The Downtowner 2-24-10

Volume 6, Number 26 February 24 - march 9 2010

All the News you can use!

tripHEAD

Banish

Blizzard Bloat

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Black History,

HistoryOur

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Serving Washington, DC Since 2003 “All The News You Can Use”

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contents

4-5 — DT Observer

6-7 — Editorial/Opinion

8-9 — Remembering

Alexander mcQueen

10 — Black History: Our History

12-13 — Real Estate

14 — Frazzled Over Taxes?

Try These Tips

15-17 — Fashion

Head Trip

18-19 — Performance/Art Wrap

20-21 — In Country

24-25 — Dining

Champagne & Pearls

Q&A Michael Harr

28 — Banish Your Blizzard Bloat

29 — Calendar

30-31— Social Scene

Washington National Opera

Midwinter Fête

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GMGgeorgetown media group

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PublisherSonya Bernhardt

Editor at LargeDavid Roffman

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About the cover:Yvonne tAYlor www.dripbook.com/lightspeAk

FAshion editor, photogrAphY

lAurettA mccoY www.lAurettAjmccoY.com

creAtive direction/mAkeup Artist ope mAjek, stYlist

milroY hArried , hAir

monáe everett, AssistAnt hAir

michAel wilson, lighting, photogrApher’s AssistAnt

jenniFer grAY, FAshion coordinAtor

dress: elie tAhAri At bloomingdAles chevY chAse

necklAce: clAire de rosA eArrings: FrAncoise montAgue both At keith lipert gAllerY

jody Kurash, aka Miss Dixie, is the owner of Dixie Liquor on M Street in Georgetown, where she enjoys tasting craft beers, trying new wines and mixing cocktails. She has over 13 years of journalism experience in New York and Wash-ington with the Associated Press and Knight rid-der-Tribune. An avid traveler, Jody has ventured to over 45 countries. She loves the “small-town” feel of Georgetown and getting to know her cus-tomers at Dixie. even though she is a graduate of Syracuse university, she has converted to a Georgetown Hoyas basketball fan. Page 24

jordan Wright is one of the leading food writ-ers in Washington, D.C. She has blogged for the now-defunct Washington Home and Garden on area food topics and, in her travels, covered state-wide 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. Page 25

lauretta mcCoy has established a reputation for excellence in fashion, makeup artistry and cre-ative direction in the fashion, film and television industries. Her credits include assignments for a long list of celebrities including Alicia Keys, Liya Kebede and Lacey Chabert. She studied at the Corcoran, where she developed and refined her skills for painting, illustrating and design. Creating flawless skin with strokes of uninhibit-ed color and fantasy through fashion has become her trademark. Page 8

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d t o b s e r v e r

By gary TischlerPhotos by Jeff Malet

In the beginning was the snow. Lots of it. So much of that by the end of it all, the

season of winter in Washington, counting the Christmas storm, D.C. had managed to accu-mulate over 50 inches of snow, or four and a half feet, a record. The worst of it came dur-ing a period of less than week when two major blizzard-snow storms hit the city within days of each other, like a Three Stooges slap. In the beginning, the snow was forewarned and transforming, beginning on a Friday eve-ning, sometimes blowing furiously into whit-eouts. In the beginning, everyone everywhere in all the neighborhoods woke up to a Saturday morning where streets had disappeared, trees had fallen down, many stores were closed, the buses stopped running and the Metro Rail sys-tem in the city turned partial. In spite of all that, in those rash first moments, the snow storm(s) of 2010 also resulted in great beauty, in neigh-borly moments of shared experience, in great silences broken only by human voices. Your neighborhood, whether you lived in George-town, Adams Morgan, Downtown or Anacostia, was transformed. The novelty quickly wore off, as did the memory of the joy of having breakfast in one of the many restaurants that managed to stay open

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during the great blizzard of 2010. In Adams Morgan, it was the Diner, Tryst and a Star-bucks, in Georgetown it was places like the Peacock Café, Café milano, and Billy mar-tin’s, downtown in Penn Quarter it was places

like Clyde’s or Jaleo. A tale of two shops and restaurants in George-town Some things, however did not change. Georgetowners, by now addicted to the rich

taste of the offerings at georgetown Cupcakes for the past two years, still got their cupcakes from the cupcake ladies. “We were open the whole time,” Sophie LaM-ontagne, who with her sister Katharine Kallinis owns one of the real small business success sto-ries of the city, said. “It was amazing. Most of our neighbor regular customers came, and we had a lot of people on snow shovel detail, but we managed to be open. “Georgetown looked really quiet,” she said. “But inside, it was, I don’t know, almost cele-bratory. What more could you want — cupcakes and hot chocolate. There were people who skied here and stacked up their skies in the store. “We were open all three storms. I think you


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really get to know who your neighbors are at times like this.” Ron Newman, general manager of Billy martin’s Tavern, a place that’s seen a few snow storms in its 76 years of operation, said the city plowing effort was awful. “It was es-pecially bad on the side streets, and we had this thing were people were going down there and getting stuck, without four-wheel drive, riding into that much snow,” he said. “I don’t think they did a good job.” But people found their way to the restaurant, which serves almost perfect, hearty down-to-earth fare made for blizzards. “Yeah, burgers, Brunswick Stew, that kind of thing,” he said. Wait staff, chefs and cooks and the like were put up for a number of days at hotels, Newman said. “Let me tell you, it was packed. We never once closed. In fact, we’ve never closed in any storm over 76 years.” Shahab Farivar, co-owner with his brother Maziar of the Peacock Café on Prospect Place, said it was difficult, but “we stayed open, and it was like a neighborhood get-together.” “We prepared,” he said. “My brother, who has four-wheel drive, drove around the city and picked up employees, and we stayed open. But the plowing that was just not done on this side and Prospect, I think, might as well be a main street like Wisconsin and M.” Farivar saw many people from the neighbor-hood make their way to the restaurant. “We al-ways have regulars from the neighborhood, but

now it became like a gathering, everybody’s friendly, talking to each other. It’s sharing a tough time. Vegetable chili was doing well. That’s when you realize how much you are a part of a community.” Sara’s market was open too, with no help from the city, but some extra shoveling on the part of owner Sukyant Johnson and her hus-band. “People come,” she said of her small mar-ket on Q Street, one popular in the surrounding neighborhood. “Neighbors, people walking. There was not much plowing. I think they for-got Georgetown.” Johnson said that marshmallows were big and popular buys. “Everybody makes hot choc-olate,” she said. “That was the biggest seller during the storm. We stayed open. People are glad to see a neighborhood store open in a storm like this.” Downtown, Jo-Ann Neuhaus, executive di-rector of the Penn Quarter Neighborhood Association, had a more favorable view of the city’s plowing efforts. “I thought they did a good job, we had ce-

ment clearing on many of the streets, not just Pennsylvania but also E Street and Seventh Street,” she said. “Plus, many of the develop-ers and building managers here did a great deal of shoveling and plowing and clearing the side-walks, so you could around fairly easily if you were coming here or lived here.” Neuhaus said that many of the restaurants were open during and after the storm, although not all of them. But they also changed and be-came more of a neighborhood gathering place. “I think most of the restaurants offering down-to-earth, hearty fare did well and were open,” she said. “Places like Clyde’s and the District Chophouse. But even Jaleo was open and it was full. But the thing was, in all of the restaurants that were open, it was a neighborhood atmo-sphere. You saw a lot of people out who lived in the area, as opposed to tourists.” In Adams Morgan, you could trace the prog-ress of the kind of one-two punch we experi-enced in Washington day to day. Milk flew from the Safeway and Teeter grocery stores. Accord-ing to some reports, people were angry at the lack of plowing, so much so that the city sent out those small one-man shovel-pods which looked like a scene out of “Wall-E” as they moved up and down on Lanier. When the city got around to the side streets, the plowing effort instantly turned every resi-dential street in the city into a one-way street, with recurring standoffs and horn blowing and angry drivers everywhere. As the snow began to melt you saw the sign

on an 18th Street wall re-appear: “One Term Mayor,” with renewed political relevance. You can measure the progress of a cleanup by how dirty things get. If the snow transforms a street, the slow meltdown strips it naked. You saw all kinds of things here, the back of a house wrapped in icicles, two cars buried totally on a side street, slowly appearing, a bit of window, a tire, a Lexus sign. Twigs, old leaves from sum-mer, a Corona bottle, pizza and Snicker wraps vie with a Christmas tree that emerged from a pile of snow. It was as if a soot truck came by, followed closely by the junk man. Throughout the city, the performing arts took a hit, with closures and cancellations of differ-ent duration at the Kennedy Center and local theaters like Arena Stage, the Shakespeare Theatre Company and others. Every cancella-tion was an economic loss. But now, everything’s open again and you can surmount the sooty feeling by going out to a show: catch the repertory of “Henry V” and “Richard II” at the Shakespeare Theatre, the Mariinsky Opera doing “War and Peace” (snow again) at the Kennedy Center, “Sophisticated Ladies” at the Lincoln Theatre in April, a free Tuesday concert at the Church of the Epiphany, the exhibitions and concerts at the museums, the Big Apple Circus at the Dulles Town Cen-ter, “Orestes” at the Folger, “The Little Shop of Horrors” coming to Ford’s and “Fiddler on the Roof” coming to the National. Time to give yourself a break and hope the weather will do the same.


E d i t o r i a l s / o p i n i o n

Last thoughts on PhiLLy

So, the great pizza affair finally looks like it’s drawing to a close. On Feb. 19, the city’s Department of Consumer and

Regulatory Affairs served an illegal use notice to Potomac Street’s Philly Pizza Company, echoing a Board of Zoning Adjustment deci-sion a few days earlier to close the University’s favorite huckster of sauce and cheese on the grounds that it was operating as a fast-food establishment, not as the sit-down restaurant for which it is zoned. The notice ordered an immediate cessation of operations. It had been a lingering, painfully slow fight. Last October, Philly received a similar ruling but lucked out with a temporary reprieve until the BZA could reconvene this month. Clocking in at over seven hours, the final hearing was one of near-mythic proportions, a kind of neighborhood armageddon where the issue’s major players could take the field, voice their side and duke it out one last time. Neighbors were finally given the opportunity to speak (in the interest of time, citizen testimony was not heard at the October meeting), and ANC commissioners again submitted their two cents, reinforcing the claims of their unhappy constit-uents. Of course, Philly owner Mehmet Kocak and his legal team took the floor as well, argu-ing that the handful of cocktail tables dotting the cramped pizza parlor cemented its status as a proper restaurant. When the dust had cleared, the neighbors came out on top, and while Philly might have enjoyed a few days’ respite until the city could

enforce their decision, the DCRA notice three days later effectively put to an end all the revelry, the good times for students and headaches for everyone else — at least at that particular corner. Kocak said Philly now has abolished carry-out orders and curtailed its hours to close at midnight, but it is unclear whether this will put the restaurant back in the city’s good graces. For the record, it’s worth noting that until the ruling was handed down, Kocak’s cooperation and diplomacy on this issue had been lukewarm at best. He seemed to hardly notice the clamor over his late-night clientele until the blogs, pop-ulace and community boards were all scream-ing about it. Even then, the solutions he offered were cursory: roll a few trash cans in the street, ask a bored policeman or two to check in every once in a while and hope the situation works itself out. The whole time, his put-upon attitude earned him few friends or allies. Georgetown students, when the ruling was reported on the University blog Vox Populi, seemed to shrug their shoulders and move on. There are other places in town to grab a slice. To be sure, the BZA’s decision was the right one. Philly had been operating beyond the parameters of its license and indirectly made lives miserable for its neighbors across the street — all of whom have lived on the block for far longer. The community, however —

ments about skaters who don’t do a quadruple jump not being manly, he walked out. Russian President Putin and his wife also complained about the loss. And then there was our country ’tis of thee. Even if the Americans don’t win another medal, they’ve kicked butt. This would be really won-derful to behold if we didn’t have to listen to the various broadcasters point out the obvious to us, instead of letting us enjoy it. This, in spite of the fact that this has not turned out to be the Vonncouver Olympics. We’ve seen too much

of the golden girl, in both senses of the word: her hurt shin, her pained grimaces, her bikini poses, her personal life, her long hair, all of that. She won a gold in the downhill and flashed her gutsy brilliance, fell in another race, and raced conservatively in the super-G for a bronze. Not bad at all, but just modest enough to let others shine. Others won big also, with Shani Davis taking gold and silver in speed skating, Julia Mancuso winning two silvers and Apolo Ohno setting

