• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Tara's Multicultural Table

  • Index
  • International Recipes
  • Travel
  • About Me
  • Contact
  • Policies

MetroCooking DC 2015

2 November, 2015 by Tara 1 Comment

  • Facebook
  • Twitter
  • Email

I attended quite the exciting event last weekend (October 24-25, 2015)! It was the tenth year of MetroCooking DC, hosted by E.J. Krause & Associates, Inc! MetroCooking DC is a two day cooking and entertaining show held at the Walter E. Washington Convention Center in Washington, DC. This huge foodie event has something for everyone from celebrity and James Beard award winning chefs to cooking lessons, tastings from local restaurants, demonstrations, vendors, book signings, and so much more. 

Disclosure: I received free entry to MetroCooking DC in exchange for coverage. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Presenters, vendors, and chefs at MetroCooking DC 2015.

I had such a great time last year (MetroCooking DC 2014), and this weekend was just as amazing.

Giada de Laurentiis

Giada de Laurentiis performing a cooking demonstration and talking to a crowd of people.

Giada de Laurentiis was the featured Celebrity Chef on Saturday. She held two demonstrations, a VIP meet and greet, and a book signing for Giada’s Feel Good Food: My Healthy Recipes and Secrets.

I attended the 11 am demonstration where she guided participants in making Lamb Ossobuco and Tomato Sauce. While the guests were preparing the ingredients, she talked with the audience and answered questions such as her favorite cuisine other than Italian (Japanese) and plans for future shows.

Michael Symon

Michael Symon performing a cooking demonstration and cutting a chicken.

Michael Symon was the headlining celebrity chef on Sunday. He hosted a morning and afternoon cooking demonstration, VIP meet and greet, and a 5 in 5 Seasonal Soiree with an autographed copy of his newest cookbook Michael Symon’s 5 in 5 for Every Season: 165 Quick Dinners, Sides, Holiday Dishes, and More.

I attended the morning cooking demonstration where he prepared Spatchcock Chicken with Smashed Potatoes and a Greek Salad. I have always been nervous about working  with whole chickens, so I appreciated his tips for the spatchcock technique (removing the backbone to fully butterfly the bird so it will flatten in the skillet).

The smashed potatoes also looked interesting and delicious. The potatoes were boiled until tender, then lightly smashed before frying. As Symon stated, it is the best of both worlds- the crispiness of french fries with the interior creaminess of a baked potato.

James Beard Cooking Stage

There was also a James Beard Cooking Stage presented by Ikea featuring demonstrations by James Beard award winners, nominees, and guest chefs. I noticed a huge improvement in the stage compared to last year. It was much easier to see the demonstrator’s work and there was also a camera for close-up shots.

Cooking demonstration on the James Beard Cooking Stage.

Featured chefs included:

  • Dean Gold (Fra Diavolo, Fra Diavolo Sauce)
  • Sherry Yard (Apple Strudel)
  • Josu Zubikarai (Cazuela de Merluza con Almejas En Salsa Verde)
  • Erik Bruner-Yang (Coconut Milk and Prahok Dipping Sauce)
  • Victor Albisu (Arepas with Grilled Lobster Filling, Octopus Filling and Pigs Feet Filling)
  • Caitlin Dysart (Brown Sugar Pavlova, Red Wine Poached Pears)
  • Tim Ma (Coconut Risotto with Scallops and Basil Ice Cream)
  • Claudio Pirollo (Gravlax of Salmon with Potato Waffle and Old Mustard Dressing)
  • Austin Fausett (Roasted Garlic Soup)
  • Bryan Voltaggio (Photographed above- Crab Waffles Chesapeake, Smoked Shrimp and Grits)

For those wanting something a little more hands-on, the L’Academie de Cuisine hosted a cooking school with the following classes: Holiday Hors d’Oeuvres, Basic Knife Skills, Easy Dim Sum, Cake Decorating 101: Buttercream Basics, Classic Sauces, and Kids Sushi Making.

BBQ Bash

This year was the debut of the BBQ Bash highlighting some of the best BBQ and grilling restaurants in the area. There were also demonstrations and a book signing for Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro by Chef David Guas, owner of Bayou Bakery and host of the Travel Channel’s Grilled. 

