An Awakening at the Inn at Little Washington

By Nevin Martell, Edible DC Contributor

Indira and Nevin Martell dining at the Inn at Little Washington.

“Pack your swimsuit, your passport and something nice to wear at dinner.”

Those were my girlfriend’s instructions for my birthday weekend getaway more than a decade ago.

Where are we going? What are we doing? Can you give me a hint? I pestered her endlessly, but Indira refused to reveal anything more.

So, on a Friday afternoon in late September, we got in the car and drove out of DC. At first, I thought our route might take us to Reagan National or Dulles International, but soon enough both airports were in our rearview mirror.

As we drove farther and farther out into the state’s greenbelt, I became more confused and curious. Finally, we pulled into a sleepy burg in Rappahannock County.

“We’re having dinner at the Inn at Little Washington—no passport or swimsuit required,” Indira finally revealed. “I took a poll of everyone at the office and they all agreed it was the best restaurant in the area.”

The stately teal manse with white accents on the corner of the town’s center certainly looked impressive. Stepping inside amplified the sense of grandeur, because I felt like I was entering an elegant French manor house. Though I grew up the son of a restaurateur and had dined around the world while traveling with my family, I wasn’t prepared for the experience that followed.

First, there was the service. It was beyond elevated, while never feeling stuffy or overbearing. The staff at the fancier restaurants I dined at previously seemed to excel at making patrons feel uninformed and somehow inferior. There was none of that at the Inn. The sommelier gracefully took a gauge of our likes and dislikes, and then recommended a reasonably priced bottle, while the server happily answered all of our questions about the food and the restaurant’s history. We were so at ease so quickly, we could have been having dinner at a dear relative’s house.

And then Chef Patrick O’Connell’s food began to arrive. Each new course was wondrous in its own way. Indira and I would each try our selection, and then insist the other taste what we had just eaten because it was so magical. To be honest, I don’t remember the individual dishes as much as I remember the delight I felt with each new presentation and taste. I do recall the mosaic of thin-sliced lamb carpaccio with orbs of ice cream that delivered all the flavors of a Caesar salad, which still endures as one of O’Connell’s most iconic creations.

It was easily one of the best meals of my life. I knew I wouldn’t forget it. However, I didn’t realize it would awake a deeper appreciation for food and a desire to learn more about the stories behind it. As we drove back to DC at the end of the weekend, I was still buzzing, absolutely electrified by the experience.

Over the ensuing years, the feeling didn’t fade. If anything, it grew stronger, and so I began eating out as much as possible. Back then, the DC dining scene was still relatively nascent—compared to where it has evolved to today—but there were still lots of great restaurants and talented chefs. I still treasure meals I had at Michel Richard’s Citronelle, a just-opened Volt and with Victor Albisu when he was still helming BLT Steak.

When Indira and I traveled, we’d always make sure to program a lot of good eats into our itinerary. In 2009, we picked Anguilla as our honeymoon destination because we read somewhere that the Caribbean island has more restaurants per square mile than New York City. I’m not sure if that boast is true, but we barely stopped eating for two weeks straight.

Every stop on this journey introduced me to new ingredients, new cuisines, new talents and new favorite restaurants. I wanted to share everything I was learning with anyone who would listen, so I decided to quit my job as a television development executive and go back to being a freelance writer. However, instead of focusing on music and pop culture as I had before, now I would be all about food.

It was perfect timing. The ascent of the region’s restaurant scene gave me plenty of stories to tell. Over the next few years, I wrote for The Washington Post, Men’s Journal, Travel + Leisure, NPR, Eater and others, and I penned cookbooks with Founding Farmers and Red Truck Bakery.

No matter where I get to dine for work or pleasure these days, I still love celebrating special occasions at the Inn, which is celebrating its 40th anniversary this year. Last fall, I told my wife pack a bag for her birthday weekend getaway. It didn’t take her long to guess where we were going, but that didn’t detract from her delight. This time, we sat at one of the kitchen tables so we could watch the creative process unfold. As we savored our meal and exchanged bites, we talked about how much had happened in the 10 years since we first dined at the Inn—and how much of it happened because we had dined at the Inn.

