Edible DC Fall Issue

Edible DC September Cover copy

Local food magazine’s fall issue set to hit the streets Friday, September 12

Features for September:

+ Marian Burros covers the Rappahannock County foodie scene

+ Joe Yonan cooks from FRESHFARM’s H Street Market

+ Matt Ramsey creates a fantasy “PornBurger” for Edible DC

+ Adam Bernbach shares the Brit Meaw recipe–Indian Summer’s best sipper

+ Union Kitchen continues to sizzle as DC’s top culinary incubator–a visit with Jonas and Cullen Gilchrest

Access the digital edition of the Fall 2014 issue here.

Find one of our trusted distributors on our map here. (*Please note that we will update the map as the deliveries are made. Not all locations will have the magazines immediately.)

Subscribe to our magazine to have it delivered directly to you.

A Focus on Fresh and Rustic in the Tuscan Countryside -

by Wille Harner writing from Tuscany, special to EdibleDC

I’m studying Italian cuisine for several months this fall, in Italy, where the slow food movement was born. My experience is focused at the Villa Borgo Pignano, located in the foothills of Tuscany outside of the town Volterra, where it seems that both cuisine and culture thrive from the gardens. The 750-acre property sources its food from its own fields and its biodynamic garden. Here ancient wheat is ground into flour, farro is grown and harvested on site, and honey is produced from the property’s swarming hives. From the gardens, tomatoes have been in full swing for the summer weeks and have finally started dwindling, as well as copious amounts of salad greens, green beans, potatoes, squash, cucumber, and recently a fresh crop of just-dug Jerusalem artichokes.

Farmer Davide, the head farmer in one of the properties greenhouses giving things a good Read More

Gypsy Soul embraces Farm to Fork in Mosaic District -

by Hong-Nhu Mai, special to Edible DC

Chef RJ Cooper (2)EdibleDC Writer Hong-Nhu Mai with Chef RJ Cooper

Dominated by an elevated open kitchen and wood, metal, and leather décor, Gypsy Soul is chef-owner RJ Cooper’s second restaurant and was, as he put it, two years in the making with the help and collaboration of his wife and children. It focuses on his “devotion to the American farmer through life at the table” and one of the main attractions of opening in Merrifield’s Mosaic District was the weekly farmers’ market nearby.

For his first collaborative event, the recent “From Farm to Fork” Dinner, Cooper “called up some old friends” to create a seven-course dinner which highlighted and illustrated the special relationship between farmers and chefs. The dinner supported Future Harvest CASA, a non-profit whose mission is “to provide education, networking, and advocacy to help build a sustainable Chesapeake foodshed.” A portion of all … Read More

Spicy Tomato Pepper Jam -

by Kristen Hartke, managing editor of Edible DC

Processed with VSCOcam with p5 preset

Now that we’ve segued from summer to early fall, my little plot in the local community garden is overflowing with the most prolific fruits of the season — namely, tomatoes and jalapeño peppers, all producing like crazy and sweeter than ever from warm days and cool nights. My favorite thing to do with these beauties is turn them into a spicy-sweet jam that can be enjoyed as the weather turns colder and a reminder is needed of summer days gone by. This jam is delicious on burgers, stirred into stews, or spread on toasted baguette slices with or without goat cheese for a tasty appetizer.

If you don’t want to go to the trouble of canning (which is actually pretty easy, but not everyone has room for storing all those jars), you can also place the jam into a quart-sized freezer bag … Read More

True Food Kitchen Brings Anti-Inflammatory Cuisine to Fairfax -

by Rachael Bender, special to Edible DC

TFKOutside2Outdoor Seating at True Food Kitchen in the Mosaic District

As I wandered down District Avenue, window shopping at neighboring stores Ah Love Oil & Vinegar and Capital Teas, loud clapping and roaring cheers emanated from the new restaurant on the corner that was about to open its doors to one of its first crops of patrons. I can only imagine it was the staff – ready to get the party started.

TFKDrinks2The Peacemaker Bourbon & Thai Basil Martini

Next week, True Food Kitchen officially opens their tenth location in Fairfax’s Mosaic District. The restaurant’s concept is based on the anti-inflammatory diet from Dr. Andrew Weil, which seeks to help your body avoid a state of chronic inflammation that has been linked to heart disease, diabetes, Alzheimer’s, stroke and cancer. The menu features items that range from gluten-free, vegan and vegetarian to sustainably … Read More

Cooking up a new date night experience -

by Giacomo Abruzzi


If typical date nights are starting to get stale, here’s another option: get cooking. I recently went on what was, for me, a perfect date night outing at a DC-area cooking school. There are several cooking schools and independent cooking instructors throughout the area, where you can take classes in everything from classic French cooking to sushi techniques, for everyone from novice to experienced cooks. For our evening out, we attended a class in molecular gastronomy, which included instruction, dinner, and wine.


