Edible DC's Late Winter Issue is Released
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Edible DC is pleased to announce that the Late Winter 2021 issue is live digitally. Print copies are delayed getting to our DC warehouse because of winter snow storms, but should arrive later this week.
Publisher Susan Able said, “Getting an issue of our magazine together during a pandemic that continued through the winter was a good challenge. Every aspect of putting together our magazine continues to be disrupted, from travel, group gatherings for photo shoots and interviews, the necessities of child care and team members who either got Covid or were exposed and had to quarantine. But we did it, and it’s so great to be able to chronicle all things food in the DMV.”
This issue has the first story written by Edible DC’s Creative Director, Jennifer Chase, who spent the pandemic becoming a lover of Korean soap operas, or as they are known, K-Dramas. She collaborated with local Chef Eric Shin, owner of Seoul Spice, to re-create recipes from her favorite shows. Illustrated by Caitlin Tuttle, with photography also done by Ms. Chase, the story is a primer for how to watch and eat along with K-Dramas in the US.
Chef Rob Rubba, owner of DC’s Oyster Oyster, shows off some fancy ways to use the unsung hero of the winter kitchen: cabbage. We also included some sturdy home cook favorites, so consider this an epic coverage of a winter vegetable that won’t let you down and can be found at the winter farm markets.
Tim Ebner, who recently won the IACP Award for Best Beverage Focused Column is back with two stories on building cocktails at home. The first, “Destination: Cocktail,” includes three recipes that invoke some great vacation memories, so traveling to the the beach right at your own home bar. The Last Sip covers the Ivy Hotel’s boozy take on a White Russian-type of drink that employs a regionally favorite cookie, The Berger Cookie.
Writer Marilyn Noble writes for our Department of Homefood Security about a topic that most don’t know about—the dearth of regional meat processing facilities and what that means for our local farmers, especially smaller farms or beginning farmers who are finding it difficult to get their animals to market.
Two fun things are a new cookbook store in Mt. Pleasant, and an Irish baker who has launched GreenIsland Bakery, perhaps making the best shortbread in the DC area. (We happily report that our sample was amazing.)
Finally, read about some great options for something you might not have realized was an option. “Work from Hotel” is a new idea that local hotels have embraced, giving home workers a break from the same four walls and hotels a new way to boost revenue at a time when Covid-related stays are down.