***

You’re Looking Swell at 40: The Inn at Little Washington Celebrates a Big Birthday

Before it became a decorated hub for fine dining, the building that currently houses the Inn at Little Washington was once a gas station.

Tucked away in Rappahannock County, what was once a gas station is now one of the most esteemed restaurants in the U.S. Forty years ago, The Inn at Little Washington opened its doors on January 28. No one could have anticipated it would become a legend.

The bumpy-start stories are well known and seem quaint, mainly revolving around purveyors and diners asking, “Where are we?” No liquor license—the county was dry. A staff of three on opening night. Yet, the buzz started very soon and months after the opening, a Washington, DC, restaurant critic pronounced that it was the best restaurant “within a radius of 150 miles of the nation’s capital.”

Those who had wondered if Chef Patrick O’Connell could be successful then worried that he couldn’t keep winning accolade after accolade. Perhaps 40 years is proof enough. The little Inn that could has won five James Beard Awards, five Diamonds from AAA, two Michelin stars and has become the longest-tenured Five Star restaurant in America.

The Inn’s team announced early in the year that, much like the Queen of England’s Jubilee year, celebrations for The Inn would take place over the year. From press materials: “Over the course of 2018 we will celebrate Patrick’s 40-year legacy as the ‘Pope of American Cuisine’ with four events focused on philanthropy, historical preservation and relationships.”

At Mount Vernon, on June 16, Chef O’Connell will hold a garden party to benefit the Mt. Vernon Ladies’ Association, and on Sept. 2, the Washington village will become Innstock for an all-day celebration “channeling Woodstock.” This event will feature a “family reunion” of former employees who return to create an outdoor feast, open to the public. For more information, go to theinnat40.com.

Chefs Christian Irabién and Adam Greenberg Take On Summer

By Adam Greenberg and Christian Irabién, photography by Jennifer Chase

Corn, peaches, blueberries, and tomatoes are the stars of a pool party menu.

Christian Irabién and Adam Greenberg. Two chefs opening new restaurants in DC this fall. Two very concepts and cuisines. The team at Edible DC asked them to come together for a collaborative menu for a pool party using four of our favorite summer fruits and vegetables. Bravo, chefs! The wonderful result was a colorful explosion of summer flavors. Both Irabién and Greenberg explain their concepts:

Ensalada de nopalitos con quelites (Fresh cactus salad with field greens)

Irabién grew up in his family's restaurants in Mexico and Texas and in his grandmother's kitchen. After spending several years in finance and international development, he searched for some sense of purpose and slowly found that in food. He did culinary studies at night while working full time, staging wherever he could on weekends until he felt ready to make a hard left and cook full time. 

Pickled blueberry mignonette with oysters

He tells us, “There are two main roots the restaurant concept is born out of: The first, my need to share my story and experience as a Mexican-born, American-raised person in a quest to find identity through the flavors and ingredients I grew up with. Secondly, to push back against the notion that the Mexican diet is purely made up of tacos and tamales. I'm tired of people telling me what Mexican food is and isn't. I am just trying to create a great place to eat great food in a place I would go eat and hang out in with a lot of soul, a lot of masa and a lot of mezcal.

Aguachile de camarón con durazno (Shrimp and peach aguachile)

This place will be Amparo Fondita, a modern and authentic Mexican restaurant that pays homage to the heritage-based cuisine of Mexico’s many and diverse coastal regions. According to Irabién, Amparo is all about disruption, and a representation of what the modern Mexican's diet is, beyond tacos and quesadillas. Disrupting the notion that Mexican food must continue to be a caricature born out of the same cut and copy template.

