Edible DC Magazine Announces Winners for Awards

Hundreds gather at District Winery to celebrate EdibleDC Award winners and finalists

Edible DC team announced the winners for the inaugural Edible DC Magazine Awards, sponsored by Caviar on Monday evening, Oct. 16. Nominations were submitted in August, and an Edible DC Awards panel of judges met in early September to select the top three finalists in each of the fifteen original categories for this year’s awards. Each award category had two overall winners, a Judge’s Choice Award selection and a People’s Choice Award based on the amount of support a nominee gathered from on-line community voting. The awards were given at a ceremony at the newly opened District Winery followed by a gala celebration.

“We worked on the concept of awards program to recognize our area’s progressive food movement-whether that’s a school garden program, an innovator in food access or a unique chef and farmer partnership. Frankly, we were overwhelmed by the number of nominations. The response overall has been simply tremendous and I think the food community has really appreciated the spotlight shining on the often unsung heroes of our local food movement,” said Edible DC’s Susan Able.

EdibleDC Magazine finalist gather at District Winery on Monday, October 16th for the inaugural EdibleDC Awards. (Photo by Jai Williams, @jaithephotog)

EdibleDC Magazine finalist gather at District Winery on Monday, October 16th for the inaugural EdibleDC Awards. (Photo by Jai Williams, @jaithephotog)

“Caviar is proud to be the title sponsor for this incredible event and present the Farmer x Chef Collaboration Award. We believe in creating true mutual partnerships with restaurants, listening to one another to collectively deliver the best experience to diners. Similarly, farmers and chefs must form trusting relationships with each other, and this connection is where every delightful Caviar meal begins,” said Patrick Beard, General Manager of Caviar D.C.

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The awards ceremony was held at DC’s first winery, the recently opened District Winery in Yards Park. The venue overlooks the Anacostia River and is restaurant and event space on three floors. Over four hundred guests attended the event. Food was served from The Oval Room, Sally’s Middle Name, Coton & Rye, Whaley’s, Dino’s Grotto, Chaia, Seyou and Eat and Smile Catering. Drinks were provided by Waredaca Brewery, Green Hat Gin, Republic Restoratives, Lost Rhino Brewing. Desserts were from Trickling Springs and Rare Sweets Bakery.

Bill Young, a Senior Project Manager at HapstakDemetriou, the architecture and design firm who designed District Winery, presented the award for Best Use of Local Seasonal Ingredients.

He told the audience, "To be locally sourced, is to be sustainable. The word 'sustainable' is not just a buzz word anymore, at least not in the architecture world. It is now actually code or law. At District Winery, we had to design the space with limitations set forth by the new DC Green construction code. Everything we specified on the job had to be reviewed and approved by the DC Green Commission. We had to be sustainable. The finalists listed here didn’t have to be sustainable. They want to be sustainable. It's important we recognize and appreciate that." 

The 2017 Edible DC Awards award winners and finalists in each category are:

Best School Garden, brought to you by Larry Allen Homes

  • Potomac Crescent Waldorf School (Judges Pick)
  • Capital City Public Charter School (People’s Choice)
  • Janney Elementary (Runner Up)

Best Chef Garden 

  • Garrison Chef Rob Weland (Judges Pick)
  • Urbana Chef Ethan McKee (People’s Choice)
  • Evening Star Cafe Chef Keith Cabot (Runner Up)

Best Community Garden 

  • Capital Area Food Bank’s Urban Demonstration Garden (Both Judges Pick & People’s Choice)
  • Marion Street Garden – City Blossoms (Runner Up)
  • UDC East Capitol Community Garden (Runner Up)

Best Home Cook Garden, brought to you by American Plant

  • Vivian and Hajj Turner (Judges Pick)
  • Angie Bryan (People’s Choice)
  • Elaine Broadbent (Runner Up)

Leadership Award 

  • Sydney Daigle, Director, Prince George’s County Food Equity Council (Judges Pick)
  • Lindsay Smith, Regional Food Systems Value Chain Coordinator, Metropolitan Washington Council of Governments (People’s Choice)
  • Dena Leibman, Executive Director, Future Harvest CASA (Runner Up)

Best Local Farmer

  • Up Top Acres (Judges Pick)
  • Mountain View Farm (People’s Choice)
  • P.A. Bowen Farmstead (Runner Up)

Best Local Brewery

  • Lost Rhino Brewing Company (Judges Pick)
  • Atlas Brew Works (People’s Choice)
  • Waredaca Brewing Company (Runner Up)

Best Local Distillery

  • New Columbia Distillery Garden (Both Judges Pick & People’s Choice)
  • Republic Restoratives (Runner Up)
  • KO Distilling (Runner Up)

Best Local Winery, brought to you by Potomac Construction Services

  • Early Mountain Vineyards (Both Judges Pick & People’s Choice)
  • The Vineyards at Dodon (Runner Up)
  • Black Ankle (Runner Up)

