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MetroCooking DC 2017

8 January, 2018 by Tara 12 Comments

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Last month, I spent a weekend attending MetroCooking DC 2017! This was my fourth year and I’m so glad I had the opportunity again before our upcoming move. MetroCooking DC is a two day cooking and entertaining show held at the Walter E. Washington Convention Center in Washington, D.C. This huge foodie event is packed with celebrity and James Beard award winning chefs, 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.

Chefs, vendors, and presenters at MetroCooking DC 2017.

Check out my previous posts covering MetroCooking DC here: 2014, 2015, and 2016.

James Beard Foundation Cooking Stage

Erik Bruner-Yang

Erik Bruner-Yang performing a cooking demonstration at MetroCooking DC.

Erik Bruner-Yang was the first demo of the day on the James Beard Foundation Cooking Stage. He is the chef/owner of Maketto, the new Brothers and Sisters in Washington, D.C. and the founder of Toki Underground.

In 2016, he won the RAMMY Award for New Restaurant of the Year. For his demonstration, he made Strange Flavor Eggplant with Tofu Hummus.

Guy Fieri

Guy Fieri cooking with seafood at MetroCooking DC.

Guy Fieri was next on the line-up and prepared Grilled Cioppino with Fire-Roasted Tomato and Vegetable Puree along with a Pumpkin Pie Jacknog. Throughout the day, he also had a book signing, meet and greet, and holiday happy hour.

José Andrés

José Andrés making Pan con Tomato and talking to a crowd of people.

I have been a longtime fan of José Andrés and it was so incredible to see him cook in person. Awarded “Outstanding Chef” by the James Beard Foundation and one of Time’s “100 Most Influential People,” José Andrés is chef/owner of ThinkFoodGroup, creator of World Central Kitchen, and cookbook author of Tapas: A Taste of Spain in America and Made in Spain.

He made Salt-Baked Fish and Pan con Tomate with the help of a younger assistant.

Michael Friedman

Michael Friedman making pizza and gnocchi at MetroCooking DC.

Michael Friedman is a Westfield, New Jersey native and chef/owner of The Red Hen and All-Purpose Pizzeria in Washington, D.C. He was recognized as a James Beard Award semifinalist in 2017. For the demonstration, he prepared Potato Gnocchi and Gnocchi alla Romana.

Michael Schlow

Michael Schlow making rigatoni at MetroCooking DC.

Michael Schlow is chef and restauranteur with restaurants in Washington, D.C., Los Angeles, Massachusetts, New Hampshire, and Connecticut. Awards including being named “Best Chef in the Northeast” by the James Beard Foundation, “Best Chef in the Country” by Sante Magazine, as well as the “Culinary Award of Excellence” by Robert Mondavi.

He prepared Rigatoni with Soppersata, White Beans, and Black Olives.

Victor Albisu

Victor Albisu performing a cooking demonstration at MetroCooking DC.

I have especially enjoyed watching Victor Albisu’s demonstrations year after year. He is the chef/owner of Del Campo (now closed), an upscale South American grill in D.C.’s Penn Quarter, and Taco Bamba, a takeout taqueria in Falls Church, Virginia.

He also recently opened a third Taco Bamba in Springfield (the second is in Vienna along with a lunch counter at Del Campo). This year, he prepared a variety of Ceviche.

Sherry Yard

Sherry Yard making crab cakes at MetroCooking DC.

Sherry Yard was the final demonstration of the day. She is the Chief Operating Officer of the Tuck Hospitality Group and has won three James Beard Awards along with an induction into their Who’s Who of Food & Beverage in America. She prepared Brioche-Crusted Maryland Blue Crab Cakes.

Guillermo Pernot

Guillermo Pernot making empanadas at MetroCooking DC.

Guillermo Pernot is the chef/partner for Cuba Libre Restaurant & Rum Bar and two-time James Beard Award winner (Best Chef Mid-Atlantic Region and Best Single Subject Cookbook). He made a variety of empanadas.

Taste Talks

Carla Hall

Carla Hall making biscuits at MetroCooking DC.

I am a huge fan of Carla Hall and was so excited to see her in person. Previously a competitor on Top Chef and Top Chef: All Stars, she is now the co-host of ABC’s The Chew. She went through the steps for making perfect homemade buttermilk biscuits and also had a book signing following the talk.

Grand Tasting Pavilion

The Grand Tasting Pavilion has been one of the highlights of MetroCooking DC for me each year. Over 40 restaurants participated with sips and samples benefiting SOME (So Others Might Eat)– an interfaith, community-based organization that exists to help the poor and homeless of our nation’s capital.

Here are a few of the many restaurants represented:

Yufka Bakery and Ambar

Man throwing dough in the air and pastries on display at Yufka Bakery and Ambar.