Brined pork chops with peach compote

Greenberg has been cooking since he was a teenager, with a lot of varied experience. But he found his inspirations for his first restaurant, the upcoming Coconut Club, on the West Coast. He loved the atmosphere and cuisine at San Francisico’s highly rated Liholiho Yacht Club, a restaurant credited with delivering a true taste of Hawaiian island food life. Greenberg’s vision to create his own version is well underway as he is completing the buildout of space working with DC-based design firm Edit Lab, that will have diners experiencing an airy, light-hearted, escapist feeling of being away. He aims to cater to guests who love adventure and travel, and everything from the music to the carefully created tiki drinks with locally sourced ingredients will reinforce the island vibe.

Chefs Adam Greenberg and Christian Irabién

The menu at Coconut Club will feature fresh raw fish in poke, crudos and ceviches and small plates of island-styled food. Greenberg wants to exemplify the simplicity of cooking that he has learned through his travels, and offer options like octopus, duck, bulgogi while also paying homage to Hawaiian classics as well.

***

Christian Irabien is a Mexican native who has led teams in renowned kitchens, receiving accolades for his Executive Chef role at Calavera in Oakland, Ca. and Jose Andrés’Oyamel in Washington, DC. Christian has been an integral part of the rising DC restaurant scene, collaborating with non-profits, restaurants, food banks and farms in the area as an active participant for better working conditions and wages for restaurant workers; while also strongly advocating for a better local food system. His restaurant, Amparo, will open later this fall at 3110 Mount Pleasant St NW in the historic Mount Pleasant neighborhood of D.C.

Adam Greenberg started his culinary career at the age of 18 and attended Johnson & Wales. After years honing his skills as a sous-chef, including at the Providence Oyster Bar under Tom Colicchio, learning how to cook the perfect steak at The Capital Grille and finally landing as Chef at Barcelona Wine Bar in West Hartford, CT in 2008, he moved up in the group, becoming Executive Chef at Barcelona Wine Bar on 14th Street in D.C. A four-time champion of Food Network’s Chopped, Greenberg is currently filming another soon to be announced television show and readying to open his restaurant, Coconut Club, in the Union Market “Blue Shed” in the fall.

Fredericksburg's Culinary Dynamic Duo

A journalist and a Top Chef keep the hits coming

By Susan Able, Photography by Jennifer Chase

Beth Black, Joy Crump and Chuck, in front of their restaurant

If you haven’t been to Fredericksburg, you really must go. And if you haven’t been lately, make a plan. Old favorites like the legendary Carl’s ice cream and the small town charm haven’t changed there. But Fredericksburg is getting a buzz, and the warm hearted queens of the culinary hive are Joy Crump and Beth Black, business partners at three of the “must-go-to” places in the ’burg: FoodE, Mercantile and 6 Bears and a Goat Brewery.

Beth and Joy, longtime friends who first met in an Atlanta newsroom, are business partners. Beth Black describes her food skills as, well, none. “Not a cook. I don’t cook. I never cook,” she says, but she keeps operations humming: “I put out the fires. Whether it is hiring staff or fixing a cooler, I try to keep the runway clear for Joy.” And Joy Crump smiles at that, she appreciates all that Beth does to let her focus on her craft, because nothing gives her more happiness than delivering food to hungry people.

Ten years ago Black and Crump were working at the same news station in Atlanta, Black as executive producer and Crump as a segment producer. The journey that started there has led to a historic restored bank building in Fredericksburg. There have been stops along the way to compete on “Top Chef,” to cook twice at the James Beard House in NYC and to win several other awards and accolades, like the 2015 VA Culinary Challenge.

I got to talk to these established restaurateurs over a fantastic lunch of a fried chicken sandwich, shrimp and grits, a black bean burger and pimento toast at FoodE, their first restaurant, which is now grown up from its smaller start. The space is high-ceilinged and welcoming, with a serene palette, tastefully furnished with a large portrait of Lincoln over the fireplace. President Lincoln is a bit of a touchstone as it is said he gave a speech in May of 1862 on the steps of the building where this restaurant now lives.

