Edible DC Wins Platinum and Gold Awards

Hermes Creative Awards Announces 2019 International Winners

Hermes Creative Awards announced winners for the 2019 international awards competition for creative professionals involved in the concept, writing and design of traditional and emerging media.

Edible DC was honored to win a Platinum Award for photography for “Winter Around a Campfire” photographed by Jennifer Chase and written by Kristen Noel, published in the magazine’s 2018 Winter Holiday Issue. The magazine also won a Gold Award for writing in the advertorial category for “Annapolis: A Trip Fit for Foodies” from the Spring 2019 Issue, the story was written by Susan Able and photographed by Jennifer Chase. The magazine also received two honorable mention awards for “Female (Up)Rising” by Whitney Pipkin, photographed by Jennifer Chase from the Edible DC Spring 2019 issue and for “Travis & Ryan Host an Oyster Roast” by Susan Able and photographed by Jennifer Chase, published in Winter 2018 issue.

The Hermes Creative Awards recognizes outstanding work in the industry and had over 6,000 entries from throughout the United States, Canada and dozens of other countries in this year’s competition which had 200 categories. The international organization consists of several thousand marketing, communication, advertising, public relations, media production and free-lance professionals. Judges are industry professionals who look for companies and individuals whose talent exceeds a high standard of excellence and whose work serves as a benchmark for the industry.

“We were really thrilled to win at this level; these awards are very competitive, but we’ve been testing our creative muscles and I thought we should throw our hat in the ring as this was a great chance to see where we stood in the market against creative firms. It was a total happy surprise to win a platinum and gold,” said Susan Able, publisher of Edible DC.

Images below are from “Winter Around a Campfire” photographed by Jennifer Chase. “Annapolis: A Trip Fit for Foodies” can be found here.

It’s a Dirty Business—and He Loves It!

In conservation with soil expert Steve Darcey

Steve Darvey gives  Edible DC  the dirt—on dirt.

Steve Darvey gives Edible DC the dirt—on dirt.

By Lani Furbank, photography by Laura Chase de Formigny, from the Edible DC spring issue

Steve Darcey knows soil is more than just dirt.

“Soil is the sustainer of life,” he says. Throughout history, “the civilizations that destroyed their soil destroyed themselves.”

 That’s why Darcey, a fourth-generation farmer born and raised in Prince George’s County, has spent nearly all his life protecting soil. In the 1950s, his family grew tobacco and had a herd of cattle on their farm in Upper Marlboro, MD. Today, he still tends that soil—growing corn, soybeans, wheat and straw.

Darcey, 60, started at the Prince George’s Soil Conservation District in 1986 as an entry-level engineer, eventually working his way up to district manager in 2013. Through it all, he’s never wanted to leave his hometown or stray from farming. “My love is the land,” he says. “I have a really hard time ever thinking about parting from that farm.”

Today, Darcey splits his time between the farm and the soil conservation district, where he and his team work to implement soil and water conservation practices on farms and in urban communities. “Everybody uses soil,” he says. “If they live in an apartment, guess what: The soil is providing support for that building. As they play in the playgrounds, maintain small gardens or play golf, everybody is using the soil.”

As the Prince George’s Soil Conservation District prepares to launch a new branch focusing on urban agriculture conservation, we sat down with Steve Darcey to ask him about the past, present and future of soil.

Why did you join the Prince George’s Soil Conservation District?

It’s the best job an old country boy like myself could ever want. I took all my knowledge from the farm and brought it to the job, and then as I learned things on the job, I took it back to the farm. If there was a program that came along, I tried it, then I could come to your farm and tell you “yes, do it,” or “no, don’t do it.” It gives me more depth and knowledge of how to sell conservation to you, because conservation work is basically a sales job—the only one where the more product you sell, you get no more commission. You just get more work. So, you have to have a passion. Conservation—I feel it’s God’s bidding, and I’m glad to be able to do that.

What is a soil conservation district and why are they important?