Yufka Bakery (Washington DC)– Roasted Potato, Leek and Black Pepper Pastries with Truffle Cream and Spicy Tomato Sauce

Ambar (Washington DC; Clarendon, VA; Belgrade, Serbia)

The Wine Kitchen and The Grilled Oyster Company

Doughnuts, deviled eggs, and little cups from The Wine Kitchen and The Grilled Oyster Company.

The Wine Kitchen (Leesburg, Virginia)– Pastrami Spiced Deviled Eggs with Rye Crisp

The Grilled Oyster Company (Potomac, Maryland and Washington DC)

Kona Grill

Assembling sushi at Kona Grill.

Kona Grill 

City Perch Kitchen, J. Gilbert’s, Circa

Sausage, macaroni and cheese, and bulgogi wraps at City Perch Kitchen, J. Gilbert's, Circa.

City Perch Kitchen + Bar (Bethesda, Maryland; Fort Lee, New Jersey; Westchester, New York)

J. Gilbert’s Wood-Fired Steaks & Seafood (Washington DC, Hartford, Kansas City, Columbus, St.Louis)

Circa (Arlington, Virginia and Washington D.C.)– Bulgogi Lettuce Wraps

Carmine’s, Dolci Gelati, Gusto Farm to Street

Meatballs, ice cream, and salad from Carmine's, Dolci Gelati, Gusto Farm to Street.

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

Dolci Gelati (Washington DC; Takoma Park, Maryland; Alexandria, Virginia)– Gelato (Chocolate, Stracciatella, Gingerbread Cookie) and Sorbetto (Cranberry Orange, Mango)

Gusto Farm to Street (Bethesda and Silver Spring, Maryland)

Beer, Wine, and Spirits Garden

Bottles of wine and beer on display at Beer, Wine, and Spirits Garden.

For a separate entry fee (general admission included with ticket, 21 and older only), the Beer, Wine & Spirits Garden was open from 12-5 on Saturday and 12-4 on Sunday. This exclusive area featured samples from a variety of breweries, wineries, distilleries, and cideries.

Participates this year included Pale Fire Brewing Co, Bluestone Vineyard, Escutcheon Brewing Co, Cave Ridge Vineyard, Knob Hall Winery, Raven Beer, Miscellaneous Distillery, and more.

BBQ Bash

Bacon, smoked meat, and bbq sauce for BBQ Bash at MetroCooking DC.

Next door to the Beer, Wine & Spirits Garden was the BBQ Bash from 12-4 (Saturday only) presented by Hill Country. This was the third year of the event featuring tastings from twenty of the top local BBQ. There were also demonstrations from Ash Fulk and Marjorie Meek-Bradley.

Notable additions this year included Pit Smoked Brisket with a Cucumber Onion Salad by Hill Country, Myron Mixon’s Pitmaster Barbeque, Lefty’s Barbecue, BS Grillin’ Company, Old Blue BBQ, Ole Man’s Spice Rub & Seasoning, Jadean’s Smokin Six O, Mike D’s BBQ, Caulfield Provision Company, and Brother Jimmy’s BBQ.

The L’academie De Cuisine Pop-Up Cooking School also had classes throughout the day on topics such as Seasonal Sauces, Building a Better Salad, Holiday Cupcakes, Italian Classics, The Art of Sushi, Party Hor d’Oeuvres, and Sous-vide.

Vendors

In between the demos and other events, I made my way around the main section to see the vendors. Here are just a few featuring a variety of local/small-business products ranging from chocolates, desserts, and olive oils to candy, ice cream, sauces, and more.

Graeter’s Ice Cream

Scoops of purple ice cream in 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.

Little Austria

Apple strudel on display at Little Austria.

Little Austria is based in Potomac Falls, Virginia and create both traditional and new types of strudel. Flavors include apple, pear-walnut, cherry-apple, plum, topfen, and apple fig walnut. There are also vegan options available as well as dairy/egg free upon request.

BS Grillin’ Company

Jars of sauce on display at BS Grillin' Company.

BS Grillin’ Company had both a vendor stand and a spot at the BBQ Bash. This certified woman-owned enterprise is based in Virginia and has developed deep, rich BBQ sauce flavors with the subtlety of a sophisticated aged whiskey. All of the products use all-natural ingredients and are low-sugar, gluten-free, and vegan.

Ms. Jo’s Petite Sweets

Cupcakes and cookies at Ms. Jo's Petite Sweets.

Ms. Jo’s Petite Sweets is located in Lorton, Virginia. Owner, Erinn Roth, serves all desserts tiny and delicious across DC, Maryland, and Northern Virginia.

Georgian Feast

Georgian flag and three dips in serving containers at Georgian Feast.

