Spring Ramp Pesto

Recipe and photos by Raisa Aziz, EdibleDC contributor

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Spring is here! The market is filled with greens and pinks and light yellows. I can smell lilac and a hint of spring onions as I walk through the stalls. It’s pretty joyous after months of bundling up and eating root vegetables at every meal.

It’s also time for ramps. Somewhere between a leek and spring garlic, ramps have a fairly short season and are usually hand foraged, so it’s best to enjoy them while you can. Ramps have a unique strong oniony garlicky flavor making them an excellent base for pesto.

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My recipe for ramp pesto is light on the garlic and heavier on the lemon, perfect for a perfect spring pasta or on a pizza or flatbread. Pesto can also be frozen, so it’s a great way to save the flavor of ramp season for later.

RampPestoIngredients

Spring Ramp Pesto

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Thinking Outside the Pizza Pan: Chef Ruth Gresser Reflects on Her Life of Pies

By Susan Able, Photography by Hannah Hudson

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Chef Ruth Gresser in her home kitchen.

A 20-year-and-more veteran of the pizza business, Ruth Gresser hasn’t stopped at winning over Washington, DC’s, hearts as a pizza maven with her beloved Pizza Paradiso. She published a cookbook in 2014, Kitchen Workshop-Pizza: Hands-on Cooking Lessons for Making Amazing Pizza at Home and in 2015 introduced a new concept pizza restaurant, Veloce, which serves breakfast pizza. She currently serves as president of Women Chefs and Restaurateurs (WCR). We joined her for coffee in her Silver Spring kitchen to catch up with this busy entrepreneur and artisan and see what she has going on with her home food program.

EDC: Hey, Ruth. Thanks for having us and sharing your fantastic kitchen. So what does a pizza person make on her night off? Not pizza, right?

Ruth: Definitely not pizza, although who gets tired of pizza? … Read More

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Sumac-ade! Tangy, Healthy and Perfect for Summer

A Cool Twist  for Sumac Tea

From Bazaar Spices, special to EdibleDC

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Photos from Bazaar Spices & Sadie Cornelius

Here’s Sumac-ade! A tart, revitalizing tea to tantalize the taste buds this summer.

What is sumac? If you love Middle Eastern food, you’ve eaten it. Sumac is one of the main ingredients in the spice mix za’atar and is used as the topping that gives fattoush salad its zing. The deep red berries are often ground coarsely, they grown on the sumac bush, native to the Middle East. But you can also use them whole, and can find them at Bazaar Spices.

Sumac has a tangy, lemony taste and is known to have very high antioxidant properties.

Now you can tap into the power of sumac in a refreshing drink. A wild mix of zante currants, sumac berries and cloves produces an incredible depth of flavor – fruity, sweet and ever … Read More

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Don’t Miss ZooFari on May 19th!

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Chef Harper McClure treats guests with food from the Brabo team.

Gourmet Food, Fine Wines, Celebrity Chefs and Exotic Wildlife all at the National Zoo

Treat yourself to delicious cuisine from more than 100 of the area’s finest restaurants, while contributing to the Smithsonian’s National Zoo’s critical mission to save species. Food aficionados are invited to unleash their taste buds and enjoy tastings from the area’s best restaurants and wineries. The event, hosted by Friends of the National Zoo (FONZ), will take place on Thursday, May 19, from 6:30 to 9:30 p.m. in the wild setting of the National Zoo.

In addition to extraordinary food and fine wines, ZooFari also offers a night of unforgettable entertainment. Throughout the evening, guests will be surrounded by live music, exotic animal encounters, a silent auction, and new this year, cocktail tastings with seasonal and gourmet ingredients crafted by popular mixologists. Celebrity chefs Todd … Read More

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Spring Speakeasy Patio Perfection

words by AJ Dronkers and photos by Raisa Aziz

Spring is fighting off Winter and even with swinging temperatures the craving to sit outside and enjoy after work drinks or a lazy Saturday afternoon is palpable. We recently sat down for one of our favorite seasonal activities — sampling of 10+ cocktails at The Gibson spring menu unveiling.

The Resolve with kappa pisco, kale syrup, lemon, and lavender bitters.

The Resolve with kappa pisco, kale syrup, lemon, and lavender bitters.

Some of our favorites included the refreshing Resole with kale syrup and the Gurl’ That’s One Fierce Beet! Another crowd-pleaser was the Lust #1 with rye whiskey, orgeat, lemon, and allspice dram. Go check out their patio or swing by our 5/2 EdibleDC Eat/Drink Local event where the Gibson will be serving up craft cocktails.

The Gibson is located at 2009 14th St NW WDC 20009 and open at 6 PM daily. (202)232-2156… Read More

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Craft Beer, Craft Chocolate Come Together for Happy Hour

By Hope Nelson, Edible DC contributor

Look for the pineapple to welcome you into Port City’s tasting room.

Look for the pineapple to welcome you into Port City’s tasting room.

