June 25, 2005

Thanks to everyone who participated in the June 18th tour with Chef Nathan Anda from Tallula Restaurant. We extend a hearty thank you to Chef Anda for taking the time to discuss the latest and greatest cooking techniques and local ingredients; we also heartily thank Brooke and Brandi from Vanguard Communications for organizing the successful event.

Be sure to call Tallula at 703-778-5051 or visit http://www.tallularestaurant.com/ to make your next brunch or dinner reservations.

Shoppers at the Arlington Farmers' Market will think they have been transported to a quaint European town this year when local chefs take them on Market tours to demonstrate their knowledge of preparing fresh, local produce. The Series is intended to highlight seasonal produce and inspire Market patrons to purchase the featured ingredients.

All tours are FREE, open to the public, and begin at 10:00 AM, unless otherwise noted.

Upcoming Chef at the Market tours:

• Cathal Armstrong from Restaurant Eve on July 9th
• Joe Raffa from the Majestic Café on August 20th
• TBA from Vidalia on September 24th

Dogs are NOT allowed at the Market. The only exception is for seeing-eye dogs. We know you love your pooches, but please leave them at home. The producers and farmers strive to make the Market a clean-as-can-be place. Thank you for your cooperation.

This year’s Smithsonian Folklife Festival “celebrates the extraordinary story of the American food revolution of the last 40 years”. The festival begins Thursday June 23rd.

“The program focuses on three of its driving forces: the immigration that has introduced new foods and tastes to American cooking, the grassroots movement for sustainable agriculture and its connection with traditional methods of growing, and the role that chefs and cooks as tradition-bearers have played in encouraging appreciation for the great variety of American foodways.

Visitors will learn about the artisan food trend that has revitalized older crafts to produce cheese, bread, olives, and chocolate. They will see how spices and herbs from around the world are cultivated, processed, and preserved. They will hear about the challenges of finding new markets for traditional crops, and much more. Chefs, cooks, growers, and food lovers will share their traditional knowledge and spirit of innovation as they create meaning from sustenance.”

For more information, visit: http://www.folklife.si.edu/index.html