Brace yourself, Barracks Row! District Doughnut will be giving away doughnuts to the first 500 guests beginning at 6pm on Friday. You’ll probably need to get there early. [Twitter]
The fourth annual DC Zinefest happens this Saturday at St. Stephen’s Church in Columbia Heights. More than 50 zine makers, writers, and artists from around Washington, DC, and the United States will be showcasing their work. The event is free and runs from 11 a.m. to 5 p.m. [DC Zinefest]
DC’s Summer Restaurant Week starts on Monday. This guide from Washingtonianwill help you find the best restaurants for your buck. [Washingtonian]
DC’s Hugh & Crye has launched a Kickstarter to create the perfect fitted T-shirt for men. If the campaign is successful, the T-shirts will cost $20 (shipping included) and will be made in the U.S. [Kickstarter]
When it comes to soup, Sara Polon’s got it covered – even in the summer.
As the founder of Soupergirl, Polon has spent the past five years bringing delicious vegan and kosher homemade soups to the DC area, ranging from cool summer gazpachos to hearty winter stews and everything in between. The fresh, seasonal recipes are developed by Polon’s mother Marilyn, who is affectionately known as Soupermom and Soupergirl’s Chief Anxiety Officer.
The business began with informal soup tasting sessions in Polon’s living room and has blossomed into a veritable soup empire with a robust online delivery and grocery retail business, stands at multiple area farmers markets, and, of course, Soupergirl’s flagship store in Takoma Park.
We talked to Polon about her inspirations, her advice on getting into business with family, and why you’ll never see potato gazpacho.
Seasonal Pantry has become a powerhouse on the Shaw scene. Co-founded by Ali Bagheri and Dan O’Brien (who are also behind SUNdeVICH and A&D), the market/communal table hybrid is now one of DC’s most sought-after food experiences. Every Wednesday to Saturday night, 12 diners come into Seasonal Pantry and enjoy Supper Club. This multi-course extravaganza is prepared by Chef O’Brien and his team, who create an ever-changing menu and experience that breaks down the traditional barriers between chefs and diners.
We spoke with O’Brien about his Seasonal Pantry experiences, what he envisions for the future, and his advice for those wanting to incorporate local, seasonal ingredients into their own cooking.
Q: What were some of the challenges you faced when Seasonal Pantry first started out?