Annoucing: The SweetShine ShakeDown Competition

by AJ Dronkers, Edible DC Digital Editor


Bartender pouring Bloomery SweetShine martinis at an event. (Photo credit: Sarah Murphy)

As if you needed another reason to be excited for the EdibleDC Drinks Invitational, we are thrilled to announce that one of our incredible sponsors, Bloomery SweetShine, will be debuting their newest flavor at our event, Cranberry Clementine! Our Drinks Invitational also marks the beginning of the SweetShine ShakeDown, a regional competition where local bars can show off their skills by creating a custom cocktail with any of the 8 SweetShine flavor. Bars will feature the drinks March 12-20 and their will be a CELEBRATION with the top 3 finalist at BoardRoom on March 24th.


The new Bloomery SweetShine Cranberry Clementine flavor label.

The SweetShine ShakeDown competition details:

February 19th – March 3rd: Kick-off at EdibleDC Drinks Invitational. Area bars are encouraged to REGISTER FOR THE COMPETITION here!

March 3rd: Read More

Continue Reading · 0

Vodka Made with Local Honey? MD’s First Distillery in 35 Years Makes Award-Winning Spirits on Kent Island

An afternoon trip to historic Stevensville, MD–a quaint little town just over the Bay Bridge on Kent Island–included a tour of Blackwater Distilling. Founded four years ago, Blackwater Distilling has the unique claim of being Maryland’s first fully licensed beverage alcohol distiller since 1972. Brothers Chris and Jon Cook, Maryland natives, became passionate about the idea of starting a distillery that would source ingredients from Maryland and organic growers–and harkening back to the days when Maryland was known as a top producer of Maryland Rye Whiskey.SloopBettyBottles

Prohibition changed all that, and the last MD distillery, Pikesville Rye made their last batch in 1973 and sold their recipe and final inventory to Heaven Hill-Evan Williams in Bardstown, KY. The Cook brothers and their team put Maryland back on the map as a distilling state when they launched their Sloop Betty Wheat Vodka in 2011.

The Cook brothers source as many of … Read More

Continue Reading · 2

Oysters take center stage as Katrina anniversary approaches

by Vincent Kiernan, special to Edible DC


Downtown restaurant Acadiana recently saw an early start to Mardi Gras, as hundreds of Washingtonians gathered in homage to one of Cajun Country’s tastiest exports: oysters. 2015 marks the 10th anniversary of Hurricane Katrina and the Gulf Coast oyster industry was eager to strut their stuff at an event designed to showcase the recovery of the industry following a day spent meeting with members of Congress about the current state of the oyster.

Aptly titled “Let the World Be Your Oyster!”, the night saw chefs from three New Orleans restaurants — Acme Oyster House, Zea Rotisserie & Grill, and Restaurant R’Evolution — prepare their oyster recipes to showcase the versatility of these mollusks, including Restaurant R’Evolution chef Chris Lusk’s Crispy Oysters Rockefeller.


While the crowd was delighted to branch out from the standard oysters on ice with lemon, the focus of the evening … Read More

Continue Reading · 0

Roasted Brussels Sprouts and Kale Caesar Salad

by Alexandra Dawson

Overwhelmingly vibrant, understatedly grand, and impressive enough to warrant “main course” status, this seasonally inspired salad is not to be missed. Made with crispy baguette croutons, creamy tahini and Dijon mustard–based Caesar dressing, sweet Bartlett pears and nourishing Brussels sprouts roasted to near perfection, this vegan salad can also be topped with thick slices of avocado and extra croutons. Brussels sprouts not only pack a huge (and, for some, an acquired) flavor punch, but also contain sulforaphane, a chemical believed to contain anti-cancer properties, and are also a great source of belly-filling plant-based protein and fiber and immune-boosting vitamin C.