There are about 3,000 soil conservation districts nationwide. Our mission is to develop and implement locally led soil and water conservation programs. Soil conservation districts were a direct result of the Great Dust Bowl [of the 1930s]. That was when the government gave people free land to go out to the Midwest and homestead. Farmers started tilling this black soil that was tens of thousands of years old, not really realizing what they were doing. Then, there was an extended drought, and everybody learned a really hard lesson. In 1937, President Roosevelt passed legislation to form the Federal Soil Conservation Service, which directed each state to come up with local soil conservation districts.

What are the challenges of selling soil conservation?

Believe it or not, there are some places in the country that are still doing conventional tillage, and they’re having Dust Bowl–type symptoms right now. Perspectives are hard to change. That’s why I’m a big proponent of incentive-based conservation. If you can give farmers a monetary incentive, it works so much better than non-incentive and legislated. There’s a bad taste in a farmer’s mouth when the government tells him he has to do something.

How does the Prince George’s Soil Conservation District support the community?

We have five main programs. We’re working with farmers every day. Then we have our outreach and education program—reaching the kids, that’s critical. In urban development and review, we’re not only charged with erosion sediment control, but we’re also charged with dam safety. Then we have our ag land preservation—that gives stability to the whole system. If you can preserve that land, it will never be developed. And then, of course, our newest program is urban agriculture conservation. This gives us a whole chance to reach a much broader audience and really have a positive impact on where our food comes from, how much we can produce locally, and do it in an environmentally friendly way.


What are the top soil conservation practices that you recommend?

We’re trying to get commodity crop producers to implement no till-planting, to plant cover crops every year to protect the soil in the winter and add organic matter, and to rotate crops and diversify. Biodiversity is key because soil microbes are very much like us: They like a varied diet. The more varied their diet, the healthier and happier they are. Healthy happy microbes, healthy happy soil, healthy happy crop.

What’s the cost of soil conservation to farmers?

It’s more of how you look at soil and how you look at your commodity crop. You really have to think, “Am I raising a commodity or am I raising soil?” If you start folks on soil health and farming to build soil, the commodity will come with it. From an economic standpoint, we’ve always looked at increasing yield to make more money. That’s not necessarily true. With good soil health practices over time, we may be able to keep the yield the same, but my inputs are much less. If I can cut my commercial fertilizer in half or to zero, I don’t care if my yields haven’t improved, because all my inputs are a lot less. It’s not all about maximizing yield; it’s about maximizing your output with minimal input.

As the climate changes and the population grows, how do you see your work changing?

I don’t think our work is going to change at all. Farmers have been blamed for a lot of woes in the environment. The fascinating thing is the soil is a huge carbon sponge. If we could get the entire nation to really practice good soil health, we could actually help offset emissions by being a carbon sink. I think our mission is still as viable as it was back in the 1940s. Different programs come along and we learn as we go, but I think we’re as relevant now as we ever were.


Lani Furbank is a freelance food writer who’s always looking for a new restaurant to christen as the home of "the best meal she ever ate." Follow her on Twitter and Instagram @lanifurbank or read her work at www.LanisCupOfTea.com.

Annapolis is A Trip Fit for Foodies

Your Weekend: Planned!

Monica Alvarado welcomes you to her dockside diner featuring local ingredients.

Monica Alvarado welcomes you to her dockside diner featuring local ingredients.

By Susan Able, photography by Jennifer Chase, Edible DC

The fun fact about Annapolis that most people don’t know? It was the United States capital in 1783–84. When George Washington came to the new statehouse, it’s a safe bet that he had a hearty meal of seafood. Oysters, crabs, scallops and all types of fresh fish were a big part of the coastal Colonial diet and a thriving industry in Annapolis.

Over 200 years later, the Bay’s oysters and blue crab still rank high on the list of favorite Annapolitan foods. But if you haven’t visited this historic town in the past few years, you may be surprised to learn another fun fact: Annapolis has developed a notable food scene far beyond the classics of crab cakes and Orange Crushes. New restaurants with flair and quality have created new iconic “must-have” dishes, meaning that food lovers have new reasons to plan a visit.

Justin Moore and Alex Manfredonia at VIN 909 in the Eastport neighborhood.

Justin Moore and Alex Manfredonia at VIN 909 in the Eastport neighborhood.

