Maryland Seafood Season Rocks

Sponsored by Balducci’s

By Jason Miller, Corporate Chef, Balducci’s

Growing up on the Eastern Shore, our family ate a lot of Maryland seafood. Crab, fish, oysters and clams were all central ingredients for our family get-togethers. And over the years, I’ve landed a lot of what we brought to our table. I’ve been a crabber and fisherman since I was a boy and love getting out on the Chesapeake, chasing whatever is in season. Early spring brings a short, sweet season of yellow perch, then shad and finally, around April, trophy rockfish season starts when the biggest and baddest stripers come into the bay. You may know it as striped bass, but whatever you call it rockfish is a delicious local fish: light, delicate and easy to prepare.

NO CIG EDITED

One of the quickest ways to get a rockfish dinner to the table is to serve it with a meunière sauce. Basically … Read More

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Designer Dumplings…Again

By Sara Axelrod

Panang Curry Chicken.

Panang Curry Chicken.

When I first arrived in DC in the fall of 2006, the very first meal I ate out was at some Asian place not far from the hotel with my dad. It was on the Potomac, set under a strange overpass and …delicious. Of course I am talking about longtime Georgetown waterfront spot, Bangkok Joe’s.

At that first dinner, I had some amazing hoisin duck spring rolls with full sweet green onion spears, juicy pork and crab shumai and finally my personal favorite and call back to my Hawaiian roots, a chicken bun reminiscent  of Hawaiian manapua ( see here for details and go find one immediately). Needless to say it quickly became a nostalgic favorite, perfect for the occasional weeknight my parents were in town or a quick happy hour. To this day, my dad still asks to go to the “designer dumpling … Read More

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Chef José Andrés, Spike Mendelsohn and Anthony Lombardo Feeding 5000 in DC

by AJ Dronkers, Associate Publisher & Digital Editor

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Want to come to a delicious free feast, sourced entirely from fresh top-quality produce that would have otherwise been wasted? This Wednesday, Chef José Andrés, Spike Mendelsohn and Anthony Lombardo are joining forces with DC Central Kitchen to host Feeding the 5000 DC. Feeding the 5000 is a project of Feedback, a London-based nonprofit whose mission is too combat the issue of global food waste.

Join DC Central Kitchen, Feedback, and countless others committed to ending food waste this Wednesday, May 18th from 11 am – 4 pm at the Woodrow Wilson Plaza at the Ronald Reagan Building and International Trade Center, 1300 Pennsylvania Ave NW. Go to #Feeding5000DC and engage in the global conversation to take food waste #OfftheMenu.

 … Read More

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Strawberries! A Shrub and a Salad for the Season

By Jonathan Bardzik, Photos by Space Division. From the EdibleDC Spring 2016 Issue.

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Strawberry Rhubarb Shrub

There are so many ways to use this tart syrup. I like a ratio of 3 tablespoons to ½ cup sparkling water for a light, refreshing drink. Or try muddling some mint and mix the shrub with rum or vodka and a splash of bitters. You just made your new favorite spring drink! Makes 3–4 cups syrup.

1 cup sugar
1 cup water
4 cups strawberries, hulled and halved
4 cups chopped rhubarb stalks, cut in 1-inch pieces
½ teaspoon black peppercorns
Vinegar—this is the fun part! (See tip)

Mix sugar and water in a 3-quart saucepan over medium-high heat. Bring to a simmer and stir until sugar is dissolved. Add rhubarb, strawberries and peppercorns. Stir occasionally as fruit releases liquid and returns to a simmer. Cook for 15 minutes. Cool and strain through … Read More

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Spring Veggie Saute with Miso Dressing

by Melissa Beazer, Sponsored by From the Farmer

Miso

Ingredients
2 tablespoons sesame oil, plus more for sauteing
2 tablespoons mirin
1 tablespoon white miso paste
⅓ package soba noodles
½ bunch asparagus, trimmed of woody ends and sliced lengthwise to resemble a flat noodle
3 cups baby bella mushrooms (approx. 6 large mushrooms), stems removed and thinly sliced
1 bulb (¼ cup) spring onion, finely chopped
½ cup spring garlic greens, finely chopped
1 tablespoon toasted sesame seeds
1 lemon, zested (optional)
Sea salt, to taste

  1. Whisk sesame oil, mirin, and miso in a bowl. Set aside.
  2. Cook soba noodles according to package instructions, slightly al dente. Do not overcook. Drain and set aside.
  3. Sauté mushrooms in batches over medium heat, removing mushrooms from pan when cooked. Add a small pinch of sea salt to each batch of mushrooms. Once all mushrooms are cooked and set aside, use same pan
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Honey-Berry Vodka Smash

by Roberts & June, special to EdibleDC

The Smash is a perfect drink for sipping on the porch on a warm late spring day. It’s also a perfect drink for celebrating local ingredients. The best thing about a smash is how easily adaptable it is to what you have on hand.