Best Food Access Program 

  • DC Greens Prescription Rx (Both Judges Pick & People’s Choice)
  • Arcadia Center for Sustainable Agriculture’s Mobile Market (Runner Up)
  • Joyful Food Markets (Runner Up)

Best Food Education Program 

  • BrainFood DC (Judges Pick)
  • FRESHFARM Foodprints (People’s Choice)
  • Arcadia’s Veteran Farmer Program (Runner Up)

Best Farmers Market, brought to you by sweetgreen

  • Takoma Park Farmers Market (Both Judges Pick & People’s Choice)
  • Columbia Heights Farmer Market (Runner Up)
  • Fairlington Farm Market (Runner Up)

Best Chef x Farmer Collaboration, brought to you by Caviar

  • Chef Tarver King x Patowmack Farm (Judges Pick)
  • Chef Rob Weland x One Acre Farm (People’s Choice)
  • Chef Kyle Bailey x Spring House Farm + Old Line Fish Co. (Runner Up)

Best Use of Surplus Food, brought to you by MOM’s Organic Market

  • Nourish Now (Judges Pick)
  • Community Food Rescue a program of Manna Food Center (People’s Choice)
  • Together We Bake (Runner Up)

Best Use of Local/Seasonal Ingredients, brought to you by HapstakDemetriou+

  • Eat & Smile Catering (Judges Pick)
  • Chaia, Farm to Taco (People’s Choice)
  • Dino’s Grotto (Runner Up)

The EdibleDC staff recognizes the distinguished judges who brought expertise in many fields from gardening, farming, food policy, food and spirits. The judges included:

  • Jay Youmans, Master of Wine & Certified Wine Educator, Educational Director and Owner of the Capital Wine School
  • Sam Fromartz, Journalist, author and co-founder/Editor-in-Chief of Food & Environment Reporting Network
  • JuJu Harris, Organic Gardner, food educator and author
  • Mary Cheh, Ward 3 Councilmember, District of Columbia
  • Kim Rush Lynch, Agriculture Marketing Specialist, Prince George's County
  • Al Goldberg, Founder and CEO, Mess Hall
  • Laine Cidlowski, Executive Director, DC Food Policy Council
  • Nycci Nellis, CEO/Publisher of The List Are You on It, Co-host, WTOP's Foodie and the Beast
  • Gina DeMatteis, Marketing Director, American Plant

Edible DC Magazine is a quarterly print and digital publication dedicated to telling the story of the food and drink culture of the DMV. Launched in 2014, Edible DC has continued to push the boundaries on what sourcing local and seasonal looks like for Washingtonians. Edible DC has won numerous industry awards including three Eddy Awards for Best Feature, our social media program and our Instagram account which has grown to 47,000+ followers with over 78,000+ photos tagged by readers with #edibledc. 

Caviar is Square’s food ordering service that offers an easy way to get delivery or pickup from the best restaurants in town. Customers can order ahead on the web, or instantly from Caviar’s free mobile app for iOS and Android. Caviar provides customers with quick, reliable delivery service no matter where they are in Washington, DC.

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Fire, Flour & Fork: All About Richmond's Premier Food Event

Virginia is for Lovers at Smoke on the Water, a Fire, Flour & Fork event along the James River.

Virginia is for Lovers at Smoke on the Water, a Fire, Flour & Fork event along the James River.

Experience one of the region's hot food scenes Nov. 2 - 5

By Susan Able, Edible DC

We sat down with event organizer, Maureen Egan to talk about the fourth year of Fire, Flour & Fork and what’s coming up for what has become the region's "can't miss" November food event in Richmond.

Edible DC: Tell our readers what Fire, Flour & Fork (FFF) is all about?

Maureen Egan: This is the 4th year of FFF. It's 37 events in 4 days, Nov. 2-5 in Richmond, shining a light on Richmond's cuisine scene and also inviting some super out-of-town guests. FFF gives our culinary stars a chance to show off and share what they've built here with a larger audience. It’s Richmond. We love producing quirky and unexpected events that show the connections between our vibrant restaurant scene and farmers and makers. But we designed FFF to be a more intimate experience than many other food festivals. We don't put thousands of people in a convention center or under a tent. Our background is in food tours, so we like that intimacy. We put together a curated mix of events that include behind-the-scenes tours, small classes in restaurants with, for instance, the pasta maker or sake expert and of course, larger scale Signature Events like Carnaval Latino and Chaat It Up that have a party atmosphere with dancing, performances, music and plenty of worthy food and drink. 

Last year's Smoke on the Water was a sold-out evening of great food, great friends and a lot of fun.

Last year's Smoke on the Water was a sold-out evening of great food, great friends and a lot of fun.

EDC: What is new and exciting at this year's event?

