Taste Test: Farmers Fishers Bakers
BYT Staff | Aug 21, 2013 | 3:00PM |

We originally published this piece on January 7, 2013. We’re looking back at the start of Farmers Fishers Bakers to get excited for this Saturday’s Cookies and Cream. Scroll down for some shots of treats Farmers Fishers Bakers will bring to Cookies and Cream. All the cookies, all the cream, for one, low, low price at Penn Social. Join us, gorge yourself on sugar, go home, take a nap and feel like a champion!

A casual stroll on the Georgetown waterfront yields a plethora of pleasant views, and it’s time to add another one. The management team behind Founding Farmers has opened a new Georgetown restaurant called Farmers Fishers Bakers.

There are plenty of other views at the restaurant itself. Just outside of FFB, you can eat at your own private fireplace watching ice skaters, or catch a tropical vibe inside at the Tiki Bar. Within the 9,500 square foot space you’ll notice something eye-catching from each seat — daydreamers beware. Details like mosaic tiled booths, rolling pin walls, and miniature farm models dotting the area are tailored to create a comfortable, aesthetically pleasing environment.

I could go on about the interiors; there’s much to be seen. But let’s move onto the menu. Developed by Chefs Joe Goetze and Lisa Marie Frantz, the food selection is as regionally diverse as it is quantitative. From island-themed cocktails to sushi to Creole to fresh baked pizza and everything in between. They also have an extensive brunch menu with brunch cocktail specials on the weekend as well.

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Friday 04/21
Paul Rodriguez LIVE from Original Latin Kings of Comedy @ Arlington Cinema & Drafthouse
$25 / $25
Longtime comedian Paul Rodriguez has been making audiences laugh all over the world (in Spanish and English) for nearly three decades with his unique brand of humor that is a perfect blend of his Latin heritage, the American dream and his undeniable universal appeal. As an actor and comedian, Paul Rodriguez’s multi-faceted career includes starring roles and featured appearances in over 45 films and countless television series and comedy specials. Voted one of the most influential Hispanics in America and awarded the Ruben Salazar Award by The National Council of La Raza (NCLR), the largest national Hispanic civil rights and advocacy organization in the United States, Rodriguez has remained a constant force in his community and the world of comedy throughout his career. Rodriguez's film credits include "Without Men" with Eva Longoria and Christian Slater; "Cats & Dogs: The Revenge of Kitty Galore;" "The Deported," "I’m Not Like That No More"with comedian Felipe Esparza (2010 "Last Comic Standing" winner), Disney’s blockbuster hit "Beverly Hills Chihuahua," "The World’s Fastest Indian," "A Cinderella Story," "How to Get the Man's Foot Outta Your Ass," "Ali," "Tortilla Soup," "Crocodile Dundee in LA," "Rat Race," "Bloodwork," "Chasing Papi"and "D.C. Cab," among others. The multifaceted entertainer recently wrote and performed his first-ever one-man show "Just for the Record," which is now available on DVD. In this tell-all theatrical piece, Rodriguez takes audiences on a journey through his remarkable life, including his childhood in Mexico, to his family's move to Compton, California (where he grew up), his illustrious career and the significant relationships and moments that helped shape his life along the way. Rodriguez has hosted several hit series, including the entertainment talk show "El Show de Paul Rodriguez," an entertainment talk show for Univision which reached over 50 markets throughout the United States and an international audience in over 17 countries in Central and South America. His additional hosting credits include the The NCLR ALMA Awards, The Tejano Music Awards, Showtime’s Latino Laugh Festival and his own television specials "Back to School" and "Behind Bars." He recently hosted "Mis Videos Locos with Paul Rodriguez” on Tr3s: MTV, Música y Más. As an accomplished writer, director and producer for television, motion pictures and feature shows, Rodriguez has several hit projects to his credit including the comedy concert film "The Original Latin Kings of Comedy," which he executive produced and starred in along with Cheech Marin, George Lopez and Carlos Mencia; the feature film "A Million to Juan,"which he also wrote, directed and starred in; six comedy specials for HBO including "Loco Slam, " "Live in San Quentin" and "Idiots and Armadillos." As executive producer, he recently struck comedy again with his Comedy Central stand-up concert DVD, “Comedy Rehab.” In addition to his many hit comedy specials in English, Rodriguez has the distinguished credit of performing the first-ever one-hour standup comedy special in Spanish, "Dime Con Quien Andas,"for Telemundo. Among his many credits, Rodriguez has also made guest appearances on several Late Night shows including "The Wanda Sykes Show,""The Tonight Show with Jay Leno," "Last Call with Carson Daly,"and "Politically Incorrect." Additionally, he has guest starred in several television series including "Extreme Makeover: Home Edition," "Kathy Griffin: My Life on the D-List," "Shaken Not Stirred," DIRECTV’s"S upreme Court of Comedy,"Showtime's original series "Resurrection Boulevard"and"American Family." He has also lent his voice to popular animated series including "King of the Hill,""Dora the Explorer" and "The Proud Family." Rodriguez’s first big break came while doing comedy warm-ups for Norman Lear's show "Gloria."Lear ultimately wrote and developed a weekly series for Rodriguez entitled "a.k.a. Pablo," which is enshrined at the Smithsonian and holds the distinct honor for being the first television show about a Mexican American family on mainstream American television.
>>>>>>>>>>>> Ok, back to the article! >>>>>>>>>>>>

