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FOUNDING

BIBLEMeet Founding

Bon Apetit ClubSharing Recipes for Happiness

CHEFFarmer’s Top

FARMERSFOOD LOVER

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Editor’sLetter

Eating is synonymous with fresh food and farming. So when it came time to hone in on a theme for this issue, farming and foods was a natural choice. The American family farmer is truly at the heart of Found-ing Farmers because the restaurant is owned by genuine, hardworking, American family farmers. We strive to source the best products seasonally and regionally whenever possible, and our recipes are prepared with the utmost care and attention by our talented chefs and kitchen staff whom you

will meet in this issue. The Founding Farmers name represents a combination of ideas: it is a celebration of the land and the American family farmer; it is a nod to the founding fathers of our country, many of whom owned and farmed land that surrounds Washington, D.C.; and it is a place where true, sustainably farmed, grown and har-vested American foods are brought to our guests. You will find that this rich history of American cooking tradition is celebrated throughout the

recipes we share with our Bon Apetit Club! The Founding Farmers philoso-phy to operate wisely, serve the community and live green is the heart of the American family farmer. In addition, we have created not only a magazine for you to keep recipes and learn new ones but we also are spreading the word on our new Bon Apetit Club! Join and learn more about healthy reci-pes and local friends to share with. Eat healthy and learn how with us!

A. Harrod

“We believe it is the right of all diners and food lovers to enjoy of a good “meal away from home” that is fulfill-ing, delicious and hon-est, made with ingredients from high-quality sources.”

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4Founding FarmersPassing it on to one generation to the next.

6Feeling PeachyMeet Chef Joe and his famous recipes.

12Founding Farmers FarmerMeet our local farmer.

16Bon Apetit Club!

18Founding FarmersRecipes

TABLE OF CONTENTS}{

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Gourmet Magazine, dining beneath the pecan trees at The Farm “... is a spiritual experience for those who journey to this 12-acre organic oasis.” This American family farmer is truly at the heart of Founding Farmers because the restaurant is owned by genuine, hardworking, American fam-ily farmers. We believe it is the right of all diners and food lovers to enjoy of a good “meal away from home” that is fulfilling, delicious and honest, made with ingredients from high-quality sources. We strive to source the best products seasonally and regionally whenever possible, and our meals are prepared with the utmost care and attention by our talented chefs and kitchen staff. “Strive” is an important word, because in today’s world and today’s economy, it isn’t always possible to source or buy the ideal products.

So, Founding Farmers is walking its talk. As stew-ards of the land, family farmers work to protect the soil, the air, the water and biodiversity in ad-dition to producing high-quality, healthy foods. Thus the Founding Farmers philosophy to oper-ate wisely, serve the community and live green is the heart of the American family farmer. If you have a chance, stop into Founding Farmers and say hello, let us tell you more about our history, and passion that we love. Founding Farmers is so much more than a restaurant! Join us!

Born from an ancient riverbed that blessed the grounds with naturally-rich soil, The Founding Farmers vision of sustainability was originally conceived by Dwight Heard (benefactor of the Founding Farmer’s restaurant) in the early 1920’s. He acquired a large parcel of land and then sub-divided the property into two-acre parcels which he sold for the whopping sum of $1,150 with the distinct purpose of promoting self-sufficiency. Heard offered a cow and fifty chickens with each purchase. In keeping with the early philosophy, the ten acres just south of Southern and 32nd Street in Virginia was planted with 100 pecan trees, and for over 40 years was nurtured by a retired cattleman by the name of Skeeter Cover-dale. Ultimately Skeeter determined it was too much work to care for the trees and harvest the 5,000 pounds of nuts each year. He wanted to move to Punkin Center where he could buy a trailer, “drink beer, swat flies, and tell lies” - so he did!

Today, the owner A. Wayne Smith has preserved the wondrous sense of rural tranquility and vi-sion of sustainability with independently owned businesses that contribute to the cultural, educa-tional, restorative and economic environments that thrive on the historic land. According to

passing it on from one generation to the next

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Photo of the ancestors of the Barneby Farm

in nearby Virginia. Today they are Founding

Farmer’s number 1 go to for fresh fruits.