ME: Our theme this year is “Globally Inspired/Locally Made” so our Signature Events (and some of the smaller tours and classes in restaurants) have a global flair. Smoke on the Water is all about Global BBQ this year with Jamaican, Vietnamese, Indonesian and Korean bbq--plus a vegetarian take. Carnaval Latino will put the focus on many of the region's smaller restaurants who often aren't a part of the bigger food festivals. Plus it will connect our coffee and chocolate cultures with their Central American partners.

Our 3rd annual Dabney Dinner, honoring Richmond's own 19th-century caterer and restaurateur, John Dabney, who began his illustrious career while still enslaved, will feature the premiere by Field Studio of a documentary about his life and legacy. We're honored to hold the dinner at First African Baptist Church, which was Dabney's own congregation, and to have Michael Twitty, author of The Cooking Gene, as our special guest. Michael Hall of Spoonbread Bistro and Velma Johnson of Mama J's will put together a menu that pays tribute to Mr. Dabney.

My partner in FFF, Susan Winiecki, and I have written Richmond's Culinary History: Seeds of Change, which will be published in the nick of time--24 chapters that tell how the city has evolved over the centuries using the lens of food and its makers. Of course there's a chapter on John Dabney! We'll be doing book-signings Saturday at our Class Pass sessions.

Author, wine expert and instructor in living the good life on his blog the ModernGentleman, Richmond's Jason Tesauro will be on hand to promote panache and wine knowledge at the Quirk Hotel.

Author, wine expert and instructor in living the good life on his blog the ModernGentleman, Richmond's Jason Tesauro will be on hand to promote panache and wine knowledge at the Quirk Hotel.

EDC: You've got a great line-up of guest speakers--who are you excited to hear from?

ME: Don't tell the others, but Gabrielle Hamilton, who will lead off our Class Pass day of talks, book-signings and demos at The Valentine downtown on Saturday, Nov. 4th is killer. All ticket holders will get to hear her be interviewed by CherryBombe's Kerry Diamond before breaking off into smaller groups for the rest of the day's sessions. Zarela Martinez will be doing a demo and talking of her storied life and career during the day and headling Carnaval Latino that night. Kristen Kish will be on a star-studded panel talking about women in food with Kerry Diamond, Joy Crump and Jessica Wilson. Michael Twitty at the Dabney Dinner should be powerful. And then there's Richmond's own James Beard-nominated for Best Baker, Evin Dogu, doing a demo sharing the story of her grandmother's and her own recipes for pogaca. When she gave me some of the backstory, I honestly teared up.

You can make your cookies and eat them, too. On Sunday, 11/6 from 2:00 to 4:00, there will be a cooking class about cookies from around the world with pastry chef Sara Ayyash, the woman who creates the famous gingerbread houses at The Jefferson Hotel. Meant for parents and children together.

You can make your cookies and eat them, too. On Sunday, 11/6 from 2:00 to 4:00, there will be a cooking class about cookies from around the world with pastry chef Sara Ayyash, the woman who creates the famous gingerbread houses at The Jefferson Hotel. Meant for parents and children together.

EDC:  Some events may be sold out, can people still get tickets? 

ME: Tours, classes, dinners and lunches here and there are still available, including our kickoff luncheon at Shagbark with Walter Bundy welcoming Chris Hastings and Jeremiah Bacon which will have all sorts of extras thrown in to start things off well.

Liquid Launch on Thursday is a great way to see the flood of liquids--mead, cider, beer and coffee--in the gritty and growing Scott's Addition neighborhood. There's also a great dinner on Thursday night with Scott Crawford of Crawford & Sons returning to his Richmond roots at The Daily to cook with Michelle Williams, Trevor Knotts and Dallas Miller.

Carnaval Latino will take advantage of the multi-sensory Nuestras Historias: Latinos in Richmond exhibit at The Valentine and our tenting of beautiful Clay St. will be a big party with specialties from Colombia, Venezuela, Mexico and elsewhere with some mezcal for good luck as well as music, dancing and some surprises.

We'll end Sunday with a Bhangra at Chaat It Up, headlined by Hemant Mathur (Michelin-starred) and hosted by Sunny Baweja of Lehja who is finally getting recognition (at Sugarland, at Atlanta Food & Wine and from D.C. food writers) for his inventive Indian dishes. It will be a tour of India through food and drink and dance. So excited to have Bhangra performances from student groups from University of Richmond and Maggie L. Walker Governors School.

We added some Sunday events so you have more reasons to hang around Richmond. Putting a Shine on Holiday Cocktails will be a great time at Graffiato with Kristel Poole and Belle Isle Moonshine and Jason Alley will put on a Philly-style sandwich spread with Philly native and San Francisco Big Chef Tom Pizzica at Comfort Sunday as well. 