Georgian Feast is a catering company for the greater DC area. Their menu features a variety of authentic Georgian dishes such as Khinkali (dumplings), Khachapuri (pastry stuffed with cheese), Tcharkhlis pkhali (beetroot with walnut), and Chikhirtma (savory chicken soup).

BUF Creamery

Pieces of mozzarella on skewers at BUF Creamery.

BUF Creamery, based in Charlottesville, Virginia, features the only certified USDA organic water buffalo mozzarella on the continent. Their herds of 1,500 water buffalo are located on multiple farms in the area. Products include mozzarella, burrata, ricotta, and Andean yogurt.

Soom

Jars of Tahini and Chocolate Sesame Spread at Soom.

I have been a fan of Soom Tahini for a while and was excited to come across their booth at MetroCooking DC. Based in Philadelphia, Pennsylvania, this company is certified women-owned and developed by three sisters as a way to bring delicious tahini to the United States.

Along with their single sourced sesame tahini, they also make a chocolate sesame spread.

Capital City Mambo Sauce

Pouring sauce into a cup 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. This sweet and tangy sauce for chicken wings is specific to the metropolitan DC area.

Dress It Up Dressing

Chopped vegetables on sticks and jars of dressing 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 vinaigrette has a combination of olive oil, vinegar, garlic, and mustard is available in the following flavors: Apple Cider, Blackberry, Champagne, and Red Wine.

BumbleBerry Farms

Jars stacked and bottles of honey at BumbleBerry Farms.

Bumbleberry Farms is a small operation located in the foothills of Pennsylvania’s Laurel Mountains. I especially love their honey creams (Lover’s Leap Sea Salt Caramel, Molten Lava Spiced Chocolate, Squirrel Crazy Maple, and Sticky Buns Cinnamon).

Śasya

Jars of sauce stacked at Śasya.

Śasya is based in Washington, DC. They feature four types of spreads (Spicy Cilantro, Smoky Eggplant, Crunchy Peanut-Coconut, and Tangy Mango-Lentil) along with three Rice Lentil Chip flavors (Original, with Sea Salt, and with Spinach).

Swarmbustin’ Honey

Bottles of honey, bees wax, and honey straws at Swarmbustin' Honey.

Swarmbustin’ Honey is based in West Grove, Pennsylvania. Products include fresh bee pollen, raw and pure honey, comb honey, bees wax, royal jelly, honey vinegar, honey candy, and more.

Neat Nick Preserves

Cans of preserves lined up at Neat Nick Preserves.

I especially loved the unique flavors of jellies from Neat Nick Preserves. The Piña Colada, Mimosa, and Prosecco were my favorites. Other flavors include Figs & Honey, Caramelized Onion Marmalade, Blueberry Ginger, Mango Hot Pepper, Cabernet Sauvignon, Creamsicle, and Vanilla Bean Pear.

Ole Man’s Spice Rub and Seasoning

Jars of spices stacked at Ole Man's Spice Rub and Seasoning.

Ole Man’s Spice Rub and Seasoning is based in New Orleans, Louisiana. Joe and his family spent 50 years getting their dry rub recipe just right. Flavors include original, Bloody Mary mix, TNT, special diet blend, and Mediterranean in a variety of sizes.

Pure Batch

Chia seed pudding and cookies on display at Pure Batch.

Pure Batch was co-founded by a mother-daughter team (Mama Millin and Angela) in 2015. Products include brownies, cookies, truffles, and chia seed puddings. Everything is created in a gluten-free, peanut-free production facility.

La Colombe

Cans of coffee on display at La Colombe.

La Colombe was founded by Todd Carmichael and JP Iberti and their cafes/products are now found across the United States. Products include a variety of coffee, tea, draft latte, and other drinks/equipment.

Anita’s Biscotti

Biscotti and snowman decorations at Anita's Biscotti.

Anita’s Biscotti is based in Sinking Spring, Pennsylvania. Biscotti varieties include Asian Pear, Salted Caramel Chocolate Pretzel, Birthday Cake, Cinnamon Raisin, Iced Coffee, Maple Bacon, Neapolitan, Triple Chocolate, and more.

Godshall’s

Bacon on display at Godshall's.

Godshall’s Quality Meats is located in Telford and Lebanon, Pennsylvania. Products include Artisan Butcher Turkey Bites, Snack Sticks, All Natural Turkey Breast, Turkey/Beef/Chicken Bacon, and Turkey Scrabble.

The Velvet Chocolatier

Chocolate on serving trays and in gift bags at The Velvet Chocolatier.

The Velvet Chocolatier features European-inspired chocolates that are all-natural, kosher, and gluten-free. Products include Truffles, Chocolate Disks, Bark, Velvet Crunch, Chocolate Peanut Butter Sandwiches, and other items.

