THE
GEORGETOWNER
Volume 57 Number 19
Georgetown
Honors David Roffman
Dining Out Without the
June 2 - 29 2010
Since 1954
Barbecue’s Old Glory’s Rich Brooks & Rocklands’ John Snedden
Best
George Stevens’ ‘Thurgood’ Performance
Bulge
Body and Soul
Wine & the City Food & Wine
Washington, City,State State DC City,
$1,750,000 $0,000,000 $0,000,000
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Vienna, VA $2,300,000 City, State $0,000,000 City, Statein entertaining. Huge reception $0,000,000 The ultimate plaza,
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Washington, DC
$1,895,000
Washington, City,State State DC City,
City, City,State State
$0,000,000 $0,000,000
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Washington, DC
Spectacular 3 year old detached TH. In Foggy Bottom secluded court. 3 bedroom, 2.5 baths, Au Pair suite, with roof-top views. European cabinets, steam shower, unique architect’s residence. Terri Robinson 202.607.7737
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$1,579,000 Victorian splendor and modern updates in this 5 bedroom bay front with great open floor plan! Grand rooms, six fireplaces, gourmet kitchen, sumptuous master suite, in-law suite, private rear patio and garden, and 2-car parking. A rare offering.
City, City,State State
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Washington, City, City,State State DC
$824,500 $0,000,000 $0,000,000
Leesburg, City, City,State StateVA
$799,990 $0,000,000 $0,000,000
Vienna, VA City, City,State State
$1,350,000 $0,000,000 $0,000,000
Washington, City, City,State State DC
$1,525,000 $0,000,000 $0,000,000
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contents Serving Washington, DC Since 1954 “The Newspaper Whose Influence Far Exceeds Its Size” Vol. 57, No. 19
GM G georgetown media group
Publisher Sonya Bernhardt Editor at Large David Roffman Feature Editors Garrett Faulkner Gary Tischler Publisher’s Assistant Siobhan Catanzaro Contributors Alexis Miller Andrew O’Neill Jody Kurash Jack Evans Linda Roth Bill Starrels Mary Bird Jordan Wright Claire Swift Kathy Corrigall Pam Burns Ari Post Michelle Galler John Blee Lauretta McCoy Jennifer Gray Donna Evers Photographers Yvonne Taylor Tom Wolff Neshan Naltchayan Jeff Malet Malek Naz Freidouni Robert Devaney Advertising Director Charlie Louis Graphic Design Alyssa Loope Jen Merino Counsel Juan Chardiet, Attorney Published by Georgetown Media Group, Inc. 1054 Potomac St., N.W. Washington, DC 20007 Phone: (202) 338-4833 Fax: (202) 338-3292 editorial@georgetowner.com www.georgetowner.com
The Georgetowner is published every other Wednesday. The opinions of our writers and columnists do not necessarily reflect the editorial and corporate opinions of The Georgetowner newspaper. The Georgetowner accepts no responsibility for unsolicited manuscripts or photographs and assumes no liability for products or services advertised herein. The Georgetowner reserves the right to edit, re-write, or refuse material and is not responsible for errors or omissions. Copyright, 2009.
About the Cover: Rocklands Barbecue founder John Snedden. Photo by Jeff Malet.
4 — Web Exclusives 5 — Up and Coming
About our
6-7 — Georgetown Observer
contributors
8-9 — Editorial/Opinion
Ari Post writes, reports and occasionally illustrates for The Georgetowner and The Downtowner, having worked in a number of different fields in pursuit of his scattered, tangential interests, among them an assistant at a Washington, D.C. art gallery, English teacher and carpenter’s assistant. A recent graduate of Virginia Commonwealth University, School of the Arts, in Richmond, VA, he studied illustration and design, while focusing a great deal of attention on English and writing. Washington attracted him as being a city alive with politics, arts, community activities, culinary curiosity and a keenly interested demographic. He currently divides his time between working with The Georgetowner and painting in his studio, where he is preparing for a solo exhibition this coming fall. Shari Sheffield is a professionally trained wine captain and has completed wine studies at the Culinary Institute of America in Napa Valley. She count among their clients, Fortune 500 companies, major law firms, alumni associations, civic groups and numerous private individuals among her clients, all of whom seek to learn about wine in the comfort of their own homes. Her mission is to arm clients with the knowledge and confidence to entertain with and appreciate wine on any level — in any setting. Ms. Sheffield consistently travels to wine regions around the world and participates in tastings almost daily in an effort to improve the knowledge and depth of experience she brings to the company and her clients.
10-11 — All Things Media That’s a Wrap 12-13 — Real Estate Featured Property Ask the Realtor Mortgage 14-15 — Performance/Art Wrap Justice Served in ‘Thurgood’ Elizabeth Kendall and Tayo Adenaike 15-17 — Cover Story Barbecue’s Best Shari Sheffield is a professionally trained wine captain and has completed wine studies at the Culinary Institute of America in Napa Valley. She count among their clients, Fortune 500 companies, major law firms, alumni associations, civic groups and numerous private individuals among her clients, all of whom seek to learn about wine in the comfort of their own homes. Her mission is to arm clients with the knowledge and confidence to entertain with and appreciate wine on any level — in any setting. Ms. Sheffield consistently travels to wine regions around the world and participates in tastings almost daily in an effort to improve the knowledge and depth of experience she brings to the company and her clients.
Jordan Wright is one of the leading food writers in Washington, D.C. She is a frequent contributor to Alexandria’s Local Kicks Web site, writing on various local food topics, and in her travels she has covered statewide events on food and wine. NBC News also has picked up and used a number of her stories this year. As a chef herself, Ms. Wright brings a singular voice to the food scene in the nation’s capital, with 30 years’ experience as a former restaurateur, private chef for some of the area’s most notable families, caterer and writer living and traveling around the world. She blogs at www.whiskandquill.com.
18-19 — In Country 22-23 — Food & Wine Spike Mendelsohn’s ‘Good Stuff’ The Latest Dish Wine and the City 24-25— Body & Soul Dining Out — Without the Bulge 28-31 — Social Scene Georgetown BID Annual Meeting Friends of Volta Park Miss Roberts Hits 100 Bark Ball Race for the Cure 2010 2010 RAMMY Awards
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Shopping for a Home in 2010? Then you need to know what the market is doing.
Coldwell Banker Residential Brokerage’s MarketWatch has ACCURATE and UP TO DATE INFORMATION about the real estate market so you know when to buy and when to sell!! Email Tom Bryan TODAY at tbryan@cbmove.com today to start receiving this monthly email.
Georgetown This information has been compiled by Coldwell Banker Residential Brokerage from data supplied by MRIS, Inc., and is deemed reliable but not guaranteed. These graphs shall not be reproduced or disseminated without the permission of Coldwell Banker Residential Brokerage.
202-333-6100 gmg, Inc. June 16, 2010 3
Come explore
Georgetowner com News & Politics
sophisticated style at Georgetown Park.
European Food Shines at Local Farmers Market “Autre chose?” asks Joelle as her customer pays for a quiche. Joelle and her husband sell fresh Belgian food at the Rose Park farmers market every Wednesday afternoon. Sweet smells welcome all under her tent...
Spotted in Georgetown: Conan O’Brien Two of our interns spotted Conan O’Brien on the streets of Georgetown June 9. The comedian performed at DAR Constitution Hall the previous night.
Georgetown Apple Store Opens Friday
Discover over 80 outstanding stores, right in the heart of Georgetown.
M Street & Wisconsin Ave. 202-342-8190
4 June 2, 2010 gmg, Inc.
After waiting more than two and a half years following a purchase of a Wisconsin Avenue building, Apple Inc. will open its doors in Georgetown on Friday, June 18.
Food & Wine Cocktail of the Week The Caribe Hilton is one of the most well established resorts in all of Puerto Rico. It also serves up a mean pina colada.
Georgetown Wing Co. Opening Week Georgetown Wing company opened its doors a week ago above Crepe Amore at 3291 M Street. The restaurant offers wings, friendly staff and a small bar.
Arts & Society Performance Elizabeth Ashley is back in town, and it’s about time. It’s been eight years since the volatile, gifted and outspoken actress graced a Washington stage, and a lot has happened since then.
Social Scene Check out pictures of your friends — and you — mingling with Washington’s upper crust. Look for our albums like Culinary Tour Benefits Oil Spill Relief, pictured right.
4 June 16, 2010 gmg, Inc.
Jimmy Dean Passes Away Our favorite sausage entrepreneur and Virginia neighbor, Jimmy Dean, passed away Monday at the age of 81. While he may best be remembered for his breakfast foods, Dean was also a country music artist.
World Cup fever strikes Georgetown With the kick off to the World Cup fast approaching, bars in DC and around the Georgetown area are preparing for massive crowds and crazed soccer fans.
ESPN Zone Scheduled to Close The beloved and popular downtown sports bar and restaurant, the ESPN Zone, owned by Walt Disney Co., is scheduled to close down.
UP
&
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Wednesday, June 16
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as Supreme Court justice, Thurgood Marshall, in George Stevens, Jr.’s play “Thurgood.” Performances at the Kennedy Center, Eisenhower Theater. Tickets are sold out. For more information, visit www.kennedy-center.org.
Invisalign (wire-free braces) Digital Xray Veneers & Porcelain restorations
Thursday, June 24
Digital Charts
The Georgetowner’s former editor-in-chief and co-owner, David Roffman, will be presented a Lifetime Achievement Award by the Georgetown Business Association at the City Tavern Club, 3206 M St. The luncheon ceremony will take place 11:30 a.m. to 2 p.m. Members $50, Guests $65, Sponsors $250. Contact Sue Hamilton at 202-3338076 or Sueinnovent@aol.com. The Environmental Film Festival presents “Climate of Change” film screening at 6:30 p.m. in the Letelier Theatre, 3251 Prospect Street (in the courtyard behind Cafe Milano). The film highlights environmental actions taken by ordinary people around the world. Tickets are $20, RSVP to chirs@envirofilmfest.org. Seating is limited. The Dumbarton House presents their first “Summer Evenings” event from 6:30 to 8 p.m. Free jazz concert in the North Garden by Full Ascent, a local jazz ensemble. Located at, 2715 Q St. 202337-2288. Attendance is limited, arrive early. Top Chef DC premiers and Washingtonian.com will be holding a free viewing party at 9 p.m. at Good Stuff Eatery, 303 Pennsylvania Ave. S.E., or tune into Bravo at 9 p.m. to see this season’s chef’s duke it out. Thursday, June 17 GiraMondo Wine invites you to learn about and taste Greek wines at the Embassy of Greece, 2217 Massachusetts Ave. Wine class begins at 6:30 p.m. and wine tastings begin at 7 p.m. Tickets are $64 and can be purchased at giramondowine.com. For more information, infos@giramondowine.com or call 301-841-7609. Q&A Café presents White House gatecrashers Michaele and Tareq Salahi. The interview will take place at the Ritz Carlton Georgetown, 3100 South St. Seating begins at noon. Tickets are $50 and all inclusive. Event is sold out, call to be placed on the waiting list, 202-912-4110. Friday, June 18 Georgetown Gallery Gaze features extended gallery hours, music and appetizers within the various galleries in Georgetown. The Gaze takes place from 5 to 8 p.m. the third Friday of every month. For more information including a walking map and participating galleries, visit georgetowngallerygaze.com. D.C.’s first Apple store, 1229 Wisconsin Ave., will open its doors today at 5 p.m. Sunday, June 20 The Georgetown Running Company presents National Men’s Health Fathers’ Day 8k. The run will begin at Capital Crescent Trail, 3530 Water Street NW, at 6:30 p.m. Registration fee is $30 and you must sign up by June 19. To register, visit www.signupandrace.com or www.therunningcompany.net. Today’s the last day to catch Laurence Fishburne
Q&A Café presents Oliver Stone. The interview will take place at the Ritz Carlton Georgetown, 3100 South St. Seating begins at noon. Tickets are $50 and all inclusive. For reservations, call 202912-4110.
Implant Restorations One Hour Whitening Computer designed 1 hour Crowns General/ Child dentistry We also speak Farsi, Armenian & Spanish
Saturday, June 26
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Marzee Boutique, 1624 Wisconsin Ave., opens its doors today from 10 a.m. to 7 p.m. Guests can shop, sip champagne and be eligible for additional savings, style sessions and gift drawings.
State of the Art New Location
(Consumer Checkbook Magazine)
Saturday, June 26 and Sunday, June 27
“America’s Top Dentists 2003, 2004, 2005, 2006, 2007, & 2008”
Safeway presents the National Capital Barbeque Battle XVIII. The event will feature various artists, samplings, chefs and benefits the Boys and Girls Clubs of Greater Washington. The Safeway sampling pavilion will be open noon to 6 p.m. on Saturday and Sunday. The fair will be open 11 a.m. to 9 p.m. on Saturday and 11 a.m. to 7:30 p.m. on Sunday. The barbecue will be held on Pennsylvania Avenue between Ninth and 14th Streets. Tickets are $10 for adults, $5 for children ages six to 12 and free for children under six. To purchase tickets or for more information, visit www.bbqdc.com.
(Consumer’s Research Council of America)
The Global Directory of Who’s Who 2007
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Bourbon Steak is holding their first mixology class taught by Duane Sylvestre. The class will cover “basic bar techniques, current cocktail trends and learn about the science behind flavor combinations
before being let loose to create their own concoctions,” according to the restaurant’s website (www.bourbonsteakdc.com). The restaurant said it will also “present each participant with a mixology tool kit filled with housemade bitters and unique hand-picked spirits.” Bourbon Steak, 2800 Pennsylvania Ave. Cost: $95 including tax and gratuity. Call 202-944-2026 Sunday, July 4 March down Constitution Avenue and Seventh to 17th Streets in the Independence Day Parade beginning at 11:45 am. Fireworks on the National Mall usually begin around 9:15 p.m. The fireworks will be launched from the Lincoln Memorial Reflection Pool and are best seen over the Washington Monument. See the fireworks in action as the W hotel presents “Boom With A View,” featuring music from The Honey Brothers, D.S. Posner, and Dj Sky Nellor, a premium open bar and hors d’oeuvres. The event takes place on the P.O.V. Roof Terrace and Lounge on top of the W, beginning at 7 p.m. Tickets can be purchased for $200 by calling 202-661-2478.
Camp Weeks 1 2 3 4 5 6
June 21 - 25 June 28 - July 2 July 5 - 9 July 12 - 16 July 19 - 23 July 26 - 30
Camp Hours
9 AM – 4 PM* *Aftercare available, 4 - 4:30 PM, for an extra fee.
Weekly Tuition
(includes daily lunch) Yates Members: $275 Non-Yates members: $375
gmg, Inc. June 16, 2010 5
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observer
BID delivers awards, good news at annual meeting Compiled by Garrett Faulkner
T
he Georgetown BID celebrated another year of representing the village’s business interests at the BID Annual Meeting on June 10, held at the Four Seasons Hotel. Neighbors and business owners alike came out to mingle, tip a few back and hear the BID’s take on a business market often subjected to a fair share of doomsaying. There you would have never guessed it. The buffet spread was impressive, laughter reverberated around the room and a few celebrities even popped in at the gathering’s fringes (reports circulated that Laura Bush stopped by to say hello). In one corner, BID marketing staffers Debbie Young and Nancy Miyahara presided over a cut-and-paste project where participants could cut pictures from magazines and affix them to one of several sheets of butcher paper labeled with a specific neighborhood-centric theme, such as “My Hopes for Georgetown,” “Shopping in Georgetown,” and “Georgetown Makes me Feel…” Some guests turned their nose at the project, others gutted entire periodicals to get their ideas down on paper, so to speak. In the end, the activity highlighted the theme of the evening: that a successful Georgetown will rely on a vast collection of images and ideas to form a single
Crystal Sullivan, BID president, Joe Giannino, president of the Georgetown Business Association, and Jennifer Altemus, president of the Citizens Association of Georgetown.
