Celebrating DC's Colorful Side at the 4th Annual Eat/Drink Local

By Thomas Martin, Edible DC Contributor Photos by Jai Williams

Guests enjoying our food themed photo booth designed by Limonata Creative and photographed by Tom McCorkle.

Some would say that summer begins on June 21, but DC foodies know that the true harbinger of summertime is EdibleDC's Eat/Drink Local event. Hosted once again at the Long View Gallery in Shaw, our fourth annual celebration put the theme of color front and center this year. From sultry red wines and pistachio green macarons to drag queens clad in pink boas and guests dressed in saturated shades, the festive embrace of all things colorful was front and center that night. In true EdibleDC fashion, a thunderstorm swept into town just as the event began. But even the rain could not dampen our excitement. 

BITE ME marquee letters by BRIGHTLY Ever After. 

Guests enjoyed drinks and bites from restaurants, wineries, distilleries, and breweries from throughout the DMV, and made everlasting memories with our photo booth. VIP guests went home with yellow jute EdibleDC gift bags overflowing with goodies. We'd like to give a special thanks to both our sponsors and our vendors—this event wouldn't be possible without you. See a photo recap of the event that follows. 

Blue Duck Tavern dessert. 

Carlie Steiner of Himitsu and guest enjoying the "District of Color" event. 

Welcome Thibaut-Janisson sparkling for all guests brought to you by the Mandy & David Team.

Incredible cheese spread by Cheesmonster.

The Spring issue of EdibleDC Magazine. 

Spicy tuna pillows from the Fish team.

The incredible Mandy & David VIP gift bags.

Lyon Distilling and Gray Wolf Distilling. 

Lyon Distilling and Gray Wolf Distilling. 

O-Ku tuna tartare. 

Republic Restoratives Borough Bourbon and other local spirits. 

The Mandy & David team enjoying the photo-booth.

Service Bar punch.

The Homestead team. 

Troegs Brewing Co on deck with various beers including their Crimson Pistil IPA.

One Eight Distilling with their newly designed bottles and labels #DistrictMade. 

A guest snagging social media pictures at the event. 

Chef Tony Chittum from Iron Gate Restaurant. 

Doi Moi serving local oysters with naam jim mignonette.

The Smith, now with two locations in DC, serving toasted ricotta gnocchi with white truffle cream and their Frozen French 75 slushee. 

Drag queen Helluva Bottom Carter poses with Libby Living Colorfully and Diego Downtown. 

Bitches Who Brunch, Libby Living Colorfully, and Holley Simmons dressing in theme for the "District of Color."

The Astro Doughnuts team served crème brûlée and strawberry rhubarb minis doughnuts.

Sloppy Mama's BBQ brisket.

Thanks to our amazing event partners which include:

• Presenting sponsor the Mandy & David Team 
• Heirloom Catering & Event Design for catering and logistics support 
• Long View Gallery event venue 
• Limonata Creative Consulting photo booth design and event signage 
• FROST Lighting Company
• Brightly Ever After marquee letters
• BD3 Design back gallery furniture and design 
• OM Digital photo booth technology 

Download your photo booth photo/videos here!

Minty Farro Salad with Cucumber & Kale

by Emily Spaeth, From the Farmer Sponsored

Ingredients

1 cup farro 1 bunch Lacinato kale, de-stemmed & cut into thin ribbons 1/4 cup mint leaves, de-stemmed & thinly sliced 1 lemon (juice + zest) 2 tbsp olive oil A pinch (+) each of sea salt & pepper 1/2 cucumber, halved & thinly sliced 1/4 red onion, finely diced 1/4 cup feta, crumbled

Instructions

1. Rinse and drain farro. In a medium saucepan, add enough water to cover about an inch above the farro, then bring to a boil; reduce heat to medium-low and simmer for 30 minutes. Drain any excess water and set aside.
2. In a large bowl, combine kale with lemon, olive oil, sea salt & pepper, and mint; massage until the kale breaks down a bit and becomes softer. Combine farro, cucumber and red onion with the kale, tossing to mix together thoroughly.
3. Lastly, add feta to the top of the salad - and enjoy!

See what else From the Farmer is cooking at notes.fromthefarmer.com. From the Farmer delivers farm-fresh produce, sustainable meat and artisan pantry items to your home, which means eating fresh, seasonal, and local in the D.C. area is now as easy as opening your door.

