DC to Host Top Thinkers on Food System at Food Tank Conference

Live Streaming Option—Mark Your Calendar

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On January 21st and 22nd, D.C. will host a stellar group of luminaries from the world of food and agriculture at the 1st Annual Food Tank Summit. Food Tank is a non-profit organization focused on finding sustainable solutions for our broken food system. The Summit, which is being held in partnership with The George Washington University, will bring together some of the best thinkers and innovators to discuss the current state of our food system and how it can be improved.

Researchers, farmers, chefs, policy makers, government officials, and students from around the world will be in town to participate. The Summit will include panels on food waste, urban agriculture, family farmers, workers in the food system, true cost accounting, democratizing innovation, and much more.

Brian Halweil, the editor in chief of Edible Brooklyn, Edible East End, Edible Long Read More

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The Buzz on Local Food Artisans: Union Kitchen Vendor Showcase Connects Stories, Products, and Markets

By Rhea Yablon Kennedy, special to Edible DC

UKBrick

On January 9, Union Kitchen opened its doors for its first showcase of the year. More than 100 guests nibbled, sipped, and whiffed samples from 37 businesses that rent production space in the Northeast DC facility.

Among the industrial stainless steel counters and vault-like refrigerator doors, the business owners shared personal stories and original flavors.

UKPop

Bonnie and April Wardlaw of Popcorn Queens represent one of the startups that the shared space has nurtured. For years, Bonnie (the mom of this mother-daughter team) made caramel popcorn at home to give as gifts, brushing off April’s encouragement to sell it. Then April added the popcorn to a catering menu she cooked up, and received a request for more of the confection.

“When I got the order, I felt like I had the evidence that we should go into business,” says April. So Popcorn Queens … Read More

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Bourbon Trail

by Susan Able, EdibleDC Publisher

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A highlight of a holiday trip home to southern Indiana was a daytrip down to Kentucky to hop on the Bourbon Trail.

Over 95% of all bourbon is produced in Kentucky, where the geology creates water sources that are filtered through limestone, which is uniquely suited to bourbon making. And while all bourbon is whiskey, not all whiskey is bourbon. Bourbon is defined as being produced in the U.S. and made from corn, well at least 51%. Most of the distilleries use local corn, often from only a few sources. Woodford Reserve proudly told us that all their corn came from one farmer in Shelby County, KY and that it was “non-GMO.” Good for them, Woodford is owned by Brown Forman, a corporation that has made its fortune in tobacco, so apparently non-GMO corn for their bourbon is a step in the right direction.

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Bourbon … Read More

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Warm Gin Sling

Warm cocktail

by Brenden Mulder-Rosi, Beverage Director, Boundary Road

At their most essential, slings are nothing more than hot water and a base liquor. Although we’ve spiced this one up a little, simplicity is still the watchword. In this case, we’re using two local products near and dear to our hearts. Perfect for larger gatherings, this can be kept warm in a crockpot or assembled individually. This recipe serves 1.

1 ounce Green Hat Gin

1/2 ounce Charm City Mead

1/2 ounce Clove Simple Syrup

4 ounces hot water

Mix all ingredients together in a heat-safe glass or mug. Garnish with freshly ground nutmeg.

To make the Clove Simple Syrup: Dissolve one cup dark brown sugar in one cup hot water. Simmer five to six cloves for every half cup of water for fifteen minutes or so.… Read More

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Foie La La – Boundary Road on Foie Gras

By Susan Able, EdibleDC Publisher

Foie Gras

We caught up with Chef Brad Walker from Boundary Road, last Friday on H Street, DC’s booming restaurant corridor. Walker worked with the Edible DC team as a collaborator for our Early Winter/Holiday issue and he prepared a festive dinner for friends. As a follow-up to that article, we wanted more information on what some would think was the most delicious dish from that meal and most would call the most controversial—the foie gras.

The recipe that Walker prepared was for the whole foie gras with sautéed apples, and he says, it’s the kind of dish that defines the celebratory richness of holiday entertaining and fits right in with the other icons of the holidays: caviar, truffles, champagne, and other rich, expensive cuts of meats and game. The problem is, (and there is always a problem, yes?), that foie gras has, as NY Chef Dan … Read More

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Chef Yo Inspired Izakaya Cuisine at Zentan

by AJ Dronkers, Digital Editor EdibleDC

I had a chance to check out Zentan last night, where they are reimagining “izikaya” – a Japanese term meaning a casual drinking establishment where friends gather – under chef Yo Matsuzaki. Community tables, shared dishes, sake, and Asian-influenced cocktails create a cozy hang-out; I particularly enjoyed the Japanese “comfort foods” like Kaisen Dumplings and Nikomi Braised Short Rib Stew – very warming on a cold winter night!

Has a strong kick and a kick on the tail end made with milagro tequila, beet juice, yuzu, ginger, wasabi air.

Has a strong kick on the tail end made with milagro tequila, beet juice, yuzu, ginger, wasabi air.

 

This fresh and light ceviche dish is a crowd pleaser with poached shrimp, tako, salmon sashimi, ikura, cucumber, wakame seaweed and white truffle tosazu.

