DIRT TALKIN Meet Founding Farmer’sChef
1 by their story
INSPIRATION DC’s local farmers, get inspired
IN ZEE TUMMY YUMMY Bon apetit clib get together and share yummy recipes
FOUNDING
FARMERS
FOOD LOVER
BIBLE Meet Founding
Farmer’s Top
CHEF Bon Apetit Club Sharing Recipes
for Happiness
Editor’s
Letter
Eating is synonymous with fresh food and farming. So when it came time to hone in on a theme for this issue, farming and foods was a natural choice. The American family farmer is truly at the heart of Founding Farmers because the restaurant is owned by genuine, hardworking, American family farmers. We strive to source the best products seasonally and regionally whenever possible, and our recipes are prepared with the utmost care and attention by our talented chefs and kitchen staff whom you will meet in this issue. The Founding Farmers name represents a combination of ideas: it is a “We believe it is the right of celebration of the land and the American family all diners and food lovers to farmer; it is a nod to the founding fathers of our enjoy of a good “meal away country, many of whom owned and farmed land from home” that is fulfillthat surrounds Washington, D.C.; and it is a place ing, delicious and honwhere true, sustainably farmed, grown and harest, made with ingredients vested American foods are brought to our guests. from high-quality sources.” You will find that this rich history of American cooking tradition is celebrated throughout the recipes we share with our Bon Apetit Club! The Founding Farmers philosophy to operate wisely, serve the community and live green is the heart of the American family farmer. In addition, we have created not only a magazine for you to keep recipes and learn new ones but we also are spreading the word on our new Bon Apetit Club! Join and learn more about healthy recipes and local friends to share with. Eat healthy and learn how with us!
d o r r a H . A 2
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TABLE OF CONTENTS
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Founding Farmers Passing it on to one generation to the next.
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Feeling Peachy
Meet Chef Joe and his famous recipes.
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Founding Farmers Farmer Meet our local farmer.
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Bon Apetit Club!
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Founding Farmers Recipes
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}
passing it on from one generation to the next
Born from an ancient riverbed that blessed the grounds with naturally-rich soil, The Founding Farmers vision of sustainability was originally conceived by Dwight Heard (benefactor of the Founding Farmer’s restaurant) in the early 1920’s. He acquired a large parcel of land and then subdivided the property into two-acre parcels which he sold for the whopping sum of $1,150 with the distinct purpose of promoting self-sufficiency. Heard offered a cow and fifty chickens with each purchase. In keeping with the early philosophy, the ten acres just south of Southern and 32nd Street in Virginia was planted with 100 pecan trees, and for over 40 years was nurtured by a retired cattleman by the name of Skeeter Coverdale. Ultimately Skeeter determined it was too much work to care for the trees and harvest the 5,000 pounds of nuts each year. He wanted to move to Punkin Center where he could buy a trailer, “drink beer, swat flies, and tell lies” - so he did! Today, the owner A. Wayne Smith has preserved the wondrous sense of rural tranquility and vision of sustainability with independently owned businesses that contribute to the cultural, educational, restorative and economic environments that thrive on the historic land. According to
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Gourmet Magazine, dining beneath the pecan trees at The Farm “... is a spiritual experience for those who journey to this 12-acre organic oasis.” This American family farmer is truly at the heart of Founding Farmers because the restaurant is owned by genuine, hardworking, American family farmers. We believe it is the right of all diners and food lovers to enjoy of a good “meal away from home” that is fulfilling, delicious and honest, made with ingredients from high-quality sources. We strive to source the best products seasonally and regionally whenever possible, and our meals are prepared with the utmost care and attention by our talented chefs and kitchen staff. “Strive” is an important word, because in today’s world and today’s economy, it isn’t always possible to source or buy the ideal products. So, Founding Farmers is walking its talk. As stewards of the land, family farmers work to protect the soil, the air, the water and biodiversity in addition to producing high-quality, healthy foods. Thus the Founding Farmers philosophy to operate wisely, serve the community and live green is the heart of the American family farmer. If you have a chance, stop into Founding Farmers and say hello, let us tell you more about our history, and passion that we love. Founding Farmers is so much more than a restaurant! Join us!
