Chef Maziar Farivar: Culinary Ambassador to the World

October 10, 2013

We’ve always contended—based on the food and the man—that chef Maziar Farivar, co-owner with his brother Shahab of the popular Peacock Café in Georgetown, is one of our favorite chefs in this city, where chefs are often kings.

Farivar’s kitchen—whether in the initial small 12-table space he and his brother opened in 1991 or the current sun-lit, spacious spot—has always been top-notch.

First in 2011 and again in 2012, Farivar was invited to the James Beard House and Foundation in New York City to serve a five-course dinner in celebration of the Persian New Year. It was an ideal task for Farivar, because he and his brother hail from Iran, and the experience allowed him to add a little bit of his childhood memories into his cooking.

Then, last year in September, Farivar, along with other national, regional and local celebrity chefs, was named to become a Culinary Ambassador and a member of the American Chef Corps, part of a new Diplomatic Culinary Partnership with the U.S. State Department, its Protocol Department and the James Beard Foundation.”

“It makes sense,” Maziar said. “This is about culinary diplomacy. This is such an international city, and there are so many foreign dignitaries who work here, and visit here, including heads of state, and there are all these embassy chefs. It was really an honor, I am very proud to serve.”

The Chef Corps will be deployed overseas, and travel as “chef ambassadors” or cook for dignitaries, speak to groups and extol American cooking and food products.

This September, Farivar got his chance.

He was assigned to represent the U.S.A. in the Cous Cous Festival, a multi-nation cook off competition held September in the ancient fishing village of San Vito Lo Capo, located between the Gulf of Castellammare and the city of Trapani.

“What a great experience,” Farivar said. “Eight nations competed, included Italy, Israel, Morocco, France, Egypt, Algeria and Tunisia as well as the United States. This is like rich territory for dishes and chefs featuring cous cous. This was the first time the U.S. competed so I was really proud to be there.”

This was a competition to determine, if you will, the capo of cous cous.

“I was in a group with Tunisia and Morocco, this is like people who grew up with this all our lives,” Farivar said. “There were two votes, popular and judges. In the end, Israel won.”

Farivar came up with what he called an American-Persian dish called Lamb Khoresht, a heavy stew with dried lime and citrus cous cous. “I got some very nice comments like ‘bold flavors’ from judges and people.”

“Let me tell you,” he added, “when you walked out flanked by the Italian and American flag, and they played the Star Spangled Banner, I got a lump in my throat.” [gallery ids="101491,151739,151746,151744" nav="thumbs"]

What?s Cooking, Neighbor?October 9, 2013


Siblings Erin and Cat Blakely have a breezy one block walk from their narrow red brick Federal townhouse on 35th Street to their equally petite Pie Sisters bakery at the foot of Key Bridge. That?s where the Great Falls, Va., natives, with third sister Alli Sydnor, have been baking sweet and savory goods since opening for business in early 2012. A home nearby is an ideal retreat for the trio, day or night.

Let?s take a look inside. The slim all-white contemporary first level living and dining space, with dark bamboo floors and a spiral staircase to the one bedroom, leads to the adequate modern kitchen and door to a postage stamp garden, covered in wood decking. Throughout, furnishings are sparse and there is zero clutter. ?For as small as it is, from the living room to the garden, we can have 20 for dinner, divided-up in two groups,? says Erin. ?Everything is multifunctional.?

For example, a clever custom built-in unit serves as home office, bar storage and buffet area. A second built-in, each flanking the fireplace, is a convenient spot their party-sized glass beverage urns, one each for a serve-yourself rum punch, sangria and margarita cocktail.

Before guests arrive, the sisters place fresh multi-colored floral arrangements in every room. (They buy assorted bunches at nearby florist Greenworks.) With a monochromatic interior design, ?flowers make it pop,? says Alli. For ambiance, out come short and tall pillar candles, which give the space more dimension. Next, they line the buffet surface with bowls of hummus, pita chips, nuts, olives as well as a cheese board. Still, one important have-to-have is missing
.
Alongside the snacks, there is always a platted dessert. ?There are no rules. You can have dessert before dinner,? says Alli. ?That?s the way our parents always do it at home.?

