Signature Dish

See Why a Good French Onion Soup Take Days to Prepare at Shilling Canning Company

Host Seth Tillman heads to SHILLING CANNING COMPANY where Chef Reid Shilling presents an elevated take on French onion soup, focusing on flawless technique and high-quality ingredients. The dish starts with a sachet containing thyme, parsley, bay leaves, black peppercorns, and rinds from St. Malachi Reserve cheese, which is added to a rich beef jus made from a multi-day stock process.

See Why a Good French Onion Soup Take Days to Prepare at Shilling Canning Company

6m 31s

  • Incredible Italian: asset-mezzanine-16x9

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    Italian classics – D.C. style – abound in this episode, which begins with the mezzi rigatoni from the Bloomingdale favorite, Red Hen. Next up, Navy Yard’s Ama offers up a tasty coniglio (rabbit stew), showcasing the flavors of Northern Italy. The episode wraps up at the stalwart Al Tiramisu in Dupont Circle, where Seth indulges in the visually stunning lobster risotto.

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  • Hot Out of the Oven: asset-mezzanine-16x9

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