Many thanks to Brooklyn Brewery for bringing their beer-food-arts awesomeness back to DC for the summer 2014 edition of the MASH tour!
This past Friday, I had the good fortune to secure a seat at the Slow Supper, featuring four delicious courses cooked up by the ingenious Chefs Andrew and Jacob, and perfectly paired with limited edition Brooklyn Brewery beers. (In retrospect, it was tough to pick a favorite course, as they were all so good, but I’ve a feeling I’m going to be seeking out Brooklyn’s cuvee noire — the delectable, chocolaty brew we enjoyed with dessert and which I’ve been daydreaming about ever since.) Set in an airy warehouse space in the up-and-coming Union Market area of NoMa, more than a hundred other foodies joined me and fellow SFDC board members Amanda and Rob at the dinner that benefited our local Slow Food chapter.
The dinner marked nearly the end of a week packed with fun, mostly beer-themed events, ranging from farm tours to tastings to homebrew tip sharing all around our nation’s capital. See more photos from various MASH DC events on our facebook page. And keep your eyes peeled for the next time Brooklyn Brewery comes through town, ’cause it’s sure to be delicious….
Last Sunday, March 30, Slow Food DC joined former Board Chair Kathryn Warnes of Taste of Place for a tour and demo of the behind-the-scenes activity at Union Kitchen food incubator. Located in a 7,300 square foot warehouse in NE DC, Union Kitchen offers a space for over 50 small local food businesses to grow and thrive while limiting startup costs by providing shared space, equipment, amenities, and administrative services. General Manager Mike Darman welcomed our group in to the building on a cold, rainy day, inviting us to enjoy the warmth and good smells of active cooks in the kitchen! In the communal meeting area, Mike gave us a thorough introduction to the incubator, answering all of our questions about the application and vetting process and telling us all about the many supportive programs that they offer to their members – benefits of being part of a sharing community of food entrepreneurs. He then led us on a tour of the warehouse where we could smell kombucha fermenting, watch chickpeas being roasted in garlic and rosemary, listen to the whir of mixers whipping up cupcake batter, see juice pulp being squeeze, and bask in the damp mustiness of a hand-made sausage curing closet.
From there were met up with Chris Johnson and James Brosch, owners of Cured DC, and their assistant Nick for an in depth one-on-one demonstration of how they make their Toscana sausage. They walked us through the whole process from selecting the best cut of meat, then cutting, prepping, and grinding it to adding the right amount of fat, spices, and wine, encasing the mixture and preparing it to be cured slowly for many months before being ready to slice, eat and simply enjoy. Which is what we did to round out our afternoon – slicing thin samples of spicy boar sausage and herbaceous pork Toscana.
We left eager to come back soon – perhaps a taste of Union Kitchen later this year with a sampling from each of our favorite Made in DC foods!
Post contributed by SFDC board co-chair, Sarah McKinley
Join Slow Food DC and local community members at Wangari Gardens on Sunday, April 27 to expand the communal herb garden at one of our favorite local community gardens. Planting and garden work will go from 12-2pm, followed by a potluck. We’ll supply the plants, tools, water, and plates/utensils!
We’ll be planting a variety of herbs, along with some Ark of Taste hot peppers, including Fish Chili Peppers — an African American heirloom variety brought to this country from either the Caribbean or Africa by enslaved peoples to the many plantations that surrounded the early Chesapeake Bay settlements. The name Fish Pepper refers to its common use with seafood through the Chesapeake region. The plant has beautiful variegated leaves and seemingly no two fish chiles have the same coloration or variegation in their stripes. (Pretty cool, no? Learn more about these unique, heirloom peppers and the Ark of Taste project from master gardeners and SFDC board members, Mark Haskell and Ibti Vincent.)
WHEN: Sunday, April 27 from 12-3pm.
WHERE: Wangari Gardens (Kenyon Street, Irving Street, and Park Place NW) — just north of Washington Hospital and the McMillan Reservoir.
WHAT TO BRING: Yourself, a water bottle, and a potluck item to share (salad, appetizer, baked good, etc).