By contributor Donna Shor
Photo credit: Neshan H. Naltchayan
Maryland blue crabs, Chesapeake oysters and “Picklebacks” starred Sunday at The AIWF 8th Annual Crabcake Competition generously hosted by Wolfgang Puck at his restaurant The Source, with the sponsorship of the American Institute of Food and Wine.
Chef Drewno: The Source
Guests wandered back and forth from one crab cake table to the next as they compared their favorites and decided their votes while chefs from various Washington fine dining spots showed their way with a crabcake. They were vying for the winning slot in either of two categories: the Judge’s Choice Award, and the People’s Choice Award.
Along the way there were oyster stations serving the finest of Chesapeake oysters, with wine and beer flowing at the bar and a wine table with a choice of Riesling, Pinot Grigio and Malbec from Milbridge Vineyard of Washington State.
And there were Picklebacks: Jameson’s Irish whisky followed by a tot of pickle juice, in this case from a jar of DC’s own Gordy’s Pickles. Imagine, a shot of sublime whisky followed by a pickle juice “brineback” chaser; or maybe you’d rather not. Don’t blame us, but we were assured it started in New York and is sweeping the country.
Jeff Black, the owner and executive chef of Blacksalt won the Judges Award, and Chris Clime, the executive chef of Passionfish, won in the People’s Choice category. Scott Drewno, executive chef of The Source and Ris Lacoste, the owner/chef of Ris emceed the brief program, which included the awarding of raffle prizes donated by local businesses and organizations.
Judges included Janis McLean, Kate Jansen, Betsey Apple, Cathy Barrow, former winner Marjorie Meek-Bradley, chef of Ripple, and NBC’s Eun Yang. Competing chefs included Kyle Bailey, executive chef of Birch and Barley, John Critchley, executive chef of Bourbon Steak, Spike Gjerde, co-owner and executive chef, Woodberry Kitchens, and Matt Hagan, chef de cuisine, Mussel Bar and Grille.
Chef Ris Lacoste and John Rorapaugh, Sustainable Director for Profish
AIWF is a national organization which was founded in 1981 by a group including icons Julia Child and Robert Mondavi. This Washington Chapter competition was organized by Joe del Balzo, who co-chaired the event with Francine Berkowitz.
Del Balzo spoke of the scope of AIWF, which included during the event the awarding of funds to establish apprentices in chef’s kitchens, and granting scholarships to culinary students. AIWF has as its aim furthering the understanding and appreciation of the quality of what we eat and drink. Wide in its reach it features a children’s program that emphasizes healthy food choices. AIFW members include winery and food industry professionals, chefs, restaurateurs, food and wine writers and those who appreciate good food and wine.
And all of those above found plenty to appreciate at the AIFW Crabcake Competition!
