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Taco, Beer, Tequila Festival is Back – 2nd Year with More Tacos, Tequila, Margaritas & Beer

March 6th, 2018 • No Comments

Taco ‘Bout Fun – Taco, Beer, Tequila Festival is Back for our 2nd Year!

We’re Back – Taco, Beer, Tequila Festival is back for our 2nd year at the Yards Park, 136 N St., SE, Washington, D.C. on May 12th, 2018!

We’re Super Excited to have more Great Taco Vendors – many are returning from last year, but we’re also adding some interesting new taco makers who want to showcase that the taco is more than just a Tuesday thing! You can purchase your tickets at Taco, Beer, Tequila Festival Tickets – this is a 2 Session Event on Saturday. $45/person is General Admission which includes 3 hour access to the Festival, 4 Taco Tickets (good for all tacos), 1 Margarita and 8 – 5 oz. beer samples. Tequila Ticket is also 3 hour access, 5 Taco Tickets, 1 Margarita and 10 – 5 oz. beer samples and also includes 10 – 1 oz. Tequila/Mezcal samples within the Tequila Pavilion. VIP is 4 hour access (1 hour early), 5 Taco Tickets, 1 Margarita and 10 – 5 oz. beer samples, 10 – 1 oz. Tequila/Mezcal samples within the Tequila Pavilion, Private tent with private bathrooms and a special rare Tequila Tasting.

Get Your Tickets before this is Sold Out – last year we have over 4,500 people and this year we have a much better date in May. As Always…

Charlie “I Drink on the Job” Adler

Getting’ Piggy – Cochon 555 DC 2015

March 24th, 2015 • No Comments

Cochon 555 Is the Pigging Party That Never Stops Giving!

2015-03-22 18.12.56Making Old Fashioneds 2015-03-22 17.01.34Whistlepig Cocktail
2015-03-22 18.03.45 2015-03-22 16.00.15Mr. Piggy Says “Hello”
2015-03-22 17.50.48Mike Isabella Being Piggie!2015-03-22 17.47.32Mandu – the Piggie Winners! 2015-03-22 17.29.36Yona Piggie! 2015-03-22 17.44.12Piggie Pieces (Heritage!) 2015-03-22 17.20.00Piggy Heart (Actually, Beef Heart – but REALLY Good!) 2015-03-22 16.47.00Piggy Jowl with Spike Mendelsohn of Bearnaise 2015-03-22 17.23.09Ummmm…Bacon!

2015-03-22 15.52.50Glorious Whistlepig! 2015-03-22 16.03.18Punch Competition (Taha Won!) 2015-03-22 16.35.07Ommegangness! 2015-03-22 16.28.20There was wine too – Washington State Wines 2015-03-22 16.33.34More Oinky Deliciousness! 2015-03-22 15.56.08 2015-03-22 15.55.55Did I mention there was PLENTY of Booze?? 2015-03-22 15.58.28Charlie Adler Taking A Shot from “Say Hello to My Little Friend” Mojito Gun

Beer & Bacon Fest = Fun..

August 24th, 2014 • No Comments

Gee wiz..after seeing this Video, I Gotta go to Bacon & Beer Festival – Must be Fun Video – Save some money out of your Piggy Bank by purchasing Discount Tickets at TasteUSA’s Site – Beer & Bacon Festival All-Inclusive VIP Tickets (Save $10 Ticket)

Ohh, and if you can’t make it, the same people who organize this – the Trigger Agency – we also have discounted tickets to Beer, Bourbon & BBQ – Tysons VIP Tickets on Saturday, Sept. 20th, 2014..Cheers!

Charlie “I Drink on the Job” Adler

Capital Food Fight Always Knocks Me Out – Round 2

November 12th, 2013 • No Comments

Foodie Celebrity Alert..

Yes, I went to my 2nd round at Capital Food Fight in Washington, D.C. at the Ron Reagan Building on Monday, November 11th, 2013. Getting to taste 60+ chefs, hobnobbing with Celebrity Chefs like Carla Hall, and Jose Andres and just soaking in the restaurant/hospitality way of life is such a treat!