Photo of the ancestors of the Barneby Farm in nearby Virginia. Today they are Founding Farmer’s number 1 go to for fresh fruits. Circa 1854
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chef Joe Kincaid is using fresh local fruits with sweet success
Ahh, fresh seasonal peaches and fruits! The appetizing aromas and fresh flavors lend distinctiveness to home-cooking by intensifying, expanding, and even completely modifying the taste of appetizers, entrees, side dishes. And they make it a snap to add your own personal touch to traditional and family favorites. Chef Joe explains that although traditionally a spring and summer treat, today fresh fruits are plentiful, accessible, and popular, even in the dead of winter. Cultivated on a large scale hydroponically and in greenhouses, fresh herbs are available in grocery stores and supermarkets all year. For the most intense flavor and aroma, select fruits that are brightly colored and firm, with no wilted or yellowish leaves. Wash under cold water and dry with paper towels or in a salad spinner. Pluck the leaves from the stems and add (either whole or chopped) to the dish. Chef Joe especially loves PEACHES! He likes using them as flavorings for all dishes and adding them to sandwiches, and soups. His speciality, the peachy burger served at Founding Farmers during lunch hours everyday. Each day, Chef Joe prepares appetizers, entrees, desserts and drinks with peaches donated by James family Farms in Maryland. Chef Joe also concoted for Founding Farmers a nonalcoholic ginger-peach sangria bread which is the locals favorite. “I’ve been playing with this one most of this season,” Chef Joe says. Joe goes on to explains that he is preparing a peach and green tomato gazpacho that he also will serve during the Founding Farmer’s Bon Apetit club Saturday night. “It’s so unbearably hot out that I thought a chilled soup would be a great idea,” Joe says. The Chef’s Peach Sensation can be served from 10 a.m. to 1 p.m. at the Founding Farmers restaurant in downtown DC. Eat your heart out!
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About Chef Joe A graduate of the Culinary Institute of America, Chef Joe has been working for Founding Farmers for decades. He creates Founding Farmers’ recipes, leads the culinary team, researches ingredient sourcing and develops the produce and purveyor partnerships that are fundamental to our operations.
passing it on from one generation to the next
Besides Chef Joe peach love, he tells us more about how he came into Founding Farmers. “I have been developing menus and running kitchens for over a decade”. Chef Joe’s culinary path unfolded during high school, when he worked at the Hyatt Regency in Greenwich, Conn., doing just about everything in the kitchen. This solid background instilled a fundamental skill set that helped him excel in culinary school, and the choice of the Hyatt Regency Grand Cypress in Orlando, Fla., for his externship further solidified his commitment to the craft. Heeding the best advice he ever received, “master your palate,” Chef Joe did just that, working his way through the best restaurants on the Florida coast, developing not only his palate but the specific skills that have set him apart as a great chef. Chef Joe was on the ground-floor team to renovate and revitalize The Melrose Hotel in Dallas and was the Sous Chef at the hotel’s restaurant, The Landmark, from 1992 until 1994. Executive chef positions followed at Sipango, City Café and Dani Catering and then, in 1997, Chef Joe found the place that would challenge his expert palate and continue to grow his career, eatzi’s Market & Bakery. He commanded this $17 million/year operation, responsible for all culinary operations. Chef Joe joined the Founding Farmers team long before we opened our doors on Pennsylvania Avenue. His talents and knowledge have been instrumental in maintaining the restaurant’s commitment to true food and drink. He’s excited about spreading this message with the opening of Potomac’s Founding Farmers, especially as this gives him an opportunity to develop new dishes and flavors that are sure to become fan favorites. Come meet Chef Joe and his peachy concoctions anyday of the week. Bon Apetit!
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Chef Joe’s Peach Burger’s are his signature recipe. Made from fresh peachesfrom Founding Farmers local farming family the James in Maryland. The beef too comes from the James farm. Sink your teeth into this, you will not regret it.
THE PEACH EFFECT Chef Joe’s special peach burger. Served at Founding Farmers.
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This healthy hen is the pride and joy of this farm. It brings millions of fresh eggs a year which makes the best omelette at Founding Farmers.
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an amazing
thing
happened ON THE WAY TO THE FARM
Huber’s Orchard & Winery
began farming back in 1843 when our ancestors
settled in Marrysville, MD from Baden-Baden, Germany. Growing primarily fruit, our farm began to diversify in 1978 when we opened the doors of our winery. Today, we have over 550 acres of farmland on which we grow many fruits, vegetables, Christmas trees, pumpkins, and grapes. We have a children’s farm park, farm market, cheese shoppe, ice
cream
The
factory,
Starlight
winery,
Distillery,
gift
shoppe,
banquet
and
proudly
participate
facility, as
IMaryland’s one
of
first
the
on Maryland’s first wine trail—The Maryland’s Uplands Wine Trail.
