This year’s Snail of Approval Party is just around the corner – Saturday, April 18 at Ris – and in addition to celebrating a new batch of awesome Snail winners, there’ll be all sorts of goodies to enjoy!! First, Chef Ris has prepared an incredible menu for all to enjoy, including:
- Fresh Ricotta Gnudi-smoked tomato vinaigrette, spinach and lemon salt
- Mini Jumbo Lump Crab Cakes with mustard cream
- Eggplant Parmesan Sliders
- Fried Scallops on Fried Lemon with tartar sauce
- Goat Cheese, Fig and Olive Crostini
- Deviled Eggs
- An assortment of chocolate and lemon tarts
- A specialty, seasonal cocktail
Plus, new Snail of Approval winner Port City Brewing Company will be pouring tastes of their local craft beers, and new winner Meat Crafters (formerly Simply Sausage) is providing samples!
But the fun doesn’t stop there – we’ve got an amazing selection of products and experiences from our region available at our silent auction. Check out the list below to find out what great items you can come bid on:
- Gift packs from Olio Olive Oil
- A Staub Dutch Oven
- A Growler Pack from Port City
- A Tasting at Barrel Oak Winery
- MOM’s gift certificate
- A Fresh Farms Market Gift Basket
- A Barrel Kit from Copper Fox Whiskey
- A cooking class with Chef Mark Haskell
- Fermentation Crock Pottery from Artist Marlisa Jeng
- A Le Creuset Casserole Dish
- An incredible array of cook books from Phaidon Books
- Coffee Classes from Vigilante Coffee
- Autographed Washington Capitals Player Card
- Infield Box Tickets to a Washington Nationals Game
- Glens Garden Market CSA Share
- Mosser Glass Crystal Cake Stand
- Gift Certificate from Route 11 Potato Chip Company
- A night at Belle Meade B&B in Sperryville Virginia
- Beehive Handmade: Pewter Measuring Spoons
- Tickets to Contemporary Vegetarian Cuisine Cooking Class with the Guiding Knife
- Wine Tour and Tasting at Chrysalis Vineyards
- Group tour and tasting at South Mountain Creamery
- Distillery Lane Ciderworks Cider
- Book Lecture and Book Nora Pouillon at 6th & I
We hope you to see you there, so get your tickets now!!
In advance of our April 18 Celebration at Ris, find out more about our Snail of Approval program, along with a full listing of new and returning winners, in our new Media Kit: 2015 PRESSKIT_Final.compressed
And don’t forget to get your tickets for today – they’re going fast!
Sunday, March 30th
Be the first to get a behind the scenes tour of Union Kitchen, DC’s first kitchen incubator where dozens of food entrepreneurs launch their businesses! We will get a chance to see many of them in action including the delightful Chris Johnson of Cured DC. Chris will lead a private demo of his marvelous charcuterie products. In addition to tasting what we make you will get a chance to purchase goodies to take home with you.
This price is a special offer for our partners of Slow Food DC. We are honored to support this organization and hope you will too. We will meet at the NoMa metro station to walk over together with the possibility of further exploring the neighborhood following the tour.
Have questions about Behind the Kitchen Door: Tour & Demo at Union Kitchen?
Contact Taste of Place
Click here to purchase tickets today!
With the help of a conference assistant, my fearless fellow food lover/SFDC board member/ace photographer, Shelu, and 30 avid novice pickle enthusiasts, this Saturday we made 60 jars of pickled cucumbers, beets, turnips, grapes, and green beans. Small batch, of course — this was a Slow Food workshop, after all.
I guess with the recent rise of artisanal pickles in popular foodie culture I should not have been surprised that the hands-on pickling class sold out within hours of being posted on the Rooting DC website. But still. In case you missed the session, the recipe for surprisingly tasty pickled grapes can be found here. And because I like you, Slow Food community, the irresistible pickled lemon rosemary green bean recipe is below.
Incidentally, this recipe makes one 8oz jar. (See? Small batch, but it scales up easily.) Adapted from a recipe in the Washington Post Food section, Sept 2010.
