the georgetowner

THEGEORGETOWNER

JANUARY 26 2011 - FEBRUARY 8 2011

georgetowner.comSince 1954

VOLUME 57, NUMBER 9

2 January 26, 2011 GMG, Inc.

www.ttrsir.com Georgetown, Washington, D.C. 202.333.1212

McLean, VA 703.319.3344

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© MMX Sotheby’s International Realty Affiliates LLC. All Rights Reserved. Les Bords de l’Epte a Giverny, used with permission. Sotheby’s International Realty® is a registered trademark licensed to Sotheby’s International Realty Affiliates LLC. An Equal Opportunity Company. Equal Housing Opportunity . Each Office is Independently Owned and Operated.

GeorgetownComplete top-to-bottom renovation, boasting 4,100 sf on four finished levels, 6 BR, 5.5 baths, gorgeous wood floors, thick crown molding, a sunken LR and family room each with fplcs, top-of-the-line kitchen w/ marble counters, SubZero and Viking, marble tile Waterworks baths. Large private back yard with an 8’ x 41’ lap pool. 1 car garage. $4,350,000. Jonathan Taylor 202.276.3344 Michael Rankin 202.271.3344

GeorgetownSensational condo of over 4,162 sf and 2,700 sf of outdoor terraces with views of Potomac River, Kennedy Center & Georgetown waterfront. Open floor plan, walls of glass and floor-to-ceiling windows. Custom Poliform built-ins throughout, chef ’s kitchen with top appliances. 3-car parking and additional storage. Building offers 24-security concierge services and fitness center. $3,550,000.Michelle Galler 703.217.9405

Cleveland ParkDramatic two story condo with views of Wash. Monument, parks and iconic Connecticut Ave. built in 1999. 2 BR, 2 baths, 2 terraces. 1,380 sf of light and premier construction. This is the neighborhood to live in. Short distance between two Metro stops, great restaurants and Uptown Theater. One parking space incl. Boutique condo building with low fees. This has it all. $769,000.Claudia Barnett 202.669.9072Dave DeSantis 202.438.1542

GeorgetownCirca 1900 semi-detached brick townhouse across from Tudor Place. Renovated 4 BR, 3.5 bath home offers wood floors, chef ’s kitchen with tablespace, large formal dining room, step down living rm with fplc and French doors that open to garden. Master suite with luxury limestone bath & WIC. South facing garden with mature plantings, slate and brick terraces and water feature. 2 car parking. $2,495,000.Maggie Shannon 202.333.1212

GeorgetownThe Flourmill - 1,700 sf of loft-like sun filled professionally renovated space. Exotic hardwood floors, Ann Sacks stone tile, Viking appliances, California closets, limestone floors, custom lighting, spa-like bathrooms, patio, extra storage, front desk and on-site garage parking combine to make this property a special home. The new price represents one of the best values in Georgetown. $769,000.Michael Brennan Jr. 202.330.7808

Wesley HeightsLocated in picturesque Wesley Heights, this 6 BR, 4.5 bath residence was fully renovated in the summer 2010 with the finest in modern amenities. Features an open floor plan, rear facing wall of windows, deck, stairs to additional private deck perfect for entertaining. High-end kitchen, Plenty of natural light. Finished basement with full bath. 2 car garage. Park setting. $2,175,000.Dave DeSantis 202.438.1542

GeorgetownSun-drenched semi-detached East Village residence featuring huge (nearly 500 sf) LR plus separate DR. 11’ ceilings, hardwood floors and private deep garden. 3 BR, 3.5 baths up. Full basement with bedroom, bath & separate kitchen. Includes parking. 1st time on the market in over 30 years. A truly special opportunity. $1,895,000.Russell Firestone 202.271.1701Jonathan Taylor 202.276.3344

GeorgetownStunning end unit townhouse designed for elegant entertaining and casual living. Formal living room with fireplace and three sets of French doors lead to a private rear garden/terrace with fountain. Formal DR, renovated Viking, SubZero kitchen, lower level has custom office, full bath and family room with fplc. 3 BR, 3.5 baths. Custom finishes and detail throughout. Private off street parking space. $1,390,000.Julia Diaz-Asper 202.256.1887

GeorgetownDarling Federal on a quiet one-way street. Lovely period architectural character includes fireplace, crown molding. Separate dining room with French doors leading to landscaped yard featured on Georgetown Garden Tour. Loads of storage includes walk-in and cedar closets, dry basement. Views of Tudor House gardens. Near buses, shopping and restaurants. The perfect city home. $987,000.Michelle Galler 703.217.9405

Foggy BottomSpectacular hi-end renov/redesign of 3,640 sf corner apartment by renowned builder. Fantastic entertaining space. Open LR w/ fplc, DR, custom open kit w/ family and breakfast area. Spectacular 270-degree wrap-around views include Potomac River, monuments, Memorial/Key bridges, and Kennedy Ctr. Outstanding craftsmanship, custom built-ins throughout. 4 BR, 3.5 baths. New hardwood floors. 2 car parkng. $2,395,000.Michael Rankin 202.271.3344

GeorgetownMeticulously restored to preserve architectural details while adding state of the art upgrades. 3 BR, 2 baths plus office has a chef ’s kitchen that opens to a private courtyard garden. Family room with gas fireplace can double as a dining room. Elegant living room plus bonus upper level home office fitted with custom built-in’s. Waterworks bathrooms and plantation shutters throughout. 2 car parking. $1,375,000.Liz Dawson D’Angio 202.427.7890

FoxhallWonderful Townhouse backing onto Glover Park. Living room with fireplace and built-ins, large dining room, wood floors throughout, sunrooms on 1st and 2nd floors, updated kitchen, 2 large bedrooms up and skylit bath. Lower level in-law with kitchenette, built-ins and full bath. Good storage and closets throughout. Rear deck overlooks park. 1 car garage and driveway parking. $750,000.Meghan Bracewell 202.579.1029

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Since 1954

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Published by Georgetown Media Group, Inc. 1054 Potomac St., N.W.Washington, DC 20007Phone: (202) 338-4833

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The GeorGeTowner is published every other Wednesday. The opinions of our writers and col-umnists do not necessarily reflect the editorial and corporate opinions of The GeorGeTowner newspa-per. The GeorGeTowner accepts no responsibility for unsolicited manuscripts or photographs and assumes no liability for products or services advertised herein. The GeorGeTowner reserves the right to edit, re-write, or refuse material and is not responsible for errors or omissions. Copyright, 2009.

CounselJuan Chardiet, Attorney

PublisherSonya Bernhardt

Managing EditorAri Post

Marketing& Advertising DirectorAdra Williams

Graphic DesignJen Merino

Kelly Sullivan

Katherine TallmadgeJack EvansBill Starrels

Jordan WrightAmos Gelb

Kathy CorrigallJohn Blee

Margaret LoewithDonna EversVeena Trehan

Jody KurashLinda Roth Conte

Mary BirdStacey Murphy

David PostRobert DevaneyRenee GarfinkelDave Nyczepir

Rebekah RichardsDarrell Parsons

Feature EditorGary Tischler

Contributors

In honor of our Annual Wedding issue, Georgetown Media Group has chosen to feature two of our favorite neighborhood residents, both recently married, and ask them about their nuptials...

Photographers

Yvonne TaylorNeshan NaltchayanMalek Naz Freidouni

Tom WolffJeff Malet

Robert Devaney

Account ExecutiveElle Fergusson

Vol. 57, No. 9

4 — Web Exclusives

5 — Up and Coming

6-7 — Georgetown Observer

8 — Editorial/Opinion

10 — Historic DCThe Making of the Smithsonian

12 — Real EstateFeatured Property

13-19—Cover Story“Always” Wedding photo spread

What Brides Need to KnowWedding Directory

Skin Care Before The Day

20-21 — In CountryThe Barn at Castle Hill Cider

22-23 — Dining Guide

25—FeatureSargent Shriver and JFK’s innauguration

26 — Food & WineA Window Into Wine

27 — Body & SoulThe Science of Soups

28-29 — Social SceneAustria Honors Vicomtesse d’Amecourt

Arts Club Magic with David Morey41st Russian New Years Eve Ball

Washington Women & WineCapricorn Celebration

30 — The Player

Andre Wells

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COUNCIL MEMBER JACK EVANS

PAGE 8GT: Your wedding photos are beautiful. Are there any memories you’d want to share with our readers?

JE: The Service at Grace Episcopal Church was a fabulous service, and the weather was beautiful. We had a lovely reception at the Potomac Boat Club. Standing on the deck over looking the Potomac, watching the sun-set on September 18th. No better setting to have a wedding but there.

ADA POLLAALCHIMIE FOREVER

GT: Congratulations! We were surprised to hear of your recent nuptials. What made you decide to have such a “hush-hush” wedding?

AP: We planned for months to do what we did. We wanted to get married in the French Quarter wedding chappel in New Orleans, and we wanted to do it just the two of us, with just two witnesses. We wanted it to be private, lowkey and intimate. We are getting married for us, its our day. Of course family was in-volved, but we wanted to do it exclusively for each other. It was kind of selfish, but it was perfect and exactly what we envisioned and hoped for.

