Washington gala-goers love their swag bags, but too often you’ll find paper sacks filled with disc drives and promotional leaflets. Not so at Chefs for Equality, one of the biggest culinary events of the fall social season. The fundraiser for the Human Rights Campaign goes down on Tuesday at the Ritz-Carlton, and attracts more than 100 top chefs and bartenders.
The reusable Salt & Sundry totes aren’t only for the big spenders ready to drop $5,000 for private chef tables—they’re for all 600 guests. The many edible goodies from local restaurants and vendors include Restaurant Eve‘s scone mix, miniature homemade pop-tarts from Ted’s Bulletin, Bayou Bakery “pork corn” (bacon-caramel popcorn), a treat from Mason Dixie Biscuit Co., Poste‘s house-made tonic, and more. Gift certificates to Total Wine, Chaia vegetarian tacos, and Central Farm Markets are also included.
“We believe that gift bags should be an extension of the event,” says organizer Mark Indre.
Check out post-party coverage on our Capital Comment Blog this week.
Find Anna Spiegel on Twitter at @annaspiegs.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
