Behind the BARn: Farm Classics

OrganicCucumberDelight_GregPowersMoCo’s Founding Farmers presents a NEW monthly series, Behind the BARn: an exclusive symposium to learn more about our award-winning bar offerings.  These social, yet intimate gatherings may include tasting flights, the story behind our cocktails, or DIY’s to try at home – all will have light bites to graze on while you sip.  Please join us for the first of many on Wednesday, April 22, 5:30-6:30pm, on the mezzanine with Beverage Director, Jon Arroyo. 

$45 per person, including tax.

Farm Classics to include:

  • Cucumber Delight
  • The Constitution
  • Potomac Park Swizzle

Tickets are no longer available however keep an eye out for future Behind the BARn events at MoCo’s Founding Farmers!

April 2nd, 2015
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Celebrate The National Cherry Blossom Festival with Founding Farmers DC

IMG_4133DC’s most beautiful time of year is right around the corner, Cherry Blossom season!  In honor of The National Cherry Blossom Festival this year, March 20th – April 12th, our DC location will be serving up a special dessert in celebration.  Our very own Executive Pastry Chef, Ashley Soto, has outdone herself this time with a specialty Milk Chocolate Cherry Mousse Bar, served with our house-made vanilla ice cream and a delicious cherry compote.  It is sure to satisfy your springtime sweet tooth.  We can’t wait to share it with you!

cherry

Also, visit our sister restaurant, Farmers Fishers Bakers, to try their signature Cherry Blossom cocktail, The Gin Blossom.

March 12th, 2015
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Foodie and the Beast Talk Founding Farmers Tysons

foodieSunday, February 1st, 2015 our Founding Partner Dan Simons, and Executive Chef Joe Goetze were invited to chat about our NEW location with Foodie and the Beast host Nycci Nellis.

We didn’t waste any time getting right into what everyone loves most: FOOD!  Chef Joe didn’t disappoint as he showed up with a delicious preview of treats from Founding Farmers Tysons; bringing the delicious pastry creme filled Jefferson Donut as well as the new sweet & savory Farm Bread Grandma Bev’s Ham Cookie Spread.  Both new menu additions received wonderful feedback and were enjoyed by Nycci as well as the other guests appearing on the show.

While Chef Joe covered the food, flavors, and what to expect from our Virginia store in regards to the menu, Dan shined some light on the relationship Farmers Restaurant Group has with farmers, our supply chain and how it operates on such a large scale, and of course North Dakota Farmers Union.

With Founding Farmers Tysons being our biggest and BEST restaurant yet, it was challenging to describe on-air, without photos, all of the “micro-climates” that have been worked into the design and detail so beautifully.  Dan touched on a key design point that FFTysons is built to look like a Virginia farmhouse; complete with pantry, living room, kitchen, bedroom, dining room, and of course a barn (which houses the bar).

With all the delicious and beautiful food, drink & decor – whether you’re a new guest or you’ve been a long time fan of The Farm, there is something for everyone and plenty to catch your eye while dining.  Listen to the live interview of Chef Joe and Dan HERE.

Be sure to visit us in Tysons to try out our new menu items, or be comforted by the signature favorites you’ve come to know and love!

February 6th, 2015
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Founding Farmers Tysons: It’s All in The Details!

TysonsLogo_Web_Color copyToday, our food & beverage team and the entire Founding Farmers family is thrilled to open the third installment in our highly successful  brand of restaurants.

With Founding Farmers Tysons, located in Tysons, VA, we have grown as a team and strived to push the innovation and ingenuity envelope even further in order to inspire guests. From the in-house butcher’s studio and juice cleanse program/cold pressed juice bar to churning butter in-house to the ‘micro-climate’ areas created to transport guests to individual spaces found in a traditional Virginia farmhouse, Founding Farmers Tysons pays homage to life on a Virginia farm — with all the modern amenities.

