Crowds filled the beautiful Atrium Ballroom at the Ronald Reagan Building for the Washington D.C. International Wine and Food Festival's Spirit of the Festival. Each team will provided a food and cocktail pairing for guests to sample.
I made my Pumpkin Pie Shooter for the guests to try.
Photos by Emily Clack
Equinox Restaurant:
Chef Wellings' dessert tasted just like a caramel apple. So good! My husband would have loved Simo's cocktail with Woodford Reserve, Cynar Artichoke Liqueur, chamomile infused sweet vermouth, cream and garnished with toasted almonds. It was a little too strong for my taste, but I'm not a huge whiskey drinker.
PS 7
The dish and pairing were on the lighter side with a good use of the gin.
Sponsored by: Woodford Reserve
Pastry Chef: Tom Wellings
Mixologist: Simo Ahmadi
Dish: Caramel Custard with Woodford Compressed Apples, Maple Bourbon Froth
Beverage: Woodford Manhattan Latte
Chef Wellings' dessert tasted just like a caramel apple. So good! My husband would have loved Simo's cocktail with Woodford Reserve, Cynar Artichoke Liqueur, chamomile infused sweet vermouth, cream and garnished with toasted almonds. It was a little too strong for my taste, but I'm not a huge whiskey drinker.
PS 7
Sponsored by: Hendricks Gin
Chef: Peter Smith
Mixologist: Gina Chersevani
Dish: “Tea Sandwich” ~ Cucumber, Orange, Coriander and Hendricks Gin Cured Lemon Snapper served with Ocal Olive Oil Brushed Toast Points
Beverage: Hendricks “High Noon”
The dish and pairing were on the lighter side with a good use of the gin.
Ici Urban Bistro: (My Favorite)
Sponsored by: Remy Martin VO Cognac
Chef: Olivier Perriet
Mixologist: Vincent Gernigon
Dish: Seasonal Mushrooms and Cognac Remy VS Crème Brulee. Foie Gras Toast
Beverage: "Santa Martini": Featuring holiday flavors such as coco and ginger mixed with Remy Martin VO Cognac
Chef Olivier's mushroom creme brulee was spot on. I only got one small bite, but I was ready for more. Also, Vincent made a perfect cocktail with cognac, chocolate mint infused simple syrup, ginger liqueur and soda. It was my favorite of the evening.
Chef Olivier's mushroom creme brulee was spot on. I only got one small bite, but I was ready for more. Also, Vincent made a perfect cocktail with cognac, chocolate mint infused simple syrup, ginger liqueur and soda. It was my favorite of the evening.
Founding Farmers:
Sponsored by: Patron XO Cafe
Chef: Al Nappo
Mixologist: Jon Arroyo
Beverage: Dolores Dulces
Dish: Herb-crusted Rotisserie Chicken with Maryland Kale, Cabbage and Patron XO Sautéed Pears
Chef Nappo's chicken was simple, moist and delicious. I really liked Jon's Dolores Dulces with Patron XO, cognac, cherry brandy, egg white and garnished with fresh nutmeg.
Chef Nappo's chicken was simple, moist and delicious. I really liked Jon's Dolores Dulces with Patron XO, cognac, cherry brandy, egg white and garnished with fresh nutmeg.
Aria/Ronald Reagan Building and International Trade Center:
Sponsored by Herradura Blanco Tequila
Dish Mississippi Farm Raised Shrimp and Citrus Ceviche with Tequila Granita
Beverage Tequlia Mockingbird
Chef Xavier Deshayes
Mixologist: Denis Burns
Denis did a good job with his Tequila Mockingbird (love the name)! Very similar to a cranberry margarita that I make. I'm a huge fan of Herradura Blanco.
Fun times were had by all! Great job Ellen!!
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