Meet Isabel Coss, executive chef at Pascual on Capitol Hill and pastry chef at Lutece in Georgetown, whose sold-out master class happens on Feb. 23. The Hill Center impressed chef Isabel Coss the very first time she visited, and long before she knew she’d be teaching there. Washington City Paper named her one of its Change Makers for the 2024 People Issue and had brought the group in for a photo shoot. “I fell in love with the place,” she says. “I thought it would be the perfect spot for building a sense of community—and then I saw all the activities listed!” It echoes how the ebullient, 33-year-old Mexico City native feels about opening Pascual on Capitol Hill, which is celebrating its 1-year anniversary in February.

12 Days of Cooking Christmas: Duck & Andouille Gumbo
On the 10th Day of Cooking Christmas, we bring you Chef Mark Haskell’s recipe for Duck and Andouille Gumbo.
DUCK & ANDOUILLE GUMBO
INGREDIENTS
4 tbsp Duck Fat (or oil)
4 tbsp flour, sifted
1 onion, diced
1 stalk of celery, diced
1/2 green pepper, diced
2 andouille sausages (chicken), sliced
4-5 crushed garlic cloves
1 cup crushed or diced tomatoes
2 tablespoons Creole seasoning (red & black pepper, mixed dried herbs, paprika)
1 quart duck or chicken stock (warm)
1-2 cups diced duck meat or confit duck
3/4 cup of okra
Garnish with filé powder, green onions, parsley & hot sauce
DIRECTIONS
To make a roux: Heat oil/fat in a saucepan and stir in flour, stir constantly with whisk until dark brown color, about 15-20 minutes.
Add onions and caramelize, about 7-10 minutes.
Add celery & green pepper, and cook about 5 minutes.
Add sausage, garlic, tomatoes, seasoning, and cook about 5 minutes.
Add in warm stock, little by little, until it comes back to a simmer.
Add meat and okra until flavors come together. Adjust seasoning with salt, pepper, hot sauce, a little honey, etc. to balance flavors.
Serve with white rice and garnishes.