Edwin Neill III & Ada Polla

Jack & Michelle Evans (pictured with children)

Photo Credits:Photographer:Yvonne Taylor

www.yvonnetaylorphoto.com

Creative Director: Lauretta McCoywww.laurettjmccoy.com

Model: Bridgett Kooymanof CIMA Talent

Stylist’s Assistant-Liana Vassila for Preteporter

Photographer’s AssistantMichael R. Wilson

Hair-Leah Watson for The Leah Watson Experience

Manicurist-Titilayo Bankolewww.titilayobankole.com

Our model is wearing:“Rafaela” drop waist feather bodice with full ‘A’ line skirt by Monique Lhuillier at Carine’s Bridal Atelier in Georgetown, Pendant-featuring yellow saffiretrillion bezel mounted step style of diamond round surround the stone. A Jorge Adeler Custom Design, and Ring - 14KTY two tone featuring Blue Spinel bezel mounted diamond set in half moon filligree details at Adeler Jewelers in Great Falls

InternsAmy EngleShelle Tran

Web & Social MediaCharlene Louis

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JANUARY 28

The Q&A Café

Join Carol Joynt in welcoming come-dian Seaton Smith to the Ritz Carl-ton Georgetown for this week’s Q&A Café. 12:00 p.m.

JANUARY 29

Till Fellner Concert

Austrian pianist Till Fellner, renown for his “scrupulous musicianship” (The Sunday Times, London) and sparkling keyboard command comes to the Ken-nedy Center Terrace Theater at 2700 F Street, NW. Concert begins at 2:00 p.m.

Vinifera Wine Bar & Bistro’s Dinner Series – South America

If you’re looking for a warm escape this winter, join Vinifera Wine Bar &Bistro for Latin-inspired cuisine and wines from the sultry region without the travel price tag or airport delays. 5:00 p.m. Vinifera Wine Bar & Bistro, 11750 Sunrise Valley Drive.

JANUARY 30

Jazz at Lincoln Center Orchestra with Wynton Marsalis

Legendary Wynton Marsalis performs with his orchestra, conveying the intricacies and the pure joy of jazz. 7:00 p.m. Kennedy Center Concert Hall, 2700 F Street.

Metropolitan Memorial United Meth-odist Church Recital and Art Show

Recital by tenor B. Jackson Caesar cel-ebrating Roland Hayes, America’s first recognized African American concert tenor. The opening and reception of Martin Andres Paddack art show, fea-turing pastels and oils, scenes of Ven-ice, Ecuador and the U.S. will follow. 4:00 p.m. 3401 Nebraska Avenue NW.

FEBRUARY 2

Buckwheat Zydeco

A zydeco dance party with vibrant blues rock. 8:00 p.m. The Barns at Wolf Tap, 1645 Trap Road.

FEBRUARY 3

Innocent Eréndira and her Heartless Grandmother

A film presented by The GALA His-panic Theatre presents this innovative adaptation of the novella by Nobel Prize winner García Márquez Triana, in Spanish with English subtitles. 8:00 p.m. GALA Hispanic Theatre, 3333 14th Street, NW.

Christian Scott

Grammy-nominated trumpeter builds on 60s jazz while creating his own style of jazz for a younger generation. 8:00 p.m. The Barns at Wolf Trap, 1645 Trap Road.

Phillips after 5

A combination of live jazz, gallery talks, superb modern art as well as a cash bar make the first Thursday of ev-ery month memorable at The Phillips collection. Advanced reservations dur-ing special exhibitions are encouraged to ensure admission. 5:00-8:30 p.m. 1600 21st Street, NW.

FEBRUARY 4

Steve Solomon - My Mother’s Ital-ian, My Father’s Jewish & I’m in therapy

Master comedian Steve Solomon brings characters to life in the hysteri-cal retelling of what it was like to grow up in his family. 8:00 p.m. The Barns at Wolf Tap, 1645 Trap Road.

FEBRUARY 5

Festival of the Ten Muses Gala

A night of song, dance, poetry and comedy embodied by the nine tra-ditional Muses while welcoming Artis-tic Director David Muse to the Studio Theatre. 6:30 p.m. The Studio Theatre, 1501 Fourth Street, NW.

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g t o b s e r v e rCampus Plan meeting Brings Community Frustrations to a Boil

The heavily disputed Georgetown University Campus Plan came to something of a climax on Thursday, January 20, when a joint meeting was held between the Georgetown, Burleith, and Foxhall Citizens Associations, the ANC 2E Commission, and GU officials. The assem-bly, which drew a large number of community residents and even a good handful of University students, was held in the auditorium of Duke Ellington School of the Arts.James O’Donnell, Executive Provost of GU,

along with Dean of Students Todd Olson and University Vice President Spiro Dimolitsas rep-resented the University.According to ANC Commissioner Ed Solo-

mon, the intent of the meeting was to field in-formation from the at-large community to help reach a resolution in the near future. “We are proud of and cherish the community of

which we are a part,” said O’Donnell, express-ing the University’s hope to find a business plan that strikes a balance between it’s needs and the community’s.He called the campus plan modest (to the sound

of bitter chuckles in the audience), with no new large buildings and a modest target growth in graduate school enrollment.“We are focused on sustainable design and

transportation solutions,” continued Olson, who cited significant concerns with potential sites for student campus additions—notably for student housing, the major issue in this debate.Lenore Rubino, President of the Burleith

Citizen’s Association, on behalf of the joint Citizen’s Associations, said that the 2010-2020 campus plan does not address the “egregious problems of the expansion of students.” She cited GU’s campus plan from 2000, wherein the University planned to increase enrollment to 3,800 graduate students by 2010; their cur-rent count is 6,275, or a 62% increase in student body population, with almost no new on-cam-pus housing.“Georgetown University Students disturb and

disrupt the community on a regular basis,” Ru-bino said. She feared openly that the Burleith neighborhood was depreciating irreparably, largely due to nearly 50% of the homes convert-ing to group housing for student rentals.Between the city blocks of “only rental hous-

es” and concerns with students’ regular public drunkenness and general debauchery, people are considering moving out of the neighbor-hood. However, even those who try to leave are having trouble selling their homes because of the declining quality of the neighborhood, with dilapidated student houses neglected by the property owners and abused by the student residents.The joint Citizen’s Association again proposed

that the University reinstate its goal from 1990 to house 100% of its undergraduates on campus and agree to reasonable caps on enrollment for graduate and undergraduate students.For what the meeting commendably intended

to do, it became muddled; it attempted to an-swer the questions of every community mem-ber and student that came to the microphone, many of who just wanted a platform to express 3301 m street nw

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their inherent disapproval of the other and the campus plan’s effect on their respective com-munities. Good points were made by many, and laundry lists of complaints and criticisms and questions were raised. As is the case with many public meetings in this

fashion, it became hasty toward the end while the organizers tried to make sure everyone was

heard, and it then seemed more gratuitous than constructive. Still, at least for the night, George-town residents and some of the more frustrated students were allowed to release their anxieties in a legitimate, recognized venue. Hopefully the University and the joint Citizen’s Associations were able to walk away with useful information for the ensuing negotiations.

C&O Canal Bridges Construction moves to Third and Final Phase

The Georgetown neighborhood has long been bothered by the mild pandemonium brought about by the construction on the 29th, 30th and Jefferson Street Bridges across the C&O Canal. But the District Department of Transportation’s (DDOT) rehabilitation work continues to prog-ress. The second of the reconstructed bridges is set to reopen and work on the third and final bridge will begin next week.Work on the Thomas Jefferson Street Bridge,

located between M and K Streets in George-town, is nearing completion. DDOT anticipates the bridge will reopen on or about Tuesday, January 25, weather permitting. Work is set to begin on the bridge located

on 29th Street between M and K Streets, on or about January 27. Work will take place Mon-day through Friday, between 7 am and 9 pm and Saturdays between 9 am and 9 pm. The bridge will be closed to all vehicular pedestrian traf-fic, and is anticipated to remain closed through January 2012. Local access will be maintained on 29th Street from both M and K Streets.30th Street will remain open and may be used

as an alternative to 29th Street. A temporary pe-destrian bridge across the C&O Canal will also be made available on the west side of the exist-ing 29th Street Bridge.

Work on the 30th Street Bridge over the C&O Canal has already been completed. This $6 mil-lion project began in August 2009 and is funded by federal and local funds.

William Lockridge Dies

On January 12, William Lockridge, a longtime community and education activist, died of re-spiratory failure at Georget Washington Univer-sity Hospital. He was 63. A member of the State Board of Education, Lockridge was revered throughout the city for helping to modernize lo-cal public school buildings.His funeral, at Temple of Praise Church, SE,

drew hundreds of people, including city council members, school board members, community leaders and activists, and Mayor Vincent Gray.“William Lockridge had the courage of his

convictions,” said Gray at his service, who then expressed wanting to memorialize Lockridge’s contributions to the community somehow. For-mer DC Mayor and current Councilmember Marion Barry and Council Chariman Kwame Brown also spoke.In lieu of flowers at the funeral, Lockridge’s

family asked that people please make a dona-tion to the William Lockridge Educational Scholarship Fund, P.O. Box 54012, Washington DC 20032, to help the children he held so dear.

georgetown Knows Oysters

Hook, one of Georgetown’s premier seafood restaurants, has long been known for delivering the freshest of fresh fish, with sustainable, envi-ronmentally conscious sensibilities. The restau-rant’s profound respect for the ocean’s harvest always comes through with an array of artful, creative, and crave-inducing dishes.

