Drewno joined the Wolfgang Puck Fine Dining Group in 1998 as a line cook at Chinois in Las Vegas.  He was then named Executive Sous Chef at Spago, Puck's celebrated Las Vegas restaurant. In 2001, Drewno moved to New York and worked under Jean-Georges Vongerichten and restaurateur Stephen Hansen at Ruby Foo's.

In January 2007, Drewno returned to the Wolfgang Puck Fine Dining Group to serve as Executive Chef of The Source, the company's first restaurant in the nation's capital  During his career, Drewno has participated in numerous culinary events and appeared on many top national television shows including The Today Show, Food Network, ESPN's "Cold Pizza," FOX & Friends and ABC V-Cast.

COOKING DEMONSTRATION WITH CHEF SCOTT DREWNO
Chinese Style “Asafeer” Crispy Quail with Garlic Chili Sauce
Lamb “Kibbeh” Dumplings, Toasted Pine Nuts, Olives
Laughing Bird Shrimp “Kefte” Skewered on Lemongrass Stalks
Baharat Dusted Beef Short Ribs, Red Lentils, Cilantro & Mint Yogurt
Almond Crusted Cheesecake Lollipops
Light Hors d'oeuvres and wine included

JUNE > Grilling Days
Tuesday: 2, *16(vegetarian), 30
Wednesdays: 10 and 24

JULY > Back to Basics
Tuesday: 22 & 28
Wednesday: *14(vegetarian)

Tabouleh
Traditional parsley salad

Hommos
Chickpea, tahini, lemon juice and garlic
garnished with olive oil

Mediterranean Quinoa
Quinoa, artichoke hearts, olives, spinach,
cherry tomatoes, parsley, and Greek dressing

Chicken Shawarma & Garlic Sauce*
Sliced bonless chicken from the rotisserie
served with garlic puree

Salmon Meshwi *
Grilled fresh salmon fillet on a bed of sauteed onions,
pine nuts, cilantro with a medley of vegetables

Basmati Rice
Basmati rice with vermicelli noodles

Macaroons Cookies
Coconut cookies dipped in chocolate

Shaybeyat
Phyllo dough pastry with custard
and baked in a sugary syrup

* Vegetable Kabob (vegetarian class)
Assorted grilled vegetables served with garlic paste

* Baked Vegetable in Tomato Sauce
(vegetarian class)