John Eric Home Magazine | July-September 2021 by John Eric

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DC | VA | MD

JUL | SEPT 2021

ALL THINGS FOODIE

Compass is a licensed real estate brokerage that abides by Equal Housing Opportunity laws. Information is compiled from sources deemed reliable but is not guaranteed. All measurements and square footages are approximate. This is not intended to solicit property already listed. Compass is licensed as Compass Real Estate in DC and as Compass in Virginia and Maryland. 1232 31st Street NW, Washington, DC 20007 |202.448.9002

MAKING YOUR DREAMS COME TRUE DC | VA | MD

JOHN ERIC | Realtor +1 703 798 0097 john@johnandtrevor.com

TREVOR MOORE | Realtor +1 703.915.0869 trevor@johnandtrevor.com

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Departments 10 84 16 48 7 | Letter from the Publisher 8 | John’s Favorites 9 | Trevor’s Favorites

JO HN E RIC HO M E

HOME 10 | Home Trends

44 | Some of the “Bests” that the

Coffee makers that every coffee aficionado should have.

Washington Metropolitan Area has to offer…

35 | Designer Spotlight

46 | The top 5 picks for outdoor

An interview with Traci Weems.

dining in the DMV.

38 | Arts

ENTERTAINING

Electrify the night – how to create the perfect ambiance for a backyard dinner party.

The delicious art of Christine Vineyard.

16 | Design Feature

kitchen more green?

Summer Kitchens - How to create a complete outdoor cooking experience.

83 | Fruit and vegetable strips for

24 | Design News

TRAVEL

Goosecup: A curated concept of good coffee + craft cocktails.

48 | Destinations

78 | The Woderful World of

It’s not only a world-class spa, it’s a first class dining experience too.

Instagram: Food Blogging

76 | Black Book

Charles Tappan brings out the summer inspired cocktails to lighten your spirits.

26 | Creating your very own dream vegetable garden.

32 | Food Around Town – what satisfies a Washingtonian’s appetite.

34 | Details

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72 | Going Green: Want to make your

your favorite K-9 pal.

The top global Michelin-starred restaurants.

40 | Fancy a Picnic? What to pack, where to go, and where to have others pack the basket for you.

43 | Wine, Cheese, & Olive Oil – Oh My!

62 | Foodie Recipes from Woodlock

84 | Mixology

43 90 | A cocktail glass by any other name…

104 | Diplomacy

Your guide to their styles and uses.

The going-ons in Washington’s diplomatic community…

100 | Coffee Italian Style

BESPOKE 96 | Money & Finance The Advantages of Staying Invested – how to navigate your financial world.

94 | Health & Wellness What does food mean to you?

98 | Stylist Food and fashion link arms on the runway.

EVENTS 102 | Buzz The news that all of Washington is talking about.

103 | Culture Food and Food Tours!

JOHN ERIC + TREVOR MOORE 106 | Real Estate John Eric + Trevor Moore brings you the best in luxury real estate from all across the metropolitan region.

Contributors CHARLES M. TAPPAN, JR. Before joining Republic National Distributing Company LLC, Charles worked in finance, as a broker on Wall Street and as an equity trader. He decided to make the leap into the Hospitality industry in 2011 while looking for

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the fountain of youth, and since then he has worked as a bartender at some of the best hotels and restaurants in Washington, DC, including Blue Duck Tavern at Park Hyatt and the Jose Andreas Think Food Group. Not only is he a member of the US Bartender’s Guild and DC Craft Guild, but he is highly decorated in the mixology

FOUNDER | PUBLISHER John Eric

community. DAVID BROWN became a pioneer of design in some of DC and Virginia’s most up-

MANAGING EDITOR Angela Casey

and-coming neighborhoods. As an executive with Moët Hennessy Louis Vuitton & Valentino, he has been fortunate to travel extensively across the United States and Europe through his work. David’s eclectic style and appreciation for architecture is

SENIOR EDITOR-AT-LARGE Louis Kwasniewski

reflected in his work thanks to his unique cultural perspective gained through his travels. MARC SCHLIEFER has been in the financial planning business since 1978, when he joined Equity Planning Institute, Inc. He became President of Equity Planning Institute, Inc. in 1996. With over 33 years of practicing financial planning, Marc has

CREATIVE DIRECTOR Hillary Broadwater EDITORIAL e-mail | angela@johnandtrevor.com

worked mainly on individual financial planning and counsels clients on all aspects of their financial life. SHERRY MOELLER co-founder and principal of MoKi Media, was a previous editor in chief of Capitol File magazine/Niche Media covering politicians, celebrities, fashion, travel, hospitality and lifestyle in Washington, DC and around the country. She now specializes in public relations for interior design, architecture and hospitality clients, among other luxury brands. HANNAH JENNER is the Founder and Head Coach at Achieving Awesome

ADVERTISING phone | 703.798.0097

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Performance Coaching and host of the “Achieving Awesome” podcast. A former professional sailor, Hannah became the first female captain of the Clipper Round the World Yacht Race to circumnavigate the globe in 2007-08. After a 15- year career on the ocean sailing some 280,000 nautical miles, Hannah retired in 2017 to set up her coaching practice. Combing her experience in building successful teams along with a life coaching qualification from Erickson College and a nutrition coaching certification from Precision Nutrition, Achieving Awesome coaches women to unlock their true potential from the inside out. Hannah’s mission in life is to help people become the happiest, healthiest and strongest version of themselves so that they may in turn #betheinspiration. Find out more at www. achievingawesome.com. 6

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Cover Photo by Geraud Pfeiffer

Welcome “The summer night is like a perfection of thought.” – Wallace Stevens

Summer is here! It is my favorite time of the year. Another favorite of mine? Food and drink! In this issue of John Eric Home, we celebrate food and drink in all of their aspects. From restaurants and recipes, to food in fashion and art. The hottest spots in DC to grab a bite and the best rated Michelin starred restaurants in the world. Planning an outdoor summer dinner party? Make sure not to miss our Home Trends feature which provides excellent tips on how to create the perfect ambiance for the evening. Or do you want to create the perfect outdoor kitchen/eating space? Sherry Moeller shares great ideas on how to accomplish this. And so many questions are answered. Have you ever pondered which is the perfect cocktail glass to use when pouring a drink? The answer is inside our pages. Or what the real differences are in the plethora of Italian coffee drinks? Ponder no more – we explain the methods of each. Possibly, you have thought about growing your own vegetable garden and have no idea where to even begin? No problem – the answer is inside. So, delve inside our pages this month and celebrate food with us. It is a tasty adventure…

John Eric Publisher, Principal and Realtor

JOHN’S FAVORITES MY PERSONAL BEST

1. Tastes of Chicago Lou Malnati’s Pizza – This pizza is just beyond…. 2. Genesis II E-335 Gas Grill (Weber) Ask anyone that I know, and they will all tell you the same thing – I love to grill. And this grill is simply the best. 3. Williams Sonoma Black-Handled 4-Piece BBQ Tool Set – As every grill master knows – tough to perfectly grill without the proper tools, and these are those. 4. Rodney Scott’s World of BBQ: Every Day is a Good Day (Cookbook) – A fantastic collection of recipes.

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TREVOR’S FAVORITES MY PERSONAL BEST

1. Chia Seeds – Since I am vegetarian I need good sources of plant based proteins. I put Black Chia Seeds in my smoothies, oatmeal and even on salads. They are also a great source of Omega-3. 2. Superfood Creamer I don’t typically use creamer in my coffee but when I do I use Laird Superfood. It’s a much healthier option. 3. Instant Pot My favorite food right now using the Instant Pot is Japanese Sweet Potatoes. They come out perfectly every time!

HOME TRENDS WHERE STYLE & ELEGANCE MEET

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Electrifying NIGHT THE

How do you create a back yard that’s light years ahead of others? One way is to illuminate the space. Since many people work or play till long after the sun goes down, they often don’t have time to enjoy their backyard until the evening hours. Add outdoor lighting, and your garden is immediately transformed into usable space.

Everyone wants a gorgeous outdoor space. We dream of comfortable spaces that invite

us to sit for a while, have another glass of wine and linger in the warm, flower-scented air of evening. Being able to enhance a lovely outdoor design is, of course, just one reason why we light outdoor spaces.

Layering light in your outdoor space creates beautiful highlights and shadows among

architectural elements and landscaping. In a space with many different textures and finishes like wood, concrete and tile, lighting can subtly highlight each of these surfaces to create a dynamic look throughout your yard.

Think about how the space is to be used and plan the outdoor lighting around that.

Plotting out your lighting—and remembering the importance of light layering—is critical to getting the right effect and being able to create spaces for different uses.

The trick to getting a well-lit outdoor patio is directing the light just where you need

it. When it comes to ambient lighting, overhead lighting is a great option, be it outdoor pendants or even string lights. Blessed with a large garden and a tall canopy? Make the most of your garden’s spaciousness by hanging not just one string of lights, but lots of them, for a shimmering, cascading effect. A beautiful string light zig-zagged over a dining or entertaining space lays down a great soft, overall light and creates an atmosphere like a French café or Italian piazza.

Hang beautiful string lights with auto sensors around your trees and shrubs to add more

depth to your landscaping. Your guests will be pleasantly surprised to see the twinkling effect whenever they brush past them, or the breeze blows. You can also find the solarpowered variety in these pretty lights.

Smaller bulbs provide a gentler, more decorative background twinkle, while larger ones

can provide a fair amount of direct illumination. Remember that once they’re installed, you can always add other types of lighting for extra brightness. Consider where your lights

are going and don’t overwhelm. White lights are the most

grabs attention like a traditional glass lantern. Many outdoor

versatile; colorful strands or fun bulb covers can be vibrant

lanterns feature bulbs that mimic classic gaslights lights from

options for special occasions.

the 1800’s. Remember to install these lanterns in sheltered

areas to protect them from rain or snow.

