News and Events

Take a Culinary Journey Around the World at the DC Embassy Chef Challenge 

The 2017 Events DC Embassy Chef Challenge presented by TCMA (A Drew Company) will highlight dishes and flavors from all around the world. Embassy chefs will gather on Wednesday, May 24 in the Atrium of the Ronald Reagan Building and International Trade Center, where they will show off their skills and compete for the People’s Choice and Judges’ Choice awards.

The DC Embassy Chef Challenge encourages culinary diplomacy, and celebrates the arts of many cultures. Throughout the evening, cultural dances and artists will grace the stage along with the headlining band, City of the Sun, an instrumental post-rock trio from Brooklyn, New York.

Patrons can taste traditional dishes from cultures both common and impossible to find in Greater-Washington such as salmon ceviche and merquén mussels curated by Chef Guillermo Muñoz of Chile. Haitian Embassy chef Cynthia Verna will be preparing a full-spread comprised of creole chicken, yellow basmati rice served with pigeon peas, Roma tomatoes and coconut milk; and a beet and carrot salad with homemade lime dressing. Representing the Embassy of Barbados, Chef Damien Leach will offer a unique spin on tropical fish with his piña colada mahi mahi filet.

Chef Red Garcia of the Philippines will be defending his title with a dish that uses a classic wrapping method called “binalot” – which is a way of wrapping foods with banana leaves, derived from the word ballot, which means “to wrap.” He will have a variety of foods to wrap such as rice, meat, fish, eggs and pickled vegetables. Guests can taste dishes like kottu roti from the Embassy of Sri Lanka and speak with the embassy’s culinary team about how it is prepared.

Embassies will also be offering various native cocktails, beer, and wine to be sampled throughout the evening. Singapore will be serving up the city’s famous “Singapore Sling,” while the Embassy of Bolivia will have a selection of Bolivian wines for patrons to taste. The Embassy of Azerbaijan will be offering a variety of both red and white wines from their emerging high-altitude growing regions.

TICKETS: General admission tickets are $75 and will include all global sips and bites and access to all live entertainment. For $125, VIP guests can enjoy a one-hour early entry to meet the chef’s For ticket purchases and more information about the event, visit www.eventsdcembassychefchallenge.com.

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Sunday Supper at Union Market to Celebrate Flavors of the Americas on June 4 with an All-Star Chef Lineup
Celebrated Chefs join the James Beard Foundation and EDENS for a Latin-inspired Sunday Supper to benefit the Women’s Entrepreneurial Leadership Program

On Sunday, June 4th, DC’s Union Market welcomes a star-studded lineup of renowned chefs from Washington to San Francisco for the annual Sunday Supper. To celebrate Flavors of the Americas, this year’s Supper focuses on Latin influences and local ingredients. Sunday Supper supports the development of the next generation of women business leaders and is an important benefit for the James Beard Foundation’s new Women’s Entrepreneurial Leadership Program.

Sunday Supper will feature some of the nation’s best chefs, including James Beard Foundation Award-winning chefs Traci Des Jardins (Jardinière, Mijita, The Commissary, Public House, San Francisco), Jose Garces (Amada, Distrito, Village Whiskey, Tinto, Buena Onda, Volver, Rural Society, Philadelphia, NY, DC, NJ) and Douglas Rodriguez (Amada de Cuba, Philadelphia, Miami). Two of this year’s JBF Awards nominees also join the line-up: Kelly Fields (Willa Jean, New Orleans) for Outstanding Pastry Chef and Amy Brandwein (Centrolina, DC) for Best Chef Mid-Atlantic. Rising stars Alex Raij and Eder Montero (El Quinto Pino, Txikito, La Vara, Tekoá, NY) and Carolina Santos-Neves (Comódo, Comparti Catering, NY) will also participate.

