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The 2013 Farmland Feast

WTOP Staff | WTOP_Web_Team@wtop.com

November 13, 2013, 10:09 AM

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Chefs take a break during the prep for the 2013 Farmland Feast, held at the Ritz Carlton. The city's best chefs, sommeliers and bartenders prepared food and drink from local growers and producers. (WTOP/Rachel Nania)
WTOP/Rachel Nania
Chefs from 16 D.C.-area restaurants prepared hors d'oeuvres and a four-course dinner for the Farmland Feast. (WTOP/Rachel Nania)
WTOP/Rachel Nania
Chefs from 16 D.C.-area restaurants prepared hors d'oeuvres and a four-course dinner for the Farmland Feast. (WTOP/Rachel Nania)
WTOP/Rachel Nania
Frank Ruta of Palena works with his staff to prepare food for the Farmland Feast in the kitchen of the Ritz Carlton. (WTOP/Rachel Nania)
WTOP/Rachel Nania
Guests of the cocktail hour enjoyed an oyster and beer pairing. (WTOP/Rachel Nania)
WTOP/Rachel Nania
Cans of Lost Rhino beer paired perfectly with oysters at the Farmland Feast. (WTOP/Rachel Nania)
WTOP/Rachel Nania
A guest shoots and oyster at the oyster and beer-pairing bar at the Farmland Feast. (WTOP/Rachel Nania)
WTOP/Rachel Nania
Mixologists from 2 Birds 1 Stone, RW Restaurant Group, Mockingbird Hill and Buffalo & Bergen provided cocktails for the event. Some were made with local ingredients. (WTOP/Rachel Nania)
WTOP/Rachel Nania
Chefs preparing smoked sage bison from Gunpowder Bison stayed busy throughout the cocktail hour. (WTOP/Rachel Nania)
WTOP/Rachel Nania
Funds from the annual Farmland Feast help FRESHFARM Markets operate its farmers markets and its educational and charitable market programs. (WTOP/Rachel Nania)
WTOP/Rachel Nania
A cocktail from Mockingbird Hill was served with a large, chiseled ice cube. (WTOP/Rachel Nania)
WTOP/Rachel Nania
Local spirits, such as Green Hat Gin, were also served and highlighted during the cocktail reception. (WTOP/Rachel Nania)
WTOP/Rachel Nania
Chef Marjorie Meek-Bradley and her staff at Ripple work on an hors d'œuvre during the cocktail reception. (WTOP/Rachel Nania)
WTOP/Rachel Nania
Guests bid on auction items at the Farmland Feast. Items available stayed true to the theme of the event, with packages such as chef experiences, overnight stays on farms, art and artisan food products (WTOP/Rachel Nania)
WTOP/Rachel Nania
Chefs plate polenta and meatballs at the cocktail reception at the 2013 Farmland Feast. (WTOP/Rachel Nania)
WTOP/Rachel Nania
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