Mixing with the Masses at MetroCooking DC

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by Andrew Marder, special to Edible DC MetroCooking DC, a two-day culinary extravaganza, is an overwhelming experience. Vendors ranging from DC root beer brewer Thunder Beast to national brands like Kind Healthy Snacks litter the floor. A visitor could easily gain thirty pounds from samples alone—and that's not counting the booze or the Grand Tasting Pavilion.

ToddEnglishTodd English signs his new book Cooking in Everyday English

Food lovers were packed into the Washington Convention Center like sardines this past weekend, where celebrity chefs signed books and put on demonstrations, headlined by Food Network mainstays Bobby Flay and Guy Fieri. Cookbook authors dotted the convention floor; in one corner you might find James Beard Award-winning chef Todd English promoting his books like Cooking in Everyday English, while author Paula Shoyer was in another direction, leading recipe demonstrations from her book The Holiday Kosher Baker. It was like wandering through a three-dimensional magazine, complete with ads and well-presented food.

PaulaShoyerPaula Shoyer demonstrates recipes from her new book The Holiday Kosher Baker

DC's own Union Kitchen, a local food incubator profiled in Edible DC’s Fall 2014 issue, had an impressive presence on the show floor, with several of their members sharing samples of their culinary work, including Thunder Beast, Popcorn Queens, 'Chups, and True Honey Teas. 'Chups makes flavored ketchups, and its mango and cherry flavors did not disappoint.

ThunderBeastThunder Beast

PopcornQueensPopcorn Queens

ChupsChups

TrueHoneyTeasTrue Honey Teas

DC-based Coexist Coffee also made an appearance, promoting its coffee and charity work. Coexist is a conflict zone charity that raises funds in part through the sale of direct trade products. The beans are roasted in Annapolis by Ceremony Coffee and can be found under the Coexist brand across the District — they brew up a fantastic cup.

CoexistCoffeeCoexist Coffee

Two food delivery companies were also on hand - Relay Foods and Caviar. Relay Foods is a homegrown operation that delivers local and organic groceries around DC, while Caviar, a restaurant delivery service already operating in a dozen other cities, is just starting to rev up its D.C. business.

RelayFoodsRelay Foods

CaviarCaviar

Many other regional businesses made an appearance, including 17-year-old Naughty Girl Cupcakes founder Tiana Ramos. Naughty Girl is based out of Front Royal and Ramos is busy juggling her senior year of high school and a full-time business, which she says is a rewarding - if sometimes bumpy - ride.

TianaRamosTiana Ramos of Naughty Girl Cupcakes

As I finally made my way out of the exhibit hall, full of local treats and inspired to try everything from Union Kitchen, Flay was just beginning his final presentation. He promised the audience that he would demonstrate some dishes, make some sangria, and, finally, get drunk. Based on the eruption of applause, everyone in the audience was ready to join him.

 

To End Veteran Homelessness in DC: A Two-Way Street

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By Mariah Pohl, Edible DC Fall 2014 Intern and Contributor

The volunteer-run kitchen and prep area at Miriam's Kitchen.

Today, on Veterans Day, and on any given week day, Miriam’s Kitchen volunteers are up and at ‘em by 5:30 a.m. to start preparing gourmet meals for over 300 individuals. The kitchen runs—and tastes—very much like a restaurant, despite the fact that the patrons aren’t expected to pay for their meals. These “guests” are actually part of the 1,700 people living in the streets of Washington, and this organization is leading the way in caring for the chronically homeless. Especially poignant, is the fact that a large percentage of the homeless who get their breakfast and dinner at Miriam’s Kitchen are veterans, and it is a major goal of this non-profit to end veteran homelessness in D.C., with food as a connector to other supportive services. According to this nonprofit, “U.S. Military Veterans are disproportionately represented in this group; they tend to be homeless for longer periods of time, and live with more severe disabilities.”

Mkitchen-menuplan
Mkitchen-menuplan

Director of Kitchen Operations, Emily Hagel, explained the menu planning process-- very similar to running a commercial restaurant--with the added challenge of incorporating donated food items.

