Cooking for a Cause

An important underlining value to Open Kitchen’s mission is to improve the quality of life of our community.  We will achieve this mission by establishing a “Cooking for a Cause” program to actively identify and champion social causes  through fundraising events.  We envision this program as a win-win endeavor that offers opportunities to our customers to support social causes through the enjoyment of good food and wine.  ~~  “Wine.  Dine.  Donate!”

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Cooking for a Cause events:

OPEN KITCHEN CONTRIBUTES to THE LEUKEMIA & LYMPHOMA SOCIETY, FEBRUARY 2013

As I am sure many of you have been through in your personal lives, we all know some one who has been or still is affected by cancer.  A few months ago, my dear friend Brett Shankle, lost his grandfather to cancer (3 weeks after he was diagnosed) and his grandmother was treated for uterine cancer.  Watching them suffer this pain, Brett yearned to make a difference to others suffering as well.  He joined Team in Training to raise money for The Leukemia and Lymphoma Society (LLS) in finding cures for blood cancers.

On June 2, 2013, Brett will be participating in the Rock n Roll San Diego Marathon.  He will be running 26.2 miles, but that is nothing compared to the daily struggle that people with blood cancers have to endure.  Brett hopes to not only meet, but to exceed his fundraising goal of $3,200.  To help Brett reach this goal, during the month of February, Open Kitchen will donate all proceeds from NEW Wine Club Memberships to Brett’s Team in Training fundraiser for the Rock n’ Roll Marathon in June.

If you would like to contribute to The Leukemia and Lymphoma Society in finding cures for these blood cancers, I encourage you to take a look at Brett’s Team in Training donation web page.

As always, thank you for your support.

Hue-Chan Karels

owner, Open Kitchen

OPEN KITCHEN TO PARTICIPATE IN NATIONAL DINE OUT FOR FARMS WEEK-OCTOBER 16-22

Open Kitchen will participate in Dine Out for Farms™, a nationwide event organized by American Farmland Trust designed to educate diners about the importance of farms and raise funds to save farmland.

Executive Chef Kenneth C. Hughes says, “As a community, our local farms’ bounty and output directly express our heart and soul.  The restaurants and hotels that embrace the farm to table movement are the true vehicle of what is happening with the season and conditions of our environment and terroir right now!  There are few things more important to a proper chef…..

“At Open Kitchen we pride ourselves on purchasing the freshest seasonal ingredients from local farmers,” said Chef Kenneth Hughes of Open Kitchen in Falls Church, VA “Without local farms and farmland, we wouldn’t have the delicious, locally-grown foods that our customers enjoy.”

Throughout the week-long celebration, Open Kitchen patrons will join the growing movement of restaurants and diners who support a sustainable future for America’s farms.

“By participating in the October Dine Out for Farms event, restaurants and diners will show support for local farmers and raise awareness of the need to protect farmland from development,” said Jane Kirchner, senior director of Marketing and Communications for American Farmland Trust. “With more than a million acres of farmland disappearing every year in America, it’s more important than ever that diners make the farm-to-table connection.”

For more information about Dine Out for Farms™, go to www.farmland.org/dineout.

OPEN KITCHEN JOINS AMERICAN FARMLAND TRUST AT THE TABLE FOR DINE OUT FOR FARMS WEEK
OCTOBER 13-16, 2010

During the week of October 10th, Open Kitchen will join a select group of area restaurants, including Founding Farmers, Farmers and Fishers and Equinox in D.C. and Clyde’s of Reston, VA to participate in American Farmland Trust’s inaugural Dine Out for Farms™ to raise funds and awareness for American Farmland Trust’s programs that support family-run and local farms.

“As the dining public evolves, the demand for locally sourced farm-to-table foods will only increase and expand. It is a very exciting time in America to be a chef/cook! Our enthusiasm is recognized and embraced by all of our regular guests that we serve and care for.” says our new Executive Chef Kenneth Hughes.

Open Kitchen will donate a portion of sales during the event from our newly launched Fall menu that feature ingredients from farms that practice sustainable agriculture such as our Grilled Angus NY Strip from Creekstone Farms and Crisp Roasted Half Smart Chicken®
“By participating in the October Dine Out for Farms event, restaurants and diners will help American Farmland Trust raise the visibility of a critical issue-that just as the chef depends on a variety of foods to create their dishes, farmland is a necessary ingredient for our nations farmers” says Jane Kirchner, Senior Director of Marketing and Communications for AFT. “Most of the small farms in this country are located around urban areas, and 86 percent of our country’s fruits and vegetables are grown in urban fringe areas. Those are the same farms that are most at risk from sprawling development and a host of other challenges.”

American Farmland Trust is the leading conservation organization dedicated to saving America’s farm and ranch land, promoting environmentally sound farming practices, and supporting a sustainable future for farms. Since its founding in 1980 by a group of farmers and citizens concerned about the rapid loss of farmland to development, AFT has helped save millions of acres of farmland from development and led the way for adoption of conservation practices on millions more.

“At AFT, we’re committed to keeping farms economically viable and using good practices in our land, and providing landowners with tools to keep their land in farming. Dining out is among the many ways consumers can support a healthy future for agriculture and for their communities.”

Says Chef Ken, “Slow food and love of the dining experience can only bring good for all!”

So, bring your family and friends and come on into Open Kitchen from Wednesday, October 13 to Saturday, October 16 for some REAL FOOD from REAL FARMERS in support of a sustainable future for America’s farms.

More information on joining as a participating restaurant in Dine Out for Farms™, go to www.farmland.org/restaurant, http://action.farmland.org/site/PageNavigator/dine_out_for_farms/dine_out_for_farms or contact Gretchen Hoffman at 202-378-1251 or via email at ghoffman@farmland.org.

LOCAL WEEK!

August 1 - 8

at Whole Foods Markets-Tysons

Schedule of Events

August 3: Local Harvest Dinner 7-9pm

Chef Bernard Henry will present and demonstrate a 3 course menu using all local foods!Reservations required. Call Whole Foods Market to reserve a spot!
$5 donation for Food for Others taken @ the door.

August 6: Happy Hour 5-7pm
Local beer & wine tasting

August 8: Local Chef Showcase 4:30-6:30pm
David Gaus of DamGoodSweet, RJ Cooper of Vidalia &
friends cook up local foods in this demonstration.

Check back for more details!
wholefoodsmarket.com/tysons
7511 Leesburg Pike • 703-448-1600