Chefs Behind Bars!
Last night we also went to another rooftop deck for Chefs Behind Bars at The Liaison Capitol Hill hotel. We snapped three chefs: Alba Osteria’s Amy Brandwein, who served Peaches and Herbs (Jim Beam, Bloomery Sweet Shine, Lemoncello, peaches, pork belly, rosemary, and egg white), Cava Mezze’s Dimitri Moshovitis, who served the Melani (Grey Goose vodka, harissa syrup, St. Germain, lemon and squid ink), and Bernaise, We the Pizza and Good Stuff Eatery’s Spike Mendelsohn, who made the Diamond Brady (gin, oyster shot, chili-infused bourbon, sherry vinegar, and lightly brined egg yolk).
The rooftop party was hosted by Art and Soul chef Wes Morton, who made the Storm Brewin' (Bacardi 8, Santa Teresa Solara 1796, passion fruit purée, and yuzu juice). He’s flanked by Share Our Strength’s Sam Denafo and by Eater writer Tim Ebner and The Liaison’s Tricia Barba.
In addition to the four chefs above, Alba Osteria’s Amy Brandwein, Lyon Hall’s Matt Hill, Pabu’s Jonah Kim, Bar Pilar’s Jesse Miller, and Bibiana’s Nick Stefanelli served their favorite libations along with hors d’oeuvres from Art & Soul and Rappahannock River Oysters. The party supported the No Kid Hungry campaign to ensure all children get the healthy food they need. Here, Elise Wilansky, Dyana and Ariella Camera, with FDA’s Laura Carroll and Zuzanna Knypinski.
Chefs Behind Bars happy hour was also hosted by Share Our Strength Taste of the Nation committee, which raised $180,000 at its March gala for No Kid Hungry, the Capital Area Food Bank, DC Hunger Solutions, and Mary’s Center. Here, NOAA’s Jessica Berrio with 94.7 Fresh FM’s Tommy McFly who emceed, Allison Wittrock, and DJ Neekola who performed.
