Slow Food Benefit Dinner, June 2nd at PS7's

[Joe Riley]

Please Join Us for A Special Evening of Hot Chefs &Slow Food

As fast food begins taking over the culinary face of the USA, DC Chefs invite you to join in a dinner benefiting an organization determined to slow it all down.

Please join us at Mio for a 4-Course "Kitchen Memories" Benefit Dinner

Monday, May 12th

Reception at 6:30, Dinner at 7:00pm

Featuring courses prepared by:

Stefano Frigerio, Chef/Partner of Mio Restaurant

Todd Gray, Executive Chef/Co-Owner of Equinox Restaurant

Anthony Chittum, Executive Chef, Vermilion Restaurant

Josh Short, Executive Chef, Buzz Bakery

Tickets to the Kitchen Memories Benefit Dinner are $75 per person, and include a four-course dinner prepared by the above listed chefs with biodynamic wine pairings. Diners will have the opportunity to speak with the participating chefs as well as the leadership team of Slow Food, Washington DC.

Reservations are available by calling (703) 507-9071 or emailing Jeanne@threelockharts.com

[dcaCRL]

This was my first Slow Food event, and first time at Mio, and it was fantastic.

The menu:

Reception - Chef Stefano Frigerio, Mio

Beef carpaccio with quail egg

Rabbit pastilla

Ballontine of foie gras with rhubarb compote

Crispy cone with burratta and olive tapenade

A fun cocktail of Citron, passion fruit, jalapeno and ginger was served, but unfortunately does not seem to be on their regular menu. (At least it's not on the website.)

First Course - Chef Todd Gray, Equinox

Weezie's sauteed soft shell crab with Rappahannock kale, pickled red onions and toasted pecan butter

Second Course - Chef Anthony Chittum, Vermilion

Pan roasted sablefish, whipped baccala, crispy Davon crest blossom and saffron froth

Third Course - Chef Frigerio, Mio

Braised beef cheeks with soft polenta and fennel salad

Dessert Course - Chef Josh Short, Buzz Bakery

Toasted angel food cake, strawberries and Virginia honey ice cream

The wine pairings were all from Bonterra Vineyard, Mendocino (biodynamic).

The foie gras with rhubarb and soft shell were probably my favorites, but it was all excellent. The beef cheeks (from Virginia's Eco-Friendly) won raves from the diners at my table. Great food and a great time.

[youngfood]

This was my first Slow Food event, and first time at Mio, and it was fantastic.

Sounds awesome.

Anyone going to the next one June 2 at PS7 with Peter Smith, Cathal Armstrong, Heather Chittum, and Kevin Reading (Nage)? They are already sold out, but we are hoping to get in off the waitlist.