Often, the party sweet is a gluten-free, chocolate-glazed, walnut brownie. They call it ?Texas Sheet Cake.? ?It?s our mother?s recipe from her hometown of Roby, Texas,? says Erin. ?And it melts in your mouth.?

*What?s Cooking, Neighbor? visits with wine, food and entertaining professionals, who call the Georgetown area home. Georgetowner dining columnist Walter Nicholls is the food critic for Arlington Magazine, a former staff writer for The Washington Post Food section*

**Texas Sheet Cake**
Ingredients:
2 1/2 sticks unsalted butter
5 tablespoons cocoa powder
1 1/4 cups water
2 1/2 cups granulated sugar
1 1/4 teaspoons baking soda
1 teaspoon salt
2 1/2 cups King Arthur gluten-free flour
3 eggs
1 1/4 cups sour cream
Directions:
Pre heat oven to 350. Combine butter, cocoa and water in a sauce pan and bring to a boil. In a separate mixing bowl, combine powdered sugar, baking soda, salt and flour. Pour hot mixture over flour mixture. Add eggs and sour cream and beat with a hand mixer on medium speed until smooth. Pour into a 12 X 18-inch greased pan and bake for approximately 20 minutes.

**Frosting**
Ingredients:
1 stick unsalted butter
8 tablespoons milk
4 tablespoons cocoa
4 cups powdered sugar
1 tablespoon vanilla
1 cup crushed walnuts
Directions:
Bring butter, milk and cocoa to a boil, stirring occasionally. Remove from heat and add sugar and vanilla. Beat well with a whisk. Let the mixture stand for 10 minutes to slightly thicken. Add crushed walnuts to frosting and smooth over warm cake. Let cool before slicing into 2-inch squares.

3rd Annual Chefs Go Fresh and Seafood, Sept. 30


Chef Robert Wiedmaier Hosts 3rd Annual Chefs Go Fresh & Seafood Motorcycle Rally to the Annapolis area Monday, Sept. 30

On Monday, Sept. 30, for the third year, Georgetown Media Group continues the popular event, Chefs Go Fresh, while highlighting seafood this year. Local chefs rev up for a motorcycle tour of farms near Annapolis, sponsored by the Maryland Department of Agriculture and Maryland Department of Natural Resources Fisheries, in an effort to introduce D.C. area chefs to purveyors of produce, meats, seafood and other local products.

Chefs, sponsors and a limited number of ticketholders will start the day at 9 a.m. with a traditional Belgian breakfast at Brasserie Beck, hosted by chef Robert Wiedmaier, co-founder of the original “Chefs on Bikes.” Participating chefs will ride their motorcycles through the scenic Annapolis area, stopping at select farms for presentations by farmers. The day’s festivities conclude with lunch.

Tickets are $75 ea.

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Motorcycles are not mandatory, transportation can be provided for sponsors and chefs who don’t ride.

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Chefs Go Fresh Success

October 3, 2013

The Third Annual Chefs Go Fresh was a roaring success Monday as a group of D.C. area chefs hopped on motorcycles for a rally through Maryland farms, sponsored by Maryland Department of Agriculture and Maryland Department of Natural Resources and Fisheries.