Let’s be clear: Any afternoon is vastly improved by beer or chocolate.  But pair a craft beer with artisan chocolate and you’ve got a party indeed.  So it was no wonder that by 5 p.m. earlier in April, the tasting room at Alexandria’s Port City Brewing was already alive and well, reveling in an across-the-river visit by Undone Chocolate.

Undone Chocolate’s product line goes well beyond bars.

Undone Chocolate’s product line goes well beyond bars.

On its face, chocolate seems to pair more nicely with wine than with a frosty pint.  But take a closer look at the complexities of Port City’s beer lineup – and Undone Chocolate’s treat selection – and a new viewpoint emerges.  A Bolivian chocolate with the Essential Pale Ale? Sure!  Almond and Himalayan Pink Salt with a Colossal III Heller Bock? Why not?

“Try letting … Read More

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Share Our Strength’s Annual Taste of the Nation Event

By Sara Axelrod, special to Edible DC

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This week, DC and Baltimore’s most elite culinary tastemakers gathered at the National Building Museum in support of Share Our Strength’s annual Taste of the Nation event. This year’s event was led by Chef Chair Bryan Voltaggio (VOLT, Lunchbox, Family Meal, Range, Aggio), Dessert Chair Tiffany MacIsaac (Buttercream Bakeshop), Mixology Chair Derek Brown (Columbia Room, Mockingbird Hill, Southern Efficiency, Eat the Rich), and Sommelier Chair Nadine Brown (Charlie Palmer Steak). More than 2000 guests nibbled on the tasty bite-size fair, craft cocktails and delectable desserts provided by notables from DC’s ever-changing restaurant scene.

 

True standouts included DC’s resident Laotian expert Thip Khao, who wowed guests with Khao Muu Haeng—sundried pork, coconut sticky rice and roasted tomato chili sauce, H Street’s Peruvian hotspot Ocopa, whose take on causa de pollo (potato terrine with chicken) was a creative showstopper for both the eyes and … Read More

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5 pigs, 5 chefs, 1 winner – the return of cochon 555

by AJ Dronkers, Digital Editor

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CoCoSala chocolate Pig with bacon.

This post is being updated for the upcoming Cochon 555 event taking place on Sunday​, April 17 at the Loews Madison Hotel.

Cochon 555 is back! ​We loved ​Cochon 555 ​event ​so much ​​that we are partnering with them again ​as they bring​ it back to DC. The event challenges five ​of our top local ​chefs to cook one whole, family farm-raised, heritage pig for a group of twenty notable judges. Come experience this one of-a-kind event!

The competing chefs:

  • Jennifer Carroll of the Requin
  • Anthony Lombardo of The Hamilton
  • Louis Goral of Rural Society
  • Jonah Kim of Yona
  • Marjorie Meek-Bradley of Ripple
  • Danny Lee of Mandu

Additional chefs:

  • Erik Bruner-Yang of Toki Underground & Maketto

You can read our full recap (below) from Cochon 555 to get a sense for the incredible chefs, farms, drinks, and food!


Last Sunday, … Read More

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3 Imagist Rules For Making Great Cocktails

by Eric Kozlik, photos by Amber Breitenberg

The Sign of Spring cocktail photographed by Amber Breitenberg.

The Sign of Spring cocktail photographed by Amber Breitenberg.

Every year when cherry blossom time rolls around in Washington, D.C., I can’t help but think of Ezra Pound’s iconic two-line poem, “In a Station of the Metro”:

The apparition of these faces in the crowd;

Petals on a wet, black bough.

– From Personae, 1926

This poem reminds me of all the people who crowd into Metro during the annual Cherry Blossom Festival, it can also prompt us to reflect on the other types of beauty blooming in this city. In fact, I’ll take it one step further: As a mixologist and maker of bitters, I believe that this poem and the creative movement that it was part of can teach us a few important lessons about cocktails—poems we enjoy not on the page, but in the glass.

Imagism: A Budding Movement

Pound … Read More

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We Have It! Convivial’s Cauliflower Blanc-Mangé, Tabbouleh, Almond, Pomelo & Herb Salad

Chef Cedric Shares a New Local Favorite – Délicieux!

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Convivial’s Blanc Mangé photographed by Jennifer Chase.

We fell hard for this delectable cold composed salad that starts with a creamy base of cauliflower blanc-mangé, then a tabbouleh made of chopped cauliflower. The real hook was the pomelo, why do we not see this love child of a grapefruit and an orange in more dishes. It’s allure is strong, and we went back so many time for this small plate that we wanted to make it at home.

Luckily, Chef Cedric Maupillier is a generous man, and now you too can experience this amazingness at home. It has three stages, but don’t be daunted. This dish is so worth the time and can be the centerpiece of your next dinner party or Easter brunch, just make another course a time-saver.

Convivial’s Blanc Mangé photographed by Jennifer Chase.

Cauliflower Blanc-Mangé

Yields 6 … Read More

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