Here is Part 2 of my recap on MetroCooking DC 2014. Click here for Part 1 which covered Guy Fieri, Victor Albisu, Vikram Sunderam, and Food Vendors. MetroCooking DC is a two day annual event featuring celebrity chefs, cooking demonstrations from local James Beard award winning chefs, culinary classes, workshops, book signings, food and beverage tastings, and local food vendors. This post will cover Bobby Flay’s cooking demonstration and the RAMW Grand Tasting Pavilion.
Bobby Flay was the big feature on Sunday. He had morning and afternoon cooking demonstrations, a book signing, and a VIP Meet and Greet. For the morning demonstration, he made pan-roasted chicken, Kale and Wild Mushroom Paella, and Red Wine Sangria. I will definitely have to try the paella at home. Bobby said it was the top item at his NYC restaurant, Gato, and I can see why. I could smell it from my seat and it geared up my appetite for the Grand Tasting Pavilion.
Following Bobby Flay’s demonstration, I made it to the James Beard Cooking Stage just in time to see Caitlin Dysart make Pate Choux topped with a Crispy Streusel Topping. She is the pastry chef at 2941 Restaurant in Falls Church, Virginia and won the Rammy Award in 2014 for Pastry Chef of the Year.
The RAMW (Restaurant Association Metropolitan Washington) Grand Tasting Pavilion was the event I was looking forward to all weekend. Since we are new to the area, this was a great way to see all the amazing restaurants the DC Metro has to offer. Due to my pregnancy, I couldn’t taste test about 10 percent of the offerings, but everything I did try blew me away. I left the Pavilion completely stuffed (thanks again pregnancy for not being able to eat much at once without becoming miserable) and bordering on a food coma. I now have a long and exciting list of restaurants to try during our four year stay.
Dino’s Grotto (Washington DC)– Pork Testa and Charred Beet Salad
Nage Bistro (Washington DC)– Jerked Pork Belly with Tomato Salad and Lime Vinaigrette
Sushiko (Chevy Chase, Maryland)– Hamachi Crudo
Room 11 (Washington DC)– House-Smoked Trout Rillette
Food Wine and Co (Bethesda, Maryland)– Duck Rillette and Celery Root Vichyssoise
Paul (Washington DC)– Fruit Tartlettes and Mini Pastries
Morton’s The Steakhouse (Washington DC and Arlington, Virginia)– Ahi Tuna Crisps
Carmine’s (Washington DC)– Meatballs
Elevation Burger (Arlington, VA; Oxon Hill, MD; and Hyattsville, MD)– BBQ Bacon Cheddar Burger
Medium Rare (Washington DC)– Steak and Frites Sandwich
Olde Towne Inn (Upper Marlboro, Maryland)– Seafood Fettuccine and Cornbread
MXDC (Washington DC)– Pollo and Hongos Tacos
Mazagan (Arlington, Virginia)– Chicken Bastilla and Mussels Tagine
Thally (Washington DC)– Shrimp over Peanut Noodles with Basil Oil
Sweet Teensy Bakery (Chevy Chase, Maryland)– Red Velvet Cupcakes, Pumpkin Bread, Double Chocolate Brownies
Smith and Wollensky (Washington DC)– Steak Tartare
Gifford’s Famous Ice Cream– Toasted Coconut
Osteria Marzano (Alexandria, Virginia)– Short Rib Ravioli
Floriana (Washington DC)– Gnocchi Bolognese
Wildfire (McLean, Virginia)– Bison Meatballs and Wildfire Chopped Salad
Casa Oaxaca (Washington DC)– Esquites
Dolci Gelati (Washington DC)– Tiramisu Gelato
Washington Firehouse (Washington DC)– Wagyu Brisket Slider and The Devil’s Eggs
Zenful Bites (Washington DC)– Ginger Limeade
Guy Fieri’s Baltimore Kitchen and Bar (Horseshoe Baltimore, Maryland)- B’more Fries with Creamy Blue Crab Dip
Dean and Deluca (Washington DC)– Chili Lime Marinated Shrimp
The Fourth Estate at the National Press Club (Washington DC)– Calamari Cakes
The Melting Pot (Arlington, Virginia)– Chocolate Covered Strawberries and Marshmallows
BlackFinn AmeriPub (Washington DC and Merrifield, Virginia)– Queen City and Tuna Poke
For dinner that night, we decided to try one of the restaurants from the Grand Tasting Pavilion. The Ravioli di Short Rib Brasate (Short Rib Ravioli) from Osteria Marzano was one of my favorites and the restaurant wasn’t too far from us. It is tucked away on the first floor of an office building in Alexandria/Springfield, Virginia. We started the dinner with a bread basket (filled with two slices of Ciabatta and two slices of Foccacia) served with a pesto olive oil dip. I ordered the Agnolotti di Magro (Spinach Ricotta Agnolotti with a Walnut Cream Sauce). Since Chad didn’t get to try the ravioli at the Pavilion, he decided to try it for dinner. Both entrees were wonderful. We actually preferred each other’s. Chad has since asked me a few times to recreate the Agnolotti di Magro at home. For dessert, Chad ordered the Mixed Berries with Zabaione and I had the Tiramisu. They also feature a Nutella Pizza with Toasted Marshmallows, but there is no way I would have been able to finish one myself. It is great to find such an amazing restaurant for date night without having to go all the way into the city.
For those interested, Osteria Marzano also offers cooking and wine classes.