At times, the volume was so great, Mr. Kinkead told Washingtonian magazine, that the fish of the day was finished before the next day’s catch came in. The signature entree, pepita-crusted salmon with shellfish and chili ragout, still tastes like a fresh and brilliant invention.” (The ragout, Mr. Kinkead quipped, was so popular that it financed his home in Great Falls, Va.)In 1995, Mr. Kinkead received a James Beard Award recognizing him as the best chef of the Mid-Atlantic. She arranged for Mr. Kinkead’s recently published book “Kinkead’s Cookbook: Recipes From Washington D.C.’s Premier Seafood Restaurant” to count as his final paper. Mr. Kinkead worked as a disc jockey and as an insurance salesman before pursuing a culinary career. Reflecting on his career, Mr. Kinkead once told The Post that it was more than the food that had drawn him to cooking.

Source: Washington Post December 17, 2019 00:33 UTC