Peach Pie Ice Cream with Raspberry Sauce

Peach pie ice cream with sauceWords, recipe and photo by Victoria Lai, founder and “chief icecreampreneur” of Washington, DC’s Ice Cream Jubilee.

The perfect summer ice cream from Ice Cream Jubilee, winner of the 2015 Washington City Paper Readers Poll for Best Ice Cream Shop, 2014 Washingtonian Best Of Award and the 2013 DC Scoop Competition. The homemade raspberry sauce complements this ice cream recipe, but it can also personalize store-bought ice cream.

Peach Pie Filling

1½ to 2 pounds very ripe fresh peaches, pitted and diced
½ cup white sugar
4 teaspoons lemon juice
½ teaspoon almond extract
1 dash cinnamon
1 cup crushed piecrust, crumbed into ½-inch pieces (use your favorite recipe)

Ice Cream Custard

2 cups heavy cream
1 cup whole milk
⅔ cup sugar
⅛ teaspoon salt
4 large egg yolks I

In a saucepan over medium heat, gently simmer peaches with ½ cup sugar and cinnamon until fruit is tender, … Read More

Continue Reading · 0

Meet Mike Koch, New Executive Director of FRESHFARM Markets

– In conversation with Susan Able, Publisher of Edible DC

Mike Koch_110_resized

Edible DC recently met Mike Koch at the FRESHFARM Market’s Penn Quarter market. We talked short-term goals, future visions, legacy building and just how excited he is to be there.

Mike Koch has been a teacher, a high-powered financial executive and a goat cheese farmer. He has re-engineered organizations, lead economic development for Garrett County, Maryland and run his own start-up, FireFly Farms, an award-winning cheese maker. And now a new role—leading one of the most highly recognized producer-only farm markets in the U.S, with 2 year-round markets, 11 seasonal markets, 20 staff and just over 150 vendors and nearly a half million shoppers annually. We talked about his plans and vision for FRESHFARM Market’s next act. (For a link to his blog, go here.)

Edible DC: Mike, you’re stepping into two pairs of big shoes — replacing the … Read More

Continue Reading · 0

EdibleDC Pride Guide + Rainbow Punch

by AJ Dronkers, Associate Publisher & Digital Editor


June is a month celebrated around the globe to rejoice and reflect on LGBTQ history. This weekend is DC Pride, and DC has a long history of celebrating this weekend in high style. The Capital Pride Alliance works hard year round with a coalition of area groups and volunteers to pull together an incredible celebration of LGBTQ diversity. Here are some of our highlights, tips and a recipe for “Edible DC Rainbow Punch” that is sure to quench your thirst during this weekend heatwave.

Friday Night

BYT (Brightest Young Things) is known for throwing epic parties and they are back again with the  Capital Pride Kick-Off Party @ Arena Stage. The flashback theme is great for bringing out old workout clothes, neon colors and your treasured spandex.

Before: Swing by 17th street the original DC gayborhood and visit a number of businesses … Read More

Continue Reading · 2

Bastille French Cuisine in Alexandria

By Jai Williams, Special to EdibleDC

When Chefs Christophe and Michelle Poteaux decided to move Bastille from its Old Town Alexandria location to the Parker Gray neighborhood, many may have thought “Why?” Yet the pair knew exactly what they were doing as their new community has embraced them with open arms and their bistro expansion continues. Situated on the corner of Pendleton and N. Fayette Streets, the restaurant boasts large, striking windows with generous patio seating indicative to the upcoming warmer months. Aesthetics aside, it is the Poteaux’s passion and commitment to executing delicious seasonal French cuisine that makes this restaurant a neighborhood gem.

A delicacy in their own right, the frog “wings” had a crisp exterior as each piece was broken down individually making it easy to eat with a knife and fork. Accompanied by a Roquefort dip and Espelette sauce, when eaten together the subtle heat and smokiness … Read More

Continue Reading · 0

Cheers to the Cocktails of Summer

IMG_0301Buckle up, roll down the windows and get ready for an amazing summer cocktail cruise. We are happy to share with our Edible DC readers the full lineup of amazing summer cocktail recipes and specialty drinks served at the Edible DC Cocktail Derby on May 9. The event featured top shelf distillers of whiskey, bourbon, gin and new local craft distillers of a Virginia scotch-style whiskey. Beverage artisans True Tonics and Runningbyrd Tea were on hand to provide samples and mixers. Horse racing season inspired the decor and attire; hats and snappy outfits were everywhere. The event was catered by Poste Modern Brasserie and held in the outdoor courtyard of the Hotel Monaco.

Vendors included Whistle Pig, James River Distillery, Koval, Catoctin Creek, Copper Fox, Virginia Distillery and Bernheim Wheat Whiskey. Special thanks to Kimpton Hotels and Restaurants, Typecase Industries, Amarillyis Floral + Event Design, and Elizabeth Duncan Events. Many … Read More

Continue Reading · 0

The WastED Burger and More: The “Not-Festival” Food at Sweetlife

by Avery Morrison, special to Edible DC


The burger made of food waste–and it was delicious. The WastED Burger from Blue Hill.

