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This Week’s Meals

Hey Feasters,

President John F. Kennedy famously lamented Washington, D.C.’s “Southern efficiency and Northern charm”. Clearly, he had never been to a Feastly meal! (To his credit, we were still in private alpha back in 1961.) This week, Feastly offers you the finest home cooked meals, served by the most charming and efficient hosts.

On Saturday, August 25th at 7:30 p.m., Chef Jessica, a Feastly regular, invites you to roll up your sleeves and get up close and personal with some shellfish. Enjoy biscuits, crab cakes, and a stew of shrimp, corn, potatoes, and sausage in her Woodley Park home. $44 gets you a seat at the Lowcountry Boil.

On Sunday, August 26th at 1:30 p.m., Chef Lindsey of the soon-to-open BakeHouse and Los Verracos Supper Club invite you to a deliciously porky brunch.Enjoy seven dishes from Malaysian Watermelon and Pork Belly Salad to Mexican-style corn on the cob to slow-roasted pork shoulder to bacon caramel tarts to peach bellini cupcakes for $33 on U St.

Lowcountry Boil – August 25th at 7:30 p.m., $44 in Woodley Park 

The Chef
Meet Jessica – “I grew up a farmer’s daughter in Blenheim, South Carolina, most famously known for its super hot Ginger Ale. In Charleston, SC, I catered and taught cooking classes in a specialty cooking store before making a move last year to D.C. My meals highlight my love of Southern traditions and local ingredients. I really love sweet corn, okra, peaches and bourbon – though not necessarily in that order. But most of all, I love sharing a meal with friends and family and now, Feasters!”

The Menu 

  • Lemon Basil and Peach Punch
  • Sweet Potato Herbed Biscuits – No southern meal is complete without these flaky, buttermilk biscuits.
  • Seared Blue Crab Cake Salad -Lump Blue Crab Cakes over Local Greens with Homemade Thyme & Shallot Remoulade
  • Frogmore Stew aka Lowcountry Boil – Steamed Wild-caught Shrimp, Sweet Corn & Potatoes, Half-Smoke Sausages all tossed in Old Bay. Served with Lemon, Drawn Butter and Fresh Horseradish Cocktail. Frogmore Stew is served straight from the steamer and poured onto a newspaper-covered table. Everyone digs in while it’s still hot. No forks necessary – it’s messy and fun!
  • Minted Peaches and Blackberries – Fresh Fruit in Mint Syrup with Bourbon Whipped Cream

Lunch with Bakehouse and Los Verracos – August 26th at 1:30 p.m., $33 on U Street

The Chefs 
Meet Lindsey and Los Verracos – “Lindsey Morse is a professional baker and co-owns BakeHouse (opening later this year at 14th and T NW) with her husband, Niall. She loves developing new recipes, experimenting with new techniques, utilizing worldly flavors and spices, and opening her home to like-minded foodies who also love all things sweet! For this lunch, BakeHouse is teaming up with Los Verracos Supper Club to bring you sweet & stylish treats alongside delicious, pork-centric eats! Los Verracos was started by three friends from different ethnic backgrounds (Thailand, Italy, & Puerto Rico) who discovered their respective cuisines all shared a common food thread- pork! They founded Los Verracos to celebrate all things swine and to share their culturally authentic food with the public.”

The Menu

  • Malaysian Watermelon and Pork Belly Salad
  • Elote de Maiz – Mexican-Style Corn on the Cob
  • Mini Blackberry & Thyme Corn Muffins
  • Puerto Rican Pernil – Slow-Roasted Pork Shoulder with Arroz con Grandules, Yellow Rice with Pigeon Peas
  • Bacon Caramel Tarts
  • Peach Bellini Cupcakes
  • Mini Plum & Lemon Pies

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