The event, originally co-founded by chef Robert Wiedmaier, introduced more than 30 chefs to area purveyors of produce, meats and other products in an effort to encourage chefs to buy local. This year’s rally through Clinton and Brandywine, Md. also highlighted seafood. Chefs, including David Guas of Bayou Bakery and James Gee of Jaleo, among many others started the day with a traditional Belgian breakfast at Brasserie Beck. After a scenic drive to Clinton, Md., chefs arrived at Miller Farms where owner Brad Miller gave a guided hayride tour of the bountiful kale, cabbage and collards growing on his 260-acre farm. Chefs were also introduced to his many free-range chickens and had the opportunity to learn how Miller Farms sources to local markets as well as Giant food stores in the area. From there, chefs rallied on to P.A. Bowen Farmstead in Brandywine where they were taught the farm’s cheese making process by owner Sally Fallon Morell and co-managers Mike and Barb Haigwood. P.A. Bowen’s Chesapeake cheddar cheese was recently ranked second in the country by the American Cheese Society for hard farmstead aged cheeses.

Back in D.C., chefs concluded the day with a crab feast at Nick’s Riverside Grill at Washington Harbour. Along with freshly steamed crabs (that were still alive when the chefs arrived) a number of sides were prepared with produce from Miller Farms. Chefs Go Fresh looks forward to continuing the tradition of spreading the word of local agriculture at next year’s event.

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5-star Chefs Wow for Friends of Olney Farmers Market

October 1, 2013

What do you get when you combine 5-star chefs, fine wines and a six-course meal? Nothing better than the Farm-to-Fabulous “5 Star Reunion” dinner and wine tasting at Cesco Osteria & Co2 Lounge in Bethesda, Md., Sept. 25.

Hosted by chef Robert Wiedmaier and organized by Greg Phillips, media consultant for Five Star Charities, the evening promoted farm-to-table dining and benefitted the Olney Farmers and Artists Market. The night started with a reception tribute to Wolfgang Puck and Sandi Hoffman who signed her book, “My Love of Affairs,” while guests enjoyed hors d’oeuvres, prepared by the talents of Francesco Ricchi, K.N. Vinod, Jeff Buben and others.

Guests mingled while the 5 Star chefs had a blast from the past, preparing a six-course meal and no doubt reminiscing on their days of working at the Four Seasons. The all-star team included chef Robert Wiedmaier, Oliver Beckert, Jason Tepper, Devin Bozkaya, David Rexford and Roberto Donna.

Chefs presented their course with a short speech to the enthusiastic small crowd of new and old friends, who gave a roaring response to each chef and his dish.

From Wiedmaier’s potato blini, topped with Scottish smoked salmon, crème fraiche, a quail egg and osetra caviar to tuna, pretending to be a filet mignon, by chef Devin Bozkaya, the food was an excellent representation of quality, 5-Star work.

Wine flowed from Jackson Family Fine Wines and was paired and poured by Elyse Kudo of Majestic Fine Wines. Kudo presented two Jackson Family Verite Le Desirs from Sonoma County 2003 and 2008 that were named 100-point and 99-point wines respectively.

Both the event emcee, Joe Cochran, Jr., and Wiedmaier spoke to the importance of local farmers and the use of their products in restaurant kitchens. Each chef noted 5-Star kitchen’s high expectation for excellence in every piece of what they do. Wiedmaier learned that demand early in his career from chef Doug McNeill, whom Wiedmaier toasted to conclude the night.

Celebrity Vintages

September 26, 2013

There is a story that Dom Perignon, a blind monk and master winemaker for the monestary in Champagne opened a bottle of their regular still table wines that had been aging in their bottles in the French caves. Upon tasting the bubbles created from the accidental second fermentation that had taken place, Perignon called out, “Brothers come quickly! There are stars in our wine!” Today, the wine world is experiencing stars in wine in a new way. Instead of just drinking wine, stars are becoming winery and vineyard owners or licensing their names to become the face of wine brands.  Here is a list of surprising celebrity and politico owners, some of whom are making some pretty good wine. Some even in our area.

Brad Pitt and Angelina Jolie

The star couple own a vineyard in France and produce a Provençal rosé called Chateau Miraval Rosé. They purchased the South of France estate in 2008 for reportedly $60 million. The wine is packaged in what is a traditional Champagne bottle and is made primarily of Grenache grapes.  It is said to be a really serious wine. According to the McArthur’s Wine in D.C. website, it retails there for approximately $21.

