Equinox Restaurant – Artichokes a la Romana
“This appetizer recipe is a little bit of an indulgence as it’s fried but it’s also gluten-free and plant-based – so a little good with the bad – I’m all about balance in life! These fritters are popular happy hour bites, game time hot snacks, or even work well as a raw salad garnish. I’ve tried them in the air fryer for a bit of a healthy twist – but they are most certainly better when fried in oil. They have been on our menu at Equinox for over 20 years! Every time we have tried to “retire” them people get very upset so there they stand for over two decades! Munchale and poppable – ENJOY!” – Ellen Kassoff. Co-owner, Equinox Restaurant.
Description
GIVING BACK
“This recipe gives back to The Dian Fossey Gorilla Foundation. I’m choosing this organization because everything about them makes me cry – from Dian’s untimely death to everything they do to help gorillas from going extinct. AND bonus! There are two amazing scientists, who are women, who lead this incredible organization.” – Ellen Kassoff
CO-OWNER ELLEN KASSOFF’S STORY
Born and raised in Washington, DC, Kassoff earned an economics degree from the University of Maryland and augmented her studies abroad at The University of London. She lived in Israel spending her time between farming on a Kibbutz in the Golan Heights and in Elat working as a cook for a scuba charter company. Eventually, she moved back home to DC to begin her career in food distribution, where she met her husband Chef Todd Gray in 1993. Together Ellen and Todd opened their first restaurant, Equinox in 1999. For over 21 years Ellen has been a fierce trailblazer in D.C.’s hospitality industry and continues to forge modernist visions of hospitality, forever reinventing its role in America. Ellen has closely aligned herself and worked energetically with humane causes for animals and the environment.
Additional information
| Select Recipe | $2 Recipe Download, $2 Download + $5 Donation, $2 Download + $10 Donation |
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