Celebrating Food Tank’s 2nd Anniversary at Farmers Fishers Bakers

Farmers Fishers Bakers_EricLangiel (2)On January 21st we hosted Food Tank’s 2nd Anniversary, right here at Farmers Fishers Bakers.

Over 100 guests gathered for the reception, held at the end of the first day of Food Tank’s 1st Annual Summit in collaboration with The George Washington University. The reception was followed by a three- course dinner paired with specially designed wines chosen by Senior Executive Chef Joe Goetze.

Check out the full Bisnow article with snapshots from the event here

 

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January 28th, 2015
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On the Farm: BarnStorming 101

Carlson_Wheat FieldWhat better way to pave the road to sustainability than developing a working farm to supply product directly to restaurants … and beyond?

As curious, inquisitive restaurateurs we’re always looking for new, exciting opportunities and business practices to help our brands grow and achieve long-term success.

We wanted to share a Farmers Restaurant Group + Founding Farmers information gathering “BarnStorming” session we recently conducted. Our goal for this session was to not only explore opportunities to take the farm-to-table concept to the next level by developing a Founding Farmers-owned farm, but to also gather useful information to educate and inspire industry counterparts.

The Mission. To create a working, DC area farm to enhance our commitment to American family farmers and sustainable agriculture by having the ability to supply the Founding Farmers restaurants with farm-fresh ingredients. And beyond that: to possibly provide local school children, families in need, and communities at large with sustainable food products, education, and industry job training.

The Focus Group. Our first step? Conducting honest, useful dialogue with sustainable food and farming experts from the National Farmers Union as well as representatives from local area non-profits and thought-leaders such as: Hope Honey FarmsReal Life ConsultingDC Central KitchenDC Councilmember David Grosso’s office, FoodCorpsNational Farmers Union Institute alumni, and DC Public Schools Community Partnership.

The Outcome. The seeds, as they say, have been planted for developing an FRG/Founding Farmers-owned farm and even more importantly, we’re on our way to creating a successful model for farmers, restaurant businesses, sustainably minded consumers, and local area communities to follow.

January 21st, 2015
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Farmers Restaurant Group Featured in Bloomberg Businessweek

Businessweek feature insideIt’s been a great year for Founding Farmers, Farmers Fishers Bakers, and Farmers Restaurant Group, and when a major news publication recently wrote about us, we just have to share! We’re pleased to share the Bloomberg Businessweek feature article, “The Farm to Table Restaurant Chain,” published in the Monday, December 29 special year-end ‘Good Business Issue.’

Businessweek reporter Bob Parks went in-depth for the story, spending 2 full days with Partner and Concept Developer Dan Simons, and Partner Mike Vucurevich, and chatted with NDFU president Mark Watne to learn more about our success story and how we do what we do – provide fresh, authentic, true American farmhouse-inspired food and drink day after day, year after year. A full photo essay accompanies the article.

As we enter our 7th year for our flagship Founding Farmers location, the fourth year for MoCo’s Founding Farmers, the third year for Farmers Fishers Bakers, and as we are about to open our Founding Farmers Tysons location, we can be more proud, excited, honored, and humbled to do what we do – because of our fantastic guests, staff, and supporters. THANK YOU, everyone, and best wishes for a healthy, happy, hungry, and prosperous 2015!

December 31st, 2014
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Washington Post Mentions Farmers Fishers Bakers in an Article about Where to find Artisanal Toast in DC

First BakeIn a list of restaurants in DC where someone can find artisanal toast to fuel the new craze, The Washington Post highlights Farmers Fishers Baker’s First Bake.

First Bake offers coffee, fresh squeezed juices, and baked goods Monday through Friday from 7:30-10:00am. Try our delicious Baker’s Toast in five varieties: cranberry orange with honey butter, chocolate cherry with dulce de leche butter, 7 grain with cinnamon butter, brioche with chocolate butter, or apple walnut raisin with cream cheese and cinnamon sugar.

Check out the full list of restaurants from The Washington Post here.

December 12th, 2014
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Retro cocktails: Chief’s Bahama Mama

Mai TaiFarmers Fishers Baker’s chief mixologist Jon Arroyo tells the story behind the Chief’s Bahama Mama cocktail in this Nightclub & Bar article. Combining Rhum Clement Mahina Coco with Mount Gay Black Rum, Arroyo has created the perfect retro cocktail with a modern twist. According to Arroyo, mixology is about simplicity and quality. He shares Farmers Fishers Baker’s Chief’s Bahama Mama and Harvey Spector (a twist on the Harvey Wallbanger) recipes. Check them out on Nighclub & Bar by clicking here.

December 1st, 2014
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Interior Design interviews Griz Dwight, principal of Grizform Design Architects, about Brand Identity and Farmers Fishers Bakers

FFB fireplace and booths seatingGriz Dwight, president and founder of Grizform Design Architects is a go-to architect for many restaurateurs in the Washington, DC area. Griz Dwight was the mastermind behind Farmers Fishers Bakers redesign in 2012. Using Farmers Fishers Baker’s firmly established brand identity, he was able to design a space that fit the mold. Many of the products used by Grizform Design are innovative and sustainable, such as a wall of recycled tired at Farmers Fishers Bakers. To read the full interview from Interior Design, click here.

November 20th, 2014
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3 Stars Beer Dinner, Tuesday, November 18th

3 starsJoin The Farm’s Bar & Beverage Director Jon Arroyo on Tuesday, November 18th, for a delicious evening at Farmers Fishers Bakers featuring brews from 3 Stars Brewing Company.

