Chef Spotlight: Daniel Sharp, Mark Furstenberg, Marjorie Meek-Bradley, and Tae Strain.
Favorite Heritage Cuts: Ground pork, boneless maple sugar cured Heritage holiday ham, Heritage signature bacon, porterhouse pork chops.
Team Heritage just got back from Washington DC where we tasted some of the best bites that the Chesapeake Bay has to offer! Meatballs and crab balls at The Meatball Shop, the famous jambon beurre sandwich at Bread Furst, grilled bacon, biscuits and tartares at St. Anselm and a standout 28oz porterhouse pork chop for three at Momofuku CCDC. We also visited with old friends at The Tabard Inn and hung out with Heritage Radio alum, Jack Inslee at Full Service Radio in The LINE Hotel.
John and Patrick with the famous Jambon Beurre sandwich at Bread Furst.
Jambon Beurre sandwich at Bread Furst featuring Heritage’s Berkshire Maple Sugar Cured Ham.
Maureen, Patrick and Emily with Chef Robert at Bread Furst.
Full Service Radio at The LINE Hotel in Adams Morgan.
St. Anselm DC.
Staff talk with Chef Marjorie Meek-Bradley and team at St. Anselm DC.
The Tabard Inn, Washington DC.
Patrick, Maureen and Emily with Chef Daniel Sharp of The Meatball Shop.
The Meatball Shop, Washington DC.
When in DC... try the crab cake balls!