Virginia’s Finest Pavilion

Pastry Base

Cupcakes and baking mixes on display at Pastry Base.

PastryBase, created by pastry chef Jill Donaldson, is based in Richmond, Virginia and features a line of Baking Box Kits with handmade baking mixes and natural decorations.

There is even an option for custom orders to accommodate most dietary restrictions including vegan and gluten-free (though not a dedicated facility).

Obis One

Black garlic cut in half and packed in jars at Obis One.

Obis One is in Blacksburg, Virginia and is the largest organic black garlic artisanal producer in North America. Along with black garlic bulbs, they also make seasonings, snacks, and other specialty items.

Jody’s Gourmet Popcorn

Caramel Popcorn on display at Jody's Gourmet Popcorn.

Jody’s Gourmet Popcorn is based in Virginia Beach. Their popcorn comes in an assortment of flavors including Cinnamon Toast, Chocolate Drizzle, Cheesy Jalapeño, Funfetti, Fireside, and Rich Maple.

Element

Bottles on display at Element.

Element [Shrub] is currently located in Arlington, Virginia. A shrub is a colonial way of preserving fruit with vinegar and sugar. Pair with sparkling water or use in cocktails for a light and refreshing drink.

Shrub flavors include Blueberry Rosemary, Honeydew Jalapeño, Pineapple Mint, Chai Pear, and Cranberry Hibiscus. They also produce Shrub & Clubs, a sparkling, non-alcoholic apple cider vinegar “shrub soda.”

The Perfect Pita

Hummus and stacks of pita on display at The Perfect Pita.

I first came across The Perfect Pita’s products at a nearby Virginia Whole Foods. Along with restaurants and a catering company (The Perfect Daughter), several retail outlets in the DC/Maryland/Virginia area carry their pita bread and hummus. I especially enjoyed the Roasted Red Pepper Hummus.

Cocoa Manna

Candied cocoa beans on display at Cocoa Manna.

Cocoa Manna roasts their cocoa in small batches in Culpeper, Virginia. Products include brewing chocolate, candied cocoa beans, and other specialty items.

AR’s Hot Southern Honey

Holding a jar of honey at AR's Hot Southern Honey.

AR’s Hot Southern Honey, created by Ames Russell, features clover and wildflower honey along with a hot southern honey infused with red chili peppers.

MetroCooking DC 2018

Interested in attending MetroCooking DC? The dates for this year are December 1-2, 2018.

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

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Reader Interactions

Comments

  1. Liz @ I Heart Vegetables

    8 January, 2018 at 8:51 am

    That looks like SUCH a fun event and I loved seeing some Graeters in there! I’m from Ohio so I’m a little biased but I think their ice cream is amazing!

    Reply
  2. Demeter | Beaming Baker

    8 January, 2018 at 9:03 am

    Wow so much amazing food! It sounds like such a fun and exciting event! 🙂

    Reply
  3. Kim @ Three Olives Branch

    8 January, 2018 at 9:24 am

    What a fun event! It looks like they had a little of everything there with the demos and food!

    Reply
  4. Natalie

    8 January, 2018 at 9:40 am

    WOW it looks like such a fun and delicious event!

    Reply
  5. Allison hanson

    8 January, 2018 at 10:30 am

    What an awesome event, i can only hope that in comes to Columbus, although DC is a short flight! Thank for sharing!

    Reply
  6. Traci

    8 January, 2018 at 11:41 am

    Lucky one you are to have attended THIS…what a lineup! So fun! I love a good food show a few times a year. Thanks for sharing 🙂

    Reply
  7. Catherine Brown

    8 January, 2018 at 3:31 pm

    Wow, that looks like it was SO much fun! I’m a big fan of Carla Hall too. You must have been so stuffed after this event! 😉

    Reply
  8. April

    8 January, 2018 at 8:40 pm

    I heard about this event. All that food! It looks like everyone had a great time. Fun stuff.

    Reply
  9. Lauren

    9 January, 2018 at 2:05 am

    What a fun event. Can’t believe it was your fourth one!!
    But ahh Graeters!! Pure deliciousness. Worth having lived in Ohio. Haha!

    Reply
  10. Patty

    9 January, 2018 at 6:16 am

    Awesome post Tara! Metro Cooking seems like the place to be as a food blogger, pity it’s so far from where I live…

    Reply
  11. Rezel Kealoha

    10 January, 2018 at 1:33 am

    OH my! This show looks amazing and if I went I would be so giddy with excitement! So glad you got to go!

    Reply
  12. Julie

    10 January, 2018 at 4:12 pm

    It’s like Disneyland for chefs and cooks. What a fun event.

    Reply

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