The American Institute of Wine and Food (AIWF) and The Source by Wolfgang Puck are pleased to host the eighth 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:
Kyle Bailey, Executive Chef, Birch & Barley
Chris Clime, Executive Chef, PassionFish
Jeff Black, Owner and Executive Chef, Black Restaurant Group
John Critchley, Executive Chef, BOURBON STEAK
Spike Gjerde, Co-Owner and Executive Chef, Woodberry Kitchen
Matt Hagan, Chef de Cuisine, Mussel Bar & Grille
Russell Smith, Executive Chef, Wolfgang Puck Catering
David Stein, Executive Chef, Tony & Joe's
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 $70 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, Food Writer Cathy Barrow, Former winner , Chef Marjorie Meek-Bradley from Ripple, and Eun Yang from NBC4.
Scott Drewno, Executive Chef of The Source, and Ris Lacoste, Executive Chef/Owner of Ris, will emcee the event and lead the live raffle comprising 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, while Milbrandt Vineyards, a family-owned winery from Washington State, will pour glasses of their award-winning wines.