Tue, December 29, 6:00PM
The class will be led by Alice Bergen Phillips, Owner/Head Cheesemonger of Cheesemonster Studio, a woman-owned retail cheese and cheese education shop location in Washington, DC. Alice has in-depth knowledge of artisinal cheese, charcuterie, wine, and beer.
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.
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.
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.
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.
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.
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.
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.
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.
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.