by Samantha GriederCapital Cooking Contributor
On Monday evening, restaurant industry professionals, from restaurateurs to chefs and mixologists, local media and more, gathered at the Ritz Carlton of Washington D.C. for the 2012 RAMMY finalist announcements. Put on by the Restaurant Association of Metropolitan Washington (RAMW), the RAMMY awards are given to industry professionals who signify excellence in a given category.
Guests were able to sample plates from nominated restaurants and sip on libations from some of the area's best. Fiola presented a delicate foie gras sitting atop a Parmesan crisp and spring pea soup. Enzo Fargione of Elisir brought his version of sushi and a refreshing melon shooter. There was brisket and PB&J cupcakes from Hill Country and fresh seafood selections from Pearl Dive. It was smiles all around as crowds wandered from table to table.
Elisir's gorgeous table sampling of Italian sushi and honeydew shooters.The theme this year is "Hats off to Restaurants!," in an effort to honor everyone it takes to serve well in the hospitality industry, from the kitchen staffs to the front of the house.
With that said, hats off and congratulations to all the nominees for the 2012 RAMMY Awards!
Fine Dining Restaurant of the Year The nominee is a restaurant that demonstrates a high standard of excellence in food, service and atmosphere and shows dedication to sophisticated culinary techniques. The nominee must have been in business a minimum of two years by December 1, 2011.
The Ashby Inn & Restaurant
Bourbon Steak
Marcel's
The Oval Room
Rasika
Upscale Casual Restaurant of the Year The nominee is a restaurant that demonstrates a high standard of dining excellence. The nominee must have been in business a minimum of two years by December 1, 2011.
Bourbon Steak
Marcel's
The Oval Room
Rasika
Upscale Casual Restaurant of the Year The nominee is a restaurant that demonstrates a high standard of dining excellence. The nominee must have been in business a minimum of two years by December 1, 2011.
Bibiana
Birch & Barley
BlackSalt Fish Market & Restaurant
Oyamel
Proof
Birch & Barley
BlackSalt Fish Market & Restaurant
Oyamel
Proof
Casual Restaurant of the Year The nominee is a restaurant that demonstrates a dedication to dining excellence, service and value in a casual environment. The nominee must have been in business a minimum of two years by December 1, 2011.
Bar Pilar
C.F. Folks
Hank's Oyster Bar and Lounge - DC
Mitsitam Native Foods Café
Room 11
C.F. Folks
Hank's Oyster Bar and Lounge - DC
Mitsitam Native Foods Café
Room 11
Neighborhood Gathering Place of the Year This nominee is a restaurant that demonstrates a high standard of quality and congeniality rooted in its neighborhood.
Bastille
Bistrot Du Coin
Café Saint-Ex
Et Voila!
The Majestic
Bistrot Du Coin
Café Saint-Ex
Et Voila!
The Majestic
New Restaurant of the Year A restaurant that must have been opened between December 1, 2010 and November 30, 2011 and already distinguishes itself as a pacesetter in food, beverage and service.
Elisir Restaurant by Enzo Fargione
Fiola
Graffiato
Fiola
Graffiato
Hill Country Barbecue Market
Pearl Dive Oyster Palace
Chef of the Year The nominee is an executive chef or chef de cuisine who demonstrates consistent standards of excellence and serves as an inspiration to other food professionals. The nominee displays a dedication to the artistry of food, exhibits an ongoing commitment to the community and may be from any type of establishment. The nominee must have been a chef for the past five years with a minimum of two years based in the Metropolitan Washington area.
Pearl Dive Oyster Palace
Chef of the Year The nominee is an executive chef or chef de cuisine who demonstrates consistent standards of excellence and serves as an inspiration to other food professionals. The nominee displays a dedication to the artistry of food, exhibits an ongoing commitment to the community and may be from any type of establishment. The nominee must have been a chef for the past five years with a minimum of two years based in the Metropolitan Washington area.
