TasteDC’s 1st Annual Unique and Unusual Food & Wine Festival October 25, 2006

Join TasteDC and a group of local chefs for an adventure in taste of unique and unusual foods and wines. 6:30 – 9 pm. The Whittemore House, home of the Woman's National Democratic Club. 1526 New Hampshire Avenue NW, Washington DC. Cost is $75 in advance and $90 at the door, inclusive of tax and gratuity. For menu and reservations, visit www.tastedc.com, or call 202-244-7755.

Menu:

Executive Chef Nathan Bearfield, Smith Point Restaurant
1. Canapé of Rabbit Rillette with Rye Crouton, Pommery Mustard and Petite Arugula Salad
2. Escargot "Provencal" with Smoked Baby Shiitake Mushrooms, Tomato Concasse and Basil

Chef de Cuisine, Jeffrey J. Orel, Viridian
1. Wild Boar and Smoked Goat Cheese Rotie
2. Opakapaka and Conch a la Nage, Roasted Red Pepper Rouille

Chef de Cuisine, James Phillips – Juniper Restaurant, Fairmont Hotel
1. Rattlesnake Gumbo with Sassafras Scented Rice
2. Pink Peppercorn and Wattleseed Crusted Ostrich Leg Roast with Diablo Hollandaise

Lebanese Taverna and 100 King Street
1. Veal Kidney with a Dijon Mustard Sauce - 100 King Restaurant
2. Hindbeh Bil Zayt (sautéed Dandelion Leaves in olive oil with garlic,
parsley, and caramelized onions) – Lebanese Taverna

Executive Chef Dan Wecker, The Elkridge Furnace Inn
1. Nut Crusted Sweetbreads with Pomegranate Syrup
2. Buckwheat Blini with American Caviar and Crème Fraiche

Executive Chef Daniel Labonne, Tabaq Bistro
1. Jerk Frog Legs with Jamaican Spices
2. Caribbean Tripe Stew with Grilled Bananas

Executive Chef Daniel Kenney, and Executive Sous Chef Neal Bailey, Willard Hotel
1. Barolo Braised Veal Cheek with Shropshire" Orange" Blue
2. “Bacon and Eggs": House Cured Berkshire Pork Belly with Fried Quails Egg

Executive Chef, Russell Cunningham, Dupont Grille, Jury Hotel
1. Calf Fries
2. Smoked Duck and Fried Squash Blossom Salad with Port Reduction and Pumpkinseed Oil

Executive Chef Jamie Stachowski, Restaurant Kolumbia
1. Terrine de Tête de Veau
2. Boudin Rouge, Black Mission Fig and Goat Cheese Strudel

Executive Chef, Stefan Jarausch, The Madison, a Loews Hotel
1. Stuffed Squash Blossoms, Braised Pigs Feet, Xerez Gastrique
2. Crostini of Beef Tongue, Basque Style

Executive Chef Bryan of Chef Bryan's Kitchen
1. Llama Slider with Bleu Cheese and Rosemary Red Onion Jam
2. Grilled Cayman Tail (crocodile) with Smoked Tomato and Basil Butter

Executive Chef, Brian Boots, Elegance Ala Carte
1. Alligator Étouffée
2. Caramelized Fennel, Yucca and Jicama Puree served over Fried Sweet Potato Chips

Executive Chef Daniel Amaya, Dino's
1. Polipo: Olive Oil Braised Octopus with Cici (garbanzos) and Lemony Vinaigrette
2. Crostata di Formaggi. Erborinato di Pecora Cheese Tartlet: cave aged raw sheep's
milk cheese with natural bluing. Robiola La Rossa Cheese Tartlet: Cow and sheep
mixed milk cheese wrapped in cherry leaves that are macerated in grappa

Official Website: http://www.tastedc.com