The ultimate in atmospheric lighting, lanterns and

hurricane lamps provide a chic glow and a nautical touch

When trying to create a real “room” feeling for your

wherever you place them. Because most hurricanes can

outdoor space, nothing creates a more sense of place

easily be moved, you can bring them with you as you

than pendants or chandeliers. By selecting the perfect

progress from table to pool to seating area. Electric lanterns,

minimalistic chandelier or pendant, you can easily light,

of course, will work well in fixed locations.

create and enhance the open-air feel of your patio. It can

Lanterns never really disappeared from the lighting

be utilized suspended over a dining table or it can anchor a

industry. Traditional and dreamy lantern lights will continue

sitting area or illuminate a dark corner. Make sure you select

to be among the top outdoor lighting trends in 2021. Lantern

fixtures rated for the outdoors and, of course, put them on a

lights are perfect for lighting unique areas of your patio and

dimmer so you can control the light output.

deck. You can also opt for beautiful globe-like pendant lights

for illuminating your garden trees or plants.

enchantment in your garden. The candles can be placed

around the garden with a naked flame or one can be placed

Traditional lanterns are another attractive option for

Candles are another great way to create a sense of

your outdoor lighting. While you can commonly string

inside a lantern to emit a glowing effect.

lights stuffed in glass containers and mason jars, nothing

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The right pendant lighting can also set your space

for the greatest of outdoor parties. Outdoor pendant

lights suspended from an overhanging roof line will direct

of lamps that can be used in different settings. Select floor

concentrated light above outdoor dining or seating areas.

lamps with a striking shape that puts out bright light to

Consider finishes that will mesh well with the surroundings,

add form and functionality to the space without overdoing

such as a galvanized metal finish that contrasts beautifully

it. This is especially useful for rooftop gardens or urban

against dark wood. Arrange potted plants and succulents

balconies where you may want to section off spaces without

around your patio to add to the cozy ambiance, which will

adding more architectural elements. If your patio features

look radiant under the glow of dimmed light at night.

stonework, look for a complementary finish in your light

fixtures. For lighter stone finishes, look to stainless steel or

If you want overall illumination, such as in an outdoor

Create visual symmetry in an outdoor space with sets

dining room, opt for sconces with exposed bulbs. These

lighter metal finishes. For darker stone, a bronze or black

versatile fixtures can enhance a nook, add ambience to a

fixture will subtly blend in and allow the light to play off of

dining area, or guide you along a path, and they come in

the textured areas.

a vast range of styles for mixing and matching. How many

sconces you’ll need depends on where they can be mounted.

that have been brought into the 21st century. This may look

Matching your outdoor wall lights will add to the atmosphere

like an ordinary lantern, but it’s an LED lamp with Bluetooth

and help layer the lighting with additional ambient or

capabilities, working as both a light and a speaker. Cordless

concentrated illumination. Outdoor lights with glass cylinders

lamps are perfect for outdoor spaces, since they can travel

can give off the impression of an intimate candlelit setting.

with you inside and out.

If you’re into all things high-tech, look for table lamps

exterior appear more Interesting. Good light design uses a mixture of shadows and different levels of lighting. It is important that there is a good level of contrast in the area. Good lighting can bring Zen-like qualities to any setting. You can rediscover the perimeter of your property, make it fun to entertain and highlight points of interest, such as sculptures or fountains.

Recently, our back yards, patios and gardens have

dutifully served greater purposes more than ever before. Over the last two years they have become our happy hour spots, office spaces, escapes for much needed “me time” and refuges to enjoy the beauty of nature. Adding beautiful layered lighting this summer is the highlight needed to make the outdoor space that much more livable after the sun goes down. As we continue to pursue more sustainable lifestyles, we all find ourselves seeking better mental and physical health. Our home outdoor space will definitely play an integral role going forward into the future.

Spotlighting or up-lighting is best for illuminating

narrow and unique areas of your outdoor spaces. It sounds simple, but it is so effective. Reflective light on your trees and walls is an amazing way to light up your garden’s exterior. Consider investing in outdoor LED lights for the garden that are powerful enough to illuminate a bright light - ideally, as close as possible to sunlight - off the garden’s walls, trees or garden beds. The lighting ambiance should be bright enough to provide an inviting social setting. Choose from various moderate to high-intensity beams for highlighting an ornamental feature or beautiful flowers in your garden. Some homeowners install spotlights above or at ground level and below tall trees to make them appear more luminous.

Lastly, consider installing a fire pit. There’s something

about the light from a fire that attracts companionship. The soft light and warmth that is emitted from the fire is a great option to add to your garden. Expect stories to be shared, jokes to be told and friendships to be bonded. There are several firepit designs that you can opt for. After installing the fire pit, be sure to add seating arrangements around the exterior. The colors and shadows from the fire pit should create a warm, inviting ambiance. 14

Remember to use different types of light to make your JOHN ERIC HOME

SUMMER

Kitchens How to Create a Complete Outdoor Cooking Experience By Sherry Moeller

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Nadia Subaran of Aidan Design created a pool kitchen in her midcentury modern home

Whether by the pool or just outdoors, there’s nothing better than having a kitchen close by to make quick and delicious meals at home. Nadia Subaran, co-owner of Aidan Design, www.aidandesign.com, presents her pool kitchen design in her midcentury modern home, as well as gives tips to create your own. Plus, Julia Walter, managing director of Boffi Georgetown, www.boffigeorgetown.com, shares a compact outdoor kitchen option, complete with table and cart.

AIDAN DESIGN’S POOL KITCHEN PHOTOS BY ROBERT RADIFERA When Nadia Subaran of Aidan Design created a lower level kitchen in her midcentury modern home, she considered first how her family would use it. By carving out an area from the existing laundry room and closet to create the new space, she wanted the kitchen to serve both the pool and patio area connected by sliding glass doors and the neighboring den.

By purchasing affordable and in-stock tiles for

the walls and backsplash, Subaran was able to stay within budget while also having some fun by mixing patterns, such as herringbone and marble tiles. She also repurposed pantry cabinet boxes and replaced doors with navy shaker-style doors, as well as used counters from Aidan Design’s previous showroom. Subaran complemented the blue cabinets with additional honey-tone wood veneer and stainless steel cabinetry.

She splurged on small appliances that they used

often, such as a Scotsman ice maker and slim Liebherr refrigerator, while also incorporating other spacesaving appliances including a plug-in induction burner and a hot-dog rotisserie. The space is perfect as a family test kitchen, too, where the family makes their own juices and sauces.

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NADIA SUBARAN’S TIPS FOR DESIGNING A POOL KITCHEN 1.

Take chances by adding some punch by

mixing patterns, colors and materials

2. Splurge on appliances you’ll use the most 3. Repurpose items you have on hand 4. Be creative with the space planning so the

kitchen serves dual areas

5. Enjoy the space with family and friends

Library by Nestor Santa-Cruz www.nestorsanta-cruz.com

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BOFFI’S AH01 OUTDOOR KITCHEN PHOTOS COURTESY OF BOFFI Aimed at wellness and healthy living, Boffi’s AH01 Outdoor Kitchen provides flexible cooking options, allowing you to cook different foods without mixing flavors on a professional steel plate that slants forward both for flow and to collect liquids in a removable plan. It’s smokeless and easy to clean. You can add a large rectangular table with wood top, as well as a bench and service cart. For a behind-the-scenes video of the Boffi AH01 Outdoor Kitchen, go to https://www.boffi. com/en-us/collection/kitchens/id/ah01. For more info, go to www.boffigeorgetown.com.

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DESIGN NEWS CURRENT DESIGN NEWS

GOOSECUP

A Curated Concept of Good Coffee + Craft Cocktails by Sherry Moeller Photos by Angela Newton Roy

In pursuit of their dreams, Ahad Raza, a tech startup veteran, and Zaara Raza, a nurse, decided to move from Austin, Texas to Leesburg, Virginia, where Zaara grew up, in 2018. Top of their list was starting a coffee-cocktail brand. Then the pandemic hit. “The pandemic threw us for a loop,” says Ahad. Opening a restaurant of any type during the pandemic was a gamble, and the couple had their share of uncertainty whether or not their dream would materialize with financial, leasing, staffing, and furnishing setbacks throughout 2020. But they accomplished what they set out to – opening Goosecup on January 29, 2021. “In a lot of ways, Goosecup and businesses like it became something of a symbol for things returning to normal,” Ahad says. While Goosecup is a concept you’d see in more urbancity environments, the entrepreneurs felt that if you put a hip, beautifully-designed, coffee-cocktail concept in a suburban environment that is easily accessible and focused on high-quality products and top-notch service, it would thrive. “We’ve been busy since day one and haven’t looked back,” adds Ahad. “We are incredibly lucky to have a bevy of talented folks from diverse hospitality backgrounds with equally diverse skillsets at Goosecup,” says Ahad. “We are realistic perfectionists,” who saw a natural relationship between specialty coffee and custom cocktails in terms of craftsmanship and attention to detail. When it comes to the shop’s design, Zaara says, “It’s inspired by the relaxed and natural feel of California and minimalist and clean lines of Scandinavian design.” The solid ash furniture designed in the UK and manufactured in Portugal captures the overall inspiration, while the pop of color from the bar’s tile adds a touch of playfulness. The design is “high quality, thoughtfully curated and adds a perfect backdrop to the main attraction, which are the guests,” adds Zara, who says her favorite features are the Andrew Neyer-designed Chime Lights, which almost look like an art installation. “We spend an inordinate amount of time and attention on getting coffee right,” says Ahad, who adds they get their coffee from small, single-origin farms in South America and

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Africa and roast the coffee in Berryville, Virginia. In order to produce coffee with beautiful flavors, they lightly roast it. Lattes are top sellers, while the Orange Sunshine made from house-made candied orange syrup is also a hit. For cocktails, a sure winner is the Bartender’s Whim, which is a custom drink tailored to the guest. Top food items include Goosecup’s bacon, egg and cheese sandwich and avocado toast, with new items always in the works, especially for the evening menu. The newest addition to Goosecup is the coworking space, called Collective, above the shop. There are about 60 memberships available offering exclusive perks. For more info about Goosecup located at 216 S. King Street, Leesburg, VA and open 7 a.m. to 11 p.m. daily, visit www.goosecup.co.

Dream CREATING A

VEGETABLE GARDEN

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Whether or not you are a gardener, thoughts of a dream vegetable garden may have entered your mind, the space in which you would grow your own organic produce. How would it be designed and what would you grow? You may be wondering if professionals struggle with the dilemma of whether to start with plants or design and how can the whole plot be managed. Well, the best place to start is at the beginning… PLANNING THE SPACE You’ll need to have a plan drawn up of your garden. It doesn’t have to be perfectly accurate and to-scale, but it must be good enough to give you a rough idea of how much room you have with which to plant. Do you have a large backyard that can handily contain a large garden or, will you be using a raised bed in a confined area?

You won’t need to plot out each area in terms

of which plants are going where, but there’s load of information online about recommended sizes for different bed types. Also, have a look at the eventual height and spread of key plants you want to include to give you an idea how big each area needs to be. In addition, you will need to pay attention to sunlight in the space. Nearly all vegetables require loads of it. 27

Choose either row cropping or intensive cropping when you plan your vegetable garden’s layout. To row crop, place plants single file in rows at least 18 inches apart so that you can walk easily between them. This approach makes the most sense for large vegetable gardens. The downside is that space set aside for footpaths cuts down on the number of vegetables you can plant. To intensive crop, space two or three plants close together in a bed about 4 feet wide. Seeds are sown or transplants are placed so that their leaves will barely touch at maturity. This approach, which uses almost every square inch of the prepared soil, works well for most types of vegetables, excluding the ones that vine such as cucumbers.

Vegetable plants need plenty of sun and can’t successfully be sited in a shady, tucked away part of the garden. The fastest-growing vegetables need full sun (at least six to eight hours of direct sunlight a day) without blockage from trees, shrubs, or fences. If your yard provides partial shade, plant vegetables and herbs that tolerate those conditions, such as lettuce, kale, chard, spinach, chives, cilantro, parsley and thyme. Root vegetables like carrots, radishes and beets might also work if your site gets at least four hours of direct sunlight a day. Or if you have a sunny patio, switch to container gardening. That way you can place sun-loving vegetables and herbs such as tomatoes, cucumbers, beans, basil, dill and rosemary, where they will do well.

