Foie Gras Two Ways: “The grilled Foie Gras terrine is topped with a little bit of golden raisin and cherry on a buttery brioche. On the other side you have pan-seared Foie Gras which is cooked in duck gloss, blackberries, beets and just a little bit of cassis,” Chef Robert Wiedmaier told a group of 20 serious foodies at the residence of German Ambassador Peter Wittig and Huberta von Voss-Wittig for Sips & Suppers benefiting Martha’s Table and DC Central Kitchen. The Foie Gras was number four on the menu that stretched to six courses.
Alexander Moore is the chief development officer at DC Central Kitchen, the nation’s first in leading community kitchens. He stopped by en route to a dinner co-hosted by Winston Lord over at Republic Restoratives, the site of one of the 38 suppers around town. “We’re going to serve three and a half million meals to children, families and adults in DC this year,” he told Hollywood on the Potomac. “We’re also a job training organization that’s putting people back to work here in the city’s incredible culinary industry. Sips and Suppers is an incredible celebration of what our hospitality industry is capable of doing here in DC. We team up with our friends at Martha’s Table to raise funds to support our year round efforts to fight hunger in the city. We have a rigorous 14-week culinary job training program that recruits men and women who have been incarcerated, struggle with homelessness and addiction, survivors of domestic abuse and other forms of trauma. Over the course of those 14 weeks, they learn knife skills and life skills. They become certified food safety managers and go out on internships where we pair them with these incredible mentoring chefs all over – we show them the ropes and get them ready for ultimately the job search process, where we have a 90% job post rate.”