On March 14, Rahm Fama, host of the Food Network series Meat & Potatoes, paid a visit to Founding Farmers. Watch Chef Al Nappo show him the secrets behind our savory Yankee Pot Roast.
On Saturday, April 16 Chef Al Nappo will demo a few Founding Farmers favorites on NBC. Watch and learn as he prepares his famous bacon lollis, juicy plank salmon with an apricot glaze, and a delicious caramel sauce. All recipes pair well with Founding Farmers Rye distilled by Wasmund’s and sold exclusively at Founding Farmers.
Chef will appear on LX TV (on NBC) at 7:30 pm and again at 1:00 am following Saturday Night Live. Don’t miss out on his secrets to the freshest farmers’ plates.
On Monday, March 14, Founding Farmers will be featured on Food Network’s Meat & Potatoes. In December, host and carnivore extraordinaire, Rahm Fama learned how we make our popular Yankee Pot Roast and Fried Green Tomatoes. Chef Al Nappo worked his magic in front of the camera, cooking up the slow-cooked beef chuck, roasted with root vegetables and served on top of our buttery homemade whippers. As if that is not enough, chef also dished out a side of his classic crispy Fried Green Tomatoes with creamy herbed goat cheese and Green Goddess dips.
Join us for a viewing party at the Founding Farmers bar on Monday, March 14 from 9:30 to 10:30 pm. Sample complimentary Bacon Lollis as they are dished out throughout the show and meet the man behind behind the magic, Chef Al!
On Monday, January 3, Chef Robert Irvine will showcase Founding Farmers’ Devil-ish Eggs Combo for The Best Thing I Ever Ate reinvented classics episode. Chef Irvine sampled the decadent snacks while visiting Washington, DC.
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.
You’ve spent days, maybe weeks, planning the perfect Thanksgiving menu. The day after Thanksgiving when the food coma wears off, you may find yourself with a refrigerator full of leftovers and a house full of ravenous family members. If that’s the case, Founding Farmers has several unique and tasty home recipes to satisfy your famished loved ones using many Thanksgiving favorites.
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
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!
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.
On Monday, March 14, Founding Farmers will be featured on Food Network’s Meat & Potatoes. In December, host and carnivore extraordinaire, Rahm Fama learned how we make our popular Yankee Pot Roast and Fried Green Tomatoes. Chef Al Nappo worked his magic in front of the camera, cooking up the slow-cooked beef chuck, roasted with root vegetables and served on top of our buttery homemade whippers. As if that is not enough, chef also dished out a side of his classic crispy Fried Green Tomatoes with creamy herbed goat cheese and Green Goddess dips.
