Cheers to the Cocktails of Summer

IMG_0301Buckle up, roll down the windows and get ready for an amazing summer cocktail cruise. We are happy to share with our Edible DC readers the full lineup of amazing summer cocktail recipes and specialty drinks served at the Edible DC Cocktail Derby on May 9. The event featured top shelf distillers of whiskey, bourbon, gin and new local craft distillers of a Virginia scotch-style whiskey. Beverage artisans True Tonics and Runningbyrd Tea were on hand to provide samples and mixers. Horse racing season inspired the decor and attire; hats and snappy outfits were everywhere. The event was catered by Poste Modern Brasserie and held in the outdoor courtyard of the Hotel Monaco.

Vendors included Whistle Pig, James River Distillery, Koval, Catoctin Creek, Copper Fox, Virginia Distillery and Bernheim Wheat Whiskey. Special thanks to Kimpton Hotels and Restaurants, Typecase Industries, Amarillyis Floral + Event Design, and Elizabeth Duncan Events. Many … Read More

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The WastED Burger and More: The “Not-Festival” Food at Sweetlife

by Avery Morrison, special to Edible DC


The burger made of food waste–and it was delicious. The WastED Burger from Blue Hill.

A true confession, I was there for the food. Sweetgreen’s annual music festival, Sweetlife, took place last weekend at Merriweather Post Pavilion. True to the Sweetlife brand, the food available to concert goers focused on a blend of sustainable and healthy food creations from Sweetgreen salads, a “Chef’s Corner” with featuring DMV star chefs, food trucks, wonderful concessions and a marketplace. (Chaia Tacos was one of the concessions; their carrot taco is on the cover of our Spring 2015 issue.)


Trickling Springs whipped cream over local strawberries.

While the music lineup was exciting, the food lineup was out of this world and reinforced the message of sustainable and local, which meant sampling everything from DGS’ falafel wrap to Erik Bruner Yang’s bao to Sweetgreen’s local strawberries with Trickling … Read More

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The Completely Fabulous Chef Patrick O’Connell



An evening celebration in early May was highlighted by VIP attendees and fans of Chef Patrick O’Connell and his inspired vision that created one of the most highly regarded hospitality experiences in the United States. The remarkable story of the architecture and interior design of America’s most famous country inn and restaurant. The Inn at Little Washington: A Magnificent Obsession was released Monday, April 20 and tells the story of what locals call “The Inn.” From its beginning as a country garage to a lavish hotel, the books talks about the design and vision of Chef O’Connell and the teams of designers, including famed British designer, Joyce Conwy Evans.

DC VIPs and food super stars turned out in abundance to celebrate with Chef O’Connell, including Jose Andres, Phyllis Richman and Joe Yonan.Edible DC captured some of the party highlights to share with readers.

Chef Patrick O’Connell with special guest

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Spring Tacos? It’s a Thing! Chaia Shares Farm-to-Taco Recipes

tacos with ringWords by Susan Able with photographs by Hannah Hudson and styling by Raisa Aziz.

If you’ve been smitten by the flavorful vegetarian tacos served up by Chaia at FRESHFARM’s Dupont Circle market, then you’ve joined the throngs who waited patiently in line and then plopped down on the nearest curb or bench to devour them. Chaia’s first retail space will be opening later this spring in Georgetown. Here, Chaia founders Bettina Stern and Suzanne Simon share some of their early spring recipes with Edible DC, highlighting the season’s freshest vegetables loaded in their handmade corn tortillas. Try the taco mavens’ spring salsa and roasted carrot tacos, recipes below.

Suzanne and Bettina

Suzanne Simon and Bettina Stern, the founders of Chaia DC.