For tickets and more information go to FireFlourFork.com


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Maureen Egan co-founded Real Richmond Food Tours after writing Insiders’ Guide to Richmond, VA for Globe Pequot Press in 2010. She has created numerous tours throughout Richmond’s historic neighborhoods that showcase their culinary and cultural offerings to thousands of visitors and residents alike. In 2014, Maureen co-founded Fire, Flour & Fork, an annual gathering for the food curious that puts Richmond’s cuisine scene front and center for 4 days in November. She co-authored Richmond's Culinary History: Seeds of Change in 2017.

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Real Richmond Food Tours takes a group of 12-16 on food tours all around town most Saturdays. We meet chefs and owners and sample their specialties and hear the history of the area and discover what's going on now on a 1.5 mile walk, and depending on the week, Church Hill, Jackson Ward, Carytown/Museum District, Downtown, Shockoe Slip and Shockoe Bottom, The Fan and elsewhere are places we visit. For more information or to schedule a tour, go to http://realrichmondva.com/

 

 

Chef Vikram Brings his A Game to a New Cookbook and a Family Meal

 Recipes from Rasika: Flavors of India Make for A Spiced-Up Cookout

The Sunderam family gathers over a Indian-style casual meal. In the background, a 1964 Airstream named Lucy.

The Sunderam family gathers over a Indian-style casual meal. In the background, a 1964 Airstream named Lucy.

By Susan Able, Photography by Tom McCorkle, Styling by Limonata Creative

Published Oct. 10 by Ecco, 336 pages. There are two book signings this weekend. Ashok Bajaj of Knightsbridge Restaurant Group has invited people to join in the celebration of this highly anticipated cookbook. The first signing is Saturday, October 14, 2017 from 1 PM to 3 PM at RASIKA WEST END. The second book signing is Sunday, October 15, 2017 from 4 PM to 6 PM at RASIKA. RSVP to: rsvprasika@heatherfreeman.com by October 12th.

Published Oct. 10 by Ecco, 336 pages. There are two book signings this weekend. Ashok Bajaj of Knightsbridge Restaurant Group has invited people to join in the celebration of this highly anticipated cookbook.

The first signing is Saturday, October 14, 2017 from 1 PM to 3 PM at RASIKA WEST END. The second book signing is Sunday, October 15, 2017 from 4 PM to 6 PM at RASIKA. RSVP to: rsvprasika@heatherfreeman.com by October 12th.

Chef Vikram Sunderam is a busy guy. Not only does this executive chef oversee the kitchens at Rasika and Rasika West End, (arguably two of the best Indian restaurants in the U.S.), but he also worked with owner Ashok Bajaj to develop the concept of the Knightsbridge group’s new gem and runaway success, Bindaas.

Menu items for Bindaas’ Cleveland Park diners are Indian street foods, authentic food truck cuisine that is served to the lunchtime throngs in Sunderam’s native city of Mumbai. Bindaas, which means “cool” in Hindi, offers a flavor-packed lineup of small plates served in a casual, buzzy setting. Just like in Mumbai, it’s food meant for the moment or to take with you, and the minute it’s finished you’ll start craving it all over again.

A new Bindaas is slated to open in Foggy Bottom this fall, so there’s no rest in the foreseeable future for Sunderam. But he’s thrilled to see the Bindaas concept take hold and that the cookbook he co-authored with Bajaj and food writer and chef David Hagedorn, Rasika: Flavors of India, will be released in October. Over two years in the making, the book has 120 recipes and beautiful photos that capture the colorful cuisine. “It was a very unique and novel experience,” he tells me. “The foundation for it is based on Ashok’s years of being a restaurateur. His anecdotes are engaging and really tell a great story. I think people are going to find it very special.”

Chef Vikram Sunderam relaxes in front of a vintage Airstream at a family cookout.

Chef Vikram Sunderam relaxes in front of a vintage Airstream at a family cookout.

Sunderam takes time for himself with morning exercise and a daily reading or mediation before the dinner service. He lives in McLean, and cherishes his time with his family. Sunderam’s wife, Anjali, is an artist; his son, Viraj will start Georgetown this fall; daughter, Nidhi, graduated from Virginia Tech this year and has recently started her career in Chicago. So the summer included two sets of grandparents who made the long journey from India to see their grandchildren graduate from high school and college, and a road trip to help settle Nidhi in Chicago.

When they can, the Sunderams love to gather, and connecting over meals is one way to share time during the busy weeks. Anjali is usually in charge of the meals, and Sunderam explains that while the family eats and enjoys all cuisines—Italian, Chinese, Mexican—Indian food is chosen for family celebrations.

Anjali Sunderam handpaints glassware seen in this photo. @sovereigntreasures on Facebook for more information.

Anjali Sunderam handpaints glassware seen in this photo. @sovereigntreasures on Facebook for more information.

