Dining
Tabard Inn Restaurant Brunch for 4
- Item Number
- 264
- Estimated Value
- 150 USD
- Leading Bid
- 95 USD
- Number of Bids
- 7 - Bid History
Item Description
The gift certificate is for Saturday Brunch for (4) four persons. It is good for one year from date of issue.
Chef Paul Pelt
Paul Pelt was born in Chicago at the tail end of the baby boom. His formative years were shaped by listening to his father's records and being one of the only children at the 1968 Democratic National Convention riot. Paul moved to Washington DC in the 1970's where he came of age amidst the milieu carried over from the 60's. During his high school years he began busing tables, washing dishes and doing prep, and finally cooking in various restaurants in DC, such as Jenkin's Hill, The Underground, La Brasserie, and The Chancery. In the 1990's, Paul found himself working as a line cook and then lunch chef at the Tabard Inn for seven years under the tutelage of Stacy Cosor and then David Craig. It was at the Tabard that Paul studied and researched various cuisines, learning not only techniques and flavors but also the history and culture behind the food. Paul became an avid - some might say obsessive - reader of cookbooks with Paul Bertolli's "Cooking by Hand" and Howard Mitchum's "Seafood Gumbo and All That Jazz" being a couple of his favorites.
While the fare of the American South, including New Orleans Creole, and the Caribbean were of particular interest, Paul's repertoire expanded to include East Asian, South Asian, French, Italian, as well as Charcuterie. In 1999 Paul had the opportunity to chef at Rocky's Cafe, a restaurant established by fellow Tabard alum Rocky Scott. The restaurant featured a menu built around Paul's eclectic blend of foods from across the African Diaspora. In 2005, Paul returned to the Tabard as Executive Sous Chef with a repertoire demonstrably broader than we ever imagined. Paul's food can be described as creative, bold, well executed and, most importantly, delicious. It is with great pride that the Tabard Inn introduces Paul Pelt as its Chef this spring 2007.
Donated By:
Metro DC PFLAG stores data...
Your support matters, so Metro DC PFLAG would like to use your information to keep in touch about things that may matter to you. If you choose to hear from Metro DC PFLAG, we may contact you in the future about our ongoing efforts.
Your privacy is important to us, so Metro DC PFLAG will keep your personal data secure and Metro DC PFLAG will not use it for marketing communications which you have not agreed to receive. At any time, you may withdraw consent by emailing Privacy@frontstream.com or by contacting our Privacy Officer. Please see our Privacy Policy found here PrivacyPolicy.