By gary Tischler

So, how do you like the 2010 Winter Olympics in Vancouver so far? If you’re an American, quite a bit,

thank you very much. If you’re one of the NBC sportcasters here, you like it even more, because now you’ve got an almost legitimate excuse to talk about practi-cally nothing but Americans. If you’re Canada, the host nation, probably not so much, for obvious and not-so-obvious reasons. If you’re from Russia, even less. You and your president are mad as hell about it all. This has been an unexpectedly dizzying and surprising winter Olympics, at turns exposing everything that’s right and everything that’s wrong with these every-four-years efforts. If nothing else, we’ve seen a couple different sides to the host nation, for better and worse. That image of the Canadians as bland, mod-est, mild-mannered folks who are patient and have things in perspective and proportion, well, that one took a small hit. They are as crazed about gold as anybody else, and carry as much bellowing national pride as the next country, which happens to be their too-good neighbor, the United States. The Canadians, in their efforts to create a really fast luge and bobsled competition, cre-ated a course that athletes and experts com-plained was way too fast. It certainly proved to be too fast for a young luge competitor from Georgia who was killed when he lost control at somewhere around 90 miles an hour. That tragedy, right before the start of the games, was a huge controversy with charges,

VancouVer: america wins medaLs, canada wins hearts

tortured explanations, and countercharges in the midst of competition. It’s not being talked about too much any more, except perhaps in the Georgian village where they’re still mourning the loss of their hometown athlete. The Canadians, who should be good in these events because there’s lots of ice, mountains, and snow there — as opposed to Washington — haven’t fared well. Last two times they hosted the winter Olympics they got no gold. They finally broke the spell this time, but then the United States — with most of their NHL stars playing for Russia, Sweden and Canada — managed to knock off the Sidney Crosby-led Canadian team, a huge upset. The Russian hockey team, with Alex Ovechkin at the helm, lost to Slovakia. Russia was shut out in the medals for pairs skating, where China finished first and second, and when defending gold medalist Evgeni Plushenko, a boyish Putin look-alike in sequins, lost the gold to American Evan Lysacek in men‘s figure skating, he got peevish. He waltzed up to the gold podium at the medals ceremony then, after some com-

the ANC, neighbors, students — will have to work hard to prove that this wasn’t an isolated lynching. The precedent set by the ruling must be upheld when dealing with similar problems at Tuscany, Domino’s and others, which very likely will inherit the crowds once commanded by Philly. After all, inebriated, early-morning revelers bent on greasy food will gravitate toward the nearest alternative. Which warrants a word or two about the ear-ly-morning revelers: as those directly respon-sible for the complaints of neighbors, they bear much of the blame here, and deserve to be held accountable more than they have been. We urge the neighborhood boards (the ANC and BID especially) to allocate the necessary funding to ensure, if problems continue to arise, that offi-cers are regularly on hand to halt the littering and noise at the source.

a record for Olympic medals with short track skating. Then there’s Bode Miller. Remember him? Like Vonn, Miller was the hyped American athlete in Torino and crumbled like a cookie, with no medals. Here, he’s been about as good as he can get, getting a bronze, silver and gold so far, and a lot less attention, while looking like the scruffy skier Robert Redford might have played once. Finally, there’s Shaun White, the red-headed snowboarder in a class by himself. I think I saw him working his way to the moon on one of his jumps. Confident without being arrogant, articulate, shrewd and funny, he’s the coolest guy in Vancouver. Canada has enjoyed a few victories, though. The gold medal win by dark-horse moguls skier Alex Bilodeau, the country’s first in a Winter Olympics, prompted a fire of excite-ment nationwide. More touching was seeing Bilodeau’s older brother Frederic, who has cerebral palsy, weep with joy when the results were announced. One of the great things about watching ski runs is to see how the Vancouver’s mountain setting revealed itself every time. It was breath-taking. And there’s the city itself, gleamingly hip and cosmopolitan against a backdrop of fierce nature. Even if Canadian athletes aren’t sweeping the podiums, the country has the shown the world a remarkable culture full of natural beauty and modern elan. Now there’s something to be proud about. Plus, we got to see fiddle players who could tap dance. What more could you want?

a Letter to the editor

To the editor:Above is a painting that your recent cover inspired me to copy. I thought you might enjoy it.

Michael KentTenleytown

Editor’s note: We sure do, Michael. Thanks for reading (and enjoying our cover!). Based on the Jan. 13 issue of The Downtowner.

Philly owner Mehmet Kocak at his restaurant. The new hours were recently posted on the door.

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gmg, Inc. February 24, 2010 7

o p i n i o n

It began to snow. And then it snowed and snowed. It stopped then it started again. The record snowfall of 2010.

I used to talk nostalgically to my three chil-dren about the blizzards of 1979, 1983, 1996, and 2003. Now they have lived through the biggest one of all. They got to relive the famous Fred Maroon photo of Wisconsin Avenue taken on February 19, 1979. First, some observations and facts. The snow started late Friday night. At 6 p.m., it was still coming. By 11 p.m., it was real snow. It snowed until 10 p.m. Saturday night. It was a steady, heavy snowfall. The city had been preparing for several days and our fleet of 250+ vehicles, as well as our contractors, were out in force. The plan is to always clear the main streets first so that emergency vehicles and public transportation can get through. As soon as they are done, the City hits the residential streets. However, no sooner did the main streets get plowed than they filled right back up with snow. By Saturday night, we had two feet of snow everywhere. It took all of Sunday and Monday to get the main streets plowed and then it snowed again. Beginning Monday night and through Tuesday, another 20 inches fell. Same story. By then the main streets were again covered and residential streets had up to three feet of snow on them. The point being that it was not possible to stay ahead of these storms because of their duration and consistency. Being from upstate Pennsylvania, I have experienced this many times as a youth. This partially answers why the residential streets were not plowed early on. Several persons asked why my street, P Street, was plowed. P Street is one of the three main bus/emergency vehicle routes into Georgetown (the others being M Street and Wisconsin Avenue) and is always plowed in the initial stages of a storm. On Wednesday, the big clean up began. I was personally in contact with Mayor Fenty, DDOT Director Gabe Klein, and DPW Director Bill Howland through this entire period. Also, thanks to Ron Lewis, ANC Chairperson, and ANC Commissioners Ed Solomon, Bill Starrels, and Tom Birch for their constant help. The mayor and I walked the streets of Ward 2 Wednesday through Saturday identifying potentially problematic areas. By Saturday, Feb. 13, almost every street in the ward had been plowed in some fashion. In Georgetown, because the streets are so narrow and have cars parked on both sides, it was a particular chal-lenge and necessitated smaller equipment. I want to thank everyone for their patience and participation. And it is not over yet.

The author is a city councilmember represent-ing District Ward 2.

The Jack evans RepoRT

say “enough’s enough!” To polaRizaTionBy Lee H. Hamilton

In recent appearances, President Obama has suggested that it’s time for Washington to confront the intense polarization and inci-

vility that mark our politics these days. His first sally was his back-and-forth with the House Republican caucus at its retreat in Baltimore. He followed that a few days later with a speech to the National Prayer Breakfast, decrying the “erosion of civility” in Washington and the inability of politicians in an increasing-ly partisan culture to listen to one other. “Those of us in Washington are not serving the people as well as we should,” he said. Lots of ordinary Americans would agree with those lofty sentiments. But what’s notable is the growing concern even in Washington that, when it comes to the actual business of governing, the nation’s political leaders appear so riven with conflict that they’re unable to move forward on anything. Both Democrats and Republicans welcomed the President’s visit with the House Republicans as a first, tentative step in trying to reduce partisanship. Moves like these are important gestures. But intense partisanship is deeply rooted in the body politic now. Even if the entire leadership at both ends of Pennsylvania Avenue were sud-denly to embrace one another in honest fellow-ship, there would still be a long way to go in reducing polarization. That is because much of our political culture now works to drive people apart, not bring them together. To begin with, we face a somewhat confus-ing paradox: In terms of electoral politics, the country is closely divided between left and right, with one side or the other gaining

a majority depending on where independents choose to alight on Election Day. Yet in terms of political values, the nation is above all prag-matic and moderate, caring less about ideology than about what works. The problem is that too much in politics — the extent to which congressional districts lock in a single party’s dominance, the increasing importance of primaries dominated by the ideologically driven voters in both parties, and hence the growing ideological homogeneity of both parties’ leadership — works to favor divi-sion, not pragmatism. The result is that politics now drives policy on Capitol Hill. Every vote is looked upon as a political vote, with members of Congress ask-ing themselves not, “What’s best for the coun-try?” but, “How do we put the other guys on the spot and advance our own partisan interests?” This trend toward the extremes has also been driven by political developments in the country at large. Demographic trends — the migra-tion of African-Americans out of the South, the tendency of people of similar class and ethnic background to cluster together — have created communities and even regions that are dominated by one party or the other. This has been echoed by an explosion of advocacy organizations, so that groups that used to cre-ate consensus out of wildly disparate views no longer do so. The political parties, which once forged consensus platforms at conventions that were notable for their diversity, now cater to their ideological activists. Advocacy associations — whether focused on the environment, agri-culture, health, or whatever — that once needed

to build an agenda acceptable to a diverse membership now are so narrowly aimed that they feel free to pursue their parochial points of view. The media, too, has fragmented. Americans get their information from a bewildering array of sources, and these days need never be troubled by reporting or analysis that doesn’t agree with their own preconceived views of the world. Punditry and commentary are what rule the media-sphere now, not hard reporting, and much of it is ideologically driven. There are very few prominent media voices pushing political Washington toward the center. All of this has made it hard for fair, open-minded, and centrist politicians to gain any footing, and has pushed their counterparts in the population at large to withdraw from a politics they see as increasingly nasty, closed-minded and unattractive. If there’s a solution, it lies with ordi-nary Americans willing to stand up and say “Enough’s enough!” The president and other political leaders can certainly try to change the tone in Washington, but they have an uphill battle to fight unless enough Americans make it clear that they are so tired of polarization, they’ll set their own ideological prejudices aside and place a premium on politicians who demonstrate they know how to work with people who don’t agree with them. Lee H. Hamilton is director of the Center on Congress at Indiana University. He was a member of the U.S. House of Representatives for 34 years.