Former first lady Laura Bush with Jenny Zinn of Betsey Johnson.
Karen Snyder of Snyder Properties and Marcie Connolly of EastBanc.
identity as a commerce center that can draw business from visitors and Washington natives alike. The BID calls it their “brand review,” and earlier this year hired The Roan Group, a local consulting firm, to help articulate Georgetown’s “brand” and derive an edge from it. The firm’s principal Neill Roan gave a presentation on his company’s findings that evening, and BID board President Crystal Sullivan delivered an upbeat speech on the neighborhood’s business prospects. “[The BID looks] forward to 2010 with anticipation and also optimism,” she said. So far, BID’s sanguine outlook appears to be
6 June 16, 2010 gmg, Inc.
dead on. Sullivan was excited to announce that at long last the blue bus, often thought of as the runt of the bus routes traversing through Georgetown, would be assimilated into the enormously popular Circulator system beginning Sept. 1, 2010. The new Circulator route, which extends through Georgetown between Rosslyn station and Dupont Circle, will mirror its predecessor, which has for a decade ferried riders in and out of the mass transit-challenged Georgetown, despite recurring funding lapses that nearly axed the program on several occasions. The numbers also looked good for BIDsponsored community events, which in the past
year have grown enormously in both popularity and controversy (the exorbitant budget for the Merriment Christmas celebration ignited particular ire among board members last summer). Nevertheless, public attendance has been on the rise, with a record 12,000 attendees and 30 restaurants participating in the October 2009 Taste of Georgetown event. The April 2010 French Market also enjoyed record attendance, and charitable donations collected for the Georgetown Ministry Center through BID-sponsored events increased 10 percent over last year. In September, Sullivan said, the BID plans to organize a Georgetown chapter of Fashion’s Night Out, Vogue magazine’s international fashion gala for charity. At present, Georgetown plans to be the only District neighborhood involved with the project. Finally, the BID’s finances were reported to be in healthy shape. Board Vice President Andrew Blair said the organization had budgeted a revenue increase of over a quarter million dollars in 2010 (totaling $4.8 Co-owners of the upcoming Serendipity 3 Restaurant, Rodrigo Garcia and million), while anticipating an increase in program expenses Britt Swan.
to $4.4 million, nearly equaling the total revenue figure from 2009. Afterward, Neill Roan took the stage and delivered a slideshow presentation on the brand identity of Georgetown, based on data and interviews gathered from local businesses and residents. In his presentation, big on aphorism but hazier on more practical conclusions, Roan called the Georgetown cachet “an identity driven by perception, myth … and experience,” citing its stature as a unique historical district seldom matched nationwide in both historical preservation and proximity to a major city. The direct benefits of this identity, however, remained unclear. Roan did have a few more concrete responses to typical complaints about the neighborhood, notably its scarcity of on-street parking and inaccessibility for mass transit passengers. He also questioned the usefulness of Georgetown’s liquor moratorium, an ordinance he called “a barrier to new restaurant development.”
Georgetown BID Clean Team member Calvin Birdsong was awarded a special distinction for his exemplary service to the community. The Clean Team is charged with beautifying Georgetown’s streets and sidewalks. Congratulations, Calvin, and thank you to each member of the Clean Team!
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gmg, Inc. June 16, 2010 7
Editorial/opinion
‘Greener’ Gas:
Where Should We Fuel Up? By Veena Trehan
W
ashingtonians live in an environmentally friendly city. New buildings meet green standards, transit ridership is very high, residents use a mix of renewable energy and recycling to increase sustainability. Locals, who value their health and the environment, shop at bustling organic grocery stores and farmers markets. D.C. residents are leaders in green living. They are also horrified by the ongoing oil spill that has shattered lives and the ecosystem of the Gulf of Mexico. President Obama and environmental leaders have embraced this leadership moment, calling for an end to foreign (or all) oil dependence in as few as two decades — a reversal of a 15-year trend of more driving, flat fuel economy, higher greenhouse gas emissions, and more complex, risky oil extraction. Local residents must also channel their outrage into better choices for our planet. In the short term, Washingtonians can reduce their carbon footprint by carpooling or grouping errands by location. In the long term, they can live in walkable communities or buy more energy-efficient cars. When they fill their gas tanks, they must not decide, as usual, on the cheapest or closest option. Instead, they must select an oil company based on its environmental, employee, and regional impact. They must also disregard oil company “greenwashing” efforts, such as
BP’s “Beyond Petroleum” campaign, which over -hyped small renewable energy efforts, and Shell ads showing a pristine marine sanctuary supported through only a few thousand dollars. A wealth of truly relevant public information — environmental, safety, lobbying, and spill records — can help consumers pick a pump. Already there are some excellent sources. One of the most comprehensive is the Sierra Club’s 2007 article called “Pick Your Poison,” which records human rights or environmental abuses, companies’ stances on global warming and green initiatives. The information is shocking — it details huge pipeline and tanker spills, murdered activists, large fines and contaminated water. It also ranks the oil companies on their environmental impact, with Sunoco coming in first (“Top of the Barrel”); Royal Dutch Shell, Chevron, Valero Energy Company, and Citgo next (“Middle of the
Barrel”); then ExxonMobil and ConocoPhillips (“Bottom of the Barrel”); and BP (dishonorable mention, as of 2010). Federal government records from the Occupational Safety and Health Administration, the Environmental Protection Agency, the Minerals Management Service, and the Coast Guard forecast and track the impact of oil company activities. Consumers generally can’t easily search these Web sites and compare companies. But a handful of nonprofits are doing the dirty work. For example, a Center for Public Integrity study showed two BP refineries of the 55 that are now federally inspected accounted for almost all (97 percent) of flagrant workplace violations since 2007. Community stakeholders and environmental groups communicate on the Web about local issues around the extraction, processing, and transportation of oil at Web sites such as www.chevrontoxico.com and www.oilwatchdog.org. Sorting through this information is likely to become even easier. Current iPhone and web applications can point consumers to the cheapest and closest gas stations. Next generation apps will give locals “greener” gas options close to their home or job. They could also be programmed to account for consumers’ priorities (safety over renewability, for instance) and rank options. Washington area residents care about the environment, but still drive an average of around 22 miles per day. They must think twice before they fuel up. Local drivers must read through available oil company information and stay up to date on applications that can help make them smarter consumers. It’s one of many critical ways to care for people, pelicans (other wildlife too) and our planet.
letters to the editor
To the editor:
I
read with considerable interest your June 2 editorial “Single Sales Ban: We’re Over It.” And I must say that I share your view when you question the need for the law in the first place. But there are two important facts which your editorial overlooks. First, that resolution, drafted by Commissioner Bill Starrels (“he likes to cook,” according to the resolution) was adopted by the slimmest possible majority: 3-2-0, with Commissioner Golds and myself in opposition, and Commissioners Birch and Solomon in absentia. Further, I’d think as a matter of policy you would mention that the author of the “venomous” tract is a regular contributor to your paper.
Charles F. Eason, Jr. Commissioner, ANC 2E07
8 June 16, 2010 gmg, Inc.
To the editor:
A
s a longtime resident of Papermill Court in west Georgetown, I am writing out of concern that my fellow Georgetown residents may have developed a negative attitude about our neighborhood after reading an article in last issue of The Georgetowner about rodent control (“Georgetown to City Rats: Look Out,” June 2). The article described our lovely neighborhood as “claustrophobic,” “forgotten,” long-shuttered,” “defunct” and “ripe for infestation.” At least we don’t have any more rats. After reading this article even they won’t come here any more.
Errata
Charles Pinck Georgetown
The Georgetowner and The Downtowner strive for error-free publication. Please report corrections to editorial@georgetowner.com.
In the June 2 feature “Designing House,” it was implied that Melinda Nettelbeck was the sole designer of the master bedroom in the Washington Design Center’s 2010 Design House. While Ms. Nettelbeck was indeed a principal designer of the project, she was partnered with Olvia Demetriou Adamstein and other team members of Adamstein and Demetriou Architects.
Jack
Evans
Report
T
his past week the council completed its work on the FY 2011 budget. States and localities around the nation, of course, are dealing with problems similar to those facing the District: a significant decline in revenues matched up against state and local budgets which have seen sharp growth through the current decade. Much like the housing mortgage market, irrational exuberance in the stock market or the sovereign debt crisis in Europe, state and local governments have been overleveraged for a few years and now that revenues have remained flat for a third straight year it would make sense to make some adjustments. A good case in point is the dust-up which occurred over the funding for the proposed streetcar lines on H Street N.E. and in Anacostia. I’m pro-streetcar and supported the mayor’s original proposal, although I agree with the sentiment that we should put some more planning into what we are doing. That being said, as part of our budget deliberations last month we took what was a program funded by reallocating existing funds and changed it to a program for which we will now borrow an additional $47 million. I think this is a bad idea. As you may know, about two years ago the council passed a law to put a 12 percent cap on our borrowing, which I fully supported. What this means is if our operating budget for the year is $1 billion (it’s more like $5 billion!) then we can only borrow up to 12 percent of that, or $120 million. Borrowing an additional $47 million puts us very close to that line, not just for FY 2011, but going forward the next couple years. I don’t think we should play it that close. In fact, I would advocate we do the very same thing with respect to our operating reserves and fund balances, because we don’t know what the future may hold. If the District’s revenues go down farther — witness the plunge in the stock market over the past month, which would impact our income tax collections — then the 12 percent cap becomes smaller. If we either leverage our debt all the way up to that line, or spend our fund balances or reserves all the way up to the line, then when something bad happens we have no margin for error. No margin at all. That should make people nervous — I know I am. We should not borrow the additional $47 million. We can fund the streetcar project by maintaining the original proposed cut to the various Great Streets projects that are not going forward, by making the necessary recommended cuts by the Committee on Human Services and by reversing the plan to spend $7 million in cash on a proposal for small business streetscape relief (which is money we don’t have). It is likely the mayor and the council will revisit the budget when we come back from the summer recess on September 16, and hard decisions may well need to be made.
Opinion
High time for Oil Conservation
By Jeff Malet
I
n the time it takes you to read this sentence, the people of the United States will have used up (forever) 100,000 gallons of oil. The most important well ever drilled was in a remote section of northwestern Pennsylvania in 1859 by “Colonel” Edwin Drake. This may have been the first successful well ever drilled for the sole purpose of finding petroleum, and began the international search for oil that eventually changed the way we live. Today hydrocarbons power our economy. They provide the raw material for fertilizers to put food on our table and for the plastic containers that we drink from. They also drain our funds, enrich our enemies by bankrolling terrorism, corrupt our political system and foul our environment. Much like the whale oil of old, petroleum is a depleting resource. Petroleum, coal and natural gas (the “fossil fuels”) are forms of stored energy from trillions of plants and animals that were buried before dinosaurs roamed the Earth. Of course, new oil is still being formed today in some parts of the world, but you might have to wait another 150 million years to turn it into something you could use in your car. Oil is only worth something when its final value is more than what it costs to produce it. As we drill deeper, the costs of extraction go up exponentially. In the case of deep offshore drilling, very little of the difference between revenues and costs accrues to our benefit. Unlike countries that have already nationalized their petroleum industry (like Mexico, Saudi Arabia and Libya) only a relatively small portion goes to our government in the form of royalties and taxes. The rest accrues to the ben-
efit of largely foreign shareholders who often recycle that money back into our own economy by buying even larger interests in American assets like other oil properties, real estate and shares of American banks. Many of us have heard that the U.S. is sitting on enough domestic reserves of gas and coal to last centuries. We are not told that much of the gas is too deep and the coal too remote to produce it without heavy subsidy. Natural gas development requires substantial investment in infrastructure spending. And, after centuries of mining, our shallow coal resources have been heavily exploited. The recent Massey Energy explosion in West Virginia brought renewed focus to the dangers of deep coal mining. Deep water provides its own set of challenges. Typically below 1700 feet, offshore platforms cannot physically rest on the sea floor and instead must float on the surface. By now, we all know what problems can be created when things go wrong thousands of feet below. Whenever we suffer through an oil boycott, a fall in the value of our currency, a terrorist attack or a disastrous oil spill, we must again remind ourselves that we have to act now to conserve. Alternative forms of energy such as solar and wind are simply too undeveloped to have an immediate impact, though efforts in those directions must be encouraged. Nuclear energy is burdened by its own set of problems — exorbitant costs, the risks of an accident or terrorist attack, the threat of proliferation and the challenge of disposing of the nuclear
waste to name but a few. A nuclear accident will make the Gulf spill look tame. Unlike oil pollution, deadly radiation cannot even be seen or smelled. Then there is the issue of uranium depletion. The best ores of uranium have been mined, leaving mainly low-quality ores left to exploit. And with a country the size of ours (compared to the size of France, which has an active nuclear program) it would take a massive investment in many dozens of new plants taking many years to make even a small dent
In the time it takes you to read this sentence, the people of the United States will have used up (forever) 100,000 gallons of oil. in energy availability. Some experts think that hydrogen will form the basic energy infrastructure that will power future societies, replacing today’s fossil fuels, but that vision probably won’t happen until far in the future. There are obvious things we can do personally to save energy by changing our habits. Others, such as increased mileage standards and light rail systems, can only be accomplished though government mandate. Higher taxes on energy will spur a better allocation of resources. The higher cost of gasoline in Europe has led to the widespread use of lighter fuel efficient vehicles and greater utilization of public transportation. Higher taxes on energy use might be acceptable if offset by tax cuts
elsewhere. Higher prices for petroleum products will inevitably curb consumption. Would it not be better that the proceeds from higher prices be directed to our own treasury rather than to foreign entities? The unemployed are another wasted resource. As a temporary measure during the Great Depression, FDR created the Civilian Conservation Corps (CCC) to provide jobs to millions while providing natural resource conservation on public lands in every state. During that time, volunteers planted nearly 3 billion trees to help reforest America and constructed more than 800 parks that would become the foundation of our state parks today. We can and should vote for candidates who promise to do something to promote conservation and the environment. We have all heard the mantra “Drill Baby Drill” from the likes of a certain political figure (I won’t embarrass her by mentioning her name). How many times must we be reminded? The U.S. today consumes a fourth of the world’s supply of oil, almost 3 times that of number two contender, China. As the populations of the developing world continue to trade in their bicycles for cars, the price of oil is certain to rise. Comprehensive climate and energy legislation must be given top priority — now. There are no easy solutions. Wrenching lifestyle changes are going to happen anyway. Perhaps these can be greatly lessened by our immediate attention. The author, a former oil industry analyst for a major mutual fund company, is a frequent contributor of photographs to The Georgetowner and The Downtowner.
gmg, Inc. June 16, 2010 9
all
things
That’s a Wrap: DC’s Film Festivals By Amos Gelb
O
n June 22 there will be a little taste of Kazakhstan in Washington. Or perhaps a little Korea or India better suits your taste? If you are looking for something a little rushed, there is a 48 Hour challenge, or if you just have a few minutes, some DC Shorts. For those in the know, these don’t refer to restaurants or urban athletics but an underappreciated trend in the cultural life of our city. While nobody was watching, except for those who attended them, Washington has become something of a film festival mecca. Each year, according to Jon Gann, organizer of the seven-year-old DC Shorts — in which all entries have to be under 10 minutes — there are approximately 75 film festivals in the D.C. area. Nobody seems to quite know many exactly because there are new ones all the time. “I get calls every week from someone saying, “I want to start a film festival. How do I do it?� He credits the cheap accessibility of technology, film schools pumping out people on a mission to make their great opus, and a thirst for something other than the latest canned Hollywood profit enterprise.
media
dillo, an independent film maker and one of the folks behind the CINE Awards. Award-winning documentary makers Sean and Andrea Nix Fine (Sundance-winning “War Dance�) see it as the difference between watching a movie at home and going to the film screening — where the audience has a richer experience and the ability to interact with the moviemakers themselves. “For us it is also an amazing experience to watch people react to our work.� Susan Barocas, who heads the DCJCC’s 16year-old Jewish Film Festival, which had 60 films last year, also says it provides an alternative route to get movies seen as the distribution network has consolidated, squeezing out the small filmmaker. Credit is due to National Geographic and Dis-
“Broken Promise� is based on the true story of Martin Friedmann, who was born in 1926 in Western Slovakia. The film follows Friedmann through a carefree early life followed by a cultural change that leaves him struggling to survive. And it is not just film festivals. There are regular screenings and documentary award gatherings like the CINE Awards, Emmys, and Kennedy Center Honors awards. Perhaps the most prestigious U.S. documentary festival, Silverdocs, takes place in Silver Spring each summer, and the world’s largest documentary conference, RealScreen, takes over a downtown hotel each spring. And all this in a town that traditionally “frowns on people who wear black,� jokes Lauren Car-
More coverage. Less spendage.
