The Bite: The legendary Chef Patrick O'Connell dishes on over 46 years of culinary expertise

Plus a unique cranberry condiment recipe, a personal ode to cooking and gratitude, an ode to butter and much more [View in browser](~/AASU4wA~/RgRpOA9RP0RCaHR0cHM6Ly9hLnBvc3QubGhkLmxpbmsvY3IwdTI3NHl2dy8_bGhfYWlkPTM0ODk2JmxoX2NpZD1pZ3NxOGxubmUzVwNzcGNCCmdVU4pVZ3WeWuVSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) [The Bite, a Salon newsletter] Insightful food writing and recipes from Salon. Your weekly bite, edited by [Michael La Corte](~/AASU4wA~/RgRpOA9RP0RmaHR0cHM6Ly9hLnBvc3QubGhkLmxpbmsveWJzbGwzMWlmNy8_bGhfYWlkPTM0ODk2JmxoX2NpZD1pZ3NxOGxubmUzJmxoX2VtPXRyaXN0cmFtYmFsZHdpbjg1JTQwZ21haWwuY29tVwNzcGNCCmdVU4pVZ3WeWuVSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) Follow Salon: ~/AASU4wA~/RgRpOA9RP0RCaHR0cHM6Ly9hLnBvc3QubGhkLmxpbmsvZ3Fzams3Y3M5cC8_bGhfYWlkPTM0ODk2JmxoX2NpZD1pZ3NxOGxubmUzVwNzcGNCCmdVU4pVZ3WeWuVSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~~/AASU4wA~/RgRpOA9RP0RCaHR0cHM6Ly9hLnBvc3QubGhkLmxpbmsvdno1NGIxOGkyZi8_bGhfYWlkPTM0ODk2JmxoX2NpZD1pZ3NxOGxubmUzVwNzcGNCCmdVU4pVZ3WeWuVSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~~/AASU4wA~/RgRpOA9RP0RCaHR0cHM6Ly9hLnBvc3QubGhkLmxpbmsvZzVtaXN6c20zay8_bGhfYWlkPTM0ODk2JmxoX2NpZD1pZ3NxOGxubmUzVwNzcGNCCmdVU4pVZ3WeWuVSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~~/AASU4wA~/RgRpOA9RP0RCaHR0cHM6Ly9hLnBvc3QubGhkLmxpbmsvaTA2MjVzbm85OS8_bGhfYWlkPTM0ODk2JmxoX2NpZD1pZ3NxOGxubmUzVwNzcGNCCmdVU4pVZ3WeWuVSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~~/AASU4wA~/RgRpOA9RP0RCaHR0cHM6Ly9hLnBvc3QubGhkLmxpbmsvZm4wZnhsZmJ2dC8_bGhfYWlkPTM0ODk2JmxoX2NpZD1pZ3NxOGxubmUzVwNzcGNCCmdVU4pVZ3WeWuVSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~ How chef Patrick O’Connell’s "living theater’ revolutionized fine dining Patrick O’Connell is a singular force in the restaurant world, with a storied career that spans decades. His masterpiece, The Inn at Little Washington, is not only one of the most awarded and cherished restaurants in Virginia and the D.C. area but also a culinary icon recognized across the country—and even the world. For more than 40 years, The Inn has set the standard for fine dining and hospitality, earning numerous accolades. O’Connell and his team have been celebrated with James Beard Awards, including a lifetime achievement award, as well as Michelin stars. The Inn has also received honors from Forbes, AAA, Wine Spectator, and even the White House. Read more with O'Connell [here](~/AASU4wA~/RgRpOA9RP0RmaHR0cHM6Ly9hLnBvc3QubGhkLmxpbmsvaHU3ZHA2aWJmdi8_bGhfYWlkPTM0ODk2JmxoX2NpZD1pZ3NxOGxubmUzJmxoX2VtPXRyaXN0cmFtYmFsZHdpbjg1JTQwZ21haWwuY29tVwNzcGNCCmdVU4pVZ3WeWuVSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~). ~/AASU4wA~/RgRpOA9RP0RCaHR0cHM6Ly9hLnBvc3QubGhkLmxpbmsvMWp5dGxoOThhOS8_bGhfYWlkPTM0ODk2JmxoX2NpZD1pZ3NxOGxubmUzVwNzcGNCCmdVU4pVZ3WeWuVSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~~/AASU4wA~/RgRpOA9RP0RCaHR0cHM6Ly9hLnBvc3QubGhkLmxpbmsvY3FsNmk1NDV0MS8_bGhfYWlkPTM0ODk2JmxoX2NpZD1pZ3NxOGxubmUzVwNzcGNCCmdVU4pVZ3WeWuVSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~~/AASU4wA~/RgRpOA9RP0RCaHR0cHM6Ly9hLnBvc3QubGhkLmxpbmsvcHI1eXd5NDZ3aC8_bGhfYWlkPTM0ODk2JmxoX2NpZD1pZ3NxOGxubmUzVwNzcGNCCmdVU4pVZ3WeWuVSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~~/AASU4wA~/RgRpOA9RP0RCaHR0cHM6Ly9hLnBvc3QubGhkLmxpbmsvMmozaHZxc3MweC8_bGhfYWlkPTM0ODk2JmxoX2NpZD1pZ3NxOGxubmUzVwNzcGNCCmdVU4pVZ3WeWuVSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~ What we're cooking This unique, kicked-up cranberry chutney is something special. As Hutchings herself puts it: "Spooned over cream cheese or chèvre, then top with chopped green scallions for one of my favorite appetizers during this time of year. The chutney practically