Dinner with Chef Andre Coté
MONDAY, November 1, 2010, 6:30 pm
NCURA and the Washington Hilton are pleased to present an evening with Hilton Signature Chef Andre Coté. The Washington Hilton was host to BRAVO's Top Chef DC this season so what better place to enjoy Chef Andre's artistry and culinary expertise! We know this event will sell-out quickly. The event is limited to 60 people and the cost is $62 per person. This is a non-refundable event and registration is exclusively online with a credit card.
To register and select your menu choice, please click here.
Entrée - select one
Coco butter Seared Eastern Shore Diver Scallops w/ Applewood Smoked Bacon & “Local” Herb Garden Salad, Crème de Brie, Orange & Cranberry Relish
Brioche Bun slider filled with braised Short ribs smeared with Horseradish Mascaporne Sauce served with French fries cooked in Duck Fat
Dessert
Key Lime and Meyer Lemon Pie with Fresh Basil Syrup & Black Pepper Vanilla Bean Whipped Cream
and
Apple Bread Pudding with Cinnamon Yogurt
Dinner includes dessert wine
Andre Coté
Washington Hilton
Restaurant Name: The District Line Restaurant & Bar
Hilton Signature Recipe: Coco-Butter Shore Diver Scallops
At the helm of a staff of more than 60 cooks and a 23,210 square-foot kitchen, Executive Chef Andre Coté has an impressive culinary resume spanning three decades of preparing exquisite dishes coast to coast, from Boston’s Back Bay to The Beverly Hilton.
His regional experiences have been on showcase at Washington Hilton since 2005, where he creates menus for numerous galas, luncheons and meetings attended by foreign dignitaries, world leaders and the U.S. President, Vice President and First Lady. Notable events Coté annually prepares menus for the White House Correspondents’ Dinner, First Lady’s Luncheon, National Prayer Breakfast, National Italian American Foundation Dinner, and Fight for Children’s, Inc. Fight Night – named the best benefit event in Washington, D.C. by BizBash Magazine.
In January 2009, Coté was featured on The Rachael Ray Show, giving viewers an inside look at how he and his staff prepared lobster bisque en croute and porcini-dusted petit filet for a gathering of 1,100 Washington notables, and the U.S. President and Vice President-Elect the night before the historic 2009 Inauguration. The backdrop to the episode was the Official Candlelight Dinner honoring Sen. John McCain held at Washington Hilton.
Whether in front of a hot pan or behind the hot lights of TV cameras, Coté keeps his cool managing one of DC’s largest kitchens, which includes a Butcher Shop, Garde Manger, Saucier, Bakery, and a separate Kosher kitchen.
Coté graduated from Johnson & Wales Culinary Arts School in 1978, and launched his culinary career as a pantry prep at Hilton San Diego Mission Bay, where he rose to become Banquet Chef. Over the years, his promotions took him to the epicenter of regional culinary trends, helping to expand his cooking repertoire. He was Executive Sous-Chef at Hilton Portland during the explosion of Pacific Northwest cuisine. Later, Coté found himself opening a Hilton hotel in New Orleans during the craze of Cajun, Creole and southern foods.
From the Big Easy, Coté went on to serve up what was voted as the “Best Brunch” in the D.C. area, as Executive Chef at Hilton McLean-Tysons Corner, and then came to Washington Hilton in 2005. Coté has also worked at Hilton hotels in Pittsburgh, Pa.; Anaheim; Irving, Calif. and the Los Angeles and Seattle airports.