A Starry Starry Night at Patty O's Featured Chef Ryan Ratino

chefs ryan ratino and patrick o’connell | photo by jennifer chase

By Susan Able | Edible DC

Chef Patrick O’Connell presented ‘Starry, Starry Nights’ this spring at Patty O’s Café, a program that featured three Michelin-starred chefs from Washington D.C. The format included a cocktail reception followed by dinner at the café, with each chef presenting dishes from their restaurant’s “family meal.” Chef O’Connell saw the Starry Starry Nights events as a special opportunity to get a glimpse behind the scenes of D.C.’s finest restaurants and a chance to get to know their creators. Chefs Aaron Silverman of Rose’s Luxury and Little Pearl, Jeremiah Langhorne of the Dabney and Petite Cerise and Ryan Ratino of Jônt and Bresca were the invited guest chefs.

Jennifer Chase and I were lucky enough to attend Chef Ryan Ratino’s starry evening on March 20. The evening started with a cocktail reception in the bar, followed by dinner at Patty O’s Café featuring favorite dishes from Bresca’s ‘family meal’.

A few words about the venue, Patty O’s Café. A former gas station diagonally across the street from the world-famous and 3 Michelin starred Inn at Little Washington, the previously modest building has been transformed into another of O’Connell’s magical environments for eating, drinking and enjoying a Virginia evening. A stunning space with gorgeous details that draw from Virginia’s hunt country, it’s at the same time welcoming and cozy. Patty O’s also includes a European-style bakery shop along one portion of the building, a large bar and the beautiful dining room. In the warmer season, there is also outdoor seating in a garden area.

Our table in the dining room at patty o’s café | photo by jennifer chase

The evening started in the bar with a welcome cocktail and passed appetizers. The cocktail? The King is Dead, a mix of Remy 1738, Michter’s Rye, Lustau Blanco Vermut, Fig and Amaro Sibilla. Appetizers included Gnoccho Fritto with Honey Butter and Edwards Ham, Cocktail Shrimp with Horseradish Espuma, Meyer Lemon and Hot Sauce Gel, and perhaps my favorite, the Foie Gras Cone with Peanut, Miso and Strawberry Jam.

CHef Ryan RaTino prepares his Gnoccho Fritto Appetizer at Patty O’s café | photo by Jennifer chase

ratino’s team prepared the foie gras cone appetizer | photo by jennifer chase

Stunning starter salad with burrata.

After we were seated in the dining room, the meal began with a Burrata with Green Tomato, Late Harvest Citrus and Spring Herbs, Greens and Flowers. This was followed by Brioche Stuffed Chicken, a Grilled Romaine Salad with Crispy Chicken Skin and Schmaltz Caesar Dressing, and an individual Pot Pie with Chicken Thighs, Maitake Mushrooms and Spring Garlic. Ratino doubled down on the chicken theme and added a Fried Chicken Wing with Truffle Honey to the dinner lineup. Dessert was a Basque Cheesecake with Strawberry Compote which was perfectly executed (and one of my favorite desserts.) Chef O’Connell has worked with local winemakers in Virginia to label his own wines for the café, and we were poured a 2021 Unoaked Chardonnay from Monticello, Virginia and a 2020 Cabernet Franc, also from Monticello, Virginia.

Kudos to Chef Ratino and team for a fabulous evening, and as always, major thanks to Chef Patrick O’Connell for creating a magical evening of terrific hospitality and equally terrific food.

Chef Ryan Ratino and Chef Patrick O’Connell at Patty O’s in Washington, VA

About Chef Ryan Ratino

Ohio-native and Le Cordon Bleu-trained Ryan Ratino has cooked in some of the storied food establishments in Orlando, New York City and Washington, DC, think Caviar Russe, Dovetail, Minibar, Ripple. In September, 2017, Ratino opened Bresca, his first restaurant. Serving as owner, executive chef, and pastry chef.

A year later on September 13th, 2018, Ratino received a call from the president of the Michelin guide informing him that Bresca had been awarded a Michelin star on the same day the D.C. guidebook was scheduled for release to the public, a star that Bresca has kept every year since its initial award.

At the end of April 2021, Michelin published its annual guide for D.C., allowing any restaurants already with a star that were closed because of the pandemic to retain them. While never closed for the entirety of the pandemic, Bresca retained its one Michelin star while Ratino’s newer upstairs fine dining restaurant Jônt was awarded two Michelin stars, making the 30-year-old Ratino the youngest U.S. chef ever to have a two Michelin starred restaurant and the youngest chef ever to have two different Michelin starred restaurants.

