Chefs Kevin Tien and Tim Ma are well known in DC not only for their skills as two of the best chefs in town, but also for their generosity in supporting charities and those in need.
Over several days last week, Chef Kevin hosted many diners at his new pop-up of MOON RABBIT is the most un-presuming spot at Bryant Market in NE DC! I found the place on Saturday in the pouring rain, and it is part of an elongated food court behind a huge bowling alley or such! No matter, I was welcomed by Chef Kevin at the door with warm arms and settled in with another very nice gentleman who works for Amazon for a whirlwind dining experience by five stellar chefs.
As the pop-up has not opened yet, they did not have a liquor license, but did have a drink event license, but I really wanted wine, so Kevin told me to head down the little food court to grab a bottle of Cabernet at another dining venue; it was lackluster, so I look forward to when Moon Rabbit has its own wines!
There were chefs and CEO's from World Central Kitchen and much talk not only about Maui and how things are being handled there, but also the previous days devastating earthquake in Morocco. The setting is simple with comfy chairs and simple tables, but the music levels were a tad too high for my tolerance. Ultimately it was toned down, especially so we could hear the chefs speak about their dishes.
There was a yummy brioche roll with delicious, whipped butter with chilis which was gone in seconds. Chef Tom Cunanan who opened Bad Saint here in DC and now helms Soy Pinoy in Houston, a Filipino restaurant, flew in for the event and prepared a unique LABANOS at PINA ITUM, which i thought was a Latin legal term but is really daikon radish with burnt coconut cream, toasted pistachio and agave syrup. This was a fun, delicious and novel salad loaded with flavors and not sweet due to the agave, but I adored the radish with pistachio which Chef Tom called his Filipino play on the traditional French Radish with Butter,
Chef Tim Ma of Any Day Now in SW DC (stay tuned for more openings from him) spiced it up with BEEF & TOMATO (the name sounds drab, but the dish certainly was not) which featured Sichuan Peppered Teres Major Steak(beef shoulder) that reminded me of the most tender flank steak with beautiful green and red heirloom Tomatoes and a Green Goddess dressing with Chili Crisp and Shallot. I noted that I would have been happy if there was another course that was the same, and i think our server was about to bring another potion, but I quickly remarked I was just joking.
Chef Matt Adler of Caruso in DC brought in the Italian side with a Spicy Neapolitan Ragu with House-made Ziti featuring tomato and red wine braised pork and beef ragu with a yummy topping of Whipped Ricotta. The dish was less spicy, but no less tasty and quite filling to boot and the ricotta was a perfect foil.
Chefs Kevin Tien and Judy Beltrano of Moon Rabbit prepared SWEET & SOUR PORK with a pork loin in plum sauce (cooked sou0-vide for 3 hours) and a Hot Chinese Mustard Cream with Endive and Plum Mostarda. It was also not too spicy but had all the flavors popping in your mouth that made us all very happy.
Chef Susan Bae of Moon Rabbit finished us off with a dessert that had everything in it except the kitchen sink: GOLDEN PARADISE CAKE was an homage to Maui with Passionfruit & Coconut Chiffon Cake, Yuzu Custard, Confit Pineapple, Mango Gel, Lime Meringue, Coconut Sorbet, Whipped White Chocolate Ganache and Coconut Turmeric Anglaise!! There was not a single bit of cake, sauce or ingredients left on my plate as this dish was a real winner.
What a wonderful evening and what a great wy to support those in need. In addition, please note that you can support victims of the Maui fire at Maui Community Fund, Maui Strong and World Central Kitchen as well as so many other charities.
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