Start with “Eastport-style” pizza. VIN 909 opened in 2012 and quickly caught positive notice with food critics from DC and Baltimore. The wood-fired pizza, created by Chef Justin Moore, is famed for its thin crust and exceptional toppings. The rest of the menu is no afterthought; the small plates and salads are exceptional. Co-owner and wine director Alex Manfredonia met Chef Moore when they were both working at high-end restaurants in San Francisco, and decided to throw their hats in together—with the idea of bringing California flavors and Mediterranean style back to Alex’s hometown of Annapolis.

One of VIN 909’s classic wood-fired pies.

One of VIN 909’s classic wood-fired pies.

The VIN 909 pizza is considered to be tops in the region, as is their outstanding list of wines by the glass. Personal favorites are The Spotted Pig, with spicy soppressata and wild boar meatballs, and The Popeye, with—you guessed it—spinach, ricotta, mozz and orange blossom olive oil. Located in a restored bungalow in the Eastport neighborhood, lines form quickly for dinner service, but carryout options are available and lunch is served Wednesday through Sunday.

Fresh market buns await at Bakers & Co., a local bakery with a big following.

Fresh market buns await at Bakers & Co., a local bakery with a big following.

Also in the Eastport are other great options. Bakers & Co., open at 7am (W–Su), has a full coffee bar and a lineup of freshly baked breads, scones, croissants, pound cakes, muffins and their famous market buns, a buttery dough kissed with cinnamon and orange zest. Lucy and Chris Simmons, the owners and bakers, also serve lunch. An example of “farm market to bricks and mortar,” Bakers & Co. developed a loyal following and long lines at the weekly Anne Arundel County Farmers Market, giving them the confidence they needed to start their bakery. Mentioned in Food & Wine as a top breakfast spot in Maryland, Bakers & Co. is a popular gathering spot, with outdoor seating. Also a great grab-and-go option for boaters, picnickers and those who want breakfast at home.

The spicy chicken biscuit sandwich at Bread & Butter Kitchen, topped with an egg.

The spicy chicken biscuit sandwich at Bread & Butter Kitchen, topped with an egg.

Want to soak in Annapolis’s nautical side with breakfast? Grab a seat at the counter at Eastport’s Bread and Butter Kitchen. The passion project of Monica Alvarado—a former career consultant who started food blogging and developing recipes, then took the leap to take over a lease and launch her own concept. She believes in supporting “local” and uses many ingredients from her farmer and food maker friends (think jam, kraut, pickles) and local dairy products. Her breakfast includes breakfast burritos, egg sandwiches and Salsa con Huevos. In the mood for something sweet? Order open-face banana and Nutella toast or a seasonal scone. Iced coffee aficionados: The ice cubes here are made of coffee (who wants a watery iced coffee?) and the straws are pieces of tubular pasta—no plastic! My favorite sandwich is the fried chicken breast with honey sriracha sauce on a homemade biscuit—and homemade chips. Monica, we’re very glad you made a career change.

The Hoffmans, Michelle and Jeremy, welcome diners to their intimate restaurant that features house-made ingredients for the bar and kitchen, from local ingredients.

The Hoffmans, Michelle and Jeremy, welcome diners to their intimate restaurant that features house-made ingredients for the bar and kitchen, from local ingredients.

Wander up Main Street from the Annapolis Town Dock and you’ll find Preserve. Husband and wife Jeremy and Michelle Hoffman, graduates of the Culinary Institute of America, developed at some of the country’s top restaurants (think Tribeca Grill, Per Se, Union Square Café and Nobu). When they decided to strike out on their own, they chose Annapolis with a very different concept than standard tourist fare. With the idea of tapping into Jeremy’s Pennsylvania Dutch roots, Preserve serves up unique twists on home food using local and seasonal ingredients, many that Michelle pickles and preserves. Their expertise shines through in execution and service; both are on point always. Michelle is the mixologist, and her cocktail menu is one of the best in town. She weaves local spirits into concoctions that often feature her own shrubs, infused syrups and dried fruits and hot peppers.

Preserve’s famous flash fried crispy kale.

