Recap: Embassy Chef Challenge

by Clara Ritger, special to EdibleDC

Uzbekistan, plov (rice with meat and carrots).

Uzbekistan, plov (rice with meat and carrots).

As I rode the escalator down into the pit of the Ronald Reagan Building, I could already see the crowds of people gathered around the booths of the 18 countries represented at the 2016 Embassy Chef Challenge.

They might as well call it the Embassy Chef Olympics, because it was the Olympics of food. Every dish being served, and every facial reaction from the people consuming it was a matter of national pride. Each morsel was part of a unique meal crafted by the chef to represent the best cuisine of his or her country, and it was all a big show in the hopes that the taste of the country would leave a lasting impression on potential tourists.

It was delicious.

Ecuador, shrimp ceviche.

Ecuador, shrimp ceviche.

Tickets for the evening sold out, and despite there being 18 cuisines … Read More

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End of the Road: Timber Pizza Plants Roots in Petworth

Words and photography by Kate Headley


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 to two other FRESHFARM Markets, the Georgetown University Farmers Market, collaborations with local coffee shops and restaurants, … Read More

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Inside DC’s First Pot Food Festival

By Allie Wilkinson, special to EdibleDC

MunchBox3 copy

The MunchBox cannabis burger by PornBurger author Matthew Ramsey. (Photo by Matthew Ramsey)

I have a confession. I haven’t thought about marijuana edibles in nearly a decade. But when I saw an announcement about Baked and Glazed, which billed itself as “the first pot food festival”, my curiosity was piqued. So on Sunday, May 15th I attended the event at culinary incubator Mess Hall in Northeast DC, along with 300 other people hoping to learn more about cooking with cannabis.


Attendees for Baked & Glazed gather at Mess Hall. (Photo by Allie Wilkinson)

The festival was broken up into five ticketed time slots, each one featuring a trio of cooking classes—“How to Make Cannabutter” and “The Art of THC Tinctures”, both taught by Matthew Doherty, co-creator of East Coast Grow, a forthcoming fictional comedy series about DC’s marijuana industry, and a third … Read More

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Shore Bets: Smoked Oysters, Crab Cake Scotch Eggs, and much more at Dogfish Head’s Chesapeake & Maine

by Tim Ebner


Photo courtesy Dogfish

Memorial Day weekend marks the start to summer, and hopefully it means that you’re heading to the beach soon. In last year’s Edible DC has spent a lot of time in one beach town, Rehoboth, Delaware. In our fall Issue last year, we even mapped out several dining destinations in this food-rich beach resort.

But, there’s a new seafood restaurant in Rehoboth that demands your attention, and it comes from Sam Calagione, a guy more commonly known for beer. This March, Dogfish Head Brewery opened a restaurant adjacent to its brewpub called Chesapeake & Maine.

The menu was inspired by the summers Dogfish founder Sam Calagione spent in Maine, as well as his connection to Delaware shore, where he now lives. Everything on the menu is sourced from either the Chesapeake or New England region, including the dessert — the Smith Island Cake … Read More

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Philly’s HipCity Veg: More Plants Coming to the People of DC

KatieBorrazzo_HipCityVeg-7The Passion and Vision of Founder Nicole Marquis

By Susan Able. Photos by Katie Borrazzo.

Opening June 8th by the Verizon Center, Washingtonians can now get behind what has captured the hearts of Philly vegetarians and carnivores alike—a 100% plant-based menu of burgers, fries, smoothies and shakes.

We chatted with CEO Nicole Marquis, 34, this morning as the HipCity Veg team readies their stylish new space and team for opening day.

Edible DC: You launched in 2012 with your first fast-casual restaurant in Philly’s Rittenhouse Square—how did you choose DC as your first “out of town” expansion?

Nicole Marquis: I looked at a lot of other cities—Manhattan, Chicago, Miami are just a few. But DC felt like the best place to go HipCity Veg 2.0. It’s a city that has real neighborhoods and when I came down to scout locations, people were so friendly and welcoming, it just felt like … Read More

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Maryland Seafood Season Rocks

Sponsored by Balducci’s

By Jason Miller, Corporate Chef, Balducci’s

Growing up on the Eastern Shore, our family ate a lot of Maryland seafood. Crab, fish, oysters and clams were all central ingredients for our family get-togethers. And over the years, I’ve landed a lot of what we brought to our table. I’ve been a crabber and fisherman since I was a boy and love getting out on the Chesapeake, chasing whatever is in season. Early spring brings a short, sweet season of yellow perch, then shad and finally, around April, trophy rockfish season starts when the biggest and baddest stripers come into the bay. You may know it as striped bass, but whatever you call it rockfish is a delicious local fish: light, delicate and easy to prepare.


