Washington DC - 2015

I was in Washington DC last month for a benefit for the two largest soup kitchens in the country; DC Central and Martha’s Table. This is an annual trek for me and I have been involved for the past 7 years. These are organizations that combat hunger and create opportunities that bring about real change in people’s lives. This year, I visited DC Central, was given a tour, and spoke to participants enrolled in the culinary training program. Over 2500 participants have gone through the program this year. These are folks who were at one time homeless or recently released from prison with little hope for a positive future. For me, it was a monumental feeling witnessing this group of workers, who are not only proud of what they are doing, but serving food and being a part of a community.

Over 44 chefs from all over the US, and some from abroad, participated in this event. It was a week of eating, restaurant hopping and cooking. I found some common themes on menus: charcuterie, small plates, Moroccan flavors, preserved lemons, sautéed greens and cocktails!

One night, we visited Jose Andre’s new restaurant, China Chilcano. Jose took a seat next to me, calling out orders, ordering more of their specialty drinks, as well as making sure we tried every one of his specialty dishes, which seemed to be everything on the menu. We all tried the Pisco Macerados, which are found in most Peruvian homes. Created by infusing piscos with fruits, herbs and spices for several weeks, they are not too dissimilar from a fruit shrub.

At the brunch for the visiting chefs, I created a Chestnut Polenta. The ground chestnuts were delivered to me from our dear friends at Anson Mills.

I visited Bread Furst, Mark Furstenburg’s new bakery on Connecticut Avenue, every day because it was so darn pleasing to meet and sit with friends and it was right down the street from where I was staying.

One day, I met with Aglaia Kremezi and she was making a specialty Greek Foccacia type flat bread that is one of her specialties. It is a bread with squash topped with sliced kumquats and smoked cheese.

Another morning, we celebrated Joan Nathan’s birthday brunch. Here is a photo of a truffle that Joan pulled out of her bag.  Mark graciously cooked us eggs and then grated the truffle over the eggs (with the large kitchen grater).

I also grabbed lunch at Hank’s Oyster Bar with Jamie Leeds and her head chef Theary So, who I have become good pals with because they came to the Vineyard for Porks & Knives this past Fall. They serve 1200 oysters a day!

Najmieh Batmanglij served us food in her kitchen from her book "Food of Life". Of course we had her fabulous Wedding rice.

Mixology - Valentines Day Special

One morning I met up mixologist Gina Chersevani of Buffalo & Bergen who was working on her presentation showing her newest creations

for Valentine’s Day. She called it her “relationship flight of four cocktails”. There was the “light and breezy”, the “hot and fiery”, the “bitter sweet” and “lusty sweet”.

One of the dinners I attended for the fundraiser was with Chef Dan O'Brien. He too was serving a smoked board with bourbon. Yes, craft distilleries are showcased in almost every restaurant. Chef Dan's Mixologist Jeremy from the Seasonal Pantry offered me a Smokey Bourbon Thyme Sidecar.

First he burned a cedar board, then he put the flame out by tipping the empty glass over and smothering the flame, allowing the smoke to swirl around inside the glass. While the smoke did its magic, he mixed. We saw so many variations on several menus, including this Lemon-Ginger Infused Bourbon Cocktail.