Preserve’s famous flash fried crispy kale.

This year marks their fourth anniversary, and Preserve has created one of Annapolis’s “must-have” dishes: their fried crispy kale, an homage to Rasika’s fried spinach. You’ll always find pickles on the menu and for spring, the salmon toast is a new must-have. My soft spot is for the slow-cooked pork and homemade sauerkraut with mashed potatoes, but it is just as easy to make a meal of shared small plates. The front windows are garage style, so in temperate weather they go up, all the better to watch the passersby and the Navy cadets in their summer whites.

Scott Herbst welcomes guests to Sailor Oyster Bar.

Scott Herbst welcomes guests to Sailor Oyster Bar.

Happy hour? You’ll want to stay long after it ends at Sailor Oyster Bar. No more genial hosts exist in Annapolis than Scott and Gabrielle Herbst, whose bar and restaurant quickly won the hearts of locals and tourists alike. Decorated with brilliant whimsy, Sailor stays on theme with nautical gear everywhere and servers outfitted in French-sailor-style striped T-shirts. What’s fascinating about Sailor’s packed house is that they serve a dinner menu in a restaurant that does not have kitchen. When the Herbsts planned to open their new place in a centuries-old Annapolis rowhouse, the fact that there was no commercial kitchen did not hold them back. With confidence gained by owning Tsunami, another successful restaurant a few blocks away, they decided that great drinks, a solid raw bar and a top-quality tinned seafood program could satisfy guests, all they needed was a toaster and a blow torch. Throw in other menu items like cheese and a poke bowl and you’ve got dinner the way many of us prefer: minimal but delicious, accompanied by a great cocktail. The drinks menu comes sorted by three levels of strength and the octopus comes torched. Be forewarned: Happy hour starts promptly at 4pm, Tuesday through Friday, and even midweek it is the most popular place in town.

Chef Frederik de Pue designed not only the menu, but also the space at Flamant.

Chef Frederik de Pue designed not only the menu, but also the space at Flamant.

Many DC eaters will know Chef Frederik de Pue, formerly of DC’s Table and Menu FBK. In 2017, de Pue came to Annapolis and purchased a bungalow in West Annapolis to launch Flamant. This Flemish chef designed the restaurant, and the transformation is stunning. In addition to dinner service, de Pue is also runs a catering business and hosts small events in his restaurant. The menu at Flamant changes often, but de Pue has kept on the dishes that fans can’t quit—his Maryland blue crab rolls are crispy, Old Bay–kissed and addictive; other favorites are de Pue’s duck confit dome wrapped in savoy cabbage and his roast veal shank for two. My favorite dessert of last year was Flamant’s sour cherry clafoutis. A simple dessert, but in de Pue’s hands it was a beautiful thing—served in a tiny cast-iron pot with ice cream. Flamant was nominated this spring for Favorite New Restaurant by the Maryland Restaurant Association.

A seasonal food recommendation would include the soft shell crab basket at Wild Country Seafood, next to the Annapolis Maritime Museum. Eat “caught that day seafood” under a tiki umbrella in a parking lot and know what the good life is. The Mahoney family, MD watermen for generations, knows how to run a fry-o-lator for their soft shells, rockfish bites and large fried oysters, called Patty’s Fattys. Some of the best fried seafood around and its BYOB. Crabs by the bushel are available for order.

Murals pop up in unexpected places throughout Annapolis.

Murals pop up in unexpected places throughout Annapolis.

Now that you have eaten your way through Annapolis, what about walking around town for exercise? The U.S. Naval Academy welcomes visitors on foot, and traipsing from Eastport up Main Street to West Street and back will burn off three miles’ worth of food.

The city’s historic architecture is perfect for taking in with a long leisurely stroll.

The city’s historic architecture is perfect for taking in with a long leisurely stroll.

For shoppers, stroll down Main Street, but do a lap on Maryland Avenue off of the State House Circle, where you will find small shops run by locals. One favorite is Natalie Silitich Folk Art, for antiques. You’ll also find home décor, clothing, Annebeth’s gourmet store with lots of local items, a bookstore, coffee shop and an Irish pub. On your way, don’t miss the Annapolis Pottery and the Maryland Federation of Art, both devoted showing the work of local artists.

