Top Chefs and Farmers Headline FRESHFARM Markets Farmland Feast
Tickets Available Now for Cocktail Opener!
The "First At The Feast" cocktail party on November 2 kicks off FRESHFARM Markets Farmland Feast evening in high style. Farmland Feast is one of DC's most noted events celebrating local farmers and local food and serves as FRESHFARM Markets largest fundraiser. This year's line up of food and drink is outstanding. Attendees can get fresh, local oysters, belly up to the beer bar, both curated by Rappahannock Oyster Company. And then the highlight of evening: Delicious small bites from eight of the city's most talented and committed locavore chefs, regional wines and seasonal cocktails crafted by six of the best bartenders in DC. This event will sell out - so make sure and get your ticket asap here: tickets
Cathal Armstrong, Restaurant Eve ⋅ Amy Brandwein, Centrolina ⋅ Tony Brown, Macon Bistro & Larder ⋅ Jeffrey Buben, Vidalia ⋅ Betrand Chemel, 2941 Restaurant ⋅ Travis Croxton, Rappahannock Oyster Company ⋅ Katsuya Fukushima, Daikaya ⋅ Spike Gjerde, Woodberry Kitchen ⋅ Tarver King, The Restaurant at Patowmack Farm ⋅ Rory Kraus, The Oval Room⋅ Chris Kujala, Marcel’s ⋅ Ryan LaRoche, Blue Duck Tavern ⋅ Jamie Leeds, Hank’s Oyster Bar ⋅ Tim Ma, Water & Wall ⋅ Andrew Market, Beuchert’s Saloon ⋅ Harper McClure, BRABO ⋅ Marjorie Meek-Bradley, Ripple ⋅ John Snedden, Rocklands Barbeque and Grilling Company ⋅ Robert Wiedmaier, RW Restaurant Group ⋅ Bill Yosses, Former White House Executive Pastry Chef
We asked for a preview recipe that we could expect to see at the event. Chef Tarver King graciously responded. Below is his recipe for homemade cheese straws--perfect for weekend snacking and football watching!
- From Tarver King, The Restaurant at Patowmack Farm
8 oz Cheddar cheese, Spring Gap makes a nice one! 2 cups all purpose flour 1 teaspoon salt 6 oz butter, cubed and chilled 1/4 tsp dried red chile(s), crushed 3 tablespoons whole goats milk (Try using Shepards Whey drinkable Goat yogurt.)
To serve: Long shavings of wigwam ham (but any aged ham will work well) Good strong mustardDIRECTIONS: Grind all the dry ingredients and butter together in a food processor.Drizzle in milk until it forms a dough. Chill dough until firm, 2 hours or so.Roll dough out on a lightly floured surface. Cut into long sticks the thickness of a pencil. Roll lightly to make round. Lay on parchment paper and bake at 340 degrees until golden brown. (They will feel slightly soft. Don't worry they crisp up when they cool down).
Dip the end of the grissini in mustard and wrap it in ham. Let sit for a few minutes for the ham to soften and serve.