Mr. Edward Lee Goes to Washington, with Succotash

Inside the mind of Chef Edward Lee before his new restaurant opens at National Harbor

By Tim Ebner

Photo courtesy Hannah Hudson Photography.

Photo courtesy Hannah Hudson Photography.

By all accounts Chef Edward Lee is a Washington outsider, and he kind of likes it that way.

It’s not to say that Lee doesn’t have a dedicated following. He’s a James Beard nominated chef from Louisville and most recently starred in the hit PBS Food series, The Mind of a Chef.

But by D.C. standards, he’s pretty low on the totem pole. He landed here on Wednesday, and he doesn’t really get noticed on the street. To Lee, this outsider perspective has given him a new way to look at the region’s food.

Soon he will open Succotash at National Harbor, a dining and retail area known more for chains, like McCormick & Schmick’s, Nando’s Peri Peri, and Potbelly. That doesn’t really seem to bother … Read More

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Exploring the Revitalized Food Scene of Maryland’s State Capital

Words and photographs by Christina Ricchiuti. Originally published in our Summer 2015 issue.

Take a day trip this summer from one capital city to another to explore the burgeoning food scene in Annapolis, Maryland. Annapolis has long attracted visitors with its charming colonial buildings, history-laden downtown and laid-back maritime vibe. Over the past few years, a number of new restaurants have sailed into town, reinvigorating the city and garnering attention from some of D.C.’s most esteemed food critics. So put on your preppiest warm-weathered attire, slather on some sunscreen and get ready for a seriously edible eight hours in Annapolis, which locals jokingly refer to as “a drinking town with a sailing problem.”

9am—BREAKFAST

Rise and shine! The Iron Rooster’s here to help you kick off your day. After opening last fall, this Southern restaurant in the heart of waterfront City Dock has quickly made its mark on Annapolis, dishing

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Pavlova

Pavlova crop

by Meredith Tomason of RareSweets

Meringue base:

6 egg whites

¼ teaspoon salt

1⅔ cups sugar

½ teaspoon vanilla extract

1½ teaspoon cornstarch

Whipped cream:

3 cups heavy cream

1½ tablespoons confectioner’s sugar

1 vanilla bean pod

2 teaspoons bourbon (optional)

Fruit and nut topping:

Assorted fresh seasonal fruits (approximately 10 ounces of fruit)

½ cup local wildflower honey

¼ teaspoon salt

½ cup toasted and chopped pistachios, hazelnuts, or almonds

Preheat oven to 200°. Using a 9-inch cake pan, trace a circle onto a piece of parchment paper (reverse the paper for baking so that the ink does not touch food). Using a whisk or stand mixer, whip egg whites until frothy, then slowly pour in the sugar while still whipping at medium speed. Once white in color, add the vanilla extract and salt. Whip whites until glossy with very stiff peaks. Sift cornstarch over whites and fold into … Read More

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A Night at Silver Spring’s Sligo Cafe

by Rachael Bender, special to EdibleDC

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Sligo Cafe features rotating artwork from the Zenith Gallery.

When you don’t like your lunch options, what do you do? Open a restaurant, of course. “We’re a neighborhood business,” said owner and former music exec David Galinsky, who discussed how he built out the space for the recently opened Sligo Cafe in Silver Spring. While not in the most picturesque part of town, the eatery is walking distance from metro and the interior design makes you forget about what’s going on across the street. The industrial office space is transformed with purple and silver decor and rotating artwork from Margery Goldberg’s Zenith Gallery. And the big windows open up to the sidewalk patio so everyone can enjoy the weekly live music featuring local artists.

But patrons really come for the food from head chef Corey Locker. One of the creative dishes on the … Read More

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Goat Cheese and Blackberries, A Summer Love Affair

Words and photos by Sara Axelrod, special to Edible DC

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French chef Jacques Pepin once said, “If you have extraordinary bread and extraordinary butter, it’s hard to beat bread and butter.” That’s how I feel about blackberries this summer. They have reached the peak of their growing season right now and have been exceptional, standing up to the heat, plump and sweet. The epitome of the perfect summer berry, blackberries are the perfect accompaniment to both sweet and savory dishes.

The recipes here really showcase blackberries at their peak. Simple ingredients, unassumingly prepared, coming together to create a delicious dish that tastes the way summer should.

Warm Goat Cheese and Blackberry Salad with Honey Thyme Vinaigrette

This salad pairs the sweet and complex berry with creamy warm goat cheese medallions perfectly accentuating the summer’s best ingredients. (Serves 2.)

