A Time to Serve Our Veterans

Every Veterans Day, like many of our national holidays, we serve our brunch, along with our lunch/dinner menu, across all of our restaurants – Founding Farmers, Farmers Fishers Bakers, and Farmers & Distillers.

What is different about Veterans Day, however, is that we offer a 50% discount for active duty and retired military personnel, which applies to our veterans plus one guest on Sunday, November 11th and Monday, November 12th. Bring your valid ID or wear your uniform and your brunch, lunch, or dinner is 50% off our regular price.

We offer our utmost appreciation and respect for our military and hope you will come on over to one of our restaurants and let us serve you. If possible, we recommend making a reservation.

Chefs Reel in a Day of Fishing on the Chesapeake Bay

Chefs and team members from across our company, Farmers Restaurant Group (FRG), spent Monday fishing on the Chesapeake Bay participating in the 7th Annual Congressional Seafood’s FINvitational. Among our team members, led by Vicki Griffith, FRG’s Vice President for Quality Assurance & Purchasing, was our very own Farmers & Distillers Chef Richard Torres.

Team FRG brought home the 3rd place trophy thanks to Chef Oscar Rivera from our sibling restaurant, Founding Farmers DC, who reeled in the 31-inch award-winning Chesapeake Bay Rockfish.

The purpose of this field trip was to get to know some of our fisherman, our primary supplier and host for the day, Congressional Seafood Co, as well as learn the ins and outs of fresh fish and seafood. We also wanted to get better acquainted with our local waterways. The team met many local vendors and organizations working to educate our communities about the bay and its preservation.

Explore Your Hometown Eats with Restaurant Week

August can be a rough month for DC locals. It’s usually unbearably hot and humid, and many of our friends and family have managed to skip town. One great way to beat the heat and enjoy our great city this month? Take a stay-cation from the daily grind and explore our hometown eats during Restaurant Week.

From August 13-19, Farmers Restaurant Group will be participating in this annual tradition at five of our DC area restaurants: MoCo’s Founding Farmers (*note: MoCo runs from August 10-19), Founding Farmers Tysons, Farmers Fishers BakersFarmers & Distillers, and our newest location, Founding Farmers Reston Station. Each restaurant will offer a special three-course lunch for $22 and dinner for $35 – both menus will include one of our delicious desserts.

About 250 local restaurants will join Restaurant Association Metropolitan Week in what is one of the best food offerings of the year, and a great way to enjoy DC in August.

Join us and give yourself a late summer in-town break. It is sure to bring a breath of fresh air into an otherwise muggy season. We always recommend getting a reservation, if possible.

*Founding Farmers DC, located at 1924 Pennsylvania Ave., is not taking part in Restaurant Week 2018.

Walking to the DC Convention Center for The RAMMY Awards Gala

It was a big night for DC’s hospitality industry last night with the annual RAMMY Awards Gala. Our family of restaurants team were delighted to walk a block down the street from Farmers & Distillers to the Walter E. Washington Convention Center and join our area’s fashionable restaurant industry foodies, about 2,400 of them, to celebrate the city’s big winners.

We brought along our Founding Spirits team to mix some of DC’s favorite cocktails, including our Cucumber Delight, a light and refreshing mix of our award-winning Founding Spirits Vodka and ginger liqueur, cucumber, cantaloupe, and lemon. As one of our most popular cocktails, also served at Founding Farmers, our Cucumber Delight has quite a fan club. It was the perfect craft cocktail to add to the evening’s celebrations.

In addition, this year’s festivities also included two important no’s for the hospitality industry: single-use plastic straws and Initiative #77. Our parent company, Farmers Restaurant Group, continues to support our employees working to save tips and vote no on Initiative #77.

We have also just launched a campaign to eliminate single-use plastic straws across the DMV. Our Last Straw is seeking partners in the local restaurant and hospitality industry to commit to stop serving plastic straws and make the switch to paper or to no straw at all when the beverage doesn’t need it. We are also seeking personal pledges to #StopSucking and join the movement to reduce our reliance on single-use plastics.

Kathy Hollinger, President & CEO of the Restaurant Association of Metropolitan Washington, announced the efforts of Our Last Straw, saying we all need to work together to 86 plastic straws starting now, which meant that no plastic straws were used at the gala. She also encouraged restaurants and individuals to take action by joining the Our Last Straw coalition.

