Archive for the ‘Spirits Events’ Category
Taco, Beer, Tequila Festival is Back – 2nd Year with More Tacos, Tequila, Margaritas & Beer
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
Back in Action – Now in the Food and Drink Festival Business!
DC Burger Bash which was held at the National Building Museum outside grassy area, August 24th, 2017
I’m Baaack!! OK, so some interesting changes – I now have organized/managed two festivals – The Virginia Wine Festival (R) and the Taco, Beer, Tequila Festival – the 1st event came to me seeking new management, the 2nd one I created from scratch. There have been many ups and downs since 2016 when I took over the Virginia Wine Festival Management and completed the Taco Festival – hopefully the learning curve will help me better manage the future!
1)Managing people is the hardest part of event management for an outdoor festival – I thought that by hiring outside “guns for hire” as the Logistics specialists for an event that I could handle all event issues. Although I think both Logistics teams did a better than average job, they weren’t personally invested in the event and it became obvious on event dates.
2)Event marketing can work 100% digital. I was told by the Association that holds the rights to the Virginia Wine Festival that I would probably have to use some traditional media such as radio, print, and ticket give-aways as a means to successfully selling enough tickets. Since I already have a substantial active email list with TasteUSA I decided to use that email list, Facebook and Google Adwords. The Results were overwhelming – most event consumers, especially younger Millennials use Google and online means to find events and purchase tickets. Eventbrite ticketing, Facebook and Adwords pixels and email marketing in general are the hot buttons for consumer ticket sales.
3)Generic Events make no sense in a competitive environment – Sure, I could have just taken over the Virginia Wine Festival and left everthing the same – but why not add Virginia Oysters – better yet, why not create “an event within an event” – the VA Oyster Pavilion? By adding a new marketing “twist” I took an existing event and made it a wine AND food festival. So I created a Taco Festival – but why not add the “Tequila Pavilion”? Generic beer and wine festivals with no interesting food or story line will in my opinion have to keep lowering their ticket prices in order to compete with more and more “me too” events.
Great to be in touch with my foodie readers again – keep on eating and drinking the good stuff!
Charlie “I Drink on the Job” Adler
DC Drinks Invitational Gets Some Buzz
Charm City Meadworks
Edible DC has Arrived in Washington, D.C. with a fantastic Bang of an Event – Drinks Invitational held on Thursday, February 19, 2015. I truly had a great time at the Drinks Invitational which both introduced and celebrated the craft spirits/craft drinks revival that’s occurring throughout the Washington, D.C. area and also around the U.S. More than just a tasting, this event was well-laid out, had decent food (which could actually be eaten as a full-meal – what a rarity at these events!) and a pleasant vibe.
I entered the event on a really cold evening – maybe it was 15 degrees Fahrenheit, but the wind was swirling and the area seemed bleak – it was so refreshing once I arrived that I decided just to take in the event and not to take too many notes or worry about the meaning of the event.
I didn’t get a chance to taste everything (I’ve had Catoctin Creek, Greenhat Gin, Lyon Distilling (which I tasted their really molasseseey Dark Rum back at the DC Rum-B-Que!) and Bloomery Sweetshine’s spirits in the past and they’re quite good!), so I focused more on newer products and things I hadn’t heard of like Charm City Meadworks. Everyone knows that Cider is hot right now, but Mead is probably the next up-and-comer. The problem with Mead may be it’s image and history – it was known as the drink of the Middle Ages..or maybe it was the Vikings – who knows, but it seems almost pre-historic. I sampled both their Wildflower Draft Mead at 6.9% ABV and their Rosemary Still Mead at 12% ABV – the latter was truly funky and delicious and very memorable – It wasn’t particularly sweet and the rosemary and other flavors from the fermented honey gave it a knotch up in flavor to say a hoppy craft beer. Keep an eye out for them – Mead is the next cider/craft beer!
Other drinks I tasted that caught my attention included the Barrow’s Intense Ginger Liqueur that really tasted great in a Ginger Beer style cocktail, a really interesting Honeydew Jalapeño Shrub by Element Shrub , some great Root Beers by Thunder Beast , and a cool Cocktail with One Eight Distillings Ivy City Gin ! 
