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José Andrés Talks Vegetable-Centric ‘Beefsteak’ Concept


José Andrés’ upcoming fast-casual vegetable-focused restaurant will open its first location at George Washington University

José Andrés Talks Vegetable-Centric ‘Beefsteak’ at GWU

In early 2015, Washington, D.C.-based chef and restaurateur José Andrés will begin opening a series of fast-casual restaurants, as part of a continued effort from the chef to tackle global hunger on a more massive scale. Andrés will launch a vegetable-centric, fast-casual concept he has playfully named “Beefsteak,” after the tomato varietal.

The first location of Beefsteak will be on the George Washington University campus, where Andrés has taught a food course, and where he served as the commencement speaker for the class of 2014.

“I’d prefer to have the army of great chefs we have in America opening multiple restaurants,” the chef told The Washington Post. “More than the McDonald’s and Burger Kings of the world opening restaurants.”

This week, on Wednesday, October 15, Andrés joined The Washington Post for a live Q&A session to talk about giving vegetables their due, promise access to secret recipes, and help the vegetable-phobic.

One attendee asked, “My father's diet is burgers, fries, steak, and pizza. I want to introduce him to a few of your vegetable dishes without scaring him. What one or two dishes can turn this veggie-phobe into a convert? Thanks!”

To which Andrés replied, “You should find a new father! I joke… if he watches football during the football he will not be paying attention to what he is eating. Make sure he has a beer in his hand and then you attack! My mother used to make me cauliflower which she would boil and then deep fry with egg and flour. And then maybe you can top it with your favorite BBQ sauce. The key is not to over boil it. By the time his team scores the first goal, he will be in love with cauliflower.”

Read the full chat transcript on The Washington Post.

For the latest food and drink updates, visit our Food News page.

Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.


DC Outlook

Beefsteak the vegetable-centric, fast casual developed by award-winning chef José Andrés, is thrilled to announce its newest team member: Chief of Produce, Bennett Haynes.

In keeping with Beefsteak's philosophy of good food, fast, Haynes' role focuses on sustainable vegetable sourcing and solutions for the expanding fast casual, which currently has five locations. Using his expertise and network of top-tier producers, Haynes ensures that Beefsteak's guests can enjoy the freshest, most flavorful vegetables available. Haynes will work closely with executive chef Pat Peterson, to ensure that the menu reflects peak seasonality, freshness and local sourcing wherever possible.

* To note, Pat and Bennett will demonstrate Beefsteak's new Oh My Squash soup (Roasted Butternut Squash soup, topped with broccoli, cauliflower, carrots, green beans, lemon honey dressing, pumpkin seeds and cranberries) at the Dupont Farmers Market (20th Street, NW, Washington, DC 20036) from 10 AM - 12 PM on Sunday, November 20.

"It's essential for all restaurants to employ someone who is fully focused on the quality and safety of the ingredients used in the kitchen and at Beefsteak we are in a unique position with how much fresh produce we use," says Bennett Haynes. "As we grow, it becomes that much more important to know our supply chain, connect with local, small-medium scale farmers and coops, and communicate seasonality with an entirely different level of detail. It's a full time job and I'm thrilled to own that responsibility for one of the most respected hospitality groups in the country."

Prior to joining Beefsteak, Bennett Haynes spent his career following his passion for feeding others as an entrepreneur and community organizer. Haynes got his start in agriculture as a student at Bowdoin College, where he majored in environmental studies and anthropology before going on to become a Fulbright scholar. His studies eventually brought him to Southeast Asia, where he began his career as a community organizer in Thailand for The Alternative Agriculture Network. His accomplishments with AAN reached well beyond Thailand, when he implemented network-wide Green Market policies and represented AAN at the UN Climate Meetings in Bangkok, Slow Food International Conference in Torino, and EcoFarm Conference in Monterey.

Upon his return to the United States in 2011, he started Ralston Farm, LLC, where he specialized in diverse produce farming, cultivating high quality products and overseeing a Community Supported Agriculture. In a few short years he grew his business to serve more than 175 families and numerous restaurants, working closely with chefs to develop menus and trial heirloom produce varieties. His major restaurant clients included the Michelin starred Uncle Boons, Jockey Hollow Bar and Kitchen, and Brick Farm Tavern.

