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Brunch, Let's Do Brunch

Farmers, Fishers, and Bakers

One of my favorite things to do after church on Sunday morning is head into the city for brunch.  Brunch usually last for about four hours, and very quickly turns into Sunday Funday…please tell me you know what that means…I’ll wait… Anyway, we brunch…and we brunch hard.  So, I look for brunch everywhere I go.  One of my new favorites in DC is the brunch at Farmers, Fishers, and Bakers.  I can’t really say enough awesome things about the brunch at FFB (You didn’t think I was going to keep typing out the whole name did you?).  I usually post tons of pictures, but it’s virtually impossible to capture all of the merriment that is, FFB’s brunch.  Here’s a picture from their website that is SPOT ON. FFB BrunchI’ll be honest, at one moment, I wondered if the food was really as good as I thought, or if the service was so awesome, and I was having such a great time, that nothing could be bad.  Or maybe it was the pot of apples and cinnamon simmering near my table, for the express purposes of making the room smell nice.  I don’t know…does it matter?

FFB TacosIn addition to a super cheap ($29.99), and equally amazing buffet, the servers are constantly walking around with trays of pizza, sushi, eggs benedict with the best hollandaise I’ve EVER had, and a variety of other magnificent bites of heaven as selected by the amazing culinary team…Chef Tamika, being my favorite.  The buffet is split up into sections: one with mostly breakfast offerings like orange cranberry french toast, breakfast meats, and omelets; another with more savory, lunchtime fare to include some awesome salads like, shrimp salad, couscous, and a caprese to die for; and another with a taco station and FRESH GUACAMOLE, staffed by this cutie on the left.   Then there’s dessert, of course, sushi, pizza, and on and on, until Jesus comes back, and has to roll you up to heaven.  Did I mention the cinnamon rolls?  There’s something about a warm cinnamon roll that just makes everything right with the world…and you can get them right here.

BloodyMaryCloseup_StephanieBreijoLet’s talk libation. Jon Arroyo is like, my mixology crush.  Is that a thing?  I met him a number of years ago at a Gin Rickey contest in Adams Morgan, as I stood there and drank about five of his contest submissions.  The skill, passion, and technique with which he approaches mixology is unlike anything I’ve ever seen.  He somehow manages to escape the pretentiousness that usually accompanies those who achieve his level of expertise and downright genius, and has constructed some of the most amazing cocktails, and variations on classics that I’ve ever seen.  Stay tuned, I’m gonna take a couple days, and try all of his creations, and walk you through them one by one.

Take a look at this awesome link to see what you’re missing.  Make your reservations early, and get there on time…or else your punishment will be drinking bourbon mules by the bar, while you wait for a table…wait…is that punishment?

About Chef Myra

I'm an awesome chef who creates, finds, and eats amazing food...then blogs about it.

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I made lobster risotto on my IG story this evening.  I bought some lobster tails a couple of weeks ago, the last time Z wanted to have some meat, planning to have surf and turf, but we never made it past the turf (those short ribs were just heavenly), but I digress.  I froze the lobster tails and here we are.  I started out by placing an instacart order for the remaining ingredients to make lobster bisque, and then when the groceries were en route, I decided on risotto instead.  You can follow the basic steps in the IG story.  This one never disappoints and has infinite variations.  Master the risotto and you'll always have an impressive meal up your sleeve. #mymycooks #lobsterrisotto #dinnertime I'm making lobster risotto on my IG story... #mymycooks #lobsterrisotto #dinnertime I can't remember the first time I met Dick Gregory, but I remember the first time I heard his name...at breakfast one morning, some time in the '80s my mother pulled a gold canister of "Bahamian Diet" out of the cabinet, cut up some bananas, and put them in the blender with a couple of scoops from that canister, some yogurt,  strawberries, apple juice, and ice, and when she finished blending the concoction, she yelled out to Daddy "Bae!! The Dick Gregory is ready". Just about every morning after that until well into the 90's, I heard the same phrase, after a similar chain of events.  So, as you can imagine, the name "Dick Gregory" is synonymous with "home" for me.  One day I heard the name in reference to a man and told Daddy the man had the same name as his breakfast drink, and Daddy laughed and said "no baby, he makes the breakfast drink, that's why we call it that", and he officially introduced me to this giant.  Over the years growing up and living in this area, I've had the pleasure of spending quite a bit of time with Mr. Gregory...so much so that he knew me when he saw me, and would pick right back up with helping me prepare for "the last days" in each of our conversations.  Total preparation, not just to include preparation for the tangible, like what to have stockpiled to eat and drink, but how to mentally, spiritually, and emotionally prepare.  I've taken so many of these things to heart and remember the conversations fondly now.  My prayers are with his family as they maneuver through this difficult time.  I can't imagine the void that his passing has left, but knowing Baba Dick, they are certainly prepared.  Baba Dick, you've earned your reward, rest peacefully. My honey mentioned that his actual favorite kind of pizza crust is deep dish, but always opts for thin crust (his second favorite), since it's so difficult to find good deep dish pizza.  #currently mastering #deepdishpizza I have a couple of tricks up my sleeve...so far so good... #staytuned #mymycooks
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