7/22/2013 10:19:00 AM

Eat, Drink, Celebrate DC’s Local Food Culture This Week

Table Cooks Locally: Photo by Jody Brady
DC’s Eat Local First Week runs from Monday to Saturday, July 22-27, celebrating a food culture that supports local growers and purveyors. Activities include a kick-off party, a tour of local gardens and a tasting of cask ales made with locally foraged ingredients. The culminating event - a day-long, farm-to-street block party at Union Market next Saturday - will feature some 125 vendors and locally produced craft beer and wine. Go here for details on the week’s happenings.

In addition, area restaurants are spotlighting locally sourced dining this week with specials and menus. Go here for a list of participants. Read on to see what some top restaurants will be offering this week to make dining locally and seasonally a real treat.

Art & Soul: Local sourcing is the everyday game plan for this Capitol Hill New American. In honor of Eat First Local Week, it will offer a three-course prix fixe with a chilled heirloom tomato soup, followed by goat cheese ravioli with summer vegetables and finishing with a Carolina gold rice custard cake with poached apricots and honey ice cream ($35), with optional wine pairing from Virginia’s Linden Vineyards ($8).

Beuchert’s Saloon: This Capitol Hill American’s daily market menu centers on produce from one of the owner's farms in Poolesville, MD. Other vegetables come from MD and PA farms. Among the choices this week are filet beans with baby tomatoes and garlic crumbs, sweet and sour glazed baby turnips, grilled sweet corn with a green tomato salsa and spicy buttermilk lime sauce and a squash dish with tomato panzanella. Local vegetables set off entrees like bison and lamb.

Cedar: Above this Penn Quarter New American is a rooftop garden that provides ingredients for dishes like tomatoes five ways. The menu also offers choices like bison carpaccio and heritage chicken.

Red Hen: Taking advantage of ripe baby heirloom tomatoes and spring onions from Pennsylvania’s Path Valley, this Bloomingdale Italian newbie crafts a crostini on local Lyon Bakery bread.

Ripple: Sweet corn soup with Maryland crab and east coast cioppino are some of the choices on this Cleveland Park locavore-minded, New American’s eat local three-course prix-fixe ($35).

Table: Watch the chefs in the open kitchen at this young Shaw eclectic fashion a tempting swordfish dish using Pennsylvania and Virginia grown baby squash, cippolini onions, beets and lovage (Monday-Tuesday; $24) or Virginia farms sourced veal, kale and corn preparation (Wednesday-Saturday; $29).




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