Like the dinner in 2017, peak local food will be elevated by a village of chef partners
First is Chef Tom Hughbanks, himself locally grown in Poolesville. Chef Tom and his team from Harvest Plates and Pints of Gaithersburg will be working with local producers to craft a late summer seasonal menu to pair with local wine and beer. Harvest is inspired by seasonal, sustainable ingredients. Chef Tom and his culinary team work passionately to embrace these ingredients to present their interpretations of seasonal offerings. The team looks forward to making new local farm connections in sourcing the meal.
Our last course will be expertly executed by Carolyn Crow of Black Bunny Bakery
Chef Tom has participated in the annual James Beard Foundation Blended Burger Project - creating a burger that blends mushrooms and meat for a healthier, more sustainable meal. Learn more about his entry this year, the Bahn Mi Burger and prior entry, the Blue Ribbon Bison Burger.