Harvesting the Finest in Eco-Friendly Food and Drink

On Saturday, April 16 Chef Al Nappo will appear on NBC to demo a few favorites from sister restaurant Founding Farmers. 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.

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.

Our sister restaurant, Founding Farmers, celebrated its second anniversary in September. Since opening, the restaurant has been reviewed by Yelpers more than 780 times – more than one review per day. Dan Simons, Managing Partner of Farmers & Fishers and Concept Developer of Founding Farmers, has responded to every single one of those reviews.

He and his commitment to interacting with every guest who takes time to comment on their experience, is the subject of today’s Yelp Web Log.

On Saturday, September 11 Founding Farmers and Farmers & Fishers will sample menu items at the Arts on Foot annual festival in Penn Quarter 11:00 am to 6:00 pm. Executive Chef Al Nappo will serve scrumptious treats from both restaurants.

Enjoy Founding Farmers’ homemade potato chips with a duo of romesco and green goddess shmears or Farmers & Fishers’ chocolate-dipped bacon lollipops as you watch stage performances by local musicians and entertainers, or peruse the aisles of art vendors.

On behalf of Farmers & Fishers, Founding Farmers and the Vucurevich Simons Advisory Group, we congratulate the team at the Washington Post Food Section for their impressive win at the James Beard Awards this past weekend:

“The section, which appears Wednesdays, is edited by Joe Yonan. The award, for work published last year, was announced Sunday night at a dinner in New York.

The section’s deputy editor is Bonnie Benwick, Jane Black is its staff writer, and Leigh Lambert is the editorial assistant.”

Referred to as the “Oscars of the Food World” by Time Magazine, The James Beard Foundation Awards honor chefs; food and beverage professionals; print, online & broadcast journalists that focus on food; and restaurant designers for their talents and achievements in the food world. During this tough time for journalism—especially in print media—this award is an exceptional achievement that honors their commitment to putting out an exceptional food section each week.

It is certainly due in part to the Post‘s continued delicious coverage that Washington is now considered one of the country’s top culinary scenes and for that we say cheers and thank you to the editors and journalists for their hard work!

Cherryblossoms! pic by Greg's List

Spring in DC means Cherry Blossoms!  Of course we’ve got something delicious to share for all the cherry blossom fans out there, and Greg’s List DC co-founder Anita Hattiangadi has a lot more about the Cherry Blossom Festival to share with everyone!

Written by Anita, GregsListDC.com    March 27, 2010

Spring is finally in the air—which means that cherry blossoms are blooming in the DC area and cherry-themed items are popping up in DC-area restaurants. More than 70 area restaurants will celebrate the National Cherry Blossom Festival (which runs today through April 11) by featuring “cherry pick” entrees, desserts and cocktails. Here’s your guide to some of our fruity favorites.

Wash down (Cherry Blossom menu items from restaurants all over the city) with a sour blossom mousse cocktail from master mixologist Jon Arroyo at Farmers & Fishers or sister restaurant, Founding Farmers. This deep crimson concoction topped with airy white chocolate foam* is potent enough to be enjoyed as a cocktail yet tasty enough to qualify as dessert!

*Inspired to make this at home? Here’s the recipe!
The Farmers’ Sour Blossom Mousse, by Jon Arroyo

1 oz cherry puree – fresh, pitted cherries work best!
½ oz fresh lemon juice
1 ¾ oz FF rye whiskey (or your favorite Rye)
1 oz simple syrup
2-3 dashes Mole bitters
½ oz ruby port (your favorite)

Mix all the ingredients and shake. Strain the mixture into a champagne coupe and garnish with cinnamon mousse foam (a foam of fresh ground cinnamon with white chocolate) and freshly grated white chocolate.

For a full list of the festival’s great entertainment and cultural events, including the fireworks display on April 3, and the National Cherry Blossom Festival parade and Japanese street festival on April 10, visit the official Cherry Blossom Festival site.   Cheers to Cherries!