By gary Tischler

Almost every obituary and remembrance written about Alexander Haig in the wake of his recent death at age 85 con-

tains the phrase “soldier-statesman,” or some variation of it. Not too soon thereafter and sometimes in the same sentence, you’ll find this: “As of now, I’m in control here in the White House pending the return of the vice president.” Those words were part of a televised address in which then Secretary of State Haig made an ill-fated, misunderstood and clumsy attempt to calm the psyche of the nation after the attempted assassination of President Ronald Reagan in 1983. That’s more than little unfair, and those words hardly sum up the life and achievements of the man who rose high and fast through the ranks of the military, served in two wars and, for a military man, was as close to the seat of highest power as you can get, serving in latter-20th-century Republican administrations. “Soldier-statesman” is a good description, although political soldier might also fit well enough, because not only did Haig aspire to the presidency, he served as a close adviser to President Richard Nixon, under the sponsorship

of Secretary of State Henry Kissinger, during the keenly political days of Watergate, and managed to come out of it with his stature and honor intact and enhanced. Lots of generals have aspired to the high-est posts in the land in the United States, and some have even achieved it, beginning with the Founding Father and going on through Zachary Taylor, Andrew Jackson, Ulysses S. Grant and, last but not least, Dwight Eisenhower. Others have coveted or been urged to run for the position, because even beloved and successful generals have to stand for election if they aspire to office, this being one of the gems of our democracy (“Seven Days in May” and General Douglas MacArthur notwithstanding). In other countries and governmental systems, this sort of aspiration usually leads to putsches, disrup-tion and coups. Haig was a through Republican of the old school, conservative, but not stridently so, somewhat more of a Republican than, say, Eisenhower. A Philadelphia native, he had always wanted a military career and was spon-sored for entry to West Point, where he excelled. He saw combat duty in Korea and Vietnam and caught the eye of Kissinger, who made him a military adviser on the National Security

Council. From there it was a hop, skip and a few stars to four-star rank, which he achieved in 1972, leap-frogging over 200 generals with more years in rank. President Nixon appointed Haig his chief of staff in the midst of Watergate and after the firing of H.R. Haldeman and John Ehrlichman. Haig was in the circle closest to the belea-guered president then, which in liberal camps was grounds for mistrust, but by all accounts, after helping Nixon with is defense, he also counseled him to resign in the end. He went on to serve as commander of U.S. forces in Europe and commander of NATO. With such a resume, including an aborted run for the presidency in 1979, Reagan picked Haig to be his Secretary of State, a position for which he seemed aptly suited. But the blunder of the televised statement was not forgiven by the public and certainly not the media, and increasingly made his position untenable in the competitive Reagan White House. In 1988, he once again threw his hat in the presidential ring, sort of, but dropped out before the New Hampshire primary. In the end, he was a soldier-statesman and a Washington general, who also happened to fall victim to Washington politics.

alexandeR haig: soldieR-sTaTesman


f a s h i o n f e a t u r e

By Lauretta mcCoy

The world has been hit by one tragedy after another in recent times, some so immeasurable they leave you reeling: Haiti, Michael Jackson, Lee McQueen. These

disasters ask us to pause and evaluate the beautiful, fragile gifts of life. Certainly, they focus attention on the gift that cultural icons give to the world. Lee McQueen, founder and designer of Alexander McQueen Brand, was fashion royalty, but more important, a cultural maverick. His artistic expres-sion was free-spirited yet articulate. Not many artists can tread the waters of the avant-garde movement and achieve critical success. We might not know about his design process. Some say his corsets and shoes are un-wearable and for all we know he could have white-knuckled his way through pre-season. But the result on the runway was beautiful and pure genius. I believe he was successful because he had the trappings and skills of the exquisite tailor coupled with the very elusive un-censored imaginative eye. He could push the envelope, think outside the box. McQueen is a metaphor for life. He was fearless in his ap-proach and forward thinking. I see him as a rebel and a ma-gician, uncompromising in his exploration and delivery of transformational work even when industry watchers were sometimes displeased with what he did. Fashionistas and so-cialites welcome his courage and have been photographed in his garments. His A-list of admirers is long and includes Naomi Campbell, Drew Barrymore, Zoe Saldana, Beyonce, Liv Tyler, Nicole Kidman, Rihanna, Kate Moss, Victoria Beckham and, of course, Lady Gaga and heiress Daphne Guinness, both of whom have defied the odds and gone out in his 10-inch heels despite nay-sayings of it being insane or at the very least, bone breaking. Since his death there has been a rush to get even the smallest memento of his collection, such as his skull-tattooed scarves. The skull is truly representative of the special energy flowing through McQueen’s work — graphic, defiant, natural, repulsive, yet appealing. As an artist myself, I love the silhouette of his clothes. There is always something in his collection for me to applaud. A woman could wear one of his pieces and feel like a lady yet a biker chick could keep her identity and be just as comfort-able in the same ensemble. He was adopted by the youth but equally loved by the more mature, who would be appropriate-ly dressed yet still feel youthful, even fanciful in his designs. When I look back over his many collections, I see he truly understands the complexity and depth of the woman’s psyche and how that defines her desire to dress. McQueen’s designs were accessible and relevant but still on the edge. Take his jackets in his most recent collection, “Plato’s Atlantis,” tai-lored for business though clearly exposing the soft curves on the women’s body, constructed out of suit fabric that holds it shape and goes effortlessly from business to evening. But McQueen put his stamp on the shoulders, making the shoul-der pads a little extreme, powerful, but not enough to take away from the feminine contour of the jacket. Yet there is just enough padding to allow the woman to secretly live the rebel-liousness of his runway collection. “Plato’s Atlantis,” his spring 2010 collection, is an undersea carnival, stirring the innate love of story within us all. He made it a priority to create the fairytale experience, to bring out the inner rebel without sacrificing the charm of his designs. He created the means for people to depart from their everyday reality and into fantasy and make believe. McQueen’s death is a sad loss. I can’t imagine the catwalk without him.

Lauretta McCoy is the Georgetown Media Group’s creative director for fashion.

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you’ll discovery all of our history here, along with the rich contributions of African Ameri-can civil rights leaders, educators, teachers, politicians, political leaders, athletes and artists. Memories of segregation and Jim Crow live in memory here. In almost every ward and neighborhood of this city, you’ll find the strong presence of African American men and women who made history, who helped create institutions, move-ments and ideas that live on, who lived here, day in and day out, who created or were leaders

in their communities. Black history resounds in the homes, build-ings, institutions and churches of Washington: at Howard University, at the Lincoln Theater and the True Reformer Building in Greater U Street, where Duke Ellington lived early in his life, at the African American Civil War Memo-rial and Museum at the old Howard Theater, the Black Fashion Museum and the Whitelaw Hotel, at the Supreme Court where Thurgood Marshall became a towering figure. You can find it at the Mary McLeod Bet-hune Council House, the first headquarters of the National Council of Negro Women, which Bethune founded, and which is still led by the indomitable civil rights leader Dorothy Height,

body’s history in this city, it is, as a young essay contest winner wrote, “American history.” This is the city where in all the time of Jim Crow, local blacks, their number swollen by the great migration to northern cities in the first decades of the 20th century, created a thriving black community apart from all the places in the city where they could not shop, eat , hear music or go to school. Thus a large section of Wash-ington, spurred by Howard University, had its own lawyers and doctors, its shops and shop-keepers and businesses, its culture. While lots of major urban centers in America

have large black populations, Washington is dif-ferent because of its politics and structure. Until the 1970s, it had no self-rule of any sort, and even now has no voting rights in Congress. Its history of home rule is brief, only some 40 years or so. Every street, and maybe every street corner, and certainly every neighborhood large and small, is a part of black history. Three of the major churches in Georgetown on or near P Street are reminders of a large black population that existed early in the century and thrived for decades before dispersing into the suburbs. Walk the African Heritage Trail, a guide to the entire city’s heritage of black history, and


F e a t u r e

Black history: our historyBy gary Tischler

As February comes to a cold, long end, with it ends the annual celebration, commemoration and acknowledgement

that we call Black History Month, celebrated and noted in an especially strong and defining way in Washington, D.C. Events throughout the month noted one aspect of black history or another — Frederick Doug-lass’ birthday and Abraham Lincoln’s birthday, because the two leaders are intertwined and wrapped up in the times of their time, the agony of the Civil War, the triumph of Emancipation. At Mount Ver-non, there were commemorative services and wreath-layings for the slaves at the first president’s Virginia plantation. The Smithsonian Black His-tory Month Family Day Cel-ebration will be held Feb. 27, rescheduled from an earlier day in the month and featuring the theme “Tapestry of Cultural Rhythms.” The idea of a black history month, first begun as far back as 1926 by historian Cart-er G. Woodson as “Negro His-tory Week” before becoming what we know as Black His-tory Month, remains strangely controversial. Some of this is, of course, due to the lingering feeling that the very existence of a black history month forces people to think about, and of-ten actually talk about, race in America. In Washington, the longer you live here, the more the idea of Black History Month seems hardly novel at all, as natural as breathing. This city, in function, culture, poli-tics, economics, identity and social structure, is so Sybil-like, schizoid, diverse, multi-faceted and multi-tasked that it resists a wholesale identity. It is the cap-ital of the United States, politi-cally and governmentally, but that doesn’t necessarily amount to an identity. The White House, Capitol Hill and Congress are hard-core presences of the city’s function. They are not its heart and soul. That honor belongs to us: we the people that live here. If the city has a de-fining identity, in terms of history, the idea of black history has played itself out here from the beginning. How black and white residents have built, lived, worked, created a social and cul-tural environment here tells you an enormous amount about the history of race in America. In this city, you don’t ask the question of whether there is a black history here, because you’re living it every day, and confront it, em-brace it, see it in every neighborhood and ward of the city. One of the things you find, past the historic homes and buildings, past the large number of churches, many of them built from the ground up after emancipation by black pas-tors and ministers, is that black history is every-

who in turned founded the Black Family Re-unions held annually on the Mall and across the country. It lives in the Shiloh Baptist Church in Shaw, in the slave cemeteries in Georgetown, at the DAR Constitution Hall, where Marian An-derson was not allowed to sing by the DAR, and at the Lincoln Memorial. It’s in the Frederick Douglass National Historic City at 14th and W Streets SE, at Fort Stevens in Brightwood and at the Summer School Museum and Archives. And all along the Heritage Trail, you’ll find the names and homes of familiar historic fig-

