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!
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.
Madeline Twomey and Juliette Dallas-Feeney sat with Dan Simons recently to talk about going green in the restaurant business. The George Washington University students are part of a reporting class that uses advanced multimedia platforms to create stories about sustainability and going green. The two spent some time in the restaurant filming the interiors, our recycling and composting separation system, our in-house water superfiltration system, and of course, spent some time checking out our food! Check out the video, Serving Up a Platter of Green, after the break. Great job Madeline and Juliette!
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