Ready for a Juice Boost?

Local Juicers Offer a Spectrum of Options

By AJ Dronkers

Photos by Kate Headley 

Photos by Kate Headley 

Beyond a fad, fresh juicing continues strongly on trend here in DC, driven by growing interest in healthy eating and mindful lifestyles. For a region of workers on the go, the ability to pack tons of nutrition into a single refreshing drink has timesaving upsides too. While juicing may be one of your favorite things to do in the kitchen, several local companies offer juicing and tonic options to supplement your diet or for a total cleanse.

The value proposition for a juicing regimen is the idea that the liquid extracted from fruits and vegetables contains necessary vitamins and minerals that we might not get from our daily intake of food.

We sat down with the founders of JRINK and Goûter to get some insight.

So, why should we buy commercially made juice instead of juicing at home?

Shizu Okusa, founder of JRINK: Juices at any grocery store have been processed or pasteurized. Pasteurization helps extend the shelf life and minimize spoilage but can also kill all the good bacteria. Juicing at home can be great if you have time, but it can be difficult to make it taste good at home. The most important benefit is that our cold-press method extracts more nutrients per ounce than a home juice system can.

V Orban, founder of Goûter: We use alkaline water, which is not easy to find. The ingredients that we use are more supplements and superfoods that you don’t get elsewhere and difficult to make taste good. Also, when you purchase things at a grocery store they are pasteurized and lose some raw value. And of course, by supporting a local company, you empower our community.

What about people who complain about high calorie intake?

Okusa: We don’t believe in counting calories, we believe in counting chemicals. We started this business by saying we don’t want any chemicals or preservatives in our juices. We want 100% all-natural fruits and vegetables and we believe in transparency. People are actually more interested in nutritional content like sugar, protein and fat content. We have zero added sugar and we are 100% fruit based.

Orban: Calories come from the coconut nectar in our product. Our tonics were created for people with an active lifestyle and who need calories from protein, carbohydrates and other nutrients to fuel your body. We wanted to take the emphasis off calorie counting and [focus] more on the quality of those calories for your active life.

Why does this make a great cleanse or reboot option?

Okusa: A reboot is a little different from doing a cleanse from the aspect it’s about kick-starting a refreshed lifestyle. It’s pre-set program where the nutrition is figured out for you. We call it “peace of mind nutrition” so you don’t have to think about it.

Orban: Personally, I tried to do some typical juice cleanses and it just didn’t work for me. I felt full and bloated. The tonics we make are alkaline water mixed with extracted juices from fruits, veggies and superfoods. You feel satiated, but with the alkaline base I think people walk away feeling lighter, energized and nourished.

JRINK

Photos by Kate Headley

Photos by Kate Headley

All-local and fresh sourcing using a cold-press method that claims to increase nutrient extraction by 40%. Delivery available.

Goûter Tonics

Raw organic tonics using alkaline water mixed with pressed fruit, vegetables and dried superfoods. Basic idea is that our diets are highly acidic and tonics help bring balance. Delivery available.

Greenheart Juice Co.

100% organic, unpasteurized, cold-pressed juice and nut milks. Retail in Great Falls, VA, and sold at Leesburg and Falls Church farmers markets. Pre-order for pickup available.

Misfit Juicery

This noted local juicer uses imperfect produce to make their juice, reducing food waste. Found at retailers throughout the DMV. Full list at misfitjuicery.com. 

Fruitive

Certified organic cold-pressed juices and delicious vegan bites, great avocado toast. Located at City Center DC and available on Uber Eats. More info at fruitive.com.

Jinsei Juice

Offering organic, locally sourced, non-pasteurized and non-GMO juices and tonics, retail kiosk at Tysons Corner Center on the second floor, full delivery available for the DC area.

South Block Juice Co.

Offering cold-pressed juices, smoothies and acai bowls at multiple locations in DC and VA, pre-order and pickup available for juice multi-packs or cleanses.