Our first drink was a big ol’ Scorpion Bowl, an alcoholic concoction often served in Chinese restaurants. Served in a huge bowl and meant to be enjoyed by 3 or more people, it contains fruit juice (typically orange and lemon juice), rumnd brandy. It was tasty, but it was fairly strong, so watch yourself if you decide to get one of these small swimming pools.

  

For appetizers we started with brick oven pretzels accompanied by three dipping sauces:  pimento cheese, sour cream and onion, and barbecue mustard.

There was much ado about their freshly fried homemade crunchy puffy taco shells and Pulled Pork filling. The pork was seasoned well in Bloody Mary spices, and though the shell was indeed a novelty insofar as it’s hard not to regard it as you work on it. Definitely recommended if you’re looking for a good taco that comes in an interesting packaging.

The FFB Tuna roll came served with compressed watermelon, blood oranges, caramel sauce, and strawberry sauce. Though presented in an interesting arrangement, the combination as cloying and not centered around the fish’s traditional umami and bitter foundations. A better flavor pairing was found in the White Fish Crudo, composed of pickled shallots, okra, roasted tomatoes, and ponzu sauce. The textural play of vegetable crunch and white fish was heightened by its slightly sour, ultimately satisfying flavoring.

For salad, we were served their Purple and Black Kale , which was a heavy salad speckled with peanuts. I liked this one a lot, though I would opt for something else if you want a lighter dish.

One easy recommendation is their delicious Honey Pot Fried Chicken. As you may have guessed, the skin is fried to a golden crisp and glazed with a subtle honey flavoring. To boot, it comes served over a bed of grits and green peas confit.

Of the 13 different pizza options, we were served the Harvest Vegetable Pizza,  made with a very creamy garlic sauce, butternut squash, mozzarella cheese and a balsamic glaze. The crust was fluffy on the inside and crunchy on the outside. The pizza had an earthy, vegetable taste to it, which really authenticated its name.

The Seafood Chesapeake Style jambalaya was both overwhelming and underwhelming. The plate comes spilling-over with mussels, clams, crab legs and shrimp on a bed of Andouille sausage and rice. The seafood was cooked well and the variety offers a lot of noshing options, but there wasn’t much there to evoke a jambalaya other than Andouille sausage. I expected a bouquet of Creole flavor, but rather than the kick of a spice I had to rely on the succulence of well cooked seafood to get me through the dish. Not a bad problem to have, but I’d consider another approach to the seasoning or to the dish’s name.

 

  

  

  

 

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