June 26, 2023

5 Rooftops to Celebrate Fourth of July in Washington, DC

June 26, 2023/ Tim Ebner

Celebrate red, white, and blue with a fireworks view

Tim Ebner, Edible DC

Washington, DC goes all out for the Fourth of July, hosting one of the nation’s best fireworks displays. You can see it from all across the city with rooftop views looking toward the National Mall.

And as we all know, DC lights up with neighborhood fireworks displays that continue into the early hours of the morning, making for a surreal experience when seen from high above the city.

If you’re looking for a red, white, and blue party with a view, there are several DC area restaurants and bars planning extravaganzas. From Arlington to The Wharf and Union Market, we have a round-up of parties that will spark joy this Fourth of July.

Moonraker at The Wharf

The Pendry’s signature rooftop restaurant Moonraker plays host to “Red, White, and With A View” on July 4. This indoor-outdoor bar comes with monumental views and expansive sightlines of the Potomac River. Guests can witness fireworks from across the river in Virginia, as well as fireworks on the National Mall.

This party requires tickets (that are selling quickly) and passes includes a mix of Japanese and American-inspired bites. This includes wagyu cheeseburger sliders, Japanese potato salad, assorted sushi rolls, karaage chicken wings, and a dessert pie bar. There’s also an open bar with craft beer and five themed cocktails. A live DJ keeps the party going late into the night. Reservations can be booked on OpenTable.

Buena Vida, Arlington

Buena Vida is hosting a July 4th Rooftop Party from 5 pm-10 pm with views of fireworks. The party includes a DJ spinning throughout the evening, plus $6 margaritas and $5 Coronas and Pacifico.

The party is being hosted both indoors and outdoors should weather play a factor in your celebration plans. Join this celebration either on the rooftop or throughout the air conditioned first floor space.

Hi-Lawn at Union Market

Union Market’s Hi-Lawn is transforming its rooftop for five days to celebrate the cult-favorite movie Wet Hot American Summer. The party includes fireworks views, grilled meats, icy treats, and live DJ sets from June 30 to July 4.

For the extra-long weekend, Hi-Lawn will have the rooftop grills fired up for local road trip-inspired hot dogs, such as the corn-and-crab salad-topped Maryland Dog, the “I-95 Is On Fire” Dog with ribeye, long hots and provolone, and the half smoke-style DC Dog.

To drink, Hi-Lawn will have seasonal adult juice boxes such as the “Sour Watermelon Summer” and the vodka-and-elderflower “I Used to be a Real Bartender,” plus ice pops and ice cream. Guests can cool off with some water party fun at rooftop Hydration Stations, featuring misting fans and sprinklers. Best of all, this party is free to attend.

Lucha Rosa at The Moxy, Downtown DC

Watch the fireworks from the rooftop at the Moxy Hotel in Downtown DC. Lucha Rosa is one of Washington’s newest rooftop bars with a range of mezcals and tequilas to taste.

For Fourth of July, the bar is hosting a party that includes Mexican ceviches, tortas and tacos, as well as a carefully curated selection of 130 agave spirits along with specialty cocktails, wine, and beer.

Conrad DC at CityCenter

Celebrate the Fourth at the Conrad DC’s SUMMIT Rooftop with an exclusive firework experience for hotel guests, featuring picturesque views of the U.S. Capitol, and firework show from the National Mall.

Guests can enjoy a specialty menu featuring oysters, Maryland crab, and lobster rolls, and playful twists on American classics like the root beer float. Hotel reservations are still available online, then be sure to request July Fourth party access to the SUMMIT Rooftop with concierge.

Tim Ebner is a food and travel writer. He has been featured in *The Washington Post*, *Eater*, *Thrillist*, *Edible DC,* and appeared on-air on the PBS television show “If You Lived Here.” He lives in Washington, DC and most recently traveled to Coastal Italy, France, Mexico City, Tel Aviv, Milos, and Bali.
He was honored with an IACP Food Writing Award for his coverage in *Edible DC*. He won a Food Writing Award from the Society for Features Journalism for the history of Crystal Hot Sauce published by Eater And he received an “Eddy Award” for his cocktail coverage.

