Author Archive | Edible DC

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

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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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Pizzeria Vetri Now Open

by Andrew Marder, special to EdibleDC

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“That’s an awesome watch,” I say to a man who’s tucked in the corner with me, trying to catch a breath from the maddening crowds.

“Thanks, I saw it on Instgram.”

He lives upstairs from the newly opened Pizzeria Vetri on 14th St. NW. It’s the fourth location for the Philly-based brand and the first in the District. For its grand opening, the place has packed its walls with locals, friends, family and at least one “member of the media.”

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How does one end up eating rolled breads and sipping local beer in the name of The Media? The world may never know.

Mr. Watch and I are standing in the youngest of Marc Vetri’s restaurants. The story began almost two decades ago with the opening of Vetri in Philadelphia’s Center City. Chef Vetri went on to open five other concepts, largely within the … Read More

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A Fresh Summer Cocktail from The Patio Bar at Kyrisian

by Raisa Aziz, EdibleDC Contributor

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The Shaw neighborhood is bursting with new options for DC foodies this season. With summer now in full swing, Kyirisan, a Chinese French fusion restaurant on 8th Street, has opened their patio so you can feast while still soaking up the sunshine. The duo behind Kyirisan, husband and wife duo Chef Tim and Joey Ma, invited Tim Russell on board as the restaurant’s new Beverage Director earlier this year. EdibleDC visited Kyirisan for the scoop on Tim’s Summer beverage program and, of course, to get you the recipe for one of his seasonal cocktails.

 

The drinks menu is crafted to complement summer weather and the Asian notes on the menu (think tamarind, natto and coconut). Tim’s Patio Pounders are perfect for sipping while people watching – they are refreshing and made with low ABV liquors so you can have a few without feeling … Read More

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Minty Lamb Meatballs with Cumin Yogurt Dip

By Emily Spaeth, special to EdibleDC

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Ingredients

  • 1 lb ground lamb
  • 1/4 cup mint, finely chopped
  • 1/3 cup feta
  • 4 large garlic cloves, minced
  • 1 cup plain Greek yogurt
  • 1 1/2 tsp cumin
  • 1 tbsp lemon juice

Instructions

Preheat oven to 400 degrees. In a large bowl, fold in mint, feta and 2 cloves minced garlic with a pinch of salt and pepper into ground lamb until thoroughly combined. Form lamb into golf ball sized meatballs (may be a bit larger) and place on a foil-lined sheet pan.

Bake for 25-30 minutes – or until the meatballs are still tender, yet center is no longer pink. While meatballs are baking, mix yogurt with cumin and lemon juice – adding salt and pepper to taste. Serve meatballs warm alongside yogurt dip as a starter or as part of your main meal. Enjoy!

See what else From the Farmer is cooking at Read More

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End of the Road: Timber Pizza plants roots in Petworth

Words and photography by Kate Headley, from our Spring 2016 Issue

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Chris Brady, Chef Daniela Moreira, Andrew Dana and Blue–their 1967 Chevy pickup.

The vehicle: an azure 1967 Chevrolet pickup truck, obviously named “Blue.”

The oven: a custom-designed dazzling copper wood-fired oven recently affixed to its new home in Petworth on Upshur Street NW.

The team: a classically trained Argentine chef, Daniela Moreira, and the owners Andrew Dana and Chris Brady, two DC–area natives with a bond rooted in a shared affection for pizza.

The genesis: Andrew and Chris’s mutual promise to leave their respective jobs at local startups to deliver the perfect pizza to the city they love.

These elements collectively form Timber Pizza Co.—executing an eclectic and fresh twist on our favorite Neapolitan dish since 2014.

Timber began with a dream and “Blue” hitched to a wood-burning oven-on-wheels at the USDA’s popular Friday market. It has since expanded … Read More

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