Edible DC

Meet the Chefs and the stories behind their dishes for the up and coming Field and Flame event on May 17th, 2026! Tickets available at roottotable.org

Chef Kashif Browne:
Rooted in my beginnings in Guyana, my culinary journey carried me through the United States to serving as Sous Chef at the White House and now the Executive Chef of Hillbrook Inn Restaurant & Spa and Co-owner of The Fieldstone at Cool Spring Farm. Along the way, I learned that great cooking starts with great relationships. This dish reflects that belief; char-grilled with fire and herbs, grounded by foraged elements, and crafted in partnership with local farmers, featuring responsibly raised chicken from Long Stone Farm, honoring place, people, and purpose.

Chef Randall Colby:
This dish represents my approach to cooking through Mycelia – celebrating Spring, seasonality, and thoughtful use of ingredients while supporting local farms. The use of wild ramps intertwined with local farm produce reflects a belief in low-waste cooking and in letting one fleeting ingredient shape the story of a dish

Chef Clem Tamasang:
This dish tells my story from my roots in Cameroon to my journey as Executive chef at the Bavarian inn. The filet is seared in palm oil, a familiar flavor from home, and finish it with a black Mbongo spice jus that brings an earthy & umami depth to the beef l. Ramps foraged from the Appalachians are folded into spaetzle, connecting the German heritage to the landscape around me. Asparagus from Mackintosh Farm connecting locally sourced produce and restaurants. A fusion of cultures, seasons and most importantly community.

Chef Bunty Gnomes
Born in Bangladesh, my pastry journey began with spice, patience, and tradition. It carried me through the dynamic kitchens of Dubai and Qatar, where precision met innovation and global flavors shaped my craft. Today, this dessert reflects that path – delicate, balanced, and rooted in respect for ingredients – created in close partnership with local farmers, celebrating seasonality, sustainability, and the shared language of sweetness across cultures.

Link to purchase discounted tickets in bio!

WHEN: Saturday, April 4th - 5:30pm to 8:30pm
WHERE: La Cosecha - Washington, D.C.

Come curious. Leave with new skills, something handmade, and a deeper taste of the region.

Edible DC celebrates the very best of the region’s food and drink—and in our Spring Issue, we honor the legacy of Julia Child, whose time in Washington helped shape her iconic voice and influence on American cooking. To mark the launch, we’re bringing that spirit to life with Makers’ Table—an immersive gathering inspired by her passion for craftsmanship, curiosity, and bringing people together around food.

Guests will move from station to station, meeting standout bakers, florists, growers, and artisans from across the region—echoing Julia’s love of learning by doing. Along the way, experience firsthand the creativity, flavor, and skill that define our local food community, all while celebrating a woman who forever changed how America cooks, eats, and gathers.

LINK TO PURCHASE TICKETS IN BIO

Come curious. Leave with new skills, something handmade, and a deeper taste of the region.

Edible DC celebrates the very best of the region’s food and drink—and in our Spring Issue, we honor the legacy of Julia Child, whose time in Washington helped shape her iconic voice and influence on American cooking. To mark the launch, we’re bringing that spirit to life with Makers’ Table—an immersive gathering inspired by her passion for craftsmanship, curiosity, and bringing people together around food.

Guests will move from station to station, meeting standout bakers, florists, growers, and artisans from across the region—echoing Julia’s love of learning by doing. Along the way, experience firsthand the creativity, flavor, and skill that define our local food community, all while celebrating a woman who forever changed how America cooks, eats, and gathers.

Visit our Urban Garden Guide to get involved and learn more about the gardens near you! LINK IN OUR BIO!! 📌🌾

The ground may be cold, but the work never stops.

Winter is when urban farms plan, repair, teach, and imagine—laying the foundation for the seasons ahead. In classrooms, greenhouses, and neighborhood plots, these growers are cultivating more than crops. They’re cultivating connection.

CHEF PATRICK O’CONNELL of

Long before the accolades, there was a simple goal: feed people well and make them feel welcome.

Long before Michelin stars and global acclaim, Patrick O’Connell was cooking simple, local meals in a farmhouse near Virginia’s Old Rag Mountain, welcoming friends, neighbors, and lost hikers with whatever the land and pantry provided—a generosity that still defines his work fifty years later.

From that impulse grew The Inn at Little Washington, where O’Connell built an international culinary destination rooted in hospitality as theater, deep relationships with regional farmers, and an enduring commitment to creativity, mentorship, and a profound sense of place.

READ HIS FULL STORY ON edibledc.com

This tessellated rhubarb tart is a love letter to late winter—bright, blushing rhubarb tucked into buttery pastry, arranged piece by piece into something both rustic and precise. It’s the kind of dessert you make when you want to slow down, put on a record, and cook for someone you care about (including yourself).

Swipe to see the recipe and patterning process, then find the full recipe at edibledc.com.

Save it for Valentine’s Day, or any day that calls for a little beauty on the table.

Let us know your favorite Valentine’s Day dessert by commenting below! 🩷🥧

BakeWithLove LocalFoodStories

Sometimes a single bite is enough. Has there been a food that’s completely changed your standards? 🍓🍓