Author Archive | Edible DC

Cantaloupe Aqua Fresca

Recipe from Lisa Zechiel, Washington Green Grocers

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Right now, mid-August, local cantaloupes are at their all time best; sweet and juicy and ready to be made into this refreshing sip.

Here’s how:

You need –

1 cantaloupe, rind and seeds removed and roughly chopped
1 cup water
2 tablespoons honey or sugar (if you’re making aqua fresca with August melons you won’t need sweetener!)
Juice of 1 lime

Line a fine mesh sieve or colander with cheesecloth over a bowl. Working in batches, puree the melon in a blender or food processor. Transfer the pureed melon to the sieve or colander as you go. Let the puree drain for about a half hour, occasionally pushing down on the puree with a wooden spoon or the back of a ladle. After the 30 minutes pull up the edges of the cheese cloth so the puree is in the middle and … Read More

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Edible Afield – Clifton, Virginia

by Alexe Lawrence, special to EdibleDC

Nestled in the bustling metropolis of Fairfax County lies a small town that hasn’t changed much since the 1800’s. Clifton, Virginia has no stop lights, the VRE train runs through the middle of town, and it is less than 25 miles from the District. Close proximity combined with family owned businesses, boutiques and great food, make for the perfect excuse to drive and get lost in the history of this charming town.

[SHOP] Hydrangea of Clifton Home and Gift Boutique

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Start your day at Hydrangea, a small boutique filled to the brim with shabby chic housewares, cooking utensils, fragrant candles and southern charm. Most items are sourced from independent and environmentally conscious American companies, which means you can treat yourself or a friend guilt free!

Hydrangea is located at 12704 Chapel Road Clifton, VA 20124

[SIP] The Clifton Wine Shop

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Mosey upstairs to … Read More

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Poppy’s Pop Ups: A Taste of Sonoma

by Raisa Aziz, Edible DC  photos by Jennifer Chase

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There is something sumptuous in the simplicity of Californian food – fresh, seasonal ingredients at their best, with an emphasis on unfussy cooking and natural flavors.

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The first dinner in the Poppy’s Pop Ups series from Chefs Jennifer Costa (formerly of Centrolina and Le Diplomat) and Andrew Markert (of Beuchert’s Saloon) was an ode to this California spirit and paid particular homage to the natural bounty of Sonoma County, with a theme of “wine and berries.” Each of the four following dinners will maintain this spirit but focus on a different theme. If A Taste of Sonoma was anything to go by, you can expect a meal in which both meat and vegetables shine, excellent wine pairings and a convivial family-style gathering amongst soon-to-be-friends.

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Pastry Chef Costa developed the concept of Poppy’s Pop Ups to honor her late grandfather (whom everyone … Read More

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Weekend Roadtrip: Searching for the Best of the Bay in Cambridge, MD

By Tim Ebner, Edible DC

Need an excuse to escape the city this summer? There’s a quick, weekend-worthy option in a visit to Cambridge, Maryland. Cambridge is located in the heart of Chesapeake Bay country and there are plentiful opportunities to explore, eat, drink, and relax in this quaint Eastern Shore town with a laid back vibe.

Sunset alongside the banks of the Choptank River.

Sunset alongside the bank of the Choptank River.

Explore

Waterman and oyster farmer, Johnny Shockley.

Waterman and oyster farmer, Johnny Shockley.

Hoopers Island Oyster Aquaculture Company

Most people slurp down oysters without realizing the effort that it takes to grow and harvest an oyster. It’s a bit of a drive, so call ahead before your visit, but Hoopers Island Oyster Aquaculture Company is a great excursion for a lesson in Chesapeake Bay oysters and environmental sustainability.

That’s where you’ll find a third-generation watermen, Johnny Shockley, and his son, Jordan Shockley, working hard to build an oyster hatchery. The company … Read More

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Governor Kicks off Buy Local Challenge

We’ve Got the First Lady’s Recipe for Beef Bulgolgi!

By Susan Able, Edible DC

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First Lady Yumi Hogan serves up her recipe for Beef Bulgogi made from locally sourced and sustainable beef. Her husband, Governor Larry Hogan, gave the dish a big thumbs up at the Annual Buy Local Cookout on the lawn of the governor’s residence on Thursday, July 21.

Governor Larry Hogan and First Lady Yumi Hogan kicked off next week’s Buy Local Challenge by hosting a cookout on the front lawn of Maryland’s Government House, the governor’s residence in Annapolis.

