If going whole hog is your idea of the perfect party, you’ll be happy to know that Green Pig Bistro owner and chef Scot Harlan has taken his devotion to the “head-to-tail” movement on the road. Last summer, the restaurant began catering weddings, company picnics and backyard barbecues ...
What happens when local chefs try their hand at microfarming? Sometimes the hard work yields a sweet taste of success. Other times it’s just toil and trouble.
It was the summer of 2012, and Jack Hubbard and Joe Maiellano were having a few G&Ts in Maiellano’s Crystal City condo when the talk turned to opening their own distillery. “Usually, it’s a drunken idea that never goes anywhere,” Hubbard says.
Building a brick-and-mortar operation seemed out of the question for the 20-somethings, both of whom work as nonprofit fundraisers. That’s when they had their “lightbulb moment.”