It was nostalgia. The Thomson Reuters Brunch celebrating the White House Correspondents Dinner was held at the Hay Adams Hotel on Sunday March 4th 2014. Having attended the previous years event, I was thrilled to be there. It is held on the top floor of the Hay Adams Hotel with the best view in town.
First stop was Bart VanDaele's table where last year he had served a " Truffle Egg Royal" It was served in the shell and he explained how they had come up with the idea of using precision tools to finely cut open the shell and then paint it and cook the souffle in the shell.
This year Chef Bart Vandaele Cooked up a Pig and Egg On a Bun in honor of Hillary Clinton. I admit it was the first time that I tasted Quail's eggs. The presentation was superb and the dish tasted very well.
Here is Bart posing for my camera.
Last year, Chef Spike Mendelsohn had made an Artichoke Cappuchino
This year was a really awesome Black and White Milkshake inspired by John Kerry
Mike Isabella excelled once again with Duck Scrapple in the honor of Joe Biden
We missed Brian Voltaggio
It was great to meet Top Chef Jen Carroll who created Barnegat Light Scallops inspired by Chris Christie
The View from the Hay Adams Hotel is really fantastic
It is always a pleasure to see Lauren Young from Thomson Reuters
Thomson Reuters puts on a great celebration for the reporters and celebrities attending the White House Correspondents Dinner and it is a delight to see these Top Chefs create these special dishes.
This post first appeared on Washington DC Metro Restaurant Reviews And Food Ta, please read the originial post: here
