Taste of the Nation Recipe
Join us and help end Childhood Hunger
I am proud to support the cause of the Share the Strenghth and Taste of the Nation. I will be there along with my colleagues joining a distinguished group of chefs from town at this event. I hope to see you all there....
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March 31 2009
My sincere thanks to everbody who came and participated in this event. Here is what was reported on WTOP news by Bob Madigan ..WTOP NEWS
Here are some pictures from the event:
This was the Indique Heights counter
Theatro Goldoni had an intersting cream of cauliflower with a very nice garnish
1789 had a tuna tartare with smoked paprika on toast.
Ceylon Cinnamon Rice Pudding with Champagne Mango & sesame brittle
Smoked Pork Belly Barbeque sandwich
Mr. Dean Gold, Executvie Chef and Owner of Dino in Cleveland Park
Michael Mina’s Bourbon Steak serving American Wagyu Steak Shabu Shabu with Mushroom Dashi Broth,
This looked quite interesting to me - it was basically a meringue colored with beetroot- scooped hollow and stuffed with a foie-gras... it was very light and delicate to handle...
Coco Sala Executive Chef Santosh Thipur with an amazing spread...
Chef Christophe Poteaux and Michelle Gabee Poteaux from Restaurant Bastille, in Alexandria, VA.
Guess who is behind the glasses? and what is the cocktail?
Todd Thrasher needs no introduction in the Washington metropolitan area... and here is the cocktail he came up with for the event
HOLLY HOCKTAIL
- 3/4 OZ. Cruzan Rum Gold
- 3/4 oz Canton
- 1/2 oz. Hibiscus Ginger Syrup
- 3 oz. Coconut Water
- 3 dashes of Hibiscus bitters
- Squeeze of lemon
- Add all ingredients in a shaker and shake, strain into a Martini glass
- Top with coconut air and Hisbiscus dust
(Recipe specially designed by Todd Trasher)
Executive Chef S.Balamurgan, Todd Trasher and yours truly.Cheers!
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