About Beefsteak:
Beefsteak, created by chef José Andrés, and led by executive chef Pat Peterson, is a new kind of fast casual concept where farm-fresh, market-driven vegetables take center stage to create hearty, vegetable-centric meals packed with flavor and nutrition. To fuel busy lifestyles and the growing desire to eat well, the affordable and accessible concept executes good food, fast. Beefsteak currently has three locations in Washington, DC (Dupont Circle - 1528 Connecticut Avenue, NW Foggy Bottom - 800 22nd Street, NW Washington Tenleytown - 4531 Wisconsin Avenue, NW), one location in Maryland (Montgomery Mall - 7101 Democracy Blvd.) and one location in Philadelphia (UPenn - 3417 Spruce Street.)


DC Outlook

Beefsteak the vegetable-centric, fast casual developed by award-winning chef José Andrés, is thrilled to announce its newest team member: Chief of Produce, Bennett Haynes.

In keeping with Beefsteak's philosophy of good food, fast, Haynes' role focuses on sustainable vegetable sourcing and solutions for the expanding fast casual, which currently has five locations. Using his expertise and network of top-tier producers, Haynes ensures that Beefsteak's guests can enjoy the freshest, most flavorful vegetables available. Haynes will work closely with executive chef Pat Peterson, to ensure that the menu reflects peak seasonality, freshness and local sourcing wherever possible.

* To note, Pat and Bennett will demonstrate Beefsteak's new Oh My Squash soup (Roasted Butternut Squash soup, topped with broccoli, cauliflower, carrots, green beans, lemon honey dressing, pumpkin seeds and cranberries) at the Dupont Farmers Market (20th Street, NW, Washington, DC 20036) from 10 AM - 12 PM on Sunday, November 20.

"It's essential for all restaurants to employ someone who is fully focused on the quality and safety of the ingredients used in the kitchen and at Beefsteak we are in a unique position with how much fresh produce we use," says Bennett Haynes. "As we grow, it becomes that much more important to know our supply chain, connect with local, small-medium scale farmers and coops, and communicate seasonality with an entirely different level of detail. It's a full time job and I'm thrilled to own that responsibility for one of the most respected hospitality groups in the country."

Prior to joining Beefsteak, Bennett Haynes spent his career following his passion for feeding others as an entrepreneur and community organizer. Haynes got his start in agriculture as a student at Bowdoin College, where he majored in environmental studies and anthropology before going on to become a Fulbright scholar. His studies eventually brought him to Southeast Asia, where he began his career as a community organizer in Thailand for The Alternative Agriculture Network. His accomplishments with AAN reached well beyond Thailand, when he implemented network-wide Green Market policies and represented AAN at the UN Climate Meetings in Bangkok, Slow Food International Conference in Torino, and EcoFarm Conference in Monterey.

Upon his return to the United States in 2011, he started Ralston Farm, LLC, where he specialized in diverse produce farming, cultivating high quality products and overseeing a Community Supported Agriculture. In a few short years he grew his business to serve more than 175 families and numerous restaurants, working closely with chefs to develop menus and trial heirloom produce varieties. His major restaurant clients included the Michelin starred Uncle Boons, Jockey Hollow Bar and Kitchen, and Brick Farm Tavern.

About Beefsteak:
Beefsteak, created by chef José Andrés, and led by executive chef Pat Peterson, is a new kind of fast casual concept where farm-fresh, market-driven vegetables take center stage to create hearty, vegetable-centric meals packed with flavor and nutrition. To fuel busy lifestyles and the growing desire to eat well, the affordable and accessible concept executes good food, fast. Beefsteak currently has three locations in Washington, DC (Dupont Circle - 1528 Connecticut Avenue, NW Foggy Bottom - 800 22nd Street, NW Washington Tenleytown - 4531 Wisconsin Avenue, NW), one location in Maryland (Montgomery Mall - 7101 Democracy Blvd.) and one location in Philadelphia (UPenn - 3417 Spruce Street.)


DC Outlook

Beefsteak the vegetable-centric, fast casual developed by award-winning chef José Andrés, is thrilled to announce its newest team member: Chief of Produce, Bennett Haynes.

