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Recap: March of Dimes Signature Chef’s Auction 2013

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We Bitches attend a lot of parties, and, like any good mother, we have our favorites. Predictably, any party that takes place at the Ritz Carlton is usually a good party. Naturally, aside from the ever-important ambiance, what draws us in is delicious cuisine. However, bonus points are awarded if there’s great wine and the event is being held for a good cause.

This is our third year serving on the committee for the annual March of Dimes Signature Chef’s Auction, held each November to benefit the March of Dimes Maryland-National Capital Chapter. March of Dimes is a nationally recognized and supported charity that supports healthy childbirth and healthcare in an effort to prevent the complications that come with premature births.

We’ve enjoyed the evening immensely the past two years (read our previous recaps, here and here). And, despite it feeling a bit like groundhog day, this November’s fabulous fete was no different.

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I breezed in to the Ritz, checked my coat, received my bidding number, and strolled into a champagne-laden reception with champagne bars from G.H Mumm. As always, there were towers upon towers of cupcakes from Georgetown Cupcake, in this instance commemorating the March of Dimes’ 75th Anniversary.

There were about 25 tasting stations from Washington’s top restaurants and national vineyards.

This year, there were four best bites. First up, the caramelized onion and ricotta agnolotti with sage, turnip, celery root and butternut squash from Urbana.

Bourbon Steak’s lobster corndogs were a crowd-pleaser, and with good reason.

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Also worth noting was the chilled crab salad with avocado wasabi spread and a tempura crisp from DC Coast.

However, the dish that knocked my socks off was the wild mushroom soup with truffle cream, chives, and mushroom dust from Chef Robert Wiedmaier of Brasserie Beck and Mussel Bar.

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On my way out the door, I snagged a blackberry granola doughnut from the sweet boys behind District Doughnut.

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