I Went to Landmark Music Festival for the Food

by Andrew Marder, Special to EdibleDC

The picnic area and tables at the Landmark Music Festival.

The picnic area and tables at the Landmark Music Festival.

“I really like that one ‘TV on the Wolf’ song,” I say to a girl at my picnic table.

“It’s ‘TV on the Radio’,” she says as she takes a bite out her Oyamel taco. “Their song is ‘Wolf Like Me’.”

“Right.”

Curley's Q BBQ fries.

Curley’s Q BBQ fries.

Luckily, I’m allowed to be a musical idiot because I’m not here to cover the band line-up — I’m here for the food. The Landmark Music Festival teamed up with Jose Andres to bring concert goers the DC Eats food court.

Oyamel, Amsterdam Falafelshop, Old Ebbitt Grill, Lemonade Love and a dozen other vendors line the edge of Ohio Avenue on the outskirts of the Mall, spilling out burgers, shakes, tacos and treats out into a hungry crowd.

Amsterdam Falafelshop fixings.

Amsterdam Falafelshop fixings.

It’s a far cry from epicurean horrors … Read More

Continue Reading · 0

Five Pick-Your-Own Apple Farms Not to Miss in the DMV

By Raisa Aziz, special to Edible DC

AppleHand

It’s the most wonderful time of the year. The air is crisp, the leaves are turning color and we get to be cosy without the actual cold. What better way to kick off the season than with Fall’s most perfect, edible love child.

Apple varieties will soon take over your local farmers market but you can easily pick your own apples for a sweet farm-to-table (or belly!) experience. Meander through the orchards and fill up your bushel to take home for pies, jellies and snacking later on. Here are our top picks for the season. Be sure to always call the farm ahead of time and bring your own containers.

ApplePeopleField

Milburn Orchards

Milburn Orchards is located in Elkton, Maryland and has been family run since 1902. They offer a pick-your-own adventure every weekend throughout the harvest season. Royal Gala, Honeycrisp and Orange Honey … Read More

Continue Reading · 0

What’s New at the MetroCooking DC Show this Year?

Metro Cooking_Header

Metro Cooking_Logo

Event Director Gives Edible DC her “Top 5”

Giada De Laurentiis, Christina Tosi, Michael Symon, food and drink tastings, cooking demos…yes, it’s the 10th anniversary for the MetroCooking DC Show. Edible DC is a proud media sponsor of the largest “don’t miss” food lover’s weekend, back this year at the Washington Convention Center, October 24-25th, 2015. It is a huge event every year, but event director, Kara Krause, told us that this year’s event is the biggest and best ever and they expect record crowds. When asked what she was most excited about for this year’s show, she gave us her “Top 5” of what attendees can look forward to this year:

Hundreds of specialty food exhibitors will be gathered at the event. For people who love seeing what’s new and learning, a general admission ticket allows unlimited shopping in a food nirvana packed with over 300 top specialty food … Read More

Continue Reading · 0

A Guide to The Food Scene of Rappahannock County

Molly M. Peterson, Photographer

Beyond the Inn at Little Washington

Words by Marian Burros with photographs by Molly Peterson

“Rappahannock is on the foodie map,” says Alan Zuschlag, with more than a hint of pride. “I get calls all the time from people who want a foodie tour and an incredible meal based on Rappahannock food. We probably would have gotten to this point without the Inn, but not to the extent we are today—not so quickly and not to the degree of sophistication.”

The Inn? Of course. The Inn at Little Washington, Chef Patrick O’Connell’s elegant small hotel with world-class food, the ultimate foodie indulgence where the drinks before dinner come with popcorn sprinkled with black truffles; a mechanical cow, laden with the finest domestic and imported cheeses, moos its way around the dining room; and dinner is at least $200. Per person. Without wine.

Molly M. Peterson, Photographer

Dinner is served at the Glen Gordon House

Read More
Continue Reading · 0

Kiwi Berries Grace the Fall Harvest

From China to New Zealand on 80 acres

Raphaellewithripekiwi From Edible DC Fall 2014. Words and photographs by Shulie Madnick, special to Edible DC.

