Our mission is to educate and enrich our community through fun food and beverage experiences.
Our goal is to promote the Washington, DC food and beverage scene in a fun and responsible manner through events highlighting restaurants, chefs, sommeliers, cicerones, and other professionals in the industry.
Proceeds from these events will be used to provide scholarships for culinary students and to support charity organizations such as Martha's Kitchen and DC Central Kitchen.
13th Annual Crab Cake Competition
The Tavern at Ivy City Smokehouse
The contest will pit eight of the area’s top chefs against one another in a crab cake showdown utilizing Department-verified Maryland blue crab. Guests will have the opportunity to sample each of the chef contestants’ crab cakes, as well as an oyster bar, New England clam chowder station, and other passed appetizers for which Ivy City Smokehouse is known.
Rosé All Day
We will discuss the various methods of making rosé wine and then sample a dozen different rosés from all over the world. You will get to taste several small plates by Chef Ris Lacoste.
Sparkling Wine Tasting
Noted sommelier Brent Kroll, founder of Maxwell Park wine bar, will lead an educational exploration of sparkling wines from regions throughout the world, showcasing a variety of styles spanning from very light to red in color. Meat and cheese boards, harissa-marinated olives, and Indian-spiced candied walnuts will accompany the following delightful and unusual sparkling wines.
Three Course Dinner
You will enjoy a three-course dinner with wine pairings plus an amuse-bouche and petit fours. Attendees will take pleasure in a specially created menu by Chef Ed Scarpone formerly of Fiola and DBGB.
Taste of Chiko
Come see what all the buzz is about at one of DC’s hottest new restaurants! Chefs Scott Drewno and Danny Lee will dazzle guests with menu items offered at their coveted Chef’s Counter.
Festive Sangria Brunch
Come see what all the buzz is about at Mike Isabella’s hottest new restaurant Arroz in the Marriott Marquis! The talented bar team led by Taha Ismael will offer guests a primer on how to make the perfect summertime refresher: sangria! This demonstration will be followed by a coursed, family-style brunch, paired with refreshing white and red sangria.
Ceviche Making Class
Attendees will enjoy this instructional class with Chef Rodrigo Perez while having a glass of cava. Following the class, a family style dinner will be served including different types of ceviche and a multi-course menu with an assortment of Tico's signature dishes. There will also be a cocktail pairing with each course..