The design incorporates both nostalgia and whimsy. Elements best demonstrated perhaps by the cute critters (such as a baby black bear and a 5’ fuchsia duck), and whimsical designs (such as glowing gold in-laid eggs) that “live” within the space. Specially created by the amazing design and artistry team at SIGN IT Signs & Design, these adorable elements have become part of the Founding Farmers Tysons family.

Below is an inside look at the transformation process of the Founding Farmers Tysons incredibly adorable baby black bear. Inspired by the baby black bears that roam Virginia’s remote areas, our baby black bear sits up on his hind legs, nose in the air, taking in all the delicious aromas of the restaurant.

Come in and enjoy Founding Farmers Tysons delicious food, the modern farmhouse feel, and be as charmed as we are by our family of critters!

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February 5th, 2015
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Founding Farmers Tysons Opens February 5

 

FFTysons Facade at Night long view SMALL“We’re locked on our date, and moving full steam ahead to open the largest and most interesting and impressive restaurant in our group to date,” said Dan Simons, FRG partner and concept developer behind the restaurants. “Our playbook is in full effect, our teams are on site training, we’re receiving our deliveries, we’re firing up the kitchen – so it’s game on!” he added.

“We are pleased to welcome Founding Farmers to Tysons II and are excited to have Washington’s iconic farm-to-table restaurant in our master planned development,” stated Mark D. Lerner, a principal of Lerner, developer of Tysons II. “With a superb location just one block from the newly opened Tysons Corner Metro Station and near tens of thousands of office workers, Founding Farmers Tysons is positioned to become one of Northern Virginia’s most desired dining destinations,” he added.

FFtysons upper dining 3With a mantra of ‘Everything Through the Eyes of the Farmer,’ the menus for Founding Farmers Tysons developed by Executive Chef Joe Goetze and the FRG culinary team, reflect signature dishes and guest favorites from the other restaurants, with new Virginia-specific nods to culinary and recipe traditions that comprises about 35% of the menu, with products and ingredients sourced from the Old Dominion. Highlights include: fresh meats from the in-house butchery, where whole and half animals will be received and finished to offer guests top quality cuts at an excellent price point; direct-from-Virginia products like Oysters prepared 3 ways: raw, shooters with optional liquor chasers, or baked style with different sauces. The lunch/dinner menu includes ‘farmhouse picnic’ ham, chicken liver mousse, and chips with dips starters; artisanal honey glazed hams; house-churned butters for cooking and on the tables for guests; Southern-style biscuits, and other baked items unique to FFT that will be made from scratch daily, on display in the bakery case at the entrance.

A large, u-shaped, 28-seat bar with additional perimeter seating for 30 will offer Founding Farmers’ award-winning bar and beverage program, with proprietary spirits, classic and original recipe cocktails, and 12 beer taps exclusively featuring Virginia-brewed beers.

Guests enter the space through revolving doors, into a large reception area, with the open pastry studio/weekday Farm Morning Grab & Go area to the right. Beyond the front desk, the expansive space is divided into areas or ‘micro-climates’ that offer different types of table arrangements and seating to correspond with different spaces on a farm or in a farmhouse. The bar is literally framed the structural wood beams of a barn; there’s a larder area with communal tables and a wall of sun tea; high-backed upholstered chairs make for comfy dining in the ‘living’ room, and large, luxurious circular booths embrace guests in the ‘boudoir’ area. With whimsical commissioned artworks and elements throughout, each seat offers a different view, always with something to see and enjoy beyond the table.

The restaurant opens early and stays open late, 7 days a week, including holidays. Weekdays, breakfast begins at 7am, Monday-Friday, with full service, sit-down dining, or the Farm Morning Grab & Go option with pastries, including the award-winning Jefferson Donut by pastry chef Ashley Soto, egg sandwiches, pour-over coffee, espresso drinks, and fresh, cold-pressed juices. The weekend option is the Farmers Market buffet style brunch, popularized at Farmers Fishers Bakers. The lunch and dinner menu is available daily from 11am, into the evening, and later on weekends. Online ordering for most of the lunch/dinner menu will also be available.

