Chef Andrew Evans Takes Top Honors At 2nd Annual I Love Crab Cakes Competition

CONTACT: Rebecca Penovich
AIWF
301) 588-3060
rpenovich@yahoo.com

Eastern Shore Chef Andrew Evans Runs Away with Top Honors in 2nd Annual "I Love Crab Cakes!" Chef Competition

Chef Wins $3,000 for Culinary Internship

Washington, D.C., June 29, 2007-Eight top D.C. area chefs competed on June 7, 2007 to create the best crab cake at the second annual "I Love Crab Cakes!" competition, co-sponsored by The American Institute of Wine & Food (AIWF) and Phillips Seafood.

The event was attended by many area food enthusiasts and members of AIWF and a distinguished panel of judges rated each chef's crab cake dish for taste, originality, balance of crabmeat, texture, and presentation. Attendees also cast their personal vote for the "People's Choice."

The votes and scores were tallied and Chef Andrew Evans of The Inn at Easton in Easton, MD (www.theinnateaston.com) took home the top honor and the prize of $3,000 to help pay for a culinary intern in his restaurant.

Chef Evans hosts culinary interns from around the world in his kitchen at the Inn each year and was assisted at the event by Adam Chambers from England.

Chef Evans crab cake was saut�ed in olive oil until golden brown and served on a crouton with a house-made tartar sauce of mayonnaise, gherkins, shallots, chives, parsley, and capers, drizzled with chive oil and topped with a confit of tomatoes.

Chef Kevin Mesiah of Seafoodie in Reston, VA, (http://www.seafoodies.com) was voted the "People's Choice" winner. Mesiah's winning panko-crusted, round-formed crab cakes were served with a citrus-orange remoulade. Seafoodie embraces a fresh take-home meal concept new to the area. Says Mesiah, "This was a fantastic event and it was my honor to be part something that raises awareness for culinary education programs."

All event proceeds benefited the National Capital Area Chapter of The AIWF, in support of its signature children's educational program, Days of Taste�, and future culinary internships and scholarships.

The competing professional chefs were some of the mid-Atlantic's top toques, including (in alphabetical order): Andrew Evans of The Inn at Easton; Greggory Hill of David Greggory; Rob Klink of Oceanaire Seafood Room; Janis McLean of The Morrison-Clark Inn; Kevin Mesiah of Seafoodie; John Payne Jr. of Stones Throw Restaurant & Bar in the Marriott Wardman Park Hotel; Jim Swenson and Moe Manzano of the Fourth Estate at the National Press Club; and Bryan Voltaggio of Charlie Palmer Steak. Well-known chef Ris Lacoste served as Mistress of Ceremonies. These chefs are ardent supporters of food and wine education and The AIWF.


The distinguished Panel of Judges included: Ann Cashion, chef/owner of Cashion's Eat Place and Johnny's Half Shell; Dennis Gavagan, Corporate Executive Chef of Phillips Seafood; Tom Head, food and wine writer; Nycci Nellis, publisher of TheListAreYouOnIt.com; Marc Silverstein from the Food Network and contributing editor of DC Style magazine, Alison Swope of Restaurant K by Alison Swope; and Ari Shapiro, award-winning correspondent, National Public Radio.
Event sponsors included: Calphalon, Diageo Chateau & Estate Wines, Phillips Seafood, San Pellegrino and Acqua Panna, Smirnoff, 10 Cane Rum, and TABASCO/McIlhenny Company.

About The AIWF
Established in 1981 by Julia Child, Robert Mondavi, and others, The American Institute of Wine & Food is a non-profit educational organization dedicated to sharing the passion for knowledge of food and wine with its members and the public through local chapters, programs and publications. The National Capital Area Chapter has over 300 members, including enthusiasts, students, and food and wine professionals. For more information about the chapter, visit www.aiwf.org/dc/.
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