Chefs preparing small bites for the cocktail party include: Travis Croxton, Rappahannock Oyster Company; Tarver King, The Restaurant at Patowmack Farm; Barry Koslow, Pinea; Harper McClure, Brabo; Kaz Okochi, Kaz Sushi Bistro; Paul Stearman, Marcel’s; Nick Wiseman, DGS Delicatessen.
Chefs crafting the locally-sourced dinner include: Victor Ablisu, Del Campo; Tony Chittum, Iron Gate; Mike Friedman, The Red Hen; Spike Gjerde, Woodberry Kitchen; Todd Gray, Equinox; Marjorie Meek-Bradley, Ripple; Nick Stefanelli, Bibiana.
Sommeliers will serve local wines, including selections from Barboursville Vineyards and Early Mountain Vineyards. Expect Moez Ben Achour, Marcel’s by Robert Weidmaier; Nadine Elizabeth Brown, Charlie Palmer Steak; Josh Genderson, Schneider's of Capitol Hill; David Hale, Central Michel Richard; Omar Hishmeh, Woodward Table; Ed Jenks, Vidalia; Brent Kroll, Neighborhood Restaurant Group; Julian Mayor, Bourbon Steak DC; Ramon Narvaez, Brasserie Beck; Adam Rigga, Brasserie Beck; Paul Ruttimann, Joe’s Seafood, Prime Steak & Stone Crab; Jason Tesauro, Barboursville Vineyards. The sommeliers will also be pouring a special taste from their very own cellars.
Here is the National Bourbon Heritage Month distillery schedule: