The explosion of interest in DC’s culinary scene has spawned a bit of a condiment boom. Snake Oil hot sauce. Gordy’s pickle spears. Cava’s harissa. Red Apron’s hot hot mustard. Plenty of magic to go around.
Will Sharp has spent the last 10 years busting a*s to build a fashion company called DURKL. He’s on the cusp of something big with his new fashion-food concept Maketto, which he’s opening in 2014 with his partner Eric Bruner-Yang of Toki Underground.
Roundabout July of 2013, Mark Furstenberg lobbed a few grenades into the middle of DC’s food scene in Washington Post Magazine. I responded in Huffington Post.
Ole 2013 will be remembered as a renaissance for food books. I was so busy buying and reading them that I forgot to write about them. Here you go.