Chef Tarver King Recipe Preview from The Farmland Feast

Top Chefs and Farmers Headline FRESHFARM Markets Farmland Feast

Tickets Available Now for Cocktail Opener!

The “First At The Feast” cocktail party on November 2 kicks off FRESHFARM Markets Farmland Feast evening in high style. Farmland Feast is one of DC’s most noted events celebrating local farmers and local food and serves as FRESHFARM Markets largest fundraiser. This year’s line up of food and drink is outstanding. Attendees can get fresh, local oysters, belly up to the beer bar, both curated by Rappahannock Oyster Company. And then the highlight of evening: Delicious small bites from eight of the city’s most talented and committed locavore chefs, regional wines and seasonal cocktails crafted by six of the best bartenders in DC. This event will sell out – so make sure and get your ticket asap here:  tickets

2015 Farmland Feast Chefs

Cathal Armstrong, Restaurant Eve ⋅ Amy Brandwein, Centrolina ⋅ Tony Brown, … Read More

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Alice Waters Revolutionizes Simplicity

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From Candles to Cafeterias, Alice Waters Never Thinks Small

Words by Marian Burros

“Alice was a force to reckon with from the beginning,” says Marion Nestle, professor in the Department of Nutrition, Food Studies and Public Health at New York University. “On some level, she appears as some sort of ethereal creature in a tiny little voice and she’s made of steel. No one can say no to her; she never raises her voice and she hangs around with the Prince of Wales,” a reference to Alice’s considerable skills at making friends and allies of powerful and wealthy people, such as the environmentally conscious heir to the British throne.

That’s Alice Waters, of course, the owner of Chez Panisse, the legendary restaurant in Berkeley, California, where Waters has championed cooking with local, organic foods since 1971. For the last seven years Waters has brought her convictions and fundraising prowess to … Read More

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A Day in the Field with American Lamb

by Eden Stiffman, special to EdibleDC


Our field trip ended with a visit to the lambs at Mill Road Farm.

Virginia Sheep and Lamb Producers Find Niche Markets

The American Lamb Board, an industry association for sheep and lamb producers, organized a field trip designed to educate food influencers about local lamb. And so, a group of around 15 DC-area food writers, bloggers, chefs and their friends boarded a bus in Clarendon on Sunday, October 4 to visit Virginia sheep producers. Our trip also included a butchery tutorial, whole animal utilization discussion and a lamb-centric lunch.

Our first stop was at Zephaniah Farm Vineyard in Leesburg, VA owned by brothers Bill and Chris Hatch. These farmers also have Mill Road Farm, which produces pasture-fed Angus, lamb and honey just a short walk away. The group sampled wines while nibbling on savory bites of rosemary-flavored lamb sausage made by Patchwork Pastures … Read More

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Make a Spicy Kale Pie for National Kale Day

Kale PieRecipe by Chef Brad Walker, Boundary Road and photography by Kate Headley. From our Winter/Holiday Issue 2014.

Spicy Kale Pie

Serves 8

5 pounds uncooked kale, remove the leaves from tough stems

12 dried chile peppers

4–5 cloves garlic, shaved

Salt and pepper to taste

1 tablespoon lemon juice

3 Tablespoons olive oil

1 cup, shredded Parmesan cheese

Sauté chile peppers and garlic until aromatic in 3 tablespoons olive oil, then add kale and season with salt and pepper. Allow kale to cook down to desired tenderness, then turn off the heat and add lemon juice. Squeeze excess liquid from kale until it is quite dry. (Pro tips for this: Many people use a clean old dish towel that they’ve dedicated to squeezing greens like kale, spinach or collards–because, well, it will be green. Others use lots of paper towels to wring it dry. You can also use a potato … Read More

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A One Pot Curry to Love

SeasonalBowlResized-1Words and Photo by Alexandra Dawson

Thai Squash Curry

From our Fall 2015 Issue. This recipe as prepared is vegan.

Serves 5

This is what I fondly refer to as weeknight curry—that kind of cozy and seasonally inspired one-pot wonder you can throw together on a Sunday evening and defrost when the going gets busy. Comforting without the comfort-food calories and residual waistline woes, this protein- and fiber-rich curry boasts chickpeas and red lentils, providing a belly-filling meal while still leaving you light and bright in the midst of the lingering warmer weather. I happened to use zucchini and summer squash, but this is an unbelievably flexible recipe, lending itself well to sweet potato or butternut squash as the seasons change.