Ingredients

Goat Cheese Medallions

– 1 large egg white

– 1 … Read More

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Soil Therapy: Red Wiggler Farm Nurtures People with Disabilities

By Whitney Pipkin, special to Edible DC

Tyler Cunningham has been running the mower at Red Wiggler Farm for 15 years, and he’s good at it.

He can mow back overgrown edges and carve narrow strips into fields of hairy vetch and rye, defining rows for spring plantings, with ease. He can even fix the mower when it breaks, no small feat for a 56-year-old with developmental disabilities, one who’s found a career and identity as a farmer.

Cunningham is one of 17 such growers at the Clarksburg, MD, farm that’s been growing both organic produce and skillful people just north of the Beltway for nearly 20 years.

“The idea is that everybody’s got something to offer, no matter what your label is, so let’s focus on people’s abilities,” says Woody Woodroof, founder and executive director of the nonprofit farm.

Practically predicting the locavore movement that would make its community-supported 

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Taste the Studio! Studio Theatre’s New Event Debuts August 1

TasteofStudio_Ad Edible_7.5x4.75This summer, held in conjunction with Midcity Dog Days, Studio Theatre is debuting a new event—Taste of Studio—to be held on Saturday, August 1 from 4:00 to 7:00pm.

It’s a fun twist on the Studio Theatre’s annual Garage Sale which provides an opportunity for Studio fans to purchase a “part of the season” in the form of costumes, props, and even set pieces. Taste of the Studio expands the event to include a multi-floor food and beverage experience featuring neighborhood restaurants and bars, along with live entertainment and a behind-the-scenes look at Studio’s production shop.

This multi-floor food and beverage experience will highlight the cuisine and cocktails of the vibrant 14th Street neighborhood, as well as entertainment and unique theatrical elements to reflect Studio’s adventurous spirit.

Taste of the Studio opens up Studio’s landmark, three-building, four-performance space complex like never before and the event will feature bites and sips from:… Read More

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Brunching with Bagels

Words and photographs by Joy Jaynes – Recipe development and styling by Rebecca Gallop
This story appeared in our Summer 2015 Issue.
 header image bagel

We wait all winter long for the promise of summer. As spring slips by in the blink of an eye, summer arrives in all its abundant glory, along with sultry nights, backyard barbecues, sunny vacations and, best of all, leisurely late-morning brunches.

The best part of hosting a summer brunch is celebrating what the season provides, from bright berries, fresh tomatoes and crisp beans to spicy peppers, sweet cherries and a vast array of nutrient-rich greens.

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So hit the farmers market, set the table on the porch and gather your friends for a scrumptious Sunday brunch brimming with seasonal flavors. Today, we are brunching with bagels.

Here are a few tips and tricks to help your brunch go off without a hitch:
• Prep the dough the day
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10 Things We Learned from Hugh Acheson

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You won’t believe Hugh Acheson’s strategy for making crème fraîche. He combines buttermilk and heavy cream, covers the mixture with plastic wrap, and lets it sit above the fridge where the temperature tends to be 80 degrees. After 24-36 hours, the mixture should have thickened up and developed the bacterial cultures that make it so tasty.

This is just one tip we learned from the celebrity chef with restaurants in Athens and Atlanta, Georgia. You also know him from countless appearances on Top Chef as a judge. What you may not know, is that Acheson makes his way to DC quite often because of his passionate work in food policy. Specifically, Acheson tells us he is working on a a new initiative to rework home economics curriculum to be more current. He shared that on recent visits he dined (and loved) Rose’s Luxury, Toki Underground and Zaytinya.

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We joined Acheson’s … Read More

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Unplugged Performance by The Bacon Brothers Delights Crowd at City Blossoms

Bacon Brothers at Columbia Heights Community Center Garden

Bacon Brothers at Columbia Heights Community Center Garden. Photography by Christine Halsey.

Photographs by Christine Halsey, words by Susan Able

Kevin Bacon, his brother Michael and their band, The Bacon Brothers, held a musical pop-up on Saturday afternoon and surprised a small crowd of volunteers and gardeners at City Blossoms’ Girard Garden in Columbia Heights. City Blossoms is a D.C, nonprofit that uses gardening, food and art to develop creative kid-driven green spaces and it is just the kind of small, “hidden gem” cause that Kevin Bacon loves to support through his own nonprofit, SixDegrees.org, whose goal is to make doing good a regular part of pop culture by connecting celebrities with causes–and he uses his own band to promote that kind of connection.KevinBacon5

In the area for a concert Saturday night at the Birchmere, Kevin Bacon and The Bacon Brothers did several “drop bys” in the Alexandria area to … Read More

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