An amazing showcase of DC’s culinary and cocktail talent will include Victor Albisu (Del Campo), Camila Arango and Tom Wellings (Bluebird Bakery, Pluma), Anna Bran-Leis (Taqueria Del Barrio, DC Empanada), Giana Cavaliere (Volt), Gina Chersevani (Buffalo & Bergen), Violeta Edelman & Robb Duncan (Dolcezza), Gabriela Febres (Arepa Zone), Mario Monte, Daniella Senior and Juan Coronado (Colada Shop), Omar Rodriguez (Oyamel) and the team from Latin wine shop Grand Cata.

Sunday Supper at Union Market, a collaboration of the James Beard Foundation and EDENS, one of the nation’s leading retail real estate companies, honors the tradition of gathering around the table to celebrate the people and passion behind great food. Sunday Supper also supports the James Beard Foundation’s Women’s Entrepreneurial Leadership (WEL) program. The program, initiated by EDENS’ CEO Jodie W. McLean, is designed to identify, cultivate and advance the next generation of women business leaders.

Tickets for Sunday Supper are $250 per person ($200 for James Beard Foundation members). To purchase tickets and learn more, visit www.unionmarketdc.com/sundaysupper

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Lamb Jam’s Annual Competition Features Six of DC’s Talented Chefs Competing for the Title of Lamb Jam PitmasterLamb Jam, an annual tasting event and competition to find the best lamb dish in the market, will feature seven of DC’s talented chefs while they compete for the title of Lamb Jam Pitmaster. Held at Eastern Market, this year’s Lamb Jam competition focuses on the beloved tradition of BBQ, and will take place on Monday, June 5th from 6:00-9:00 p.m.

Attendees will enjoy beverage pairings from local breweries, winemakers and a local distillery, butcher demos, meet and greets with local shepherds, live music by Jonny Grave, and of course, lamb BBQ. Competing chefs, include Kyle Bailey of Sixth Engine, Justin Bittner of District Distilling Company, Jonatan Bohr of Right Proper Brewing Company, Dimitri Moshovitis of Cava, Joe Neuman of Sloppy Mama’s BBQ, George Rodrigues of Tico and Rob Sonderman of Federalist Pig. Desserts will be provided by pastry chef and owner of RareSweets, Meredith Tomason. Matt Levere of Urban Butcher will be doing giveaways at the event.

Beverages from 3 Stars Brewing Company, Port City Brewing, District Distilling Co., Right Proper Brewing Company, Skylark Wine Company, Williamsburg Winery and Flying Dog Brewery will be served.

DC Central Kitchen, America’s leader in reducing hunger, is DC Lamb Jam’s participating charity. The MC for the evening will be founder and editor of TheListAreYouOnIt.com and co-host of “Foodie and the Beast,” Nycci Nellis. In addition, this year’s judges are Tim Carman of the Washington PostJustin Schuble of DC Food Porn, Nevin MartellRina Rapuano of Zagat and last year’s DC Lamb Jam champion, Brasserie Beck’s Dean Dupuis.

Tickets:  Tickets are available for $75 each and can be purchased by visiting www.americanlamb.com/lamb-jam/washington-dc-lamb-jam/. *This event is 21+ and minors will not be admitted.

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Equinox Celebrates 18 Years as Top DC Restaurant

 It’s throwback time at Equinox Restaurant as it gets ready to celebrate 18 years as one of Washington’s most respected restaurants. To inspire guests to try the most iconic dishes from the restaurant’s nearly two decades in business, Equinox is kicking off a fun and interactive 18 “hole” golf game. Each dish corresponds to a “hole” on the “green” and when guests complete all 18 holes they receive a golf-related prize.

“We wanted to do something creative and engaging for our loyal clientele to mark nearly two decades in business,” said Chef Todd Gray, Equinox’s Executive Chef and co-owner.

The dishes featured in the game highlight Chef Gray’s passion for sustainable seafood, Mid-Atlantic cuisine, and innovative interpretations of classic American fare.