2 tablespoons red Thai curry paste
2 cups low-sodium vegetable stock, divided
1 yellow onion, diced
1¾ pounds summer squash, diced (I used zucchini and pattypan squash)
½ pound … Read More

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I Went to Landmark Music Festival for the Food

by Andrew Marder, Special to EdibleDC

The picnic area and tables at the Landmark Music Festival.

The picnic area and tables at the Landmark Music Festival.

“I really like that one ‘TV on the Wolf’ song,” I say to a girl at my picnic table.

“It’s ‘TV on the Radio’,” she says as she takes a bite out her Oyamel taco. “Their song is ‘Wolf Like Me’.”


Curley's Q BBQ fries.

Curley’s Q BBQ fries.

Luckily, I’m allowed to be a musical idiot because I’m not here to cover the band line-up — I’m here for the food. The Landmark Music Festival teamed up with Jose Andres to bring concert goers the DC Eats food court.

Oyamel, Amsterdam Falafelshop, Old Ebbitt Grill, Lemonade Love and a dozen other vendors line the edge of Ohio Avenue on the outskirts of the Mall, spilling out burgers, shakes, tacos and treats out into a hungry crowd.

Amsterdam Falafelshop fixings.

Amsterdam Falafelshop fixings.

It’s a far cry from epicurean horrors … Read More

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Five Pick-Your-Own Apple Farms Not to Miss in the DMV

By Raisa Aziz, special to Edible DC


It’s the most wonderful time of the year. The air is crisp, the leaves are turning color and we get to be cosy without the actual cold. What better way to kick off the season than with Fall’s most perfect, edible love child.

Apple varieties will soon take over your local farmers market but you can easily pick your own apples for a sweet farm-to-table (or belly!) experience. Meander through the orchards and fill up your bushel to take home for pies, jellies and snacking later on. Here are our top picks for the season. Be sure to always call the farm ahead of time and bring your own containers.


Milburn Orchards

Milburn Orchards is located in Elkton, Maryland and has been family run since 1902. They offer a pick-your-own adventure every weekend throughout the harvest season. Royal Gala, Honeycrisp and Orange Honey … Read More

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What’s New at the MetroCooking DC Show this Year?

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Event Director Gives Edible DC her “Top 5”

Giada De Laurentiis, Christina Tosi, Michael Symon, food and drink tastings, cooking demos…yes, it’s the 10th anniversary for the MetroCooking DC Show. Edible DC is a proud media sponsor of the largest “don’t miss” food lover’s weekend, back this year at the Washington Convention Center, October 24-25th, 2015. It is a huge event every year, but event director, Kara Krause, told us that this year’s event is the biggest and best ever and they expect record crowds. When asked what she was most excited about for this year’s show, she gave us her “Top 5” of what attendees can look forward to this year:

Hundreds of specialty food exhibitors will be gathered at the event. For people who love seeing what’s new and learning, a general admission ticket allows unlimited shopping in a food nirvana packed with over 300 top specialty food … Read More

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A Guide to The Food Scene of Rappahannock County

Molly M. Peterson, Photographer

Beyond the Inn at Little Washington

Words by Marian Burros with photographs by Molly Peterson

“Rappahannock is on the foodie map,” says Alan Zuschlag, with more than a hint of pride. “I get calls all the time from people who want a foodie tour and an incredible meal based on Rappahannock food. We probably would have gotten to this point without the Inn, but not to the extent we are today—not so quickly and not to the degree of sophistication.”

The Inn? Of course. The Inn at Little Washington, Chef Patrick O’Connell’s elegant small hotel with world-class food, the ultimate foodie indulgence where the drinks before dinner come with popcorn sprinkled with black truffles; a mechanical cow, laden with the finest domestic and imported cheeses, moos its way around the dining room; and dinner is at least $200. Per person. Without wine.

Molly M. Peterson, Photographer

Dinner is served at the Glen Gordon House

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Kiwi Berries Grace the Fall Harvest

From China to New Zealand on 80 acres

Raphaellewithripekiwi From Edible DC Fall 2014. Words and photographs by Shulie Madnick, special to Edible DC.

Growing native crops may be all the rage these days, but organic farmer Heinz Thomet likes to push those boundaries. On a visit to his farm, Next Step Produce in Newburg, Maryland, you’ll find crops that are indigenous and naturally thrive in the region—greens, carrots, onions, eggplant and tomatoes—alongside exotic crops including figs, Chinese mulberries, persimmons and kiwi berries. Thomet’s philosophy is that crop diversity sustains a year-round working farm, providing full employment to his workers rather than focusing solely on cultivating a handful of seasonal crops that supports a system of migrant workers forced to hop from farm to farm in search of work. More importantly, however, he sees it as a way to create harmony with the land and nature.

Planted 12 years ago at … Read More

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