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October 27th Dining Experiences
Perry’s Restaurant
Includes a delicious “dinner for brunch” buffet created by the head chef of Perry's Restaurant, Masako Morishita in collaboration with Audrey Angeles of Forst & Flourish, David Guas of Neutral Ground Bar + Kitchen and Bayou Bakery, Coffee Bar & Eatery, and crafted cocktails provided by JP Sabatier of Jane Jane. Also features a one-of-a-kind show by the Perry's house queens. (perrysam.com)
Moon Rabbit
A dining experience led by head chef, Kevin Tien of Moon Rabbit in collaboration with Rob Rubba of Oyster Oyster, Ryan Ratino of Jônt, Ellen Yin of a.kitchen+bar, Satang Ruangsangwatana and Prapavadee (“Lekki”) Limvatana of Six Ways to Sunday, Seng Luangrath of Baan Mae, Paolo Dungca of Kayu, and Susan Bae of Moon Rabbit, with cocktails crafted by Thi Nguyen and Silver Lyan. (moonrabbitdc.com)
The Duck and The Peach
A dining experience led by head chef Katarina "Kat" Petonito of The Duck and the Peach in collaboration with Johanna Hellrigl of Ama, Matt Adler of Cucina Morini, Jova Urriolla of Colada Shop, Carlos Delgado of Causa, Mike Friedman and Robert Cain of The Red Hen, Simon Lam of Tiger Fork, Ria Montes of Fish Shop Bar & Restaurant, Kareem Queeman of Mr. Bake, and Rochelle Cooper of The Duck and The Peach, with cocktails by Deke of Allegory and Josh White of Death & Co. (duckandpeachdc.com)
Acqua Bistecca
A dining experience led by head chef Michael Mina of Acqua Bistecca collaboration with Miguel Guerra and Tatiana Mora of MITA, Ruben Garcia of Casa Teresa, Tony Chittum of Iron Gate, Matt Conroy and Isabel Coss of Pascual, and Fried Rice Collective, with cocktails crafted by Lou Bernard and Will Patton. (theminagroup.com/restaurants/acqua-bistecca-washington-dc)
CUT by Wolfgang Puck
A dining experience led by Wolfgang Puck of CUT, in collaboration with Andrew Ho of CUT, Amy Brandwein of Centrolina, Bryan Voltaggio of Thatcher & Rye, Harley Peet of Bas Rouge and Ligia Barros of CUT, with cocktails crafted by Radovan of La Shukran. (rosewoodhotels.com/en/washington-dc/dining/cut)