The popular event, attended by over 400 people, featured local chefs who used local produce, Maryland wine and beer producers, and local dairy farms who brought product in the form of ice cream.BLC_logo_slogan

Wearing a bright red Buy Local shirt, Governor Hogan welcomed guests saying “Agriculture is the most important industry in our state, and we are … Read More

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Heirloom Summer Popsicles

By Whitney Pipkin, Photography by Hannah Hudson. From our Summer 2016 Issue: The Last Bite.

 

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They say cherry tomatoes are summer’s best candy, so why shouldn’t they—and their heirloom cousins—be dessert, too? Tomatoes are a fruit, after all, and heirloom varieties like Brandywine and Aunt Ruby’s German Green, prized for their uniqueness, come in as many shapes, sizes and flavors as, well, a popsicle. Add a splash of watermelon and you have yet another way to savor the orbs that are the essence of the season.

And, while you’re at it, why not make a popsicle out of another quintessential summer ingredient that rarely gets star billing for its sweet side? We asked the folks at Pleasant Pops to fork over this recipe for their version of sweet creamed corn on a stick. And why wait for dessert to serve these on a sultry night? Serve them as starters … Read More

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How Sustainable Is Virginia Wine?

Answer: It’s Mostly Not—But It Could Be

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By Thomas Madrecki, special to Edible DC. Photography by Hannah Hudson. Published in our Summer 2016 Issue.

The Virginia wine industry is thriving like never before. But amid all the winery openings and government initiatives to drive investment, one detail is left out: Almost none of it is truly “sustainable.”

Put differently, with rare exception, the local wine industry is heavily dependent on intensive chemical treatments and other mechanized or commercial winemaking practices.

That isn’t to say that vineyard managers aren’t trying. Most Virginia winemakers will tell you that they spray as infrequently as possible and that they try to minimize their role in the cellar. But that overlooks what is otherwise an unfortunate truth: The use of pesticides, fungicides, other chemicals, purchased yeasts, approved additives and industrial fining or filtration is still the order of the day.

As a chef who intentionally … Read More

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Easy Summer Cooking Inspirations Starring Cherry Tomatoes and Squash

20160709_193157 By Susan Able, Edible DC

Berries, peaches, the first of summer’s sweet corn, increasingly luscious tomatoes, beans…so much comes home with me that I have to “Iron Chef” it out on the weekends and am forced to have pop-up dinner parties to consume everything that has come out of the kitchen. Galettes, summer curries, roasted things, simple cheesemaking, ice cream churning have all been happening so far, so stay tuned.

Last week I had the pleasure of sitting with Chef Michael Schlow (Tico, Alto Strado), at a preview of his new restaurant, Casolare, in Glover Park. One of the simplest things served at that lunch was also so satisfying—grilled, oiled and salted thick cut Italian bread. That bread stuck in my head, (is there such a thing as a “food worm”?), and joined a previously created craving from enjoying the homemade bread with toppings at Tail Up Goat in Adams … Read More

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Celebrate Bastille Day in DC

by AJ Dronkers, EdibleDC

I’m a Francophile and love Bastille Day, not only because I adore French cuisine, but love the fact that on no other weekday in DC will you see people in French maid costumes, diners wearing French mustaches and drinking copious amounts of rosé and champagne? This Thursday is your chance to celebrate French independence and we have your official guide whether you are looking for a food-focused or party-centric event.

Le Diplomate

Pétanque Court, face painting, balloon artists, live accordion music, mime performances are just a few of the things that will make Le Diplomate a spot for everyone starting Thursday at 11 am. They will be serving their normal brunch and dinner menus with a few specials and cocktails.

L’Enfant Cafe & Bar

Lenfant

Will host their annual blowout on Thursday which includes happy hour, DJ, and their iconic French Maid Relay Race at 7:30 PM. … Read More

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From Chef Nathan: The Fainting Goat’s Peel N’ Eat Shrimp

by AJ Dronkers, Associate Publisher & Digital Editor

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Summer has arrived! All the adventure of weekend travel and taking care of your subtly curated tan can make it difficult to keep up with your DC friends. Your answer: Fainting Goat launched “Picnic at the Goat” series every on Mondays once a month this summer. These family-style suppers allow you to bring your friends together for a casual evening of catching up and great seasonal food.

We recently attended a Fried Chicken Picnic — and obsessed so much over the Peel N’Eat Shrimp that the team gave us their recipe. We’re sharing that with you, and you’re welcome.

Check out one of their next picnics:

  • BBQ Spare Ribs 7/11, 7/18, 7/25
  • Blue Crabs  8/1, 8/15, 8/29
  • Lobster Boil 9/12, 9/19, 9/26

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Peel N’ Eat Shrimp

2 dozen shell on shrimp
2 tablespoons Old Bay
6 oz lager of your choosing… Read More

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