And now it is the hotspot for seafoodies after a long day at the office. Their new Oyster Happy Hour offers one dollar oysters at the bar and four dollar drink specials every Monday-Friday from 5 to 7 p.m.It was only launched a couple weeks ago, but

rest assured it is here to stay. Hook’s Chef Alex brings in oysters from the East and West coast of the country, which are currently both in the thick of their oyster harvest. These frigid ocean temperatures are where oysters thrive—and subsequently, so will we.It’s sister restaurant, Tackle Box, has also just

opened a new upstairs bar, Crackle Bar, who will soon begin a “High Seas Happy Hour.” The seafood offering includes oyster shooters and their signature fried and grilled calamari. You can also get beer for a buck fifty and $2 mar-garitas.Between the new specials at Hook and Tackle

Box, Canal Square’s Sea Catch restaurant offer-ing up dollar oysters at happy hour, and Bourbon Steak’s first-class oyster platter, Georgetown is fast becoming a go-to destination for all of us who adore those briny little boogers. Cheers.

georgetownDC.com goes mobile

The Georgetown BID has just launched their new mobile site, which is linked to its official site, GeorgetownDC.com. According to their press release, the new app is there up to help “answer all Georgetown-related questions and assist visitors in uncovering the area’s hidden neighborhood gems.”The new mobile site provides users with easy,

convenient access the neighborhood’s historic, popular and local destinations, as well as point-ing out hidden gems, parking garage locations, rates and hours.

A sign outside Duke Ellington School of the Arts the night of the meeting, with the Georgetown neighbor-hood in the background. Residents blame the extent of the traffic, also visible in the background, on the enor-mous student population living in the neighborhood.

8 January 26, 2011 gmg, Inc.

E d i t o r i a l & o p i n i o n

By gary Tischler

Has President Obama, in the hot politi-cal jargon of the day, regained his mojo? In other words: is the Barack

Obama of the presidential election campaign back in full view?I write this not knowing what has been said

in the State of the Union Address scheduled to be given by the President tonight (I wrote this on Tuesday morning, January 25), an address that is to be given in a new atmo-sphere of politeness. If the Dems and the GOPs haven’t been speaking with each other, they will at least be forced to sit with each other for the duration of the speech, which could get awkward.The President’s long-standing unwilling-

ness—some have said inability—to fight with the GOP toe-to-toe seems to have paid some dividends. The new age of cooperation, and a growing political assurance on his part, let the President come out of the ashes with some momentum after the Republican’s spectacular victories in the mid-term elec-tions, which saw them regain control of the House of Representatives. Eager to extend the Bush tax cuts—largely benefiting the

Obama’s ChanCe fOr redemptiOn

Every ten years, all Colleges and Universities in the District of Columbia must file a Campus Plan with the

DC Zoning Commission. For Georgetown University, their next ten-year plan was due before December 31, 2010, and they officially filed it on December 30.The original proposal presented to the com-

munity included plans for an increase in student enrollment from 2009 levels. It did not pro-vide any additional housing on the traditional campus. The plan proposed converting the University-owned property on what is known as the “1789 Block” into mixed-use buildings, constructing an 83-foot tall smokestack to replace a 10-foot tall chimney, and adding 700 parking spaces to accommodate additional traf-fic to the campus and hospital.Although the Campus Plan filed by the

University removed the development proposal for the 1789 block and the construction of the new smokestack, which were non-starters to begin with, the plan filed did not include any language to address the off-campus student population.The single most important issue raised by the

community is increasing on-campus student housing, specifically behind the gates at 37th and O Streets, NW, with the goal of having all students housed on campus. Even if students who live off-campus in our neighborhood are well behaved, it is too much of a strain on residents. When you have houses and tenants that are not well behaved, the burden becomes impossible. I was very disappointed with the plan filed, and

I have strongly urged Georgetown University to rethink their campus plan filing and produce a plan that houses 100% of undergraduate stu-dents on campus.

JaCk evansrepOrt

thOmpsOn’s bOathOuseBy William E. Cooke, georgetown resi-dent

What a breathtakingly beautiful pho-tograph by Jeff Kouri, which graced the cover of the January 12-25 edi-

tion of your newspaper! Having rowed for the Georgetown University crew for four years as an undergraduate, the image stirred wonderful memories for me.Unfortunately, the boathouse featured in

the image was misidentified as belonging to Georgetown University. In fact, Georgetown’s crews do not have a boathouse. The more than 200 men and women rowers associated with crew—the largest athletic organization on cam-pus—tow out of Thompson’s Boathouse, a fine but seriously overcrowded structure, which is home to several other college and high school programs.Astonishing as it may sound, for nearly forty

years Georgetown University has patiently, sensitively, legally and expensively sought to acquire the land and proper permits to build its own boathouse, upstream from the boathouse pictured. These good faith efforts have been de-nied at every turn by a small but effective group of “concerned citizens” hereabouts.It is my prayer that this injustice be redressed

sometime in my lifetime.

We always appreciate the voice of the commu-nity here at the paper. Questions or comments? Email: [email protected]

wealthy—the GOP bartered away opposition to the repeal of Don’t Ask, Don’t Tell, went along with the nuclear arms reduction treaty extension, and extended unemployment payments and allowed benefits for 9/11 survivors.As they say in politics, you never know what can

happen; things can change on a dime. And the shock-ing, tragic shootings in a Tucson, Arizona Safeway parking lot gave President Obama the opportunity, and perhaps the responsibility, to reemerge as the inspirational leader of the country, the great uniter.While liberals and conservatives were shouting

at each other, the President rose above us all with great heart and inspiring rhetoric, asking us to look to our better selves. He was moving and convinc-ing; he eulogized the victims and placed no blame on the National Rifle Association or anyone else for the tragedy.He was the President many of us have wanted

him to be for some time, and the State of the Union address is another opportunity for him to rise to the occasion. It is an opportunity to test and be tested by the new Republicans in Congress. There are some, like Mitch McConnell of the Senate, who insist that the main GOP business is to make sure that Obama doesn’t get reelected, a purely political goal not appreciated that much in troubled times.Obama showed his statesman-like qualities during

the State visit of the Chinese President who, when pressed by Obama, admitted that China might improve its human rights policies. When is the last time a President has been able to negotiate with China on human rights?More than that, Obama is looking to the future

of foreign and national investments to put large dents into the deficit, as opposed to wholesale cuts in spending programs.Here the GOP has to deal with its Tea Party

firebrands, some of whom wouldn’t mind cut-ting out the Department of Education, slashing social security, and burning the health care legislation on the steps of the Capitol.We’d like to think that the President has found

a way to use his special gifts: his ability to inspire the people, to negotiate and work with opponents, and persuade those remnants of moderation in the GOP ranks to resist the slash and burn tactics that come from the Cantors andthe Tea Party maximalists. Can he do it?Stay tuned. In fact, tune in, and let me know

what happened.

Comments of your own? Contact us at [email protected]: Obama, speaking after the Tucson, Arizona shooting

errataThe Georgetowner strives for error-free publication. Please email us with any questions, comments, or opinions at:[email protected]

Or visit us online:www.Georgetowner.com

In honor of the passing of Sargent Shriver, a longtime reader of The Georgetowner, we reprint this letter he sent to our columnist Pierre Salinger, who was a fellow member of the Kennedy Adminis-tration. The letter is in regards to the cover photo of Salinger by Mary Noble Ours taken in 2001 at Halcyon House, upon Salinger’s retirement to France.

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THE MAKING OF A MUSEUM: THE BIRTH OF THE SMITHSONIAN

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It is ironic that the bastard son of the Duke of Northumberland left the family name on what was to become the largest museum

complex in the world. There is still some mys-tery as to why James Smithson, a native Eng-lishman who never visited the United States, left his fortune (approximately $510,000 in 1836) to create such an institution in America. It probably had to do with his own origins; he criticized the British aristocratic system and de-scribed the British monarchy as a “contemptible encumbrance.”Smithson went through his early years using

his mother’s name, Macie. He distinguished himself in school, and then as a scientist and leading mineralogist of his time. He even dis-covered a mineral, which later was named “Smithsonite.”When Smithson inherited a large estate from

his father, he began the process of changing his name to Smithson. Upon his death, his will stipulated that if his nephew died with no heirs (which his nephew did), Smithson’s fortune would go “to the United States of America, to found in Washington an establishment for the increase and diffusion of knowledge among men.”While the gift was accepted by Congress in

1836, it took them 10 years to decide how to use it.After much debate, Congress selected a site

and an architect for the institution. The Nation-al Mall was a swampy mess at the time, domi-nated by a railroad station and crisscrossed by tracks; but it proved to be an excellent choice in the years to come.The architect, James Renwick, was a gifted

engineer who had never even studied archi-tecture, but was already famous for his design

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collection of American memorabilia and was nicknamed “America’s attic.” But in 1986, a fire swept though the building, destroying the collection.Fortunately, the building was restored and

new collections began. In addition, auxiliary museums sprung up along the Mall to expand on a broader historic, artistic and educational theme. Today, the Smithsonian is made up of 19 museums, nine research centers and the Na-tional Zoo. Each year, it is visited by 28 million people.James Smithson, a wise investor who was able

to swell his inheritance into a fortune, would no doubt be proud of what he started with his vague but determined bequest to a country he had never once seen.On the other hand, you could say he got here

75 years after he died. Alexander Graham Bell, a regent of the Smithsonian at the time, went to Genoa, Italy, where Smithson was buried, and had the body exhumed and brought to Washing-ton. James Smithson is now enshrined in a tomb in “The Castle,” where he can forever overlook the incredible legacy that must have outpaced even his greatest dreams.


