VSAG Principal Dan Simons with recipient, Lily Belter
Soon the school year at George Washington University will come to a close, and one student in particular has VSAG, Founding Farmers and Farmers & Fishers restaurants in her corner, with a $5,000 scholarship to help get her closer to her BBA from the GW School of Business in 2012. Lily Belter was selected as the first recipient of the new Scholarship for Sustainable Hospitality, and over the next four years four other students will be selected to receive the $5,000 prize
Last fall, VSAG Principal and GW School of Business ’92 alumni Dan Simons presented the award to Lily at Founding Farmers in Washington, D.C., just two blocks from campus. VSAG Principals Dan Simons and Michael Vucurevich have committed to to continue awarding this scholarship for a total of five years, seeing the scholarship as a way of not only helping to support a bright future for a student that will make very positive contributions to the preservation of the earth and our environment, but also as a way to give back in support of the GWU community. ”We’re really proud to see someone as accomplished and as motivated as Lily be our first Scholarship for Sustainable Hospitality recipient. It’s encouraging and fulfilling to know that issues of earth-friendly practices are as important to the next generation as they are to us,” offered Simons. Both Dan and Mike have greatly influenced and contributed to more sustainable practices and awareness through the restaurant community (and beyond) in D.C. since launching Founding Farmers in 2008, the region’s first LEED Gold Certified Restaurant, and one that continues to draw thousands of guests a week.
Need more reasons to spend a evening basking in good food and wine on the Georgetown Waterfront? March 18-27 Farmers & Fishers will celebrate Virginia Wine Week: Love by the Glass and feature two local, sophisticated grapes. Indulge in the fruits of the labor of local Virginia wineries such as the aromatic and fruity 2007 Horton Viognier hailing from Orange County or the luxurious bubbly 2008 Kluge Estate Albermarle Rosé of Charlottesville. Often paired with goat cheese, sip the blush rosé with our refreshing Fresh Beet and Warm Goat Cheese Watercress Salad. Or try the Viognier paired with a spicy dish like our hot Mussels and Calamari Fra Diavolo.
You’ve spent days, maybe weeks, planning the perfect Thanksgiving menu. On the day after Thanksgiving when the food coma wears off, you may find yourself with a refrigerator full of leftovers and a house full of ravenous family members. If that’s the case, Founding Farmers has several unique and tasty home recipes to satisfy your famished loved ones using many Thanksgiving favorites.
Farmers Thanksgiving Leftover Recipes:
On Thursday morning, turn to CNN between turkey basting sessions and watch an interview with Chef Al as he prepares some of these dishes.
If you plan to eat Thanksgiving at Grandma’s farmhouse and find yourself yearning for a leftover-like-meal on Friday, Founding Farmers will be serving brunch Friday through Sunday of the holiday weekend, including the sweet potato pancakes with cranberry maple syrup. Holidays should always be this delicious!
(click images to download)
From left: National Farmers Union President Roger Johnson, Deputy Secretary of Agriculture, Kathleen Merrigan and Concept Developer of Founding Farmers, Dan Simons at the Dine Out for Farms Press Conference
Join Farmers & Fishers and its sister restaurant Founding Farmers in a nationwide fundraiser to promote a sustainable future for our food and farms.
Forty restaurants will participate in the first annual Dine Out for Farms, a weeklong fundraiser from October 10-16, to raise money for American Farmland Trust programs. Proceeds will support farmland conservation and promote sustainable farming practices. Farmers & Fishers and Founding Farmers are among seven “Founding Circle” restaurants committed to farmers and American farmland.
On Wednesday, Farmers & Fishers hosted the kick-off press conference with a farmhouse brunch. Speakers included, Deputy Secretary of Agriculture, Kathleen Merrigan, American Farmland Trust President, Jon Scholl, Founding Farmers Executive Chef, Al Nappo and Concept Developer of Founding Farmers, Dan Simons.
Executive Chef Al Nappo Speaks at Dine Out for Farms Press Conference
As part of their coverage for Dine Out for Farms, the Georgetown Dish included an interview with Dan Simons on the importance of knowing where your food comes from:
