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Top Chef 7

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apskip:
Top Chef 7 has not filmed yet, but sources have revealed that the site of TC7 will be Washington DC. I look forward to the next season.

TexasLady:
Washington D.C. should be an excellent place for the show.  :wohoo:

chill_sd:
I assume it will feature a lot of pork!  Just kidding, but I'm not familiar with D.C. cuisine.  I guess it would be somewhat cosmopolitan, but with a slightly southern flair.

apskip:
Actually, chill, if you think about it Washington DC is the home to many embassies and to restaurants that cater to a broad range of nationalities:

African- DC is home to more Ethiopian restaurants than any city outside of Africa and many of them are clustered around U Street. Servers then scoop stews, vegetables, meats and legumes around a 16-inch circular piece of injera bread (it's spongy and delicious). You’ll eat with your hands, using another piece of injera as a scoop. Some more famous dishes include Wat, a rich meat or legume stew seasoned with a blend of chili peppers and spices; Tibs, a sautéed, grilled or sometimes deep-fried cubed lamb or beef with onion, tomato, jalapeno pepper and rosemary; Kitfo, ground, lean, seasoned beef served raw or cooked to order. While Ethiopian restaurants are the most common African eateries you’ll see in DC, the District is also home to Moroccan and West African restaurants.
Asian- Asian fare runs the gamut in DC, from fine dining restaurants like Makoto in the Palisades neighborhood, north of Georgetown, Penn Quarter's Asia Nine and downtown’s TenPenh and Rasika to noodle shops and pho takeout places in Chinatown. Georgetown's Mie N Yu earns acclaim for its sumptuous decor and use of farm-fresh local ingredients in its Silk Road-inspired menu. There's also excellent Asian food to be found in the northern Virginia suburbs, where large immigrant populations operate give rise to tasty, affordable eateries. Washington is known for fresh sushi, zesty Pad Thai or flavorful curries.
European- European cuisine diners can sample Italian, Greek, Spanish, French, German favorites. DC’s French influences are particularly evident on the fine dining scene, with acclaimed chefs like Michel Richard and Yannick Cam. Flavors of the Mediterranean shine through at casual tapas and mezze bars like Jaleo and Zaytinya and upscale eateries like Taberna del Alabardero and Komi.
South & Central American- Thanks to DC’s large Latin American population, these cooking traditions are well represented on the District’s menus. Diners frequently stop for pupusas and empanadas, or meat and vegetable-stuffed pastries at casual storefronts in the Adams Morgan and Columbia Heights neighborhoods. Sip caipairinhas and mojitos as you take salsa lessons at the lively bars and clubs in the neighborhood. For high-end Nuevo Latino flavors, try stylish downtown eateries like Ceiba  and Café Atlántico.

Top-end Continental and American cuisine is available at CityZen, Auberge Provencale, Marcel's, Kinkead's, Oceanaire Seafood Room, Ruth's Chris Steak House, Le chat Noir, restaurant La Perla, Citronelle, Restaurante i rRcci, Sake Club and Capitol Grille, to p[ick just 12 in this category.

So other than soul food, not listed anywhere her because I do not have good access to infomration about it, there is really no cuisine indigenous to Washington DC.

apskip:
All has been quiet on the top Chef front until today. Tom Colicchio, the restaurant/chef expert who is the guiding light for this show was just named the James Beard Foundation award winner for 2010. With the upcoming TC7 season, this announcement comes from the Washington Post written by J.M. Hirsch of the Associated Press:

Top Chef' judge Colicchio named top chef for 2010

-- "Top Chef" judge Tom Colicchio passed a quickfire challenge of his own Monday when he was named the nation's top chef by the James Beard Foundation.
Colicchio, whose numerous restaurants include Craft, Craftsteak and the recently opened Colicchio & Sons in New York, was named outstanding chef during an awards ceremony that is considered the Oscars of the food world. It's an honor for which he'd been a finalist seven other times since 2002, the same year the organization named Craft the nation's best new restaurant.
Though Colicchio drew many accolades early in his career, he rose to prominence in 1994 when he and partner Danny Meyer opened Gramercy Tavern, which earned Colicchio three stars from The New York Times and several Beard awards, including best chef in New York City in 2000 and outstanding restaurant service in 2001.
Colicchio's cookbook, "Think Like a Chef," earned him a Beard cookbook award in 2001. More recently, he's become known for his role as the lead judge on the Bravo television series, "Top Chef."
The award for outstanding restaurant went to an equally epic name - Daniel Boulud's Daniel restaurant in New York, one of only a handful to get four stars from The New York Times. Boulud, who has restaurants around the world and is known for his contemporary French cuisine, has won multiple previous Beard awards, including best restaurant service for Daniel in 2009 and outstanding chef in 1994.
The James Beard awards honor those who follow in the footsteps of Beard, considered the dean of American cooking when he died in 1985. The awards ceremony was held in New York, where the Beard Foundation is based.
This year's outstanding service award went to Chicago's Alinea, where chef-owner Grant Achatz is known for his ultramodern, often deconstructionist approach to cooking. He is considered at the forefront of the so-called molecular gastronomy movement. Achatz received the Beard Foundation's outstanding chef award in 2008.
The outstanding restaurateur award went to Keith McNally, whose New York restaurants include Balthazar, Minetta Tavern and Pastis. Best new restaurant went to chef Michael White's Marea, which serves the seafood-rich cuisines of Italy's coastal regions.
Rising star chef of the year went to Timothy Hollingsworth at Yountville, Calif.'s much-lauded The French Laundry.
The Beard Foundation also named its top regional chefs around the country, including Daniel Humm of Eleven Madison Park for New York City (considered a separate region) and Clark Frasier and Mark Gaier of Arrows in Ogunquit, Maine, for the Northeast.
Other regional winners were: Koren Grieveson of Avec in Chicago (Great Lakes region); Jeff Michaud of Osteria in Philadelphia (Mid-Atlantic); Alexander Roberts of Restaurant Alma in Minneapolis (Midwest); Jason Wilson of Crush in Seattle (Northwest); David Kinch of Manresa in Los Gatos, Calif. (Pacific); Michael Schwartz of Michael's Genuine Food & Drink in Miami (South); Sean Brock of McCrady's in Charleston, S.C. (Southeast); and Claude Le Tohic of Joel Robuchon at MGM Grand Hotel and Casino in Las Vegas (Southwest).
The organization's Lifetime Achievement award went to Ariane and Michael Batterberry, the founders of Food & Wine and Food Arts magazines.

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