Fine Dining Pavilion Schedule

The Fine Dining Pavilion will offer festival patrons an exclusive opportunity to sample a signature dish of a noted chef after watching him in action.

Three ticketed, timed seatings will be offered each day of the festival, with attendance limited to 80 per session. Tickets to the Fine Dining Pavilion include a cooking demonstration, reserved dining time, a serving of the featured dish, and a beverage for $15. Click here to see if seats are available for your favorite chef.

Saturday, October 12
Noon Session
2 p.m. Session
4 p.m. Session

Michel Richard of Citronelle

Chicken with Porcini Crust and Spinach Sauce

Martin Lackovic of
The Caucus Room

Roasted Duck Breast on barley braised with parsnip, carrot, and pumpkin served with shallot-marsala sauce with crushed pistachio nuts

Morou of Signatures Restaurant

Black Pearl Ceviche: Local Rockfish and Grilled Calamari Ceviche with Black Tapioca Pearls.

Sunday, October 13
Noon Session
2 p.m. Session
4 p.m. Session

Aboul-Razzat Hassoush of Lebanese Taverna

Filet Mignon Shawarma with dates pistachio rice and homemade baklava.

Anthony Young
of M&S Grill

Seared Tuna with Yellow and Red Pepper Puree

Koji Terano of Sushi-Ko

Temaki sushi and sashimi
Monday, October 14
Noon Session
2 p.m. Session
4 p.m. Session

Robert Klink of The Oceanaire Seafood Room

Stuffed Virginia Rainbow Trout with Maryland Oysters, bread crumbs and Shenandoah cider reduction

Cesare Lanfranconi of Ristorante Tosca

Seared Maine Scallops with Baby Local Spinach Sauce & Sauteed Organic Cherry Tomatoes

Todd Gray of Equinox

BBQ'd Line Caught Salmon served on roasted corn with piquillo peppers and equinox potato chips.

 

 


 

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(202) 789-7002

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To purchase
tickets for the
Fine Dining Pavilion, please go to the Pavilion located on 11th Street behind Travel WorldShowcase. (Cash only.)


For food and
drink tickets:
Please join us on Pennsylvania Avenue for TASTE OF DC, and purchase your food and drink tickets
on site.
TASTE
OF DC Contests

 
 If you are interested in participating in next year's event click the links below to email us: