March of Dimes Signature Chef’s Gala

Almost 50 of DC’s most renowned chefs, mixologists, and vintners convened at the Ritz-Carlton to showcase their culinary creations at the 19th Annual Signature Chefs Gala of Washington D.C. presented by UnitedHealthcare. Over 400 guests enjoyed auctions with unique dining, entertainment, and travel and leisure packages as they made their way around the tasting stations lining one of the city’s best ballrooms for large events.

Each chef brought their best, but standout tastes from the evening were Birch & Barley‘s Arctic char tartare, Marcel’s duck confit lasagna, and Tuscan bacon and mushroom from Dino’s Grotto. Inventive dishes were washed down with signature cocktails created by mixology duos from DC’s notable bars like Mikey Barton of Dram & Grain (Jack Rose‘s speakeasy) and Christine Kim, who can be found at Tico and The Riggsby, the new restaurant opened at the Kimpton-acquired Carlyle Hotel.

Chef Victor Albisu, chef/owner of Del Campo and Taco Bamba, served as the event’s honorary chef. Jo-Jo Valenzuela of BRINE and DC Craft Bartenders Guild returned as the cocktail chair.

Proceeds supported the March of Dimes mission to improve the health of babies by preventing birth defects, premature birth and infant mortality. Since 1996, the event has raised more than $1 million to ensure the health of babies. Each year, the March of Dimes Maryland-National Capital Area Chapter invests in mission initiatives, including research, education and community programs. Through these efforts, the March of Dimes strives to help moms have healthy, full-term pregnancies and healthy babies.

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