“There are not many almost 20-year old restaurants still left in DC, so we take this honor very seriously,” said Ellen Kassoff Gray, Equinox’s co-owner and the driver behind Equinox’s critically acclaimed plant based culinary program. “While we continually innovate and try new things, we never forget our past and where we started,” added Kassoff Gray.

Chef Todd Gray has been an avid golfer since high school and says that if he wasn’t a chef, he would have gone pro. This is a nod to two of Chef Gray’s passions and a chance for guests to have a bit of fun while dining on dishes cultivated and refined over many years.

There will also be a “fairway” lunch special, which includes a “putter” and a “chipper” course for $18.00. When the game wraps up in August, participants are invited to join Equinox for its golf-themed wrap party on the patio featuring a classic 1980s golf movie.

The 18 Hole Golf Game at Equinox kicks off on Thursday May 18th. For more information visit www.equinoxrestaurant.com.

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The Salt Line Brings Flavors of New England to the Capitol Riverfront, Opens June 1

Long Shot Hospitality announces the opening of The Salt Line (79 Potomac Avenue SE) on Thursday, June 1. The oyster and ale house will bring New England-inspired dishes to the Capitol Riverfront neighborhood under the direction of Executive Chef Kyle Bailey, who has built a diverse menu that reflects an impressive career focused around sustainable cooking and whole-animal utilization.

Bailey is the DC region’s founding member of Dock to Dish – a cooperative program like Community Supported Agriculture (CSA), connecting commercial fishermen and sustainability advocates like Bailey through a supply-driven system of sourcing and distributing wild harvest seafood. The program debuts at The Salt Line, where Bailey will feature the day’s catch – often underutilized species of fish – purchased from individual fishermen in the Chesapeake Bay region.

Located across from Nationals Park, The Salt Line will serve classic New England dishes such as lobster rolls, clam chowder, and Johnny cakes with honey butter and smoked trout roe. Bailey’s affinity for whole-animal butchery and charcuterie translates onto the seafood focused menu with innovative items such as shrimp linguiça, swordfish mortadella, cold smoked arctic char, and a variety of seafood sausages, smoked and cured fishes, and crudos. Those looking for a raw taste of the sea will rejoice at The Salt Line’s raw bar, which will be stocked with a variety of oysters as well as Jonah crab claw, chilled lobster and urchin roe.

The Sale Line is built around the storied image of a New England ale house, and the bar menu delivers with 24 rotating beers on tap. The 3,500 square-foot restaurant can accommodate 110 diners with an additional 125 seats on the covered outdoor patio.

For more information, visit www.thesaltline.com.

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Greene Turtle Sports Bar and Grille Now Offers Catering

The Greene Turtle Sports Bar and Grille® today kicks off its new catering service, available at all restaurant locations. Offering everything from platters to box lunches, this new service is perfect for all occasions, from graduation parties to summer barbeques and more.

“We are very excited to rollout our new catering service,” said Layla Nielsen, Senior Director of Marketing at The Greene Turtle Sports Bar & Grille®. “As a family oriented restaurant, we love being able to help friends and families create those happy memories both in the restaurant and at home.”

Customers can place their orders over the phone by calling their local restaurant or in person. For more information go to www.thegreeneturtle.com/restaurant-locations for a list of The Greene Turtle Sports Bar and Grille.
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Drift on 7th Now Offers Saturday & Sunday Brunch

At Drift on 7th, located at 1819 7th Street by the Shaw/Howard University Metro stop, brunch is a weekend-long celebration replete with fresh seafood, breakfast items and bottomless mango, orange or cranberry Mimosas and Bloody Marys.

Chef Ferhat Yalcin presents mall and large plates, eggs and omelettes, soups and salads and sides all offer a taste of the ocean with land options as well.  Options include crab & avocado toast with jalapeno, cilantro and lime; homemade beignets with mixed berry compote and whipped cream; house-cured salmon with chives, capers , cream cheese and Sourdough toast; catfish and waffles with Sriracha aioli, tartar sauce and maple syrup; seared tuna salad; shrimp and grits with Andouille; a spectacular lobster omelette and creamy lobster bisque.

