50 of DC’s Top Chefs Team Up to Serve Inspired Dishes at Chef's Best

ON MAY 13TH, THE AREA’S LEADING CHEFS WILL DISH UP SPECIAL TASTINGS TO RAISE FUNDS FOR FOOD & FRIENDS

Washington, D.C.– On Monday, May 13th, more than 50 of the area’s best chefs will dish up special tastings of their signature plates in the ballroom of the Washington Hilton to raise money for Food & Friends, a non-profit organization based in Washington, DC. The chefs are participating in the organization’s Chef’s Best Dinner & Auction Celebrating Food & Friends’ 25th Anniversary presented by the National Association of Chain Drug Stores (NACDS) Foundation.

Thanks to the efforts of this year’s Celebrity Chef Chair Jeff Black of Black Restaurant Group, guests will enjoy tastings prepared by some of the region’s most talented chefs including: Teddy Folkman,Granville Moore’s; Wes Morton, Art and Soul; James Huff, Pearl Dive Oyster Palace; Nicolas Flores, Hank’s Oyster Bar; RJ Cooper, Rogue 24; Matteo Venini, Posto; Aldo Ramos, The Heights; Jennifer Nguyen, Zentan Restaurant; and Jeff Tunks,

DC Coast among other notables from the DC dining scene. In addition, attendees will have the opportunity to bid on an array of exciting silent and live auction items featuring fantastic trips, one-of-a-kind experiences and private dining opportunities.

All proceeds from Chef’s Best will ensure the delivery of specialized meals and personalized nutrition counseling to Food & Friends’ clients living with cancer, HIV/AIDS and other life-challenging illnesses. This year, supporters will help provide more than one million meals to more than 2,900 individuals in Washington, DC, Virginia and Maryland.

Food & Friends depends on the support of corporations, foundations and individuals and is grateful for the sponsors who have contributed to Chef’s Best.

“The diverse and powerful personal stories that comprise the world of Food & Friends define bravery, compassion and generosity. It simply is not possible to engage with Food & Friends without encountering extraordinary people – and that stands true among the patients, the volunteers, the supporters and the staff alike. In honor of all of these heroes, the NACDS Foundation is pleased to serve for the second consecutive year as the Presenting Sponsor of Food & Friends’ 23rd Annual Chef’s Best Dinner & Auction.”

During Chef’s Best, Food & Friends will proudly honor Washingtonian and Cathy Merrill Williams, President and Publisher, for giving a voice to our community and for highlighting not only the very best that Washington has to offer but showcasing what is truly special – its people.

“I am both proud and humbled to be honored by Food & Friends, an organization I have long admired,” says Cathy Merrill Williams, President and Publisher of Washingtonian Media. “The Washingtonian shares your deep commitment to the Washingtonian community and we commend your tireless efforts to feed both the bodies and souls of our most vulnerable citizens.

Tickets to Chef’s Best are $250 for individuals or $2,500 for a table and sponsorships begin at $850. Visit www.foodandfriends.org/chefsbest to purchase tickets and to see a current list of chefs and sponsors. The VIP Reception for sponsors begins at 5:30pm. Doors open for the main event at 6:30pm, with bidding for live auction starting around 8:15pm.

ABOUT FOOD & FRIENDS
Food & Friends is a Washington, DC, based nonprofit organization that provides home-delivered, specialized meals and nutrition counseling to people living with HIV/AIDS, cancer and other life-challenging illnesses. Food & Friends’ services are free-of-charge to recipients, who qualify solely based on their health status and nutritional need. Monday-Saturday, including holidays, staff and volunteers deliver to 5,346 square miles including the District of Columbia, seven counties in Maryland, and seven counties and six independent cities in Virginia. Since 1988, Food & Friends has delivered more than 15.8 million meals to 22,600 individuals. For more information, please visit www.foodandfriends.org, Facebook (/foodandfriends) or Twitter (@foodandfriends).

Chef’s Best Dinner & Auction 2013 is proudly sponsored in part by:

Dining Out for Life 2013: Thank You & Envelope Totals

Thank you to EVERYONE who made Dining Out for Life a success. Your support will make a direct impact in the lives of our neighbors in need and will help to deliver more than 1 million meals this year. Thank you, Thank you!

We are posting photos on Facebook as they come in and will post more next week. Please share yours!

BIG THANKS to the 130+ volunteers who donated their time to hang out in our restaurants thanking diners and raising funds.

If there was not a volunteer in your restaurant, or you didn't make a donation, you still can. Gifts of $40 or more will be matched by our Board of Directors and, with each gift, you'll be entered to win a $1,000 US Airways Gift Card (entry extended to COB Friday). Visit givedol.org to make your gift.