Bresca | 1906 14th Street NW, Washington, DC 20009 | 202-518-7926

Jônt | A 16-seat two Michelin-starred Chef's Counter concept from chef Ryan Ratino serves an ingredient focused tasting menu that highlights the best seasonal ingredients from around the world, with a highlight and focus on Japanese products. Reservations here.

A Tropical Runaway with a Dolphin Ride? An Escape to Hawks Cay Has it All

Hawks cay resort and marina. Photo courtesy of the resort.

This family-friendly Florida Keys resort has everything you need for a total reset.

By Susan Able | Edible DC

The trip was an easy one from the DMV, and better yet, it was car-free for me. I hopped a flight to Miami and easily grabbed a Florida Keys Shuttle, which dropped me right at the door of my destination, the Hawks Cay Resort. I started my decompression by looking out the window at the ocean and passing funky Florida Keys scene on our hour and a half ride down Florida’s famous A1A. We pulled onto Duck Key and the resort’s manicured grounds. I had arrived at a AAA 4-star resort that I soon found has literally has something for everyone. And, best of all, a unique offering that I couldn’t wait to try—Hawks Cay is the only resort in the continental U.S. with a Dolphin Connection program—and I would be meeting my first dolphin the next day.

Hawks Cay Resort is a large, full-service resort with a marina, carefully planned to provide the total reboot we all need, whether you want to read a book in the sun, play tennis all day, take your children to the Pirate Ship park while you grab a glass of wine (how smart to serve adult beverages in a children’s playground!), or sport fish. It’s a 60-acre resort that is a a well-manicured vision of tropical bliss without being stuffy. Friendly valets greet you at the entrance, and as you go into the lobby, I found in front of me a giant saltwater tank that really set up my whole vibe up for a sunny stay.

The staff were welcoming and eager to make sure we had a great experience.

The food program was impressive, emphasizing seasonal produce and local fish and Protein. Clockwise from Top: seriously fantastic key lime pie with a torched meringue topper, one of the yellow snapper we caught served whole, fancy (and delicioius) version of a wedge salad.

Let’s review the resort. Five restaurants (from casual to fancy), three bars and a market within walking distance of your room? Check. Activities for families, a playground for children with a pirate ship, a dedicated pool for families and a club for teens? Check again. (Hawks Cay was named the #1 Family Resort by USA Today’s 10Best.) An adults-only pool with cabanas and options for pool-side rum tastings? (The resort has five pools and a really cool saltwater lagoon.) Bikes, tennis, pickle ball? A full service spa? Check to all of those. Deep sea fishing, boat rides and the completely unique experience with trained dolphins? Boxes checked for all.

My Sunny patio from my king guestroom which lead to the gardens and adult pool.

My room was one of the property’s guestrooms, spacious and freshly redecorated with its own patio and sunning deck, with steps down to the gardens and adult pool. The decor of the property was fresh and modern, the entire property was reopened after a $50 million dollar renovation in 2018.

I started my trip with a golf-cart tour around the property, and got an overview of the resort campus, including the full-service marina. This is clearly a paradise for people who love salt-water action, the marina staff told me they or the hotel staff can arrange offshore, flats and backcountry fishing, diving, kayaking, kiteboarding and standup paddleboarding.

Executive chef patrick cleary brings top experience to the resort, Under his supervision, hawks cays dining has just been awarded Open Table’s diner’s Choice. clockwise: chef patrick, the marina restaurant, angler and ale, and ahi tuna nachos that were very very good.

My first act was a swim and a refresh, followed by a welcome drink at the bar and a great dinner of Florida-grown veggies and local fish at Sixty-One Prime, Hawks Cay’s upscale steak and seafood restaurant located just off the lobby in the resort. After dinner drinks were poolside at the Pilar Bar. Early to bed, because the next morning would dawn with my Dolphin Experience.

The Dolphin Connection is located on the property at a series of salt-water lagoons where Atlantic bottleneck dolphins live and play. You can watch them from the deck anytime of the day, they careen through the water and do dolphin jumps in the air (like Flipper!), but the chance to get in the water with them was exciting. The Dolphin Connection program is based on conservation, many of the dolphins are retired (from actual jobs with the U.S. Navy), or rescued dolphins that needed ongoing support or as they were unable to live on their own in the wild. It is a professional program, staffed by marine experts and accredited by the Alliance of Marine Mammal Parks and Aquariums.

