April’s HH will be at Pennsylvania 6, a relatively new (less than a year) restaurant specializing in seafood and cocktails. JAY of dcfud.com is this month’s host.
We’ve written about Penn 6 here: http://www.dcfud.com/2015/
Please RSVP here and keep your RSVPs updated so we can give the restaurant a good count. It’s the “yes’s” that get counted. Thanks!
-JAY
The best friends are the one who act with intentionality. In a world where we “like” many things and have endless Facebook friends and Twitter followers, what portion of those folks could you wake up in the middle of the night to help you scoop water from your basement after a pipe burst? In the New Testament, there’s a story well where a disabled man is lowered through the roof of a house where Jesus is preaching and Jesus heals him. This divine miracle is fascinating and powerful, but this Sunday in church we explored the life changing dedication of the friends of this disabled man and their determination to do what it took to help their friend in need. I’m not sure how hot it was that day in Capernaum, but I know how hard it is to fight through a July 4th crowd to find a place to watch fireworks. I cannot imagine beating those kinds of crowds while carrying a person in a stretcher only to realize that the only way in is to tear up a stranger’s roof and lower the person through the ceiling. I’m inspired by this story to invest in friends who will put me before themselves and celebrate my victories as their own. The best way to find these type of friends, of course, is to be this type of friend to others.
In the food world, we are lucky to have a world renowned chef who has this type of intentionality to educate our city about the multifaceted culture of Latin food. There is no 
doubt that Jose Andreas has built an empire for himself, but I truly believe this is a by-product of his dedication to help us understand the beautiful differences between Mexican, Peruvian, Spanish and other Latin foods that, prior to Andre, mainly came to the US as an indistinguishable smorgasbord of TexMex chain restaurants. Outside of running his plethora of restaurants, Mr. Andreas spends a considerable about of effort holding food tours and special events to help us learn more about the delicious culinary landscape of his heritage. I was excited this 
Sunday to indulge in one of his events called Paella Sunday at Jaleo in Crystal City.
Jaleo is Jose Andrea’s blackboard to Spain’s tapas and paella culture. Tapas are small plates of food, ideal for those who can never decide what they want for dinner; paella is Spain’s quintessential dish of rice cooked in the savory broth of a stew until it plumps up and takes on the rich flavor of the ingredients swimming alongside it in the broth. Paella is to Spain as risotto is to Italy or as biryani is to Indian cuisine. Every Sunday at the Crystal City Jaleo, Jose holds an all-you-can-eat paella feast for $25 – an unheard of price in DC for a 5-7 course meals at an award-winning restaurant. On these Sundays you clearly see Mr. Andreas’ focus is not making money, but rather his dedication to give you the chance to swim through plates of paella flavors you may not have tried when it cost $40-50 for a single plate. After courses of bread accompanied by aromatic rosemary and garlic oil, a small but crisp and fresh lemon caper salad, and a beet gazpacho (cold soup) that could be the star of any meal itself, you arrive at the opportunity to dive into seafood, chicken and mushroom, AND vegetable paellas. I emphasize the word “and” here, because the staff do not wince at a half-eaten plate of paella as you ask for the next flavor. Instead they seem delighted in my fascination to explore multiple types of this famous rice dish.
Of course I started with the seafood version, which came with the plumpest mussels you can find around town. Each plate of paella is served with a generous smear of garlic aioli (garlic flavored house made mayonnaise) that elevated each bite of paella. One small very minor warning…the seafood paella is the most popular flavor, which means that even though the paellas are made to order in repetitive four person servings instead of a large oversized vats (where the rise could become overcooked and soggy), the sheer number of seafood paella orders lead to a few minor flaws, such as slightly undercooked rice and dryness. However, these are so slight and only noticeable since I then had two more plates to compare
to.
Next came the chicken and mushroom paella. This version is perfect if you’re looking for a meat and rice dish with worlds of savory goodness but seafood is not your thing. Being second in the string of popularity at this paella event, I found the chicken paella cooked more fully through with a bit more broth oozing from the rice – which in how I personally prefer paella. I have had the paellas in Spain, and I fondly remember the creamy bold original version I found throughout the historic alleyways of Barcelona. Yet still I found myself craving the salty sea flavors of my first paella dish, despite its errors: I’m a die-hard seafood fan.
