Get mashed

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….

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Brooklyn Brewery Brings Mash Tour to DC

Starting tomorrow, Brooklyn Brewery’s Mash tour comes to DC for the second time in a year!  This week-long traveling festival celebrates what’s new and exciting in food, film, comedy, music, books and beer. Throughout the week, Brooklyn Brewery will be collaborating with local chefs, artists and craft brewers to offer unique dinners, entertainment experiences, beer tastings and general fun. And the best part is: a portion of all proceeds go to Slow Food DC!

This time around, events include a farm dinner, a Slow Supper, a film festival, a night of standup comedy, a craft brewing discussion, a concert, and a number of demonstrations and tastings all around town.  Brooklyn Brewery guest chefs Hiyaw Gebreyohannes and Andrew Gerson, along with others will be working throughout the week with local partners such as Georges Mill Farm, City Tap House, Atlas Brew Works, Whole Foods P Street, The Coupe, Red Rocks Bistro, E Street Cinema, and the Rock & Roll Hotel.

Visit the Brooklyn Brewery Mash DC website to find out more about each event and buy your tickets.   A full listing is also provided below.

D.C. Mash Tour Schedule

Saturday, May 31, 2014:

Eat, Drink & Learn at Whole Foods P Street

  • What and Who: Chefs Hiyaw Gebreyohannes & Andrew Gerson pair Hiyaw’s Taste Of Ethiopia line of prepared foods with a full array of Brooklyn beers. They’ll have a full stock of the Brooklyn Brewery portfolio so you can bring your favorite pairings home with you.
  • Where: Whole Foods P Street, 1440 P St NW, Washington, DC
  • When: Starts at 4:00 PM

Sunday, June 1, 2014: 

Dinner on the Farm with Chef Andrew Gerson

  • What and Who:  Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be a tour of Georges Mill Farm, a feast prepared in collaboration with Chef Hiyaw Gebreyohannes and Chef Patrick Dinh, live music by Jake & the Burtones, local artisans Craft Kombucha, Lulu’s Ice Cream & Radius Pizza, and beer for all.
  • Where:  Georges Mill Farm, 11873 Georges Mill Rd, Lovettsville, VA
  • When:  Starts at 3:00 PM (Tickets: $55)

Monday, June 2, 2014:

Tap Attack

  • What and Who:  All week during The Brooklyn Brewery Mash we’ll be taking over taps around the city, pouring our favorite, rarest and newest beers. In D.C., we’re planning an all-out assault on City Tap House’s tap system. We’ll be pouring Perennial, Seasonal & rare beers at the bar, including vintage Monster Ale, Mary’s Maple Porter, and more. Check back for the full line-up and be sure to show up early.
  • Where: City Tap House, 901 9th Street NW, Washington, D.C. 
  • When:  Starts at 7:00 PM

Tuesday, June 3, 2014:

Craft Beer Revolution with Atlas Brew Works, DC Brau & Brooklyn Brewery  

  • What and Who:  Twenty-five years into running one of the top craft breweries in America, Brooklyn Brewery co-founder Steve Hindy looks back with his fellow craft beer comrades to discuss the circumstances and ambitions that allowed a handful of individuals across the country to challenge one of the largest corporate dynasties in American history. Steve joins us on The Mash, discussing his book and the beer scenes of each city we visit with the people who helped create it. Joining Steve will be Justin Cox and Will Durgin of Atlas Brew Works, Brandon Skall and Jeff Hancock of DC Brau, and Chris Van Orden of DC Beer.
  • Where: Atlas Brew Works, 2052 West Virginia Ave NE #102, Washington, D.C.
  • When:  Starts at 7:00 PM (Tickets: $6)

Brooklyn Ha Ha: NYC Stand-up with Josh Gondelman, Jeff Maurer & Rahmein Mostafavi

  • What and Who:  In true Brooklyn style, Brooklyn Ha Ha introduces some of the NYC standup scene’s best under-the-radar talent and brings their act to the Red Rocks Bistro.
  • Where:  Red Rocks Bistro, 1348 H St NE, Washington, D.C.
  • When:  Doors at 9:00 PM (Tickets: $6)

Wednesday, June 4, 2014: 

MASH EDU: Beer & Spice, Making Nice

  • What and Who: Perhaps you’ve just been turned on to the art of pairing beer and food. Perhaps you’re an old hand at joining together the world’s most versatile beverage and your favorite dish. Either way, Brooklyn Brewery Chef Andrew Gerson will impart some of the knowledge he’s picked up while touring and collaborating with some of the most exciting chefs in the U.S.
  • Where:  The Coupe, 3415 11th St NW, Washington, D.C.
  • When:  Starts at 6:00 PM (Tickets: Free with RSVP)

Thursday, June 5, 2014:

Found Footage Festival

  • What and Who: The Found Footage Festival celebrates its tenth anniversary with a brand-new show and DVD (Volume 7). Hosts Nick Prueher and Joe Pickett, whose credits include The Onion and the Late Show with David Letterman, are excited to show off their new lineup of found video clips and live comedy.
  • Where:  E Street Cinema, 555 11th St NW #2, Washington, D.C.
  • When:  Starts at 8:00 PM (Tickets: $12)

Friday, June 6, 2014: 

Slow Supper with Dinner Lab

  • What and Who: This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson & Dinner Lab Chef Jacob Cureton, paired with Brooklyn beer styles both familiar and rare.
  • Where:  Surprise location, announced day-of
  • When:  Starts at 7:00 PM (Tickets: $65)

Saturday, June 7, 2014: 

MASH EDU: Homebrewer Edition

  • What and Who: Most brewers get their start with a humble homebrew they concocted in a small kitchen or garage. Hobbyists across the globe have been pushing the boundaries on the methodology and science of what it means to brew a beer. In every city the Mash stops in, we are partnering with the home brew shops and collectives that are doing their best to spread the good word of beer. We’ll be having seminars and walkthroughs by experienced professional amateurs on all the trials and tribulations of home-brewing.
  • Where: 3 Stars Brewing Company, 6400 Chillum Place NW, Washington, D.C.
  • When: Starts at 2:00 PM (Tickets: TBA)

Mash Bash with The Men, Passing Phases & Heavy Breathing

  • What and Who: We’re bringing everything we find exciting about the Brooklyn music and arts scene out for one night in an explosion of sound and color. There will be a local food truck on hand to fill our bellies and plenty of Brooklyn cans at the bar to throw at the acts we find lackluster. On stage in D.C. we’re bringing together Brooklynite punk rockers The Men, as well as hometown favorites Passing Phases & Heavy Breathing. Expect to sweat. A lot.
  • Where: Rock & Roll Hotel, 1353 H Street N.E, Washington, D.C.
  • When: Doors at 8:00 PM (Tickets: $5)

 

 

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All in a Days Work at Wangari Gardens

On Sunday, April 27 Slow Foods DC spent a beautiful spring afternoon at Wangari Gardens working to expand their communal herb garden. Located near the McMilliam Reservoir and the Washington Hospital Center, Wangari Gardens is a 2.7 acre educational community garden park that offers free garden workshops, private and shared garden plots, and youth programing alongside a pollinator hive and a fruit orchard. A group of over 14 volunteers from Slow Food DC and Wangari gardens worked together to build a 12 foot L-shaped garden bed for cooking and medicinal herbs that can be harvested and shared by the whole community. Guided by master gardeners and SFDC board members, Mark Haskell and Ibti Vincent, volunteers also planted a few Ark of Taste 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.

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The group wrapped up their afternoon of hard work in the sun with an al fresco pot luck, sharing some of their favorite homemade dishes gathered around Wangari’s home-made garden benches under the trees. It was the perfect way to pass a gorgeous day outdoors, learning new planting skills and getting to know our neighbors.

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Slow Food DC’s new community garden plot at Wangari is accessible to all who want to work in the garden, learn more about one of our regional foods and how to grow food locally, or just sample some hearty herbs of the season. So be sure to head on over to check out the garden and enjoy the fruits of our labor throughout the summer!

You can also check out Wangari’s free Sunday workshops throughout the month of May, including:

  • May 4th & May 11th - Gardening 101: Everything you need to know about starting a garden from soil prep, garden designs, plant types and more.
  • May 18th - Soils and Composting: Learn about soil, soil biology, and different systems for creating compost.
  • May 25th - Container Gardening and Companion Planting: Learn how to garden with limited space and how companion plants can enhance your garden’s production and repel pests.

Hope to see you there!

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Farm Tour, Lunch, and Cider Tasting at Linda’s Mercantile (Winchester VA)

Join Greenease and From the Farmer for a tour of David and Linda’s Lay’s Farm – Linda’s Mercantile!

Linda’s Mercantile, now in its 6th year, grows fresh produce and fruits. They are also home to five greenhouses they use to get a jump start on tomatoes and growing greens. Onsite is also an apple cider distillery, and their onsite market gives consumers access to home made pasta sauces and apples sauces using the farm’s own produce!

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At it’s simplest, From the Farmer is a service that brings the farmers market to consumers’ front door. We source fruits and veggies from local, family farms and deliver them directly to our customers in insulated baskets. Delivery occurs overnight, so that when you wake up your produce is waiting for you (we like to think of ourselves as the veggie milkman). Unlike a traditional CSA, we operate all year long; there’s no cost to join, no obligation to receive a delivery, and orders are customizable, too. It’s an awesome way to eat seasonal, super fresh, local produce, without giving up total control of your refrigerator! We also offer fresh local bread, and coming soon– local eggs!

