Eating the Joys of Summer at Snail Winner Garrison
While summers in the city can be very rewarding (no restaurant lines! no crowds on metro!), they can also feel a bit languorous by the time August rolls around. A mid-summer cool down was just the antidote to wake up our palates and celebrate the best of summer’s bounty.
On August 15, Slow Food DC members and supporters gathered at Garrison Restaurant on Barrack’s Row to sample some of the city’s best seasonal fare, prepared by Chef Rob Weland and his team. Garrison’s focus on locally grown, seasonal dishes, as well as their unwavering support for regional producers, are a few of the reasons Garrison is a Snail of Approval winner.Chef Rob is known for putting vegetables front and center, and just a few bites of his inspired dishes will tell you why. Among the delights we sampled were stuffed squash blossoms with smoked provolone and Romesco sauce; One Acre Farm eggplant terrine with tomato and basil; and heirloom tomato gazpacho with Dijon mustard ice cream and basil seeds. These dishes and others were bursting with the flavors of summer, and gave the sudden urge to start planting our own urban gardens pronto.
In addition to the restaurant’s partnership with One Acre Farm in Maryland, Chef Rob keeps a garden at the restaurant and actively encourages guests to think creatively about vegetables. In a recent Washington Post article about what do with an excess of summer tomatoes, Chef Rob aptly shared: “I think the best advice is always buy a large variety and have fun with them.” We couldn’t agree more.Know of other businesses that personify the Slow Food philosophy? Nominate them for a Snail of Approval award! Nominations are now open through September 30 and can be submitted through our website at: http://www.slowfooddc.org/snail-approval-nomination/