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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Local Pit-Master Hopes to Smoke the Competition

Women’s Competition is Hot at this Weekend’s Giant National BBQ Battle

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Jenny Windsor, Severna Park-based pit-master who competes nationally is part of Fire & Ice, a national women’s grilling competition sponsored by Cowboy Charcoal.

By Susan Able, EdibleDC

Jenny Windsor is ready to rumble this weekend and step up to win points toward the Cowboy Charcoal Women’s Fire & Ice Championship BBQ Series, part of the 24th Annual Giant National BBQ Battle held Saturday and Sunday, June 25 & 26 in on Pennsylvania Avenue in downtown DC.  Jenny, a national competitor for 9 years, is owner of Black Cat BBQ from Severna Park, MD and is passionate about grilling on her Big Green Egg. A member of the Kansas City BBQ Society and the head cook for Black Cat BBQ, Windsor is one of a growing number of woman-led BBQ teams. She’ll be competing both days and encourages people … Read More

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After a Dozen Years, We Say a Sad Goodbye to Domku

By Hope Nelson, contributor to EdibleDC

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Washington D.C.’s authority on Swedish meatballs, pierogi, aquavit, and all other things Scandinavian, the venerable Domku in Petworth is closing its doors by the end of the month, owner Kera Carpenter says.

It’s not a decision she made lightly – nor one she necessarily even wanted to make. But the market climate required it.

“The rent is going up so much I can’t afford it,” Carpenter says, adding that the building’s landlord aimed to raise the rent by 75%. For a small business like mine, that’s just not sustainable.”

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And so it’s come to pass that Domku must close. This has been the final week of service, ending with a final dinner and garage sale on June 26. Since the announcement was made several weeks ago, the community has come out in droves for one last bite of their Scandinavian favorites.

“The community support … Read More

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A Locavore’s Guide for Day Tripping to Bluemont, Virginia

By Chelsea Moore, Photography by Yetta Reid. From our Spring Issue 2016.

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There’s a little village nestled in the foothills of the Blue Ridge Mountains that is making a name for itself as a destination for wine and food lovers. Located in western Loudoun County, it’s home to a quaint village, expansive farmlands and stunning country views.

In the early 1900s Bluemont was the last stop on the Washington and Old Dominion Railroad, and was a popular destination for Washingtonians seeking to exchange city life and sticky summers for cool mountain air. With the development of air conditioning, Washingtonians had less need to seek shelter from summer heat, and Bluemont became a sleepy town. Whether you bring the family or seek a romantic getaway, a visit to the village of Bluemont will leave you refreshed.

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Dirt Farm Brewing

A rustic farm brewery, Dirt Farm Brewing serves hand-crafted beer and savory … Read More

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Foodie Guide to DC Pride 2016

by AJ Dronkers, Associate Publisher & Digital Editor

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June is a month celebrated around the globe to rejoice and reflect on LGBTQ history. This weekend is DC Pride, and DC has a long history of celebrating this weekend in high style. The Capital Pride Alliance works hard year round with a coalition of area groups and volunteers to pull together an incredible celebration of LGBTQ diversity. Here are some of our highlights, tips and a recipe for “Edible DC Rainbow Punch” that is sure to quench your thirst during this weekend heatwave.

Friday Night

BYT (Brightest Young Things) is known for throwing epic parties and they are back again with the  Capital Pride Kick-Off Party @ Dock 5. The magic theme is great for bringing out old costumes or just a ton of glitter.

Before: Swing by H St NE or Union Market for some grub.  Our picks would be … Read More

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Preserving the Flavors of Spring in a Gin Cocktail

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By Tim Ebner, Photography by Sarah Culver – The Buzz, from the Spring 2016 Issue

Can spring be preserved in a drink? It can if bartender Michelle Hoffman is behind the bar at her aptly named restaurant Preserve in Annapolis, MD.

Just ask her to define the meaning of preserve, and she’ll actually give you two definitions.

The first is a literal meaning, she says: the process that both she and her husband, chef Jeremy Hoffman, take to pickle and preserve foods, things like carrots, beets and cauliflowers, for future use.

Her second definition is more of a mindset. When the couple first opened their restaurant a little more than a year ago, their goal was to provide a food and drink experience that can be preserved and kept alive through time. They wanted to bring to life and sustain the community around them, while keeping in mind the history … Read More

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