Trends on Trends - Breakfast Club DC

by Raisa Aziz, special to EdibleDC

Naturally, it takes the promise of delicious food to get myself out of bed on the morning of a hurricane. And so, swaddled in blanket scarves and my pretence for a raincoat,  I found myself at Maketto for the first #breakfastclubdc Friday, October 2.

Started just over a year ago, founder Emily Elyse Miller (of creative agency Trends on Trends) envisioned #breakfastclub as a series focused on culinary trend forecasting that brings together creative communities to share a great meal and creative conversation in the morning.

Full disclosure: I was a little intimidated by this crew when I first walked in. I immediately gravitated towards safety (the food table), piled high with buttery Frenchie’s pastries and a Noosa yoghurt bar. The light was soft and the space was beautiful and expansive. With Stumptown coffee in hand, I gradually made my way towards the crowd. And true to Emily’s vision, I am soon discussing food, DC’s growing creative scene and collaborations with my tablemates.

Some of the topics we touched on were the growing coffee scene in DC (which has felt like zero to sixty in terms of the explosive growth), our favorite vegetarian taco toppings (and of course that is a huge trend in and of itself--the rise in popularity of plant-based cuisine) and the resurgence of small community gatherings, especially dinners, to foster working groups and creative clusters of people and build community.

Eventually, we rounded out the meal with soy milk and chinese doughnuts, the last dish in a series of tasting plates from chef/owner Erik Bruner-Yang. Maketto’s food is that warm-in-your-belly kinda good. You can find coffee and pastries at the upstairs cafe and Cambodian and Taiwanese inspired family-style meals downstairs.

With ten #breakfastclub events complete in cities from Austin to Glasgow, Emily is now looking to expand to places with a rising community of talented artists, chefs and influencers. When asked about bringing #breakfastclub to DC, she responded, “the DC creative has the no-fear attitude like New Yorkers but also the room to create and grow their ideas that have never been done before in their city. It's an exciting time to be in DC.”

Maketto is located at 1351 H St NE and is open Monday through Sunday, 7:30am-5pm (the Cafe) and varied hours between 11:30am-midnight for lunch and dinner.

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Raisa Aziz (@raisaaziz) is a food stylist, photographer and writer in the DC Area. When not cooking, baking or eating, you can find her bopping about town in search of local adventures.

A Day in the Field with American Lamb

by Eden Stiffman, special to EdibleDC

Virginia Sheep and Lamb Producers Find Niche Markets

The American Lamb Board, an industry association for sheep and lamb producers, organized a field trip designed to educate food influencers about local lamb. And so, a group of around 15 DC-area food writers, bloggers, chefs and their friends boarded a bus in Clarendon on Sunday, October 4 to visit Virginia sheep producers. Our trip also included a butchery tutorial, whole animal utilization discussion and a lamb-centric lunch.

Our first stop was at Zephaniah Farm Vineyard in Leesburg, VA owned by brothers Bill and Chris Hatch. These farmers also have Mill Road Farm, which produces pasture-fed Angus, lamb and honey just a short walk away. The group sampled wines while nibbling on savory bites of rosemary-flavored lamb sausage made by Patchwork Pastures in Luray, VA.

Gary Hornbaker, Loudoun County Rural Resources Coordinator and owner of Mutton Bustin' Farm in Berryville, VA shared some of the changes that have taken place in the regional lamb industry in recent years.

Lambs have gotten larger, to where a restaurant-grade animal may be 120-140 pounds. There's been a shift towards hair sheep, which tend to be leaner than wool sheep.

There has also been a focus on selling to ethnic communities in the region. While in the past, many farmers would try to have their lambs ready by Easter or Christmas, there is now a recognition that the Muslim holiday calendar also increases demand; family celebrations often feature lamb. Many immigrants from Africa and the Middle East, especially Muslims, favor lamb or goat over beef. And at the retail level, Muslim and Hispanic food markets control a large part of the sheep and goat industry.

One of  the fastest growing areas of lamb sales is direct to consumer at farm markets or sold from farmer's own on-premise stores. According to the American Sheep Industry, one-third of all lamb is now sold direct from producer to customer. Many farmers have carved out their own niche, from raising lambs for fiber to selling to grass-fed lamb to restaurants to raising the animals for research purposes, as Hornbaker does.

But one thing has remained the same, he said: “Everybody loves lamb chops.”

Lunch featured platters of sliced leg of lamb, rib chops, shanks, and burgers with seasonal vegetable sides.

