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.

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