2013-11-11 18.59.562013-11-11 19.38.56This annual extraganza raises $100,000s of dollars for DC Central Kitchen and also has the added benefit of raising the profile of Washington, D.C. as a True Foodie City – we always appreciate the added push! What really fascinates me about these mega-restaurant promotional events is there really isn’t one kind of crowd that attends – there are the diverse interests of DC from Lobbiests with clients, to Foodies/Restaurant people who either produce/make the dishes or are somehow connected with the industry. It’s definitely a schmoozerama, but it’s also a chance to meet some of the Big Name out of town chefs/celebrities like Tom Colicchio from Top Chef, Rick Bayless, Todd English, Art Smith and Battling Chefs Erik Bruner-Yang, Bertrand Chemel, Spike Gjerde and Anthony Lombardo.2013-11-11 20.21.232013-11-11 18.53.04
Dishes I Loved:

-Smoked Oyster Dish with Lamb Bacon by Beuchert’s Saloon – 3 reasons: smoke, oysters and bacon (in this case from the lamb neck!) – gets points for originality, interesting blend of sea/land and of course tastyness!

-Pulpo’s creative Shrimp Ceviche – I actually thought it was lobster and it had Aquavit in it – so booze and seafood combined!

-Farmer’s Fishers Crab Bisque – I’m not sure if that’s the name of the dish, but it had tons of crab in it – sweet!

-Slider from PJ Clarke’s – so lowbrow – Love It!

And many more..

2013-11-11 18.20.04Kudo’s to the Bloomery Plantation folks who allowed me (Illegally – Press was denigrated to the regular $250 Riff-Raff fold..) into the Chairman’s Double-Secret VIP area upstairs where I had their great cocktails, a wonderful 25 year old XO Cognac and got to hang with Carla Hall and Jose Andres before I decided that I actually wanted to taste the dishes downstairs!

And the Winner of the Battling Chef Competition: Spike Gjerde, Woodberry Kitchen!

Ohh, and purely for SEO, here’s the list of Restaurants that participated: 1789
2941
Al Tiramisu
Ambar
Airlie Center
Art & Soul
BLT Steak
Bar Charley
Barmini
Bastille
Béarnaise
Belga Café / Btoo
Beuchert’s Saloon
Blue Duck Tavern
Boqueria
Carmine’s
Cava/Sugo Osteria
Charlie Palmer Steak
Chipotle
Cuba Libre
Del Campo
Delia’s
Dolci Gelati
Dolcezza Gelato
Eat the Rich
Entyse
Equinox / Salamander Resort
Farmers Fishers
Founding Farmers
Fujimar
Good Stuff Eatery
Gordon Biersch
Granville Moore
Gristmill
Hank’s Oyster Bar
Hill Country BBQ
Ici Urban Bistro
Indique
J&G Steakhouse
Jackson 20 / The Grille at Morrison House
Jaleo
Kapnos
Kaz Sushi Bistro
Lebanese Taverna
Le Diplomate
Lia’s
Lincoln
MXDC Restaurant
Mandu
Maketto
Matchbox
Mint Gastropub by Malcolm Mitchell
Nick’s River Side Grill
Osteria Elisir
Oyamel
PJ Clarke’s
Ping Pong Dim Sum
Pizzeria Orso
Policy
Pulpo
Rappahannock River Oysters
Ris
Santa Lucia Coffee
Sonoma
Sticky Fingers
Taberna del Alabardero Restaurant
Taco Bamba
Table
Teddy and the Bully Bar
The Majestic
The Source
Toki Underground
Tony and Joe’s Seafood Place
Trummer’s on Main
Vermilion
Vidalia
Vinoteca
Westend Bistro
Willow
Woodberry Kitchen
Zengo

Virginia Gets Epic – Epicurience Food and Wine Festival

September 2nd, 2013 • No Comments

A Wine & Food Festival Two Hundred Years in the Making..

Epicurience .. So what makes a wine and food festival a great experience? Well to start, it should have the participation of lot’s of great wineries and Epicurience – dubbed as A food and wine experience so epic, in fact, that we’re calling it something completely new – had a great turnout of Virginia wineries and wines.

2013-08-31 10.43.352013-08-31 10.31.21 2013-08-31 10.52.29

Picture a food and wine festival so unique that no existing name quite fit.

