresh horseradish, all drizzled with mussel-basil vinaigrette. The tuna was delicious; however, I did not notice the mussel-basil flavoring in the vinaigrette. After the tuna, we were served the path valley asparagus salad with baby carrots, cherry glen goat cheese, and toasted hazelnuts. The asparagus was crisp, just the way I like it and the combination of the cheese and hazelnuts were delicious.

 Next a truly unique dish, slow roasted salmon with fiddlehead ferns and rhubarb confiture. The Chef told me that the fiddlehead ferns are not necessarily "rare" and he has seen them growing in fields in Pennsylvania. Owner, Jared Rager mentioned that the ferns are brought in just before they open to preserve their shape and texture. I have never eaten a fiddlehead fern, nor have I ever seen it on another restaurant's menu. Kudos to the Chef for a truly unique dish, not to mention that the salmon was perfectly cooked and the rhubarb confiture was delicious. It reminded me of an apricot chutney, although it did not contain any apricots. The Chef said that rhubarb changes its flavor when caramelized. It was amazing! It wasn't mentioned on the actual menu but I think that the salmon was served a top parsnip puree.

Last but not least, our final course was the grilled vande rose flat iron steak with braised romaine and fig mostarda. The steak was very tender and moist and cooked more on the rare side. I usually prefer steak cooked at least medium but this was delicious. The braised romaine was a little too mushy for me, so I didn't have too much of it but the steak was also served with light and fluffy mashed potatoes which I thought were very good.

For dessert, we were served lemon-cherry panna-cotta with cherry coulis. The panna-cotta was beautifully presented with two-layers in a cone shape and had the texture of a light gelatin. The top layer wasn't very lemony, as I thought it was vanilla, until I looked at the description on the menu. The cherries were tasty but not very sweet; you could tell that they weren't quite in season. Cherries won't be at their best for several months. I'm wondering which dishes of Chef Schumpert will show up on Redwood's regular menu. I'm hoping that I have a chance to return in a few months to see how the Chef is doing and how the menu for summer/fall shapes up.