For info on forthcoming menus, hours of operation, access, reservations, and other related information on Founding Farmers Tysons, readers should visit WeAreFoundingFarmers.com, and to follow updates on Facebook (Founding Farmers Tysons) or on Twitter (@FoundingFarmers).

January 6th, 2015
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Posted in Farm Updates, Founding Farmers Tysons, Media Release, Uncategorized | 8 Comments »

Businessweek Profiles Founding Farmers!

Businessweek feature insideBusinessweek reporter Bob Parks went in-depth for the story, spending two full days with Partners and Concept Developers Dan Simons and Mike Vucurevich, and also chatting with NDFU President Mark Watne to learn more about our success story and how we do what we do – provide fresh, authentic, true American farmhouse-inspired food & drink day after day, year after year.
A full photo essay accompanies the article.

As we enter our seventh year for our flagship Founding Farmers location, as well as the fourth year for MoCo’s Founding Farmers, the third year for sister restaurant Farmers Fishers Bakers, and as we are about to open our Founding Farmers Tysons location, we could not be more proud, excited, honored, and humbled to do what we do – all because of our fantastic guests, staff, and supporters. THANK YOU everyone & best wishes for a healthy, happy, hungry, and prosperous 2015!

December 31st, 2014
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Founding Farmers Tysons Opens in February!

Farmers Restaurant Group and Washington’s Greenest Restaurant Expand to Northern Virginia with New Menu Features, LEED Gold Design Standards


FFT press release header

The front entrance/reception area at FFT. Courtesy of GrizForm Design Architects.

Anyone that’s heard the latest news about Tysons, VA is familiar with the slogan “America’s Next Great City” – well, we want everyone to know that when the new Founding Farmers Tysons opens in early February 2015, at 1800 Tysons Boulevard, it will be the equivalent of the “Next Great Dining Destination” in the growing metropolis!

“This is our best work yet – but it’s not the next chapter of the Farmers Restaurant Group story, it’s the next book,” said Dan Simons, FRG managing partner and concept developer behind Founding Farmers. “When you look around at the billion-dollar developments going up in Tysons, and the Metro Silver line just a block from our doors, we know we’re in the right place at the right time. Tysons is ready for the Founding Farmers version of dining and we’re thrilled to be opening here.”

Founding Farmers Tysons is owned by regional and local investors, which include North Dakota Farmers Union, National Farmers Union, and a number of private individuals that share a passion for supporting and promoting sustainable agriculture and sustainable business practices.

THE FOOD & DRINK
Founding Farmers Tysons will offer classic, heartland-inspired dishes that millions of guests have come to know and love in the other Founding Farmers locations, developed by Executive Chef Joe Goetze and a deep culinary team. Approximately 35% of the food menu reflects culinary and recipe traditions of Virginia and new menu items. Open early and serving until late 7 days a week, the restaurant will offer breakfast, express breakfast (to take), lunch, dinner, and weekend brunch styled after the highly popular Farm Market buffet style found at Farmers Fishers Bakers.

Many new items and categories have been added, including: freshly butchered cuts from the in-house butchery, where whole and half animals will be received and finished to provide top quality meats at an excellent price point; direct-from-Virginia products like artisanal honey glazed hams; house-churned butters for cooking and on the tables for guests; Southern-style biscuits, and other pastry items unique to FFT that will be baked daily, and on display in the bakery case at the entrance.

Executive Pastry Chef Ashley Soto has built upon pastry and dessert signatures and favorites featured at other Founding Farmers locations, with delicious creations of special inspiration and note, such as: the Mille Crepe Cake, award winning, croissant-style Jefferson Donuts, and Butterscotch Bread Pudding.

The bar and beverage menu by FRG Beverage Director Jon Arroyo showcases a variety of Virginia-made products, such as Founding Farmers’ proprietary line of Rye Whisky and Farm Gin, produced in partnership with Copper Fox Distillery in Sperryville, VA, wine from Virginia, and all 12 beer taps will feature only Virginia brewed beers. The back bar is a showcase of whiskies and other spirits from the Old Dominion, state. True to the Farmers brand, the cocktails and non-alcoholic beverages will include fresh house-made syrups, elixirs and bitters. With the opening, Arroyo and team will introduce a new cold-pressed bottled juice cleanse, a menu of peak-fresh nutrient-full juices for guests to enjoy in the restaurant or on the go, for detoxing or cleansing from processed foods, or as a healthy, vitamin-rich supplement to regular meal consumption.

