About Edible DCThe mission of Edible DC is to nourish, support, educate and celebrate the growing local food community within and surrounding Washington, D.C. Published quarterly in time with the seasons (spring, summer, fall, winter) Edible DC will focus on the farmers, growers, fishers, home cooks, chefs and others who energize our culinary community. Readers will be served a delicious array of information about what’s in season, what’s for sale and where to find it, and who toiled and tilled to bring this food to our plate. With beautiful photography and thoughtful content, we connect our readers to the people and places their food is coming from. An indispensable guide for people who are passionate about food-and want to know more, Edible DC will provide local relevance, national perspective….and delicious intelligence.
Author Archive | Edible DC
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Bettina Stern, via e-mail:
love the first issue! It is so great to have such a smart publication in town. It also looks wonderful and your ultimate choice of Game Changers is terrific. I would encourage you to consider profiling Stacey Price of Think Local First. She is a real game changer as well!
These restaurants and caterers prioritize ingredients sourced from our region. They are proud of their links to farmers, fishers, brewers and vintners. Inclusion in this guide is by invitation only.
BIRCH & BARLEY
Birch & Barley is a groundbreaking Washington, DC, restaurant dedicated to an unparalleled collection of 555 artisanal beers. Committed to the region’s finest ingredients and guided by the seasons, Chef Kyle Bailey and Pastry Chef Tiffany MacIsaac cook deceptively simple, market-driven dishes that draw flavor inspiration from the beers of Birch & Barley.
1337 14th St. NW, Washington, DC
202-567-2576 | www.BirchAndBarley.com
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Blessed Coffee is based on the philosophy “from the farmer to your cup” and is established as a socially responsible business and trade geared towards development in coffee-growing regions as well as in communities in the United States where coffee is sold.
BREAD AND BREW
Fresh, natural ingredients from local purveyors are used to create delicious sandwiches, wood-fired pizzas, homemade soups and small plates at
A Casual Conversation With Bon Vivant James Alefantis
James Alefantis is the chef and owner of two famed local eateries—Comet Ping Pong and Buck’s Fishing & Camping—and a Washington, DC, native. He is also a designer, chef, artist and producer who serves as the board president of Transformer, a nonprofit arts organization dedicated to new artists and new ideas. Alefantis serves food in its time and is committed to authenticity in food and design and the playful interactions of people. He was recently named one of the most powerful people in Washington by GQ magazine. He
from Seth Goldman and Julie Farkas
Although their fridge is constantly stocked with Honest Tea, Seth and Julie still love to create their own brews at home. This one is made with fresh herbs from their backyard and was inspired by a blend from a family member in Israel named Ada who loved it and made it often. They find the herbal tea to be a soothing and calming after-dinner drink.
- 3 leaves of fragrant geranium
- 3 (6-inch) pieces of lemongrass, the grassy top part of the stalk if possible
- 6–8 mint leaves
- Agave nectar or honey, to taste
Developed with Dan O’Brien of Seasonal Pantry
- 6–10 habanero peppers (if you like less heat, use fewer peppers and seed them)
- 5 ripe peaches, pitted
- 1 head garlic and 1 sweet onion, roasted in their skins at 300° for 20–30 minutes until tender, then peeled
- Juice of 2 limes
- ¼ cup white vinegar
- 1 tablespoon coconut oil
- 1 teaspoon prepared yellow mustard
- 1 bunch cilantro, finely chopped
- Zest of 1 lime
- Leaves from a couple sprigs of fresh thyme
- Salt and pepper
- Place the habaneros, peaches, garlic and onion in a food processor. Process until just a little chunkiness remains.
Adapted from SeriousEats.com
- 2 pounds red jalapeños or similar red hot peppers, stemmed & coarsely chopped
- 8 cloves garlic, peeled
- 2 tablespoons agave nectar
- 1 tablespoon sweet soy sauce (omit if you can’t find it and replace with another tablespoon of agave)
- 1 tablespoon kosher salt
- 2/3 cup white vinegar
- In a food processor, pulse the peppers, garlic, agave, sweet soy sauce and salt until the ingredients are finely chopped. Pour the mixture into a clean jar and tightly cover with plastic wrap. Put in a dark, cool place to ferment for 3–5 days. Check for bubbles at the bottom
From Craigie on Main in Cambridge, MA
Yields 60 doughnut holes
These doughnuts were a test for the restaurant’s dessert menu. To everyone’s delight, the experiments ended up on the staff meal table. They taste best when served piping hot and fleetingly crisp. So instead of frying a surplus of doughnuts, if you are left with extra dough, store it raw in the refrigerator, then cut and fry doughnuts to order throughout the week.
- 6 tablespoons unsalted butter, melted
- 1 cup buttermilk
- 3½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
Published quarterly in time with the seasons (spring, summer, fall, winter), edibleDC will focus on the farmers, growers, fishers, home cooks, chefs and others who energize our culinary community.
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- Edible DC Fall 2012 November 2, 2012
- Letter from the Editor November 2, 2012
- EDIBLE INBOX November 2, 2012
- NOTABLE EDIBLES: FALL 2012 November 2, 2012
- BEHIND THE BOTTLE November 2, 2012
- Edible DC Fall 2012
- Letter from the Editor
- EDIBLE INBOX
- NOTABLE EDIBLES: FALL 2012
- BEHIND THE BOTTLE
- On Becoming a “BEEK”
- GET BUZZED
- Thinking Inside the Box
- Wax, Two Ways
- DON’T WORRY, BE HOPPY
BROWSE BY TAG
aromatic spice blends
birch & barley
cherry blossom creative
come in we're open
Fall 2012 Recipes
letter from the editor
letters to the editor
Markets and More
my local homebrew shop
puree juice bar
Summer 2012 Recipes
two bites at a time
what's in season
whisper hill farm