All In all, a really fantastic evening with cool cats company – I didn’t even mention that it was a people mix of hipster, foodie, and DC Intelligentsia..well, maybe not so much the latter, but being a Foodie, I can be pretty judgmental! Let’s just say that DC is really coming into it’s own on the culinary and drinks scene – we’re not really copying anyone anymore – we’ve created our own intense, cerebral, juxtaposed Cocktail scene which is putting us on the a distinctive map of Taste!
Charlie Adler, “I Drink on the Job”
TasteUSA
Mattias Hagglund of Heritage Richmond fixing some great cocktails!
Beer & Bacon Fest = Fun..
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
Catoctin Creek Dinner Gets It Right
A Dinner to Remember..
Leaving Georgetown on a Friday night I was stuck on M Street for 40 minutes to cover about 7 blocks. The Weekend traffic made what should have been around an hour and 15 minute trip more than 2 hours, but the resulting dinner was truly worth it!
I (although I say “we” quite a bit – once you’re at a Whisky Dinner, you become a we!) attended a Cocktail Dinner at the Catoctin Creek Distillery, featuring the Wandering Chef – an entertaining and delicious affair and my first time visiting the new Catoctin Creek Distillery in the heart of Purcellville.
We enjoyed a private tour of the new space from owners, Scott and Becky Harris. Becky guided us through the process of making whisky, and Scott described for us the wonderful history of their “new” building, which is nearly 100 years old.
Dinner was a five course affair prepared by Chefs Wes Rosati and Maria Aros of The Wandering Chef. Chefs Rosati and Aros are formerly of Lansdowne Resort, and have combined talents to provide exquisite dining for our new venue!
Oh, and did I say cocktails? Yes, Katie Morrison was on hand to expertly craft cocktails paired with our dinner! As always, I forgot to get the cocktail recipes (shame!!), but the “Catoctinog” was a great starter for me – essentially a Whiskey egg nog, but more creamy nog than egg – cream and whiskey are made to be together!
Here is the Menu (all sourced from local producers and use of seasonal ingredients):
1st Course
Baby Winter Greens, Spiced Walnuts, Cranberry Vinaigrette
Crispy Pork Belly and Poached Pear Salad
Paired with CCDC’s “Catoctinog”
Cocktails at Catoctin Creek
2nd Course
Smoked Chicken and Bitter Green Risotto
Finished with Lemon, Fresh Herbs and Aged Parmesan Cheese
Paired with CCDC’s “Moonshine Chanukkah”
3rd Course
Braised Green Lentils with Local Lamb Sausage, Roasted Carrot Puree,
Honey and Chili Marinated Rack of Lamb
Mint and Lime Gremolatta – I think the Rack of Lamb stole the show – with whisky, you need meat (fat is good too) and the tender lamb on the bone was decadent..it also was delish with the lentils fatted up carrot puree (lamb sausage to boot!)
Paired with CCDC’s “The Wry Gingerman”
4th Course
Dark Chocolate “Pots de Crème”,
Cranberry-Mint Compote and Freshly Whipped Cream
Catoctin Creek Distillery is located at 120 West Main Street, Purcellville, Virginia and the new location is WAY better than the old warehouse!
For reference, the event was held on Friday, December 13, 2013 – yes, Friday the 13th – Boo!
On the Rocks Or Whiskeython!
On The Rocks: Whiskey & Fine Spirits Festival 2013
Washingtonian hosts our second annual whiskey and fine spirits festival, On the Rocks, on October 10, 2013. Guests will enjoy a live band, delectable fare, and sips of premium whiskey, Scotch, malt, bourbon, rum, vodka, gin, tequila, and much more. This high-end tasting costs $65 to attend and will be advertised in Washingtonian and on washingtonian.com, Facebook, and Twitter.
On The Rocks: Whiskey & Fine Spirits Festival 2013
Washingtonian hosts our second annual whiskey and fine spirits festival, On the Rocks, on October 10, 2013. Guests will enjoy a live band, delectable fare, and sips of premium whiskey, Scotch, malt, bourbon, rum, vodka, gin, tequila, and much more. This high-end tasting costs $65 to attend and will be advertised in Washingtonian and on washingtonian.com, Facebook, and Twitter.