Anthony Chittum - Vermilion
Tony Conte - The Oval Room
Haidar Karoum - Proof
Kaz Okochi - Kaz Sushi Bistro
Vikram Sunderam - Rasika
Rising Culinary Star of the Year The nominee is an "up and coming" chef who demonstrates exemplary talent, shows leadership and promise for the future. The nominee must have been based in the Metropolitan Washington area for a minimum of two years.
Vikram Sunderam - Rasika
Rising Culinary Star of the Year The nominee is an "up and coming" chef who demonstrates exemplary talent, shows leadership and promise for the future. The nominee must have been based in the Metropolitan Washington area for a minimum of two years.
Justin Bittner - Bar Pilar
Logan Cox - Ripple
Logan Cox - Ripple
Claudio Pirollo - Et Voila!
Adam Sobel - Bourbon Steak
Ed Witt - 701 Restaurant
Pastry Chef of the Year The nominee is a restaurant pastry chef who prepares desserts and pastries and demonstrates a high standard of excellence and culinary artistry. The nominee serves as an inspiration to other food professionals. The nominee must have been a pastry chef for the past five years with a minimum of two years based in the Metropolitan Washington area.
Adam Sobel - Bourbon Steak
Ed Witt - 701 Restaurant
Pastry Chef of the Year The nominee is a restaurant pastry chef who prepares desserts and pastries and demonstrates a high standard of excellence and culinary artistry. The nominee serves as an inspiration to other food professionals. The nominee must have been a pastry chef for the past five years with a minimum of two years based in the Metropolitan Washington area.
Cicely Austin - The Oval Room
Fabrice Bendano - Adour
Peter Brett - Blue Duck Tavern
Alison Reed - Ripple
Susan Wallace - BlackSalt Fish Market & Restaurant
Susan Wallace - BlackSalt Fish Market & Restaurant
Wine Program of the Year The member restaurant is distinguished by the quality, diversity, clarity and value of its wine program. The nominee's wine program best suits the cuisine and style of the restaurant while enhancing the dining experience. The nominated restaurant must have been in operation for a minimum of two years by December 1, 2011.
Adour
Cork Wine Bar
Dino
Marcel's
Plume
Beverage/Mixology Program of the Year The member restaurant is distinguished by the quality, diversity, creativity, clarity and value of its beverage program. The nominee's beverage program best suits the cuisine and style of the restaurant while enhancing the restaurant experience. The nominated restaurant must have been in operation for a minimum of two years by December 1, 2011.
Cork Wine Bar
Dino
Marcel's
Plume
Beverage/Mixology Program of the Year The member restaurant is distinguished by the quality, diversity, creativity, clarity and value of its beverage program. The nominee's beverage program best suits the cuisine and style of the restaurant while enhancing the restaurant experience. The nominated restaurant must have been in operation for a minimum of two years by December 1, 2011.
Bourbon Steak
EatGoodFood Group
Estadio
EatGoodFood Group
Estadio
Neighborhood Restaurant Group
Room 11
Power Spot of the Year This nominee is a top choice member restaurant, a spot to "see and be seen" with the movers and shakers on the national and local political and business scene. It best exemplifies "how Metropolitan Washington works."
Room 11
Power Spot of the Year This nominee is a top choice member restaurant, a spot to "see and be seen" with the movers and shakers on the national and local political and business scene. It best exemplifies "how Metropolitan Washington works."
701 Restaurant
Founding Farmers - DC
The Oval Room
The Source by Wolfgang Puck
Tosca Ristorante
Hottest Restaurant Bar Scene of the Year This nominee is a member restaurant or hotel bar that is innovative with an energetic scene (atmosphere, drink menu, etc.) with a hip and eclectic crowd and is a great people watching and meeting place.