Top 10 Reasons to Work for Farmers Restaurant Group

At Farmers Restaurant Group, our restaurants work because of our people. From the farmers who grow our food to the servers who put the plates on the table, we value our team and the individual contributions they make.

We are currently hiring for our Founding Farmers in Reston, VA. We invite you to learn more about a career with us in this video with some members of our team and check out our list below of our Top Ten Reasons to Work for Farmers Restaurant Group:

Money: We’re a business, first and foremost. The earning potential in our restaurants is high because we create an atmosphere of success, and we provide the tools and the leadership to help you reach your earning goals. Busy restaurants = busy servers = more $$ in your pocket.

Great Shifts: We are open for breakfast, lunch, and dinner and can offer flexible part-time and full-time schedules. Work early mornings, late nights, midday, or a mix of all three. Because we are busy all day, we can offer a better schedule variety while maintaining maximum earning potential.

Careers: We are growing, and we would love for you to grow with
 us! Seventy percent of our management team has been promoted and grown from within. If management isn’t your goal, we still offer opportunities for continued growth and learning through ongoing skills building and cross-training.

Drink: Our award-winning bar can quench any thirst. From handcrafted cocktails, local artisanal beers, sustainable wines, and scratch sodas made from fresh squeezed juices and homemade syrups, our bar is truly as important as our kitchen.

Green Restaurants: We operate some of the greenest restaurants in the country. Being farmer-owned, our philosophy is to operate and live sustainably while also better serving the community. Doing more good, and less harm. From our design to our compost program to our sourcing, you can feel good knowing that we make choices that help preserve the earth.

People: Everything Matters. Everything is Personal. If you want to be surrounded by the most energetic, dynamic, educated, inspired, smart, creative, hardworking, curious, kind, and caring folks around, come work with us! We want to work with you.

Benefits: We offer 50% discount on food and drink when you work, and 50% off for you and up to three guests on your days off, so you have access to delicious fare and a great price while others serve you. We also offer a special health benefit to our team members. As part of the FRG team, you can enjoy a discounted membership rate to LA Fitness ($29/mo!). Ask us about the details to learn more.

Food: Our responsibly sourced, scratch-made food leaves our guests wanting to come back again and again. You can be proud
 of every dish you make as we’re very careful about who we partner with and source our ingredients from. Cooking with us is like attending an in-house culinary school. Learn how to bake breads and pastries, how to make pasta from scratch, how to butcher, how to master a prep kitchen, how to larder, and more! We have a very diverse menu that requires unique skills and cross-training. Our kitchen is a great place to grow your culinary career!

We Make News: We’re in the Top 5 Most Yelped American restaurants, we’re the #1 Most-Booked restaurant in the world on OpenTable, we’ve been on national and international TV, we’ve received lots of awards, and we are proud of our notoriety and popularity.

Environment: Atmosphere and well-designed restaurant environments are a priority for us. We work with award-winning designers to create our unique interiors that are welcoming and inspiring to our guests, and great settings that work for our teams.

It’s the Bee’s Knees Raising Money for Honey Bees

Buzz on over to one of our restaurants this week – Founding Farmers DC, Farmers Fishers Bakers, and Farmers & Distillers – for a taste of the Bee’s Knees. This delicious, Prohibition-era cocktail is being served as part of a nationwide effort to raise awareness and funds to support honey bees and other pollinators.

Between September 25th and October 1st, we are joining other restaurants and bars across the country in this year’s Bee’s Knees Week. Sponsored by Liquor.com and Barr Hill Gin, Bee’s Knees Week brings attention to the honey bee, not just for the tasty honey they provide for our drinks and food, but for their important role in our food supply and its biodiversity.

Join us for a Bee’s Knees and tell your friends and families (#DRINKBEESKNEES) all about the importance of our honey bees and other pollinators, and ways we can all celebrate and protect them this week and every week.

Farmers Restaurant Group will be donating a portion of our proceeds from the sales of this cocktail to the Pollinator Partnership, whose mission is to promote the health of pollinators through conservation, education, and research.