April 27, 2023

A Starry Starry Night at Patty O's Featured Chef Ryan Ratino

April 27, 2023/ Susan Able

chefs ryan ratino and patrick o’connell | photo by jennifer chase

By Susan Able | Edible DC

Chef Patrick O’Connell presented ‘Starry, Starry Nights’ this spring at Patty O’s Café, a program that featured three Michelin-starred chefs from Washington D.C. The format included a cocktail reception followed by dinner at the café, with each chef presenting dishes from their restaurant’s “family meal.” Chef O’Connell saw the Starry Starry Nights events as a special opportunity to get a glimpse behind the scenes of D.C.’s finest restaurants and a chance to get to know their creators. Chefs Aaron Silverman of Rose’s Luxury and Little Pearl, Jeremiah Langhorne of the Dabney and Petite Cerise and Ryan Ratino of Jônt and Bresca were the invited guest chefs.

Jennifer Chase and I were lucky enough to attend Chef Ryan Ratino’s starry evening on March 20. The evening started with a cocktail reception in the bar, followed by dinner at Patty O’s Café featuring favorite dishes from Bresca’s ‘family meal’.

A few words about the venue, Patty O’s Café. A former gas station diagonally across the street from the world-famous and 3 Michelin starred Inn at Little Washington, the previously modest building has been transformed into another of O’Connell’s magical environments for eating, drinking and enjoying a Virginia evening. A stunning space with gorgeous details that draw from Virginia’s hunt country, it’s at the same time welcoming and cozy. Patty O’s also includes a European-style bakery shop along one portion of the building, a large bar and the beautiful dining room. In the warmer season, there is also outdoor seating in a garden area.

Our table in the dining room at patty o’s café | photo by jennifer chase

The evening started in the bar with a welcome cocktail and passed appetizers. The cocktail? The King is Dead, a mix of Remy 1738, Michter’s Rye, Lustau Blanco Vermut, Fig and Amaro Sibilla. Appetizers included Gnoccho Fritto with Honey Butter and Edwards Ham, Cocktail Shrimp with Horseradish Espuma, Meyer Lemon and Hot Sauce Gel, and perhaps my favorite, the Foie Gras Cone with Peanut, Miso and Strawberry Jam.

CHef Ryan RaTino prepares his Gnoccho Fritto Appetizer at Patty O’s café | photo by Jennifer chase

ratino’s team prepared the foie gras cone appetizer | photo by jennifer chase

After we were seated in the dining room, the meal began with a Burrata with Green Tomato, Late Harvest Citrus and Spring Herbs, Greens and Flowers. This was followed by Brioche Stuffed Chicken, a Grilled Romaine Salad with Crispy Chicken Skin and Schmaltz Caesar Dressing, and an individual Pot Pie with Chicken Thighs, Maitake Mushrooms and Spring Garlic. Ratino doubled down on the chicken theme and added a Fried Chicken Wing with Truffle Honey to the dinner lineup. Dessert was a Basque Cheesecake with Strawberry Compote which was perfectly executed (and one of my favorite desserts.) Chef O’Connell has worked with local winemakers in Virginia to label his own wines for the café, and we were poured a 2021 Unoaked Chardonnay from Monticello, Virginia and a 2020 Cabernet Franc, also from Monticello, Virginia.

Kudos to Chef Ratino and team for a fabulous evening, and as always, major thanks to Chef Patrick O’Connell for creating a magical evening of terrific hospitality and equally terrific food.

Chef Ryan Ratino and Chef Patrick O’Connell at Patty O’s in Washington, VA

About Chef Ryan Ratino

Ohio-native and Le Cordon Bleu-trained Ryan Ratino has cooked in some of the storied food establishments in Orlando, New York City and Washington, DC, think Caviar Russe, Dovetail, Minibar, Ripple. In September, 2017, Ratino opened Bresca, his first restaurant. Serving as owner, executive chef, and pastry chef.

