proletariateats

Here's my account on eating on camera for CNN. Or, as you'll discover, a guide on how *not* to eat on television. Cheers! Chris Link: Proletariateats | Gastronomy For The Masses

My thoughts on working with Chef Erik Bruner-Yang and what his Toki Underground means to Washington-area gastronomy. Cheers! Chris Link: Proletariateats | Gastronomy For The Masses

A riff on what I consider the ultimate American street food. The hot dog. Enjoy. And wipe that mustard off your chin. Cheers. Chris Link: Manifesto

Eight restaurants, over two days, across three hundred miles of North Carolina back country, all in search of the perfect Carolina barbecue. I hope you enjoy this half as much as did. Cheers. Chris Blog: Manifesto

A summer trip to San Francisco produced these observations on what is now my favorite culinary destination in North America. Please enjoy. Manifesto Cheers! Chris

D.C. Caterer is seeking enthusiastic and upbeat Independent Contractor waiters to join our team for the busy upcoming Fall season. While previous service experience is not necessary, we ask that our candidates be fluent in English, are fully documented to work in the United States, and possess a "can-do" attitude and friendly demeanor. Please email your resume and three professional references to: dccaterer@yahoo.com

A riff on food trucks (two, exactly) and the truck movement as a whole. Enjoy. Cheers. Chris Manifesto: Viva la Revolucion! - Eating at Foodtrucks

I've been holding off for a year, but I just couldn't take it any longer. I just had to write something about Rogue 24. Disclaimer: I know (professionally, personally) and like (ibid.) Chef RJ Cooper, so there was NO chance I was going to give RJ a bad "review." And yet, I believe I've told the truth, the whole truth, and nothing but the truth... With this one, I invite thoughts, feelings, and emotions on the subject.... Manifesto Cheers, Chris

Having somehow stayed out of jail with my last post, I'm now offering a post about the man who gave me some of the best crabs I've ever had. Please pick your mind up out of the gutter and enjoy. Ha. Chris Manifesto

Thank you, too, Brian, for raising the issue of images in my post. I had not considered the likelihood of readers trying to track down Taqueria X based on the images I used (random) and the disclosure of neighborhood (misinformation) I proffered. Images have now been distorted, neighborhoods have been reassigned. I would hate that a random family would be beset by eaters jonesing for tacos. If you ever want to go, I'll buy you a taco. Cheers. Chris

Thanks, Don. Owners of illegal establishments tend to frown on food bloggers photographing their food and location. I would not have made it out alive. These images are "wolf tickets," as they say.

My new blog post on an underground Mexican restaurant in the Foggy Dupont/Federal Circle neighborhood. It's about Mexican food. It's also about breaking the law. Please click on the link and enjoy! Manifesto Thanks! Chris

Newly returned from a trip through North Carolina still smelling of hickory smoke with tales of culinary adventure. Here is my latest blog post on Carolina barbecue. Please click on the link and enjoy. Manifesto

Yes, thank you, I've long known this and have tried a binary aesthetic tweak. Let me know what you think. Cheers, Chris

To celebrate local hero David Guas' recent appearance on Chopped, I've posted my link on his wonderful Arlington eatery, Bayou Bakery. I hope you enjoy! Manifesto: What It Means To Miss New Orleans With Chef David Guas

I recently discovered what Washington-area Italophiles have known for ages: the greatness that is A. Litteri, Inc. The link to my blog (and my experience at Litteri) is here: Manifesto. I think you'll enjoy. Cheers, Christopher

Greetings! My name is Christopher Freeman and I am a twelve-year veteran of Washington's high-end food industry. And while I am deeply honored to have gotten to work with (and know) many of D.C.'s celebrity chefs, the focus and intent of my food writing is to celebrate the largely unknown purveyors of street food and working-class cuisine in and around Washington--the hard-working journeyman cooks and food vendors who truly deserve celebrating. I write a (near) weekly blog called Manifesto wherein I strive to describe not only the food I've encountered, but to offer context for the food and the experience of eating. The link is here: Manifesto. I hope you enjoy. Chris