Dan’s commitment to successfully incorporating sustainable practices into the Founding Farmers business model is forward-thinking and inspiring to his peers, Founding Farmers’ employees, and guests alike. His dedication to GW runs just as deep: last year he launched a five-year, $5,000 annual scholarship to a student in GW’s sustainability program, in order to encourage a new generation of responsible business leaders.

We’re proud of you, Dan!

Beginning today, and continuing through June 20, he’ll be serving a special off-menu concoction: The Citros Gengibre, a tasty mix of Tres Generations Tequila, house-made ginger beer, grapefruit bitters and juice, and other tidbits. Be sure to ask your server or bartender for it by name. Along with the drink you’ll have the opportunity to vote for the cocktail as a “fan favorite” in the 2011 RAMMYS. You’ll also be entered into a drawing for two tickets to attend the awards ceremony, which takes place on Sunday, June 26. Bottoms up!

VSAG Principal Dan Simons with recipient, Lily Belter

Soon the school year at George Washington University will come to a close, and one student in particular has VSAG, Founding Farmers and Farmers & Fishers restaurants in her corner, with a $5,000 scholarship to help get her closer to her BBA from the GW School of Business in 2012.   Lily Belter was selected as the first recipient of the new Scholarship for Sustainable Hospitality, and over the next four years four other students will be selected to receive the $5,000 prize.

Last fall, VSAG Principal and GW School of Business ’92 alumni Dan Simons presented the award to Lily at Founding Farmers in Washington, D.C., just two blocks from campus.  VSAG Principals Dan Simons and Michael Vucurevich have committed to to continue awarding this scholarship for a total of five years, seeing the scholarship as a way of not only helping to support a bright future for a student that will make very positive contributions to the preservation of the earth and our environment, but also as a way to give back in support of the GWU community.  ”We’re really proud to see someone as accomplished and as motivated as Lily be our first Scholarship for Sustainable Hospitality recipient.  It’s encouraging and fulfilling to know that issues of earth-friendly practices are as important to the next generation as they are to us,” offered Simons. Both Dan and Mike have greatly influenced and contributed to more sustainable practices and awareness through the restaurant community (and beyond) in D.C. since launching Founding Farmers in 2008, the region’s first LEED Gold Certified Restaurant, and one that continues to draw thousands of guests a week.

In June, a Food Network crew spent the afternoon at Founding Farmers capturing the preparation process from peeling to plating. Executive Chef Al Nappo revealed his tricks for reinventing this classic family dish by adding fresh lobster, crab, smoked salmon and a few secret ingredients that make the filling so unforgettable.

Join us for a viewing party at the Founding Farmers bar on Monday, January 3 from 10:00 to 11:00 pm. The episode begins at 10:00 pm, so pull up a bar stool and sample one of the complimentary Devil-ish Eggs we’ll be dishing out throughout the show.

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. We hope you’ll join us on January 3 to enjoy this reinvented classic dish.

Farmers Thanksgiving Leftover Recipes: (click images below to download)

- Sweet Potato Pancakes with Cranberry Maple Syrup
- Ham & Turkey Stuffing Griddle Cakes with Cranberry Aioli Sauce
- Turkey Pot Pie Ravioli
- Turkey Pot Stew

Watch an interview with Chef Al as he prepares some of these dishes for CNN’s Sandra Endo:.

If you’re planning to eat Thanksgiving at Grandma’s farmhouse, and find yourself yearning for a great leftover-like-meal on Friday, Founding Farmers will be serving brunch Friday through Sunday of the holiday weekend, including the Sweet Potato Pancakes with cranberry maple syrup.  Holidays should always be this delicious!

Herb-crusted rotisserie chicken paired with the Dolores Dulces cocktail, a soon-to-be menu feature

Founding Farmers is one of just five restaurants to be showcased at the inaugural prelude event to the International Wine & Food Festival in February. On November 30, Chief Mixologist Jon Arroyo and Executive Chef Al Nappo will team up at Spirit of the Festival and use Patron XO Café to create a unique cocktail and food pairing. This week, the duo gave DC food journalists and bloggers a first taste of the pairing.

The Dolores Dulces cocktail features Patron XO Café, cognac, cherry brandy, egg white and a garnish of fresh grated nutmeg. The rich and delicious concoction pairs nicely with Chef’s herb-crusted rotisserie chicken with Maryland kale, cabbage and pears sautéed in Patron XO Café. Founding Farmers will feature the Dolores Dulces for a limited time after the competition.