A year later on September 13th, 2018, Ratino received a call from the president of the Michelin guide informing him that Bresca had been awarded a Michelin star on the same day the D.C. guidebook was scheduled for release to the public, a star that Bresca has kept every year since its initial award.

At the end of April 2021, Michelin published its annual guide for D.C., allowing any restaurants already with a star that were closed because of the pandemic to retain them. While never closed for the entirety of the pandemic, Bresca retained its one Michelin star while Ratino’s newer upstairs fine dining restaurant Jônt was awarded two Michelin stars, making the 30-year-old Ratino the youngest U.S. chef ever to have a two Michelin starred restaurant and the youngest chef ever to have two different Michelin starred restaurants.

Bresca | 1906 14th Street NW, Washington, DC 20009 | 202-518-7926

Jônt | A 16-seat two Michelin-starred Chef's Counter concept from chef Ryan Ratino serves an ingredient focused tasting menu that highlights the best seasonal ingredients from around the world, with a highlight and focus on Japanese products. Reservations here.

April 05, 2023

Want to Get Away? Book These Spring Trips from Washington, D.C.

April 05, 2023/ Tim Ebner

*street scene near the hotel matilda in miguel de allende, Mexico*

By Tim Ebner | Edible DC

Spring is well upon us, and if you’re still searching for a last-minute vacation, Edible DC is here to help.

Of course, a spontaneous trip is made easier by staying local. There are plenty of quick-trip ideas in the Mid-Atlantic, including an exciting new B&B with a Michelin-starred chef and a mountain escape complete with views of the lake.

Believe it or not, it’s still possible to book a trip down south to sunny Mexico or the Florida Keys. Some savvy travel tips will help get you there, and of course don’t forget the sunblock and your favorite beach read. We reviewed out stay at Hawks Cay, and we have some other options if you want to really explore the islands.

So, what are you waiting for? It’s time to get packing for your next trip!

Western Maryland

Nestled in the hills of a Maryland state park, Rocky Gap Resort is an excellent way to connect with nature and find some fun just two hours away from Washington. Golfers are drawn here as it is Maryland’s only Jack Nicklaus-designed course.There is also plenty of relaxation and entertainment, including a fully renovated spa and a casino, located right off the lobby, with table games and slots.

Best of all there is an award-winning restaurant with beautiful views of the lake, plus seafood-centric dishes. Chef Dustin Coldsmith prepares mouthwatering Maryland crab cakes, seared ahi tuna with avocado and ponzu sauce, and Asian-style calamari fries as part of his seasonal and fresh menu at Lakeside Grille.

This being the lake, there is also an outdoor bar, firepits, and seasonal activities from canoeing to stand-up paddle boards, or lounging on the beach and hiking along one of several trails.

Charlottesville

Known as a college town with award-winning wineries and steeped in early American history, Charlottesville, Virginia is a convenient destination, only two hours south and west of Washington. The latest attraction is an exciting new hotel perfect for a spur-of-the-moment visit. Kimpton’s The Forum Hotel opens this month on April 12 and is located on the University of Virginia’s Darden School of Business campus.

Right now, you can take advantage of special preview rates that start as low as $213 per night in May. This is a sustainable stay too — the hotel meets LEED-certified and green building standards, and it’s next to the arboretum and botanical gardens, as well as the Rivanna Trail, for outdoor hiking or biking.

San Miguel de Allende, Mexico

San Miguel de Allende is an architectural stunner of a city, and it’s reachable by connecting flights from Washington for as low as $325 roundtrip in April. This colonial-era city in Mexico’s central highlands, is best known for its baroque Spanish style and an arts scene that is leading the way in Mexico.

For your visit, book the boutique offerings found at Hotel Matilda. It’s a chic stay backed by the culinary talents of Vicente Torres, a Michelin Star recipient hailing from Ibiza, Spain. His menu at Moxi offers seasonal and locally sourced food offering a journey on Mexico’s finest gastronomy with international influence.

Indulge further by booking one of the newly refurbished, spacious suites where you can relax with the option to tack-on a spa treatment at the renowned Matilda Spa. In April, Deluxe rooms start as low as $314 a night.

