James Beard Foundation Dinner Is ‘The Source’ For Celebrity Chefs!

PENN QUARTER -- Many a Manhattanite would argue that New York City has a leg up on other cities in a few key respects. One such advantage is the legendary Beard House, the home of the James Beard Foundation at the heart of the American culinary community, which even just days ago played host to a half-dozen of the District’s top chefs, for a special “Best of D.C.” tasting. But no more…

As part of its efforts to help Americans better experience the country’s self-described “dynamic cuisine,” the nonprofit organization launched a nationwide ‘Celebrity Chef Tour’ dinner series, which invites a handful of the top chefs and mixologists in each city, to join forces for an evening in presenting a collective gourmet menu to guests.

And on Tuesday evening, The Source by Wolfgang Puck served as host for the D.C. stop of this rotating gastronomic journey.

Close to 300 of the District’s foodies happily doled out $200 each for the privilege of supping on an extraordinary six course menu prepared by some of the city’s best culinary talent. While the event was suppose to begin at 7:00p.m., so eager were guests to get the party started, that a line began to form outside the Newseum more than 30 minutes prior.

Perhaps taking pity on this band of hungry Washingtonians, the staff at The Source soon threw open its glass doors early and the foodie fun had begun! Over the next hour, ticketholders were treated to a never-ending sea of passed appetizers and cocktails on the venue’s modern first floor.

At 8:00p.m., guests were then ushered upstairs for the seated six course dinner portion of the evening (some guests were allowed to keep tables on the lower level). In order to tackle such an extensive menu, The Source’s regular kitchen staff was reinforced last night by volunteers from the restaurants of the participating chefs.

Indeed, there were so many cooks in the kitchen, so to speak, that they calmly took turns behind the counter throughout the night, easily plating more than a thousand different dishes over the course of two hours.

Proceeds from the Celebrity Chef Tour (talent and food is generously donated gratis) benefit the James Beard Foundation and help fund the organization’s many workshops, classes, conferences, readings, and other educational experiences throughout the country.

And less you feel sorry for this band of hardworking culinary celebrities, it’s worth mentioning that they, their friends, and their family were all treated to an enormous late-night buffet courtesy of The Source Executive Chef Scott Drewno, as a thank you for their efforts.

Inspired by Drewno’s recent trip to China (he returned just days earlier), the “Chinese Banquet” after-party menu boasted dishes like “Penang Style” Curried Duck Chow Fun, Lions Head meatballs with Napa Cabbage and Garlic Chives, Spare Ribs coated in Tamarind Chili Sauce, and Chive Dumplings with Tapioca Starch Wrappers – all of which will likely soon find its way on to The Source’s weekly dim sum menu.

Sounds/tastes like a fair trade to us…

Cocktails

“Country Joe Q”
Blandy’s Sercial Madeira, Corsair Wry White Whiskey, House-made Peach Soda
Presented by Mixologist Adam Bernbach, Proof

“The Kilrain Fight”
John L. Sullivan’s Irish Whiskey, Cocoa, Irish Breakfast Tea, Lemon, Orgeat Syrup
Presented by Mixologist Derek Brown, The Columbia Room

“Norfolk Dumpling”
Macchu Pisco, Anejo Tequila, House-made Lemon and Cherry Bitters, House-made Duck Sauce Soda
Presented by Mixologist Todd Thrasher, PX

“Green Eyed Geisha”
10 Cane Rum, Yuzu, Orange, Basil Syrup
Presented by Mixologist Adam Manson, The Source by Wolfgang Puck

“The Siren”
Bluecoat Gin, Honeydew Juice, Sauvignon Blanc, Clover Honey, Shiso
Presented by Mixologist Chantal Tseng, The Tabard Inn

Passed Appetizers

Modern Cannelloni
Black Tomato, Sheeps Milk Ricotta
Presented by Chef Adam Sobel, Bourbon Steak

Woodlands Mountain Ham
Bourbon Peach Chutney, Country Bread
Presented by Chef Adam Sobel, Bourbon Steak

Branzino Tartare
Fennel, Radish, Chili
Presented by Chef Mike Isabella, Graffiato

Foie Gras
Peach Membrillo, Toasted Almond Butter, Brioche
Presented by Chef Haidar Karoum, Proof

First Course

Sashimi of Fluke
Heirloom Tomato, Eve’s Garden Basil, Opal Basil Vinaigrette
Presented by Chef Cathal Armstrong, Restaurant Eve

Second Course

Lamb Carpaccio
Caesar Salad Ice Cream
Presented by Chef Patrick O’Connell, The Inn at Little Washington

Third Course

Nunavut Arctic Char
Applewood Smoke, Flavors of Everything Bagel, Fennel, Crème Fraiche
Presented by Chef Bryan Voltaggio, Volt Restaurant

Fourth Course

Lacquered Chinese Duck
Queen Anne Cherries, Lo Mein Noodles
Presented by Chef Scott Drewno, The Source by Wolfgang Puck

Fifth Course

Grilled Wagyu Ribeye
Top Cap Roulade, Local Corn Ajo Blanco, Burnt Onion Chimichurri
Presented by Chef Victor Albisu, BLT Steak

Pastry Amuse

Sorbetti Duo
Lemon Opal Basil, Cucumber Mint Vodka
Presented by Robb and Violeta Duncan, Dolcezza

Sixth Course

Gianduja Panna Cotta
Cherries, Hazelnut Crunch, Chocolate Curl
Presented by Chef Tiffany MacIsaac, Birch and Barley