FOODIE & THE BEAST: MAY 7, 2023
All the delicious things on this week’s #FoodieAndTheBeast
-MoCo Month continues with all the ways you should Staycation in Montgomery County, Maryland. aCory Van Horn with itineraries you should consider
-The exquisite omakase being offered at the new Kappo doesn’t just pertain to the dishes on the plate, Corey Landolt & Ari Wilder share what’s in the glass
-Chef Kevin Tien does more than just wow diners daily at Moon Rabbit. He has taken the lead in fighting AAPI hate through fundraisers, dinners and other amazing activations happening all month long. Kevin and pastry chef, Susanna Bae fed us silly while catching us up
-Adaptogens. We keep hearing about them. But, what are they and how should we consume them? Chocolate lover and creator of YES Cacao Justin Frank Polgar has all the delicious answers
-Central by Michel Richard has remained one of the mainstays of DC dining thanks to current Chef David Barigault. He remains true to the acclaimed chef’s classics but adds his flair as well — we have tasted his work and we do not lie.
Every Sunday at 11AM/ 1500 AM or here.
-MoCo Month continues with all the ways you should Staycation in Montgomery County, Maryland. aCory Van Horn with itineraries you should consider
-The exquisite omakase being offered at the new Kappo doesn’t just pertain to the dishes on the plate, Corey Landolt & Ari Wilder share what’s in the glass
-Chef Kevin Tien does more than just wow diners daily at Moon Rabbit. He has taken the lead in fighting AAPI hate through fundraisers, dinners and other amazing activations happening all month long. Kevin and pastry chef, Susanna Bae fed us silly while catching us up
-Adaptogens. We keep hearing about them. But, what are they and how should we consume them? Chocolate lover and creator of YES Cacao Justin Frank Polgar has all the delicious answers
-Central by Michel Richard has remained one of the mainstays of DC dining thanks to current Chef David Barigault. He remains true to the acclaimed chef’s classics but adds his flair as well — we have tasted his work and we do not lie.
Every Sunday at 11AM/ 1500 AM or here.