Put On Your Favorite Canadian Tuxedo… You Have Some Tasting To Do!

By Kirsten Bourne, Capital Area Food Bank for Edible DC

Where else can you eat like the First Family, try dishes from two recently named James Beard Award finalists, savor samples from many of  Washingtonian's top 100 restaurants and be treated to one of the best ice creameries in the country…all in one place?

The Capital Area Food Bank—the largest hunger and nutrition nonprofit serving the Washington metro area—has pulled together these and others in their biggest fundraiser of the year, the Blue Jeans Ball.

If you nab your ticket now, on Sunday March 13th your taste buds will be guaranteed a journey through the Washington area with bites from 40 local restaurants, from Logan Circle’s Ghibellina to Chevy Chase’s Range, from Dupont’s DGS Delicatessen to Arlington’s Restaurant Eve! Wondering how you’re going to wash the unlimited food down? Christopher McNeal of Bar Dupont, and his mixologist friends from Sotto, Kapnos and Rebellion have you covered with unlimited cocktails.

If you’re already planning on coming, make a note to stop by the silent auction to win delicious gifts donated by Momofuku Milk Bar’s chef Christina Tosi and How to Cook Everything author Mark Bittman (plus trips to Brazil and the French Riviera)! And stay for the live auction, where you’ll have a chance to bid on a private dinner for 10 and taco-making 101 with the founder of Chaia, the new “farm-to-taco” restaurant that all you Edible DC readers have been talking about!

Tickets are $200 each and each ticket sold raises enough money for the Capital Area Food Bank to feed a family of four for two weeks. Ticket and sponsorship details available at capitalareafoodbank.org/blue-jeans-ball/

The details?

When: Sunday, March 13th 5 pm VIP reception; 6 pm tastings, cocktails and silent auction; 8 pm: program & live auction.

Where: Marriott Marquis Hotel, 901 Massachusetts Avenue, NW, Washington, DC 20001

Why:  The Capital Area Food Bank is the largest organization in the Washington metro area working to solve hunger and its companion problems: chronic undernutrition, heart disease and obesity. By partnering with nearly 450 community organizations in DC, Maryland and Virginia, as well as delivering food directly in hard to reach areas, the CAFB is helping 540,000 people each year get access to good, healthy food. That’s 12 percent of our region’s mothers, fathers, sons, daughters, sisters, brothers, and grandparents.

Visit: capitalareafoodbank.org, or find the CAFB at facebook.com/CapitalAreaFoodBank, and Twitter at @foodbankmetrodc.

Last Minute Shop Local Guide for Foodies

by EdibleDC Team

We're on the hunt for last minute gifts--aren't you? Team Edible has made a list of our some of our favorites. You can't go wrong with #buylocal!

Secolari Olive Oil

With shops in DC and Bethesda, as well as Columbia and Towson, the oils and vinegars here are some of the best quality you will find. And addictive! Delicious flavors like basil and rosemary oils and grapefruit basalmic; any home cook would be thrilled with these delightfully packaged gift sets. Check out their truffle salt too!

Local Artisan Cheeses

Cheese--a perfect hostess gift. Don't know what to bring to your next holiday gathering? How about a spread of local artisan cheeses? Here is a list of some of our favorites you can pick up at Stonyman Gourmet Farmer:

• Appalachian - Meadowcreek (Galax, VA)
• Bay Blue - Chapel's Country Creamery (Easton, MD)
• Catoctin - George's Mill Farm (Lovettesville, VA)
• Cheddar, Cave Aged - Hawk's Hill Creamery (Street, MD)
• Chesapeake Cheddar - P.A. Bowen Farmstand Cheese (Brandywine, MD)
• Esmontonian - Caromont Farm (Esmont, VA)
• Grayson - Meadowcreeek (Galax, VA)
• Monacacy  Gold - Cherry Glen Goat Cheese Co. (Boyds, MD)
• Rainey's Dream - Chapel's Country Creamery (Easton, MD)
• Tomae - Shepherds Manor Creamery (New Windsor, MD)
• Goat Cheese - Firefly Farms Creamery (Deep Creek, MD)

Local Booze

Who doesn't love a nice bottle in their stocking and especially when it comes with an endearing local story? Greenhill Winery & Vineyards has a ton of great local varietals including a blanc de blancs (sparkling wine) perfect for the holiday season.