makes itself once you toss all the ingredients together in a saucepan, but you would think this standout relish of sorts requires much more effort. Tangy and sweet with the pleasing, piquant bite of reduced apple cider vinegar, it is a celebration of the cranberry and a world-class condiment on a turkey sandwich." She recommends serving it alongside cheese balls, on charcuterie boards or drizzled over "creamy, cheesy dips." Frankly? It's delicious no matter how you utilize it. Click [here](~/AASU4wA~/RgRpOA9RP0RmaHR0cHM6Ly9hLnBvc3QubGhkLmxpbmsvZXp1OG55Nmh2bC8_bGhfYWlkPTM0ODk2JmxoX2NpZD1pZ3NxOGxubmUzJmxoX2VtPXRyaXN0cmFtYmFsZHdpbjg1JTQwZ21haWwuY29tVwNzcGNCCmdVU4pVZ3WeWuVSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) for the recipe. [Gratitude changed how I cooked this year](~/AASU4wA~/RgRpOA9RP0RmaHR0cHM6Ly9hLnBvc3QubGhkLmxpbmsvbzF3NWRnbXluei8_bGhfYWlkPTM0ODk2JmxoX2NpZD1pZ3NxOGxubmUzJmxoX2VtPXRyaXN0cmFtYmFsZHdpbjg1JTQwZ21haWwuY29tVwNzcGNCCmdVU4pVZ3WeWuVSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) [Restaurant chefs and top bakers swear by this butter: Why experts say Plugrà is superior](~/AASU4wA~/RgRpOA9RP0RmaHR0cHM6Ly9hLnBvc3QubGhkLmxpbmsvZDAzMzUxdzV3dC8_bGhfYWlkPTM0ODk2JmxoX2NpZD1pZ3NxOGxubmUzJmxoX2VtPXRyaXN0cmFtYmFsZHdpbjg1JTQwZ21haWwuY29tVwNzcGNCCmdVU4pVZ3WeWuVSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) Not a subscriber yet? Get [The Bite](~/AASU4wA~/RgRpOA9RP0RmaHR0cHM6Ly9hLnBvc3QubGhkLmxpbmsvZGp0a291azU2ZC8_bGhfYWlkPTM0ODk2JmxoX2NpZD1pZ3NxOGxubmUzJmxoX2VtPXRyaXN0cmFtYmFsZHdpbjg1JTQwZ21haWwuY29tVwNzcGNCCmdVU4pVZ3WeWuVSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) in your inbox! The leftovers . . . 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Beltran Quan Kiu)](~/AASU4wA~/RgRpOA9RP0RmaHR0cHM6Ly9hLnBvc3QubGhkLmxpbmsvcWcwbWZhcHdmNy8_bGhfYWlkPTM0ODk2JmxoX2NpZD1pZ3NxOGxubmUzJmxoX2VtPXRyaXN0cmFtYmFsZHdpbjg1JTQwZ21haWwuY29tVwNzcGNCCmdVU4pVZ3WeWuVSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) [Too good to go? The second life of leftovers (Ashlie Stevens)](~/AASU4wA~/RgRpOA9RP0RmaHR0cHM6Ly9hLnBvc3QubGhkLmxpbmsvZHVzanFkd3FoZC8_bGhfYWlkPTM0ODk2JmxoX2NpZD1pZ3NxOGxubmUzJmxoX2VtPXRyaXN0cmFtYmFsZHdpbjg1JTQwZ21haWwuY29tVwNzcGNCCmdVU4pVZ3WeWuVSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) Why Chef Patrick O'Connell cooks . . . I sometimes think that the best and the worst thing that ever happened to me was that I got a job in a restaurant at the impressionable age of 15. The addiction was immediate. Once I discovered the intensity of this delicious business, I was hooked. More than anything, I fell in love with restaurant people. They always seemed to be paying a debt they didn’t owe while struggling to hold onto their dignity. In those days, the business was a safe haven for misfits of every persuasion who all seemed to have a whacked sense of humor and a genuine appreciation for the absurdities of life. Because restaurant people were capable of operating in two distinct worlds— “out front” in the dining room and in “in back,” behind the scenes in the kitchen, they made normal people seem one dimensional and infinitely boring by comparison. Every day I felt like I was watching a split screen film with two shows running simultaneously — the fantasy taking place in the dining room juxtaposed with what was going on behind the scenes in the rough and tumble world of the kitchen. Read more with O'Connell [here](~/AASU4wA~/RgRpOA9RP0RmaHR0cHM6Ly9hLnBvc3QubGhkLmxpbmsvNXpqYmtlaHQ4di8_bGhfYWlkPTM0ODk2JmxoX2NpZD1pZ3NxOGxubmUzJmxoX2VtPXRyaXN0cmFtYmFsZHdpbjg1JTQwZ21haWwuY29tVwNzcGNCCmdVU4pVZ3WeWuVSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~). Have a tip for Salon's Food team? Feedback on this newsletter? 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