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Rooting DC: A Forum for Growing Urban Food Systems



By Lizzy Gendell, special to Edible DC

Rooting DC’s tagline is “An annual conference. A perennial event”. Last weekend’s forum was a true happening—I was one of the more than 1200 attendees from across the city, including dozens of nonprofits and urban farmers who came together to network, learn and create shared agendas for urban food production, sustainability and improved nutritional health. Rooting DC is a day well spent.

When you stepped through the doors of Wilson High School, you saw how the rich community of our city’s growers, composters, seed savers, social justice activists, teachers, students, friends, and neighbors work together. Similar to the complexity and interdependency of the ecosystems that work together throughout the Chesapeake Bay watershed, it seems that Rooting DC’s community members find ways to mirror that interconnectedness.

The day began with meandering through different organizations’ booths and talking to innovators and entrepreneurs of all … Read More

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Sumac-ade! Tangy, Healthy and Perfect for Summer

A Cool Twist  for Sumac Tea

From Bazaar Spices, special to EdibleDC


Photos from Bazaar Spices & Sadie Cornelius

Here’s Sumac-ade! A tart, revitalizing tea to tantalize the taste buds this summer.

What is sumac? If you love Middle Eastern food, you’ve eaten it. Sumac is one of the main ingredients in the spice mix za’atar and is used as the topping that gives fattoush salad its zing. The deep red berries are often ground coarsely, they grown on the sumac bush, native to the Middle East. But you can also use them whole, and can find them at Bazaar Spices.

Sumac has a tangy, lemony taste and is known to have very high antioxidant properties.

Now you can tap into the power of sumac in a refreshing drink. A wild mix of zante currants, sumac berries and cloves produces an incredible depth of flavor – fruity, sweet and ever … Read More

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Spring Speakeasy Patio Perfection

words by AJ Dronkers and photos by Raisa Aziz

Spring is fighting off Winter and even with swinging temperatures the craving to sit outside and enjoy after work drinks or a lazy Saturday afternoon is palpable. We recently sat down for one of our favorite seasonal activities — sampling of 10+ cocktails at The Gibson spring menu unveiling.

The Resolve with kappa pisco, kale syrup, lemon, and lavender bitters.

The Resolve with kappa pisco, kale syrup, lemon, and lavender bitters.

Some of our favorites included the refreshing Resole with kale syrup and the Gurl’ That’s One Fierce Beet! Another crowd-pleaser was the Lust #1 with rye whiskey, orgeat, lemon, and allspice dram. Go check out their patio or swing by our 5/2 EdibleDC Eat/Drink Local event where the Gibson will be serving up craft cocktails.

The Gibson is located at 2009 14th St NW WDC 20009 and open at 6 PM daily. (202)232-2156… Read More

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Craft Beer, Craft Chocolate Come Together for Happy Hour

By Hope Nelson, Edible DC contributor

Look for the pineapple to welcome you into Port City’s tasting room.

Look for the pineapple to welcome you into Port City’s tasting room.

Let’s be clear: Any afternoon is vastly improved by beer or chocolate.  But pair a craft beer with artisan chocolate and you’ve got a party indeed.  So it was no wonder that by 5 p.m. earlier in April, the tasting room at Alexandria’s Port City Brewing was already alive and well, reveling in an across-the-river visit by Undone Chocolate.

Undone Chocolate’s product line goes well beyond bars.

Undone Chocolate’s product line goes well beyond bars.

On its face, chocolate seems to pair more nicely with wine than with a frosty pint.  But take a closer look at the complexities of Port City’s beer lineup – and Undone Chocolate’s treat selection – and a new viewpoint emerges.  A Bolivian chocolate with the Essential Pale Ale? Sure!  Almond and Himalayan Pink Salt with a Colossal III Heller Bock? Why not?

“Try letting … Read More

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Share Our Strength’s Annual Taste of the Nation Event

By Sara Axelrod, special to Edible DC


This week, DC and Baltimore’s most elite culinary tastemakers gathered at the National Building Museum in support of Share Our Strength’s annual Taste of the Nation event. This year’s event was led by Chef Chair Bryan Voltaggio (VOLT, Lunchbox, Family Meal, Range, Aggio), Dessert Chair Tiffany MacIsaac (Buttercream Bakeshop), Mixology Chair Derek Brown (Columbia Room, Mockingbird Hill, Southern Efficiency, Eat the Rich), and Sommelier Chair Nadine Brown (Charlie Palmer Steak). More than 2000 guests nibbled on the tasty bite-size fair, craft cocktails and delectable desserts provided by notables from DC’s ever-changing restaurant scene.


True standouts included DC’s resident Laotian expert Thip Khao, who wowed guests with Khao Muu Haeng—sundried pork, coconut sticky rice and roasted tomato chili sauce, H Street’s Peruvian hotspot Ocopa, whose take on causa de pollo (potato terrine with chicken) was a creative showstopper for both the eyes and … Read More

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5 pigs, 5 chefs, 1 winner – the return of cochon 555

by AJ Dronkers, Digital Editor


CoCoSala chocolate Pig with bacon.

This post is being updated for the upcoming Cochon 555 event taking place on Sunday​, April 17 at the Loews Madison Hotel.