This fresh and light ceviche dish is a crowd pleaser with poached shrimp, tako, salmon sashimi, ikura, cucumber, wakame seaweed and white truffle tosazu.

 

Poached sea bass and hokkaido scallop dumplings in butter ponzu.

Poached sea bass and hokkaido scallop dumplings in butter ponzu.

 

Slow braised short ribs, oxtail, seasonal root vegetables in a miso beef broth.

Slow braised short ribs, oxtail, seasonal root vegetables in a miso beef broth.

 

Makers mark, fuji apple jam, lemon, apple sake, old fashioned bitters, apple cider foam.

Makers mark, fuji apple jam, lemon, apple

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12th Annual Farmland Feast Yields Generous Donors

by Susan Able, EdibleDC Publisher
photos by Tony Brown & imijination photography

Front: Including Travis Croxton, Rappahannock Oyster Company; Marjorie Meek-Bradley, Ripple; Tarver King, The Restaurant at Patowmack Farm; Nick Wiseman, DGS Delicatessen, Barry Koslow, Pinea; Back: Ben Matz and Henning Snell Eat The Rich; Harper McClure, Brabo; Tony Chittum, Iron Gate; Kaz Okochi, Kaz Sushi Bistro; Nic Weisman, DGS Delicatessen; Ryan Croxton, Rappahannock Oyster Company Not pictured Adam Bernbach, 2 Birds 1 Stone and Gina Cherservani, Buffalo & Bergen

Cocktail party chefs, mixologists & their teams. Front: Including Travis Croxton, Rappahannock Oyster Company; Marjorie Meek-Bradley, Ripple; Tarver King, The Restaurant at Patowmack Farm; Nick Wiseman, DGS Delicatessen, Barry Koslow, Pinea;
Back: Ben Matz and Henning Snell Eat The Rich; Harper McClure, Brabo; Tony Chittum, Iron Gate; Kaz Okochi, Kaz Sushi Bistro; Nic Weisman, DGS Delicatessen; Ryan Croxton, Rappahannock Oyster Company
Not pictured Adam Bernbach, 2 Birds 1 Stone and Gina Cherservani, Buffalo & Bergen

D.C.’s largest farm-to-table event, FRESHFARM’s Farmland Feast held on November 10 at the downtown Ritz Carlton was a smash hit—the biggest and best gala ever, raising over $350,000 for the nonprofit.The funds raised will support FRESHFARM Market’s food security and outreach programs during the year. A silent auction was the highlight of this year’s cocktail hour, “First at the Feast”, and the

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Boot Camp for Entrepreneurial Foodies

by Hannah York, special to Edible DC

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I recently spent the day in Brookland participating in Local Food Lab’s food startup boot camp hosted by Mess Hall DC. For those who don’t know, Mess Hall DC is DC’s newest culinary shared incubation space. Local Food Lab’s boot camp focused on building food-specific entrepreneurial skills in order to create a successful startup. With Mess Hall DC hardly three weeks old, this was the perfect place to gather a group of would-be food entrepreneurs who were trying to organize and take their product, service, or idea to the next level.

The audience was made up of food lovers who were at various stages of their business plans, including a man who had perfected his cookie recipe and was ready to start selling; an organic Popsicle producer; and a healthy food delivery service. I myself didn’t have a concrete product or service … Read More

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Winter Squash on Toast

First published by Mark Bittman in the New York Times in 2012, this recipe is a crowd-pleaser for fall cocktail parties or as a Thanksgiving starter. Adapted from the New York Times. We used kaboucha squash, and it was great. Serves 8.

Squash
½ – to 3-pound winter squash, peeled, seeded and cut into pieces ⅛- to ¼-inch thick
¾ cup extra-virgin olive oil
½ teaspoon dried chili flakes, more to taste
3 teaspoons kosher salt
1 yellow onion, peeled and thinly sliced
¼ cup apple cider vinegar
¼ cup maple syrup
Good dense bread, such as a baguette or ciabatta, cut into ½-inch slices
½ cup ricotta, goat cheese or soft feta cheese
Coarse sea salt
4 tablespoons chopped mint

 

Heat oven to 450°. Combine the squash, ¼ cup olive oil, chili flakes and 2 teaspoons of salt in a bowl and toss well. Transfer the mixture to a … Read More

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7 Tips for watching your waistline over Thanksgiving

by Giacomo Abrusci, special to Edible DC
@giacDC on Twitter

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Thanksgiving is one of those days when we all tend to overindulge, and sometimes it’s just the beginning of those five unwanted pounds that you have to try to work off come January when the holiday season ends. Here are a few ideas for surviving Thanksgiving with your waistline intact.

1. Have a balanced breakfast or lunch. A healthy start to the day will boost your metabolism and keep you from binging once you sit down at the table.

2. Avoid bad snacks and reach for the good ones between meals, such as nuts, fruit, and veggies. Those cookies look great but so does your waistline — save yourself for one indulgent Thanksgiving dessert and enjoy every mouthful.

3. Stay conscious of your liquid calories: from sodas to super sweet cocktails to vino, it all adds up faster than you … Read More

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