Union Market Hosts Second Annual Sunday Supper

Benefit Supports James Beard Foundation and the Good Food Merchants Guild

The evening's courses were presented by top DC chefs including (from left to right): Richie Brandenburg, Barry Koslow, Tony Chittum, Robb Duncan, Marjorie Meek-Bradley, Katsuya Fukushima and Michael Friedman, joined by New York chef John Mooney. Photo: Jonathan Bardzik

Union Market hosted their second annual Sunday Supper on August 18th. A benefit for the James Beard Foundation and the Good Food Merchants Guild, the event featured courses from eight top DC chefs. The evening's host, Center for American Progress Senior Fellow and former White House advisor, Zeke Emmanuel, opened the evening, inviting the guests, seated at communal tables, to share gratitude and build community over the family style meal.

With a guest list of leaders in the DC food scene and eight award-winning chefs, the meal was everything you would expect: incredible, creative dishes prepared with exceptional ingredients. Katsuya Fukushima, Executive Chef at Penn Quarter's Daikaya smoked watermelon and served it with rich pork belly, and spicy, licoricy Thai basil and a light soy dressing. Michael Friedman, chef and owner of the Bloomingdale neighborhood's recent addition, the Red Hen, offered a scallop crudo, light and fresh, surrounded by a thick, cold truffled carrot soup. Owner of DC's Dolcezza Artisinal Gelato, Robb Duncan, offered a sweet finish of black sesame and coconut gelati with a sesame brittle that tasted deliciously like the best peanut butter cup ever created.

This year's event raised $100,000 for beneficiaries, the James Beard Foundation and the Good Food Merchants Guild. Mitchell Davis, Executive Vice-President of the James Beard Foundation shared that, "Our foundation was established with a goal of making the public aware of the role chefs play in the meals that appear before them in restaurants. We have succeeded beyond our wildest dreams. Today, we recognize that America needs to engage in a dialogue about food, public health, social justice and sustainability. Our chefs can have a powerful role in that conversation and we are helping them to make their voices heard. Tonight's support will help us in that mission."

Sarah Weiner, Director of the Good Food Merchants Guild, said "As a San Francisco-based organization, we are excited by this opportunity to meet members of the food community here in DC. We believe that good food - food that is delicious, respectful of the environment and connected to local communities - can change our economy both through food access and economy of food jobs. We are grateful for Union Market's support of our mission."

Steve Boyle, Managing Director for Edens, the development group behind Union Market, stated, "All of us at Union Market are excited to host this second, annual dinner. The evening is a perfect example of our goal to build community, get people talking about food, and it gives us the opportunity to support two phenomenal organizations."

Jonathan Bardzik is a storyteller, demo chef and food writer in Washington, DC. You can find him outside at Eastern Market, each Saturday morning, cooking with local, fresh produce. Jonathan’s first cookbook, Simple Summer: A Recipe for Cooking and Entertaining with Ease, is due out in September. Find out what Jonathan is cooking by reading his blog or his Facebook page of the same name. Need some foodporn? Follow @JonathanBardzik on Twitter and Instagram.

 


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