• Soup Specialist (Pat Solley) Chinese Chicken Soup with Ginger,  Italian "little rags" Egg Drop Soup,  Thai Rice Soup
• Listrani's (Mazen Iskandar)  Lemon Herb Chicken,  Baked  Ziti, Gorgonzola Raisin and Walnut Salad,  Mediterranean Grilled Chicken
• Bangkok Joe's (Aulie Bunyarataphan) Pork 'n Crab Shu Mai, Crispy Shrimp Roll
• Caravela Restaurant (Carlos Mendes) Mussel's Marinara, Carne de Porco A Alentejana
• Rio Grande Cafe (Guy Boutilier) Shrimp Ceviche, Trout Cilantro, Pineapple Empanada
• Ortanique (Matias Lagos) Caribbean Seared Ahi Tuna marinated in Sesame Oil and Caribbean Spices with a Celery Root Croqueta...Tomato Fennel and Chimichurri
• Palette (James Clark) Seared Ahi Tuna with Watermelon Relish and Pea Shoots, Avocado Martini
• Taberna del Alabardero (Santi Zabaleta) Mixed Berry Compote with Vanilla Coconut Cream
• Saveur Restaurant (Gene Sohn) Bourbon Escargot, Herb encrusted Rack of Lamb with a Garlic Lime Butter
• Listrani's (Mazen Iskandar)  Veal Marsala, Shrimp Alexandra
• Bistro Bistro (Bouchaib Naji) Beet Tower and Warm Goat Cheese, Green Peppercorn and Pistachio Crusted Filet of Beef Bordelaise, Poached Figs and Melon Sorbet with Vanilla and Red Wine Syrup
• The Curious Grape (Suzanne Mcgrath) Mushroom Pate, Spinach Chicken and Pear Salad
• Mie N Yu (Tim Elliott) Pan Seared Fois Gras with Blueberry-Balsamic Compote, Chinese Mustard-Rubbed Lamb Loin
• Dolce Vita (Giuseppe Ricciardi) Pumpkin Soup,  Zabaglione
• Red Dog Cafe (Janis McLean) Shiitake Hazelnut Bundles, Brie-Almond Beggars Purses, Flambeed Figs with Goat Cheese and Prosciutto, Smoked Salmon Bites
• Mendocino Grille and Wine Bar (Drew Trautmann) Fall Salad with Persimmons...Citrus Vinaigrette...and Warm Camembert, Roasted Quails with Honey Wheat Bread Stuffing...Braised Cabbage...and Cabernet Cranberry Pan Sauce
• The HoneyBaked Ham Company (Debbie Peerson) HoneyBaked Bacon and Spinach Stuffed Mushrooms, HoneyBaked Ham...Wild Rice and Fruit Stuffing
• Red Dog Cafe (Janis McLean) Veal and Wild Mushroom Ragout with Spaetzle
• Aladdin's Eatery (Walid Boustany) Chicken and Rice, Sheikh Al-Mihshi
• Lebanese Taverna (Mohammad Homayon Kariny) Avocado Salad, Camel Wings
• The Grill at the Morrison House (Robert Ulrich) House Cured Vodka and Wild Berry Gravlax Warm Black Trumpet and Hedge Hog Mushroom Salad
• B.Smith Restaurant Group (Rahman Harper) Spicy Shrimp and Sausage over Creamy Cheese Grits, Blackened Shrimp Salad
• Finn and Porter (Andreas Georgakopoulos) Greek Salad, Alder Planked Salmon with Roasted New Potatoes and Bearnaise Sauce
• Chef Party (Andreas Fleckenstein) Lettuce Wraps, Asian Vegetable Stir Fry
• Alchemy Caterers (Carla Hall) Spring Pea and Mint Soup, Mock Vegetable Nori Rolls with Mirin Teriyaki Dipping Sauce, Baby Romas stuffed with Guacamole
• Friends & Food International, Inc. (Mark Haskell) Shrimp & Lobster Quenelles with fresh Tomato Sauce...Butter Sauce...Herb Salad...and Saffron Rice Timbale
• Clyde's of Tyson Corner (J. Scott Webster) Roast Leg of Lamb, Spicy Tuna Salad
• Cooking Instructor (Rebekah Lin Jewell) Sliced Chicken with Assorted Vegetables, Ham and Egg Fried Rice
• Gail's Vegetarian Catering (Gail Naftalin) Spring Terrine
