It was undeniably hot for the first day of June. But it was a great day to celebrate the 20th anniversary of Taste of Georgetown. What started on the lawn of Grace Episcopal Church twenty five years ago grew into a festivity of food and wine. The event raises money to fund programs for the homeless at Georgetown Ministry Center. A Taste of Georgetown has raised more than $120,000 throughout the years. Grace Episcopal Church and Georgetown BID (which got involved in 2004) will continue to work together for anniversaries to come.
Georgetown Cupcake introduced peanut butter twist. It’s a new flavor that will be on their menu Monday through Wednesday. The new flavor is dynamite and should be on their menu seven days a week. If you love cookies and creme ice cream, then you’ll love their cookies and cream cupcake. The cake is moist and the frosting is fluffy and creamy.
Upscale restaurant 1789 served farro salad with duck prosciutto, vanilla, roasted rhubarb, and strawberry. This is a delicious salad that has both a smoky and sweet flavor. It is a great summer eat. Better order it before it goes off the menu. This salad is seasonal.
Not all the food served at a Taste of Georgetown is on the restaurant’s menu; which is disappointing. Dean and DeLuca served a delicious salad of seaweed with sichimi marinated shrimp, cucumber sunomo, and plum vinaigrette. This is a colorful palate with a good amount of greens.
Clyde’s of Georgetown made a cool, refreshing jumbo lump crabmeat salad with Vidalia onions, cucumbers, and ginger caviar. It was just right for the extremely hot weather. The chefs told me that they have crabcake sandwiches. This salad is what needs to be on their menu for the season. Anyone can get a crabcake sandwich!
Taste of Georgetown brought in a new event “The Georgetown Chef Showdown”. Similar to Iron Chef, the competition was between local cooks–not chefs. The secret ingredient used was rhubarb. The Yelp team rivaled Georgetown BID team in a showdown to see who was the best cook. Team Yelp made red snapper and filet mignon with rhubarb chutney and rhubarb slaw asparagus succotash. Team Georgetown BID made seared beef carpaccio with horseradish rhubarb vinegar, and red snapper over rhubarb spring succotash. Both dishes looked good but Georgetown BID won for having a “perfectly seasoned” dish.
This month is National Seafood Month. Degrees Bistro in the Ritz Carlton, served a delicious grilled shrimp with celeriac remoulade. The remoulade is a mixture of celery roots, light mayonnaise, lemon juice, salt, and pepper. The grilled shrimp is a little on the spicy side. Luke’s Lobster is newest addition to the Taste of Georgetown. They were serving their signature Maine style lobster rolls. Their seafood sandwiches are delicious, wholesome and fresh. Bypass the fast food establishments and help yourself to their seafood sandwiches.
To stay hydrated and quench your thirst, Ching Ching Cha served different flavored iced teas. The grapefruit iced tea is a mixture of black tea and grapefruit juice. It is a great way to start the day. And Whole Foods was gracious for providing water and lemonade. It was much needed with this scorching weather.
Taste of Georgetown continues to be a success and will be more successful for anniversaries to come.