Holiday Celebration

Mexican Born Chef Alex Cantos displayed his considerable culinary skills at the DC Chapters  December Holiday Celebration. Cantos's pedigree began in New York working his way up as a line cook at a very early age and eventually included stints at the Blue Water Grill and Aqua. After moving south to the DC area, Alex landed at Zaytina under the tutelage of Jose Andres and from there took over the helm at OYA. His opening appetizers of interesting preparations of lamb, crab and Se Bass  were light and delicious. The first course was a warm Lobster Salad that proved to be the highlight of the evening. Wine Committee Chair Ed Sands paired the dish with a 2006 Meursalt that wroked beautifully with the citrus flavors. A very nicely prepared Mahi Mahi followed accompanied by a hot mashed potato dish that demonstrated the ultra quick service that the Chapter enjoyed throught the evening. The service team was able to deliver the 56 member and guest dinners in a timely fashion even with the rest of the restaurant being completley full. Extraordinary!

A seared venison dish completed the entries and again paired nicely with a Auatralian Shiraz from the Society Cellar. Kudoos go out to Dinner Chair Karim Iman and his team.