courtesy of ‘LaTur’
It goes without saying that all of us on this site love DC–the people, the culture, the history, and yes, the food. Eat Local First, a local food campaign started by Think Local First, showcases local restaurants and locally grown food. From July 9 – 16, locavores can take advantage of various food events and specials at restaurants participating in farm-to-table restaurant week. After the jump, you’ll find more information about the events and restaurants.
‘Cherry Tomato & Watermelon Salad’
courtesy of ‘snapzdc’
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: Located in the heart of Bethesda Row, Redwood Restaurant and Bar is sleek, clean and stylish. With high ceilings and unsurprising wood decor, it’s a huge modern space with some seriously tasty food. And not only that, they do a great job of sourcing their products from local farmers, and utilizing the Bethesda farmer’s market, conveniently located right outside their door. Donna and I were invited to explore Redwood’s local food, so we went one Thursday night and sampled the fare and heard from Executive Chef Blake Schumpert exactly how he chooses the produce and meats he uses.
Donna: I like that at Redwood, they spell out their philosophy toward local foods up front, with a statement from owner and CEO Jared Rager posted on the Web site and a shorter message printed on the menus, so there’s no mistaking: “We are an independent, locally owned restaurant that showcases a seasonal menu featuring the best mid-atlantic ingredients available. Our produce, cheese, meat, and seafood is naturally-raised, organic, or sustainable whenever possible and is sourced from local growers. We’ve assembled a wine list from around the world with a particular focus on small production vintners who practice sustainable viticulture – making wine in a way which is economically viable, socially supportive and ecologically sound.” Hooray!
Katie: So with a clear mission, and a farmer’s market right outside their door, Redwood is an excellent place to eat some savory fare while feeling good about your meal’s carbon footprint. Continue reading