CHOOSING THE PLANTS Next, think about the type of vegetable gardens you like and will eat. If you have your heart set on a sunflower plant or you’d like an entire bed of green peppers, the key is to make a note of your essential plants now so that you don’t find these areas have been squeezed out of the picture later on. Also, consider the requirements of the plants you like.

CONVENIENT WATER ACCESS The closer you can site your plot to a water source, the better. You will need to be able to water frequently during the first few weeks after seeds germinate or seedlings are transplanted to help these fragile plants produce strong roots and stems. Once your plants are established, it’s better to give your garden a long drink every few days rather than

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a little sprinkle every day. Then the water will move deeper into the soil, which encourages roots to grow deeper, where they’re better able to access the nutrients they need to stay healthy. Consider installing soaker houses or drip irrigation on a timer to help minimize water waste and the time you need to spend watering. START PLANTS IN RICH SOIL For the best harvest, your vegetable garden needs the best soil you can give it. Rich, healthy soil is something you know when you feel it – it’s easy to dig and drains well. Pick up a trowel’s worth and put it in your hands. Does it feel gritty? Too much sand. Is it powdery? Too much silt. Is it sticky when wet? Too much clay. The combination of these three types, and in which specific proportions, determines the texture of your garden soil. That texture affects drainage and the availability of nutrients. You want soil that is dark, crumbly, and literally full of life. Fortunately, no matter what the texture may be, all soil can be improved over time by incorporating organic matter into it. To prepare your soil for planting, spread any needed amendments like compost and work them into the soil with a tiller or spade. Avoid stepping on freshly tilled soil or you’ll compact it and undo all your hard work. Then rake the surface smooth and water thoroughly. Allow the bed to rest several days before you plant so the soil amendments can do their work. STOP WEEDS Weeds compete with your vegetables for light, water and nutrients, so it’s important to keep them to a minimum. A mulch of clean straw, compost, or plastic can keep weeds at bay around larger plants like tomatoes. Use a hoe to discourage any weed seedlings that do pop up. Once you have designed and planted your garden, it is wonderful to watch it grow. Before you know it, fresh and organic homegrown vegetables will be the highlight of your dishes.

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Food AROUND TOWN

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If you have ever wondered which foods or dishes are most popular in DC, ponder no more! Following are the tastes that capture the hearts of Washingtonians. Half Smoke If you don’t live in DC, you might not know what a halfsmoke is, but to Washingtonians it means a mouth full of goodness. A half-smoke is like a hot dog and is usually half-pork and half beef smoked with herbs and covered with chili sauce. Cupcakes DC has Georgetown cupcake (which put DC on the cupcake map), but the city also has Baked & Wired, Sprinkles, Sticky Fingers Bakery, Red Velvet Cupcakery, among many others. Oysters Washingtonians flock to a good raw bars for an oyster happy hour deal. The closeness of the Chesapeake Bay gives DC some of the richest and most delicious oysters on the East Coast. Kimchi Ramen Noodle Trendy ramen noodle shops all over the district have made these spicy Korean noodles one of the most beloved meals in DC. Craft Beer Local breweries in the DC area have helped grow the DC craft beer scene. It’s not hard to find a great local craft beer in any bar or pub around.

Ethiopian Food DC has one of the biggest Ethiopian populations in the country. You can find high quality, traditional Ethiopian restaurants in almost every part of the city and you should absolutely try at least one. Pizza The District may not be known for their pizza like New York or Chicago, but it does not mean we don’t have good pizza here. Banh Mi Sandwich These delicious Vietnamese sandwiches have become more and more popular over the last few years. As more and more sandwich shops and food trucks offer it, the better the options become. Khachapuri Khachapuri is a cheese-filled puff pastry that usually has an egg in it. This Georgian dish has become one of DC’s favorite treats, thanks to the popular restaurant Compass Rose. The Rickey The Rickey is considered Washington DC’s official drink. Made with either gin or bourbon, lime juice and club soda, the Rickey was invented at a bar called Shoomakers that was located on E Street in the 1880s.

DETAILS IT’S ALL IN THE DETAILS

Everyone has their favorite style of coffee, their favorite brand of coffee and, their favorite pot to brew it in. Here are four wonderful coffee makers that every coffee aficionado should have in their kitchen. 3

1. BREVILLE BARISTA EXPRESS ESPRESSO MACHINE Get a great cup of espresso – from bean to brew – in less than a minute. This espresso maker grinds the beans right before brewing. Its interchangeable filters and a choice of automatic or manual operation ensure perfect results. 2. CHAMBORD® FRENCH PRESS COFFEE MAKER (BODUM) The French press system is beloved by coffee aficionados worldwide for its simplicity of brewing and purity of taste. And, the CHAMBORD is the original and best French press coffee maker. 3. AUTOMATIC GRIND & BREW 12-CUP COFFEEMAKER (CUISINART) Designed with a powerful blade grinder that automatically grind beans just before brewing, it does all the work for you with programmable 24-hour brew start, adjustable auto-off and 1-4 cup setting options. 4. BIALETTI KITTY ESPRESSO COFFEE MAKER, STAINLESS STEEL, 6 CUP With the exception of the heat-resistant bakelite handle, this stylish stove-top espresso maker is completely fabricated of stainless steel. The ergonomically designed handle has an extra wide reach, creating more distance between the body of the maker and your hand for safer handling while still allowing you to comfortably open and close the lid with the same hand. 34

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DESIGNER SPOTLIGHT THE BEST OF THE BEST

TRACI WEEMS Traci Weems senior associate at GTM Architects, www.gtmarchitects.com, shares her background as a Commercial Studio architect and her work on Banana Blossom Bistro Q: Can you tell us a little about your professional background? I attended the University of Maryland at College Park for undergrad and graduate school. I worked as an intern throughout my studies at a mix of small and large firms. Those experiences helped me realize that my preference was for a medium sized firm specializing in a range of project types. GTM Architects fits this bill perfectly. I am a Senior Associate and have been with GTM Architects in the Commercial Studio for almost 16 years. I have had the opportunity to work on a wide range of project types from restaurants, retail, athletic facilities, shopping centers, offices and historic buildings. Q: What drew you to design? As a child, I always enjoyed drawing, taking art classes, and making things myself. My mom is a very creative person, and she inspired that passion in me. Since math was one of my

favorite subjects, my dad suggested I look into architecture. Little did we know that it is a misconception that architects use a ton of high-level math! While taking an architectural class in high school, I discovered the wonderful combination of creativity and problem solving that architecture offers. This seemed to be the perfect fit as an outlet for my creativity and attention to detail. Q: How do you approach a project, such as Banana Blossom Bistro? I think communication with the owner is vital to a successful project. My goal for the design concept of Banana Blossom Bistro was to take their ideas and incorporate them into a space that was beyond what they envisioned. Two big influencing factors for the design concept were the feel of the existing space and the name of the restaurant. The existing space was very unfinished with a rugged but charming feel, which is part of what drew the owner to that 35

location. Even though for code reasons we couldn’t leave the existing exposed wood framing and muralled CMU walls, it was important to create a warm and welcoming space that captured the owner’s desire for a restaurant that felt lived in and comfortable. The name Banana Blossom Bistro is a nod to a Vietnamese salad that uses beautiful reddish purple banana blossoms as an ingredient. The colors of the blossoms were inspirational for our material palette. Q: Of course, listening to your client’s wants and needs is critical to a successful design. But can you tell us a little about your method of incorporating your own personal style into a project? For Banana Blossom Bistro it was pretty easy because there was a lot of overlap with the owner’s style preferences and my own. The owner and I found the same image of banana blossom petals sitting on a weathered wood table and both fell in love with it. That image hung in front of my desk throughout the project and well beyond. I am drawn to rich jewel tones and natural woods, so I was very excited that those were also a priority for the owner. The layering of spaces and experiences is important to me. Elements such as the wood and glass entry wall and the open wood shelving along the made to order queue allow the customer to be in different spaces and to have visual access to the kitchen and cooking process as well. I also really enjoy the texture and scale of brick. We introduced a painted brick accent wall along the queue line to visually extend the reading of the white display shelves and to break up the maroon field color of the walls. The brick was also a tie back to the existing muralled CMU walls that are hidden behind the cook line. I am hoping that someday in the future the brick wall will be an opportunity for artwork or a painted logo.

Q: What are the key differences in designing for a home versus a restaurant? For a restaurant you are not only designing for the owner, but also for the future customers. Homes have a familiar kit of parts with the configuration and size of those parts varying. It seems like every restaurant is different (even within chains) either due to the owner, the existing space, the local jurisdiction, technology, or the current culture. Restaurants can be the most challenging project type but also the most rewarding. They hit all the potential project complication buttons – strict health department reviews, complicated mechanical and plumbing systems, and high occupancy count just to name a few. Q: What is your favorite style of design? That is a tough question. One of the things I like most about design is the opportunity for variety and new ideas or combinations. I like to work with all styles of design, but my personal style is probably best described as eclectic. That may be because I can be non-committal, but that is the beauty of design – it invokes change, and a designer is never truly done designing. Q: What has been the most intense project that you have completed? A multi-phased renovation of Supreme Sports Club in Columbia, Maryland that was completed while the facilities were operational.

Q: How long did it take for you to complete the project from inception to completion? It was a longer than usual process. From our kick-off meeting with the client to the Friends and Family opening, it was about 15 months.

Q: What do you consider as your greatest accomplishment? Being a part of the design team for Long Reach Tennis Club that won a United States Tennis Association (USTA) Excellence award.

Q: What were the stages of development? Information Gathering, Concept Design, Design Development, Permit Drawings, Landlord Review, Construction.

Q: What is your most favorite aspect of your work? I love that every project and owner bring an opportunity to learn something new.

Q: Which stage was easiest? Concept Design because it is the most fun and exciting. You are gathering lots of ideas and the inspiration is flowing with all kinds of possibilities for the space. Q: Which stage was most difficult? Permitting was difficult because it can be a lengthy process, and it is at a time when everyone just wants to get the construction started. It is also sometimes hard to predict what comments the local jurisdiction might have. 36

Q: What is your most favorite aspect of the Banana Blossom design? I am very happy with the warmth of the color palette and the wood elements. I also think the banana leaf wall paper in the restrooms is very fun and I love the surprise pop of color.

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Q: Do you have any fun anecdotes that you can share with our readers? After Banana Blossom Bistro was fully open, the Commercial Studio at GTM Architects had a happy hour there. It was a really nice experience for my colleagues to see the space, meet the owner and enjoy the food! This has become a bit of a tradition with our studio and we now try to visit our finished projects as a group.to learn something new.

Banana Blossom Bistro 37 by GTM Architects

ARTS PROVOKING THE IMAGINATION

CHRISTINE VINEYARD

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Christine Vineyard is a local D.C. artist and art teacher.