Founding Farmers - DC
The Oval Room
The Source by Wolfgang Puck
Tosca Ristorante
Hottest Restaurant Bar Scene of the Year This nominee is a member restaurant or hotel bar that is innovative with an energetic scene (atmosphere, drink menu, etc.) with a hip and eclectic crowd and is a great people watching and meeting place.
Black Jack
The Hamilton
Hill Country Barbecue Market
Mad Fox Brewing Company
Marvin
Manager of the Year The nominee is a manager or general manager in the food service industry who displays the highest level of professionalism and leadership with a member business. This person must be an inspiration and mentor to all his/her co-workers displaying outstanding service, an excellent work ethic and a positive image.
Hill Country Barbecue Market
Mad Fox Brewing Company
Marvin
Manager of the Year The nominee is a manager or general manager in the food service industry who displays the highest level of professionalism and leadership with a member business. This person must be an inspiration and mentor to all his/her co-workers displaying outstanding service, an excellent work ethic and a positive image.
Anna-Marie Ashe - Smith Commons
Daniel Bortnick - Firefly
Reagan Corbett - Jackson 20 Alex Munoz - Hill Country Barbecue Market
Javier Velazquez - Taberna del Alabardero
Employee of the Year The nominee is a non-managerial employee of a member business who serves as a model employee by displaying outstanding service, an excellent work ethic and a positive image. This nominee must have been working in the food service industry for a minimum of three years by December 1, 2011.
Daniel Bortnick - Firefly
Reagan Corbett - Jackson 20 Alex Munoz - Hill Country Barbecue Market
Javier Velazquez - Taberna del Alabardero
Employee of the Year The nominee is a non-managerial employee of a member business who serves as a model employee by displaying outstanding service, an excellent work ethic and a positive image. This nominee must have been working in the food service industry for a minimum of three years by December 1, 2011.
Julie Albert - Brasserie Beck/Marcel's
Ting Forester - District Commons
Teo Leiva - Fiola
José Alex Medrano - B. Smith's
Ting Forester - District Commons
Teo Leiva - Fiola
José Alex Medrano - B. Smith's
Paris Twyman - Founding Farmers - DC
Restaurateur of the Year
José Andrés & Rob Wilder - THINKFoodGROUP
Meshelle & Cathal Armstrong - EatGoodFood Group
Michael Babin - Neighborhood Restaurant Group
Ashok Bajaj - Knightsbridge Restaurant Group
Jeff & Barbara Black - Black Restaurant Group
Michael Babin - Neighborhood Restaurant Group
Ashok Bajaj - Knightsbridge Restaurant Group
Jeff & Barbara Black - Black Restaurant Group
Associate Member of the Year The RAMW Joan Hisaoka Associate Member of the Year Award is given annually to an associate member who best exemplifies commitment to and support of RAMW.
Adams-Burch
BB&T
EagleBank
SYSCO Food Services of Baltimore
Marriott Wardman Park Hotel
SYSCO Food Services of Baltimore
Marriott Wardman Park Hotel
Jeff Black of Black Restaurant Group and staff present their seafood selections of Pearl Dive Oyster Palace.
The public will be able to vote for the winners of the Neighborhood Gathering Place, Power Spot of the Year, and Hottest Restaurant Bar Scene. Look for online voting through Washington City Paper next month.
All category winners will be announced at the RAMMY Awards Gala on Sunday, June 24th at the Wardman Marriott Hotel in Woodley Park. Those interested in purchasing tickets to the black-tie event can buy them online. Mark your calendars now; it's a party not to be missed!
photographs by Samantha Grieder
photographs by Samantha Grieder
2 comments:
Yay! My friend Peter Brett from Blue Duck Tavern is a finalist for pastry chef! Of course I may be a wee bit biased because he also made my wedding cake, but because the restaurant is part of the Park Hyatt Hotel he is responsible for making all sorts of pastries and desserts, including ones for breakfast. And they're wonderful.
Awesome! We wish him the best of luck!!
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