The Washington, D.C., International Wine & Food Festival’s annual Grand Cru Wine Lounge kickoff party took place last Friday at the Ronald Reagan Building and International Center pavilion, where guests got up close and personal with local chefs and vintners.
“We wanted the food and wine to be the stars,” said show director Ed Hurley of ResourcePlus Shows and Events. In doing so, Hurley took a minimalist approach to the event, covering the highboy tables in gray-checked linens and supplying subtle Latin background music from Verny Varela Project.
The party featured 20 or so food and wine stations, allowing the 250 ticket holders (who paid $175 a pop) to try out specialty dishes like rockfish cured in sugar and hot smoked with cherrywood (from PS 7), sliced salt-cured venison (from Todd Gray of Equinox), and mini crab sandwiches (from Reagan Building chef Xavier DeShayes).
While the wine got guests talking (a good thing for us), the focus of the night was clearly on the food. We asked the crowd—guests, chefs, and vintners included—what they thought of the event, and, more importantly, what their favorites were.“We’ve definitely received a lot of questions. And people keep asking us what winery they should go to.”
—Peter Smith, PS 7 chef and owner
“I liked the polenta and wild boar [from Dino's] and PS 7’s fish.”
—Fredrick Potruch, Opolo Vineyards
“There’s a nice variety of good wines, especially from Insignia.”
—Sami, hotel industry
“It’s definitely improved. I like this venue. It’s a more intimate space and it fits better.”
—Elizabeth Kaderli, fashion industry
“I was surprised. It’s definitely the most formal festival that I’ve been to. It’s a little more black-tie.”
—Katie Musser, pastry chef
“The quality of the food has outweighed the wine, so far."
—Phil Walker, foodie
“I liked [PS 7’s] smoked rockfish and Equinox’s venison. They have a great gimmick with the aged stones.”
—Jim Barrett, foodie
“Nage is my favorite [station], with the deconstructed BLTs. Also, PS 7’s rockfish was great.”
—Sarah W., attorney
“The fact that they invited us—a more beer-centric place—is surprising. I am standing next to Opus One on one side and Insignia on the other and we’re pouring a Belgian beer. Of course, it’s beer that’s aged in six months of chardonnay oak. We are the surprise, the rabbit in the hat.”
—Frank Morales, Rustico executive chef
“We wanted the food and wine to be the stars,” said show director Ed Hurley of ResourcePlus Shows and Events. In doing so, Hurley took a minimalist approach to the event, covering the highboy tables in gray-checked linens and supplying subtle Latin background music from Verny Varela Project.
The party featured 20 or so food and wine stations, allowing the 250 ticket holders (who paid $175 a pop) to try out specialty dishes like rockfish cured in sugar and hot smoked with cherrywood (from PS 7), sliced salt-cured venison (from Todd Gray of Equinox), and mini crab sandwiches (from Reagan Building chef Xavier DeShayes).
While the wine got guests talking (a good thing for us), the focus of the night was clearly on the food. We asked the crowd—guests, chefs, and vintners included—what they thought of the event, and, more importantly, what their favorites were.“We’ve definitely received a lot of questions. And people keep asking us what winery they should go to.”
—Peter Smith, PS 7 chef and owner
“I liked the polenta and wild boar [from Dino's] and PS 7’s fish.”
—Fredrick Potruch, Opolo Vineyards
“There’s a nice variety of good wines, especially from Insignia.”
—Sami, hotel industry
“It’s definitely improved. I like this venue. It’s a more intimate space and it fits better.”
—Elizabeth Kaderli, fashion industry
“I was surprised. It’s definitely the most formal festival that I’ve been to. It’s a little more black-tie.”
—Katie Musser, pastry chef
“The quality of the food has outweighed the wine, so far."
—Phil Walker, foodie
“I liked [PS 7’s] smoked rockfish and Equinox’s venison. They have a great gimmick with the aged stones.”
—Jim Barrett, foodie
“Nage is my favorite [station], with the deconstructed BLTs. Also, PS 7’s rockfish was great.”
—Sarah W., attorney
“The fact that they invited us—a more beer-centric place—is surprising. I am standing next to Opus One on one side and Insignia on the other and we’re pouring a Belgian beer. Of course, it’s beer that’s aged in six months of chardonnay oak. We are the surprise, the rabbit in the hat.”
—Frank Morales, Rustico executive chef
PS 7 chef Peter Smith held court at the festival's kickoff party.
Photo: Scott Braman
The festival's Grand Cru featured Latin music from Verny Varela Project.
Photo: Scott Braman
PS 7 chef Peter Smith held court with his rockfish cured in sugar and hot smoked with cherrywood.
Photo: Scott Braman
Chef Roman Cristali from Nage put forth deconstructed BLTs as hors d'oeuvres.
Photo: Scott Braman
