Salacious Drinks Brings a Mineral Water from Around the World to Your Doorstep

By Matt Yan | From the Edible DC Fall 2020 issue

Tired of plain old tap water? Salacious Drinks, a BIPOC- and female-owned local business, ships mineral water, which is said to have positive health benefits and is sourced from producers found around the world. 

While working at a grocery store, co-founder Ashley Epperson met her business partner, where they both took an interest in water by sampling different styles of mineral water. As they continued to test the water, they noticed that mineral waters from sourced from springs around the world had unique chemical characteristics and tastes, and thus the idea for Salacious Drinks was born.  

“We wanted people to be able to travel the world with water and introduce them to new brands,” Epperson says.  

Salacious Drink’s co-founder, Ashley Epperson

And as COVID-19 continues to disrupt daily life, Salacious Drinks moved to an online-only setup, delivering their products to customers across the country. Sparkling waters like Aqua Carpatica—a naturally sparkling mineral water from Romania—are among the most popular.  

Epperson says that mineral waters have a variety of health benefits due to the naturally occurring substances like calcium, iron and zinc. Aqua Carpatica is salt-free and has 1,000 minerals per milligram, making for a light yet bold sparkling water, she says.  

Salacious Drinks offers free delivery to the DC area along with the option to personalize your water pack. With products from places including Saint-Géron in France and Found flavored water from Turkey, the options are endless. 

“If you think further and harder about [water], it does have different tastes, [and] it has different subtle nuances—that’s just the idea, and that’s what we want to do,” Epperson says. “I want to bring the world of water to people, and to be able to do that now is just amazing.” 

Landmark NYC Bakeries Open in DC

Giant Cookies, Cult Cheescake and more now available to DMV residents

By Matt Yan | Photo courtesy Mah-Ze-Dahr | From the Edible DC Fall 2020 issue

Is it me, or is DC starting to feel a bit more like the Big Apple? That might be because two new bakeries with celebrated followings in New York City are now open for business. Whether you need a cookie, cheesecake or coffee fix, be sure to visit these sweet shops by way of our neighbors up north. 

Levain Bakery  

3131 M St. NW, Washington, DC 20007  

NYC institution Levain Bakery opened its doors in Georgetown in September. Co-owners Pam Weekes and Connie McDonald immediately fell in love with the breezy, open space on M Street, McDonald tells Edible DC.   Here, the smell of fresh loaves— like their country boule or seasonal pumpkin ginger spice cake waft throughout the store, but their famous cookies take the spotlight. Rightly famous for their giant cookies, the chocolate chip and walnut and dark chocolate-chocolate ooze with melted chocolate when broken in half. Catch the limited-edition café con leche cookie while you can: It’s a collaboration with Paola Velez, co-founder of Bakers Against Racism and Maydan’s executive pastry chef , who made this cinnamon-chocolate cookie with dulce de leche and cashews. It was inspired by her frequent trips to the Dominican Republic to visit her grandmother.  

 Mah-Ze-Dahr 

1201 Half St. SE Suite #105, Washington, DC 20003  

Just a scone’s throw from Nationals Park is Mah-Ze-Dahr, a New York bakery that serves up an Instagrammable pastry case. Popular picks include their heavenly cheesecake and famous donuts. The shop was founded by Umber Ahmad in 2014, and mah-ze-dahr is the Urdu translation of that feeling of je ne sais quoi, akin to “the magic or essence of something special,” Ahmad tells us.  

The chocolate explosion cookies are a must-try, rolled in powdered sugar, and with a texture like a brownie. Meanwhile, for something more traditional, try the chocolate chip cookies, made with cake and bread flour, giving the cookies a chewier texture with a delicate crumble quality. Or try one of Oprah’s favorite scones. The espresso bar is equally appealing with oat milk draft lattes from La Colombe. In partnership with Knead Hospitality, Mah-Ze-Dahr will provide desserts for The Gatsby, a classic American restaurant, adjacent to the bakery and set to open later this fall. 

A Beauty of a Pear Cake from the Twittersphere

Vina Sananikone made Bart Hutchins’s Pear Cake and now you have it

By Susan Able | Photography by Vina Sananikone

Part of every workday is posting our own content to social media, and then scrolling through posts to see the news and happenings, and see who has tagged Edible DC because we routinely share content from other local food, travel or lifestyle accounts if we think it will resonate with our readers.

