Local food devotees can expect something different, delicious and inspiring at this year’s FRESHFARM Markets Farmland Feast. The theme of the evening is “Expect Something Different. New Chefs. Fresh Style. Same Mission.” Chef/Partner Brian McBride of RW Restaurant Group will take over the top toque duties from Chef Cathal Armstrong of Eat Good Food Group, who is passing the torch after 6 years of inspired cooking. A pioneer in the local food scene in DC, McBride has assembled a larger and brand new line-up of talented chefs who will create the locally- sourced menus for the expanded cocktail party and three-course dinner. For the first time, the Farmland Feast is also offering a cocktail party-only ticket designed to make the evening attractive to a new generation of local food lovers. At the party, guests will savor and sip on a wider selection of seasonal cocktails crafted by three of the area’s most respected bartenders. They will also have the opportunity to bid on farm and chef-inspired auction items. Steve Badt of Miriam’s Kitchen, one of the first nonprofits in the city to use fresh product gleaned (donated) from area farmers and producers and transform it into delicious meals for clients, will provide the inspiration for the night. Badt will speak about the profound difference FRESHFARM Markets farmers and producers have made in providing healthy meals to our area’s homeless. Tickets for the reception and the multi-course sit-down dinner are priced at $300. The cocktail party-only ticket is priced at $125. The Farmland Feast will be held on Monday, November 11th at The Ritz-Carlton Hotel, 1150 22nd Street, N.W., Washington, DC from 6 p.m. to 10 p.m. The cocktail party is from 6 p.m. – 8:00 p.m.
“Cathal Armstrong’s talent, leadership and deep commitment to local and sustainable sourcing helped us build the Farmland Feast into a successful annual tribute to our community of farmers, chefs and supporters in the Chesapeake Bay region. With local food pioneer Chef Brian McBride and Sommelier Moez Ben Achour taking up the reigns, we continue to be in excellent hands and are excited to be working with them on some fresh, new features for this year,” said FRESHFARM Markets Co-Executive Director and Co-Founder Ann Harvey Yonkers. “We are welcoming fresh food chef and guru Steve Badt of Miriam’s Kitchen as our featured speaker this year. He will share how local food from FRESHFARM Markets’ farmers has not only transformed his meals and his clients’ palates, but also the bottom line at Miriam’s Kitchen.”
The cocktail party includes an oyster and beer bar with local oysters fromGreat Wicomico Oyster Company, local craft beers selected by Mike Berryof RW Restaurant Group and seasonally-inspired small plates from: Anthony Acinapura, Brasserie Beck; Devin Bozkaya, Westend Bistro; Aaron McCloud, Cedar; John Critchley, BOURBON STEAK; Tarver King, The Restaurant at Patowmack Farm; Liam LaCivita, Liberty Tavern and Marjorie Meek-Bradley, Ripple. Bartenders Derek Brown, Mockingbird Hill; Adam Bernbach, 2 Birds 1 Stone and Gina Chersevani of Buffalo & Bergen will craft cocktails made with market ingredients and local spirits, including New Columbia Distillers, Catoctin Creek and Copper Fox Distillery.
The three-course dinner and dessert featuring the farmers and producers of the Chesapeake Bay watershed will be paired with local wines. The line-up of dinner chefs includes: Sebastien Archambault, Blue Duck Tavern; Cedric Maupillier, Mintwood Place; Harper McClure, BRABO by Robert Wiedmaier;Frank Ruta, Palena and Jeff Tunks, DC Coast. The evening will end on a sweet note with dessert from Duane Copeland, The Source by Wolfgang Puck; Susan Wallace, Black Salt accompanied by Zoe’s Chocolates,Peregrine Coffee and artisanal liqueurs from Don Ciccio & Figli.
Sommeliers pouring a selection of wines from the area’s celebrated vintners includes: Sommelier Coordinator Moez Ben Achour, Marcel’s; Nadine Elizabeth Brown, Charlie Palmer Steak; Jennifer Foucher, Proof; Josh Genderson, Schneider’s of Capitol Hill; David Hale, Central; Omar Hishmeh,Woodward Table; Ed Jenks, Vidalia; Brent Kroll, Neighborhood Restaurant Group; Max Kuller, Doi Moi; Julian Mayor, BOURBON STEAK; Paul Ruttimann, Le Diplomate; Michael Scaffidi, Plume at the Jefferson andSebastian Zutant, The Red Hen. The sommeliers will be surprising their tables with a personal favorite wine tasting.
The Farmland Feast is the most authentic farm-to-fork and vine-to-glass experience in Washington, DC. It shines a light on the growing farmer-to-chef-to-plate revolution. Highlights include a new partnership with Modern Farmermagazine, the information hub for the growing movement of consumers interested in knowing more about where their food comes from, a farmer auctioneer, farm and local chef-centric auction items, a farmer speaker and FRESHFARM Market farmers and producers among the many guests.
All proceeds from the Farmland Feast will support the organization’s core mission of running farmers markets and programs which surprise, transform, educate and inspire.