Honoring Our ‘First Chefs’
The cooks and laborers who built the foundation of our county's culinary traditions have often gone unnoticed throughout history.
Vinegar pies were first created during the Depression, when access to traditional fillings was scarce.
Vinegar pie was a Depression-era concoction born out of necessity; when access to traditional sweet fillings was scarce, bakers got creative. The dish is one of many old recipes that have shown up on modern menus with contemporary twists. And at the region’s bars, mixologists have taken to updating traditional drink recipes, too — like the rickey, a cocktail first introduced in nineteenth century Washington. Kojo chats with the locals behind the trend about how they’re making the old new again at the region’s restaurants and bars.
Guests
- JP Fetherston Beverage Director, Columbia Room; @jpfetherston
- Jake Addeo Executive Chef, Occidental Grill & Seafood; @OccidentalGrill
- Edward Lee Author, "Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting Pot Cuisine"; Culinary Director, Succotash; @chefedwardlee
Recipes From The Guests
Try These Local Takes On Classic Recipes - The Kojo Nnamdi Show
Across the region, chefs and bartenders are scouring antique recipe books for inspiration for their menus. Cooking styles and access to ingredients have evolved dramatically over the past century, offering the chance for creative, contemporary twists on classic creations.
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