Feeling devilish? Whip up a batch of Founding Farmers’ famous Devil-ish Eggs! Breathe Magazine features our very own Chef Joe Goetze in their March/April issue, where he shares his philosophy on eating local — and the recipe for our signature deviled eggs. Give the recipe a shot and let us know what you think.
Founding Farmers is proud to participate in this year’s World Water Week, a UNICEF Tap Project event. From March 19 through March 25 at both Founding Farmers locations (and other participating restaurants), pay $1 for that glass of tap water you normally get for free, and you’ll be helping out those who don’t have the luxury of free, bountiful, clean water.
Visit the Tap Project website to learn more about how you can help this important venture beyond World Water Week, learn about other Tap Project events, and more.
Thanks for helping Founding Farmers help others!
Crunchy, healthy, and delicious. What’s not to love about cabbage? This month, the North Dakota Farmers Union highlights the leafy green vegetable and offers some tasty suggestions to incorporate the versatile product into your diet. If you want our take, come taste the Spicy Ahi Tuna Poke Salad to see what the cabbage craze is all about. And be sure to check out the NDFU’s March 2012 issue of Union Farmer.
The Corcoran Gallery of Art’s annual Artini celebration is all about the art of the cocktail, and we’re pleased to say that award-winning Chief Mixologist Jon Arroyo is participating this year! A dozen of D.C.’s best are competing to craft the most artistic libation based on a work in the Corcoran’s collection. Jon has selected Nina Chanel Abney’s Behind Every Good Man as the inspiration for his drink, The Walking Dead.
March 13 is the night that Artini officials will come to Founding Farmers to taste Jon’s cocktail, but you can enjoy it at both of our locations through March 30. Once you have tried it, be sure to vote for Jon at the official Artini voting page.
Here’s how Jon describes both Abney’s painting and how it inspired his drink. Bonus: He’s even provided the recipe for you to make one at home.
In this work we saw the contrast of light and dark, of struggle and success, and of life over death. Much as artist Nina Chanel Abney describes, her “Behind Every Good Man” work from the Go Berserker series “explores introspection and the idea of fighting against and/or accepting the things one might find when looking inside oneself,” we seek to explore the perfect balance for a cocktail.
“Behind Every Good Man” explores the collision of instinct and intuition, and we can relate. Much of making a great drink comes from intuition of combinations, and chemical manipulation of spirit and elixirs, as well as the instinct of knowing when a cocktail is ready to be served. “The Walking Dead” is a combination of light and dark spirits, intense flavors and citrus infusion to balance it all, ultimately creating a revival cocktail for the soul that struggles or for the life that triumphs.
The Walking Dead
1 oz Mount Gay Silver
1 oz Mount Gay Black
.5 oz hibiscus-infused absinthe
1 oz lime juice
.5 oz grapefruit juice
.5 oz falernum
2–3 dashes Tiki Bitters
Place ingredients in a mixing glass, cover with a tin and dry shake. Pour into a Collins glass filled with crushed ice. Garnish with a mint sprig and one piece of absinthe/rum candy. (Candy made by Founding Farmers Executive Pastry Chef Courtney Goldian.)
The National Association of College and University Food Services (NACUFS) 2012 Continental Regional Conference, Whole Dining – Harvest the Essentials!, takes place this week at the University of North Dakota.
Founding Farmers’ friend and colleague Robert Carlson, President of the World Farmers Organization and former North Dakota Farmers Union President, gave this year’s keynote address. This noteworthy annual conference focuses on providing college and university students and faculty with the best available food services, from harvest to table.
Mr. Carlson spoke about the importance for hospitality professionals (chefs, restaurateurs, restaurant consultants, and more) to implement food safety, sustainability, and green initiatives, as well as the benefits of using environmentally friendly and reclaimed materials wherever and whenever possible when devising their restaurant business plans, as we did when creating Founding Farmers.
Since food safety is a top security issue among not only restaurant consultants and food service consultants, but also government agencies such as the United Nations, the Organization of Economic Cooperation and Development, and the World Farmer’s Organization, Mr. Carlson lent his expertise, emphasizing the benefits of bringing together national agricultural producer organizations and agricultural producer cooperatives to create policies and advocate on world farmers’ behalf. These policies will aim to improve the economic situation and livelihood of producers, their families, and rural communities.
Congrats on a job well done, Mr. Carlson!
Founding Farmers’ award-winning head of mixology, Jon Arroyo, has been serving up cocktail lessons at LivingSocial’s headquarters in D.C. as part of a new series of special food and drink lifestyle packages. If you missed this go round with him, keep your eyes peeled for future events featuring the Founding Farmers team.
Photo courtesy TBD.com.
It’s time to call on you, our loyal fans, for a little assistance. The Washington City Paper has opened its annual Best of D.C. 2012 poll. We believe Founding Farmers is the tops in several categories, and we think you’ll agree. Click on each link below to vote for us in that particular category. Deadline: March 1, 2012, 11:59 p.m.
Remember: Vote early, vote often! As always, many thanks for your support!
Founding Farmers: Best Green Business
Founding Farmers: Best Mixologist: Jon Arroyo
Founding Farmers: Best American Restaurant
Potomac’s Founding Farmers: Best Brunch
Founding Farmers: Best Cocktail Selection
Founding Farmers: Best Restaurant When You Pay
Founding Farmers: Best Vegetarian Restaurant
Roosters get up at the crack of dawn, and so do our bakers, pastry chefs, and cooks — in order to help your workday kick off in a really delicious way. Starting Tuesday, February 21, our D.C. location will be serving breakfast Monday through Friday starting at 7:00 a.m., and just in time to celebrate the final week of Hot Breakfast Month!
Not only that, but the D.C. breakfast menu includes several new dishes to satisfy your first-meal-of-the-day needs. Who’s in the mood for some Red Velvet Buttermilk Pancakes?
February 12th, 2012
, Founding Farmers
Posted in menu
, Notable News