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Held in the East Coast’s premier wine region, Loudoun, Virginia: DC’s Wine Country.

It’s where insiders come to savor award-winning wines and seek out noteworthy farm-to-table cuisine.

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Taste the finest in Virginia wines, meet top tastemakers and master winemakers, sample cuisine prepared by celebrated chefs from around the country.
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Epicurience on TasteDC – Cheers!

Charlie “I Drink on the Job” Adler

Taste of the Nation in DC 2013

April 22nd, 2013 • No Comments

Taste of the Nation is Always a Great Foodie Evening..
tasteofthenationdc1
I attended the 2013 Taste of the Nation at the National Building Museum and had a chance to catch up with many chefs and mixologists that I hadn’t seen in some time – well considering all the events in the Spring..I pretty much had seen most of them within a week or so! Seriously, these mega-chef events showcase culinary talent in a different setting from the traditional restaurant roll. Successfully serving small plates to 2,000+ people outside of your restaurant shows a talent for both intelligent food production and maximum PR for your establishment – you have to be good..2013-04-08 18.48.19

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Taste of the Nation 2013 – so many great chefs and restaurants – see below. Wonderful mix, check out the Gelato made with Limoncello, the lamb’s tongue, the great sliders and Adam Bernbach mixing it up..

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Monday April 8

Festivals
7:00 PM – 10:00 PM
National Building Museum 401 F St., NW
Washington DC 20001
Categories: Multi-Chef
Join Us for Taste of the Nation 2013!
Taste of the Nation DC brings together the city’s best chefs, restaurants and mixologists who lend their time and talent to help raise the critical funds necessary to help ensure no kid goes hungry.  This year’s event will be held at on Monday, April 8, 2013 at the National Building Museum.  Culinary council members include Victor Albisu of Del Campo & Taco Bamba, Scott Drewno of The Source, Mike Isabella of Graffiato, Bandolero, & Kapnos, Nicholas Stefanelli of Bibiana and Bryan Voltaggio of Family Meal, Range, & Volt.  Additionally, Gina Chersevani of Hank’s on the Hill and Union Market will serve as the mixology chair.

jcrop-preview

2013 Chef Council

Bryan Voltaggio – VOLT | Lunchbox | Range

Nicholas Stefanelli – Bibiana

Scott Drewno – The Source

Mike Isabella – Graffiato | Bandolero

Victor Albisu – Taco Bamba | Del Campo

 

2013 Sommelier Chair

Nadine Brown – Charlie Palmer Steak

2013 Mixology Chair

Gina Chersevani – Buffalo & Bergen

 

2013 Participating Restaurants

 

 

To learn more about becoming involved with Share Our Strength’s Taste of the Nation DC or receive additional information about future events by emailing [email protected].
Taste of the Nation Washington DC promotes awareness of the critical issue of childhood hunger and Share Our Strength’s solutions to it.  More than 16 million children in America struggle with hunger. Since 1988, Taste of the Nation has raised more than $86 million for organizations in the United States, Canada and abroad, including more than $1.8 million in Washington, DC. Local beneficiaries are Capital Area Food Bank, DC Hunger Solutions and Mary’s Center, as well as Share Our Strength’s national No Kid Hungry campaign.

Cochon 555..My First Time!

April 8th, 2013 • No Comments

I Got My Piggy On..

Cochon 555 in DC..This event is not just about the Pig..it’s also about the drink, the chef, and the Foodie..maybe even the Foodie Groupie (did I make that up??)..

Mike Isabella, Graffiato/Bandolero

Mike Isabella, Graffiato/Bandolero

I attended my first Cochon 555 on Sunday, April 7th, 2013 and it was all that I expected and even more..More pig combinations,

Kyle Bailey, Birch & Barley

Kyle Bailey, Birch & Barley

More food, More drink, More.. well.. let’s just say this is a feast of the senses. In wine, we always say that you use all of your senses except for your sense of hearing – Cochon 555 must be heard as well! This event is the Rock n Roll of Tasting Events – personalities larger than life like Mike Isabella with salamis wrapped around his neck, chefs and students from L’Academie showcasing their passion for food, a butchering of a WHOLE PIG – yep..although, the innards had mostly been already removed, if you had never been to a slaughterhouse, this took you there minus the squeal!