The Florida Keys

The Florida Keys is an extremely accessible trip option for families, in need of sun, fun and tropical vibes. The quickest way to get to Key West is via nonstop service on American Airlines (DCA) or United (IAD) but it may cost you a pretty penny. Budget travelers can opt for a flight with Southwest or Spirit to Fort Lauderdale. From there it’s a three-hour drive on scenic U.S. 1 to paradise.

Staying in the Keys comes with plenty of options, but there are two standout choices for a stay with luxurious amenities and a side of savings. Isla Bella Beach Resort is a luxurious oceanfront hotel and spa with plenty of resort amenities. Located on Knights Key in Marathon, Florida, at the threshold of the iconic Seven Mile Bridge, this sprawling resort covers 24 acres of lush tropical scenery and nearly a mile of private beach, complete with sunset views. It also includes an all-day restaurant, Mahina serving fresh seafood, sushi, and tropical tiki-style drinks. This hotel is also offering special rates available only if you book online with up to 22% off regular room rates and free cancellations up to 7 days before arrival.

Closer to Key West, on Stock Island, there is a low-key option for some much-needed R&R. Oceans Edge Resort & Marina has a flip-flops-only kind of vibe. And it sits one island away from Key West with a more secluded feel. The resort is located at the end of a quiet street and has six pools, suite-style rooms with private balconies, and access to outdoor fun, like free bicycles, paddle boards, kayaks, and a free shuttle service to Key West. For spring, the hotel is currently offering a “step into paradise” special with up to 27% off weekday stays and 25% off weekend stays, plus a free welcome drink upon arrival.

And make sure you’re on the lookout for Jimmy Buffett while you’re there. On my last visit to Stock Island, he stopped by Hogfish Bar & Grill. If he’s not in town, try one of his many margaritas paired with some fish tacos at Margaritaville Beach House in Key West.

Tim Ebner is a food and travel writer based in Washington, D.C. He is an editor and writer for *Edible DC*, and won the IACP award for his beverage column, “The Buzz.” He also writes for Eater DC, Thrillist, DCist and Forbes Travel among others. He's from Maryland and has a weakness for Old Bay seasoning. Follow him on Twitter and Instagram.

April 04, 2023

A Tropical Runaway with a Dolphin Ride? An Escape to Hawks Cay Has it All

April 04, 2023/ Susan Able

Hawks cay resort and marina. Photo courtesy of the resort.

This family-friendly Florida Keys resort has everything you need for a total reset.

By Susan Able | Edible DC

The trip was an easy one from the DMV, and better yet, it was car-free for me. I hopped a flight to Miami and easily grabbed a Florida Keys Shuttle, which dropped me right at the door of my destination, the Hawks Cay Resort. I started my decompression by looking out the window at the ocean and passing funky Florida Keys scene on our hour and a half ride down Florida’s famous A1A. We pulled onto Duck Key and the resort’s manicured grounds. I had arrived at a AAA 4-star resort that I soon found has literally has something for everyone. And, best of all, a unique offering that I couldn’t wait to try—Hawks Cay is the only resort in the continental U.S. with a Dolphin Connection program—and I would be meeting my first dolphin the next day.

Hawks Cay Resort is a large, full-service resort with a marina, carefully planned to provide the total reboot we all need, whether you want to read a book in the sun, play tennis all day, take your children to the Pirate Ship park while you grab a glass of wine (how smart to serve adult beverages in a children’s playground!), or sport fish. It’s a 60-acre resort that is a a well-manicured vision of tropical bliss without being stuffy. Friendly valets greet you at the entrance, and as you go into the lobby, I found in front of me a giant saltwater tank that really set up my whole vibe up for a sunny stay.

The staff were welcoming and eager to make sure we had a great experience.

The food program was impressive, emphasizing seasonal produce and local fish and Protein. Clockwise from Top: seriously fantastic key lime pie with a torched meringue topper, one of the yellow snapper we caught served whole, fancy (and delicioius) version of a wedge salad.

