Pilgrim’s Pride: The Appetizers
As we head toward Thanksgiving, Y&H wants to help you eat like a pilgrim (a Native American, too, because we're all about equal opportunity eating here). In other words, we want to help you eat locally for the holiday. Almost 400 years ago, the pilgrims had no choice but to eat local. These days, we do. It's not easy. First up: the appetizer course.
For a great opening spread, try a slection of local cheeses, charcuterie, breads, and jam.
Several local dairies hawk their cheeses at area farmers markets, including Everona Dairy, Keswick Creamery, Blue Ridge, and Cherry Glen. For charcuterie, check out Red Apron, which sells Nathan Anda's wide-ranging selection of house-cured meats at Planet Wine in Del Ray and at the FRESHFARM Penn Quarter market (until Dec. 17). Or order Jamie Stachowski's holiday charcuterie board, which includes enough sausage and salami and pâté to serve 10 people, by calling the chef at (202) 413-7355.
Some of the best breads anywhere are being baked by Atwater’s in Baltimore; you’ll find their terrific baguettes and San Francisco-style sourdough bread at the FRESHFARM Dupont Circle and Takoma Park farmers markets. For jams, check out Copper Pot’s excellent line of spreads made by former Mio chef Stefano Frigerio. You can order them at www.copperpotfoodco.com.
Your guests may never make it to the dinner table after this opening feast.