9 Farmer's Market Secrets From Top DC ChefsBy Rina Rapuano | April 21, 2014 By Rina Rapuano | April 21, 2014
When we imagine chefs, they're usually in crisp white jackets - and in the kitchen. But when there's a farmer's market right outside of your restaurant, no chef worth his or her salt could resist the allure of just-off-the-truck produce, meats and cheeses at their doorstep. And lucky for us, these ultrafresh ingredients are making their way onto some of the city's best menus.
In fact, chef Aaron McCloud of Cedar works Thursday evening's specials around what he finds at the Penn Quarter FreshFarm Market - meaning Thursdays from now through November are perhaps the best night of the week to dine out in Penn Quarter. Here are nine ways local chefs are using their favorite farmer's market finds.