Here is a sample of some of the restaurants in attendance:

Smoker’s Delight BBQ

Pork and chicken in white bowls at Smoker's Delight BBQ.

Smokers Delight BBQ and Catering (La Plata, Maryland)– Pork and Chicken

Bayou Bakery

Smoked Pork Tenderloin on white plates at Bayou Bakery.

Bayou Bakery (Arlington, Virginia and Washington DC)– Smoked Pork Tenderloin with Sweet & Spicy Guava BBQ Sauce

Pickett’s American Craft Ginger Beer

Ginger Beer in glass bottles at Pickett's American Craft Ginger Beer.

Pickett’s American Craft Ginger Beer (Brooklyn, New York and Denver, Colorado): Also available online and select retailers- Ginger Beer Syrup

Tessemae’s

BBQ sauce lined up in bottles at Tessemae's.

Tessemae’s All Natural Matty’s BBQ Sauce (Essex, Maryland)

Southern Belles BBQ

BBQ sauce lined up in bottles at Southern Belles BBQ.

Southern Belles BBQ– Original Belle, Spicy Hickory Smoke, Pineapple Twang, Ms. Mango, Blueberry Blues, Southern Heat, and Hot N Sassy Peach

Wood Ranch BBQ & Grill

Sandwiches and brisket on skewers at Wood Ranch BBQ & Grill.

Wood Ranch BBQ & Grill (Springfield, Virginia and California)

RAMW Grand Tasting Pavilion

One of my favorite events, the RAMW Grand Tasting Pavilion, was a big focus of the afternoon. Over 40 of the area’s top restaurants were in attendance with a variety of treats to sample.

A portion of the proceeds went to Educated Eats, an organization promoting careers in restaurant and food service by offering scholarships to high school students and individuals working in the restaurant industry. Here were some of the offerings:

Dolci Gelati

Gelato in long metal bins with ice cream scoops at Dolci Gelati.

Dolci Gelati (Washington DC/Takoma Park, Maryland/Old Town Alexandria, Virginia/Dolci Gelati Food Truck)- Pumpkin Pie, Stracciatella, Salted Caramel, Bacio (Chocolate Hazelnut Gelato), Honey Crisp Apple Sorbetto.

Lavagna

Rigatoni Bolognese in a white bowl at Ristorante Italiano Lavagna.

Lavagna (Washington, DC)– Housemade Rigatoni Bolognese

Carmine’s

Placing meatballs on white plates at Carmine's.

Carmine’s (Washington, DC; New York City; Las Vegas; Atlantic City, New Jersey; Atlantis, Bahamas)-Meatballs

Il Canale

Piping ricotta filling into cannoli at Il Canale.

Il Canale (Washington, DC)- Cannoli Di Ricotta Alla Siciliana

Asia Nine

Chicken satay on a white plate and business cards in red containers at Asia Nine.

Asia Nine (Washington DC and Gaithersburg, Maryland)

Osteria Marzano

Ravioli on a white plate at Osteria Marzano.

Osteria Marzano (Alexandria, Virginia)– Ravioli di Short Rib

Haute Dogs & Fries

Bombshell Hot Dogs topped with jalapeños at Haute Dogs & Fries.

Haute Dogs & Fries (Alexandria and Purcellville, Virginia)- Bombshell Hot Dogs(Sautéed onions, mango- pineapple relish, jalapeños)

Moorenko’s

Scooping Pumpkin Ice Cream at Moorenko's.

Moorenko’s (Silver Spring, Maryland and select Whole Foods/Giants)- Pumpkin, Peppermint Stick, Salted Caramel with Praline

The Fourth Estate

Lamb and Beef Ginger Meatballs with Spiced Tamarind Dipping Sauce from The Fourth Estate.

The Fourth Estate (Washington, DC)- Lamb and Beef Ginger Meatballs with Spiced Tamarind Dipping Sauce

The Tabard Inn

Tuna Tartare on chips at The Tabard Inn.