She works with all mediums but concentrates on

most iconic restaurant fronts. A streetscape of Ben’s

photography, drawing and painting. She has a BFA in

Chili Bowl on U Street, a customer in line at Takorean,

Art Education and a MA in Education. Originally from

and the exterior of Union Market, all rendered in bright

Atlanta, Christine relocated to D.C. for her teaching

colors contrasted against blue skies. The proceeds

career and has worked with all ages from preschool to

from each print will go to hunger-fighting nonprofit DC

adults.

Central Kitchen.

During the throes of the Covid pandemic, Christine

What she created depicted some of Washington’s

Since then, she has rolled out 55 illustrations of

sought a way to fill the days when her middle school

D.C. businesses and restaurants and intends to keep

closed in March. She felt inspired to help her favorite

adding to the collection.

restaurants, cafes and bars and picked up her tablet and stylus and started drawing. She then posted her

Photos courtesy of Christine Vineyard

art on her Instagram account. 39

Picnic?

FANCY A

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Who doesn’t love a picnic? Lounging on a blanket with brilliant sunshine overhead … a book in hand or a game of cards at play … slinging a frisbee to your favorite furry friend … it’s always a wonderful way to enjoy peaceful nature and spend a wonderful afternoon. The District has a plethora of perfect picnicking spots. You can enjoy pasta salad in the shadow of the Washington Monument on the National Mall. Or sip a glass of wine near the creek in Rock Creek Park. How about postlunch napping under a pink dogwood tree at the National Arboretum. The list goes on and on. Once you have picked your peaceful spot, now serious thinking comes into play. What will be in your basket? Of course, you can fill it with all sorts of treats from your home kitchen. Sandwiches, salads, and sugary confections are the standard staples. But if you are more of the “no muss, no fuss crowd” – stop by one of these restaurants and they will pack the basket for you.

OFFICINA What’s in the basket: Pesto pasta salad, olives, cheese, prosciutto and salume, crostini and spreads, along with focaccia Barese. In addition to the $50 basket, picnic-goers can add on items like bottles of wine, extra wedges of cheese, pre-batched cocktails, and, of course, cannoli for dessert. 1120 Maine Avenue SW and 1525 Wisconsin Avenue NW. Where to picnic: Officina offers basket pickups at both its Georgetown location and its three-level flagship at the Wharf. For monument views, the Tidal Basin and the Thomas Jefferson Memorial are within a 15-minute walk of Officina at the Wharf. THE IMPERIAL What’s in the basket: A $22 picnic pack from the Imperial includes the standard fare – cornichons, hummus, crudités and a baguette. They throws in the unexpected, too, such as smoked trout rillette and green goddess dip. 2001 18th Street NW. Where to picnic: Kalorama Park is less than a 10-minute walk from the Imperial.

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XIQUET DL What’s in the basket: Xiquet DL puts together a splurgeworthy picnic set, which includes two bottles of wine and plenty of Spanish products, including smoky Etxegarai cheese and Iberico chorizo. The picnic set serves two to four people, priced at $80 or $146. 2404 Wisconsin Avenue NW. Where to picnic: Head down Wisconsin Avenue, then climb the steps at charming Book Hill Park and enjoy the panoramic backdrop of Georgetown and the Potomac. Whether you pack your basket yourself or stop by one of these restaurants for provisions, you are guaranteed to have a delicious afternoon. Don’t forget the sunscreen!

WINE, CHEESE, & OLIVE OIL – OH MY! THE WASHINGTON, D.C. METRO AREA HAS AN ABUNDANCE OF WONDERFUL RESTAURANTS. BUT MANY WASHINGTONIANS LOVE TO ENTERTAIN IN THEIR OWN HOMES AND SO NEED TO FREQUENT THE AMAZING MARKETS AND FOOD SHOPS THROUGHOUT THE REGION. TWO SUCH FAVORITES ARE ARROWINE & CHEESE AND GEORGETOWN OLIVE OIL CO. THEY ARE GO-TO POINTS WHEN HOSTING A DINNER PARTY OR EVEN A CASUAL GET-TOGETHER WITH FRIENDS. ARROWINE & CHEESE Arrowine & Cheese – located at 4508 Lee Highway in Arlington, VA -- prides itself on a high-level of personal service and an extensive selection of the world’s best wines. On their shelves, you’ll find many new-to-you labels along with some of the best-known and revered names in fine wine. Owner of Arrowine, Doug Rosen, visits growers, tastes their wines, and makes his own selections, which are then featured in the store. He looks for wines that are “precise, focused and terroir-driven from growers who hand-harvest, use indigenous yeasts for fermentation and are judicious in their use of oak.” But Arrowine is not just about wine. They also offer a wide-ranging selection of the best cheeses and charcuterie available, from domestic and international producers alike. Hand-selected items are constantly maintained and presented by their team of knowledgeable mongers, who cut samples of anything that you want to try. They also cut your cheese/charcuterie to order, ensuring you the freshest possible product to take home. GEORGETOWN OLIVE OIL CO. With two locations -- one in Georgetown at 2910 M Street, NW, and the other in National Harbor at 181 Waterfront Street – Georgetown Olive Oil Co. is the place to go in the metro area for freshly sourced extra virgin olive oil and aged balsamic vinegar. Locally owned and operated, the company offers a spectacular selection of over 60 different flavors from around the world. They hold daily tastings. When choosing their products, Georgetown Olive Oil Co. concentrates on unique flavor profiles, versatility and superior quality. Every chosen olive oil reflects the labors and passions of individual producers and olive farmers. Georgetown Olive Oil Co. is not just about olive oil though. Their products range from cocktail vinegars to seasoning blends to sea salts to a skincare line.

Bests Washington Metropolitan Area has to Offer…

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BEST SUSTAINABLE AND VEGAN RESTAURANTS Chaia – Sustainable - 3207 Grace Street NW, Washington, DC Seated alongside the Georgetown C&O Canal, this bright spot prides itself on its “farm to taco” philosophy. Serving up seasonally-based tacos with local ingredients, the menu is plant-focused and entirely vegetarian. Bubbie’s Plant Burgers at Plant Food Lab – Vegan - 1829 M Street NW, Suite 100, Washington, DC Owners Margaux Riccio and Shaun Sharkey now have a brick-and-mortar home in Dupont Circle for their popular pop-up centered around beet-based patties, Impossible meat burgers, cashew-based cheese, pulled jackfruit barbecue and fried “chick’n” sandwiches.

Toki Underground - 1234 H Street NE, Washington, DC Toki Underground is, in many ways, DC’s original ramen hotspot, attracting rave reviews and long lines and laying the groundwork for other businesses to follow suit. For ramen, the Toki classic, which comes with pulled pork and soft egg, is a popular option, and the spicy and savory red miso and kimchi choices (it’s especially funky) are other good bets. BEST INDIAN RESTAURANTS Punjab Grill - 427 11th Street NW, Washington, DC Punjab Grill has elevated the District’s fine dining scene since making its debut last year. Enjoy the palak paneer infused with olive tapenade and leg of lamb topped with a gold leaf.

Big Bear Café – Sustainable - 1700 1st Street NW, Washington, DC Home to one of the best patios in the District, Big Bear Cafe is much loved among DC locals. Featuring a seasonally-based menu and local produce, dairy and meats, Big Bear takes to heart sustainable values.

Indique - 3512 Connecticut Avenue NW, Washington, DC This restaurant is a stalwart for the Washington, DC area Indian community. Several years ago, they freshened their menu with more small plates and street food, including an assortment of chaats.

BEST RAMEN

Rasika – 1190 New Hampshire Avenue NW, Washington, DC Rasika broadened DC diners’ palates when it opened 15 years ago in Penn Quarter. Be sure to try the signature palak chaat and bhindi amchoor. Now with its West End location, Rasika has become one of the city’s most beloved restaurants, attracting celebrities and heavyweights from both political parties.

Sakuramen Ramen Bar – 2441 18th Street NW, Washington, DC This hot spot, located in the Adam’s Morgan neighborhood, is ranked one of the best in the metro area for its noodles. And it is no surprise! The ramen served here is incredible. Light and flavorful broths with customized meat and veggie options tantalize the palette. Ramen by Uzu | Ghostline – 2340 Wisconsin Avenue NW, DC Operating out of Ghostline, a communal “ghost” kitchen, this ramen shop offers bowls of hot and cold ramen to Glover Park and the surrounding neighborhood. Hot broths include classic shoyu, shio, miso along with a vegan option.

BEST CARRIBBEAN & CUBAN Cane – 403 H Street NE, DC Chef Prime delivers a modern take on the Caribbean nation’s most popular street foods such as doubles and paratha. Guests can also enjoy rum from around the Caribbean as well as rum-inspired cocktails.

Bammy’s – 301 Water Street SE, Suite 115, Washington, DC At Bammy’s, flavors are bountiful and well adapted, while the both the food and the vibe of the restaurant is truly authentic. Jerk chicken, goat curry, conch fritters – so much to chose from… Cubano’s Restaurant – 1201 Fidler Lane, Silver Spring, MD Exemplifying the elegance of its culture, Cubano’s distinguishes its uniqueness from other Latin tastes, remaining true to the classic appearance that mantels the streets of Havana. For those who want to indulge in guilty edible delights, Cubano’s is famous for its classy mojito cocktail as well as its flan. BEST CHEESEBURGERS The Avenue - 5540 Connecticut Avenue NW, Washington, DC This neighborhood spot in Chevy Chase tops certified angus beef patties — one or two — with all the traditional cheeseburger accoutrements (shredded lettuce, tomato, onion, pickle and American cheese) but swaps ketchup for its tangy house “Avenue” sauce, served between a potato bun. Slash Run - 201 Upshur Street NW, Washington, DC This dive in Petworth sends out amazing burgers from the kitchen made from 6-ounce Creekstone Farms beef patties. The “straight up and to the point” classic comes with lettuce, tomato and onion, while an “Barstool Rodeo” barbecue works with finely ground coffee. Brookland’s Finest Bar and Kitchen 3126 12th Street NE, Washington, DC The Brookland neighborhood mainstay is known for its beloved Colonel burger (certified Angus beef, pickled onions, Tillamook cheddar, applewood smoked bacon on a brioche bun). Served with hand-cut fries, chips or a side salad.

5 TOP

Outdoor D

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Dining

Eating al fresco in the summertime is always a favorite. The gentle warm breezes and the night sky make for a lovely evening. Here are five patios that you shouldn’t miss this season… Old Anglers Inn 10801 Macarthur Blvd (Potomac, MD) The building that houses Old Angler’s Inn goes back to 1860, and the stone patio outfitted with umbrellas and a fountain is a tranquil spot. Hearty fare includes options like crab cake sandwiches, seared Amish chicken and steak frites.

in the Metro DMV

Bourbon Steak 2800 Pennsylvania Avenue NW (WDC) Michael Mina’s tony hotel steakhouse in Georgetown helmed by Hazel alum Robert Curtis is a favorite for duck fat fries and lobster pot pie, as well as a stunning courtyard framed by ivy and sculpted gardens. An outdoor extension dubbed “The Ranch” peers into a gallery filled with pop art. Centrolina 974 Palmer Alley NW (WDC) CityCenterDC’s high-end, glassy Palmer’s Alley in downtown D.C. is a much-Instagrammed spot (check out the cherry blossom pink art installation), and Centrolina chef/owner Amy Brandwein offers outdoor dining right in the middle of the action. The Italian restaurant is known for its pastas and entrees from a wood-fired oven. Officina 1120 Maine Ave SW (WDC) No detail was spared at chef Nicholas Stefanelli’s trilevel culinary playground Officina at The Wharf, and the outdoor dining spaces are stunning, with sleek furniture, firepits, and greenery. Mintwood Place 1813 Columbia Rd NW (WDC) Mintwood Place serves classic French bistro fare, with a dog-friendly, Parisian-inspired patio sidewalk to match.