Senzu

Raw juice using locally sourced produce; cold-pressed juice delivered or at seasonal farm market locations in DC and VA.  

Purée Juice Bar

Organic, non-pasteurized, cold pressed juices. Locations in DC, MD and VA with delivery or pre-order pickup available.  

Top Picks for Easter Weekend Celebrations

Plenty of ideas for fun this weekend in the DMV with family and friends

Plenty of ideas for fun this weekend in the DMV with family and friends

Happy Spring to all! Whether you want to have a great Easter meal at home, or go out for a weekend celebration, restaurants and food purveyors have you covered. Make sure and get a reservation now or place an order, it will be a busy weekend.

Special Orders & Events

District Doughnut has the perfect thing to wow your family, Easter Egg Doughnut Cakes. They are topped with a vanilla glaze and come in with pink, blue, or green glazes. Available by preorder (pickup and delivery) today through Saturday, March 31st. $22.  They are also featuring their Cherry Blossom doughnut through the end of April. Cream cheese glaze, cherry pie filling, and a pie crust crumble, also available for pre-order online. 

District Doughnut's Easter Egg Doughnut cake, available for pre-order.

District Doughnut's Easter Egg Doughnut cake, available for pre-order.

Ham lovers, be so happy. Sloppy Mama's BBQ is doing a special glazed Easter ham. This special-order ham for Easter is available for pick up and delivery on Saturday, March 31st. The hams will feature a glaze made with One Eight Distilling Whiskey and smoked by Sloppy Mama’s pit master Joe Neuman. $65, average weight is 8 lbs. To order, email booking@sloppymamas.comby March 30th.

Whiskey glazed and smoked ham from Sloppy Mama's BBQ. Peeps are not included.

Whiskey glazed and smoked ham from Sloppy Mama's BBQ. Peeps are not included.

With Easter and Passover arriving this weekend, what about sending someone you love in the DMV a bouquet made from locally grown flowers? Little Acre Farms has got you covered. Order here and as soon as possible to ensure delivery for this weekend.

Little Acre Flowers is DC’s only 100% locally-sourcing florist

Little Acre Flowers is DC’s only 100% locally-sourcing florist

DBGB's egg-stra special Easter Egg Decorating Class may be the perfect thing to do with your children and friends. This Saturday, March 31st from 11am-1pm, DGBG's Executive Pastry Chef Kelsey Burack will lead a class for children and cover dying eggs, decorating Easter-themed cupcakes, sugar cookies and cake pops. Class participants will get to take their treats home to share on Easter Sunday morning. But it gets better:  And while the kids are busy decorating, we have some sweet treats and libations for the parents! Adults can enjoy a continental breakfast buffet, bottomless mimosas and Bloody Mary’s, included in the ticket price. Tickets are $65 for 1 child + 1 parent here. Also Easter Brunch and Dinner will be served off an a la carte menu, featuring steak and eggs and a fluffernutter waffle! Reservations here. 

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Buttercream Bakeshop has several Easter holiday creations available for pre-order. From Easter Bunny cakes, to amazingly intricate Spring Flower Cakes, to macaroons, the bakers at Buttercream have been busy. A special addition to the spring holiday line up, Devils Food Cake Easter eggs are stuffed with Cherry Buttercream and covered in White Chocolate, then finished with tiny icing flowers. Shop online here for all their holiday confections. 

Devils Food Cake Eggs filled with creme, covered in white chocolate and finished with icing flowers. $18 at Buttercream Bakeshop. 

Devils Food Cake Eggs filled with creme, covered in white chocolate and finished with icing flowers. $18 at Buttercream Bakeshop. 

Brunch Specials

With everything from family-style to luxe, you have your choice of great options and chef's who are pulling out all the stops to create a memorable spring meal. 

Roofer's Union will feature lamb porchetta, stuffed with Chef Jenn Flynn's house-made lamb sausage along with grilled broccolini and roasted potatoes. Yum. But there is more, like waffles with strawberries and vanilla bean and trotter tots made with pork trotters will also be available. Brunch is a la carte and runs from 11am-2:30pm on Easter Sunday; reservations at www.roofersuniondc.com or over the phone at 202-232-7663.