The Tabard Inn (Washington, DC)– Tuna Tartare

Vendors

In case you didn’t have enough to keep occupied, the center of the hall was filled with hundreds of specialty food vendors to explore. The businesses ranged from artisan products to chocolates, desserts, olive oils, candy, ice cream, cookbooks, and so much more. 

Nekisha Roache

Nekisha Roache holding up her cookbook- From My Mudda's Kitchen.

Nekisha Roache, author of From My Mudda’s Kitchen: A Jamaican Cookbook, had a booth setup to promote her cookbook filled with her favorite Jamaican recipes. She also has live cooking demos on Periscope (@Gratitude247). You can keep up with the latest events on the book’s Facebook page.

Spartan Oil

Olive oil in black jars at Spartan Oil.

I was first introduced to Pericles Konstas of Spartan Oil  at MetroCooking DC last year. His olive oil is produced from the family’s ancient olive trees in Sparta, Greece that are harvested by hand, pressed mechanically within 24 hours of harvest, and is not filtered.

The olive oil is stored in all natural stoneware bottles that help keep the oil at a consistent temperature, are non-reactive, and prevent light transmission. 

Neuhaus

Chocolates arranged in gift bags at Neuhaus.

Neuhaus was founded in 1857 by Swiss immigrant Jean Neuhaus. He opened a pharmacy in Brussels and covered the prepared medicines in chocolate to make them easier to take. In 1912, his grandson created praline (chocolates filled with cream instead of medicine) and the business has continued to grow and sell chocolates in over 50 countries.

Neuhaus has also been the official supplier to the Belgian Royal Court since 2000. All the chocolate is manufactured in Vlezenbeek, Belgium and shipped worldwide. Neuhaus has a store in Union Station and other locations around the United States. 

Sweet Pearlz Cheesecakes

Cheesecakes with different toppings (berry, creme brûlée, and pineapple) at Sweet Pearlz Cheesecakes.

Sweet Pearlz Cheesecakes is a family-owned bakery based in Gainesville, Virginia.

They create a variety of made to order cheesecakes (plus gluten free and vegan options), toppings, and naked cakes (this was new to me, how interesting!) and are available for weddings, special events, corporate events, dessert pairings, and special orders (allow for 72 hours or longer for large orders). 

Capital City Mambo Sauce

Bottles of sauce lined up at Capital City Mambo Sauce.

Capital City Mambo Sauce was founded by husband and wife team Arsha and Charles Jones to keep the flavors of Arsha’s childhood alive for her children. Mambo Sauce was developed in the late 1960s as a condiment for fried chicken wings.

It is a sweet and tangy sauce similar to Sweet and Sour sauce and has since spread to Asian restaurants for pairing with takeout, but is still specific to the metropolitan DC area. 

Teapigs

Teas on display and pouring tea into paper cups at Teapigs.

Teapigs USA was started in 2006 by Nick and Louise as a way to bring attention to the lesser known high quality teas. The company came to the United States (based in New York) in 2014. You can buy their products online and in select grocery stores. 

Yancey’s Fancy

Cubed cheese with toothpicks at Yancey's Fancy- New York's Artisan Cheese.

Yancey’s Fancy is an artisan cheese producer based in Corfu, New York. In addition to natural cheeses and cheese curds, they also make a variety of flavors such as Buffalo Wing, Champagne, Pepperoni, Strawberry Chardonnay, Wasabi, Grilled Bacon Cheeseburger, and Maple. 

Dress It Up Dressing

Jars of salad dressing and tomatoes on toothpicks at Dress It Up Dressing.

Dress It Up Dressing was created by Sophia, previously a filmmaker turned stay at home mom, and is based in Bethesda, Maryland. The idea was inspired by her brother declaring that their mother’s dressing was good enough to sell.

The vinaigrette base of olive oil, vinegar, garlic, and mustard is available in the following flavors: Apple Cider, Blackberry, Champagne, and Red Wine. 

Trois Petits Cochons

Pate, cold cuts, and sausages on display at Trois Petits Cochons- Three Little Pigs.

Les Trois Petits Cochons (The Three Little Pigs) began as a small charcuterie in Greenwich Village, New York City in 1975 and has now grown to offer a complete line of artisanal pâtés, mousses, terrines, sausages, saucissons, smoked meats and other French specialties. 

