Nina May opened in the fall of 2019 to immediate praise. Located in the old Bird space in Shaw, the fresh concept of a communal neighborhood eatery has been brought to life by Chef Colin McClimans and General Manager Danilo Simic. Every element is designed to make you feel good – and it does!
Read MoreConnie Caulfield is the owner of Caulfield Provision Company, a woman-owned, small family operated company that produces a line of seven gourmet hot sauces.
Read MoreRemember that time when I went to Tulum, Mexico to eat bugs in a jungle for $750? Well I thought it was only right that I share my experience with you all, albeit one year after. It was by far one of the most incredible experiences of my life. From the initial procurement of a reservation via Tom Sietsema and a little tweet I sent that literally said "YAS!" (regrets), to the moment I hugged René Redzepi and dined with him in a jungle on the coast of Tulum, it was an experience I will never forget.
Read MoreGail Taylor, owner and operator of Three Part Harmony Farm, has paved the way for urban farming in DC. I caught up with Gail to chat about importance of urban farming and farmers, and the benefits of eating locally and seasonally.
Read MoreVegetable and Butcher is a subscription-based meal service that caters to the health-conscious (or simply the busy folk of DC). They’re based locally in DC and cook all of their food out of Union Kitchen in Ivy City.
Read MoreShane Hughes, founder and owner of Liberty Delight Farms, traded his Wall Street briefcase for a tractor in Maryland and hasn't looked back since. I caught up with him to discuss his passion for sustainable farming and why it's important to know where your food comes from.
Read MoreHen Quarter opened its second location in the DMV last week in Silver Spring, MD, owing to the success of their flagship restaurant in Alexandria, VA. The Southern-style restaurant features all things comfort food, boasting a family focused atmosphere and supporting sustainable agriculture in the region. I had the opportunity to check out the new brick and mortar for the grand opening and will share my thoughts below on how to approach the down home eatery.
Read MoreI'm excited to announce that Hangry District (aka me, Michelle) will be leading a Pre-Conference workshop at Future Harvest Chesapeake Alliance for Sustainable Agriculture's 17th Annual Conference! You can hang with me and learn how to Transform Your Winter CSA Share on January 14 during the morning session of the In the Kitchen Pre-Conference track. Keep reading to find out what I'll be cooking up!
Read MoreThroughout my culinary adventure, I've often found myself telling friends and family that you do not have to be classically trained to be a great cook. With a lot of practice, patience and enthusiasm, self-taught cooks can achieve any dish that most restaurants create. I have come a long way from microwaving hot pockets for every meal, to catering large events and instructing cooking classes - and I taught myself!
As a self-taught cook, I have relied on three tips/techniques that take my food from blah to voila! Those techniques are sauces, seasoning and sourcing seasonally. Keep reading to find out why!
Read MoreIf you're looking for a casual neighborhood joint with scratch-made food, cold drinks and a cozy atmosphere, you need to go to Duke's Grocery immediately. Duke's is inspired by sleek avant-garde restaurants and greasy hole in the wall spots in East London -- my two favorite things. The chalkboard menu is updated regularly depending on what is seasonally available and fresh, and the ingredients are sourced from local purveyors and centered around sustainability. Seriously, I have died and gone to foodie heaven.
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