In keeping with Beefsteak's philosophy of good food, fast, Haynes' role focuses on sustainable vegetable sourcing and solutions for the expanding fast casual, which currently has five locations. Using his expertise and network of top-tier producers, Haynes ensures that Beefsteak's guests can enjoy the freshest, most flavorful vegetables available. Haynes will work closely with executive chef Pat Peterson, to ensure that the menu reflects peak seasonality, freshness and local sourcing wherever possible.

* To note, Pat and Bennett will demonstrate Beefsteak's new Oh My Squash soup (Roasted Butternut Squash soup, topped with broccoli, cauliflower, carrots, green beans, lemon honey dressing, pumpkin seeds and cranberries) at the Dupont Farmers Market (20th Street, NW, Washington, DC 20036) from 10 AM - 12 PM on Sunday, November 20.

"It's essential for all restaurants to employ someone who is fully focused on the quality and safety of the ingredients used in the kitchen and at Beefsteak we are in a unique position with how much fresh produce we use," says Bennett Haynes. "As we grow, it becomes that much more important to know our supply chain, connect with local, small-medium scale farmers and coops, and communicate seasonality with an entirely different level of detail. It's a full time job and I'm thrilled to own that responsibility for one of the most respected hospitality groups in the country."

Prior to joining Beefsteak, Bennett Haynes spent his career following his passion for feeding others as an entrepreneur and community organizer. Haynes got his start in agriculture as a student at Bowdoin College, where he majored in environmental studies and anthropology before going on to become a Fulbright scholar. His studies eventually brought him to Southeast Asia, where he began his career as a community organizer in Thailand for The Alternative Agriculture Network. His accomplishments with AAN reached well beyond Thailand, when he implemented network-wide Green Market policies and represented AAN at the UN Climate Meetings in Bangkok, Slow Food International Conference in Torino, and EcoFarm Conference in Monterey.

Upon his return to the United States in 2011, he started Ralston Farm, LLC, where he specialized in diverse produce farming, cultivating high quality products and overseeing a Community Supported Agriculture. In a few short years he grew his business to serve more than 175 families and numerous restaurants, working closely with chefs to develop menus and trial heirloom produce varieties. His major restaurant clients included the Michelin starred Uncle Boons, Jockey Hollow Bar and Kitchen, and Brick Farm Tavern.

About Beefsteak:
Beefsteak, created by chef José Andrés, and led by executive chef Pat Peterson, is a new kind of fast casual concept where farm-fresh, market-driven vegetables take center stage to create hearty, vegetable-centric meals packed with flavor and nutrition. To fuel busy lifestyles and the growing desire to eat well, the affordable and accessible concept executes good food, fast. Beefsteak currently has three locations in Washington, DC (Dupont Circle - 1528 Connecticut Avenue, NW Foggy Bottom - 800 22nd Street, NW Washington Tenleytown - 4531 Wisconsin Avenue, NW), one location in Maryland (Montgomery Mall - 7101 Democracy Blvd.) and one location in Philadelphia (UPenn - 3417 Spruce Street.)


DC Outlook

Beefsteak the vegetable-centric, fast casual developed by award-winning chef José Andrés, is thrilled to announce its newest team member: Chief of Produce, Bennett Haynes.

In keeping with Beefsteak's philosophy of good food, fast, Haynes' role focuses on sustainable vegetable sourcing and solutions for the expanding fast casual, which currently has five locations. Using his expertise and network of top-tier producers, Haynes ensures that Beefsteak's guests can enjoy the freshest, most flavorful vegetables available. Haynes will work closely with executive chef Pat Peterson, to ensure that the menu reflects peak seasonality, freshness and local sourcing wherever possible.

* To note, Pat and Bennett will demonstrate Beefsteak's new Oh My Squash soup (Roasted Butternut Squash soup, topped with broccoli, cauliflower, carrots, green beans, lemon honey dressing, pumpkin seeds and cranberries) at the Dupont Farmers Market (20th Street, NW, Washington, DC 20036) from 10 AM - 12 PM on Sunday, November 20.

"It's essential for all restaurants to employ someone who is fully focused on the quality and safety of the ingredients used in the kitchen and at Beefsteak we are in a unique position with how much fresh produce we use," says Bennett Haynes. "As we grow, it becomes that much more important to know our supply chain, connect with local, small-medium scale farmers and coops, and communicate seasonality with an entirely different level of detail. It's a full time job and I'm thrilled to own that responsibility for one of the most respected hospitality groups in the country."

