Category: Culinary Correspondent

Spice is Still Nice — After 37 Years

Look out, McCormick! For almost four decades, Vanns Spices has been offering lively competition for the Baltimore spice giant. Now employee owned, Vanns also welcomes a new CEO, Nick Ciotti. First, some interesting history. Vanns Spices was founded in 1981 by “Spice Queen” Ann Wilder and a friend, cooking instructor Virginia Limansky. The moniker “Vanns” […]

The District Wharf’s Kith and Kin

The District Wharf’s Kith and Kin

Kwame Onwuachi is back. This past October, he unveiled his highly anticipated Kith and Kin in the sprawling District Wharf. The successor to his short-lived Shaw Bijou, Kwame’s 96-seat, Afro-Caribbean restaurant is ensconced in the stylish InterContinental Hotel. “The process of bringing Kith and Kin to life has been a very exciting, rewarding, and a […]

“Down Mexico Way” and Back — Aikens Freshens Espita’s Menu with Authenticity

Robert Aikens, the new executive chef at Espita Mezcaleria, recently returned from a fact-finding jaunt to Oaxaca, in southern Mexico. There, he visited restaurant kitchens and browsed local markets, gathering knowledge about the region’s cuisine and ingredients. For four days, he cooked — and learned — alongside Chef Luis Arellano at Criollo, one of Oaxaca’s […]

Squeezing Profit from Food Scraps

Wait! Don’t toss out those carrot tops, potato peelings, or salmon skins. A tasty future could await these otherwise doomed — but edible — items. According to a report by the National Resources Defense Council, an organization dedicated to safeguarding the environment, up to 24 percent of produce grown in the United States is discarded […]

Ladies Make Hooch in Ivy City

Spirits are high in Ivy City. At last count, this rapidly growing area of Washington, DC boasts no fewer than three distilleries and one brewery. Among the stills are Republic Restoratives, at 1369 New York Ave., NE, across from the Hecht Company Warehouse. What sets this 15-month-old enterprise apart from the others is that it’s […]

Half Just Might Be More

Yes, dumpsters and garbage bins behind U.S. restaurants are still filling up, but fortunately, with a little less discarded food. As Foodservice Monthly has reported in previous issues, restaurant food waste is an ongoing problem. The industry is making progress, but we have a long way to go. According to the National Resources Defense Council, […]

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