Master Chef Featuring The Duck & The Peach Executive Chef Katarina Petonito
Named one of the “25 Best Restaurants in Washington, DC Right Now” – The New York Times
One of the “best restaurants on Capitol Hill.” – The Washington Post
Executive Chef Katarina Petonito oversees the menus and kitchen teams at Eastern Point Collective’s restaurants, The Duck & The Peach (seasonal, new American), La Collina (neighborhood Italian-ish) and The Wells (intimate gin bar)
Join Chef Kat for a hands-on culinary experience. You’ll learn to make Pan Fried High Hydration Focaccia, Rosemary Garlic Infused Dipping Oil, and Marinated Bean Antipasto.
High hydration focaccia features a water-to-flour ratio of \(80\%\) to \(100\%\) (e.g., 500g water to 500g flour). This wetter dough creates a beautiful, large-bubbled interior, an airy texture, and a crackling crispy crust. Because of its sticky nature, it is typically mixed by hand or spatula and requires no traditional kneading.
Come ready to cook, taste, and enjoy.
Kat is a native of Maryland and a graduate of the Culinary Institute of America in Hyde Park, New York. She began her career and love of Mediterranean cuisine and culture at Graffiato & Kapnos. At Mike Isabella Concepts, she excelled and rose in leadership to the Chef de Cuisine role at Kapnos Kouzina.
Kat next joined the team at Starr Restaurants, working alongside Chef Marjorie Meek-Bradley at their urban steakhouse St. Anselm where she led the kitchen as Sous Chef and honed her skills in butchery and sourcing the best products.
Now, at Eastern Point Collective, Kat brings her knowledge and passions together to create inspired menus and flavor combinations, often drawing on her Italian and Filipino heritage and love of seasonal ingredients.
Kat has been nominated multiple times for Washington DC’s RAMMY Awards including Rising Culinary Star of the Year (2022, 2023) and Chef of the Year (2024).
Complimentary beer and wine will be served.
Please Note: tickets are non-refundable. We apologize for any inconvenience.