Mario Andretti

Race car driver legend Mario Andretti has traded in the literal fast lane for the rolling hill vineyards of Napa Valley, Calif. His 42 -acre estate vineyard grows pinot grigio, chardonnay, sauvignon blanc and merlot. The winery also produces a moscato and red zinfandel. Prices range from $26-$85. 

www.andrettiwinery.com

Nancy Pelosi

The former speaker of The House doesn’t produce actual wine but she along with her husband own two vineyards in Napa Valley that produce grapes for wine making by other area wineries.

David and Victoria Beckham

International footballer (soccer) star David Beckham surprised his celebrity wife with the gift of a Napa Valley, California vineyard in 2008. Of course the winery produces a bottling named after his wife Victoria aka “Posh Spice,” the former Spice Girl.  However, sorry Becks fans, the vineyard is private and only produces wine for the Beckham family and their friends.

Dave Matthews

Front man of his self-named chart-topping Dave Matthew’s Band set up shop in his beloved hills of Charlottesville, Va.  His vineyard and winery are named Blenheim Vineyards. The estate has a long historical linage including being a resting stop on George and Martha Washington’s journeys through Virginia. The winery produces cabernet franc, viognier, chardonnay, and merlot in the $18-$22 range.  

www.blenheimvineyards.com

Donald Trump

“The Donald” purchased the Kluge Winery at a foreclosure auction and renamed it — what else? — Trump Winery. Located in Charlottesville, Va., his tasting room is only a minute’s drive from Dave Mathew’s Blenheim Vineyards. Trump produces sparkling rose?, viognier, sauvignon blanc, chardonnay, and red table wines ranging from $16-$40. 

www.trumpwinery.com

Jeff Gordon

Wine enthusiast and four-time NASCAR Cup Series Champion, partnered with a winemaker and began producing his Jeff Gordon Collection wines. Gordon sources his grapes from vineyards and his winemaker makes the wine at a winery facility.  The Gordon Collection produces chardonnay, pinot noir, cabernet sauvignon and a cabernet blend. 

www.jeffgordonwine.com

Senator Mark Warner

Growing grapes for Ingelside Vineyard is a side venture for former Virginia governor and current U.S. Senator.  Warner owned a Rappahannock County farm, 50 miles from Richmond, where he devotes 15 acres to growing viognier, chardonnay, cabernet franc, cabernet sauvignon, and sangiovese grapes for Ingleside.  In turn, Ingleside produces a private label for Warner that he has donated to charities.

Fergie

Solo artist and member of the chart-topping hip hop group Black Eye Peas owns a winery in Santa Ynez, Calif. with her father.  The Ferguson Crest six acre estate produces viognier, syrah, cabernet sauvignon and of course, a wine called “Fergalicious”- a blend of cabernet sauvignon, syrah, grenache and merlot.

www.fergusoncrest.com

Madonna
Like Fergie, Madonna owns a winery with her father. Ciccone Vineyard and Winery is located in the Leelanau Peninsula of Michigan. They produce riesling, gewürztraminer, pinot grigio, chardonnay, pinot noir, and cabernet franc. 
www.cicconevineyard.com

Cocktail of the Month: El Capo

September 25, 2013

The Negroni is my go-to cocktail. As a person who abhors overly sweet drinks, the Negroni (a mixture of Campari, gin and red vermouth) is the polar opposite of a sugary tipple like a pina colada. I just love its herbaceous bitter, tangy taste. Campari, an Italian bitter aperitif , an infusion of herbs, aromatic plants and fruit in alcohol and water. It is characterized by its dark red color.

While those with a sweet tooth sometimes complain about the medicinal taste of the bitters, there’s something about the way the sharp orange of the Campari, melds with the botanicals of the gin with the vermouth bringing the two together in sweet harmony.

