MetroCooking DC keeps the hits coming in 2019

Event-filled show brings world of culinary, food experiences to D.C.

There truly is something for everyone at this year’s MetroCooking DC Show, set to return to the Walter E. Convention Center. Cooking demonstrations, book signings, local DMV chefs, hard-to-get food products, and a chance to see top celebrities are just some of the exciting ways Metro Washington, D.C.-area residents and visitors will enjoy this year’s show. MetroCooking DC, which takes place November 16-17, is in its fourteenth season and headlined by Martha Stewart and Wolfgang Puck.

A fitting market for the MetroCooking Show series, the D.C. area is a top destination to experience food and drink at its best. Here’s a QA with Kara Krause, VP, EJ Krause & Associates, giving us the ins and outs of this year’s event.

MetroCooking QA: Kara Krause

SC: Can you tell us about new events this year that folks should check out? What’s cooking on the James Beard stage?

KK: Our headliners will be Martha Stewart and Wolfgang Puck both making their Metro Cooking debuts at this year’s event. For the price of a general admission ticket, attendees can find a seat in the James Beard Stage pavilion and see both of these culinary legends. Throughout the weekend, local and regional James Beard honored chefs will take the stage for cooking demos. Chefs like Victor Albisu (Poca Madre); Amy Brandwein (Centrolina); Kwame Onwuachi (Kith/Kin) and Kevin Tien (Emile’s). It’s a way to see these fantastic chefs in action.

Clockwise from left to right: Victor Albisu, Kevin Tien and the BBQ Bash. Photos by MetroCooking DC and Eatery Pulse Media.
Clockwise from left to right: Victor Albisu, Kevin Tien and the BBQ Bash. Photos by MetroCooking DC and Eatery Pulse Media.

Other well-known chefs, including Emmy-award winning Lidia Bastianich, and the “winningest man in barbeque,” TV host and restaurateur Myron Mixon, will make appearances as well. Both of them will lead a “Taste Talk” session on Saturday. And Mixon will be the judge of Saturday’s “BBQ Bash” where more than 25 barbecue restaurants will sample their best meats, sausages, ribs and chicken.

SC: MetroCooking DC has a lot of choices for attendees looking for specialty and gourmet items. What about new products and vendors this year?

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KK:

  • Greenhead Lobster is coming down from Maine to promote their individually custom-packed overnight lobster delivery service.
  • You can up your cooking experience with Athena’s Skillets, handcrafted from carbon steel.
  • I See Spain will be showcasing Spanish pottery and ceramics serving dishes. Graeter’s ice cream truck will be handing out samples of their favorite seasonal flavors.
  • Barrie House Coffee has partnered with Martha Stewart to develop a line of Martha Stewart Coffee’s – they will be sampling some of her favorite blends.
  • If you are on the Keto Trend- Keto Baking Co makes healthy taste delicious with sweet and favorable granola.
  • If you are a cheese lover, Firefly Farms of Maryland will be sampling their hand crafted goat cheeses. They only use four simple and all natural ingredients.

Related Instagram post – Swizzle Chill anchors at Metro-Cookig pre-party:

SC: Please tell us the basic difference in the weekend schedule and how attendees can decide if Saturday or Sunday is best.

KK: Saturday’s schedule includes Martha Stewart’s presentation plus the “BBQ Bash”; Sunday is Wolfgang Puck’s day on the James Beard Stage and attendees can enjoy more than 40 restaurants at the Grand Tasting Pavilion. It’s impossible to tell you which day is best because there are so many great activities going on both days.

Tell us about parking and transportation and how to best get to the Walter E. Convention Center.

KK: There are parking garages all around the area and the easiest way is to use Metro, the Mt Vernon Square/Convention Center station is in the building.

Photo credit: MetroCooking DC and Vanessa Stump (featured), MetroCooking DC and Eatery Pulse Media (inline)

About the publisher.

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Eatery Pulse

The Eatery Pulse Network, which comprises a portfolio of magazines and web-broadcast shows with journalistic and highly-meaningful foodservice and food industry content.

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