Most Read: Lifestyle

Trove link goes here

Live Online Discussions

There are no discussions scheduled today.

Weekly schedule, past shows

All We Can Eat
Posted at 04:00 PM ET, 01/25/2012

Sups and Sips raise $200,000+ for charities


The home of Eric Michael and Craig Kruger was one of 20 locations this year for Sunday Night Suppers. (Danielle Benson/Danielle Sara Photography)

Organizers were still counting the receipts this morning, several days after 20 homes in the Washington area hosted intimate fundraising dinners for Martha’s Table and D.C. Central Kitchen. The early numbers looked good.

Joan Nathan — who co-hosts the annual Sunday Night Suppers and Saturday Night Sips with Jose Andres and Alice Waters — says that to date the Jan. 21-22 events have grossed about $235,000, with more checks still rolling in. About $15,000 to $20,000 of the total raised will go toward expenses, she says, leaving more than $210,000 to split between the two charities.

“Last year it was $150,000, so everybody’s thrilled,” Nathan says about executives at Martha’s Table and D.C. Central Kitchen. “I think what they’re really happy with is what it does for both of these organizations.”

And what the events do, Nathan says, is provide an informal setting to discuss the organizations and their work fighting homelessness and poverty.

After the jump, get an inside look at the dinner hosted by Eric Michael, owner of Occasions Caterers, and former chef Craig Kruger. Their dinner was prepared by Cork Wine Bar chef Rob Weland and Jan Buhrman of Kitchen Porch in Martha’s Vineyard; it was attended by Nathan, Waters and some Very Important People Who Cannot Be Named Under Threat of IRS Audit.


The butter was freshly churned at the party — literally. A guy was churning it on the porch. (Danielle Benson/Danielle Sara Photography)

Eric Michael, owner of Occasions Caterers and dinner co-host, shares a moment with Marian Burros, a former Washington Post Food editor and New York Times food columnist. (Danielle Benson/Danielle Sara Photography)

The menu boasted four courses — and numerous ingredients sourced locally. (Danielle Benson/Danielle Sara Photography)

The entree was braised rabbit from Pecan Meadow Farm in Newburg, Pa. (Danielle Benson/Danielle Sara Photography)

The Martha’s Vineyard bay scallops, cooked to a mouth-melting texture, were served with a sunchoke puree. (Danielle Benson/Danielle Sara Photography)

Guest Ron Ginsburg samples one of the East Coast oysters freshly shucked in his own kitchen. (Danielle Benson/Danielle Sara Photography)


The breads were prepared by journalist and home baker Samuel Fromartz . One was a hearty German-style loaf that Fromartz baked with whole wheat and rye grains that he bought from Next Step Produce and milled himself with a German countertop stone mill. (Tim Carman/The Washington Post)

Chef Jan Buhrman was on radish duty for part of the pre-dinner appetizers. Much of the produce was secured that day at the Dupont Circle FreshFarm Market. (Tim Carman/The Washington Post)

Alice Waters’ initial dinner in 2009 was largely political. This one was largely social. (Tim Carman/The Washington Post)

There was no hobnobbing for chef Rob Weland. He was in the basement prepping for dinner. (Tim Carman/The Washington Post)

By  |  04:00 PM ET, 01/25/2012

Categories:  Chefs, Food Politics | Tags:  Tim Carman

 
Read what others are saying
     

    © 2011 The Washington Post Company