The dolphin connection is a unique offering at hawks cay. It helps program participants learn about Atlantic bottlenose dolphins, understand their challenges in the wild and gives guests a chance to meet dolphins “in Person.” The Top right photo is the author coming in hot courtesy a ride from two dolphins.

My program was called Dolphin Discovery, an hour ($249 per guest) which started off in a classroom with instructions on how to interact with dolphin, what to expect and detailed background on the life of these amazing mammals. My group of six adults donned life vests and via a ladder, entered our pool platform, waiting our turn to splash and play with our dolphins. The highlight for me was swimming to the far end of the lagoon and catching a ride first with one dolphin, then a second time, where I held fins from two dolphins for a speedy ride back. Highly recommend this for everyone (though you have to be 4’6” to participate) and a great respect for how large, strong and smart these creatures are. Trip highlight!

Wonderful Barkeep and mixologist Jason led me through a tasting of Papa’s Pilar Rum distilled in the keys.

After a light lunch in a cabana, I did a tasting of Papa’s Pilar Rum, which is distilled in the Keys. Feeling fabulous and relaxed after my flights of rum, I headed to the resort’s Calm Waters Spa, a 7,000 square foot facility that has eight treatment rooms and group exercise classrooms. I had an incredible facial, the Elemis Pro-Collagen Age Defy Facial which was most excellent, kudos to the staff. Did I fall asleep? Yes, but I was now glowing, and ready for my Sunset Cruise where we meandered up and down the coast of Duck Key and through the canals and inlets lined with beautiful homes. Dinner was at Angler & Ale, out on the open air deck, a Florida-Keys style restaurant at the marina which was fish-centric (obvi) and so much fun. I fell into bed to get ready for an early wake up call for charter fishing.

Clockwise from TOp: Yellow snapper, caught by our group; sunset cruise gave a chance to “wine down”; a first time angler in my group.

We met Captain Dave Jensen at 7:00 a.m. at the Hawks Cay Marina, and motored out into the ocean where everyone had their hand on a rod. We caught many yellow perch and of course, threw the little ones back. My highlight? Meeting the manatees at the dock when I returned. I’d never seen a manatee in person, and they are incredible interesting creatures.

A manatee grabbing a drink of fresh water from a hose at the marina dock.

Sadly, after some wonderful pool time, I had to head back to reality in the later afternoon. And even more bittersweet, my Florida Keys Shuttle was right on time to head back to the airport.

An overhead of the salt water lagoon, kayaks awaiting and the family pool at hawks cay. photo courtesy of the resort.

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Hawk’s Cay Resort, Duck Key, Florida | 1-877-496-6023 | hawkscay.com

Hawk’s Cay Resort, Duck Key, FL 1-877-496-6023 hawkscay.com

Not on a Beach? Recipes for Getting the Bahamas Vibe at Home

Grab the flavor of the Bahama’s out islands

SKy Juice.

Words and photos by Susan Able | Edible DC

My husband and I fell in love with the Eleuthera, one of the thirty populated out islands or family islands of this archipelago nation. Eleuthera is a long skinny strip of coral and rock, one 100 miles long and around two miles wide, and is home to only 8,000 full time residents—so mostly undeveloped. Imagine miles of pink and white powdery sand beaches with nary a soul most days, framed by clear turquoise water.

Pure perfection, right?

Well, the island has a tagline, and it’s a funny one. “Eleuthera, it’s not for everyone.”

How can that be? Well, many people need a real public infrastructure for a vacation to be enjoyable, let’s call that central air, 24-hour electricity, good roads, lots of shopping and organized things to do. That is not the situation on this lovely rustic island. Our power was out for 5 hours one day as they did line repairs. A bit inconvenient, but it gave me a great excuse to call our dinner cheese and crackers and a chance to finish a novel by lamp light. Its a place where a sense of adventure still exists and the island’s rustic quality is a huge part of it’s charm for us.

And the native food is just part of the whole scene. Island cuisine is in many ways very unique—an food culture based on local ingredients—conch, reef fish like grouper and snapper, Caribbean lobster, chicken, tropical local fruits like soursop and white pineapples. It is the cuisine of people who fed families and communities in times of scarcity—both ingredients and money—think soups, rice and peas. Our local restaurants in Governor’s Harbour, a village centrally located on the island, showcase elevated versions of all of this home cooking, conch fritters, fried grouper in various formats, cracked (lightly deep fried chunks) conch and lobster, conch fritters and favorite sides of cole slaw, macaroni and cheese and potato salad.

