AIWF and The Source Present the 10th Annual DC Crab Cake Competition

The American Institute of Wine and Food (AIWF) and The Source by Wolfgang Puck are hosting their ninth annual crab cake competition. An annual tradition designed to raise funds fir culinary internships, scholarships and educational programs, the contest will pit eight of the area's top chefs against one another in a crab cake showdown using Department-verified Maryland blue crab. The winning chef will receive funds to support a culinary intern in his or her kitchen. In addition, students from area culinary schools will compete for a chance to win a $500 scholarship towards their studies.

Tickets are $85 per person inclusive of tax and gratuity, and include tastes from all the event's crab cakes and oyster bars, as well as access to beer and wine stations. Bloody Marys and Gordy's pickle backs are available for $5. Tickets can be purchased here.

Competing chefs include Spike Mendelsohn of Béarnaise​, Danny Lee of Mandu, Chris Clime of PassionFish Bethesda, Jeff Buben of Vidalia, Andrew Market of Beuchert's Saloon, Anthony Lombardo of The Hamilton, Joe Palma of Bourbon Steak, and Seng Luangrath of Thip Khao. Scott Drewno, Executive Chef of The Source, will lead the event as well as a live raffle comprised of generous donations by local restaurants and businesses.

AIWF is proud to partner with several notable food and beverage providers for the event. Maryland Seafood Marketing Program is donating all the blue crab meat used in the competition, ProFish is sponsoring oyster stations showcasing local Chesapeake oyster farms, Flying Dog will supply beer for the event and La Fiera wines will be available as well.