As we count the funds raised through envelope contributions, we'll be posting the totals here. So, keep checking back to see how the restaurant you volunteered at, or dined at, did.

2013 Envelope Contribution Totals

• 8407 Kitchen Bar -- $815.00
• Acre 121 -- $60.00
• Amici Mei -- $60.00
• Annie's Paramount Steak House -- $2,938.22
• Arucola Osteria -- $373.00
• Banana Cafe & Piano Bar -- $645.00
• Bangkok Garden -- $85.00
• Bistro La Bonne -- $150.00
• Black's Bar & Kitchen -- $210.00
• Black Market Bistro -- $235.00 
• Blue 44 -- $376.00
• Busboys & Poets at 5th & K -- $359.00
• Busboys & Poets at 14th & U -- $515.00
• Busboys & Poets in Hyattsville -- $500.00
• Busboys & Poets in Shirlington -- $1,330.00
• Cactus Cantina -- $483.00
• Cafe Berlin for Lunch -- $122.00
• Cafe Berlin -- $385.00
• Cafe La Ruche -- $420.00
• Chez Billy -- $184.00
• Clare and Don's Beach Shack -- $2,630.00
• Commissary -- $263.00
• Cubano's -- $706.00
• Commissary for Lunch -- $123.00
• Darlington House -- $370.00
• Dehli Club for Lunch -- $200.00
• Dehli Club for Dinner -- $940.00
• Dino -- $496.00
• Duplex Diner -- $1,952.00
• Dupont Italian Kitchen -- $2,006.00
• Eatonville -- $120.00
• Ella's Wood Fired Pizza -- $1,742.00
• Floriana -- $355.00
• Freddie's Beach Bar & Restaurant -- $2,625.00
• Fujimar Restaurant -- $190.00
• Georgia Brown's -- $261.00
• Grillfish for Lunch -- $125.00
• Grillfish for Dinner -- $210.00
• Guapo's in Bethesda -- $1,466.00
• Guapo's in Shirlington -- $1,533.00
• Guardado's for Lunch -- $15.00
• Guardado's for Dinner -- $420.00
• Hank's Oyster Bar & The Eddy -- $440.00
• Hank's Oyster Bar & Lounge -- $263.00
• Hank's Oyster Bar in Old Town -- $270.00
• Hank's Tavern & Eats -- $265.00
• Hanoi House -- $533.00
• Il Pizzico -- $443.00 
• Jo Jo Restaurant -- $235.00
• La Fourchette -- $1,023.00
• La Tomate -- $1,495.00
• Lauriol Plaza for Lunch -- $555.00
• Lauriol Plaza -- $841.00
• Le Chat Noir -- $135.00 
• L'Enfant Cafe & Bar -- $427.00
• Le Grenier -- $1,391.00
• Level One -- $1,874.00
• Little Fountain Cafe -- $1,285.00
• Logan Tavern -- $1,122.00
• M Street Bar & Grill -- $227.00
• Mai Thai -- $810.00
• Mark's Kitchen for Dinner -- $125.00
• Mark's Kitchen for Lunch -- $190.00
• Marvin -- $769.00
• Mehak Restaurant -- $318.00
• Mellow Mushroom -- $548.00
• Mintwood Place -- $2,715.00
• Mosaic -- $125.00
• Mourayo -- $260.00
• Nage -- $846.00
• Napoleon Bistro -- $275.00
• Neyla -- $80.00
• Open Kitchen -- $410.00
• Pearl Dive Oyster Palace -- $271.00
• Perry's -- $404.00
• Pesce -- $1,231.00
• Poste Moderne Brasserie -- $480.00
• Posto -- $6,036.00
• Radius Pizza -- $137.00
• Ray's the Classics -- $180.00
• Red Rocks -- $1,519.00
• Ristorante Tosca -- $3,865.00
• Sala Thai in Bethesda -- $161.00
• Sala Thai on M Street -- $37.90
• Sala Thai in Petworth for Lunch -- $72.00
• Sala Thai in Petworth -- $90.00 
• Sala Thai on U Street -- $80.00
• Shaw's Tavern -- $332.00
• Tabard Inn -- $1,458.00
• Thaiphoon -- $282.00
• Thaiphoon in Arlington -- $664.00
• The Heights -- $445.00
• The Old Siam Thai & Sushi Bar -- $688.00
• The Pig for Lunch -- $305.00
• The Pig -- $464.00
• Tonic Mt. Pleasant -- $469.00
• Trattoria Alberto of Capitol Hill -- $545.00
• Trattoria Sorrento -- $297.00
• Whole Foods P Street for Lunch -- $3.00
• Whole Foods in Tenleytown -- $157.00
• Veranda -- $686.00
• Zentan -- $140.00

See you all next year on Thursday, April 24th!

