New Town Chef H.O. Cham came to DC on a soccer scholarship and spent one year as a diplomat before becoming a chef. At our Bisnow Super Schmooze June 12, he’s one of 25 amazing chefs serving something delicious. His: duck breast with a blood orange, chipotle gastrique.
Fujimar Chef Khan Enkhbaatar was trained in Japanese cuisine by an old school chef. His Ahi tuna ginger ceviche at our Super Schmooze should entice you into spending an evening with us, if the words open bar and top-notch networking didn’t do the trick.
We snapped Ping Pong beverage director Chris Bassett sipping on the cocktail he’ll be serving at our Bisnow Super Schmooze: Shanghai Pimm’s Cup made with Pimms No. 1, Martini Bianco, cucumber ginger syrup, ginger beer, mandarin oranges, and Asian pear. And unlike some other groups’ events, we'll have no long lines to get a cocktail! To read about all the chefs at our Super Schmooze, subscribe to Dining Bisnow.
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