Prior to joining Beefsteak, Bennett Haynes spent his career following his passion for feeding others as an entrepreneur and community organizer. Haynes got his start in agriculture as a student at Bowdoin College, where he majored in environmental studies and anthropology before going on to become a Fulbright scholar. His studies eventually brought him to Southeast Asia, where he began his career as a community organizer in Thailand for The Alternative Agriculture Network. His accomplishments with AAN reached well beyond Thailand, when he implemented network-wide Green Market policies and represented AAN at the UN Climate Meetings in Bangkok, Slow Food International Conference in Torino, and EcoFarm Conference in Monterey.

Upon his return to the United States in 2011, he started Ralston Farm, LLC, where he specialized in diverse produce farming, cultivating high quality products and overseeing a Community Supported Agriculture. In a few short years he grew his business to serve more than 175 families and numerous restaurants, working closely with chefs to develop menus and trial heirloom produce varieties. His major restaurant clients included the Michelin starred Uncle Boons, Jockey Hollow Bar and Kitchen, and Brick Farm Tavern.

About Beefsteak:
Beefsteak, created by chef José Andrés, and led by executive chef Pat Peterson, is a new kind of fast casual concept where farm-fresh, market-driven vegetables take center stage to create hearty, vegetable-centric meals packed with flavor and nutrition. To fuel busy lifestyles and the growing desire to eat well, the affordable and accessible concept executes good food, fast. Beefsteak currently has three locations in Washington, DC (Dupont Circle - 1528 Connecticut Avenue, NW Foggy Bottom - 800 22nd Street, NW Washington Tenleytown - 4531 Wisconsin Avenue, NW), one location in Maryland (Montgomery Mall - 7101 Democracy Blvd.) and one location in Philadelphia (UPenn - 3417 Spruce Street.)


DC Outlook

Beefsteak the vegetable-centric, fast casual developed by award-winning chef José Andrés, is thrilled to announce its newest team member: Chief of Produce, Bennett Haynes.

In keeping with Beefsteak's philosophy of good food, fast, Haynes' role focuses on sustainable vegetable sourcing and solutions for the expanding fast casual, which currently has five locations. Using his expertise and network of top-tier producers, Haynes ensures that Beefsteak's guests can enjoy the freshest, most flavorful vegetables available. Haynes will work closely with executive chef Pat Peterson, to ensure that the menu reflects peak seasonality, freshness and local sourcing wherever possible.

* To note, Pat and Bennett will demonstrate Beefsteak's new Oh My Squash soup (Roasted Butternut Squash soup, topped with broccoli, cauliflower, carrots, green beans, lemon honey dressing, pumpkin seeds and cranberries) at the Dupont Farmers Market (20th Street, NW, Washington, DC 20036) from 10 AM - 12 PM on Sunday, November 20.

"It's essential for all restaurants to employ someone who is fully focused on the quality and safety of the ingredients used in the kitchen and at Beefsteak we are in a unique position with how much fresh produce we use," says Bennett Haynes. "As we grow, it becomes that much more important to know our supply chain, connect with local, small-medium scale farmers and coops, and communicate seasonality with an entirely different level of detail. It's a full time job and I'm thrilled to own that responsibility for one of the most respected hospitality groups in the country."

Prior to joining Beefsteak, Bennett Haynes spent his career following his passion for feeding others as an entrepreneur and community organizer. Haynes got his start in agriculture as a student at Bowdoin College, where he majored in environmental studies and anthropology before going on to become a Fulbright scholar. His studies eventually brought him to Southeast Asia, where he began his career as a community organizer in Thailand for The Alternative Agriculture Network. His accomplishments with AAN reached well beyond Thailand, when he implemented network-wide Green Market policies and represented AAN at the UN Climate Meetings in Bangkok, Slow Food International Conference in Torino, and EcoFarm Conference in Monterey.

Upon his return to the United States in 2011, he started Ralston Farm, LLC, where he specialized in diverse produce farming, cultivating high quality products and overseeing a Community Supported Agriculture. In a few short years he grew his business to serve more than 175 families and numerous restaurants, working closely with chefs to develop menus and trial heirloom produce varieties. His major restaurant clients included the Michelin starred Uncle Boons, Jockey Hollow Bar and Kitchen, and Brick Farm Tavern.

