San Francisco, California
London, United Kingdom
The American Institute of Wine and Food (AIWF) and The Source by Wolfgang Puck are pleased to host the ninth annual crab cake competition. An annual tradition designed to raise funds for culinary internships, scholarships and educational programs, the contest will pit eight of the area’s top chefs against one another in a crab cake showdown utilizing Department-verified Maryland blue crab. This year’s participating chefs include:
MIKE ABT--LE DIPLOMATE
MATT ADLER--OSTERIA MORINI
TONY CHITTUM--IRON GATE
CHRIS CLIME--PASSION FISH
HAIDAR KAROUM--DOI MOI
ANDREW MARKERT--BEAUCHERT'S SALOON
The winning chef will receive funds to support a culinary intern in their kitchen. In addition, six students from area culinary schools will compete for a chance to win a $500 scholarship towards their studies.
Tickets are priced at $75 per person inclusive of tax and gratuity, and include tastes of all the crab cakes, local oyster bars, and includes beer and wine stations.
The winner will be crowned by a panel of judges, including Betsey Apple, David Hagedorn, Eun Yang, Nycci Nellis, and 2013 AIWF Crab Cake Winner--Chef Jeff Black.
Scott Drewno, Executive Chef of The Source, will emcee the event and lead the live raffle comprising of generous donations by local restaurants and businesses.
PARTNERS: AIWF is proud to partner with several notable food and beverage providers for the event. Maryland Seafood Marketing Program will donate all the blue crab meat used in the competition, ProFishwill sponsor oyster stations showcasing local Chesapeake oyster farms, Alexandria brewery Port City will supply local beers for the event and we will pour glasses of award-winning wines.