Farm Fresh

Farm Fresh: Mixt Greens

Mixt Greens Salad

Here’s another feature where WeLoveDC authors Donna (greenie) and Katie (foodie) have paired up to tell you about local restaurants that take on the challenge of being green. Donna will explain the logic behind the environmentally friendly trends, and Katie will tell you if the food tastes any good. It’s a rough life, but someone has to do it, right?

Katie: When I first heard about Mixt Greens opening in DC I was already bored. We have Chop’t, we have Sweetgreen, what in the heck are we going to do with another lunch-only salad place? But someone who eats as much as I do can always use a good salad. So when I was invited to try it out, I went hesitantly, and without much expectation. And I must say, I’m a convert. Continue reading

Farm Fresh, Food and Drink, We Green DC

Farm Fresh: AGAINN

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Here’s another feature where WeLoveDC authors Donna (greenie) and Katie (foodie) have paired up to tell you about local area restaurants that take on the challenge of being green. Donna explains the restaurant’s environmentally friendly efforts and Katie tells you if the food tastes any good. It’s a rough life, but someone has to do it, right?

Donna: I don’t want to go overboard about how much I liked AGAINN, but let’s just say that three days after my first visit, I dragged a friend from out of town over there to try AGAINN again. The restaurant’s said to be a modern twist on traditional British Isles pub cuisine, but that makes me think of greasy fish ‘n’ chips, not the savory ham and apple cider pie steaming under a delicate puff pastry crust that I had for dinner.

Katie: I haven’t exactly been subtle about my enthusiasm for DC’s newest gastropub, either. I love the space, the details are impeccable, the drinks, the food, everything. So when I visited and found out that Chef Wesley Morton had constructed a VERY local menu and put a ton of thought into his sourcing, it made me love AGAINN that much more.

Donna: Executive Chef Wesley Morton is from Louisiana, and he grew up on a farm surrounded by cows, figs, oranges, and all sorts of goodness. His family didn’t buy meat at the store; they raised their own food. He’s now continuing that tradition, using food that’s grown and processed locally and animals that are treated humanely. An example is the smoked country ham, cured in Allan Benton’s small family shop in Tennessee. You can order it as a charcuterie, or get a taste of its salty deliciousness atop the soft russet potato dumplings as they melt in your mouth. Continue reading

Farm Fresh, Food and Drink, The Features, We Love Food

Farm Fresh: Bourbon Steak

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Here’s another installment in the series where WeLoveDC authors Donna (greenie) and Katie (foodie) pair up to bring you a double-hitting feature about local area restaurants that take on the challenge of being green. Donna will explain the logic behind the environmentally friendly trends and Katie will tell you if the food tastes any good. It’s a rough life, but someone has to do it, right?

Katie: So you don’t always think of a steakhouse as environmentally-conscientious, right? Well, Michael Mina’s Bourbon Steak goes above and beyond the green call of duty, and plants their own vegetables, and works all of them into the dishes at the restaurant. Donna and I were invited over to the Four Seasons Hotel in Georgetown to take a tour of the garden and sample some dishes that used the herbs and veggies grown there on the property.

Donna: Last spring, Bourbon Steak created a small garden on its property, in a peaceable little spot just across from the C&O Canal. I was happy we were invited to tour this terraced plot and sample the dishes it flavors. It supplies the restaurant with 62 varieties of herbs, vegetables and flowers — 400 plants in all, some of which came from Amish farms. Look around, and up front you’ll see some plants you recognize, such as thyme, chives, marigold and different kinds of basil. Farther back are the harder-to-find plants that produce curries and other unusual spices.

Katie: So with all these herbs and vegetables grown on the property, could you taste the difference in the food? We headed inside for dinner to find out. Continue reading

Food and Drink, Special Events, The Features

Farm Fresh: Poste Moderne Brasserie

Let's do this
WeLoveDC authors Donna (greenie) and Katie (foodie) have paired up to bring you a double-hitting feature about local area restaurants that take on the challenge of being green. Donna will explain the logic behind the environmentally friendly trends and Katie will tell you if the food tastes any good. It’s a rough life, but someone has to do it, right?

Katie: Tucked inside the courtyard of the Hotel Monaco in Penn Quarter, Poste Moderne Brasserie is like a little city oasis. Most of the restaurant activity, at least in the warmer months, revolves around the closed-in patio. Poste’s patio has lots of tables, its own drink bar, a raised stage patio, and then this a little partitioned subsection off to the side with a large marble table situated between rows of herbs. This is the chef’s table.  And Donna and I were at Poste for the exclusive “MARKET TO MARKET” dining experience.

Photo courtesy of
‘Chef explains where he gets his lettuce, by needlessspaces’
courtesy of ‘mtngirl9999′

Katie: The concept of the market dinners is simple. Guests take a walk through the Eighth Street Penn Quarter Farmers Market with executive Chef Robert Weland then take a seat at the Chef’s Garden table for a five course tasting menu showcasing local and artisanal products. Our week was a bit different, as Weland was out moving to a new house with his baby (I suppose that’s an acceptable excuse), we were in the capable hands of executive sous chef Jon Nickerson. Continue reading