Will You Have Food for Tomorrow?

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The Food for Tomorrow conference was held at the Stone Barns Center for Food and Agriculture in Pocantico Hills, NY. The organization’s mission is to create a healthy and sustainable food system.

By Mike Koch, special to EdibleDC

A few weeks ago I was among the attendees at the New York Times “Food for Tomorrow” conference at the Stone Barns Center for Food and Agriculture in Tarrytown, NY. It was the second annual event of its kind, bringing together food writers, food and agri-business entrepreneurs, academics, politicians, nonprofit leaders and, yes, a handful of farmers. I was honored to be among them and found the content both challenging and stimulating.

Four ideas persist as rattling presences in my mind:

One: We would do well to eat less meat—better said, we should only eat meats we procure from known, sustainable producers. The horrors and environmental impact of animals raised in … Read More

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The Science of Delicious

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by Jacob Dean, special to EdibleDC

Last week, National Geographic Live! hosted The Science of Delicious, a flavor-focused tasting event which examined the ways in which we perceive flavor and how flavor impacts our lives. Moderated by Pam Caragol, Executive Producer for the National Geographic Channel, the discussion complemented an identically-titled article recently published in the National Geographic magazine.

Over the course of two hours, guests were served a bento box, ramen, and a variety of sour-and-sweet cocktails prepared by Chaplin’s Restaurant (1501 9th Street NW), while listening to presentations from National Geographic Senior Photo Editor Todd James, biopsychologist Julie Mennella and Chaplin’s Restaurant co-owners Ari and Micah Wilder. science of delicious menu

For Todd James, the quest to capture flavor in photographs was challenging, “Really, when they handed me the story I had not a single idea in my head because it’s like, how do you see taste?” For James and … Read More

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Time for Local Christmas Trees!

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Make a memory and support a local farmer! Here’s your list of Christmas tree farms in VA and MD. To search for Christmas tree farms in Maryland, go here. For Christmas tree farms in Virginia, your list is here.

The weekend weather will be perfect for an outing to a local Christmas tree farm! Get outdoors, make some memories, support local farmers and get a fresh, local real tree that looks and smells beautiful. Real trees are a renewable, recyclable resource that keep unwanted waste out of our landfills and are good for the environment. Recycled real trees are chipped into mulch, putting nutrients back in soil.

Artificial trees are often petroleum based, overseas imports and end up in landfills forever. According to the Maryland Department of Agriculture, while growing, Christmas trees absorb carbon dioxide and other gases and emit fresh oxygen, unlike artificial trees which are petroleum-based. When … Read More

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Mix and Mingle at at Your Own Cocktail Party – A Pro Entertainer Tells You How

By Gina Cherservani special to EdibleDC
Photography by Hannah Hudson

Gina

Its 7pm. Guests are arriving and you are one of them! Doesn’t that sound appealing—being able to be a guest in your own home for the holidays? It’s easy. It requires a little planning and setup, but once that’s done you too can enjoy the spirit of the day with your friends and loved ones.

So how do we achieve this state of entertaining nirvana? And what does that mean? Step one, make lists: Who is coming and what to you want to serve? How many people? What space is available for an area to set up the libations?

OK, you’ve made the list. Step two: How do you set it all up? When entertaining guests at home, no real estate should be left unused. For example, a nontraditional table that normally wouldn’t make an ideal bar can be retrofitted … Read More

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Harissa Squash & Chicken Stew

A Super-Easy One-Pot Meal to Keep You Fueled this Winter

Kitchen confessions: We had quite a bit of uncooked squash left over from Thanksgiving due to a shopping miscommunication. So squash. Then we also had some chicken breast that was thawing, and it was a cold and dreary day. Hmmn. We wanted something savory and spicy, but also healthy and filling to help us keep our fortitude up around pre-Xmas dieting. A little researching happened, ideas got cobbled together, and voila, dinner. Have to say that Cava’s harissa is really good and it is front and center in this dish. So give it a try—easy peasy and it hit the hunger bull’s-eye. You could swap out chicken for beef, pork or non-meat options like tempeh or seitan.

2 Tablespoons olive oil

2-4 Tablespoons harissa paste (based on your spice preference and your harissa, we liked ours spicy!)

1 teaspoon ground … Read More

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Braised Oxtail & Wild Mushroom Pappardelle with Roasted Butternut Squash, Tomatoes & Arugula

Oxtail Pasta Dish_RGBA Rich, Luscious Pasta Takes Center Stage

By Chef Jason Miller, Corporate Chef of Balducci’s. From “What’s In Season” in our Winter Holiday 2015 Issue. Sponsored by Balducci’s.