Amoretti

Bottles of syrup and cookie spreads at Amoretti.

Amoretti was founded in 1989 by Jack Barsoumian in Oxnard, California.

The company now produces over 2,000 products that include pastry ingredients, beverage flavors, syrups for coffee & tea, martini mixes made with real fruit, smoothie mixes, organic infused olive oils, and more. I was particularly fond of their cookie spreads.

True Made Foods

Sauce in a bottle and veggie straws in a basket at True Made Foods.

True Made Foods was founded Kevin Powell and Abraham Kamarck in 2014. When Kevin was first married, his wife Abbey would hide vegetables in their dinners to combat his pickiness.

When she made a ketchup using spinach, carrots, and butternut squash, he was hooked and introduced it to Abraham. They now make True Ketchup (Spinach, Carrot, Butternut Squash), True BBQ Sauce, and Veracha Hot Sauce. 

Velatis

Caramels and caramel corn on display at Velatis.

Velatis has a long history in the DC area. It was first founded in the 1850s in Richmond, Virginia by Salvator Velati of Turin. The original store burned down during the civil war, but it was rebuilt in Washington, DC in 1866.

The candy shop is now located in Silver Spring, Maryland with a variety of caramels, toffee, chocolates, truffles, baked goods, and gifts. 

Popcorn Queens

Caramel Popcorn on display in large barrels at Popcorn Queens.

Popcorn Queens is a mother daughter team, April and Bonnie Wardlaw, based in Washington, DC. They switched from catering to focus solely on popcorn in 2013 and now offer 9 different flavors- Bourbon Pecan, Buttered Rum, Chesapeake, Chipotle, Cinnamon Apple, Classic Caramel, Peanut, and Salted. 

Daisy Cakes

Pieces of cake and a cookbook on display at Daisy Cakes.

Daisy Cakes,owned by Kim Daisy, is a bakery based in Pauline, South Carolina. Four layer cakes are available in red velvet, chocolate, lemon, coconut, carrot, gluten free carrot, and gluten free chocolate. She also has a cookbook- Daisy Cakes: Share a Slice of Love.

Bee Raw Honey

Jars of honey stacked at Bee Raw Honey.

Bee Raw Honey, owned by Zeke Freeman, offers raw honey that is not processed, heated, or filtered. I loved the pure flavor in the samples offered. Their products include multiple varieties of honey, tea, gift collections, and supplies. 

Graeter’s Ice Cream

Purple ice cream in small paper cups at Graeter's Ice Cream.

Graeter’s Ice Cream was first started in 1868 by Louis Graeter in Cincinnati, Ohio. The company is now run by the fourth generation- Bob, Chip, and Richard and currently the only commercial retailer to still use French Pot Freezers.

You can find their ice cream, gelato, low glycemic products, and sorbet online or at select retailers.

Salt of the 7 Seas

Jars of spices on display at Salt of the 7 Seas.

Salts of the 7 Seas is a gourmet salt company featuring whole mineral, all natural sea salts. 

Theo

Peanut butter cups on display at Theo.

Theo was founded by Joe Whinney as a way to make organic chocolate from the purest ingredients grown in the most sustainable ways. All the products are organic, fair trade, and fair for life.

The factory store is located in Seattle, Washington and offers tours 7 days a week, chocolate classes, and special events. 

She Peppers

Jars of sauce and spices on display at She Peppers.

She Peppers, started by Stephanie and Vickie, began as a love for gardening. This grew into a passion for making sauces and seasoning blends with the best possible ingredients. 75 percent of the ingredients used are actually grown in their backyard. 

SPAGnVOLA Chocolatier

Chocolates on display at SPAGnVOLA Chocolatier.

SPAGnVOLA Chocolatier is a gourmet chocolate company based in Maryland. The chocolate is created from cocoa beans grown on their farm located on the mountain slopes of eastern Dominican Republic.

There is a boutique and factory in Gaithersburg and another boutique in Oxon Hill. For locals wanting an extra chocolate experience, they have factory tours and chocolate making classes available.

