Events / Taste America


Mon, October 25, 2021

6:30 PM
Moon Rabbit
Price: $300 per pair (single tickets not available) Ticket sales for this event are now closed.

Moon Rabbit
801 Wharf Street Southwest
Washington, D.C. 20024

A national dining event celebrating your local restaurant community.
Taste America, presented by Capital One, is a nationwide initiative to bring together chefs and diners to support the local restaurants rebuilding a more sustainable and equitable industry.

The dinner at Moon Rabbit will be an intimate gathering with safety regulations strictly enforced as mandated by the local governance. Chefs Kevin Tien of Moon Rabbit, Tim Ma of Lucky Danger, and Paola Velez of Bakers Against Racism, will prepare a multi-course menu that reflects their signature styles, and highlights the uniqueness of their restaurants and the Washington, D.C. community. The dinner will also include beverage pairings for each course as well as a swag bag to take home.



Kevin Tien
Moon Rabbit
Washington, D.C.

Tim Ma
Lucky Danger
Washington, D.C.

Paola Velez
Bakers Against Racism
Washington, D.C.

Created by Chef Paola Velez and Chef Kevin Tien
Pepita Cornbread and with Charred Pineapple Butter, Chile Crisp, and Whipped Salted Kerrygold Butter
Turmeric Milk Buns with Fermented Chile Honey
Assorted Kerrygold Cheeses with Eclectic Jams
** Contains dairy and gluten

Rabbit’s Tail > Rabbit Hole Cavehill Kentucky Straight Bourbon Whiskey with Five-Spice Dram, Lime, Lemongrass, Pineapple, and Barley Tea Syrup (created by Gemma Hardy)

Created by Chef Tim Ma
Skuna Bay Salmon Carpaccio with Pickled Charred Shallots, Sichuan Preserved Lemon, and Herbs
** Dairy-free, gluten-free, and nut-free

Venus La Universal Dido Montsant Blanc 2017

Created by Chef Kevin Tien
XO Rice Cake Gnocchi with Crawfish, Garlic Chives, Aromatic Panko Bread Crumbs, and Lime
** Dairy-free and nut-free; contains alliums, gluten, shellfish, and pork

Colene Clemens Dopp Creek Pinot Noir 2019

Created by Chef Kevin Tien
Miso Rice Cakes with Roasted Mushrooms, Egg, and Chives
**Gluten-free, nut-free, and vegetarian; contains alliums

Colene Clemens Dopp Creek Pinot Noir 2019

Created by Chef Paola Velez
Coconut Panna Cotta with Tropical Fruit, Vanilla, and Salted Oat Crumb
** Dairy-free and gluten-free; contains tree nuts

Flight of Rabbit Hole whiskeys
Cavehill Kentucky Straight Bourbon Whiskey
Heigold Kentucky Straight Bourbon Whiskey
Boxergrail Kentucky Straight Rye Whiskey
Dareringer Straight Bourbon Whiskey (finished in PX sherry casks)

Featured Beverage Partners
Rabbit Hole Distillery

Menu is subject to change. Guests must be 21 years+ with a valid ID to attend the event.

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

Related Info

Reservation Policy: All reservations are nonrefundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, option to donate tickets, or a full refund. For more information, contact

Covid-19 is an extremely contagious disease that can lead to severe illness and death. An inherent risk of exposure to Covid-19 exists in any public place regardless of precautions that may be taken. By purchasing and using tickets, you, on your behalf and on behalf of any accompanying parties, agree to (1) assume all risks associated with Covid-19 and other communicable diseases, (2) comply with all related health and safety policies of the James Beard Foundation, Suerte, as well as all applicable federal, state, and local government laws and recommendations, and (3) expressly release the James Beard Foundation and each of its respective affiliates, parents, subsidiaries, trustees, officers, directors, partners, employees, and agents from any and all claims arising from or relating to Covid-19.

To view the James Beard Foundation's full list of COVID-19 policies, please click here.

For more information, please contact