WASHINGTON RESTAURANTS SALUTE THE
CAPITAL CITY WITH "TASTES OF DC"

The eleventh annual TASTE OF DC: A Salute to Our City will showcase some of the District's premier chefs and regional flavors through a month-long promotion. In a special culinary tribute to the nation's capital, several top chefs will prepare signature "Tastes of DC"-local specialties and international dishes with Washingtonian accents-in restaurants throughout October.

From savory soups to succulent main courses, the "Tastes of DC" showcase the talents of some of the city's top chefs, including 2002 Capital Restaurant & Hospitality Awards Chef of the Year Michel Richard of Citronelle and Todd Gray of Equinox. The signature "Tastes" honor the timeless preparations of regional classics, while highlighting the wealth of culinary talent that can be found in Washington, DC. A sample of the "Tastes"

  •  From Chef Jamie Leeds of 15 ria: Pan Roasted Sturgeon wrapped in Bacon and served with Parsnip Puree and Fennel Slaw.

  •  From Will Biscoe of Bobby Van's: Roasted Butternut Squash Soup enriched with Foie Gras & Truffle Oil.

  •  From Martin Saylor of Butterfield 9: Grilled Bison, watercress noodle salad, cilantro, scallion and peanut sauce.

  •  From Todd Gray of Equinox: BBQ'ed Line Caught Salmon Served on Roasted Corn with Piquillo Peppers and Equinox Potato Chips.

  •  From Jose Ramon Andres of Jaleo: Catalan Chicken and Pork Soup with Cabbage and Carrots with a Pilota Traditional Ground Meat Sausage.

  •  From Anthony Young of M&S Grill: Seafood Mixed Grill - Pacific Swordfish, Atlantic Salmon and Carolina Mahi Mahi lightly brushed with olive oil, seasoned with cracked black pepper, garlic and sea salt, then grilled, finished with a white wine lemon beurre blanc, accompanied by steamed asparagus with julienne carrot and a saffron rice pilaf.

  •  From Michel Richard of Michel Richard Citronelle: Corn Crab Soup, using local produce.

  •  From Hugo Ayala of Mimi's American Bistro: Pumpkin and Parsnip Risotto with Pan Seared Scallops.

  •  From Arthur Rivaldo of New Heights: Potato Crusted Blue Point Oysters with Chive-shallot crème fraiche & Hijiki salad.

  •  From Rob Klink of The Oceanaire Seafood Room: Stuffed Virginia Rainbow Trout with Maryland Oysters, bread crumbs and Shenandoah cider reduction. 

  •  From Morou of Signatures: Black Pearl Ceviche: Local Rockfish and Grilled Calamari Ceviche with Black Tapioca Pearls.

The signature "Tastes of DC" will appear on the menu at several participating restaurants beginning October 1. The eleventh annual TASTE OF DC: A Salute to Our City will take place Columbus Day weekend, October 12-14, 2002, on historic Pennsylvania Avenue, between 7th and 14th streets. For additional information and to preview the participating restaurants, visit the TASTE OF DC online at www.washington.org or call (202) 789-7002.


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TASTE OF DC HOTLINE
(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: