Gourmet Gatherings

Nancy Silverton is the co-owner of the Mozza Restaurant Group which consists of five locations in California: Michelin-starred Osteria Mozza, Pizzeria Mozza, Mozza2Go, and chi SPACCA in Los Angeles and Pizzeria Mozza Newport Beach. Her international restaurant locations include Los Cabos, London, Singapore, and Riyadh. In the fall of 2024, the Mozza Restaurant Group will open in Washington, DC.

In 2014, she received the highest honor given by the James Beard Foundation for “Outstanding Chef.” That same year, she was also listed as one of the Most Innovative Women in Food & Drink by both Fortune and Food and Wine magazines. In 2017, Nancy was profiled in an episode of Netflix’s award-winning docuseries Chef’s Table. She was also featured in the G.O.A.T. series on Masterclass that premiered in 2023. She often appears as a guest judge on Tournament of Champions. 

Nancy is the author of eleven cookbooks, including Desserts (1986), Breads from La Brea Bakery (1996), Nancy Silverton’s Sandwich Book (2005), Twist of the Wrist (2007), The Mozza Cookbook (2011), Mozza at Home (2016), and chi SPACCA (2020). Her most recent cookbook entitled The Cookie That Changed My Life was released in 2023 and was included in the New York Time’s Bestseller List.  

Nancy is an active participant in fundraising for charitable causes including the Los Angeles Food Bank, Alex’s Lemonade Stand Foundation and No Kid Hungry.

Rob Rubba is the chef and partner of the Michelin-starred Oyster Oyster in Washington, DC. Rubba is the recipient of the 2023 Outstanding Chef Award by the James Beard Foundation as well as the 2022 Best New Chef Award from Food and Wine magazine. His career spans over 20 years, cooking in some of the best restaurants across the country and honing his skills under chefs like Gordon Ramsay, Guy Savoy, and Laurent Gras. Rubba has branched out on his own, focusing his life’s work on sustainability. Chef Rubba, being a vegetarian himself, prepares a seasonal, local, plant-forward tasting menu that expresses the beautiful bounty of the Mid-Atlantic, all while staying true to the ethos of zero waste, a low carbon footprint, and supporting regenerative farming practices.

Michael Rafidi is the chef and owner of Michelin-starred Albi, located in Washington, D.C’s Navy Yard neighborhood. The menus reflect a creative update to traditional Arabic cuisine, with modern techniques utilizing the best the Mid-Atlantic has to offer. Inspired by his family's roots in Ramallah, Palestine and grandparents' home cooking, Rafidi spent many years in some of the country's best kitchens before he opened Albi in early 2020.

Rafidi was recognized as Eater DC's Chef of the Year in 2017. He was a 2018 finalist for Rising Star Chef and a 2022 finalist for Chef of the Year in the Restaurant Association of Metropolitan Washington's RAMMY Awards. In February 2022, Rafidi was named a James Beard Semifinalist for Best Chef: Mid-Atlantic, and a finalist in the same category in 2023. In May 2022, Albi was first awarded a coveted Michelin Star. In June 2024, Chef Rafidi was named Outstanding Chef by the James Beard Foundation.

Before making his mark on D.C.'s restaurant industry, Rafidi spent six years working alongside Michael Mina as Executive Chef of the lauded French restaurant RN74 in San Francisco, and as the Mina Group's Corporate Chef. In this role, he supported the culinary management of the group's multinational properties and was pivotal in opening eight of those concepts. Having grown up in Maryland, Rafidi spent time at other respected East Coast restaurants, including Blue Duck Tavern in D.C. and Talula's Garden in Philadelphia. He also staged at Chef René Redzepi's internationally acclaimed Noma in Copenhagen, Denmark, an experience that fostered his appreciation for foraging and other culinary techniques from around the world.

Raised in Maryland, Rafidi spent time at other respected East Coast restaurants, including Blue Duck Tavern in D.C. and Talula’s Garden in Philadelphia. He also staged at Chef René Redzepi’s internationally acclaimed Noma in Copenhagen, Denmark, an experience that fostered his appreciation for foraging and other culinary techniques from around the world. But before making his mark on D.C.’s restaurant industry, Rafidi spent six years working alongside Michael Mina as Executive Chef of the lauded French restaurant RN74 in San Francisco, and as the Mina Group’s Corporate Chef. In this role, he supported the culinary management of the group’s multinational properties and was pivotal in opening eight of those concepts. 

Known for his successful tenure at the internationally acclaimed, one Michelin-starred Gramercy Tavern in New York City, Chef Michael Anthony's innovative approach to seasonal American cuisine has earned him recognition locally and globally. With an illustrious career spanning more than three decades as executive chef at Gramercy Tavern, Chef Michael Anthony has been recognized with several prestigious accolades, such as multiple James Beard Awards including Outstanding Chef (2015) and Best Chef: New York City (2012). Chef Michael Anthony has also authored multiple cookbooks, including V is for Vegetables, which was recognized by the James Beard Foundation with the award for Best Vegetable-Focused Cookbook. In addition to his passion for culinary excellence, Chef Michael Anthony maintains an active role within the community including his involvement with New York City’s God’s Love We Deliver, an organization dedicated to providing home-delivered, nutritious and medically-tailored meals to people of diverse cultural and economic backgrounds. 

Chef Michael Anthony began his culinary career under the guidance of Shizuyo Shima in Tokyo, Japan, and later trained in France at L’Ecole Ferrandi, Paris. He worked in several renowned kitchens including Restaurant Daniel in New York before joining Gramercy Tavern in 2006, where he became Chef Partner in 2011​. 

Welcome Reception

Grissini with Truffle Butter & Prosciutto

Caviar and Potato Chips 

Oat Biscuits with Burricotta, Raddichio and Walnuts

First Course

Little Gem Lettuces with Green Goddess Dressing and Pepitas

Second Course

Sweet Corn Cappelacci with Chanterelle & Thyme

Third Course

Ribeye with Porcini, Fingerling Potatoes & Rosemary

Dessert

Seasonal Gelato Pie

Paired with wine selections by Spottswoode Winery. Menu subject to changed based on seasonally available produce.

Passed Canapes

Cinnamon Stick Kefta, Habanada Matbucha Michael Rafidi

Sunchoke Arayes, Green Shatta, Akawi Michael Rafidi

Crispy Celeriac, Smoked Tofu, Dried Alliums Rob Rubba

Nashi Pear, Black Walnut, Delfino cilantro Rob Rubba

First Course, Chef Rob Rubba

Kohlrabi  Dumplings

Smoked Avocado, Radish, Nasturtium Verjus

Second Course, Chef Michael Rafidi 

Bbq’d Wolf Ranch Quail

Lima Bean ‘Msabaha, Pomegranate, Black Lime 

Third Course, Chef Rob Rubba 

Grilled Lions Mane Mushroom

Brassicas, Koginut Preserve, Truffle Vegetable Reduction

Dessert, Chef Michael Rafidi

Brown Butter Knafeh 

Smoked Persimmon, Pistachio, Clotted Cream  

Paired with wine selections by Memento Mori Winery. Menu subject to changed based on seasonally available produce.