There’s nothing like wholesome, local produce! During the July 4th weekend, I decided to visit the weekly market in downtown Silver Spring and boy was it a treat!
Not only were there food purveyors there, some vendors were more of the crafty type, like Banner Bee – an all natural, sustainable honey harvesting company which sells infused honey and bee wax candles. Such infusions include lavender, chili pepper, and a lemon & thyme mix.
As if being surrounded by the colorful bounty of fruit and veggies wasn’t satisfying enough, there was even a live jazz band for a relaxed browsing experience.
Hosted by FRESHFARM Markets (the largest farmers market organization in the DMV with 13 locations overall) this outdoor experience not only makes sense for your wallet, it makes sense for your health too. Supporting local never tasted and looked so good!
You’re probably like me. I love being surprised, especially when it comes to a restaurant like Redwood in Bethesda, Maryland. Located in an upscale area near DC, it’s highly touted and was chosen as the venue for Bravo’s Top Chef season 7 “restaurant wars” – a legendary event and honor in itself. Needless to say, I was slightly intimidated by its score card. Yet, when I was invited to dine there, I jumped at the opportunity. Surprisingly, my nerves were quickly eased. The food and exceptional service lives up to the reputation but it is unpretentious. Although chic and modern, Redwood focuses on wholesome comfort food and doesn’t take itself too seriously. With delicious appetizers like whimsy fried chicken sliders with a chipotle aioli and lightly fried macaroni balls, I knew I was in good hands. This local favorite renewed my faith in fried calamari as well. In the past, I’ve been highly disappointed by calamari if I order it anywhere else other than an Italian eatery. But I was more than pleased here. The flavorful, plump “O’s” are crispy and well-seasoned with the perfect thickness – it didn’t stand a chance for survival!
Known for its commitment to serving the best of traditional and contemporary dishes with local ingredients, the kitchen takes homey favorites such as chicken pot pie or shrimp and grits and refines them while evoking memories of our first bites of these classic entrées. Executive Sous Chef, Sedrick Crawley’s take on custom and modern American cuisine is the perfect balance between familiar and new tastes while leaving diners wanting more. And with an ever-changing menu, it excites me to see what else he has up his sleeve. Chef Sed’s passion for his craft radiates from each plate. Such is the case with the steamed muscle with chorizo and roasted garlic and even the bucatini (a thick pasta dressed with a pork and beef meat sauce finished with the Italian grana padano cheese); both appropriately served in a rustic “mama’s favorite” skillet.
Now, when indulging in such great fare, the occasion begs for a 21+ libation. It’s hard to go wrong with any of the impressive, hand crafted drinks and wine list. (A comfort to know.) I’m a gin girl and my favorite drink was the brilliant Chartreusian 75 which includes yellow chartreuse, simple syrup, and sparkling wine. A tantalizing mixture of sweet and tart…basically it was seduction in a glass.
With delicious happy hours, weekly live entertainment and a menu that’ll thrill your taste buds, Redwood is more than a restaurant… it’s an experience for all senses.