“Dawson, Island 10� takes place after the 1973 ouster of Chilean President Salvador Allende when members of his cabinet were sent to Dawson Island, a naval base in Patagonia. The film documents the abuse of the inmates imprisoned in a makeshift concentration camp.
“Hipsters� is a lush musical full of intricate choreography and not subtle social commentary. The plot takes unexpected twists and turns as it celebrates the uneasy Cold War romance between the East and West. covery, which about two decades ago laid the foundation to make D.C. a hive for independent filmmakers. Yet, to quote comedian Rodney Dangerfield, we still get no respect when it comes to filmmaking, even though D.C. is closing in rapidly on L.A. and New York in festival stature. Filmmaker Sean Fine says that when he is asked at festivals elsewhere where he is from, people seem reluctant to believe that D.C. could be a hub for filmmakers. But if L.A. has its Hollywood, and New York its Tribeca, DC has its Potomac, and these days lots of great little movies run through it. The next time you see an eclectic mob strolling out of an embassy wearing a pensive smile, nod knowingly. Or wait for the next showing — another film is likely already being cued up.
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Don’t miss Washington’s upcoming film festivals:
GEORGETOWNER COM
DC Shorts festival (September 9-16) www.dcshorts.com Truly independent short films, created by new and established filmmakers with a special focus on films by Washington D.C.-based directors and writers.
A man with a donkey carrying bananas attempts to cross a checkpoint in the middle of the Israeli desert in “What About Me?”
ReelAffirmations (October 14-23) www.reelaffirmations.org Films focusing on the GLBTQ experience. Arabian Sights Film Festival (October 9-18) www.filmfestdc.org/arabiansights Offering the newest and most provocative films from the Arab world (an offshoot of the D.C. International Film Festival). Washington Jewish Film Festival (December 2-12) www.wjff.org New and award-winning films from around the world, telling unexpected stories on the Jewish experience and debunking stereotypes.
The film “Holy Wars” follows two committed men of faith — a Muslim and a Christian — as they travel the word spreading messages of “the truth.”
Capital Irish Film Festival (December 2-12) www.irishfilmdc.org Featuring the work of contemporary Irish directors. Produced by Solas Nua. Amos Gelb is the director of the George Washington University’s Semester in Washington Journalism program. Contact him at gelb@ gwu.edu.
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real
mortgage
estate
ask the realtor
Rent or Buy? By Bill Starrels
Dear Darrell:
I
have been thinking about selling my house, but want to do it at the optimal time. I see one day in the news that the real estate market is getting better, and then the next day see that it isn’t. I can’t wait forever to sell my house, but on the other hand, I don’t want to sell it today and then discover that I could have sold it for a lot more six months from now. — Libbie R., Georgetown Dear Libbie: That is a tough question. There are so many things which go into the decision to sell. It’s sounds like you aren’t under the gun to sell, and so you have some flexibility as to when to put your house on the market. In some ways that makes the decision all the harder, because absent an outside driving force, you are left with trying to “read” the market in order to determine the best time. In that task you are joining a large company of realtors, economists and others who are constantly trying to do that very thing. The current reality of our market is that it is sporadic. It changes direction from week to week, neighborhood to neighborhood, and price range to price range. The general overall trend, however, is in the direction of a higher number of sales. In the past few months, the number of
sales has been increasing, but compared to last year at this time, the average prices are lower. This is in large part because the strongest part of the market has been lower-priced properties being purchased by buyers who were looking for the $8000 tax credit. That makes the numbers spike but lowers the average sale price. Most people working in and around the real estate business are predicting a long, slow recovery. By long, they mean several years. That seems like a likely scenario. If one has the luxury to wait and watch, one can just keep an eye on the market and jump in when necessary. So for most owners it comes down to the urgency to sell. In your case, I suggest you find a realtor who will help you analyze your local market as to number and frequency of sales, and the ratio of list price to sale price. If you look at that data closely, you will probably be able to draw a reasonable conclusion as to whether now is a good time to sell. It may come down to deciding if you can live with the price you can likely negotiate for your house at this point. Darrell Parsons is the managing broker of the Georgetown Long and Foster office and abides by Equal Housing Opportunity regulations. Have a real estate question? E-mail him at darrell@lnf.com. He blogs at georgetownrealestatenews.blogspot.com.
W
ith mortgage interest rates low these days and the rental market in the Georgetown area stubbornly high, many perspective renters are taking the time to examine if the time is right to purchase a property. Rates on mortgages range from around 4 percent for adjustable rate mortgages to 5 percent or slightly higher for fixed rate conforming mortgages. A conforming mortgage is a mortgage backed by Freddie Mac or Fannie Mae, which can range up to $729,000 in Washington, D.C. The District is a high-cost area that allows for this high mortgage limit. Rates are about the same for governmentbacked FHA mortgages. Loan limits for FHA loans also go up to $729,000 in the District. The required down payment, if the house is a primary or second home, ranges from 10 percent on conventional mortgages to as little as 3.5 percent on FHA-backed mortgages. What would the payments look like? Per every $100,000 borrowed at 4 percent, the payment would be $477 a month for a principle and interest loan. The payment on an interest-only would be even lower: $333 a month. These figures do not include taxes or insurance. Appreciation is another motivation for buying instead of renting. Georgetown area real estate has held up well during the Great Recession. A lot of real estate watchers think that prices have stabilized and prices will likely go higher over the next few years. Tax incentives are another motivator. The
mortgage interest deduction is alive and well in America. One can deduct the mortgage interest expenses on a primary or secondary home. Investment properties also have a lot of tax advantages. In recent years, parents of some university students in Washington have even bought houses instead of paying rent for their sons and daughters. If one buys a house for their son or daughter and rents other parts of the home to four or five other students, it is not too hard to produce adequate, after-tax cash flow. If a mortgage is around $4,000 a month and one has four renters, in addition to their son or daughter living on the property, the numbers can work. This is one of the reasons for the number of rental houses around area universities. Up until a few years ago one could buy a house in the Georgetown area and in four years sell the home at a handsome profit. The days of a guaranteed profit have not yet returned. If the money for a down payment and closing costs is not a problem, then buying a house can be a smart alternative to renting. Even amid a volatile stock market, Washington area real estate is stabilizing, which makes putting money into local real estate an attractive option. As one should do when looking at any other investment, consult your financial professional when making this type of decision. Bill Starrels lives in Georgetown. He is a mortgage loan officer who specializes in purchase and refinances mortgages. He can be reached at 703-625-7355 or by e-mail at bill.starrels@ gmail.com.
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performance
Justice is Served in Stevens’ ‘Thurgood’ I
George Stevens, Jr. (Diana Walker)
By Gary Tischler
f ever there was a moment in the theater that you could without a doubt call a real Washington moment, it occurred at the Kennedy Center’s Eisenhower Theater on June 1, the opening night of “Thurgood.” Here, at the end, taking bows was American Film Institute Founder, filmmaker and television director George Stevens, Jr., the author of the one-man biographical play about the legendary first African American Supreme Court Justice Thurgood Marshall. Right next to him was actor Laurence Fishburne who, during the course of the play, simply disappeared and all but resurrected the grand civil rights warrior Marshall up close and personal. There in the audience was Marshall’s widow, his two sons and enough Supreme Court justices to at least make a singing group: Chief Justice John Roberts, Stephen Bryer and Ruth Bader Ginsburg, not to mention Washington insider and civil rights leader Vernon Jordan, who is a producer for the show. Did we forget to mention that the timing couldn’t be more historically atmospheric? By now, everyone knows that Elena Kagan, President Barack Obama’s choice to fill the seat of retiring Justice John Paul Stevens, was a clerk for Marshall. It doesn’t get any more Washington than that. “For me, it’s so gratifying, so appropriate to bring this play to the Kennedy Center,” Stevens said in an interview with the Georgetowner. “This is where Marshall accomplished so much, it’s where he was a giant in front of the Supreme Court, arguing the Board of Education versus Brown case, and on the court as a major force.” Stevens, the son of the late Oscar-winning director George Stevens, is himself a noted film director of major, much-talked-about television mini-series and documentaries. He’s a man whose life has been split between Hollywood and Washington, where he began his career being asked to work on the film division of the U.S. Information Agency in the early 1960s. A long-time Georgetown resident, he’s also the founder of the American Film Institute and producer of the Kennedy Center Honors. A strong streak of fairness for outsiders runs through much of Stevens’ own work, including the mini-series “The Murder of Mary Phagan” and “Separate But Equal,” the 1991 mini-series about the 1957 Brown vs. Board of Education case which starred Sidney Poitier as Marshall and Burt Lancaster as the opposition attorney. “I think a lot of that came from my father,” Stevens said. “If you look at his major works after the war — which changed him tremendously — there is a strong sense of justice and fairness in his films like “Giant” and “The Diary of Anne Frank.” “When we did ‘Separate but Equal’ I thought a lot about the possibility of writing a play, but not a narrative drama necessarily,” he said. “The film was about a specific historical event. The play is Thurgood Marshall in full, so to speak. I wanted people to see the human being who was so important to the events and history of his time. I didn’t want people to go to the play so that they could feel good, to have a good moral feeling, with nothing but factual incidents. “Laurence is perfect in the part,” he said. “When it debuted in New York in 2008, Marshall’s wife was in the audience. She loved Fishburne’s performance and kidded him, saying ‘I wish you weren’t married.’” What Fishburne, who has a persona, voice and track record that’s instantly recognizable (Three “Matrix” films, the lead role in the current “CSI” series), does in “Thurgood” is to bury himself in the man. The characteristic Fishburne voice is gone, and what’s left of it has an old man’s grunt and growl to it. “He’s also very funny,” Stevens said. “People are surprised that there are so many humorous moments.” The conceit of the play is that it’s a rather casual address made by Marshall to a law school class at Howard, where he went to school, talking about his life and work, growing up, taking on cases that broke the all-white spell at the University of Maryland law school, taking on voting rights cases in Texas, meeting his first wife (who passed away) and his second wife, taking on the Board of Education case, the legal strategies and his ascent to the high court, which includes memorable stories about LBJ. So emphatic and vivid is Fishburne that the a rival of a number of late-comers (because of traffic snarls on opening night) folded right in as Thurgood Marshall welcomed them warmly. Stevens, meantime, is busy on his next project. “You’ll like this one,” he said. “It’s called “Herblock of N Street.” That would be Herblock, the late, great Pulitzer Prize-winning political cartoonist of the Washington Post. We can’t wait. (“Thurgood” runs at the Kennedy Center’s Eisenhower Theater through June 20.)
Laurence Fishburne as the title character in “Thurgood.” Photo by Carol Rosegg.
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art
Elizabeth Kendall at Cross Mackenzie Gallery By Ari Post
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Tayo Adenaike at the Parish Gallery
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lizabeth Kendall was taught to sew by her grandmother. Having learned the techniques of the seamstress — altering shapes with stitching, basting and appliqué, layering and texturing of fabrics, the fine detail of the decorative fasteners — its influence has found its way into her sculptures on more than one occasion. Her first fabric-inspired pieces were functional cups that she hand-built with thin porcelain slabs, making the clay mimic the folds and sags of cloth. In her previous exhibition at Cross Mackenzie, Kendall filled the window with hundreds of bottomless cup units, stacked to the ceiling to create a lace-like, transparent curtain into the gallery. In her newest series, “Button Boxes,” opening June 18, button-like disks jump out from the walls into the snug gallery space. Protruding from steel rods attached to the walls, the installation gives the impression that the gallery has erupted in a Gustav Klimt-esque flower patch. It is a show that begs to be experienced, felt, played with, and thoroughly enjoyed. Once inside, it begins to take on the feeling a three dimensional pixilated image in black and white, or an inverted pincushion, the rods poking out from both sides of the room. It is increasingly rare for an artist to invite the viewer to participate in their work in the way
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that Kendall does in “Button Boxes.” There is a permeating visual obscurity and irony that more and more distances the art (and the artist) from the public — in an attempt to defy criticism, or merely in fits naïve egotism and self-imposed exile, it is difficult to say. But Kendall’s playful show is inviting, eager to be discussed, asking the audience their opinion. One is tempted to pick the “buttons” off the wall, take them home, and put them in a vase. Or just smile brightly and go on about your day. For more information contact the Cross Mackenzie Gallery. 1054 31st St., or go to www. crossmackenzie.com.
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orn in Southwestern Nigeria in 1954, Tayo Adenaike, whose show “Faces and Emotions” opens June 18 at the Parish Gallery, recalls the looks he would get from his mother: “Depending on the occasion, her look could mean ‘Don’t eat what you have been offered,’ ‘Get up and let’s go,’ ‘Say yes,’ ‘Say no,’ or ‘Keep quiet.’ Every facial expression conveyed specific meaning and every visual admonition must be heeded. Failure on my part meant a long pull on my ear or strokes of the cane the minute we got back home. “Ơjú róró ẃa. I knew what it meant. These three simple Yoruba words translate as ‘Words come from the eyes,’ ‘Words are embedded in the eyes,’ ‘A face says it all,’ or ‘A face never belies the truth.’ … They all see some evocative strength in the expression. This interaction between my mother and me, made me realize how much more powerful facial expressions are, than loudly spoken words. Over time, I have also come to realize that facial expressions and unspoken words, can say a lot about the society we live in. Within these frames, I have tried to capture faces and the emotions — the unspoken words that they portray.” In Adenaike’s work, the audience is privy to a surreal conversation unfolding on the canvas. The figures, vague, conjoined, defined simply by negative space, speak to each other in a language of reverberating expression. A master watercolorist, Adenaike’s back-
grounds are a hazy atmosphere of dissipated symbols, stars, and full constellations, speaking towards a rich cultural tradition, perhaps muddled by globalization and the loss of ancestral knowledge. The dynamic faces among the figures, varying in detail and abstraction, recall the detached, languid repose of de Chirico, while simultaneously drawing upon the geometric harmony of the faces on antiquated Nigerian stone carvings. There is also a certain melancholy and sobriety to the work, and not without reason. The human condition, one could gather from these works, is one of reservation and reticence. Says Adenaike, “I am not unmindful of my environment and the faces I see around me, as my country is about to celebrate fifty years of independence. Perhaps I should have painted the hopeful faces of us, as flag-waving children of fifty years ago, and not the adult faces we have grown into, with guarded emotions and veiled expressions.” It is a show with a strong voice. Adenaike is an artist with something to say, even if one can only hear him by using their eyes. For more information contact the Parish Gallery. 1054 31st St., or go to www.parishgallery. com.
