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Monday, June 2
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| 6:30 PM
Meet Chef Janis McLean at Morrison-Clark Restaurant
Food & Lecture Event |
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This evening, before serving a tantalizing Southern-inspired cuisine made with fresh, locally grown ingredients, Chef Janis McLean discusses first with the farmers the food they provided on the menu: David Smith of Springfield Farm, a farm that has been in his family since the 1600s, describes the sustainable methods he uses to raise his livestock; Bill Jones of Virginia's Babes in the Woods family-run farm tells of raising distinctively flavored Tamworth pigs in their natural habitat -- the forest -- free of hormones and antibiotics; and fisherman Gaylord Clark of Two Oceans Seafood explains how he sources his fish from strictly managed wild fisheries.
$145, general; $110, members; call 202-633-3030
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Resident Associate Program
Location: Morrison-Clark Historic Hotel & Restaurant, 1015 L St., NW
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| Last update: June 2, 2008, 08:53 |
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