It’s an event that never fails to disappoint: Dozens of D.C.’s finest restaurants showed their support for Food & Friends May 13 by whipping up tasty dinners and desserts for its 24th 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. While we didn’t see much of the VIP reception this year, we did do a full tour of the main event in the ballroom, which seemed to have even more offerings than last year.
Favorites included Georgia Brown’s take on deviled eggs; the restaurant served up a truffle deviled egg with duck confit and one with piquillo peppers and a chipotle vinaigrette. Hank’s Oyster Bar had an appetizer-sized shrimp and grits—literally one shrimp with one spoonful of grits—but the small dish packed a lot of flavor.
Ramps are a popular vegetable this spring, and naturally made their way into a least one event dish—Poste’s chilled potato-ramp soup.
For dessert, the Washington Hilton’s house chef, Andre Cote, had bacon ice cream, served with a bacon praline. The ice cream was nice for the novelty of it, but the pralines could be eaten alone (and probably by the dozen).
Guests could also bid on silent- and live-auction items; all proceeds went to Food & Friends. Since 1988, the organization has delivered more than 17 million meals to 25,000 individuals.