Purely Elizabeth

Bags of granola on display at Purely Elizabeth.

Purely Elizabeth was founded by owner, Elizabeth Stein, as a part of a dream to start a natural foods company. The first product line was created in 2009 and first landed on store shelves in January 2010.

You can purchase the ancient grain muesli, ancient grain granola and puffs cereal, ancient grain granola, ancient grain oatmeal and hot cereal, cookie mixes, grab and go single serve, and merchandise online or in select retailers nationwide. 

BelGioioso

Cheese on display at BelGioioso.

Belgioioso was founded by Errico Auricchio in 1979 in Green Bay, Wisconsin. The cheese is produced using the freshest available milk with the cheese plants are located within 30 miles of the dairy farmers. The company work with farmers that pledge to not use rBST or antibiotics.

All of the cheeses are naturally gluten-free and a few types are vegetarian due to the use of a non-animal enzymes. Some are also kosher certified. 

SuperSeedz

Bags with pumpkins on display at SuperSeedz.

SuperSeedz is a company specializing in gourmet pumpkin seeds. It was founded by Kathie Pelliccio when she would make batches of seasoned pumpkin seeds in her kitchen. She was soon joined by her husband, Joe Pelliccio.

Available flavors include: Sea Salt, Somewhat Spicy, Cinnamon and Sugar, Coco Joe, Tomato Italiano, Super Spicy, Curious Curry, Really Naked, and Maple Sugar and Sea Salt. 

Jonathan’s Spoons

Wooden spoons on display at Jonathan's Spoons.

Jonathan’s Spoons was also present with a beautiful assortment of handcrafted wooden spoons and other kitchen tools. The owner, Jonathan, got the idea for the business while he was working as an apprentice to a furniture maker. He forgot a spoon in his lunchbox and shaped one out of a piece of scrap wood.

He moved to Pennsylvania in 1979 and began selling his spoons. After trying an assortment of woods, he now makes his spoons out of cherry wood with a natural cherry finish. His products are made in his rural Kempton, Pennsylvania shop with two of his brothers. 

Tessemae’s

Bottles of salad dressing and lettuce in cups at Tessemae's.

In addition to the BBQ Bash, Tessemae’s also had a booth among the vendors. The CEO, Greg, is the oldest of three brothers and used his mom Tesse’s salad dressing as inspiration. In 2009, he sold 60 cases of the dressing to the Annapolis Whole Foods.

The company’s product line now includes Balsamic, Classic Caesar, Cracked Pepper, Green Goddess, Lemon Chesapeake, Soy Ginger, Zesty Ranch, Honey Mustard, Hot Buffalo Sauce, Ketchup, Teriyaki, Slow Roasted Garlic Spread, and more. Instead of refined sugars, homemade date puree is used to sweeten the products. 

Baby in stroller.

We definitely had a great weekend and Claire got to experience her first food event! Want to join the fun? Mark your calendars to attend MetroCooking DC next year- December 3-4, 2016 at the Walter E. Washington Convention Center in Washington, DC!

  • Facebook
  • Twitter
  • Email

Filed Under: Travel Tagged With: metrocooking dc, travel, washington d.c.

Previous Post: « Chai Spiced Cupcakes and Blogiversary Giveaway {CLOSED}
Next Post: Champorado (Filipino Chocolate Rice Porridge) »

Reader Interactions

Comments

  1. lk529

    7 November, 2015 at 9:18 pm

    Looks like such a great time, wish I could’ve gone with you.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

tarasmctable (1 of 1)

Hello and welcome to Tara's Multicultural Table! Check out the index to find recipes from around the world and learn more about me here.

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,100 other subscribers

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Categories

Amazon

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program and earn advertising fees by advertising and linking to Amazon.com

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,100 other subscribers

Featured Recipes:

Pastel de Queijo (Brazilian Cheese Pastry) pile on a white plate.
A pile of Chocolate Almond Toffee on a marble board.
Date Shake in two milkshake glasses next to dates and walnuts.

Privacy Policy

Copyright © 2022 Tara's Multicultural Table on the Foodie Pro Theme