Top Food Trends, Crazy Stuff–2015 Fancy Food Round Up

by Susan Able, Edible DC

What will you see next at the grocers? Among the 22,000 attendees at the largest specialty food trade show held June 28-30 at the Javits Center in New York were trend spotters. And they had their work cut out for them. There were 2,600 purveyors of drinks, sauces, cheeses, condiments, chocolates and more and over 50 countries representing a global spectrum of food.Fancy Food show logo

An overarching trend was present throughout the show: The push of savory into sweets, and sweets into savories and the interest in sharp, unusual flavor pairings. Think pepper ice cream or sugared bacon spread or chocolate with pine tree oil.

From the press office, the panel of professional trendspotters who follow food trends for a living paired their picks down to the five top trends:

1. Gazpacho to Go–an number of companies offered individual bottled portions of an amazing variety of … Read More

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Local Food Companies Shine at Summer Fancy Food Show

By Susan Able, Edible DC

The Capital Region’s food artisans were well represented at the Summer Fancy Food show in NYC.

Just closing yesterday afternoon, the 2015 Summer Fancy Food Show (SFFS) held June 28-30, had over 2,600 product vendors pitching everything from sriracha flavors, to exotic teas, cheese infused with kale, goat milk caramels and lavender chocolate nuts. Over 22,000 attendees crowded through the Javits Convention Center on the west side of Manhattan to taste, talk and size up the vendors as they searched for new, novel, great tasting and on trend products for their stores or customers. The great news was that all the packaged food samples are collected at the end of the show and given to City Harvest, a NYC gleaning non-profit. 200 volunteers gather up all the specialty foods and fill more than six tractor trailers to give to the hungry.


Sarah Cohen, founder of

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Hello Celtuce, a New Veggie in Town


Celtuce grown at Mountain View Organic Farm in Purcellville, VA.

by Tyler Baer, special to Edible DC

With as many names as flavors, this Chinese lettuce is best described as a mild, yet nutty mix of water chestnut, celery root and bok choy.

Championed as a versatile veggie obscure to most, but known by super savvy chefs, it’s rare to come by, so if you happen upon it while strolling through your neighborhood grocer or farm market – grab it!

Great for summer eating, its leaves cook up like spinach while the thick central stalk peels away to reveal a nearly translucent and green, celery-like crunchy core that’s perfect when sliced thin with carrots, mushrooms, and any summer squash. It’s extra scrumptious with a squeeze of olive oil and citrus to really make it pop.


Summer Squash and Celtuce Ribbon Salad, recipe courtesy of From the Farmer.

Summer Squash and Read More

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Bringing the Bayou to the BBQ: Grill Nation

Grill Nation - Shrimp Burger with Sweet 'n' Spicy Tartar Sauce

The Shrimp Burger by Bayou Bakery’s David Guas, from his new book, Grill Nation.

By Susan Able, from the Edible DC, 2015 Summer Issue 2015.

You know that really great summer weather? The humidity is within reason, the sky is clear and the only thing that could make it more perfect is to have friends over for dinner—and in your vision, you know you must grill. The barbie will be fired up, great meat thrown on, good sides conjured up, drinks chilled and life will be summer heaven.

GrillNation_0115b_asp.inddIf chilling, grilling and eating well is what you are after, then D.C.’s own Bayou Bakery Chef David Guas has written the grilling cookbook for you. The just-released Grill Nation: 200 Surefire Recipes, Tips and Techniques to Grill Like a Pro (Oxmoor House, $24.95) captures that joy of grilling with recipes that are flavorful, not overly complicated and will earn compliments … Read More

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Nonprofit Co-Founded by Colicchio Keeps Progressive Food Policy in Front of Congress

by Susan Able, Edible DC


Food Policy Action (FPA) was founded in 2012 by Tom Colicchio, Ken Cook and other food policy leaders to advocate for progressive food and farming legislation by educating elected officials and holding them accountable on their voting record.

FPA’s main focus is on promoting policies that support healthy diets, reduce hunger, improve food access and affordability, uphold the rights and dignity of food and farm workers, increase transparency, improve public health, reduce the risk of food-borne illness, support local and regional food systems, protect and maintain sustainable fisheries, treat farm animals humanely and reduce the environmental impact of farming and food production.

It’s a big agenda, but according to Claire Benjamin, FPA’s executive director, “It really is about education and accountability. If we can educate the public on the key issues, show that there are legislative solutions that can help solve some of the … Read More

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Peach Pie Ice Cream with Raspberry Sauce

Peach pie ice cream with sauceFrom Victoria Lai, founder and “chief icecreampreneur” at Ice Cream Jubilee.