Last but certainly not least came the true gem of the day – Jaleo’s vegetable paella. This is the genius of Jose Andreas. Never in a million years would I have ordered the vegetable paella without this Paella Sunday platform. Yet this version was the true winner of the day. The broth soaked paella cooking style brought out the deep flavors of these vegetables in a way you’d never taste if a quick sauté. Topped with a generous guard of pungent and colorful olives that provided pops of salty goodness, this paella invites true gluttony. After 3 pre-course and two other plates of paella, I found myself not wanting to eat more even if I was dangerously full. After a few additional bites past my limit, I asked to take the rest home, for which the Jaleo staff happily obliged.
The final bar of this Spanish concert ended with a perfectly creamy full size Flan al Estila Tradicional de Mama Marisa con Espuma de Crème Catalana…essentially a lightly citrus flavored flan with a generous portion of whipped cream on the side. Jaleo’s kitchen did not lose heart in this final round. They brought their A-game all the way until the end. I pity those who may be too full from the mountains of paella to cherish every bite of this perfectly balanced dish. I thought I would try to eat just half to save my waist line and yesterday’s workout….but unfortunately this was the best flan I have ever had, and there was none left to take home.
– Guest blogger JJS
March is in full bloom, even if those blossoms are not quite there yet. And though it was chilly early this week, the celebrations around DC’s perhaps most popular annual event are certainly heating up. They started with a floral bang on Monday evening, March 21, at Chaplin’s Restaurant. In a top-floor nook lit up by the brilliant setting sun, a well-dressed crowd gathered to nosh and cheers to the season.
Japanese beer fave Kirin Ichiban was on hand to raise glasses (and elegant ceramic appetizer spoons) in honor of the soon-to-bloom cherry trees around the city. The intimate, exciting reception began with chopstick and fan door prizes, and a live DJ spun beats the entire evening. 
Chaplin’s owner Ari Wilder gave us the low-down on the unique cocktails featuring Ichiban. The first was a classic known by many a college-age youngster: the sake bomb. This time, though, the sake was special: the heirloom Sakura Emaki Rose Sake. The second was titled “Bread & Soda,” perhaps an Irish nod as well. It started off with a Bulleit bourbon base, and then sweetened with an international maple-ginger syrup using an Ichiban reduction. The drink was topped off with a toothpick of ginger beer cake also using this beer reduction, as well as a splash of lemon and a touch of cardamom caramel. Finally, The Honzo’s Steel cocktail arrived in a hearty mug with a base of highly floral gin, sweetened with Ichiban orange blossom honey, and turned a gorgeous color of pink with Tozai sake, distilled from plums. Cheers! Ari and his brother have been in the cocktail business for close to two decades, dreaming up cocktails using a range of unique ingredients with interesting interplay on the nose and tongue.
He also gave us some exciting scuttlebutt: he’ll be opening an all-day breakfast bar across the street, as well as a casual yakitori and karaoke bar on the penthouse level of the building that Chaplin’s currently occupies.
To pair liquid festivity with the edible type, Chaplin’s offered small bite tastes. These ranged from crispy fried wontons to shrimp gyozu to salmon-seaweed salad and of course, that Ichiban beer bread.
And so while those trees aren’t necessarily bright pink right now, Chaplin’s and Kirin Ichiban are making the cherry blossom party bloom.
-ESC
Dressed-down denim: In Canada it’s a tux, but in DC it’s squarely casual.
Except for the Blue Jeans Ball, a fabulous gala benefiting the Capital Area Food Bank. For 13 years running, this event has brought together chefs, mixologists, food artisans, and culinary greats to treat denim-clad guests to delicious bites and drinks. In fact, since its founding, the event has raised $2.3 million, providing almost six million meals to those in need in the DC area. The shiny new Marriott Marquis on Massachusetts Avenue played host this year, welcoming hundreds to partake in an evening of fine food, excellent cocktails, live music, and plenty of cheer on a chilly night.
The cheese stands alone
More than 40 restaurants and food purveyors lined the room, plating up delicacies and specialties. One particular area stood out for its pork-heavy focus: Café Dupont with its microgreen salad on adorable micro-spoons topped with prosciutto and figs, Lavagna with its soul-warming house-made whole-wheat radiator Bolognese, and River Bend Bistro & Wine bar serving delicate pork rillettes perched atop shatteringly crunchy chips. MeatCrafters also got into the pig game, serving four types of salami (locally sourced, small-batch, natch) from pig-shaped cutting boards.
