St. Patrick's Day Four Leaf Rose

Recipe and photo shared by Bar Dupont, Dupont Circle Hotel

For those who seek a more sophisticated alternative to St. Patrick's Day celebrations, you can soak in Irish culture at Irish-owned Bar Dupont and Café Dupont at the Dupont Circle Hotel. Both the bar and café are offering up holiday specials all day from Friday, March 17 – Sunday, March 19, with live music at Bar Dupont Friday 3-10 p.m. and Saturday 3-7 p.m.

Bar Dupont’s special cocktail menu is inspired by Irish heritage with a little D.C. flair. Bar Dupont shared one of their classic Irish cocktails with us to help celebrate this St. Patrick's Day.   

The Four Leaf Rose Cocktail

A twist on the classic Jack Rose Cocktail, a classic American concoction made up of Laird’s Applejack Brandy, the mixologists at Bar Dupont created the Four Leaf Irish Rose. Tullamore Dew Irish Whiskey seamlessly mixes with Laird’s, an American spirit, just as Bar Dupont has done for years in Washington, DC.


  • 1.0 Tullamore Dew
  • 1.0 Laird’s Applejack
  • .75 Lime
  • .50 Jack Rudy Grenadine
  • Shake
  • Coupe
  • Lime wheel


Start by chilling your coupe glass. Build the cocktail in a mixing glass and shake. Strain ingredients into coupe. Add a lime wheel.

Chicken, Andouille and Shrimp Jambalaya

by Executive Chef Rusty Holman, Bayou

If you aren't hitting the numerous parties around town why not cook for your family and friends? Just in time for Mardi Gras, Bayou Executive Chef Rusty Holman shares with us his jambalaya recipe with plenty for left overs. Serve some freshly baked cornbread and a green salad. Perfection!

(serves 12)


  • 2 tablespoons vegetable oil
  • 1 pound andouille sausage, sliced
  • 2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes
  • 1½ cups chopped onion
  • 1½ cups chopped celery
  • 1½ cups chopped green bell pepper
  • 3 cloves garlic, minced
  • 3 cups long-grain rice
  • 1 (28-ounce) can diced tomatoes
  • 5 cups chicken broth
  • 2 tablespoons chopped fresh thyme
  • 2 fresh bay leaves
  • 1½ pounds large fresh shrimp, peeled and deveined
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 2 tablespoons chopped fresh parsley
  • Garnish: chopped green onion

In a large Dutch oven, heat oil over medium high heat; add the sausage and chicken, and cook about 5 minutes or until browned. Add the onion, celery, and bell pepper and cook, stirring frequently, about 3 minutes or until tender. Add garlic, stirring for about 30 seconds until fragrant. Add rice, and stir about 3 minutes until lightly toasted.

Add tomatoes, and stir until juices are absorbed. Add broth, thyme, and bay leaves. Bring to a boil; reduce heat to medium-low. Cover, and cook for 15 minutes or until the rice is tender.

In a medium bowl, combine shrimp, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, cayenne, and parsley. Add shrimp to rice mixture, and stir until combined. Cook for 2 minutes or until the shrimp are pink and firm. Add remaining 1 teaspoon salt and 1/2 teaspoon black pepper.

Garnish with green onion and serve immediately.

 Executive Chef Rusty Holman at Bayou and Due South

Executive Chef Rusty Holman at Bayou and Due South

Potato Hash with Fried Egg, Pico de Gallo and Avocado

by David Amini 

I love this recipe because of its simple ingredients, layered for great taste.  It is a fresh and hearty dish and can definitely pass as healthy-ish.

Serves 1


  • 6-8 baby potatoes, quartered*
  • Olive oil
  • Salt + pepper
  • Fresh thyme
  • Herbes de Provence
  • 1 chorizo sausage
  • 1 egg
  • 1/2 avocado
  • Greens of your choice

*(Trader Joe's has a great tiny ‘potato medley’ that works perfectly)

Pico de gallo

  • 2 vine tomatoes, seeded
  • 2 Tablespoons red onion, diced
  • 1 teaspoon jalapeno, minced
  • Juice of 1/2 lime
  • Salt and pepper to taste

Combine all the pico de gallo ingredients and set aside, refrigerate while making hash.

Heat olive oil in a sauté or cast iron pan over medium heat, add potatoes and season to taste.  I used sea salt, pepper, some fresh thyme and Herbes de Provence. Cook the potatoes, stirring occasionally, until tender, around 25-30 minutes. Move to oven to keep warm when tender.  In a separate pan, thoroughly cook through sausage, cook to 160 F. Remove the sausage from heat and slice 1/4 inch thick. Mix in with potatoes.  

Heat olive oil in a cast iron pan over medium heat, crack egg into pan, and cook to taste. I like sunny side up eggs best. Meanwhile, slice half an avocado.

To serve, add the hash to a plate, top with sliced avocado, fried egg, and the pico de gallo. Finish with some fresh greens. I used Up Top Acres peashoots and some micro radish. Enjoy!

David is a native Washingtonian who enjoys cooking and baking with fresh and healthy ingredients. If he’s not cooking, you might find him hiking the Billy Goat, catching a good folk show, or browsing the farmers' market. (IG @dmamb)