ures: Willis Richardson, Paul Dunbar, Anna Julia Cooper, Christian Fleetwood, Ernest Everett Just, Charles Manuel “Sweet Daddy” Grace, Alain Locke, Mary Jane Patterson Carter G. Woodson, Anthony Bowen, Benjamin Banneker, Howard Woodson, Lois Mailou Jones and many others. The National Mall is where the Revered Martin Luther King gave his resounding “I Have a Dream” speech, which energized the entire country and fired up the imagination of generations to come. His as-sassination in 1968 sparked a full-scale war and deadly, de-structive riots — known sim-ply as “the riots” — the effects of which devastated the local economy for years to come. That too is black history. All the changes — down-town development, the decline of black population, the rise of condoland, our loyalties to schools and sports — make up the common knowledge of living here. We all see this all of the time, yet, it’s fair to say, we — black and white — don’t know as much about each other and interact as much as we should, and certainly could. Race is an integral, if not integrated, part of this city, and black history is also a his-tory of race in America. This is a city where, in one mayoral election consisting entirely of black candidates, one of them was designated by others as the “white candidate.” Major po-

litical, emotional and cultural discussions about crime and education inevitably have compo-nents of class and race to them. But our city’s history is a shared one. It ex-ists for all of us in memory, if we access it. It snows on everyone, on all the neighborhoods, even though some might fare better than others when it comes to snow removal. We are a string of connected neighborhoods, with a history that we all own and share. Whatever you might say about our transit system, it moves on tracks that criss-cross every part of the city and outside of it too. All of us lead daily lives, and in this way, we are more closely connected to each other, like a family, than to any temporary residents in the White House, in Congress and on K Street.

(Photos clockwise from top) Duke Ellington, Marian Anderson , MLK Jr., Dorothy Height


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Dear Darrell: I live in Georgetown. In the process of thinking about selling my house over the past few years, I

have twice asked a realtor to tell me how much I could get for it at that time. Both times the price she came back with was very different than the assessed value. Once it was higher and once lower. How is this possible? — Joan S., georgetown

Dear Joan: I am guessing that the two realtor price opinions were in two different markets. Once when prices were on the rise, and once when they were declining. It’s common for the realtor’s opinion and the assessed value to be different. The higher/lower result is a function of the strength of the real estate market, and the fact that property assessments always lag behind what is happening in the day-to-day real estate transactions. Pricing is a subjective art in any case. The property owner and realtor are “reading” the market in a sort of snapshot. The price at the moment of that snapshot takes into consideration the recent sales of compa-rable properties. The tax assessors use the same process to set the assessed value, but it is six months to a year (or longer), after a given prop-erty has sold. By then the real estate market has changed — strengthened or weakened — and the assessors “snapshot” is somewhat outdated. If the gap between the assessor’s value and your opinion is quite large, it is worth challenging the assessment.

Darrell Parsons is the managing broker of the Georgetown Long & Foster office. Have a real estate question? E-mail him at [email protected]. He blogs at georgetownrealestatenews.blogspot.com.

R e a l e s t a t e

AskThe ReAlToRBy Bill Starrels

There was a shot across the bow in the financial markets on Feb. 18, when the Federal Reserve raised the interest rate it

charges banks for emergency loans. The markets reacted predictably to the news. The bond market sold off with the yield on the 10-year treasuries, moving to 3.8 percent, a level not seen since late last summer. Mortgage interest rates, which follow the lead of the 10-year treasuries, also moved higher. Earlier in the day, rates for conforming 30-year fixed rate loans were around 5 percent with no points. By the end of the day the same rate commanded three-fourths of a point more in fees. The rates on 15-year fixed rate products essentially moved 12.5 percent higher in rate. Similar moves were seen in government-backed mortgages, otherwise known as FHA or VA loans. Rates essentially were an eighth high-er then before the Federal Reserve’s actions. The slight tightening reminded people that the Fed is looking forward to exiting some gov-ernment-sponsored programs and future tight-ening of interest rates. The Fed still views the overall economy as recovering from the severe recession, but high-lights that the economy is still not strong. Until the economy proves that it is in much stronger condition, the Fed is not likely to do any broad-er policy hikes. Some called the reaction to the Fed’s deci-sion overblown and highlighted the rise in the

discount rate of .25 bps was not reflective of the economy as a whole and was a normalization of some aspects of the credit markets. Remember, Wall Street loves volatility. One has to keep in mind that traders make money when markets move. Most economists still think true tightening by the Feds is a ways off. Most are calling for tightening to begin no earlier then 2011. Oth-ers think the tightening may further down the road. The bottom line is the economy has to show stronger signs of economic strengthening before rates are raised.

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f e a t u r e

By Pam Andraschko and Rebecca Higgins

Income tax filing time often causes stress on businesses and

individuals. There are actions that can be taken to make the preparation and filing less stressful. Being well prepared is the best way to ease into tax preparation. Here are some common sense tax tips:

1. Allow yourself plenty of time to collect and organize your business records. Good organiza-tion and preparation will make for accurate re-porting on the tax return. Be prepared with your records and receipts when you begin to prepare the returns.

2. Good records are a must and will give you peace of mind. Include date, time, names of individuals involved, location and the business purpose when transactions and activities occur.

3. If you have local or long distance travel ex-penses and mileage, go to a business supply store — for less than $5 you can find business record books and mileage books. Log your trav-el away from your office locally and over long distances. Commuting to and from work won’t count for business miles.

4. Business tax returns are due March 15, 2010 for small businesses filing Form 1120 and Form 1120S that are on a calendar year. If your re-cords are in disarray or incomplete, you can file for a six-month extension. If the extension is necessary it must be filed by the original due date.

5. Do not forget to file the state corporation re-turn or an extension also.

6. To be allowed to file a return as an S-Corpo-ration, you must elect to become an S-Corps by filing the Form 2553.

7. Be certain to fill out all of the required lines and boxes on the return. An incomplete return will cause unwanted complications.

8. Be sure to sign and date the return before you file with the revenue agencies.

9. E-filing of the return ascertains that the return goes into the revenue agency exactly how the return was prepared.

10. Retain a copy of the returns that you have filed for your records.

11. A charitable contribution to a certified Haiti Relief effort made after Jan. 11 and before March 1 can be treated as if paid on December 31, 2009.

12. You can call the Internal Revenue Service or your state’s Department of Revenue if you have questions. The revenue services are very busy at this time of year and you need to be prepared to wait your turn to speak to an individual. You will also be able to find the needed forms, in-structions and publications on the IRS website, www.irs.gov.

13. You can prepare your own income tax re-turn or you can hire a professional CPA or an enrolled agent to do so. Choose a professional preparer with whom you have a rapport, and ask about their credentials. You need to have the ability to trust and work well with them.

14. Make certain that you file your return at the correct IRS Center and the correct state center.

15. Don’t panic! Carefully review your return before sending.

Pam Andraschko, EA and Rebecca Higgins, EA are professional tax preparers who have been in the business over 20 years. They can be con-tacted at 703-865-7788.

Frazzled over taxes? try these tips


tripHEADFashion Editor/Photographer, Yvonne TaYlorwww.dripbook.com/lightspeak Creative Director/Makeup Artist, laureTTa J. MccoYwww.laurettajmccoy.com


Stylist, Ope MajekHair Designer, MilrOy HarriedAssistant Hair, MOnáe everettLighting/ Photographers Assistant, MicHael WilsOnfor Mindset Entertainment Fashion Coordinator, jennifer GrayPost Production, yvOnne taylOrModel: Gabby dOWninG

Skirt as Turban: Oscar de la Renta at Saks Fifth AvenueTop: Jean Paul Gaultier at Saks Scarf by Keiko Kuroishi, sold at Keith Lipert Gallery Pg. 15

Top by Alexander McQueen, dress by Victor & Rolf sold at Hu’s of Georgetown, earrings stylist’s own Pg. 16

Jacket and Shoes by Alexander McQueen, sold at Hu’s of Georgetown, Leggings sold at Bloomingdales, belt and jewelry stylist’s own Pg. 17

1 GMG, Inc. February 24, 2010 17


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By gary Tischler

The Shakespeare Theatre Company calls its productions of “Richard II” and “Henry V,” now being performed at Sid-

ney Harman Hall, the Leadership Repertory. I call it two of the most outstanding Shake-speare productions I’ve ever encountered, pe-riod. David Muse directs “Henry V” with casts whose members appear in different parts in both plays. The strong reed that holds both together, in terms of acting, is Michael Hayden, who plays both Richard and Henry. So what’s the final result? If you should happen to see both plays — and you should, you should — you can see the is-sue of the humanity of leaders and kings in ac-tion. Kahn has the more difficult task at hand, in some ways: “Richard II” is earlier, nebulous Shakespeare — it’s the poet bard blossoming fully, the playwright not quite skilled enough to flesh out an entire cast of characters. Richard, by taking on and wronging the am-bitious Henry Bolingbroke, a tough, pragmatic, steely man who has all the qualities of leader-ship except legitimacy, ends up sparking civil war, being deposed and ultimately murdered. But the more he loses in power the more he gains in humanity, eliciting some of Shake-speare’s most famous and poetic speeches of loss, mourning and final self-understanding. He cannot rule men’s hearts but he can break the heart of an audience. Both plays have casts sturdied up and double-

cast by STC veterans so that when you see in the opening scene Ted Van Griethuysen, Floyd King and Philip Goodwin as Richard’s uncles, you know you’re in good hands. That confidences pushes over into “Henry V”, which is fully formed Shakespeare, at full throttle and voice. It’s a play overly familiar for its rousing call to battles, as Henry and his English horde invade France, but it’s also much richer than that in tone and character in a wholly imagined world. And it’s done by the use of a three actors as an inviting chorus, by making the audience fel-low travelers, co-conspirators, partners and wit-nesses. They prod us: “Imagine now, think ye that the stage is an ocean, a field, conjure up…” We become almost intimate presences our-selves, deep in the mud of Agincourt, silently

standing by in the tavern where Falstaff lays dying, we are at the French court and the fields where weary, sick English soldiers get succor from a “little bit of Harry in the night.” The glue in both productions is Hayden, who has an intensity, a humanity, and a gift for the language that makes him mesmerizing as he should be in both parts. Richard may be squander his power, but he is never anything less than a commanding presence. Henry, whether ferreting out traitors, bumbling with his bad French as he attempts to court the French princess, weeping over the body of an old companion he’s had to execute, or uniting

his troops as “we few, we happy few, we band of brothers” at Agincourt is never anything less than a grand human being, a kingly king. In this, Hayden is the king of king players. Both plays run some minutes over three hours. They seem, in the mind, still not over.(Through April 10.)

mIchael Kahn TalKs aBouT The leadershIp reperTory

The Shakespeare Theatre Company began planning for what’s now the ongoing Leadership Repertory of “Richard II”

and “Henry V” nearly a year and a half ago. We recently talked with Artistic Director Michael Kahn, who directed “Richard II,” about the plays and the process. “We planned to do this for some time and were in the early stages during the presidential election,” Kahn, who is tackling “Richard II” for the second time here, said. “We wanted to look at leadership, what makes a good king and leader, how does he behave in a crisis? “Richard doesn’t know how to be a king un-til he’s lost his crown, Henry has to overcome the dissolute reputation of his youth to lead men into battle. And more important, it’s about the humanity of leaders, and that issue is paramount in both plays.” Kahn directed “Richard II” with Richard Thomas a number of years ago at Lansburgh. “What makes this different?” he said. “Well, I’m a bit older, and you learn more, I’ve learned more about myself and Richard both, I hope.”

a new sTage for arena

These are hectic, busy, even ebullient days for Arena Stage Artistic Director Molly Smith.