Processed with VSCOcam with c1 preset


Serves 8, generously

Roasted Brussels Sprouts & Baguette Croutons

1½ pounds Brussels sprouts, tough stems removed, shredded

2 tablespoons olive oil

½ teaspoon sea salt

¼ teaspoon ground pepper

1 mini day-old baguette (about ½ pound), cut into bite-sized cubes… Read More

Continue Reading · 0

Would you drink a beer that’s 200 years-old? Bluejacket’s Greg Engert and Beer Historian Michael Stein set out to make some of D.C.’s first beers

By Tim Ebner, special to Edible DC

Okay, so it turns out that a 200 year-old beer doesn’t taste so skunk after all. Not that you should ever try a beer that’s been aged for two centuries. But if we’re talking historic beers — replica ales brewed in a similar fashion as they first were made centuries ago — then turn to Greg Engert and Michael Stein for a sip.


(Photo credit: Smithsonian’s National Museum of American History)

Engert is the beer director for the Neighborhood Restaurant Group (which runs Bluejacket brewery and other beer bars like Churchkey) and Stein is a local beer historian and homebrewer.

The duo share a passion for both history and brewing, and recently collaborated on a few beers made at Washington, D.C.’s first brewery.

Maybe you were one of the lucky few to taste these historic beers at a special tasting held at … Read More

Continue Reading · 0

Gluten Free Super Bowl? Yes! Recipes from the Virginia Gold Cup Tailgating Competition Winner

Gluten Free and “Gettin’ Nauti” at the Virginia Gold Cup Tailgating Competition

by Alexandra Mannino, special to Edible DC

Editor’s note: Alexandra Mannino was the winner of this fall’s Virginia Gold Cup Tailgating Competition. Edible DC served as one of the judges for that event, and fell in love with her winning recipes. We asked if she would share them and a recap of her adventure. We were so happy she agreed and said, “Many of your #superbowl party favorites are naturally gluten-free! Try a crowd pleasing chili, a mile-high stack of nachos with corn chips, or pair a beautiful cheese and charcuterie plate with some fruit.” Her recipes are at the end of this article. Did we mention the candied bacon?

I was blessed to spend the summers of my youth in the waters of Virginia. My family’s long history of boating has evolved since my sister and I … Read More

Continue Reading · 0

Edible DC’s 2015 Guide to Winter Farm Markets


carrotOur winter farm markets are flourishing! Support your farmers and food artisans year round, grab your coat and your market bag and go visit one of these winter markets. This guide is in our new Winter issue, with a wonderful article from Deb Moser at Central Farm Markets on the growth of winter markets. The full listing is below.

Chevy Chase/Broad Branch Farmers Market
5701 Broad Branch Rd. (Lafayette
Elementary School parking lot)
Saturdays, 9am–1pm

DC Open Air Farmers Market at RFK Stadium
Benning Road and Oklahoma Avenue NE, Parking Lot #6
Thursdays and Saturdays, 7am–4pm

Dupont Circle FreshFarm Market
20th Street NW between Massachusetts and Connecticut Avenues
Sundays, January–March, 10am–1pm;
April–December, 9am–2pm

Eastern Market Outdoors Farmers Market
225 Seventh St. SE
Saturdays and Sundays, 8am–5pm
Tuesdays, 3–7pm

New Morning Farmers Markets
13th and E Streets SE
Wednesdays, June–October, 4–8pm
Saturdays, November–March,

Palisades Farmers Market
48th Place … Read More

Continue Reading · 0

Farmers and Foodies Unite–A Popcorn Lesson– Future Harvest CASA Conference Recap

By Hannah York, special to Edible DC



FHCASA Staff, Dena Leibman, Sarah Sohn, Liana Przygocki and Michelle Scholtes with FHCASA President, Drew Norman, Will Morrow and keynote speakers Chef Spike Gjerde and Chef RJ Cooper


Chef Spike Gjerde explained the back story behind his seemingly simple bar snack. The popcorn was sourced from a local MD grower. He uses butter from local dairy, Trickling Springs, with a drizzle of local fish pepper sauce with historic roots in the Baltimore area. It is finished off with salt made in West Virginia from a family of seventh-generation salt makers sourcing from a deep mountain lake. After Spike told the story of his “simple” bar snack, it wasn’t so simple after all–and represented deep commitment to local sourcing and local food roots.

When I think of life on a small farm, I have this image of a solitary farmer with his ox … Read More

Continue Reading · 0