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Tony Conte

The Oval Room
800 Connecticut Ave NW
Washington, DC 20006
(202) 463-8700

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Tony Conte
The Oval Room | Washington DC

Born and raised in New Haven, Connecticut, Tony Conte followed his passion to The Culinary Institute of America in Hyde Park. He spent the early part of his career honing his skills close to home at Sole e Luna Ristorante in Westport and then advanced to the position of Executive Sous Chef for the Greenwich Country Club and the Belmont Country Club in Belmont, Massachusetts.

During his tenure, the restaurant earned Connecticut Magazine’s “Best New Restaurant 2002” and Taste of Nation’s “Golden Fork Award” Best Food in Show 2001. Conte joined Jean Georges in 2003 where he was responsible for menu innovation, research and development, product management, assessment and culinary training, as well as purchasing and food costs. As Executive Sous Chef of Jean Georges, Conte worked closely with Vongerichten and adopted the concept of simplicity from his mentor.

At The Oval Room, Conte applies the refined sensibility of his mentor in his daring and well-composed dishes, matching unlikely ingredients like horseradish and beetroot in his Baby Beet Salad for a successful burst of clean flavor.


Roasted Baby Beets with Passion Fruit Gelée, Horseradish and Ice Wine Mignonette
Chef Tony Conte of The Oval Room – Washington, D.C.
Adapted by StarChefs.com

Yield: 4 Servings


  • 8 baby red beets
  • 8 baby yellow beets
  • 8 baby candy stripe beets
  • 1 sprig thyme
  • 1 teaspoon sage
  • 1 Tablespoon red wine vinegar
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon water
  • Salt and white pepper, to taste

  • 8 shallots, minced
  • 1 red Thai chili
  • 2 Tablespoons thyme, chopped
  • ½ cup Minus 8 ice wine vinegar
  • 3 ounces red wine vinegar
  • 2 ounces extra virgin olive oil
  • Salt and white pepper

    Passion Fruit Gelée:
  • 16 sheets gelatin
  • 1 kilogram passion fruit purée

  • Horseradish, cleaned, peeled and grated, to taste
  • Micro arugula

For the Beets:
Preheat oven to 350ºF. Scrub beets and place each variety in a different pan. Mix thyme, sage, vinegar, olive oil, water, salt and pepper. Pour one third of the mixture over each kind of beet. Roast the beets for 35 - 45 minutes. Allow the beets to cool, then peel and quarter them keeping them separate.

For the Mignonette:
Combine the shallots, chili, thyme and vinegars. Marinate for 30 minutes. Add the olive oil, salt and pepper. Reserve at room temperature until ready to plate.

For the Passion Fruit Gelée:
Bloom the gelatin sheets in ice water. Bring the passion fruit purée to a boil and whisk in the gelatin. Pour it in a half sheet pan and chill in the refrigerator until completely set. Once set, finely dice and reserve in the refrigerator.

To Assemble and Serve:
Divide the beets evenly among 4 plates, such that each plate has 24 beet pieces, 8 of each color. Drizzle the mignonette around the plate and make three small piles of passion gelée. Garnish with the horseradish and micro arugula.

   Published: October 2006