Other highlights? The long line told the story at Sodexho’s station, where the talented chef held court, expertly slicing pistachio-and-herb-crusted lamb chop over chorizo potato confit. DGS gave us a brunch meal deconstructed: cherrywood smoked salmon tartar and a tiny dollop of everything-bagel aioli. Our final fave may have been from Tosca: finely sliced duck breast kissed with a heavenly foie mousse, a touch of sweet and earthy from an apple jam and sage leaves, and a mind-blowing marrow dust to top everything off. Vegetarians enjoyed a dreamy truffle-cauliflower velouté from Gravitas.
Emcee Scott Thuman of ABC News held sway, leading things off with a jeans-clad bam. Joining him on stage were the event’s co-chairs: Chef Ruth Gresser of Pizzeria Paradiso, Chef Sherry Yard of City Perch Kitchen, Cheff Jeff Buben of Vidalia, and Christopher Neal of Bar Dupont. He also invited up every representative chef to a hearty applause for such a good cause. While a silent auction took place below, he was followed by a vivacious live auction with culinary dream prizes like home-cooking events from the co-chairs. Finally, thrilling musical acts took to the stage, including a swaying gospel choir.
Of course, we’d be remiss if we didn’t mention the cocktails. There was an entire corner dedicated to the craft, all focusing on brown liquors. Kapnos served up a refreshing whiskey punch touched up with cucumber water and The Pub and the People gave us a tropical whiskey-pineapple-lemon concoction; but we had second from Del Campo, giving us Bulleit bourbon with Peychaud’s bitters and a nice firm kick from rocoto chile syrup.
The food, the drinks, the company: it most certainly goes to show that just because it’s in a ballroom doesn’t mean we all need to wear ball gowns.
-ESC
My $20 off of $60 code is https://www.relayfoods.com/friend/9WZ8KG.
I’ve been getting a lot of groceries lately from Relay Foods lately, so here are some of my current top picks from their lineup:
Nature’s Bakery Fig Bars are whole wheat versions of Fig Newtons are come in various flavors. I like the fact that they are whole wheat and in packages of two cookies for a healthy snack on the go. My favorites flavors are the blueberry, raspberry, original, and peach/apricot. I’m not a fan of the strawberry.
Ninth Street (out of NC) makes Chocolate Babka. I’d prefer it doesn’t come frozen (because I have to defrost it to slice and toast it), but it is a good product. Keep in mind that it ca be difficult to slice, isn’t overly sweet, and should be toasted.
Pretzilla Soft Pretzel Sausage Buns & Soft Pretzel Hamburger Buns. They arrive frozen. The hamburger buns they are already sliced but the sausage rolls are not.
Hex’s Sea Kraut and Farmstead Ferments’ Classic Kraut are both good and local. Farmhouse Culture’s Organic Jalapeno Kraut is my favorite of the three, and is organic, but not local. (The other two are not organic.) Hex is a regular at the Silver Spring Farmer’s Market (and even sells kombucha there).
I’m always a fan of Hudson Henry’s granola, which comes in three flavors (Pecan, Cashew, or Walnut) and is local. People go crazy for this product. This is my favorite granola right now!
Asmar’s Baba Ganouj (out of Alexandria, VA) is a good product as well. It’s he best Baba I’ve found outside Middle Eastern Restaurants, although the texture is a little different.
Escazu and Salazon are good options for local chocolate. The Escazu Dark Chocoloate Pumpkin Seeds & Guajillo, and the the Salazon Dark Chocolate Sea Salt and Dark Chocolate Sea Salt Caramel are my favorites of these products.
Eden Brown Mustard with Apple Cider Vinegar is stone ground, organic, and a great product.
-JAY
Friday night saw the Seoul-ful opening of NoMa’s latest swift and tasty Korean eatery, cheekily named SEOULSPICE. This fresh, pick’n’mix style restaurant was in full swing, showing off the fully customizable menu to hungry locals, who chatted as they tried the fusion of flavors that owner Eric Shin has devised.
Shin, who is a second-generation Korean-American has taken inspiration from modern food phenomenons and melded them with more traditional Korean fare. The menu allows diners to choose from mains which nod to modern food fads such as burritos rehashed in the form of Korritos (burrito sized sushi roll), tacos and rice bowls, and add the bits and pieces that they know and love such as the more traditional kimchi, korean radish, and hot sauce.
The place was abuzz as guests eagerly tried out their chosen concoctions whilst sitting at modern, steel tables which have been designed by Maryland’s Chad Ornweg.
