Food & Wine

Georgetowner • November 21, 2013

Mark Furstenberg, founder of
**Marvelous Market** and **The Bread
Line**, plans to open **Bread Furst** , a
bakery shop in Q1 2014 at 4434 Connecticut
Ave, NW, near the car wash at Albemarle Street,
NW. Originally the location was the site of a
beloved (southern-based) grocery store, called
Piggly Wiggly. Jack Revelle will be Bread
Furst?s pastry chef. Mark says he even has Raul
Fernandez onboard to work in the bakery. Raul
worked at Marvelous Market in 1991. For the
project, Mark has a very interesting blog where
he updates the trials and tribulations of what it
takes to open a bakery from scratch ? not just
the bread is made from scratch: breadfurst.com
Ch-ch-changes: Restaurant Associates has
re-opened a refreshed **Roof Terrace Restaurant
& Bar** at the John F. Kennedy Center for the
Performing Arts. In addition to an extended bar
area for pre-performance cocktails and appetizers
for a group or a duo, the private dining room
also transforms into an intimate lounge. The
new interior design features rose-tinted drapery,
luxe navy carpeting, and contemporary wooden,
leather upholstered furniture. The transformed
bistro bar space boasts modern, blue acrylic
tables and a special bar menu?.Sanjeev and
Mitul Tuli have made changes at their restaurants
at 1901 Pennsylvania Ave., NW. Their
landmark restaurant, **Heritage India**, serves a
lunch buffet across the entire space, including
where **Crossroads** used to be. Starting at happy
hour, the space turns into **Zanzibar**, a nightclub
for the 40+ crowd, with music and light food.
Matt and Jena Carr plan to open **Little
Red Fox** on Connecticut Avenue, NW, where
Marvelous Market used to be, serving healthy
comfort food made with seasonal ingredients.
The husband and wife team are D.C. natives
who are returning to their old ?hood after living
in Portland, Oregon. The focus is local, with
coffee from Annapolis-based Ceremony Coffee
Roasters, and local produce and wines.
Linda Roth is president of Linda Roth
Associates, a public relations & marketing firm.
Reach her at: Linda@LindaRothPR.com or
703-417-2700. [www.lindarothpr.com](http://www.lindarothpr.com).

Georgetowner • November 6, 2013

When Katherine Tallmadge returns home from work at night she heads for the freezer ? her treasure chest of well-balanced homemade meals. Soups and stews, even desserts, are stacked in various size plastic tubs, on standby for a quick solo meal or three-course dinner for guests.

?I?m a big believer in batches,? says Tallmadge, an internationally recognized speaker, author and weight loss/nutrition counselor, who lives on a quiet dead end lane in the East Village. ?I encourage people to cook. And knowing something is there in the freezer, just ready to heat up when you get home, is the best way to avoid pigging-out on fast food on the way home.?

Although her kitchen is small, there is ample space for quantity cooking. With a nod to her mother?s Scandinavian heritage, the narrow living and dining space is filled with vintage Swedish furniture. It?s cozy by the fireplace. ?For entertaining, there is no comparison between the relaxed feel of a home over a restaurant,? she says.

Using fresh seasonal ingredients from farmers markets she prepares, for example, a big pot of cauliflower vichyssoise or sweet potato black bean chili every weekend, keeping in mind the essentials of flavor, color and texture. You won?t find high-fat dairy products in her recipes. ?I don?t believe in being a fanatic. But people can get cream and butter-rich foods anywhere,? she insists. Her favorite plan-ahead dessert is a delicious and easy to make apple crisp with nuts, dried fruit and ginger.

It?s no revelation, but she will tell you that her nutritional counseling expertise is in demand, because ?people in Washington are uptight and have a lot of stomach problems.? With high-stress jobs, they are too busy to take care of themselves and suffer from ?pattern disorganized eating.? The answer: regularly scheduled food shopping trips and meal times ? and, of course, batch cooking.