Sunderam was happy to share some of these family-favorite recipes that capture the flavors of Bindaas, Rasika and his native home, pulled from the new cookbook. I asked if home cooks ever get overwhelmed when trying to make Indian food at home, with the many and varied ingredients, spice mixtures and multiple steps somewhat unfamiliar to the average person here.

Sunderam flashed his easy smile and said, “First of all, that is what we did with this cookbook—we tried to simplify the language and methods so its easier to try the recipes. And hey, I believe in the possible. I think people will love taking this on as a project. ‘Come over tonight, I made food from Rasika.’ Don’t you think that sounds like fun?”

I do.

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Chicken Kathi Roll

This a personal favorite of the Edible DC team. It is a spicy, addictive addition to a casual dinner, cookout or picnic. These rolls taste great hot or cold, and their egg-battered tortilla wrap is sturdy enough to pack, doesn’t become mushy and, trust me, tastes just as good the next day (yes, and it was breakfast). Worth the effort? Totally. - From Rasika: Flavors of India.

Makes 6 rolls

Filling:

¼ cup canola oil

½ teaspoon cumin seeds     

2 cups finely chopped red onion

¼ cup ginger garlic paste

2 cups finely chopped tomato

½ teaspoon ground turmeric

½ teaspoon deggi mirch    

2 teaspoons ground coriander

1 pound boneless chicken meat, all fat removed, diced into ¼-inch cubes

1 teaspoon finely chopped fresh Thai green chili

1 teaspoon salt

1 teaspoon garam masala

1 teaspoon chaat masala     

1 tablespoon freshly squeezed lemon juice

2 tablespoons chopped fresh cilantro leaves

For the rolls:

6 (8-inch) whole-wheat flour tortillas

6 large eggs, beaten

¼ teaspoon salt

1½ tablespoons chopped fresh cilantro

Canola oil, for brushing

In a heavy-bottomed casserole over high heat, heat ¼ cup oil until it shimmers. Add the cumin seeds and let them crackle. Add the red onions and sauté, stirring occasionally, until the onions are soft but not brown, about 5 minutes. Stir in the ginger garlic paste. Reduce the heat to medium and cook, stirring, until the odor of raw garlic dissipates, about 3 minutes.

Add the tomatoes and return the heat to high. Stir in the turmeric and cook until the water has evaporated from the tomatoes and the mixture looks mushy, about 5 minutes. Add the deggi mirch and coriander and cook for 2 minutes. Stir in the chicken and cook for 5 minutes, stirring occasionally. Reduce the heat to medium, cover the pot and cook until the chicken is tender and cooked through, 10 to 12 minutes. Add the Thai chili, 1 teaspoon salt, garam masala, chaat masala, lemon juice, and 2 tablespoons cilantro. Set aside.

To start the rolls, beat together the eggs, ¼ teaspoon salt and 1½ tablespoons cilantro in a medium bowl. Keep by the side of the stove.

Preheat oven to 180°F.

Heat a large nonstick skillet over medium-high heat until very hot. Working 1 at a time, warm 1 tortilla on each side for about 30 seconds. Brush each side with oil and brown on each side for 30 seconds. Spread 2 tablespoons of egg mixture on the entire surface of the tortilla. Flip it over (some egg will come off) and spread 2 tablespoons of egg on the other side. Flip it over and let the egg cook for several seconds. Hold on an ovenproof plate in the oven while you repeat with the other 5 tortillas or chapatis.

To assemble the rolls, warm the filling and keep it warm over very low heat. Take a tortilla from the oven and place it on a cutting board. Spread ½ cup of the chicken filling on the bottom half. Starting with the edge closest to you, roll the tortilla into a log. Halve it diagonally and transfer to the oven while you roll the other. (Doing 2 or 3 at a time gets the job done faster.) Serve warm with Mint Cilantro Chutney. You can also substitute the chicken with lamb meat from the leg.

Mint Cilantro Chutney

This is an easy winner not only for your Chicken Kathi Rolls but for all sorts of things coming off the grill—chicken, salmon, lamb, burgers. Very easy for a big reward.

1¼ cups roughly chopped fresh cilantro, including stems and leaves

½ cup packed mint leaves

¼ cup water

3 tablespoons fresh lemon juice

1 tablespoon ginger garlic paste

2 teaspoons coarsely chopped fresh Thai chiles

½ teaspoon cumin seeds

½ teaspoon salt

½ teaspoon sugar

Put all ingredients in a mini blender, NutriBullet or food processor and blend until smooth. If you are using a full-size blender, double the recipe so the blades can reach all the ingredients. Refrigerate in an airtight container for 3 days; you can freeze the extra for use within the next month. Note that for a creamier chutney, you can add 3 tablespoons of whole fat yogurt, but it can’t be frozen.

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Pao Bhaji

Madly popular in Mumbai, Pao Bhaji is what Chef Sunderamhas called our version of a “vegetarian Sloppy Joe.” It’s on the weekend menu at Bindaas, and served aboard an Indian yeast roll, the Ladi Pao (the next recipe).

