Blog

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

Continue Reading · 0

COCHON 555

by AJ Dronkers, Digital Editor

CoCoSalaPig

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.

BubenCochon

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

Continue Reading · 0

Craft Distilling: America’s “Re-revolution”

by Aaron Tidman, special to Edible DC

MichaelLoweDerekBrown

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

Continue Reading · 0

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

Continue Reading · 1

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

Continue Reading · 0

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

Continue Reading · 0

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

Read More
Continue Reading · 0

Foodie Band Names Trending on Twitter

by AJ Dronkers, Digital Editor EdibleDC

We aren’t entirely sure how Zagat had the genius idea to challenge people to come up with ridiculous puns, taking band names and infusing food related words — but we lost countless hours of productivity tracking the hilarious ideas and suggesting our own. Here are some of our favorites:

Commence laughing…

Screen Shot 2015-03-03 at 5.20.28 PM

Screen Shot 2015-03-03 at 5.45.19 PM

 The more cheese the better.

Screen Shot 2015-03-03 at 5.20.36 PM

Can’t stop, won’t stop.

Screen Shot 2015-03-03 at 5.20.11 PM

 Blurred Lines…

Screen Shot 2015-03-03 at 5.45.03 PM

And finally…

Screen Shot 2015-03-03 at 5.45.47 PM

Oh and here were our contributions:

Screen Shot 2015-03-03 at 5.50.53 PM

Screen Shot 2015-03-03 at 5.50.57 PM

You can read more on twitter with hashtag #FoodieBandNames.

 … Read More

Continue Reading · 0

Oyamel Pork with Red Chile Sauce

by AJ Dronkers, EdibleDC Digital Editor 

"Media Naranja" with Fedencio Clasico, sour orange, habanero, egg white and bitters + "Puerco en adobada" local pork tenderloin w/guajon chile sauce, blistered cherry tomatoes, grilled asparagus and grilled green onion.

“Media Naranja” with Fedencio Clasico, sour orange, habanero, egg white and bitters + “Puerco en adobada” local pork tenderloin w/guajon chile sauce, blistered cherry tomatoes, grilled asparagus and grilled green onion.

Last week, Edible DC previewed the Oyamel Tequila & Mezcal Festival, which officially launches tonight, March 2nd, and goes until March 15th. For $60, you can drink a variety of mezcal cocktails and feast on specialty dishes inspired by culinary team trips to Mexico. In particular, I loved the Media Naranja cocktail, a play on a traditional Pisco Sour where the egg white really balanced out the smokiness of the mezcal. We also got a chance to chat with Executive Chef Colin King about how he merges his internationally inspired cuisine with local producers.

“One of the many aspects of the menu that excites us at Oyamel is that we represent so … Read More

Continue Reading · 0

JW Marriott embraces sustainability, local foods with new beverage program

by Leah Demirjian, special to Edible DC

Tins of appetizers, including cold-smoked tuna and prosciutto di Parma, flecked with goat cheese- filled Peppadew peppers-- a sweet piquanté variety grown in the Limpopo province of South Africa.

Tins of appetizers, including cold-smoked tuna and prosciutto di Parma, flecked with goat cheese- filled Peppadew peppers– a sweet piquanté variety grown in the Limpopo province of South Africa.

Washington, D.C.’s flagship JW Marriott hotel recently unveiled their new beverage program, Cocktails with Purpose, welcoming guests on a wintry evening with their warming signature house-infused Bourbon Manhattan cocktail: an aromatic blend of bourbon whiskey, sweet vermouth, and bitters, garnished with fresh orange peel. Developed in collaboration with New York-based mixologists Tippling Bros. and nutritionist Keri Glassman, the Cocktails with Purpose initiative strives to produce healthier cocktails while enriching the JW Marriott’s beverage program with fresh juices, raw honey (in lieu of refined sugars), and garnishes plucked from the hotel’s garden.

Mini glass jugs bearing the JW Marriott emblem decorated the cocktail bar.

Mini glass jugs bearing the JW Marriott emblem decorated the cocktail bar.

Well-being and sustainability are key ingredients of the JW Marriott’s food … Read More

Continue Reading · 0