Join us on Saturday, June 14 for a farm tour & lunch. The farm is approximately 1 1/2 hours from DC. We will be leaving DC (Dupont Circle) at 9am, and returning that evening by 5:00/5:30pm. The tour includes:

  • Roundtrip Transportation (Pick Up in Washington, DC – Dupont Circle)
  • Tour of Linda’s Mercantile farm and greenhouses
  • Tour of Winchester Ciderworks Distillary & Cider Tasting*
  • Lunch and beverages
  • A thank you gift from Greenease, From the Farmer and Linda’s Mercantile

*You must be 21 to attend the cider tasting component of the program.

 Purchase tickets here.

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 About the Chef:

Chef Amy Hakola is originally from Alabama and the mother of 2 very active boys. Amy attended the Opryland Hotel Culinary Institute in Nashville, TN working in all aspects of foodservice at the hotel. After her apprenticeship, Amy became a private chef which then led to a catering career. Along with her catering partner, Amy created a Savory Cheesecake line offered in various stores across the country including Neiman Marcus, Whole Foods and Zabars. After moving to Winchester Amy started Wild Flour Kitchens offering in-home cooking classes. Most recently Amy has teamed up with Linda’s Mercantile to offer take and bake entrees utilizing all that the farm has to offer.

Sponsored by Greenease & From the Farmer

With Special Thanks to Farmer David Lay from Linda’s Mercantile & Chef Amy!

 

 

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Taking in the Sights and Smells of Union Kitchen

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

 

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April 27: SFDC spices up Wangari Gardens

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).

 

 

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March 26: tasting the season at Bruce-Monroe Elementary

IMG956496Earlier this week, my friend and fellow SFDC board member, Amanda Terillo, and I joined 5th graders at Bruce-Monroe Elementary School for a talk about local, seasonal food. And because it was a Slow Food talk, of course there was some hands-on cooking and tasting at the end. I have never seen so many kiddos devour raw beet salad as I did that afternoon….

Our meeting started in the school cafeteria with a brainstorm: why might somebody choose to eat food that is from somewhere nearby? It tastes better! someone suggested. It doesn’t have to travel all the way from Florida…or India! (I later learned that students were in the midst of a history/geography unit on India. I am certainly not against Indian food, mind you.) You can meet the farmer who grew it!

These kids were awesome.

Next, we looked at our month-by-month seasonal food charts — courtesy of FreshFarm Markets — to determine the plethora of produce items in season in our area RIGHT NOW in the spring (or, more accurately, late winter) in the DC area. Students made mini posters with a few of their favorite fruits and veggies for each season.

Finally, Amanda and I worked with student volunteers (with recently scrubbed hands) to prepare two seasonal salads: a massaged kale salad (always a favorite) and a sweet-tart apple beet salad (which, incidentally, inspired Amanda’s husband to stop hating beets when I’d brought some to a dinner party a few weeks ago).

IMG956488On their way out, after a collective Thank you!!!  a few students paused to tell me that they were looking forward to making these seasonal salads at home. For SFDC’s part, we’re looking forward to more work with schools in coming months.

Interested in working with local schools and community gardens to promote Slow Food DC’s message of good, clean, and fair food? Sign up for our monthly newsletter to learn of opportunities, or send your ideas to info@slowfooddc.org.

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Behind the Kitchen Door: Tour & Demo at Union Kitchen

Sunday, March 30th

2:00-4:30pm

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!

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RECIPE: Pickled Lemon Rosemary Green Beans

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 wasSlow Food workshop, after all.

rdc pickling workshop - march 2014

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?

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Know your tamales

Here’s a little something from SFDC board member, Mark Haskell, who led a tamale making class near Eastern Market this past Saturday:

“Aside from Mexico, many other countries in the western hemisphere have a tradition of preparing and cooking tamales during the winter holiday season. At our cooking class at the Hill Center on Capitol Hill this past Saturday, we prepared and ate a few of these types of tamales and accompanying sauces. New Mexico chicken tamales with red chile sauce, Mississippi Delta barbecued pork tamales, and Caribbean tamales, or pasteles which are made with a dough of pureed yucca, calabaza squash and plantains steamed in banana leaves. Tamales, and pasteles are a wonderful “community food”, that are economical, best prepared and cooked by a group, and when eaten like opening a present whether wrapped in corn husk, banana leaf or parchment paper.”

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Those who braved the winter weather were rewarded with a plethora of tasty tamales and went home with full bellies (and the recipes). For more information on tamales and other foods of the Mississippi Delta region, check out the Southern Foodways Alliance website and interactive map.

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