What
- Unlimited spirits tastings featuring premium whiskey, Scotch, bourbon, rum, vodka, gin, tequila, and more!
- Exquisite cuisine from acclaimed caterer Spilled Milk Catering
- Live music and entertainment from NYX Entertainment
- Collectable ‘On The Rocks’ glasses for all party goers
- Spirits education from specialists in the industry
When
7pm until 10:30pm
Where
The Powerhouse
3255 Grace Street, NW
Washington DC 20007
Spirits
PLATINUM
Catoctin Creek Distilling Company
- Clyde Mays Whiskey
- Don Ciccio & Figli
- Green Hat Gin
- Republic National Distributing
Featuring: Aberlour, Avion Tequila, Absolut, and Jameson Whiskey
- Smooth Ambler
Featuring: Boyd and Blair
- Whistle Pig Whiskey
Upcoming TasteDC Whiskey Event:
The Single Malt and Scotch Whisky Extravaganza, Wednesday October 30, 2013
American Terroir: A Whiskey Tasting at 6th & I
Best Deal in an Artisanal Spirit Tasting with an Entertaining Speaker..
Lindsay Marsh, Speakeasy Spirits
Mondays are always tough to get to a whiskey tasting, but I really enjoyed the 6th and I’s Summer Spirits: A Whiskey Tasting held on July 1st, 2013. It was a sell out crowd of about 150 Whiskey lovers and novices. The tasting was of Leopold Brothers Classic Spirits which are distributed by Leopold family member Lindsay Marsh (Lindsay’s brother in law is a Leopold) of Speakeasy Spirits in Washington, D.C. Lindsay employed quite a bit of family story telling and humor to introduce Leopold’s whiskies and spirits – and a few curious facts including that Mormons who don’t drink alcohol, actually were the first investors in their family brewery in Michigan, prior to their starting a distillery. Family and high real estate costs in Michigan helped the family decide to move to Colorado to expand the distillery.
We tasted through four of their products and then had a Gin and Tonic for the final taste and drink. Below are the whiskies and spirits with some basic tasting notes. If you’re new to artisanal hand-crafted spirits, Leopold is one of the originals.
Lindsay, who spends much of her time at tastings and in stores in the District promoting and telling the story of Leopold Bros., said that credit for the explosion of American’s interest in small spirits producers should be given to the craft beer industry and home brewing which exploded on the scene a few decades ago with Boston Beer’s Sam Adams, and hasn’t let up. A key point is passion – one of the founding brothers, Todd Leopold, got his start in distilling after he received his Diploma in Malting and Brewing from the Siebel Institute of Technology in Chicago in 1996. He and his brother (who is a an Engineer specializing in environmentally sustainable manufacturing processes) do everything from hand and with small production methods: they try to use local ingredients when possible including malting their own grains, fruit from American producers, and even a cyprus wood fermenter which can never be truly cleaned like a stainless steel one – so the character of each fermentation is carried over to the next – this is American Terroir!
Spirits Tasted:
American Small Batch Whiskey – This is aged less than a year in new American oak barrels, but has a surprisingly good flavor from the touch of rye and barley added to the 65% corn mash blend. Could drink neat or in cocktails, this spirit isn’t aged the 2 years minimum for a Straight Bourbon, which gives it more flexibility as a mixer in cocktails.
New York Apple Flavored Whiskey – the Apple juice is actually added to the Whiskey and then aged in bourbon barrels. Some sweetness is left over which makes this a great aperitif or a good mixer in a cocktail like a liqueur – it is 80 Proof though!
Rocky Mountain Blackberry Flavored Whiskey – although Lindsey said this was sweeter than the New York Apple, it seemed drier to me, but this may because of the intensity of the dark blackberry fruit which added also a slight tannic almost red wine characteristic.
Rocky Mountain Peach Flavored Whiskey – the juice of peaches blended with whiskey and aged in used Bourbon barrels. Although this had peach aromatics, because of the intensity and concentration of the fruit it was more varied to me in aromas – maybe even some ripe pear and mango..spirits and fruits always bring out nuances in aroma that are unexpected!