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All photos by Jeff Malet
BBQ’s Best By Garrett Faulkner and Ari Post
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here might be no culinary tradition as richly and authentically American as pit barbecue. Like the blues, it is so irrevocably bound to Southern culture and Americana that it defies attempts at assimilation or fusion with the modern. Predating the Civil War, a pig roast, or “pig-pickin’,” was a celebration in itself, bringing together poor Southern towns to partake in a communal feast. That community is alive today in Georgetown, shepherded by two men with opposite backgrounds, separate philosophies, divergent stories. Where they unite is in a love for the high art of the low and slow, the transformation of the raw to the refined. In the world of Richard Brooks and John Snedden, anyone who appreciates such heritage is welcome at the table. That it courses through the most historic neighborhood in Washington is no accident. It is instead a quiet reminder of what this city once was and who we once were. More than a style of cooking, barbecue is a culture, and if you live below the Mason-Dixon Line, odds are you are a part of it. Washington, D.C. is an oft-forgotten wealth of Southern tradition, and while its barbecue scene may not have the clarion call of Memphis ribs or Carolina slaw, the craft is thriving. The Beer, Bourbon and BBQ festival at the National Harbor is this weekend. Safeway’s National Capital Barbecue Battle, now in its 17th year, holds court the weekend of June 26. It’s time to sharpen your palette.
The Glory of Richard Brooks
Outside Old Glory BBQ, the scent of smoked meats permeates the corner of Wisconsin and M Streets like the Carolina State Fair. On a given evening, it is almost impossible to walk through Georgetown without catching a whiff of sweet pork and baked beans. Executive Chef Richard Brooks has been crafting a melting pot of regional barbecue fare since he came aboard in 1995. Raised in Farmville, VA, Brooks grew up smoking and curing his family’s farm-raised pigs with his father and grandfather. “I never went to culinary school,” he admits. “I learned from my parents.” Though raised in the Carolina tradition — sweet pulled pork with
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a vinegar-based sauce — he has become a national representative for all styles of American barbecue. If they do it in Texas or Tennessee, odds are Brooks does it in his kitchen. Old Glory’s position as a true and authentic barbecue restaurant comes as a result of the combined inspirations from each corner of the country. And while all cuts of meat have their cooking variations, Brooks explains that the greater distinctions in barbecue styles come from the sauces. The rubs, marinades and sauces Brooks devises are pulled from the six major barbecue regions; Savannah, Lexington, East Carolina, Southwest Texas, Memphis and Kansas City are all represented on each table in rows of labeled bottles. Brooks, who talks about diverse
flavors like common hearsay, is acutely aware of the variables. He mixes each sauce in house on a regular basis, perpetually tweaking the recipes. “Just did Kansas City not too long ago,” he says. “Changed it up a little bit.” The Southwest Texas sauce, for instance, uses three different kinds of chili peppers, and the Savannah sauce (highly recommended) is defined by a healthy dose of mustard. The key to a good sauce, according to Brooks, is the perfect mixture of the base ingredients — a balance between sweet, spicy and sour. But there is no true guideline for barbecuing, as Brooks knows, and a lot of the process relies on intuition and an intimacy with the process. As a result, no man’s barbecue will ever be quite like his neighbor’s, and the variations, however subtle, are indeed endless. “My kitchen staff knows most of my recipes,” says Brooks. “But it don’t taste the same when they make it ... And I always tell them — I say, ‘Hey, you gotta make love to the food, man! You gotta do it right!’” His process is simple: low and slow and plenty of love. The meat, be it pork, beef or chicken, first marinates for 24 hours, which, according to Brooks, “helps draw the salt out … so it will be real moist when it cooks.” The cuts then get put in the smoker. The smoke from slow burning hickory wood is ventilated through the smoker into the accompanying “pit,” a moisture-containing box, for the meat to cook at a temperature of around 225 degrees for 12 hours. Then the meat comes out, gets slathered in sauce and plated. Brooks has confidence in the quality and popularity of the D.C. barbecue scene. With the growing popularity of the National Capital Barbecue Battle and the Beer, Bourbon and BBQ Festival, it is clear that many District residents are Southern at heart. Still, he is aware of the growing health conscience of guests, and knows that his down-home offerings might not be too good for the waste line. Consequently, he is beginning to tweak the menu to better accommodate healthier crowds, fielding vegetarian options and some leaner meats. Still, there is more than a little irony to his voice when he says, “we’re putting some healthy stuff on there.” But never worry. The slow cooked divinity of Old Glory will remain as fatty and delicious as any barbecue around. The brisket and accompanying brisket sauce will have you stuffing yourself well past the time your stomach fills up. The sticky chicken, Brooks’ personal favorite, is generously glazed with a pineapple bourbon sauce. The chopped beef with Memphis onions, sweet and juicy, is perhaps the most barbecue rich item on the menu. The ribs are a two-part harmony of smoky and sweet. And the pulled pork is no joke. It might as well be out of Lexington, NC. However, the crowning essence of Brooks’ barbecue is not in any singular dish, but in its combination of all the national flavors. Brooks’ menu is something of a culinary democracy, representing a diverse array of barbecue from across the country.
John Snedden: Rocklands’ Barbecue Whiz
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s a college student, John B. Snedden just liked to grill. It’s not hard to imagine why, given that his alma mater, Washington and Lee University, used to sponsor campuswide pig roasts stocked with jungle juice and endless slabs of fresh pork shoulders — a tradition gone the way of the buffalo when oversized collegiate partying started making national headlines. At the time, Snedden, who grew up feeding on sausage and slow cooked pork in a family of six boys, wasted no time in joining the university’s official pig roast committee. But what would fade to nostalgic — perhaps hazy — episodes of more intemperate days for his peers would become an obsession for the tall, winsome Philadelphia native. Snedden would go on to perfect his barbecue technique and establish Rocklands, the Wisconsin Avenue barbecue phenom that for two decades has sparked cult-like fanfare among locals and visitors alike, and has since expanded to three additional locations around metropolitan Washington. At the time, he may not have realized where his hobby would take him. In fact, after he graduated with degrees in chemistry, physics and biology, he very nearly traded in his grill tongs and tinderbox for a Petri dish and forceps. “Part of the impetus,” says Snedden on his pursuit of barbecue, “was I was in [medical] school and just really not happy with what I was doing.” Halfway through med school, he was invited by chance to a barbecue competition in downtown D.C., organized by the Reagan administration. That day, he won first place for his ribs, and immediately began taking requests as a caterer. “I went home and told my parents that I had gotten this opportunity. I was very unhappy in school, and was going to take a
change in path.” It might be every parent’s worst nightmare about their child, up there with going to war or joining the circus: Mom, Dad, I’m going to swap out the M.D. for B.B.Q. To their credit, the elder Sneddens took it in stride, if a bit nervously. “Uh, they were not REAL happy to hear that initially,” their son recalls. “[But] I had a decent relationship with my parents, so I think that they recognized that I was not real happy… I think they recognized you gotta do what you’re excited about.” Fulfillment and prestige, it seems, don’t always go hand in hand, at least at first. The fledgling barbecue operation started small in 1990, mostly catering out of a basement suite in Glover Park. In the beginning, the company would often make what was asked of them, even entertaining exotic requests for ethnic dishes far removed from the down-home American scope. But barbecue was always the watchword, and Snedden was on a mission to solidify its creation into a singular, artful method. “I think barbecue has been a bit bastardized in the industry,” he says, “because you can go somewhere and open up a can of tuna fish, put barbecue sauce on it, and they’ll call it tuna barbecue. It’s not, really, because they haven’t used the barbecue process … a process of cooking.” Snedden is understandably mum about the nittygritty of his process, but calls it the “grease smoke method,” which he perfected on a grill of his own design. The concept is unorthodox: instead of funneling smoke from a side firebox into a cooking chamber, one slowly roasts the meat directly over a fire — fueled only by hickory and red oak wood — for up to 12 hours, being careful to keep the meat out of flame’s reach. He makes an eloquent case for the science behind it, rattling off the endother-
mic reactions and chemical formulas involved and somehow arranging it cogently for the layman. Yet you sense there is something more to it, some unquantifiable element distilled from years of practice or perhaps just plain luck. Whatever it is, the proof is in the product, a smoky, dark-pink kaleidoscope of flavors that’s as tasty by itself as it is smothered in sauce, which, according to the Rocklands philosophy, is more of a distractive accessory of otherwise expertly cooked meat. Still, the house barbecue sauce, a slightly vinegary take on the Memphis tradition astew with onions and peppercorns, is awfully damn good. Armchair sauce connoisseurs will also enjoy the restaurant’s “Wall of Fire,” a sort of library of sauce bottles encouraging experimentation, mixture and fresh experience. Twenty years after firing up the grill, Snedden’s creation remains consistent. Other than a few offbeat recipes — the Pearl and Dog Salad are perennial favorites with regulars — the Rocklands menu offers just the essentials: pulled pork and chicken, spare ribs, brisket, homemade slaw, baked beans. The company still holds a huge stake in catering (constituting 45 percent of its revenue), still donates food and time to school performances, charity fundraisers and community events, stills mans its four restaurants from a tiny freestanding bungalow in Glover Park, right next door to the original basement. Snedden brushes aside his accolades, instead crediting his staff and family, with whom he consults regularly, for his success. He hands off a good deal of autonomy to the managers at his satellite restaurants. When we tour the kitchen, he introduces the cooks by name. Inside, around noon, the smell of dry rub infects the air, smoke curls up to the ceiling, the customer line stretches out the door. In the world of science, you’d call that kind of experiment a breakthrough.
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By Doug Fabbioli Photos courtesy Flickr Creative Commons
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e in the greater D.C. area have been fortunate enough to be involved in the growth and expansion of our own wine country. Virginia now boasts about 160 wineries, with more on the way. Maryland is at about 30 now and growing as well. This industry is agriculture based and therefore has a lot of advantages and challenges. Vintners spend a lot of capital getting started through learning the process, acquiring land, planting and training vines, constructing buildings, purchasing barrels, tanks and equipment and setting up tasting rooms to present our wines. The great thing about all of this investment is that these businesses — and the industry as a whole — should be here for a very long time. Planning for the future is a very important thing. As I get a new customer in our tasting room, I always feel that if we do things right, we will see them again. Good quality, hand crafted wines at a fair price, polite and personal service focusing on education and comfort, and appealing grounds and décor make a difference to people. They may return or look for our wines in their local wine shop or restaurant. This objective is shared by many wineries across Virginia, and the customer base continues to grow. People that buy my wine will purchase many other wines as well, both locally and from around the
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world. Because we all invest so much up front, we have to stick around a while in order for this thing to make sense. The best way to continue is to always work to improve quality. Exciting wines are being made everywhere that people focus on quality. As you visit a winery, be sure to let them know how you like their wines and the visit in general. This new sport of winery hopping is really catching on. Here are a few thoughts about what is actually going on in the vineyard and cellar of our winery and probably most of the wineries in the area. The fruit in the vineyards has just set. The berries are about the size of small peas, but are growing every day. The leaves around them are getting rather thick, so our task today is to pull some leaves and some small lateral shoots to open up the area around the fruit, increasing sunlight and air flow. This will prevent mildew and other fungi from developing on the fruit and help it develop deep, rich and ripe flavors at harvest time. We may come through the vineyard two or three times to open up the fruit zone, depending on how much rain we receive during the growing season. The other main job is hedging. As we tuck the long, green shoots into the trellising wires, they will continue to grow towards the sun. We will trim these so they will
Upcoming Wine Events not flop over and shade the fruit they are supposed to ripen. Warm days, sunshine and rainfall all add to this dance we call canopy management. The work is very labor intensive but also very therapeutic. Knowing that the time you spend will greatly increase the quality of the wine made is a great feeling. At Fabbioli Cellars, we are preparing to bottle wine next week. The 2009 Cabernet Franc blend was first made on the bench level. Samples are taken from each of the barrels and then tasted for attributes and characters that will add to the blend. Then the wines are measured using graduated cylinders and pipettes to make an accurate sample blend of the wine. This process can be done numerous times, adding or removing barrels or parts of barrels for the blend. To season a wine to perfection, many winemakers will use a little wine made from other varieties, bringing some more character to the aroma or smoothing out the finish. Legally a winery can use 25 percent of other varieties in a blend and still use a single varietal name on the label. But it is always important that the name on the label reflect the character of the wine in the bottle. Once we finalize the blend, we pull out the pump, clean the tanks and pump the barrels to make the blend. Most wineries in the area use one of four mobile bottling lines in the area. These are basically an assembly line inside of a truck. We schedule these well ahead of time and can bottle about 1200 cases of wine per day. It’s one big piece of equipment that we do not have to invest in ahead of time. Many wineries offer different opportunities to experience the winemaking process. Check Web sites, calendars of events and ask about how you can learn more. We are all in this business for the long haul and we appreciate all of the loyal customers we have gained over the years. Be sure to buy local and visit your local winery or farm for a taste of nature’s bounty. Cheers.
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Barrel Oak Winery — June 20, 11 a.m. Father’s Day celebration: Games for kids, walks through the vineyard and outdoor tastings Pearmund Cellars: A Dinner Fit for a King — June 19, 6 to 10:30 p.m. Celebrate Father’s Day by attending a special “Dine in the Vines” seafood dinner. Cost: $89 plus tax and gratuity per person. Reservations required. Girl’s Night Out — June 24, 6 to 8 p.m. Enjoy a night of wine tasting and pampering with all your closest friends. This is a ladies-only event. Cost: $5 plus tasting Pearmund Cellars Anniversary — June 3 & 4, 10 a.m. to 6 p.m. Celebrate the seventh anniversary and Fourth of July weekend with Pearmund Cellars. Three Fox Vineyard — June 20 Celebrate Father’s Day with a Bocce lesson, a picnic in the vineyard and a “Most Sumptuous Feast” competition. Paradise Springs Winery — June 20, 11 a.m. to 6 p.m. Sixth Annual Manassas Wine & Jazz Festival Enjoy a day of jazz and wine tastings in the Harris Pavilion, located in the heart of historic Old Town Manassas, hosted by the Paradise Springs Winery. Summer Winemaker’s Dinner at Narmada Winery -— June 26, 6 to 9 p.m. Hosted in the tasting room. Three-course dinner featuring Narmada wines. $79 per person. Contact 540-937-8215 or nora@narmadawinery.com. A Pause for the Cause Activity — June 26, 6 p.m. This fundraiser will be hosted in order to raise money for The Fauquier Family Shelter Services located in Warrenton, VA. There will be a silent auction and food items for purchase.
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Your Dining Guide to Washington DC’s Finest
1789 RESTAURANT 1226 36th St, NW With the ambiance of an elegant country inn, 1789 features classically based American cuisine – the finest regional game, fish and produce available. Open seven nights a week. Jackets required. Complimentary valet parking. www.1789restaurant.com
BANGKOK JOE’S
Bistro Francais
3251Prospect St, NW
3000 K St NW
3124-28 M St NW
Come and enjoy contemporary Thai cuisine & Sushi bar deliciously prepared at Bangkok Bistro. The restaurant’s decor matches its peppery cuisine, vibrant in both color and flavor. Enthusiasts say we offer professional, prompt and friendly service. Experience outdoor sidewalk dining in the heart of Georgetown.