A true confession, I was there for the food. Sweetgreen’s annual music festival, Sweetlife, took place last weekend at Merriweather Post Pavilion. True to the Sweetlife brand, the food available to concert goers focused on a blend of sustainable and healthy food creations from Sweetgreen salads, a “Chef’s Corner” with featuring DMV star chefs, food trucks, wonderful concessions and a marketplace. (Chaia Tacos was one of the concessions; their carrot taco is on the cover of our Spring 2015 issue.)


Trickling Springs whipped cream over local strawberries.

While the music lineup was exciting, the food lineup was out of this world and reinforced the message of sustainable and local, which meant sampling everything from DGS’ falafel wrap to Erik Bruner Yang’s bao to Sweetgreen’s local strawberries with Trickling … Read More

Continue Reading · 2

The Completely Fabulous Chef Patrick O’Connell



An evening celebration in early May was highlighted by VIP attendees and fans of Chef Patrick O’Connell and his inspired vision that created one of the most highly regarded hospitality experiences in the United States. The remarkable story of the architecture and interior design of America’s most famous country inn and restaurant. The Inn at Little Washington: A Magnificent Obsession was released Monday, April 20 and tells the story of what locals call “The Inn.” From its beginning as a country garage to a lavish hotel, the books talks about the design and vision of Chef O’Connell and the teams of designers, including famed British designer, Joyce Conwy Evans.

DC VIPs and food super stars turned out in abundance to celebrate with Chef O’Connell, including Jose Andres, Phyllis Richman and Joe Yonan.Edible DC captured some of the party highlights to share with readers.

Chef Patrick O’Connell with special guest

Read More
Continue Reading · 0

Spring Tacos? It’s a Thing! Chaia Shares Farm-to-Taco Recipes

tacos with ringWords by Susan Able with photographs by Hannah Hudson and styling by Raisa Aziz.

If you’ve been smitten by the flavorful vegetarian tacos served up by Chaia at FRESHFARM’s Dupont Circle market, then you’ve joined the throngs who waited patiently in line and then plopped down on the nearest curb or bench to devour them. Chaia’s first retail space will be opening later this spring in Georgetown. Here, Chaia founders Bettina Stern and Suzanne Simon share some of their early spring recipes with Edible DC, highlighting the season’s freshest vegetables loaded in their handmade corn tortillas. Try the taco mavens’ spring salsa and roasted carrot tacos, recipes below.

Suzanne and Bettina

Suzanne Simon and Bettina Stern, the founders of Chaia DC.


Sorrel and Jalapeño Salsa

Sour and lemony, this bright green sauce really stands out when paired with our potato and kale taco, or the sweet roasted carrots below. This seasonal … Read More

Continue Reading · 0

The Buzz: A Cool-as-a-Cucumber Twist on a Cinco de Mayo Classic

Cucumber margarita alone

The Cucumber Margarita

Words by Tim Ebner, Photographs by Space Division Photography
– from the Spring 2015 Issue of Edible DC

If you’re drinking margaritas by the pitcher or from a frozen slushy machine, you’re probably doing it wrong. Or, at least that’s what El Camino bartender Mick Perrigo says. “We don’t use mixes. It’s gross. It has to be freshly juiced,” he says. Stop by his bar in D.C.’s Bloomingdale neighborhood before the happy hour rush and chances are Perrigo is juicing. It’s the daily regimen he undertakes for margaritas that come with a refreshing twist: cucumber juice.

He turns this juice into simple syrup and serves it in drinks that he makes nightly. Tomorrow he’ll do it all again because he’s fresh obsessed. It has to be squeezed juice; no bottles of Margaritaville mix here.

El Camino making juice

El Camino’s Mick Perrigo mixes up a batch of cucumber margaritas.

“I like … Read More

Continue Reading · 0

Worm Composting: Small Footprint, Large Payback


Anthony Wallace got tired of throwing food away. Wallace, a management consultant and D.C. apartment dweller, realized that at the end of the week he had too much produce that had gone bad—and he felt bad about that. He describes red worm composting, or “vermicomposting,” as the perfect marriage of his love for digging into new hobbies and his environmental consciousness.

Internet research revealed a deep knowledge base with instructional videos that Wallace used to launch his own composting program. He started by selecting containers for the composting infrastructure, knowing the worms needed large enough containers to do their work and something opaque because they are light sensitive. Purchasing five-gallon paint buckets at Home Depot, Wallace then drilled tiny 1/16-inch holes into the bottoms to provide air, although he points out plastic tubs would work as well—they just need to have a tight-fitting lid.

Next, he ordered his worms from, … Read More

Continue Reading · 0