New Restaurant Features Farm To Fork Menu In D.C.

WASHINGTON (JCHAYWARD.COM) –A new dining option is now available at the Melrose Hotel, in West End. Jardenea, located at 2430 Pennsylvania Avenue, Northwest is a new farm-to-fork restaurant offering fresh, local ingredients for breakfast, lunch, and dinner.

The menu at Jardenea reflects farm fresh garden aspects and changes with every season to mirror current regional flavors.

Jardenea’s Executive Chef Nate Lindsay joined JC Hayward on Friday to prepare his delicious signature dish: Coriander Dusted Wild Striped Bass.

See Chef Nate’s Coriander Dusted Wild Striped Bass recipe Below!


Yields 4 Servings

Jardenea’s Fish Spice


Qty                                                                      Product

½ Cup                                            Coriander Seeds, Toasted and Ground

1 Tablespoon                               Fennel Seed, Toasted and Ground

1 Teaspoon                                   Mustard Seed, Toasted and Ground

1 Teaspoon                                   White Peppercorn, Toasted and Ground


 Making Jardenea’s Fish Spice Blend:

Start by toasting all your spices on a cookie sheet pan at 350 degrees.  This will bake for 4 minutes.  The spices will become fragrant.  Let them cool and then grind fine.  Reserve this for later use.

Wild Striped Bass


Qty.                                                                          Product

4 each, 6 ounce portions                                  Wild Striped Bass, Center Cut

¼ Cup                                                                    Fish Spice

2 Tablespoons                                                     Kosher Salt

3 Tablespoons                                                     Grape Seed Oil

3 Slices                                                                  Shallots, Shaved Thin

1 Teaspoon                                                           Unsalted Butter, Cubed


Cooking the Striped Bass

Season striped bass with kosher salt and toasted fish spice.   In a medium sized frying pan, over medium high heat, add the grape seed oil.  Sear the fish for one minute until a golden brown crust forms.  Then carefully flip the fish in the pan.  Before putting the fish in the 350 degree oven, add shaved shallots and dollop of butter on top.  Cook for 6 minutes or until the internal temperature reaches 135 degrees.

Blue Corn Grits


Qty.                                                                Product

1 Cup                                                             Organic Blue Cornmeal

1 ½  Cups                                                     Chicken Stock

1 ½  Cups                                                      Whole Milk

¼ Cup                                                            Parmesan Cheese, Shredded

1 Tablespoon                                                Kosher Salt

1 Teaspoon                                                    Ground Black Pepper


 Preparing the Grits

In a medium sized saucepot, over medium heat, bring your milk and stock to a simmer.  Slowly add in the cornmeal while whisking.  This will insure there are no lumps in the grits.  Once fully incorporated, adjust the heat to low.  Using a spoon, continue to stir the grits.  Add the cheese and season with salt and pepper.  Cook 15 minutes or until there is no longer a crunch to the grits.  Add more liquid if the grits are too thick to stir.

Chapel’s Country Creamery Bay Blue Vin Blanc


Qty.                                                                               Product

1 Cup                                                                         Chardonnay

1 Leaf                                                                      Dried Bay Leaf

1 Bulb                                                                  Shallot, Sliced Thin

1 Teaspoon                                                   Whole Black Peppercorns

1 Tablespoon                                                     Juice from Lemon

8 Ounces                                                        Heavy Whipping Cream

4 Ounces                                                       Bay Blue Cheese, Crumbled


Preparing the Vin Blanc

In a small sauce pot, over medium heat, reduce the wine, bay leaf, shallots, peppercorns and lemon juice by 80%.  Once the liquid is almost gone, add the heavy cream and blue cheese.  Reduce this over low heat until it begins to thicken.  Taste and season if needed.  Now you need to strain the vin blanc with a fine mesh strainer.


Using a round cookie cutter as a mold, place a generous portion of blue corn grits inside the mold.  Remove the mold once leveled off.  Place the striped bass on top.  Drizzle some of the blue cheese vin blanc on top and around the plate.  Add some French green beans and grape tomatoes to the plate if desired.  Garnish with whole Italian parsley leaves and enjoy!