To celebrate Sixth
Engine's one year in Mount Vernon Triangle, Sixth Engine opened its doors
to friends, family and fans of the neighborhood eatery, and invited Danny
Lee from Mandu and Casey Patten from Taylor Gourmet
to join Sixth Engine Chef, Paul Madrid in serving small bites that
were inspired by each chef’s favorite dishes at their counterpart's restaurant.
Guests filled the lower
level bar area, and also the upstairs dining area, where tables had been
removed to accommodate the most friends and family possible. In addition to
the small bites served up by the trio of chefs, guests also
enjoyed Catoctin Creek & 3 Stars Brewing specials all night, and were
treated to guest bartending appearances from John
De Piper from Weather Up in Brooklyn and Eric Chodkowski from the neighboring
Mandu.
Paul also fried ground and pureed chicken with ginger, sweet potato noodles and green onion coated in shredded phyllo to make his "Mandu Porcupine Chicken Balls", finished with a drizzle of Mandu wing sauce and cilantro.
Danny Lee from Mandu put his twist on Sixth Engine's Man n Cheese plate, typically served with black truffle and goat cheese. Danny Lee's edition, "Mac n Kim-Cheese" was made using Shin ramen noodles, spices, American cheese and fresh diced kimchi.
Danny Lee also tried his hand at creating a hoagie. Inspired by Taylor Gourmet, Danny served "The Bulgoagie," a mini hoagie on a original Taylor Gourmet hoagie roll, stuffed with bulgogi, kimchi, and a gochujang spread.
Casey Patten of Taylor Gourmet knows how to turn anything in to a risotto ball. Casey's "Kimchi Fried Rice Risotto Ball", inspired by Mandu, was stuffed with Spicy Pork Bulgogi, and topped with gochujang sauce & a spicy pickled cucumber.
Casey also shared bites of his "Macrib Chalupa," made with bbq pork shoulder, cucumber, watermelon, radish, and cilantro.
Here's to many more years of Sixth Engine (and Mandu and Taylor Gourmet too)!
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