Smithsonian Food History!
Last night, we headed to the second annual Smithsonian Food History Gala at the National Museum of American History.
The Smithsonian kicked off its Food History Weekend with a black-tie gala and the presentation of the Julia Child Award by The Julia Child Foundation for Gastronomy and the Culinary Arts to world-renowned chef Rick Bayless, he is with New York Times' Kim Severson, and Chef Jose Andres.
Chef Bayless also created the menu for the evening. Guests ate bites of shrimp corn cakes, green gazpacho with raw oysters and chilled mango soup. They sipped on topolobampo margaritas and lena ices during the cocktail reception. Here, Smithsonian's Steve Velasquez, Terravox's Jerry Eisterhold and Philadelphia Cousins, who is Julia Child's niece.
Culinary leaders and enthusiasts were treated to Bayless' modern Mexican fare paired with world-class beer and wine. The three-course dinner was a shrimp and scallop ceviche verde, carne asada en mole and mesquite chocolate cake. Here, Smithsonian's Beth Py-Lieberman, Cooper Ginsberg Gray's Joanne Randa and Live Nation's Mollie Randa.
Proceeds will go towards research and collections for Smithsonian's Food History. Here, Cognizant's Kavee Shwar and Aruna Subhakar and National Museum of American History's John Gray.