A smash requires a spirit, a sweetener, a juice, and a fruit; but the fruit and the juice can change based on the season and the spirit can change based on your mood or simply what you have on the shelf. While we’ve had excellent whiskey, brandy, and rum smashes, we particularly enjoy designing smashes that highlight the District’s excellent selection of homemade gins and vodkas. For this one, we chose One Eight’s District Made Vodka. If you pick this vodka up at your neighborhood liquor store, chances are they’ll warn you, ‘This is a bold vodka, not your … Read More

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Not Just Kidding: What the Viral Power of Goat Snuggling Taught Me

By Gail Hobbs-Page as told to EdibleDC. Photography by Justin Ide.

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After running a small farm-to-table restaurant at a local inn in Nelson County, I stopped cooking and started Caromont Farm in 2007. Since then my head and heart have been immersed in trying to make great cheese in the state of Virginia. We now tend over 150 goats, chickens, cows, peacocks and guard dogs, not to mention numerous interns and employees.

For the past two years, through our farm market community, I’ve done a call for volunteers to help out during kidding season. With a herd the size of ours we have more than 90 baby goats starting in early February, more than we or our mama goats can handle.

This year, we used our Facebook page to recruit volunteers, which got the attention of our local CBS affiliate reporter, who came out in early January to talk about … Read More

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A Night of Celebration at EdibleDC’s Eat/Drink Local

by AJ Dronkers, Associate Publisher & Digital Editor

PhotoBooth

Guests enjoyed the FreshFarm Photo Booth (Photo by Jai Williams)

Holding large events is a task that isn’t for the faint of heart — especially when you rely on a really small team. But after the success of our Drinks Invitational last year at the Long View Gallery in Shaw, we couldn’t resist doing it again. Team EdibleDC seems to have a knack for picking dates that fall on weather events. Last year’s Drinks Invitational was held on the coldest day of the year in 2015, and for this year on Monday, May 2, we had rain, thunder and hail released from the sky.

We love kicking things off with Champange and Celebrity Cruise had us covered -- upon entry guests got a full glass to toast the evening. (Photo by Raisa Aziz)

We love kicking things off with champagne and Celebrity Cruise had us covered — upon entry guests got a full glass to toast the evening. (Photo by Raisa Aziz)

Guests sampled their way through 30+ local food and drink artisans at the redesigned Long View Gallery in Shaw.

Guests sampled their way through 30+ local food and

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José Andrés’ Dine-N-Dash with Eric Ripert and Erik Bruner-Yang

by Raisa Aziz

DineDashBuns

With just a few more weeks until Dine-N-Dash, Edible DC got a sneak peek of four restaurants on the lineup this year. Dine-N-Dash is the annual fundraiser for World Central Kitchen, a nonprofit founded by Chef José Andrés focused on smart solutions to hunger and poverty.

Your ticket buys you food and drink at almost 30 restaurants in Penn Quarter and the 14th Street Corridor between 6-10pm on June 15th. It’s probably best to go in with somewhat of a strategy – there’s a lot to eat and drink so choose a starting restaurant and map out a route from there. Here are some highlights from our preview. It was all delicious.

Oyamel: Don’t miss the shredded pork taco and the Oyamel, the restaurant’s signature margarita with Milagro blanco, Combier L’Original, fresh lime juice and ‘salt air’

DineDashOyamel

DGBG (with VIP ticket): The springiest Spring Toast … Read More

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Mother Knows Best

Words by Pat Tanumihardja (This article appeared in our Spring Issue 2015; this is an excerpt.)

Tarver King and mom_JPEG

Photo from Tarver King

Chef Tarver King dishes on what he learned in his mother’s kitchen

A passion for food and cooking runs in Chef Tarver King’s family. The chef’s Russian grandmother, Tatiana McKenna, was the food editor for Vogue magazine and edited several cookbooks in the 1960s.

Even though King never knew her—she died when he was very young—his mother, Alexandra King, kept her memory alive in a way that ended up having a real impact on the young chef-to-be. “[My mom] would always tell me stories about cooking with her,” he says. “My grandmother would go foraging in the woods for chestnuts, and go hunting and come home and pluck feathers out of pheasants.”

A forager himself, King follows suit in his kitchen at The Restaurant at Patowmack Farm in Lovettsville, Virginia. … Read More

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