Cochon 555 is a celebration of life – just as everyone must eat, some of us eat to fulfill our passion or maybe it IS our passion. If I was going to explain this event to someone from outer space, I would say that man was once a primitive animal that lived primarily in caves or on the savannah. Over a period of thousands of years, he formed civilization and started culture (she too!)..but the need to satisfy those primitive urges never disappeared – thus Cochon 555!

This Little Piggie..

This Little Piggie..

Heritage Pigs – well, ever since modern industry took over the majority of our food system, food has been “designed” to fit consumer lifestyles – thus was created the modern pig – it gets fat fast, needs little space to roam (or it may need it, but it doesn’t get it!) and it has lean meat..Why lean? We food consumers (actually, I should change that to “industrial pig consumers” – forgive me if you’re Vegan..) read a study in the 70’s that suggested that eating too much fat, especially animal fat, caused heart disease and will shorten your life..it seems to make sense right.. I mean ever since the times of Henry VIII, only the wealthy could afford meat on a regular basis, and all of them were rotund and had gout – so obviously the study is right – I mean, surely if you eat Fat, you get fat, the fat becomes fat around your belly and thighs and of course there’s cholesterol in the fat, and that fills your arteries and you die young.. right??

Pig Heart Tartare

Pig Heart Tartare

No way – bad study, bad logic, but smart companies taking advantage of the reality of modern life: sell the benefit, not the product..it’s easy to convince people that fat = fat = fat..it’s total nonsense, but hey, who has time to even thing about such stuff??

Conclusion: these Heritage pigs with their thick covering of serious fat are actually healthier for the environment, healthier for the pig, but most of all – THEY WILL MAKE YOU HEALTHY – Eat Them!

Chefs competing for Prince of Pork in Washington, D.C. are Mike Isabella (Graffiato), Haidar Karoum (Proof / Estadio), Kyle Bailey (Birch & Barley), Jeffrey Buben (Vidalia), and Bryan Voltaggio [Volt, Range, Family Meal].

2013 marks a culinary milestone: The fifth anniversary of Cochon 555, a one-of-a-kind traveling culinary competition and tasting event created to promote sustainable farming of heritage breed pigs. Arriving in the nation’s capital on Sunday, April 7 at The Newseum, the pork-centric tour gathers together five chefs, five pigs and five wineries at each event – ultimately touching down in 10 cities across the country and bringing its message of nose-to-tail cooking, breed diversity and family farming to food enthusiasts nationwide.

Each Cochon 555 event challenges five local chefs to prepare a menu created from the entirety of heritage breed pigs for an audience of pork-loving epicureans and celebrated judges. Chefs competing for Prince of Pork in Washington, D.C. are Mike Isabella (Graffiato), Haidar Karoum (Proof / Estadio), Kyle Bailey (Birch & Barley), Jeffrey Buben (Vidalia), and Bryan Voltaggio [Volt, Range, Family Meal].

2013-04-07 17.04.46Guests will be treated to an epic pork feast alongside wines from five small family-owned wineries including Sandhi Wines, Scholium Project, Elk Cove Vineyards, Westport Rivers, and Silver Oak plus special tastings from Rhone Valley Wines, Anchor Brewing, Crispin Ciders, Illegal Mezcal, and Blue Coat Gin. Twenty judges and 400 guests help decide the winning chef, who is crowned the Prince of Pork and will compete against other regional winners at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen on Sunday, June 16.

Also included in the evening is a preview of the new Heritage BBQ event in which John Critchley of Bourbon Steak will roll out family meal – an additional whole hog cooked barbecue-style immediately preceding the awards.

VIP guests receive early access to the event and special offerings including a special tasting with three competing chefs. The VIP hour is filled with experiences that will not be found on the main floor such as access to “Punch Kings” – a new cocktail competition featuring Breckenridge Bourbon and six local bartenders, a VIP-only gift bag, the all-new Tartare Bar, Rappanhannock River Oysters, and reserve wines and spirits. Guests can enter for a chance to win a roundtrip ticket from Southwest Airlines, Official Airline for the “Cochon US Tour”.