About Beefsteak:
Beefsteak, created by chef José Andrés, and led by executive chef Pat Peterson, is a new kind of fast casual concept where farm-fresh, market-driven vegetables take center stage to create hearty, vegetable-centric meals packed with flavor and nutrition. To fuel busy lifestyles and the growing desire to eat well, the affordable and accessible concept executes good food, fast. Beefsteak currently has three locations in Washington, DC (Dupont Circle - 1528 Connecticut Avenue, NW Foggy Bottom - 800 22nd Street, NW Washington Tenleytown - 4531 Wisconsin Avenue, NW), one location in Maryland (Montgomery Mall - 7101 Democracy Blvd.) and one location in Philadelphia (UPenn - 3417 Spruce Street.)


DC Outlook

Beefsteak the vegetable-centric, fast casual developed by award-winning chef José Andrés, is thrilled to announce its newest team member: Chief of Produce, Bennett Haynes.

In keeping with Beefsteak's philosophy of good food, fast, Haynes' role focuses on sustainable vegetable sourcing and solutions for the expanding fast casual, which currently has five locations. Using his expertise and network of top-tier producers, Haynes ensures that Beefsteak's guests can enjoy the freshest, most flavorful vegetables available. Haynes will work closely with executive chef Pat Peterson, to ensure that the menu reflects peak seasonality, freshness and local sourcing wherever possible.

* To note, Pat and Bennett will demonstrate Beefsteak's new Oh My Squash soup (Roasted Butternut Squash soup, topped with broccoli, cauliflower, carrots, green beans, lemon honey dressing, pumpkin seeds and cranberries) at the Dupont Farmers Market (20th Street, NW, Washington, DC 20036) from 10 AM - 12 PM on Sunday, November 20.

"It's essential for all restaurants to employ someone who is fully focused on the quality and safety of the ingredients used in the kitchen and at Beefsteak we are in a unique position with how much fresh produce we use," says Bennett Haynes. "As we grow, it becomes that much more important to know our supply chain, connect with local, small-medium scale farmers and coops, and communicate seasonality with an entirely different level of detail. It's a full time job and I'm thrilled to own that responsibility for one of the most respected hospitality groups in the country."

Prior to joining Beefsteak, Bennett Haynes spent his career following his passion for feeding others as an entrepreneur and community organizer. Haynes got his start in agriculture as a student at Bowdoin College, where he majored in environmental studies and anthropology before going on to become a Fulbright scholar. His studies eventually brought him to Southeast Asia, where he began his career as a community organizer in Thailand for The Alternative Agriculture Network. His accomplishments with AAN reached well beyond Thailand, when he implemented network-wide Green Market policies and represented AAN at the UN Climate Meetings in Bangkok, Slow Food International Conference in Torino, and EcoFarm Conference in Monterey.

Upon his return to the United States in 2011, he started Ralston Farm, LLC, where he specialized in diverse produce farming, cultivating high quality products and overseeing a Community Supported Agriculture. In a few short years he grew his business to serve more than 175 families and numerous restaurants, working closely with chefs to develop menus and trial heirloom produce varieties. His major restaurant clients included the Michelin starred Uncle Boons, Jockey Hollow Bar and Kitchen, and Brick Farm Tavern.

About Beefsteak:
Beefsteak, created by chef José Andrés, and led by executive chef Pat Peterson, is a new kind of fast casual concept where farm-fresh, market-driven vegetables take center stage to create hearty, vegetable-centric meals packed with flavor and nutrition. To fuel busy lifestyles and the growing desire to eat well, the affordable and accessible concept executes good food, fast. Beefsteak currently has three locations in Washington, DC (Dupont Circle - 1528 Connecticut Avenue, NW Foggy Bottom - 800 22nd Street, NW Washington Tenleytown - 4531 Wisconsin Avenue, NW), one location in Maryland (Montgomery Mall - 7101 Democracy Blvd.) and one location in Philadelphia (UPenn - 3417 Spruce Street.)


DC Outlook

Beefsteak the vegetable-centric, fast casual developed by award-winning chef José Andrés, is thrilled to announce its newest team member: Chief of Produce, Bennett Haynes.