A classic cocktail, dating back to the early 1900s in Italy, variations of this cocktail abound. In Peru, I have tasted the zamboni a takeoff with pisco substituted for the gin. The spicy edge of the pisco made this satisfying variation. At New York’s Saxon & Parole I tried the Champagne Negroni, which was the traditional recipe topped with champagne. It gave the drink a lighter texture and bubbly edge similar to the standard Campari and soda. And just to be cute, it was served in old-fashioned soda bottles.

During my last visit to Bandolero, Georgetown’s temple to Mexican spirits, I was intrigued by the El-Capo, a Negroni-style drink on their menu. In their South-of-the-border rendition, mezcal was substituted for the gin in the timeless recipe.

I had to ponder a moment. the idea of tequila in a Negroni, did not sound appealing at all to me, I imagined that the piquant flavor the agave would clash with the powerful Campari. Then I gave some deep thought of the possibility of mescal, a spirit I learned to love after spending a month the Mexican states of Chiapas and Oaxaca last year.

While both are Mexican spirits distilled from the agave plant, mezcal differs because the agave is roasted in an oven before the distillation process. The cooking of the agave, must like the process of making Scotch, departs a complex smoky flavor to the spirit. This could be interesting, I thought.

Bartender Matt McHale, a mescal enthusiast, described the El Capo as one of his two favorites cocktail at the bar. (The first being the award-winning Jesus Malverde, another tipple made from mezcal) He described the El Capo, which translates from Spanish into the captain, as a “Smoky Negroni.”

McHale was eager to satisfy my curiosity. I watched as he carefully crafted the drink, and stirring it, the way a proper Negroni should be made. The results did not disappoint, the smoky edge of the mescal stood out strong but was tempered buy the herbal bouquet of the Campari. The mixture exulted in an earthy, woody taste. A dash of Laphroaig Scotch gives this drink an extra punch of smokiness.

While Campari can be overpowering in many drinks, the El Capo is a very balanced cocktail. “The Campari is there,” says McHale, “But it’s not the whole drink.”

While Bandolero has quite an extensive list of tequilas and mezcals, McHale adds that it is great place to get a well-crafted cocktail, with any spirit. “We have a little something for everyone,” he says. So whether you decide to sail with “the captain,” or imbibe on the original Negroni, both are superb options at Bandalero.

El Capo

1.5 ounces
.5 Campari1 oz Carpano Antica
Splash of Laphroaig Scotch
Pour ingredients into a glass or shaker, stir, serve in an old fashioned glass.

Vino Volo Lands at Tysons


From the moment you walk up to Vino Volo at Tysons Galleria, you immediately feel transported from Metropolitan D.C. to the middle of wine country by way of rustic wood and rosemary bushes. Upon entering the venue, the feeling only grows.

Vino Volo at Tysons opened Sept. 19, launching the shop’s second urban location. However, you’ve probably spotted the wine bar-restaurant and boutique shop at a number of airports across the country, as their 30th location opens in LAX this week. The fused bar and shop is no stranger to the D.C. area. Its first location opened in Dulles International Airport in 2005 and its first urban location in Bethesda, Md., in 2012.

“Our most loyal customer base is in D.C. area,” said Sarah Evans, Vino Volo’s marketing specialist. “They were the ones asking us to move out of the airport.”

Doug Tomlinson founded Vino Volo in 2004. As a management consultant for Deloitte and one who often traveled through airports searching for a good glass of wine to enjoy with colleagues, Doug found a gap in the market where guests were being underserved.

“I have always had a passion for wine, and believe there is nothing better than opening a great bottle to share with love ones,” Doug said.

He wanted to bring wine country in the airports to give travelers a chance to relax and enjoy wine.

“Our goal is really ‘wine country casual’,” Sarah said. “Whether it’s California or Tuscany, we try to take the best of wine country from all over and bring it to our locations.”