The Virginia Distillery Company is producing some excellent scotch style malt whiskey that would be a great addition to any bar. And it's brand new--so add in the cool factor there too!

American Plant

Great gift ideas come from nature and American Plant has everything you need. Not to mention their Tinge Boutique. This is a true one-stop-shop for stocking stuffers and gift exchange presents ranging from jewelry, tabletop decor, throws and other small furniture items. And of course gorgeous plants.

Best Bees

Give the gift of local honey or better yet all-inclusive beekeeping services and support our pollinators. Best Bees fully takes care of everything and it's a great gift for a family for the kids to learn or as part of your corporate responsibility initiative utilizing the office rooftop. How great is this gift?

Trickling Springs Creamery

Again, on  your way to a party? Trickling Springs' local shop at Union Market is full of ideas for treats. Their incredible line up of local, fresh, eggnog, chocolate milk and holiday-inspired ice cream flavors will make holiday visitors and party goers swoon.

Michele's Granola

This has become our new addiction - we throw a heaping spoonful to our yogurt for a hearty breakfast. They've launched a holiday sampler pack that offers flavors like pumpkin spice and cranberry pecan. Also, you can pick up bags at Trickling Springs in Union Market and at Whole Foods too.

Spice & Tea Exchange

The perfect gift for that avid cook who is always hunting down those rare spices. They have awesome ideas--stores in Alexandria on King Street and downtown Annapolis.

Balducci's Food Lover's Market

Get all your holiday meal shopping down with Balducci's and send locally curated gift baskets to your friends and family. They have an excellent selection of local VA wines!

Casey Health Institute

Give the gift of health with Casey Health Institute's "Wellness Baskets" filled with healthy treats, wellness tips, lotions, and equipment for yoga, meditation, back care, nutrition, fitness and more...

Bethesda Women's Farm Market

Operates through the winter and has incredible vendors and crafts like these gorgeous wreathes -- started in 1932 by farmers' wives selling preserves, baked goods, and produce. You can also find Stoneyman Cheese there as well!

EdibleDC Magazine Subscription

EdibleDC Magazine is a local small women owned business with a mission to promote eating locally and seasonally -- we publish quarterly on sustainable paper with soy ink. Give the gift of growing our local foodshed and sharing delightful stories about farmers, chefs, artisans with friends and family.

Kramerbooks & Afterwords Cafe

Cookbooks are such a good gift for foodies, and always many new ones out for gifting. Here our some of our favorites that you can quickly pick up at Kramerbooks & Afterwords in Dupont Circle or buy online or at other shops in the DMV:

• The Virginia Table - celebrates the artisans who make Virginia great ranging from cider and wine to chefs
• Seasons to Taste - local chef Jonathan Bardzik shares his favorites
• Soup for Syria - soup recipes from international chefs, the proceeds of the book support the Syrian refugee crisis
• NOPI - is the newest iteration of best selling cookbooks from Yottam Ottolenghi, we just love all of them
• The Southerner's Cookbook-from Garden & Gun, fun, authentic recipes that speak to many parts of our region

Charitable Gift Ideas

There are so many great charities, here are just a few!

• Oxfam
• FreshFarm Markets
• DC Greens
• Future Harvest CASA

Will You Have Food for Tomorrow?

By Mike Koch, special to EdibleDC

A few weeks ago I was among the attendees at the New York Times “Food for Tomorrow” conference at the Stone Barns Center for Food and Agriculture in Tarrytown, NY. It was the second annual event of its kind, bringing together food writers, food and agri-business entrepreneurs, academics, politicians, nonprofit leaders and, yes, a handful of farmers. I was honored to be among them and found the content both challenging and stimulating.

Four ideas persist as rattling presences in my mind:

One: We would do well to eat less meat—better said, we should only eat meats we procure from known, sustainable producers. The horrors and environmental impact of animals raised in “concentrated animal feeding operations,” also know as CAFOs, are well documented.

Two: We should eat seasonally and mindfully. Technology and innovative growing practices are extending the boundaries of our traditional regional growing season. But again, know from where your food is coming and vote with your food dollars to support the growers in your own community.

Three: Ask questions about growing and production practices. Buying from a local farmer or producer is good; but is not a guarantee of sustainable practices. Ask the farmer or producers about their practices and expect transparency.