A family meal at FoodE

Edible DC: So, Beth, how has leaving an established and successful career in journalism worked out for you?

Beth: Well, my future may have been more certain—in that type of media job you want to keep going to bigger and bigger markets, so I knew where I would be if I had stayed there. I wanted my career to be about me, so I was willing to leave to make that happen, even though I was giving up security. Making this jump has made me so much braver. My career in media taught me how to multi-task, be a good manager, be responsive and to know what people want to know. And those skills have definitely helped me. And I keep learning so much, except about cooking.

EDC: Joy, they say that one of the great human faults is being unable to predict our futures and how much life will change. Would you ever have predicted being here?

Joy: In my heart, I was meant to cook. Cooking brought me incredible joy, and I thought work was work. I didn’t know that you could do things that brought you incredible joy. It didn’t occur to me until I met Beth that I could marry what I loved to do with my work. She said that you should go to culinary school. It was the “aha” moment. I should go to culinary school. I had an early-morning job so I could do both, and that is exactly what I did.

EDC: And what about Fredericksburg?

Joy: Well that was Beth’s genius vision. She grew up in Manassas and always loved Fredericksburg and brought me here for a weekend when they were having this incredible community event, the Great Train Race.

Beth: The Great Train Race is a one-mile run for children downtown; I believe it is the largest youth race on the East Coast. We stood on a corner and watched the children run by, one little girl grabbed Joy’s hand and had her run along, and that was it. She fell in love with the town. Not to mention that it is so much less expensive than, say, DC to start a restaurant. And it is relatively affluent, with a stable fan base of locals who love to eat. And plenty of local farms. So, it’s been great.

EDC: It seems like things have gone really well—was there ever a moment when you wondered if you could get support for your elevated concept of a farm-to-table menu?

Beth: There were pioneers before us—La Petite Auberge, Blake and Abby Bethem who owned Bistro Bethem and now Vivify. One of my other skills from journalism is research, so when I looked at possible competition in the farm-to-table space, it came up empty. We knew there was a place in the market for our concept—very community and seasonal driven—but the local restaurant culture hadn’t embraced it yet.

EDC: How did you meet and greet the farmers who would supply your first restaurant and now Mercantile too?

Joy: Well, Beth has a super power called research from her background in journalism. So she compiled lists of local farms in the 22401 ZIP code (ours), then we eliminated certain people based on their growing practices and what we needed, which was protein, eggs, dairy and produce. We also worked with Milton’s Local, who is a farm goods broker.

EDC: Has the agricultural scene changed here since you started?

Joy: There are lots more small farms and more robust farmers markets. A lot of people grow stuff now, and people will reach out to us a lot more now than 10 years ago to be small suppliers. A lot of people have chickens. When we started FoodE, we wrote the names of our supplying farms on the menu to educate people about our philosophy and let them know who their local farmers were.

We are very seasonal here. And we get excited about each one as they come—you know, like looking forward to winter and braised meats and root vegetables. It’s easy to cheat and eat whatever you want 12 months of the year, but it is not the same. There is something so fun about working with ripe fruits. And the local ones taste better. That pencil thing, first-of-the-spring asparagus? When it first comes in we just walk around eating it raw. It just tastes like spring.

EDC: But what about tomatoes?

Joy: I just don’t serve them out of season. That’s all.

EDC: Your contributions to the culinary scene are credited for creating a buzz for the town. Do you think so? And what other ways has Fredericksburg changed?

Beth: Well, we see the interest in this old town exploding. People are really celebrating the river [the Rappahannock]; years ago the river as resource didn’t get much attention, but now they have developed all kinds of walking trails and things to do. When we walk Chuck, our dog, it is great to see everyone out running and playing along the riverbanks and that is all fairly recent. I feel like Fredericksburg is becoming one of those great places where you can live, work and play—and I feel like more and more folks in our community are dedicated to balancing their work lives.

EDC: What are some of your favorite things to do that we should share with our readers?

