OpenTable Chief Dining Officer, Caroline Potter, spotlights Founding Farmers and Chef Al’s trip to the local farmers market. Her Q&A with Chef Al highlights the challenges and rewards of operating a successful restaurant that sources its ingredients regionally whenever possible. The Founding Farmers team goes the extra mile to serve delicious food while maintaining a socially and environmentally responsible mission.
July 19th, 2010
According to Food Network Chef Robert Irvine the Devil-ish Eggs Combo at Founding Farmers is “The Best Thing I Ever Ate.” Chef Irvine sampled the decadent treats while visiting Washington, DC and he will feature his delicious experience on Season 4 of the popular Food Network program for a Reinvented Classics episode.
A crew spent Tuesday afternoon at Founding Farmers capturing the preparation process from peeling to plating, and interviewed Concept Developer and Managing Partner Dan Simons about the restaurant’s sustainability practices.
Executive Chef Al Nappo revealed his tricks for reinventing a classic family dish by adding fresh lobster, crab, smoked salmon and a few secret ingredients that make the filling so unforgettable. His chef tip: Slice a small sliver from the bottom of each egg half, so they lie flat and don’t wobble on the serving board.
Founding Farmers serves up over 1,000 cage-free Devil-ish Eggs each month. From the classic to the three seafood varieties, these gourmet bar snacks are in high demand. According to the film crew, Chef Irvine enjoys his Devil-ish Eggs with a beer, washing down each egg in one bite.
Stop in and sample one or all four varieties, and stay tuned for the Reinvented Classics episode of The Best Thing I Ever Ate this Fall on Monday nights at 9:00 pm.
June 30th, 2010
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Cinco de Mayo is right around the corner, and that means it’s Tequila Week at Farmers & Fishers, May 3 – 9th, when we join with Siembra Azul to celebrate Mexico’s top spirit. Meet Siembra Azul Founder David Suro, a Mexican-born American entrepreneur and life-long tequila connoisseur, and gain firsthand knowledge and insight from this master of tequila while sampling Siembra Azul product. Chief Mixologist Jon Arroyo and industry colleagues / guest mixologists will be shaking up special cocktails in celebration! Read full article »
April 27th, 2010Washingtonian is collecting the ballots for the annual “Best Of” issue, and we want your vote!
Go to the survey and please fill in ‘Founding Farmers’ in these categories:
Just put “Founding Farmers” in the ballot’s category space and vote on your other favorite things around town. When you do, you’ll be entered to win tickets to the Washingtonian’s Best of Party at the National Building Museum on July 7.
As part of UNICEF’s work on bringing clean water to children around the world, they have launched the Tap Project, a fundraiser where restaurants urge guests to donate $1 for water, with all donations going straight to the project. Founding Farmers and Farmers & Fishers are on board to help increase awareness of the world water needs and your assistance is needed!
Since both Farmers locations serve tap water that’s been superfiltered and mineralized through Natura water stations, (and NO bottled water), this was a natural for us. A story in Food Safety News looks into the work UNICEF is doing—please come help us support them this week with your donation. We’re asking guests to donate $1 per jug of water that is brought to the table and additional donations may be made at the restaurant.
Donations will be accepted at both restaurants through Saturday, March 27, 2010. Thank you in advance for your support!
From the Food Safety News article “Restaurants Join in Clean Water Project” by Helena Bottemiller:
Cypress tree communal table at FF
Communal dining – like farm families do – is a somewhat new trend as profiled by the Express Night Out guide today, but at Founding Farmers, it’s how we came up with the idea for the restaurant – sitting around a big, long table, with farmers, of course!
In farmhouses all over, there is usually a long wooden table that lots of folks can gather around, communal-style. In the modern farmhouse setting at Founding Farmers – replete with barnwoods – communal tables are perfect to share a meal with friends, acquaintances and maybe even strangers that can become more than friends…
Book a communal table now – and look forward to some farmhouse dining!
March 18th, 2010
Join Farmers & Fishers’ Chief Mixologist Jon Arroyo as he shakes and pours his Artini cocktail, “Case in Point,” for the first time at the Artini feature night this Thursday. Jon is competing with 11 other top mixologists for the most artistic cocktail inspired by a piece from the Corcoran Gallery of Art’s William A. Clark Collection, and he’s certainly made a case for his masterful mixology skills with this one!
Jon’s muse of the imbibed is Forain’s courtroom drama (above), where proof exonerates the innocent or condemns the guilty. He presents his own proof using the French, high-proof Remy Martin VSOP with a mix of fresh raspberries, limes, orange bitters and ginger syrup topped with a Pernod absinthe foam….a complex yet carefully framed concoction that may have you telling the truth after just one—after all, there is no liquor with a higher proof than absinthe!
Jon’s cocktail will be judged by a jury of his peers – you! Register your vote for “Case in Point” to find the judgment on this case. Then join the 1869 Society and the Artini Host Committee at the Artini benefit on Saturday, March 27th to help raise funds for the Corcoran’s Art Reach programs.
It’s that time of year again! Last year you helped Founding Farmers make the list for Best New Restaurant and Best American Restaurant, but we think we can one-up ourselves this year!
Below are handy links to bring you to the voting page for any (or all!) of the categories we think fit best. Feel free to add more!
"Rise & Shine" cocktail - a great hangover helper
Daily newsletter Urban Daddy has highlighted Founding Farmers’ Hangover Cure in their newsletter on Friday, March 12 — because as anyone knows, imbibing that causes a bit of a headache or unstable feeling is best cured with hearty, American fare, like a really great, carb-loading breakfast with a careful balance of protein, fats, spice and some other spirits to regain equilibrium. Oh, and St. Patty’s Day is coming up, and college basketball March Madness is starting, and well, the weekend will be here soon!
Try: the Farmhouse Red Flannel Hash with a side of thick-cut upgraded bacon; an egg scramble with cheese and homemade English Muffin; an eye-opening Bloody Mary or “Corpse Reviver”, organic Intelligentsia coffee, and for dessert, a great big slice of Red Velvet cake. Or just some cookies. Either way, your head, your body – and your taste buds – will thank you.
March 13th, 2010