Dine Out TODAY to Support Our Neighbors with HIV/AIDS, Cancer and Other Illnesses

More than 100 restaurants throughout DC, Virginia and Maryland will donate 25% -110% of their proceeds from lunch and/or dinner to Food & Friends. Just by sitting down in one of our restaurants, you'll be standing up for thousands of your neighbors facing HIV/AIDS, cancer and other life-challenging illnesses.

HERE'S HOW YOU CAN HELP:

1. Find a Restaurant and DINE OUT. View full listing.

2. Make a last-minute reservation on OpenTable.com.

3. Donate! You'll be entered to win a $1,000 US Airways Gift Card.

4. Join us online!

• Tweet Where You Eat. We want to hear from you. One lucky tweeter will win a $50 gift card. Include #DOLDC to be eligible and remember to tag @foodandfriends.
• Tweet a photo of your dish, tag @foodandfriends, @RUNINOut and your restaurant. RUNINOut will donate $10 to Food & Friends for every photo.

If you're in the Dupont Circle/Adam's Morgan area, keep an eye out for Queen Force One. They'll be stopping in to say hi throughout the night. Here's the schedule:

6:45 PM: Perry’s & Mintwood Place
7:15 PM: Little Fountain Café & Duplex Diner
7:30 PM: La Tomate
8:00 PM: Tabard Inn & Beacon Bar & Grill
8:30 PM: Annie’s Paramount Steakhouse & Hank’s Oyster Bar
9:00 PM: Dupont Italian Kitchen & Level One
9:30 PM: Commissary & Logan Tavern
10:00 PM: Restaurant Posto & Pearl Dive Oyster Bar

Thank you for dining out to support Food & Friends today. You are truly making a difference.

www.foodandfriends.org/dol

Dining Out for Life® is this Thursday!

Be a hometown hero and dine out on Thursday, April 25th for the 17th Annual Dining Out for Life®. More than 100 restaurants in the DC Metro Region have pledged to donate 25-110% of their lunch and/or dinner proceeds to Food & Friends.

Your meal will provide many nutritious meals to children and adults facing HIV/AIDS, cancer and other life-challenging illnesses.

HERE ARE 3 WAYS YOU CAN PARTICIPATE TODAY:

MAKE A RESERVATION. Restaurants are filling up quickly so call to reserve your seat today. Open Table makes it easy for you to book at a number of participating restaurants.

SPREAD THE WORD. Tell your friends and family to dine out for a good cause. Follow Food & Friends on Facebook (/foodandfriends) and Twitter (@foodandfriends) and post about Dining Out for Life® (@DineOut4Life, #DOLDC).

DONATE TO FOOD & FRIENDS. Visit www.givedol.org and donate to support our work of caring for those with HIV/AIDS, cancer and other life-challenging illnesses. Everyone that donates will be entered into a drawing to win a 1,000 US Airways Gift Card! Also, all gifts of $40 or more will be matched by our Board of Directors.

Dining Out for Life® is an easy way to make a difference. All you have to do is exactly what you do many other nights of the week – go out to a restaurant with friends and family. The cost isn’t any higher and it gives you an excuse to order that extra piece of dessert.

Spring Cleaning in the Kitchen

Flowers are blooming and leaves are growing. The freshness of spring often makes us think about cleaning our house to welcome the warmer weather. As you’re organizing your house, it’s the perfect time to take stock of the foods in your kitchen. What is the first thing you see when you open the cupboard or refrigerator door? The foods at eye level are the ones you are most likely to eat.

Always keep healthy snacks in the front of your
pantry or refrigerator where they are easy to reach.

In the pantry, put healthy snacks in front where they are easy to reach. Hide treats in containers and move them to the top shelf or the back where they are a little harder to find. In the fridge, do the same thing: place healthy items like fruits, vegetables, low-fat yogurt and hummus in easy to reach places. Sit down with your family and come up with some ideas for healthy snacks you want to try and add them to your shopping list. 

Here are a few suggestions to help you get started:

• Apple or banana with peanut butter
• Peppers, cucumbers, carrots or cherry tomatoes with hummus (Tip: Slice peppers and cucumbers on the weekend or when you have extra time so they are easy to grab when you’re in a hurry!)
• Low-fat or nonfat yogurt with fresh fruit
• Whole wheat crackers with low-fat string cheese
• Trail mix: grab a small handful of nuts, a small handful of dried fruit and a whole grain cereal like cheerios and mix together (Tip: Mix a large batch all at once and divide into individual portions in Ziploc bags to store in the pantry)

With spring also comes a new season for fresh fruits and vegetables!  Look for asparagus, arugula, broccoli, green peas, spinach, new potatoes, and strawberries at your farmer’s market for a taste of some local Virginia and Maryland produce. Give one of these foods a try as you give your fridge that spring makeover!