“Everyone deserves a really good meal,” says Director of Kitchen Operations Emily Hagel. “It’s amazing what a good meal can do.” Her description of a good meal is a delightful understatement. A stroll through the kitchen reveals bright, freshly peeled vegetables provided by local farmers markets, state of the art culinary appliances, and a bustling crew dedicated to making their guests feel welcome when they arrive and nourished when they leave. For these homeless individuals, a typical breakfast might include homemade buttermilk pancakes or hearty French toast topped with locally grown berries; healthy fruit smoothies, stone-ground grits, and bottomless cups of coffee. Dinners reflect the same wholesome integrity—seafood chowder with shrimp, calamari and scallops; warm house-made corn bread, leafy green salads, or shredded duck with creamy barley risotto.

MKitchenpantry
MKitchenpantry

A pantry shot at Miriam's Kitchen where donated food items are stored and logged in for menu planning.

“You can make a prince out of a pauper with food that is thoughtful and nutritious,” says Hagel. “Food evokes emotion. It can remind you of home and family, or a happier time in your past.” And she’s right—feeding someone in a way that acknowledges their worth allows them to discover that worth within themselves, an important step on the road to rehabilitation. Feeding people with dignity and building a sense of trust is one of the organization’s biggest goals, and this could not be done without the help of over 2,600 annual volunteers and crucial partnerships with farmers, restaurants, and grocery stores. “Our partnerships and volunteers take this very seriously—we get people in here who are stay-at-home moms and dads, lawyers, lobbyists, and consultants,” she explains. “You would be amazed at how important this work is to them.”

MKitchen-WhouseDonation
MKitchen-WhouseDonation

The White House donates fresh vegetables in the summer from the White House Garden started by the First Lady; these apples were surplus from the White House Halloween event.

And it’s not just delicious food that Miriam’s Kitchen provides—if someone needs a haircut, a hospital visit, or an ID card, staff and volunteers offer their assistance. This type of comprehensive care is also accompanied by a commitment to maintaining permanent supportive housing for those in need. What many people may not know is that it costs much less to house, feed, and provide heath services to those on the streets than to ‘fight homelessness’ with the existing system. As Hagel says, “Nothing is a one-way street. Homelessness affects us all and is something that should be viewed as a long-term problem and approached with a long-term solution.” With the Kitchen’s support, over 70 people are currently able to take advantage of these tools to get their life back, and the program itself boasts a 92% success rate in keeping the rehabilitated individuals housed.

MKitchen-pantry-long shot
MKitchen-pantry-long shot

A long shot of the large food storage pantry at Miriam's Kitchen.

Which brings us back to the food. “It’s something that can bridge the gap between those who have a house and those who do not,” explains Hagel. And it is this transformative power of good meal and a kind word that allows Miriam’s Kitchen to open up a new conversation about homelessness, establish meaningful relationships, and to continue making a difference in the streets of Washington—and help homeless U.S. veterans find new futures.

If you would like to donate food, kitchen products, or even just your time, Miriam’s is always open to expanding community involvement. For more information visit www.miriamskitchen.org/

Pre-Thanksgiving Turkey with Red Lentils

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An autumn meal that's hearty, healthy, packed with vitamins, protein, and fiber by Giacomo Abrusci, special to Edible DC: @giacDC on Twitter

Ingredients2

We're heading into turkey season, so I picked up Ayrshire Farms frozen turkey wings from the Arcadia Mobile Market the other day and made something so simple — and delicious. First, I partially defrosted my turkey wings in a warm water bath then threw them in a stock pot with some chopped carrots, celery, ginger, onions, a habanero pepper, some dried oregano from my garden, and salt. I filled the pot with water then left it to simmer over medium heat for two or three hours while I was doing chores, drinking wine, and checking my Facebook. When the meat was falling off the bone, I strained out the broth, skimmed off any fat, removed the bones and skin and returned the liquid and meat to the stock pot. Reducing the heat to low, I then added a cup and a half of red lentils — add some more water* if the stock is getting low — and let that simmer for about twenty minutes, stirring occasionally, until the lentils are tender. A little garnish and that’s it — fabulous for a blustery fall day!

