Founding Farmers / Harvest Blog

Connection Newspapers 1.27.12

Jenn — Fri, 03 Feb 2012 18:46:59 +0000

American Way 2.1.12

Jenn — Wed, 01 Feb 2012 21:34:32 +0000

Founding Farmers’ Dan Simons Receives George Washington University Business School Award

Jenn — Tue, 31 Jan 2012 21:34:50 +0000

A huge congratulations to Dan Simons, principal of VSAG and managing partner of the Farmers Restaurant Group, for being awarded the inaugural “Business Gives Back” Distinguished Alumni Award by the George Washington University School of Business. A 1992 graduate of the GWSB, Dan was recognized at a ceremony this past weekend celebrating the school’s commitment to teaching responsible business practices and empowering students to create positive social change.

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!

Washington Post 1.31.12

Jenn — Tue, 31 Jan 2012 18:47:08 +0000

Soup and Sandwich, Now More Than Ever

CityEats/The Plate 1.25.12

Jenn — Wed, 25 Jan 2012 21:32:43 +0000

I’ll Take The Check: A Year In Review

Gourmet 1.11.12

Jenn — Fri, 13 Jan 2012 19:36:39 +0000

Road Trip: Top 10 Healthy Restaurants

Two Top 10s in One Week for Founding Farmers

Jenn — Fri, 13 Jan 2012 08:50:07 +0000

Wow! The year is only two weeks old and already it’s gotten off to an amazing start for Founding Farmers. This week, we’re proud to say, we’ve made two top 10 lists in the foodie blogosphere — and for different reasons. First, Food Republic put us on its “Power Ranking” list of 10 sustainable restaurants, noting just a few of our many eco-friendly design features. Then, Gourmet magazine and BlogHer named us among the 10 healthiest restaurants in the nation, with blogger Jessica of JessRuns mentioning our commitment to local and family farm ingredients.

We’re looking forward to the time when we can get on the road ourselves and trying out the other dining spots named in these two lists — they all sound amazing. Congratulations to everyone for their successful focus on sustainable food service, from ingredient sourcing to restaurant design.

Gourmet/BlogHer — Road Trip: Top 10 Healthy Restaurants

Food Republic — Power Ranking: 10 Sustainable Restaurants

Food Republic 1.10.12

Jenn — Tue, 10 Jan 2012 23:34:17 +0000

Power Ranking: 10 Sustainable Restaurants

2011 at Founding Farmers: Celebrity Quiz

Jenn — Fri, 06 Jan 2012 21:12:58 +0000

OK, Founding Farmers fans, it’s quiz time. This one is based on the many notables who enjoyed our Pennsylvania Avenue location in 2011, plus a question about our appearances in the reality TV camera spotlight. What’s at stake? The first person to answer all three questions correctly gets a $25 Be Our Guest Card good for either Founding Farmers location. Leave your responses in the comments below, as well as a Twitter handle or link to your Facebook page, so that we can let you know if you’ve won! Deadline: 11:59 p.m. on Tuesday, January 31.

Ready? Here we go. Good luck!

(1) Which person on this list of celebrities and notable people did not dine at Founding Farmers in 2011?
• Mrs. Jill Biden
• Laurence Fishburne
• D.C. Mayor Vincent Gray
• Food Network Host/Chef Robert Irvine
• White House Chef Sam Kass
• George Washington University President Steven Knapp
• Lady Gaga
• Ryan & Tatum O’Neal
• Queen Latifa
• Teresa Scanlan, Miss America 2011
• Rep. Aaron Schock (R-IL)
• Jason Segel
• Martha Stewart
• Tennessee Titans Linebacker Will Witherspoon

(2) Which of the following reality TV shows did Founding Farmers or one of its staff not appear in?
• Food Network: Best Thing I Ever Ate
• OWN: Ryan and Tatum: The O’Neals
• Food Network: Meat & Potatoes
• Cooking Channel: Everyday Exotic

(3) How many times did Laurence Fishburne dine at Founding Farmers during Thurgood‘s three-week run at the Kennedy Center? Give us your best guess.

Montgomery Mag Serves Up Founding Farmers’ Brunswick Stew

Jenn — Fri, 06 Jan 2012 15:58:15 +0000

Montgomery Magazine‘s Pamela Shipper offers a thorough look at Potomac’s Founding Farmers, from design DNA to menu philosophy, in a recent article about the restaurant. Making its first appearance in print is Woodstock, the 800- to-1,000 degree Fahrenheit oven that’s the heart of Potomac’s Founding Farmers’ kitchen. It’s a powerhouse oven that’s pretty rare in this area, so we thought you’d like to know what it looks like:

Shipper closes out the article with our Brunswick Stew recipe, which we’ve pasted below as well. Enjoy!

Founding Farmers’ Brunswick Stew
Makes 3 1/2 quarts (serves 6–8)
¾ pound applewood smoked bacon—raw and julienne
¼ cup canola oil
1 cup yellow onion, diced
2 tablespoons shallots, peeled and minced
2 tablespoons minced garlic
¾ cup celery, diced
¾ cup carrots, diced
½ cup fennel, diced
1½ cups leeks, sliced, white part only
2 quarts chicken broth (low salt or no salt)
1 cup tomato juice
¼ cup barley
¾ cup Idaho potato, peeled and diced
¾ cup garbanzo beans (chickpeas)
1 cup tomatoes, ½” diced
¾ cup yellow squash, diced
¾ cup zucchini, diced
1 cup frozen lima beans
½ cup fresh green beans, diced
1½ cup cilantro, rough-chopped
¼ cup basil, rough-chopped
2 tablespoons kosher salt
1½ teaspoons black pepper, fresh mill-ground
¾ cup barbecue sauce
½ pound baby spinach
¾ cup green onions, sliced
1½ each limes, juiced

Optional for heartier stew: 1 pound roasted whole chicken, pulled

Cooking Instructions
Heat a stockpot to medium heat and cook bacon until crispy but not burnt. Add oil and heat. Once oil is hot, add yellow onion, garlic, shallots, celery, carrots, fennel and leeks. Sauté or “sweat” vegetables for 4 to 5 minutes or until translucent. Add chicken broth, tomato juice and barley. Bring to a boil and simmer for 10 minutes. Add potatoes, garbanzo beans and tomatoes and simmer for another 10 minutes. Add yellow squash, zucchini, lima beans, green beans, cilantro, basil, salt, black pepper and barbecue sauce. Simmer for 5 minutes to heat through. Prior to serving, add spinach and green onions, lime juice (and warm, pulled chicken, if desired). Add additional salt to taste.

Best when served with crusty bread.