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When: October 14 & 16, 2021
Deets: Indie Chefs Community (ICC) is on the road and setting up shop for “DC Chefs Week”: A 3-day, one of a kind “anti-food-festival" hosted at The LINE Hotel on October 14 and 16. Anti-food festival in that ICC challenges the conventional, corporate festival model in favor of one that is more equitable, champions social justice, compensates chefs for their time and talent, and focuses on providing resources to further the hospitality industry.
Thursday, October 14, 2021: Preliminary Dinner One, 7:00 PM in the Mezzanine Space at the LINE. 12 courses with wine pairings for $225/person. Guest capacity: 125.
Aisha Momaney – Gravitas, Washington, DC
Annie Coleman – Tail Up Goat, Washington, DC
Cable Smith – The Royal and Lulu’s, Washington, DC
Erik Bruner-Yang – Maketto, Washington, DC
Kevin Tien – Moon Rabbit, Washington, DC
Masako Morishita, Maxwell Park, Washington, DC
Mavis-Jay Sanders – Drive Change, Brooklyn, NY
Mimi Weissenborn – Unaffiliated, Portsmouth, NH
Opie Crooks – No Goodbyes, Washington, DC
Tyler Akin – Le Cavalier, Wilmington, DE
Thursday, October 14, 2021: Preliminary Dinner Two, 7:30 PM in the Banneker Ballroom at the LINE. 12 courses with wine pairings for $225/per person. Guest capacity: 125.
Annie Pettry, Unaffiliated, Asheville, NC
Armani Johnson, ABC Pony, Washington, DC
Boby Pradachith, Thip Khao, Washington, DC
Claudette Zepeda, VAGA Restaurant, San Diego, CA
Isabel Coss, Lutèce, Washington, DC
Marcelle Afram, Shababi Palestinian Rotisserie Chicken, Washington, DC
Omri Oflalo, Tribune & The Town Revival, Oakland, CA
Paola Velez, Unaffiliated, Washington, DC
Tim Ma – Lucky Danger, Washington, DC
Saturday, October 16, 2021: Grand Finale Collaboration Dinner, 7 PM at the LINE. 12 courses with wine pairings for $275/person. Guest capacity: 135.
All chefs listed above + surprise culinary talent!
Hint for the Average Socialite: Open to diners via a first-come, first-served ticket link, guests are invited to join in on the dinner series which will host more than 20 acclaimed chefs for the collaborative culinary series.
