Washington DC`s Greenest Restaurant Opens September 18

For
Immediate
Release
Jennifer
Motruk
Loy,
SPIN
DC
202.302.8229
[email protected]
Katie
Hickman,
SPIN
DC
610.405.6833
[email protected]
Washington
DC’s
Greenest
Restaurant
Opens
September
18
Founding
Farmers
is
First
USGBC
LEED
Designed
Gold
Restaurant
and
Certified
Green
Restaurant
in
Nation’s
Capital
[Washington,
DC
–
September
10,
2008]
Founding
Farmers,
the
new
eco‐friendly
concept
on
course
to
be
Washington
DC’s
greenest
restaurant,
today
announced
the
official
opening
date
of
Thursday,
September
18,
with
dinner
service.
Friday,
September
19
will
be
the
first
full
day
to
include
breakfast,
lunch
and
dinner,
featuring
Founding
Farmers’
menu
of
true
food
and
drink
inspired
by
American
Family
Farmers.
th
Where:
1924
Pennsylvania
Ave.
NW,
20 &
Penn.
Ave.,
three
blocks
from
the
White
House
Hours:
Monday
–
Wednesday,
8am
–
10pm
Thursday,
8am
–
11pm
Friday,
8am
–
midnight
Saturday,
4pm
–
midnight
Sunday,
12noon
–
9pm
Phone:
202.822.TRUE
(8783)
Web:
www.WeAreFoundingFarmers.com
Reservations:
By
phone
or
through
OpenTable.com
Menu:
American,
farm‐inspired
dishes
made
with
products
of
sustainable
agriculture.
$$:
Moderate,
average
dinner
check
‐
$30
–
35
/
per
person
Seats:
250,
between
downstairs
bar
&
dining
and
mezzanine
dining
Getting
there:
Farragut
West
or
Foggy
Bottom
Metro,
parking
garages
within
three
blocks,
and
metered
parking.
Developed
by
VSAG
(Vucurevich
Simons
Advisory
Group,
(www.vsag.com)
in
conjunction
with
a
collective
of
more
than
40,000
American
family
farmers,
the
restaurant
serves
fresh
Farm‐to‐Table
American‐
inspired
true
food
and
drink.
“We
are
thrilled
to
launch
the
Founding
Farmers
concept
in
Washington,
DC,
where
our
founding
fathers
owned
and
cultivated
the
land
nearby.
Our
menu
and
our
approach
is
honestly
derived
from
a
great
history
of
American
farm
culture
and
what
it
means
to
serve
‘true
food’,”
describes
VSAG
Principal
Dan
Simons.
With
a
kitchen
led
by
Certified
Executive
Chef
Graham
Duncan,
Founding
Farmers
offers
breakfast,
lunch,
dinner
and
Sunday
supper
with
menus
of
homemade
traditional
American
classics
inspired
by
the
heartland
and
the
restaurant’s
farm
sources.
Menu
items
are
primarily
made
with
sustainably
farmed,
or
sustainably
sourced
products,
including
in‐season
vegetables
and
fruits
whenever
possible.
Not
‘kitschy’
country
cooking,
the
dishes
include
family
farm
favorites
like
fresh‐baked
biscuits,
breads
and
pastries,
omelettes,
pancakes,
and
all
the
breakfast
trimmings,
big,
hearty
rustic
farm
sandwiches
and
-2Founding Farmers
soups,
colorful
green
salads
with
just‐picked
vegetables,
a
variety
of
pot
pies,
prime
cuts,
pot
roast,
roasted
chicken,
and
rich,
delectable
pies
and
desserts
from
the
in‐house
bakery,
like
the
signature
mini
carrot
cake
with
caramel
sauce
and
candied
walnuts.
An
innovative
bar
program
features
bar‐chefing’
of
classic
cocktails
and
bar
treats
by
real
mixologists,
specially
trained
in
classic
traditions
of
pre‐prohibition
era
hand
crafted
drinks
with
a
culinary
approach.
Also
on
the
bar
are
organic
vodkas,
family‐distilled
Bourbons,
small
batch
brewery
beers,
and
a
list
of
wines
by
the
glass
with
each
one
an
organic,
biodynamic
or
sustainable
viticulture
varietal.
Bar
patrons
can
enjoy
bar
treats
like
homemade
potato
chips,
kettle
corn,
deviled
eggs,
and
a
variety
of
seafood
appetizers
like
oysters
on
the
half
shell,
served
until
midnight
on
Fridays
&
Saturdays.
“Our
bar
is
one
of
the
most
exciting
places
to
see
the
true
art
of
the
cocktail,”
describes
Executive
Bar
Chef
Jon
Arroyo.
“We
make
each
juice,
each
mixer,
each
elixir,
each
cocktail
by
hand,
with
skill
and
craft
that
is
reminiscent
of
pre‐prohibition‐era
mixology.
Add
bar
snacks
like
homemade
potato
chips
or
breadsticks
with
cheese
fondue
and
you’ll
realize
what
true
bar
experience
should
be.”
At
Founding
Farmers,
the
green
theme
carries
from
the
front
of
the
house
to
the
back
of
the
house,
right
to
the
food
on
the
table.
The
8,500
square
foot
space
has
been
designed
to
meet
Gold
level
design
criteria
for
Leadership
in
Energy
and
Environmental
Design
(LEED)
certification
by
the
US
Green
Building
Council,
(USGBC)
and
operates
as
a
Certified
Green
Restaurant,
as
approved
by
the
Green
Restaurant
Association,
with
strict
standards
to
reduce
waste,
recycle
more,
and
practice
earth‐friendly
food
service
from
the
front
of
the
house
to
the
back
of
the
house.
Washington,
DC
firm
CORE
architecture
+
design
(www.coredc.com)
combined
LEED
requirements
with
innovative
design
with
‘PaperStone’
countertops
in
the
restrooms,
reclaimed
barn
woods
on
the
walls,
reclaimed
stone
pavers
for
the
floors,
and
fabrics
and
carpeting
made
with
post‐consumer
recycled
content
materials.
Other
LEED
criteria
design
elements
and
energy‐efficient
moves
include
the
use
of
day
lighting
to
illuminate
the
restaurant
for
reduced
energy
consumption,
high‐efficiency
ventilation
systems,
and
green‐sourced
wind
energy
supplemented
power.
More
information
is
available
on
the
Founding
Farmers
web
site;
www.WeAreFoundingFarmers.com
<http://www.wearefoundingfarmers.com>
The
restaurant
phone
number
is
202.822.TRUE
(8783).
About
VSAG
Consulting
VSAG
(Vucurevich
Simons
Advisory
Group)
is
an
industry‐leading
food
service
consulting
and
development
firm
serving
restaurants
and
fresh‐food
markets,
hotel
and
hospitality
firms
and
retail
concepts
with
a
food
angle.
With
offices
in
Washington,
DC
and
Austin,
TX,
VSAG
serves
clients
all
over
the
US
and
internationally
to
provide
full‐service
Concept
Development,
Restaurant
Management
Contracts,
Menu
Development,
Hands‐on
Opening
Support,
and
more.
VSAG
clients
include
Choice
Hotels
International,
the
Silver
Diner,
Firehook
Bakery
and
Coffeehouse
and
others
currently
in
development.
For
more
information,
visit
www.vsag.com
<http://www.vsag.com>
#
#
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Founding
Farmers
Media
Contact:
Jennifer
Motruk
Loy
at
SPIN,
202.302.8229
[email protected]
VSAG
Consulting
Media
Contact:
Wendy
Lynch
at
VSAG,
1.800.520.5634.
[email protected]