New Social Group Highlights Area Chefs
There’s a new social group in D.C. aiming to enhance the quality of D.C.’s young professional social scene, introduce clients to upscale nightlife venues and provide networking opportunities.
The Social Group hosts Social Fridays every Friday at Bar 7, 1015 7th St. NW, across from the convention center and We Own the Night on Saturdays at Look Restaurant and Lounge, 1909 K St. NW, from 10 p.m.-3 a.m., as well as special events.
Qui-Juan Jones, who was previously ran Dishcrawl’s D.C. branch, started The Social Group after Dishcrawl cut its full-time staff and is attempting to hire “ambassadors” who run events based on commission, although Dishcrawl has not held any events in D.C. since.
The Social Group is also hosting The Dinner Social about every six weeks. The Dinner Social will highlight some of D.C.’s talented, creative and ambitious chefs. Each dinner social’s menu and location will be different as will the price based on the menu, which may or may not be on the restaurant’s regular menu.
DC on Heels attended the inaugural Dinner Social at Stonefish Grill at 1708 L St. NW on Feb. 19. Corporate executive chef Ronald Reid served a six-course meal paired with wines chosen by Jennifer Allen from Washington Wholesale. The cost was $60.
Reid started the meal by sending out his crispy fried green tomatoes. The amuse course was grilled prawn with guacamole and pico de gallo on a garlic crostini paired with a Stellina di Notte pinot grigio.
The first main course was Reid’s “Your Mama’s Fried Chicken” served with Yukon mashed potatoes, spinach and onion gravy paired with a Chalone limited release chardonnay. This was the best dish of the night with a crispy coating on the outside and a delicious onion gravy. While not on the restaurant’s regular menu, Reid said it would be on the menu at the restaurant’s newest location which opened this month in New Carrolton.
That was followed by an intermezzo of strawberry vodka infused strawberry ice cream to cleanse our pallets for the second main course of southern style shrimp and grits with Andouille sausage, stonemill grits, basil, clam ju and parsley paired with a New Harbor sauvignon blanc. The shrimp was perfectly cooked, but the grits weren’t as creamy as I like.
The final main course was a Maryland crab cake with tartar sauce and microgreen salad paired with a Chalone limited release chardonnay. The crab cake was tasty with lots of crab and not much filler.
For dessert, Reid served bread pudding paired with a Harvest Bay late harvest Riesling that had a sweet moscato-esque flavor.
On Mar. 26 from 7-10 p.m., The Dinner Social will dine at the Carriage House, 2333 18th St. NW, where chef Tyonne “Ty” Johns will serve a four-course meal for $35.
Johns’ menu include a tapas courses of bruschetta with grilled tomato, smoked mozzarella and fresh basil with kalmia olives and basil pesto and sticky pomegranate chicken fritters. Choices for the main course include panko breaded three cheese and chicken ravioli deep fried with a spinach and roasted artichoke Alfred sauce or bacon wrapped shrimp with a creamy risotto. And for dessert, crispy apple cinnamon stack a la mode with a caramel and golden raisin drizzle.
For more information or to purchase tickets, click here.