Posts Tagged ‘Founding Farmers’



Chef Nappo Dishes Out Treats at Best of Washington Party

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.

July 28th, 2010

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OpenTable’s The Cultivated Plate Spotlights Chef Nappo

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.

July 19th, 2010

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50 States, 50 Breakfasts – Founding Farmers Wins in The District!

The July/August issue of Food Network Magazine names the best breakfast in every state. Our Fried Chicken, Eggs and Waffles took first prize on the Washington, D.C. leg of the cross-country breakfast road trip. This dish received top marks for being “as eco-friendly as it is delicious.” Founding Farmers uses free-range chicken and eggs, whole wheat flour and antibiotic-free cream and butter to make this popular meal.

We are proud to be recognized alongside some of the tastiest hotcakes, scrambles, grits, waffles, pastries and frittatas in the country.

July 9th, 2010

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Chef Robert Irvine to Tout Devil-ish Eggs on Food Network

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.

June 30th, 2010

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Chef Al Nappo and Chief Mixologist Jon Arroyo at Chef’s Best

More than 50 DC celebrity chefs and mixologists turned out to serve their signature dishes for Chef’s Best on June 14. This annual fundraiser marked the 20th anniversary of Food & Friends, a charitable organization that provides food and nutrition counseling to people with life-challenging illnesses.

Executive Chef Al Nappo prepared and served Founding Farmers’ house-made blue crab ravioli in tomato basil butter with goat cheese.  From sister restaurant, Farmers & Fishers, his team also served gazpacho with tortilla strips and chocolate-covered bacon lollipops.

Jon Arroyo, Chief Mixologist for both restaurants and Alembic Cocktail Catering, served a refreshing summer cocktail. The Alembic Summer Punch Royale is a delicious combination of Pisco, Cointreau, pineapple juice, lime, lemon and a little sparkling wine.

The chefs, food, cocktails and the auction surely made this a night to remember.

June 15th, 2010

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VOTE Founding Farmers DC’s BEST

Washingtonian’s 2010 ‘Best Of’

Washingtonian is collecting the ballots for the annual “Best Of” issue, and we want your vote!
Go to the survey and please fill in ‘Founding Farmers’ in these categories:

  • Power Breakfast
    Nothing says business like fried chicken and waffles and organic coffee.  Oh, and grits!
  • Power Lunch
    Whether you’re in the sustainability business, a lawyer, a student, a diplomat, a world banker or just hungry, Founding Farmers is the perfect place for the midday meal!
  • Best Mixologist: Jon Arroyo
  • As a true champion of all things cocktail, Jon Arroyo is a great Mixologist, member of the DC Craft Bartenders’ Guild, brand ambassador for Cabana Cachaça and Siembra Azul Tequila and has garnered great recognition and respect among his peers. He mixes up the freshest and most unique cocktails and shares his knowledge with others. He’s the Best Mixologist in DC.


Just put “Founding Farmers” in the ballot’s category space and vote on your other favorite things around town. When you do, you’ll be entered to win tickets to the Washingtonian’s Best of Party at the National Building Museum on July 7.

April 21st, 2010

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Posted in Cool Stuff, Events & Outreach, Green & Gold, Mixology | No Comments »

4/19 Whisky Dinner Last Call!

Founding Farmers' Rye Whisky

We’ve got close to 10 remaining seats for the Monday, April 19th Whisky Tasting Dinner with Master Distiller Rick Wasmund of Copper Fox Distillery to kick off our Whisky Week celebrations.   Limited seating – limited opportunity!

Bring some friends, enjoy great foods paired with Wasmund’s and Founding Farmers’ labels whisky and related spirits for a fantastic way to start the week.  The four-course tasting dinner is $75 per person, for the dinner and tastings, with tax and gratuity included.  This is a rare opportunity to learn more about the all-American, hand-crafted  award-winning products that come from Copper Fox, and how Founding Farmers started bottling its own house brand whisky.  Make a reservation NOW!

All dinner attendees will be automatically entered to win the Rye Whisky mini barrel at-home kit, and will also receive a Founding Farmers gift bag!

April 18th, 2010

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Reserve Now! Whisky Dinner with Rick Wasmund, 4/19

Jon Arroyo with Sean and Rick from Copper Fox

Don’t miss the kickoff event to our annual Whisky Week celebration -learn about the origins, crafting and distilling of Whisky from Master Distiller Rick Wasmund, of Copper Fox Distillery in Sperryville, VA, where Founding Farmers Rye Whisky, Rye Spirit and Single Malt varieties are made.

Invite your friends – make your reservations today.   All the details follow after the menu!