Best of all, the bulgogi beef, marinated pork, sweet and savory chicken, and the tofu are organic. The entire menu is gluten free, and the toppings are endless, the sauces homemade, and there are quirky surprises like the absolutely shockingly divine house secret soy-marinated egg (if you can’t tell, we were impressed).
The first day after the opening of SEOULSPICE proved to be so popular that they ran out of food. If success is marked by the number of people waiting to get in on their opening day, then this fast and casual place could be a new hit to the DC scene.
-EWL
Burgers, beer, bourbon, and now brunch! The simply named “B Penn Quarter” restaurant (formerly Plan B Burger Bar) opened a year ago to rave reviews for the three things they do best: huge, juicy burgers, a lengthy rotating tap list that hits all the right hoppy notes, and a refined, specifically sourced bourbon collection numbering nearly 100.
Recently, the restaurant rolled out the newest addition to the B set. That would be brunch, possibly the most popular meal in this city. The chef told us that beginning a brunch menu was a no-brainer, since people wander in from shopping or the mall, and want to be together for a good meal on the weekend. Of course, brunch here is burger-forward, with the star being the Breakfast Burger – thick slices of bacon sitting snugly under a hefty ground-in-house patty, topped with a local fried egg, cheddar and jack cheese, all stuffed into a gently buttered croissant bun. And, you get fries with that!
Bourbon makes lots of appearances across the menu, unsurprisingly, including in the bourbon caramel, bourbon maple syrup, bourbon whipped cream for the baked goods, bourbon BBQ sauce, and of course, bourbon-soaked French toast.
There’s another ‘b’ that makes its presence proudly known – trendy bacon. It’s all over the place. On the burger, in maple syrup, in a Cajun aioli, a bit thicker in the form of porcetta, and used to sauté the just-as-trendy kale. Not a vegetarian paradise, but one unsung hero was the impressive veggie burger, made in-house from three types of beans, quinoa, and sautéed sun-dried tomatoes. Certainly no previously-frozen crumbly way-too-many breadcrumb patty here.
But back to the best bit: bourbon. Brunch drinks come in many options, but the only one you should really be drinking: the bottomless bourbon sour. Yes there are mimosas and Bloodys, but at a bourbon establishment, drink the bourbon. Other bourbon-forward cocktails include the Kentucky Coffee (like Irish, only, you know, bourbon) and a Ryed the Mule (again, Moscow Mule, but… bourbon). However, real aficionados would get the mixologist’s tasting flight: three pours of hand-selected whiskeys, specifically curated to your tastes. On my gorgeous barrel-wood plank, from left to right:
1. Whistlepig rye – classic and award-winning
2. Mitcher ten-year aged whiskey – a clean, bracing bite with a corn base
3. Templeton rye – to provide that real rye comparison
We were able to try other dishes, like a super-creamy four-cheese mac ‘n’ cheese, but the star, as we know, is the bourbony, burgery brunch. Bon appetite!
-ESC
Everyone has heard of soul food, right? We are talking about crispy fried chicken, collard greens, mac n’ cheese, coleslaw, and much more. I bet your mouth is watering just thinking about the amazing southern flavors, right? That is why Timothy Davis compiled a cook book, not only focused on southern cooking, but specifically on Nashville’s famous Hot Chicken in the Hot Chicken Cookbook: The Fiery History & Red-Hot Recipes of Nashville’s Beloved Bird.
What is Hot Chicken? It is exactly what it sounds like, fried chicken with a blend of spices that give this classic dish quite a kick. Every time you crunch, you can taste the blend of cayenne pepper, subtle sweetness, and savory flavors.
This book focuses on the Nashville style of hot fried chicken, as well as the history and culture surrounding it, but also includes their versions of most of your classics, as well. We took a couple of these recipes and tested them out just to see what all the craze was about.
A little background about the chefs preparing the meal: none of them were from the South, and each are clueless about the art of real Southern cooking. The first, a beautiful Latina from Peru, the second, a good Jewish girl from the ‘burbs of DC, and the third, an outgoing, free spirit from Australia. Because these ladies were far from experts in the Southern style, it was a unique experience, as preconceptions or previous experience did not get in the way of following the directions.
The Meal:
The cornerstone of the meal was, of course, the Traditional Hot Chicken. This recipe, according to the book, follows the basics in terms of spices, but also includes dry mustard, and a touch of sugar, for a slightly pungent, sweet taste that accompanies the savory, spicy flavor.