Cochon 555 is back! ​We loved ​Cochon 555 ​event ​so much ​​that we are partnering with them again ​as they bring​ it back to DC. The event challenges five ​of our top local ​chefs to cook one whole, family farm-raised, heritage pig for a group of twenty notable judges. Come experience this one of-a-kind event!

The competing chefs:

  • Jennifer Carroll of the Requin
  • Anthony Lombardo of The Hamilton
  • Louis Goral of Rural Society
  • Jonah Kim of Yona
  • Marjorie Meek-Bradley of Ripple
  • Danny Lee of Mandu

Additional chefs:

  • Erik Bruner-Yang of Toki Underground & Maketto

You can read our full recap (below) from Cochon 555 to get a sense for the incredible chefs, farms, drinks, and food!

Last Sunday, … Read More

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3 Imagist Rules For Making Great Cocktails

by Eric Kozlik, photos by Amber Breitenberg

The Sign of Spring cocktail photographed by Amber Breitenberg.

The Sign of Spring cocktail photographed by Amber Breitenberg.

Every year when cherry blossom time rolls around in Washington, D.C., I can’t help but think of Ezra Pound’s iconic two-line poem, “In a Station of the Metro”:

The apparition of these faces in the crowd;

Petals on a wet, black bough.

– From Personae, 1926

This poem reminds me of all the people who crowd into Metro during the annual Cherry Blossom Festival, it can also prompt us to reflect on the other types of beauty blooming in this city. In fact, I’ll take it one step further: As a mixologist and maker of bitters, I believe that this poem and the creative movement that it was part of can teach us a few important lessons about cocktails—poems we enjoy not on the page, but in the glass.

Imagism: A Budding Movement

Pound … Read More

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We Have It! Convivial’s Cauliflower Blanc-Mangé, Tabbouleh, Almond, Pomelo & Herb Salad

Chef Cedric Shares a New Local Favorite – Délicieux!


Convivial’s Blanc Mangé photographed by Jennifer Chase.

We fell hard for this delectable cold composed salad that starts with a creamy base of cauliflower blanc-mangé, then a tabbouleh made of chopped cauliflower. The real hook was the pomelo, why do we not see this love child of a grapefruit and an orange in more dishes. It’s allure is strong, and we went back so many time for this small plate that we wanted to make it at home.

Luckily, Chef Cedric Maupillier is a generous man, and now you too can experience this amazingness at home. It has three stages, but don’t be daunted. This dish is so worth the time and can be the centerpiece of your next dinner party or Easter brunch, just make another course a time-saver.

Convivial’s Blanc Mangé photographed by Jennifer Chase.

Cauliflower Blanc-Mangé

Yields 6 … Read More

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Zentan’s Chef Shares a Traditional Bento Box

Hanami Memories with Yo Matsuzaki

Words by Susan Able, Photos by Hannah Hudson


Zenten’s Chef Yo Matsuzaki shared a traditional bento box that is typical of hanami in Japan. When we asked for his own memories of hanami in Japan, he laughed. Why? According to Yo, it’s one of the best times of the year to drink alcohol outside—whether it is with your grandmother or your friends—and the only time of the year it is allowed. So at least when the cherry trees blossom, officials look the other way and almost every hanami gathering has saki or Japanese beer in abundance.

Chef Yo grew up on the island of Shikoku, in southern Japan, and whether it is Shikoku or Tokyo, every season had its unique Japanese festivals: Summer had beer gardens, the fall had harvest street fairs and the most important holiday, New Year’s (Shogatsu) takes place January 1 to … Read More

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Minty Farro Salad with Cucumber & Kale

by Emily Spaeth, From the Farmer Sponsored



1 cup farro
1 bunch Lacinato kale, de-stemmed & cut into thin ribbons
1/4 cup mint leaves, de-stemmed & thinly sliced
1 lemon (juice + zest)
2 tbsp olive oil
A pinch (+) each of sea salt & pepper
1/2 cucumber, halved & thinly sliced
1/4 red onion, finely diced
1/4 cup feta, crumbled


  1. Rinse and drain farro. In a medium saucepan, add enough water to cover about an inch above the farro, then bring to a boil; reduce heat to medium-low and simmer for 30 minutes. Drain any excess water and set aside.
  2. In a large bowl, combine kale with lemon, olive oil, sea salt & pepper, and mint; massage until the kale breaks down a bit and becomes softer. Combine farro, cucumber and red onion with the kale, tossing to mix together thoroughly.
  3. Lastly, add feta to the top
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Food Styling, Photography, Recipe Development Workshop in Italy

by Zahra Curtin, special to EdibleDC, Sponsored


Calling all those afflicted with wanderlust, bloggers, writers, photographers, casual cooks and die-hard foodies! Yes, we are talking to you, the person who snaps pics of his/her meal before digging in (basically all the millennials and foodies of the world).

Feeling the early spring blues? Is your tummy rumbling? Treat yourself to a food + photography retreat in Southern Italy – “What’s Cooking in Puglia?” Edible DC, photographer, Jennifer Chase, is one of the fabulous experts, alongside Joann Pai, Gabriel Cabrera and Jodi Moreno, running this four day workshop in the delicious Italian countryside. We are salivating. Literally. Did we mention you’ll be staying in a 16th century farm house by the sea and cooking, styling, photographing and inhaling heavenly food surrounded by creative globetrotters? We can already hear the screams of “molto delizioso” and the clinking of glasses overflowing with prosecco. … Read More

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