The appointment of Roger Potter as lead pastry chef. In this position, Chef Potter will be responsible for the seasonal desserts that are served in the 130-seat fine dining room, 70-seat bar and lounge as well as for private banquets and events.
Most recently, Potter served as Pastry Chef of Rock Creek at Mazza in Washington, DC, a restaurant dedicated to offering flavorful low calorie, low fat meals in a fine dining setting. In this capacity, Chef Potter created a menu of beautiful and delicious desserts made without the use of sugar, heavy cream or butter and garnered acclaim for his “small bites” which allowed guests petite tastes of decadent treats. Chef Potter’s resume also includes pastry positions with 1789 and Clyde’s Gallery Place in Washington as well as stints at the Lincoln Hotel and San Simeon, both in Dallas, Texas.
In this new role, Chef Potter will draw from the region’s best produce to create fresh, elegant desserts for The Source. “Given Wolfgang and The Source’s commitment to utilizing seasonal product, my menus will rely heavily on the produce available," said Potter. "My spring and summer menus will be very fruit-forward, with fun twists on the classic desserts, such as cobblers and cheesecakes."
The Source is located in the Newseum at 575 Pennsylvania Avenue, NW. The restaurant is open for lunch Monday through Friday from 11:30 a.m. to 2 p.m. and dinner from 5:30 p.m. to 10 p.m. Monday through Thursday and 5:30 p.m. to 11 p.m. Friday and Saturday; reservations can be made for the dining room by calling (202) 637-6100.
Dessert Menu ($10 each)
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