Cooking Matters Recipe: Cabbage Rolls

The Spring Session of the Cooking Matters Cooking Class is off to a great start! We welcomed back Chef Carol, who taught participants knife skills, food safety, and cooking techniques. During spring a lot of fruits and vegetables are in season. Shopping in season allows you to get the freshest produce without having to spend too much money.

Participants in the Cooking Matters Cooking Class learned
how to make delicious Cabbage Rolls to kick off the spring session

Cabbage is in season during the spring; we discussed what to look for during purchase, how to store it, and why it’s a healthy choice. At the time of purchase cabbage leaves should be firm, fresh, and free of markings or brown spots. Cabbage must be stored in a plastic bag in the refrigerator until ready for use, and you should always be sure to clean cabbage before use by removing the outer layer of leaves and rinsing it under cold water. Cabbage is a cruciferous vegetable and may reduce the risk of some forms of cancer, plus it is an excellent source of Vitamin C!

Our menu consisted of cabbage rolls, chickpea and tomato salad with fresh basil, and pineapple carrot muffins. Once our meal was prepared we sat down to enjoy our hard work. I lead a discussion about the importance of consuming a well-balanced diet from all food groups. We compared our meal to the MyPlate guidelines set by the USDA. Lastly, we brushed up on our food label reading skills. In order to make healthy food choices at the grocery store you must have the ability to read and understand a food label. Over the next 5 weeks, participants will continue to expand their nutrition knowledge and gain cooking experience. I am looking forward to the coming weeks because this group was so fun and energetic— stay tuned next week for another recipe and more information.

CABBAGE ROLLS 

8 Servings

Ingredients:
2/3 cup water
1/3 cup uncooked brown rice
8 cabbage leaves1 pound lean ground turkey
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75 oz) can condensed tomato soup
8-16 toothpicks

Directions:
In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

In a medium mixing bowl, combine the ground turkey, cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.

Divide the turkey mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.

In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Heroes. Friends. Life-Changers: What You Mean to Us

HAPPY VOLUNTEER APPRECIATION WEEK!

Every day we are thankful for our volunteers. Last year, more than 14,500 volunteers donated 75,000 hours of service. No matter if a volunteer spends time in the kitchen, on the road or in the office, the work they do forever changes the lives of those facing life-challenging illnesses.

This week we proudly are honoring our volunteers and all they make possible with special events including a Cherry Blossom Tour at the National Arboretum, a Trivia Night at Nellie's Sports Bar and a 25th Anniversary Volunteer Appreciation Dinner.

Check out pictures from the week on our Facebook page!

Thank you for continuing to stand by us in our work to build a healthier community. For those facing HIV/AIDS, cancer and other life-challenging illnesses, the battle is far from over. You help us make sure that no one has to do it on an empty stomach.

Pom Poms to Pavement: Dietitian Shares Tips for Avon Walkers

Food & Friends has been participating in the Avon Walk for Breast Cancer since 2001. Each year we send dozens of people (including a drag queen named Ivanna BeatBreastCancer) to cheer on the walkers, provide a delicious lunch on Sunday, and hand out our home-made cookies along the route. Last year, a group of my coworkers and I spent the day clapping and encouraging walkers – this year, we are going to be on the receiving end.

Dietitian Brandy Love cheering on
walkers at last year's Avon Walk

As I pull on my t-shirt, warm-up jacket, and hoodie, I’m getting ready for battle. It’s me versus the asphalt. The weather is neither friend nor foe; it is motivation for me to move faster! Sure I could jump on the treadmill, but 8 miles on a hamster wheel might drive me a little batty. In less than a month, we will be walking 39 miles in the fight against breast cancer and I’ll be ready. If you would have told me in January I would walk from Northern Virginia to the Capital Building, I would have shaken my head in disbelief. Well, here I am a few weeks before the Avon Walk and I’ve logged more than 120 miles of training. As we get ready to make a difference in the lives of people fighting breast cancer, I’d like to share a few things I’ve learned in these last few weeks of training:

1. Apps are where it’s at. Want to keep track of your mileage? There’s an app (actually hundreds) for that. I’ve used MapMyWalk, Fit Run, and several others to track my distance. These apps record your average speed, distance, and calories burned while walking. They email you a weekly summary of your progress, not to mention the option to share your workout summaries via Facebook and Twitter. Now that’s a surefire way to get a little friendly competition going amongst friends!
2. There’s strength in numbers. Having a walking buddy makes it easier on those “I’d rather be on the couch” days. Meeting a co-worker along the trail motivated me to pick up the pace a bit just to see who could arrive first. I also use walking as a time to catch up with friends & family. Who knew strolling down memory lane with grandma would get me through my last 4 miles?
3. Variety is the spice of life. Varying my walking routine is a great way to avoid getting bored or discouraged. Some days I venture into DC, other days I glide through Old Town and I’ve even circled around Arlington Cemetery. The key has been to find a way to stay engaged and motivated to train. There’s nothing like walking along the Potomac to clear your mind. Try it!
4. Pack a snack. When I leave hungry, I stay hungry so I grab fruit, a cheese stick, or PB&J before heading out the door. For longer walks, I pack trail mix, nuts, or something small and easy-to-eat while walking.
5. Water is your weapon. Drinking water fights dehydration, muscle fatigue, & sore joints. Did you know in 1 hour of exercise, your body can lose more than a quart of water? I have a hydration belt I find very useful on my longer walk days. For the days I feel like that will be too heavy or I’m not walking as far, I have a small hand held water bottle with an adjustable hand strap and thumbhole that keeps the mini 10 oz bottle in place without having to grip it. Whichever option works best, don’t head out without a little H20. 

It hasn't been easy, but training has definitely been worth it. The Avon Walk is right around the corner and I know we can do it! Come out and cheer us on May 4th-5th or, better yet, sign up to join the walk!

Brandy Love, RD, LDN is a Community Dietitian at Food & Friends. She received a Bachelor of Science in Food Science & Human Nutrition at the University of Hawaii and completed her dietetic training through the Mayo School of Health Sciences. In addition to counseling clients, Brandy teaches CHEW (Cooking Healthy to Eat & Win), a 2-hour cooking class for Food & Friends clients. 

From Our Kitchen to Yours: Soy and Ginger Marinated Sablefish

The support of the restaurant community is essential to providing services for our clients. In Food & Friends’ first year, restaurants in the District donated meals which were then delivered to those in need. Twenty-five years later, the restaurant community continues to make an impact in the lives of our clients through events like Dining Out for Life®.

Hank’s Oyster Bar, led by Chef Jamie Leeds, is one restaurant partner that, when called upon, never fails to deliver. Check out one of Hank’s Oyster Bar’s recipes below and get a taste of what they’re able to dish up – it’ll definitely inspire you to pledge to dine out on April 25th.

PLEDGE TO DINE OUT TODAY!

Courtesy of Washington DC Celebrated Chefs Cookbook

SOY AND GINGER MARINATED SABLEFISH
SERVES 6

INGREDIENTS:
¾ cup balsamic vinegar
½ cup soy sauce
¼ cup freshly squeezed lemon juice
2 tablespoons honey
2 tablespoons finely grated ginger
1 ½ teaspoons chopped garlic
1 tablespoon toasted sesame oil
1 tablespoon chopped shallot
6 sablefish fillet pieces, skin and pin bones removed, about 5 ounces each

BALSAMIC GLAZE:
½ cup balsamic vinegar
1 tablespoon toasted sesame seeds

DIRECTIONS:
Combine the vinegar, soy sauce, lemon juice, honey, ginger, garlic, sesame oil, and shallot in a shallow dish and stir to evenly mix. Add the sablefish fillet pieces, cover, and refrigerate for at least 12 hours.

Heat the balsamic vinegar in a small saucepan over medium heat and reduce until thick enough to coat the back of a spoon, 8-12 minutes. You should have about 2 tablespoons of balsamic glaze; transfer to a small dish and set aside.

Preheat the broiler. Line a rimmed baking sheet with foil. Set the top oven rack about 5 inches below the heat source. Lift the sablefish from the marinade, allowing excess to drip off, and arrange on the baking sheet. Broil until nicely browned and caramelized on top and opaque through the thickest part, 8-10 minutes.

Arrange the sablefish fillets on individual plates. Drizzle with the balsamic glaze and sprinkle with sesame seeds.

If you like, the sablefish may be served with a simple watercress salad, dressed with extra virgin olive oil and lemon juice.

Kitchen Note: Sablefish is also known as black cod, a rich and delicious fish full of healthy Omega-3 fatty acids. If you can’t find sablefish, wild salmon or other fish with relatively high fat content will work well instead.

(RECIPE FROM WASHINGTON DC CELEBRATED CHEFS COOKBOOK ©2010)