For weight loss, Tallmadge also advocates freezing one-serving plastic tubs of home cooked meals for portion control. At work, you avoid being ?a vending machine victim.? Nothing lasts forever. She writes the date and contents on the top of every container. ?You?ll always know what?s inside and how fresh or ancient it is.? More healthy recipes can be found at KatherineTallmadge.com.

Tallmadge?s current favorite restaurants, both in Georgetown:
La Chaumiere for the fish soup and Tackle Box for the fish tacos.

**APPLE CRISP WITH NUTS, DRIED FRUITS AND GINGER**
Ingredients:
For the filling:
1/2 cup pure maple syrup
1/4 cup raisins
1/4 cup dried cranberries
2 tablespoons fresh squeezed lemon juice
1 tablespoon minced candied ginger
2 tablespoons all-purpose flour
3 pounds crisp, tart apples, peeled and thinly sliced
For the topping:
1-1/2 cups old fashioned rolled oats
1/2 cup chopped walnuts, pecans or hazelnuts
1/2 cup brown sugar
1/3 cup whole wheat flour
1/2 teaspoon ground cinnamon
1/3 cup walnut, or any nut oil

Directions:
Preheat oven to 350 degrees F.
Prepare filling: In a large bowl, mix the maple syrup, dried fruit, lemon juice, ginger and flour. Add the apples and mix well. Pour into a 9-by-13-inch baking dish.
Prepare topping: Mix the oats, nuts, brown sugar, whole wheat flour and cinnamon. Add the oil and mix until the topping is moist. Pour over the filling in the baking dish.
Bake for 45 to 50 minutes or until the apples are tender and the crumble is golden brown. Let stand for 10 minutes until serving.

What?s Cooking, Neighbor? visits with wine, food and entertaining professionals, who call the Georgetown area home. Georgetowner dining columnist Walter Nicholls is the food critic for Arlington Magazine, a former staff writer for The Washington Post Food section

Jody Kurash •

I can hear the faint rumble of the ocean over the chill sounds of a mellow reggae beat. The cool sea breeze laps at my hair as my partner and lounge in an oversize bean bag chairs with a candle lit between us. Brightly colored paper lanterns glimmer in the dark as they hang from the large ketepeng tree. In the night, I watch the glow of the moonlight as it catches the waves that slash on shore. I can smell the salt in the air and the feel sand between my toes, as I sip on a cool cocktail.

Welcome to the JAJ beach bar on located on the Double Six beach in Legian on the tranquil isle of Bali, Indonesia.
What feels like a dreamy paradise, is actually quite a simple concept. JAJ, which is short for ?Jing a Jing? is not much more than a crew of three or four with a makeshift bar under the trees.

The beaches of South Bali are lined with these so-called beach bars. While not bars in the standard sense, these gathering spots usually consists of a cooler or two, filled with soft drinks and beers, beach chairs, umbrellas and some Indonesians hosts, happy to entertain you with jokes, guitar melodies and magic tricks, while you soak up the sun and surf. Each little place is like a mini ?Cheers? where everyone knows your name.

But JAJ has managed to take the concept a little further. They have cashed in on in on the natural beauty of Bali, postcard-worthy sunset every night and the magical sea – to create a serene and blissful atmosphere. Lounge chairs, romantic lighting, a high quality sound system and a small menu of beachy cocktails add to the island vibe. The bar opens at 4 p.m., about two and half hours before sunset and stays open until about 1 am.

The main man behind the bar is Irvan Blueocean who says he has been working on the beach for more than half his life. Irvan has been a fixture here since 2000 playing guitar, renting beach chairs, giving surf lessons and mixing drinks. Whether you just want a simple tumbler of Johnny Walker, a classic mojito or a tropical creation, he will mix it up for you with a smile. Irvan and the others who man the bar call themselves ?the crew of happiness.?

The name of the bar itself is an acronym for happy. ?Jing a jing? which is a Balinese translation of the Indonesians phrase ?sik a sik ? is derived from the word, Asik, which means to enjoy yourself.

Most of the drinks on the cocktail menu are fairly simple, but what makes them special is Irvan?s special mixer that he calls ?jungle juice.? A secret blend of fresh tropical fruits including pineapple and sweet orange. It?s bright and crisp flavor make a refreshing tipple that mixes in harmony with the sunny setting.

