The District’s Gourmets Celebrate Mardi Gras For St. Jude’s Kids!

NORTHWEST -- Founded in 1962 by the late entertainer Danny Thomas, St. Jude Children’s Research Hospital now treats upwards of 230 patients each day and is the only pediatric cancer research center where families never pay for treatment not covered by insurance.

However, with no child ever denied treatment because of his/her family’s inability to pay, the institution must get creative in its fundraising efforts in order to cover its operating costs (more than $580 million in program expenses alone in 2009).

And nowhere was such creativity and, indeed, generosity better on display than at Tuesday evening’s Mardis Gras-themed 13th Annual Gourmet Gala benefiting St. Jude.

Held inside the cavernous Great Hall of the National Building Museum, the crowded affair provided more than 700 of the city’s business, financial, and political leaders with the chance to sample the latest culinary creations from dozens of the area’s top restaurants and bars, in St. Jude’s largest D.C.-based event of the year.

Co Co. Sala had rows and rows of gourmet chocolates and “Chocolate Onyx” desserts prepared for guests.
CityZen Executive Chef Eric Ziebold and newly appointed Sou’Wester Chef de Cuisine Eddie Moran dished-up warm hush puppies with honey butter, while Bourbon Steak Executive Chef Adam Sobel ladeled-out generous portions of sunchoke soup with foie gras ravioli, and Michel Richard Citronelle Pastry Chef Ana McDougal presided over a table of “egg-ceptional” sweet treats.

CityZen Executive Chef Eric Ziebold and Sou’Wester Chef de Cuisine Eddie Moran served-up hush puppies and honey butter.

Bourbon Steak Executive Chef Adam Sobel and his team ladeled-out warm cups of sunchoke soup with foie gras ravioli.
For those looking to indulge in the occasional spirit or two, brothers Ari and Micah Wilder -- the gifted mixologists at Stir Food Group -- could be found shaking, straining, zesting, and otherwise pouring hundreds of signature cocktails, including a particularly tasty Kumquat Sazerac (Michters Rye, Absinthe Mist, Wilder Bros Kumquat Gum Syrup, Burnt Kumquat).

A cocktail or three courtesy of the Wilder brothers and Lima Restaurant & Lounge…
In addition to the culinary and drink masters listed above, there were dozens of other equally amazing restaurants participating. Blue Duck Tavern, BLT Steak, Peacock Café, etc… The list went on and on to the delight of hungry guests.

Despite such worthy competition, however, Scott Drewno, Executive Chef at Wolfgang Puck’s The Source, was awarded the night’s “Gala Tasters’ Choice Award” (and a shiny new Breitling watch) – a well-deserved honor given the popularity of his Spicy Tuna Tartare-filled Sesame Miso Cones.

The Source Executive Chef Scott Drewno won this year’s “Gala Tasters’ Choice Award”.
Aside from ticket sales, donations were solicited throughout the night in one of three ways: 1) a silent auction featuring tons of signed sports memorabilia and free gourmet dinners; 2) a live auction conducted before the start of dinner, including a three-night stay in Columbia and dinner with Buzz Aldrin; and 3) a special “Give to Live” auction in which outright cash donations were pledged to fund cancer research at St. Jude.

Hands quickly went up in the air during the all-cash “Give to Live” live auction.
And while opening remarks by evening emcee Norah O'Donnell, St. Jude Chairman and President Richard C. Shadyac, Jr., among others, were met with enthusiastic applause, the most heartfelt speech of the night was delivered by Keeley Imel -- the recipient of the gala’s “Hero Award” for her fight against cancer and a former St. Jude’s patient.

Keeley Imel was presented with the night’s “Hero Award”.
Over the last 12 years, the gourmet galas have raised more than $2.5 million for St. Jude. That’s something worth feasting on…

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To learn more about St. Jude or to make a donation, please visit the organization’s website.