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Walter NichollsFormer Washington Post Food Editor

G: Do you prefer a buffet or fully catered meal? Walter: I like a meal because I like being able to stay in one place. I think it’s more elegant to be seated and have service since it is such a special occasion, rather than work a table.

G: How many options should a bride offer her guests? Walter: I would say that three options would be appropriate. I would stay away from lamb. Offer filet, the ever-popular salmon, as well as a vegetarian option. You want to have some-thing that people are familiar with and not get too crazy.

G: What type of food do you like best when you attend a wedding? Walter: Personally, I would love ethnic food such as Indian or Asian, rather than salmon, but that’s what people have.

G: What is the biggest tip you could give about finding a caterer?

Walter: I would highly suggest finding a cater-er with a really well trained staff, because that makes all the difference in the world. Things can definitely go wrong, but if you have a good wait staff they will know what to do.

Barbara Crane & Kathleen O’Meara Abramson Executive Travel Associates

G: What are some current popular travel destinations?

Barbara: Tahiti, Bora Bora and Bali are in great demand. They have so much to offer those seek-ing a fantasy escape: privacy, beautiful beaches and incredibly luxurious accommodations, like over water bungalows, which are so exotic, ro-mantic and decadent, combined with the abil-ity to experience dramatic and mystical scen-ery. Another fabulous destination that comes to

mind is Mauritius with a side trip to Africa for a short safari.

Kathleen: For those without the time to travel as far but still wanting locales with fantastic ar-chitecture, turquoise water and powdery, private beaches, Anguilla and The Turks and Caicos come to mind. Think Paris in the Caribbean. G: What tips do you have for couples look-ing for a deal in finding honeymoon accom-modations?

Kathleen: I would be very careful using the term “deal” when referring to your honeymoon – especially if you want to make it to your first anniversary! It’s probably best to think of in terms of value. An experienced travel agent that works with honeymooners is your best bet for getting the most for your money and the best experience.

G: How early should a couple start planning their honeymoon?

Kathleen and Barbara: It is never too early to start researching the destinations that you are considering, and it is best to be on the same page, or at least in the same chapter, as your partner. It is also really helpful if you can make a list of your preferences, and then we can help you sort it out. We have excellent ground con-tacts worldwide so we can usually get what we need in terms of amenities, guides, access to lo-cal events, etc.Carine KrawiecCarine’s Bridal Atelier

G : Do you see a trend in brides picking a color while allowing bridesmaids to choose their own style of dresses?

Carine: You are always going to see that but I think what they do is pick the color and then the bridesmaids pick the style, all from the same de-signer. It’s definitely a trend that is a becoming bigger. I think brides are realizing that every-thing isn’t going to look good on everyone, but they still do have a bridal opinion, they aren’t going to give them full range.

G: What are the biggest styles in wedding dresses this year?

Carine: Dresses with a lot of tulle giving it a lot of the ballerina feel. You are also seeing a lot of crystals, not like a heavily embroidered ball gown, but cascading down the dress. Pep-lum is also becoming very popular, giving the

dress a soft wave. Some brides are also opting to stay more traditional with lace. For Spring 2012 we’re anticipating a lot more modest de-signs for Kate Middleton to wear in her wed-ding. With a lot of emphasis being put on after parties, women are very interested in having a short dress they can change into for the recep-tion in order to get more comfortable.

Carin and JuliaHitched Bridal Couture

G: How long does it typically take for a dress to be made after the initial fitting? Carin and Julia: We generally advise our cus-tomers to order their dress no less than 6 months out. A lot of designers take 12-16 weeks so we like to build in a little extra time.

G: What are the current trends in hair ac-cessories and veils? Carin and Julia: I think we still see a lot of peo-ple using veils, but it depends on their dresses. We see veils that are short with a lot of volume as well as longer more traditional veils. The venue and personality of the bride are what re-ally affect those things.

Louis Everard & Jennifer NygardEverard’s Clothier

G: Instead of a traditional tux, how would you suggest a groom dress up a suit? Louis: A suit is perfectly acceptable for a wed-ding, and when a groom makes the decision to wear a suit, it is the accessories which become

Whatweddingissue BridesShould Know

Mary BirdSocialite

GT: What are three things you look for in a wedding venue?

Mary: It should accommodate the right number of guests, inside or outside, depending on the season. You also have to think about accessibil-ity. If you’re having a reception at a hotel, you have the added convenience of being able to put guests up there.

GT: What are the top wedding venues in DC?

Mary: There are the obvious ones like the Wil-lard, the Hay-Adams, and National Arboretums. The Anderson House on Massachusetts is a beautiful location, and the Fairmont Hotel Col-onnade does a lot of weddings, which is very pretty because you have the interior patio there too. The Womens Museum does weddings as well, and they have the most beautiful staircases to come down. Also in the Middleburg area there are beautiful places, with country inns, etc.

GT: What’s your favorite thing about attend-ing a wedding? Mary: Weddings are just so special, it’s a won-derful time. It’s the start of a new life for people, and I think its always so special because you have all these people that come together that wouldn’t otherwise at one big party. Its just such a happy time, and a magical occasion.

From the venue & caterer, to picking out the perfect ap-parel for both you and your groom, finding the hottest trends for weddings can be a duanting task.Luckily we’ve gone to the biggest names in the indus-try to answer your toughest questions all in one place!


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of utmost importance in defining the look for a wedding. Absolutely the groom should wear a white shirt, which is most formal, and he may wish to try a cutaway collar. The other acces-sories, such as a tie, bowtie or pocket square should be chosen in a more formal fabric or color but can also be coordinated to the bride or the bridesmaids dresses to give a coordinated look for the wedding party. A nice option is to wear a silk vest that picks up the wedding colors and also gives a nice look when the groom takes off his jacket. G: What are some ways the groomsmen can stand out? Louis: The groomsmen should never outdress the groom, so the groomsmen attire should be chosen to complement the groom. For example, if the groom is wearing a suit vs. a tux, then the groomsmen should also wear suits or jack-ets, but not formal attire. We have done many weddings where the groom wears a suit and the groomsmen wear navy blazers coordinated to either a gray or khaki pant. The pants may even be a color such as Nantucket red if this coordi-nates back to the wedding colors. As with the groom, the groomsmen accessories should pick up the colors of the bridesmaid and the overall wedding for a coordinated look.

Adrian Loving DJ About Town

G: What should a couple look for when seek-ing a DJ for their wedding?

Adrian: They should look for someone profes-sional and responsible who has good taste in music, but they also need to be very clear about what they want. It’s hard when I’m approached by the couple and told to play a certain type of music and then friends and family request something different, because then there isn’t much I can do.

G: What song would you rather not hear at a wedding? Adrian: The cupid shuffle, or electric slide. Yeah, I don’t play them, but people ask for them. Any line dancing song...so 80s or 90s.

G: How do you entice the guests at a wedding to get up and dance? Adrian: I usually ask the bride and groom their favorite song and then get on the mic and invite people to come dance with the couple, and they usually do.

Heidi KallettDandelion Patch

G: How long does it typically take for cus-tom invitations to be printed?

Heidi: We suggest that you allow 4 weeks for production of your wedding invitations from date of proof approval. For some people that means that you should begin looking six months before your wedding, and for others that means to start looking eight months before your wedding. It completely depends on your decision-making process and your ability to trust your stationer to create your vision.

G: Would you recommend sending out save the date cards? How far in advance?

Heidi: Absolutely. It happens all too often that brides have friends and family that can’t attend their wedding because vacation plans were al-ready made for that year. Typically we suggest to mail a save the date announcement the min-ute you confirm your date and location. Usu-ally we see this happen around month nine.

G: What styles of invitations are most popular?

Heidi: Today we are seeing a throw-back to vintage. Tons of damask designs and ornate fonts are the rage right now. We’re also see-ing paper being printed everywhere! Think backsides of invitations, envelopes and tags-- nothing is off-limits! And for color, think rich aubergine matched with platinum and peacock blues and greens and you won’t be far off.

Tips from Andre Wells Event Planner

1. Make sure you hire a knowledgeable wedding planner and reputable vendor and/or day of assistance.2. Always double and triple read your contracts.3.Think about the guests during the pro-cess i.e. transport from ceremony to re-ception and people with disabilities. 4. Not all holiday weekends are good weekends for weddings. Most people already have plans. I would stay away from booking weddings on holidays.5. Always start on time!6. Make sure to think about participants (wedding party), they should always be informed of all expectations and know the agenda. Keep them in the loop, so know feelings are hurt.7. Make sure you always send Thank You Notes!

Learn more of Andre Wells visit pg 30


You’re Engaged! You’ve landed the perfect guy, you’ve got a beautiful ring, you’ve found your dream dress, booked the perfect venue, hired an amazing photographer, arranged for stunning floral displays—the works. Your wedding is going to be perfect, and you are going to look gorgeous.

