It Takes More Than Food to Fight HungerYou can't see it, but it's there
A Tasteful Pursuit

Photos from A Tasteful Pursuit
Washington, DC

Thanks to you, the evening was a success

Share Our Strength’s A Tasteful Pursuit, presented by Lexus at Charlie Palmer Steak was an extraordinary evening for Share Our Strength’s efforts to end childhood hunger. The evening began with a cocktail reception sponsored by The Balvenie and was followed by an extraordinary meal prepared by the following chefs:

HOST & HONORARY CHEF

Charlie Palmer, Charlie Palmer Steak

PRESENTING CHEFS

  • Matt Hill, Charlie Palmer Steak
  • Jeffrey Buben & R.J. Cooper, Bistro Bis and Vidalia
  • Roberto Donna, Galileo and Bebo Trattoria
  • Todd Gray, Equinox
  • Brian McBride, Blue Duck Tavern
  • Michel Richard, Citronelle and Central
  • Bradford Thompson, James Beard Winner, 2006 Best Chef Southwest
  • Bryan Voltaggio, Volt Restaurant

Desserts presented by DC’s finest pastry chefs.

Wines selected and presented by Sommeliers Nadine Brown, Charlie Palmer Steak, and Scott Clime, Passion Food Hospitality.

EVENT CHAIRS

  • Mario Morino
  • Jonathan Silver

Some Photos From the Event

photos from A Tasteful Pursuit DCphotos from A Tasteful Pursuit DCphotos from A Tasteful Pursuit DCphotos from A Tasteful Pursuit DCphotos from A Tasteful Pursuit DCphotos from A Tasteful Pursuit DCphotos from A Tasteful Pursuit DCphotos from A Tasteful Pursuit DCphotos from A Tasteful Pursuit DC

Attend the event in your city!

If you’d like to attend the next Share Our Strength A Tasteful Pursuit dinner near you, please sign up to be notified when we come to your city!

Congressman Jim McGovern

Congressman Jim McGovern gave remarks at the DC A Tasteful Pursuit dinner. Don’t forget to see him sharing his important insights on hunger and the reasons why it is more critical than ever to end hunger in the United States.

The Menu for the Evening Was as Follows:

Hors d’œuvres
Quail egg in Brioche
Rabbit Terrine with Licorice
Brian McBride

Amuse
Mushroom Custard with Cepe Sauce
Brian McBride

1st Course
Smoked Carolina Rainbow Trout Parfait with Steelhead Caviar, Purple Asparagus Tips and Meyer Lemon-Hen Egg Emulsion
Jeffrey Buben
& R.J. Cooper

2nd Course
Diver Sea Scallops with Silver Queen Corn and Country Ham Vinaigrette
Charlie Palmer
& Matt Hill

3rd Course
Pan Roasted Wahoo, Ruby Quinoa, Cauliflower, Petite Red Ribbon Sorrel
Bryan Voltaggio

4th Course
Pan Roasted Breast of Muscovy Duck with Bulls Blood Beets, Wild Nettles and Candied Orange Peel
Todd Gray
& Bradford Thompson

5th Course
72 Hour Short Ribs with a Mushroom Polenta
Michel Richard
& Roberto Donna

Dessert Menu
A Selection of Chocolates
Jason Andelman, Artisan Confections

Petits Fours
Selection consisting of Caramels, Mints & Mini Cupcakes
Ann Amernick, Palena

Mini Chocolate Caramel Tortes, Five Spice Caramel Pecan
Norman Messer, Passion Food Hospitality: DC Coast, TenPenh, Ceiba, Acadiana

Semi-Sweet Chocolate Mousse with Fleur de Sel Tuile & Raspberry Syrup
Melanie Parker, Equinox Restaurant

Crepe Suzette, Various Truffles & Petits Fours
Beverly Bates, Bistro Bis

"Somewhere in the Tropics…"
Layered Dessert with Citrus Gelee, Banana, Passion Fruit Cremeux & Italian Meringue
Courtney Goldian, The Willard Room

Coffee Espuma with Caramelized Fruit & Mascarpone Crème
Manabu Inoue, Butterfield 9