These days, she’s in rehearsals for “The Light in the Piazza,” the highly original and Tony Award-winning Broadway musical which opens at Arena’s Crystal City stage on March 5. The chat also came in the wake of the 2010-2011 Arena Stage Announcement, which kicks off with a production of “Oklahoma,” maybe the quintessential American musical, from Rod-gers and Hammerstein on Oct. 23. “The Light in the Piazza” will be the last play Smith will direct during Arena’s two-year hia-tus of two-theater performances in Crystal City and at the Lincoln Theater on U Street, necessi-tated by the construction of the Mead Center for American Theater, Arena’s new home. “It’s been busy, to say the least,” Smith said, contemplating the move to the three-theater Mead Center, which is already a difference maker in the Southwest waterfront maker where it stands. “We’re coming home after two and a half years.” While the move or return is obviously on her mind, Smith is also focused strongly on “Piaz-za.” Ever since she came to take over the artis-tic director position at Arena Stage 13 years ago — another return home, since she grew up in the Washington suburbs — Smith has honed the focus of the Tony-Award winning, nationally respected regional theater on American plays, American playwrights, and, yes, American mu-sicals, an often under-appreciated art among theater critics and historians. “The American musical, especially as revolu-tionized by Rodgers and Hammerstein, is every bit an American theater art from as the plays of O’Neill, Miller, and Albee,” she said. “The Light in the Piazza” is that kind of musical, without necessarily all the musical traditions of chorus lines, or dancing.” In her thirteen years, Smith feels that she’s achieved what she’s set out to do. “We’ve broad-ened the audience base in the community, and I think our stay in the Lincoln Theater has helped us do that,” she said. “We’ve focused on Ameri-can theater. We’ve focused on new plays.” “The Light in the Piazza” was a novel and film, about a protective mother of a beautiful but childlike daughter and what happens when the daughter falls in love with a young boy while vacation-ing in Italy. “It’s very intimate, it’s almost operatic too, though,” she said. “What’s really special, though, is the music, it’s the equivalent of high serious music of a contemporary kind, it is mu-sic that elevates the story.” The music and lyr-ics are by Adam Guettel, and the show won 11 Tony nominations and won six Tony Awards, including Best Score. “We’ve decided to do something different which I think will focus the music even more on the story,” Smith said. “It will be an intimate, chamber version, it brings out each voice and instrument clearly and with great emotion.” The music will be performed by a five-piece ensemble of harp, violin, bass and cello under the direction of Paul Sportelli on piano. —G.T.

Michael Hayden as King Henry V. Photo by Scott Suchman.

Michael Hayden as King Richard II. Photo by Scott Suchman.

The Kings and i


a r t w r a p

AdAm lister GAllery ChArGes up FAirFAx

By John Blee

Think “alternative space” and your mind will conjure up concrete floors, unfinished walls, improvised lighting with wires dangling from the ceiling. Alternative spaces in the hip, art world sense are

somewhat rare in D.C., but are even rarer outside D.C. itself, let alone outside the Beltway, as the Adam Lister Gallery (3995 Chain Bridge Road, Fairfax, VA) is. Adam Lister is a Fairfax native who recently re-turned from New York after studying at the School of Visual Arts. Like many artists in New York, he lived and worked in Brooklyn. While liv-ing there he was involved in organizing and participating in art exhibits within alternative spaces, as well as galleries in NYC and New Jersey. He’s even done a show in the back of a Ryder moving van! Lister recalls, “We would drive all over the five boroughs of New York City, parking on streets and opening up our show in different neighborhoods. I also ran a studio space in the industrial section of East Williamsburg, Brooklyn. The studio was in an old factory building, and we turned a raw 1000 square foot room into a six-studio ‘art lab’ for young emerging New York artists. I’m interested in the struggle and tension visible in young frustrated artists.” The truth of alternative spaces is found in the rawness of its art. It is often more than a little unvarnished and with that famous edge, cutting or no. This is true of the Adam Lister Gallery, where many of the artists

showing are still actually in graduate school. The work is inventive and searching. Its energy is undeniable. What it lacks in finesse is made up in earnestness, something often lacking in more “finished” work by artists further along. The urge to create here seems stronger, more palpable. There is more fumbling perhaps because more is being attempted. One standout in the current show is Stephanie Rivers, the grand-daughter of Larry Rivers, whose work fuses images from nature with graduated stripes. But the work in the show that is most magnetic, liter-ally, is by Adam Lister, who uses magnets in surprising ways to create installation pieces as well as sculpture. His use of color is his own, and a pleasure for the eye. There are a number of pieces that incorporate mosaic, a technique Adam acquired while restoring New York subway stations. With his gallery, Lister aims “to provide an environment and exhibi-tion space for emerging artists at different levels in their careers. I cur-rently have a rotating exhibition schedule and we’re in the process of setting up artist ‘labs’ for artists to have space to experiment, create, and have their work seen by the public. I would also like to create a space that offers rare and unique, quality artwork, in an area that craves a contemporary art space.” The gallery is currently doing an open call for a 2010 summer group exhibition. Submissions should be made online at www.adamlistergallery.com.

Adam Lister, “Lost,” Acrylic on canvasAdam Lister, “Gravitropism” (installation detail)

Stephanie Rivers, “Two Birds,” Oil on canvas

Stephanie Rivers, “Whoo-Whoo,” Oil on canvas


I n C o u n t r y

By Ari Post

Every year around late February, the air begins to swell with a certain potential. As the mornings go by, the accumulating

whistles of tree sparrows echo like a symphony reaching a familiar crescendo. The slog of post-Christmas drudgery lies vaster in our wake than in our precession. Legs begin to twitch inadver-tently beneath office desks. We have done our time cooped up in our beds, fighting the cold, not knowing when we will escape again. Winter is on its last leg. It’s time to get out. This year, unfortunately, there is still two feet of snow on the ground. With this surplus of residual snow, however, comes a unique opportunity for those itching for a relaxing weekend getaway. Pastoral bed and breakfasts and luxury hotels surround the D.C. area. The landscapes of these mountain and riv-erside resorts are still in a rare, delicate state of wintry serenity, while the weather has become warm enough to enjoy nearby attractions. With the leftover snow keeping most people at home, it is an ideal time to take advantage of country-side luxuries with extraordinary intimacy.

The Shenandoah and Charlottesville Just a stone’s throw from Monticello proper, The Inn at Monticello is a five-acre bed and breakfast, and a convenient base of operations while exploring all that nearby Charlottesville has to offer. Just far enough outside the city to enjoy the rolling landscapes from your private porch or cottage, and down the street from a handful of vineyards, the inn is still only a 10-minute drive from the center of town. Once in Charlottesville, across the street from the UVA campus, visit the Corner. A stretch of coffee shops, restaurants, bookstores and nightspots frequented by the academic and local community, the Corner is a local water-ing hole, and a perfect place to enjoy a simple cup of coffee with a good book, grab dinner, or have a few drinks. Among the scenery, UVA’s historic chapel and the “Academical Village” are noteworthy sites that have been temporarily beautified by the snow. For a more inclusive package, the Boar’s Head Inn offers enough amenities and activities to help you recharge your batteries for a week-end without having to leave the premise. With

Wintry Weekendsintimate escapes to the countryside

four restaurants and an in-room dining option, guests can dine as casually as they please. A sports club and spa, complete with a dozen indoor tennis courts, allows guests to strap on sneakers and shorts despite the snow. Restaurants to check out around Charlottes-ville include The Ivy Inn Restaurant and Ham-ilton’s at First and Main. Producing cuisine inspired by seasonal and locally grown ingre-dients, The Ivy Inn offers classic American fare with modern twists, such as pumpkin ravioli or veal osso buco with sautéed local bok choy. At Hamilton’s at First and Main, inventive pair-ings such as roasted halibut stuffed with chèvre or crab cakes with lemon-basil aioli are the highlights of the menu.

The middle Piedmont region When discussing luxury dining and accom-modations in Virginia, The Inn at Little Wash-ington garners the same reactions that one gets if mentioning Disney World to a four-year-old. The love child of renowned restaurateur Pat-rick O’Connell, a self-taught chef often ac-cused of having “perfect taste” and a pioneer of the local, organic movement, The Inn at Little Washington is one of the most highly decorated restaurants and hotels in the country — and just about the only nationally lauded two-for-one. This time of year, O’Connell’s celebrated kitchen is honoring the tail end of black truffle season, one of O’Connell’s favorite occasions to have a bit of elegant fun. Expect such menu items as Maine Diver Scallops with leek purée, caramelized onions, and black truffle. As an ad-ditional, limited-time treat that comes out with the meal if you behave: black truffle popcorn with truffle oil, Parmesan, parsley, and a sprin-kling of black truffle. “It sounds ridiculous,” says Rachel Hayden, marketing director for the inn, “but it’s insanely addictive.” The Middleton Inn, an award winning bed and breakfast just down the street from The Inn At Little Washington, sits on a knoll of a coun-try estate with unparalleled views of the Blue Ridge Mountains. Enjoy a four-course break-fast or a wine and cheese hour surrounded by bucolic landscapes and the crisp mountain air. Art galleries and quaint boutiques such as the Middle Street Gallery and R.H. Ballard make for great day shopping. While rusticating the winter weekends away,

vineyards are ideal day trips. Linden Vineyards is a seamless compliment to low-key winter months, maintaining a philosophy of “quiet and calm.” A vineyard of considerable acclaim and prestige, the small-scale producer has earned a reputation as one of Virginia’s finest wineries — and likewise has had a large hand in opening the world’s eyes to the viticultural possibilities of Virginia and the Shenandoah Valley. Their chardonnays are regularly compared with Cali-fornia’s, while the variety of reds all have con-siderable aroma and full, rich flavors. Perfect to drink on the vineyard’s premise or in front of the fireplace later in the evening. The Narmada Winery is quite new to the area, and already creating quite a stir. Among a full offering of different varieties, their dessert wine was voted the best in Virginia in 2009. This time of year, while visitors are sparse, visitors have a chance for intimate tours with an up and com-ing vineyard. With the mountains still blanketed by a layer of soft, white snow, and streets clear enough for walking around town, now is a unique time to experience rare beauty in the Shenandoahs.

