On Sunday, June 26, Park Hyatt Masters of Food & Wine will return with a whiskey-inspired seasonal culinary & beverage experience, in partnership with Washington, D.C.’s One Eight Distilling. This culinary gathering salutes the ingredients, flavors, and talents of local chefs, regional artisans and purveyors. Priced at $75 per person, all-inclusive, guests will enjoy a private tour of the production facilities with Co-Founder and Master Distiller Alex Laufer. Participants will have the opportunity to sample six whiskeys produced by One Eight Distilling, including varieties not currently available to the public, while enjoying paired seasonal, American cuisine created by Blue Duck Tavern Chef de Cuisine Brad Deboy. Guests will also delight in a specialty cocktail crafted by Blue Duck Tavern bartenders using Rock Creek White Whiskey to close the experience. Space is limited, tickets for the event can be purchased by calling (202) 419-6620 or emailing masters.phwashington@hyatt.com
- Untitled No.1 – Nine-year old high rye bourbon finished in Oloroso sherry barrels. This whiskey spent 11 months in sherry casks and is a blend of 75% corn, 21% rye and 4% malted barley. Each sip contains rich notes of maple, brown sugar and the signature spicy rye finish of a bourbon combined with the distinctive qualities of Olorosso sherry, lending subtle layers of dried fruit, black cherry and walnut.
- Untitled No. 2 – Four-year Tennessee whiskey finished in Olorosso sherry barrels. This whiskey is a Tennessee whiskey bourbon mash that has spent 11 months in sherry case. Combines the sweet tobacco, dark maple syrup, and signature smoky charcoal notes of a classic Tennessee whiskey with a gentle layer of fried apricots, walnuts and Spanish oak.
- Untitled No.6 – Nine-year high rye bourbon finished in 50% cognac, 25% Muscat and 25% Olorosso sherry barrels. This rye bourbon offers scents of leather, French oak, vanilla, and dried apricots. The Untitled No. 6 opens with a Cognac and spice forward rye on the palate, the bourbon quickly gives way to sweeter notes of maple, raisins and blackberries.
- Untitled No.7 – Nine-year high rye bourbon, Four-year Tennessee whiskey, and six-year wheated bourbon finished in port and cognac barrels. This whiskey is available in limited cases and features spicy, vanilla, and oak notes with coconut from the nine-year rye bourbon, charcoal and maple notes from the four-year, and lighter floral piney notes from the six-year.
- Untitled B.1 – This small batch whiskey is yet to be available to the public, and exclusively available on June 26. Contains DC Brau’s, The Stone of Arbroath, scotch ale distilled at One Eight then aged in ex bourbon barrels that were used to age DC Brau’s Penn Quarter Porter. Features a malted backbone with vanilla caramel.
- Rock Creek Rye Whiskey Pull – This whiskey will be pulled straight from the barrel for guests to sample. Guests will be the first to taste and enjoy this one of a kind rye while it is developing. The Rock Creek Rye will be ready later this year.
WHERE: One Eight Distilling, 1135 Okie Street, NE, Washington, DC 20002
WHEN: Sunday, June 26, 2016 from 1 p.m. to 4pm. For more information on other Park Hyatt Masters events in renowned destinations around the world, please visit
WHY: One Eight Distilling, founded by Sandy Wood and Alex Laufer, is named for Article One Section Eight of the Constitution, which among other things provided for the establishment of a district to serve as the nation’s capital. Their passion to build a distillery came from a desire to produce the finest spirits from grain to glass all within Washington, D.C. One Eight Distilling seek to continually make connections between people and their spirits, to use locally sourced ingredients, and to pay their respects to the time-honored traditions of distilling while bringing innovation and love to every bottle we fill.
Belgian Restaurant Week, in partnership with Stella Artois, will host the Mussel Throw Down on Saturday, July 16 at Storey Park, where the best chefs in Washington will attempt to mussel their way to the top to find out who makes the city’s best moules! They’ll whip up their hottest mussel recipes for the crowd and judges alike as everyone sips Stella Artois, Belgium’s iconic, refreshing brew. Mussel lovers will also enjoy classic Belgium-inspired snacks, including frites and waffles w
EVENT DETAILS
On Tuesday, July 19, six top DC chefs will gather at DNV Rooftop in downtown DC, for the return of “Chefs Behind Bars,” a cocktail event to benefit No Kid Hungry’s work to end childhood hunger in America. From 6:00 – 8:30 p.m., Washingtonians can enjoy signature drinks concocted by the city’s most renowned culinary talent, all while helping No Kid Hungry make sure all kids have the healthy food they need, every day.
Location: DNV Rooftop, 1155 14 th Street, NW, Washington DC 20005
Admission: $45 in advance; $50 at the door
Guests are invited atop one of DC’s hottest rooftop bars for an unlikely chef showdown for best cocktail. Each chef will be paired with a liquor sponsor to create one signature drink, which they will serve to the crowd and a panel of notable industry experts throughout the evening. A “people’s choice” award will be presented based on cash tips from the general public, while a “judges’ choice” award will be based on ratings from the judging panel.