DESTINATIONS LUXURY TRAVEL

Generally, when thinking of the Pocono Mountains, the first thought to enter the mind is skiing and ski lodges. Possibly tennis or golf or horseback riding. But, perhaps the most defining characteristics are the peace and tranquility inherent and imbued throughout the region. That which is constantly on offer through the serene scenes and imagery that is simply enjoyed by walking out the front door. In this peaceful mountainscape a true gem is nestled, an awardwinning, internationally renowned resort known to bring pure bliss to its guests. In this issue of ‘Destinations,’ we head to this gem – The Lodge at Woodloch – to see what it is all about.

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DESTINATION | POCONO MOUNTAINS

Are you are looking to melt away for a week or weekend – into a deep state of relaxed bliss?

Nature draws visitors to the Poconos throughout the four seasons of each

year. From nearby New Yorkers to further afield Londoners, many vacationers venture to these mountains for respite. Among the bucolic lakes and mature woods of this section of the Appalachian Mountains is The Lodge at Woodloch. While it screams relaxation, it is actually a beehive of gentle activity. A spalovers spa. And, surprisingly, it’s not far from Washington, D.C., as it is located in Hawley, Pennsylvania.

A tremendous aspect of Woodloch is the emphasis that is placed on the

belief of “nurture through nature.” It is evident from the moment you arrive to the property. From tree-bathing to outdoor activities to nature driven five-star cuisine, nature is at the heart of it all. Nurture through nature…

The Lodge at Woodloch has long been at the forefront of showcasing

artfully crafted meals that have a healthy twist. The spa has embraced their desire for guests to truly know where their food comes from and how it is prepared. Guests can tour the on-property Blackmore Farm-to-Table Garden, where its chef and garden team grow herbs and vegetables for the restaurant and spa. The orchard, beehives and healing garden are also huge draws.

One of the most popular offerings at the resort is an Edible Plant Walk.

Naturalists hosts an informative walking class through the property’s forest nature trails, which ends with a tasting of such delights such as Stinging Nettle Pesto on Cucumbers, Fiddlehead and Chanterelle Risotto, and Potato Ramp Soup. This class has been known to surprise guests when they realize that plants that they have heretofore considered to be weeds are packed with nutrients and can be beautifully prepared in their own kitchens.

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Guests can also explore the different vegetables that are in season while

discussing their nutritional values and health supportive properties with a Holistic Nutritionist. They learn a fresh approach to healthy eating, and why such a diet can have more influence in determining your longevity than your genetics. The Lodge also offers cooking demonstrations which teach new cooking techniques, healthy and surprising ingredient alternatives, and elegant presentations. Discussions on high tunnel growing, composting and companion planting are held at the property’s Blackmore Farm. The resort’s sommelier offers tastings and in depth looks into the various characteristics of wine varietals from around the world. Nurture through nature…

Have you ever dreamed of enjoying an exquisite farm-to-table dinner

presented in a beautiful garden bursting with flowers? Dream no more. The Lodge at Woodloch offers the opportunity.

Executive Chef Josh Tomson has switched up the typical Farm-to-Table

dinner by bringing the Table-to-the-Farm. The Lodge’s Garden Patio has been expanded and its food preparation area enhanced. Intimate chef-led tasting dinners occur seasonally every week. The two-hour tastings follow the Executive Chef (or one of his talented chefs) as he selects and prepares the harvest focus for the dinner. All dinners are paired with a wine or beer selected by the Lodge’s sommelier. Guests meet for a guided tour of the garden before sitting down for dinner.

But that is not all that takes place in the Garden. It is also the location of

seasonal cooking demonstrations. The spa’s Chef Team highlight the garden harvest with recipes that focus on summer outdoor entertaining and mastering the grill. The Garden Cooking Demonstrations begin in July and continue while seasonable.

The Lodge at Woodloch’s Executive Chef Josh Tomson likes to collaborate

with guests, with other chefs, and with the local community. His interactions with and close attention paid to guests keeps his finger on the pulse of the spa’s award-winning cuisine. He keeps up-to-date on the nation’s food trends and regularly hosts talented chefs to work with his team and share information on the latest culinary tools, trends and techniques. And, quite importantly, Tomson values his hyper local relationships, constantly looking to support local farms and artisans such as The Lackawaxen Farm Company, Quails R US, Willow Wisp Farm, The AntHill Farm, Calkins Creamery and The Hardler Farm.

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When entering The Lodge, you can’t help but notice the

the spa’s detoxifying Lodge Body Ritual – Deep Forest,

three large Chakra Bowls at the heart of the property. Their

inspired by native elements. One of the highlights of the

vibrational stimulation begins your journey of calm, peace

experience is to relax post-massage in the co-ed Whisper

and mental clarity. You immediately understand that this spa

Lounge. Set in front of floor-to-ceiling windows, guests

is a sanctuary for the senses. These senses are soothed –

have the opportunity to catch a doe and fawn wander past

breathing deeply in the eucalyptus sauna, enjoying the Aqua

before shutting their eyes for a light nap.

Garden’s Hydromassage WaterWalls, reading a favorite book

in an outdoor screened porch, taking a gentle swim in the

yes. Bored, no. A large cardio-fitness room not only allows

activity pool (centered in front of floor to ceiling windows,

guests to keep up with their gym routine but also hosts

surrounding swimmers in nature) – it is as relaxing as it gets.

classes throughout the day. Three MindBody Studios is the

And that is before actually bringing the spa’s traditional

place to be for aerobics, yoga and meditation. The resort

treatments into play…

also hosts a rowing room and spinning room. That is just

the indoor activities. Where Woodloch shines is in the great

On offer is a unique selection of expert body

treatments, massages, facials and salon services designed to create heightened levels of relaxation and well-being. Guests can enjoy the benefits of local plants and herbs with

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At this resort, it is impossible to be bored. Relaxed,

outdoors.

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The beautiful surrounding forest range is the perfect

later, the Lodge continues to evolve and revolutionize their

place to learn the challenging sport of archery. It is available

offerings. The spa showcases a dedicated department called

here. Also is an activity that is quickly becoming a national

Mindfulness in Nature, which specializes in activities such as

craze, hatchet throwing. Of course, the Lodge is on it. It is

Forest Therapy walks, Sunrise Photo walks and Ritual of Tea

their newest activity, which requires precision and focus. In

classes. Nurture through nature…

the Poconos, there are certain outdoor sports and activities

that literally come with the territory and the spa offers

Lodge at Woodloch has been awarded honors and awards.

them all – biking (on property trails), golf (on property

Numerous top awards from Conde Nast Traveler and Travel

discs), fishing (on their private lake), hiking (on and around

+ Leisure, from National Geographic (10 Most Luxurious

the property), kayaking, and stand-up paddle boarding

Spas in the US), Forbes (100 Best Spas in the World), US

(on Little Lake Teedyuskung) to name a few. Nearly all

News & World Report (#9 Destination Spa in the World) and

activities allow the participant to discover the pure beauty

Wine Spectator (Travelers’ Choice Award) stand to prove

of nature and their surroundings by taking time to stop

the spa’s excellence.

and really notice the colors and textures of the surrounding

Pennsylvania countryside. Many guests prepare for a

into a deep state of relaxed bliss – The Lodge at Woodloch

peaceful day by walking the Lotus Labyrinth each morning.

is the place to do it. It’s a little slice of heaven. Discover a

Being here, it is immediately understood why The

If you are looking to melt away for a week or weekend –

Or, by forest bathing. At the Lodge, Forest Bathing

deep connection to yourself and to the natural world while

was offered long before the movement became a trending

meditating on birdsong in the treetops during a journaling

story in the news. In 2013, the spa’s team started offering

session. As they say – nurture through nature…

classes to explore the philosophy. Several certifications

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FOODIE TASTE OF THE TOWN

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SUMMER SMOKED CHICKEN SALAD INGREDIENTS 2 pounds smoked chicken breasts 1 cup seedless grapes, preferably red grapes ½ cup toasted Pecans 2 stalks celery, diced 3 green onions, sliced (green and white sections) 1 cup mayonnaise 2 tablespoons apple cider vinegar 2 teaspoons raw local honey 2 tablespoons thyme, chopped DIRECTIONS In a small bowl, mix the mayonnaise, apple cider vinegar, and honey together briskly. In a large bowl, add the shredded smoked chicken, nuts, grapes, onions, celery and thyme. Add salt and pepper to taste. Serve over a bed of lettuce, crackers, or a sandwich.

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HEAT WAVE CHILLIN’ PASTA SALAD INGREDIENTS 1 pound dry pasta 1 small yellow bell pepper, 1 small red bell pepper, 1 small orange bell pepperseeds removed and diced 1 large chopped seedless cucumber 12 oz. jar artichoke hearts in water, drained, and chopped 1 pint grape tomatoes, halved 1 cup balsamic vinaigrette 1 cup crumbled feta cheese 1/3 cup finely chopped basil Salt and black pepper DIRECTIONS Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool. In a large bowl, combine pasta, peppers, cucumber, artichoke hearts, and tomatoes. Pour the balsamic dressing over the pasta salad and gently stir to combine. Add the feta cheese and basil and stir again. Season with salt and pepper, to taste. Chill until ready to serve

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SIMPLE SUMMER BUTTER LETTUCE SALAD – WITH A CITRUS DRESSING INGREDIENTS 2 large heads butter lettuce, washed, dried and torn 1/2 cup fresh tarragon leaves, chopped CITRUS DRESSING 2 tablespoon lemon juice plus the zest of one lemon (zest before juicing) 2 tablespoons lime juice plus the zest of 1 lime (zest before juicing) 1 tablespoon honey 1 teaspoon Dijon mustard Sea salt Freshly ground black pepper 5 tablespoons canola oil DIRECTIONS Whisk lemon juice and zest, limejuice and zest, honey, and Dijon in a small bowl. Slowly drizzle in the oil, whisking constantly, to emulsify the dressing. Season, to taste, with salt and pepper. Pile leaves into a large bowl. Sprinkle in the tarragon and toss it gently with the lettuce. Just before serving, toss the salad with just enough dressing to coat. Serve immediately.