Osteria Morini DC has an Italian, family-style Easter planned at their waterfront restaurant with dishes such as Cacio E Pepe salad with young romaine lettuce, housemade caesar, fried capers, and focaccia croutons, Agnello of slow-roasted lamb shoulder served with celery root, fresh fava beans, and bright radish, and Salmerino Alpino with wood-grilled Artic char, spring asparagus, and airy zabaglione. Guests will leave with Pastry Chef Tova Hillman’s homemade shortbread Easter egg cookies. Osteria Morini’s family-style  Easter menu will be served on Sunday, April 1 for $57 per person and $25 for children 12 and under. 

On Easter Sunday, Bresca will have an all-day family style menu starting at 11 am. Chef Ryan Ratino has created a seasonal menu with starting with Radishes & Whipped Butter, Burrata Salad and Beef Tartelette for the table. Guests will have a choice of entrée: Whole Roasted Chicken with brioche stuffing, wild spring vegetables, späetzle and cabbage or a Saddle of Virginia Lamb with foie gras stuffing, a cassuoulet of lamb sausage and fava beans, and wild spring vegetables. It all finishes with a dessert of Strawberries & Cream Pavlova. The five-course brunch is priced at $50 with the selection of the Whole Roasted Chicken, and $59 for the Virginia Lamb. Price for children between 6-12 years of age is $35. All prices are per person, exclusive of tax and gratuity. Reservations here.

Equinox will feature a Vegan Easter Plant-based Buffet. Just a few items that will be featured using fresh, regionally-sourced spring ingredients are: French Onion Soup with Oak Barrel Stout & Sourdough Croutons, Arugula and Citrus Salad with Candied Pecans, Crispy Cauliflower Tempura, Sesame Glazed Japanese Eggplant with Soba Noodles, Stuffed Whole Grain French Toast with Northern Neck Blackberry Jam, Fruit Salad with Pomegranate, Pineapple, Cantaloupe, Honeydew, and a Tofu Scramble Station. A bread station and a selection of desserts included. $35 per person, $15 for children under 12. Reservations here. 

Ambar's DC location and Ambar Clarendon, DC's first Balkan restaurants, will offer a fixed price brunch of unlimited small plates and cocktails on Easter Sunday, from 10 a.m. to 3:30 p.m.  Priced at $39 per person, excluding tax and gratuity, guests can enjoy an all-you-can-eat selection of mezze, soups, salads, sandwiches, egg dishes, pastry & crepes and sweets along with five distinctive brunch cocktails.  Bottomless Brunch must be ordered by the entire table. Reservations here.

All Set Restaurant & Bar in Silver Spring will feature a brunch buffet with two seating times at 11 a.m. and 1 p.m. on Sunday, April 1st. Executive Chef Edward Reavis' team will have pancakes, scrambled eggs, salmon cakes, home fries, pork sausage, chicken apple sausage, smoked salmon and more to include a full raw bar, Old Bay wings and dessert. $45 per person (excluding beverages, tax and gratuity) and $20 for children 12 and under. $20 for bottomless mimosas.

Feeling quaint? Why not stroll Old Town and have lunch at Alexandria's Bastille? A 3-course brunch is $49, excluding beverages, taxes and gratuities. Some of the menu items will be Carrot-Ginger Bisque,  Escargots Gratinés, Golden and Chioggia Beets, Salade d’Asperges, Chicken & Waffle, Eggs Benedict, Moules Marinières, Shrimp and Grits, Roasted Leg of Lamb, Grilled Hanger steak, Valrhona Chocolate Truffle Bread Pudding and Buttermilk Pie with Crème Chantilly.

