At Bisnow's SuperSchmooze on the evening of June 12, we'll be featuring the good eats of 28 of the restaurants and chefs in DC. (See Friday's story.) 1905 chef Joel Hatton will be serving up a pork belly with sorghum mustard and beer salt. Sorghum is one of the chef’s favorite ingredients because he grew up eating it in South Carolina; it’s made from cane syrup and tastes like caramel.
New Town Kitchen and Bar chef Howsoon Cham hails from Gambia in West Africa, but has been working as a chef in DC for decades. At SuperSchmooze, H.O. will be serving mole-rubbed duck breast with a blood orange, chipotle gastrique. The dish can be found on the New Town menu of food from around the world. Stay tuned later this week for more profiles of our SuperSchmooze chefs. But you can sign up now!
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