This is one of our favorite times of year—the weeks when late spring and early summer harvest deliciously overlap. The New York City and Washington DC green markets are suddenly colorful again; verdant padrón peppers are scooped up by the handful, sweet and fragrant summer melons make their annual debut, and for the first time in a year, we’ll step away from our trusty planchas to enjoy the experience of cooking over a searing hot grill.
Our favorite dishes, featuring the best of market summer produce and starring the grill are featured in the third of our cookbook dinner series. Pull up a seat at our Penn Quarter locations' 12 seat open-kitchen counter as Chef Vidal personally cooks a feast suitable for a summer soiree paired with refreshing Spanish regional selections served by beverage director Kieran Chavez.
COOKBOOK DINNER SERIES: EARLY SUMMER EDITION
Tuesday, June 18, 2019 at 7:00pm
The Chef’s Counter
Boqueria Penn Quarter
777 9th Street NW, Washington DC 20001
$156, including tax and gratuity