| March of Dimes Gourmet Gala |
In the Kitchen with Congress Year after year, the March of Dimes Gourmet Gala has a proven recipe for success—a dash of dinner, asprinkle of dancing and good conversation, topped off with a little help in the judging department fromcelebrity tasters. Rather than opt for catered hors d’oeuvres, event organizers leave the task up to VIPchefs to test their talents during cocktail hour by serving up samples of their favorite recipes forprizes. This year’s celebrity chefs included: Senators Spencer Abraham, Robert Bennett, Christopher Bond,Conrad Burns, Judd Gregg, Slade Gorton, Chuck Hagel, Trent Lott, and Frank Murkowski; and RepresentativesRobert Aderholt, Herbert Bateman, Ken Bentsen, Rosa DeLaura, John Dingell, JoAnn Emerson, RichardGephardt, Robert Matsui, F. James Sensenbrenner, and John Tanner. Heavy culinary hitters in their own right lent their palates to the judging. Judges included Inn atLittle Washington chef Patrick O’Connell; Albert Lukas, the chef at the Metropolitan Museum of Art’sTrustees Dining Room; and such local restaurant owners as Ann Cashion (Cashion’s Eat Place); JohnVallanos (The Monocle); and Paul Zucconi (La Colline Restaurant). The event raised money for the March ofDimes, providing partial funding for the M.O.M. mobile, a 30-foot fully-equipped perinatal, medical, anddental mobile clinic, that will be used to increase access to care in the D.C. community and to insurethe future of our babies’ health. Co-Chairs: Linda Nickles and Myrna Cardin Location: National Building Museum
The heat was on as members of Congress tossed partisan differences aside to whip up someof their favorite recipes for a great cause. Who tempted the most taste buds? SenatorChristopher Bond’s Meang-Kham won a “baker’s dozen” cookbooks for his best tasting andmost flavorful hors d’oeuvres. Senator and Mrs. Bob Bennett scored an All-Clad stir-frypan with the Health and Happiness Award for their low-fat Carpaccio of Smoked Utah Lamb withHorseradish Vinaigrette. Senator and Mrs. Slade Gorton’s recipe for Salmon Pate won themthe American Regional Cuisine Award of Waterford crystal for the best hors d’oeuvre madewith ingredients indigenous to the locale. And last, but not least, Senator Judd Gregg tookhome a state-of-the-art coffee-maker in honor of his garnering the Easiest PreparationAward for his New Hampshire Clam Dip. |
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