In addition to cocktail sips, DNV Rooftop will provide tastes from their Japanese street food-inspired menu.
The confirmed line-up includes Chef Yo Matsuzaki (Zentan, DNV Rooftop), Chef Jonathan Dearden (Radiator), Chef Matt Adler (Osteria Morini), Chef Ryan Hackney (Bibiana), Chef Ed Scarpone (DBGB Kitchen and Bar) and Chef Seng Luangrath (Thip Khao).
“This event brings together six great restaurants in the District, their talented chefs, and host DNV Rooftop for a fantastic evening in support of No Kid Hungry. ‘Chefs Behind Bars’ will raise critical funds and help us fulfill our mission of ensuring kids get the healthy food they need every day,” said Billy Shore, founder and CEO of Share Our Strength.
“I’m thrilled to host ‘Chefs Behind Bars’ on our rooftop this summer,” said Chef Yo Matsuzaki. “The friendly competition among local DC chefs is a fun way to fundraise and bring awareness to No Kid Hungry’s great work in the community.”
In the event of rain, “Chefs Behind Bars” will be rescheduled for the following Tuesday, July 26.
One in five children in this country struggles with hunger, including nearly 31,000 kids in DC. No Kid Hungry is ending childhood hunger in this nation by ensuring that kids start the day with a nutritious breakfast and have healthy meals in the summer. Since the campaign’s launch, No Kid Hungry and its partners have connected kids struggling with hunger with more than 460 million healthy meals.
Tickets to the Chefs Behind Bars event can be purchased at join.nokidhungry.org/ChefsBehindBars.
Saturday, July 23, 2016, 10 a.m. and 2 p.m.
Tour of the cutting garden. Then learn practical floral arranging techniques and new design concepts while creating a stunning arrangement to take home.
Note: All materials are included. Payment is required in advance due to materials fees, and is non-refundable.
4155 Linnean Avenue, NW, Washington, DC 20008
On July 29, 2016 at 6:30p.m. The Fashion Group International® of Greater Washington, DC, Inc. will present The Art of Buying with Ken Downing, Fashion Director & Senior VP of Neiman Marcus.
FGIDC Regional Director Elaine Mensah will lead an intimate discussion on the ins and outs of buying in the fashion industry with Ken Downing, the famed tastemaker who oversees women’s and men’s trends for Neiman Marcus, manages a team of fashion editors in the company’s New York office, and provides a vision for over 200 merchants on the season’s trends.
“Mr. Downing is widely recognized as one of the most influential personalities in fashion. We are so honored to host him and bring his energy and multi-faceted knowledge of the fashion industry to our members and the Washington DC area fashion professionals interested in joining our organization,” said FGIDC Director Elaine Mensah.
Downing rose through the ranks of Neiman Marcus after starting with the company in 1990 in the Visual department of the Beverly Hills store. His experience covers the worlds of visual display, public relations, buying and trend analysis. Downing is a graduate of Seattle Central College and The Fashion Institute of Technology and has a degree in apparel design.
The event will be held at a location to be announced before the event on Friday, July 29, 2016 from 6:30pm to 8:30pm and is open to all at $25 for FGI Members and $40 for non-members. Downing has generously agreed to sit down with 4 FGI members & DC based designers for one-on-one discussion and collection review. Individuals interested in this opportunity can email rsvp@fgidc.org for more information on how to secure one of these coveted spots. For tickets and more information on The Art of Buying, visit fgidcxkendowning.eventbrite.
Haute Haus Agency hosts Rock the Runway DC, an original couture NY-Fashion Week preview of headlining designer Marchesa. Musical accompaniment to collections convey the aesthetic of a designer’s work in ways which presenting the collection on its own, cannot, so a live performance will be paired with the original runway production to artistically convey that creativity is style. Live music is now adding to the manifestation of runway; the shows of many major fashion houses now like concerts, its musicians their muse.
Guests will be presented with an original couture fashion show, live concert, Kendra Scott trunk show, two open bars, haute gift bags, and more. Proceeds benefit Music Unites, a 501(c)3 charity that supports music education around the world.
VIP guest: singer/songwriter Traci Braxton (Braxton Family Values) and hosts HeyFrase/FOX5 hosts Sarah Fraser and Samy K; live entertainment to be announced soon.
Chef Andrew Markert has a huge heart and loathes violence. Like many of us, he is frustrated and sickened by the endless string of gun-induced violence here in America. Chef Markert has observed these atrocities with grief, quietly supporting the advocacy that could help to stop them but unable to participate in the conversation. Not willing to remain silent any longer, he decided to do what the hospitality industry does best—invite your talented friends over to the restaurant and work together to raise money to go toward advocacy and awareness.