And reader, if you heard a record scratch—it was my eyes landing on this beautiful pear cake in the Instagram feed of friend and past EDC contributor, Vina Sananikone. She told me that she had seen the recipe in a recent tweet by Bart Hutchins, the Chef de Cuisine at Beauchert’s Saloon (@beauchertssaloon), which has for the Covid times, transformed into Fight Club, a purveyor of very inventive, impressive sandwiches, snacks & treats.

Chef Hutchins, a committed Tweeter found @bartisnew, shared this buttery poached pear cake recipe that that he wrote about 4 years ago, and encouraged his followers to take advantage of pear season by giving it a spin.

The recipe as found on Twitter with notes from the chef:

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Edible DC's Tim Ebner Wins Prestigious IACP Award

Award given for Edible DC’s The Buzz, IACP 2020 Award for Best Beverage-Focused Column

Photo by Jen Chase

By Susan Able

A late evening phone call bearing great, surprising news from writer Tim Ebner was greeted by screams and the popping of champagne corks.

A long time Edible DC contributor, Tim Ebner, the magazine’s The Buzz columnist covering cocktails had just won the prestigious International Association of Culinary Professionals award. The IACP awards recognize the very best food writing and publishing of the year, and Tim had just won the 2020 award for Best-Beverage focused column. Other nominees were Food & Wine’s Ray Isle and Edible Jersey’s Danny Childs.

Because of Covid shutdowns, the IACP awards were delayed from March and given out virtually on Saturday, October 24th. Tim and his wife, Heather, were able to watch the live stream announcement and let the Edible DC team know.

To see the entire list of winners, in categories ranging from cookbooks, digital and social, go here.

Harriman's Chef Bill Welch Creates a Perfect Braise for Fall →

Published in Edible DC Fall 2020 | Sponsored by Salamander Resort & Spa, Middleburg, VA

When we tapped Harriman’s new Executive Chef to develop a seasonal recipe, Bill Welch was happy to assist.

“I’m excited and inspired by the change of seasons. Having spent the last ten years in Georgia, where the seasons didn’t really change as dramatically as Virginia, creating fall and winter food never had the same impact. I created this pork cheek dish based on my love for braised items and hearty fall and winter flavors like rye. I also love to showcase different textures. This dish has pork in three variations: house-made sausage, braised pork cheek and crispy chicharrones. It has a lot going on for such a simple dish but it is a lot of fun to make,” he told us about this dish.

Chef Bill Welch at Harriman’s at the Salamander Resort and Spa, Middleburg, VA

You can make Chef Welch’s Braised Pork Cheeks with Borlotti Beans and Garlic Sausage at home, the recipe is below. Even better you can make the pork cheeks and beans ahead of time, and assemble just in time for dinner.

Harriman’s Braised Pork Cheeks with Borlatti Beans and Garlic Sage

Serves 2-3.

Ingredients                                                      

Braised Pork Cheeks

1 pound pork cheeks, silver skin removed
½ cup carrots, medium dice
½ cup celery, medium dice
½ cup fennel, medium dice
½ cup sweet onion
1 leek, washed and sliced thinly
¼ cup olive oil
2 quarts pork or veal stock
3 bay leaves
1 sprig of sage
¼ cup kosher salt
¼ cup Madeira
¼ cup red wine

Borlotti (Cranberry) Beans                                                                   

1 pound Borlotti beans (cranberry beans), soak them overnight to quicken cook time
1 cup carrots, small dice
1 cup celery, small dice
1 cup fennel, small dice
1 cup sweet onion, small dice
¼ cup olive oil
2 quarts chicken stock
3 bay leaves
1 sprig of sage
1/8 cup kosher salt

Garlic Sausage

½ cup Italian garlic sausage
2 tablespoons olive oil
¼ cup chicken stock
1 tablespoon caraway seeds, lightly toasted and ground in spice grinder
1 tablespoon fennel seeds, lightly toasted and ground in spice grinder
½ bunch parsley, chopped fine
1 leek, washed and sliced thinly
1 carrot, diced fine

To Finish

1 tablespoon butter
Flaky sea salt
4 pork rinds                                                                                                             

To Prepare the Braised Pork Cheeks

Remove the silver skin from pork cheeks and pat them dry with paper towels. Season generously with kosher salt and black pepper.

Place a large, heavy pot over medium heat and add olive oil. Once the oil in the pot is lightly smoking, add the cheeks one at a time and sear until golden brown on all sides, about 5-10 minutes. Remove pork cheeks from the oil and add celery, carrot, onion, fennel, and the leeks. Cook until softened , for 3-4 minutes. Add Madeira and red wine and reduce the liquid by half. Add the pork cheeks back into the pan and add bay leaf and sage, then cover with the veal or pork stock. Bring to a simmer and cover and cook in a 300˚ oven until the cheeks are tender, which will take 1 to 1 ½  hours. Remove from the oven and let it cool down with the liquid, uncovered in the refrigerator.