I walked in not knowing what to expect and walked out completely mesmerized with a handful of new cooking techniques and at least one recipe I am planning on repeating very soon. In a nutshell, I learned how to use the basic molecular gastronomy toolkit, which includes gelatin, soy lecithin, tapioca maltodextrin, agar, xanthan gum, sodium alginate and calcium; from these handful of ingredients, you … Read More

Mat-to-Table: a food experience for yoga enthusiasts at Patowmack Farms -

by Anya Kroupnik


Just over an hour outside of D.C. is Patowmack Farms in Lovettsville, VA, which recently hosted its first “Mat-to-Table Experience”, taking participants through a strengthening vinyasa yoga class in a beautiful pastoral setting, followed by a guided tour of the working organic farm and a family-style organic brunch. Traveling through the thick green forests of Virginia on that Sunday morning gave my companions and me plenty of time to wake up and get ready for our adventure; we enjoyed having a day to get out of the city and breathe some fresh air.


We began our experience with a delicious watermelon smoothie, then spent a tranquil hour-and-a-half with the vinyasa yoga instructor Laura Lightbody, surrounded by a rural symphony of buzzing cicadas, chirping crickets, and crowing roosters in the morning sunshine. Following our yoga class, we toured the farm with owner Beverly, who showed us the … Read More

Back-to-School Lunch Rescue: Burrito Bites & Fruit Leather Sushi -

by Kristen Hartke

BacktoSchoolA fabulous array of kid-friendly finger foods. Clockwise from top left: Fruit leather sushi made with peaches and watermelon; fresh watermelon “fingers”; fresh Mexican sour gherkin cucumbers (sometimes found at farmers markets and through our friends at Washington’s Green Grocer — and easy to grow at home); Burrito Bites.

Sometimes, when you’re a parent, your toughest dining critic is a two-year old. It gets even tougher when that toddler starts school and inevitably starts measuring the contents of his lunchbox against those of the kid sitting in the next seat. The competition is cutthroat in the cafeteria, where your own progeny sits prostrate in front of a boring, but lovingly prepared, PB&J — no doubt made with freshly ground peanut butter, raspberry jam made from fruit grown in your community garden, and home-baked bread from locally-milled wheat… yet he stares longingly at the monosodium-glutamate-loaded pre-packaged build-your-own-pepperoni-pizza-on-a-cracker extravaganza … Read More

Overrun with zucchini? Make Zucchini Bread — that actually tastes like zucchini -

by Rachael Bender


This year my garden has exactly one zucchini plant.  Multiple tomato plants, four basil, a few dill, and some parsley. But only one zucchini.

However, this zucchini plant has all but taken over almost an entire garden box – spreading itself out into the aisles of the garden, twisting into the tomatoes, and forcing the relocation of two pepper plants.  Seriously, it looks like Audrey II from “Little Shop of Horrors”; in fact, every time I water the garden, I can hear it saying, “Feed me, Seymour!”

So I have spent the whole summer looking for new ways to use all my zucchini.

To my welcome surprise, while reading Gail Simmons book, Talking with My Mouth Full, I was drawn to the section where she writes about how, while she was growing up, her mother used zucchinis for everything, instead of more traditional ingredients.  Yes!  … Read More

Old Recipe, New Trick: Late Summer Gazpacho -

by Anya Kroupnik


Gazpacho may be a time-honored summer recipe, but it’s one that I wasn’t a fan of in the past. Maybe it was too chunky, or even too cold, but I’ve recently rediscovered this classic and now I am hooked. I’ve made half a dozen varieties over the past month, incorporating a different mix of fresh ingredients from my garden or the farmers market, and each version has been summery, fresh, and vibrant from the fresh herbs and juicy — preferably heirloom — tomatoes.

Although most recipes call for chilling the gazpacho, I prefer to serve my version at room temperature. This particular recipe has a lovely sweetness from the beets, which are just now appearing at the local markets, and the fresh oregano, along with the drizzle of oregano-infused olive oil, brings an unexpected spiciness to the dish.

Oregano oil

Late Summer Gazpacho

Serves 2

3 medium-sized ripe tomatoes, … Read More

Spaghetti ai Granchi -

by Giacomo Abrusci


It’s crab season here in the Chesapeake Bay region, where we cover our tables with sheets of butcher’s paper and Old Bay is king all summer long. Whether you pick your crabs up from the waterfront fish markets in southwest DC or jump right into the Bay like my father and me, here’s a recipe to have seafood lovers licking their lips all day long: Spaghetti ai Granchi, or spaghetti with crab.


First clean the fresh uncooked crabs by removing the shells and washing them thoroughly — you’ll do this when they are really cold (either by storing them on ice or refrigerating them), which makes them dormant and easier to work with — then set them in the refrigerator until you’re ready to get to business.  I like leaving the tomalley — that’s the greenish goo, otherwise known as the crab’s liver and considered a delicacy, … Read More