BrightestYoungThings: Hook'd: A BYT Chef Interview with Jonathan Seningen

all photos: Chris Svetlik

A few months ago I had one of the best meals I've ever had at Hook; definitely the best meal I'd had in 2009. It was an amazing opportunity to eat a meal totally comprised of locally-sourced seafood. The stand out was a Bluefish, served over these gorgeous sweet gnocchi, little tangy anchovies, oily olives and crisp green beans - the perfect combination of textures and flavors and I enjoyed it immensely. Other stand outs of the meal were some sublime Chesapeake oysters, and a selection of desserts from Pasty Chef Heather Chittum.

So who was the man responsible? A young talent named Jonathan Seningen. I met Chef Seningen several years ago on the stoop of my old apartment on 5th and New York Ave. He was moving to DC from New York to open Yannick Cam's (now closed) Le Paradou and needed a place to live. I needed to find a new tenant. It was perfect.

I watched Chef's Seningen's career blossom in this city, and was thrilled when he took the helm at Hook after Barton Seaver's departure. With his Eastern Shore roots and love of good food, Chef Seningen has left his own mark on a well-known and well-loved DC restaurant. He's a good guy and a good chef and we got some time with him to ask a few questions and shoot some pictures. Here's what he had to say.

A person walks into Hook, what do they HAVE to order?

Jerusalem artichoke salad; Beet salad; Chesapeake Oysters (to support cleaning the water of the Chesapeake Bay); Barley risotto with leeks and oyster mushroom served with Halibut; Striped bass with celery root puree and Brussels sprouts and port and black mission fig sauce (Note: menu changes often depending on what’s in season)

Name five ingredients you think everyone should have.

Patience; Kindness; Understanding; Respect; Humility

What your favorite ingredient or kitchen tool right now?

Northern Puffer fish and fresh black walnuts

What’s your guilty pleasure?

Pulling the crispy hot fat off the pork belly—eating that

Who is your biggest influence, or your hottest food crush?

Chef Yannick Cam (influence)

One thing everyone should know how to make?

Time for other things

Best meal you ever had?

In France we had fresh langoustines—at a private residence—prime rib from a freshly slaughtered cow cooked over pine charcoal, ham from Spain, foie gras pate-freshly made and fine red wine

Someone comes to DC to visit, where do you take them?

Depending on the weather. If beautiful, Café duPark to drink Rose and have apps; if it’s cold & nasty, Proof, Commonwealth

You just got a phone call and you need to make dinner for four in under an hour. Using only what you have in your house right now? (Keep in mind this was in December, hopefully his fridge looks different now)

Fresh Mushrooms w/lemon juice, olive oil, fresh thyme and garlic; Trader Joe’s pork Gyoza, pasta and fresh sausage and a little tomato sauce. For dessert—Rocher wrapped with wonton wrappers and fried.