For me, my favorite tipple to enjoy here is a freshly-forged mojito, sans sugar. For this Irvan will grab a handful of green mint leaves from a basket and muddle them together with limes. Topped off with rum and club soda, this brisk and chilly cocktail is perfect for someone that doesn?t like sugary drinks. But if you prefer your elixirs on the sweet side, that?s no problem either, Irvan will customize it to your taste.

A popular choice is the bar?s namesake cocktail, the Jing a Jing Sunset. It is a fruity concoction of Absolute vodka, ?jungle Juice,? lemon and grenadine. The combination provides a refreshing burst of flavor, reminiscent of the original tiki drinks that were made by hand, before pre-made mixes became the norm. The red grenadine, combines with bright yellow juice to form a drink with the brilliant hue of an island sundown. Ask for this drink with rum instead of vodka and the result is a cocktail similar to a Mai Tai.

As the drinks and conversation flow, the Irvan dispenses tidbits of joyful advice, like ?Make the world green,? ?Love your life? and ?It?s all good,? as he jokes with the happy bunch of fellows that gather here. Whether you chose to indulge or not, it?s hard not to leave JAJ in a better mood than you came with.

**JING A JING SUNSET**
2 jiggers vodka (1.5 oz each)
1 oz fresh squeezed lime juice
4 oz fresh fruit juice
1 teaspoon grenadine
Combine ingredients in a shaker with ice. Shake vigorously and strain into glass full of ice. Enjoy (Jing a Jing!)

Marie Loiseau • October 31, 2013

Chef duo and married couple John and Karen Urie Shields is looking to open a new restaurant, and they have their eyes locked on a Georgetown location. The two left their former, acclaimed Town House in Chilhowie, Va., over a year ago in order to pursue a Washington, D.C., spot. After a lengthy search, the couple has taken a strong interest in 1050 Potomac St., NW, and plans to sign the lease within the week.

The new undertaking, which has not yet been named, will be a Town House follow-up. It will, therefore, feature a menu heavy in vegetable and marine options.

Before taking on the Town House, John and Karen Shields were well renowned in Chicago for their work at Charlie Trotter’s as sous-chef and head pastry chef, respectively. John Shields later worked as sous-chef at Alinea in Chicago and was listed on Food & Wine’s “Best New Chefs in 2010.”

The two were brought on to assist with a revamping of Town House in 2008 by its co-owners Kyra and Tom Bishop. The Shields turned the Town House around, leaving it a booming hot spot in Chilhowie, which is west of Roanoke.

But now they’re set on Washington, DC. “I’ve always loved D.C.,” John Shields has said. “It’s got a great vibe.”

The space they’re eying consists of an outdoor patio as well as carriage house, allowing more space for restaurant guests.

Assuming the couple does sign the lease, a grand opening would, realistically, still lie nine months to a year down the road.

Georgetowner • October 10, 2013

Restaurants at DCA and IAD: MarketPlace Development has been contracted by Metropolitan Washington Airports Authority to take the restaurant offerings at Reagan National and Dulles International Airports to the next level. MarketPlace Development has done the same at airports in Seattle, Philadelphia, San Francisco and Chicago?s two airports. A majority of existing contracts at Reagan National and Dulles are up for renewal or change in the next few months. The Ali family?s **Ben?s Chili Bowl**, Thompson Hospitality?s **American Tap Room**, **Legal Sea Foods** and **Pinkberry** are expected to open. Several new tenants also signed for Dulles, including **Bistro Atelier**, a locally-owned French restaurant, **Luv?n?Berry**, a frozen yogurt place and **Au Bon Pain**. MarketPlace will hold another open forum for potential tenants at the Residence Inn Arlington Capital View Hotel on Oct. 1.

Cyrille Bernac and his partners in **Bistrot Lepic** in Glover Park have purchased the lease for **Bistro Le Zinc** in Cleveland park and plan to open **La Piquette**, a casual, contemporary bistro. An October opening is planned. The name is tongue in cheek, as ? la piquette? means a bad wine in French — which they will not be serving. The restaurant has 60 seats inside and 20 outside on the patio. La Piquette will have a small menu featuring seasonal, sustainable food. The deal was made on Friday the 13th ? which in this case, is a good omen.

