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BandO Brasserie chef station Grace Gonzalez at Chefs Take a Stand
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‘Chefs Take a Stand’ Menu Sneak Peek!

September 30, 2015

The National Network to End Domestic Violence (NNEDV) is once again partnering with DC’s best chefs, craft brewers, and mixologists to kick off Domestic Violence Awareness Month and celebrate NNEDV’s 25th anniversary. This one-of-a-kind soiree combines three ingredients Washingtonians can’t pass up: top-notch food, delicious drinks, and an important social cause — ending domestic violence.

A sneak peak of the evening’s exclusive menu is below:

  • Paella Terrior – Large paella of chorizo, morcilla, bone marrow, and foie sausage with a seasonal touch of fall. Enhanced with a plethora of seasonal ingredients and vegetables (gluten-free) – Chef Adam Greenberg, Barcelona Wine Bar
  • Baby Back Ribs – Baby Back Ribs slow roasted in Root Beer glaze… then grilled and smothered with more glaze! Served with pickled vegetables – Chef Mikala Brennan, Hula Girl Bar and Grill
  • Crown of Cauliflower – French green lentils and spaghetti sauce with yogurt, pine nuts, pomegranate, and mint (vegetarian, gluten-free) – Chef Ris Lacoste, Ris
  • Goat Cheese Mousse – Goat cheese mousse with mulled wine gel, apple compote, and a speculoos cookie (vegetarian) – Chef Larry Queen, BRABO by Robert Wiedmaier
  • The Valentino – A spin on the classic Blood & Sand, this cocktail features Copper Fox Rye, Carpano Antica vermouth, Cynar, a wild Nettle Orange syrup (made by Wild Roots Apothecary), and cherry bitters – Abby Hopper, Copper Fox Distillery
  • Pepita Sour – Pumpkin cordial, pepita orgeat, angostura bitters, lemon, and bourbon – Mixologist Dane Nakamura, Range by Bryan Voltaggio
  • …and much, much more!

Tickets are still available – reserve your spot today!

Learn more about Chefs Take a Stand!