Food Front from the Kitchen

Welcome to the Chef’s Page. I have been delighted to meet and get to know so many of our guests during this past year. If I have not already met you, please stop me one night or come by the kitchen to say hello.

I will be changing this page frequently to let you know about the season’s upcoming products and specials as well as wine dinners and events here at Madeleines. You could also reference the Special Events page as well for a current listing of Madeleines upcoming events.

In case you don’t know, there are quite a few people involved in this restaurant operation. I will start by introducing one of the individuals who you may never see. He can usually be found sprinting from pan to pan in front of the kitchen burners. Chef de cuisine Adam Lavoe takes care of all day-to-day kitchen business as well as menu and specials development. Chef Adam and I are really looking forward to spring's and early summer’s bounty of fruits and vegetables.

Early May brings the Copper River salmon run. Then shortly thereafter (my favorite of all) comes soft shell crabs. There is nothing like pure Maryland crab flavor to accompany a glass of Honig Sauvignon Blanc.

Chef Adam and I are planning a tomato project. We will grow an heirloom tomato garden with enough to supply the restaurant throughout the summer. Adam was a very successful farmer last summer and the results were astonishingly good. When picked hours before service, the tomatoes were better than anything I have ever had with a great simple olive oil and some Maldon sea salt. Wow! More on that later.

Executive Chef Claud Beltran