(One block from Georgetown Lowe’s theatres)
A friendly French Bistro in the heart of historic Georgetown since 1975. Executive chef and owner Gerard Cabrol came to Washington, D.C. 32 years ago, bringing with him home recipes from southwestern France. Our specialties include our famous Poulet Bistro (tarragon rotisserie chicken); Minute steak Maitre d’Hotel (steak and pomme frit¬es); Steak Tartare, freshly pre¬pared seafood, veal, lamb and duck dishes; and the best Eggs Benedict in town. In addition to varying daily specials, www.bistrofrancaisdc.com
BANGKOK BISTRO
Open for lunch and dinner. Sun.-Thurs.11:30am - 10:30pm Fri.-Sat. 11:30am - 11:30pm
Georgetown introduces Washington’s first “Dumpling Bar” featuring more than 12 varieties. Come and enjoy the new exotic Thai cuisine inspired by French cooking techniques. Bangkok Joe’s is upscale, colorful and refined. Absolutely the perfect place for lunch or dinner or just a private gathering. www.bangkokjoes.com
www.bangkokbistrodc.com (202) 965-1789
CABANAS 3050 K Street NW CABANAS is your choice for authentic Latin-American cuisine from our delicious Cuban Sandwich, Spanish Paella and our specialty, Frozen Margaritas. With a beautifully renovated restaurant and gorgeous views of the Harbour Fountains, make your reservations to dine at CABANAS today.
www.cabanasdc.com (202) 944-4242
CIRCLE BISTRO One Washington Circle, NW Washington, DC 22037 Circle Bistro presents artful favorites that reflect our adventurous and sophisticated kitchen. Featuring Happy Hour weekdays from 5pm-7pm, live music every Saturday from 8pm-12midnight, and an a la carte Sunday Brunch from 11:30am-2:30pm. Open dailyfor breakfast, lunch and dinner.
(202) 337-2424
CAFE BONAPARTE 1522 Wisconsin Ave
Café La Ruche 1039 31st Street, NW
Captivating customers since 2003 Café Take a stroll down memory lane. Bonaparte has been dubbed the “quintes- Serving Georgetown for more than 35 years - Since 1974 sential” European café featuring award winning crepes & arguably the “best” Chef Jean-Claude Cauderlier coffee in D.C! Located in sophisticated A bit of Paris on the Potomac. Georgetown, our café brings a touch Great Selection of Fine Wines Fresh of Paris “je ne sais quoi” to the neighMeat, Seafood & Poultry Chicken borhood making it an ideal romantic destination. Other can’t miss attributes Cordon-Bleu *Duck Salmon, & Steaks Voted Best Dessert-Pastry in are; the famous weekend brunch every Sat and Sun until 3pm, our late night town, The Washingtonian Magazine weekend hours serving sweet & savory FULL BAR crepes until 1 am Fri-Sat evenings & the alluring sounds of the Syssi & Marc jazz Open Daily from 11:30 a.m. Open Late ‘til 1 am on Friday & duo every other Wed. at 7:30. We look Saturday night forward to calling you a “regular” soon!
www.cafebonaparte.com (202) 333-8830
CITRONELLE (The Latham Hotel) 3000 M St, NW Internationally renowned chef and restaurateur Michel Richard creates magic with fresh and innovative American-French Cuisine, an exceptional wine list and stylish ambiance.
“Outdoor Dining Available” www.cafelaruche.com (202) 965-2684
CLYDE’S OF GEORGETOWN 3236 M St, NW This animated tavern, in the heart of Georgetown, popularized saloon food and practically invented Sunday brunch.
Open for Dinner.
Clyde’s is the People’s Choice for bacon cheeseburgers, steaks, fresh seafood, grilled chicken salads, fresh pastas and desserts.
Valet parking.
www.clydes.com
www.circlebistro.com
www.citronelledc.com
(202) 293-5390
(202) 625-2150
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(202) 333-4422
(202) 333-9180
(202) 338-3830
CAFE MILANO
BISTROT LEPIC & WINE BAR 1736 Wisconsin Ave., NW Come and see for yourself why Bistrot Lepic, with its classical, regional and contemporary cuisine, has been voted best bistro in D.C. by the Zagat Guide. And now with its Wine bar, you can enjoy “appeteasers”, full bar service, complimentary wine tasting every Tuesday and a new Private Room. The regular menu is always available. Open everyday. Lunch & dinner. Reservations suggested. www.bistrotlepic.com (202) 333-0111
CHADWICKS
3251 Prospect St. NW
3205 K St, NW (est.1967)
Cafe Milano specializes in setting up your private party in our exclusive dining rooms. Our detail-oriented staff also will cater your corporate meetings & special events at your office, home or other locations. Check out our website for booking information or call 202-965-8990, ext. 135. Cafe Milano is high on the restaurant critics’ charts with excellent Italian cuisine & attention to service. Fresh pastas, steaks, fish dishes, & authentic Italian specialties. Lunch & dinner. Late night dining & bar service.
A Georgetown tradition for over 40 years, this friendly neighborhood restaurant/saloon features fresh seafood, burgers, award-winning ribs, & specialty salads & sandwiches. Casual dining & a lively bar. Daily lunch & dinner specials. Late night dining (until midnight Sun.Thu., 1A.M. Fri-Sat) Champagne brunch served Sat. & Sun. until 4P.M. Open Mon-Thu 11:30A.M.-2A.M. Fri-Sat 11:30A.M.-3A.M.Sun 11A.M.-2A.M.Kids’ Menu Available. Located ½ block from the Georgetown movie theatres, overlooking the new Georgetown Waterfront Park
www.CafeMilano.net
ChadwicksRestaurants.com
(202) 333-6183
DAILY GRILL
1310 Wisconsin Ave., NW Reminiscent of the classic American Grills, Daily Grill is best known for its large portions of fresh seasonal fare including Steaks & Chops, Cobb Salad, Meatloaf and Warm Berry Cobbler. Open for Breakfast, Lunch and Dinner.Visit our other locations at 18th & M Sts NW and Tysons Corner. www.dailygrill.com
(202) 337-4900
(202) 333.2565
FILOMENA RISTORANTE 1063 Wisconsin Ave., NW One of Washington’s most celebrated restaurants, Filomena is a Georgetown landmark that has endured the test of time for almost a quarter of a century. Our oldworld cooking styles & recipes brought to America by the early Italian immigrants, alongside the culinary cutting edge creations of Italy’s foods of today, executed by our award winning Italian Chef. Try our spectacular Lunch buffet on Fri. & Saturdays or our Sunday Brunch, Open 7 days a week for lunch & dinner. www.filomena.com (202) 338-8800
FAHRENHEIT Georgetown 3100 South St, NW Restaurant & Degrees Bar & Lounge The Ritz-Carlton, As featured on the cover of December 2007’s Washingtonian magazine, Degrees Bar and Lounge is Georgetown’s hidden hot spot. Warm up by the wood burning fireplace with our signature “Fahrenheit 5” cocktail, ignite your business lunch with a $25.00 four-course express lunch, or make your special occasion memorable with an epicurean delight with the fire inspired American regional cuisine. www.fahrenheitdc.com (202) 912-4110
Nick’s Riverside Grille 3050 K St. NW Washington, DC 20007 Nick’s Riverside Grille is a family-owned waterfront restaurant serving great American fare, fine steaks, authentic pasta dishes and the freshest seafood! Our Georgetown waterfront dining room has spectacular views of the Potomac River, Kennedy Center, Washington Monument, Roosevelt Island, the Key Bridge, the surrounding Washington, DC area, plus our spacious outdoor terrace is a great dining spot to take in all the waterfront scenery! www.nicksriversidegrille.com (202) 342-3535
Garrett’s Georgetown 3003 M Street N.W., Washington, DC 20007 Celebrating over 31 years of keeping bellies full with good food and thirsts quenched with tasty beverages. · Fantastic Happy Hour · Free WiFi Internet · Buck Hunter · Trivia Night Tuesdays Including: Terrace Dining Upstairs www.garrettsdc.com (202) 333-1033
Panache Restaurant 1725 DeSales St NW Tapas – Specialty Drinks Martini’s Citrus - Cosmopolitan - Sour Apple - Blue Berry Summer Patio – Open Now! Coming Soon. “New” Tyson’s Corner Location Open NOW! Dining Room Monday - Friday: 11:30am-11:00pm Saturday: 5:00pm-11:00pm Bar Hours Mon.-Thursday: 11:30am-11:00pm Friday: 11:30am- 2:00am Saturday: 5:00pm- 2:00am (202) 293-7760
La Chaumiere 2813 M St. Northwest, Washington, DC 20007 Whether it’s a romantic dinner or a business lunch, enjoy wonderful Boudin Blanc, Fresh Dover Sole Meunière, Cassoulet or Pike Quenelles by the fireplace in this unique “Country Inn”. Chef Patrick Orange serves his Award Winning Cuisine in a rustic atmosphere, where locals and celebrities alike gather. La Chaumiere also offers 2 private dining rooms with a prix-fixe menu and an affordable wine list. Washingtonian’s Best 100 restaurant 28 years in a row. www.lachaumieredc.com
M | STREET BAR & GRILL & the 21 M Lounge 2033 M Street, NW, Washington, DC 20036-3305 M Street Bar & Grill, in the St. Gregory Hotel has a new Brunch menu by Chef Christopher Williams Featuring Live Jazz, Champagne, Mimosas and Bellini’s. For Entertaining, small groups of 12 to 25 people wishing a dining room experience we are featuring Prix Fixe Menus: $27.00 Lunch and $34.00 Dinner. Lunch and dinner specials daily.
Elle@georgetowner.com
202.338.4833
(202) 338-1784
Peacock Cafe
SEA CATCH
3251 Prospect St. NW
1054 31st St, NW
Established in 1991, Peacock Cafe is a tradition in Georgetown life.
Lovers of history and seafood can always find something to tempt the palette at the Sea Catch Restaurant & Raw Bar. Sea Catch offers fresh seafood “simply prepared” in a relaxed atmosphere. Overlooking the historic C&O Canal, we offer seasonal fireside and outdoor dining. Private party space available for 15 - 300 Complimentary parking Lunch Monday - Saturday 11:30am - 3:00pm Dinner Monday - Saturday 5:30pm - 10:00pm Closed on Sunday Happy Hour Specials at the Bar Monday - Friday 5:00pm -7:00pm www.seacatchrestaurant.com
Monday - Thursday: 11:30am - 10:30pm Friday: 11:30am - 12:00am Saturday: 9:00am - 12:00am Sunday: 9:00am - 10:30pm (202) 625-2740
(202) 337-8855
Sequoia
SMITH POINT
THE OCEANAIRE
TOWN HALL
3000 K St NW, Suite 100 Washington, DC 20007
1338 Wisconsin Ave., NW (corner of Wisconsin & O St.)
1201 F St, NW
2218 Wisconsin Ave NW
Eclectic American cuisine, Coupled with enchanting views of the Potomac River make Sequoia a one of a kind dining experience.
Smith Point has quickly become a favorite of Georgetowners. The Washington Post Magazine calls Smith Point “an underground success” with “unusually good cooking at fair prices.” Chef Francis Kane’s Nantucket style fare changes weekly, featuring fresh combinations of seafood, meats, and farmers market produce.
Ranked one of the most popular seafood restaurants in , DC, “this cosmopolitan”send-up of a vintage supper club that’s styled after a ‘40’s-era ocean liner is appointed with cherry wood and red leather booths, infused with a “clubby, old money” atmosphere. The menu showcases “intelligently” prepared fish dishes that “recall an earlier time of elegant” dining. What’s more, “nothing” is snobbish here.
Town Hall is a neighborhood favorite in the heart of Glover Park, offering a classic neighborhood restaurant and bar with contemporary charm. Whether its your 1st, 2nd or 99th time in the door, we’re committed to serving you a great meal and making you feel at home each and every time. Come try one of our seasonal offerings and find out for yourself what the Washington Post dubbed the “Talk of Glover Park”Make a reservation online today at www.townhalldc.com
Offering a dynamic atmosphere featuring a mesquite wood fire grill, sensational drinks, and renowned River Bar. No matter the occasion, Sequoia will provide an unforgettable dining experience. www.arkrestaurants.com /sequoia_dc.html (202) 944-4200
Open for dinner Thurs- Sat from 6:30 pm-11pm. www.smithpointdc.com (202) 333-9003
Lunch: Mon-Fri- 11:30am -5:00pm Dinner: Mon-Thur 5-10pm. Fri & Sat 5-11pm. Sun-5-9pm. www.theoceanaire.com (202) 347-2277
TO PLACE AN AD IN OUR DINING GUIDE.
www.mstreetbarandgrill.com
(202) 530-3621
The tremendous popularity of The Peacock Happy Day Brunch in Washington DC is legendary. The breakfast and brunch selections offer wonderful variety and there is a new selection of fresh, spectacular desserts everyday. The Peacock Café in Georgetown, DC - a fabulous menu for the entire family.
CONTACT Elle Fergusson
Serving Dinner Daily5PM-10:30pm Brunch Sat & Sun 11:30AM-5PM Free Parking available (202) 333-5640
SETTE OSTERIA 1666 Conn. Ave at R St. NW (Dupont Circle) Edgy. Witty. Casual. THE patio near Dupont Circle for peoplewatching. Pizza masters bake delicious Neapolitan thincrust pizzas in a wood-fire oven. Menu favorites include pastas, salads, lasagnas, Italian specialty meats and cheeses, and lowcarb choices. Daily specials, Lunch & dinner. Late night dining & bar service. www.SetteOsteria.com
(202)483-3070
Zed’s 1201 28TH St, N.W. ETHIOPIAN IN GEORGETOWN Award Winning Seafood | Poultry | Beef Vegetarian Dishes also available 100 Very Best Restaurants Award 100 Very Best Bargains Award Also, visit Zed’s “New” Gainesville, Virginia location (571) 261-5993 At the Corner of M & 28th Streets 1201 28th Street, N.W. Email: zeds@zeds.net (202) 333-4710
gmg, Inc. June 16, 2010 21
Wine & The City By Shari Sheffield
ith all the hype surrounding the opening of “Sex and the City 2” that has hit this city, I accepted an invitation to attend one of the exclusive prescreenings and VIP receptions heralding its opening. Moet et Chandon, a promotional partner to the movie, sponsored a reception at the Georgetown Ritz followed by a private prescreening at Georgetown AMC Lowes theater. Although the characters of the movie are known for drinking the ubiquitous Cosmo, Moet appeared to be the official wine of the movie, (product placement notwithstanding). During the wedding scene, Moet White Star was in the ice bucket, Dom Perignon was served in the desert scene, and champagne appeared in beautiful glasses almost exclusively during the entire movie. As I sat in the theater watching fans file in, dressed to the nines, some like their favorite character, I thought about the distinct personalities of four main characters: Carrie, Charlotte, Samantha and Miranda. The costume designer, Patricia Field, subsequently dresses them in four distinct styles. Carrie is all haute couture and eclectic; Charlotte is very ladylike and preppy; Samantha pulls off chic and sexy; Miranda, of course, is all business. They even have four different hair colors: a blond, a burnett, a redhead and a mix, of sorts. It dawned on me that wines are the same way. Wines can be light and blond colored, like a chardonnay. They can be dark like a cabernet, or rich red like a shiraz. And wines undoubtedly have their own personalities, express different characteristics, and evoke different emotions — not unlike the Sex and The City foursome.