As a makeup artist, my philosophy is that every woman is beautiful; makeup is just the icing on the cake. When I make up a bride, I want everyone to say, “Wow! She looks stunning!”

What I don’t want people to say is, “I love your eye-shadow. Where can I get that?”

I believe makeup should enhance your natural beauty. Someone once told me, “Your fragrance should never occupy a room that you don’t.” I think we can apply this theory to makeup styles as well. You want your face to look beautiful and flawless, and a flawless look starts with your skin.

The most common request I hear from brides is that they don’t want a heavy foundation that is caked on, but they want their skin to look even and clear. Now, a good makeup artist can make your skin look flawless in any condition. It’s what we do! However, I always recommend that a bride begin a good skin care regimen well in advance.

Ideally, you should visit a skincare specialist at least four to six months in advance, and have your skin evaluated so that you can begin the proper regimen for your skin type. In case you are not able to do this, don’t worry. These tips will help you, even if you start as few as three weeks in advance.

Most important, and I can’t stress this enough, DRINK!

No, not shots. I’m talking about water! It is so important that you keep your body well hydrated. And those delicious Starbucks treats, packed with wonderfully energizing caffeine, can dehydrate and create the appearance of fine lines. Water helps to rid your body of toxins, and that will help improve your overall skin condition.

Remember, if you enjoy a caffeinated or alcoholic beverage: add at least one to two glasses of water to what you normally drink.

It is also critical that you eat healthy. Try and cut back on salty and greasy foods. Although snacks are tasty, salt can make your body retain fluids, which can cause your face to appear puffy. Greasy foods may cause breakouts. Try to eat a healthy, well balanced diet and avoid junk foods.

Now that we’ve covered crunch-time skin care musts, let’s talk about my favorite topic: makeup! You want to look perfect, but ev-eryone’s idea of perfection is different.

Look at bridal magazines and find looks that you love and looks that you hate. This will help both you and your makeup artist when discussing how you want to look. Remember to take the advice of your artist as well. Your makeup artist should be able to discuss with you exactly what you like, explain how it will look on you, and recommend a lip color or eye shade that might better suit your skin tone and enhance your features. Your makeup should always be an enhancement of your natural beauty.

Schedule a makeup trial. Try and schedule this for a day that you plan on going out with your friends. That way you get to wear the makeup out for a night, get your friends opinions, and see how you feel about the look. If you have decided that you would like to wear false lashes for your wedding, have them applied for the trial. This way you will know what they feel like for several hours and you will know what to expect on your wedding day.

Finally, take a personal day. Every bride-to-be should find some time, even if it’s only for an afternoon one to two days before the wedding, to de-stress. Schedule a massage or a manicure and pedi-cure. This will help you relax and l....

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Skin Care for your Big DayBy Gina Robinson


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In 1998, a great barn was built in Keswick, VA on the Castle Hill estate, just a stone’s throw from Charlottesville and Monticel-

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since Rhett, now General Manager, began

renovations. At one end of the barn is a beau-tiful fieldstone fireplace with white oak pan-eling, where ranchers used to mingle before the auction. “That’s our tasting room,” says Rhett, who is building a limestone bar and small kitchen into the area. The tasting room is designed fittingly for cocktail parties, re-hearsal dinners and other small gatherings. The library, located directly above the tasting room, has its own working fireplace and an upper porch with a breathtaking view of the outlying meadow and mountain range.“The other end of the barn is where they

used to wash down the cattle,” says Rhett. “We’re going to convert that room to our tank room for the cider.”In the center of the barn, with the cavernous

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Extraordinary stone residence on 14+ rolling acreson a beautiful country lane �Approx.12,000 squareft with 4 fabulous levels�5 fireplaces�Wood floorsand every amenity �Built in 2007 with superiorquality � Separate 1 Bedroom In-Law Suite with it’sown kitchen, bath deck, garage and entrance.

$1,950,000

Middleburg - Exquisite Colonial on 25 acres offer-ing privacy and seclusion. 4 Bedroom �4 Bath �4Fireplaces �Pine floors� Living Room �Dining Room� Family Room �Study� Gourmet Kitchen. Also aCharming 2 Bedroom Guest House, Free Form Pool� 4 Stall Barn �5 Paddocks � Large EquipmentBuilding�Blue Stone Arena. $2,450,000

Charming stone, log and frame Virginia farmhouse inprivate valley of mature woods and rolling pastures �46acres �5 Bedrooms, 4.5 Baths �Formal Living and DiningRooms �Gourmet Kitchen �Exposed log and stone walls�Hardwood Floors �3 Fireplaces �Attached 2 Car Garage�Enclosed Sun Porch �Flagstone Terrace �Log Cabin�Lighted Sport Court �Small Barn �Paddocks. $1,950,000

Circa 1797 �Beautifully renovated Virginia stonefarmhouse on 47.84 rolling acres �Middleburg Hunt�4 Bedrooms, 3½ Baths �4 fireplaces�pool �1Bedroomstone guest cottage �2 Bedroom tenant cottage� Stonewalls � Board fencing � English gardens � 6 stall barn� Carriage house with workshop� 2 run-in sheds�Stocked pond and more� Property is in 2 parcels.

$2,990,000

CustomBuilt English style Stone/Stucco 3 Story homewith 4 Bedrooms �Approximately 8,000 square feet�Plus Large aMaster �In-Law Suite with Separate Park-ing and Entrance Completed in 2007 �Slate Roof�Game Room �Custom Theatre �Study �Office �Cus-tom Kitchen �4 Stone Fireplaces �Extensive HorseFacilities �18 Stall Stable �2 Stall Stable �14 Paddocks�Large Ring and more. $7,500,000

Fabulous 7500 Sq ft Colonial on 5 park like acresSoaring ceilings, grandly scaled rooms, 4 bedroomswith private baths and walls of windows bathing therooms with sunlight� Two story family roomfeatures stone fireplace �Gorgeous gardenssurround the heated pool. � Best location inBeacon Hill! $1,225,000

Stunning Brick Colonial on secluded hilltop with 10+acres above Cromwells Run Creek �Orange CountyHunt �7,000 sq ft homewith 5Bedrooms and 5.5 Baths�3 Finished levels filled with Elegant Detailing�Sunroom, Decorative Columns, Exquisite Mouldings,Hardwood Floors, 3 Fireplaces, Gourmet Kitchen,LargeMaster Suite and FinishedBasement �Rear Patiowith Views! $1,950,000

Offers subject to errors, omissions, change of price or withdraw without notice. Information contained herein is deemed reliable, but is not so warranted nor is it otherwise guaranteed.

Georgetowner.01.03.11:Layout 1 12/30/10 9:54 AM Page 1

place was built in 1764.” Listed on the National Register of Historic Places, Castle Hill was originally the home of Colonel Thomas Walker, Thomas Jefferson’s guardian and mentor. The land’s local historical significance, and

a mission to build the community through the making and partaking of cider, was much of Rhett’s inspiration for designing the barn as a public and private event space.The rich history of Castle Hill bleeds into the

apple orchard Rhett planted in the fall of 2009. Made up of 600 trees with 28 different types of apples, its most prized variety is a largely forgotten breed named the Albemarle Pippin. “It’s an apple that became a favorite of Queen Victoria’s,” says Rhett. “She was given a basket of them, and she liked them so much that she removed the tariff from the apple just so it was cheaper to import them.”The Albemarle Pippin got here by the hands

of George Washington himself. Originally from New York, Washington gave a cutting to Colo-nel Walker (the very same Colonel Walker from before), who planted it in Albemarle County. “We’re bringing it all back to Castle Hill by planting them here,” says Rhett.The apple varieties will all be fermented indi-

vidually to retain their unique flavors, and then blended to create different hard ciders. Rhett has gone back to the origins of cider production with his fermentation process. He has brought in amphoras from the Caucasus Mountains in the country of Georgia, called kvevri. They are lined with beeswax and buried in the cool earth, wherein the cider is poured and the fermenta-tion works it’s magic.“The cider never touches modern material to

impart any flavors,” says Rhett, who dislikes

the metallic taste he finds in wine fermented in steel tanks. “There’s no one really in the world making cider this way anymore.”The kvevri are buried alongside the barn, protected by a large overhang.

Fifty feet away, the very same cider will soon be served at the bar in the tast-ing room. “You walk into the barn and you smell apples,” says Rhett. “It’s really nice.”The Barn at Castle Hill is a warm and stunning host for any affair, a space

that begs to be filled with life. Its high walls echo with the expectations of history experienced, and history waiting to be made. The barn has been host-ing fundraisers and events, and they have their first wedding booked for June. I imagine this place will be filling up fast. The next time you visit Charlot-tesville, stop by the big white barn, have a glass of cider and see for yourself.


