The 2018 Michelin Guide — it’s out!
Congratulations to the many deserving RAMW members and restaurants all across the District and Virginia who made it into the Washington, D.C. edition of the 2018 Michelin Star Guide. The new edition includes three local restaurants with two stars and eleven restaurants with one star. Komi and Metier are both newcomers to the star list, which now numbers fourteen.
Michelin also revealed its list of 22 Bib Gourmand — more affordable — restaurants for D.C. for 2018, including three newcomers to the list: Hazel, The Tavern at Ivy City Smokehouse, and Sfoglina. The Guide also recognized more than 70 restaurants with the Plate symbol, where “inspectors have discovered quality food.”
The Michelin D.C. Guide, launched for the first time in 2016, is Michelin’s fourth U.S. guide, along with New York, Chicago, and San Francisco. The star recognitions are coveted throughout the industry here and abroad, but it is an honor just to be listed. For sure, it’s a cause for celebration for the Washington, D.C. area to have its own Michelin Guide, attracting attention, excitement, and foodies to the region. The full list of 2018 Michelin honored restaurants can be found at

Keep on truckin’ — November 6-12
If you are in the Baltimore metro region on these dates, you might see a higher than normal number of food trucks at local fire stations and on busy office street corners. What’s up? It’s the inaugural Baltimore Food Truck Week. “There are restaurant weeks twice a year almost everywhere,” says Willy Dely. “Why not a food truck week to celebrate local chefs on wheels?” Dely is founder of a Baltimore-based food and beverage consulting agency, Au Jus Solutions, and previously ran food trucks for Kooper’s Tavern and Slainte Irish Pub & Restaurant.
“Some still believe that food trucks only serve lunch at street corners, but food trucks offer an array of services, including catering,” Dely continues. “Baltimore Food Truck Week is the perfect opportunity for food truck aficionados and foodies to explore the diversity of the food truck industry.” As the weather cools, business generally drops for food trucks, and Dely said he has heard from food truck owners who are worried about sustaining business through the winter. He’s hoping the promotional week spreads awareness to customers and shows food trucks are willing and able to cater events that go beyond lunchtime pit stops.
Rosa Gargano, owner of Pasta la Vista, Baby!, Mangi Amore, and Wanna Pizza This? food trucks said, “We look forward to Baltimore Food Truck Week. Our three food trucks will be on the road every day, and we can’t wait to see regular faces and meet new customers.” Local businesses and associations that have already joined the celebration as partners and sponsors include the Maryland Mobile Food Vending Association, the National Food Truck Association, Carey Sales, Lee & Associates, and Like The Tea Eats.
For more information, contact Willy Dely at (443) 873-0837 or email at Like and follow Baltimore Food Truck Week on Facebook, Twitter, and Instagram @BmoreFoodTruck.

Congressional Seafood spins fish tales
Local chefs and restaurateurs recently got a first-hand look at the habitat that supports the local seafood served in their restaurants. Where? At Congressional Seafood’s sixth annual Hook, Line, and Sinker Finvitational, held September 25, at Silver Swan Bayside on Kent Island in Stevensville, Maryland.
The highlight of the event was the striped bass fishing tournament where 200 chefs and industry supporters engaged in friendly competition to catch the biggest (or so they said!!!) fish.
“It’s always good to spend the day on the water, and even more so when we have the opportunity to connect outstanding chefs and restaurateurs with the watermen and vendors that supply our product,” said Tim Sughrue, vice president at Congressional Seafood.
Winners of the Finvitational tournament, which features a trophy, medals, and bragging rights until next year, were:
Kurt Frevel, from Atlantic Caterers and the Bonnie Sue
Damien Stewart, from the Ronald Reagan Building and International Trade Center and the Miss Susie
Bridget Hannon, from Sequoia and the Loosen Up
Attendees, including chefs and restaurateurs from Clyde’s Restaurant Group, Passion Food Hospitality, Great American Restaurants, Blacks Restaurant Group, and many others, had the opportunity to learn about the Chesapeake Bay and the local seafood industry. A portion of the event’s proceeds will be donated to the Oyster Recovery Project, which finds innovative ways to use recovered oyster shells in the Chesapeake Bay.

Time for wine — it’s getting Chile out there!
This November, recipients of the 14th Annual Wines of Chile Awards (AWOCA) will be formally announced at a special event in Washington, D.C. “This program was formerly held in Santiago but since 2015, has moved to priority markets as a way of generating a higher impact and building awareness,” said Angelica Valenzuela, commercial director of Wines of Chile. Host cities have included São Paulo, Shanghai, and now Washington, D.C. “This is our first year in the United States, the second largest export market for Chile, and it is a huge opportunity for respected American beverage professionals to taste the quality and diversity of our wines.”
The judging of more than 300 wines took place in early September in San Francisco during a two-day blind tasting with 27 judges from all sides of the industry, including wine writers, Master Sommeliers, and Masters of Wine. The panel awarded 82 gold medals, 13 top placements in varietal categories, including Sparkling, Syrah, Sauvignon Blanc, Chardonnay, Carignan, Red Blends, Pinot Noir, Carmenere, and Cabernet Sauvignon, and selected two best-in-show winners. The range of winning wines represents the diverse microclimates in Chile’s 12 wine growing regions. The United States is Chile’s second largest export wine market, representing 11% of total wine exported. Last year, Chile ranked fourth in imported bottle table volume sold in the U.S. – finishing ahead of Argentina, Spain, and New Zealand.

About the Author

Foodservice Monthly is the newsmagazine foodservice professionals rely on.

Leave a Reply

If you want a picture to show with your comment, go get a Gravatar.