A Recap of Art & Soul’s Second Biscuit Bash

Biscuit Bash, a biscuit-themed friendly cook-off benefiting D.C. Central Kitchen and Share Our Strength’s No Kid Hungry campaign, returned to Art and Soul‘s patio last night. For its second year, the fundraiser sold out quickly (obviously, word got out that this is a can’t-miss delicious event for an awesome cause!) prompting the organizers to close off the restaurant for the evening to allow more people to attend. Chef Hamilton Johnson of Vidalia, whose biscuit took the top prize last year, returned to defend its title. Otherwise all the restaurants and chefs biscuit bashing yesterday were new to the friendly competition. This year, Vidalia’s biscuit was slightly less messy, though is was still drenched in tasty sauce. I loved its local Chesapeake-theme. Jumbo lump crab, old bay gravy, Virginia ham, wild ramps and scrambled eggs are just a great combination with buttermilk biscuits!


Vidalia’s Chesapeake Biscuit came in second at Art & Soul’s second Biscuit Bash

So who won last night, other than my stomach? That would be Chef Andrew Evans of BBQ Joint DC (check out their new stall at Union Market!) who wowed everyone with his buttermilk biscuit with smoked pork belly “pretending to be ribs.” Pork belly, BBQ and biscuits are also a great combination! 


The winning biscuit! You can’t go wrong pairing biscuits with bbq pork belly if you ask me.

Other notable biscuits included Jason Gehring’s scalion biscuit with Korean fried chicken (I love me some Korean fried chicken so thanks Mason Dixie Biscuit Co.!), Art & Soul’s Fried Chicken biscuit (fried chicken and biscuits … also a winning combo in my books belly) and Doron Petersan of Fare Well (coming soon to H street NE) and Sticky Fingers Sweets & Eats‘ sweet vegan biscuit. I actually ended up giving my vote chip to Doron’s biscuit! It’s not easy being the only sweet entry in a crowded field of bacon, ham, bbq and fried chicken! And it’s not easy being a vegan biscuit either on top of that! I loved her polenta biscuit with macerated organic strawberries, fresh basil, vanilla bean & whipped coconut cream and gave her extra point for providing a cocktail pairing too, the Cattywampus made with rum, brandy, banana lemon, nutmeg & coconut. I can’t wait for her new cafe to open on H Street! And I can’t wait for biscuit bash to come back next year! 

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Parts of the proceeds from Biscuit Bash benefited DC Central Kitchen and some of the non-profit's students were there to help (and serve lamb!!)

Parts of the proceeds from Biscuit Bash benefited DC Central Kitchen and some of the non-profit’s students were there to help