***Chef Update***: **Caf? Dupont?s** executive sous chef, David Fritsche, has been promoted to executive chef. A native of Switzerland, Fritsche will continue to serve modern brasserie cuisine at the Dupont Circle Hotel restaurant. Westin Reston?s **Vinifera Wine Bar & Bistro** has added assistant restaurant manager and sommelier, Nicole Bernard, to their team. A Certified Level II Sommelier, Bernard previously worked at Range, **Willow Restaurant** and **Trummer?s on Main**. Eric McKamey has been named chef de cuisine at **Masa 14** in the Logan Circle neighborhood. Masa 14 is owned by Richard Sandoval and his partners Kaz Okochi and Ivan Iricanin. The new chef plans to execute dishes with his modern take on Latin American and Asian foods.

***Quick Hits***: Owners of **Thunder Burger** on M Street in Georgetown, opened an Italian restaurant, **Rialto**, where the **Guards** was on M Street. Ryan Fichter is chef for both. Andy Seligman and operating partner Mike Chisti plan to open **Terrapin Pizza Mart** in College Park, Md., serving jumbo sliced pizza by the end of November. The first **Pizza Mart**, serving jumbo sliced pizza, has opened in Adams Morgan.

Mike Anderson, founder of **Mango Mike?s** in Alexandria?s West End and co-owner of **Pork Barrel BBQ**, will open **Sweet Fire Donna?s** barbecue restaurant on John Carlyle Street where **Jerry?s Subs and Pizza** used to be. The restaurant is named after Mike?s wife, Donna. It will offer a menu of slow-cooked meats and Southern-style sides, just like **Pork Barrel BBQ** in Del Ray. A late fall opening is planned. Mike also owns **Sushi Del Ray** and **Holy Cow**. A new Mexican restaurant from the owners of **1905 Bistro & Bar** and **Sticky Rice DC** will open on Rhode Island Ave., NW in the Bloomingdale neighborhood next summer. Owners Tony Luca and Phil Rodriguez (he lives in the ?hood) plan to offer a traditional Mexican menu with Latin cocktails.

Ocean City-Md.-born (and now Newark, Del.-based) **Fractured Prune** plans to expand into the D.C. metro area ? as well as across the country. Dan Brinton is the new owner. He plans to open in Georgetown, Arlington, Rockville as well as Baltimore?s Inner Harbor. There are currently 11 Fractured Prune stores, including Ocean City, Md., Rehoboth Beach, Del., Salisbury, Md., Frederick, Md., Parkville, Md., Ocean City, NJ and Lancaster, Pa.

*Linda Roth is president of Linda Roth Associates, a public relations & marketing firm. Reach her at: [Linda@LindaRothPR.com](mailto:linda@lindarothpr.com) or 703-417-2700.*

Jody Kurash •

In Korea, drinking is a social art. It is enjoyed in groups, at business dinners, family celebrations and nightclubs. When people get together they often will join in for a bottle (or two or three or seven) of soju.

Soju, a rice liquor made in Korea, is the most popular spirit in the land. It is uniquely identifiable with Korea.The clear liquid has a smooth, crisp and somewhat bitter flavor. While most soju ranges in the 20-25% alcohol content, it’s potency can vary from 10% up to 45%.

While I spent most of my time in Korea, unwinding in a Buddhist monastery in the tranquil Songnisan Mountain National Park, I set aside three nights to explore the bustling fashionable metropolis of Seoul.

Curious about soju, I ask Joon-Tae Kim, my amiable host at my guesthouse in the trendy Hongdae neighborhood, for some recommendations on the best place to try Soju. Knowing that I had arrived solo, his first question was “Where are your Korean friends? ” Unbeknownst to me soju is a social tipple. He told me it would be so sad for me to drink it on my own.

Since I didn’t have a Korean posse in place, I asked Joon-tae to give me a soju tutorial. The first thing I learned is that whenever people are gathered together, usually they are joined by soju.