The meal was followed by a whole-lamb butchering demo by Matt Levere of Silver Spring's Urban Butcher. Levere broke down the animal as he would for the restaurant, to maximize the use for both the kitchen and butcher shop, as the group gathered around a table outside, including Zatinya chef, Michael Costa and the Maketto kitchen staff.

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Eden Stiffman is a reporter for the Chronicle of Philanthropy where she writes about nonprofits. She's an avid home cook, and freelance food writer focused on food and farming.

I Went to Landmark Music Festival for the Food

by Andrew Marder, Special to EdibleDC

"I really like that one 'TV on the Wolf' song," I say to a girl at my picnic table.

"It's 'TV on the Radio'," she says as she takes a bite out her Oyamel taco. "Their song is 'Wolf Like Me'."

"Right."

Luckily, I'm allowed to be a musical idiot because I'm not here to cover the band line-up -- I'm here for the food. The Landmark Music Festival teamed up with Jose Andres to bring concert goers the DC Eats food court.

Oyamel, Amsterdam Falafelshop, Old Ebbitt Grill, Lemonade Love and a dozen other vendors line the edge of Ohio Avenue on the outskirts of the Mall, spilling out burgers, shakes, tacos and treats out into a hungry crowd.

It's a far cry from epicurean horrors of yesteryear, when muddy hippies shoved grilled cheese in my -- I mean their -- faces just to fuel them for the next round of Grateful Dead knockoffs. To be fair, you can grab a grilled cheese at Landmark, but it's from The Big Cheese so it hardly counts as slumming it.

I wave down a girl with an ear of corn. On a stick. Covered in sriracha, crema, and cheese. It's elote locos, Mexican-styled corn on a stick from Duke's Grocery.

"I've only had one bite, but based on that one bite, I would highly recommend it," she tells me.

Catering to the times, there's something for every taste. Vegetarian and vegan options from Beefsteak and PEPE. Fairground classics from Ben's Chili Bowl, Curley's Q BBQ, Rocklands Barbeque, and Shake Shack. If nuevo DC is more your scene, there's Maketto or Maki Shop.

It's a food scene to match the diverse musical line-up, which ranges from Dr. John to Drake, with The Strokes, alt-J, and Manchester Orchestra scattered in between.

All of this, of course, is out of my depth. As I take pictures of corn sticks and frozen lemonades, I deftly dodge musical preference questions by running away or pretending to only speak Swedish.

As the festival staff cover up Jose Andres' Potato Chips -- sold out -- on the menus, I head to the exit. Stuffed. On my way out, a half-dozen bright faces passed me on the edge of the DC Eats area.

"Let's take a moment to appreciate the situation," one of them said to his friends. They take in the general splendor of the food tents in silence for thirty seconds.

"I'm going to get a gelato [from Pitango], for sure."

The Landmark Music Festival is hosted by the Trust for the National Mall - an official partner of the National Park Service - with the goal to restore and improve the National Mall and honor its ideals for future generations through the new Landmark Campaign. http://www.landmarkfestival.org/

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Andrew Marder is a writer living in Hyattsville, MD. He enjoys playing with his son, having dinner with his wife, and sitting quietly with good friends. When he’s not awake, he’s asleep.

Five Pick-Your-Own Apple Farms Not to Miss in the DMV

By Raisa Aziz, special to Edible DC

It’s the most wonderful time of the year. The air is crisp, the leaves are turning color and we get to be cosy without the actual cold. What better way to kick off the season than with Fall’s most perfect, edible love child.

Apple varieties will soon take over your local farmers market but you can easily pick your own apples for a sweet farm-to-table (or belly!) experience. Meander through the orchards and fill up your bushel to take home for pies, jellies and snacking later on. Here are our top picks for the season. Be sure to always call the farm ahead of time and bring your own containers.

Milburn Orchards

Milburn Orchards is located in Elkton, Maryland and has been family run since 1902. They offer a pick-your-own adventure every weekend throughout the harvest season. Royal Gala, Honeycrisp and Orange Honey varietals are already available with more to come as the season picks up. Milburn Orchards also has delicious light lunch and sweet treat options (did someone say homemade ice cream sandwiches?) on the Orchard View Deck to refuel after apple picking. Pro tip: Get a freshly-baked pie from the market to take home after apple picking.

Hollin Farms

About an hour from DC, Hollin Farms is located in Delaplane, Virginia, and specializes in grass-fed Angus beef alongside the pick-your-own fruits and vegetables. Apples and pumpkins are available for picking with Fuji, Empire and Golden Delicious apples already in full swing. Pro tip: bring cash on the weekends to avoid the credit card line.