• Culinary Instructor (Sherri Zollo) Sesame Snow Pea Salad with Soy Ginger Grilled Chicken, Stuffed Portobellos with Pancetta and sauteed Arugula over mixed Greens with a Shallot Vinaigrette
• Restaurant Kolumbia (Jamie Stachowski) Baked Alaskan Halibut, Orange Tartalette with Rhubarb Ice Cream
• B.Smith Restaurant Group (Rayman Harper and Kari Payne) Cool Summer Drinks...Sangria, Lavender Cucumber Mojito, Watermelon Margarita, Southern Mint Julep
• Mexican Cooking Instructor (Eliza Gonzalez) Sopecitos (Corn Fritters with Black Bean and Green fresh Salsa), Tamarind-Chipotle roasted Pork Loin, Flan (Cheese and Espresso Mexican Custard)
• Hank's Oyster Bar (Jamie Leeds) Lobster Roll
• Dino (Johnny Nielsen) Bistecca Tagliata (Summer Steak with Salad)
• The Madison Hotel "Federalist Restaurant" (Stefan Jarausch) Caramelized Jumbo Scallops...Slow Roasted Tomatoes...Parsley Coulis and Balsamic Syrup, New York Cheesecake with Ginger Infused Rhubarb and Strawberry Coulis
• Mancini's Cafe and Bakery (Barbara Mancini) Quick Chicken Piccata, Shrimp Fra Diavolo
• 2941 Restaurant (Jonathan Krinn) English Cucumber Soup, West Coast Wild Halibut with Teardrop Tomatoes and Basil
• Soup Specialist (Pat Solley) Mexican Iced Lime-Cucumber Soup, True Andalusian Gazpacho,  Lithuanian Saltibarsciai, Singaporean Spiced Fresh Orange Soup
• Restaurant Kolumbia (Jamie Stachowski) Fall Duck Salad, Crab Cake
• Circle Bistro (Brendan Cox) Warm Wild Mushroom Salad with Frisee au Lardons, Stuffed Mountain Trout with Pancetta-Sherry Brown Butter
• Cooking Instructor (Rebekah Lin Jewell) Curried Rice, Beef with Broccoli
• Mrs. B's Cake Decorating for Kids (Donna Bolton) Pumpkin Creme Brulee, Capallini in a Tequila Cream Sauce, Mixed Green Salad
• San Vito Ristorante Italiano (Gian Piero Mazzi) Tuscan-Style Veal Ossobuco, Polenta Crusted Sea Scallops
• Stardust Restaurant and Lounge (Pat Phatiphong) Spicy Lemon Grass Soup with Shrimp, Spicy Seafood Stir Fry with fresh Rice Noodle
• Great Taste - A Personal Chef Service (Danielle Neal) Mango-Curry Shrimp Salad in Wonton Cups, Tuscan Chicken and Vegetables, Toblerone Chocolate Fondue
• HoneyBaked Ham Company (Kenny James) Green Beans with Bacon Mustard Vinaigrette, Cranberry Apple Casserole, Hot HoneyBaked Ham and Swiss Rolls
• Tabaq Bistro (Daniel Labonne) Zucchini Pancakes with Basil and Garlic Braised Tomato, Air Lime Chicken Breast with Shrimp Mousse Stuffing and Roasted Shrimp, Fresh Berry Gratin with a Grand Marnier Sabayon
• Timothy Dean Bistro (Timothy Dean) Florida Corn Syrup with Tempura Poached Oysters and Vegetable Mirepoix, Braised Beef Short Ribs with Potato Mousseline...Root Vegetables and Red Wine Sauce, Timothy Dean Bistro Molten Chocolate Cake
• 701 Restaurant (Trent Conry) Roasted Salmon on Butternut Confit, Pan Roasted New Zealand Blue Nose Bass
• Colorado Kitchen (Gillian Clark) Potato Crusted Grouper with Horseradish Sauce plus Sauteed Spinach with Smoked Apple Bacon
• 100 King Restaurant (Denis Soriano) Swordfish Kabob, Braised Beef Provencal
• Balducci's Food Lover's Market (David Poran) Tartar of Gravlax with Caviar, Grilled Paillard of Gravlax with Whole Grain Mustard Sauce, Gravlax on a Bagel New York Style
