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NEWS RELEASE For Immediate Release
ROCK CREEK AT MAZZA OPENS IN WASHINGTON, D.C. Executive Chef Ethan McKee Offers Conscious Cuisines that is Nutritious and Delicious
Washington, D.C. (July 25, 2007) – Owners Judith Hammerschmidt and Tom Williams are pleased to announce the opening of Rock Creek at Mazza, the restaurant group’s first Washington, D.C. location. Hammerschmidt and Williams hired Ethan McKee, formerly the Chef de Cuisine at Equinox, to serve as Executive Chef of the 165-seat upscale “mindful dining” restaurant, which offers nutritionally-conscious guests a delicious alternative to high-fat, high caloric meals McKee’s experience at Equinox, creating fine dining cuisine from regional specialties, made him the ideal chef to implement the Rock Creek concept in its new Mazza location. His creative use of fresh, seasonal ingredients and top-quality meats and seafood provides guests with delicious, full-flavored meals without the use of butter or cream. McKee relies on French, American and Italian cooking styles to create his “conscious cuisine.” He works alongside a nutritionist to provide entrées that are less than 600 calories, and consults with Corporate Chef Ris Lacoste, formerly of 1789, to ensure that his offerings are delicious, inventive and beautifully presented. Lunch features a range of options for all appetites, including appetizers, sandwiches, salads and entrées. McKee anticipates dishes such as his Yukon Gold potato gnocchi with ratatouille, roasted eggplant and basil pesto, the grilled bison burger with heirloom tomato, Vermont cheddar and horseradish sauce, and the Swiss chard and ricotta panzotti with Jerusalem artichokes, mushroom broth and Parmigiano Reggiano will be reigning favorites with lunch guests looking for a healthful mid-day meal. Dinner will provide similarly delicious and nutritiously responsible options, with entrées such as wild halibut with mussels, long beans, Thai basil and coconut curry sauce; roasted Amish chicken with oven-dried tomato, asparagus and red wine sauce; and roasted Cervena venison with mushrooms, Swiss chard and tarragon. Desserts, made in house by pastry chef Roger Potter, will include tantalizing options all under 300 calories, such as the molten lava chocolate cake (225 calories) and the peach and cherry parfait (171 calories). For grazers, Rock Creek’s club room and bar serves a selection of small plates all day long, as well as sandwiches and salads. At night, this area attracts guests interested in creative cocktails, boutique wines by the glass and nibbles to share. In an effort to expand their “mindful dining” experience from top to bottom, Hammerschmidt and Williams chose spacious and chic environs for their second location of Rock Creek. Defined by two-story floor-to-ceiling windows that overlook the Friendship Heights neighborhood and a centerpiece, 22-foot clad oak tree with a 25 ft. wide canopy designed by NatureMaker of San Diego, Rock Creek at Mazza provides guests with a luxurious yet calming environment in which to enjoy a nourishing and delectable meal. Hammerschmidt notes that, “when guests enter our restaurants, we want them to feel the same way you feel when you walk into Rock Creek Park: calm, natural, relaxed. Dining out should be about savoring the experience, not rushing through it or being unable to hear.” Located on the third floor of Mazza Gallerie at 5300 Wisconsin Avenue, NW, Rock Creek at Mazza is adjacent to Neiman Marcus and accessible by the Friendship Heights metro (red line). Rock Creek at Mazza is open for lunch Monday through Friday from 11:30AM to 2:30 PM and dinner Monday through Saturday from 5:30PM to 10:30PM. The Club Room offers both the lunch and dinner menu and stays open throughout the afternoon, offering small plates and drinks. In addition, Rock Creek at Mazza offers a glorious wine room/ private dining room for 12. For more information or reservations, please call 202-966-ROCK (7625) or visit the website at www.rockcreekrestaurant.com for information on both Rock Creek restaurants.
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