Larriland Farm 

Larriland Farm is a family owned and operated farm in Western Howard County, Maryland. Always the crowd pleaser, Larriland Farm has hayrides and a straw maze to get lost in once you’re done picking apples. Next to ripen are the Empire apples and there are 14 more varieties to follow after that. Pro tip: best to go in October when other Fall favorites (pumpkins and squash) will be ripe and ready too.

Butler’s Orchard 

Pick-your-own apple season has kicked off at Butler’s Orchard. Located in Germantown, Maryland, Butler’s Orchard is perfect for a family adventure. Their famous Pumpkin Festival means pumpkin picking, hayrides, jumps in the hayloft and the Pumpkinland exhibition (a display of fairytale characters built from pumpkins) along with your pick-you-own experience. The bakery also has fresh bread, baked goods and jams and jellies available. Pro tip: Butler’s Orchard will be closed September 21-25 to prep for the Pumpkin Festival, which begins September 26-27 and continues through weekends in October.

Homestead Farm 

An easy 45 minute drive from DC, Homestead Farm is located in Poolesville, Maryland, and is run by the Allnut family who have  been farming in the area since 1763! They offer pick-your-own fruits and veggies throughout harvest season. Fuji, Crimson Crisp and Jonagold apples are already ripe for picking. Their pumpkin patch (and pumpkin picking) is open from late September on. Homestead’s market offers a ton of fruits and veggies alongside delicious jams, hot sauces and honey. Pro tip: bring your camera - between the pumpkins and the tiny children playing amongst the pumpkins, it’s an overload of insta-worthy moments.

Apple, Cheddar & Rosemary Galette Recipe Here

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Raisa Aziz (@raisaaziz) is a food stylist, photographer and writer in the DC Area. When not cooking, baking or eating, you can find her bopping about town in search of local adventures.

Women Chefs: Artists in the Kitchen at the Strathmore

By Andrew Marder, special to Edible DC

The Mansion at Strathmore is heaving with artists and chefs. The backdoors have been opened to an unusually cool night to ease the strain on the house's aging infrastructure.

I have, embarrassingly, chugged a glass of white in front of an event volunteer and promptly placed the glass back down on the table for a second go. It's cold and wonderful, and there are a million people here and it is warmer than I'm comfortable with. If I have to die, crushed to death in a turn-of-the-century mansion, at least I'll have downed two glasses of white wine.

Women Chefs: Artists in the Kitchen is a celebration of local women as represented by local artists. Paintings, mixed media collages, and sculptures are scattered throughout the mansion, standing starkly against the pale walls and bringing a sharp modern sensibility to this hundred-and-sixteen-year-old house.

Chef Aulie Bunyarataphan -- of THAI, Tom Yum District, and Mama Rouge -- stands by a painting of herself. Artist Eleanor Wang stands by her, a pale gold sheen cast over both of them from the light reflecting off the brightly colored painting.

"I love it," Chef Bunyarataphan said. “I like to give people food, and it shows that. The colors also look like a Thai temple.”

And they do. The feeling of a Thai temple is reflected in this tall, thin painting, slammed lovingly onto the canvas by an artist who, if I had to guess, has never been in a Thai temple.

The Strathmore exhibit is full of these sorts of connections. Deeply personal notes from lives unknown to the artists but for a sitting here and a phone call there.

Chef Daniela Hurtado-Castro was captured by artist Dawn Whitmore. In the image, Chef Hurtado-Castro stands in a kitchen, looking out at the viewer from over a pile of ingredients resting on a green-blue tablecloth.

“I was excited about how well she understood my passion,” Chef said. “It’s the same with the art she does – we’re both passionate about what we do. I also love that she captured my Peruvian heritage so well.”

After one more lap and one final chunk of cheese, I squeezed out of the Mansion with the party ringing behind me. I hadn’t died, and I have plenty of time to go back and see the show on my own time. The energy of the atmosphere will be lessened, for sure, but the vitality in the art will remain.

Women Chefs runs through November 8^th, with special events, demonstrations, and discussions scattered throughout the calendar. On September 20, there will be a panel discussion on the importance and growth of women in the food industry, and the process of creating visual interpretations of a conversation between artists and chefs. Panel members include Chef Bonnie Benwick, Deputy Food Editor, The Washington Post; Chef Ruth Gresser, President, Women Chefs and Restaurateurs; Joyce Zipperer, Artist; and Chef Nora Pouillon, Owner, Restaurant Nora. Moderated by Harriet Lesser, Curator. Free; but registration required, go here to sign up.