1789 RESTAURANT1226 36th St, NW

With the ambiance of an ele-gant country inn, 1789 features classically based American cui-sine – 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 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 “quintessential” European café fea-turing award winning crepes & argu-ably the “best” coffee in D.C! Located in sophisticated Georgetown, our café brings a touch of Paris “je ne sais quoi” to the neighborhood 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 al-luring sounds of the Syssi & Marc jazz duo every other Wed. at 7:30. We look forward to calling you a “regu-

lar” 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

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

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

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 MagazineFULL BAR

Open Daily from 11:30 a.m. Open Late ‘til 1 am on Friday &

Saturday night Now Offering Happy Hours

Mon-Fri 4-7PMHappy hour appetizers and Specialty Drinks

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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202-338-4833


NICK’S RIVERSIDE GRILLE

3050 K St. NWWashington, DC 20007

Nick’s Riverside Grille is a fam-ily-owned waterfront restaurant serving great American fare, fine steaks, authentic pasta dishes and the freshest seafood! Our George-town waterfront dining room has spectacular views of the Potomac River, Kennedy Center, Washing-ton Monument, Roosevelt Island, the Key Bridge, the surrounding Washington, DC area, plus our spa-cious outdoor terrace is a great din-ing spot to take in all the waterfront scenery!

www.nicksriversidegrille.com(202) 342-3535

SEA CATCH1054 31st St, NW

Lovers of seafood can always find something to tempt the palette at the Sea Catch Restaurant & Raw Bar. Sea Catch offers fresh seafood “simply prepared” in a relaxed at-mosphere. 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

GARRETT’S GEORGETOWN

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

Celebrating over 31 years of keeping bellies full with good food and thirsts quenched with

tasty beverages.

· Fantastic Happy Hour· Free WiFi Internet

· Buck Hunter· Trivia Night Tuesdays

Including: Terrace Dining Upstairs

www.garrettsdc.com

(202) 333-1033

PANACHE 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

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

(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

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.

www.smithpointdc.com

(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

at www.townhalldc.com

Serving Dinner Daily5PM-10:30pmBrunch Sat & Sun 11:30AM-5PM

Free Parking available

57 57DELICIOUS SEAFOOD WITH A VIEW

Dive into Tony and Joe’s Seafood Place this summer and enjoy the best seafood dining Georgetown has to offer. Make your reservation today and mention this

ad to be entered to win a FREE Brunch for Two!

202-944-4545 | www.tonyandjoes.comWashington Harbour | 3000 K Street NW | Washington, DC

Tony and Joe’s | @tonyandjoes

NICK’S

RIVERSIDEGRILLE

nicksriversidegrille.com cabanasdc.com

VISIT OUR FAMILY OF DC RESTAURANTS57 57

thedancingcrab.com

CRAB CRAB DancingThe

(202) 944-4545

TONY AND JOE’S SEAFOOD PLACE

3000 K St, NW If you’re in the mood for fresh delica-cies from the sea, dive into Tony and Joe’s Seafood Place at the George-town Waterfront. While enjoying tempting dishes such as Maryland crabcakes, fresh lobster and shrimp scampi you have spectacular views of the Potomac River, Kennedy Center, Washington Monument, Roosevelt Island, and the Key Bridge. Visit us on Sundays for our award winning brunch buffet. Come for the view,

stay for the food!Sunday thru Thursday: 11AM -10PMFriday & Saturday: 11AM - Midnight

Beverage Service until 1:30AM every night

www.tonyandjoes.com(202) 333-4710

ZED’S1201 28TH St, N.W.

ETHIOPIAN IN GEORGETOWN

Award Winning Seafood | Poultry | Beef

Vegetarian Dishes also available

100 Very Best Restaurants Award 100 Very Best Bargains Award

Also, visit Zed’s “New”

Gainesville, Virginia location(571) 261-5993

At the Corner of M & 28th Streets1201 28th Street, N.W.

Email: [email protected]

SEQUOIA3000 K St NW, Suite 100 Washington, DC 20007

Eclectic American cuisine, Coupled with enchanting views of the Potomac River make Sequoia a one of a kind dining experience.

Offering a dynamic atmosphere featuring a mesquite wood fire grill, sensational drinks, and

renowned River Bar. No matter the occasion, Sequoia will provide

an unforgettable dining experience.

www.arkrestaurants.com/sequoia_dc.html

(202) 944-4200

ROCKLANDSBarbeque and Grilling Company

2418 Wisconsin Avenue, NW

Washington’s best genuine barbeque, smoked over red oak and hickory,

served with traditional sides. Since 1990, Rocklands has been serving

delectable chopped pork, smoky ribs and barbequed beef to our commu-nity and Presidents alike. Open every

day, in Glover Park, Arlington, Alexandria and Rockville; delivery

and full-service catering too. Sign up for e-news and get the latest dish

at www.rocklands.com.

(202) 333-2558

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or email [email protected]


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Great References. Jennifer: 917-991-1735.

LANGUAGEONE202-328-0099

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classes. Enthusiastic and very patient. Years of teaching, Washington, DC.

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CREIGHTON’SKitchen, Bathroom, Basement, Attic Remodeling, Deck

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CLEANING SERVICES


F E A T U R E

By Gary Tischler

For a while this month, you were forgiven if you saw the banners and towers of Camelot appear out of a frigid mist again,

or perhaps Excalibur rising out of the icy waters of the Potomac, accompanied by the music of Yo-Yo Ma or Bono.On Thursday of last week, the John F. Ken-

nedy Center of the Performing Arts began a month-long celebration of the 50th Anniversary of the Inauguration of John F. Kennedy as the 35th President of the United States. On this par-ticularly dry and wintry day, you could see the living breaths of great men in Washington. Grand stories and occasions were once again

fondly recalled the brash, idealistic begin-nings of the Kennedy era, Washington’s own Camelot. However, it collided—and then fold-ed into—the loss of one of the last of this era’s remaining giants, Sargent Shriver.The Kennedy Center kicked off its series of

special events with a gala concert that, if reports

are correct, had the feel of an actual inaugura-tion, with the presence of the sitting president, world-class singers, musicians, conductors, movie stars and performers in attendance along-side a flock of city mayors and politicians.Only a day later, at the nearby Holy Trinity

Church in Georgetown, a wake was held for Sargent Shriver, a Kennedy by marriage to the late Eunice Shriver, JFK’s sister. Shriver embodied the knightly quality of the Kennedy clan, if not in name than in the best of spirits: its call to service, and to use power for the better-ment of others.His long and useful life of legacy was recalled

by his children, presidents, governors, and by the remnants of the family that bears the Ken-nedy name.Shriver’s many grandchildren are generations

removed from the occasion 50 years ago when the youthful president laid down a mission for the country to: “Ask not what your country can do for you, ask what you can do for your country.” Everything seemed possible with this president.In the course of the passing years, Shriver and

his wife answered that call. Sarge was called to take up the leadership of the Peace Corps. Then, unable to withstand the importuning of Lyndon

Baynes Johnson, he led the War On Poverty. Eunice Shriver would create the Special Olym-pics.A refined cultural heritage, full of virtuoso art-

ists playing at the White House (itself redeco-rated with whispery flair by Jackie Kennedy) was one of the hallmarks of the Camelot years. Its members were remembered and marketed as highly intelligent, able, worldly, literate, and full of confidence and talent: an army of book-schooled and war-formed soldiers and their companions. Introducing his cabinet in the White House, JFK said that there had never been such an assemblage of talent there since Thomas Jefferson dined there alone.This was a week when folks remembered all

the brothers, but especially JFK and the army of celebrities that rushed to Washington in the middle of a snowstorm, Frank Sinatra among them. They remembered Jackie and John, who only months before lived in Georgetown.

Their daughter Caroline, thin as her late mother, was in recently in town to speak at the National Archives’ unveiling of the Online Archive of the Collection of the JFK Library. Writers got a chance to see some of the trove of material now available with a push of a but-ton. It was strange seeing her with her husband, watching clips of her small, young self, playing with her father. “All my life,” she said, “people have told me that my father changed their lives. They decided to give back to their community or serve our country because, for the first time, someone asked them to. President Kennedy in-spired a generation, and that is why, 50 years later, his legacy still resonates.”Sargent Shriver certainly lived out that call to

service in the flesh and in the deed.But politics and power often tend to make men

falter and fall to temptation, and the Kennedy histories suffered twin blows of tragedy and scandal. Shriver too took some glancing blows: the ignominious defeat as George McGovern’s second-choice running mate, and a half-hearted attempt at a presidential run.But these were small setbacks when compared

to the tragic deaths of the JFK, Robert, and John Jr, and revelations and scandals that seemed to plague the family as chronicled by historians.

The Kennedy family, and the trinity of broth-ers, seemed to have incandescence, a magnet-like charisma and lore that enabled the legend to survive and overcome raffish and rough detail. A spotlight occasion like the 50th anniversary of the JFK Inauguration revives the legend from a time when we had no hint of what the future held, and a little less of the savory details from the past. Poetry, music, hope and challenge were in the air that day, and romance and glitter were on display that night at the gala balls; a restless president walked the streets of George-town.Shriver burned with his own light in the ser-

vice of his family, but foremost of his country-men. “My God, Sarge was such a good man,” Bill Clinton said at his funeral, almost unable to contain himself. “Can you believe how good he was? My God, nobody’s that good. You listen to the story of his life and you feel eight inches tall.” Everybody laughed, as they should at some point in an Irish funeral.At the Kennedy Center, Yo-Yo Ma played, and

the NSO played a work of newly minted mu-sic, and Caroline Kennedy’s children recited the poem that Robert Frost had written for JFK’s inaugural, titled “The Gift Outright.”At the Shriver funeral in Potomac, his sons

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and daughter carried the coffin alongside son-in-law Arnold Schwarzenegger, who probably could have carried it himself. There were clips of a frail Shriver, who had suffered from Al-zheimer’s, waving goodbye to the car carrying the coffin of his wife who died last year.People made music here too—people like

Bono and Vanessa Williams.The times of January were a wisp. A wind of

Camelot days and Camelot lives. We remem-bered everything of our youth in a flash, when they were right here among us, demanding us to think and dream and do great things for man-kind. We thought we could, and sometimes we did.For sure, Sargent Shriver did.

