General Manager Denise Jones created an impressive chef's table event at Sweet Home Café in Washington, D.C. Her menu included the savory delights of a Frogmore Stew seafood boil and the comforting flavors of crab pie with Old Bay seasoning. She carefully chose each dish to weave together her story of tradition and flavor. We extend our heartfelt gratitude to Denise, Chef Ramin Coles, and the entire Sweet Home Cafe team for making this a one-of-a-kind event.
We are excited to continue showcasing the remarkable accomplishments of the women who graduated from our 2023 APT program. In the program's final months, each participant prepares and presents a 3-course tasting menu to an esteemed panel of chefs and leaders in R/A. We invite you to join us every Friday as we spotlight each participant and their tasting menu. Meet Kandy Alva, who prepared: Mahi Mahi Ceviche with Crunchy Artichokes, Sweet Potato Mousse, and a mix of Peruvian Corn & Purple Citrus Juice Mushroom Lomo Saltado with Quinotto, Aji Amarillo Sauce with a Cilantro Infusion Aguaymanto Delight Cheesecake with an Alfajor Cookie Crust, Dulce De Leche, and Mint Stay tuned as we continue to highlight our 2023 APT graduates. Learn more about APT by viewing the highlight video posted earlier in our feed.
Occasions Caterers’ Culinary Director, Eric Cousin, and Beverage Manager, Tony Petro, wowed on Living Local DMV last week with their spring pastries infused with cherry blossom magic. Chef Cousin showcased a rich panna cotta with house-made cotton candy, creamed cherries, and chocolate, while Petro poured the exclusive "Sakura Spritz," featuring sakura-infused simple syrup. A standout was the sakura-colored cherry-filled macaron, a delicate delight that beautifully captured the essence of spring. Together, they brought the season's charm to life with every bite and sip.
We're thrilled to share that Tatiana at Lincoln Center has secured the New York Times' number-one position among the top 100 restaurants in NYC for the second year in a row. Previously hailed by NYT Food Critic Pete Wells as a “very rare creature,” Tatiana continues to captivate with its unparalleled fusion of significance and celebratory spirit, earning it the reputation of “an important restaurant that knows how to party.” As Tatiana matures gracefully into its second year, Wells observes that it's undeniably solidified its status as a quintessential NYC institution. A heartfelt congratulations to Chef Kwame, Chef Kamat, and the entire Tatiana team for this remarkable achievement two years in a row!
As Women's History Month draws to a close, our commitment to celebrating the remarkable achievements of the women who graduated from our 2023 APT program remains steadfast. In the final months of the program, each participant prepares and presents a 3-course tasting menu to an esteemed panel of chefs and leaders in R/A. We invite you to join us each week as we shine a spotlight on each participant and their tasting menu. Meet Cindy Chen, who prepared: Sriracha-Pepperoni Soup Dumplings with Basil, Balsamic, and Olive Oil Crispy Rice-Crusted Skate with Agretti, Summer Cherries, Preserved Tomatoes, and a Sage Agrodolce Matcha Cream Puff with Black Sesame, Strawberries, and a Pina Colada Shake Throughout March, we've had the privilege of highlighting the extraordinary accomplishments of the APT graduates. Stay tuned as we continue to share their achievements not only this month but also in the weeks ahead. Learn even more about APT by viewing the highlight video in our feed.
We recently participated in Compass Group North America's Women in Culinary Showcase, an event that celebrated the skills and creativity of 24 exceptional female chefs. Over the course of this two-day event, Compass leaders and culinary professionals, together with previous participants, offered insights and guidance to inspire and further careers within the culinary field. A standout moment was the showcase, where teams of chefs, including our very own Chefs Victoria Mustacchio and Alex Strong from R/A, as well as Vana Er-Sahakian and Michelle Saucedo from Wolfgang Puck Catering, unveiled their innovative dishes. This event not only highlighted the extraordinary talents of these individuals but also emphasized our commitment to nurturing a supportive network of female culinary talents.
We’re thrilled to announce the successful launch of our inaugural Culinary Fundamentals Course this month! Led by our Culinary Training Manager, Chef Alex Callons, alongside Supervising Chef Billy Strynkowski, this course marks a significant milestone in our commitment to excellence. Tailored to elevate the skills of our team members, the course focuses on fostering quality, growth, and safety within our culinary teams. It provides invaluable knowledge and serves as a platform for building confidence among our aspiring associates. Congratulations to both the team and Chef Alex on the resounding success of their first class!
Congratulations to our Harvard Business School Team in support of Collette DeVito!
During Women’s History Month, we continue to shine a light on our 2023 APT graduates. In the final months of the program, each participant prepares and presents a 3-course tasting menu to an esteemed panel of chefs and leaders in R/A. We invite you to join us each week as we shine a spotlight on each participant and their tasting menu. Meet Ariel Alleyne, who prepared: Summer Berry Salad with Avocado, Berries, Pomegranate Arils, Toasted Quinoa, Almonds and Lemon-Shallot Vinaigrette Oxtail Ramen with Sofrito, Soba Noodles, Soy Egg, Bok Choy and Crispy Shiitake Panna Cotta with Macerated Local Strawberries and Banana, topped with a Honey Granola Crumble Learn even more about APT by viewing the highlight video in our feed. Stay tuned as we continue to highlight our APT graduates this month and beyond.
In celebration of National Nutrition Month, three of our esteemed Registered Dietitians teamed up with three talented Executive Chefs for an exhilarating RDN Cooking Challenge. The RDs, Marielle Dominguez, Steven Rich, and Carmine Ingenito, joined forces with Executive Chefs James Duff, Sebastion Ramirez, and Ryan Panek, to craft innovative plant-forward dishes within a brisk 30-minute timeframe. From the comforting embrace of familiar flavors to culinary creations inspired by their diverse heritages, each RD shared captivating narratives to accompany their plated dishes. Congratulations to Carmine, whose Pasta e Fagioli captured the judges’ palates and secured a well-deserved victory. Alongside Carmine’s winning creation, Marielle’s stuffed poblano peppers and Steven’s Falafel Spaetzle will now grace the tables for all of R/A to enjoy. A heartfelt thank you extends to Chef Alex Callons for his exceptional emceeing prowess, infusing the event with energy and charm. Gratitude also goes to our esteemed panel of judges, including CEO Chef Ed Brown, Chef Innovator Einav Gefen, and VP of DEIB and Culture Courtney Willis, for lending their invaluable time and expertise, enriching the experience for all involved.