W
If Carrie Bradshaw and Co. were wines, what wine would they be? And what wines would match their personalities? Each of the SATC women have strong personalities and quirky nuances, much like great wine varietals. This is our casting call: Miranda: Australian Shiraz The saucy redhead, a lawyer, strong, blunt, and all about business. But she is still a Sarah Jessica Parker Kristin Davis Chris Noth mother and wife who, in the movie, revels her fun side. I immediately think of an Australian shiraz. This red wine is peppery, serious, and Chile have produced some shockingly good and complex. It is full bodied with strong tanlighter-styled efforts. nins. The aromas suggest smoke, tar and someTry: Terranoble Pinot Noir Reserva 2008 (aptimes even rubber. It’s serious business, but it prox. $15. Wine Advocate gave it 90 points.) can be fun too. On the lighter side, Shiraz can express strawberry and dark plum fruit flavorsSamantha: Chardonnay kind of like Miranda, who realizes that all work I often think of chardonnay as the Marilyn Monand no play is boring. roe of wines, particularly California chardonnay. Try: Penfolds Kalimna, Bin 28 Shiraz 2006 Like Samantha, it is a big, bold, blond, sexy and (approx. $22) often times loud. But chardonnay, particularly from Chablis or South America, can also be elCharlotte: Pinot Noir egant and intriguing, just like Samantha. Delicate, traditional, well structured. Prim, propTry: 100 Tree Hill Chardonnay California, er, and sensitive. Nurtured and kind. Pinot noir 2006. (approx. $17) would suit Charlotte like a velvet glove. This light red wine is made from a thin skinned grape So, what about Carrie? and is thus very temperamental, like Charlotte. Carrie is not like other women. She is not traIt is sometimes a challenge to grow, so climate ditional. A quirky dresser, she loves France and and soil conditions have to be ideal. The wine couture. She’s spontaneous, fun-loving, and a bit expresses aromas of black cherry and raspberry. fickle. My first reaction would be Rose or Blanc It is the wine of Burgundy, France, but Oregon de Noirs Champagne. It’s fun and fruity but el-
VISIT OUR FAMILY of DC RESTAURANTS:
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22 June 16, 2010 gmg, Inc.
’S NICKERSIDE E V I R GRILL
nicksriversidegrille.com
Cynthia Nixon
Kim Cattrall
egant. Definitely not traditional in the realm of American drinking habits. The obvious producer given the movie would be rose from Moet. But also try: Taittinger Brut Rose (approx. $70) or G.H. Mumm Brut Rose (approx. $55) And let’s not forget something for the boys. Mr. Big: Barolo He’s the tall, dark, handsome, and brooding husband of Carrie. He is strong and steady, and Barolo is too. This rich Italian red is made from the nebbiolo grape in the Piedmont region. Try: Boroli Barolo 1999 (Piedmont), $38. So for a fun night out, go see the movie and then seek out a glass of wine that matches your favorite character’s personality. Have a great night of wine or ... “Sex and The City.” Cheers.
CABANAS is your choice for authentic Latin-American cuisine on the Georgetown Waterfront. Enjoy our varied menu from our delicious Cuban Sandwich, to our Spanish Paella and our specialty, Frozen Margaritas. With a beautifully renovated restaurant and gorgeous views of the Harbour Fountains, make your reservations to dine at CABANAS today. Mention this ad and receive a $30 Jose Cuervo Frozen Margarita pitcher when you spend $50 or more.
202-944-4242 | cabanasdc.com | 3050 K Street, NW | Washington, DC : CabanasDC : @CabanasDC
wright on food
‘The Good Stuff Cookbook’ Spike Mendelsohn’s Burger Bling for the Backyard By Jordan Wright
L
ast Monday morning I watched Spike Mendelsohn on ABC’s “Good Morning America” from the luxury of my bed. He was doing a food demo on the sidewalks of New York with fellow Greek George Stephanopoulos. Spike’s a down-to-earth real deal guy who, no matter how famous he has become, will still shake your hand, look you in the eye and flip your burger. Then he’ll stick around to make sure you liked it. Five days earlier I spoke with him at The Good Stuff Eatery, his restaurant on Capitol Hill, along with a small group from the press gathered for the launch of his latest project, “The Good Stuff Cookbook.” Surrounded by baskets of his farmhouse bacon cheeseburgers, crunchy tender “Village Fries,” and tall frosty toasted marshmallow milkshakes, he is humbled as usual by the attention lavished on him. I’ve always been impressed with Spike, his work ethic and his accessibility. He is naturally giving and open. I’ve watched him jump from behind a searing grill on “Spike’d Sundays” at the Capitol Skyline Hotel pool on the hottest day of summer to hand off a burger and fries to a passing guest. He wants to please everyone. His new books were stacked for signing on a small table when a word bubble floated aimlessly over my head: “Can a cookbook with hamburger recipes really captivate jaded foodies in a fresh and creative way?” The answer would hang in the air until I returned home. He begins as most authors do, with acknowledgement of agents’ guidance and chefs’ inspiration. But it is his warm descriptions of family and the integral part they have played in his career that tell of Spike, the man. “The restaurant is the epitome of family,” he avows. His sincerity is palpable. There is a tender tribute to sister and co-author, Micheline, to whom he writes “To say I could never have done this book without you, is like calling the sky blue.” His grandfather — “Papou, whose love was like an heirloom passed down” — and grandmother, Zas, who started his love of food and people since the day he first washed dishes in the family’s restaurants, are showered with his adoration and respect. They taught him well. He has become a man who believes in inclusion, a generous ambassador of his food knowledge and philosophy. Nobody is surprised at this. If you’ve ever eaten at his lines-out-the-door Good Stuff Eatery you know that he has reached people by serving honest, homey, un-pretentious food — albeit with an original twist. There are no fewer than eleven different takes on mayonnaise in the book, from chipotle to pomegranate and my personal favorite, Old Bay. From long-time New Yorker pal and grill partner Brian, he gets Big B’s Baked Beans. Uncle D’s Chili and Cheddar Burger is a thankful nod to Great Uncle Denny. On the lighter side there are grilled watermelon, yuzu and feta salad with fried goat cheese and dried cranberry and almond wedge salad, where the Greek influence shines brightly. The restaurant’s recipe for their popular “Village Fries,” speckled with fresh chopped rosemary and thyme, is given here, along with the “Michelle Burger,” featuring ground turkey mixed with mango chutney, green apples and chipotle chiles served on a multi-grain bun. The “Prez Obama Burger” pays tribute with a juicy beef burger, applewood-smoked bacon and crumbled blue cheese topped with horseradish mayonnaise and red onion marmalade. The Obamas LOVE this place!
Southerners will relish his take on fried chicken in his recipe for the fried chicken burger with smoked bacon, gingered honey mustard and sauteed collard greens. It’s a Sunday-goto-meeting supper on a bun. There are plenty of useful tips throughout the book. There are two pages of photos and directions on cutting perfect onion petals, one of his signature items. It’s his delicious rendition of onion rings that keeps the batter tight to the onion, while the onion petal itself retains its integrity, still meltingly tender and fully cooked. I’ve always wondered how this was done. Rivetingly lush photographs by Joel Shymanski capture the intimacy of the moment between the arrival of the hot, smoking, gooey, oozing, herbed, slathered dish and the split second before you pop it in your expectant and salivating mouth. The images taken are so close up, you might want to eat the page before you read the recipe. Many of the dessert recipes are perfect for onthe-go entertaining. Cherry-apricot jam blondies and Vietnamese coffee brownies speak directly to the popular “pick-up sweets” geared towards picnics and grill-outs. Imagine cardamom and caramel popcorn on the lawn at Wolf Trap. Yes, it’s trendy, but oh-so-cute. I’m saving the best for last when I tell you that recipes for Mendelsohn’s scrumptious milkshakes, floats and malts served in the restaurant are revealed to the reader. That’s right — 22 glorious pages of creamy, mouth-watering ice cream treats to freeze your brain. Hallelujah! This stuff is so good it should be illegal. Sign a waiver to yourself before you try it at home. “Plan a party,” Spike entreats his readers. There’s plenty of the “Good Stuff” to go around.
The Latest Dish By Linda Roth Conte
M
ike Anderson of Mango Mike’s has been Alexandria-centric in his restaurant ventures. Staying within those borders, he has set his sights on Delray. He also set his sights on barbecue—and found the BBQ Boys, aka three lobbyists from whom he has licensed the name of his new barbecue restaurant – Pork Barrel BBQ. The tag line makes it game-set-match: “Monumental Flavor.” Next door, he will open Chop Chop, an Asian fusion restaurant. The third space is a lounge, open evenings, serving sushi and saki. The three spaces will share a kitchen, storage area, and general manager. Cathal and Meshelle Armstrong will expand their Old Town Alexandria empire with a butchery, market, and bakery on Washington Street, and furthermore with Virtue Feed & Grain, a casual Irish and American gastropub named after the grain store that used to be there. More recently, it’s where Olsson’s bookstore used to be on Union Street. Thompson Hospitality’s American Tap Room will open its second location in Bethesda. Similar to the original in Reston, the Bethesda restaurant will feature entertainment in the form of a piano. It will be in fine form for Sunday jazz brunch or, of course, if Sir Elton John happens to stop by. A July opening is planned. Food & Wine Co. will open on Wisconsin Avenue in Bethesda this summer where Pizzeria Uno used to be. It is geared for those who love wine with their meal, but not the usual restaurant mark-up price. Owner Francis Namin is a veteran of Centro Italian Grill (also in Bethesda) and Red Tomato Café in D.C. He plans to charge only a $5 mark-up, which is more like a corkage fee. Francis is not hiding the actual price, as he sells wine at Cork 57, his Bethesda-based wine shop. The food will salute French, Italian and American cuisine with everything from steamed mussels & fries, to pasta & pizzas, to sandwiches & burgers. Paolo Buffa, formerly of Centro Italian Grill, has been named executive chef. He will be joined by Kyle Christie, from Wolfgang Puck Group. A June opening is planned. No sleep this summer for the Matchbox guys. They plan to open a third location on the-veryhappening Barracks Row on Eighth Street S.E.. Plans are for DC-3 Dogs to be a sandwich shop with something special for hot dog aficionados, i.e. the “Chi-town” char dog with tomatoes and sport peppers as well as a traditional Coney Island dog. Partner Drew Kim is excited to work
his secret homemade kimchi recipe into a beef dog recipe. The H Street corridor (aka the Atlas District) keeps challenging the rest of the culinary community in D.C. Next to open: The Queen Vic, a British-style gastropub, from the team behind The Pug. A summer opening is forecast. The gravely named Italian restaurant Vendetta is a collaboration between Atlas impresario Joe Englert and Teddy Folkman, the chef at Granville Moore’s. Rest assured, the restaurant’s name will not mirror the effects eat your meal. Quick Hits: Café Manna will take over the location of Good Thyme Food Court at 1900 M St. serving much of the same. Michel is the official name of Michel Richard’s new restaurant in The Ritz-Carlton Tysons Corner. An early autumn opening is scheduled. Dave Crane, formerly of Morton’s in Bethesda, is now general manger of the Lexus President’s Club operated by Levy Restaurants, at Nationals Park. New Jersey-based McLoone’s Pier House is slated to open at National Harbor the end of June, serving American-style food both indoors and outdoors. Pizzeria Orso, Falls Church’s upcoming pizzeria with a pedigree, is aiming for an early June opening. Openings update: Crumbs Bake Shop (another cupcake joint) signed its first location in Union Station. Over on the other side of town, in Georgetown, Sprinkles hopes to be selling cupcakes by July. Owner Qaiser Kazmi is looking towards a July opening for Merzi, his Indian QSR concept on Seventh Street in Penn Quarter. Roberto Donna’s Galileo III is slated to open where Butterfield 9 used to be by end of June. Carmine’s in Penn Quarter is aiming for an end of summer August/September opening. The new Great American Restaurant Group restaurant in Fairfax, Ozzie’s Corner Kitchen, is slated to open in early October Mad Fox Brewery will be the second brew pub to open in quaint Falls Church. Bill Madden, of Leesburg’s Vintage 50 Restaurant & Brew Lounge, is the brewmaster. Russel Cunningham, formerly of Agraria and Centerplate catering, is the executive chef. Linda Roth Conte is president of Linda Roth Associates, Inc (LRA) specializing in making creative connections through media relations, marketing initiatives, community outreach and special events for the hospitality industry. Contact Linda at 703-417-2700 or linda@ lindarothpr.com or visit her web site at www. lindarothpr.com
For questions or comments, contact jordan@ whiskandquill.com. Good Stuff Sauce (makes about 2 cups) 2 cups homemade basic mayonnaise 2 tablespoons ketchup 2 tablespoons molasses 2 tablespoons rice vinegar 1 teaspoon salt Add the mayonnaise, ketchup, molasses, vinegar and salt to a food processor or blender. Puree until smooth. The sauce can be refrigerated in an airtight container for up to one week. From “The Good Stuff Cookbook,” John Wiley & Sons.
gmg, Inc. June 16, 2010 23
I s t h e P r i c e Ri g h t ?
Itâ&#x20AC;&#x2122;s time for summer barbecue By Caitlin White, Jenna DeWitt, Jillian Rogers and Nicole Zimbelman
A
fter you enjoy some great barbecue food in Georgetown, try doing some grilling of your own. This week for â&#x20AC;&#x153;Is the Price Right?â&#x20AC;? we visited five area grocery stores â&#x20AC;&#x201D; Dean & Deluca, Giant, Safeway, Trader Joeâ&#x20AC;&#x2122;s and Whole Foods â&#x20AC;&#x201D; to find the best deals on side dishes to add to your summer barbecue experience. â&#x20AC;&#x192; Baked beans are always a summer favorite and relatively cheap. To get the best price, pick up Giantâ&#x20AC;&#x2122;s name brand baked beans at $0.85 for a 16 oz. can. Safeway also has a cheap product at only $0.09 more expensive with Bush Brotherâ&#x20AC;&#x2122;s Country Style 28 oz. baked beans for $1.79. The most expensive baked beans were Whole Foodâ&#x20AC;&#x2122;s 365 Everyday Value brand at $2.69 for 15 oz. â&#x20AC;&#x192; A summer barbecue would not be complete without corn on the cob. If youâ&#x20AC;&#x2122;re buying in bulk or for just a few pieces of corn, the best place to shop is Giant with eight pieces for $1.88 and $0.23 each. Corn on the cob prices are similar at the other four locations. â&#x20AC;&#x192; To get in something sweet and healthy, pick up a watermelon. Depending on how big of a watermelon youâ&#x20AC;&#x2122;re looking for, Whole Foods prices watermelon at $0.99/lb. while Trader Joeâ&#x20AC;&#x2122;s watermelons are $3.99 each. Dean & Deluca charge $6.00/lb. â&#x20AC;&#x192; Whatâ&#x20AC;&#x2122;s a barbecue without potato chips? Try Trader Joeâ&#x20AC;&#x2122;s multigrain salted 11.5 oz. chips for
$1.49, but if youâ&#x20AC;&#x2122;re craving Lays Original potato chips you can get two 11 oz. bags for $6 or a 16 oz. bag at Safeway for $5.49. â&#x20AC;&#x192; After all these delicious sides, youâ&#x20AC;&#x2122;ll want something cool to drink. Try Blossom Time lemonade at Safeway where you can get 1 gallon for $2.79. Giant offers the next best price with 1 gallon of Turkey Hill lemonade for $2.79. Dean & Deluca has the most expensive lemonade from Nantucket Nectars with 17.5 oz. for $2.25. â&#x20AC;&#x192; These sides will go great with any type of
barbecue youâ&#x20AC;&#x2122;re interesting in cooking and make for a mouth-watering meal. Check out â&#x20AC;&#x153;Is the Price Right?â&#x20AC;? in The Downtowner for the cheapest ingredients to make a homemade pizza. â&#x20AC;&#x192; Be sure to read next issue for more delectable and economical treats.
