When Barry Glassman reaches for a ladle, everybody’s happy: Barry (at right), who loves to cook; his friends, who flock to try out his skillfully prepared dishes; and the charity that benefits from his hobby.
For Barry’s seventh annual Chef Night at Teatro Goldoni, he again devised the menu and manned the casseroles, aided by Teatro’s chef, Enzo Fargione, at left. (Enzo has been named a “chef to watch” by Esquire, which called Teatro Goldoni “D.C.’s best Italian restaurant.”)
Barry, a high-end financial consultant at Cassaday & Company, and his wife, Caren, took over the restaurant for the night, and donated the proceeds to the National Brain Tumor Society.
The dinner was stunning, opening with burrata mozzarella (a now-trendy special “buttered” version: brioche-shaped mozzarella pockets containing heavy cream melded with scraps of the cheese). Then, in succession, he presented stuffed quail risotto with artichokes, Chilean sea bass with fennel saffron broth, roasted filet of beef with gorgonzola sauce, and cocoa nib baskets filled with creamy chocolate orange truffle.
See why Barry has a following?
For Barry’s seventh annual Chef Night at Teatro Goldoni, he again devised the menu and manned the casseroles, aided by Teatro’s chef, Enzo Fargione, at left. (Enzo has been named a “chef to watch” by Esquire, which called Teatro Goldoni “D.C.’s best Italian restaurant.”)
Barry, a high-end financial consultant at Cassaday & Company, and his wife, Caren, took over the restaurant for the night, and donated the proceeds to the National Brain Tumor Society.
The dinner was stunning, opening with burrata mozzarella (a now-trendy special “buttered” version: brioche-shaped mozzarella pockets containing heavy cream melded with scraps of the cheese). Then, in succession, he presented stuffed quail risotto with artichokes, Chilean sea bass with fennel saffron broth, roasted filet of beef with gorgonzola sauce, and cocoa nib baskets filled with creamy chocolate orange truffle.
See why Barry has a following?
