by: Victoria Harris (@Chef_Vicky)
Last weekend, I attended the Taste of DC, a two-day cultural and culinary adventure set over five blocks on Pennsylvania Avenue in Washington, D.C. The event featured over 70 food vendors, a beer garden, contests, games and culinary demos on the main stage.
I spent much of the first day exploring the twenty-two vendors hailing from Union Kitchen. With over 50 regular members, Union Kitchen is DC’s largest food incubator, offering a variety of services to the area’s food startups. My previous experience with some of these local businesses has been nothing short of amazing, so I went in having pretty high expectations.
I started with Los Verracos, who offered a beautiful set of crispy fried plantains topped with slow braised pork and finished with a creamy sriracha mayonnaise. I’ve never spent $2 on food and been so happy.
Next, I moved on to Cured DC and Motisola Chili where I sampled some amazing chorizo and vegetarian chili. Vegetarian chili can sometimes be disappointing and bland, especially if you’re a meat eater. But the chili from Motisola was really good.
Here’s a look at the Vegetarian Chili from Motisola:
Next up, was a quick bite (literally!) of dessert from Milk Cult, which served a jam-packed spoonful of brown sugar banana ice cream with strawberry puree, Nutella powder and maraschino cherry whipped cream (drooling at the thought of this).
One of the major highlights from day 1 of the Taste was Chaya DC.
Usually, when I see words like “vegan, gluten-free, local, sustainable” in a menu description I’m a little bit turned off. A lot of restaurants use these words to charge higher prices, and to serve a crowd that is not buying this food for health reasons, but because they look cool buying it. Chaya literally made me eat my words.
Chaya offers handmade vegan tacos which include sustainable, local, AND seasonal ingredients. Not to mention they are absolutely outstanding.
I had the roasted winter squash taco with chili, queso, and mint. The squash was perfectly cooked, garnished with creamy queso, a hint of spice, and finished with mint and bulls blood micro greens – set in a handmade crispy tortilla. It was the best dish I had the entire weekend.