Teaism (www.teaism.com) in conjunction with Food Day (www.foodday.org) and sponsored by FoodPolicy.US (www.foodpolicy.us) is hosting the second annual Chefs as Catalysts for Change panel discussion to coincide with Food Day 2013 on Monday October 21, 2013 at the Navy Memorial Heritage Center at 701 Pennsylvania Ave NW, WDC 20004 from 3:30pm to 6:00pm.
Food Day has created the unique opportunity to get DC chefs involved and engaged in the national food conversation. This year, the topics to be discussed have been handpicked by an advisory board of top DC chefs. ChefsRis Lacoste, Anthony Lombardo, Sean Sullivan, Todd Gray, Oliver Friendly and Richie Brandenburg have honed in on what they, as prominent DC chefs, want to learn more about.
Moderated by journalist Whitney Pipkin, the panel will highlight three hot topics related to the food system. The panel will feature and Garrett Graddy, professor of global, environmental and agricultural policy and politics at American University in Washington, DC, Forrest Pritchard, farmer and author, Paul Shapiro, Vice President of Farm Animal Protection for the Humane Society of the US, and Julia Wolfson, former chef and current doctoral fellow at the Center for a Livable Future at John’s Hopkins University.
Chefs as Catalysts for Change seeks to educate local chefs on the many facets of the nation’s food supply and help them make informed decisions for the future. Chefs are leaders in the food industry. They have the power to directly affect food trends and essentially create the public’s palate. They also feed the key policy-makers that have the future of our food supply in their hands.
The topics selected for discussion are labeling and certifications, best practices, and food politics. Panelists will challenge the chefs to take a look at what’s on their plates, the integrity of what they are serving to their customers as well as defining the chef’s role in influencing the future of the food supply. Also among the invitees are culinary students, restaurant owners, farmers, and associates from local fish and produce companies. “The goal is to enroll chefs in the effort to create a more sustainable food supply and ignite them to become the catalysts for change in food policy that we need,” says Michelle Brown, Co-owner of Teaism.
ALCHEMY Chefs Debi and Michael (in 36th in Hampden) invites all to "Come enjoy a night of exquisite food & great friends at an amazing price! : $25 Three Course Dinner Menu-The affordability of Restaurant Week doesn’t have to be limited to just twice a year! Alchemy is introducing a new $25 three course dinner menu available every Tuesday from 5pm-9pm," shared the talented duo.
This menu will become available starting Tuesday, October 22, 2013 and has the potential to change from week to week based on availability. For an additional $5, Alchemy will also add a glass of wine to be paired withthe course of your choice. Reservations are not required but are highly recommended-visit www.alchemyon36.com/reservations or call at 410.366.1163.
I will also be celebrating National Champagne Day @ Alchemy so more to come! It is October 25th, 2013!
Remember the days when anyone who was anyone in business would meet at The Roost for breakfast, lunch or dinner? Well, the Radisson Hotel at Cross Keys is home to a brand new restaurant – Scoozi. After a grand $6 million hotel renovation, the new restaurant replaces CrossRoads and has every intention to capture the "it" crowd.
Scoozi (the name is an abreviated "Excuse Me") serves Italian specialties created by CIA trained, Chef Tim Robertson like pasta, pizza, salads and even Italian-inspired breakfast dishes.
The restaurant's capacity s 120 seats and feature an pizza hearth. The wood stone oven anchors an open air display kitchen. The staff, I found, extrememly warm and inviting, trained under the direction of Donna McCulloch. Dining choices have increased, with capacity for 120 inside AND outside on the brick patio.
There is a local Baltimore and Buy Local Maryland push and it translates on the menu with fresh, local, and seasonal items. Sip local microbrews, signature cocktails, and an extensive by-the-glass and bottle wine list paired with each food item.
A substantial wine list paired with each food item is noted on state of the art ipad tablets showing each and every dish so diners will know and be prepared to tasted and see their orders. Cheers on that item!
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