Growing native crops may be all the rage these days, but organic farmer Heinz Thomet likes to push those boundaries. On a visit to his farm, Next Step Produce in Newburg, Maryland, you’ll find crops that are indigenous and naturally thrive in the region—greens, carrots, onions, eggplant and tomatoes—alongside exotic crops including figs, Chinese mulberries, persimmons and kiwi berries. Thomet’s philosophy is that crop diversity sustains a year-round working farm, providing full employment to his workers rather than focusing solely on cultivating a handful of seasonal crops that supports a system of migrant workers forced to hop from farm to farm in search of work. More importantly, however, he sees it as a way to create harmony with the land and nature.

Planted 12 years ago at … Read More

Continue Reading · 0

Women Chefs: Artists in the Kitchen at the Strathmore

By Andrew Marder, special to Edible DC

Strathmore

Outside looking in at the Strathmore.

The Mansion at Strathmore is heaving with artists and chefs. The backdoors have been opened to an unusually cool night to ease the strain on the house’s aging infrastructure.

I have, embarrassingly, chugged a glass of white in front of an event volunteer and promptly placed the glass back down on the table for a second go. It’s cold and wonderful, and there are a million people here and it is warmer than I’m comfortable with. If I have to die, crushed to death in a turn-of-the-century mansion, at least I’ll have downed two glasses of white wine.

 

Strathmore

Carla Hall Paper Doll, by Danni Dawson.

Strathmore-16

Chef Carla Hall

Women Chefs: Artists in the Kitchen is a celebration of local women as represented by local artists. Paintings, mixed media collages, and sculptures are scattered throughout the mansion, … Read More

Continue Reading · 0

What’s In My Basket: Living the Organic Life with Chef Nora Pouillon

Words by Jordan Anthony-Brown
Photographs by Space Division Photography
chef nora smiling
It’s a beautiful Sunday morning in late spring near Dupont Circle, and Chef Nora Pouillon is on amission, one that began decades ago and continues today. While the use of organic produce and ingredients in restaurants is far more common in 2015, Chef Nora was truly the originator of the movement, with her flagship Restaurant Nora becoming America’s first certified organic restaurant in 1999.

red onions

WHAT’S IN CHEF NORA’S BASKET?

Spinach,
Red Russian Kale,
Radishes,
Spring Onions
red kale

Recipe for Restaurant Nora’s Cold Egyptian Spinach Soup

The Austrian-born chef recently chronicled her nearly lifelong path as a pioneer of fresh, local and organic cuisine in a memoir, My Organic Life.

“When I first came to the United States in the 1960s, I saw firsthand all of the chemicals and pesticides that were used in the food here,” says Pouillon. “It was

Read More
Continue Reading · 0

Slow Flowers: Field-to-Vase Dinners Promote U.S. Flower Farmers

VA Pop-Up Field Dinner One Stop on 10-City Tour

F2V_longtable

By Susan Able, Edible DC

On an eighth-generation heritage farm, flower farmers Andrea and Lou Gagnon, owners of LynnVale Studios in Gainesville, Virginia, hosted a dinner on Thursday evening for two hundred guests in their flower fields. The stunning event and dinner was all part of a national promotional tour to highlight the Certified American Grown flowers program and the farmers who grow them. As explained by the event organizers, Certified American Grown, which is a coalition of American flower farmers, the event was designed to focus attention on fresh, local and sustainable flowers in the same way that a farm-to-table chef sources the freshest regional and seasonal menu ingredients available.f2vdinner_invite

The national dinner series was designed to make locally grown flowers the focal point of the evening discussion. So why do we care about at “Slow Flowers”, American-grown flower movement? … Read More

Continue Reading · 0

You’re Sweet Enough Already

Rethinking Sweeteners from The Physician’s Kitchen

SugarBy Avery Morrison, special to Edible DC

Entering Casey Health Institute (CHI) feels like a peaceful utopia as you enter fresh from the bustling traffic of rush hour. I had braved after-work traffic to attend the last of Casey Health’s Physician’s Kitchen series for the summer (don’t worry, they resume in mid-September. Click HERE for more information.) The Physician’s Kitchen series is run by the physicians at CHI who truly believe in the food-as-medicine approach to diet and health. Each session begins with a lecture and ends with a demonstration and tasting. The topic of the lecture changes each session, but the entire series focuses on the powerful influence of food on the body and how to use food to get and stay healthy. After the classroom setting, there is a cooking demonstration, tastings, and the recipes are shared so that the all the … Read More

Continue Reading · 0