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RAW LEMON LIME PIE WITH STRAWBERRIES FOR BASIC NUT CRUST: 3/4 cup raw almonds 3/4 cup raw walnuts 1/2 cup coconut flakes 1 cup Medjool dates, pitted and chopped 1 tablespoon coconut oil, melted FOR PIE FILLING: 2 lemons, squeezed 3 limes, squeezed * Combined Lemon/ Lime Juice should measure Total 3/4 Cup 1 ½ cups ripe avocados 1/2 cup raw local honey 1/8 teaspoon salt 1/2 teaspoon vanilla 1/2 cup coconut oil, melted 2 tablespoon sunflower lecithin granules Strawberries for garnish DIRECTIONS FOR CRUST: Place ingredients in a food processor and pulse to combine, creating soft crumbly consistency. Press into 9”glass pie plate. DIRECTIONS FOR PIE FILLING: Place all ingredients in food processor and combine until smooth. Pour filling into crust. Decorate with fresh strawberries, cover with saran wrap and refrigerate overnight (or minimum 6 hours). Pie Recipe from Diane Hoch- Holistic Nutritionist (and presenter at The Lodge at Woodloch)

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ABOUT EXECUTIVE CHEF JOSH TOMSON The Lodge at Woodloch: Spa Cuisine Philosophy with Executive Chef Josh Tomson A graduate of the French Culinary Institute in New York City and the New York Wine Tasting School, Chef Josh Tomson brings in over 17 years of culinary expertise and preference for local, organic and sustainable products. He enjoys visiting farmers markets, and purchases local product whenever possible. Throughout the years of his culinary career, Chef Tomson has been incorporating a farm-to-table philosophy, and assisting the properties he worked for, to become more sustainable and green-friendly. Prior to joining The Lodge at Woodloch, Chef Tomson gained rich national and international exposure at award-winning restaurants, inns and hotels in the United States, France (Chamonix) and Switzerland (Lucerne) - to include The Hermitage Inn (Executive Chef), Castine Inn (Chef de Cuisine), Ryland Inn (Tournant) and Private Jet Catering - Jetstream Seasoning (Chef /Representative). In late 2016, The Lodge at Woodloch launched its first cookbook headlined by Executive Chef Josh Tomson. The recipe book, Nurture With Nature; Seasonal Recipes for Body, Beauty, and Healing, shares helpful tips for a pantry clean up, choosing foods for the season, a food rainbow, as well as 100+ recipes. Executive Chef Josh Tomson and his team rounded up guest favorites from the TREE Restaurant Menu as well as a few personal favorites. His collection of seasonal recipes showcases his artful take on spa cuisine (as well as a few splurge recipes). The book also includes DIY Spa Recipes, bespoke beverage recipes and herbal healing recipes.

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Going Green WHILE COOKING

It may seem daunting to convert your kitchen into an eco-space. But, little-by-little,

it’s easily done. Actually, easier by the day as more companies unveil new products and gadgets to assist.

One of the simplest ways to kickstart an eco-friendly kitchen makeover is by swapping

out single-use paper products for reusable cloths. You can now do simple Google searches and find myriad “paperless towels” that are handmade from soft and absorbent cotton, are machine washable and come in bleached or unbleached options.

Speaking of machine washable, the kind of dish detergent you use can also have an

impact on the environment. Pollutants and microplastics going down the drain and into waterways are always a concern. When choosing a detergent for your eco-friendly kitchen, make sure that it is biodegradable.

What about plastic bags? We use them in myriad ways. Storage, carrying, cooking…

A super-basic solution for avoiding plastic bags when cooking is to keep a set of flour-

sack dish towels in your kitchen. They can be used to wrap up bread, cover bowls for short periods of time, or to cover things like sauerkraut or kombucha while it ferments. For bread specifically, make sure to invest in a beeswax-infused cotton bag. It will keep the bread fresh without using a plastic bag or container.

Plastic wrap is a must in any kitchen, but if you’re trying to cut out plastic, you’ll need to

find a more sustainable option. To wrap up food without using plastic, use beeswax paper. It replaces plastic bags and plastic wrap and is super easy to clean. The gold standard to start with when you are trying to be greener in the kitchen. If you’re vegan or primarily plant based, you may be looking for a product that doesn’t contain beeswax but are made with candelilla and non-GMO soy wax.

Of course, Ziploc is an American tradition. We Ziploc everything – from food to photos.

But reusable silicone bags are a green alternative to plastic storage bags. There are many to choose from – Stasher bags billed as “the world’s first fully functional, self-sealing, nonplastic bag” and Rezip’s stand-up, airtight, leakproof, zipper-top bags made from FDA– grade PEVA material to name but two.

And what about storage containers? No kitchen

Now, let’s move to vegetables – specifically in the realms

is complete without them – they are a necessary item.

of buying and storing. It’s easy to replace single-use plastic

It is actually quite easy to swap out plastic for more

produce bags with reusable cotton produce bags. Netted

environmentally friendly materials. Invest in a set of glass or

bags (which can be found on Amazon) are breathable,

Pyrex bowls and use a reusable wrap to seal. If you prefer

lightweight, all-natural, and hold everything from loose

not to use reusable wraps coated in oils and wax, you can

lettuce to lemons.

opt for (also reusable) fabric bowl covers with elasticized

edges. The elastic lets each cover fit snugly around a bowl,

produce finds its way into the refrigerator, too. They can be

and the fabric is easy to wipe down or launder.

used to keep your veggies fresh for longer. One particular

bag, The Vejibag, is incredibly popular. When stored in

And one can never go wrong with a mason jar – large or

But cotton sacks are also a game-changer once your

small. They aren’t just for canning anymore. Mason jars are

plastic, veggies turn into mush when not used right away.

great for holding nuts and seeds, chocolates, bulk items –

With the Vejibag, vegetables “breathe.” To use, simply wet

you name it, and a mason can probably hold it in an eco-

the cloth, throw in some fresh produce, then toss the whole

friendly fashion.

thing in the crisper drawer. Easy, peasy.

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One of the worst transgressors on green living are

waste is by making your own at home so that you’re not

single-use coffee pods. Sure, they are super easy and

throwing away piles of aluminum cans away each week. A

convenient. But eco-friendly, they sure are not. If you are

soda making machine is an incredibly eco-friendly kitchen

interested in creating an eco-friendlier kitchen and own a

product. No packaging, no waste, and it doesn’t take up too

pod-friendly machine, you may want to think on how to limit

much counter space. Plus, there are many models to choose

your pod use. If you think that cutting down the amount of

from.

java that you drink in a day would be a Herculean task – you

can Google search and easily find a stainless-steel reusable

be your eco-friendly kitchen. But take it piece by piece – and

pod for your system. Another great alternative is to purchase

soon enough – your kitchen will be rolling in the green!

Remember, Rome wasn’t built in a day, and neither will

a stainless-steel pour-over coffee maker. The stainless-steel mesh is very fine, so it keeps the grounds out, and the result is comparable to paper filters but without the waste.

Finally, if you are addicted to seltzer water or soda,

(who isn’t to La Croix?) another way to cut down on your

BLACK BOOK INTERNATIONAL FAIRE

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CURIOUS ABOUT THE TRENDIEST LUXURY DINING DELIGHTS? WANT TO INDULGE IN WHAT’S TANTALIZING THE TASTE BUDS OF THE BEST FOOD FANATICS? BELOW, ARE THE TOP FIVE MICHELIN-STARRED RESTAURANTS AROUND THE WORLD. IF YOU HAPPEN TO BE NEAR ONE, DON’T HESITATE TO BOOK A TABLE! CENTRAL, LIMA Located in the Miraflores in the Barranco District in Lima, the Peruvian capital, Central is the flagship restaurant of Virgilio Martínez Véliz. Its 17-course taster menu is a treat for the senses. Using locally sourced ingredients, delicious flavors and innovative methods, Martínez creates an intriguing menu, taking guests on a journey across the rich biodiversity of Peru. BON-BON, BRUSSELS A 15-minute drive from the center of the city, Bon-Bon is a wonderful example of a delightful culinary experience. Expertly weaving classic Belgian flavors into their dishes, their menu is creative and includes oysters from Utah Beach in Normandy with mint and vodka-tonic gels; four gnocchi, smothered in copious amounts of in black truffles; and salted pollack from Yeu island with pine salt and fermented cabbage. For dessert, expect Spanish nougat ice-cream, Turkish coffee, delicious cakes and cheese. ATELIER CRENN, SAN FRANCISCO Located in San Francisco, Atelier Crenn is brimming with culinary flair and the only female-run restaurant in America to be awarded 3 Michelin stars. Dominique Crenn opened the restaurant in 2011 and had been hovering at two stars for years before Michelin finally granted her a third. Featuring incredibly elevated plates both in taste and presentation, Crenn pays meticulous attention to detail. Dishes include a geoduck tart with oyster and rosé or a feather-light brioche with fragrant butter. LE BERNARDIN, NEW YORK CITY Best friend of celebrity chef Anthony Bourdain, top Michelin star Chef Eric Ripert helped Le Bernardin earned four stars from The New York Times just three months after its opening! Since then, it has never dropped a star throughout five reviews – the only restaurant to maintain this level of distinction for more than three decades. Serving several tasting menus, Ripert splits his classic four courses into three sections – Almost Raw, Barely Touched and Lightly Cooked. Marrying succulent French flavors with an array of cultures including Asian and Greek cuisines, the food will dazzle you. MIRAZUR, MENTON Located in Menton on the French Riviera, with stunning views across the Mediterranean, Mirazur is a multi-award-winning restaurant that serves the freshest French dishes in its serene dining room. Run by Mauro Colagreco, the young ItalianArgentinian chef draws his culinary inspiration simply from nature – the sea, the garden and the neighboring mountain. A lot of the ingredients are home-grown in Mirazur’s garden, including the fresh baby salad leaves and rare vegetables that make up his signature dishes: anchovies with fried skeletons and lemons; oysters with tapioca, shallot cream and pear; and salt-crusted beetroot with caviar cream. The Argentinian chef’s cuisine is a daily ode to aromatic plants, flowers, vegetables and fruits.

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The Wonderful World of Instagram

Food Blogging The rise of the internet has created a vast landscape of culinary expertise. While Julia Child once reigned as a queen from broadcast television and Fanny Cradock once ruled the airwaves by passing on tips, power to influence food trends has become more democratized online. Through platforms such as Yelp and Instagram, foodies no longer need to rely on the more traditional forms of communication. Gone are the days of scribbling down recipes as they’re described on the radio or television. No need to ask a friend or read a travel book for good restaurant referrals. Food influencers are taking over the social media medium in a way never seen before. Influencers are far more reachable than TV personalities and branded content. They can respond directly to comments and can give a much more personable feel. Their ‘real-ness’ is what makes them appealing to their many followers who take inspiration from them. This directly applies to one of the District’s hottest food bloggers, Lanna Nguyen. Nguyen offers up gorgeous photographs, trendy and not-so-trendy restaurants on the DC scene and informative comments through her Instagram account. “#eatdrinkdc” has over 31,000 followers and she is quickly becoming the “source” on eating in the nation’s capital. Nguyen, a native of Centreville, has always been intimately aware of the DC food scene. Partially from living in the metropolitan area, but also because food has always played in integral part of her life.