Nightlife, well, yes, there is. In addition to a hopping bar scene, Rams Head Tavern is famous in the area as an important music venue; 49 West Coffeeshop & Jazz Bar has interesting lineups of local musicians.

Saturday mornings should dictate a stop at the Anne Arundel County Farm Market on Riva Road; on your way into town swing by and pick up award-winning cheese, fresh eggs, organic and grass-fed meats, breads and baked goods.

More exercise? Bring your bike and do the B&O trail, which starts in Annapolis and goes all the way to BWI airport. Quiet Waters Park has 340 acres that abut the South River, and miles of trails and paths as well as enclosed dog parks and a dog beach. In the summer months, try your hand at paddleboarding at Capital SUP, opening for the 2019 season in the Ellen O. Moyer Nature Park in Eastport, or kayaking at Kayak Annapolis. Check out the Annapolis Sailing School, or go full throttle at JWorld. Really need to destress? Annapolis even has its own float spa offering relaxation and sensory deprivation at Paradise Spa.


So much to do. Spend the weekend? Multiple stay options exist at larger well-known hotels, such as The Westin, the Annapolis Hotel or Annapolis Waterfront Hotel. A new Hilton Garden Inn also opened on West Street. Multiple bed & breakfasts operate downtown and in Eastport. Know that the town books up quickly in the summer, for fall Navy football games, Naval Academy commencement and ever-popular Annapolis events like the spring and summer boat shows, the annual Tug o’ War, Eastport a Rockin’ and the yearly .5 K run over the Annapolis Bridge (no, that is not a typo). Most things downtown and in Eastport are walkable, but should you find yourself outside of downtown or Eastport, plenty of cabs, Uber and Lyft and, in the summer, pedicabs and water taxis service the town.

Website resources for tourist information
















Pizza, With a Side of Deep Thought


Pizza joints have long been a place for philosophical conversation, especially late at night, but few shops actually organize it.

At Broccoli Bar, though, deep thought is essentially on the menu.

A cross between a neighborhood pizza place, an urban watering hole and a TED Talk, the restaurant in the heart of the Shaw neighborhood hosts experts to moderate discussions on a range of topics, called Broccoli Talks.

“We’ve had people come to talk about everything from social empowerment to economics,” said co-owner Brandon McEachern.

That makes sense since Broccoli Bar grew out of the Broccoli City Music Festival that McEachern started with Marcus Allen and Darryl Perkins.

The festival, which is centered around Earth Day, kicks off on Thursday with Broccoli City’s annual BroccoliCon Conference— educational presentations geared toward an urban audience.

In October, the three partners joined with &Pizza co-founder Mike Lastoria to open up the brick-and-mortar restaurant.


It was important to McEachern and his co-founders to have a black-owned business in Shaw -- which is one of the fastest gentrifying neighborhoods in the district. Broccoli Talks are focused on attracting students with the goal of empowering, encouraging, and educating the local community.

“At the end of the day all it is is a conversation,” said McEachern. “And conversation can change the world.”

After all, it was a conversation that sparked the idea for Broccoli Bar in the first place. Lastoria and the Broccoli City co-founders were hanging out at South by Southwest when Lastoria asked if they wanted to collaborate on a new business venture. “And seven, eight months later we had a physical location,” McEachern said.

But talk is one thing. Action is another thing entirely.

Broccoli Bar had an opportunity to put its community-driven mission to work during the recent government shutdown. “Broccoli Bar was not only part of our fleet-wide offer of free pies to all furloughed workers for the first three weeks of the shutdown,” said Vanessa Rodriquez, Head of Brand at &Pizza. “But once we consolidated our efforts with Jose Andres and the World Central Kitchen’s "Chefs for Feds" initiative, we named Broccoli Bar as our official "Chefs for Feds" kitchen.”

