Brightest Young Things

Photos by: Chris Chen

On Sunday night Chris Chen and I got all dolled up and headed to the Marriott Wardman Park Hotel for the RAMMYs. The annual awards of the Restaurant Association of Metropolitan Washington. I gotta say, as food events with a big price tag go, this is a great one.

The evening begins with a cocktail reception with a full bar of premium booze, a nice selection of beers and tasty-ass passed appetizers. I ate about 50 dried cranberry and gorgonzola tarts. In a format change this year, the awards ceremony was a theater style seated event that clocked in at one hour exactly. The big winners of the night were:

• Chef of the Year: Scott Drewno/The Source by Wolfgang Puck
• Best New Restaurant: Birch & Barley
• Fine Dining Restaurant: 2941
• Hottest Restaurant Bar Scene: Birch & Barley and Churchkey
• Beverage/Mixology Program: PS 7’s
• Wine Program: Proof
• Rising Culinary Star: Nicholas Stefanelli/Bibiana
• Upscale Casual Restaurant: Vermilion
• Power Spot: BLT Steak
• Neighborhood Gathering Place: Cork Wine
• Pastry Chef: Anthony Chavez of 2941
• Restaurant Employee: Adolfo Cajchon/Seasons
• Restaurant Manager: Mark Politzer/Bourbon Steak

After the awards, it's the gala. 1,500 people jammed into a giant ballroom. Food stations from Mexico, Chile, Australia and Virginia. Wine stations. Beer stations. Five mixology stations. There was macaroni and cheese garnished with with chocolate-covered bacon. Ceviche, pumpkin flan, Lamb carving stations. There were hundreds of oysters being shucked by Deborah Pratt, world champion oyster shucker from Urbana, Va.

There was a band. They were called Onyx and they were amazing.

There were chefs, bartenders and restaurant riff-raff. Everyone dressed up, with the next day off and all the food and drink they wanted. I left when I found myself swilling Jameson straight from Gina Chersevani's celebratory bottle at 9:15 p.m. At some point I should really introduce myself to her instead of just stealing her booze.

Next year, if you can, do it. It's a great way to hang out with the people who feed you and get you drunk. They are all so happy to be together and celebrate their industry. It's pretty remarkable, and delicious.