“Growing up, food played a huge role in my family with a lot of importance on the shared dining experience,” says Nguyen. “My mom made a lot of traditional Vietnamese dishes in addition to more American-style cuisine, so we always had homemade family meals together. In my house, there was a strict eating policy: you had to try everything at least once. That mentality definitely still influences my palette and eating choices now. I always have to try something once and am open to eating/drinking anything.” So, how did Nguyen take the ultimate step and become a food blogger? A combination of her professional work and her love of different cuisines and how people can connect through shared food experiences naturally synthesized into one. “By day,” she says, “I’m a marketing professional in the hospitality/events industry. I have always been interested in social media, marketing and connecting to people. Food and sharing a meal is such a great way to get to know someone and connect further with friends and family - posting that process on social media is an impactful way to amplify that shared experience with people who may have

JOHN ERIC HOME

never heard of a particular cuisine. I started my account as a way to share food photos from restaurants/events I was visiting as part of some freelance writing I was doing for an online publication. This was a few years ago when there were only a handful of other food accounts and it’s been a lot of fun to see it grow.” Blogging – in any industry, let alone food – can be tough sledding. It’s difficult to organically grow an audience. Difficult to stand out in a crowded market. Difficult to timely post reviews. Difficult to stage and share with your audience what you feel when partaking in your subject matter. For Nguyen, it is more of a technical issue than anything else. “I’m a bit of a perfectionist,” says Nguyen, “so I sometimes spend a little too much time trying to get ‘the perfect shot’ when photographing a dish/food/drink or selecting which image to use for a post. I think I put a lot of pressure on selecting the right image and coming up with the right caption for each post.” And that matters. Especially when using Instagram has your platform. A bad image can roll back your visibility while

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an amazing image can increase your followers. Comments strengthen posts. It can all be a bit precarious. But, for Nguyen, it is worth it. Nguyen says that her favorite aspect of blogging is, “Getting to share my experiences with others and hearing feedback that people also really enjoyed a particular restaurant I visited or dish I ate,” and her work proves that she understands social media. “Social media is a great platform to connect, share and engage. It can be a really fun, exciting world to be a part of, but it can also be a negative space with a lot of competition, comparison and criticism. Whether you’re active on social media as an individual, for business/work or just to keep in touch with what’s happening in your circle, it’s always important to remember that there is a real person behind each account and to be mindful of encouraging engagement in a positive way. It’s also a very fast paced medium with a lot of changes that happen out of your control - staying on top of trends, best practices, etc. can be challenging.” Social media has also changed over the years. Nguyen has experienced this first-hand and she has consistently stayed on top. “As I mentioned, when I started, there were fewer accounts out there, so it was still a fairly new concept. I think as time has gone on, we’ve seen a spike in the number of food-focused Instagram accounts now so it’s not unusual to see diners snapping a photo on their phones at restaurants before enjoying their meal, from Michelin-starred establishments to fast casual spots.” Regardless of how many snap pictures, Lanna Nguyen is our hometown food blogging guru. She receives tons of messages asking for recommendations from DMV locals as well as folks traveling to DC. Nguyen knows the food scene throughout the city and many rely on the content that she shares through #eatdrinkdc. Why? “I share photos of food that I legitimately enjoy, so I hope people are able to use it as a resource!”

PET TREATS: FRUIT AND VEGETABLE TREATS We humans love to eat, and of course our K-9 crews do too! Here is a simple recipe for a homemade treat to satisfy your pup… Ingredients: 1 medium banana 1 cup carrots, minced ½ cup unsweetened applesauce 2 cups whole wheat flour (white if your dog has allergies) 1 cup rolled oats 1/3 cup water 1 sweet potato Directions: Cook the sweet potato in the microwave until the inside is soft. Cool. Preheat oven to 350. Mash the banana & sweet potato in a large mixing bowl until smooth. Add carrots, flour and oats. Slowly adding the applesauce and water while mixing. The ingredients will form a soft dough. Roll the dough on to a lightly floured surface until the dough is 1/8 inch thick. Cut the dough into shapes. Cook on a baking sheet for 25 minutes. Store leftover treats in refrigerator for up to two weeks.

MIXOLOGY TIPSY TEMPTATIONS

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“SNEAK-A-RITA” Glassware: Rocks Glass Method: Combine ingredients, except for garnish, into a blender and blend. Pour into a rocks glass, serve and enjoy! Ingredients: 1 cup Silver Tequila ¼ cup Blackberry Brandy / Crème de Mure ¼ cup Lime Juice ½ cup Coconut Water 1 cup Watermelon Juice 3 cups ice Garnish: Watermelon Cubes and Lime Wheels To quench the need of a perfect summer drink, the “Sneak-a-Rita” is a good friend to call. Dangerously easy to drink, this mischievous tipple takes its cue from the world’s foremost ordered cocktail, the Margarita. The watermelon and coconut water are a perfect pair of scallywags, they hide all scent of booze, and leave for a drink that is completely vitalizing on a hot summer day. The blackberry liqueur adds playful and charming fruit accents that build upon this tropical treat. The tequila and lime juice round out the classic formation, forming a spirited libation that easily calls for more than one. It’s easy to share with others or to pack and go – either to the beach or a seasonal family function. This summer don’t be afraid to sneak a good drink, after all, that’s what the “Sneak-a-Rita” is for!

“CAPRI-FUN” Glassware: Highball Glass Method: Combine ingredients with ice in a pitcher or mixing vessel. Stir to chill, then pour over fresh ice into a highball glass. Ingredients: 3 oz. Vodka 3 oz. Italicus Italian Liqueur 6 oz. Fruit Punch 3 oz. Ginger Beer 1 oz. Lemon Juice Garnish: Berries and Basil One of the memories that nearly all kids share, is that of a cold, sugary, and delicious fruit punch that comes in a super easy to enjoy pouch with straw. Sometimes in summer, we all love to revert to our childhood! For this drink, vodka is the go-to base. Colorless, odorless and neutral in flavor, it makes for the easiest of spirits to mix, yet still adds a little bit of the adult kick. Then, the light and floral Italicus bergamot aperitivo comes in to play. It won’t get you in too much trouble, but is just enough to elevate to a good time. Of course, where would any summer “Fun” drink be without fruit punch? In this light cocktail, it’s the key ingredient. Rounding out this mix are ginger beer and lemon juice. After all, an adult drink does need a little bit of a “kick”. The “Capri-Fun” is there for the sun, the summer, and to make sure you can still enjoy the fun of being a kid again.

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“NONE-YA:” Glassware: Collins Glass Method: Combine all ingredients into a cocktail shaker filled with ice, shake then strain over ice into a Collins Glass. Garnish is optional. Ingredients: 1 oz. Aged Rum 1 oz. Lillet Blanc 3 oz. Green Tea 1.5 oz. Passion Fruit Juice 1 bar spoon of Honey Syrup (equal parts honey and water) Garnish: Mint Sprig (Optional) When in doubt, fix yourself a drink. To brighten up the summer and feel a little healthier, this drink starts with green tea. Easy to drink and full of energy, the tea adds body to the drink. Passionfruit juice, which is not too sharp, provides just enough build and starts to create a cocktail foundation for a real winner. It quickly moves beyond “tame” ingredients and brings in the rum. Rum is a classic, and when made right, one of the easiest libations to relax a setting. In this scenario, it pairs with a bright and floral fortified wine, the Lillet, to make sure this drink is worthy of a blissful summer evening. For confection and balance, the honey syrup adds just the precise perception of a whole lot of “yes”. Finally complete, this drink is made to be a great companion.

Cocktail Glass BY ANY OTHER NAME

Not all cocktails are created equal – neither are cocktail glasses. Determining the proper cocktail glass to be used is dependent upon the drink. Here are the top seven cocktail glasses by name and use. Speaking of them expertly is a sure way to impress your guests at your next dinner party.

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Highball Glass This tall straight glass holds about 8 to 12 ounces and is meant to be filled with ice. Best used for cocktails served on the rocks, the glass shape keeps the drink cold and preserves carbonation. Often used interchangeably with a Collins glass, the traditional highball glass is slightly shorter and wider than a Collins glass. The highball glass can be used to serve these cocktails: Rum and Coke Gin and Tonic Dark and Stormy

Collins Glass Sometimes referred to as a highball glass, the Collins glass is actually taller, narrower and has a slightly larger capacity at 10 to 14 ounces. This tall glass keeps your cocktails chilled and is best used for drinks that are diluted with a lot of ice and contain more than one mixer. The Collins glass is named for the Tom Collins cocktail but can be used for any cocktail over ice. Reach for a Collins glass if you are serving any of these cocktails: Mojito Paloma Tom Collins

Zombie Glass This glass was originally designed to hold the Zombie cocktail, a blend of juices, rum and liqueur. The zombie glass is the tallest and most narrow of all the cocktail glasses, which helps to highlight colorful drinks. Its large capacity is meant to hold cocktails that are made with several mixers. Use a zombie glass to serve any of these eye-catching cocktails: Tequila Sunrise Fuzzy Navel Zombie

Rocks Glass Also called an old fashioned or lowball glass, the rocks glass is short and wide with a sturdy bottom. It is designed to hold drinks made with mostly spirits. The shape of the glass allows for muddling ingredients, stirring and adding a large cube of ice or two. Serve these classic cocktails with a rocks glass: Old Fashioned Negroni Sazerac

Coupe Glass The coupe glass was originally designed to serve champagne. However, the broad round shape of this glass isn’t actually well-suited for carbonated drinks. The bubbles dissipate quickly due to the large surface area. Instead, this glass is best used for cocktails that need to be strained and served “up” with no ice, like a Manhattan. The shape of the glass shows off the color of the cocktail and the long stem prevents your hand from warming the glass. The elegant coupe glass is a sophisticated way to serve these cocktails: Manhattan Boulevardier Gimlet

Martini Glass Probably the most recognizable and beloved cocktail glass, the martini glass features a “v” shaped bowl design that requires the drink to be sipped, making it perfect for drinks with little or no mixers. You’ll hear the martini glass often referred to as a cocktail glass, but the traditional cocktail glass is more rounded and slightly smaller. Use a martini glass to serve these strained cocktails: Martini Cosmopolitan Sidecar

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Margarita Glass The iconic margarita glass features a large, round bowl with a broad rim that provides plenty of room for garnishes. The wide bowl allows the drinker to enjoy the aromatics of the drink with each sip, while also getting a taste of the salt or sugar-coated rim. A tall stem makes the glass easy to hold, even on larger capacity sizes. The margarita glass is perfect for serving these cocktails: Frozen Margarita Margarita on the Rocks Daiquiri

Hurricane Glass This tall glass features a tulip-like shape with a flared rim and short stem. A standard hurricane glass holds 20 ounces which makes it ideal for serving tropical cocktails made with several ingredients and mixers. Originally designed for the Hurricane cocktail, the hurricane glass can be used to serve any tropical drink. The flared lip allows for the fruity aromatics to take center stage and also provides room for garnishes. Keep your bar stocked with hurricane glasses for serving these fruity cocktails: Pina Colada Singapore Sling Hurricane

Copper Mug This iconic mug is great for keeping chilled drinks cool on a hot day, thanks to the conductivity of its copper construction. Historically, the copper mug has been used to serve the Moscow Mule cocktail, a blend of vodka, ginger beer and lime juice. Copper is said to enhance the flavors of ginger beer and citrus, while also intensifying the carbonation. Most copper mugs are now lined with another material, like stainless steel, to avoid the potential for copper leaching into beverages. Try serving these drinks in a copper mug: Moscow Mule Mint Julep Greyhound

HEALTH & WELLNESS

Food YOUR BEST SELF

WHAT DOES

MEAN TO YOU?