Check out EdibleDC.com or follow Edible on Twitter @EdibleDC to keep on top of other food-focused events throughout the DC area.

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Andrew Marder is a writer living in Hyattsville, MD. He enjoys playing with his son, having dinner with his wife, and sitting quietly with good friends. When he's not awake, he's asleep.

What’s In My Basket: Living the Organic Life with Chef Nora Pouillon

Words by Jordan Anthony-Brown

Photographs by Space Division Photography

It’s a beautiful Sunday morning in late spring near Dupont Circle, and Chef Nora Pouillon is on amission, one that began decades ago and continues today. While the use of organic produce and ingredients in restaurants is far more common in 2015, Chef Nora was truly the originator of the movement, with her flagship Restaurant Nora becoming America’s first certified organic restaurant in 1999.

WHAT'S IN CHEF NORA'S BASKET?

Spinach,

Red Russian Kale,

Radishes,

Spring Onions

Recipe for Restaurant Nora's Cold Egyptian Spinach Soup

The Austrian-born chef recently chronicled her nearly lifelong path as a pioneer of fresh, local and organic cuisine in a memoir, My Organic Life.

“When I first came to the United States in the 1960s, I saw firsthand all of the chemicals and pesticides that were used in the food here,” says Pouillon. “It was too processed, and what was being served wasn’t really food. I wanted to do things the right way.”

This belief that propelled Chef Nora to where she is today—an early activist dedicated to promoting the use of organically produced food who initiated D.C.’s FRESHFARM Markets. The market concept came to Chef Nora nearly 20 years ago after a visit to Union Square in New York City, where she was amazed by the quality of the producer-only farmers market.

“I felt that it was necessary for D.C. to have one as well, so with a grant from the Wallace Foundation, we got started,” she says. Today, there are 13 FRESHFARM markets in the area, but it’s the original version in the heart of Dupont Circle where Chef Nora still does her shopping on Sunday mornings. As she walks through the market with purpose, her love of organic food is evident as she converses with her go-to vendors, sampling what they have available for today.

“I come here every Sunday, either myself or one of my chefs,” says the chef as she sorts through boxes of freshly picked greens. “It’s very important to connect with the suppliers and producers. They’re very knowledgeable about what they do, and are more than happy to talk about their products—it brings people closer to the food.”

There are a number of farmers and producers at the market, but Chef Nora is technically only able to buy from three of them—The Farm at Sunnyside, New Morning Farms and Next Step Produce—all of which bear the sign of “USDA Certified Organic.” There are other suppliers that Chef Nora is certain work in accordance with organic standards, but as she explains, gaining the distinction of being Certified Organic is something that not all farms are able to do.

“There are other producers here that I know engage in organic practices, but there is a large paper trail involved in the process to become USDA Certified Organic,” she explains. “Some farms aren’t able to keep up with that, so they don’t carry the label. The weather in this region, too, makes it difficult sometimes to be truly organic; the extreme humidity leads to quick growth of fungus, which in turn requires the use of some chemicals and pesticides. It’s difficult to grow organic, but that’s what produces the best food.”

As always, Chef Nora is shopping seasonally on this cool, sunny morning, looking for fresh radishes, spinach, peas and asparagus. As she samples several varieties of kale, including Lacinato and Red Russian, and searches for the season’s first heirloom tomatoes, she admits that shopping and cooking seasonally can be difficult. Because of the long and harsh winter endured by the region this year, seasonal produce is behind schedule, meaning that some of Chef Nora’s spring favorites are just beginning to appear.

Although she’s looking forward to summer items such as corn and tomatoes, it could be some time before those are availably locally and in their peak seasonal quality. As the market quickly fills up with like-minded shoppers, Chef Nora points out how markets like FRESHFARM help to build communities, saying “The markets aren’t just for food—look around you at all of the people! People come to connect with oneanother, along with those that supply their food. Markets are particularly important for our children, so they can learn at an early age what real food looks and tastes like.”

Chef Nora recognizes that, due to the nature of small, local and family-owned farms represented at the market (and many other farmers markets), organic and local food can be more expensive than produce that comes from factory farms; she notes that FRESHFARM has focused on incorporating SNAP and EBT programs at the markets, to help make fresh organic food more affordable for low-income shoppers, so that they don’t have to rely on cheaper processed food.

Despite all that Chef Nora has accomplished, she seems just as driven now as she was nearly 40 years ago to ensure that the food that’s being produced, cooked and served is of the highest possible quality.

Jordan Anthony-Brown is a freelance food writer and blogger living in Arlington, VA, and a linecook at Iron Gate in Dupont Circle.