DC Chefs Selected As Prosciutto di Parma Ambassador, Spotlight Prosciutto This August

Washington, D.C.  — In honor of the 50th Anniversary of the Parma Crown, the Consorzio del Prosciutto di Parma has selected innovative, talented chefs from around the country to educate the public about their time-honored product.  Ripple’s Executive Chef Marjorie Meek-Bradley and RIS’ Sous Chef Sarah Biglan are among the chefs chosen to represent Washington DC and will debut special Prosciutto di Parma® menu items at their respective restaurants on August 1, to be featured throughout the month of August.

For the past 50 years, The Consorzio del Prosciutto di Parma has upheld the tradition of this fine cured Italian ham, ensuring that every ham bearing the Parma Crown has been made according to the standards and techniques that have been passed down through generations of producers. To celebrate the outstanding value and consistent quality that American chefs have come to expect, Prosciutto di Parma will reward a top of the line Italian slicer to one of its ambassadors at the end of the program. 

For her part, Chef Meek-Bradley has selected Prosciutto di Parma aged 18 months to spotlight.  The flavorful, salt-cured ham will appear on Ripple’s charcuterie and cheese list as well as in a seasonal appetizer alongside summer corn bread, marinated squash and pickled nectarines for $12.00.

Chef Biglan has specially-crafted a menu of mouthwatering Prosciutto di Parma appetizers, entrees and desserts for the restaurant’s August installment of Lunch Club and Supper Club. Highlights from this menu include ricotta dumplings with tomato and eggplant fondue, garlic spinach and crispy Prosciutto di Parma; wild Alaska halibut in Prosciutto di Parma® consommé with summer corn and shell bean succotash; and pistachio gelato with biscotti and Prosciutto di Parma brittle.  The Lunch Club three course prosciutto-themed menu will be available weekdays in August except during Washington Restaurant Week (August 19-23), for $25.00.  The special Supper Club menu will include hand-selected beverage pairings chosen by Beverage Director Leah Cheston and will be priced accordingly. 

Ripple’s exquisite menu showcases organic and locally-acquired produce. With over 3,000 bottles in their wine cellar and 50 wines sold by the glass, Ripple’s wine program highlights small family producers, with a commitment to sustainable, organic, or biodynamic production. Ripple is located in Cleveland Park at 3417 Connecticut Ave NW, and is open daily for dinner at 5pm.  Brunch is served Sundays from 11:30am to 2:30 pm. 

RIS is the heart of Washington’s West End neighborhood, open regularly Monday through Friday for lunch from 11:30am until 5pm and dinner from 5pm until 11pm.  On Saturday, dinner is served from 5pm until 11pm.  Sunday brunch is available from 10am until 3pm with late lunch offered from 3pm to 5pm and dinner from 5pm until 9pm.

Celebrating its 50th anniversary this year, the Consorzio del Prosciutto di Parma is the association of producers of the world’s most famous ham. The Consorzio is responsible for regulating every step in the production of Prosciutto di Parma, which still takes place only in the region of Parma using centuries-old traditional methods. The ducal crown is branded on each ham that has met the Consorzio’s strict quality standards and is the consumer’s assurance of authenticity. For more information, please visit www.parmacrown.com and follow us on Twitter.

Source: Consorzio del Prosciutto di Parma