Food and Drink, Foodie Roundup, The Daily Feed

Give Back While Eating

Photo courtesy of
‘panettone inside’
courtesy of ‘willsfca’
The holiday season has arrived, and it’s the perfect time to start thinking about how to give back. It gets easier and easier every year – bring cans to work, send a text contribution, add an extra dollar to an online bill payment – you really have no excuse. Food lovers have a simple way to contribute as well. In the next few months many of my favorite restaurants are teaming up with local charities and coming up with creative ways to raise money. All you have to do is eat. Here are my top 3.

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Food and Drink, The Features, We Love Drinks

We Love Drinks: Owen Thomson

Photo courtesy of
courtesy of ‘Samer Farha’

We Love Drinks continues our series where we look behind the bar, profiling the many people – from mixologists to bartenders, sommeliers to publicans – who make your drinks experience happen.

Owen Thomson has an interesting tattoo on his arm. His sister points it out to me as we sit at Cafe Atlantico’s bar, while he rustles up a selection of cocktails both old and new. “Abandon Hope All Who Enter Here” scrolls across his forearm, the inscription above the gates of Hell in Dante’s Inferno. Not an atypical tattoo choice perhaps but as the story behind it unfolds, it seems there’s nothing typical about the man now helming the bar at Jose Andres’ “nuevo latino” restaurant.

A native Washingtonian, creator of the cocktail program at Bourbon in Adams Morgan, president of the DC Craft Bartenders Guild, with studies in archaeology and the law under his belt – all this might make you expect that Owen would have a bit of an extreme Type-A vibe about him. But instead he’s completely down-to-earth, with a dry wit and a passion for educating both consumers and restaurants about the glories of fresh ingredients. Fellow WLDC author Samer and I sat down with him one Saturday afternoon to find out more about Owen’s plans for his new role behind the bar at Cafe Atlantico, and what happens when you mix the molecular gastronomy of Minibar with a rare 1950′s cocktail book…

“I want to turn this into a smoke and a fog and they said ‘oh yeah we can do that.’ Cool!”

Cool indeed.
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