As hosts of the event, Crios Modern Mexican also provided guests an everlasting supply of chips, salsa and guacamole, and also passed around yucca fries towards the end of the event. Not too long ago I tried yucca fries for the first time, where they tasted what I imagined tree bark to taste like. Thankfully, Crios' version was much fluffier.
Allan Javery of the soon to open Scion in Silver Spring served the most filling dish of the night, distributing bowls of Veggie Shepard's Pie, made with kale, parsnip, celery roots, carrots, onion, mushroom, almond milk and potatoes. The bowl of Shepard's Pie was served alongside a Beet & Arugula Salad, topped with goat cheese and pumpkin seeds.
Salmon was the clear choice of animal protein for the night, as The Source's Scott Drewno also highlighted the fish in his dish, preparing a shiso cured salmon with swiss chard garlic aioli and chili powder.
Attendees were asked to vote for their favorite dish, and in an unsurprising result, Scott Drewno was able to add winner of the 1st Annual Eat4Life to his long list of awards and accomplishments.
Alongside these four chefs serving deliciously healthy plates, Sarah Waybright of WhyFoodWorks, whose Dinner Party and Wine Pairing was the second most popular raffle item (only behind a 4 night stay at a beach house), set out an educational display outlining the best types and amounts of food to include in your diet, and ones to eliminate.
During the event it was revealed that this debut event was planned in just two months time. I can't wait to see the great successes that a little more planning time would bring to future events, as this event was already such a great success.
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