Lastoria, McEachern and Robert Egger (Founder of DC Kitchen) at the first BroccoliCon 2017

Lastoria, McEachern and Robert Egger (Founder of DC Kitchen) at the first BroccoliCon 2017

For the remainder of the shutdown, which spanned a total of 35 days, Broccoli Bar became the axis on which many people’s world revolved. “Broccoli Bar performed a heavy lift,” said Rodriguez. In total, &Pizza and Broccoli Bar gave away 30,000 pies to federal workers in need.

“We live in a world that is all about competing, all the time,” said McEachern. “And I think that what Mike and Broccoli City did was show that we can connect up. We can link up by the arms prove that the best things grow out of collaboration.”

Community over competition is a motto that McEachern applies not only to Broccoli Bar but to the music festival as well. This collaborative spirit has accelerated the Broccoli City Music festival into an annual must-attend event, bringing together tens of thousands of people from all over the region. The festival has hosted names like Cardi B., Big K.R.I.T., Migos, Miguel, and Solange. This weekend, Lil Wayne and Childish Gambino will headline.

When McEachern thinks about community, he thinks about two things: food and music. Before he started the festival, McEachern, who lives in Los Angeles, existed between communities. He would get his haircut in South Central but he worked in Santa Monica.

“In South Central, you see liquor store after liquor store, and then maybe a McDonalds,” he said. “But in Santa Monica, there’s like avocados rolling in the streets. Everyone there is happy.”

Right away, McEachern made the connection between mood and food. “I figured they were happy because they had salad bars,” he said. “When you eat healthily, you feel good. I wanted to understand how could I bridge that gap without being preachy.”

To do this, he and his co-founder, Marcus Allen, turned to music as a mechanism for gathering the masses around healthier food. The festival uses its platform to spotlight vendors who sell healthier foods and cater to both vegan and vegetarians.

Broccoli City Music Festival

Broccoli City Music Festival

Now that Broccoli City Festival is in its seventh year, McEachern is bringing healthy food not only to the festival but to the streets of D.C. “This is a 365-day thing. It doesn't end when the festival is over. We keep going. We keep pushing. And we will keep leading by example,” McEachern said.

“At Broccoli Bar, you see in our ownership a white dude that looks like Jesus and three black dudes coming together to create a community space for everybody,” he said. “It shows you that anything is possible when good people connect.”

This Earth Day #NotWasted Dinner Serves Food Scraps to Save the Planet


Humans are notoriously wasteful creatures. Globally, we throw out around 1.3 billion tons of food a year, which is about a third of the food we grow.

To complicate things, in places like D.C., we face the issue of having too much and too little at the same time. Food scraps pile up outside restaurants and grocery stores, yet one out of nine families in the District suffers from food insecurity -- which means that food isn’t getting into the hands of people who need it most.

On Monday, chefs leading the District’s zero waste movement are hosting an Earth Day Dinner called #NotWasted: A Culinary Arts Experience at the Culture House in South West DC (formally BlindWhino).

Photo courtesy of Equinox Restaurant

Photo courtesy of Equinox Restaurant

The event, spearheaded by chef Todd Gray and Ellen Kasoff of Equinox restaurant, Robert Wood Co-Owner/Executive Chef at EcoCaters and SuperFd, and Michelle Brown of Teaism, is aimed at bringing awareness to the issue of food waste.

“No chef wants to waste food,” said Wood, “but no chef wants to run out of food either.”

Chefs Gray and Wood will be serving up sustainable hors d'oeuvres sourced from ingredients otherwise destined for the compost bin. Gray is debuting “fishbone tacos” made from discarded portions of fish heads and bones. Chef Wood will be serving an Indian inspired snack called “ragda pattice,” a fried potato cake made from ground potato skins accompanied by a curry sauce made from tomato tops, basil stems and the saved over water from chickpeas -- usually drained off and tossed when making hummus.

Photo courtesy of Robert Wood

Photo courtesy of Robert Wood

The chefs, in partnership with the DC Food Recovery Working Group, have created a culinary coalition focused on eradicating food waste. “When we show people what we can do with foods that you would otherwise throw in the trash,“ said Kasoff, “you start to change minds.”

In the spirit of opening minds, there will also be a panel discussion hosted by Kassoff, Gray, Wood, Brown, as well as Gregory Payne of Sodexo and Chef Tee of DC Central Kitchen.