All photos by Jeff Malet, for more photos of this historic event visit www.georgetowner.com. For details and information about the Kennedy Cen-ter for the Performing Arts Center’s “The Pres-idency of John F. Kennedy: a 50th Anniversary Celebration” go to www.kennedy-center.org

Joseph P. Kennedy IIIJoseph Patrick Kennedy II


FOOD & WINE

A WINDOW INTO WINEVINDICATION OF THE EAST

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By Caroline Jackson

People have a rampant misconception that East Coast wines are sweet, simple, and unrefined. They say that our land is not

suited for the growth of proper wine grapes. The truth is, we just got a late start.We are California thirty years ago. The poten-

tial has always been there, but not until recently did we begin to pinpoint the “appellations” of the East, and the specific grapes destined to change the tide of Atlantic-coast wine. A rap-idly growing contingency of our winemakers produces high-quality dry wines, and the world is beginning to take notice.The wine revolution, whose ripples are just

now reaching our shores, was sparked in West-ern Europe in the Middle Ages. As winemaking began to spread beyond the walls of monaster-ies, villages sprung up to support the new agri-cultural progress. Growers began to recognize which vines flourished under certain conditions, and gradually the viticultural traditions of each growing region became integrally linked to the facets of their developing cultures.We often take for granted that Burgundy,

France is acclaimed for Pinot Noir, or the Rioja region of Spain for Tempranillo, or the banks of the Mosel in Germany for sweet, juicy Ries-lings. But there is a centuries-old understanding among winemakers of the dynamic relationship

between the vines and the land, summed up by the French word terroir.Terroir was a foreign concept in the United

States until the early 20th century, when Cali-fornia began its own viticultural transformation. Winemakers in Napa realized that hardy Cab-ernet Sauvignon thrived in their sunny climate, producing intensely bold and tannic wines. A new wave of growers was unlocking the vast potential of their own soil.These winemakers were pioneers of their

era. They ripped out underperforming vari-etals, planted new rootstocks, tried new prun-ing methods, aged the wines in American oak barrels, all to produce wine that would rival the best of the Old World.But it still took generations of experimenta-

tion—even one who spends forty years in this pursuit has only forty tries to create their mas-terpiece, and each vintage inevitably brings new obstacles to conquer. Not until the 1970s did wine experts begin to

view these “New World” wines with unclouded vision. It began with a now-famous blind tast-ing in which a few Napa wines were rated above their French counterparts. California winemak-ers, formerly looked down on as hillbilly farm-ers making lowly table wine, were now revered and respected.

Soon other regions appeared on the scene; by the 1980s the world was singing the praises of Willamette Valley Pinot Noir, New Zealand Sauvignon Blanc, and South African Chardon-nay, among many others. And the door was left open for more to follow.As it would seem, East Coast winemakers are

on deck. There has been a great deal of hype in the growing number of wineries in Virginia, Maryland, Pennsylvania and New York. The most prominent frontrunners may be the winer-ies of the Finger Lake region in New York, who are being recognized for first-rate Riesling and Gewurztraminer.Simultaneously, the Monticello area of Virgin-

ia has been persistently cranking out luscious Viognier and rich Cabernet Franc. And in the Lehigh Valley of Pennsylvania, where I work for a rapidly growing family-run winery, sev-eral winemakers have found the Burgundy-like climate to yield lovely Pinot Noir and Chardon-nay. A growing number of education programs for enology and viticulture on the East Coast ensure that these wines will only continue to excel in quality.Yet East Coast wines are still largely consid-

ered third-rate (we’ll get into the reasons for that later). Although some individual producers have received notable acclaim, it would be un-

likely to spot them in a store or restaurant out-side of their state, much less on the Wine Spec-tator Top 100 list. The only way to combat this trend is to discover for yourself what the East Coast wine country has to offer.There is a long way to go, but all it takes is a

few stellar vintages to ignite the buzz. If you ask me, it won’t be long before “Monticello Viogni-er” will be as common a phrase as “Napa Cab” or “Australian Shiraz.” Now you can say you saw it coming.Sip of the DayDr. Konstantin Frank Dry Riesling 2009Available at Calvert Woodley, 4339 Connecticut Ave, N.W.

A vibrant and well-balanced wine from one of New York’s oldest and most renowned pro-ducers. With just a touch of residual sugar for softness and body, it’s crisp citrus notes in the front of the palate are followed beautifully with a light but lingering floral finish.

Caroline Jackson is the Assistant Winemaker at Blair Vineyards in Eastern Pennsylvania. She has a degree in English and a background in wine retail. Visit her blog, Sips and Sounds, which pairs daily music selections with a wine or craft beer.


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By Katherine Tallmadge

I love soups… Warm… Filling… Comfort-ing… Psychologically Satisfying. What could be better right now than curling up

with a hearty, delicious bowl of, say, Butter-nut Squash Soup with Curry and Ginger, Mi-chel Richard’s Chicken Mushroom and Barley Soup, Spiced Red Lentil Soup? And it doesn’t hurt that studies show soups make it very easy to lose weight. Classic studies have found that as long as

the volume of a food is high, people can feel full with fewer calories. In one study, research-ers varied the water content in three different first courses to see how it would affect peoples’ intake at the main course. The study subjects were fed either chicken rice casserole, chicken rice casserole served with a glass of water, or chicken rice soup, which is basically the cas-serole with water/broth added. They found the subjects who ate the soup consumed 26 percent less—about 100 calories fewer—at the main course, compared to the other conditions.Researchers surmise that a large food volume

caused by water, even without added calories, helps us feel more satisfied for several reasons. It causes stomach stretching and slows stomach emptying, stimulating the nerves and hormones that signal feelings of fullness. Just seeing a large volume of food can increase your ability to feel satisfied by it, even though the calories

are relatively low. Finally, the larger a meal and the longer a meal goes on, your satisfac-tion declines and you lose interest in complet-ing it. Water is the component in food that has the largest influence on how much you eat. This study, and many others like it, finds eating a high-water-content, low-calorie first course like soup enhances satisfaction and reduces overall calorie intake.Start lunch or dinner with a bowl of broth-

based vegetable soup or turn main courses into soups by adding water or broth. Save 200 calo-ries a day! Do this every day and lose twenty pounds in one year. Wasn’t that SIMPLE? And oh, so painless!

Michel Richard’s Chicken, Mushroom and Barley Soup4 servings Ingredients:2 Tbsp Olive Oil2 Small Onions, Peeled and Diced1 Pound Mushrooms, ends trimmed and thinly sliced2 Quarts Unsalted Chicken Stock (defatted)2 Tbsp Lite Soy Sauce 6 Tbsp Pearl Barley4 Cloves Garlic, peeled and mincedSalt and Freshly Ground Black Pepper to taste

4 Large Chicken Breasts or Thighs, boned, skinned and sliced into bite-size pieces, at room temperatureAbout 1-1/2 Cup (about 3 ounces) freshly grat-ed Parmesan Cheese (Optional)Heat the oil in a heavy medium saucepan over medium-low heat. Add the onion, cover and cook until translucent for about ten minutes, stirring occasionally. Add the mushrooms, in-crease heat to medium-high and cook uncovered until lightly browned, for about five minutes, stirring occasionally. Add the chicken stock, soy sauce, barley and garlic. Simmer gently for 45 minutes to cook barley and then blend fla-vors. Season with salt and pepper. (This can be prepared ahead, cooled, covered and set aside at cool room temperature for up to four hours or refrigerated for several days.)To serve, bring the soup to a boil, add chicken, reduce heat and simmer just until the chicken becomes opaque, for about two to three min-utes. Ladle into four soup plates. Pass Parme-san, if desired.1,200 calories for the entire pot of soup

Michel Richard is the owner and chef of award-winning Michelle Richard Citronelle in George-town.