Borlotti Beans with Caraway and Fennel                      

Soak the beans overnight or for 6-8 hours in cool water. This will greatly reduce cooking time.

Place a large pot over medium heat and add olive oil. Once the pot is lightly smoking, add celery, carrot, onion, and fennel then cook until softened about 3-4 minutes. Add the strained beans, ½ of the salt, bay leaf, and sage, then cover with half of the chicken stock reserving the remaining to add as needed. Bring to a simmer and cook until the beans are tender for 45 minutes to an hour, depending on the age of the beans. Taste often to ensure they do not overcook and turn mushy. Remove from the heat and cool, set aside.

To Assemble and Serve

In a large saucier or sauté pan, place the garlic sausage and a small amount of olive oil in a pan and cook until crispy, 2-3 minutes. Add carrots and leeks and sweat until tender, an additional 2-3 minutes. Add the cooked beans and a small amount of chicken stock to rehydrate. Season with ground caraway and fennel seed to taste. Set aside.

In another sauté pan, place the pork cheeks and enough braising liquid to cover by half. Warm gently and baste pork cheeks until the sauce has thickened slightly. Finish with a small pat of whole unsalted butter and sprinkle some sea salt over the top.

Place the cooked beans and sausage into a small bowls. Then place the pork cheeks on top and garnish with the crispy pork rinds, which you can make your own or purchase from the store.

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Plan the ultimate road trip to horse and wine country this season with a relaxing stay at the Forbes Five-Star resort, Salamander Resort & Spa. Nestled in the foothills of the Blue Ridge Mountains in the charming village of Middleburg, Virginia, indulge in curated culinary experiences like gourmet stone oven pizzas at the lively Gold Cup Wine Bar, celebrate Virginia’s most fertile region with bold and flavorful dishes al fresco at Harrimans Virginia Piedmont Grill, or grab a picnic to go from Market Salamander and explore our pristine grounds.

With 340 preserved acres, there is no shortage of relaxation and adventure. Connect with nature on a tranquil trail ride or exhilarating treetop zip tour, rejuvenate at the world-renowned Salamander Spa and infinity-edge pool, or get cozy with a hand-crafted cocktail by the fire pit. Our wide-open spaces are waiting for you. 

SALAMANDER RESORT & SPA | 500 North Pendleton Street, Middleburg, VA 20117

The Big Pivot: How Compass Coffee Mobilized to Produce Simple Sanitizer in the Wake of COVID-19

Simple Sanitizer ready for sale at Union Kitchen Grocery.

How a veteran-owned local roaster produced sanitizer to help stem pandemic and increase their Covid-hit revenues

Walking into a convenience store on March 11th, 2020 was a disconcerting experience. Numerous empty shelves. Cleaning products nowhere to be found. Hand sanitizer sold out. It was an early warning sign of just how serious the pandemic was about to become. As people across the country began to shelter-in-place, as cities emptied out and offices, stores, and restaurants began to close, Compass Coffee, a D.C.-based coffee roaster, scrambled to save its business.

Compass Coffee founders Michael Haft and Harrison Suarez in front of the roastery.

Founded in 2014 by Michael Haft and Harrison Suarez, two Marines returning from Afghanistan, Compass Coffee lists “Always Find a Way” as one of its core values. In just a few short years, the upstart coffee company grew to twelve locations throughout D.C. and northern Virginia, and it earned widespread critical and popular acclaim.

But today, amidst a global pandemic, Compass faces its greatest challenge yet.

“Harrison and I are pretty uniquely suited for dealing with this kind of environment,” says Haft.  “As strange as it sounds, the chaos and uncertainty of a Marine Corps deployment is very similar to the volatile situation we're in. Every day is different. Things you thought were one way have quickly changed. Fortunately, we're pretty adaptable in these types of situations.”

With downtown D.C. nearly empty—some estimates put office occupancy in the single digits—Compass Coffee found itself without customers in its cafés.

“Within a matter of weeks, we went from thinking about coffee, tea, and pastries, to tracking a shipment on a cargo tanker of isopropyl alcohol and figuring out how we’d even begin to price a product we’d never made before.”

— Kuran Malhotra, Director of Corporate Development, Compass Coffee

Compass Coffee’s Kuran Malhotra

“It was eerie,” says Kuran Malhotra, Director of Corporate Development at Compass Coffee. “One day, I was sitting in our Georgetown café chatting with a few regulars, and the next, we had the tables and chairs stacked, along with signs reminding people to stay six feet apart.”