1st course –  Farmhouse style appetizers
* Mixed flatbreads with artisenal meats/cheeses
* Bacon Lollis
* Johnny’s nuts
Whisky pairing: FF White Single Malt Martini

2nd course

* Roasted Tomato Soup or Farmers’ Salad
Whisky pairing: Founding Farmers’ Rye Spirit served neat

3rd course – Entrée
* Cedar-plank Salmon marinated with Founding Farmers’ Rye and fresh orange
* or Chimichurri Skirt Steak & Enchilada
Whisky pairing: Founding Farmers’ Rye Whisky / rocks

4th course – Dessert
Scratch-made Donut Holes with dipping sauces
Whisky pairing: Snifter of Wasmund’s Single Malt batch #38

This special Whisky paired dinner is $75/ pp all inclusive of taxes and gratuity, and there is limited seating. Reservations must be made in advance to meaghan.oshea@wearefoundingfarmers.com, and a credit card will be required to hold your reservation.  Please include your day & evening phone numbers in your email so we may contact you to confirm the details.

April 14th, 2010

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Whisky Week is April 19-24: Cocktails, Tastings, Prizes!

The second annual Whisky Week returns to Founding Farmers and we’re excited to celebrate more than just the fact that American Whisky is something to be celebrated, but also the release of our new, 100 proof Founding Farmers Rye Whisky – exclusively handcrafted by Wasmund’s, at the Copper Fox Distillery in Sperryville, VA, in our own barrels that are specially selected for each new batch.

Join us for any of these special Whisky Week events April 19 – 24th, and when you visit, enter to win your own 5 liter Rye Whisky barrel kit, for aging your own Rye Spirit at home.  The winner will be drawn on Saturday, April 24th.

Monday, April 19, 5-9pm – Master Distiller Rick Wasmund shares whisky knowledge from 5-6:30pm, with Chief Mixologist Jon Arroyo behind the bar, mixing up special cocktails with the latest batch of Founding Farmers Rye

Whisky Spirits Dinner, Monday, April 19, 6:30-8:30pm. A great opportunity to sample all four of the Founding Farmers’ own spirits, perfectly paired with menu items for a delicious four-course meal.  Hosted by Rick Wasmund, this special dinner is limited to 25 guests.  $75/pp, includes tax and gratuity. Menu information will be posted very soon.  Reservations are required.

Tuesday, April 20, 5-9pm – Guest Mixologist TBD and launch of new FF whisky cocktails

Wednesday, April 21, 5-10pm - Chief Mixologist Jon Arroyo, and Rick’s back to share more Whisky wisdom and offer a four-tasting flight of the Founding Farmers’ spirits for $15.

Thursday, April 22, 5-10pm – Guest Mixologist TBD

Friday, April 23, 5-10pm – Featured Mixologist is our own dapper Joe Cleveland, with a quick wit and a great smile and laugh to make your Whisky experience more enjoyable. He’ll introduce a new summer cocktail and a special Rye cocktail of the day.

Saturday, April 24, 5-10pm – the capping celebration of the week – the drawing for the Mini Barrel

April 5th, 2010

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UNICEF’s Tap Project

As part of UNICEF’s work on bringing clean water to children around the world, they have launched the Tap Project, a fundraiser where restaurants urge guests to donate $1 for water, with all donations going straight to the project.  Founding Farmers and Farmers & Fishers are on board to help increase awareness of the world water needs and your assistance is needed!

Since both Farmers locations serve tap water that’s been superfiltered and mineralized through Natura water stations, (and NO bottled water), this was a natural for us. A story in Food Safety News looks into the work UNICEF is doing—please come help us support them this week with your donation.  We’re asking guests to donate $1 per jug of water that is brought to the table and additional donations may be made at the restaurant.

Donations will be accepted at both restaurants through Saturday, March 27, 2010.   Thank you in advance for your support!

From the Food Safety News article “Restaurants Join in Clean Water Project” by Helena Bottemiller:

Next week, waitstaff at restaurants across the country will invite patrons to donate a dollar for their tap water to help UNICEF provide clean water to children across the globe.

Waterborne illness remains the second leading cause of death for children under the age of five–4,100 children die every day from water-related illnesses. Almost 900 million people lack access to clean water and UNICEF’s Tap Project aims to help cut that number in half by 2015.

During World Water Week 2010 (March 21-27), participating restaurants across the country–including top restaurants in Washington, DC and New York–will ask their customers to donate a dollar or more for their tap water to raise funds and awareness for the project.

March 23rd, 2010

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Posted in Cool Stuff, Events & Outreach, Food Features, Green & Gold, Notable News, Sister Restaurant F&F | No Comments »

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