Four: Don’t waste food. Our food system is already wasteful and inefficient enough. Whether food is tossed because it is “ugly” and not considered retail worthy or it is tossed because it is considered unusable, we must hold ourselves accountable to better use of our own food in a world increasingly suffering from starvation and scarcity.

As important as these first-world ideas might be to Mid-Atlantic inside-the-beltway readers, the ideas that have stopped rattling and decidedly stuck are these:

Having “food for tomorrow” is not a guarantee or an American entitlement like Social Security. In much of the world, “food for tomorrow” is not the statement of a long-term goal or a policy aspiration, it is a question. It is a daily and hourly challenge. We need to carefully examine our uniquely American assumption that cheap and abundant food is our right.

And to add to the issue, all food is not equal. In fact, a lot of what Americans eat is not even considered food. It is a great irony that Americans for whom food for tomorrow is a question not only struggle to get food, but are often harmed by the foods they can get in their neighborhoods. Left with no choice, these poor citizens eat the over-processed, over-subsidized, over-fertilized, over-marketed, over-sweetened foods that we New York Times conference delegates no longer deign to call food.

Will you have food for tomorrow?

Weeks before the Stone Barns event, I had been invited to a smaller roundtable discussion hosted by The Atlantic magazine. A smaller but no less credentialed group had been convened to discuss achieving “food and health equity” for Americans—rural and urban—who find themselves residents of “food deserts.”

Ironic in its own twist, a food desert is a place where only this non-food food (meaning highly processed, highly caloric, low-nutrition foods) is available and is wreaking dire consequences on the health and well-being of those who consume it. The arc of our broad conversation went something like this:

All food starts with a farmer. What farmers grow is a product of market economics and government subsidy. Scale confers great advantage and distorts production; it decreases agricultural product diversity. The vast majority of mass-produced agricultural products like corn and wheat and soybeans are destined for processing—lots of it. Processed foods are economically cheap but have great and incalculable costs on our environment and our health care system. Processed foods are made more attractive and addictive and unhealthy by the calculated addition of sugar and fats. Even when real foods are made available in food deserts, consumers have lost their connection with what real food is and simply don’t have the time to or ability to do simple scratch cooking. “Social engineers”—two words I heard paired for the first time in this discussion—must be deployed to re-educate consumers, change their behaviors and overtly connect our food system with our health care system.

Will you have food for tomorrow?

In the arc of that conversation, the air was sucked out of the room when we were reminded by one of the panelists of Abraham Maslow’s famous “hierarchy of needs.” When daily survival is at risk, consumers will happily eat non-food food rather than starve, let alone seek out a farmers market carrot which they have no idea what to do with in the kitchen. Maslow’s hierarchy puts a social twist on the core question: Will you have real food for tomorrow or will your need for survival dictate the choice of non-food food?

On the first Monday of November, we hosted our Farmland Feast. This annual fundraising event earns nearly half of our operating expenses. At FRESHFARM Markets we use these funds to run farmers markets. We use these funds to develop programs that help farmers and producers grow and to make their businesses economically viable. We use these funds to increase consumer preference for seasonal foods, locally grown foods, sustainable foods. We use these funds to increase consumer access to these foods and to teach them how to cook and preserve these foods. We think about increasing the diversity and security of the Chesapeake Bay foodshed, the foodshed of our nation’s capital. Ours is an important mission: In 2012 the average American farm lost nearly $1,400.

Will you have food for tomorrow?

At FRESHFARM Markets, we are dedicated to making sure the answer is a resounding “yes!” for consumers all across the economic and social spectrum.

Mike Koch is the Executive Director of FRESHFARM Markets and founder of FireFly Farms, an artisanal cheese business. A local food advocate and agribusiness leader, Koch has developed new partnership models with milk producers and has spearheaded advocacy and economic development efforts to support agriculture based businesses.

A Cuban Exploration

by Spencer Launer, special to Edible DC Secretary of State John Kerry scheduled to raise the American flag over the U.S. embassy in Havana for the first time since January 3, 1961, and I had to get there first. I wanted to feel the sticky nights before the corporate storm. I wanted to hear the live salsa, son cubano, and jazz before bars are taken over with new Beliebers and their new Bluetooth high-performance speakers. I wanted to taste the Cuban cuisine before the country is infiltrated with McDonalds, Burger King and Chipotle.

I deplaned in Jose Marti International Airport and was overwhelmed by the smell of stale Cuban cigars in the jetway, remnants of tourists’ last attempts to enjoy a freshly rolled cigar in the humid climate that preserves each tobacco leaf perfectly. The customs process was a breeze, and I was already bartering for the cheapest ride into the city.

