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Category: Interviews

From Sea to Shining Sea

Kyle Bailey, executive chef of the seafood-centric D.C. restaurant The Salt Line, and chef, author, and internationally recognized speaker Barton Seaver held a special event at The Salt Line in late January to celebrate the release of Barton’s new book American Seafood. The gathering included leaders in the sustainable seafood movement and those passionate and […]

“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 […]

DISTRICT WINERY THE INTERVIEW | Brian Leventhal and John Stires, District Winery

FSM: How did you happen to choose Washington, D.C. for your second location? And what gravitated you to The Yards Park? Brian Leventhal: When we decided we wanted to open a new location outside of New York, a list of major cities was on the table. However, as we began to familiarize ourselves and research […]

INSIDE OWNERSHIP

Focus: Kosmas “Tom” KoukoulisOwner: Café Mezzanotte, UNCLE’s Hawaiian Grindz, and CAPICHE Street Food Italiano FACT:  Tom Koukoulis is 32 years old. That’s right, he is 32!FACT:  Attended the University of Baltimore. Tom bought his first restaurant, Café Mezzanotte, while in school. FACT:   Father of four. (Three handsome boys and a beautiful daughter who looks like […]

Craft Beer — Distribution Made Easy

Dan Kennedy, a savvy new entrepreneur, made his dream a reality this past February when he launched his new business — Free State Craft Beer Delivery. With the love and support of his wife and family, Dan left a fifteen-year career in college administration to pursue a new passion and solve a very big problem […]

WASHINGTON, DC Food Tank Summit

Food Tank partnered with George Washington University to hold a one-day summit on February 2, “Let’s Build a Better Food Policy.” The speakers and panel moderators spanned all sectors of the food industry, from elected officials and policy makers to farmers, nutritionists, food journalists and chefs. The sold-out crowd of 350 individuals was complemented by […]

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