“Don’t forget where you came from!” Home, hospitality and the importance of the food that you grew up on are a passion for Chef David Guas. Born and raised in New Orleans, Chef Guas started cooking with his Aunt Boo at the age of 14. In 1998, he moved to Washington, DC, as executive pastry chef for DC Coast. Today, he is the chef-owner of two New Orleans-style corner-gathering spots: Bayou Bakery, Coffee Bar & Eatery in Arlington and the new Bayou Bakery, Coffee Bar & Eatery located on the grounds of Hill Center at the Old Naval Hospital on Capitol Hill.
Known nationally from appearances on The Today Show and The Talk and from hosting American Grilled on the Travel Channel, Chef Guas recently released his second cookbook, Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill like a Pro.
Chef Guas recently spent an afternoon with John R. Garrett, MD, FACS*, Chairman of the Board of Directors at Virginia Hospital Center.
Chef Guas and Dr. Garrett share a deep commitment to the Arlington community. This fall, Chef Guas will participate in the annual Arlington Chiefs vs. Chefs, a fundraiser for the Arlington Food Assistance Center that pits renowned chefs from Arlington restaurants against Arlington firefighter-cooks.
Dr. Garrett also is a strong supporter of the food bank. “My kids and I spent many hours volunteering at the Arlington Food Assistance Center,” Dr. Garrett says.
Chef Guas and Dr. Garrett share an interest in preparing healthy meals — especially on the grill. Chef Guas says he’s passionate about grilling because it means “family” to him and it brings people together. Plus, grilling can be very healthy because it allows you to cook simply.
“Ninety percent of the flavor is how you’re cooking it when you’re grilling,” Chef Guas says. He’s been exploring grilling vegetables, which he refers to as the “forgotten grilling category.”
On and off the grill, Chef Guas adds, it’s easy to cook healthier by cutting back on sodium and fat-laden sauces. Dial up the flavor in lean meats and vegetables with fresh herbs, such as Italian parsley, chervil, cilantro, basil, and chives. Add a pop of flavor with fresh citrus, including lemons, limes, and oranges. Looking to add creaminess without extra fat? Instead of mayonnaise, use an avocado.
John R. Garrett, MD, FACS and Chef David Guas at Bayou Bakery in Arlington.
* Washingtonian Magazine Top Doctor 2015
Known nationally from appearances on The Today Show and The Talk and from hosting American Grilled on the Travel Channel, Chef Guas recently released his second cookbook, Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill like a Pro.
Chef Guas recently spent an afternoon with John R. Garrett, MD, FACS*, Chairman of the Board of Directors at Virginia Hospital Center.
Chef Guas and Dr. Garrett share a deep commitment to the Arlington community. This fall, Chef Guas will participate in the annual Arlington Chiefs vs. Chefs, a fundraiser for the Arlington Food Assistance Center that pits renowned chefs from Arlington restaurants against Arlington firefighter-cooks.
Dr. Garrett also is a strong supporter of the food bank. “My kids and I spent many hours volunteering at the Arlington Food Assistance Center,” Dr. Garrett says.
Chef Guas and Dr. Garrett share an interest in preparing healthy meals — especially on the grill. Chef Guas says he’s passionate about grilling because it means “family” to him and it brings people together. Plus, grilling can be very healthy because it allows you to cook simply.
“Ninety percent of the flavor is how you’re cooking it when you’re grilling,” Chef Guas says. He’s been exploring grilling vegetables, which he refers to as the “forgotten grilling category.”
On and off the grill, Chef Guas adds, it’s easy to cook healthier by cutting back on sodium and fat-laden sauces. Dial up the flavor in lean meats and vegetables with fresh herbs, such as Italian parsley, chervil, cilantro, basil, and chives. Add a pop of flavor with fresh citrus, including lemons, limes, and oranges. Looking to add creaminess without extra fat? Instead of mayonnaise, use an avocado.
John R. Garrett, MD, FACS and Chef David Guas at Bayou Bakery in Arlington.
* Washingtonian Magazine Top Doctor 2015
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