Plate Lab: Cherry sambal, fit for any season

As pink- and white-petaled trees draw thousands to Washington during the National Cherry Blossom Festival, restaurants tempt us with cherry-infused everything. The fruit's real season is summer, of course, so chefs in the Passion Food Hospitality group rely on 1,600 pounds of maraschino cherries made in-house; they're nothing like the bright-red supermarket kind. DC Coast executive chef Miles Vaden has dipped into the stock to create a condiment that's tart, spicy and all too easy to eat by the ...