Drinking soju is a way of social bonding in Korea. “If I drink with you, you are my friend,” Joon-tae tells me. “When going out soju is main ingredient for a good time,”

But soju is not just for social calls, it is also an important part of a business encounters. Whether you are meeting with a client, negotiating a deal or connecting with your colleagues after work, soju is usually included. “It’s good for business relationships,” Joon-tae tells me. “It makes for a more dynamic atmosphere.”

So what to do if you don’t like soju and you’re out with your boss? Drink it, because according to Joon-tae, drinking itis a symbol of politeness.

Korea has some strict rules for drinking soju, he informs me. Some are related to their culture of respecting their elders. Generally the younger person serves the older person.

If you are receiving a glass of soju, you hold your glass with two hands, with your left palm on the bottom and your right hand around the glass. If you are pouring a glass for others, always use two hands.

It is considered rude to drink in front of your elders. You must turn to the side, so that only your profile is seen, and cover your mouth and glass with hands.

After all this formality one would think that you might sip your tipple gracefully like a fussily preparedcup of tea. This is not the case; you are expected to down the glass in one shot. And then most likely the glass will be quickly refilled. An empty glass is considered bad thing. But you never pour your own glass and you never fill a glass unless it is completely empty.

With the younger generation of Koreans, many of these rules are relaxed. Soju is often served mixed because its bitter taste is not as palatable to the youthful crowd. A popular cocktail is a slushy blend of soju with fresh fruit such as strawberry, lemon or kiwi.

My first stop on my soju adventure is Hosi Tam Tam a barwith a bohemian French theme, where I order a bottle of Jinro, the most popular brand in Korea. We drink it straight up. The liquor is potent, but not as strong as a shot of hard liquor. It is bitter and dry. I am glad to have a palate cleanser of crackers nearby.

Next it’s off to Soju Has, achic nightspot. Plush red velvet couches fill this hip lounge. We sample soju mixed in a blender with papaya. Our pitcher looks like a juicy daiquiri from the tropics. The fresh fruit masks the bitterness of the soju, but a hint of its flavor shines through giving the drink a good balance. Plus there is little sugar added which allows it to avoid tasting like a cloying sweet cocktail one would find at an Ocean City beach bar.

As the pitcher winds down, so do I, as I have an early flight to Tokyo. I won’t be experiencing a marathon round of soju drinking, that Joon-tae tells me is fairly typical. But before I turn in for the night at the guesthouse, I say farewellto my newly-minted sojufriend. [gallery ids="101492,151735,151738" nav="thumbs"]

Gary Tischler •

We’ve always contended—based on the food and the man—that chef Maziar Farivar, co-owner with his brother Shahab of the popular Peacock Café in Georgetown, is one of our favorite chefs in this city, where chefs are often kings.

Farivar’s kitchen—whether in the initial small 12-table space he and his brother opened in 1991 or the current sun-lit, spacious spot—has always been top-notch.

First in 2011 and again in 2012, Farivar was invited to the James Beard House and Foundation in New York City to serve a five-course dinner in celebration of the Persian New Year. It was an ideal task for Farivar, because he and his brother hail from Iran, and the experience allowed him to add a little bit of his childhood memories into his cooking.

Then, last year in September, Farivar, along with other national, regional and local celebrity chefs, was named to become a Culinary Ambassador and a member of the American Chef Corps, part of a new Diplomatic Culinary Partnership with the U.S. State Department, its Protocol Department and the James Beard Foundation.”

“It makes sense,” Maziar said. “This is about culinary diplomacy. This is such an international city, and there are so many foreign dignitaries who work here, and visit here, including heads of state, and there are all these embassy chefs. It was really an honor, I am very proud to serve.”

The Chef Corps will be deployed overseas, and travel as “chef ambassadors” or cook for dignitaries, speak to groups and extol American cooking and food products.

This September, Farivar got his chance.

He was assigned to represent the U.S.A. in the Cous Cous Festival, a multi-nation cook off competition held September in the ancient fishing village of San Vito Lo Capo, located between the Gulf of Castellammare and the city of Trapani.

