Chef’s Best Dinner and Auction

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Dozens of D.C.’s finest restaurants showed their support for Food & Friends Monday by whipping up tasty dinners and desserts for its 23rd annual Chef’s Best Dinner and Auction at the Washington Hilton.

The organization, which delivers meals to people with HIV/AIDS, cancer and other life-threatening illnesses, put on an event that was packed with people, food and prizes. At the VIP reception, guests perused the Hilton’s Terrace, bidding on dozens of silent auction offerings and sampling hors d’oeuvres from restaurants such as Logan Tavern, Dolci Gelati and Commissary. Although the menu was filled with excellent ceviche and gazpacho dishes, Logan Tavern’s sockeye salmon with wakame, seaweed salmon and tarot chips was one of the highlights.

The main event, held in the Hilton’s vast Intercontinental Ballroom, contained more of the same. Chefs from Firefly, Nage, Pearl Dive Oyster Bar, Rogue 24 and other restaurants presented their dishes, while guests enjoyed them with a generous open bar. We particularly enjoyed the Hilton’s own summer tomato water “Bloody Mary” shooter, along with the National Press Club’s beet and horseradish cured salmon and the Virginia peanut butter mousse cups from Farmers Fishers Bakers.

The main event also featured a live auction with packages like a week in a Hawaii, custom glass artwork and private culinary experiences with the chefs from Meridian Pint and Black Restaurant Group.

Still, the fundraiser tried not to lose sight of the people Food & Friends serves. Guests watched a brief video before the live auction started, which featured some of the people Food & Friends has helped.
“I think what Food & Friends has given me is hope,” said Andrew Jones, one of Food & Friends customers, in the video. To date, the group has helped more than 22,600 children and adults.

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