Chef David Guas
Chef and owner of Bayou Bakery
Residing in northern Virginia, Guas is the proprietor of two New Orleans-style corner-gathering spots that are bound by a common creative purpose – a culture to fiercely guard. The sporting months connect him with his youth of customary hunting and fishing sojourns that bring a natural rhythm to the flavors and products at his restaurant. The unexpected profusion of Cuban influences are a nice surprise in select dishes, but fundamentally organic with Guas’ Cuban heritage from his émigré father who exposed him to the rituals of backyard grilling and family celebrations in Miami during his formative years. With an innate awareness of the growing periods for fruits, vegetables, and herbs, Guas pays homage to the lifecycles and tastes of produce within its seasons. On his Sunday rides through the Virginia countryside on his customized, Harley Davidson [“very subtle; the color of a Japanese eggplant,”] Guas is always on the lookout for farm stands and other possible resources of regional ingredients.
Southern-born Guas has concluded that a restaurant’s philosophy should be looked upon not only for its technique and cuisine but also for its commitment to preserving hospitality as a tradition. “Don’t forget where you came from!”
Owner of Buffalo & Bergen
After years spent dazzling the DC mixology scene, Gina Chersevani will be opening her own venture in Union Market. Enamored by the classic New York soda shops of yesteryear, Gina aims to bring her extreme and envied “mixtress” skills to the classics: egg creams, sodas & cocktails. Her love of all things liquid promises to deliver an experience like nothing you’ve ever had before.
Mardi Gras Extravaganza
With this great opportunity to collaborate with Chef David Guas of Bayou Bakery and create food in celebration of the annual Mardi Gras season. It also allows us to raise awareness for the third annualwe are all participating in on Fat Tuesday, March 5th.