Local Vines Yield Big Dreams

Six women shaking up the mid-Atlantic winemaking scene

Words by Jessica Strelitz

L-R, Theresa Robertson, Karen Reed, Lori Corcoran, and Heather Munden at Breaux Vineyards in Loudoun County, Virginia.

The Virginia winemaking industry is starting to get the recognition it deserves, according to winemaker Lori Corcoran, co-owner of Corcoran Vineyards in Waterford. Increased investment has brought in new faces, including bold-letter names like Donald Trump, Steve Case and Mike and Kristi Huber, owners of regional furniture giant Belfort Furniture in Sterling.

“They have brought in more awareness,” Corcoran said. “Loudoun County is becoming a destination, with bigger properties that are also venues for weddings and events. It helps us all.”

Corcoran and her husband, Jim, started growing grapes on their farm in 2001. She then went to Virginia Tech to get a better understanding of the chemistry side of winemaking, and over the next 10 years increased the winery’s annual

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Blackberry Cobbler with Lavender Ice Cream

Willowsford_Blackberry_LowResBy Bonnie Moore, special to Edible DC

This dessert is remarkably easy to put together and the rewards are delicious. Sweet summer fruit with a buttery biscuit topping—what’s not to love? Blackberries are at the peak of their flavor; try this now or freeze some blackberries to make a cobbler later.

Blackberry Cobbler

¾ cup sugar

2 tablespoons cornstarch

5 cups blackberries

1¼ cups all-purpose flour

2 tablespoons sugar

½ teaspoon salt

½ teaspoon baking soda

6 tablespoons cold unsalted butter, cut into cubes

⅓ cup buttermilk

Preheat oven to 375° F.

Combine the sugar and cornstarch in a small bowl. Place the berries in a saucepan, stir in the sugar mixture and bring to a simmer over medium heat. Simmer for 2 minutes. Pour the fruit mixture into a 2-quart baking dish and set aside.

In a small bowl, combine the flour, sugar, salt and baking soda. Add the … Read More

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July is Paella Party Season

By Christina Brown, special to Edible DC

Don’t let the summer heat fool you. July is a perfect time to sample some of the city’s interpretations of this famous Spanish dish! Do you have leftovers from your July 4th BBQ? They might be a perfect addition to your paella pan.. Just take it from Chef Quim Marqués, a childhood friend of Chef José Andrés and this year’s guest chef for the 2015 Annual Paella Festival, which will be held from July 13 to July 26 at all three local Jaleo locations. Chef Marqués’ barbeque paella was inspired from time the chef spent in Texas, and he is sourcing the bellota sausage and pork ribs from local farms.

Caldero de Arroz Flamenco

Caldero de Arroz Flamenco

Or, for a more classic take on Spanish paella, look no further than the caldero de arroz flamenco, a soupy seafood version of the dish that includes clams, cockles, … Read More

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America Eats Tavern Highlights Virginia’s Food Roots

By Jai Williams, special to Edible DC

Private Dining Area

As the first colony settled by the English in the ‘New World,’ Virginia’s cuisine has changed over the course of its quadricentennial history. From the indigenous people originally present to the wave of colonists and slaves that came afterward, together they built the foundation of recipes that we’ve come to love and utilize. When internationally acclaimed Chef José Andrés opened America Eats Tavern, its concept differed from his other restaurants here in the District. Mexican, Mediterranean, and Spanish were present but American cuisine, could it be done?

That’s never a question to ask when it comes to the ThinkFoodGroup, Andres’s restaurant conglomerate. Highlighting classic dishes with fresh ingredients, Head Chef Nate Waugaman pays homage to American history while challenging the diner to experience something familiar in a completely new light while showcasing the bounty of flora and fauna Virginia has to offer.

Trio of Oysters

From … Read More

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Unprocessed: My City-Dwelling Year of Reclaiming Real Food – Megan Kimble

By Avery Morrison, special to Edible DC  


It may be hard to believe that a book about what goes into to making food–and what it means to eat only “whole” foods that are unprocessed—is a page turner, but it is. Written in an engaging style with a journalist’s eye, Megan Kimble’s exploration of her year of living eating only unprocessed foods will both enlighten you on what “unprocessed” really means and will change your outlook on food and how it gets into your kitchen. Kimble makes the backstory of food production relatable through day-to-day vignettes, the trip to the grocery story or what goes into that small piece of pacifying chocolate you need everyday. The author, Megan Kimble, is the managing editor of Edible Baja Arizona and is also a regular contributor to the Los Angeles Times. Kimble explains that she wrote this book for many reasons–political, environmental, economic and … Read More