American Small Batch Gin – made small batch from a still (vs. industrial style column still), this is more citrus and less piney juniper. This also has an interesting story: unlike 99% of gin makers, Leopold Bros. distills each botanical (like juniper, coriander, etc.) separately to keep their respective characters in the final cut – again, all about craftsmanship – what “artisanal” really means!
Of course at the end of the class, because I was hanging out with Catoctin Creek Distilling‘s own Emily Landsman, we had to try a few more spirits including the Absinthe, French Press Style Coffee Liqueur, Three Pins Alpine Herbal Liqueur, and quite a few others including a Maraschino Cherry flavored whiskey. Definitely seek these spirits out – they are part of America’s culture. American terroir definitely exists!
Upcoming Whiskey Events in DC:
Whiskey, Swine and Wine (Sperryville, VA) – July 13th at Wasmund’s
Rum Tasting Class at Ceiba – July 20th in Washington, D.C.
Beer, Bourbon & BBQ -VIP Whole Hog Pig Pickin and Tasting Glass – September 21st in Reston Town Center, VA
Charlie “I Drink on the Job” Adler
How to Create “Event Frustration”
There is nothing more frustrating..
Who’s on First, What’s on Second..you know that frustrating feeling – all you want to do is attend an event that you found on some webpage/flyer/friend mentioned and you..can’t find the details! OK, so you’re not desperate to find out about that cooking class, wine dinner or some other event, but you just wanna know – is it going to happen on a given date (maybe the chef looks good or it’s the perfect “date night” or you’ve always wanted to learn how to mix Rum cocktails..), what’s the price (does it include tax and tip?) and can they accomodate your situation (are there “gluten-free” options, is it vegetarian-friendly..and BTW, what does that mean?).
As a person making a living following food and drink events, it is VERY frustrating for me to find an event and not be able to get clear details – Ugghhhh!! So rather than point the fnger at any Event Organizer, I’m going to tell all Events people how to make your customer – FRUSTRATED TO THE POINT OF BOILING OVER..hopefully you all have a sense of humor..
1) Sell Tickets to your event the Old School way – over the phone..
Diners make reservations for restaurants mostly online, so why would anyone want to call a human being and order tickets to your upcoming wine dinner? That phone call is going to be answered 90% of the time by voice mail, but when I do get a live person, the conversation is PAINFUL! The first most obvious question I ask is “are you holding this event, it’s not on your website?” (most likely I found it listed somewhere else on the internet)..then I get the pause..then I ask to confirm the date, menu, and price..again, I get the infinitely long pause. The worst reaction to my questions is the most likely to happen – the person on the phone puts me on hold and tries to FIND THE INFORMATION!
2) Don’t List the Event on Your Webpage
Or list the event on your Facebook Fan Page – yes, this is bad as well – why? Because a restaurant’s webpage is it’s pride and center of control, as it should be for any business. It’s not wrong to list an event on your Facebook Page, but at least include it as well on your website – even better, have your Fanpage link back to your website. Your website is your reputation..repeat, over and over, again and again..
3) Leave Outdated Events on Your Website
Hey, Father’s Day is over – it’s one day/evening – so make sure you delete it from your page by the next day! I’ve seen events so old that I’m not even sure what year events posted are – nothing freaks a potential attendee out more than the thought that the event is a different year! And of course, then you call, and get the wonderful (sarcasm!) person on the other line..
List “Upcoming Events” and make sure they’re mostly (or only!) events that have occured in the past- I mean, you never know, somebody might like to see the skeleton of your events!
4) Make Sure to Forget at Least One Important Component of the Event
You won’t believe this – I guesstimate that 25% of all events posted on a restaurant website have at least one glaring error – the worst is wrong date, but I’ve seen where a multi-restaurant chain doesn’t list the location of the event, I’ve seen price missing (is tax and tip included, or is that added on later?), how to RSVP (or worse – the restaurant leaves an email or phone number to make the RSVP – would a consumer RSVP to book a reservation at your restaurant that way??), no time listed (just show up anytime!!) and often misleading information or missing information like a menu for a wine dinner.