Serves 4

1 cup coarsely chopped carrots

1 cup cauliflower florets

¼ teaspoon ground turmeric

1 teaspoon salt

4 Ladi Pao (see headnote)

Masala

3 tablespoons canola oil

½ teaspoon cumin seeds

2 cups finely chopped yellow onion

2 cups finely chopped tomato

¼ teaspoon ground turmeric

4 tablespoons pav bhaji masala, such as MDH brand

2 teaspoons finely chopped fresh ginger

1 teaspoon finely chopped fresh Thai green chili

¼ medium green bell pepper, finely chopped

¼ medium red bell pepper, finely chopped

½ cup English peas (fresh or frozen)

2 medium Idaho potatoes, boiled, peeled, cooled and coarsely grated

5 tablespoons unsalted butter

3 tablespoons freshly squeezed lemon juice

2 teaspoons salt

1 cup water

2 tablespoons chopped fresh cilantro

Bring a medium saucepan of water to a boil over high heat. Add the carrots, cauliflower, ¼ teaspoon turmeric and 1 teaspoon salt. Cook for 3 minutes. Drain the vegetables and let them cool. Chop them finely by pulsing them in a food processor. 

Make the masala. In a large saucepan over medium-high heat, heat the canola oil until it shimmers. Add the cumin seeds and let them crackle. Add the onions and cook, stirring often, for 4 minutes. Reduce the heat to medium. Cook the onions for another 5 minutes, stirring occasionally, until lightly browned and soft.

Stir in the tomatoes. Return the heat to high and cook for 5 minutes, stirring, until the tomatoes have turned into a mashed consistency and most of the water has evaporated.

Reduce the heat to medium and add the ¼ teaspoon turmeric, pav bhaji masala, chopped ginger, Thai green chili, red and green peppers, peas, potatoes and chopped cauliflower and carrots. Stir to combine well. Cook for 5 minutes, stirring occasionally.

Add the butter, lemon juice, 2 teaspoons salt and 1 cup water and cook for 5 minutes. Add the cilantro.

Serve hot in bowls with Ladi Pao and Kachumber on the side.

Ladi Pao

Ladi means “sheet” in Hindi and Pao means “bread.” Indian bakeries churn out dozens of sheets of these soft, fluffy yeast rolls daily, many destined for food trucks or restaurants to be served with Pao Bhaji. Some food historians believe the Portuguese introduced these soft buns to India, but wherever their origin, they are very popular for casual Indian dining.

Makes 20 rolls

4½ teaspoons (2 packets) rapid-rise yeast

3 tablespoons sugar 

1¼ cups warm (110°F) water

4 cups all-purpose flour, plus more for dusting 

⅓ cup instant milk powder, such as Carnation brand

2 teaspoons salt

2 tablespoons softened unsalted butter, plus 1 tablespoon melted unsalted butter 

1 large egg, plus 1 large beaten egg, for egg washing

Cooking spray

1 tablespoon milk

Put the yeast, 1 tablespoon sugar and ½ cup warm water in a medium bowl. Give it a stir and let it activate for 10 minutes, until it foams vigorously. 

Then, put the flour, milk powder, salt and remaining 2 tablespoons of sugar in the bowl of a stand mixer outfitted with dough hook attachment. Run on low speed for 30 seconds to mix the dry ingredients. Turn the machine off.

Add the activated yeast mixture, 1 egg, softened butter and remaining ¾ cup water to the dry ingredients. Run the machine on medium-low until the dough comes together around the hook. Remove the hook, scraping any dough off of it and adding it to the bowl. Cover with film wrap and let it rise until doubled in size, about 30 minutes. 

Grease a 9- by 13-inch baking pan with cooking spray. Dust the counter with flour. Dust your hand generously with flour to turn the dough out onto the counter. (It will be a little bit sticky.) With floured hands, knead it a few times until it is only a bit tacky.

Weigh the dough and divide the weight by 20. Then weigh out portions of that weight (about 2 ounces) and roll them into balls using the palms of your hands. Fit dough balls into the baking dish in 4 rows of 5. They will be touching each other. Cover loosely with film wrap and let the rolls double in size, about 30 minutes.

Preheat oven to 350°F while the rolls are rising. 

In a small bowl, beat the remaining egg with the milk. With a pastry brush, brush the tops of the rolls with the egg wash. Bake for 25 minutes, until golden, turning the pan around halfway through so they brown evenly. Remove the rolls from the oven and brush with 1 tablespoon melted butter and let them rest for 10 minutes before serving. Serve in a breadbasket lined with napkins, folding their edges over the rolls to keep them warm. 

Mango lassi is a must have with spicy food. To make a serving for eight, blend 64 ounces of full-fat, plain yogurt, 2 cups of mango pulp, 1/2 teaspoon green cardamom powder, honey or sugar to taste and a couple of ice cubes. Voila!

