Edible DC

Meet the Chefs and the stories behind their dishes for the up and coming Field and Flame event on May 17th, 2026! Tickets available at roottotable.org

Chef Kashif Browne:
Rooted in my beginnings in Guyana, my culinary journey carried me through the United States to serving as Sous Chef at the White House and now the Executive Chef of Hillbrook Inn Restaurant & Spa and Co-owner of The Fieldstone at Cool Spring Farm. Along the way, I learned that great cooking starts with great relationships. This dish reflects that belief; char-grilled with fire and herbs, grounded by foraged elements, and crafted in partnership with local farmers, featuring responsibly raised chicken from Long Stone Farm, honoring place, people, and purpose.

Chef Randall Colby:
This dish represents my approach to cooking through Mycelia – celebrating Spring, seasonality, and thoughtful use of ingredients while supporting local farms. The use of wild ramps intertwined with local farm produce reflects a belief in low-waste cooking and in letting one fleeting ingredient shape the story of a dish

Chef Clem Tamasang:
This dish tells my story from my roots in Cameroon to my journey as Executive chef at the Bavarian inn. The filet is seared in palm oil, a familiar flavor from home, and finish it with a black Mbongo spice jus that brings an earthy & umami depth to the beef l. Ramps foraged from the Appalachians are folded into spaetzle, connecting the German heritage to the landscape around me. Asparagus from Mackintosh Farm connecting locally sourced produce and restaurants. A fusion of cultures, seasons and most importantly community.

Chef Bunty Gnomes
Born in Bangladesh, my pastry journey began with spice, patience, and tradition. It carried me through the dynamic kitchens of Dubai and Qatar, where precision met innovation and global flavors shaped my craft. Today, this dessert reflects that path – delicate, balanced, and rooted in respect for ingredients – created in close partnership with local farmers, celebrating seasonality, sustainability, and the shared language of sweetness across cultures.