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Cask Ales Flow Freely at Mad Fox Festival

By Hope Nelson, special to Edible DC


Let’s get one thing straight right away: Cask-conditioned ale fans are a hardy bunch. What else would explain the gaggle of devoted beer tasters huddled under tents and umbrellas in a steady, 55-degree drizzle on a Saturday afternoon in Falls Church?

madfox13Indeed, toasts and cheers abounded at the Mad Fox Cask Ale Festival, one of the region’s largest celebrations of cask-conditioned ale. Though the weather was hardly picture-perfect – the balmy, overcast morning gave way to rain and chill by noon – the tasting-glass-toting patrons circling the casks didn’t seem to mind a bit. And why would they? With dozens of cask ales to try from breweries ranging from right across Market Square (Mad Fox) to across the river (DC Brau, Atlas, 3 Stars) to across the state (Starr Hill) to … well, Idaho (Laughing Dog), the cask-ale community was well-represented indeed.madfox11

Cask-conditioned … Read More

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Superbowl Buffalo Chicken Pizza Recipe

by Bailey Weaver, special to EdibleDC


It’s basically a crime not to consume Buffalo chicken this weekend, right? Here is a quick, easy and slightly less messy way for you to get your chicken wing fix, celery sticks not included. Make this year’s Super Bowl celebration your best ever with this Buffalo Chicken pizza!

Makes one pizza. Feel free to double the recipe depending on the size of your Super Bowl party!

1 pre-made pizza dough
2 cooked boneless, skinless chicken breasts, shredded
3/4 cup mozzarella cheese, shredded
1/2 cup Buffalo wing sauce, plus extra for drizzling*
1/4 of a large red onion, thinly sliced into rounds
1/2 cup bleu cheese, crumbled
1 Tbsp chives, chopped
2-3 Tbsp ranch dressing for drizzling and dipping (extra ranch encouraged)**

Pre-heat oven to 425°F.

Sprinkle a small handful of flour on a prep surface and roll out the pizza dough until … Read More

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250+ Belgian Inspired Beers: The Sovereign Opens in Georgetown

by Raisa Aziz, special to EdibleDC


Tucked away in a Georgetown alley, the Sovereign is a celebration of Belgian brewing culture and cuisine. Beer Director Greg Engert has meticulously curated a selection of 50 beers on draft and over 200 bottles that represents the flavors and craft-brewed complexity of the best Belgian beer. With such a breadth of options to choose from, staff are ready to help you navigate the selection of domestic and imported ales – the most intriguing of which was an unlabeled and fairly hard-to-get-your-hands-on bottle of  Westvleteren XII from the Belgian Trappist brewery founded in 1838.


Naturally, such a selection of drinks needs a culinary experience to match it. Executive Chef Peter Smith and Chef de Cuisine Lars Beese turn out bar bites and entrees that focus on rustic Belgian dishes that place traditional ingredients at the core. The menu is also influenced by French, German … Read More

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Saturday Sips Event: A Big Success

By Susan Able, photos courtesy of DC Central Kitchen


A blizzard rescheduling did not put a damper on the 8th Annual “Sips” event last Saturday, January 30th, the annual benefit for DC Central Kitchen and Martha’s Table. Hundreds of attendees gathered at the event, hosted by the Newseum to taste the offerings of DC’s top chefs, restaurants, mixologists and wineries. The event was originally scheduled for previous weekend, during the peak of the area’s record snowfall. While the second part of the event, the “Suppers”–a Sunday night dinner party where celebrity chefs create cook for intimate dinner parties at private homes, was cancelled this year due to Winter Storm Jonas, the  rescheduled “Sips” fundraiser raised more than $600,000 this year to support the work of the two nonprofits.


Fire Fly Farms sampled their award-winning Maryland goat cheese.

VIP guests got an early start at 6:30pm where their package included a … Read More

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New Belgium Sour Beer: Lost in the Woods

by AJ Dronkers, Associate Publisher & Digital Editor, EdibleDC  Sponsored by New Belgium Brewing


I sat down today with Nick Smith, Area Manager at New Beligum Brewing to talk about sour beer and this Saturday’s Lost in the Woods event.

AJ: What the heck is sour beer?

Nick: Sour beer can be any beer that has been fermented by souring bacteria. The bacteria breaks down sugars and other compounds in beer into organic acids that produce funky and sour flavors. The two main types are Lactobacillus and Pedicoccus.  For brewers, sometimes this a bacteria infection is intended and sometimes it is not!  As in all things, beauty is in the eye of the beholder. Some of the most interesting and complex beers in the world are created through years of sour aging.

AJ: How do you guys make your beer?

Nick: We create our sour beers by aging fully fermented … Read More

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Chefs Behind Bars: Supporting Kids with Cocktails

image1Words and photos by Sara Axelrod, special to Edible DC

Seven of DC’s top chefs gathered at Prequel, (downtown DC’s restaurant incubator and event space), for Chefs Behind Bars on January 17th–an annual fundraising event benefiting the Share Our Strength’s No Kid Hungry campaign. The campaign’s sole focus on ending childhood hunger by connecting kids to the healthy food they need, every day. From whiskey cocktails with salty rims and smoked onion garnishes to mezcal cocktails paired with pumpkin pop-tarts—each chef brought their best and most creative ideas to the table in support of No Kid Hungry.