The perfect summer ice cream from Ice Cream Jubiliee, winner of the 2015 Washington City Paper Readers Poll for Best Ice Cream Shop, 2014 Washingtonian Best Of Award and the 2013 DC Scoop Competition. The homemade raspberry sauce complements this ice cream recipe, but it can also personalize store-bought ice cream.

Peach Pie Filling

1½ to 2 pounds very ripe fresh peaches, pitted and diced
½ cup white sugar
4 teaspoons lemon juice
½ teaspoon almond extract
1 dash cinnamon
1 cup crushed piecrust, crumbed into ½-inch pieces (use your favorite recipe)

Ice Cream Custard

2 cups heavy cream
1 cup whole milk
⅔ cup sugar
⅛ teaspoon salt
4 large egg yolks I

In a saucepan over medium heat, gently simmer peaches with ½ cup sugar and cinnamon until fruit is tender, about 10 minutes. Let cool.

Purée … Read More

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Meet Mike Koch, New Executive Director of FRESHFARM Markets

– In conversation with Susan Able, Publisher of Edible DC

Mike Koch_110_resized

Edible DC recently met Mike Koch at the FRESHFARM Market’s Penn Quarter market. We talked short-term goals, future visions, legacy building and just how excited he is to be there.

Mike Koch has been a teacher, a high-powered financial executive and a goat cheese farmer. He has re-engineered organizations, lead economic development for Garrett County, Maryland and run his own start-up, FireFly Farms, an award-winning cheese maker. And now a new role—leading one of the most highly recognized producer-only farm markets in the U.S, with 2 year-round markets, 11 seasonal markets, 20 staff and just over 150 vendors and nearly a half million shoppers annually. We talked about his plans and vision for FRESHFARM Market’s next act. (For a link to his blog, go here.)

Edible DC: Mike, you’re stepping into two pairs of big shoes — replacing the … Read More

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EdibleDC Pride Guide + Rainbow Punch

by AJ Dronkers, Associate Publisher & Digital Editor


June is a month celebrated around the globe to rejoice and reflect on LGBTQ history. This weekend is DC Pride, and DC has a long history of celebrating this weekend in high style. The Capital Pride Alliance works hard year round with a coalition of area groups and volunteers to pull together an incredible celebration of LGBTQ diversity. Here are some of our highlights, tips and a recipe for “Edible DC Rainbow Punch” that is sure to quench your thirst during this weekend heatwave.

Friday Night

BYT (Brightest Young Things) is known for throwing epic parties and they are back again with the  Capital Pride Kick-Off Party @ Arena Stage. The flashback theme is great for bringing out old workout clothes, neon colors and your treasured spandex.

Before: Swing by 17th street the original DC gayborhood and visit a number of businesses … Read More

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Bastille French Cuisine in Alexandria

By Jai Williams, Special to EdibleDC

When Chefs Christophe and Michelle Poteaux decided to move Bastille from its Old Town Alexandria location to the Parker Gray neighborhood, many may have thought “Why?” Yet the pair knew exactly what they were doing as their new community has embraced them with open arms and their bistro expansion continues. Situated on the corner of Pendleton and N. Fayette Streets, the restaurant boasts large, striking windows with generous patio seating indicative to the upcoming warmer months. Aesthetics aside, it is the Poteaux’s passion and commitment to executing delicious seasonal French cuisine that makes this restaurant a neighborhood gem.

A delicacy in their own right, the frog “wings” had a crisp exterior as each piece was broken down individually making it easy to eat with a knife and fork. Accompanied by a Roquefort dip and Espelette sauce, when eaten together the subtle heat and smokiness … Read More

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Cheers to the Cocktails of Summer

IMG_0301Buckle up, roll down the windows and get ready for an amazing summer cocktail cruise. We are happy to share with our Edible DC readers the full lineup of amazing summer cocktail recipes and specialty drinks served at the Edible DC Cocktail Derby on May 9. The event featured top shelf distillers of whiskey, bourbon, gin and new local craft distillers of a Virginia scotch-style whiskey. Beverage artisans True Tonics and Runningbyrd Tea were on hand to provide samples and mixers. Horse racing season inspired the decor and attire; hats and snappy outfits were everywhere. The event was catered by Poste Modern Brasserie and held in the outdoor courtyard of the Hotel Monaco.

Vendors included Whistle Pig, James River Distillery, Koval, Catoctin Creek, Copper Fox, Virginia Distillery and Bernheim Wheat Whiskey. Special thanks to Kimpton Hotels and Restaurants, Typecase Industries, Amarillyis Floral + Event Design, and Elizabeth Duncan Events. Many … Read More

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