Chefs Stopping AAPI Hate - April 18th Dinner

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 18th Dinner features a five-course to-go menu for two. Chef Matt Baker of Gravitas will make yellowfin tuna tartare with soy vinaigrette, shaved jalapeño, crispy shallot, puffed rice, and black vinegar aioli. Chefs TJ Obias & Patrick Curran of The Rigg's Hotel add pancit bihon with grilled prawns to the menu. Next, Chef Javier Fernandez of Kuya Ja's making spicy pork bicol express with braised pork shoulder in coconut milk, ginger, chilies, and shrimp paste. Chef Brittney Anderson of Brenner Pass & Leni (watch her on Top Chef this season!) is cooking up gnocchi with robiola fondue, speck, and nettles for this five-course meal. Last but not least, Chef Rosie Nguyen of Rose Ave Bakery is offering layered banana cake for dessert, with brown butter, burnt honey whipped cream, and white sesame macarons. Each $150 ticket/meal sold can feed two people. To order now, please click here.