So what happens when DC’s beloved chefs get behind the bar and make delicious cocktails for a good cause? Chefs Behind Bars happens. The chef lineup consisted of Bart Vandaele of Belga Cafe & B Too, Marjorie Meek-Bradley of Ripple & Roofer’s Union, George Pagonis of Kapnos, Federik de Pue of Table & Menu MBK, Frank Paris of Sona Creamery, Liz Clifford of Hank’s Oyster Bar, and Douglas Alexander of Art and Soul. All of these amazing chefs created delicious and original cocktails for No Kid Hungry, a wonderful organization which mission is to eradicate childhood hunger in the United States. 

The Gentlemen from Kapnos making “El Greco”

The event took place at one of my favorite DC spaces, Union Market.  The chefs were put to the test at the bar of Buffalo Bergen.  The energy was high and  plenty of great drinks to go around. One of the highlights was the “Suck-it-up” by Bart Vandaele: a beautiful “lollypop” of dill infused vodka tonic, a Stella Cidre gelee, and American Sturgeon caviar. Not only did it look gorgeous but we loved the balance between the sweetness of the vodka and cider and the saltiness of caviar. 

Suck it Up from Bart Vandaele

On the second round, the most notable in my eyes was the “Caution-Cherry Tale” from Douglas Alexander from Art and Soul. It has a complex taste due to its aromatic ingredients: Barr Hill Gin, vermouth, lavender, ver jus, and lime. The fragrance of the gin and the lavender go very well together and the lime gives it a fresh and tart aftertaste.  Thankfully I was not a judge because it would have been very difficult to decide a winner! 

Caution-Cherry Tale from Douglas Alexander

There were other delicious and notable cocktails at the event such as “El Greco” with its grilled grapefruit garnish and the “Purple Drank” of Soma Creamery. I loved the balance of the Knob Creek Rye with the black raspberry syrup. Needless to say, there was a drink for all palates. 

El Greco from George Pagonis

Thankfully, there were some great snacks to go with these lovely cocktails. In all fairness to the competitors, I did try all of the cocktails. We loved the hoisin garnished dogs from Haute Dogs, the gelato from Dolcezza, and the macaroons from Ris. However, the winner in our eyes in the snack department was an amazing grilled cheese sandwich from Number 1 Sons. It was a deliciousness of buttered bread, muenster and american cheese, and kimchi. I am going to try (key word try) to replicate this at home. 

Kimchi Grilled Cheese, Yum!

Overall, it was a great event and we’re happy that we were able to contribute to a good cause. We’re always grateful for all the abundance we have in our lives and there are not enough ways for us to pay it forward. 
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