Oodles Of Noodles From Gaggle Of Gourmets On Menu At The Source Five Year Anniversary Dinner

PENN QUARTER -- Seven of the District’s top chefs will gather at The Source on Thursday, September 27th, to help Wolfgang Puck’s Asian fusion D.C. eatery celebrate its fifth anniversary with a special noodle dinner.

Guests will enjoy a gourmet, seven course meal priced at $100 per person (or $145/each with optional beverage pairings) inside the award-winning restaurant, with six familiar guest chefs joining The Source’s own Executive Chef Scott Drewno and Pastry Chef Duane Copeland for the occasion.

The anniversary dinner menu is as follows:

1ST COURSE

Chef Kaz Okochi, Kaz Sushi Bistro

‘Hiyashi Ramen’ (Japanese Summer Noodles)
Maine Lobster, Prosciutto, Sesame-Soy-Mustard Sauce

Junmai, Kinshihai Yukikage “Snow Shadow”, Niigata, Japan

2ND COURSE

Chefs Yesoon Lee and Danny Lee, Mandu

‘Bibim Guksoo’
Somyun Noodles, Kimchi, Gochujang, Radish

Makgeolli, Korean Rice Wine

3RD COURSE

Chef Erik Bruner-Yang, Toki Underground

‘Noum Pachouk’
Somen Noodles, Galangal-Tumeric Stock, Cucumber, Bean Sprouts, Pounded Fish, Chilis

“There is more to Cambodia than Angkor Wat”
Okunomatsu Sparkling Junmai Daiginjo Sake, Cointreau, Lemongrass Syrup, Gin Barrel Aged Orange Bitters

4TH COURSE

Chef Liu Chaosheng, Mala Tang

‘Dan Dan Noodles’
Minced Pork, Szechuan Pepper, Red Chili Oil

Echigo Koshihikari Lager, Japan

5TH COURSE

Chef Haidar Karoum, Proof and Estadio

‘Khao Soi Noodles’
Brisket, Braised Tongue, Chang Mai Sausage

Riesling, Dr. Thanisch Berkasteler Badstube, Mosel, Germany 2011

6TH COURSE

Chef Scott Drewno, Wolfgang Puck’s ‘the source’

‘Drunken Duck’
Chow Fun Noodles, Crushed Peanuts

Berthet-Rayne, Châteauneuf-du-Pape, France 2010

7TH COURSE

Pastry Chef Duane Copeland, Wolfgang Puck’s ‘the source’

‘Apple Custard Tart’
Fried Pandan Noodles

Beerenauslese, Alois Kracher, Burgenland, Austria 2007