Templeton Rye

Templeton Rye

In addition, to celebrate five years of Heritage Breeds, Cochon added five bourbons to the lineup! All attendees will get samples of Breckenridge Bourbon, Eagle Rare, Templeton Rye, High West, Buffalo Trace and Four Roses in addition to the Perfect Manhattan Bar showcasing Luxardo and Eagle Rare. New to 2013 is also the Chupito/Mezcal Bar, a tasting experience featuring Mezcales de Leyenda, Pierde Almas and Fidencio. The infamous Craft Cheese Bar sees a facelift featuring a local cheesemonger, Cypress Grove Chevre, Vermont Butter & Cheese, Spring Brook Farm with an exclusive tasting of blues from Rogue Creamery, and favorites from Kerrygold. Everyone can commemorate the experience by visiting the City Eats photo booth and voting for the best bite of the day.

High West Whiskey

High West Whiskey

The fun continues with a butcher demonstration presented by Zwilling / MIyabi with Chris Fuller from Alleghany Meats and a raffle to benefit the student volunteers, ice-cold brews, Fernet Branca digestifs, Taza Chocolate pork-spiked desserts, Champagne toast, award ceremony, and of course, the after party will immediately follow.

Sunday, April 7, 2013
4 p.m. (VIP); 5 p.m. (general admission)

The Newseum
555 Pennsylvania Ave NW
Washington, DC 20001
(202) 292-6100

Cochon 555 Tickets: $125 (general admission) and $200 (VIP); to purchase tickets, visit www.cochon555.com

So Much Food!

So Much Food!

ADDITIONAL EVENT: CHEFS COURSE DINNER
To kick-off the 5th Anniversary Weekend Celebration, Cochon 555 will curate an intimate “Chef’s Course” Guest Chef Dinner on Friday, April 5 at The Source by Wolfgang Puck hosted by Scott Drewno, two-time Cochon winner. The 5-course dinner will feature great chefs, including past participants, friends and judges paired with a winemaker, distiller or brewer. Go behind the scenes with Team Cochon for this amazing dinner and meet the folks driving the flavor train. Tickets to this dinner are $110, all inclusive and reservations can be made by calling the restaurant at (202) 637-6100 and please reference Cochon555.

Guests can enter for a chance to win a roundtrip ticket from Southwest Airlines, Official Airline for the “Cochon US Tour”.
Please invite your facebook friends to this event. Invite over 75 friends, show us screenshot proof, and get a $25 discount code for being a partner to responsible agriculture.

It’s All About the Pie – Makes Me Wanna Shout Pie Competition in DC

March 26th, 2013 • No Comments

This one takes the cake..I mean pie!

This was my “judging” (attendees got to judge – so VERY unofficial!) of an entertaining fundraiser for Martha’s Table called “Make Me Wanna Shout Pie Challenge” held on Saturday, March 23rd, 2013.

First a confession – I’m not much of a dessert eater, and I probably eat less than a dozen pieces of pie in the average year. Pies to me are SO filling and full of sugar normally, that they make me feel stuffed. Still, having been a wine judge, a chocolate judge and who knows what else, I felt I could do this..I mean, taste is personal, and I’m in tune with my own palate. I may not be able to detect every nuance in wine or for that matter pies, but I do cook and bake, and I know how ingredients taste when they come together well.

But I also have a slight bias – I prefer foods with a balance of ingredients and decent acidity – if you gave me a chocolate covered piece of chocolate cake smothered in chocolate sauce, that would score VERY LOW to me – and I would call that a “heavy” cake..The same with pie – things that are truly delicious on their own – chocolate sauce, fudge, peanut butter, gooey sauces – can overwhelm my palate when combined. When I was a kid, I LOVED Chocolate Reeses Peanut Butter Cup Cookies, but today I could probably only eat 2 bites – that is simply too heavy for my palate..now if you add a citrus or sour flavored sauce to that, different story!

SPOILER ALERT – Here are the Actual Winners (5 Total)

2013-03-23 14.41.33Pie #6 – Triple-Crust Cast-Iron Skillet Apple Pie This was heavy – heavy/doughy crust, heavy filling and the apples were chewy and didn’t seem acidic enough. This was a “heavy” pie – but of course, made in a Cast-Iron – so you might call this a “country pie”.

