For many a night in the shadows of Capitol Hill back in the 1990s, Adam Linder toiled over a hot stove preparing French-inspired cuisine for the Washington, D.C. elite. Politicians, high powered businessmen, international visitors – all have savored his culinary creations over the years.
It was, without a doubt, a good living doing something he had honestly always wanted to do. But it was obvious that something was missing; he just couldn't quite put his finger on it.
It was an always prevalent frustration that festered for many years.
Linder's career is one that began with training at the renowned L'Academie de Cuisine in Washington and wound its way through the popular Red Sage Restaurant in Northwest D.C., and the more-relaxed Bailiwick Inn in…