Taste America: Washington, D.C.

Menu

THREE-COURSE MEAL CREATED BY

James Beard Award nominee
Erik Bruner-Yang
Maketto, Washington, D.C.

APPETIZER
Takeo Sausages >, Housemade Pork Sausages with
Spices, Coconut Shavings, and Sweet Chile Sauce
** Can Be Made Vegetarian/ Can Be Made Vegan/Gluten-Free

ENTRÉE
Lotus Leaf–Steamed Chicken Curry with Red Curry and Rice
**Gluten-Free/ Nut-Free, Can Be Made Vegan/Gluten-Free

Alternate Entrée
Lotus Leaf–Steamed Squash Curry with Red Curry and Rice
**Gluten-Free/ Nut-Free, Can Be Made Vegan/Gluten-Free

DESSERT
The World's Best Slice of Chocolate Cake
** Known Allergens Dairy, Gluten, Eggs **Can Be Made Vegan/Gluten-Free
**Alternate Dessert: Jasmine Flower–Infused Mousse with Cambodian Honey, Ginger, and Seasonal Fruits

BEVERAGES
Wine Courtesy of
dough wines
dough Pinot Noir 2019

Whiskey Tasting Courtesy of
Rabbit Hole Distillery

*Menu is subject to change
*Please note your three-course meal will be packaged for pick-up so that you may enjoy it at home. Some heating or finishing may be required, instructions will be provided. Refrigeration recommended.
*Please note guests must be 21+ to order and pick up a meal kit.

Your three-course meal will be available to pick up on the afternoon of Sunday, October 18 at Maketto (1351 H Street N.E., Washington, D.C. 20002).

Through our Open for Good campaign, the Foundation is committed to helping independent restaurants survive this crisis, rebuild better, and thrive for the long term.

Food containers and packaging have been generously donated by Placon, located in Madison, Wisconsin.