I’m sharing three recipes straight from their sources, the chefs and bartenders from some of our favorite places. Simple and straightforward, and for those who love the Caribbean, flavors that will take you back to palm trees and blue waters.

Sammy at Sammy’s Bar, Sky Beach Club, Governor’s Harbour.

Sky Juice

Our favorite bartender on the island is Sammy Delaney and you can find him at his eponymus bar, Sammy’s at Sky Beach Club. On one of our first trips down, he introduced to the native drink of the Bahamas, Sky Juice, which is gin mixed with fresh coconut water and sweetened condensed milk, shaken and served over ice. If you like coconut, this is your drink. In the states, I use coconut water from the store, it works, though perhaps loses part of the magic when the bartender is not using a machete to cut open a fresh coconut and then put little shavings of fresh coconut meat on top. It still works, trust me.

Makes 4 cocktails.

2 cups coconut water
1 cup gin, or more to taste
1 cup sweetened condensed milk, more (or less) to taste
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

Mix together the ingredients until well combined in a pitcher, or if making a smaller batch, shake. Pour over ice and sprinkle the nutmeg and cinnamon on top. Serve with straws, and perhaps a tiny paper umbrella.

Chef Pascale Burrows of Pascal’s at Sky Beach club

Cole Slaw Bahamas Style

Cole slaw is the always-present side all over the Bahamas. It seems that every sandwich, fried conch platter, BBQ platter-you name it-comes with a side of cole slaw served often in a leaf of the cabbage head. My favorite version is served up at Pascal’s where you get a drink from Sammy and then order up some cracked conch and slaw from Chef Pascale and sit at a table overlooking the Atlantic Ocean. Its so simple, but so delicious and I had to ask him how he makes it. The first thing he told me is that he makes it up fresh to order—he’s making slaw all day long. The biggest advice to really make it delicious? Take the time to finely cut the cabbage into the thinnest strands you can imagine. It’s so good. And yes, I questioned the sugar, but it is really not that sweet after mixing. The combo of sugar, mayo and salt is what makes the cabbage soften.

1 small head green cabbage, very finely shredded
1 or 2 carrots, finely shredded
1 cup mayonnaise
1/2 cup sugar
1 teaspoon salt
1 teaspoon white pepper
Juice of one lime

Put the shredded cabbage and carrot(s) in a large mixing bowl, with plenty of room to mix well without spilling over. Plop the mayo and sugar over the shredded vegetables, and start tossing with vigor, until all the strands of cabbage are well coated. Sprinkle salt and pepper and lime juice, and mix with vigor again til it is well combined. Serve immediately or refrigerate. It will keep several days in the fridge.

Tuna and Grits

It took me a few years to veer from a breakfast sandwich or coconut rum pancakes at the Buccaneer Club in Governor’s Harbour to the “Bahamian Style” menu which included various preparations of groups in a lime-juice brown gravy, (Stew Fish, Boil Fish, or Stew Boil Fish) with yellow grits and Johnny Cake. But my dear friend Anne Saverese finally convinced me to try her favorite, Tuna and Grits and where had I been all these years? It might sound like an odd choice for we Americans, but it really makes for an addictive breakfast that sticks with you. I couldn’t find yellow grits at the store, but realized that most people in the U.S. buy them as polenta. I’m not sure it’s a one to one swap (it likely is?), but that is what I used from Bob’s Red Mill.

Much like the Cole Slaw recipe above, this is very simple, straightforward tuna salad, and again with lime juice. The grits are prepared according the package and almost always served with a healthy dollop of butter.

Makes 4 servings

2 cans albacore tuna
Mayonaise
Juice of two limes
1/2 green pepper, finely minced
1/2 onion, finely minced
Dash or two of hot pepper sauce to taste
Salt and pepper to taste

This recipe was explained to me or “recited,” so I will use their explanation.

“Bahamina Tuna Salad is very simple, with not the usual things that you might expect, like mustard, or celery, or relish. We drain the tuna, and add a tablespoon or two of mayo and mix. Bahamian Tuna Salad is not drowning in mayo, we just put enough to bind it together. So you add it slowly. Add your minced pepper and onion, mix it in. You might need another tablespoon of mayonnaise. Then add your salt and pepper and lime juice. It should be bright and tangy. Sometime we add finely minced Scotch Bonnet pepper, but that can get it really hot. So we finish it most often with a couple of dashes of hot pepper sauce and mix well. It is ready to be served up with your warm grits.”

