Noodles Supplant Tin As Gift Of Choice During The Source's Fifth Anniversary Dinner

Be sure to check out all 27 of our photographs from this event HERE!

PENN QUARTER -- The sign at the door to Wolfgang Puck’s Asian fusion outpost in Washington, the source, read ‘CLOSED’ last night, but there was still nevertheless quite an uproar emanating from inside the gleaming glass eatery.


Indeed, Thursday’s by-reservation-only dinner was one of the award-winning restaurant’s most celebrated of the year, as it feted its fifth anniversary with a special noodle menu prepared by eight of the D.C. metropolitan area’s top chefs.


Washington notables, emerging from their freshly polished luxury cars, mingled with restaurant regulars, food critics, and various media personalities during a cocktail reception held in honor of the occasion on the restaurant’s lower level, just prior to dinner.


However, the evening’s feature presentation – a seven course tasting menu – was what guests were really clamoring for and happily dug into, once they ascended the source’s staircase to the festively decorated main dining area above.



The anniversary dinner menu was as follows:

1ST COURSE

Chef Kaz Okochi, Kaz Sushi Bistro

‘Hiyashi Ramen’ (Japanese Summer Noodles)
Maine Lobster, Prosciutto, Sesame-Soy-Mustard Sauce

Junmai, Kinshihai Yukikage “Snow Shadow”, Niigata, Japan

2ND COURSE

Chefs Yesoon Lee and Danny Lee, Mandu

‘Bibim Guksoo’
Somyun Noodles, Kimchi, Gochujang, Radish

Makgeolli, Korean Rice Wine

3RD COURSE

Chef Erik Bruner-Yang, Toki Underground

‘Noum Pachouk’
Somen Noodles, Galangal-Tumeric Stock, Cucumber, Bean Sprouts, Pounded Fish, Chilis

“There is more to Cambodia than Angkor Wat”
Okunomatsu Sparkling Junmai Daiginjo Sake, Cointreau, Lemongrass Syrup, Gin Barrel Aged Orange Bitters

4TH COURSE

Chef Chao Sheng Liu, Mala Tang

‘Dan Dan Noodles’
Minced Pork, Szechuan Pepper, Red Chili Oil

Echigo Koshihikari Lager, Japan

5TH COURSE

Chef Haidar Karoum, Proof and Estadio

‘Khao Soi Noodles’
Brisket, Braised Tongue, Chiang Mai Sausage

Riesling, Dr. Thanisch Berkasteler Badstube, Mosel, Germany 2010

6TH COURSE

Chef Scott Drewno, Wolfgang Puck’s ‘the source’

‘Drunken Duck’
Chow Fun Noodles, Crushed Peanuts

Berthet-Rayne, Châteauneuf-du-Pape, France 2010

7TH COURSE

Pastry Chef Duane Copeland, Wolfgang Puck’s ‘the source’

‘Apple Custard Tart’
Fried Pandan Noodles

Beerenauslese, Alois Kracher, Burgenland, Austria 2007

Be sure to check out all 27 of our photographs from this event HERE!