Live Jazz music is featured at brunch on Sundays from 12-3 pm.

Drift on 7th is open Monday through Thursday from 4-11 pm; Friday and Saturday, until 1 am with Saturday and Sunday brunch from 11:30 am-4 pm.  Live Jazz on Tuesdays and Thursdays from 6-9 pm and at Sunday brunch from noon-3 pm.  For reservations and further information log into www.drifton7th.com or call (202) 350-4350.

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Celebrate National Burger Month with nopa Kitchen + Bar

This May, nopa Kitchen + Bar, located in Penn Quarter at 800 F Street, NW, 20004, will celebrate National Burger Month by expanding its burger repertoire. Priced from $14 to $16 each, burgers will be served with a side of French fries and a choice of draft beer or a glass of house red, white or rosé wine.

Each week, Executive Chef Matt Kuhn will showcase one unique burger.  It will be available during lunch, dinner and Sunday brunch service.  Newcomer burgers include the NoPa Burger with Roseda Farms angus beef, pimento cheese “whiz,” bacon jam and Kewpie aioli; the Roseda Farms Angus Beef Burger with ramp & goat cheese fondue, pea shoots, ramp aioli; the Crispy Soft Shell “Burger” BLT with bacon-tomato jam, local arugula, tomato aioli, as well as the Roasted Mushroom & Ancient Grain Burger with truffled cheddar, Vidalia onion agrodolce and garnatxa aioli.

For reservations or additional information, call (202) 347-4667 or visit www.nopadc.com.

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 City Tap Penn Quarter SAVOR Events

City Tap Penn Quarter

City Tap Penn Quarter has five days of beer events planned for SAVOR, the craft beer and food experience returning to Washington’s National Building Museum on June 2-3. Please see below for details and images.

Smuttynose Tap & Menu Takeover – Tuesday, May 30

City Tap and Smuttynose Brewing (New Hampshire) are teaming up to showcase the best brews and menu items from Smuttynose’s Hayseed Restaurant in Hampton, N.H. From 5pm until close, guests can dig into signature Hayseed Restaurant dishes while enjoying Smuttynose drafts. Guests can make reservations by visiting www.pennquarter.citytap.com or calling 202-733-5333.

Stone Brewing Tap Takeover – Thursday, June 1

Stone Brewing (California) takes over all 40 of City Tap’s draft lines, bringing core brewery favorites, rare selections, and seasonal drafts over from the West Coast. The takeover will run all day from 11:30am to close.

 SAVOR Pre-Game with Anchor Brewing Company – Friday, June 2

Enjoy thirteen drafts from Anchor Brewing (California) at City Tap Penn Quarter. Anchor Brewmaster Scott Ungermann joins the party from 3pm to 6pm to meet guests and share his favorite creations from the brewery.

Lord Hobo & Melvin Brewing Brunch – Saturday, June 3

Make City Tap Penn Quarter your pit stop mid-SAVOR and enjoy their a la carte brunch menu, paired with drafts from Lord Hobo Brewing (Massachusetts) and Melvin Brewing (Wyoming). Brunch is available from 11am to 3pm; guests can make reservations by visiting www.pennquarter.citytap.com or calling 202-733-5333.

 Beer Brunch with Yards Brewing – Sunday, June 4

Cap off SAVOR weekend with a beer brunch at City Tap Penn Quarter, with six featured Yards Brewing (Pennsylvania) drafts available during brunch from 11am to 3pm. City Tap’s full a la carte menu and $19 bottomless beermosas, mimosas, and Bloody Marys will also be available. Guests can make reservations by visitingwww.pennquarter.citytap.com or calling 202-733-5333.

 

City Tap Penn Quarter901 9th St NW, Washington, DC 20001

 

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Thanks to Cloture Club for including me on their list of Foodies to Follow.  I’m honored to be on this list:  http://www.clotureclub.com/2013/06/dc- foodies-to-follow-on-twitter/

 

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