TopNoshDC Serves Up Social Dining
Forget what your mother told you about texting at the table. TopNoshDC is a pop-up social media dining experience that wants you to Facebook, Instagram and tweet during dinner.
Chicka transformed Longview Gallery into a posh space for TopNoshDC. (Photo: Mark Heckathorn/DC on Heels)
Created by Taylor and Hov Event + Design, TopNoshDC is an invitation-only pop-up restaurant gives potential clients the chance to enjoy some great food while highlighting different caterers, venues and floral designers. You “pay” for your dinner by posting about it on social media.
On Apr. 1, TopNoshDC was held at Longview Galley, 1234 9th St. NW, across from the Convention Center. Upon arriving, guests were greeted with trays of French 75s and gin and tonics along with push pop containers filled with white cheddar popcorn.
As guests mingled and waited for the passed hors d’oeuvres, they were busy snapping photos of the usually industrial gallery that was transformed with hanging flower arrangements, white and glass tables, floating candles, curtains and clear acrylic chairs and stools designed by Baltimore’s Chicka event and design production company.
Hors d’oeuvres from Spilled Milk Catering included lobster corndogs (clockwise from top left), Chinese pork belly, spicy tuna in a wonton cone and roasted beet salad. (Photos: Mark Heckathorn/DC on Heels)
TopNoshDC features a different local chef or caterer each time. For the April Fools’ Day dinner, Washington’s Spilled Milk Catering was the featured guest. For the first hour, hors d’oeuvres were passed. Mini lobster corndogs, pieces of lobster dipped in corndog batter and deep fried were a crowd favorite. Others included spicy tuna in wonton ice cream cones, mini pork tacos, and Chinese pork belly served on a fork in mini bamboo steamers with a twirl of ramin noodles and hoisin sauce. Other appetizers included roasted beet salad served between two chopsticks with candied walnuts, red onions and gorgonzola on crispy wonton chips and tomato jam crostinis with goat cheese, pickled fennel and crispy kale.
The four-course meal included s smoked chorizo (clockwise from top left), smoked corn chowder and a mixed green salad, coconut braised short ribs with pommes puree and a poached pear with white chocolate mousse. (Photos: Mark Heckathorn/DC on Heels)
As we made our way to our assigned tables for the main meal, the menu was printed on a cootie catcher sitting at each place. The first course was smoked chorizo with manchego, cream polenta, saffron broth and quick pickled watermelon relish. The second course included smoked corn chowder, goat cheese, candied pepitas and spring pea shoots with lemon and a mixed green salad with pea shoots, roasted baby artichokes, shaved radishes, grilled asparagus tips and champagne vinaigrette. The main course was coconut braised short ribs served with pommes puree with curry powder, sautéed bok choy with ginger, a red wine reduction, pickled onions and fried onions that was delicious and so tender it fell apart with just a fork. For dessert, we had a poached pear with white chocolate mousse, dark chocolate shavings, a cookie tuile and toasted coconut.
As a final touch, complimentary hand rolled cigars were offered to guests on the way out. There was no formal program or speeches, but no detail was missed. The evening was a great showcase for local businesses in the event industry and a good opportunity for clients. TopNoshDC is definitely worth the price you “pay.”
Editor-in-Chief Mark Heckathorn is a journalist, movie buff and foodie. He oversees DC on Heels editorial operations as well as strategic planning and staff development. Reach him with story ideas or suggestions at dcoheditor (at) gmail (dot) com.
