PENN QTR: The Source by Wolfgang Puck Hosts Gravitas for a Weekend Lounge Takeover April 8 & 9
|Photo courtesy of The Washington Loyalist. Chef Matt Baker of Gravitas|
On Friday, April 8, Chef Baker and The Source’s Chef Scott Drewno will offer guests a collaborative a la carte bar and lounge menu that will marry Baker’s Modern-American cooking with Drewno’s Asian ingredients and techniques. Guests can expect to see some of Drewno’s signature dishes such as duck bao buns and a variety of dumplings, and will be invited to sample some dishes from Gravitas such as wok fried Parmesan gnocchi and NOLA-style BBQ oysters. The a la carte menu will be served from 5 p.m. to close, exclusively in the lounge on a first-come first served basis.
On Saturday, April 9, the lounge at The Source will transition from the a la carte-style menu to a five-course prix fixe tasting menu prepared by Chef Matt Baker. The first course will be a shisho scented fluke sashimi, followed by a second course of Chawanmushi with toasted shrimp, king trumpet mushrooms, pickled beech mushroom, bonito and ponzo. For the third course, Chef Baker will prepare butter-poached king crab with confit sunchoke, coconut foam, shaved green apple and brown butter powder. A hay-smoked Jurgielewicz Farms, PA duck breast will be the star of the fourth course, served with carrot-ginger puree, English peas, shaved asparagus and chive blossoms. Finally, a dessert of Japanese cheesecake with strawberry textures, shortbread crust and champagne sorbet will round out the meal.
Guests can purchase tickets for the dinner, beginning at 7:30 p.m., here for $75 per person, with the option of a wine pairing for an additional $45 per guest.