Let’s review the resort. Five restaurants (from casual to fancy), three bars and a market within walking distance of your room? Check. Activities for families, a playground for children with a pirate ship, a dedicated pool for families and a club for teens? Check again. (Hawks Cay was named the #1 Family Resort by USA Today’s 10Best.) An adults-only pool with cabanas and options for pool-side rum tastings? (The resort has five pools and a really cool saltwater lagoon.) Bikes, tennis, pickle ball? A full service spa? Check to all of those. Deep sea fishing, boat rides and the completely unique experience with trained dolphins? Boxes checked for all.

My Sunny patio from my king guestroom which lead to the gardens and adult pool.

My room was one of the property’s guestrooms, spacious and freshly redecorated with its own patio and sunning deck, with steps down to the gardens and adult pool. The decor of the property was fresh and modern, the entire property was reopened after a $50 million dollar renovation in 2018.

I started my trip with a golf-cart tour around the property, and got an overview of the resort campus, including the full-service marina. This is clearly a paradise for people who love salt-water action, the marina staff told me they or the hotel staff can arrange offshore, flats and backcountry fishing, diving, kayaking, kiteboarding and standup paddleboarding.

Executive chef patrick cleary brings top experience to the resort, Under his supervision, hawks cays dining has just been awarded Open Table’s diner’s Choice. clockwise: chef patrick, the marina restaurant, angler and ale, and ahi tuna nachos that were very very good.

My first act was a swim and a refresh, followed by a welcome drink at the bar and a great dinner of Florida-grown veggies and local fish at Sixty-One Prime, Hawks Cay’s upscale steak and seafood restaurant located just off the lobby in the resort. After dinner drinks were poolside at the Pilar Bar. Early to bed, because the next morning would dawn with my Dolphin Experience.

The Dolphin Connection is located on the property at a series of salt-water lagoons where Atlantic bottleneck dolphins live and play. You can watch them from the deck anytime of the day, they careen through the water and do dolphin jumps in the air (like Flipper!), but the chance to get in the water with them was exciting. The Dolphin Connection program is based on conservation, many of the dolphins are retired (from actual jobs with the U.S. Navy), or rescued dolphins that needed ongoing support or as they were unable to live on their own in the wild. It is a professional program, staffed by marine experts and accredited by the Alliance of Marine Mammal Parks and Aquariums.

The dolphin connection is a unique offering at hawks cay. It helps program participants learn about Atlantic bottlenose dolphins, understand their challenges in the wild and gives guests a chance to meet dolphins “in Person.” The Top right photo is the author coming in hot courtesy a ride from two dolphins.

My program was called Dolphin Discovery, an hour ($249 per guest) which started off in a classroom with instructions on how to interact with dolphin, what to expect and detailed background on the life of these amazing mammals. My group of six adults donned life vests and via a ladder, entered our pool platform, waiting our turn to splash and play with our dolphins. The highlight for me was swimming to the far end of the lagoon and catching a ride first with one dolphin, then a second time, where I held fins from two dolphins for a speedy ride back. Highly recommend this for everyone (though you have to be 4’6” to participate) and a great respect for how large, strong and smart these creatures are. Trip highlight!

Wonderful Barkeep and mixologist Jason led me through a tasting of Papa’s Pilar Rum distilled in the keys.

After a light lunch in a cabana, I did a tasting of Papa’s Pilar Rum, which is distilled in the Keys. Feeling fabulous and relaxed after my flights of rum, I headed to the resort’s Calm Waters Spa, a 7,000 square foot facility that has eight treatment rooms and group exercise classrooms. I had an incredible facial, the Elemis Pro-Collagen Age Defy Facial which was most excellent, kudos to the staff. Did I fall asleep? Yes, but I was now glowing, and ready for my Sunset Cruise where we meandered up and down the coast of Duck Key and through the canals and inlets lined with beautiful homes. Dinner was at Angler & Ale, out on the open air deck, a Florida-Keys style restaurant at the marina which was fish-centric (obvi) and so much fun. I fell into bed to get ready for an early wake up call for charter fishing.