Cauliflower Vichyssoise4 to 8 ServingsIngredients1 Tbsp Canola Oil

2 Leeks1 Head Cauliflower1 Medium Potato6 Cups Chicken Stock (or vegetable stock), fat removed1 Cup 1% MilkSalt and Freshly Ground Pepper8 leaves Fresh Parsley, ChoppedSlice the white part of the leeks, cut the cauli-flower into florets and set aside. Heat canola oil in an iron skillet over medium heat. Add sliced leeks, stirring frequently for about ten minutes until soft. Stir in the stock, cauliflower and pota-to. Reduce the heat, cover and simmer for about twenty minutes or until vegetables are soft. When mixture has cooled, puree in a blender or food processor, and add the milk. Serve hot in the cool weather, cold in the hot weather. Add salt and freshly ground pepper to taste. Garnish with chopped parsley.700 calories in the entire pot of soupKatherine Tallmadge, M.A., R.D., is passionate about helping people transform their health and their lives. Her book, Diet Simple, is called the “Un-Diet” by The Washington Post, and “The only good nutritionally balanced and easy-to-follow diet book” by Good Housekeeping Magazine. She also custom designs nutrition and weight loss programs. Find her book on Amazon.com


S O C I A L S C E N E

AUSTRIA HONORS VICOMTESSE D’AMECOURTOn Jan. 13, Ambassador of Austria Christian Prosl and Mrs. Patricia Prosl-Hurni welcomed guests to their residence to present a decoration of honor in gold to Vicomtesse Gertrude de Ponton d’Amecourt for services to the Republic of Austria. The ambassador noted that “Gertie,” now 100 and born under Emperor Franz Joseph, has keep her appearance, charm and wit as she has brought people together from all walks of life with her famous hospitality. The ambassador also presented a letter from Austria’s Minister of Foreign Affairs and a congratulatory message from Governor Arnold Schwarzenegger which read in part “you have been a true ambassador and no one could have done it better.” - Mary Bird

ARTS CLUB MAGIC WITH DAVID MOREYProgram Chair Bob Sacheli introduced David Morey at a special program and dinner at the Arts Club on Jan. 13 as the first magician who performed at the official inaugural ball for President Obama and “at another President’s house this evening.” Indeed the Arts Club is located in an historic Eye Street house once owned by James Monroe. A hit at the most recent DC Fringe Festival, David Morey’s magic ranges from sleight of hand to mentalism to grand illusions. He founded the Morey Magic Group, a consortium of magicians and entertainers, and is also a professional speaker and the author. - Mary Bird

Paul Carp, Nicole d’Amecourt, Joe David

Eugenia Chavchavadze, Fernando Batista and niece Angelique BatistaVicomtesse d’Amecourt

Joyce and Charles Silverman

Blanquita Cullum, Program Chair Bob Sacheli

Jan Du Plain, magician/performer David Morey

S O C I A L S C E N E


FORTY-FIRST RUSSIAN NEW YEAR’S EVE BALLFor one evening a year, the grand ballroom of the Mayflower Hotel is transformed into a Russian court. No other Washington invitation reads “white or black tie, Russian costumes.” Princess Alexis Obolensky with her son Dimitri not far from her side welcomed guest to the annual Russian New Year’s Eve Ball on Jan. 14. She quipped “we can wait for Chinese New Year or celebrate now.” Prince and Princess David Chavchavadze were Ball Committee Chairmen. The event celebrating four generations of Russian families and Russophiles benefits a children’s hospital center in St. Pe-tersburg and the Prince A.D. Obolensky Boarding School for Special Children at “Berezichi” in the Russian Federation.- Mary Bird

WASHINGTON WOMEN & WINE DINE AT BISTRO D’OCBistro D’Oc across from Ford’s Theatre was the perfect venue for Washington Women & Wine (a few good women and the men who dare) to launch their “Excursion to the South of France Dinner” on Jan. 17. Sadly, the excursion is not soon enough to escape Washington’s winter weather but the mood was warm and the wine flowed to accompany a wonderful Gallic menu. Robin and Paula McKenzie-Smith of Best of Europe Tours will be leading the group’s second European tour in 2012. It promises to be top of the line with wine tastings in Bordeaux, Carcassonne and Aix-en-Provence before the group heads to the French Riviera. - Mary Bird

CAPRICORN CELEBRATIONHostess Lolo Sarnoff was delighted that Jan. 19 was a clear evening, with full moon no less, as her annual Capricorn party has been fraught with foul weather in years past. Lolo founded Arts for the Aging (AFTA) 22 years ago as a pioneering organization to provide outreach programs specially designed to engage older adults in health improvement and life enhancement. The exploding se-nior population has made the work more important than could have been imagined. The evening’s highlight was the presentation by AFTA Trustee Dorn McGrath of a check for $42,639 raised by the Capricorn Campaign to honor Lolo’s visionary leadership and her birthday. Embassy Series impre-sario Jerome Barry led well wishers in Happy Birthday to which the honoree responded “since I can’t sing, I shall toast.” - Mary Bird

Lisette Barry and Lolo Sarnoff

Jake McGuire, WW&W co-founder Karen McMullen Tour leaders extraordinaire Robin and Paula McKenzie-Smith

Princess Selene Obolensky with her grandson Dimitri Obolensky

André Williems, Nicole d’Amecourt, Moana and Eric Jackson

Patricia and Timothy Trudeau


T H E P L A Y E R

By Veena Trehan

Andre Wells is at the center of glitzy fundraisers, ex-pensive weddings, and corporate parties. And that’s when he’s not scoping out the hottest hotels and

restaurants.But a glamorous life comes loaded with responsibility. As

planner, producer, and owner of Events by Andre Wells, he orchestrates some of our city’s most beautiful events with energy and ambition. When I spoke with him at RIS restau-rant, Andre shared his favorite type of client, some dream clients, and discussed how he thrives when little separates a messy disaster from a memorable spectacle.

THE PLAYERANDRE WELLS

What makes an event a success?What is the goal of the event—that’s what we always ask. What are you trying to ac-complish by having this event? What’s the message you want to give?Also…when your guests don’t have to

think. When you arrive there’s valet; when you walk in the door someone takes your coat; if they’re passing hor d’oeuvres, you’re not stuck with this long skewer; there are beautiful and intelligent people to talk to. All of that makes a great party or a great event.How did you get involved in events?I always wanted to be an event planner. Dur-ing high school I was on this board called the Team Board. I grew up in Jacksonville, Florida. We had about 20 high schools. Two or three people from each high school rep-resented the high school for this department store that was part of the May Company. You would do community service projects. You would get to work in the store, print ads for the stores, do fashion shows, go and visit senior citizens’ homes. There was one woman, her name was Jane Slater, and she was the special events coordinator for the store. I thought, I love what she does, it’s a great job.I had interned at Bloomingdales in New

York and JCPenney. I graduated in ‘91 [from Hampton University] when we were in a recession . I got offered a job by the May Company as an assistant buyer. Of course, I was taking the job because I was not going back to Florida. And so I started my career. I worked for May Company, I worked for JCPenney, and I was a merchandiser and a buyer and I hated every moment of it.I did it for three years. I remember I was

dating my [girlfriend, now wife]. I told her, “I might have to move back to Florida be-cause I’m putting in my resignation and I don’t have another job offer.”Then a position became available at PBS

for an assistant meeting planning position the day I resigned. I was able to come right in and I started doing all their meetings and events throughout the US. After that I went to work for a catering company building their corporate and social markets, and then I went to work for an event planning compa-ny building their business. And seven years ago I started my own company.How do you deal with people who have very high expectations, a lot of stress and a habit of controlling outcomes?I always tell people from the beginning: “Are you going to let us manage the event or do you want to manage it? Because you can’t be a micromanager, you have to let us be able to do our job.If you come to me to have an event and

you want it to be an Events by Andre Wells event, but then you start telling me things like: I want to use this person, I want to do that…well, I can’t take ownership of that. We’re not just coordinators. We’re designers. We’re logistic experts.Does the client who says, “You’re on your own” scare you?Oh, I love that kind of client. That’s the kind of client that really trusts you, and they’re aware of your capability and skill set. They let you fly.

Who are all the people who come together for events?Attorneys, insurance agents, staff, permit-ting, valet…The [people who work] the ac-tual event. Then the décor, furniture, light-ing, sound, AV, linens, flatware, china, wine selection…I always say it’s a big, big choir that does a wonderful performance in the end.Lots of venues in the city?One of my jobs is to stay abreast of every new and old venue in city, even some that people wouldn’t think they could do an event in. For instance, all of the Smithsonian mu-seums are very good places to hold events. There are lots of little hidden gems.Do people want the same quality of event as ones where celebrities might have a budget of 10 or even 100 times more?Oh yeah. And I always say, manage those expectations. People think, “I want to do my wedding just like that.” But they don’t really think of the cost that is associated. That’s why, to me, it’s very important to budget. We meet with the client first, we talk about the event, we talk about all the logistics and the details and what they want. Then we go back and do a proposal and a budget based on that conversation and present it to you.There must be people who just tend to have brainstorms throughout the entire process even after they sign off some-thing.Oh they do. And it’s their right. I always say that everyone has the right to change their mind and to come back to you with different ideas. Six months leading up to a wedding is the perfect time to plan it. A year out…so many changes.What made you decide to go out on your own?Because I was working really hard. I used to be the last one in the office. I would look up and it would be 12 and 1 o’clock. You get used to making a certain amount of money and you get accustomed to a certain lifestyle. But I really believed in myself, and my wife really believed in me, and she was very sup-portive. So I said, “What’s the worst thing that could happen? I would have to go back and work for someone else.”It’s very hard, sometimes all-nighters. You

have to constantly be on point. But I love working for myself.Do you have any dream clients?Of course. Come on over Oprah! HBO and Showtime…I like people who are interest-ing, people who are doing good things. I wouldn’t mind Facebook as a client. So I’d say I have some great clients that I have yet to work with.Sounds like an exciting life.It’s fun. I like that I get to meet so many dif-ferent people, from celebrities to politicians to everyday good people.I always ask the people that work with me,

“What’s the creative lesson for today?”I never want to be bored with this and I

never want to be boring. I always want to create, have fun, make people laugh and share joy.


One in eight women will be diagnosed with breast cancer during her lifetime. Since no two women are exactly alike, they need personalized care that addresses their specific type of breast cancer. That’s Georgetown’s philosophy. With a mission to put the personal decisions and medical needs of each woman first, we offer:

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