Beth: Well, a lot of people come here because they love history, they love the battlefields. But let me tell you about Bowman’s Distillery. It is amazing. The grounds are great, their marketing is great, their bourbon is great.

Joy: I do feel like Bowman’s borders on a best-kept secret, but it shouldn’t be. They routinely get voted the best bourbon at national award events. It’s very good and worth a visit.

Beth: Also, I love the canal path and the Washington Avenue monuments. And we are very big on doughnuts here. It is serious and there is a war going on with the old school, like Paul’s Bakery, and the new kids, like Sugar Shack and Duck Doughnuts. And Carl’s Ice Cream.

Joy: Oh, Carl’s. It is amazing. Carl’s is a drive-up ice cream stand from the ’40s and the kids still wear paper caps and shirts with high white dickies. Routinely there are lines around the block on the weekend of hundreds of people. You have to go.

EDC: Joy, you were gone six weeks to tape “Top Chef” in 2014. That’s intense and a lot of time for you to be gone. Did that kind of national publicity drive diners to you?

Joy: It absolutely gave us a bump in business, and from Richmond and DC. And a bump in criticism. But that’s cool, I’ll take it. It was a small price to pay to get our name out there and to have an experience like that.

EDC: Woman bosses in restaurants are way too rare. I have to ask: Is there a difference in restaurants run by women?

Beth: Yes. I think it starts with the hiring. We really look for the best, not necessarily in their skills but their attitude. We want everyone to be positive and enthusiastic—attitude is everything. We work backwards from that point. The people we tend to put in power here are people who bring that positive attitude every day. They are passionate.

Joy: When we remembered what we didn’t like about male-dominated industries and workforces, we wanted to take away what we didn’t like. It is critical for us to give our employees a voice and something they can buy into.

Beth: Joy and I both have very strong mothers who are amazing women and I think how we run our businesses is a reflection of what both of our mothers told us: Bring your best self to work every day.

EDC: I know you are planning a next project? Can you tell me about it?

Joy: There is a new food hall coming to Fredericksburg, Dominion Public Market, and I can’t say too much, but we’re going to be part of that.

EDC: You’ve both been interviewed a lot. What is something you’d like to say about your work or your life that you haven’t been asked?

Beth: Two things: One is that I’m thankful for our business partner, Jeremy Harrison. And second, I think it is important to stay humble and appreciative of what we do in a world where food can be expected to be so beautiful and precise. While we might feel that expectation in front of us, we pay our bills here with chicken salad, and I’m very proud of that.

Joy: Right. Sometimes you think, “Should I be someplace else?” But I’ve come full circle. The stuff that gets me excited is what also makes me happy—I’m so lucky to be cooking where we live for people we know. We have 70 employees and that is amazing, and I’m roasting local chickens that taste great. What can be better? Giving people jobs, feeding people, cooking the best stuff from farmers down the street. I’m really proud that we cook the food that people want to eat every day.           

Check out a notable recipe from the duo here! 

It's National Cheese and Wine Day!

Cheestique’s Jill Erber shares four favorite pairings you need to try

Words and photos by Sabrina Medora, special to Edible DC

For over ten years, Alexandria native Jill Erber, owner of Cheesetique, has shared her passion of
all things cheese and wine with customers. So, it made perfect sense to ask Northern VA’s
First Lady of Cheese to share the basics of perfect pairings for National Wine and Cheese Day.

“At the simplest level, cheese is amazing. I find it fascinating that one product can be
transformed, almost magically, into thousands of different flavors, textures and colors.” Erber’s
face lights up when she speaks of cheese. “To me, the science behind cheese…it’s a miracle.”

Cheestique Owner Jill Erber.

Behind Erber is a cheese case that holds 250 local, national and international gems of the
cheese world. The Cheesetique store in Del Ray has the largest number of cheese offerings but
cheese and wine lovers can find a wide variety at all their locations—Del Ray, Ballston,
Shirlington and at the newest Cheestique, in Virginia’s Mosaic District.

