On Wednesday, February 5th Chef Todd Gray & Ellen Kassoff Gray hosted The Washington Humane Society’s annual dessert and champagne reception, Sugar & Champagne, that honors our local crusaders against animal cruelty. This celebration of all things sweet, showcases the DC area’s most talented pastry chefs. Keith and I won tickets to this event courtesy of Best Thing on the Menu, and enjoyed delectable confections complemented by some of the world’s finest sparkling wines.
The VIP Chefs' Tasting Room featured an exclusive savory gathering prepared by the finest chefs of the national capital region. Many items were vegan. Here are some pictures I managed to take while sampling all the sweet and savory treats:
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| Left: salmon mousse puffs from Hank's Oyster Bar; Right: citrus avocado salad from Virginia Piedmont Grill |
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| vegan pasta from Equinox |
Duck Wonton Soup from the Source
savory scones from Blind Dog Cafe
fishy bites from Bearnaise
The metropolitan area's most talented pastry chefs dazzled the senses with visionary works of edible art and gorgeous gourmet desserts. There was free-flowing champagne and some of the finest sparkling wines.
Walnut Cinnamon Baklava
Red Velvet Whoopie Pie Ice Cream Sandwiches
Left: "Mexican hot chocolate" dessert; Right: peanut butter and jelly truffle
Chocolate and Passion Fruit Panna Cotta from Oyamel
pretty slices of cake
Bacon Chocolate Cupcake and Bacon & Onion Cheesecake
Apple Pie Bread Pudding