2013-03-23 14.34.05Pie # 4 – Old-Fashioned Vinegar Pie My favorite pie or a tie with my other favorite pie which was #3 – Raspberry Rhubarb. I’m not sure if this was the first Vinegar Pie I ever had, but it had a wonderful tartness of cider vinegar against the weight of the eggy filling..ohh, and the crust had tons of butter – Gooood!

2013-03-23 14.33.43Pie #3 – Raspberry Rhubarb – This pie was one of my favorites – both tart and sweet and even rich – according to the pie baker, they use tapioca pudding which acts like a gelatin to give the ingredients some weight..Yummm! Excellent pie crust too, lots o butter..

2013-03-23 14.31.00Pie #2 – Peach Cobbler This was very sweet and on the heavy side..needed some acidity – maybe work on presentation too – but all-in-all very authentic and homey..

2013-03-23 14.29.56 Pie #1 – Fruits of the Forest Pie VERY tart, but I tasted it right after a really sweet dessert and it just seemed a bit too tart/acidic..which normally just means add some sugar! Beautiful presentation..

 

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2013-03-23 14.54.46Pie #10 – Chocolate Chess Pie These were mini-pies and I was pretty full at this point. They tasted like pecan pies without the pecans..but I couldn’t detect any chocolate. Not bad, enjoyable, the crust was good too.

2013-03-23 14.57.31-1Pie #12 – German Chocolate Pie This came in 3rd in my tasting (tie for 1st mentioned above) – it had pecans on top, but was not a pecan pie. I would call this one of the “rich” pies – dessert as a meal in my book – but it had a few real positives which included texture, crunch and a very good crust – this was the only of the “heavy” pies that I gave a top vote..

2013-03-23 14.49.32Pie #9 – P-Chocobana Pie Visually, over the top – and the
2013-03-23 14.50.02The Next Food Network Star?presenter was so Bubbly! It was about 6 inches thick and Rich, rich, RICH! A “heavy” pie with a peanut butter custard filling. Great looking, decent crust, this would go over GREAT for a kids party.

2013-03-23 14.46.02Pie #8 – Dottie Sweet Potato Pie Traditional – this was a very steady original version of this – the maker actually said this was a “slavery recipe” from the 19th century..I would have given this a winning vote, but it is a very simple delicious pie with a very good crust – give it 4th place or 5th place – having said this, there was nothing wrong with this pie – solid!

2013-03-23 14.44.05Pie #7 – Cheryl’s Nice and Naughty Sweet Potato Pie This was good, but very modernized version of Sweet Potato Pie – it was almost a cheesecake with cream cheese added..I liked it, but I wanted whipped cream on top of it – shame on me!

DC’s 3rd Brewery Gets Artsy

December 17th, 2012 • No Comments


3 Stars Inaugural Artists & Artisans Holiday Extravaganza – This Shindig Got Me Drinkin!

Saturday, December 15th, 2012 marked 3 Stars Brewery’s launch into the world of Art and Beer with their new Mural at their 6400 Chillum Place Brewery and a Who’s Who of DC Food and Drink Artisans.

This was a DC Foodie Scene:

Michael Lowe, Green Hat Gin

-I finally tried (and met the owners of DC’s First Distillery) Green Hat Gin – I really like their blend of spices with alot of Indian spice like cardamom and interestingly it reminded me alot of Pisco. Michael Lowe and John Uselton were both there and I could feel their enthusiasm for DC’s first Distillery in many years. Currently, they offer the chance to work their bottling line at the Distillery, but we talked about a more in-depth class like a Distilling 101, more news soon..

-Qualia Coffee’s Joel Finkelstein was sampling his off-premise brand “Fresh Off the Roast” and talking about his recent tasting with some DC Local Press – Here’s the article from Tim Carman over at WaPo about Joel’s indignation over the lack of quality crafted coffee in DC Restaurants

Carolyn Stromberg of Righteous Cheese

-I sampled some of Righteous Cheese ‘s well, cheeses, and chatted with the Founder Carolyn Stromberg about the need for more cheese classes in DC. Her schedule is so busy and a retail cheese shop is so demanding of her time, that she felt she could only do a limited number, but expect to see more in 2013.