Erber has dedicated the past 14 years to finding the best cheeses and wines from small
businesses and producers across the country. A graduate of University of Chicago, Erber
originally moved to northern Virginia to do software development but dreamed of running a
cheese and wine shop. From her launch with one small shop in Del Ray in 2004, Cheesetique
has grown into four locations that include restaurants, cheese shops and wine bars.

“The thing that shocks people the most is that there are so many cheeses in the world. What
we carry is just a tiny sampling.”

So how does Erber educate customers about cheese without overwhelming them?

“My number one rule is to ‘Keep It Simple’. If you have a cheese that you love and a wine that
you love, you will like the result. It doesn’t need to be complicated to be delicious.”

Erber has four perfect pairing rules, which follow the keep it simple principle:

1. A bloomy cheese (soft-ripened; think brie, camembert, triple cream) should always be
paired with a sparkling wine. When eating a bloomy cheese, your palate gets coated with the high fat content. The sparkling wine lends tones of acidity and bubbles to
cleanse and refresh.

National Cheese and Wine Day Pairing: Prosecco and La Tur

2. A firmer cheese will always pair beautifully with a luscious red wine, especially one that
has gentle oaky tones. Remember though—wines that are too oaky will kill any flavors
of cheese!

3. Cheeses that are high in acidity or citrus, like goat cheese, pair well with crisper white
wines. Many believe Sauvignon Blanc to be a great pairing but sometimes those can be a
bit too tropical. A white burgundy serves better since it’s a chardonnay but with almost
no oak presence.

4. A bold, strong cheese like a blue cheese will have a salty intensity. Balance those intense
notes with the big, round, fortified flavors that Port lends. Port is a complex wine that
has sweet but layered flavors. Nothing beats a good salty-sweet combo!

Head on over to any Cheesetique location on Wednesday, July 25th , for National Cheese and
Wine Day. Sample some or all of the four perfect pairings boards ($20 each!) or make your own
with the help of Cheesetique’s trained cheese mongers. www.cheestique.com

A New Culinary Arts Center Gets Prince George's County Cooking

Words by TC Martin and Photography by Matthew Boroski for Coakley & Williams Construction

Prince George’s Community College has offered culinary arts education for about a decade, but with the completion of a county-funded $20-million-dollar Culinary Arts Center (CAC), the college hopes to nurture local culinary talent and feed the county’s growing hospitality industry.

            The CAC will provide hands-on experience. Students will use the center to learn cooking skills in an academic setting and will also get real-time experience of what it is like to work in a restaurant. The center houses three instructional kitchens that are similar in scale to actual restaurant kitchens. Students can earn associate’s degrees or they can enroll in continuing education courses that are more specific, such as grill master classes.

            The hospitality industry is growing in Prince George’s County. The recently built MGM National Harbor hotel and casino sits just a stone’s throw away across the Potomac River from Alexandria. The CAC will help prepare Prince George’s County residents to take advantage of the job opportunities at MGM National Harbor, or at one of the six hotels currently under construction in the county.

            The CAC plans to help the community live healthier. Many of the college’s culinary arts students obtain careers cooking at hospitals, and all students are encouraged to examine the relationship between eating and health. The county is counting on their investment to build a skilled culinary workforce for Prince George’s County and the area who are ready to help the hospitality industry continue to grow.

Local Picks for Summer Gifting

For yourself (!) or a host with the most

By Emmel El-Fiky, photography by Jennifer Chase

With the vacation season officially kicking off, plan now for festive gatherings and cookouts. And now’s the time for buy-ahead gifts for your summer hosts that they’ll appreciate much more than a bottle of wine. We wandered down to the wonderful source of local gifting, Shop Made in DC, featuring locally-crafted goods, DuPont Circle’s hub for local artisans.

https://www.shopmadeindc.com/  

Stitch & Rivet DC Tote Bag

From work to the beach, tote bags are a great option for summer, and this Stitch & Fix option is the perfect mix of durability and style. Handcrafted and environmentally-conscious, tote bags made in Brookland come in a variety of finishes, including leather and vegan fabrics. Featuring the District flag motif, this bag is ideal for those hustling and bustling in DC this summer. $66, shopstitchandrivet.com