The theme of upcycling will also be made visual. Local artists Malachi Broadnax and Shelley Smith will be auctioning artwork made from salvaged materials, revealing the inert beauty in the waste of others. The event is the second in the #NotWasted series and 100% of the proceeds will be donated to Capital Area Food Bank.

Photo courtesy of Equinox Restaurant

Photo courtesy of Equinox Restaurant

Despite the enormous challenge that food waste poses, Kassoff and Wood remain optimistic about its myriad solutions. Equinox, which is celebrating its 20 year anniversary next month, is committed to becoming D.C.’s first zero-waste restaurant.

“We can raise awareness, we can increase momentum, and we can leverage our strength across the hospitality industry,” said Wood. “Even if it’s small, we can make changes and chip away at the problem.”

What better way to spend Earth Day than to toast to the health of the planet with a “trash cocktail” and a taco made from fish bones?

Tickets are available here.

#NotWasted Culinary Arts Experience

CULTUREHOUSE DC (formerly Blind Whino)
700 Delaware Avenue Southwest
Washington, DC 20024

Hey Peeps! A Round-Up of Weekend Happenings, the Easter & Passover Edition


By Thomas Martin, Edible DC contributor

With only a few days until the weekend, the celebration of Easter and the start of Passover, we’ve made pulling together last-minute plans easy peasy. Luckily, the DMV has no shortage of possibilities. After you’ve dyed you own eggs using natural ingredients, plan a fun outing for farmily and friends. From Easter brunches and dinners to Passover tasting menus and seders, from special Easter cocktails to egg hunts for the young and not-so-young among us, DC is bursting with things to do this spring weekend.


Easter Brunches, Dinners, and Cocktail Specials

A Rake’s Progress
A Rake’s Progress will be celebrating the holiday with an Easter Feast on Sunday, April 21 from 11:00 am to 7:00 pm. Priced at $95 per person, the menu includes standout dishes such as sorghum-glazed ham, ember-grilled trout, mustard-crusted lamb and hot cross buns. Reservations can be made here and full details on the menu are here. Also, A Rake’s Bar’s Corey Polyoka has crafted a selection of new holiday cocktails. Try the Gingham, featuring Vitae Modern Gin, house made strawberry basil syrup, Verjus, honey and egg white, and a stenciled powder topping.

BLT Steak
BLT Steak will open for Easter Sunday from 3pm – 9pm to offer the steakhouse’s classic dinner menu, including raw bar selections, warm popovers and Certified Black Angus or USDA Prime steaks, in addition to a special blackboard menu, focused on seasonal ingredients and locally-grown items. Holiday specials include Japanese Wagyu Tartare ($26) with Beaver Creek quail yolk, cornichon and toast and Moulard Duck Breast Roulade ($42) with foie gras stuffing and rhubarb. For dessert, guests can enjoy items like Rhubarb with Strawberries, Fromage Blanc, Shortbread and Meringue ($10) or Pipe Dreams Ash Goat Cheese ($19) with rhubarb mostarda, apple, spiced nuts, and crackers. Make reservations by visiting BLT Steak’s website.

Chef Ryan Ratino and his team at Michelin-starred Bresca invite you to celebrate Easter Sunday with a creative family-style seasonal menu featuring dishes such as Ocean Trout Crudo, Rohan Duck, and Veal Striploin. The three-course brunch is priced at $60 per person (exclusive of tax and gratuity).  Price for children between 6-12 years of age is $30 per child (exclusive of tax and gratuity). For reservations, please call 202-518-7926 or book directly on OpenTable.

Brothers and Sisters

On Sunday, April 21 Brothers And Sisters will be offering an all-day Easter Brunch menu including a carving station with steam buns highlighted by duck confit, whole cauliflower and lamb shoulder seasoned with cumin and Szechuan peppercorns. The full menu can be viewed here

On Easter Sunday, April 21st, Chef Brandwein will be serving a special menu with reservations available from 11am until 8pm. For reservations, visit OpenTable. The menu will include tuna crudo with calabrese chili, tempura fried soft shell crab, grilled lamb sausage with a white bean crema, and more.

