Free front door Valet Service
Charity Off The Hook (COTH) is pleased to announce its sixth annual fundraiser will be held at the new ‘The Tavern at Ivy City Smokehouse’ on Tuesday, April 26, 2016 from 6-10 p.m. The seafood-centric celebration raises money for several noteworthy charities in the region for a night of incredible seafood and drink prepared by top chefs in the Washington, D.C. area.
This year’s participating chefs include:
Victor Albisu: Del Campo/Taco Bamba
Matt Baker: Gravitas
Alberto Bollera: The Tavern At Ivy City Smokehouse
Scott Drewno: The Source by Wolfgang Puck
Matt Hill: The Liberty Tavern/Northside Social/Lyon Hall
Mike Isabella: Mike Isabella Concepts
Bobby Jones: The Point Crab House & Grill
Haidar Karoum: Proof/Doi Moi/Estadio
Danny Lee: Mandu
Philippe Reininger: The Riggsby
George Rodriguez: Tico
Dave Stein: Tony and Joe’s Seafood Place
The ‘Off The Hook’ celebration showcases seafood products, with each chef preparing a unique signature seafood dish. This year’s emcee is John Riggins, former Washington Redskins Superbowl MVP and Pro Hall of Fame inductee.
The annual fundraiser benefits the following past and present charities: Blue Ridge Food Bank, Educated Eats, GWU Mammovan, Microgreens, Miriam’s Kitchen, National Kidney Foundation, Seafood Nutrition Partnership, The Children’s Inn at NIH and Wish-a-Fish Foundation. COTH further maintains an ongoing partnership with Washington, D.C. based sustainable seafood distributor, ProFish. Together the two organizations identify a local charity each month and ProFish donations a portion of its invasive fish sales to the designated charity. New charities announced at the event.
“It is a great opportunity for us to be able to contribute to the community and the industry in which we serve,” says ProFish owner Greg Casten. “We are also able to share with anyone who is recipient of our giving why and how seafood is an important and viable component of our ecosystem and the health benefits of eating seafood on a regular basis.”
John Rorapaugh, Co-Founder of COTH states that COTH and ProFish together strive to educate and serve the community by following the USDA/HHA Dietary Guidelines of eating seafood twice a week for optimum health.
“Unfortunately, only 1 in 5 Americans follow this guideline,” says Rorapaugh, “and it is therefore our hope that in celebrating the benefits of seafood there is increased awareness of the health, nutrition, and wellness that results by adding seafood to one’s diet.”
Along with individual chef tasting stations, the event will feature a raw bar with fresh shucked oysters, a smoked seafood station featuring product from the Ivy City Smokehouse, a beer garden on the patio, and a variety of local and regional wines at two bars.
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