In keeping with Beefsteak's philosophy of good food, fast, Haynes' role focuses on sustainable vegetable sourcing and solutions for the expanding fast casual, which currently has five locations. Using his expertise and network of top-tier producers, Haynes ensures that Beefsteak's guests can enjoy the freshest, most flavorful vegetables available. Haynes will work closely with executive chef Pat Peterson, to ensure that the menu reflects peak seasonality, freshness and local sourcing wherever possible.

* To note, Pat and Bennett will demonstrate Beefsteak's new Oh My Squash soup (Roasted Butternut Squash soup, topped with broccoli, cauliflower, carrots, green beans, lemon honey dressing, pumpkin seeds and cranberries) at the Dupont Farmers Market (20th Street, NW, Washington, DC 20036) from 10 AM - 12 PM on Sunday, November 20.

"It's essential for all restaurants to employ someone who is fully focused on the quality and safety of the ingredients used in the kitchen and at Beefsteak we are in a unique position with how much fresh produce we use," says Bennett Haynes. "As we grow, it becomes that much more important to know our supply chain, connect with local, small-medium scale farmers and coops, and communicate seasonality with an entirely different level of detail. It's a full time job and I'm thrilled to own that responsibility for one of the most respected hospitality groups in the country."

Prior to joining Beefsteak, Bennett Haynes spent his career following his passion for feeding others as an entrepreneur and community organizer. Haynes got his start in agriculture as a student at Bowdoin College, where he majored in environmental studies and anthropology before going on to become a Fulbright scholar. His studies eventually brought him to Southeast Asia, where he began his career as a community organizer in Thailand for The Alternative Agriculture Network. His accomplishments with AAN reached well beyond Thailand, when he implemented network-wide Green Market policies and represented AAN at the UN Climate Meetings in Bangkok, Slow Food International Conference in Torino, and EcoFarm Conference in Monterey.

Upon his return to the United States in 2011, he started Ralston Farm, LLC, where he specialized in diverse produce farming, cultivating high quality products and overseeing a Community Supported Agriculture. In a few short years he grew his business to serve more than 175 families and numerous restaurants, working closely with chefs to develop menus and trial heirloom produce varieties. His major restaurant clients included the Michelin starred Uncle Boons, Jockey Hollow Bar and Kitchen, and Brick Farm Tavern.

About Beefsteak:
Beefsteak, created by chef José Andrés, and led by executive chef Pat Peterson, is a new kind of fast casual concept where farm-fresh, market-driven vegetables take center stage to create hearty, vegetable-centric meals packed with flavor and nutrition. To fuel busy lifestyles and the growing desire to eat well, the affordable and accessible concept executes good food, fast. Beefsteak currently has three locations in Washington, DC (Dupont Circle - 1528 Connecticut Avenue, NW Foggy Bottom - 800 22nd Street, NW Washington Tenleytown - 4531 Wisconsin Avenue, NW), one location in Maryland (Montgomery Mall - 7101 Democracy Blvd.) and one location in Philadelphia (UPenn - 3417 Spruce Street.)


DC Outlook

Beefsteak the vegetable-centric, fast casual developed by award-winning chef José Andrés, is thrilled to announce its newest team member: Chief of Produce, Bennett Haynes.

In keeping with Beefsteak's philosophy of good food, fast, Haynes' role focuses on sustainable vegetable sourcing and solutions for the expanding fast casual, which currently has five locations. Using his expertise and network of top-tier producers, Haynes ensures that Beefsteak's guests can enjoy the freshest, most flavorful vegetables available. Haynes will work closely with executive chef Pat Peterson, to ensure that the menu reflects peak seasonality, freshness and local sourcing wherever possible.

* To note, Pat and Bennett will demonstrate Beefsteak's new Oh My Squash soup (Roasted Butternut Squash soup, topped with broccoli, cauliflower, carrots, green beans, lemon honey dressing, pumpkin seeds and cranberries) at the Dupont Farmers Market (20th Street, NW, Washington, DC 20036) from 10 AM - 12 PM on Sunday, November 20.

