The first snowfall of the season set a lovely winter scene for the Bailliage to celebrate the holidays. Members and guests gathered via Zoom to enjoy a spectacular six-course dinner created by Chef Aaron Silverman and Chef Scott Muns - the Michelin-starred team behind “Rose’s Luxury” and “Pineapple and Pearls” in Washington, DC.

Interestingly neither Chef began his career in the kitchen. Chef Silverman worked at a major accounting firm after graduating from Northeastern University in Boston. Chef Muns studied music performance at the University of North Texas (he played the euphonium). Fortunately indeed for Washington both later both graduated from culinary school and quickly earned accolades for their cuisine.

In 2013, Chef Muns joined Chef Silverman in opening Rose’s Luxury, which Bon Appétit magazine named the “Best New Restaurant in the US”. The duo then opened Pineapple and Pearls in 2016, with Chef Muns as Head Chef. The following year, Rose’s Luxury earned a Michelin star and Pineapple & Pearls was awarded two Michelin stars - distinctions they have retained.

The snow did not stop “Rose’s at Home” drivers from delivering the holiday extravaganza to homes across the DC region the afternoon of the event. The delivery included each element of the dinner carefully packaged along with detailed instructions that allowed participants to recreate a Michelin-calibre dinner at home. The delivery also included a bottle of Champagne and a bottle of red wine expertly selected by Vice-Échanson Ellen Kirsh from the Bailliage’s wine cellar.

On the evening Bailli Judy Mazza welcomed the participants. She gave a special welcome to Bailli Délégué Bertrand de Boutray who joined from Seattle. Chef Silverman then introduced Chef Muns noting that the evening’s menu was the brainchild of his business partner.

Working from his home kitchen, Chef Muns led the group in transforming the afternoon’s delivery into an extraordinary six-course dinner. After hors d’oeuvres, the meal began with a live scallop crudo and Parker House rolls with caviar butter. Elegantly proceeding through gently steamed filet of halibut with a mild curry broth, smoked boneless lamb shoulder, and onto a La Tur cheese course, dinner concluded with dessert being Chef’s version of the classic Pavlova as well as mignardises for the coffee.

The Bailliage was honoured to have Chef Muns create its Festive Holiday Season dinner and spend the evening with us. Whilst the venue was Zoom and no one was in black tie as is the tradition for the annual festive gathering, it was absolutely a Gala event. Chef Muns’ exquisite cuisine and expert coaching enabled everyone to enjoy Michelin-calibre dining in their own homes.

Bill Babash
Vice-Chargé de Presse