 D.C. Decanted
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There’s a thriving wine culture in the nation’s capital. Somms in D.C. are building bold, dynamic wine programs, and they’re doing it with style.
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By Mary Choi and Korakot Suriya-arporn
Wine loving Washingtonians rejoice as talented, ambitious sommeliers flock to and flourish in D.C.
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By Joe Sevier
D.C. cocktails had us spinning as we imbibed across the district, sipping riffs on time-tested classics. Here are our picks for D.C.'s top five drinks.
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By Dan Catinella
The final days of the iced coffee season may have filtered right through our fingers, but Roaster Chris Vigilante of Vigilante Coffee Company is still at work serving customers a slight (smart) twist on a (c)old technique.
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By Sean Kenniff with Chris Struck
What are the major challenges of selling from an all American wine list? There are none, according to Sommelier Nadine Brown of Washington, D.C.’s Charlie Palmer Steak.
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By Emily Bell with Chris Struck
D.C. somms are trading the rare and expensive for the quirky and esoteric, putting themselves, their histories—their very somm DNA—onto pages that used to be dominated by impersonal propriety.
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Here's your last chance to buy tickets before the D.C. Area Rising Stars Tasting Gala on Tuesday, December 16th!
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| Executive Chef / Delaware North Companies |
| Location: Boston, MA |
| Position: Executive Chef |
| Start Date: Negotiable |
| Compensation: $50-59,000 | Click to Learn More |
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| Executive Chef / Fox Restaurant Concepts |
| Location: Tempe, AZ |
| Position: Executive Chef |
| Start Date: Immediate |
| Compensation: $76-100,000 | Click to Learn More |
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| Sous Chef / Island Lava Java |
| Location: Kailua-Kona, HI |
| Position: Sous Chef |
| Start Date: Negotiable |
| Compensation: $50-59,000 | Click to Learn More |
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| Sous Chef / The Mill Kitchen and Bar |
| Location: Atlanta, GA |
| Position: Sous Chef |
| Start Date: Immediate |
| Compensation: $30-39,000 | Click to Learn More |
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| Executive Chef / The Alfus Group |
| Location: Chicago, IL |
| Position: Executive Chef |
| Start Date: Negotiable |
| Compensation: over $100,000 | Click to Learn More |
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| BOH Staff / Aon Hewitt |
| Location: Tampa, FL |
| Position: Cook |
| Start Date: Match Any |
| Compensation: Match Any | Click to Learn More |
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| Sous Chef / The University of Vermont Medical Center |
| Location: Burlington, VT |
| Position: Sous Chef |
| Start Date: Negotiable |
| Compensation: Negotiable | Click to Learn More |
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| Demi Chef de Partie / Pebble Beach Resorts |
| Location: Pebble Beach, CA |
| Position: Demi Chef de Partie |
| Start Date: Immediate |
| Compensation: Hourly | Click to Learn More |
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| Assistant Professor / Grand Rapids Community College |
| Location: Grand Rapids, MI |
| Position: Assistant Professor |
| Start Date: Autumn |
| Compensation: $60-75,000 | Click to Learn More |
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| Director of Preservation / Foodshed |
| Location: Baltimore, MD |
| Position: Director of Preservation |
| Start Date: Immediate |
| Compensation: Commensurate with Experience | Click to Learn More |
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Brewer Mike McGarvey of 3 Stars Brewing Company
At 3 Stars Brewing Company, Brewers Mike McGarvey and Dave Coleman bring the Southern flavors to their ale by infusing toasted pecans. The result? Light, palatable belle with chocolate and toffee notes and a well-disguised tannic finish. |
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