Circa 1854

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Ahh, fresh seasonal peaches and fruits! The appetizing aro-mas and fresh flavors lend distinctiveness to home-cooking by intensify-ing, expanding, and even completely modifying the taste of appetizers, entrees, side dishes. And they make it a snap to add your own personal touch to traditional and family favorites.

Chef Joe explains that although traditionally a spring and summer treat, today fresh fruits are plentiful, accessible, and popular, even in the dead of winter. Cultivated on a large scale hydroponically and in greenhouses, fresh herbs are available in grocery stores and supermarkets all year. For the most intense flavor and aroma, select fruits that are brightly colored and firm, with no wilted or yellowish leaves. Wash under cold water and dry with paper towels or in a salad spinner. Pluck the leaves from the stems and add (either whole or chopped) to the dish. Chef Joe especially loves PEACHES! He likes using them as flavorings for all dishes and add-ing them to sandwiches, and soups. His speciality, the peachy burger served at Founding Farmers during lunch hours everyday.

Each day, Chef Joe prepares appetizers, entrees, desserts and drinks with peaches donated by James family Farms in Maryland. Chef Joe also con-coted for Founding Farmers a nonalcoholic ginger-peach sangria bread which is the locals favorite. “I’ve been playing with this one most of this season,” Chef Joe says. Joe goes on to explains that he is preparing a peach and green tomato gazpacho that he also will serve during the Founding Farmer’s Bon Apetit club Saturday night. “It’s so unbearably hot out that I thought a chilled soup would be a great idea,” Joe says. The Chef’s Peach Sensation can be served from 10 a.m. to 1 p.m. at the Founding Farmers restaurant in downtown DC. Eat your heart out!

About Chef Joe

A graduate of the Culinary

Institute of America, Chef

Joe has been working for

Founding Farmers for de-

cades. He creates Founding

Farmers’ recipes, leads the

culinary team, researches

ingredient sourcing and

develops the produce and

purveyor partnerships that

are fundamental to our

operations.

chef Joe Kincaid is using fresh local fruits with sweet success

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passing it on from one generation to the next

Besides Chef Joe peach love, he tells us more about how he came into Founding Farmers. “I have been developing menus and running kitchens for over a decade”. Chef Joe’s culinary path unfolded during high school, when he worked at the Hyatt Regency in Greenwich, Conn., doing just about everything in the kitchen. This solid background instilled a funda-mental skill set that helped him excel in culinary school, and the choice of the Hyatt Regency Grand Cypress in Orlando, Fla., for his externship further solidified his commitment to the craft. Heeding the best advice he ever received, “master your palate,” Chef Joe did just that, working his way through the best restaurants on the Florida coast, developing not only his palate but the specific skills that have set him apart as a great chef.

Chef Joe was on the ground-floor team to renovate and revitalize The Melrose Hotel in Dallas and was the Sous Chef at the hotel’s restaurant, The Landmark, from 1992 until 1994. Executive chef positions followed at Sipango, City Café and Dani Catering and then, in 1997, Chef Joe found the place that would challenge his expert palate and continue to grow his career, eatzi’s Market & Bakery. He commanded this $17 million/year operation, responsible for all culinary operations. Chef Joe joined the Founding Farmers team long before we opened our doors on Pennsylva-nia Avenue. His talents and knowledge have been instrumental in main-taining the restaurant’s commitment to true food and drink. He’s excited about spreading this message with the opening of Potomac’s Founding Farmers, especially as this gives him an opportunity to develop new dish-es and flavors that are sure to become fan favorites. Come meet Chef Joe and his peachy concoctions anyday of the week. Bon Apetit!

Chef Joe’s Peach Burg-

er’s are his signature

recipe. Made from fresh

peachesfrom Founding

Farmers local farming

family the James in

Maryland. The beef too

comes from the James

farm. Sink your teeth

into this, you will not

regret it.

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Chef Joe’s special peach burger. Served at Founding Farmers.