"It's essential for all restaurants to employ someone who is fully focused on the quality and safety of the ingredients used in the kitchen and at Beefsteak we are in a unique position with how much fresh produce we use," says Bennett Haynes. "As we grow, it becomes that much more important to know our supply chain, connect with local, small-medium scale farmers and coops, and communicate seasonality with an entirely different level of detail. It's a full time job and I'm thrilled to own that responsibility for one of the most respected hospitality groups in the country."

Prior to joining Beefsteak, Bennett Haynes spent his career following his passion for feeding others as an entrepreneur and community organizer. Haynes got his start in agriculture as a student at Bowdoin College, where he majored in environmental studies and anthropology before going on to become a Fulbright scholar. His studies eventually brought him to Southeast Asia, where he began his career as a community organizer in Thailand for The Alternative Agriculture Network. His accomplishments with AAN reached well beyond Thailand, when he implemented network-wide Green Market policies and represented AAN at the UN Climate Meetings in Bangkok, Slow Food International Conference in Torino, and EcoFarm Conference in Monterey.

Upon his return to the United States in 2011, he started Ralston Farm, LLC, where he specialized in diverse produce farming, cultivating high quality products and overseeing a Community Supported Agriculture. In a few short years he grew his business to serve more than 175 families and numerous restaurants, working closely with chefs to develop menus and trial heirloom produce varieties. His major restaurant clients included the Michelin starred Uncle Boons, Jockey Hollow Bar and Kitchen, and Brick Farm Tavern.

About Beefsteak:
Beefsteak, created by chef José Andrés, and led by executive chef Pat Peterson, is a new kind of fast casual concept where farm-fresh, market-driven vegetables take center stage to create hearty, vegetable-centric meals packed with flavor and nutrition. To fuel busy lifestyles and the growing desire to eat well, the affordable and accessible concept executes good food, fast. Beefsteak currently has three locations in Washington, DC (Dupont Circle - 1528 Connecticut Avenue, NW Foggy Bottom - 800 22nd Street, NW Washington Tenleytown - 4531 Wisconsin Avenue, NW), one location in Maryland (Montgomery Mall - 7101 Democracy Blvd.) and one location in Philadelphia (UPenn - 3417 Spruce Street.)


DC Outlook

Beefsteak the vegetable-centric, fast casual developed by award-winning chef José Andrés, is thrilled to announce its newest team member: Chief of Produce, Bennett Haynes.

In keeping with Beefsteak's philosophy of good food, fast, Haynes' role focuses on sustainable vegetable sourcing and solutions for the expanding fast casual, which currently has five locations. Using his expertise and network of top-tier producers, Haynes ensures that Beefsteak's guests can enjoy the freshest, most flavorful vegetables available. Haynes will work closely with executive chef Pat Peterson, to ensure that the menu reflects peak seasonality, freshness and local sourcing wherever possible.

* To note, Pat and Bennett will demonstrate Beefsteak's new Oh My Squash soup (Roasted Butternut Squash soup, topped with broccoli, cauliflower, carrots, green beans, lemon honey dressing, pumpkin seeds and cranberries) at the Dupont Farmers Market (20th Street, NW, Washington, DC 20036) from 10 AM - 12 PM on Sunday, November 20.

"It's essential for all restaurants to employ someone who is fully focused on the quality and safety of the ingredients used in the kitchen and at Beefsteak we are in a unique position with how much fresh produce we use," says Bennett Haynes. "As we grow, it becomes that much more important to know our supply chain, connect with local, small-medium scale farmers and coops, and communicate seasonality with an entirely different level of detail. It's a full time job and I'm thrilled to own that responsibility for one of the most respected hospitality groups in the country."

Prior to joining Beefsteak, Bennett Haynes spent his career following his passion for feeding others as an entrepreneur and community organizer. Haynes got his start in agriculture as a student at Bowdoin College, where he majored in environmental studies and anthropology before going on to become a Fulbright scholar. His studies eventually brought him to Southeast Asia, where he began his career as a community organizer in Thailand for The Alternative Agriculture Network. His accomplishments with AAN reached well beyond Thailand, when he implemented network-wide Green Market policies and represented AAN at the UN Climate Meetings in Bangkok, Slow Food International Conference in Torino, and EcoFarm Conference in Monterey.

