Starting with January’s ode to the beginnings of this very magazine to a deep dive into how the state’s culinary history impacts restaurant menus today, here are some of the stories that defined the year in eating and drinking.
A Look Back
“Relishing the rise of Northern Virginia Magazine” by Warren Rojas
We started this year celebrating Northern Virginia’s 10 year anniversary and gave the publication’s founding critic Warren Rojas a chance to unpack a decade of culinary achievements in the region. He also re-reviewed a selection of restaurants featured in the debut issue. (January 2016)
On Sustainability
“The Whole Hog: A waste not, want not approach to local food” by Whitney Pipkin
“Eat Ugly: Beauty is in the eye of the consumer” by Lani Furbank
“Eat the Enemy: How an unwelcome predator is becoming dinner” by Whitney Pipkin
Though food and drink writing tends to follow frivolous trends, there’s also very serious issues facing the everyday eater. This year we focused on restaurants: performing whole animal butchery to waste less of humanely raised (and expensive) animals; recognizing that funky-shaped vegetables, or what the industry calls “ugly produce,” is just as delicious as their ‘gram-worthy counterparts; and eating a population to death is actually the answer for a healthier ecosystem. (February 2016, March 2016, June 2016)
Xinjiang’s Treasure
“Discovering the intoxicating flavors of Uyghur cuisine at Queen Amannisa” by Stefanie Gans
If there’s one way to describe the Northern Virginia dining scene it’s diverse, and now we can brag about a Uyghur restaurant in Crystal City. (March 2016)
Booze’s Turn
A Guide to Distilleries by Stefanie Gans
Yea, we know about wine and yea, beer is totally a thing, but did you know about Northern Virginia’s sudden boom of distilleries? (July 2016)
Eat, Scream, Share
“It’s Alive! Would you eat squirming octopus legs?” by Stefanie Gans
I didn’t know how I would react to freshly slaughtered, still-moving octopus legs on my plate and it made me question my values as an eater and a professional food writer. But it’s an experience I’m grateful for having, even if I couldn’t eat octopus for months. (August 2016)
Mature Grapes
“A case of collaboration: Sharing soil, grapes and know-how, NoVA’s wine professionals unite for the sake of the vine” by Jessica Strelitz
It’s time to take Northern Virginia wineries seriously. This is their story. (October 2016)
A Taste of History
“What is Virginia cuisine? How history helps define and blur what we eat today.” by Stefanie Gans
Virginia may be the birthplace of American cuisine, but that doesn’t mean the state has an identity today. After talking to chefs, historians and writers, the answer is still up for debate. (December 2016)
