Monday, October 22, 2012

Upcoming Event: March of Dimes Signature Chefs Auction

When: Wednesday, November 14, 2012 at 6:00 PM
Price: $200 Person
Where: Ritz-Carlton, Washington DC Hotel
1150 22nd Street Northwest
Washington, DC 20037

 One of Washington, D.C.’s most popular annual food and wine charity events since 1996, the March of Dimes Signature Chefs Auction, is happening on Wednesday, November 14, 2012 at the Ritz-Carlton.  This event year will feature over 30 of the DC area’s celebrated chefs, bartenders and vintners.  There will be culinary masterpieces to sample, wine tastings and creative cocktails to try.  Bar Pilar’s Executive Chef Justin Bittner will serve as the 2012 Honorary Chef. Occidental’s Bar Manager Jo-Jo Valenzuela will serve as the 2012 Cocktail Chair, and ABC7/WJLA Anchor Leon Harris will emcee the event.  2012 Fund the Mission Co-chairs, Tiffany Bowen and Stephen Bowen, Washington Redskins Defensive End will also be in attendance.

The evening will also include a silent auctions featuring unique dining, entertainment, travel and leisure packages, such as :
  • Hotel stay for 8 at the Greenbrier, including spa for 4, golf for 4 and a chef’s dinner for 8
  • Dinner for 10 with the Washington Redskins and tickets to the Redskins Suite
  • Tickets to Jimmy Kimmel Live and a two-night stay at the Loews Hollywood Hotel
  • Makeup party for 6 at Saks Fifth Avenue followed by dinner at Chef Geoff’s restaurant Lia’s
  • Four Lexus Presidents Club seats and one parking pass to a 2013 Washington Nationals game and an autographed Ryan Zimmerman baseball

All proceeds raised fund the vital mission of March of Dimes. For more event information and to purchase tables or tickets visit https://www.marchofdimes.com/marylandmetrodc/events/events_Chefs-DC.html
 Participating restaurants:
Art & Soul,  B. Smiths, Bar Pilar, Bastille Restaurant, BLT Steak, CafĂ© St. Ex, Chef Geoff's/Chef Geoff's Downtown/Lia's/Chef Geoff's Tysons, DINO, Fuego Cocina y Tequileria, Georgetown Cupcake, Hank’s Oyster Bar, Hil Country Barbeque Market, Manor House at Poplar Springs, Michel Richard Citronelle, Poste Brasserie, Restaurant Eve, Stratford University, Taberna Del Alabardero, The Federalist, Westend Bistro and Willow Restaurant

2012 Participating Wineries & Beverages:
Bacchus Importers, Benzinger, J. Lohr Vineyards & Wines, The Fess Parker Winery, The Hess Collection Winery, Mumm Napa, Royal Cup Coffee, Ste. Michelle Wine Estates, Trefethen Family Vineyards and Truchard Vineyards.

2012 Participating Mixologists:
Jo-Jo Valenzuela of Occidental, Michael Akin of Last Exit, Adam Bernbach of Bar Pilar, Taha Ismail of Graffiato and Duane Sylvestre and Jamie MacBrain of Bourbon Steak.

Thursday, October 11, 2012

Thai Basil Chicken

I am a procrastinator; I put things off and wait to the last possible minute to complete a task.  Subconsciously, I think I like the waiting to the last minute because I tend work better and more efficiently under pressure. It's been over a month since my last post. I have been busy with work, traveling and just life in general.  For the last several weeks writing a blog post has been on my to-do list and over a month later why I am I just now writing a post?? It’s because I have been saying daily to myself I will do it tomorrow and tomorrow has turned into a month later.  One of my friends once told me the key to getting over procrastination is to say out loud to yourself "do it now".  The reality is that the task that you have been putting off will have to get completed eventually, so you might as well do it now.  It's funny once I say “do it now” it motives me to complete the task.  It forces me to face my procrastination and the fact that I am choosing to blow something off that can very well be done today. So I am writing this post today because instead of saying I will do it tomorrow, I said do it now.
Try it and see if it works for you? 
Here's a recipe for an easy Thai dish that freezes well and all of the ingredients can be found at your local grocery store, with the exception of the thai basil. I have only been able to find thai basil at an international grocery stores, if you don't have any you can substitute fresh american basil.

Thai Basil Chicken                                                 Print Recipe
Servings: 5-6

  • 3 boneless skinless chicken breast, sliced thin into bite sized pieces
  • 1 (7.5 oz) jar or 9 tablespoons of oyster sauce
  • 3 tablespoons fish sauce
  • 3/4 cup fresh thai basil leaves, packed
  • 3 green bell peppers, sliced 
  • 4 teaspoons minced garlic
  • 1 teaspoon sugar or to your taste
  1. Heat the oil in a skillet or wok over medium-high heat, and cook the garlic until golden brown. Add in chicken and cook until chicken is no longer pink.
  2. Add in sliced bell pepper, oyster sauce and fish sauce. Stir and simmer until green peppers are tender. Add sugar and stir.
  3. Remove from heat, and mix in basil.  
  4. Let stand for 5 minutes before serving.
  5. Serve over rice or pasta.