THE PEACH EFFECT

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This healthy hen is the

pride and joy of this farm.

It brings millions of fresh

eggs a year which makes

the best omelette at

Founding Farmers.

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Huber’s Orchard & Winery began farming back in 1843 when our ancestors

settled in Marrysville, MD from Baden-Baden, Germany. Growing primarily fruit, our farm

began to diversify in 1978 when we opened the doors of our winery. Today, we have over

550 acres of farmland on which we grow many fruits, vegetables, Christmas trees,

pumpkins, and grapes. We have a children’s farm park, farm market, cheese shoppe,

ice cream factory, winery, gift shoppe, banquet facility, IMaryland’s first distillery –

The Starlight Distillery, and proudly participate as one of the seven wineries

on Maryland’s first wine trail—The Maryland’s Uplands Wine Trail.

happened

anamazingthingON THE WAY TO THE FARM

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When Jame’s father bought 3 chickens, planted 100 apple, peach and lemon trees in 1928, he probably didn’t realize that they would serve as the genesis for a thriving business that is almost as syn-onymous with the town of Washington, D.C. as its supplier for their Founding Farmer’s restaurant. James was simply planting fruit trees he thought would grow well in the Maryland hill-country climate.During the summer months, picking fruits and selling them involved family members of all ages. Surplus fruits were made into preserves by James wife and son, Estella, for family consumption.

James always had a desire to follow in his father’s peach-growing footsteps, but instead, James became a high-school teacher. When his father, J. B., passed away, James assumed the responsibility of helping his mother with the orchard. Since peaches are a summer crop, James was still able to continue in his vocation as a teacher. Beginning in 1969, he opened Das Peach Haus as a summer road-side stand for selling peaches, along with Estella’s homemade peach preserves.

By the late 1970s, James had increased the size of the orchard to 10,000 trees and needed a significant amount of help picking all those peaches. Case Fischer was one of the many students James employed. However, Case was the only student to develop a vision for what the peach-growing business could become: a full-time lo-cally owned business. “I had an idea that our farm produce could be marketed to other local restaurants in the state and maybe beyond,” Case recounts. “When I shared my idea with James, he supported it whole heartedly.” Our Peachers are so good. A sudden bite, and an explosion of sweetness takes over you.

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Father & Son stand in front

of their farm in Maryland,

only a few miles out of

Washington, D.C.

Our Peaches are so good, one bite, & an explosion of sweet-

ness takes over you.

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CONNECT

SHAREJOIN

The Bon Apetit Club is promoted by the Founding

Farmers Restaurant. It is a club that shares interest

amongst food lovers and recipe holders of all genera-

tions. They share in-season specials, markets, foodie

profiles, chef stories, gourmet travel, food and wine,

cocktails and spirits – expect to find all these and

more in each of the rendez vous of the Bon Apetit

Club! The Bon Apetit Club is born out of our reste-

raunt and farm inspired communities in DC. We hope

this club will create a real-world experiences for food

lovers of all generations. The Bon Apetit Club has

staged the following programmes: Cheese Basics – A

monthly get together focused on Cheese Apprecia-

tion for beginners. Flights of Wine – An advanced lev-

el Wine Appreciation programme designed to help

understand the subtle nuances of six classic varietals.

An Evening with Wine – White label private Wine Ap-

preciation workshops conducted for organizations.

The Bon Apetit Club!

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calendar of events

May 30 at 7pm: Eat free food,

meet new people, and learn about

all of our fun events for the semes-

ter!

June 15 at 4 pm: An apple picking

experience at our local farmers

orchard.

June 17 at 5pm: Turning our apples

from our Sunday trip at the Milburn

Apple Orchards into something

delicious!

June 30 at 6 pm: Community and

help out those in need by volunteer-

ing at the DC Food Bank.

July 4 at 7pm: Learn about Slow

Food. Famous chef Nancy veeto will

be speaking.

June 15 at 4 pm: Taste Founding

Farmer’s famous desserts and wine.

June 17 at 5pm: Bring your favorite

recipe and share.