Bee’s Knees Week is just one piece of our ongoing efforts to protect the honey bee and the future of our food supply. We support research on honey bees at our urban apiary at George Washington University. We also support other education efforts, such as our partnership with Sweet Virginia, which works to inspire and educate children about honey bees.

Founding Farmers King of Prussia Opens November 1st

November can’t get here soon enough as far as we’re concerned. Founding Farmers King of Prussia is opening its doors for business on Wednesday, November 1, 2017, and we’re all bubbling with excitement about our very first foray outside the DC metro area.

This newly developed, bustling suburb of Philadelphia has so much to offer. We can’t wait to meet and greet our new Pennsylvania guests and introduce them to all that is Founding Farmers. Please make a reservation with us now for November.

Founding Farmers King of Prussia welcomes our guests into our full-service dining room and bar serving a diverse array of our farmer-owned, scratch-made goodness and some very special, Pennsylvania-inspired dishes. We will also be serving a host of craft cocktails, some of which are made with our very own Founding Spirits.

Our Founding Farmers First Bake Cafe & Creamery will also be on site for guests to grab a quick bite, a cup of coffee, a loaf of freshly baked bread, or a scoop of our house-churned ice cream. These can be enjoyed at small tables in the cafe, at the counter, or taken to go.

Please come on by. Join us in our new Pennsylvania home for a meal, for a drink at our beautiful bar, or just drop by the cafe for an ice cream cone. Reservations for the restaurant are available now.

To stay up-to-date on all things Founding Farmers KOP, be sure to follow our social media pages at FacebookInstagram, and Twitter.

Much Ado About Something: Community Partnership Night at DC’s Shakespeare Theatre

Farmers & Distillers helped the Shakespeare Theatre Company thank their community partners last night at a special reception in downtown DC. Local area corporations, law firms, members of Congress and Capitol Hill staffers, and individual donors all gathered for a night celebrating Shakespeare Theatre’s outstanding programs and performances.

Our team served a favorite craft cocktail, the Farm Daisy, hand-mixed from lemon, lemongrass, green chartreuse, and Founding Farmers Gin. Farmers & Distillers was among a group of other DC-area restaurants providing food and drinks for the event.

At Farmers Restaurant Group, we are always looking for ways to support our neighbors and neighborhoods. We are especially delighted to support the arts and the amazing cultural landscape of our city.

The Shakespeare Theatre Company is a DC cultural institution and has a number of programs designed to bring their programming to new and diverse audiences across the city and surrounding areas. One popular summertime tradition since 2009 is Free for All, which supports two weeks of free performances of Shakespeare works that wouldn’t otherwise be possible without many of the partners at last night’s reception. This year, Othello is playing through August 27th at the Sidney Harman Hall in downtown Washington, D.C.

 

Let Us Labor for You This Labor Day Weekend with a 3-Day Brunch

What better way to celebrate summer’s end than brunch at one of our restaurants. At Farmers Restaurant Group will be welcoming guests for brunch for the entire three-day weekend – Saturday, Sunday, and Labor Day Monday – in all of our restaurants.

Our brunches, if you haven’t tried them, are a labor of love for our team and a labor-free treat for you. Voted as a top DC Best Brunch spot by Washingtonian Magazine readers and Washington City Paper’s Best of DC, we provide a diverse and delicious bounty of scratch-made food and drinks.

Brunch menus vary some by location. Founding Farmers DC and MoCo’s Founding Farmers in Potomac, MD have a sit-down, a la carte style service that includes the best buttermilk pancakes you may have ever tasted, stuffed French toast, a variety of egg benedicts, poached egg hashes, our specialty glazed, thick-cut bacons, and our ever-popular Chicken & Waffles made breakfast-style with scrambled eggs.

Our Farmers Market Buffet Brunch is served at Founding Farmers TysonsFarmers Fishers Bakers at the Georgetown Waterfront, and Farmers & Distillers in Mt Vernon Square. You don’t want to miss this decadent offering, which includes traditional breakfast fare – such as those same tasty buttermilk pancakes and bacon – and more. The buffet also has a butchers table, a gardeners table, and a dessert table. The fixed price includes a variety of dishes hand-passed by servers: cracker crusted shrimp, eggs benedict, spring rolls, our house-made doughnuts, and more.

