The Washington Post

Five questions for chef Logan Cox

A plate of pork loin at Ripple in Cleveland Park. (Scott Suchman/For The Washington Post)

1. Any news to share?

We’ve hired a new pastry chef, Alison Reed, formerly of Café St. Ex and Bar Pilar in Logan Circle. She starts in January and plans to sell some “fun and quirky” things in a retail space within the restaurant.

2. Tell us about a dish you’re particularly excited about on your latest menu.

Blood sausage. It’s seasoned with nutmeg, clove and cinnamon and served with a lemongrass emulsion.

3. If you could do one thing over, what would it be?

I almost blew up a pressure cooker a few weeks ago. I was trying to confit pork for rillettes. Smoke was involved. The pressure cooker started expanding. We put the equipment aside and ran from the kitchen.

4. Best part of your day?

I really enjoy looking in the walk-in cooler and figuring out what to put on the menu based on what I have on hand. That and butchering. It’s Zen for me.

5. What would diners be surprised to know about you?

I used to play football at Virginia Tech.

You might also like:

Tom Sietsema reviews Ripple

Bar Pilar and Standar to close temporarily for renovations

Weaned on a beige buffet a la “Fargo” in Minnesota, Tom Sietsema is the food critic for The Washington Post. This is his second tour of duty at the Post. Sietsema got his first taste in the ‘80s, when he was hired by his predecessor to answer phones, write some, and test the bulk of the Food section’s recipes. That’s how he learned to clean squid, bake colonial cakes and distinguish between nutmeg and mace.


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