LentilSoup2

* Editor's note: we love this recipe and had some conversation about it over the Edible DC water cooler — our publisher Susan would add some white wine with the lentils, to add a bright punch of acidity, while our editor Kristen would add some red wine, for a warm earthy note. Either way, it's all delicious!

Farro Risotto with Roasted Pumpkin and Pepitas

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Chef de cuisine Harper McClure’s day job is managing the seasonally changing menus and culinary team at BRABO and BRABO Tasting Room, but he was happy to provide a specially designed appetizer for FRESHFARM Market’s annual fundraiser. The “First at the Feast” cocktail party precedes the Farmland Feast dinner, and cocktail party attendees will have small bites designed by eight of DC's top chefs along with seasonal cocktails concocted by three of DC's best bartenders. Attendees can also taste local wines with listening to Bluegrass Hall of Fame inductee Tom Gray and his band, the Appalachian Flyer.

harperChef Harper McClure

This event is near and dear to Robert Wiedmaier’s heart and his team, and Chef Harper was happy to participate as one of the featured chefs at the event. A big supporter of farm markets, Chef Harper grew up outside Syracuse, and has had experience working on a strawberry field and farm, and exposure to what farm fresh and quality ingredients mean. A graduate of the Culinary Institute of American, Chef McClure started his career in DC at Vidalia, and in addition to working at DC’s Equinox, he appeared on Iron Chef America in 2010. As executive sous chef at Marcel’s, left briefly to open The Federalist before returning to the Wiedmaier team and assuming his current role at BRABO.

Chef Harper was inspired to make a farro risotto as a pairing with seasonal cocktails—this savory dish uses farro, a grain often used as a substitute for pasta or rice.  It has a great chewy quality, a nutty cashew-like flavor and is rich in fiber, magnesium and vitamins A, B, C, and E.  If you’ve never tried it, this is your chance!

A few notes: Time starved? Used pre-peeled butternut squash—we’ll be honest—it can stand in but won’t taste as fresh as a peeled winter squash (pumpkin or other variety…) Also, roast the pumpkin while you are making the risotto

Farro Risotto with Roasted Pumpkin and Pepitas

(Makes 4 Entrée Portions)

This is a delicious dish that is savory, nutty and creamy all at the same time—and the pepitas offer a little crunch. Roast the pumpkin while you are making the risotto—it will be ready for tossing and plating when the risotto is done.

For The Risotto:

2 cups Farro

1 onion, minced

6 cups vegetable stock, simmering

2 TBSP canola oil

Kosher salt

Black pepper

1 bunch thyme

Method:

  • In a large saucepan, sweat the minced onion in canola over medium heat until translucent; add the farro, season with salt and black pepper and sweat together for a few minutes until the grains are shiny and warmed through
  • Add about 2 cups of hot vegetable stock and bring to a simmer; add the bunch of thyme. Slowly cook over medium low heat, stirring occasionally until the stock is absorbed into the farro; repeat this process until the farro is tender and all the stock is absorbed. Remove the sprigs of thyme and reserve for the risotto for next steps.

 For the Pumpkin:

1 small to medium cooking pumpkin or winter squash, peeled and cut into 1” chunks (At Brabo, we are using pumpkins grown by Steve Turnage at Northern Neck Farms.) This should yield about 2 ½ cups to 3 cups of chunks

1 Tbsp thyme, picked and chopped

2 Tbsp sage, picked and chopped

2 Tbsp extra virgin olive oil

Kosher salt

Black pepper

Method

  • Preheat an oven to 450 degrees; Toss the pumpkin with the chopped herbs, olive oil and seasoning; spread in a single layer on a large sheet tray or roasting pan and cook in the oven until tender and well caramelized (about 30 minutes); make sure to stir every 10 minutes or so to ensure even browning