Vino Volo is derived from “Wine Flight” in Italian. The wine bar specializes in hand selected flights of wine that include tastings of three paired wines each served at 1/3 of a glass. The flights are presented on a metal tray with a description under each glass giving details of the wine including where it was made, the specific grape and description of flavors along with Vino Volo’s signature taste graph.

The shop caters to a growing demographic as it expands out of terminals. From the most experienced to those just discovering wine, Vino Volo serves anyone who has a passion for wine.

At Vino Volo Tysons, Virginia wines and Maryland cheeses highlight the menu, along with other small plates including salads and roasted cauliflower. The restaurant also has dinner plates and pizza. According to Sarah, sourcing local is important to Vino Volo. The shop strives to give customers the experience of wine country, while focusing on smaller, lesser known boutique wineries, without stepping foot outside.

Wine flights and selections change seasoning in the shop, with Thanksgiving table wines right around the corner, and celebratory sparklers when the New Year arrives.

Each location’s staff selects the wines, and Vino Volo also has a national sourcing manager.According to Doug, the teams at each store work hard to cultivate relationships with local wineries, often making trips to taste wines and meet winemakers on location.

A quarter of the wines listed on the menu are the same at every location for consistency. Sarah ensures that all the staff are equal opportunity wine drinkers and will try anything. Doug’s current favorite is a pinot noir from Dumol, a small winery in California.

“Our goal is to become the world’s favorite wine destination. Our guests are always asking for a Vino Volo in their home airport or neighborhood, so we plan to continue opening them in North America and beyond,” Doug said.

Vino Volo will be expanding to airports in Monteral, Austin, Boston and Columbus, Ohio in the coming months.

With rapid growth, and a heart for the D.C. area, it’s easier than ever to find your way into a Vino Volo shop. Welcome to wine country in your own backyard.
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What’s Cooking, Neighbor? Gus DiMillo


On any given Sunday afternoon, Gus DiMillo prepares a simple pasta dish for himself in the small, sun-drenched kitchen of his stone-clad Victorian row house near Volta Park. “I like my pasta and it’s really the only time I have to cook at home” says DiMillo, a founder of the Passion Food Hospitality restaurant group.

In 1998, with partners David Wizenberg and Jeff Tunks, the trio opened their first restaurant, DC Coast, on K Street N.W., and over the past 15 years added Ceiba and Arcadiana (also in downtown Washington), PassionFish (Reston), District Commons and adjoining Burger, Tap & Shake (Foggy Bottom) and Fuego Cocina y Tequileria (Arlington). On most nights, he is at one property or another, maintaining the high quality of his establishments. Some evenings, he gives a new dining spot in town a go.

For this “quick and easy family recipe,” he uses the popular De Cecco brand pasta because “it’s made with the best flour from the Abruzzo region of Italy, where my family is from.” Only the asparagus tips make the cut. “They are tender and cook faster than the stalks.” DiMillo never grates Parmesan cheese on a seafood pasta dish, saying “It overwhelms the delicate flavor of the shrimp.”

Rounding out his dining-for-one meal is a small arugula salad, topped with shaved, sharp pecorino sheep’s milk cheese and seasonal fruit for dessert. “Then, as they do in Italy,” he says, “ it would be nice to take a nap.”

But times for rest are too few. DiMillo’s specialty is staff training and “reenergizing everyone,” a never ending duty in an industry, which is notoriously transient. He will tell you that “Hospitality is a dying art.” With that in mind, he encourages servers to always make customers feel welcome. “When guests feel they are being cared for they will overlook a small service mistake,” he says.

DiMillo and his partners have three projects in the works, opening over the next two years. His details are few. “It’s still too early yet.” But one he shares will be a second location for the always busy Burger, Tap & Shake. He enjoys a busy life.

Then Sunday rolls around again, and it’s time for a bit of solitude and a nice bowl of pasta.

