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Interview with Washington, D.C. Area Rising Star Bartender Bryan Tetorakis of Rogue 24
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Interview with Washington, D.C. Area Rising Star Artisan Benjamin Thompson of Rock Barn
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Interview with Washington, D.C. Area Rising Star Concept Chef Nathan Anda of Red Apron Butchery
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Interview with Washington, D.C. Area Rising Star Chef Kyle Bailey of The Arsenal at Bluejacket
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Interview with Washington, D.C. Area Rising Star Sommelier Brent Kroll of Iron Gate
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Interview with Washington, D.C. Area Rising Star Artisan Evin Dogu of Sub Rosa Bakery
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Interview with Washington, D.C. Area Rising Star Sommelier Julian Mayor of Bourbon Steak
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Interview with Washington, D.C. Area Rising Star Sommelier Julie Dalton of Wit & Wisdom
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New Zealand King Salmon Kobujime Sushi with Kombu Pickle
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Baby Back Ribs and Pickled Onions
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Ons Varkentje Met Patatten: Idaho Potato Gratin with Berkshire Pork Confit, Endive Salad, and Chimay Blue Sabayon
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Jambon Grillée Persillée: Grilled Ham Terrine, Bacon Juice, Parsley, Celery Root, Grain Mustard, and Baby Garlic Croutons
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The Orcadian Hard Cider: Highland Park Single Malt Scotch Whisky, Apple-Pear Pumpkin Cider, and Orange Bitters
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Textures of Pumpkin: Pumpkin Pudding, Ricotta Ice Cream, Candied Pumpkin Seeds, Butternut Crisp, Pine Nut Powder, Muscovado Shortbread Crumble, and Brown Butter Emulsion
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The Buried Life
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Rustichella d'Abbruzzo Bucatini, Ramp Pesto, and Crudo of Razor Clams
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Neapolitan-style Pizza, Ramps, Tomato, and Buffalo Ricotta
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Rabbit, Anson Mills Polenta, and Ramps
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Compressed Watermelon, Iberico Lomo, Manchego, and Green Almonds
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Chef Tony Conte: Outside the Box at The Oval Room
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