DBGB Kitchen and Bar
DBGB DC is Chef Daniel Boulud’s upscale casual bistro, located in CityCenterDC. Executive Chef Nicholas Tang offers modern French-American fare, including locally-sourced seafood and poultry, house-made sausages and seasonal vegetables. In celebration of Easter, DBGB will offer their classic a la carte menu in addition to holiday specials for both brunch, 11am – 4pm, and dinner, 5pm – 10pm. Special menu additions include items such as Roasted Leg of Lamb ($34), Sorghum Glazed Ham ($29) and a Rhubarb Tart ($13). To view DBGB’s full Easter menu, guests can click here and can make reservations by visiting their website.

This Easter Sunday Gravitas will serve up a festive prix-fixe brunch menu, perfect for the whole family. Chef Matt Baker's brunch specials include a spread of spring dishes like herb-crusted lamb chips with red wine sauce and rhubarb torte. Available on April 21 from 11:30am-4:30pm. $50 per person, exclusive of tax and gratuity. ($25 for children twelve and under.)

On Easter Sunday, Radiator’s popular all-you-can-eat brunch will be upgraded to a lavish holiday buffet perfect for families and kids of all ages. The elaborate spread from Executive Chef Jonathan Dearden will include an avocado toast bar, a local seafood-inspired raw bar, and a ribeye carving station. Priced at $42 for adults and $20 for children under 12, Radiator’s Easter Sunday Brunch Buffet will be served from 11:00 a.m. to 3:00 p.m. on Sunday, April 21. Each adult will receive a complimentary welcome mimosa to toast the special occasion. Reservations for brunch are encouraged and may be made by calling 202.742.3150 or visiting www.radiatordc.com.

Passover Specials

From April 19th until April 27th, stop in and enjoy the Passover tasting menu, with the option to order a la carte as well. The menu is $55 per person and features wood-roasted artichoke, spinach & egg drop soup, matzoah lasagnette, roasted salmon with beets, and a chocolate macaron torta. More information and reservations here.

Equinox - SOLD OUT!

On Friday, April 19th, Equinox will host their Annual Community Passover Seder featuring a three-course prix-fixe menu of dishes created to honor the holiday; a plant-based menu will also be served. Tickets available here.

instagram post by @beautifulPaper sponsored by @incredibleegg

instagram post by @beautifulPaper sponsored by @incredibleegg

Easter Egg Hunts & More

Washington Parks & People Spring Easter Egg Hunt
Join Washington Parks & People and KonsiderDis Radio for our Annual Easter Egg Hunt on April 27th from 12-4pm at the Marvin Gaye Greening Center. We'll have a farm wide egg hunt, a petting zoo provided by Media Luna Farms, a DJ, food, fresh organic produce to be harvested, face painting, farm tours, games, a moon bounce, and much more! Tickets available here.

The LINE DC’s Easter Egg Hunt
Take part in the LINE DC’s Easter Egg Hunt on Saturday, April 20 and Sunday, April 21, from 9:00 am to 12:00 pm. From the hotel’s front steps to the front desk, keep an eye out for pink & yellow pastel mugs from The Cup We All Race 4, and golden eggs from the team at Brothers And Sisters. From Spring treats and cookies for kids to gift certificates for the grown-ups, Easter treasures will be hidden throughout the property.

Wild Sesame Powered by Getaway Weekend
The Little Sesame team will host a weekend getaway to the Shenandoah Valley (Wild Sesame!), bringing along a caravan of adventurous eaters to escape the city and explore the outdoors. The travelers will stay at Getaway cabins and get active with Outdoor Voices, who will curate immersive programming like a foraging and cocktail making class with a local herbalist, group yoga class and an outdoor cooking class. Newly-launched, modern kitchenware company, Great Jones, will feature their colorful cookware throughout the culinary portions of the event. Attendees will enjoy Getaway House’s campgrounds equipped with luxe cabins nestled in nature, as well as large family-style meals cooked over an open fire by Little Sesame’s chefs. Tickets and more info here.