Mango lassi is a must have with spicy food. To make a serving for eight, blend 64 ounces of full-fat, plain yogurt, 2 cups of mango pulp, 1/2 teaspoon green cardamom powder, honey or sugar to taste and a couple of ice cubes. Voila!

 

 

 

 

 

All Systems Go for The Wharf Opening Kick-Off Oct. 12

New Water Taxi Previewed Today With DC Mayor and Media

By Susan Able, Edible DC

Hank's Oyster Bar will be launching their newest location at The Wharf, and owner Jamie Leeds could not be more thrilled to have her first seafood restaurant actually on the water! Her cheerful marketing team served up lobster rolls at the taxi preview, from left, Shane Mayson, Sabrina Zahid and Erin Lucas.

Hank's Oyster Bar will be launching their newest location at The Wharf, and owner Jamie Leeds could not be more thrilled to have her first seafood restaurant actually on the water! Her cheerful marketing team served up lobster rolls at the taxi preview, from left, Shane Mayson, Sabrina Zahid and Erin Lucas.

The Wharf may have felt like it was a long time coming, but the results are worth it. A tour of the new development from the water today was a great way to understand the enormity of the project, its design as a entertainment destination and just how much new access to the water DMV residents will have when it fully opens.

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Think large scale; there is almost a mile of promenade for walking, sitting, shopping and eating. Twenty new restaurants, from casual to fine dining will help on the eating front and four public piers will provide access to the water by paddleboarding, kayaking and even room for docking boats. The developers envision activating the piers with fitness classes and yoga, as well as performers and musicians. 

And yes, the completed buildings hold today's urban neighborhood blend of office, residential, retail space and three hotels. We noticed a new Politics and Prose bookstore (yay!) and lots of other interesting small shops like District Hardware, Harper McCaw chocolate and a new version of the iconic fish market. We've been eagerly awaiting Fabio and Maria Trabocchi's Del Mar, and well as the Italian Market by Nick Stefanelli. Other restaurants scheduled to open soon are Mike Isabella and Jennifer Carroll's Requin, Belgian restaurant Florentijn owned by former Belgian embassy chef Jan Van Haute, Kaliwa by Cathal Armstrong, Mi Vida by Roberto Santibañez, Hank’s Oyster Bar, La Vie, Potomac Distilling Company’s Rum Distillery and our second outpost of Rappahannock Oyster Bar.

The Wharf will give DC new access to the waterfront for entertainment, living and working. By the numbers there are 1,375 residences, 800 hotel rooms, 335,000 sq. ft. of restaurant and retail space, 945,000 sq. feet of office space, and a 6,000 seat new concert venue. And, 2,500 underground parking spaces.

The Wharf will give DC new access to the waterfront for entertainment, living and working. By the numbers there are 1,375 residences, 800 hotel rooms, 335,000 sq. ft. of restaurant and retail space, 945,000 sq. feet of office space, and a 6,000 seat new concert venue. And, 2,500 underground parking spaces.

Not enough to do, right? The owners of the 9:30 Club are opening The Anthem, a concerts and events venue with a capacity of up to 6,000.

DC Mayor Muriel Bowser was on hand to talk to the press and take a ride at the launch of the Water Taxi service from the new transportation pier at The Wharf.

DC Mayor Muriel Bowser was on hand to talk to the press and take a ride at the launch of the Water Taxi service from the new transportation pier at The Wharf.

The Water Taxi will leave from the Transit Pier and connect The Wharf to Georgetown and Alexandrian, and in 2018 will also go to National Harbor. We're so happy to see the water taxi employed to use the river as a transportation resource. You can enjoy the ride, take in the view and skip the road traffic. And even more good news that will help give access to one of DC's gems: A smaller jitney (it's free!) will make runs to always lovely Hains Point for picnicking, walking and biking.

A view of The Wharf from the water taxi as it cruised towards Alexandria.

A view of The Wharf from the water taxi as it cruised towards Alexandria.

For more information on this weekend's opening festivities and on the project, go to www.wharfdc.com

 

It’s the 10th Anniversary of Farm-to-School Week in Virginia!

As part of the Farm to School Week celebration, school children and families around the Commonwealth are invited to “crunch” into a Virginia Grown apple for “The Crunch Heard ’Round the Commonwealth” at 10 a.m. on Tuesday, Oct. 4. Photo courtesy of VDACS.

As part of the Farm to School Week celebration, school children and families around the Commonwealth are invited to “crunch” into a Virginia Grown apple for “The Crunch Heard ’Round the Commonwealth” at 10 a.m. on Tuesday, Oct. 4. Photo courtesy of VDACS.