DeMillo’s current favorite
restaurants: Marcel’s in the West End for the fried chicken special and B Too in Logan Circle for the mussels.

Pasta with asparagus and shrimp Serves: 4

Ingredients:

1 lb. penne or rigatoni pasta

4 garlic cloves, chopped

1 bunch of pencil-thin asparagus cut one inch down from tip

1 and 1/2 lbs. medium raw shrimp

1 and ½ pint of cherry tomatoes, halved

1/2 cup fresh sliced basil

Salt and pepper to taste

Directions:

In a large skillet, sauté the garlic for two minutes in 4 tablespoons of olive oil. Add the asparagus tips, saute’ 2 minutes , add cherry tomatoes and cook 3 minutes. Season with salt and pepper to taste. Add fresh shrimp to mixture, sauté 2- 3 additional minutes .

Cook the pasta in 6 quarts boiling salted water. Drain and combine with the shrimp, asparagus and sliced basil.

What’s Cooking, Neighbor? visits with wine, food and entertaining professionals, who call the Georgetown area home. Georgetowner dining columnist Walter Nicholls is the food critic for Arlington Magazine, a former staff writer for The Washington Post Food section.

Let’s Do Lunch: 2013 RAMMY Finalist

September 12, 2013

The RAMMYs are the biggest awards in the Washington, D.C. area for the restaurant indus- try. Check out this year’s nominees. We are definitely going to be checking some of these out soon. Stay tuned.

Fine Dining Restaurant of the Year
The Ashby Inn & Restaurant?
Blue Duck Tavern
The Bombay Club
Marcel’s
Rasika

Upscale Casual Restaurant of the Year?
Birch and Barley?
Cork Wine Bar
Estadio?Jaleo – Penn Quarter
KAZ Sushi Bistro

Casual Restaurant of the Year
Bar Pilar?
Bayou Bakery?
C. F. Folks?
Nando’s Peri-Peri?
Pete’s New Haven Style Apizza

Neighborhood Gathering Place of the Year?
Ardeo + Bardeo
Bastille?
Evening Star Café
Nellie’s Sports Bar
Willow Restaurant

New Restaurant of the Year
Boqueria?
DGS Delicatessen?
Fuego Cocina y Tequileria
Mintwood Place?
Rasika West End

Chef of the Year
Tony Conte – The Oval Room?
Haidar Karoum – Estadio/Proof?
Tarver King – The Ashby Inn and Restaurant
Cedric Maupillier – Mintwood Place?
Fabio Trabocchi – Fiola

Rising Culinary Star of the Year?
Scot Harlan – Green Pig Bistro?
Tim Ma – Maple Avenue Restaurant
Marjorie Meek-Bradley – Ripple
John Melfi – Blue Duck Tavern?
Nathan Shapiro – The Ashby Inn and Restaurant

Pastry Chef of the Year
Beverly Bates – Vidalia?
Peter Brett – Blue Duck Tavern?
Alison Reed – Ripple?
Susan Wallace – BlackSalt Fish Market & Restaurant?
Tom Wellings – Fiola

Wine Program of the Year
Adour?
The Ashby Inn and Restaurant
Dino?Marcel’s?
Ripple

Power Spot of the Year
The Bombay Club?
Johnny’s Half Shell?
P. J. Clarke’s Seasons?
The Source by Wolfgang Puck

Hottest Restaurant Bar Scene of the Year?
Bar Pilar?
Fiola
Fuego?Cocina y Tequileria?
Hank’s Oyster Bar – Capitol Hill
Jack Rose Dining Saloon

The 2013 RAMMY Award winners will be named at the 31st annual RAMMY Awards Gala on Sunday, June 23, 2013 at the Marriott Wardman Park Hotel. For more information about The RAMMYS, go to www.ramw.org, or contact RAMW at (202) 331-5990 or email at therammys@ramw.org.?
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