by AJ Dronkers, Digital Editor


CoCoSala chocolate Pig with bacon.

Last Sunday, EdibleDC was thrilled to be the media sponsor of COCHON 555, a traveling cooking competition that pairs 5 local chefs and 5 local farmers who provide 5 heritage breed pigs for the event. The event brought out 500 fans ready to taste the delicious pork creations and vote for their favorite chef.


Chef Jeffrey Buben of Vidalia and WoodWard Table main course at Cochon 555.

As a judge, I had the unique challenge of experiencing the “nose-to-tail” creations of each chef who were challenged to use every part of their heritage pig. First up, fitting since he has been in DC since 1984, Chef Jeffrey Buben, was paired with Faith Like A Mustard Seed Farm‘s Large Black pig. His southern inspired brunch creations included sunny-side egg, pineapple-onion marmalade, ham hollandaise and pork shoulder with pimento cheese … Read More

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Craft Distilling: America’s “Re-revolution”

by Aaron Tidman, special to Edible DC


Michael Lowe and Derek Brown discuss “The Craft Distilling (Re) Revolution” in the United States.

Three experts on the craft distilling movement joined forces recently at the Smithsonian National Museum of American History at a new installment of the museum’s “After Hours” series, which focuses on the history of food and drink in America. In a lively discussion about “The Craft Distilling (Re) Revolution” in the United States, the panelists – Derek Brown, a James Beard Award-nominated mixologist and owner of DC bars Mockingbird HillEat the Rich, and Southern Efficiency; Michael Lowe, co-owner and distiller at New Columbia Distillers; and James Rodewald, noted journalist and author of American Spirit: An Exploration of the Craft Distilling Revolution – examined the expansion of craft distillers in recent years and the interest from consumers that has fueled the movement.… Read More

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Artisan Italy: A Scrapbook from Urbana Chef Ethan McKee

Words and pictures by Ethan McKee, special to Edible DC

I have always loved Italian cooking (and even married my way into an Italian family!), so I was among the first to sign up when my employer, Kimpton Hotels & Restaurants, decided to send a handful of their chefs to seek inspiration in the Italian countryside last fall. Here’s a scrapbook of what I saw, ate and drank, touching on some of the artisan influences that shaped my menus over winter, and what I’m planning for this spring at Urbana. Come visit me and I’ll tell you what I’m cooking right now that was influenced by this trip. I’ve also been developing some spring pasta recipes and will be sharing those in the next couple of weeks.

Chef Ethan

Me, in Parmesan heaven!


Chestnuts in Bergamo: After a 7-course lunch in Bergamo during our first day in Italy, our team of chefs

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Roasted Mushroom Salad–A Winner Salad from Early Spring Farmers Markets

by Susan Able, EDC Publisher and Editor in Chief RoastedMushroomsVeryFinal


Wheee! The farm market this past weekend was a blustery affair, and we huddled around the coffee guy probably more than he wanted to see us. But we did get our hands on some delicate and wonderful spring greens, tatsoi and mizuna, the last of the first watermelon radishes (or maybe that is the other way around?) and some amazing mixed mushrooms from a farm in southern PA.

All I could think of was the flavor and smell of roasting mushrooms, tossed while still a little warm with the greens, and maybe some radish for crunch. I’d seen a recipe like this a few years ago, and sure enough, with a little internet research magic I found one via Bon Appetit, but top by a poached egg. We skipped the egg altogether, adapted it a bit and then just sat … Read More

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TEDx Manhattan “Changing The Way We Eat” Viewing Party in DC

by Anya Kroupnik Windhoffer, special to Edible DC

A recent TEDx Manhattan viewing party here in DC tackled issues that sometimes can seem obsessive, even to those who are, admittedly, food obsessed. Does a food need to be organic? How was this grown? Was this ethically harvested? The “Changing The Way We Eat” event explored these questions and others, ultimately confirming that food and sustainability do matter, and they matter to all of us.

As with all TEDx events, the organization brought together many experts and enthusiasts alike, from vegan rappers and inspirational teachers to world-renowned scientists. The D.C. viewing party offered an opportunity for local speakers to also share their work, experiences and visions from a decidedly D.C. perspective. Pam Hess, Executive Director of the Arcadia Center for Sustainable Food & Agriculture, kicked off the event by introducing Arcadia’s programs dedicated to creating a more equitable and sustainable food Read More

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STK Washington DC–Recap of a Great Meal and Tuna Tartare Recipe

by AJ Dronkers, Digital Editor

Seared Sea Scallops

Seared Sea Scallops

I escaped a dreary rainy evening last week by checking out STK DC, a luxurious and energetic restaurant in Dupont Circle. The One Group operate a handful of upscale, high-energy eateries across the world including Bagatelle & Gansevoort Park Rooftop in NYC but this is their first foray in DC.

