From the Michelin Guide Digital Platform by Lani Furbank: “In the summer, chef Eric Ziebold becomes a vegetarian. “I do that not for health reasons, not for ethical reasons. I do that as a reminder,” he says. “There’s no comparing…
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From the Michelin Guide Digital Platform by Lani Furbank: “Printed inside the front cover of José Andrés’s cookbook Made in Spain is the line: “I won’t be happy until there is a paella pan on every backyard grill in America.” While it…
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From On Tap Magazine’s September Issue by Lani Furbank
From Eater DC by Lani Furbank: “Last week, five local chefs traveled to New York City to represent the “Best of D.C.” at the James Beard House, the food-centric foundation’s stage for showcasing culinary talent from around the country. This annual dinner…
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I had the pleasure of joining host Nycci Nellis on her show Industry Night on Full Service Radio at The Line Hotel. We talked all things food waste, farming, and freelancing. Listen HERE!
From Eater DC by Lani Furbank: “The salmon collar at St. Anselm arrives at the table straight from the broiler, the melted fat still sizzling. In many restaurants, this unctuous meat nestled between the fish’s gills and the rest of the…
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From the Michelin Guide Digital Platform by Lani Furbank: “Tapas-style” has become a ubiquitous term in the dining landscape, signifying the sharing of small plates of any type of cuisine. Of course, we have Spain to thank for the convenient…
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From On Tap Magazine’s August Issue by Lani Furbank
From Edible DC by Lani Furbank
From Edible DC by Lani Furbank