Dave Coleman w/3 Stars Brewing at Repeal Ball

3 Stars was pouring Pandemic Porter, Southern Belle, Peppercorn Saison, Sea Change Pale Ale, Winter Madness, Global Pandemic (Bulleit barrel-aged Pandemic Porter (aged six months from the first brew in the brewery) blended with fresh Pandemic Porter) and all were delicious – I definitely remember the oak, vanilla and smoke of the last beer which would be perfect with some BBQ pork ribs! Dave Coleman was having a great time with the release of the new mural made by local artist Kendra Kuliga – I also noticed that the warehouse space had room for expansion..sort of a hint?

Teddy Folkman of Granville Moore’s was slicing up some salty and delicious brisket as well as some briney Edwards Virginia Hams (which remind me alot of Spain’s Serrano Ham).

-Sampled some charcuterie with Three Little Pigs co-owner Carolina Gomez – she told me the store would be closed much of January because she’ll be getting married.

Gordy’s Pickles Sheila Fain spoke with me about the phenomenal growth of her spears and how Whole Foods was carrying them in all of their DC markets. I had to bring up the curious local connection of Rob Duncan of Dolcezza creating a special Thai basil jalapeño sorbetto, featuring Thai basil jalapeños from Gordy’s Pickle Jar

Rappahanock Oysters was tasting some of their wonderful salty Virginia oysters. I’m hoping they do more tasting events and dinners in Washington, D.C. – Although we have one major oyster fest (Oyster Riot at Old Ebbitt Grille), there is definitely enough demand for more events around oysters and easily we could pair them with other local artisan products..speaking of which..

There were also Cocktails by Nick Nazdin of El Chucho & Carlo Bruno of Sidebar, but by this point I was so looped, that I had no palate to speak of!

A fun time had by all and a very good idea for future new concept events – maybe we could do a DC Brew and Oyster Fest, or a DC Cocktail Expo, or even a Chesapeake Wine and Oyster Fest..there are a myriad of possibilities and definitely the demand is there for these type of Foodie Experiences – Cheers!

Charlie “I Drink on the Job” Adler

Chefs For Equality – a Cause Worth Eating For!

October 25th, 2012 • No Comments

I have really great news for DC Fundraisers and Foodies in our Nation’s Capital – DC has reached Foodie Destination! OK, so maybe there are still quite a few events with poor food and bad drinks, but after recently attending the Capital Food Fight, the Washingtonian Brunch & Bloody’s event and Wednesday, October 24th’s Chef’s For Equality event, I noticed many of the same restaurants and chefs showcasing different sides of their culinary ability. The bad news is I didn’t get a list of dishes from last night’s event – I was spending too much time tasting, drinking and a bit of hobnobbing – but let’s just say there wasn’t a bad dish! What made this event extra Foodie was that there was also a Cocktail focus and some of the top Mixologists in our region like Todd Thrasher and Adam Bernbach went all out to impress the crowd.

The Evening’s cause was to raise awareness and votes for Same-Sex Marriage Rights in Maryland – since I support same-sex marriage but I’m really focused on Food and Drink Events, here are the details on the politics of the event from the Human Right’s Coalition. Also, Washingtonian had a nice article with some Chef gossip and the details on the political cause. Other Articles include the Washington Blade which mentions MD Gov. O’Malley’s speech at the event, Tim Gunn from Project Runway was a speaker at the event as well, you can read more at MyFoxDC’s Coverage. I’m all for political causes and fundraisers, but I feel it’s my duty to stay focused DC’s culinary experiences.

Below is a list of participating chefs and Mixologists as well – I was able to copy the links to most of the restaurants so it’s also a nifty way to find out more about each establishment. I’ll try to update the dishes if I can get a list of them, but alas, this is mostly a Publicity post right now – I REALLY like to include more food information – Cheers!

Participating Chefs

Find out more about DC’s top culinary chefs participating in this special event.

Featured Mixologists

Charlie “I Drink on the Job” Adler