House made bread, braised octopus, seared sea scallops and tuna tartare.

House made bread, braised octopus, seared sea scallops and tuna tartare.

We sampled a lot that evening, but there were couple of standouts. Our favorites included tuna tartare with avocado, soy honey emulsion and taro chips, glazed sea scallops with chilled rye noodles, ginger scallion vinaigrette and watermelon radish and their pull-apart bread! These delicious apps were washed down with my favorite cocktail of the evening:  STK DC’s Barreled Negroni made with Jameson Black Barrel, amaro and carpano antica.

Foie gras french toast with almond brioche.

Foie gras french toast with almond brioche.

Under normal circumstances, we probably could … Read More

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What’s in my basket? The Single Cook’s Guide to Farmers Markets

Shopping with the Washington Post’s Joe Yonan on H Street

Words and photographs by Kristen Hartke

(This article has been nominated for a national EDDY award as “Best Healthful Feature” and needs your vote to help EdibleDC take home the prize! Vote for all THREE of our nominations daily!)

Joe Yonan - H Street

Washington Post food editor Joe Yonan at FRESHFARM’s H Street Market.

It’s a bright Saturday morning at the H Street FRESHFARM Market in northeast D.C. and Joe Yonan is a man on a mission, making a beeline for the crowd that’s already formed in front of the Frenchie’s Bakery tent.

“They’ll be sold out of everything in an hour,” says Yonan, the Washington Post’s Food and Travel editor, eyeing the cardamom-pistachio morning buns, invitingly dusted in sugar and already disappearing fast even though the market opened just 10 minutes earlier.

Once his basket is filled with fresh baguettes and croissants, Yonan … Read More

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The Great Pumpkin in Anne Arundel County

A Visit to the Wood Family Farm Stand

Words and photographs by Susan Able

(This article has been nominated for a national EDDY award for best feature story on a “Farmer, Rancher, Fisher or Grower.” We need your vote to help EdibleDC take home the prize! Vote for all THREE of our nominations daily!)


I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion.—Henry David Thoreau

On any typical Saturday in October, hay bales, apples, Indian corn, pies and fall vegetables crowd the Anne Arundel County Farmers Market, one of the busiest in Maryland. Wending your way through the late-morning crowds looking for your next cup of hot cider, there is one particular stand you will want to see.

Don’t worry, you won’t miss it.

Piled to the absolute limit, a flatbed truck and a couple of folding tables signal … Read More

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Drinks Invitational Digital Recipe Book Now Available!

By AJ Dronkers, EdibleDC Digital Editor

As what we hope are the last snowflakes of the season drifting by, we are dreaming of the artisan cocktails and food served on February 19 at EdibleDC’s Drinks Invitational. Can’t remember what cherry infused drink Zentan served you? Want to re-create the divine Vinifera Wine Bar & Bistro hush puppies at home? You’re in luck, we asked our incredible event partners to provide their recipes from that evening–and we’ve compiled them into this digital recipe book. Enjoy!

EdibleDC Drinks Invitational Digital Recipe Book Cover Cocktail with Dried Organe and Cherry Garnish.

EdibleDC Drinks Invitational Digital Recipe Book Cover

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Snow Day Recipe Winners Share Their Winning Recipes! Shop Tonight, Cook Tomorrow

snow day lamb

Lamb and Barley Stew with Rutabaga & Kale

Makes 6 servings – Freezes well!
Special to Edible DC by Kathryn Warnes

¼ cup of olive oil
1 ½ lbs lamb shoulder chops
1 medium onion, peeled and diced
1 leek, trimmed, washed and thinly sliced up to the light green part (save the dark green part to make stock)
3-4 carrots, peeled and diced
3 celery ribs, diced
4 garlic cloves, peeled and minced
1 medium rutabaga or 2 small turnips, peeled and diced
1/3 cup white wine
1 (14.5-15 oz) can of diced tomatoes
5 cups of broth (homemade or store bought chicken or beef)
2 bay leaves
2 tsps of fresh thyme
1 small bunch of kale (about 2 cups, torn up into pieces)
Salt & pepper to taste

1. Heat oil in a large pot over medium-high heat. Season lamb with salt and pepper, brown both sides, … Read More

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