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Rob Weland, one chef who’s not afraid of head cheese, is leaving his post at, um, Poste Moderne Brasserie, where he conducted pig roasts galore, composted countless table scraps and notably expanded the organic garden over the past seven years. Washingtonian critic and Y&H alum Todd Kliman broke the news via Twitter last night. Eater DC offers more details this morning, including a statement from a restaurant rep who cites Weland’s new book project on sustainable gardening and cooking among the reasons for his departure.
UPDATE: Weland tells WaPo‘s Tom Sietsema that he left to “take my values to the next level.” He’s entertaining offers.
Photo by Tim Carman