The Homestead Let’s be honest with each other. There might not be all that much in Hot Springs, VA (al-though George Washington National Forest is rather pretty). And, yes, it might be a little out of the way. But what Hot Springs does have is The Homestead. This is what matters, and it is worth the trip. Resting on 3,000 acres of Allegheny Moun-tain terrain, The Homestead is a luxury moun-tain resort that has been spoiling their guests since before the American Revolution. This Na-tional Historic Landmark of a retreat is ranked among the world’s finest spa destinations, and has enough activities to keep someone busy through the entirety of winter. There are a variety of suite accommodations to choose from, including pet friendly rooms. Their world-class spa alone would nearly be worth the trip — even more so in these dragging winter months when skin begins to crave an es-cape from the dry, cold atmosphere. Revitalize the mind, body and spirit with a hydrotherapy treatment, and then, if the mood is right, go see a movie at the in-house theater or swim in the naturally heated indoor pool, play tennis on the


A “Suite” Address . . .

You’ll CravetheViewTake in the Views March 30, 2009

PreferredOffices opens its 9th Premier Location at Potomac Tower:

PreferredOffices @ Rosslyn1001 19th Street North, Suite 1200

Rosslyn, VA 22209

Our Rosslyn Center offers a varietyof amenities including:

Furnished and T-1 wired private offices; stunning views of downtown DC

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Enhanced security for private offices with advanced digital access system

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Y O U M AY N E V E R W O R K T H E S A M E W AY A G A I N TM

indoor courts, go skiing, ice skating, bowling, snow tubing. To say the least, The Homestead understands how to make the most out of win-ter. With nine restaurants to choose from, guests can dine in almost any manner they please. Put on a your evening’s best to enjoy French Ameri-can cuisine at 1766 Grille, or enjoy a poolside lunch wrapped in a beach towel with a view of the snowcapped mountains just outside the win-dow.

Spring is coming, and, as we stagger around slush puddles at intersections and flip up our collars to deflect renegade snow clumps falling from waning rooftops, most of us agree that it couldn’t get here sooner. Even still, life should be enjoyed in the here and now. With so many unique opportunities just hours away, there are plenty of reasons to enjoy the intimacy and the solitude of the last weeks of winter.


1789 RESTAURANT1226 36th St, NW

With the ambiance of an elegant country inn, 1789 features clas-sically based American cuisine – the finest regional game, fish

and produce available.

Open seven nights a week.

Jackets required.

Complimentary valet parking.

www.1789restaurant.com

(202) 965-1789

BANGKOK BISTRO3251Prospect St, NW

Come and enjoy contemporary Thai cuisine & Sushi bar deli-ciously prepared at Bangkok Bistro. The restaurant’s decor matches its peppery cuisine, vibrant in both color and flavor. Enthusiasts say we offer pro-fessional, prompt and friendly service. Experience outdoor sidewalk dining in the heart of

Georgetown.

Open for lunch and dinner.Sun.-Thurs.11:30am - 10:30pm

Fri.-Sat. 11:30am - 11:30pm

www.bangkokbistrodc.com

(202) 337-2424

BANGKOK JOE’S3000 K St NW

(One block from Georgetown Lowe’s theatres)

Georgetown introduces Wash-ington’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

(202) 333-4422

BISTRO FRANCAIS3124-28 M St NW

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 addi-

tion to varying daily specials,www.bistrofrancaisdc.com

(202) 338-3830

BISTROT LEPIC &WINE BAR

1736 Wisconsin Ave., NW

Come and see for yourself why Bistrot Lepic, with its classical, regional and contemporary cui-sine, 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 regu-lar menu is always available.

Open everyday. Lunch & dinner.

Reservations suggested.www.bistrotlepic.com

(202) 333-0111

CAFE BONAPARTE1522 Wisconsin Ave

Captivating customers since 2003 Café Bonaparte has been dubbed the “quintes-sential” European café featuring award winning crepes & arguably the “best” coffee in D.C! Located in sophisticated Georgetown, our café brings a touch of Paris “je ne sais quoi” to the neigh-borhood making it an ideal romantic destination. Other can’t miss attributes are; the famous weekend brunch every Sat and Sun until 3pm, our late night weekend hours serving sweet & savory crepes until 1 am Fri-Sat evenings & the alluring sounds of the Syssi & Marc jazz duo every other Wed. at 7:30. We look forward to calling you a “regular” soon!

www.cafebonaparte.com

(202) 333-8830

CAFE MILANO3251 Prospect St. NW

Cafe Milano specializes in set-ting up your private party in our exclusive dining rooms. Our de-tail-oriented staff also will cater your corporate meetings & spe-cial 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 res-taurant critics’ charts with excel-lent Italian cuisine & attention to service. Fresh pastas, steaks, fish dishes, & authentic Italian special-ties. Lunch & dinner. Late night

dining & bar service.

www.Cafemilano.net

(202) 333-6183

CHADWICKS3205 K St, NW (est.1967)

A Georgetown tradition for over 40 years, this friendly neighborhood restaurant/saloon features fresh seafood, burgers, award-winning ribs, & specialty salads & sandwich-es. 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.-2-A.M. Fri-Sat 11:30A.M.-3A.M.Sun 11A.M.-2A.M.Kids’ Menu Avail-able. Located ½ block from the georgetown movie theatres, over-

looking the new georgetown Waterfront Park

ChadwicksRestaurants.com

(202) 333.2565

HASHI RESTAURANT1073 Wisconsin Ave., NW

Hashi Sushi Bar(Georgetown Chopsticks)

Our Special 3 Rolls $10.95monday- Friday 12-5Pm

All rolls are seaweed outside! (any kind of combienation)

Tuna Roll Salmon RollShrimp Roll Avocado RollCucumber Roll Asparagus RollWhite Tuna Roll Kanikama Roll

Spicy Tuna RollSpicy Salmon Roll

(No Substitution, togo, or extra sauce)

Mon-Thur & Sun noon-10:30PMFri & Sat Noon-11:00PM

(202) 338-6161

CIRCLE BISTROOne Washington Circle, NW

Washington, DC 22037

Circle Bistro presents artfulfavorites that reflect our adventur-

ous 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.

www.circlebistro.com

(202) 293-5390

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.

Open for Dinner.

Valet parking.

www.citronelledc.com

(202) 625-2150

CLYDE’S OF GEORGETOWN

3236 M St, NW

This animated tavern, in the heart of Georgetown, popular-ized saloon food and practically

invented Sunday brunch.

Clyde’s is the People’s Choice for bacon cheeseburgers, steaks, fresh seafood, grilled chicken

salads, fresh pastas and desserts.

www.clydes.com

(202) 333-9180

DAILY GRILL1310 Wisconsin Ave., NW

Reminiscent of the classicAmerican 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

CAFé LA RUCHE1039 31st Street, NW

Take a stroll down memory lane. Serving Georgetown for more than

35 years - Since 1974

Chef Jean-Claude CauderlierA bit of Paris on the Potomac.Great Selection of Fine Wines Fresh Meat, Seafood & Poultry Chicken

Cordon-Bleu *Duck Salmon, & SteaksVoted Best Dessert-Pastry in

town, The Washingtonian Magazine

FULL BAR Open Daily from 11:30 a.m. Open

Late ‘til 1 am on Friday & Saturday night

“Outdoor Dining Available” www.cafelaruche.com

(202) 965-2684

FILOMENA RISTORANTE

1063 Wisconsin Ave., NW

One of Washington’s most cel-ebrated restaurants, Filomena is a Georgetown landmark that has endured the test of time for almost a quarter of a century. Our old-world 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

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La Chaumiere 2813 m St. Northwest, Washington, DC 20007

Whether it’s a romantic dinner or a business lunch, enjoy wonder-ful Boudin Blanc, Fresh Dover Sole meunière, Cassoulet or Pike Quenelles by the fireplace in this unique “Country inn”. Chef Pat-rick Orange serves his award Winning Cuisine in a rustic atmo-sphere, where locals and celebrities alike gather. La Chaumiere also of-fers 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

FahreNheiT Georgetown 3100 South St, NW

restaurant & Degrees Bar & Lounge The ritz-Carlton,

as featured on the cover of De-cember 2007’s Washingtonian magazine, Degrees Bar and Lounge is Georgetown’s hidden hot spot. Warm up by the wood burning fireplace with our signa-ture “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

JeTTieS1609 Foxhall Road,

intersection Foxhall & Reservoir

Jetties serves freshly-made sand-wiches, and houses a salad bar. Indoor & outdoor seating. Open every day of the week, Jetties is a

great for lunch and dinner.

Jetties serves 25 flavors of ice cream. Freshly made coffee is

served, too.

Parking Available on Foxhall Mon.-Fri. 11am-9pm.Sat & Sun 9am-9pm.

www.jettiesdc.com

(202) 965-FOOD(202) 965-3663

Sea CaTCh1054 31st St, NW

Lovers of history and seafood can always find something to tempt the palette at the Sea Catch Restaurant & raw Bar. Sea Catch offers fresh sea-food “simply prepared” in a relaxed atmosphere. Overlooking the historic C&O Canal, we offer seasonal fire-side and outdoor dining. Private party

space available for 15 - 300 Complimentary parking

Lunch monday - Saturday 11:30am - 3:00pm

Dinner monday - Saturday 5:30pm - 10:00pmClosed on Sunday

Happy Hour Specials at the Barmonday - Friday 5:00pm -7:00pm

www.seacatchrestaurant.com

(202) 337-8855

SeTTe OSTeria1666 Conn. ave at r St. NW

(Dupont Circle)

edgy. Witty. Casual. THE patio near Dupont Circle for peoplewatching. Pizza masters bake delicious Neapolitan thin-crust 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

GarreTT’S GeOrGeTOWN

3003 m Street N.W., Washington, DC 20007

Celebrating over 29 years of keeping bellies full with good food and thirsts quenched with

tasty beverages.

· Fantastic Happy Hour· Free WiFi internet · Golden Tee Game

· Trivia Night Tuesdays

including: miller Lite bottles for $2.25 each

www.garretsdc.com

(202) 333-1033

PaNaChe reSTauraNT1725 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 roomMonday - Friday: 11:30am-11:00pm

Saturday: 5:00pm-11:00pm Bar hours

Mon.-Thursday: 11:30am-11:00pmFriday: 11:30am- 2:00am

Saturday: 5:00pm- 2:00am

(202) 293-7760

(202) 338-1784

m | STreeT Bar & GriLL& the 21 m Lounge2033 m Street, NW,

Washington, DC 20036-3305

m Street Bar & Grill, in the St. Greg-ory hotel has a new Brunch menu by Chef Christopher Williams Fea-turing Live Jazz, Champagne, Mi-mosas and Bellini’s. For entertain-ing, 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.

www.mstreetbarandgrill.com

(202) 530-3621

PeaCOCk CaFe3251 Prospect St. NW

established in 1991, Peacock Cafe is a tradition in Georgetown life.

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 des-serts everyday. The Peacock Café in Georgetown, DC - a fabulous menu

for the entire family.

monday - Thursday:11:30am - 10:30pm

Friday: 11:30am - 12:00amSaturday: 9:00am - 12:00amSunday: 9:00am - 10:30pm

(202) 625-2740

CONTACT JENNIFER

GRAY TO PLACE AN AD

IN OUR DINING GUIDE.