For a further examination of pricing, visit www.georgetowner.com for a complete price comparison chart of these items and more.
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body & soul
Dining out — Without The Bulge
By Katherine Tallmadge
I
love going out to restaurants. The whole ambiance is delightful. I enjoy the solicitude of the staff, watching the people and simply taking a quiet hour or two to relax and enjoy good food. There are times when I go out and choose healthfully, and there are other times I enjoy a good splurge and overindulge — either choice is perfectly normal. For me, eating out is a special occasion. For millions of Americans, however, it’s a way of life. I know more than a few people who eat out all three meals five, six, even seven days a week. That’s when restaurant food can present appreciable health problems. Let’s face it: one reason the dishes we get in restaurants are so delicious is that they’re swimming in richness, and chefs choose their ingredients and cooking methods for their effects on the palate, not for their health properties or low-calorie contents. An occasional
splurge won’t do any lasting damage. But indulging — or, to be frank, overindulging — on a regular basis will add some serious weight to your frame if you aren’t careful. If you eat out frequently, I recommend some basics. Before you go, or even decide on a restaurant, look at the restaurant’s Web site and menu so you know what to expect, and make a note of some of the courses you think would be tasty yet healthy. This way, you’re not so tempted by the sights and smells of the fattening foods you’ll inevitably be surrounded by once you get there. Second, if you have read about the restaurant and chef, then you may have some idea of how heavy-handed the chef is with butter or other fattening ingredients, or whether the restaurant serves a sole diner a portion that could feed four. But if the place is new to you then look around for clues. Take a walk to the restrooms and look at
the food on other diners’ plates. How big are the servings? Are the meats, veggies, pastas swimming in sauce? What do you smell? Don’t be afraid to ask the wait staff for help. Finally, it is okay to ask for a takehome bag if the serving size is too much. Set some priorities. Suppose, for example, you’ve booked four meals out this week. You certainly won’t lose weight, and you may even gain weight, if you eat with abandon each time. What you can do, however, is decide in advance that one of those nights is going to be your “splurge night.” Order anything you want. Enjoy every bite. Savor each and every one of those special calories. On the other three nights, order more carefully. You’ll still enjoy the experience of dining out, but you won’t take in more calories than your poor body can handle. In my book, “Diet Simple,” I call this strategy “The 25 Percent Blowout.” Some diet plans and nutrition fanatics forbid, or at least discourage, eating at restaurants and enjoying yourself with abandon at all. I disagree. My approach is designed to help you enjoy your meals — enjoy life, for that matter — and feel satisfied while maintaining a healthy weight. Eating out with friends or family is a wonderful experience. No eating plan has a chance to last if it’s not enjoyable. What I do advise is eating (and ordering) smart. By all means, enjoy your meals away from home — but take a few simple steps to keep the calories under control. To give you some perspective, the average woman should eat about 1,800 to 2000 calories daily to maintain her weight (1,500 to 1,800 to lose weight). The average man, about 2,200 to 2400 (1,800 to 2,100 to lose weight). But a person’s calorie needs can vary widely depending on his/her height, weight, age and degree of fitness and activity level. I find people feel best and avoid blood sugar and appetite highs and lows with their accompanying cravings when they eat 1/3 of their day’s calories in the morning, 1/3 mid-day and no more than 1/3 of their days’ calories in the evenings. So, for the gals, that means your meals should be no more than about 500 to 600 calories, but if you prefer to have more food at dinner — my recommendation would be 800 at the most for a dinner out. For the guys, meals should be no more than 750 calories — or 900 max for dinner out. These rules aren’t carved in stone, but they’ll give you some context when I give you recommendations or you go to a restaurant’s Web site to view the calorie content of some of their offerings. As an example, the beauty of traditional Italian cooking is its simplicity: Italians have a no-fuss approach to cooking so their extraordinary ingredients shine. A little olive oil, salt and pepper, maybe an herb or
two, and voila — a light, healthy masterpiece! But for this magic to happen, the freshness of the basic ingredients is vital. Italians (in Italy) have access to the most delicious produce, nuts, grains, olive oil, pasta, cheese and seafood in the world, often because they still get it from their own backyards, the neighborhood farm or the fisherman nearby. This freshness and high quality is why simplicity works — no complex cooking styles or sauces are necessary, which keeps calories down and health up, especially because serving sizes traditionally are small. But this is where real Italian cooking and most American Italian restaurants part ways. Most Americans expect a lot of food on the plate for their money. We call it “value.” But when restaurants are expected to serve such huge amounts of food for low prices, the quality of the ingredients suffer, chefs resort to fattier methods of cooking and gooier sauces are used to compensate. This is one reason why Americans who regularly eat in restaurants are fatter, according to research. In fact, one study found if a person ate in a restaurant 12 times or more per month, they were eating 20 percent more calories. That can pack on the pounds very quickly! This is not to say it’s impossible to eat healthy in a restaurant. You just have to go in with your eyes wide open. Of course, in any restaurant the no-brainer healthy selection is a salad-like appetizer, a simple seafood preparation such as grilled fish and fruit for dessert. But when in Rome, we want to do what the Romans do. Eat pasta. Drink wine. Linger over several courses of beautiful food. You don’t need to be disappointed — just alert and careful. Italians do interesting things with vegetables and seafood (try mussels and clams cooked in broth, or raw bar style). The beef or seafood carpaccios are excellent light and tasty choices. And always check the sidedishes and appetizers. Small servings of pastas that involve vegetables and light sauces are perfect alternatives. Of course, if we ate more Italian-sized portions and preparations, we’d be fine. Katherine Tallmadge, M.A., R.D., a nutrition expert for over 20 years, will customize an easy and enjoyable nutrition, weight loss, athletic or medical nutrition therapy program for you, your family or your company. She is the author of “Diet Simple: 192 Mental Tricks, Substitutions, Habits & Inspirations” and national spokesperson for the American Dietetic Association. Visit www.katherinetallmadge.com or call 202-833-0353.
gmg, Inc. June 16, 2010 25
WWW.GEORGETOWNER.COM
CLASSIFIEDS
202-338-4833
cleaning services
for lease
health & beauty
moving
REMEMBER CLEAN?
FOR LEASE/ SALE IN GEORGETOWN
INVISALIGN
GULLIVER’S MOVING & STORAGE
Maid to Clean® does. We get on our hands and knees, roll up our sleeves, and scrub until it sparkles. Everywhere. Every time. Call 202-270-2967 or visit www.maidtoclean.com today!
1700 Wisconsin Ave. Office Suites from 2,000 to 20,000 Sq. Feet Abundant Parking onsite Call Jamie Connelly, Lincoln Property 210-491-5300, jconnelly@lpc.com LPC Commercial Services, Inc.
CLEANING SERVICE
SHARED OFFICE SPACE AVAILABLE!
Twentieth Anniversary European Style family owned and operated. Specializing in cleaning your prized antiques and your private residence.
3307 M St, NW 2 offices, 4 cubicles for lease. LPC Commercial Services Adam Biberaj: 202-513-6736
Best rates. Excellent referances and insurance. Call for free estimate.
for sale
703-869-5629
Rare Signed and Remarqued!
education/tutor
JOHN STOBART’s First Georgetown Lithograph (1976)
Summer Is Prime Time for Tutoring TOPS FOR TUTORING Aileen M. Solomon, M.Ed. Reading Specialist, K-9. 25 years of public/ independent schools Early reading, comprehension, literature study. Early writing, essays, and research papers Amsolomo@gmail.com 202-368-7670
LANGUAGEONE 202-328-0099 Free Language Evaluation Class Offering onversatonal English and foreign language instruction and speacializing in Advanced Discussion Groups, Private, Semi-Private and Small Group Language instruction Including: English, Spanish, French, Italian, Chinese. No Registration Fee. Classes forming all of the time. Email us at classes@languageone.com
FRENCH LANGUAGE TEACHER Beginners to advance-level classes, and conversation classes. Enthusiastic and very patient. Years of teaching, Washington, DC. Contact: 202-270-2098 or getfrench@gmail.com
Large suite with balcony overlooking C&O canal also available. Conference rooms, telephone answering, garage parking & more. Emma Dingle: 202-625-8300 www.dccenters.com
26 June 16, 2010 gmg, Inc.
Got Pain? Get Acupuncture. It Works! Arthritis/joint pain, Headache/insomnia, Low-back pain, Neck pain, and other chronic symptoms. Call 202-669-8566. 5100 MacArthur Blvd 2ndFL, NW, Washington DC 20016
Cosmos Heating&Cooling
CUBAN SILKSCREEN MOVIE POSTER SALE!
Creighton’s
Prefer private showing? Contact Bill brubakerDC@msn.com
2009 FORD MUSTANG Torch Red Clearcoat exterior, with a light graphite interior color. Priced to sell at: $16,999.00 ONLY 23K Miles-WOW! Automatic Transmission VIN: 1ZVHT80N095103078- And the best news of all- STILL COVERED UNDER FORD NEW CAR WARRANTY!! One owner CLEAN carfax. NON-SMOKER car. Call: Daniel at 703-362-0165
MT. PLEASANT/ QUIET RETREAT Yet close to everything. 1/1, small building, courtyard view, wood floors, great closets, storage, low fee, pets ok. $299K 1615 Kenyon St, NW; Apt. 22 Bill Panici 202-277-4675 Weichert, Realtors 202-326-1300
health & beauty ORIENTAL PERFECT TOUCH GRAND OPENING at 1624 Wisconsin Ave, NW in Georgetown. Professional Massage Therapy. Full Body Acupressure, Relaxation, and Relief of Your Stress and Tension. Incall/Outcall 703-237-6666
Patient Piano Teacher Enjoy teaching children and adults, beginners or those returning to the piano. Parking at NW DC Studio for students. Near Metro. 202-234-1837
organization
home improvement
Est. 1986 Servicing D.C., VA, MD Sales—Service, Instalations Honest, dependable —prudent $25 off service calls up to $2500 Rebates/Tax Credits 703-339-1100
10-7 Saturday/Sunday April 24-25 3319 “O” Street NW 100+ posters! Fabulous gifts, $59-$129.
Licensed & Insured Local/Long distance, packing, pianos, & antiques. Swift and gentle relocations. 202-483-9579 or 703-838-7645 www.gulliversmovers.com
MUSIC Advanced Acupuncture of MacArthur
“Water Street in 1845” (17 x 28) Edition of only 750, 200 remarqued. Museum-quality framing by The Atlantic Gallery $2,000 email interest to: cv02cv@aol.com
for lease OFFICES & SUITES WITH POTOMAC RIVER VIEWS!
Wireless braces! Have the great smile you always wanted without the painful and unsightly metal. Very affordable - Financing available. Call NOW for FREE Consultation. Dr. Tirdad Fattahi: 202-338-7499 MacArthur Blvd., NW, 1st Floor Washington, DC 20007
Kitchen, Bathroom, Basement, Attic Remodeling, Deck Building and Preservation, Special Project Requests. www.creightonshomeimprovements.com 202-363-0502 Licensed, Bonded, Insured - Serving N.W. DC Government secured background clearance
JHI CONTRACTING
CHERYL’S ORGANIZING CONCEPTS LLC. Home and Small Business Organizing Including Senior Move Management and Paperwork Assistance. Serving Washington Metro Area since 2002. Member NAPO, NSGCD, AADMM. www.cherylsorganizing.com 301-916-9022
ENERGY WORK-SPACE CLEARING Release and clear attachments, blockages, negative energies both metaphysical and physical in homes, work enviroment, land and personal. Contact Juliette at JulietteTahar@earthlink.net or 202-337-0362
OFFICE ORGANIZATION
Renovations, Remodeling, Painting, Concrete, Masonry, Waterproofing, Excavation, Demolition. All work guaranteed. Licensed, bonded and insured. Member BBB and Member of Angie’s List. DC License #3044. John Himchak 202-528-2877.
What does disorganization cost you? Time? Energy? Hundreds or thousands of dollars? Take back control today with Profound Impact, LLC, THE home and small business resource for your productivity and organizing needs. Call Julie at 703-517-2449 and visit www.profound-impact.com
insurance
personal shopper
CAR INSURANCE WITH PERSONAL SERVICE NO EXTRA CHARGE
STYLE CONSULTANT/ PERSONAL SHOPPER
State Farm Insurance Michele A. Conely, Agent, 4401 Connecticut Ave. NW Washington, DC 20008 Please Call for a quote 24/7: 202-966-6677
Now back from Manhattan, Sarah Pauley is here to help you develop the image you’ve always desired. Contact Sarah Pauley for a complimentary consultation at 646-382-0116 or visit www.sarahpauley.com
limousine
professional
SUNRISE LIMOUSINE SERVICE Luxury Limo / Sedan Service. Serving Washington DC, Maryland and Virginia. Airport Transportation, Business Meeting, Weddings and other Occasions. Get 10% Discount on all Online Reservations. www.sunriselimousines.com Phone: 301-260-1069 email: info@sunriselimousines.com
PRESERVE YOUR LIFE STORY (Or that of a loved one) as an attractive hardcover book - without writing a word! All you have to do is talk! Call Vitagraph®, 410-666-8632 or go to www.myvitagraph.com Vitagraph® Quality preservation of priceless memories.
SERVICE DIRECTORY When you go out of town, Send Your Dog to Camp!
classifieds please call Jen @ 202-338-4833
Sales and Service All Makes and Models
Wouldn’t you rather have your dog running outside while you’re away?
If you want to place an ad in the service directory or
Printer/Copier/Fax Repair
Competitive with standard kennel rates but our Country Dogs spend lots of time outdoors in safe, monitored social time with other dogs. Plus we pickup and deliver right to your door! We’re also open year-round.
Mention this ad and get a FREE Country Dogs mug with your boarding. Serving Metropolitan DC since 2004. www.country-dogs.net
Laserprinters, Fax and Printers Serving the Metro Area for over 25 years
Dependable Business Systems
Ted Hill Technical Specialist 202-640-9768
Call Mark @ 888.711.7833 x1
or email
Handyman and Paint Staining Licensed Contractor and Insured
jen@georgetowner.com
J
Serving DC, MD, and VA for 20 years FREE ESTIMATES
Specializing
in Exterior & Interior Painting* Deck Cleaning Drywall Repair Carpet and Hardwood Floor Installations
Jubenal Orozco
Bathroom
Remodeling Tiling Plumbing Power Wash Carpentry
N E X T D AY SHOP AT HOME WITH FLOORING MADE BY THE WORLDS INDUSTRY A. Schopenhauer LEADING MANUFACTURES NO KNOCK OFFS OR PRIVATE LABELS
Ceramic
T:(703)464-9366
C:(571)243-9417
SPECIALIZING IN NEXT DAY INSTALLED CARPET HARDWOOD FLOORING CERAMIC TILE LAMINATE FLOORING VINYL FLOORING AND EXCLUSIVE LAVISH CUSTOM DRAPERIES, BEDDING, PILLOWS, ACCESSORIES & WINDOW TREATMENTS (DELIVERED & INSTALLED IN 2 TO 6 WEEKS) OUR LOW LO PRICE GUARANTEE WILL MATCH ANY PRICE BY 15% FOR A IN-HOME APPOINTMENT CALL (703)-992-0962
The 9th Green Landscaping Your
Adventure Begins Here
9
Lawnmowing Gutter Cleaning Leaf Removal Call Marty Touhy 703-538-5869
Quality Sport & Trail Horses For Sale Open Year-Round
Licensed & Insured
SANCTUARY HOME INTERIORS
Lucas Custom Tailors Expert Alteration (Master Tailor, Lucas, Kim, Clara)
Lessons
-Tuxedo Rental/Sales
Training
-Quality Dry Cleaning
Trail Rides Special Events www.therockingsranch.com 540.678.8501
-We Alter Leather & Fur. Monogram & Reweaving -We Accept Major Credit Cards 1520 Wisconsin Ave. N.W. - Washington, DC 20007 M-F 7:30-7 - Sat 8:30-6:00 pm Telephone 202-625-7108 - Fax 202-333-3173 gmg, Inc. June 16, 2010 27
social
scene
Toast of the Town Wine Enthusiast hosted their first Toast of the Town in Washington, DC on Friday, June 11 at the National Building Museum. It included sampling of 500 exceptional wines as well as food pairings from over 30 restaurants.
