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Chefs Gone Mad Pop-Up Dinner

Calendar
When:
February 4, 2016 @ 5:30 PM – 10:00 PM
2016-02-04T17:30:00-05:00
2016-02-04T22:00:00-05:00
Where:
Nage Bistro DC
1600 Rhode Island Ave NW
Washington, DC 20036
USA
Cost:
$75
Contact:
Event website
Charity/Cause Foodie

 WHERE:  Nage Bistro DC is located at 1600 Rhode Island Ave. NW, Washington DC 20036.   It is six blocks from the Farragut North Metro and the Dupont Circle Metro stops, accessible on the Red Line, as well as the Farragut West Metro and McPherson Square Metro accessible on the Blue and Orange lines.  For additional information please call (202) 448-8005 or visit http://www.nagedc.com.

 WHY:  To benefit Food & Friends.  The mission of Food & Friends is to foster a community caring for men, women and children living with HIV/AIDS, cancer and other life-challenging illnesses, by preparing and delivering specialized meals and groceries in conjunction with nutrition counseling.                                                                           For more information: www.foodandfriends.org
The one-night-only pop up dining event will include a five-course dinner complete with hand-picked beer pairings, or a non-alcoholic option, priced at $75 per person (tax & gratuity not included.)  The event will offer open seating and guests are required to make a reservation by calling (202) 448-8005, or online a Nagerb.com.
                        Simply make a reservation for Feburary 4th at your preferred time that is available.  All reservations for the event will be held with a credit card         
THE MENU:  “Chefs Gone Mad”  … About Beer with Food
A Collaboration of Nage’s family of chefs with Mad Fox Brewing Co.
FIRST COURSE  Hudson Valley Duck Confit Salad 
A COLLABORATION OF ALL CHEFS… four cooks in the kitchen!
Roasted root vegetables, local pears, Chesapeake creamery bay blue, cornbread, IP8 Vinaigrette
SECOND COURSE  Chestnut Gnocchi
Beer braised rabbit, porcini mushrooms, parmesan reggiano, sage
SEAN COREA, EXECUTIVE CHEF   Nage Bistro and Wine Bar,  Rehoboth Beach, DE
 
THIRD COURSE   Scallop a la Nage 
Turnips – Delaware foraged honey mushroom – toasted Hayden Mill Oats
HARI CAMERON, EXECUTIVE CHEF/OWNER a(muse) Restaurant, Rehoboth Beach, DE
                                                            
FOURTH COURSE Sweet Spice Braised Oxtail
Overnight Antebellum grits, local collards
DWAYNE MOTLEY, EXECUTIVE CHEF   Nage Bistro, Washington, DC
 
FIFTH COURSE Parsnip & Cream Cake
Madiera kumquats, Greek yogurt, brown butter walnuts, ginger honey ice cream
DRU TEVIS, PASTRY CHEF, Nage Bistro and Wine Bar, Rehoboth Beach
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