The city of Washington, DC was the site of The Art of Catering Food, with over 500 chefs in attendance. With classes during the day and events at night, of course these food-forward attendees also hit the city—it was Restaurant Week, how convenient! Here is a look at some of the food tasted at the event, and around the city. —Kathleen Stoehr
In Karen O’Connor’s Hand-on Vegetable Forward class, attendees were able to style their plates however they wished. It was fun and educational to stroll through and view each person’s creations.
Within walking distance from the host hotel was Chef Mike Isabella’s Graffiatio. A tasting menu at $59 per person was a steal and included this trio of pastas.
At Proof Restaurant, across from the Smithsonian National Portrait Gallery: A spicy boulevardier with Four Roses Bourbon was exceptionally balanced.
Tuna Lovers Poke from Robin Selden included ahi tuna, ginger soy sauce, chili garlic oil, furikake, and sesame seeds and can be served over rice or greens.
The patriotic theme of red, white, and blue desserts, such as this combination of raspberry mousse, white chocolate mousse and blueberries, was well received at the Occasions Caterers hosted party, Capital Fare.
Lemon meringue pie pops were part of the Spinning Retro Desserts into Modern Day Twists seminar from Ashley Harriger and Bonnie Kravitz.
Chef Rachanee Keovorabouth Teipen discussed exquisite garnishes and provided a sample of gluten-free chickpea sesame crackers.