Feeling luxe? Blue Duck Tavern at the Park Hyatt will feature a 3 course, prix fixe menu from 11:30 to 3:30 pm on Sunday starring American classics to include lobster mac n' cheese, prime rib and more. All of the Fabio Trabocchi restaurants are featuring special menus for Easter. Dressing up? Why not try Del Mar's 4-course prix fixe Easter brunch or Fiola Mare's 4-course prix fixe Easter brunch, both are $95. More casual and looking for an evening outing? Casa Luca has a special Easter edition of their Nonna Palmina Night menu. 4-courses for $42 per person, including Caesar Salad, Gnocchi Primavera, Spring Lamb and Vanilla Gelato with Macerated Harry’s Berries Strawberries.

Beer x Brunch = Fresh Spring Fun!

By AJ Dronkers. Photography by Raisa Aziz.

Even though the spring equinox came with snow flurries across the eastern seaboard - soon the warmer, longer days of April will nudge the landscape to that bright green and and the only reasonable course of action is to be outside, soaking it all in. What better way to celebrate this sweet time of year than to host brunch al fresco? 

We recently gathered friends on a Sunday for a brunch with a beer pairing theme, which was a nice twist on the expected brunch beverage offerings. In partnership with Tröegs Brewing company, we designed our menu by using their "food notes" (which we love!) to create the perfect meal. 

611 Likes, 12 Comments - Tröegs Independent Brewing (@troegsbeer) on Instagram: "The citrusy and sweet combination of Simcoe hops and mango in First Cut can stand up to - and even..."

With the release of Tröegs First Cut IPA and Perpetual IPA, we paid special attention to getting the contrasting and complimentary flavors just right for our brunch. First stop, a swing through our local bakery to pick up the perfect bread for avocado toast - a Levain loaf made from freshly milled flour - the bag still warm as we carried it home. There's nothing more rewarding then the sturdy crunch of a great loaf of bread as you slice it. A quick drizzle of olive oil, salt, pepper, and of course red pepper chill flakes and this crowd pleaser is ready to go. 

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The best part about this menu was how easy it was to build. Lightly salted cashews, dried mango slices, delicious cheese, crackers and some freshly baked scones rounded out the offerings. Oven cooked bacon was the most effort besides styling our tablescape.

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One hack we brought back from last year's Fancy Food Show in NYC that we can't get enough of is buying a soft-ripened goat cheese, sprinkle some turbinado or raw sugar on top, and then use your culinary torch to caramelize the sugar on the top. Minimal effort, major wow points from your guests (especially if you use the torch tableside!)  - never mind that its delicious. 

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Food + Hip Hop = Stay Hungry!

National Cooking Competition Comes to DC High School

Photo by KaTisha Smittick

Photo by KaTisha Smittick

On Wednesday, March 14, local chefs gathered at Roosevelt Senior High School in DC's Petworth neighborhood for a student cooking competition hosted by Stay Hungry, competition that fuses food and hip hop. It works like this:  Students choose a hip hop lyric, then prepare a dish that was inspired by that lyric. The Stay Hungry competition initiative was designed to give inner city students the opportunity to work great ingredients with step-by-step instruction and coaching from professional chefs. The coaching chefs for the DC event included Chef Adam Greenberg (Coconut Club), Chef Rabia Kamara (Ruby Scoops), Chef Duan Samuels (Private Chef), Chef Meshach Cicero (Prequel) and Simone Jacobson (Toli Moli).

Photo by KaTisha Smittick

Photo by KaTisha Smittick

We followed up with Chef Adam Greenberg about his experience.

EDC: How did you hear about this event? 

Chef Adam: Simone Jacobson from Toli Moli asked me to be a judge for DC's Stay Hungry event. Stay Hungry is an organization that brings hip-hop and food together. 

EDC:  What did the Stay Hungry mean to you?

Chef Adam:  I always get a lot of pleasure out of using my platform to help kids. I’ve learned so many valuable life lessons through the industry. I truly believe it can help give kids some life skills and it helps teach them to work together with others. 

EDC:  Anything that surprised you?

