June 10, 2006

Chef Nathan Anda from Tallula Restaurant will lead the tour on June 10th. Meet at the corner of Courthouse Rd and 14th St at 10 AM, rain or shine.

Tallula has made a big splash combining new American seasonal and sustainable cuisine and trendy nightlife. This weekend, join Chef Nathan Anda as he shares his appreciation of sustainable and seasonal foods, making his way through the market with tips, hints and recipes about the offerings of farmers from MD, PA and VA.

About the chef — Nathan Anda received an undergraduate degree from the University of Nebraska in Lincoln and went on to attend culinary school at the New England Culinary Institute in Montpelier, VT. Nathan has worked with chef Todd Gray at Equinox Restaurant, as well as Jeff Tunks of Ceiba Restaurant. In 2004, Nathan was tapped as executive chef for the Neighborhood Restaurant Group's latest project, Tallula.

Looking ahead:
July 29th -- Chef Cathal Armstrong from Restaurant Eve
August 19th -- Bart Seaver from Café Saint-Ex

Shoebox Oven –apologies for getting the name wrong last month– is the newest addition to the Arlington Farmers Market.

Krishna Brown has been baking since she was little, and enjoys sending cookies and pastries to family and friends, who kept telling her that her treats were good enough to sell. So while still working full-time, she decided to start up a business that takes it’s name from the limited cooking quarters. She hopes to bring to the AFM Victoria type recipes you won’t find anywhere else. Some have a South American influence, and others are family recipes.

For example, you can try Amuse Bouche for before the first course, or Pao De Queljos, a Brazilian treat, to go with coffee, fruit, wine or Champaign. Look for Basket Cakes in Lemon Poppy, or Almond, Apricot and Amaretto.

Their heirloom pie is a dowager pie grandma used to make. Although no one is sure just where the recipe came from, they’re pretty sure it’s of English origins, with southern U.S. influence. Antique white, Italian Meringue with a golden custard body. Just don’t compare it to a lemon meringue pie.

Shoebox Oven works out of a shoebox size kitchen that it’s fast outgrowing and looking for new shared kitchen space.

No doubt AFM customers, who Krishna says have been very welcoming, will add to the growth.

A family picnic to benefit Farm Aid Saturday June 24, 2006 from 1 to 4 PM.

Events include a family picnic dinner to celebrate the connection between quality food and the family farms on which it is grown. Buffet syle dinner will feature farm-fresh dishes prepared by celebrated DC area chefs. Details and Ticket information is available at: http://www.farmaid.org/site/PageServer?pagename=equinox&JServSessionIdr002=52tn6n8p03.app6b