The lineup included the following chefs, many of whom who have or have previously utilized the Prequel incubator space to kick start their own restaurants:

Matt Baker | Gravitas
Jen Carroll | Requin
John Critchley| Brine
Hamilton Johnson | Honeysuckle
Liam LaCivita | Bar Civitaimage3
James Martin| District Supper
Yuki Nakandakari | Ocopa… Read More

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Check Out the New Little Sesame

Words and photos by Raisa Aziz, special to EdibleDC


It’s simple. Food should be delicious, unfussy and shared. And the new hummus spot below DGS Delicatessen in Dupont certainly delivers. Little Sesame opened last week, serving lunch between 11:30am-3pm during the week. Verdict: yum, fun, worth it!


Here are a couple things to know before you go:

  1. Hummus is the main affair. Partners Nick Wiseman, David Wiseman, and Ronen Tenne have brought a little bit of Israel to DC with this venture, pushing us to re-conceive the ubiquitous but still humble hummus. Although we’ve grown accustomed to it as a dip, each bowl is a unique and filling meal. Creamy hummus forms the base and is topped with your choice of seasonal vegetables and meat. It’s accompanied by warm pita and a zesty herb and greens side salad dressed with  sumac and honey.
  2. Veggies front and center. Little Sesame proudly
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Purple Sweet Potato Buttermilk Biscuits

Words and photos by Amber Breitenberg, special to EdibleDC


I’m from Norfolk, Virginia, where, though we sometimes forget it, our roots run deeply Southern. I grew up quite familiar with the sweet potato biscuit, a classic southern side that goes perfectly with a thick slab of Virginia ham. This time of year sweet potatoes are quite ubiquitous in my CSA share and I had been planning to make a batch to go with some maple rashers we were saving from The Rock Barn.

I happened to end up with a couple purple sweet potatoes and thought how cool it would be to make the classic sweet potato biscuit with a purple hue. I never would have guessed how vibrant and beautiful they would turn out, and obviously delicious. I love simple recipes that will make your guests say “that must have been so hard to make!” and then of … Read More

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Winter White Mulled Wine


Sponsored by Spice & Tea Exchange.

If you love to cook, The Spice and Tea Exchange is a perfect store to swing by anytime if you are shopping in Old Town or Annapolis, or weekending at the beach. Holiday seasonal gifts are aplenty here, it is hard to leave without trying something new–whether you are a spice and herb junkie and love trying new things, a discerning tea drinker or just love kitchen accouterments–almost certainly you’ll leave with new things for yourself and gifts for others!

Joy Quinn-Whalen is the owner of three Spice & Tea Exchange stores—in Alexandria, Annapolis and Rehoboth. After graduating from business school and working as a consultant, she started looking for a consulting entrepreneurial opportunity. After happening onto a Spice & Tea Exchange in Florida while on a business trip, she left with a big shopping bag and an idea for starting her own franchise. … Read More

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A Classic French Holiday Dessert: Bûche de Noël

A Bûche de Noël, interpreted by Caitlin Dysart, Pastry Chef of 2941.

A Bûche de Noël, interpreted by Caitlin Dysart, Pastry Chef of 2941.

By Caitlin Dysart, Pastry Chef of 2941. Photography by Reema Desai. From The Last Bite in our Winter Holiday Issue 2015.


A native of Springfield, VA, Caitlin Dysart is the award-winning Pastry Chef at reknowned French restaurant, 2941. Dysart won the RAMMY Award for Pastry Chef of the Year in 2014.

A native of Springfield, VA, Caitlin Dysart is the award-winning Pastry Chef at reknowned French restaurant, 2941. Dysart won the RAMMY Award for Pastry Chef of the Year in 2014.

Bringing the Whimsy of France to Your Holiday Table

The holiday season can be rough when you work in the restaurant industry, but my child-like love for all things Christmas really helps me get through it. I get excited for the music, the decorations, the family traditions and—most importantly—the baking. As a pastry chef, I have to plan ahead for the holidays, I’m drafting menus and sketching desserts as soon as Labor Day hits.

One of my favorite holiday desserts is the classic Bûche de Noël, … Read More

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Last Minute Shop Local Guide for Foodies

by EdibleDC Team


We’re on the hunt for last minute gifts–aren’t you? Team Edible has made a list of our some of our favorites. You can’t go wrong with #buylocal!

Secolari Olive Oil

SecolariWith shops in DC and Bethesda, as well as Columbia and Towson, the oils and vinegars here are some of the best quality you will find. And addictive! Delicious flavors like basil and rosemary oils and grapefruit basalmic; any home cook would be thrilled with these delightfully packaged gift sets. Check out their truffle salt too!

Local Artisan Cheeses


Cheese–a perfect hostess gift. Don’t know what to bring to your next holiday gathering? How about a spread of local artisan cheeses? Here is a list of some of our favorites you can pick up at Stonyman Gourmet Farmer:

  • Appalachian – Meadowcreek (Galax, VA)
  • Bay Blue – Chapel’s Country Creamery (Easton, MD)
  • Catoctin – George’s Mill
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