Author Archive | Edible DC

Try the Dirty South Deli / Edible DC Collab’wich

Food truck lovers will want to keep an eye out for The Dirty South Deli truck starting this week. For a limited time, the truck will be serving a special collaboration sandwich, “The Godson” sandwich from Edible DC contributor, Tim Ebner.

Godson_sandwichThe sandwich is inspired by one of Ebner’s favorite sandwiches — an Italian cold cut served at Tino’s Delicatessen in the Bronx called “The Godfather”. The Dirty South Deli version is stuffed into a hoagie roll and features spicy capicola, soppressata, sweet provolone, griddled eggplant, arugula, roasted red pepper relish and oil and vinegar and called “The Godson” in honor of Ebner’s godson.

Be sure to track down the Dirty South Deli food truck using Twitter, visit them for lunch on weekdays at the National Museum of Women in the Arts, or stop by the USDA Farmers Market on Fridays.… 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.”


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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Goat Cheese and Blackberries, A Summer Love Affair

Words and photos by Sara Axelrod, special to Edible DC


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.)


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.


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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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,, 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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Local Vines Yield Big Dreams

Six women shaking up the mid-Atlantic winemaking scene

Words by Jessica Strelitz

L-R, Theresa Robertson, Karen Reed, Lori Corcoran, and Heather Munden at Breaux Vineyards in Loudoun County, Virginia.

The Virginia winemaking industry is starting to get the recognition it deserves, according to winemaker Lori Corcoran, co-owner of Corcoran Vineyards in Waterford. Increased investment has brought in new faces, including bold-letter names like Donald Trump, Steve Case and Mike and Kristi Huber, owners of regional furniture giant Belfort Furniture in Sterling.

“They have brought in more awareness,” Corcoran said. “Loudoun County is becoming a destination, with bigger properties that are also venues for weddings and events. It helps us all.”

Corcoran and her husband, Jim, started growing grapes on their farm in 2001. She then went to Virginia Tech to get a better understanding of the chemistry side of winemaking, and over the next 10 years increased the winery’s annual

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Blackberry Cobbler with Lavender Ice Cream

Willowsford_Blackberry_LowResBy Bonnie Moore, special to Edible DC

This dessert is remarkably easy to put together and the rewards are delicious. Sweet summer fruit with a buttery biscuit topping—what’s not to love? Blackberries are at the peak of their flavor; try this now or freeze some blackberries to make a cobbler later.

Blackberry Cobbler

¾ cup sugar

2 tablespoons cornstarch

5 cups blackberries

1¼ cups all-purpose flour

2 tablespoons sugar

½ teaspoon salt

½ teaspoon baking soda

6 tablespoons cold unsalted butter, cut into cubes

⅓ cup buttermilk

Preheat oven to 375° F.

Combine the sugar and cornstarch in a small bowl. Place the berries in a saucepan, stir in the sugar mixture and bring to a simmer over medium heat. Simmer for 2 minutes. Pour the fruit mixture into a 2-quart baking dish and set aside.

In a small bowl, combine the flour, sugar, salt and baking soda. Add the … Read More

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Unprocessed: My City-Dwelling Year of Reclaiming Real Food – Megan Kimble

By Avery Morrison, special to Edible DC  


It may be hard to believe that a book about what goes into to making food–and what it means to eat only “whole” foods that are unprocessed—is a page turner, but it is. Written in an engaging style with a journalist’s eye, Megan Kimble’s exploration of her year of living eating only unprocessed foods will both enlighten you on what “unprocessed” really means and will change your outlook on food and how it gets into your kitchen. Kimble makes the backstory of food production relatable through day-to-day vignettes, the trip to the grocery story or what goes into that small piece of pacifying chocolate you need everyday. The author, Megan Kimble, is the managing editor of Edible Baja Arizona and is also a regular contributor to the Los Angeles Times. Kimble explains that she wrote this book for many reasons–political, environmental, economic and … Read More

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