As if all of that tasty goodness wasn’t enough, our brunch drinks are also fan favorites. Of course, we serve our delicious Compass Coffee First Bake Blend, designed and roasted especially for our restaurants. And our old-fashioned scratch sodas can usually quench anyone’s thirst. For those looking for a little more, our craft cocktails are scratch-made with our proprietary spirits and house-made syrups and mixers. We have one of the best Bloody Mary’s in town, according to Washington City Paper. Guests also love our Fisher’s Tikis at Farmers Fishers Bakers and our Whimsical Shared Cocktails at Farmers & Distillers.

So, take a load off. Let us labor for you this Labor Day weekend. Visit one of our farmer-owned restaurants for brunch on Saturday, Sunday, or Monday. If possible, we always recommend making a reservation. For specifics on our brunch hours and menus for each location, go to:

Founding Farmers DC

Founding Farmers Tysons

MoCo’s Founding Farmers

Farmers Fishers Bakers

Farmers & Distillers

Field Trip to the Chicken Farm

A couple weeks ago, we took a trip out to the heart of Pennsylvania Dutch Country to visit the owner of Bell & Evans, Scott Sechler, and the rest of his team who supply the chicken for all of our restaurants. Owner Dan Simons and our Farmers Restaurant Group team – including Vicki Griffith, Ken Fletcher, and Meaghan O’Shea – got a behind the scenes tour of how Bell & Evans raise and process their chicken.

Part of the reason for our trip was to understand why Bell & Evans chicken tastes so much better than most of the chicken we have tried. As a farmer-owned company, we like to connect with the family farmers that supply the food to our restaurants. It is important for us to know where our food comes from.

Bell & Evans is no ordinary chicken farm. Just like us, everything matters to them. Four generations of family-run natural chicken farming is evident in everything they do. They insist on humane treatment, cleanliness, and food safety by investing in newly developed high-tech hatcheries and providing open, naturally lit chicken coops. They’re committed to feeding their chickens “no junk,” which means they are given no animal by-products, no additives containing arsenic, no petroleum or ethanol by-products, no used cooking oil by-products, and no antibiotics. Yes, this scary list is what most chickens eat. At Bell & Evans they are given an all-vegetarian diet of U.S. grown corn, extruded and expeller pressed soybeans, vitamins and minerals, and plenty of fresh well water.

Not only does this make for healthier and tastier chickens, the way they run their farm is much better for the environment. For example, their advertised “air chilled” process also says no to the use of chlorine ice baths most chicken farmers use, avoiding nasty chemicals and saving millions of gallons of water each year. This means they can use recyclable and reusable shipping containers because their chickens aren’t soaking wet when they are packaged.

Bell & Evans also cares what happens to their chicken once it leaves the farm. They carefully select their buyers, selling to companies who are like-minded and as they say “like-missioned,” to ensure their product is handled carefully all the way to the consumer, whether in a restaurant or from retail stores.

Of course, all of this work, and more, had us almost doing the chicken dance. We stayed hours past our allotted tour time talking and learning. We knew Bell & Evans was good chicken, but now we know why.

Curious? We invite you to come on down to any of our restaurants and get a taste (or two or three) for yourself. Celebrate National Fried Chicken Day (yes, this is a thing! And yes, it’s today) with our famous Founding Farmers Chicken & Waffles or our awesome garlic black pepper chicken wings; or visit Farmers Fishers Bakers on the Georgetown riverfront for a cold glass of one of our 24 beers on tap with our Honey Pot Fried Chicken Jambalaya; or perhaps you want to sip a glass of our own New York Vines White wine with a plate of our Roasted Spatchcock Chicken at Farmers & Distillers.

The possibilities seem endless, and we’re certain you will agree what a difference Bell & Evans chicken makes. If possible, we always recommend making a reservation.

*Update, October 2018: We are now sourcing our chicken from suppliers other than Bell & Evans. We remain impressed by Bell & Evans’ standards and commitments, as they align with our own. While we do occasionally change suppliers for a variety of reasons, we remain committed to our Farmed in America by Family Farmers philosophy, and continuing to ensure that our farmers, growers, ranchers, and fishers align with our standard.