Giddings, a Rockville native, is opening the Washington area’s first Seasons 52, a seasonally inspired grillhouse that promises to keep all its dishes below 475 calories apiece. It debuts in North Bethesda on Monday. How do you keep the calorie count so low?
It’s actually the use of natural cooking techniques and ingredients. We don’t have fire, we have wood grilled ovens and brick oven roasting, and those techniques don’t add to the calorie count.
As a Southern girl I’m scared of the idea of no butter in the kitchen. Is the rumor true? How can you keep the flavor?
It is true. The flavor comes from the ingredients — the freshest available on the market. We use vibrant and flavorful vegetables and spices.
Is the low-calorie restaurant the new thing?
I do think it’s a trend that is going to become more prevalent across the U.S. in the next few years.
You are coming back to the District after several years in Orlando. What will you miss about Florida?
The warm weather.
Not so shocking as I look out at the cold rain. What brings you back to the District?
The opportunity to be the first Seasons 52 in the D.C. metro area. And my entire family still lives in this area.
Did you change your sports allegiance while you were away?
Redskins and Orioles, always. Never changed, never will.
What’s Orlando like compared to D.C.?
It’s much more compact, the traffic is a lot lighter and it’s not as culturally diverse.
You’re on your deathbed and have but a few minutes to taste the most delicious morsels available. What do you choose?
That’d have to be cedar plank salmon from Seasons 52.
What, no wine?
The wine I would choose with that would be Scott Paul Pinot Noir. It is best described as silky, smooth and sexy.
Caitlin Byrnes
