Founding Farmers celebrated its second anniversary on September 18. Since opening, the restaurant has been reviewed by Yelpers more than 780 times – more than one review per day. Dan Simons, Principal of VSAG 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. Check it out. Comments welcome.
Join Founding Farmers and its sister restaurant Farmers & Fishers 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. Founding Farmers and Farmers & Fishers are among seven “Founding Circle” restaurants committed to farmers and American farmland.
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
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:
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.