Combine in an 8oz jar:
- ¼ cup + 2 TBSP water
- ¼ cup white wine vinegar
- 2 TBSP white vinegar
- 1 tsp salt
- ½ tsp sugar
Once everything is dissolved, add in:
- 1 sprig fresh rosemary
- 1 garlic clove, peeled — ours was from nearby Claggett Farm
- 1 thick strip lemon zest (I use a veggie peeler to make these)
- clean green beans, ends snipped – as many as will fit
Add additional white vinegar as needed to be sure beans are submerged. Seal, shake a few times, and refrigerate for 1 week before devouring. A great way to use the bumper crop of beans I always seem to get in the garden. Great in a bloody mary or as an alternative nibble to olives.
What’s your favorite pickle recipe?
Calling all local foodies,
One of DC’s coolest farmers’ markets wants to hear what you’re doing with late summer’s bounty — the dishes you’re making with market ingredients — and they’ve got a prize to say thanks for sharing your seasonal creations….
Post your favorite Labor Day recipe using at least one ingredient you’ve bought at the Columbia Heights farmers market and enter to win a trendy “No Farms, No Food” cap! (All the cool kids are wearing ’em.) Whether it’s an original recipe or simply a photo of your creation and a link/credit to the original author, to be eligible you must note which ingredient(s) come from CHCM (and if possible which CHCM farm/vendor). Entries will be accepted until Wednesday, September 5th at midnight!
Entries can be:
1. Tweeted (@chfestivus)
2. Posted on CHCM’s Facebook page (www.facebook.com/chfestivus)
3. Posted on CHCM’s blog (via the “comment” feature)
More details, as well as some recipe ideas to get you started, can be found here.
This past Saturday, I joined a panel of esteemed judges to taste some of the District’s most delicious homegrown tomatoes. The Tastiest Tomato Contest — the first event leading up to the third annual DC State Fair — took place at the Columbia Heights farmers’ market, and to delicious success. (The actual fair will be held near Barracks Row on Saturday, Sept 22. More details are here.)
The most discerning tomato judge arrived just after the official panel turned in our comments….
We were glad to learn that the seven-year-old connoisseur concurred with our assessment, and the awards ceremony proceeded as planned. Congratulations to John Andreoni, who walked away with this year’s “Tastiest Tomato” award (and a 1-year subscription to Washington Gardener Magazine) for his sweet yellow winner!
The remaining tomatoes found their way into Chef Kenneth’s fattoush, enjoyed by many a passer-by at the market following the competition — no use letting good tomatoes go to waste!
Want to strut your gardening and/or culinary prowess at this year’s DC State Fair? From homemade pies and cupcakes to jams to pickles to homebrew to The Ugliest Vegetable contest, there’s sure to be an event to suit you. The full list of 2012 contests and sign-ups can be found here. It’s going to be delicious…. (And in case you’re wondering, there’s already a waiting list to be a judge for the pie tasting event.)
[Awesome photos courtesy of David Manuel.]
Those of us in the DC region are blessed with an abundance of film festivals. In fact, DC is highly regarded as a center for documentary film production, with places like the National Geographic, the Smithsonian, the Discovery Channel, and PBS all in our backyard. So letting another film festival slip through the cracks is all too possible.
We are, in fact, in the midst of the DC Environmental Film Festival right now! Continue reading
Fellow food lovers, this is your chance to stock up on all of the things you’ve been meaning to pick up at Whole Foods! Olive oil, maple syrup, wine, bulk nuts for baking cookies, chicken stock for savory soups… all the stuff you’ll need in the kitchen to get you through the cold months.
Start your list, but hold off until Dec 14th — that’s when Whole Foods is holding a “5% Day” at their P Street and Georgetown locations to benefit a small collective of farmers’ market programs. Your purchases that day will directly help to support your neighbors and your local farm community!
How it works: You shop like any other day, EXCEPT that 5% of all sales at the two Whole Foods locations that day will go toward growing the WIC and SNAP (food stamp) programs at the 14th & U, Mount Pleasant, Bloomingdale, and NoMa farmers’ markets during their 2012 season.
Learn more about the project here.