On Sunday July 31st, Beuchert’s will host “Forks up, Guns down” at its Capitol Hill location starting at 6:00pm. Joining Andrew will be Chef Anthony Lombardo (his final event in DC) from The Hamilton, Chef Jesse Miller of Bar Pilar,Chef Kyle Bailey of Sixth Engine, and Celebrity Chef Rock Harper. To complement the amazing cuisine, Chef Markert invited top beverage folks including Tyler Hudgens (The Dabney), Nate Mann (Room 11), and Chas Jefferson (Cotton & Reed) to name a few. Cocktails featuring Charm City Mead, Whistle Pig, and other stellar brands will be available all night. Chefs and mixos will have various stations in the open kitchen and behind the bar. Gourmet Symphony will be on sight to provide musical entertainment throughout the evening, as well.
Tickets will be $50 and can be purchased through Eventbrite at www.eventbrite.com/e/forks-up-guns-down-tickets-26573045695. The entire ticket price will be donated to The Coalition to Stop Gin Violence. Founded in 1974, the CSVG states on their website “we seek to secure freedom from gun violence through research, strategic engagement and effective policy advocacy.”
In addition to that donation, all servers at Beuchert’s that evening will be volunteering their time. Any tips given to servers or bartenders will be donated to Everytown for Gun Safety. Everytown says it is “…a movement of Americans working together to end gun violence and build safer communities.” They seek to achieve this using “Voices of the Movement” which include Moms, Mayors, and Survivors.
Chef Markert hopes you will join him and his friends for this outstanding event on July 31st.
On Monday, August 15, 1986 Park Hyatt Washington DC first opened its doors to Washingtonians and visitors to the nation’s capital. In celebration of its 30th anniversary, the iconic luxury hotel, located at 1201 24th Street, NW, will display an eye-catching six-foot tall birthday cake, prepared by Pastry Chef David Collier, on the corner of 24 & M St. NW, next to the hotel’s landmark fountain. As an added bonus, guests will have the pleasure of enjoying complimentary cupcakes from 12 p.m. to 1 p.m. Passersby can partake in over 300 cupcakes, while supplies last, with two tempting flavors, Vanilla Citrus Sponge with cherry blossom buttercream and Chocolate Cake with caramelized milk and chocolate buttercream.
WHEN: Monday, August 15th from 12p.m. To 1 p.m.
WHERE: The Park Hyatt Washington is located at 24th and M Street NW, Washington, D.C., 20037. For additional information please call 800 778 7477 or visit www.parkhyattwashington.com
Join Art and Soul and the Liaison Capitol Hill DC on their Rooftop Pool & Lounge Friday, August 26 for a taco extravaganza hosted by Executive Chef Douglas Alexander (who’ll be manning the grill) and DC Brau. Guests can also bring their bathing suits if they want to take a dip between bites.
- Any combination of three tacos. Chef’s selections include: Cochinita Pibil, Al Pastor, Grilled Chicken, Carne Asada, and Braised Chicken Mole
- An unlimited toppings bar
- A DC Brau
- Tacos a la carte – $5
- Chips & Guacamole – $5
- Chips and Three Salsas – $3
- DC Brau – $6/can and $8/draft.
- Margaritas on tap – $9
The Golden Triangle Business Improvement District (www.goldentriangledc.com) will host Chef Kazuhiro “Kaz” Okochi, the head chef at the award-winning KAZ Sushi Bistro at 1915 I Street NW, for an outdoor cooking demonstration, Fri., Sept. 16, from Noon–2 p.m., during Farragut Fridays at Farragut Square Park (at the intersection of K St. and Connecticut Ave. NW). Attendees will learn from Chef Kaz as he prepares a twist on okonomiyaki – a popular Japanese dish, sometimes referred to as “Japanese pizza.”
Okonomiyaki, which is more like a crepe than a pizza, is made from a rich savory cabbage pancake in an egg and flour batter with pork belly, red ginger, smoky dried bonito flakes, Japanese mayonnaise, and a special sweet and tangy BBQ sauce. Samples will be available on a first come, first served basis.
The chef demonstration is part of Farragut Fridays, a weekly outdoor activation of one of the city’s most well-known national parks, which draws more than 39,000 visitors over the summer. Throughout the day, the Golden Triangle BID invites people to use the free Wi-Fi at Outdoor Office and enjoy a variety of pop-up events including adoptable puppies, scavenger hunts and music during lunch. The programming serves as an additional amenity for workers and tourists, as it’s occurring a block from the White House. The complete schedule of activities can be found at goldentriangledc.com/farragutfridays.
“Just one month before the release of Washington, D.C.’s first Michelin Guide, the city’s attention is sure to be on the food scene. These chef demonstrations will give everyone a taste of the creativity and vibrancy of our neighborhood and the more than 32 restaurants here,” says Leona Agouridis, executive director, Golden Triangle BID. “The fact that Michelin decided to bring on of the new guides here doesn’t surprise me. With the diversity and stature of our region, Washington offers unique dining options for workers, tourists, and residents.”