“What a great experience,” Farivar said. “Eight nations competed, included Italy, Israel, Morocco, France, Egypt, Algeria and Tunisia as well as the United States. This is like rich territory for dishes and chefs featuring cous cous. This was the first time the U.S. competed so I was really proud to be there.”

This was a competition to determine, if you will, the capo of cous cous.

“I was in a group with Tunisia and Morocco, this is like people who grew up with this all our lives,” Farivar said. “There were two votes, popular and judges. In the end, Israel won.”

Farivar came up with what he called an American-Persian dish called Lamb Khoresht, a heavy stew with dried lime and citrus cous cous. “I got some very nice comments like ‘bold flavors’ from judges and people.”

“Let me tell you,” he added, “when you walked out flanked by the Italian and American flag, and they played the Star Spangled Banner, I got a lump in my throat.” [gallery ids="101491,151739,151746,151744" nav="thumbs"]

Georgetowner •

Siblings Erin and Cat Blakely have a breezy one block walk from their narrow red brick Federal townhouse on 35th Street to their equally petite Pie Sisters bakery at the foot of Key Bridge. That?s where the Great Falls, Va., natives, with third sister Alli Sydnor, have been baking sweet and savory goods since opening for business in early 2012. A home nearby is an ideal retreat for the trio, day or night.

Let?s take a look inside. The slim all-white contemporary first level living and dining space, with dark bamboo floors and a spiral staircase to the one bedroom, leads to the adequate modern kitchen and door to a postage stamp garden, covered in wood decking. Throughout, furnishings are sparse and there is zero clutter. ?For as small as it is, from the living room to the garden, we can have 20 for dinner, divided-up in two groups,? says Erin. ?Everything is multifunctional.?

For example, a clever custom built-in unit serves as home office, bar storage and buffet area. A second built-in, each flanking the fireplace, is a convenient spot their party-sized glass beverage urns, one each for a serve-yourself rum punch, sangria and margarita cocktail.

Before guests arrive, the sisters place fresh multi-colored floral arrangements in every room. (They buy assorted bunches at nearby florist Greenworks.) With a monochromatic interior design, ?flowers make it pop,? says Alli. For ambiance, out come short and tall pillar candles, which give the space more dimension. Next, they line the buffet surface with bowls of hummus, pita chips, nuts, olives as well as a cheese board. Still, one important have-to-have is missing
.
Alongside the snacks, there is always a platted dessert. ?There are no rules. You can have dessert before dinner,? says Alli. ?That?s the way our parents always do it at home.?

Often, the party sweet is a gluten-free, chocolate-glazed, walnut brownie. They call it ?Texas Sheet Cake.? ?It?s our mother?s recipe from her hometown of Roby, Texas,? says Erin. ?And it melts in your mouth.?

*What?s Cooking, Neighbor? visits with wine, food and entertaining professionals, who call the Georgetown area home. Georgetowner dining columnist Walter Nicholls is the food critic for Arlington Magazine, a former staff writer for The Washington Post Food section*

**Texas Sheet Cake**
Ingredients:
2 1/2 sticks unsalted butter
5 tablespoons cocoa powder
1 1/4 cups water
2 1/2 cups granulated sugar
1 1/4 teaspoons baking soda
1 teaspoon salt
2 1/2 cups King Arthur gluten-free flour
3 eggs
1 1/4 cups sour cream
Directions:
Pre heat oven to 350. Combine butter, cocoa and water in a sauce pan and bring to a boil. In a separate mixing bowl, combine powdered sugar, baking soda, salt and flour. Pour hot mixture over flour mixture. Add eggs and sour cream and beat with a hand mixer on medium speed until smooth. Pour into a 12 X 18-inch greased pan and bake for approximately 20 minutes.

**Frosting**
Ingredients:
1 stick unsalted butter
8 tablespoons milk
4 tablespoons cocoa
4 cups powdered sugar
1 tablespoon vanilla
1 cup crushed walnuts
Directions:
Bring butter, milk and cocoa to a boil, stirring occasionally. Remove from heat and add sugar and vanilla. Beat well with a whisk. Let the mixture stand for 10 minutes to slightly thicken. Add crushed walnuts to frosting and smooth over warm cake. Let cool before slicing into 2-inch squares.

