From Eater DC by Lani Furbank: “Come April, residents of the mid-Atlantic region have grown weary of the endless stream of root vegetables, cabbage, and winter squash that fills stews and soups during the cold months. The return of more…
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From DC Refined by Lani Furbank: “The best chefs know that in order to create culinary masterpieces, you have to start with the very best ingredients. That’s why many choose to do their weekly shopping at the cornucopia of farmers…
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From Shenandoah Living Magazine‘s April/May issue (beginning on page 21) by Lani Furbank:
From DC Refined by Lani Furbank: “With the growing popularity of the farm-to-fork movement, it’s becoming commonplace for restaurants to try to find ingredients that have traveled as little as possible. Now, some are even taking the extra step to…
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From Shenandoah Living Magazine by Lani Furbank: “You found it before me, good job!” These were not the words I expected to hear on my very first foraging trip. Tromping through the woods at 7 in the morning, I nearly…
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From Eater DC by Lani Furbank: “Nose-to-tail tasting menus, offal concoctions, and uniquely crafted cuts of meat are now common in the dining scene. In fact, it’s now extended beyond the D.C. area into Baltimore, where Master Butcher March Pauvert…
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