[email protected]

202.338.4833

SmiTh POiNT1338 Wisconsin ave., NW

(corner of Wisconsin & O St.)

Smith Point has quickly become a favorite of Georgetowners. The Washington Post magazine calls Smith Point “an underground suc-cess” with “unusually good cook-ing at fair prices.” Chef Francis kane’s Nantucket style fare chang-es weekly, featuring fresh com-binations of seafood, meats, and

farmers market produce.

Open for dinner Thurs- Sat from 6:30 pm-11pm.

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(202) 333-9003

The OCeaNaire1201 F St, NW

Ranked one of the most popular seafood restaurants in , DC, “this cosmopolitan”send-up of a vin-tage 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.

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 (202) 333-5640

TOWN haLL2218 Wisconsin ave NW

Town hall is a neighborhood favorite in the heart of Glover Park, offering a classic neighborhood restaurant and bar with contemporary charm. Wheth-er 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 Washing-ton Post dubbed the “Talk of Glover Park”make a reservation online today

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Free Parking available

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ZeD’S1201 28Th St, N.W.

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Champagne and pearlsBy miss Dixie

Maybe I should have paid more at-tention in science class. Chemistry sets, atoms, experiments — these

projects tended to bore me when all I could think about was where I was going out Friday night. But after attending a recent cocktail event sponsored by Cointreau, my interest in science was piqued — mainly because they found a way to combine chemistry and clubbing. It’s called molecular mixology and involves using science to turn a liquid alcohol into a solid. Looking back, if alcohol had been part of my lab days in chem class I would have shown up more often, at least for the samples. Cointreau experts and Fernando Casellon, a well-known mixologist, harnessed their expertise to turn liquid Cointreau into solid droplets (dubbed Cointreau Pearls). These pearls are created through a scientific molecu-lar mycology process called spherification. Cointreau hosted a “How are they made” demonstration worthy of the Discovery chan-nel at the newly redesigned St. Regis Hotel bar. Upon my arrival I was introduced to mix-ologist Erin Williams who was busy at work with a stack of lab equipment on the bar. Wil-liams appeared more like a CSI character than

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bartender as she worked on creating a batch of pearls. The equipment is part of a highly spe-cialized tool kit provided by Cointreau that includes beakers, a magnetic agita-tor, syringes, jars of chemicals and the best part: liquor. The St. Regis is the only bar in Washington with this exclu-sive kit. On one side of the bar, Erin had had a beaker filled with Cointreau and gold flakes. The edible gold pieces were add-ed to give the finished pearls a glittery appearance. Meanwhile, on the other side of the bar, Erin meticulously mixed another beaker filled with a calcite bath made with Fuji water and a special “sphere gel.” The actual pearls were formed when Erin dropped the Cointreau mixture, us-ing a syringe, into the calcium solution. The droplets gently formed into tiny sol-id bubbles that glistened with an orange and golden hue. I tasted a few of the jellified balls on their own. They had a consistency somewhere between caviar and gummy bears that burst open with an orange rush when bitten. Next I enjoyed them served with Piper Heidsieck Champagne. The delicate or-ange spheres danced subtly in the glass

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along with the Champagne bubbles. The delicate texture of the pearls melded nicely with the crisp sparkling wine.Cointreau pearls can be customized by bartenders and infused with other fla-vors. Fruits, herbs, and/or spices simply need to be mixed with the Cointreau be-fore it’s dropped into the calcium bath. In addition to the Champagne and pearls, two other pearly drinks are fea-tured on the St. Regis’ cocktail menu. The Aphrodite’s Pearl is made with Cointreau pearls infused with carda-mom, ginger, nutmeg, and cinnamon, combined with a white wine fortified with tropical fruits and liqueurs. The Acai of Spring features pearls infused with acai berries, cherry-acai vodka and Piper-Heidsieck rose Champagne. The cocktails were delicious, the overall demonstration entertaining, and I think I actually gained a bit of scien-tific knowledge. Who knew that drink-ing could be so educational?

Readers may try Cointreau pearl cock-tails at the St. Regis Hotel, located at 923 16th St. Cointreau may be pur-chased at Dixie Liquor (3429 M St.) in Georgetown.

Erin Williams uses a syringe to drop a Cointreau mixture into a calcite bath to create pearls.


wright on food

By Jordan Wright

Chef Michael Harr’s re-turn to the D.C. area has landed him at the

Gaylord National Resort and Convention Center to helm both the Old Hickory Steak-house and Moon Bay Coastal Cuisine. Thrilled to have a chef with such star quality, the hotel takes a decidedly different turn in offering diners a more inno-vative and chef-driven dining opportunity. Locals know the Gaithers-burg-raised Harr from turns at the Watergate’s Jean-Louis, where the cooking bug bit him, Butterfield 9, the greatly adored and sadly missed D.C. restau-rant where he made his mark with his beautifully created and unique offerings, and at the former five-diamond Maestro Restaurant, where he worked alongside famed chef Fabio Trabocchi. Harr has held stages in France at a number of presti-gious restaurants, working with other noted chefs Alain Ducasse and Guy Savoy. In Las Vegas he was sous chef to Jacques Vanstaden at the famed London Club, and later worked in Montreal, New York and Miami as executive chef at Zodiac. Old Hickory, which I reviewed last year, is a sophisticated steakhouse. It has an après-dinner cigar deck, their very own artisanal cheese cave and one of the most beautiful dining rooms ever designed — a stunning Charleston-inspired setting with gorgeous views of the Potomac River. Moon Bay, also reviewed here last year, feels like a coastal retreat, with a babbling brook flow-ing beside its deck. It, too, overlooks the Potomac. Surrounded by a lush tropical forest, it features creative seafood dishes. Harr’s French-trained background is an impressive new direction for these two top-drawer destinations. In an exclusive first-time interview with The Georgetowner, Harr shares his vision for his latest adventure.

As an iconoclastic chef with classical traditions, how will your style translate to accommodate two distinctly different restaurants: Old Hicko-ry Steakhouse and moon Bay Coastal Cuisine?

As a culinary professional, it is important to ap-preciate many aspects of cuisine and the use of products available to us with every season. In this case, we have seafood and meats as the main fo-cus. This amazing opportunity will allow me to focus on foods that I am passionate about, such as local East Coast seafood, as well as sourcing sea-food items that wouldn’t normally be found on a general seafood restaurant menu. For Moonbay, I envision it as being an adventur-ous outlet with the freshest of seafood as its main focus. My objective with the food is sustainably sourced, seasonality and driving personality — and keeping it simple and approachable. For Old Hickory, I plan to incorporate classic approaches as well as “new-age” items with a modern twist. We hope to share our concepts to a

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clientele that can be adventurous and enjoy cre-ativity within a steakhouse setting. Old Hickory is a gorgeous restaurant with an outstanding service. I’ve dined in many steakhouses and Old Hickory stands out as an attractive destina-tion that sets itself apart from the rest. I would like to introduce seasonally inspired food items with creative choices for our com-posed plates. We are a steakhouse so our focus will be to offer great quality steak dishes, but I’m looking forward to incorporating some very interesting twists like “Chocolate Elk” (a dish that became my signature and gained notoriety at one of my previous restaurants), among oth-ers. My vision for Old Hickory is to make it one of the Capitol region’s newly appointed destina-tion restaurants that everyone must experience.

How will you interpret your training in haute cuisine for the both restaurants?

I have a very ambitious approach to our cuisine at the Gaylord National, with important goals to accomplish along with our executive leader-ship. My initial focus will be to bring the best local ingredients to our clients while enhancing overall food quality. We currently have corporate contracts and, once they are approved for local sourcing, I will be able to develop a seasonal program that al-lows me to design creative and fun menus with local products. I believe “haute” is about qual-ity, passion and foundation. In this way I am able to be successful in my mission to create the best for the clientele.

What menu changes and local sourcing do you have in mind? When will the menu re-flect these changes? I believe that all menus should be seasonal. Lo-cal sourcing can be significant with the amount

of business that we produce. If we support the local farm-ers, we demonstrate our support for agriculture, renewable resources and local community. In regards to menu changes, that’s a good question. We have to consider that we are in a corporate environment, so there are many processes that must be followed. We will grad-ually implement the changes as we provide comprehensive training to our staff.

Will you be using only sustainable seafood and from what sources?

Yes, I would like to obtain sustainable resources as much as possible. As a local D.C. chef, I have many sources that I have used throughout the years. I will continue to use my vendors to source amazing seafood products.

Who have you brought with you to execute your vision?

We are currently evaluating our organizational structure, and we will strategically allocate our talent to improve opera-tions.

D.C. residents can get to National Harbor by taking the Metro (blue line) to King Street, where a Gaylord Hotel shuttle at the entrance to the station runs every 30 minutes from 10 a.m. to 10 p.m. direct to National Harbor, $5 each way. Ferry service from the Georgetown dock and Old Town Alex-andria to National Harbor resumes in March. For more infor-mation visit: www.potomacriverboatco.com orwww.gaylordhotels.com/gaylord-national/ and click on “Transportation.”

For questions or comments, [email protected].

Courtesy Gaylord National Hotel


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B O D Y a n D S O U L

Banish your Blizzard BloatBy Katherine Tallmadge, m.A., R.D.

If you’re like most of us (including yours truly), your weight has crept up a bit — or more than a bit — this winter,

especially with the cabin fever-inducing blizzards of February. You may have found yourself eating more and more often than usual, even craving heartier, more fatten-ing foods. Well, take heart. You’re not the only one experiencing “blizzard bloat,” the creeping up of body fat hitting a large num-ber of people right now. In the animal kingdom, fattening up in winter is critical for survival. Animals over-eat to store enough excess fat to survive un-til spring. The human animal has a similar natural instinct, probably left over from the days when food was scarce in winter and shivering in the cold caused us to burn our fat stores too quickly, leaving us too thin to survive (ah, those were the days!). But now, with temperature control, improved agricultural techniques and a cupcake shop on every corner, that left-over but highly frivolous instinct just causes trouble. We humans fatten up just for the fun of it! Though these old instincts are plausible as a cause of winter weight gain, there are more complex — and controllable — causes too. The most important probably involve decreases in both sunlight (and its

negative side-effects) and physical activity. Together, they can contribute to enough of a calorie imbalance to cause weight gain. Here’s how:

Sunlight: Some people are particularly susceptible to light deprivation, caused by the decrease in daylight hours during the winter. This affects the neurochemical se-rotonin, responsible for your mood and ap-petite, prompting increased food cravings and weight gain.

Physical activity: When it’s cold outside, we’re less physically active and cut back on subtle calorie-burning activities such as short walks and light outdoor chores. These caloric expenditures may only add up to about 100 calories per day, but this trans-lates into a three- to four-pound weight gain during the winter months. Also, inac-tivity reduces endorphins, those feel-good brain chemicals necessary for keeping de-pression and anxiety at bay. Food becomes our turn-to alternative, as it also raises those important feel-good endorphins (so does sex, smiling, conversation with loved ones, exercise, beautiful scenery, etc).

