Salt-roasted beets with arugula, spiced pecans, chevre and citronette. Locally sourced, artisan charcuterie and vegan sweets. Daring cocktails from adventurous mixologists. Fundraising never tasted so good.
Four chefs battled while 75 area restaurants chopped, baked, whipped and fried unique dishes for over 1,500 people at DC Central Kitchen’s annual fundraising feast.
Last March, 40 volunteers at the Jewish Community Center of Greater Washington got together, assembly-line style, and transformed 4,000 slices of cheese and 125 loaves of bread into 1,000 sandwiches…
With frigid temps keeping us bundled in our winter warmest, spring visions of picnicking on the National Mall remain as yet mere fantasy. But there is new growth taking root…
