CELEBRATE LUNAR NEW YEAR WITH CHIKO AT HOME!
Thursday, February 11 @ 6:30PM on Zoom
DCFBC is partnering with ChiKo to usher in the Year of the Ox! In honor of the holiday, ChiKo will offer a DIY Oxtail Noodle Soup Kit available for pickup or delivery at ChiKo Capitol Hill on February 10th.
Cook-At-Home Special
This cook-at-home special serves two. In addition to the oxtail noodle soup, guests will enjoy frozen pork & kimchi dumplings, sesame soy dumpling sauce, Sichuan pickles, and a bottle of Scarpetta Barbera de Monferrato selected by noted sommelier Nadine Brown. A step-by-step recipe video will be provided so guests can prepare the dishes with ease.
Guests are encouraged to prepare their meals and “dine” with Chefs Danny Lee and Scott Drewno on February 11th during a live Zoom at 6:30PM. Nadine Brown will also attend and provide pearls of wisdom about the wine pairing, covering everything from tannins to tasting notes.
For DCFBC members, this kit will be available for preorder (pick-up only) beginning on January 16th for $55. Members can order kits for delivery beginning on February 6th through the ChiKo website. On January 28th presale opens to the general public at $60 per kit. DCFBC’s proceeds from this event will be used to fight food scarcity in our community.
To Order
To order, visit chikodc.com and choose “order now” from the dropdown. Guests can pick up meal kits at ChiKo Capital Hill, 423 8th St. SE, Washington, DC on 2/10/21 between 12pm and 8pm. Questions? Please contact Allison Drewno at 917-744-6172.
Past Events
14th Annual Crab Cake Competition
14th Annual Crab Cake Competition
14th Annual Crab Cake Competition
The Tavern at Ivy City Smokehouse
The contest will pitted eight of the area’s top chefs against one another in a crab cake showdown utilizing Department-verified Maryland blue crab. The winning chef’s restaurant received funds to support a culinary intern in their kitchen.
In addition to this “main event,” students from area culinary schools or programs competed in their own crab cake competition. The winning student was awarded a $500 scholarship.
Guests had the opportunity to sample each of the chef contestants’ crab cakes and cast a vote for the People's Choice award. Guests also enjoyed an oyster bar, New England clam chowder station, and other passed appetizers for which Ivy City Smokehouse is known.
Rosé All Day
14th Annual Crab Cake Competition
14th Annual Crab Cake Competition
Ris
A fun Rosé All Day tasting and learning experience about this underappreciated wine style.
We discussed the various methods of making rosé wine and then sample a dozen different rosés from all over the world. Guests tasted several small plates by Chef Ris Lacoste and learned why this wine style was chosen "Best Wine" in this year's Sommelier Smack Down at Cochon 555.
The event was concluded with guests ranking their top three favorites.
Distillery Tour & Tasting
14th Annual Crab Cake Competition
Distillery Tour & Tasting
Cotton & Reed Distillery Tour & Tasting
A cocktail event at Cotton & Reed, Washington DC’s first rum distillery. The event included a tour of the distillery, an ingredient tasting, a rum flight and two cocktails.
This specially arranged tour allowed attendees to not only learn about the history of Cotton & Reed and taste their amazing rum, but also see the rum distilling process. DCFBC provided light snacks while guests enjoyed their rum flight and cocktails.
Wine Seminar & Tasting
Ceviche Making Class & Dinner
Ceviche Making Class & Dinner
BIN1301
An exciting and educational seminar and tasting of aromatized and fortified wines.
Chad Cortner of BIN1301 will lend his expertise, guiding us through carefully selected wine flights served with international meat and cheese boards.
Ceviche Making Class & Dinner
Ceviche Making Class & Dinner
Ceviche Making Class & Dinner
Tico
We celebrated summer by learning how to make ceviche!
Attendees enjoyed this instructional class with Chef Rodrigo Perez while having a glass of cava. Following the class, a family style dinner was served, which included different types of ceviche and a multi-course menu with an assortment of Tico's signature dishes.
A cocktail paired with each course.
Olive Oil Tasting & Luncheon
Ceviche Making Class & Dinner
Olive Oil Tasting & Luncheon
Brasserie Beck
With the help of olive oil expert Luanne O'Laughlin of Olio2go, we learned the characteristic aroma and flavor of olive oil produced from specific cultivars that can be assessed through proper tasting. We also discovered the characteristics of the cultivars and where they are found in Italy, as well as the type of olive oil that they produce.
After the guided tasting, we feasted on a special 5 course lunch menu provided by Brasserie Beck, using the olive oils in every course, even dessert. This menu highlighted the varied tastes and qualities of the extra virgin olive oils when used with different cooking methods or simply “crudo” (raw).
A wine pairing accompanied each course.
Festive Sangria Brunch
Festive Sangria Brunch
Festive Sangria Brunch
Arroz
The talented bar team led by Taha Ismael offered 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.
Pizza Making Class
Festive Sangria Brunch
Festive Sangria Brunch
Alta Strada
Guests were welcomed with cheese and Salumi followed by pizza making demo with Alta Strada's new local Italian food guru.
After the demo, we enjoyed a sit down lunch (Family style) with Roasted Cauliflower, Crispy Meatballs, Charred Greens, pizza and chocolate pistachio bundino for dessert.
Unlimited house wine and Moretti was included.
Pie Baking Class
Festive Sangria Brunch
Pie Baking Class
Buttercream Bakeshop
This hands on class will feature Buttercream's buttermilk pie crust recipe which participants will turn in to apple pie as well as a savory quiche.
While the goodies are baking, the chef/owner Tiffany MacIsaac and Lead Decorator/Partner Alex Mudry-Till took questions from the class.
Guests took home home one 5" apple pie and one 5" savory quiche, as well as recipes to make 9" versions of each.