Taste of the Nation 2013: Part II
In continuation of Part I of our Taste of the Nation recap, here are more of the remarkable chefs and bites that dominated the evening.
Bistrot La Minette’s melt-in-your-mouth Creekstone Farms braised beef cheeks were a hit during the evening; thank you, Chef Peter Woolsey and crew!
Marble-sized meatballs, served in a canoe of soft bread and topped with rich tomato sauce, was from Hotel Monaco’s very own Red Owl Tavern and Chef Guillermo Tellez.
The team behind Brauhaus Schmitz, including Jeremy Nolen, had a refreshing chilled cucumber soup on hand; smoked salmon and pumpernickel crumbs elevated the green broth to new levels.
Mike Solomonov and his sous chef from Zahav offered incredibly creamy chopped liver on toasts.
The team at Davio’s, including Chef David Boyle (check out our previous interview with him!), served hearty bowls of penne with bolognese.
South Philadelphia Tap Room, helmed by Chef Scott Schroeder, served refreshing cured fluke with salsa verde and grated loma on a ciabatta cracker.
Bar Ferdinand’s silky gazpacho spotlighted a plump shrimp, which absorbed the savory chilled broth.
Tashan, headed by Sylva Senat, brought the perfect sweet treat for the evening: Gulab Jamun Crème Brûlée, featuring Tahitian vanilla bean, milk dough soaked in rose water, cardamon, and star anise.
The evening was a lovely celebration of those in support of ending hunger. Taste of the Nation and Share Our Strength’s purpose is commendable and we are greatly anticipating next year’s event!
— Nicole Woon