One Night, 12+ Chefs, Endless Flavors At James Beard Celebrity Chef Tour D.C. Dinner

PENN QUARTER -- Raising the culinary roof yet again for the District, the James Beard Foundation’s Celebrity Chef Tour returned to the city last week for the latest installment of the philanthropically and foodie minded benefit.

Part of the nonprofit’s efforts to help Americans better experience the country’s self-described “dynamic cuisine,” the traveling dinner series invites a handful of the top chefs and mixologists from each host city, to join forces for an evening in presenting a collective menu to guests.

And well over 200 of Washington’s gourmands flooded both floors of The Source by Wolfgang Puck on Wednesday evening, for the chance to be a part of such a gastronomic journey.

Each $210 inclusive ticket ($190 for Visa Signature card holders) granted attendees access to a luxurious six course seated dinner, preceded by a nearly hour-long cocktail reception fueled by appetizers and cocktails of a commensurate culinary pedigree.

Afterwards, as satiated guests slowly made their way home, the chefs themselves had a chance to relax with The Source Executive Chef Scott Drewno hosting a late night ‘family meal’ for them that sampled from the restaurant’s acclaimed dinner and dim sum menu.

Proceeds from the Celebrity Chef Tour (talent and food is generously donated gratis) benefit the James Beard Foundation and help fund the organization’s many workshops, classes, conferences, readings, and other educational experiences throughout the country.

Cocktails

“Today is the First Day”
Royal Dock Gin, Carrot & Cinnamon Soda
Presented by Mixologist Adam Bernbach, Proof/Estadio

“Holy Cannoli”
Rum, Walnut, Cannoli Cream, Lemon
Presented by Mixologist Gina Chersevani, Eddy Bar

“The Robert Merriman Cocktail”
Henry Duyore Bourbon, Allspice Dram, Amontillado Sherry, Spiced Pear Butter
Presented by Mixologist J.P. Fetherston, Rappahannock Oyster Bar @ Union Market

“Apple Byrrh”
Calvados, Byrrh, Dolin Dry Vermouth, Lemon
Presented by Mixologist Katie Nelson, The Columbia Room

“Tristan and Iseult”
Jasmine Green Tea, “Honey Suckle”, House Made Orange Bitters
Presented by Mixologist Todd Thrasher, Fanciful Feasts

“Apples & Oranges”
Gran Classico, Dolin Rouge, Apple Cider, Dandelion/Osmanthus Tea, Raw Ginger
Presented by Mixologist Chantal Tseng, The Tabard Inn

Passed Appetizers

Iberico Pork Al Pastor Taco
Grilled Bacon, Pineapple, Pickled Jalapeno
Presented by Chef Victor Albisu, Taco Bamba

The Notorious F.I.G. Pizza
Figs, Ewes Cheese, Olle Speck
Presented by Chef Will Artley, Pizzeria Orso

Slightly Cured Crudo of Branzino
Cucumbers, Dill Flowers
Presented by Chef Mike Isabella, Graffiato

Grilled Veal Heart
Brioche, Foie Gras, Uni
Presented by Chef Haidar Karoum, Proof/Estadio

Bone Marrow Croquettes
Fried Quail Egg, Sauce Gribiche
Presented by Chef Adam Sobel, Bourbon Steak

First Course

BBQ Oyster
Country Ham, Egg, Buckwheat Crepe
Presented by Chef Spike Gjerde, Woodberry Kitchen

Second Course

Fish Chutneywala
Banana Leaf Wrapped Striped Bass, Coconut & Cilantro Chutney
Presented by Chef Vikram Sunderam, Rasika

Third Course

Chinese BBQ Pork Platter
Iberico Ribs, Tenderloin, Belly
Presented by Host Chef Scott Drewno, The Source by Wolfgang Puck

Fourth Course

Trio of Border Springs Farm Lamb
Sausage, Ravioli, Meatball
Presented by Chef Robert Wiedmaier, Marcel’s

Fifth Course

Braised Creekstone Farm Beef Plate
Celery Root & Barley Risotto
Presented by Chef Cathal Armstrong, Restaurant Eve

Pastry Amuse

Sweet Potato Gelato
Pecan Praline
Presented by Robb Duncan and Violeta Edelman, Dolcezza

Sixth Course

Frangelico Poached Red Pairs
Black Mission Fig, Mimolette, Candied Filberts
Presented by Chef Duane Copeland, The Source by Wolfgang Puck