Washington, D.C. Hosts Crab Cake Competition
One of the D.C. area's top culinary debates has always been about what restaurant dishes out the best the crabcake. Well, on June 9, from noon to 3 p.m., those who attend a D.C. crabcake competition can decide, and taste, for themselves. The American Institute of Wine and Food and Wolfgang Puck's The Source restaurant are hosting this eighth annual crabcake battle that aims to raise awareness for local and sustainable seafood initiatives and generate funds for culinary internships, scholarships, and educational programs.
The contest will pit eight of the area’s top chefs against one another in a crabcake showdown that will exclusively feature Maryland blue crabs. This year’s participating chefs include:
Kyle Bailey, executive chef, Birch & Barley
Jeff Black, owner and executive chef, Black Restaurant Group
Chris Clime, executive chef, PassionFish
John Critchley, executive chef, BOURBON STEAK
Spike Gjerde, co-owner and executive chef, Woodberry Kitchen
Matt Hagan, chef de cuisine, Mussel Bar & Grille
Russell Smith, executive chef, Wolfgang Puck Catering
David Stein, executive chef, Tony & Joe's
The winning chef, who will be selected by a panel of judges made up of a representative from the American Institute of Wine and Food, chefs, and media members, will receive funds to support a culinary intern in their kitchen.
Scott Drewno, executive chef of The Source, and Ris Lacoste, executive chef/owner of Ris, will emcee the event and lead the live raffle.
Tickets are $70 per person and include tastes of all the crabcakes, oyster stations stocked with oysters from the Chesapeake, beer supplied by Alexandria brewery company Port City, and wine stations.