• Bistro Bistro (Bouchaib Naji) Tuna Carpaccio, Petite Filet Mignon and Jumbo Lump Crab Cake, Creme Brulee
• The RItz-Carlton, Pentagon City (Matthew Morrison) Bronzinni Wrapped with thin sliced Potatoes, Poached Veal with Risotto and Beurre Rouge, Brie Cheese Cake
• Dupont Grille (Duane Keller) Crunchy Vegetable and Jasmine Rice Handrolls, Horseradish Crusted Chilean Sea Bass on Lobster Mashed Potatoes with Asparagus and Lemon Butter Sauce
• Dahlia Restaurant (David Scribner) Pan Roasted Striped Bass with Saffron, Rice and Ginger Coconut Curry, Salad of Fresh Mozzarella Prosciutto and Mango
• Primi Piatti (Savino Recine) Tuna Tartar over Baby Artichokes, Shrimp with Asparagus and Capers in a Butter-Lemon Sauce, Pan Roasted Sea Scallops over Wild Mushrooms Braised with Balsamic
• RSVP Catering (Maria O'Rourke) BLT Bruschetta, Hot Smoked Salmon Phyllo Cups, Watermelon Chevre Cubes, Summer Berry Trifle
• The Irish Inn at Glen Echo (Ross Vandiver) Shepherd's Pie, Shepherd Skins
• UNI - a Sushi Place (James Tan) Enoki Butter, Extreme Picante Roll
• Viridian (Antonio Burrell) Seared Ahi Tuna with Salsa Verde and Grilled Local Asparagus
• Lebanese Taverna (Mohammad Homayon Karimy) Hommos, Sharhat Ghanam
• Morrison-Clark (Craig A. Hartman) Classic Shrimp Bisque, Pan Fried Maryland Rockfish with Mushroom Dirty Rice and Wilted Spinach
• Tandoori Nights (Shivani Miglani) Okra Do Piaza, Samosa with Chutney
• Fogo de Chao (Daison Cima and Nelcir Muller) Grilled Lamb Chops, Cheese Bread, Papaya Cream, Caipirinha
• Blue Duck Tavern (Brian McBride) Jumbo Lump Crab Cakes, Angry Shenandoah Trout
• Perrys (Noriaki Yasutake) Sushi - Salmon Avocado Roll
• The Curious Grape (Suzanne McGrath) Cold Sesame Noodles and Shrimp with Orange Dressing, Mediterranean Green Beans with Mint Pesto
• The Curious Grape (Katie Park) Maya Gold Truffles, Molten Chocolate Cakes with Whipped Cream and a fresh Raspberry Sauce
• Fiesta In A Box (Brandon Williams) Tropical Risotto, Peruvian Mango Shrimp, Machu Pisco Cocktail
• RSVP Catering (Maria O'Rourke) Arugula & Roasted Beet Salad with Firefly Farms Goat Cheese, Curried Zucchini Soup, Mediterranean Couscous Salad with Springfield Farms Merguez Sausage
• Ardeo (Christopher Bradley) Cranberry Bean and Tuscan Kale Soup with Lemon-Parsley Pesto, Pan Roasted Alaskan Sablefish with Baby Corn and Chanterelle Succotash and Lemon Thyme Beurre Blanc
• Notti Bianche and Dish (Anthony Chittum) Caramelized Diver Scallops with Oregon Chanterelle Mushrooms and Garlic Froth, Mustard Crusted Rack of Pork with Squash Caponata & aged Balsamic Vinegar
• Chef Bryan's Kitchen (Jim Davis) Jim's Southern Chicken and Cheese Grits
• Pulcinella Restaurant (Giuseppe Pansini) Linguine Ai Frutti Di Mare, Saltinbocca Alla Romana
• Asian Grill (Darin Ho) Shrimp with Mixed Vegetables, Chicken Pad Thai
• Rasika (Vikram Sunderam) Dal Shorba (Lentil Soup), Lamb (Curry) Roganjash
• Cosmopolitan Catering (Lita Hyland) Salmon Mousse, Fruit Tartlet
• Trickling Springs Creamery LLC (Carl Weber and Lynn C. Terrell) Banana Split Pie, Pumpkin Ice Cream Pie
• Clark Wellness (Isabel Clark) Roasted Root Vegetables, Spiced Millet with Tamari Almonds, Simple Green Salad with Rice Vinegar

 

Good Eating!!!
 
 
 

Back to .....
Or Forward to