Sorrel and Jalapeño Salsa

Sour and lemony, this bright green sauce really stands out when paired with our potato and kale taco, or the sweet roasted carrots below. This seasonal … Read More

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The Buzz: A Cool-as-a-Cucumber Twist on a Cinco de Mayo Classic

Cucumber margarita alone

The Cucumber Margarita

Words by Tim Ebner, Photographs by Space Division Photography
– from the Spring 2015 Issue of Edible DC

If you’re drinking margaritas by the pitcher or from a frozen slushy machine, you’re probably doing it wrong. Or, at least that’s what El Camino bartender Mick Perrigo says. “We don’t use mixes. It’s gross. It has to be freshly juiced,” he says. Stop by his bar in D.C.’s Bloomingdale neighborhood before the happy hour rush and chances are Perrigo is juicing. It’s the daily regimen he undertakes for margaritas that come with a refreshing twist: cucumber juice.

He turns this juice into simple syrup and serves it in drinks that he makes nightly. Tomorrow he’ll do it all again because he’s fresh obsessed. It has to be squeezed juice; no bottles of Margaritaville mix here.

El Camino making juice

El Camino’s Mick Perrigo mixes up a batch of cucumber margaritas.

“I like … Read More

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Worm Composting: Small Footprint, Large Payback


Anthony Wallace got tired of throwing food away. Wallace, a management consultant and D.C. apartment dweller, realized that at the end of the week he had too much produce that had gone bad—and he felt bad about that. He describes red worm composting, or “vermicomposting,” as the perfect marriage of his love for digging into new hobbies and his environmental consciousness.

Internet research revealed a deep knowledge base with instructional videos that Wallace used to launch his own composting program. He started by selecting containers for the composting infrastructure, knowing the worms needed large enough containers to do their work and something opaque because they are light sensitive. Purchasing five-gallon paint buckets at Home Depot, Wallace then drilled tiny 1/16-inch holes into the bottoms to provide air, although he points out plastic tubs would work as well—they just need to have a tight-fitting lid.

Next, he ordered his worms from, … Read More

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The Skinny on Asparagus

By Eugenia Bone, author of The Kitchen Ecosystem, special to Edible Communities


When my son was very young he was a binge eater. One fall he ate tomatoes and apples. Just tomatoes and apples. The following winter it was ground beef. But after a full Spring of his eating pretty much nothing but baked asparagus, which he nibbled from top to bottom, I became exasperated and asked his doctor if these eating habits were going to cause malnutrition or…or what? But Dr. Heiss put my worries aside. He said the whole idea of a daily food requirement was bogus (and some say a government-supported fiction perpetrated by the food industry lobby), and that a good diet only makes sense from an annual perspective. Over the course of a year, at the rate my son was going, his diet was perfectly fine. I started to think about this, and how … Read More

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The Dish on The Daily Dish

By Anya Kroupnik, special to Edible DC

Zena warmly greeting the group, introducing her staff and describing their restaurant’s vision.

Zena warmly greeting the group, introducing her staff and describing their restaurant’s vision.

The Daily Dish is a quaint little neighborhood restaurant with a focus on the farm to fork experience, which we know benefits diners and local small farmers alike. Co-owners Zena Polin and Jerry Hollinger founded this restaurant and catering company to share their love for seasonally inspired, locally sourced food.

A rainbow of colors in our glasses: Sauvignon Blanc from Bodegas Carrau, Uruguay; Rose of Sangiovese, Alexander Valley Vineyard, CA; and being poured a Tempranillo/Shiraz blend from Monte da Gloria, Portugal.

A rainbow of colors in our glasses: Sauvignon Blanc from Bodegas Carrau, Uruguay; Rose of Sangiovese, Alexander Valley Vineyard, CA; and being poured a Tempranillo/Shiraz blend from Monte da Gloria, Portugal.

We dined over a five-course meal accompanied by pairings of wines and cocktails, which were all well chosen and delicious. Welcomed by a flute of Cremant de Bourgogne, Brut Extra, Clotidle Davenne of Burgundy, France, we continued with Zena’s favorite selection of wines.

Margarita with blood orange garnish.

Margarita with blood orange garnish.

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by AJ Dronkers, Digital Editor


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.


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

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Craft Distilling: America’s “Re-revolution”

by Aaron Tidman, special to Edible DC


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

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