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distillery
seven
–
wineries
When Jame’s father bought 3 chickens, planted 100 apple, peach and lemon trees in 1928, he probably didn’t realize that they would serve as the genesis for a thriving business that is almost as synonymous with the town of Washington, D.C. as its supplier for their Founding Farmer’s restaurant. James was simply planting fruit trees he thought would grow well in the Maryland hill-country climate. During the summer months, picking fruits and selling them involved family members of all ages. Surplus fruits were made into preserves by James wife and son, Estella, for family consumption. James always had a desire to follow in his father’s peach-growing footsteps, but instead, James became a high-school teacher. When his father, J. B., passed away, James assumed the responsibility of helping his mother with the orchard. Since peaches are a summer crop, James was still able to continue in his vocation as a teacher. Beginning in 1969, he opened Das Peach Haus as a summer roadside stand for selling peaches, along with Estella’s homemade peach preserves. By the late 1970s, James had increased the size of the orchard to 10,000 trees and needed a significant amount of help picking all those peaches. Case Fischer was one of the many students James employed. However, Case was the only student to develop a vision for what the peach-growing business could become: a full-time locally owned business. “I had an idea that our farm produce could be marketed to other local restaurants in the state and maybe beyond,” Case recounts. “When I shared my idea with James, he supported it whole heartedly.” Our Peachers are so good. A sudden bite, and an explosion of sweetness takes over you.
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Father & Son stand in front of their farm in Maryland, only a few miles out of Washington, D.C.
Our Peaches are so good, one bite, & an explosion of sweetness takes over you.
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CONNECT
JOIN SHARE The Bon Apetit Club! The Bon Apetit Club is promoted by the Founding Farmers Restaurant. It is a club that shares interest amongst food lovers and recipe holders of all generations. They share in-season specials, markets, foodie profiles, chef stories, gourmet travel, food and wine, cocktails and spirits – expect to find all these and more in each of the rendez vous of the Bon Apetit Club! The Bon Apetit Club is born out of our resteraunt and farm inspired communities in DC. We hope this club will create a real-world experiences for food lovers of all generations. The Bon Apetit Club has staged the following programmes: Cheese Basics – A monthly get together focused on Cheese Appreciation for beginners. Flights of Wine – An advanced level Wine Appreciation programme designed to help understand the subtle nuances of six classic varietals. An Evening with Wine – White label private Wine Appreciation workshops conducted for organizations.
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calendar of events May 30 at 7pm: Eat free food,
July 4 at 7pm: Learn about Slow
meet new people, and learn about
Food. Famous chef Nancy veeto will
all of our fun events for the semes-
be speaking.
ter! June 15 at 4 pm: Taste Founding
June 15 at 4 pm: An apple picking
Farmer’s famous desserts and wine.
experience at our local farmers orchard.
June 17 at 5pm: Turning our apples
recipe and share.
from our Sunday trip at the Milburn
June 30 at 6 pm: Visit the local
Apple Orchards into something
Farmers Market and meet all of our
delicious!
farmers and suppliers.
June 30 at 6 pm: Community and help out those in need by volunteering at the DC Food Bank.
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June 17 at 5pm: Bring your favorite
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GRANDMA’S
CHERRY
PUDDING Ingredients: 2 tablespoons sugar 1/2 teaspoon cinnamon 1 3/4 low-fat milk 1 egg, beaten 4 teaspoons Splenda 1 teaspoon vanilla extract
Directions Combine tapioca, sugar, and cinnamon in medium nonstick saucepan. Stir in pomegranate juice, low-fat milk, and beaten egg. Let stand 5 minutes. Cook and stir over medium heat until mixture comes to a full boil (it will thicken as it cools). Remove from heat; stir in the SplendaÂŽ and vanilla extract. Cool 20-30 minutes. Stir and spoon into 4 serving cups. Serve warm or chilled.
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RUSTIC
PEACH CAKE Ingredients 1/3 cup all-purpose flour, plus 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 3/4 cup plus 2 tablespoons sugar 8 peaches, sliced (peeled, if desired) 1 refrigerated piecrust (such as Pillsbury)
Directions Heat oven to 425째 F. Slice the fruit into wedges about 1/2 inch thick. In a large bowl, combine the flour, ginger, nutmeg, and 3/4 cup of the sugar. Add the peaches and toss. Transfer to a baking sheet lined with aluminum foil. Arrange the peaches in the center of the dough. Fold the outer edge of the dough over the peaches.
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MMMMMM
CHOCOLATE
MOUSSE Ingredients 1 3/4 cups whipping cream 12 ounces chocolate chips 3 ounces espresso 1 tablespoon dark rum 4 tablespoons butter 1 teaspoon gelatin
Directions Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer. In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
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