The preparation was easier than originally thought, as it looks and sounds intimidating to perfectly blend a mix of spices, batter, shake, and fry. However, as you go through it, that perceived intimidation quickly fades. Another benefit is that you also don’t need a lot of equipment to make this dish. Of course, a fancy Dutch oven or fryer makes things easier, but all you really need is a big pan that can cover the pieces of chicken with the frying oil. In addition, to batter up the chicken the directions just call for a paper grocery bag. So simple.
However, we found that the directions were not “dummy proof” enough. The wording assumes that you have attempted to cook this type of thing before, so if you have no idea what you are doing, things could get a little confusing. Suggestions such as, “don’t batter all the chicken at one time, only batter as you go,” were left out. So the pieces that didn’t get fried first started to get a little soggy, which affects the texture of the crunch.
The end result was pretty darn tasty. Like life, you figure it out as you go, and make adjustments accordingly. In addition, the beauty of having a cook book means that you have the power to change anything you don’t like. The only thing that the recipe lacked was salt, so a pinch was added to the chicken, the batter, and the paste; a great decision resulting in perfect flavor.
As a final note for the chicken, you have two options for the paste that you brush on after frying it. You can use either some of the used fry oil, or bacon grease. We tried both, and we recommend that you use the bacon grease, because it has a better consistency and a greater flavor content.
One of the side dishes was “Ma’s Slaw,” which was a vinaigrette-based coleslaw. Now, never having made coleslaw before, the preconception is that the dressing is mayonnaise-based. However, the apple cider vinaigrette dressing was unique, and a really nice change of pace. It was a hit, as everyone loved the sweet, tart flavor absorbed into the fresh cabbage.
The directions here are pretty straight forward, but a word of advice, if you are going to prepare this recipe, make sure you start the process in advance. It takes 6-12 hours for the cabbage to marinate. For those of you who think that the apple cider vinegar is too pungent, sweeten it like we did, with some honey and a fresh squeeze of orange. You can also add in your own vegetables, like a few kale leaves, for a heartier taste and a more robust color variety. As a final decoration, throw on a few sesame seeds and you have one appetizing, gorgeous, and tasty coleslaw.
The Pimento Mac & Cheese was our final side dish prepared. This is definitely a recipe you will never find out of the box, with a fantastic blend of cream, cheese, macaroni, and pimento peppers. The directions here were fairly clear and, again, easy to follow along. This was also the only dish done exactly by the book. It was absolutely delicious, but the chef said if she had it her way, she would have added a touch more salt and cheese for a delectably gooey consistency. Regardless, it did look great. With golden, melted cheese, creamy pasta, and a touch of red from the pimentos, the presentation was beautiful. It was difficult not to dive in face first.
Finally, on to dessert, the Banana Pudding. Out of all the dishes prepared, this desert was the most stressful. It seemed so easy at first, but again, not all of these directions were dummy proof. Preparing not only banana pudding, but the elements inside, such as custard and meringue, proved to be a challenge. Overall, it took more time to figure out than it should have.
During preparation of the custard, a hidden sentence stated to drain the custard in a chinois. One Google search later, while knee deep in cooking custard, turned out we didn’t have anything like that. Hmmm. It is a fine mesh strainer that gives a creamy consistency to things like custard. These are things that should be in the list of necessary kitchen wares before getting started. Oh well, slightly grainy custard still tastes pretty darn good.
The final touch was the meringue that goes on top. In retrospect, the directions were ok, but it did not stress enough not to add the sugar until after the egg whites started to froth. So, round one failed. On round 2, a YouTube tutorial later, great success! Overall it tasted good, but it will be a mystery if the recipe is average, or the preparation. This Banana Pudding seemed pretty standard, so it may have been the lack of experience.
Overall, we recommend giving this book a try, because everything that was eaten was thoroughly enjoyed. Nashville has got something great going on down there, with incredible soul in their food and a kick in their chicken.
-EWL
For people who were looking for a good time and fancy themselves a connoisseur of the amber brew, the Port City Brewing Anniversary bash was the perfect place to be. Alexandria’s own outstanding craft brewery delivered a weekend of festivities to celebrate their fifth year in business and the debut of their COLOSSAL V beer, and also some of their recent achievements in winning multiple awards for their craft beer, which has been a combination of their sheer hard work, and standards of quality and spirit to deliver some of the finest craft beer to DC and surrounding areas.
If success could be measured by the love and affection of the professionals and the public, Port City has definitely made it. 2015 saw them take home the coveted Small Brewing Company of the Year Award at the Great American Beer Festival. They have firmly established themselves in the DMV, with over 300 bars in the region serving up Port City’s finest, and over 800 retailers stocking their beer. This presence has helped them reach wider audiences, and with people clearly getting a taste of their beer, Port City Brewing Company also took home the Best of D.C Readers Poll award. With a string of awards stretching right back to their inception in 2011, Port City Brewing Company continues to grow strong. With the company having grown a staggering 35% in the past year and set to do the same again this year, there seems to be no stopping them.
Their 5th Anniversary party took place at the brewery on Saturday and Sunday (5th to 6th February). With tasty food being served by some of the finest food trucks around, live music, and a selfie station. The party will also see Port City unveil their limited edition beer COLOSSAL V, which they are releasing in bottles for the first time so that you can take some home.
“Colossal V is a rich, full-bodied ale that hews close to the English tradition of old ales, with a dark mahogany color accentuated by ruby highlights. Flavors of toffee and dried fruit are complemented by a subtle hop presence. This beer is specifically crafted for cellaring, and will be the Port City’s first anniversary beer to be bottled, enabling customers to age bottles at home. It is “colossal” because it is a milestone brew.”
-EWL
Eight years ago, Alice Waters (chef and owner of Chez Panisse in California) wanted to do something that would give back to the community and the nation. Mrs. Waters picked the phone up and called her friend Joan Nathan (authority in Jewish cooking) and with the help of Jose Andres (owner of Oyamel, Jaleo, China Chilcano and more) Sips and Suppers was born. The Sips and Suppers started as an event where executive chefs would cook in private homes one evening and now has grown into a two night weekend experience. The first portion “Sips” which features an opportunity of tasting dishes from the star-studded lineup of chefs and mixologists from across the district and the world offering up samples to the crowd. The second day for the “Suppers,” attendees are now spoiled with choices of which chef to meet and dine with for the more intimate and elegant dinner party that occur in private homes.
Sips and Suppers returned this year with a bang at the Newseum, despite the snow storm pushing the event one week Sips and Suppers has become an event that is marked every year on the calendar. The dynamic trio of the three founders continued to ensure a great evening, goodwill, and good times. Gianluigi Dellaccio (former pro polo player turned owner/chef of Dolci Gelati) prepared gelato named after the founders that was available exclusively for the VIP event. Jose Andres was a cool refreshing Celmentine Sorbetto, Alice Waters was a delicious tasteful Hazelnut and Joan Nathan was a creative Candied Ginger that incorporated a delicate balance of sweet and spicy. Also included in the VIP event, attendees were welcome to exclusive tastings from Katsuya Fukushima of Daikaya, Caitlin Dysart of 2941, and K.N. Vinod of Indique.
The Sips event has grown to such popularity at the Newseum that there is a crowd at almost every station and mixologists were setting up bars inside the elevator! The ever popular Gina Chersevani of Buffalo Bergen was there in an elevator with her “Wanna Be A Baller” signature cocktail that ran out very early in the night. Which gave a chance to ask her and a number of other chefs, Why do you participate in this event, year after year?
“I have been doing this for six years and even did this the year I was pregnant because this is an event where you can see your work helping others” – Gina Chersevani
“This event is a blast and I enjoy supporting the community” – Chef Bob McCarter
“I love working with children, cooking, touching people’s hearts, and getting people healthy nutritious meals” – Chef Rob of instructor at Martha Table.
“This is my first year at this event and I really like the concept and the chance to talk to everybody” – Chef Daniel West of Pinstripe
“I have been doing this for many years and I love Martha’s table and DC Central Kitchen and it is a great chance to get exposure” – Michael Koch of Firefly Farms
Sips and Suppers has grown and continues to grow to help DC Kitchen and Martha’s Table educate and illuminate the growing number of people on homelessness in the capital. The attendees and chefs help to develop local, long term solutions to hunger, and to date the event has raised over two million dollars for the organizations. This event will mark the eighth year the event has been running. It’s popularity is no doubt due to the combination of mind-blowing food and festivities, the creativity of the organizers to deliver year after year, and knowing that you are contributing to making a difference in people’s lives.
-EWL (Eric)
