The list of names participating in this weekend’s Metropolitan Cooking and Entertaining Show include a who’s who of Food Network stars — Guy Fieri, Giada De Laurentiis, Paula Deen, Tyler Florence, the Neelys and Jamie and Bobby Deen. But the bulk of the chefs participating in the show are local, hinting at the depth and talent the D.C. metro area offers when it comes to culinary creations.
“I think we have some incredible restaurants and some incredibly talented chefs,” said Denise Medved, founder and chief executive officer of the Tiny Kitchen Inc. and the brains behind the show. She went on to add that D.C. is on par with just about anywhere when it comes to the caliber and variety of restaurants.
The Metropolitan Cooking and Entertaining Show is all about, well, cooking and entertaining. For two days at the Washington Convention Center, patrons can enjoy demonstrations, exhibits, workshops and seminars presented by local and national chefs and other vendors.
In 2005, Medved worked in trade shows dealing with homeland security, but she always loved cooking and entertaining. She started to change her focus by writing books, and then in 2006 held the first show, which attracted 7,500 attendees. This year, she said expects more than 20,000
“I wanted to marry my passion with my experience,” said Medved, who was born and raised in Alexandria. “I get the best of both worlds.”
Local chef participation will primarily be on the Bloom Cooking Stage, featuring live demonstration. Mike Hanratty, the executive sous chef at Mie N Yu in Georgetown, will be preparing Moroccan braised beef.
“We prepare this every day,” said Hanratty, who has been with Mie N Yu for four years. “We know it inside and out. When you have to go outside of your environment … you have to think everything out.”
Daniel Giusti, the 25-year-old executive chef at 1789 restaurant in Georgetown, is one of the hot up-and-comers in the local food scene. He jumped at the chance to demonstrate at the show.
“For me, it’s an honor,” Giusti said. “The chefs participating have received a lot of notoriety.
Giusti respects the work of all the Food Network celebri-chefs, but said especially enjoys Paula Deen.
“I like what she does,” he said. “Sometimes with fine dining, you get away from the homestyle food.”
This year, the beverage aspect of the show has been expanded, and includes the food and wine pairing with Cafe Atlantico Executive Chef Terri Cutrino and sommelier Jill Zimorski. The duo has prepared several wine-paired courses and will interact with the guests.
“This is something we couldn’t do in the restaurant,” said Zimorski, explaining she’s usually out front while Cutrino is in the kitchen.
Like for many, demonstrating at the show is good both for the chefs and the establishments where they work.
“We’re always looking for opportunities to showcase the restaurant,” said Cutrino.
Even more so, with the number of celebrity and local chefs demonstrating in front of potentially 20,000 people, putting the best culinary foot forward for the city itself is essential.
“It’s very important,” said Jamie Leeds, who will be demonstrating Saturday. Leeds is the owner of Hank’s Oyster Bar and CommonWealth, and is currently the president-elect of Women Chefs and Restaurateurs. “It always is at these kind of things, no matter what you’re doing. We want to make sure the celebrity chefs have a good impression of D.C., that it’s a good food town.”
