Poste Brasserie, part of the Kimpton Hotel family, is well-known for its environmentally sound practices and for its equally eco-minded star chef Rob Weland who has been at the helm since 2004.
Chef Weland is committed to using fresh, sustainable, and organic ingredients, some of which come from Poste’s own organic vegetable and herb garden.
In addition to overseeing the kitchen, he hosts the hugely popular market-to-market dinners and helped create the new farm-to-table ‘Poste Roasts.’
These farm-to-table dinners take place outside at the Chef’s table and feature spit-roasted meat sourced from local farmers and summer-inspired sides, all served family-style.
In this inaugural issue of DC Dirt, a new Q&A column with DC’s green movers and shakers, we sat down with Chef Weland who dishes on his favorite local green business, must-have organic staples, and more.
Favorite vegetable that you grow in the Poste Brasserie garden:
Heirloom tomatoes……But that’s considered a fruit….so garlic then!
Your cooking philosophy, in three words:
Simple, local, sustainable
Three ingredients you can’t live without:
Eggs, sea salt, good olive oil
Guilty pleasure:
Eggplant parmesan
Favorite local green business:
Biggest eco sin:
Using too many paper towels at home,……according to my wife!
Organic “musts” for the home cook:
Shopping at their local market for eggs, dairy, and produce.
Your foodie heros:
Alice Waters, Larry Forgione, Marco Pierre White and Gray Kunz
goinggreendc.net 
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