Tony ConteIn July of 2006 Restaurateur Ashok Bajaj was pleased to announce the appointment of Antonio (Tony) Conte as Executive Chef of the Oval Room, the elegant 100-seat main dining room and 40 seats al fresco dining restaurant located one block from the White House on 800 Connecticut Ave., NW. Already receiving accolades at The Oval Room, Chef Conte was named “Rising Culinary Star” in 2006 by Star Chefs. Chef Conte brings a wealth of culinary experience to his position, having worked as the executive sous chef at four-star Jean Georges. Conte joined Jean Georges in 2003, and he was responsible for menu innovation, research and development, product management, assessment and culinary training, as well as purchasing and food costs. Chef Conte’s impressive resume also includes a stint as the chef de partie at JoJo, a contemporary French restaurant also owned by Jean-Georges Vongerichten, and a turn as executive chef and co-owner of Pesce in Branford, Connecticut, where, during his tenure, the restaurant earned Connecticut Magazine’s “Best New Restaurant 2002” and Taste of Nation’s “Golden Fork Award” Best Food in Show 2001. Born and raised in New Haven, CT, Tony Conte received his A.O.S. Culinary Degree from The Culinary Institute of America in Hyde Park, NY. He spent the early part of his career honing his skills close to home at notable restaurants such as Sole e Luna Ristorante in Westport and then advanced to the position of executive sous chef for the Greenwich Country Club and after, the Belmont Country Club in Belmont, Massachusetts. The Oval Room features modern American cuisine and offers three dining rooms for daily lunch and dinner service Monday-Friday, and dinner service on Saturday with menu items ranging from $7 to $29. For reservations please call 202-463-8700 and visit www.ovalroom.com.
Tony Conte: Hi my name is Tony Conte I'm the chef at the Oval Room Restaurant in Washington DC and we are going to show you how to make Thanksgiving dinner from roasting the turkey, to cranberry sauce, to gravy, stuffing and mashed sweet potatoes. We are going to use a laundry list of fresh ingredients from herbs to potatoes to fresh turkey. We will go over these ingredients that we are using today as we go, step by step and remember when working around raw poultry, keep in mind sanitation and also we are going to be using sharp knives and cooking near the oven, so you want to be careful, we have our towels to hold the pots that are hot. A little bit about myself, I'm from New York city worked in a four star restaurant in New York city, moved to DC last July, the restaurant is a block from the White House, that's why the restaurant was called the Oval Room and here we do modern and American cuisine in a very beautiful setting and with that said, let's get started and our first step on Thanksgiving dinner.