Our Blog

  • Valentine’s Day Dinner Deal

    Valentine’s Day is fast approaching.  You could make a restaurant reservation and join the captive audience of Valentine’s Day restaurant goers –  Or, you could surprise your significant other with a four-course gourmet dinner, delivered right to your home and for a surprisingly affordable price!
 Do something truly special this February […]

  • Testimonials

    “Alexis went above and beyond to help me plan the best birthday dinner party ever (for 40 guests). My friends raved for days after about how fresh and delicious the food was. Even my picky husband said that it was the best catered food he’s ever had and would happily go back to Alexis for future events.” – Atsuko Horiguchi

  • Baking Cookies? Save Yourself Some Time!

    When preparing cookie dough or pie pastry, make double, or triple the amount and freeze the extra! This way, next time you’re in the mood for homemade cookies, all you need to do is take the dough out in the morning and enjoy them after dinner!

  • Wine in the Garden Event

    Join Farm to Feast on May 29, 2014 from 5-8pm for The Howard County Conservancy’s eighth annual Wine in the Garden event. Guests will stroll among the gardens, listen to local bluegrass music, bid in a diverse silent auction, and sample fine wine and food, all to benefit the wonderful […]

  • Meet Our Meat Supplier

    Chicama Run farm in Purcellville, VA is considered small but it has a big mission; i.e. to supply healthy pasture-raised meat from their Angus cattle, lambs, goats, pigs or chickens to discerning people, who want free-roaming grass-fed field animals to feed their families. “I wouldn’t buy the meat of the […]

  • Bottom Pie Crust Soggy?

    To keep the bottom crust from getting soggy, try brushing it with egg white and chilling before adding the filling. You can also smear butter on a pre-baked shell to create a barrier between the fillings moisture and the crust.

  • Biodynamic Conference

    Recently, Chef Melissa Buchbinder from New York joined the Farm to Feast team to participate in a benefit for Biodynamic farming. The team was given cases of biodynamic vegetables and meats, and asked to create dishes that would showcase the superior flavor and quality of the products that were donated. The event was […]