On Monday, March 14, Founding Farmers will be featured on Food Network’s Meat & Potatoes. In December, host and carnivore extraordinaire, Rahm Fama learned how we make our popular Yankee Pot Roast and Fried Green Tomatoes. Chef Al Nappo worked his magic in front of the camera, cooking up the slow-cooked beef chuck, roasted with root vegetables and served on top of our buttery homemade whippers. As if that is not enough, chef also dished out a side of his classic crispy Fried Green Tomatoes with creamy herbed goat cheese and Green Goddess dips.
Join us for a viewing party at the Founding Farmers bar on Monday, March 14 from 9:30 to 10:30 pm. Sample complimentary Bacon Lollis as they are dished out throughout the show and meet the man behind behind the magic, Chef Al!
Old Man Winter is still teasing the nation and Founding Farmers’ Deep Winter Menu, featuring four delicious and hearty stews, is sure to warm your toes and soul. The stews are served along side our homemade crusty grilled bread and a composed winter side salad. Try the Pennsylvania Ave Senate Bean Soup with great northern and kidney beans, creamy mashed potatoes and crispy pork belly. Just another reason to visit Founding Farmers this frosty winter.
You’ve spent days, maybe weeks, planning the perfect Thanksgiving menu. 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: (click images below to download)
- Sweet Potato Pancakes with Cranberry Maple Syrup
- Ham & Turkey Stuffing Griddle Cakes with Cranberry Aioli Sauce
- Turkey Pot Pie Ravioli
- Turkey Pot Stew
If you’re planning to eat Thanksgiving at Grandma’s farmhouse, and find yourself yearning for a great 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!
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.
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.
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.
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.
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!
On Monday, March 14, Founding Farmers will be featured on Food Network’s Meat & Potatoes. In December, host and carnivore extraordinaire, Rahm Fama learned how we make our popular Yankee Pot Roast and Fried Green Tomatoes. Chef Al Nappo worked his magic in front of the camera, cooking up the slow-cooked beef chuck, roasted with root vegetables and served on top of our buttery homemade whippers. As if that is not enough, chef also dished out a side of his classic crispy Fried Green Tomatoes with creamy herbed goat cheese and Green Goddess dips.