Chef Adam:  I was really surprised by the level of enthusiasm the kids had for learning about food. The live performances from some kids were great, you could see their passion. All we need to do is give these kids positive feedback and an environment that allows them to  thrive. You see that glimmer in their eye when they get compliments. 

We had a few more questions so we followed up with the event organizer, Syreeta Gates. 

EDC: What were some of the inspiration lyrics? 

Syreeta Gates: As an example the lyric "And get riced up, some Japanese baby salmon." by Raekwon with Chef JR (Kitchen Cray) team made a salmon dish. Chef Duan's team had the lyric "Make these Hittas* sick, chicken noodle soup" by Shy Glizzy which inspired a numeric ginger noodle soup. 

Other lyrics for the event included: 

  • When it's beef, know I'm down to ride - Yung GleeshChef Meshach Ciscero
  • But my Rasta partna still know how to stew chicken - Chaz FrenchChef Matthew Loftus
  • Got beef with radio if I don't play they show - Jay ZChef Rabia Kamara
  • Beef is only good if you in the burger business -FabolousChef Damian Brown

You can learn more about the Stay Hungry organization here

Chef Adam: It’s a cliche, but I always get more out of these experiences than the kids do. It opens my eyes to how much more I can do, and if I can get through to one kid, I feel like I’m helping make their lives better.  

Mission x Herradura Dinner

Last weekend we gathered with Mission Chef, Erwin Rodas at the iconic Dupont Circle Farmers Market to meet producers and pick out some seasonal ingredients for our upcoming dinner sponsored by Herradura Tequila. A warm winter day meant it was busy at the market, we picked up a copy of Edible DC at the information booth and did a lap to make a survey of possibilities. As we strolled the market on our second round, we picked up pears for salad, beets for a cured salmon dish and mushrooms for a puree to be served with the main course, a beef tenderloin. 

Two days later we gathered on the second floor of Mission to learn more about Herradura tequila and sample some cocktail pairings with Chef Erwin's dishes. A little background on the maker: Herradura started in 1870 and is the last true tequila producing hacienda in Mexico. Guests were guided through a lesson on tequila making and a tasting of Herradura Silver, Herradura Resposado, and Herradura Anejo before the main event. The lead mixologist made cocktail pairings for each dish and was kind enough to share the recipe for our favorite. Scroll down to get the recipe for the "Father Kino".

Course 1 Roasted Pear Salad with bitter greens, endive, cashes, blue cheese, and a spicy red wine gastrique dressing paired with the Chacho Mule made with chacho jalepeno liquor, Herradura Reposado, lime, and Gosling's ginger beer. 

Course 1 Roasted Pear Salad with bitter greens, endive, cashes, blue cheese, and a spicy red wine gastrique dressing paired with the Chacho Mule made with chacho jalepeno liquor, Herradura Reposado, lime, and Gosling's ginger beer. 

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The meal started with beet cured salmon with mixed herb gremolata, avocado puree, red miso crema paired with the "Fidencio Mezcal" Herradura Anejo, lime juice, grapefruit juice, agave nectar, jalapeño. The standout of the evening was the beef tenderloin over mushroom puree, seared foie gras, truffle fingerling potatoes, horseradish crema, crispy yuca and beet jus. This was paired with our favorite cocktail, the "Father Kino", with muddled jalapeno, cucumber, cilantro, Herradura Blanco, lime juice, agave nectar (recipe below). Lastly, guests finished the evening with a Mexican chocolate tart and the "Harvest Herradura" made with Herradura Anejo, spiced simple syrup, lime juice and a cinnamon sugar rim. 

Father Kino Cocktail Recipe

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Ingredients:

  • Cucumbers
  • Cilantro
  • Jalepeno 
  • Herradura Blanco
  • Fresh Lime Juice
  • Agave 

Instructions: 

  • Muddle 2 cucumbers, with cilantro and jalapeno, 
  • Shake with 2 oz Herradura Blanco, 1.5 oz lime juice and .5 oz Agave
  • Pour over fresh ice into a glass rimmed with Tajin Salt (a spicy salt)
  • Garnish with a jalapeño slice and a lime.