Executive Chef Joe Goetze has created a special five-course farm-inspired menu, paired with five of 3 Stars’ craft beers. Representatives from the DC-based brewery will be in attendance to provide tasting notes and insight into the brewing process.

 

Please be punctual, as dinner will start promptly at 7pm and guests who arrive late may not be seated.

Tickets are $75 per person, including tax, gratuity, and a gift bag. You can purchase you tickets here. Cheers!

Welcome Beer & Starter
Nectar of the Bogs (Cranberry Saison) ABV: 5.0%

Jack Cheese Chili Cornbread with Pumpkin Spice Butter

Second Course
Ghost IPA ABV: 5.9%

Smoked Butternut Squash Soup – Cranberry Orange Crouton

Third Course
Two to the Dome ABV: 8.0%

Green Vegetable Casserole, Beer Gruyere Cheese Fondue – Mushrooms and Shallots

Forth Course
Peppercorn Saison ABV: 6.5%

Black Peppercorn Glazed Pork Tenderloin, Smashed Yams, Crispy Bacon Brussels

Dessert Course
Desolation, Imperial Porter ABV: 9.6%

Trio of Fall Éclairs

Seating is assigned for efficiency.  If you would like to sit next to a particular person/party that purchased their tickets separately from yours, please email meaghan@vsag.com ahead of time.

We politely decline any modifications to the paired menu. Please feel free to make a reservation in our main dining room here and order a la carte to accommodate your dietary needs.  Should you have any questions, please email meaghan@vsag.com.

November 7th, 2014
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Farmers Fishers Bakers to Participate in DC Cocktail Week

PineappleSoda_StephanieBreijoKicking off on November 17 and going through November 23, Farmers Fishers Bakers will be participating in DC Cocktail Week. 50 restaurants around DC will be celebrating this year’s cocktail week by pairing featured cocktails with small dishes all for one special price. We’re offering a Smoke on the Water cocktail paired with our Serrano Jack Sushi Plate for just $15. Check out the full list of participating restaurants from K Street Magazine here.

November 1st, 2014
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Architecture DC celebrates Farmers Fishers Bakers Innovative Design in their Fall Issue

FFB Main Dining RoomArchitecture DC includes a three page spread in the Fall issue of their magazine, celebrating Farmers Fishers Bakers and Grizform Design Architects, the architecture firm behind the redesign of Farmers Fishers Bakers after the 2011 flood.

Where some environmentally conscious restaurants might have to sacrifice esthetic design for sustainability, Farmers Fishers Bakers was able to retain its farm-to-table style whilst keeping the environment in mind. Farmers Fishers Bakers meets all the requirements for a LEED certification and a three-star rating from the Green Restaurant Association. From tractor tires lining a wall to absorb noise, to shovels that separate the bar from the dining room, the farm-themed decor is incredibly innovative.

To see the rest of the spread click here.

 

October 24th, 2014
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The Cooking Channel, Best In Chow: The Great American Doughnut Wars!

downloadWednesday October 22nd, The Farm’s own Executive Pastry Chef, Ashley Soto, will be competing against the Tabard Inn and Chocolate Crust for the title of Best Doughnut!  Ashley will be serving up her delicious Maple Bacon Jefferson Doughnut.

Tune into The Cooking Channel at 10PM EST to see who will be crowned the winner!

Farmers Fishers Bakers 02 copy

 

 

Thursday, October 23rd in honor of this friendly competition, Farmers Fishers Bakers in Georgetown will be serving up the competing doughnut while supplies last!

The Jefferson Doughnut will be served with a complimentary cup of house blend drip coffee for $5.  Come on in and try this sweet and savory treat for yourself!

October 21st, 2014
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Through The Eyes of The Farmer

The Farm is a concept development and restaurant management company established on a platform of farm-inspired American true food and drink in modern, upscale casual, and eco-friendly settings. The Farm created the internationally recognized, award-winning Founding Farmers restaurant in the heart of Washington, D.C., which opened in 2008, and has been host to more than 1.2 million guests since then, as one of the most popular 'must-do' experiences in the nation's capital. The Farm works with an ongoing commitment to supporting American family farmers with exceptional culinary and mixology programs, to providing great service, to sourcing regionally and seasonally whenever possible, and to creating unique, inspired, creative, fun and inviting spaces. (read more)

Opening Hours

First Bake:
Mon – Fri, 7:30am – 10am
Lunch, Dinner, Sushi:
Mon – Wed, 11:00am – 10pm
Thurs, 11:00am – 11pm
Fri, 11:00am – midnight
Sat, 2:00pm – midnight
Sun, 2:00pm – 10pm
Farm Market Brunch:
Sat, 9:00am – 2pm
Sun, 9:00am – 2pm

Environmentally Friendly

The Farm and Founding Farmers are dedicated to environmentally friendly practices at every turn. We are proud to say that our Founding Farmers flagship location opened as Washington DC's first LEED Gold Certified restaurant, and as the first upscale-casual, full-service LEED Gold restaurant in the country. Our restaurants operate as Certified Green Restaurants through the Green Restaurant Association, and annually we offset our greenhouse gas emissions with the purchase of offset credits through Carbonfund.org. Our Montgomery County, Md. location, is 100% wind powered.

US Green Building Council Carbon Free Partner - carbonfree.org Gree Restaurant Certified - dinegree.org Think Local First - DC Local Mean Business!