By Susan Able, Edible DC

This week, Oct. 2-6, Virginia celebrates Farm to School Week. The 10th anniversary for an annual program coordinated by the Virginia Department of Agriculture and Consumer Services (VDACS) and the Virginia Department of Education (VDOE) with support from many other statewide partners. Now in its 10th year, the program raises awareness of fresh, Virginia grown products available throughout the year.

On a typical day, Virginia’s K-12 public schools serve 313,796 breakfasts, 643,432 lunches and 10,782 after-school snacks, according to the VDOE. In fact, in a recent USDA survey of more than 1,300 Virginia schools, approximately half of their meals and snacks, on average, contain products from local produce, meat and dairy farmers. The Virginia Farm-to-School program connects schools directly with Virginia farmers and local fresh food distributors, giving school children greater access to fresh, local food and increased market opportunities for Virginia farmers.

“Having locally produced foods available in our schools sends a strong educational message to our students,” said Dr. Robert Staples, Superintendent of Public Instruction. “Our students see that eating healthy local fresh foods is not only good for them, it’s good for the environment, it’s good for their community. This is a great opportunity to connect our great agricultural resources with another great resource — our students.” 

 

Does a Biologist Forage Juniper for Your Gin?

Made in the USA: DC's District Distilling Crafts Gin from Native Juniper

By AJ Dronkers and Susan Able, EdibleDC

Molly Cummings may be the only juniper forager in Texas who is making commercial gin.

Molly Cummings may be the only juniper forager in Texas who is making commercial gin.

A DC distillery that has created their craft gin program around native botanicals from Texas? Yes, that would be District Distilling on the corner of 14th and U Streets NW.

Unique in the gin industry? Yes, again.

"99% of gins are made from the common juniper which is harvested in Europe," explains District Distilling's co-owner Molly Cummings, who also happens to be a biology professor at the University of Texas and Forager-in-chief for District Distilling. She emphasizes to us, "Really, no other distillery is foraging at this level. We've made a pretty intense commitment to harvesting U.S. juniper, so it's likely we'll keep standing out in the in the spirits industry."

Speaking to Edible DC from London last week, Molly was showing her gin at tastings organized by the Distilled Spirits Council at an export promotion sponsored by the U.S. Department of Agriculture. She was thrilled at the warm reception by British gin experts. "Our Checkerbark Dry Style Gin is very much what you think of when you think of gin--juniper forward--so that evergreen taste and nose. We've gotten a terrific response to Checkerbark, but our WildJune, which we make as a Western-style gin and it is very different as we use those red juniper berries and 11 other ingredients including other botanicals and cinnamon, has really had a fantastic response. The British and European gin experts have been over the moon about it and it's a rush to have created something that getting that kind of response."

A handfull of Checkerbark juniper berries.

A handfull of Checkerbark juniper berries.

When juniper berries are ready for harvest, Molly hops in her pickup truck and heads to the Davis Mountains in southwest Texas to forage and hand-harvest two varieties of juniper for District Distilling's gin, the Checkerbark juniper and the redberry juniper. They are both quite different from each other. The Checkerbark tree, named after it distinctive bark, has berries that are green and angular. The wild red juniper puts out a juicier berry, almost like a tiny cranberry with a similar flavor. District Distilling's distiller, Matt Strickland, then makes three American-style gins with Texan juniper: Checkerbark Dry Style Gin named for the rare juniper with distinctive bark, the Checkerbark Juniper; WildJune, which uses the native wild redberry juniper, and Checkerbark Barrel Rested, a bourbon barrel-aged version of the Checkerbark Gin.

"I've got the best job of any of us," Molly tells us, referring to her siblings who pooled resources to launch District Distilling in 2016. Her brother, DC resident Michael Cummings and co-owner, is on point to manage operations. From the start, as a biologist and gin aficionado, Molly knew that local juniper could really differentiate their company's gin and also keep their commitment to using local ingredients. She's proud of the fact that District Distilling is the only distillery in the U.S. to build a gin program on hand-harvested junipers.

 

Checkerbark Barrel Rested American Dry Gin nestled in the nook of the tree that provided its botanical flavoring, the Checkerbark juniper.

Checkerbark Barrel Rested American Dry Gin nestled in the nook of the tree that provided its botanical flavoring, the Checkerbark juniper.

Juniper berries are famous for their role in flavoring gin. The word gin is derived from the French genievre, or juniper. Another fact: Juniper berries are not real berries. They're cones with scales so miniature and packed down that you can't even see the scales — instead, they appear as round berries. There are some 60 species of juniper found around the world, growing in different ways: some as shrubs, low and sprawling; some more upright as trees. In North America, there are 13 indigenous species that grow wild. And only female trees have berries.

You can taste the Checkerbark Dry Style, Checkerbark Barrel Rested Dry and WildJune gins at District Distilling Co. 1414 U St., NW. Want to buy a bottle? The Retail Shop at District Distilling sells the gin or you can buy online.