One of the quickest ways to get a rockfish dinner to the table is to serve it with a meunière sauce. Basically … Read More

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Designer Dumplings…Again

By Sara Axelrod

Panang Curry Chicken.

Panang Curry Chicken.

When I first arrived in DC in the fall of 2006, the very first meal I ate out was at some Asian place not far from the hotel with my dad. It was on the Potomac, set under a strange overpass and …delicious. Of course I am talking about longtime Georgetown waterfront spot, Bangkok Joe’s.

At that first dinner, I had some amazing hoisin duck spring rolls with full sweet green onion spears, juicy pork and crab shumai and finally my personal favorite and call back to my Hawaiian roots, a chicken bun reminiscent  of Hawaiian manapua ( see here for details and go find one immediately). Needless to say it quickly became a nostalgic favorite, perfect for the occasional weeknight my parents were in town or a quick happy hour. To this day, my dad still asks to go to the “designer dumpling … Read More

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Chef José Andrés, Spike Mendelsohn and Anthony Lombardo Feeding 5000 in DC

by AJ Dronkers, Associate Publisher & Digital Editor


Want to come to a delicious free feast, sourced entirely from fresh top-quality produce that would have otherwise been wasted? This Wednesday, Chef José Andrés, Spike Mendelsohn and Anthony Lombardo are joining forces with DC Central Kitchen to host Feeding the 5000 DC. Feeding the 5000 is a project of Feedback, a London-based nonprofit whose mission is too combat the issue of global food waste.

Join DC Central Kitchen, Feedback, and countless others committed to ending food waste this Wednesday, May 18th from 11 am – 4 pm at the Woodrow Wilson Plaza at the Ronald Reagan Building and International Trade Center, 1300 Pennsylvania Ave NW. Go to #Feeding5000DC and engage in the global conversation to take food waste #OfftheMenu.

 … Read More

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Strawberries! A Shrub and a Salad for the Season

By Jonathan Bardzik, Photos by Space Division. From the EdibleDC Spring 2016 Issue.


Strawberry Rhubarb Shrub

There are so many ways to use this tart syrup. I like a ratio of 3 tablespoons to ½ cup sparkling water for a light, refreshing drink. Or try muddling some mint and mix the shrub with rum or vodka and a splash of bitters. You just made your new favorite spring drink! Makes 3–4 cups syrup.

1 cup sugar
1 cup water
4 cups strawberries, hulled and halved
4 cups chopped rhubarb stalks, cut in 1-inch pieces
½ teaspoon black peppercorns
Vinegar—this is the fun part! (See tip)

Mix sugar and water in a 3-quart saucepan over medium-high heat. Bring to a simmer and stir until sugar is dissolved. Add rhubarb, strawberries and peppercorns. Stir occasionally as fruit releases liquid and returns to a simmer. Cook for 15 minutes. Cool and strain through … Read More

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Spring Veggie Saute with Miso Dressing

by Melissa Beazer, Sponsored by From the Farmer


2 tablespoons sesame oil, plus more for sauteing
2 tablespoons mirin
1 tablespoon white miso paste
⅓ package soba noodles
½ bunch asparagus, trimmed of woody ends and sliced lengthwise to resemble a flat noodle
3 cups baby bella mushrooms (approx. 6 large mushrooms), stems removed and thinly sliced
1 bulb (¼ cup) spring onion, finely chopped
½ cup spring garlic greens, finely chopped
1 tablespoon toasted sesame seeds
1 lemon, zested (optional)
Sea salt, to taste

  1. Whisk sesame oil, mirin, and miso in a bowl. Set aside.
  2. Cook soba noodles according to package instructions, slightly al dente. Do not overcook. Drain and set aside.
  3. Sauté mushrooms in batches over medium heat, removing mushrooms from pan when cooked. Add a small pinch of sea salt to each batch of mushrooms. Once all mushrooms are cooked and set aside, use same pan
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