I followed these directions exactly while I was on the island, then recreated it twice to test it at home. It’s perfect and just like what I am served at the Buccaneer Club. Delicious and the combination of the limey tuna with the grits is perfection. Trust me, try it and you’ll see.

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For more information about traveling to Eleuthera, go here. For rentals, I recommend Eleuthera Vacation Rentals, which has options for groups of all sizes.

Wonder What You'll Be Seeing Next at the Grocery?

Top Trends Spotted at the US’ Largest Natural and Organic Products Trade Show

Image from Natural Products Expo west

By Susan Able with contribution from Maddy Beckwith | Edible DC

Expo West, the largest US trade show for natural and organic products, is took place last week, March 7-11, in Anaheim, CA. The trade show is hosted more than 3,000 exhibiting companies and had over 67,000 registered attendees.

Edible DC got a firsthand report from DC attendee, Maddy Beckwith, who was on the exhibit floor for several days and she summed up the top 5 trends she saw in new natural and organic food products.

From top, clockwise: Scout seafood with toppers, meati patties on the grill, oats over night and Mush.

1. More and more “Plant-Based” meats and eats. A great example is Meati, a Denver-based company that makes animal-free, whole-food protein nutrient-rich mushroom roots. The company is on a path to expansion, but for now you can find their product at Sprouts in Herndon, VA.

2. Many examples of "Functional Beverages" lots of drinks with Adaptogens with ingredients from ginseng to CBD that are designed to increase mental alertness and energy, or helping you relax. And lots of examples of Mushroom-based beverages—think reishi mushrooms that some believe have potential health benefits, including boosting the immune system and fighting cancer.

3. Lots of food makers thinking way beyond the potato potato chip—a proliferation of Vegetable Chips and Fruit Chips. Even Torres, a potato chip maker since 1969, has introduced Beetroot, Parsnip and Sweet Potato Chips as well as Broad Beans Chips with Amaranth and Chia Seeds.

4. The emergence of "Toppers" — individual and bulk packaged crunchy toppers (to be used as a snack or literal topper on a meal or salad). An example is Vancover, BC-based Scout Seafood Snacks, sustainably sourced seafood (tuna, salmon, etc.) in a tin with a crunchy mix-in topper.

5. So many "Overnight Oats" to be found throughout the expo. Two examples are Oats Overnight and MUSH. Both are packaged oats that come already “overnight” soft from being mixed with protein milk. These are protein and fiber rich, dairy-free, gluten-free immediate breakfast options.

DC's woman-owned restaurants announce Women's History Month Food Fest March 13 - 19

Chefs jamie leeds of hank’s oyster bar and ruth gresser of pizzeria paradiso are both hosting specials and events to celebrate Women’s history month. Photo by @anaisabelphotography

By Susan Able | Edible DC

A collaboration of DC woman chefs and restaurateurs in honor of Women’s History Month has launched, and we’ve got a website link with all the details of the collaborations and specials. Make sure this is on your radar for edible/drinkable ways to celebrate women’s extraordinary accomplishments this month and support DC’s women-owned food businesses.   

RE:Her DC is an organization of DC’s women and non-binary owned-restaurants, bars and bakeries that formed during the pandemic. Their second annual Women’s History Month Festival will invite food and beverage lovers in the area to celebrate Women's History Month, and the strength and diversity of DC’s woman-owned restaurants by taking part in their menu collaborations and specials from March 13 – 19. 

These special events are scattered throughout the DMV during the Festival, so diners can chose from an array of woman-owned restaurants in the area to visit during the celebration. RE:Her members will donate a portion of the sales from these specials to Regarding Her’s grant program.

A few examples of the RE:Her Women’s History Month Events:

GOOD STUFF EATERY + DISTRICT FISHWIFE
Owners: Micheline Mendelsohn, Good Stuff Eatery, and Fiona Lewis, District Fishwife
Dates: 3/13 - 3/19
Collab: The District Fishwife Salmon Burger will be sold at Good Stuff Eatery
Neighborhood: Capitol Hill

PIZZERIA PARADISO & WHOLE OX
Owners: Ruth Gresser and Amanda Luhowiak
Dates: 3/13-3/19
Specials:  Madeleine Kamman inspired Beef Bourguignon Pizza Special. Local beef and bacon from Butcher Amanda Luhowiak of The Whole Ox in Marshall VA and the Julia Reverse Martini
Neighborhood: Various locations

