Our first-ever Ommegang Hop Chef Competition at the Atlas in Washington D.C. was an amazing time and the dishes and pairings were delicious. Thank you to all the Chefs for the amazing food and volunteers for making our first Hop Chef event a memorable one. Elizabeth Parker‘s keen eye captured some amazing shots of the event.

Our emcee of the evening, Lauren DeSantis of Capital Cooking kept everyone informed and updated as she interviewed each Chef and gained an insight onto their pairings.

Chef Jeff End being interviewed by Lauren DeSantis

Congratulations to the 1st winner of the Hop Chef Competition series, Jeff Eng of Tower Oaks Lodge. We will see Jeff again at Belgium Comes to Cooperstown this summer as he competes for the Hop Chef crown.

Suft and Turf: Uni and beer braised oxtail roe – paired with Hennepin

Chef Jeff Eng winning pairings included:
1. Suft and Turf: Uni and beer braised oxtail roe – paired with Hennepin
2. Chocolate hazelnut crunch bar, coke and pop rocks – paired with Three Philosophers

Chocolate hazelnut crunch bar, coke and pop rocks – paired with Three Philosophers

Chef Mark Marrocco of Magnolias at the Mill Restaurant pairings included:
1. Surf N Turf Slider: 24 hour roast waygu strip loin, new england lobster salad, house made Hennepin aioli, pickled baby carrots & pearl onions – paired with Hennepin.
2. Pheasant & foie gras raviolo, cherry puree, Three Philosophers consomme – paired with Three Philosophers

Surf N Turf Slider: 24 hour roast waygu strip loin, new england lobster salad, house made Hennepin aioli, pickled baby carrots & pearl onions – paired with Hennepin.

Pheasant & foie gras raviolo, cherry puree, Three Philosophers consomme – paired with Three Philosophers

Chef Will Artley of Pizzeria Orso pairings included:
1. Lavender and White Creme Brulee – paired with Witte
2. Braised pork belly with Three Philosophers and cherry demi – paired with Three Philosophers

Lavender and White Creme Brulee – paired with Witte

Braised pork belly with Three Philosophers and cherry demi – paired with Three Philosophers

Chef Mike Bonk of Sonoma Restaurant and Wine Bar pairings included:
1. Smoked lamb leg, chicory and foie gras mole, agrodolce onions – paired with Three Philosophers
2. Hamachi crudo, strawberry harissa, candied orange peel, micro cilantro – paired with Witte

Hamachi crudo, strawberry harissa, candied orange peel, micro cilantro – paired with Witte

Chef Mike Bonk putting on the finishing touches

Chef Jamie Leeds of Hank’s Oyster Bar pairings included:
1. Bacon BBQ’d Oysters – paired with Three Philosophers
2. Scallop Ceviche – paired with Witte

Bacon BBQ’d Oysters – paired with Three Philosophers

Chef Jamie Leeds with her team

Chef Nicholas Stefanelli of Bibiana pairings included:
1. Witte arincini – paired with Witte
2. Smoked potato gnocchi with “Sicilian-Style” pork ragu – paired with Rare Vos

Smoked potato gnocchi with “Sicilian-Style” pork ragu – paired with Rare Vos

Chef Nicholas Stefanelli of Bibiana with his team

Chef Bradley Walker of Boundary Road pairings included:
1. Ensalada de Camarisco – paired with Witte
2. Smoked pork leg with ramp spatzle, turnips and dandelion greens – paired with Three Philosophers

Smoked pork leg with ramp spatzle, turnips and dandelion greens – paired with Three Philosophers

Chef Bradley Walker testing out his pairing