Upon his return to the United States in 2011, he started Ralston Farm, LLC, where he specialized in diverse produce farming, cultivating high quality products and overseeing a Community Supported Agriculture. In a few short years he grew his business to serve more than 175 families and numerous restaurants, working closely with chefs to develop menus and trial heirloom produce varieties. His major restaurant clients included the Michelin starred Uncle Boons, Jockey Hollow Bar and Kitchen, and Brick Farm Tavern.

About Beefsteak:
Beefsteak, created by chef José Andrés, and led by executive chef Pat Peterson, is a new kind of fast casual concept where farm-fresh, market-driven vegetables take center stage to create hearty, vegetable-centric meals packed with flavor and nutrition. To fuel busy lifestyles and the growing desire to eat well, the affordable and accessible concept executes good food, fast. Beefsteak currently has three locations in Washington, DC (Dupont Circle - 1528 Connecticut Avenue, NW Foggy Bottom - 800 22nd Street, NW Washington Tenleytown - 4531 Wisconsin Avenue, NW), one location in Maryland (Montgomery Mall - 7101 Democracy Blvd.) and one location in Philadelphia (UPenn - 3417 Spruce Street.)


DC Outlook

Beefsteak the vegetable-centric, fast casual developed by award-winning chef José Andrés, is thrilled to announce its newest team member: Chief of Produce, Bennett Haynes.

In keeping with Beefsteak's philosophy of good food, fast, Haynes' role focuses on sustainable vegetable sourcing and solutions for the expanding fast casual, which currently has five locations. Using his expertise and network of top-tier producers, Haynes ensures that Beefsteak's guests can enjoy the freshest, most flavorful vegetables available. Haynes will work closely with executive chef Pat Peterson, to ensure that the menu reflects peak seasonality, freshness and local sourcing wherever possible.

* To note, Pat and Bennett will demonstrate Beefsteak's new Oh My Squash soup (Roasted Butternut Squash soup, topped with broccoli, cauliflower, carrots, green beans, lemon honey dressing, pumpkin seeds and cranberries) at the Dupont Farmers Market (20th Street, NW, Washington, DC 20036) from 10 AM - 12 PM on Sunday, November 20.

"It's essential for all restaurants to employ someone who is fully focused on the quality and safety of the ingredients used in the kitchen and at Beefsteak we are in a unique position with how much fresh produce we use," says Bennett Haynes. "As we grow, it becomes that much more important to know our supply chain, connect with local, small-medium scale farmers and coops, and communicate seasonality with an entirely different level of detail. It's a full time job and I'm thrilled to own that responsibility for one of the most respected hospitality groups in the country."

Prior to joining Beefsteak, Bennett Haynes spent his career following his passion for feeding others as an entrepreneur and community organizer. Haynes got his start in agriculture as a student at Bowdoin College, where he majored in environmental studies and anthropology before going on to become a Fulbright scholar. His studies eventually brought him to Southeast Asia, where he began his career as a community organizer in Thailand for The Alternative Agriculture Network. His accomplishments with AAN reached well beyond Thailand, when he implemented network-wide Green Market policies and represented AAN at the UN Climate Meetings in Bangkok, Slow Food International Conference in Torino, and EcoFarm Conference in Monterey.

Upon his return to the United States in 2011, he started Ralston Farm, LLC, where he specialized in diverse produce farming, cultivating high quality products and overseeing a Community Supported Agriculture. In a few short years he grew his business to serve more than 175 families and numerous restaurants, working closely with chefs to develop menus and trial heirloom produce varieties. His major restaurant clients included the Michelin starred Uncle Boons, Jockey Hollow Bar and Kitchen, and Brick Farm Tavern.

About Beefsteak:
Beefsteak, created by chef José Andrés, and led by executive chef Pat Peterson, is a new kind of fast casual concept where farm-fresh, market-driven vegetables take center stage to create hearty, vegetable-centric meals packed with flavor and nutrition. To fuel busy lifestyles and the growing desire to eat well, the affordable and accessible concept executes good food, fast. Beefsteak currently has three locations in Washington, DC (Dupont Circle - 1528 Connecticut Avenue, NW Foggy Bottom - 800 22nd Street, NW Washington Tenleytown - 4531 Wisconsin Avenue, NW), one location in Maryland (Montgomery Mall - 7101 Democracy Blvd.) and one location in Philadelphia (UPenn - 3417 Spruce Street.)