Unable to seat customers, Compass switched its focus to online ordering, beverage delivery, and, of all things, hand sanitizer.

“Three months ago, making hand sanitizer would have never crossed my mind,” Malhotra says when asked if he ever expected the situation COVID forced upon Compass. “It’s crazy how things have changed. But I think we’re doing a good job of meeting people’s needs, and giving back to the community that has given so much to us.”

Why hand sanitizer? Well, for Compass, amongst other D.C. businesses, one of the first lifelines in the pandemic was DC Mayor Muriel Bowser’s request for proposals for thousands of gallons of hand sanitizer to provide for first responders.

Compass quickly got to work.

The team responsible for the production of Simple Sanitizer at Compass Coffee.

“Mayor Bowser inspired us to make Simple Sanitizer,” says Malhotra. “The DC government was our first customer, and was the catalyst for this entire product line, which has helped so many individuals, first responders, and other small businesses.”

“The first step was figuring out what the different hurdles were, and breaking them down to divide and conquer,” Malhotra says. “Chas [Newman] onboarded new vendors, sourced ingredients, and derived and tested formulas. We had to work with the FDA and CDC standards, make drug labels, and ensure that we were putting out the best possible product. Michael [Haft] reconfigured the bottling line itself, and made sure that we could fit the assortment of bottles we were able to find. I worked on building out all our costs and inventory, designing the systems we needed to plan production, and creating product and pricing information for our customers.”

At the time, the Compass team was bottling its line of Simple Syrups in a dedicated kitchen space at Union Kitchen, a food accelerator based in D.C’s Ivy City neighborhood. With two large tanks and lots of steel pipes, Compass was brewing everything from vanilla and chocolate syrup that flavor their lattes and mochas, to a signature Cherry Blossom syrup that goes in their Cherry Blossom cold brew.

“The syrup brewing facility was always a fun place to be,” says Malhotra, “It was something we bootstrapped together, and basically overnight, we were able to switch from mixing pallets of sugar and chocolate powder to isopropyl alcohol and glycerine. This was all on the same line, with the same bottling equipment. It’s crazy how it just worked.”

Chas Newman, Compass Production Manager, took charge of sourcing ingredients, putting together a production plan, and reconfiguring the facility. By the end of that first week, he had already begun the process of importing ingredients from as far as South Korea.

“Building the supply chain was hard,” says Newman. “In March, nobody could commit to having anything or getting anything to D.C. It wasn’t clear if freight companies would be operating, and we weren’t sure what we’d be able to get and when.”

Simple Sanitizer Bottles waiting to be boxed after production.

At the time, the demand for hand sanitizer and other cleaning materials was off the charts. The key ingredients, like isopropyl alcohol and aloe, were scarce. The lead time for plastic bottles went from days to months.

“We couldn’t source a proper pump top bottle,” says Haft. “Pumps were like gold. There was literally nowhere you could buy a pump top, so at first we had regular squeeze bottles and little squeeze bottle caps.”

The Compass team worked around the clock to build a new supply chain and to source the necessary ingredients: isopropyl alcohol, hydrogen peroxide, and glycerol.

“Within a matter of weeks, we went from thinking about coffee, tea, and pastries, to tracking a shipment on a cargo tanker of isopropyl alcohol and figuring out how we’d even begin to price a product we’d never made before,” Malhotra says. “It was challenging, exciting, and incredibly fulfilling to know that what we were doing was having a direct impact on people around D.C., in a time of need and stress.”

“One of our core values is Build Your City. We have a great team, and we were just quick and willing to solve the problem. Everyone was really flexible, and so when people started seeing this shortage, we put our heads together and figured it out.”

— Compass Founder Harrison Suarez

Since then, demand for Simple Sanitizer has been so strong that Compass shifted production to its new Ivy City roasting facility. “The Ivy City syrup room is incredible,” says Haft. “It’s three times the size, fully automated, and has been instrumental in meeting the overwhelming demand for sanitizer.”

Over the last six months of production, Compass has bottled thousands of gallons of Simple Sanitizer and helped everyone from first responders to small businesses in a time of need.

“We’ve completely had to change our plans,” Malhotra notes. “We’ve really had to modify the way that we think about what we do and we’ve had to reimagine the role that we play in the community.”

This post was sponsored by Compass Coffee.

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To buy Compass’ Simple Sanitizer, on sale now for a two-pack of 16 oz. bottles, go here.

To order coffee, or to find out more about Compass Coffee, go here.