5) When Answering Any Questions Relating to an Event, Be Evasive
Oh, you don’t believe a top-tier restaurant or hotel staff person could be condescending and lack important details on an upcoming event? Wrong! I’ve emailed and called the top restaurants to get details on their wine dinners – often, they snootily tell me that these wine dinners are only emailed to their “exclusive” email list..so should I not attend the event? And what if I am on that exclusive email list – how do I purchase a ticket..do I have to speak to this snooty person..and hope they answer my questions?
I hope you had fun reading this Post – it’s not meant to be mean or angry (a bit sarcastic — maybe!), but more to bring light to an easily solveable issue. Restaurants seem to act like their website isn’t important: menus that are downloaded as pdf’s, address and contact information missing, and usually extraneous scripts or images that clutter up the screen and actually frustrate the restaurant or event goer. Remember this – people who have money and dine out quite a bit, normally lack time – so use your restaurant website to maximize their time and get them to your place of business..it’s easier to upsell that dessert to someone who’s sitting in your restaurant’s seat – Cheers!
Charlie “I Drink on the Job” Adler
A Dramtastic Experience with The Glenlivet
The Glenlivet Dram + Discover came to Washington, D.C. on Tuesday, June 11th with a fascinating mix: a cooking class experience at Culinaerie with recipes and Scotch pairing!
Craig Bridger – The Glenlivet Brand Ambassador
Part presentation, part tasting and part cooking class, this event showcased 2 really great Scotches produced by The Glenlivet: their 18 year old and the Nadurra Cask Strength. The question is: Does Scotch pair well with food?
Our chef for the event was Wendi James – I had met her at a prior cooking class at the Hill Center a few months before teaching a pasta class – she’s a very good cooking teacher with really great presentation skills (in other words, she uses plain English!) so it was easy to understand her directions. The recipes were for:
- Smoked Chicken in Bacon Cream Sauce
- Mashed Sweet Potatoes
- Vanilla Vinaigrette
- Butterscotch Bread Pudding
Little pointers along the way made it educational – for example, to make “lardons” (in essence crispy bacon pieces), Wendi said it’s best to start with a pan on low heat vs high heat. See, I always start with a hot pan – it’s just my way of getting food started quickly..but that’s actually a bad idea if you’re trying to render fat – so it makes more sense to put the bacon pieces in a low heat pan to let the fat melt and create “oil” and slowly crisp the exterior. Hmmm, good lesson!
Of course, my friend Emily is Kosher – and two immediate problems came to mind: 1)bacon! and 2)meat and dairy at the same meal..Emily was a real trooper (I swore to her – I had no idea what the dishes would be!) and she simply ate the chicken prepared without the bacon (I highly doubt the meal was even close to Kosher – Such is Life!)
So how did the Scotch and food pairing go? Well, of course, I had to raise my hand and ask Craig, Glenlivet’s Brand Ambassador how he suggested that Scotch and food be paired. His answer was also pretty insightful: the 18 Year Old Glenlivet is a rounder/mellower style of Scotch than the Nadurra which is full “Cask” strength and uses only Bourbon barrels (the 18 Year gets both Sherry and Bourbon barrel aging). Also one other quick point: Glenlivet uses minimal if any peat-smoked grains, so the smokyness of the Scotch is really not a factor. The 18 year went well with the bacon/cream sauce and the smoky chicken, but even better with the mashed Sweet Potatoes because they had orange zest in the ingredients – that really made it pair beautifully! Since the Nadurra is a more aggressive style, you need something to either cut the intensity or match it – so cheese being a fat often is paired with it, but also desserts – he mentioned chocolate is a great pairing, but I noticed the butterscotch sauce in the Bread Pudding sort of tamed the flames of the Scotch. When I looked at the recipes, I noticed: smoke, vanilla and butterscotch – these are noteworthy components of the Whisky aging process, so it just makes sense that using these in cooking will pair well..
Always finish with a dram..
Conclusion: Glenlivet, Culinaerie and everyone staffing the event did a bang up job of presenting Scotch as a wonderful addition to a meal – not just a drink to be enjoyed by itself. I suggest you look for these type of events in your city..and of course if you live in Washington, D.C., check out the TasteDC site for cooking classes and these type of events – Cheers!
Charlie “I Drink on the Job” Adler
DC’s 3rd Brewery Gets Artsy
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
