|Cafe du Parc Chefs in Action|
The Restaurant Association Metropolitan Washington put on the second annual Chef & Mixologist Challenge. Local chefs and mixologists were challenged to create dishes and drinks supporting the Foods from Chile: Source of Life Campaign.
Mixologists from Hank's Oyster Bar, Lupo Verde and Bar Pilar faced off in a Pisco fueled challenge. Bar Pilar went the cozy route and won the hearts of the voters with their Pisco and hot spiced cider concoction topped with whipped cream and a homemade apple chip.
|Bar Pilar's Spiced Apple Cider Pisco Cocktail with Whipped Cream and Homemade Apple Chip |
Fan Pick for Best Cocktail
The judge's picked the Pisco cocktail by Hank's Oyster Bar on the Hill which had a refreshing taste, bright orange hue and cheerful sprig of rosemary.
|Judge's Choice Cocktail from Hank's Oyster Bar with Pisco and Rosemary|
|Delicious Wine from Chile chosen by Sommelier Theo Rutherford of Mindful Restaurant Group|
|Del Campo's Salmon Ceviche on the left vs. Cafe du Parc's Seared Salmon on the right|
|Chef Domenico Appollaro of Lupo Verde: Sumonte with porchetta, prunes, honey, bufala mouse and pistachios|
|Tico's Pork Belly Crostini|
For more information on the Foods from Chile: Source of Life Campaign visit: FoodsFromChile.org
To learn more about RAMW go to: Restaurant Association Metropolitan Washington