Georgetowner •

Chef Robert Wiedmaier Hosts 3rd Annual Chefs Go Fresh & Seafood Motorcycle Rally to the Annapolis area Monday, Sept. 30

On Monday, Sept. 30, for the third year, Georgetown Media Group continues the popular event, Chefs Go Fresh, while highlighting seafood this year. Local chefs rev up for a motorcycle tour of farms near Annapolis, sponsored by the Maryland Department of Agriculture and Maryland Department of Natural Resources Fisheries, in an effort to introduce D.C. area chefs to purveyors of produce, meats, seafood and other local products.

Chefs, sponsors and a limited number of ticketholders will start the day at 9 a.m. with a traditional Belgian breakfast at Brasserie Beck, hosted by chef Robert Wiedmaier, co-founder of the original “Chefs on Bikes.” Participating chefs will ride their motorcycles through the scenic Annapolis area, stopping at select farms for presentations by farmers. The day’s festivities conclude with lunch.

Tickets are $75 ea.

To purchase tickets and select t-shirt size:

Motorcycles are not mandatory, transportation can be provided for sponsors and chefs who don’t ride.

To Purchase Transportation Ticket, Click Button Below:

Become A Sponsor

Platinum Sponsor- $5,000 –SOLD OUT

• Premium Logo Placement: Top billing on all printed materials (invite, t-shirt, press releases, etc)

• 20 tickets to attend event

• Promotional video on Georgetowner website

• Editorial coverage of Chefs Go Fresh feature in The Georgetowner/Downtowner newspapers

• Credit in Press Release and post event editorial

• Placement of promotion and marketing materials at event

Gold Sponsor- $2,500

• Logo (medium) placement on all printed materials

• 10 tickets to attend event

• Credit in press release and post event editorial

• Placement of promotion and marketing materials at event

Silver Sponsor- $1,000

• Logo (small) placement on all printed materials

• Five tickets to attend event

• Credit in press release and post-event editorial

Bronze – $500

• Logo (small) placement on all printed materials excluding t-shirt

• 2 tickets to attend event

• Credit in press release and post event editorial

Please submit all sponsorship information, including logo in an EPS format by Sept. 16.

Corrie Dyke • October 3, 2013

The Third Annual Chefs Go Fresh was a roaring success Monday as a group of D.C. area chefs hopped on motorcycles for a rally through Maryland farms, sponsored by Maryland Department of Agriculture and Maryland Department of Natural Resources and Fisheries.

The event, originally co-founded by chef Robert Wiedmaier, introduced more than 30 chefs to area purveyors of produce, meats and other products in an effort to encourage chefs to buy local. This year’s rally through Clinton and Brandywine, Md. also highlighted seafood. Chefs, including David Guas of Bayou Bakery and James Gee of Jaleo, among many others started the day with a traditional Belgian breakfast at Brasserie Beck. After a scenic drive to Clinton, Md., chefs arrived at Miller Farms where owner Brad Miller gave a guided hayride tour of the bountiful kale, cabbage and collards growing on his 260-acre farm. Chefs were also introduced to his many free-range chickens and had the opportunity to learn how Miller Farms sources to local markets as well as Giant food stores in the area. From there, chefs rallied on to P.A. Bowen Farmstead in Brandywine where they were taught the farm’s cheese making process by owner Sally Fallon Morell and co-managers Mike and Barb Haigwood. P.A. Bowen’s Chesapeake cheddar cheese was recently ranked second in the country by the American Cheese Society for hard farmstead aged cheeses.

Back in D.C., chefs concluded the day with a crab feast at Nick’s Riverside Grill at Washington Harbour. Along with freshly steamed crabs (that were still alive when the chefs arrived) a number of sides were prepared with produce from Miller Farms. Chefs Go Fresh looks forward to continuing the tradition of spreading the word of local agriculture at next year’s event.