To Finish the Dish:

2 Tbsp toasted pepitas (Pumpkin Seeds)

½ cup mascarpone

¼ cup chives, minced

Warmed vegetable stock, as needed

  • Reheat the risotto in a large saucepan, adjusting consistency with vegetable stock; remove from heat and briskly stir the mascarpone into the risotto and finish with ½ the chopped chives; check the seasoning and divide between 4 large bowls
  • Toss the pumpkin chunks with the rest of the chives and arrange on top of the risotto; finish the dish with the chopped pumpkin seeds and a touch of olive oil over the top

Farm to Phone: Instagram Accounts from Local Farms

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by Rachael Bender, special to Edible DC Fall is here, and we’re welcoming it with open arms, boots and sweaters as we get ready to hike through falling autumn leaves. The cool, crisp air blowing through the red and orange hues of fall tell us to enjoy the last days of outdoor fun before winter clobbers us with cold and frost.

While taking a brisk stroll through the city can be invigorating, sometimes you need more to fulfill that back-to-nature desire. Even if you can’t get out to farm country in surrounding Maryland and Virginia, there’s another way to see those adorable animals and pumpkin patches from the comfort of your own phone through Instagram.

So cozy up in a big sweater with a cup on hot cider on your couch and check out these Instagram accounts from local farms, where you can follow the farm-to-phone movement throughout this season and beyond.

Butler’s Orchard

@ButlersOrchard is a 63-year-old pick-your-own farm in Germantown, MD featuring apples, pumpkins, and hayrides this time of year, as well as the famous Pumpkin Chunkin. Their Instagram offers a beautiful array of photos of seasonal foliage, corn mazes at sunset, a mouth-watering array of fruits and vegetables, and, as December approaches, snow-covered Christmas trees just waiting to be cut.

Arcadia Food

@ArcadiaFood is a non-profit organization located on the Woodlawn Estate in Alexandria, VA; they manage Arcadia Farm, a Mobile Market that delivers fresh food to underserved local communities; the Food Hub, which is working to get local and healthy food into school meals; and a Veteran Farmer program training military veterans in farming techniques (you can learn more about that in the next issue of Edible DC, coming out in mid-November). Their photos showcase their amazing programs and events in action in communities across the area — truly inspiring.

Rocklands Farm

@RocklandsFarm Winery & Market offers meats, fruits, veggies and wine in the Agricultural Reserve of Montgomery County. The Glenn family prides itself on using a holistic agriculture strategy that encompasses everything from grass-fed to free range, organic to pasture-based, with darling photos of piggies, kiddies, and chickies enjoying life on the farm.

Westmoreland Berry Farm

@WestmorelandBerryFarm sits along the Rappahannock River in Oak Grove, Virginia on farmlands that were once visited by Captain John Smith in 1608. This pick-your-own farm also has it all, including several types of berries, peaches, cherries, apples and pumpkins, a goat petting area and goat walk, and a country store with locally-made honey and house made jam and preserves. Follow them on Instagram to keep up with what’s in season in case you’re ready to plan a daytrip.

Heritage Hollow Farms

@HeritageHollowFarms serves up grassfed beef and lamb, as well as pastured pork at the base of Shenandoah National Park in Rappahannock County, VA. Follow along on Instagram with owners Mike and Molly Peterson — he’s a trained chef and former butcher at the Inn at Little Washington, while she’s a professional photographer with an eye for capturing the true beauty of farm life, a winning combination for a virtual visit.

Tree and Leaf Farm – Unionville, VA

@TreeandLeafFarm has 10 acres of vegetables, herbs and flowers grown on a 50-acre farm in Unionville, Virginia, using sustainable farming practices like probiotic soil dynamics. The full-spectrum images highlight the colorful array of the food grown at the farm as well as capturing farm life from the perspective of kids and animals. We find the produce photos are just what we need when bereft of ideas to answer that nagging “What’s for dinner?” question.