Our Blog

  • 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 […]

  • “Everything Chef Starkey made was beautifully presented and tasted delicious. Her creativity in presentation and combining of flavors, made for a feast for the eyes and the mouth! Everyone at our wedding was very impressed with Alexis’ work. Good food at a wedding makes happy guests and thus a happy bride and groom, we could not have asked for anything better to help make our wedding day extremely special! ” – Alexandra and Camilo

  • “From the very first consultation to the last bite of dessert, Alexis’ creativity and enthusiasm for my event were clearly evident. She helped me develop a simple idea into a full celebration, allowing me to focus on the occasion while she did all the work. From the development of the delectable menu itself to the wine pairings and overall theme of the party, she really brought out the full spirit of the event that I had wanted.” – Jeff Sauri

  • Matthew Spivack

    “I consider myself to be a pretty serious foodie. Friends and colleagues come to me every week for restaurant recommendations in DC. This year I traveled to London, Paris, and Istanbul for work and other parts of Europe for vacation. And I can say definitively that the meal that Alexis catered at my friend Jeff’s engagement party was the best I had all year. And that was before I found out that it was all sourced from local farmers! Enjoying amazing food with friends while at the same time minimizing my carbon footprint?!? I don’t think I can ask for anything more than that. Thank you so much, Alexis!” – Matthew Spivack

  • Lynne Venart

    “Thank you so much for creating a beautiful experience for my birthday event! All of our guests raved about the amazing food, vegetarians and meat-eaters alike. Everyone was fighting over getting the last of the vegan cheesecake. You truly transformed our space, and the food was not only delicious, but also elegant and fun.” – Lynne Venart

  • “Out of very basic ingredients, Alexis can create a feast for both the eye and the palate. She loves the wholesomeness of good food and it goes right into the the taste.” – Miriam Karnow