Sponsored by Herradura Tequila. 

There's an "Oscars" for Good Food: DC's Gordy's Pickles Wins for Okra

Company co-founder Sarah Gordon talks The Good Food Awards, good sourcing and Cajun Okra

The DMV represented at the good food awards with 9 other local makers winning the prestigious national award

The DMV represented at the good food awards with 9 other local makers winning the prestigious national award

gordy's Sarah Gordon, Glen's Garden Market's Danielle vogel and local award winner, Sophia maroon, founder of Bethesda's Dress it up dressings 

gordy's Sarah Gordon, Glen's Garden Market's Danielle vogel and local award winner, Sophia maroon, founder of Bethesda's Dress it up dressings 

By Susan Able, Edible DC

Artisan foodmakers have their own "Oscars" competition each year in San Francisco where The Good Food Awards celebrate "the kind of food we all want to eat: tasty, authentic and responsibly produced."

Local favorite, Gordy's Pickles, founded by Sarah Gordon and Sheila Fain, continues to impress not only their customers, but national judges with their quality homemade products. Recently, I had a chance to catch up with Sarah Gordon about their latest win and good it feels to come home to DC with an award in a competition where there are over 2,000 entrants and only 199 medal winners.

Susan, EDC: Gordy's Pickles has entered the Good Food Awards several times. How many times have you won, and with what products?

Sarah Gordon, Gordy's Pickles:  We have won 4 times! Our winning products are: Sweet Chips (2x), Sweet Pepper Relish and Cajun Okra. Also very happy to have had our Hot Chili Spears and Thai Basil Jalapeños as finalists.

EDC:  The competition in fermented products seems pretty fierce, how do you guys craft a product that can stand out from the crowd and win a national award? What goes into creating your okra?  

Sarah:  We start with the highest quality ingredients—that's our secret. For us it's alway been about bringing people back to tasty, authentic flavors made with real ingredients. 

EDC: How do you see The Good Food Awards win help you keep building your brand?

Sarah:  It's a great honor to be recognized among other dedicated and responsible producers in America who are seeking to make change, by not only making delicious products, but also by sourcing ingredients in a responsible way. It's great not only compete with people you respect, but to stand together with a shared mission about what's important.

EDC: Okay, I'm sure people will want who to add Cajun Okra to their pantry and snacking system immediately, where can they buy it? Any suggestions on how to serve it or do you say to just eat it straight on? (Full disclosure, Gordy's Okra is one of our household favorites, right out of the jar!)

Sarah:  You can purchase our Cajun Okra at a number of local spots—Glen's Garden Market, Salt & Sundry and Streets Market to name a few. It's also easy to order online, we ship direct via our website gordyspicklejar.com. Our favorite way to enjoy the Cajun Okra is either straight from the jar, in gumbo or fried. It doesn't get much better than fried Okra! 

Also time to give a huge salute to the DMV's other local winners this year! Category winners were Port City Brewing, for Tidings Ale, Firefly Farms Creamery, Merry Goat Round Spruce Reserve, Charm School Chocolate, Coconut Milk Mocha, Shrub District, Just Grapefruit, Modern Bar Cart, Embitterment Chocolate Bitters, Element [Shrub], Chai Pear Shrub, HEX Ferments, Glow Kraut, Atwater’s, Strawberry Hibiscus Jam and Catoctin Creek Distillery, Roundstone Rye 80 Proof and Dress It Up Dressings for Sesame Tahini Dressing.

In its eighth year, the Good Food Awards are given annually to winners in 16 product categories who meet and exceed standards for good taste, responsible business practices, use no artificial ingredients, show expression of tradition and culture, and value seasonality and locality. An annual Awards Ceremony and Marketplace is held in San Francisco. http://www.goodfoodawards.org/