About an hour after landing I stepped into Casa Mecánico, the casa particular run by Miguel the mechanic and “his woman”. Disclaimer - I do not think Miguel is the sort who diminishes the place of women in society, rather I think his attempt to introduce his wife was lost in translation. He showed us to our rooms and we were eager to go roam the streets.

It wasn’t long before we heard distant music coming from an open bar with no windows, so we went in for a rum. The space was perfect, exactly as I had imagined it should be in my mind's eye. Run down, no polish, questionably clean glassware, and live music featuring the pianist from Buena Vista Social Club. I was sold. The bartender poured me a Havana Club Añejo 7 years, which set me back a whopping $2.50. The rum only needed one ice cube, and could be sipped like a fine añejo tequila--it was so good. The band started playing Chan-Chan and I could have died in cliche heaven.

My stomach started growling and I wanted to get to my goal of the trip and dig into some food. We walked towards the Malecón, Havana's famous promenade along the water,  and found a waterfront restaurant for dinner. I ordered chicken and rice, which everyone around me was eating, and the food was awful… overcooked and underseasoned. I wouldn’t let it get me down.

The next morning we had a traditional Cuban breakfast with Miguel at his home. A very plain omelet, bread rolls, tomatoes, papaya and bananas, guava juice, and coffee. It wasn’t anything extraordinary, but it was an authentic local experience. I was zero for two on meals.

In early afternoon I was ready for a light lunch, so we stepped into a restaurant along the water called El Templete. Little did I know I would have my favorite food of the entire trip, and it would only cost me 90 cents. I ordered a cup of black beans and I was blown away at what I received… a cup of beans! They weren't cut down with lard and refried, they weren't dry nor cold--they were perfect. They were seasoned beautifully, cooked to perfection, and garnished with a delicious olive oil that was a great accent for the earthiness of the beans.

I will spare you the play-by-play of the rest of my meals, because to be frank… everything was overcooked and bland. It was as if they were afraid of medium, let alone medium-rare, meats and they were hoarding salt from their dishes.

I will give credit where credit is due, and that is the delicious meal I had at Paladar los Amigos. I was sick and tired of not enjoying my food in Havana, so I finally went to a paladar recommended by Anthony Bourdain (not personally, just google “Anthony Bourdain Cuba”). I had ordered the ropa vieja, and my friend ordered the “breaded chicken”, aka schnitzel. Both were amazing. The ropa vieja was cooked beautifully, the spices were spot on, and the flavors were complex in a subtle way. The chicken was perfectly tender, which is hard to do considering how thin it is. It also tasted as if the chicken was cooked in a garlic olive oil so there was a pleasantly lingering garlic taste at the end of each bite. The accoutrements to the dishes were also cooked and seasoned well.

As disappointed as I was in the food, I was still thrilled about Cuba. The people are warm and welcoming, despite my inability to communicate well. The architecture is beautiful with diverse influence and a rich history. There is music everywhere and everyone dances. The rum is exceptional, and the cigars are that good.

For people interested in going to Cuba, it is still not easy. Tourism is still banned until 2016, and you must fall into one of twelve categories in order to visit. That being said, it isn’t difficult to figure out how to fit into one of those categories. For more information, visit the Treasury Department’s Office of Foreign Asset Control here: http://www.treasury.gov/resource-center/sanctions/Programs/pages/cuba.aspx

If your flights are booked and you are Havana bound, here is my advice: 1. Leave your inhibition in the U.S., because Cubans don’t have any. You won’t be out of place if you are ‘awkwardly’ salsa dancing, so relax your hips and groove on. 2. Stay in a casa particular. It is the best way to learn about the Cuban people, put money directly into their hands, and they will give you the greatest insight into the city. There is no glitz and glamour in these homes, so don’t expect the Ritz Carlton. 3. In Cuba you will eat to live, not live to eat… get over it. Try the paladars. They can be a little more expensive, but they are better. 4. Enjoy the rum! Don’t make the same mistake I did, waiting until the end for a pina colada.

 

Spencer Launer is a writer living in Washington DC.  He enjoys exploring DC's booming restaurant industry, and cooking in his free time for friends.  He also has a cooking blog called SeizeTheSupper or check him out on Instagram @seizethesupper.