Clockwise from TOp: Yellow snapper, caught by our group; sunset cruise gave a chance to “wine down”; a first time angler in my group.

We met Captain Dave Jensen at 7:00 a.m. at the Hawks Cay Marina, and motored out into the ocean where everyone had their hand on a rod. We caught many yellow perch and of course, threw the little ones back. My highlight? Meeting the manatees at the dock when I returned. I’d never seen a manatee in person, and they are incredible interesting creatures.

A manatee grabbing a drink of fresh water from a hose at the marina dock.

Sadly, after some wonderful pool time, I had to head back to reality in the later afternoon. And even more bittersweet, my Florida Keys Shuttle was right on time to head back to the airport.

An overhead of the salt water lagoon, kayaks awaiting and the family pool at hawks cay. photo courtesy of the resort.

Hawk’s Cay Resort, Duck Key, Florida | 1-877-496-6023 | hawkscay.com

**Hawk’s Cay Resort, Duck Key, FL 1-877-496-6023** **hawkscay.com**

April 03, 2023

Not on a Beach? Recipes for Getting the Bahamas Vibe at Home

April 03, 2023/ Susan Able

Grab the flavor of the Bahama’s out islands

Words and photos by Susan Able | Edible DC

My husband and I fell in love with the Eleuthera, one of the thirty populated out islands or family islands of this archipelago nation. Eleuthera is a long skinny strip of coral and rock, one 100 miles long and around two miles wide, and is home to only 8,000 full time residents—so mostly undeveloped. Imagine miles of pink and white powdery sand beaches with nary a soul most days, framed by clear turquoise water.

Pure perfection, right?

Well, the island has a tagline, and it’s a funny one. “Eleuthera, it’s not for everyone.”

How can that be? Well, many people need a real public infrastructure for a vacation to be enjoyable, let’s call that central air, 24-hour electricity, good roads, lots of shopping and organized things to do. That is not the situation on this lovely rustic island. Our power was out for 5 hours one day as they did line repairs. A bit inconvenient, but it gave me a great excuse to call our dinner cheese and crackers and a chance to finish a novel by lamp light. Its a place where a sense of adventure still exists and the island’s rustic quality is a huge part of it’s charm for us.

And the native food is just part of the whole scene. Island cuisine is in many ways very unique—an food culture based on local ingredients—conch, reef fish like grouper and snapper, Caribbean lobster, chicken, tropical local fruits like soursop and white pineapples. It is the cuisine of people who fed families and communities in times of scarcity—both ingredients and money—think soups, rice and peas. Our local restaurants in Governor’s Harbour, a village centrally located on the island, showcase elevated versions of all of this home cooking, conch fritters, fried grouper in various formats, cracked (lightly deep fried chunks) conch and lobster, conch fritters and favorite sides of cole slaw, macaroni and cheese and potato salad.

I’m sharing three recipes straight from their sources, the chefs and bartenders from some of our favorite places. Simple and straightforward, and for those who love the Caribbean, flavors that will take you back to palm trees and blue waters.

Sammy at Sammy’s Bar, Sky Beach Club, Governor’s Harbour.

Sky Juice

Our favorite bartender on the island is Sammy Delaney and you can find him at his eponymus bar, Sammy’s at Sky Beach Club. On one of our first trips down, he introduced to the native drink of the Bahamas, Sky Juice, which is gin mixed with fresh coconut water and sweetened condensed milk, shaken and served over ice. If you like coconut, this is your drink. In the states, I use coconut water from the store, it works, though perhaps loses part of the magic when the bartender is not using a machete to cut open a fresh coconut and then put little shavings of fresh coconut meat on top. It still works, trust me.

Makes 4 cocktails.

2 cups coconut water
1 cup gin, or more to taste
1 cup sweetened condensed milk, more (or less) to taste
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

Mix together the ingredients until well combined in a pitcher, or if making a smaller batch, shake. Pour over ice and sprinkle the nutmeg and cinnamon on top. Serve with straws, and perhaps a tiny paper umbrella.