StephenCarcamo, TommieMcCoy, DeneilleNall, MelissaCurry- Mortons
ShaneAppel, EricZambrano, BarryBrooks, MarkPearson ROTI. Cheryl Schneider and daughter Emma, of Penny Chocolates & Gelato
John Lassiter and Dave McCabe of Punk’s Backyard Grill in Annapolis
“
Mid pleasures and palaces though we may roam, be it ever so humble there’s no place like home” is a line from a well known song written by a 19th century world traveler that is a fitting way to describe the comforts found in The Living Room nestled in The Ritz Carlton, Georgetown. Whether guests are joining us from across the globe or dropping by after a busy work day, one can take pleasure in the calming and soothing features provided in our ‘home away from home.’ The Living Room of Georgetown is a special place where our treasured guests can kick back, put their feet up, savor a glass of wine, or surf the internet with their laptop or on our new Mac computer. Not to be excluded, we also welcome your canine family members to join you.
3100 South Street, NW Washington, D.C. 20007 202.912.4100 www.ritzcarlton.com/en/Properties/Georgetown 28 June 16, 2010 gmg, Inc.
We’re pleased to provide a delightful new alternative to your morning coffee routine so that you may jumpstart your day in a sophisticated refuge. Our morning lobby scene offers an upscale gourmet coffee haven, with a full coffee bar featuring Illy French press coffees along with cappuccinos, espresso, and lattes with your choice of four savory flavored syrups, French Vanilla, Hazelnut, White Chocolate, and Chai Tea. You won’t be able to say no to our super selection of epicurean breakfastto-go delicacies, including large homemade muffins, coffee cake, and blissful croissants with fresh whole fruit.
Laptop devotees take note: we offer complimentary wireless internet in the lobby for your web surfing and e-mail convenience. Should you forget your computer or simply don’t feel like bringing it along, we have installed a new Mac desktop computer at our “Buzz Bar” for your complimentary use. You can get your morning coffee and info buzz at the same time! While the sun sets each evening, enjoy our All You Can Eat presentation of five artisan cheeses with assorted breads, rolls, and crackers for $12. Keeping in line with our commitment to provide more organic, and sustainable offerings, we have a selection of four smooth organic Napa wines by the glass to accompany the all you can eat cheese board; Frog’s Leap Sauvignon Blanc and Chardonnay, and Domaine Carneros Pinot Noir and Sparkling Wine available for $10 per glass. Additionally, we are still serving our wildly popular complimentary s’more-tinis and mini cones of s’more gelato in the lobby from 6:30 to 7 p.m. daily. I hope to see you soon for a relaxing morning or evening right here in your home away from home, The Living Room of Georgetown!
Best wishes,
Grant Dipman General Manager
social
scene
Friends of Volta Park Celebrate 15 Years Volta Park has many friends, and the circle keeps expanding. John Richardson started the effort in 1995, and newer residents continue to join in helping to make the park beautiful and useful. Politicians and community leaders met to benefit the Friends of Volta Park on June 11 at Georgetown Visitation Prep, only a block from the public park. Mayor Fenty said that “the tide is reversed,” adding the D.C. parks are better than those in the suburbs. The talkable, happy crowd enjoyed food and beverages from 1789 and the Tombs. Volta Park Day with its picnic and ball game was held last Sunday. — R.D.
Ward 2 Councilmember Jack Evans, Friends of Volta Park head Mimsy Lindner, Mayor Adrian Fenty, and Councilmember-at-Large David Catania.
Robin and Jeff Jones (he won the boxwoods) with Karen Murphy.
Little Caledonia’s Miss Roberts Hits 100 Known for the now-closed store Little Caledonia, which she ran with her sister for many years, Marian Wells Roberts, born June 11, 1910 in Washington, D.C., celebrated her 100th birthday last Friday evening. On Wisconsin Avenue, near P Street, Little Caledonia is also known as the birthplace of The Georgetowner in 1954, where founder Ami Stewart launched the beloved community newspaper. Carmen Gutierrez, whose family bought the Upton Street house from Marian Roberts, hosted the birthday with neighbors and friends. After reciting a poem and cheering on the party-goers, Roberts smiled and said, “I just want to die happy.” — R.D.
Marian Roberts and Carmen Gutierrez.
Alex and Walter Parrs
Sarah Hodges and Nicholas Hooper
Department of Parks & Recreation employees honored: Shirley Debrow, site manager at Volta Park, and Tamika Williams, program director at Volta Park.
gmg, Inc. June 16, 2010 29
Social
Scene
Merage Foundation for the Bark Ball Belles & Beaux American Dream
The canine ladies were dressed to party and the boys were no slouches either. Pearls, frills and black ties were the order of the evening as Washington’s four-footed fashionistas displayed manners their taller companions could well emulate. The annual Bark Ball, now in its 23rd year, was held at the Hilton Washington Hotel on June 5 and the atmosphere was gleeful for animal lovers who could party with their pets knowing that they were supporting The Washington Humane Society. Judy Woodruff and Al Hunt were event co-chairs. Mistress of Ceremonies Allison Seymour of WTTG-TV was greeted with applause and admiring bow wows. The evening included silent and live auctions as well as a celebrity parade featuring fetching adoptables. — Mary Bird, Photos by Neshan H. Naltchayan
Paul and Lilly Merage’s foundation and the Woodrow Wilson International Center for Scholars held the Seventh Annual National Leadership Awards Dinner at the National Press Club Ballroom on June 8 to honor immigrant achievers. Master of Ceremonies Peter Goldmark said “some reached for stars, some became stars, all reached out to others.” Singer, composer and author Gloria Estefan noted that “we’re all immigrants unless you are an American Indian.” Former NBA star and philanthropist Dikembe Mutombo, media mogul Amador Bustos and Governor Arnold Schwarzenegger, who spoke via video, were among the seven recipients. The 2010 Merage American Dream Fellows pursuing university studies were also introduced. — Mary Bird, Photos by Neshan H. Naltchayan Christine Warnke and honoree, Dikembe Mutombo.
Al Hunt, Gibson (the dog), Charlie Gibson and Judy Woodruff.
L to R: Emillio and honoree Gloria Estefan, Paul Merage and his wife, Lilly Merage, their daughter, Michelle Merage-Janavs, their granddaughter in center.
Race for the Cure 2010 Photo by Neshan H. Naltchayan
Bill and Dorothy McSweeny with Race for the Cure founder Nancy Brinker at this year’s race on the Mall.
30 June 16, 2010 gmg, Inc.
Carol Lascaris with her dog Truffle.
Eun Yang of NBC 4 parades her dog.
Alex Trevino of WUSA 9 gets a kiss from Almond.
Tara de Nicholas with Tinsley, WHS Board Member Steven Stone, Antje Freygang. Photo by Mary Bird.
Social
Scene
We’ll Always Have ... Restaurants Bogey and Bacall were hovering in spirit at the 1940sthemed RAMMYS Gala at the Marriott WardmanPark on June 6. A new format this year included a pre-dinner awards presentation. The prestigious Duke Zeibert Capital Achievement Award went to WTOP Radio’s Man About Town Bob Madigan. Bob said that he chooses to report only good news and that brings him to the restaurant community. He said “I love this business. You give and you are good news all the time.” RAMW President Lynne Breaux urged recipients to keep their remarks brief but Chef of the Year Scott Drewno of The Source by Wolfgang Puck chose to wax poetic, thanking everyone but Escoffier. Over 1500 attendees finally went on to enjoy the “biggest, baddest party in D.C.” with fabulous buffets generously provided by the Embassies of Australia, Chile, and Mexico, as well as leading industry purveyors. —Mary Bird, Photos by Neshan H. Naltchayan
Rising Culinary Star, Nicolas Stefanelli of Bibiana restaurant.
Mistress of Ceremonies, Sue Palka of FOX 5 News.
Chef of the Year winner, Scott Drewno of the Source by Wolfgang Puck with Bob Madigan,the recipient of the Duke Zeibert Capital Achievement Award.
Alyssa Prince, Mike Isabella of Zaytinya and Linda Busche.
Robert Weidemeier of Marcel’s with Annie BoutonKing of the Ritz-Carlton.
Former D.C. councilmember Vincent Orange with Victoria Michael.
US National Arboretum Cookout Under the Stars The garden gods were in attendance as Friends of the National Arboretum (FONA) gathered on June 10 under clear skies for the 2010 Great Arboretum Cookout honoring the State of Minnesota under a large tent in the Great Meadow with the original National Capitol Columns in the background. Board Chair Jeanne Connelly acknowledged Congressional and other special guests as they enjoyed traditional Minnesota specialties. The vast property off New York Avenue is a Department of Agriculture research and education facility and a living museum which provides an environmental science and food education program for D.C. youth and their families. The Friends augment Federal Government funding for the Arboretum which President Coolidge created by Public Law in 1927. — Mary Bird
FONA Exec. Dir. Kathy Horan, FONA Board Member and Cookout Co-chair Lynne Church
Program Director of Washington Youth Garden Kaifa Anderson-Hall, Patricia Crosby Tawfik.
Bettye and Al Chambers
Alex and Betty Boyle
Ingola Hodges, Paul Sargent, Jill Neilsen, John Hodges
June 16, 2010 gmg, Inc. 31
WASHINGTON, DC GEORGETOWN BETHESDA/CHEVY CHASE POTOMAC NORTHERN VIRGINIA WFP.COM
202.944.5000 202.333.3320 301.222.0050 301.983.6400 703.317.7000
INTERNATIONAL OFFERING
INTERNATIONAL OFFERING
MASS AVE HEIGHTS, WASHINGTON, DC
MASS AVE HEIGHTS, WASHINGTON, DC
WESLEY HEIGHTS, WASHINGTON, DC
GEORGETOWN, WASHINGTON, DC
Jane Howard Marc Satrazemis Patrick Chauvin
Patrick Chauvin 202-256-9595 Matthew B. McCormick 202-728-9500
William F. X. Moody Robert Hryniewicki 202-243-1620
Margot Wilson
Elegant Georgian with embassy-size public rooms in premier neighborhood. Traditional interior design, state-of-the-art systems & heated pool on landscaped grounds. $5,850,000
202-365-7524 202-320-0903 202-256-9595
This spectacular and whimsical 1928 house was built by architect Horace Peasely & renovated by architects Williams & Dynerman. Historic front door & tower windows salvaged from John Hay mansion. Garage. $3,995,000
WEST END, RITZ RESIDENCES
MCLEAN, VIRGINA
William F. X. Moody Robert Hryniewicki 202-243-1620
Susan Koehler Patrick Chauvin
NEW PRICE! South Tower - Gracious 3,215 square foot ‘floor thru’ unit at the Ritz-Carlton with top-of-the-line amenities. Large living room, gourmet kitchen, 2 balconies, master suite + 2 bedroom suites. 2-car parking. $1,995,000
Spectacular 6BR/4.5BA Colonial with circular driveway, wood floors, moldings throughout, unique great room, 3 fireplaces, fabulous master suite, updated kitchen, sport court, poolside patio & two car garage. $1,995,000
703-967-6789 202-256-9595
INTERNATIONAL OFFERING Like no other luxury penthouse. 2 levels with 3 exposures and lives like a house in the sky. Drawing room with 16 ft. ceilings. Multi-level terraces through both levels with spectacular vistas. $3,500,000
INTERNATIONAL OFFERING Spectacular duplex in most desirable building in Georgetown! Floor to ceiling windows overlooking private terrace, beautifully designed with fabulous kitchen & baths, rooftop pool & gym. 2BR, 2.5BA. Condo fee includes utilities & 2-car garage parking. $2,300,000
202-549-2100
GEORGETOWN, WASHINGTON, DC
SUMNER AREA, BETHESDA, MARYLAND
Nancy Taylor Bubes
Sally Marshall
Grand 4 bedroom, 3 bath Bayfront Victorian set back from the street. Features soaring ceilings, hardwood floors, moldings, spacious bedrooms, master bedroom balcony and elevated and private patio. $1,590,000
202-256-2164
NEW LISTING! Stunning 5 year old Arts and Crafts Colonial with 4 beautifully finished levels. 6BR, 5.5BA, front porch, kitchen/family room with fireplace, granite. Master Suite with luxury bath. Attached 2 car garage. $1,525,000
301-254-3020
CLEVELAND PARK, WASHINGTON, DC
CLEVELAND PARK, WASHINGTON, DC
SPRING VALLEY, WASHINGTON, DC
GEORGETOWN, WASHINGTON, DC
Nancy Taylor Bubes
Traudel Lange
Cecelia Leake Patrick Chauvin
Nancy Taylor Bubes
Handsome 5 bedroom, 4.5 bath sun-filled Dutch Colonial on quiet street with hardwood floors, built-in bookshelves, large in-law suite, beautiful garden, and private patio & deck. $1,350,000
202-256-2164
So charming is this beautifully maintained home with front porch located on a very quiet block close to 3 metros. Large rooms throughout. Very private backyard. $1,195,000
WEST END, WASHINGTON, DC
ARLINGTON, VIRGINIA
Patrick Chauvin Richard Newton
Ruffin Maddox
NEW LISTING! Luxury living at “22 West.” Rare 1 bedroom + den with full hall bath, gourmet kitchen opening into expansive living and dining areas, and balcony. Rooftop pool, gym, parking, and 24-hour front desk. $925,000
202-256-9595 202-669-4467
240-463-6918
NEW LISTING! Spacious & bright, updated TH with 2,126 +/- SF of living area close to Metro & Georgetown. 3BR/3FBA/2HBA, master suite with Jacuzzi tub, vaulted ceilings, FR with gas fireplace & patio walkout, prof. landscaping, hardscaping in sought-after neighborhood. $794,900
301-922-4443
NEW LISTING! Beautiful Colonial on coveted corner lot includes living room with fireplace, kitchen with adjoining breakfast room, den, au pair suite with private entrance and beautiful gardens. 5BR/3.5BA. $1,125,000
202-256-7804 202-243-1621
202-256-2164
U STREET, WASHINGTON, DC
DUPONT CIRCLE, WASHINGTON, DC
Kay McGrath King
William F. X. Moody Robert Hryniewicki 202-243-1620
NEW LISTING! Renovated & pristine 3 bedroom, 1.5 bath with exposed brick & original pine floors! Sleek kitchen with breakfast bar & S/S, off-street parking, lush front & rear yards, alarm system, newer heating/cooling system. Near metro, restaurants, shopping! $649,000
202-276-1235
INTERNATIONAL NETWORKS • LOCAL AFFILIATE
32 June 16, 2010 gmg, Inc.
Handsome 2 bedroom, 2 bath Federal in the heart of Georgetown. Features a renovated kitchen, open floor plan & beautiful garden and private elevated patio perfect for entertaining or relaxing. $950,000
Sun-filled 700sf 1BR/1BA unit in Dumbarton Place. Impeccably maintained since 2005 construction. Gated walkway leads to secure private entrance. 24hr security, concierge, roof deck, gym. 2-car underground pkg. $549,000