THE SPACE

FFT View 2 Dining Room-Bar

The ‘barn’ over the bar area at FFT. Courtesy of GrizForm Design Architects.

The design of the 12,000 square foot space was conceptualized by VSAG and designed by the GrizForm Design Architects team that also designed Farmers Fishers Bakers in Georgetown. Designed to meet LEED Gold Certification standards, the restaurant has been organized with stylistic representations of rooms and areas typically found in and around a classic Virginia farmhouse. In both subtle and more visible or interactive ways, guests will experience the Founding Farmers version of a barn, a front porch, kitchen, dining room, formal space, living room, and a bedroom as they move through the restaurant.

“The farm house was a gathering place, a place to come in from the cold, a place to relax, a place to eat, a place to talk, a place for ideas,” describes architect Griz Dwight. “While the modern farm house restaurant should not look like its inspiration, it needs to fulfill all of the functions of the original version.”

Other unique design elements in the restaurant include: eye-catching, commissioned artworks and installations by emerging and established artists such as hand whittled creatures, farm scene vignettes, a quilted colonial flag, woven bird’s nest basket lighting fixtures, a large family tree sculpture and others that will be included in a ‘gallery tour’ on the website; a phone closet for guests to take or make calls in private without having to leave the restaurant, as well as custom designed furniture from artisan craftsmen at the Beachley Furniture Co., in Hagerstown, MD. As in all Founding Farmers restaurants, and to all finishes, upholstery, and the carpeting are made from reclaimed, recycled, or post-consumer content materials when possible.

December 2nd, 2014
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Posted in Events & Outreach, Farm Updates, Green Design, Media Release | 3 Comments »

That’s the Spirit! Delicious Holiday Cocktails

FFRye_LeahFranklAt Founding Farmers, one of our most successful elements and appealing programs at the restaurants is the bar and beverage program, which includes expertly prepared classic cocktails for our guests, but particularly to enjoy as they celebrate the holidays with friends and family in the warm embrace of the restaurants.

From festive punch to warm, wintery concoctions, here are some of our favorite holiday-centric cocktails and beverages that will surely bring some seasonal spirit to any festive gathering.

Winter Punch is a different way to add a little island flair to your holiday with a full-bodied, rich rum punch blending spices like cinnamon, cardamom, and anise, with fresh citrus and your favorite sparkling wine. The sweetness of the rum mixes well with the added layer of spices (hint: use an aged, spiced rum of choice for ease), and the slight dryness of the wine pulls it all together.

A ‘Flip’ is a class of cocktail that traditionally features: an emulsified egg, sugar, spice (for seasonal flair think nutmeg and ginger), and a spirit of choice such as bourbon, brandy, cognac or sherry. This time of year, using bourbon as your spirit plays well with the cocktail’s spices because of the natural vanillin notes. We use our From Farm to Still™ Founding Farmers Rye Whisky!

Hot Buttered Rum is essentially just as it sounds: rum, butter, sugar, spices (such as cinnamon, nutmeg, and vanilla), and hot water. This satisfying, soothing cocktail is perfect for sipping with family and friends, especially around a fireplace or fire pit.

The Vieux Carré hails from New Orleans’ French Quarter and features cognac, rye whiskey, Benedictine liqueur, and Amaro (an Italian herbal liqueur). It’s quite the cocktail: sweet, bitter, smooth, and subtly spiced, guaranteed to warm up any frosty disposition.

And for those non-imbibers, we suggest: warm, unpasteurized cider. With the most popular of this freshly pressed juice variety being apple cider, we love the idea of making it your own by mixing in muddled fresh fruit such as an assortment of berries, pomegranates and/or pears to create a unique blend. Cheers!

December 1st, 2014
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