Marjorie Meek-bradley is the executive chef at the casual upscale DC restaurant, Ripple, and acclaimed gastropub, Roofer's Union. In addition to many industry accolades and an impressive list of former kitchen stomping grounds, Marjorie is currently showcasing her talent as a contestant on Bravo TV's Top Chef.
Born and raised in California, Marjorie grew up with a taste for seasonal food and respect for sustainably sourced ingredients. This foundational philosophy has carried though in all of Marjorie's work, earning Ripple the award for "Best Upscale Casual Restaurant" and "Best Wine Restaurant" from the Restaurant Association Metropolitan Washington, and a spot on Wine Spectator's "Top 100 Wine Restaurants" list for 2013 and 2014. Marjorie was also a semifinalist for the James Beard Foundation Rising Star and the Food & Wine Best New Chef awards in 2014.
Flaky striped bass and savory vegetables are roasted in a lightly spiced Indian curry sauce for a simple yet flavorful one-pan meal.
This perfectly soft and creamy homemade ice cream is ribboned with tangy cranberries and topped with a fresh, spicy gingersnap.
These classic cookies pack a punch with the spiciness of fresh ginger, the richness of molasses, and a characteristically crisp texture.
The sweet, nuanced flavor of heirloom carrots is warmed up with curry powder to create a comforting, vegetarian-friendly soup.