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, 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.
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.
This Thursday at 6:00 pm, Founding Farmers will join dozens of Washington’s most popular restaurants at the Capital Food Fight, a unique and exclusive fundraiser for DC Central Kitchen. Chef Al Nappo will dish out seasonal butternut squash and mascarpone cheese ravioli with sage butter sauce.
The evening is sure to pack an exciting punch as celebrity chefs, Anthony Bourdain, Tom Colicchio, Michael Mina, Eric Ripert and José Andrés host and judge this epic food fight.
On Thursday, Founding Farmers and sister restaurant Farmers & Fishers will support Suburban Hospital’s Key to the Cure fundraiser at Saks Fifth Avenue in Chevy Chase. Executive Chef Al Nappo will serve Founding Farmers housemade potato chips with shmears, and chocolate-covered bacon lollis from Farmers & Fishers. Eighteen other participating restaurants will also serve tasty treats to philanthropic shoppers from 6:00 to 9:00 pm.
On August 26, Jason Kwon Director of Couteaux Review, presented Executive Chef Al Nappo and Founding Farmers with a Certification of Sustainability. Couteaux Review recognizes outstanding restaurants and chefs across the country for excellence in environmental sustainable practices within the industry. Founding Farmers, DC’s Greenest Restaurant, is one of only nine eateries in the metropolitan area to receive this honor to date.
More than 1,000 Washingtonians piled into the National Building Museum on July 21 to sample and sip some of DC’s best food and drink at Washingtonian Magazine’s annual Best of Washington party. The evening benefited the Leukemia & Lymphoma Society and featured signature dishes and libations from more than 60 Washingtonian Best of Winners for 2010. Chef Al Nappo served bacon lollis and chili-lime popcorn to eager attendees who enthusiastically returned for seconds and thirds. This year’s event theme, “The Greatest Show on Earth” certainly had some of the best food in town.
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.