June 30 at 6 pm: Visit the local

Farmers Market and meet all of our

farmers and suppliers.

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GRANDMA’S

CHERRYPUDDING

Ingredients:

2 tablespoons sugar1/2 teaspoon cinnamon

1 3/4 low-fat milk 1 egg, beaten

4 teaspoons Splenda1 teaspoon vanilla extract

Directions

Combine tapioca, sugar, and cinnamon in medium nonstick saucepan. Stir in pomegranate

juice, low-fat milk, and beaten egg. Let stand 5 minutes. Cook and stir over medium heat until mixture comes to a full boil (it will thicken as it cools). Remove from heat; stir in the Splenda®

and vanilla extract. Cool 20-30 minutes. Stir and spoon into 4 serving cups. Serve warm or chilled.

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GRANDMA’S

CHERRYPUDDING

Ingredients:

2 tablespoons sugar1/2 teaspoon cinnamon

1 3/4 low-fat milk 1 egg, beaten

4 teaspoons Splenda1 teaspoon vanilla extract

Directions

Combine tapioca, sugar, and cinnamon in medium nonstick saucepan. Stir in pomegranate

juice, low-fat milk, and beaten egg. Let stand 5 minutes. Cook and stir over medium heat until mixture comes to a full boil (it will thicken as it cools). Remove from heat; stir in the Splenda®

and vanilla extract. Cool 20-30 minutes. Stir and spoon into 4 serving cups. Serve warm or chilled.

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RUSTIC

PEACHCAKE

Ingredients

1/3 cup all-purpose flour, plus

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

3/4 cup plus 2 tablespoons sugar

8 peaches, sliced (peeled, if desired)

1 refrigerated piecrust (such as Pillsbury)

Directions

Heat oven to 425° F. Slice the fruit into wedges

about 1/2 inch thick. In a large bowl, combine the

flour, ginger, nutmeg, and 3/4 cup of the sugar.

Add the peaches and toss. Transfer to a baking

sheet lined with aluminum foil. Arrange the

peaches in the center of the dough. Fold the outer

edge of the dough over the peaches.

HOMEMADE

LEMONSOUP

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RUSTIC

PEACHCAKE

Ingredients

1/3 cup all-purpose flour, plus

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

3/4 cup plus 2 tablespoons sugar

8 peaches, sliced (peeled, if desired)

1 refrigerated piecrust (such as Pillsbury)

Directions

Heat oven to 425° F. Slice the fruit into wedges

about 1/2 inch thick. In a large bowl, combine the

flour, ginger, nutmeg, and 3/4 cup of the sugar.

Add the peaches and toss. Transfer to a baking

sheet lined with aluminum foil. Arrange the

peaches in the center of the dough. Fold the outer

edge of the dough over the peaches.

HOMEMADE

LEMONSOUP

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MMMMMM

Ingredients

1 3/4 cups whipping cream

12 ounces chocolate chips

3 ounces espresso

1 tablespoon dark rum

4 tablespoons butter

1 teaspoon gelatin

Directions

CHOCOLATEMOUSSE

Chill 1 1/2 cups whipping cream in refrigerator. Chill

metal mixing bowl and mixer beaters in freezer.

In top of a double boiler, combine chocolate chips,

co�ee, rum and butter. Melt over barely simmering

water, stirring constantly. Remove from heat while a

couple of chunks are still visible. Cool, stirring occa-

sionally to just above body temperature.

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MMMMMM

Ingredients

1 3/4 cups whipping cream

12 ounces chocolate chips

3 ounces espresso

1 tablespoon dark rum

4 tablespoons butter

1 teaspoon gelatin

Directions

CHOCOLATEMOUSSE

Chill 1 1/2 cups whipping cream in refrigerator. Chill

metal mixing bowl and mixer beaters in freezer.

In top of a double boiler, combine chocolate chips,

co�ee, rum and butter. Melt over barely simmering

water, stirring constantly. Remove from heat while a

couple of chunks are still visible. Cool, stirring occa-

sionally to just above body temperature.

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