Ris Lacoste

Across the Cutting Board with RIS: Springing Up Strawberries

As spring comes into full swing, with the last of the dogwood petals scattered about the ground, a film of ...

Across the Cutting Board with Ris: The Seeds of Inspiration

On the surface, the seasonal lull between winter and spring doesn’t offer much in the way of culinary inspiration ...

Our Once and Future Oyster Capital

Oysters from the Delmarva and Chesapeake Bay area are milder in complexity than their more northern cousins, but wonderfully plump and meaty – perfect in recipes that call for cooked oysters. Here are the best places to pick up fresh local oysters, a recipe for masa-fried oysters and homemade tartar sauce, as well as drink pairing tips.

Pumpkins of Great Potential

“Mother nature is an artist herself, with a palette of colors that create the seasons,” says Chef Ris Lacoste. “She ...

Faces of the Farm

Garrett Faulkner visits five of Washington’s farmers' markets on the lookout for the best produce, but also with an eye for the men and women who grow it and bring it to your fingertips.

Sun, 21 Dec 2014 10:12:45 -0500

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