Chef Pascale Burrows of Pascal’s at Sky Beach club

Cole Slaw Bahamas Style

Cole slaw is the always-present side all over the Bahamas. It seems that every sandwich, fried conch platter, BBQ platter-you name it-comes with a side of cole slaw served often in a leaf of the cabbage head. My favorite version is served up at Pascal’s where you get a drink from Sammy and then order up some cracked conch and slaw from Chef Pascale and sit at a table overlooking the Atlantic Ocean. Its so simple, but so delicious and I had to ask him how he makes it. The first thing he told me is that he makes it up fresh to order—he’s making slaw all day long. The biggest advice to really make it delicious? Take the time to finely cut the cabbage into the thinnest strands you can imagine. It’s so good. And yes, I questioned the sugar, but it is really not that sweet after mixing. The combo of sugar, mayo and salt is what makes the cabbage soften.

1 small head green cabbage, very finely shredded
1 or 2 carrots, finely shredded
1 cup mayonnaise
1/2 cup sugar
1 teaspoon salt
1 teaspoon white pepper
Juice of one lime

Put the shredded cabbage and carrot(s) in a large mixing bowl, with plenty of room to mix well without spilling over. Plop the mayo and sugar over the shredded vegetables, and start tossing with vigor, until all the strands of cabbage are well coated. Sprinkle salt and pepper and lime juice, and mix with vigor again til it is well combined. Serve immediately or refrigerate. It will keep several days in the fridge.

Tuna and Grits

It took me a few years to veer from a breakfast sandwich or coconut rum pancakes at the Buccaneer Club in Governor’s Harbour to the “Bahamian Style” menu which included various preparations of groups in a lime-juice brown gravy, (Stew Fish, Boil Fish, or Stew Boil Fish) with yellow grits and Johnny Cake. But my dear friend Anne Saverese finally convinced me to try her favorite, Tuna and Grits and where had I been all these years? It might sound like an odd choice for we Americans, but it really makes for an addictive breakfast that sticks with you. I couldn’t find yellow grits at the store, but realized that most people in the U.S. buy them as polenta. I’m not sure it’s a one to one swap (it likely is?), but that is what I used from Bob’s Red Mill.

Much like the Cole Slaw recipe above, this is very simple, straightforward tuna salad, and again with lime juice. The grits are prepared according the package and almost always served with a healthy dollop of butter.

Makes 4 servings

2 cans albacore tuna
Mayonaise
Juice of two limes
1/2 green pepper, finely minced
1/2 onion, finely minced
Dash or two of hot pepper sauce to taste
Salt and pepper to taste

This recipe was explained to me or “recited,” so I will use their explanation.

“Bahamina Tuna Salad is very simple, with not the usual things that you might expect, like mustard, or celery, or relish. We drain the tuna, and add a tablespoon or two of mayo and mix. Bahamian Tuna Salad is not drowning in mayo, we just put enough to bind it together. So you add it slowly. Add your minced pepper and onion, mix it in. You might need another tablespoon of mayonnaise. Then add your salt and pepper and lime juice. It should be bright and tangy. Sometime we add finely minced Scotch Bonnet pepper, but that can get it really hot. So we finish it most often with a couple of dashes of hot pepper sauce and mix well. It is ready to be served up with your warm grits.”

I followed these directions exactly while I was on the island, then recreated it twice to test it at home. It’s perfect and just like what I am served at the Buccaneer Club. Delicious and the combination of the limey tuna with the grits is perfection. Trust me, try it and you’ll see.

For more information about traveling to Eleuthera, go here. For rentals, I recommend Eleuthera Vacation Rentals, which has options for groups of all sizes.

March 16, 2023

Little Sesame x Fly By Jing = Spicy Hummus that Will Light Your Fire

March 16, 2023/ Tim Ebner

*Photo: Scott suchman for little sesame*

By Tim Ebner / Edible DC

Edible DC had a chance to sit down with Nick Wiseman, co-founder and CEO of DC’s Little Sesame, which launched a consumer-packaged goods line of their freshly spun hummus in June 2021. Since the launch, four flavors have been developed: Smooth Classic, Jammy Tomato, Caramelized Onion and Herby Jalapeño.

