In 1492 Columbus sailed the ocean blue – and launched the greatest culinary revolution of all time.
Potatoes, corn, tomatoes and cacao, the great explorer brought all of these mysteries back to Europe. At Latitude 41 – named for the coordinates of Barcelona, where Columbus reported to his Spanish patrons – Chef Dean James Max also wants diners to experience a new way of eating.
“We’re always trying to discover new things with food,” Chef Max says. “It doesn’t have to be a new ingredient, but a better quality ingredient. It’s those discoveries that are important to us.”
Raised along Virginia’s fertile shores, Chef Max grew up with crabs from the Chesapeake, sweet potatoes from his father’s farm and peppers from his own patch. At Latitude 41, he and Chef David MacLennan source local lamb for their stew with Shiraz broth, farmer’s market heirlooms for their salads and hand-aged Gouda for hearty winter fondues.