Swig 6 oz. Stemless Flutes

These 6 oz. stemless champagne (and wine flutes) are the ideal gift for those who love to enjoy a sip by the sea, without the hassle of classic drinkware. These flutes are made from stainless steel and are guaranteed to keep your drink colder for longer. Plus, this Richmond-based company offers them in a variety of trendy colors, to fit any personality! $19.95, swiglife.com

The Neighborgoods “Cutie Pie” Onesie

When they have you at hello with presentation. What better gift for the new parents in your life than a onesie packaged in a berry box for their little “cutie pie!” These 100% cotton onesies come in a variety of food-themed designs. $26, theneighborgoods.com

Oh-Mazing Snackable Granola in Lemon Bar - $7.99 for 10 oz.

Sweet and crunchy granola is a packable wonder for a picnic, and a great addition to a scoop of ice cream after a day in the sun. Made in DC, without nuts, soy, wheat or preservatives, this organic snack, available in a variety of flavors. $7.99. ohmazingfood.com

The Neighborgoods “You’re a Peach!” Greeting Card

Nothing says thanks quite like watercolor fruit! These adorable greeting cards are perfect for all occasions – celebrations, birthdays, anniversaries and new babies. Think lots of food-related puns guaranteed to make the recipient smile.  $5. theneighborgoods.com

8 Myles Pineapple Buffalo Sauce

8 Myles puts a nice spin on comfort food, and now is the time to check out this sauce. Made with real fruit and no added sugars, the gluten-free sweet and spicy buffalo and barbeque sauces are meant for chicken, fish, or even mac and cheese. Redefine the limits of summer comfort food with this DC-made sauce.  Other varieties available too. $7.99, 8myles.com

The Fancy Schmancy Co Curious Crackers  

Sometimes we just need to get our snack on, and The Fancy Schmancy Co has us covered this. These crackers come not only in a variety of shapes, but also in a variety of flavors. This sweet and savory, with pairings that standout. Made with organic ingredients, there are two vegan options. Find Fancy Schmancy at Shop Made in DC, other gourmet shops, as well as in several Whole Foods stores across the DMV. thefancyschmancy.com

Gordy’s Pickle Jar Spreads

Gordy’s Pickle Relish and Cherry Pepper Spread are classics. We have to have them for deviled eggs, bruschetta, and of course our grilled sausages and hamburgers. Find Gordy’s products at Shop Made in DC and beyond. Also, shop online at their website. $10. gordyspicklejar.com

Don’s Cocktail Vinegars

New cocktail mixers by the Shrub District will have guests thrilled at your elevated bar game.  Try some of our favorites, Mint Julep and the Old Fashioned, made with real fruit and no additives. You can find these mixers at Shop Made in DC, as well as all across the DMV. For a full list of retailers and to shop online, visit shrubdistrict.com. $12

True Syrups & Garnishes Authentic Ginger Syrup

This fresh ginger syrup is an ideal gift for those who love authentic flavor in their drink mixers. Known for their top quality Tonic Water and Grenadine syrups, True Syrups & Garnishes specialize in pre-prohibition recipes, striving for historical accuracy in all of their recipes. The refreshing taste of natural ingredients in these syrups will be a hit with cocktail fans and history buffs alike. $17,  truesyrups.com

Chocotenango Bean to Bar Happy Medium Milk Chocolate

The perfect ending to a summer evening is relaxing at home with a glass of wine, soft music, and of course, chocolate to treat yourself. And the chocolate of choice of to enjoy is the Chocotenango Bean to Bar chocolate. These chocolate bars are single-sourced from the Dominican Republic and made in DC. Available in lots of sweet (and sometimes spicy) variations. Shop online (until it gets too hot), or find at Shop made in DC or other retailers. - $8.50, chocotenango.com