What should you do to both improve your mood and curb your cravings? • Increase your exposure to sunlight.

Bundle up and go outside to reverse the symptoms of light deprivation. You’ll feel refreshed and less bored, and your appetite may be more controllable. The amount of needed daylight varies for each individual. In general, the more the better. One hour daily in the morning, ideally at sunrise, is most helpful. If you’re not an early bird, several hours on the weekends may help make up for a lack of sun during the week. Also, try taking little walks outdoors at lunchtime or any time you can get a break during daylight hours.• Increase your activity level, even just a little. During just one exercise bout, your brain releases feel-good chemicals called endorphins into your body. These chemi-cals reduce pain, increase feelings of well-being and elevate your mood. If you’re regularly active, these benefits multiply.A brisk 30-minute walk just three times a week relieves major depression just as effectively as an antidepressant in most adults, according to a study published in the Archives of Internal Medicine. Wear a pedometer to keep track of your activity level and to motivate you to get more (I recommend the “Omron HJ 112”).• Increase your intake of a colorful array of fruits and vegetables. These low-cal but filling carbohydrates increase serotoninproduction, helping to regulate mood and

appetite. They also help you feel more satisfied for fewer calories, and researchshows adding them to a meal could save at least 100 calories (translating to four or fivepoundsduringthecoldermonths).

Other tips for banishing blizzard bloat:• To lower the calories and increase the portion size of a favorite recipe, pump up the volume by adding vegetables as often as you can. This way, you can eat your usual portion for fewer calories. • Choose fresh fruits over dried fruits or juices. For 100 calories, you could eat 1/4 cup of raisins or two cups of grapes (you’re morelikelytofilluponthegrapes).• Start lunch or dinner with a bowl of broth-based vegetable soup or a big veg-etable salad with low-calorie dressing.• Turn main courses into soups or salads by adding broth or vegetables.

Katherine Tallmadge, M.A., R.D. will customize an enjoyable blizzard bloat-banishing, immune-boosting, weight loss or medical nutrition therapy program for you or your company. She is the author of “Diet Simple: 192 Mental Tricks, Sub-stitutions, Habits & Inspirations,” and National Spokesperson for the American Dietetic Association. Visit www.katherin-etallmadge.com or call 202-833-0353.

...with temperature control, improved agricultural techniques and a cupcake shop on every corner, that left-over but

highly frivolous instinct just causes trouble. We humans fatten up just for

the fun of it!...

152 images from the Andy Warhol Foundation as part of its Andy Warhol Photographic Lega-cy Program. Sixteen have gone on view in the Luther W. Brady Art Gallery, alongside works by other artists of Warhol’s era. At their best, Warhol’s photos give a fine sense of the artist’s mind and eye at work. Open Tuesday through Friday from 10 a.m. to 5 p.m. For more visit www.gwu.edu.

March 6-7Chocolate Lovers FestivalCome to Old Town Fairfax, VA for the annual chocolate lovers festival. Among the events planned are the “Taste of Chocolate,” with chocolate vendors offering their goods to taste and purchase; the “Chocolate Challenge,” an arts extravaganza where the medium is choco-late, and the Kiwanis Pancake Breakfast, featur-ing chocolate chip pancakes. Event times vary between 8 a.m. and 5 p.m. For more informa-tion visit www.chocolatefestival.net.

gMg, Inc. February 24, 2010 29

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Feb. 19-March 7Intersections: A New American Arts FestivalThe Atlas Performing Arts Center, on H Street, is presenting three weekends of multi-disciplin-ary arts that celebrate diversity and communi-ty. Discover commonalities among artists and audiences of diverse races, ages and cultures, while celebrating H Street’s history as a cultural crossroads. For more information visit www.in-tersectionsdc.org.

Feb. 23-April 4Sweeney Todd will be opening at the Signature Theatre in Arlington, VA. This haunting clas-sic, with a continually growing cult status, will be the company’s third production of the show in its 20-year history. The show captures the threat and thrill of this great Stephen Sondheim

show. Tickets start at $30 and performances run Wednesday through Saturday at varying times. For More information visit www.sig-online.org.

Feb. 27ARTrageous: American Art Museum’s An-nual galaSpend an evening at the Smithsonian American Art Museum and support family and public pro-grams. Wear your most fabulous ARTcessories and dress to impress at this fashion-forward event. Tickets to the gala reception are $150 and include live music in the Kogod Courtyard, a dinner buffet, hors d’oeuvres, dancing, and an open bar. For more details and to purchase tickets visit americanart.si.edu/support/benefit/

Feb. 27-28Highlights from the Robert Flaherty Film SeminarThe National Gallery of Art, salutes the Flaherty Seminar: the annual critical forum for filmmak-ers, artists, students, and scholars. The museum presents two days of films that were shown as part of the annual gathering in New York. Sat-urday features five short films, “Kristallnacht,” which is dedicated to the memory of Anne Frank. Movie times vary. For more information, visit www.nga.gov/programs/film.

March 3The Moscow String Quartet will be perform-ing at the Garden Café in the National Gallery of Art at 12 p.m. This classical ensemble will be performing music by Gubaidulina and other composers. For more information call 202-789-3030.

March 3Capital Wine FestivalEvery Wednesday through March 19, The Fair-fax Hotel at Embassy Row will be home to the Capital Wine Festival, weekly evenings of din-ners by Chef Daniel Bruce featuring world class wineries. All wine dinners will be hosted by the selected vineyard’s winemaker or the proprietor. Ticket prices range between $85 and $145, de-pending on the evening and event. For more in-formation visit www.capitalwinefestival.com.

Through March 5Warhol: Photographs Selected from the gWU Permanent CollectionGeorge Washington University has received


S o c i a l S c e n e

Oui, MadaMe: Opera Midwinter GlaMfest Melts the iceIt was a “Midwinter Fete: An Evening in Paris” at La Maison Francaise (the French Em-bassy on Reservoir Road), Feb. 20. Hosted by the Washington National Opera’s Women’s Committee and thanks to Ambassador of France Pierre Vimont, the swanky affair offered food, dance, singing and good friends a chance to benefit Placido Domingo and the opera company. The Domingo-Cafritz Young Artists entertained in the embassy’s auditorium. Smart and gorgeous women held sway as husbands or boyfriends followed, checking auc-tion items (Tiffany & Co., Louis Vuitton, American Airlines) and partaking of tastes from local restaurants -- such as Cafe Milano, Cafe Bonaparte, Plume and Georgetown Cupcake. The evening also made everyone feel great to dress up and leave those snow-bound days behind. — Robert Devaney

Cathryn Keller with husband Brent Glass, director of the Smithsonian’s National Museum of American History, and Jane Lipton Cafritz, chair of the opera’s board of trustees, with husband Calvin Cafritz.

Midwinter Fete event co-chairs Diane Brown and Sharon Bradley Misses D.C. -- Jen Corey (2009), who at the recent Miss America competition wore a dress made by the Washington National Opera, and Kate Michael (2006), award-winning blogger. Corey is a WNO intern.

Grace Koh, Kristin Muhlner and Marina Morosa.

Eric Lewis rarely sits, attacking the piano’s keys and string.

Rock-jazz pianist Eric Lewis rocked the studio of Halcyon House at a Feb. 4 concert to ben-efit Sasha Bruce Youthworks, the D.C. non-profit which since 1974 has reached out to run-away and homeless youth, providing shelter, counseling and life-skills training to thousands of young persons and their families.The intense Lewis — also known as ELEW — opened surprisingly with the Killers’ “Mr. Brightside,” following with Nirvana and Coldplay hits as well as “Sweet Home, Alabama” — “Fireflies” by Owl City. Lewis performed at the White House last May and is a winner of the Thelonious Monk International Piano Competition. As Lewis stood and banged at the piano with Gatorade next to him, one listener gasped, “I am blown away.” Other snapped: “He is ready to go global.” — R.D.

Sasha Bruce board member Christopher Addison with sculptor John Dreyfuss

eric lewis rOcks halcyOn hOuse fOr sasha Bruce yOuthwOrks

Donna Martin, Kim Waters and John Warner


S o c i a l S c e n e

An AffAir of the heArtSnowmageddon delayed the 62nd Women’s Board of the American Heart Association’s Greater Washington Region Affair of the Heart luncheon by one day, but brave supporters, many resplendent in chic red attire, ventured forth on Feb. 12 to enjoy an excellent luncheon and the best of spring 2010 fashions presented by Saks Jandel. Women’s Board Chair Jake Collamore expressed appreciation to the Marriott Wardman-Park Hotel staff for their flexibility in rescheduling the event. Among the honorees, luncheon Co-chair Molly Hart singled out Maggie Wimsatt for her dedication since the luncheon’s inception, citing her for embodying the best of Washington social and cultural life. — M.B.

St. Jude Gourmet GAlA mArdi GrAS for the KidSMSNBC Chief Washington Correspondent Norah O’Donnell introduced the program at the 12th Annual St. Jude Gourmet Gala, held at the National Building Museum on Feb. 16. Over 700 attendees had battled outrageous traffic to honor St. Jude founder Danny Thomas. St. Jude CEO Rick Shadyac spoke from the heart on assuming the position which his father had held with distinction for 13 years. Based in Memphis, the hospital is the premier center for the research and treatment of pediatric cancer and other catastrophic childhood diseases. Auctioneers from lst Class Benefits spearheaded an incredibly suc-cessful live auction that included a Mardi Gras cupcake extravaganza from Georgetown Cupcake before guests were treated to gourmet offerings at 40 food stations, manned by representatives from over 50 leading area restaurants. — M.B.

KuwAiti nAtionAl dAyAmbassador and Mrs. Salem Al-Sabah donned elegant caftans to receive their guests in the ballroom of the Four Seasons as they celebrated the 40th anniversary of the National Day of the State of Kuwait on Feb. 22. Each year the flowers seem to be more resplendently monumental and the buffets more lavish. Prominent mem-bers of the diplomatic corps and Washing-ton political, professional and social life enjoyed temptations including mammoth cocktail shrimp, sushi, Peking duck, short ribs and of course fantastic lamb and other Middle Eastern dishes followed by a choc-olate fountain and mini soufflés. — Mary Bird

Ambassador Al-Sabah, Nina and Philip Pillsbury (Neshan H Naltchayan)

Former Chief of Protocol Lucky Roosevelt, White House Social Secretary Desirée Rogers (Neshan H Naltchayan)

Ambassador of Liechtenstein Claudia Fritsche, Alex-andra de Borchgrave (Neshan H. Naltchayan)

Luncheon co-chairs Margie Beding-field and Molly Hart

A bevy of young luncheon goers

Chef Geoff Tracy (center) with his team

Chef Maziar Farivar and colleagues from Peacock Café Michael Magruder, Dianne Bruce Kelly Loovallo, Piper Gioia


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WE ARE PROud TO ANNOuNCE

MARK MCFAddEN

and the

hAvE jOINEd OuR FIRM

[email protected]

703-216-1333


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