Little Sesame’s latest news is a partnership with Sichuan chili crisp cult brand, Fly By Jing. A woman-owned company, Fly By Jing was founded by Jing Gao who has created a line of pantry staples inspired by the renowned flavors of her hometown of Chengdu, China. An event to introduce the new product, Pumpkin Chili Crisp Hummus, to the public, at an event held at Maketto, tonight, March 16, with Erik Bruner-Yang. (The event is now sold out.)

Edible DC: How did this collaboration with Fly By Jing come about? And where did the idea for a Pumpkin Chili Crisp Hummus come from?

Nick Wiseman: We started eating our hummus with chili crisp and it was so good. So we knew we had to make it happen. We were inspired by Jing, both her story and her uncensored Chinese flavors. So we reached out. And the rest is history. We took it a bunch of different directions, but ultimately landed on pumpkin since the earthiness and sweetness played so well against the bold chili crisp.

EDC: Can you talk about the launch date and how folks can find this hummus? Do you plan to go further beyond a limited release? Any specifics you have is great.

Nick: We will have a limited release available in March 2023 at our flagship Little Sesame shop in DC, plus a super cool line up of independent retailers. You’ll be able to find it at Each Peach Market in DC, Pop Up Grocer (where the entire Little Sesame hummus line up is among the inaugural cohort of brands in their first permanent brick and mortar location) in NYC and at Wine + Eggs in Los Angeles.

EDC: Talk about your dinner series. And where can folks go to book a ticket to the Maketto party?

Nick: Our Little Sesame dinner series began in our basement pop-up in 2016 as a means to engage with the Little Sesame community, push the envelope creatively, test new recipes and collaborate with chefs, brands and businesses we love. We’ve hosted them across the US, in a 5000 acre field under the big sky on our chickpea farm in Montana, at Jacobsen salt farm on the coast of Oregon with a cast of farmers, chefs and winemakers and in our backyard in DC. At tonight’s dinner series, Little Sesame will be co-hosting a dinner with our friends at Fly By Jing at Maketto with Erik-Bruner Yang. (The event is now sold out.)

Menu for Little Sesame x Fly By Jing Dinner

Little Sesame Hummus, Winter Squash, Fly By Jing Chili Crisp, Honey & Cilantro,
Served with Sourdough Scallion Pancake⁠
Raw Oysters, A Bunch of Sauces
Dumplings, Herbs, Fly By Jing Sichuan Gold Chili Oil ⁠
Eggplant, Labneh, Fly By Jing Warming Tribute Pepper, Rice Cake⁠
Brisket Za’atar Flatbread, House Ferments, Local Vegetables⁠
Welcome cocktail to start and dinner served with a selection of beer & natural wine⁠

EDC: Are there plans for future partnerships and/or dinners?

Nick: Yes, it’s a big part of our brand. Travel, adventure, exploring on the road—we get our inspiration from these things and hope you feel that vibe in every package of hummus we make.

Little Sesame, 1828 L St NW, Washington, DC. Open M-F, 10:30 am - 4pm.

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ABOUT LITTLE SESAME

Little Sesame’s freshly spun hummus is made with 100% regeneratively farmed chickpeas grown by farmer Casey Bailey under the big sky in Montana. The recipe was created by Little Sesame’s founders, chefs Nick Wiseman & Ronen Tenne in their flagship restaurant in Washington, D.C. The hummus is super smooth, layered with rich tahini and brightened with freshly squeezed lemon juice. It is also certified organic, non-GMO project verified and kosher and can be found in Little Sesame’s flagship restaurant in Washington D.C., on the shelves at 800+ retailers across the nation including: Whole Foods Market, Sprouts, Erewhon, and Foxtrot. Follow along @eatlittlesesame

MEDIA CONTACT: Maddy beckwith maddy@eatlittlesesame.com 202-302-0375

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