SOLD OUT: Chefs Stopping AAPI Hate - April 11th Dinner
801 Wharf Street SW
The DC culinary community stands united against racism. Hate against Asian American Pacific Islander communities has risen during the COVID-19 pandemic. Together, we can stop it. April 11th Dinner features a five-course to-go menu for two. Chef Kyle Bailey of The Salt Line will be cooking sake-marinated fluke for the menu, with kombu, cucumber and daikon kimchi, yuzu emulsion and shisho. Chef Henji Cheung of Queen's English will make roasted hon-shimeji mushroom, coddled hen egg, salted duck yolk, and XO sauce for your second course. Next, Chef Aschara Vigsittaboot of Beau Thai & BKK Cookshop has planned sakoo sai moo - tapioca dumplings filled with pork, peanuts, and chili. Chefs Chris Morgan & Gerald Addison of Bammy's are making Caribbean curry with roasted seasonal vegetables, fresh thyme, scotch bonnet chiles, onion, garlic, ginger, and pimento. And last but not least, Tiffany MacIsaac of Buttercream Bakeshop is bringing an assortment of Buttercream's best cakes, cookies & confections to the menu for your dessert. Each $150 ticket/meal sold can feed two people. To pre-order, please click here.
