Last night Justin Severino of Cure hosted a Cure'ated dinner
at his Lawrenceville restaurant, part of a series that incorporates the cooking of guest chefs from around the country.
Washington, D.C., chefs, Scott Drewno of Wolfgang Puck's The Source
and Top Chef season 6
contestant Mike Isabella of the Italian-inspired Graffiato
and the Greek-inspired Kapnos,
displayed their cooking styles and humor throughout the night.
The James Beard-nominated chefs have both competed and won
the D.C. title, "Prince of Porc," for Cochon 555
, a ten-city tour that's a pimped out pig roast competition in which chefs show their skills through a multitude of dishes and wild thematic displays.
Their titles inspired Mr. Severino, with his pig-centric focus, to invite them to cook at his restaurant. Mr. Isabella invited Mr. Severino to cook in his Graffiato kitchen last year.
The course above is a crispy pig ear from Mr. Isabella, with green tomatoes, pickled eggs and kale in a burnt-honey vinaigrette.
Bartender Colin Anderson's drink called The Brazil, with dry sherry, dry vermouth, absinthe and angostura was served with Mr. Severino's salumi board, below.
The salumi course was served alongside Mr. Severino's baked Wellfleet, with nduja, giardiniera and pecorino Romano, below.
After the pig ear course, Mr. Drewno served a series of dumplings, one of many dishes that have earned him acclaim
, paired with a Hitachino White Ale.
The first was a seared pork dumpling abd the second set was filled with pork and shrimp siu mai and "strange flavor eggplant," pictured. The third dumpling was a purse of boiled pork and crab wantons with a chili-shallot sauce.
Dumplings were followed by a char siu pork bao, paired with a 2011 Trimbach Gewurtztraminer. Here's my before plate.
A formidable pork crepinette from Mike Isabella was served as the savory finish, with sunchoke puree, grilled escarole and mostarda and a 2011 Domaine du Pas Saint Martin La Pierre Frite.
Dessert was a decadent, shared number, a prune and maple-braised bacon tart with bourbon paw-paw custard, paired with NV Rare Wine Co. Historic Series Boston Bual, a memorable Madiera. Melissa McCart photos