October 02, 2015
Last week we featured a behind the scenes look at our culinary team with Pastry Chef, Fabrice Leray. The response was so great that we had to give everyone another exclusive glimpse of the team behind DC’s only Forbes five star rated restaurant, Plume!
This week we were able to sit down with Executive Chef Ralf Schlegel and bend his ear about an ingredient he loves working with. Chef Schlegel has been with Plume since 2011, and has been lauded for his creative dishes, which evoke enchanting versions of the familiar.
What Ingredient are you excited about right now?
RS: Spruce needle syrup.
Why is it so great?
Rs: It brings the forest to the table with a sweet touch – we made it in the spring and it takes about four months to ferment.
What do you use it on?
RS: The fall is the right time to bring this syrup to the table. I like to pair it with venison!
With Chef Schlegel’s recommendation we just had to know more about this unique condiment. Upon further research we found that spruce needles are packed with vitamin C, and have historically been used to treat sore throats and coughs due to the needle’s immune stimulating properties. Spruce needle syrup is quite versatile and can also be used in teas and cocktails!
To experience Chef Schlegel’s delectable dishes first hand, make a reservation in Plume by calling 202-448-2300.