The Meal Contest demonstrates the well-equipped kitchen of LEAFHouse and allows us to highlight the bounty of the Chesapeake region in autumn. Our dinner will be served to team members from Cornell, University of Texas and Cincinnati. We have chosen to create a "100-Mile Meal," with locally-sourced ingredients. First, read about our menu, then see why buying local is so in keeping with the LEAFHouse vision.
Menu consultant: Chef Spike Gjerde, Woodbury Kitchen, Baltimore, MD
Note: all ingredients, where possible, are sourced from Maryland growers and venders, within 100 miles of the National Mall. Where available, we have selected organically-grown produce and meats. Further, the following common food allergens have been eliminated from all recipes: eggs, all dairy, peanuts, and tree nuts. Butter, milk and ice cream will be served as accompaniments and clearly labeled.
Served as a buffet
Organic teas and juices, supplied by Maryland-based Honest Beverages
While your in the kitchen, read the top 10 reasons to buy local food.