2 to 3 dinner portions or 4 to 6 appetizer portions
Rich, savory, lavish—this pasta dish by Balducci Corporate Chef Jason Miller is beyond hearty. There are several steps, but most things can be done ahead for easy assembly before a dinner party. Oxtail needs a lot of time slow cooking to unleash its wonders. Truly a stunning pasta dish, your guests will thank you.

Step One: Preparing the Oxtails
2 tablespoons Balducci’s extra-virgin olive oil
2 pounds oxtails sliced 2 inches thick (ask your butcher)
1 cup large-diced mirepoix*
1 cup Balducci’s Private Label Malbec
1 quart beef or veal stock
Salt and pepper

Prep time: 4 hours. Cook time: 10 minutes.
Season oxtails on all sides with salt and pepper. … Read More

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Downtown Silver Spring Chefs CAN Cook

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Sponsored by Downtown Silver Spring

The holidays are almost here, and Foodie Festivus at Downtown Silver Spring is celebrating (you guessed it) all things foodie! This year’s theme highlights and explores themes of creativity, community, and culinary excitement. A schedule of holiday-themed events and performances is complemented by a host of delectable deals and savory specials from the 20+ restaurants at Downtown Silver Spring.

Chef Alex Garcia at AG Kitchen Silver Spring w Garcia's Seafood Paella

Chef Alex Garcia at AG Kitchen Silver Spring with Garcia’s Seafood Paella.

One of the highlight events of the Foodie Festivus season is DTSS Chefs CAN Cook, a thrilling, Chopped-style culinary competition. Emcee’d by Tommy McFly of FRESH 94.7, the competition features Chef Alex Garcia of AG Kitchen squaring off against Jenna Umbriac (Director of Nutrition Programs at Manna Food Center) in a timed event where they’ll have to scramble to get creative and cook healthy, budget-friendly meals — all while utilizing surprise canned goods … Read More

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Minda’s Quick Coffee Cake

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Its secret ingredient is its legacy of love

By Elizabeth Hudson, special to Edible DC
Photograph by Hannah Hudson

Growing up, my Saturday morning alarm was the smell of cinnamon—Momma’s Coffee Cake. Crusty with sugar-cinnamon, this was a serious family favorite, and we four Hudson children blessed it liberally with butter or grape jelly. Our beloved treat was shared across our extended family, just as likely to show up on Grandmother’s breakfast table as our own. Adults now, my siblings and I make it for each other when we visit, our own way of saying, “I’m so glad you’re here!”

Some years after my own kids started eating Momma’s Coffee Cake, my grandmother shared her battered recipe box with me. Inside I found a yellowed, well-worn and fragile notecard. The recipe for coffee cake was familiar, but this wasn’t Momma’s. It was Minda’s.

“Who is Minda?” I asked.

Grandmother smiled. … Read More

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Stuffed Squash

Stuffed Squash

By Chef Brad Walker of Boundary Road, from our Winter/Holiday Issue 2014

A show stopper for Thanksgiving!

 

8 whole small to medium acorn squash

1 cup shallots, minced

2 cups mushrooms, diced

2 cups boiled chestnuts, diced

2 cups carrots, diced small

1 cup Parmesan cheese, grated

Parsley

Olive oil

Water

Salt and pepper to taste

Roast the squash whole in a 400° oven for about 45 minutes, until thoroughly cooked. When cool enough to handle, use a serrated knife to cut off the top of each squash (reserve tops for presentation), then scoop out the seeds. Set aside until ready to fill.

To make the filling, sauté the shallots and mushrooms with a little olive oil until barely tender. Glaze the carrots in a shallow, wide sauté pan with a few tablespoons of olive oil and about a half cup of water. The idea is to have the … Read More

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You Won’t Stop Gobble Gobbling These DC Thanksgiving Sandwiches

by AJ Dronkers, Associate Publisher & Digital Editor EdibleDC

Thanksgiving is the foodie dream holiday. It’s all about the food and the gathering; decorations are minimal, we can spill outside for cocktails or a between-course walk since our weather is still grand and best of all, there is no stress with auxiliary traditions like exchanging gifts. The only focus is putting together an amazing spread of old family recipes and sprinkling in a few new ones.

To get geared up for game day, I take advantage of any opportunity to sink my teeth into flavors that feed my Thanksgiving obsession. Here is a round up of some of the best local Thanksgiving “sandwiches,” we use this term loosely.

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MGM Roast Beef Thanksgiving Dinner

Off the beaten path, but with a passionate and devoted following, MGM Roast Beef offers exquisite slow roasted juicy carved meats. We swung by on a … Read More

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