Washington’s Best Food and Cocktail Pairings at Spirit of the Festival

Herb-crusted rotisserie chicken paired with the Dolores Dulces cocktail, a soon-to-be menu feature

Founding Farmers is one of just five restaurants to be showcased at the inaugural prelude event to the International Wine & Food Festival in February. On November 30, Chief Mixologist Jon Arroyo and Executive Chef Al Nappo will team up at Spirit of the Festival and use Patron XO Café to create a unique cocktail and food pairing. This week, the duo gave DC food journalists and bloggers a first taste of the pairing.

The Dolores Dulces cocktail features Patron XO Café, cognac, cherry brandy, egg white and a garnish of fresh grated nutmeg. The rich and delicious concoction pairs nicely with Chef’s herb-crusted rotisserie chicken with Maryland kale, cabbage and pears sautéed in Patron XO Café. Founding Farmers will feature the Dolores Dulces for a limited time after the competition.

Enjoy a Farmhouse-Inspired Thanksgiving at Founding Farmers

Founding Farmers will offer a farmhouse-inspired three-course meal on Thursday, November 25 from 12:00 to 8:00 pm. The menu is $35 per adult, and $20 per child 12 and under, exclusive of beverages, tax and gratuity. Family-style farm tables seat up to 12 guests. Reservations can be made online or by calling 202.822.TRUE (8783).

The Thanksgiving menu will showcase several new items to be added to the Winter menu, including Mashed Sweet Potatoes with Bourbon-Caramel Butter, Green Bean Casserole with Roasted Garlic-Mushroom Crust, Broccoli-Rice-Cheddar Casserole, Sautéed Maryland Kale with Green Cabbage and Rosemary and Sautéed Green Beans with Lemon Zest.

Founding Farmers Selects New Organic Maple Syrup

At Founding Farmers, we are always looking for new ingredients to enhance our menu and support American family farmers.

This week, we proudly introduce Coombs Organic 100% Pure Maple Syrup. Coombs Family Farm in Vermont purchases maple from hundreds of small family farmers dedicated to sustainable organic agriculture. Farmers harvest and process the maple from pesticide-free forests in ways that both protect the trees and reduce energy consumption. Coombs Syrup also carries the USDA organic seal, but most importantly it tastes smooth, rich and delicious.

Our dedicated breakfast and brunch patrons expect to enjoy the highest quality products at Founding Farmers, and we believe Coombs Maple Syrup meets taste and quality expectations. I look forward to your next visit and invite you to try the new maple syrup for yourself.

-Chef Al Nappo

Thanks to Amanda from Metrocurean for recommending Founding Farmers as one of her favorite breakfast spots.

Fresh from the Farmer’s Market

If you enjoyed the trout at Founding Farmers last Friday, you also helped support a local farmer’s market.

Chef Nappo participated in Chef’s Day at Capital Harvest on the Plaza, the farmer’s market outside the Ronald Reagan Building. In addition to the wasabi peas and spiced nuts used to make a crust for the trout special, Chef Nappo also purchased dried sausage and currant tomatoes. It was a delicious way to bring seasonal ingredients from farm to market to table.

Sous Chef Frantz Dishes Out Vegan Menu Item on CBS Washington

On August 6, Founding Farmers Sous Chef, Lisa Frantz, joined JC Hayward on CBS 9 News Now at Noon for a special cooking demonstration. The two whipped up Chocolate Stout Farmhouse Waffles from our newly released Vegan-friendly menu. This decadent and sweet breakfast is our signature, iron-pressed waffle made with soymilk and Sam Smith Oatmeal Stout and topped with fresh banana slices and our homemade vegan caramel sauce. The recipe is now available on the WUSA 9 website to recreate at home!

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.

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 20^th 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.

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.