Washington DC Area's Revue Gala Tasting Menu

WASHINGTON, DC CHEFS

Rubén García, minibar by josé andrés and ThinkFoodGroup
Cotton Candy Eel

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Benjamin Lambert, Restaurant Nora
Hawaiian Hearts of Palm Salad, Thai Basil, Cucumber, Mango, Coriander Berries, Basil Seeds, Heirloom Tomato Water, and Hearts of Palm Sorbet

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Nick Stefanelli, Bibiana
Hay Smoked Veal Sweetbreads, Jerusalem Artichokes, and Black Truffle-Anchovy Dressing

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David Varley, Bourbon Steak
Sustainable Shrimp, Shaved Green Papaya, Long Peppers, and Peanuts

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Nobu Yamazaki, Sushi Taro
Alaskan King Crab Shabu Shabu

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VIRGINIA CHEFS

Jason Alley, Comfort
Braised Australian Beef Cheeks, Juniper, Ginger Beer, Stone Ground Grits, and Arugula

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Bertrand Chemel, 2941
Local Beets, Compressed Watermelon, Laughing Bird Shrimp, and Cherrywood Balsamic

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Clayton Miller, Trummer's on Main
Chilled New Zealand Greenshell Mussels, Quinoa, Curry Mayo, and Fluffy Ocean

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John Shields, Town House Restaurant
Australian Lamb, Cooked in Ash with Smoked Eggplant Purée, Miso, Bonito Dressing, and Black Garlic

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MARYLAND CHEF

Bryan Voltaggio, VOLT
New Zealand King Salmon, Everything Bagel Crumbs, Pickled Mustard Seeds, Lemon Pudding, Chives, and Red Onion

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COMMUNITY CHEF

Matt Hill, Charlie Palmer Steak (Washington, DC)
Prosciutto-Wrapped Pork Tenderloin, Cauliflower, and Preserved Cherries

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SUSTAINABILITY CHEF

Isaiah Billington, Woodberry Kitchen (Maryland)
Summer Pudding

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HOTEL CHEF

Dean Maupin, Keswick Hall (Virginia)
Duck Confit and Ricotta Gnocchi with Butternut Squash, Arugula, Cracklin's, and Grated Wisconsin SarVecchio Parmesan

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VIP HOST CHEF

Aaron Tootill, Washington Marriott at Metro Center (Washington, DC)
Tuna Ceviche with Red Bell Pepper Sauce, Cilantro Sauce, Micro Peppercress, and Petrossian Osetra Caviar

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PASTRY CHEFS

Chris Ford, Trummer's on Main (Virginia)
Chocolate Soup, Cocoa Nib Sherbet, Cinnamon Marshmallow, and Devil's Food Cake

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Tiffany MacIsaac, Birch & Barley (Washington, DC)
Chocolate Peanut Butter Tart, Malted Milk Sorbet, and Whiskey Vanilla Shake

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Karen Urie Shields, Town House Restaurant (Virginia)
Parsnip Candy, Coconut, Yeast Sponge, Banana, Maca Crumbs, and Lemongrass

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MIXOLOGISTS

Gina Chersevani, PS 7's (Washington, DC)
- Beet-iful Apples with Highland Park Single Malt Scotch Whisky, Dolin Sweet Vermouth, Apple Juice, Red Beet Reduction, and Mint
- Mulberry Street: Woodford Bourbon, House-made Meyer Lemon Limoncello, and Sour Cherries

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Stefan Trummer, Trummer's on Main (Virginia)
The Reefer: Rum, Fresh Mint, Virginia Honey, Angostura Bitters, Barboursville Brut, and Bouquet Garnis Steeped in Absinthe

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SOMMELIERS

Greg Engert, Birch & Barley (Washington, DC)
Beer Pairings with chefs' dishes

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Carlton McCoy, Sou'Wester (Washington, DC)
Wine Pairings with chefs' dishes

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