HANK’S OYSTER BAR
Owner: Jamie Leeds
Dates: 3/13-3/19
Events (link here):
3/12 Wine Tasting & Bites with  Diane Gross of Cork Wine Bar and Nadine Brown
3/13 - 19 Hank’s  at the Wharf will feature Fishscale’s signature Spicy Sambal on their  fried oysters and popcorn shrimp & calamari at their Wharf location. Fishscale is owned by RE:Her member Kristal Williams
3/19 Dumplings with Susan Qin of Chinese St. Market (SOLD OUT)
3/26 5-Course Dinner with Katherine Thompson and Lucy Dakwar of Thompson Italian
Neighborhoods: Alexandria and The Wharf DC

BEAUTY CHAMPAGNE & SUGAR
Owner: Zena Polin
Special: RE:Her Red Wine Wine Cookie ($1 Giveback)
Neighborhood: Alexandria

PRESERVATION BISCUIT COMPANY
Owners: Tricia Barba, Preservation Biscuit Company, Victoria Lai, Ice Cream Jubilee
Collab: Banana-Rama Ice Cream Biscuit Sandwich Collab with Ice Cream Jubilee: Buttermilk biscuit filled with banana bourbon caramel ice cream, strawberry jam, and topped with cinnamon and a rum banana sauce.
Neighborhood: Falls Church

RIS DC
Owner: Ris Lacoste
Special: My Mother’s Meatloaf
Neighborhood: West End

Reminder, find the rest of the event action to celebrate Women’s History Month and women-owned restaurants at this LINK. You can follow Regarding HER DC’s organization on their instagram here.

DC Chefs Join American Culinary Corps as part of Partnership Between James Beard Foundation and State Department

Photos courtesy of the US State Department

By Tim Ebner / Edible DC

Food has the power to change the world. That is something you could see clearly in February as Secretary of State Antony Blinken, along with Chief of Protocol Ambassador Rufus Gifford, welcomed more than 50 chefs to Washington to celebrate their work in diplomatic exchange.

This was a celebration of food, culture and chefs who have helped make an impact in communities near (most chefs hailed from the DMV region) and far, and it is a partnership effort supported by the James Beard Foundation.

Chef AMY brandwein from centrolina is being congratulated on becoming a culinary diplomat.

“Our mantra at the James Beard Foundation is ‘Good Food for Good,’” said Clare Reichenbach, James Beard Foundation CEO. “Together we have created a remarkable group of chefs and culinary professionals who represent the rich culinary tapestry and panoply of foodways in this country. These individuals are industry leaders and the embodiment of the foundation’s mission and values.”

The chefs who came to Washington visited the White House and gathered for a reception at the Department of State witnessed the signing of a memorandum of understanding along with Ambassador Gifford and Reichenbach. This Biden Administration action solidifies the Diplomatic Culinary Partnership between the Department of State and the James Beard Foundation.

“When we break bread with people, we learn something about each other in ways that transcend divisions of geography or language,” Secretary Blinken said. “In my own time as a diplomat, I have found that sitting down for a meal with my counterparts has often led to conversations, candor, exchanges that simply don’t happen when you’re in a conference room, a board room, in an official formal environment. Put another way, sometimes diplomacy gets more done effectively at the dining room table than at the conference table, and I’ve witnessed that, experienced that myself.”

This concept is core to the American Culinary Corps. It also adds another tool to the Department of State’s public diplomacy by embracing and utilizing food, hospitality, and the dining experience as tools to engage foreign dignitaries, bridge cultures, and strengthen relationships abroad.

Participants from the Diplomatic Culinary Partnership commit to work within their local communities and abroad, including global missions where they will travel, cook, share culinary traditions one meal at a time.

You can support these D.C. chefs and their mission to do good, by following them online and dining out at their restaurants soon:

• José Andrés 

• Victor Albisu

• Angel Barreto 

• Amy Brandwein

• Erik Bruner-Yang

• Michael Friedman 

• Jerome Grant

• Fernando Gonzalez 

• Carla Hall

• Matthew Hill

• Christian Irabién

• Jeremiah Langhorne

• Edward Lee

• Andrew Markert

• Marjorie Meek-Bradley

• Masako Morishita

• Patrick O’Connell

• Rose Previte

• Debby Portillo

• Daniella Senior Alvarez

• Aaron Silverman

• Johnny Spero

• Vikram Sunderam

• Yuan Tang

• Kevin Tien

• Paola Velez