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Chef Colicchio Goes to Washington

Out of the kitchen and into food-policy debate

By Samuel Fromartz, special to Edible DC. From our Summer 2015 Issue and in collaboration with the Food & Environment Reporting Network.
 tom smiling


Tom Colicchio, best known for his role as head judge on Bravo’s “Top Chef,” is sitting at a table in at the Ritz-Carlton in Washington, D.C., talking about his new and very different gig as food correspondent on MSNBC. This comes after a career that has evolved from a chef and owner of an award-winning restaurant empire to a food activist and producer of the well-received documentary film about hunger, A Place at the Table, with his wife, the director, Lori Silverbush. At the same time, he’s been a busy advocate in Washington through Food Policy Action. He sat down to talk about all his endeavors just after airing a documentary on MSNBC, “Just Eat It”—about food waste, which 

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Saving Summer – 10 Top Tips for Freezing Summer’s Fruits

DSC_0040By Deb Moser, special to Edible DC. From our Summer 2014 issue.

It is a sure sign that spring has arrived when the first local strawberries make their appearance in farm markets—bursting with flavor, bringing vibrant color at the end of a drab winter. We dream of sun-drenched days full of delicate red raspberries, overflowing cartons of juicy blackberries and blueberries bursting with flavor.

As spring eases into summer and fruit-filled menus intrigue us, now it is the perfect time to start thinking about next winter. Freezing our abundant fruits and berries now to later add to breakfast dishes, entrees, soup desserts and smoothies will make your recipes sparkle long after summer is just a memory..

Freezing fruits picked at their peak is a must as it will give you the best chance of preserving the integrity, nutritional value and, of course, the intense flavors. Frozen properly, most fruits … Read More

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Raise a Glass to Rickey Month

RickeyNewFrom the Summer 2015 Issue

Words by Tim Ebner and Photographs by Hannah Hudson

Washington, D.C., can be a complicated city. Between the partisan gridlock on Capitol Hill and the literal gridlock of a city designed by a 19th-century French-American (thanks, Pierre L’Enfant) the District can sometimes be a difficult place to navigate.

Thankfully, D.C. has a drink that’s decidedly uncomplicated, and you’ve probably met this drink before: the Rickey, a refreshingly cool cocktail tailor-made for the heat and humidity of a mid-Atlantic summer. It’s a homegrown drink that’s so good, the D.C. City Council even proclaimed July as Rickey month.

This drink is said to have been originally conceived in 1883 at Shoomaker’s, a bar that stood at the current site of the JW Marriott on Pennsylvania Avenue, NW. Stop by the hotel bar, and you will find a plaque commemorating the spot where the drink was first fixed … Read More

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Top Food Trends, Crazy Stuff–2015 Fancy Food Round Up

by Susan Able, Edible DC

What will you see next at the grocers? Among the 22,000 attendees at the largest specialty food trade show held June 28-30 at the Javits Center in New York were trend spotters. And they had their work cut out for them. There were 2,600 purveyors of drinks, sauces, cheeses, condiments, chocolates and more and over 50 countries representing a global spectrum of food.Fancy Food show logo

An overarching trend was present throughout the show: The push of savory into sweets, and sweets into savories and the interest in sharp, unusual flavor pairings. Think pepper ice cream or sugared bacon spread or chocolate with pine tree oil.

From the press office, the panel of professional trendspotters who follow food trends for a living paired their picks down to the five top trends:

1. Gazpacho to Go–an number of companies offered individual bottled portions of an amazing variety of … Read More

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Local Food Companies Shine at Summer Fancy Food Show

By Susan Able, Edible DC

The Capital Region’s food artisans were well represented at the Summer Fancy Food show in NYC.

Just closing yesterday afternoon, the 2015 Summer Fancy Food Show (SFFS) held June 28-30, had over 2,600 product vendors pitching everything from sriracha flavors, to exotic teas, cheese infused with kale, goat milk caramels and lavender chocolate nuts. Over 22,000 attendees crowded through the Javits Convention Center on the west side of Manhattan to taste, talk and size up the vendors as they searched for new, novel, great tasting and on trend products for their stores or customers. The great news was that all the packaged food samples are collected at the end of the show and given to City Harvest, a NYC gleaning non-profit. 200 volunteers gather up all the specialty foods and fill more than six tractor trailers to give to the hungry.


Sarah Cohen, founder of

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