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All words: Brandon Weight
All photos: Stephanie Breijo

Call 2014 the year of whatever-you-will. Pork belly, charcuterie, cragels. Have your debate over which trendy food item tops menus. This year, I’m most looking forward to GCDC’s use of the TurboChef oven, hopefully a culinary must-have this year.

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Yes, an oven. A $7K oven that cooks at unprecedented speeds. Roasting vegetables? Set your timer for roughly a minute. Grilled cheese? You’re looking at closer to a minute and a half. The TurboChef achieves this by circulating both hot air and “precision microwaves” making your wet towel over a Tupperware container look quite prehistoric.

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Regardless, none of these geeked-out specs would matter if the taste wasn’t quite right. The grilled cheeses that pop out are just as good, and comforting, as mom’s. The French Onion Soup based grilled cheese comes with a micrometer-thick layer of toasted crust to the brioche (no butter added, since they won’t stick and the bread has enough butter itself) while the insides are perfectly melted. The caramelized onions and gruyère cheese blend are perfectly portioned, and you’ll be begging for more.

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And seriously, beg for more. With the oven, each sandwich is incredibly consistent. The GCDC founders actually programmed the oven themselves with setting for different breads, cheeses and fillings.

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Parings include a (vegan!) tomato soup that is puréed goodness, an impressive cheese plate rotation with locally sourced items and a few from the Cedars of Juniper Hill in Vermont (with cheese caverns galore).

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GCDC is looking to open their 45 seat (lunchtime) / 55 seat (dinnertime) restaurant near the White House sometime in February. Stay tuned for the opening, your lunch-ready stomach (and coworkers) will thank you.

 

 

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