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This may seem like a very silly question! Of course, we need to food to survive, to fuel our bodies and give us the energy to move, to provide the building blocks to recover and the vitamins and minerals that we need to thrive. But food is so much more than just fuel. Food tells a story. It is an expression of culture. Food is sensory and emotional. It brings people together, but can also divide. Food can spark creativity no matter what the available ingredients. It is also a means of showing passion and love: passion in the thought and preparation process (the art of cooking) and love in the sharing and giving of something that is essential to life. Food creates vivid memories and sparks the imagination. Close your eyes and smell the vibrant scents of signature dishes from around the world. From olive oils and pastas in Italy to the boulangeries’ in France, from the fruity fragrance of Moroccan tagine to the vibrant spices of India, every cuisine has a story unique to the food and you have a personal experience associated with that food. Part of the joy of travel is the experience of tasting local foods and learning about the origins of the ingredients and how generations of locals have perfected delicious recipes using local fare. Now picture the colors, shapes and textures on your plate. Remember the different flavors you have tasted and the stories you have associated with the food you are thinking about. What did you picture when you closed your eyes to smell the food? Where were you? What is the story behind that scene? Food can also be the source of human connection where families come together to celebrate, share experiences and reminisce. For many this is a weekly gathering that allows generations to bond. For others, it is holidays and special occasions that are usually marked by traditional dishes and large gatherings. It is during these

times that we have the opportunity to share and nourish both body and soul. This is a means of staying connected with the lives and experiences of those who came before us. How many times have you found yourself baking a recipe handed down by grandma? There is a certain joy in preparing a dish or meal that has been lovingly handed down over the generations and an even greater satisfaction in being able to share that food with those around you. We also have a strong emotional connection with food. It can be a source of comfort but can equally cause distress. What we should and should not eat and what is considered good or not good for you at any given time can be an endless source of confusion. Some have access to an abundance of quality food while others experience food poverty. But, at very root of it, we all have a human connection with food. If we break through the barriers that often divide us in society, every human has a relationship with food and that human experience can be shared regardless of age, gender or wealth. Too often we rush meals, eat on the go, ignore what our bodies are asking for or telling us about hunger and satiety and neglect to make food part of our daily story. Of course, it is not always practical to sit down and make each meal an event, but food plays a much greater role in our lives than we often give it credit for. Food is not just fuel. Food is an opportunity to slow down and get in touch with our senses. A chance to share, talk and connect. Food can inspire. So, next time you find yourself with the time to enjoy a meal, take a moment to think about the story surrounding that meal and what you might be able to take away from the experience. A meal does not have to be grand to create a lifelong memoir.

MONEY & FINANCE MONEY SENSE

THE ADVANTAGES OF

Staying Invested

WRITTEN BY MARC S. SCHLIEFER, CFP®️RICP®️ WEALTH ADVISOR AND CEO

The year 2020 was very interesting in the investment world. The market took a big drop at the beginning of the year. Some people got very nervous and decided to get out and sat on the sidelines with a loss of value over the previous year. The Dow Jones average went from 29,346 on January 17th, 2020 to 19,173 on March 20th, 2020, a drop of almost 35% in a short period of time. For the people that panicked and sold out at the beginning of the drop and bought back in at the bottom of the market, that strategy worked well for them. Especially in a retirement account where you do not have to pay capital gains. By December 31st, the value of the Dow Jones was 30,606, which was higher than it was when the market started to drop. It is interesting that on January 3rd of 2020, the Dow was at 28,634. So, if you stayed in the market and did not pull out at the bottom, you would have made 6.88% using the Dow Jones as an index. If you only looked at the beginning of the year values and the end of year values, you would have an OK year growth wise. If you panicked and sold out at the bottom of the market and never got back in, you would have locked in a loss, missed a gain and possibly paid taxes on nonretirement accounts. A financial predicament indeed. We had a few people that came to us after having sold at the bottom of the market looking for a point to get back into the market. It is very hard to pick an entry point that is 30% plus more than when you got out. You cannot continue to buy high and sell low too many times without losing a substantial amount of your wealth. You never know when you will be at the top or bottom of the market. One way to minimize your risk is with an asset allocation that matches your risk tolerance. You should not try to gamble with your investments or buy investments with high risk or high leverage. An asset allocation that corresponds to your risk tolerance will help you ride out volatile markets. There may be a time, unlike last year, where the market continues to drop, so it is a wise idea to check and possibly set stop losses where automatic sales are set up if the values of certain holdings drop. This cannot be done automatically with mutual funds, but it can be done with stocks and ETF’s. Many of our clients who have stocks and ETFs in their portfolio use this strategy. We review their portfolio periodically throughout the year and adjust as the market dictates. As a result, they keep in tune with their risk tolerance and are able to maintain a comfortable level of risk. We want to avoid buying high and selling low if possible. It is always a good idea to sit down or do a video call with a financial professional to help you design your portfolio and make changes to reduce or increase the risk level of your portfolio to match your risk tolerance. Please email me at marcs@equityplanning.com and we can set up a time to review your portfolio.

Equity Planning Inc. 7910 Woodmont Ave. , Suite 900, Bethesda, MD 20814 Investing in mutual funds is subject to risk and loss of principal. There is no assurance or certainty that any investment strategy will be successful in meeting its objectives. Exchange-traded funds and Mutual Funds are sold only by prospectus. Investors should consider the investment objectives, risks and charges and expenses carefully before investing. The prospectus contains this and other information about the funds. Contact your Registered Representative or Marc Schliefer at 301-652-8702 to obtain a prospectus, which should be read carefully before investing or sending money. Securities offered through Cetera Advisor Networks LLC, Member FINRA/SIPC. Investment advisory services offered through CWM, LLC, an SEC Registered Investment Advisor. Cetera Advisor Networks LLC is under separate ownership from any other named entity. For a comprehensive review of your personal situation, always consult with a tax or legal advisor. Neither Cetera Advisor Networks LLC nor any of its representatives may give legal or tax advice. A diversified portfolio does not assure a profit or protect against loss in a declining market. The views stated in this letter are not necessarily the opinion of Cetera Advisor Networks LLC and should not be construed directly or indirectly as an offer to buy or sell any securities mentioned herein. Due to volatility within the markets mentioned, opinions are subject to change without notice. Information is based on sources believed to be reliable; however, their accuracy or completeness cannot be guaranteed. Past performance does not guarantee future results.

STYLIST FASHION FOWARD

Photo Coutesy of Leeann Huang

Food and fashion naturally go hand-in-hand. After all, both are creative industries. Both concentrate on the human body. Both emphasize personal expression. And both draw inspiration from both exotic and everyday materials. There has been a great movement in pairing the two fields together and it has been ramping up quite quickly. Zoe Latta, one half of Eckhaus Latta, throws dinner parties as avant-garde as her designs in her Los Angeles home. Raf Simons has thrown feasts in New York for his collections, with goblets of wine, fresh fruit and charcuterie. He even had Belgian chocolates and waffles up for grabs on the runway itself. Chromat’s edible bikini debuted at Miami Swim Week made from seaweed and was all the rave. And Tbilisi-based George Keburia designed millinery in the form of Crayola box-colored chefs hats. Fashion as it engages with food is fun. It makes presentations less stuffy. Many designers today are engaging with food as a point of inspiration in ways that touch upon identity politics, climate change and waste created in the production of consumer goods. Here are a few to keep your eye on... The streetwear-inspired garments by Zeynab Izadyar of Vvork Vvork Vvork are all handmade in Brooklyn with graphics inspired by Persian food packaging. Most often rice and tea bags. Her interest in working with food in design came from cooking techniques she learned growing up in Iran. The line employs colors with significance; the green used throughout is a sacred color in the Muslim world. It also highlights the traditions of Iranian food while

reimagining them into new fashion. Although Los Angeles-based Leeann Huang is making garments that are more conceptual than wearable in the long term, her edible garments are some of the most exciting elements of the fashion world right now. Although Huang, who cut her teeth working at Maison Margiela, does not have formal experience working in food, she grew up thinking she wanted to be a chef. Sandy Liang grew up at Congee Village, a New York restaurant owned by her father. Her namesake line, which launched in 2014, is mostly known for its faux-fur coats and street-style-worthy fleece jackets, but food is found in Liang’s motifs of mangosteens and guavas throughout her collections. She’s held presentations during New York Fashion Week at her father’s Cantonese-style restaurant, as well as the notorious Mission Chinese Food. In 2018, Liang commissioned food artist Jen Monroe, known in New York for her monochromatic dinner parties, to create a totally blue, edible tablescape for her fall show. Mediterranean jewelry brand Keef Palas details their pieces with dried peppers, peanuts, walnuts, olives, garlic and more. Founded by Claire O’Keefe and Eugenia Oliva in the summer of 2016, the duo live between Mallorca and Barcelona. Their collection directly reflects local Mediterranean ingredients. Keef Palas doesn’t keep a back stock of its product, rather producing to order like at a restaurant. Earrings are vacuum-packed and kept in a refrigerator until they’re ready to be sent. The emphasis here is enjoying the pieces (like life) while you can… 99

Coffee!

Italian Style…

The Italians are royalty when it comes to brewing the bean. They drink coffee all of the time and have developed a cast of “single-shot espresso” drinks which burn hot and are made on the spot. Although the variations are subtle between each of the coffees (and can be quite confusing!), each are unique. Here is a guide that sorts them all out. Grab a caffè latte, relax, and read on… Espresso - Espresso is a concentrated form of coffee served in small, strong shots and is the base for many coffee drinks. Caffè Macchiato Freddo – A single shot of espresso with a dash of cold milk. If you ask for a simple caffè macchiato the milk is served steamed. Caffè Latte - Made primarily from espresso and steamed milk, it consists of one-third espresso, two-thirds heated milk and about 1 inch of foam. Decaffeinato - A thick, black shot of pure decaffeinated coffee. Caffè Macchiato – Macchiato’s are available in three forms: Macchiato Caldo – with a drop of hot milk, Macchiato Freddo – with a drop of cold milk, and Macchiato con schiuma di latte – with frothed milk. Caffè Doppio - A double shot which is extracted using double the amount of ground coffee in a larger-sized portafilter basket. Caffè Corretto – A shot of espresso with a small amount of liquor, usually grappa, and sometimes sambuca or brandy.

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Caffè Shakerato - A shot of espresso shaken with sugar on ice. The result is a sweet, iced espresso that is transformed into a velvety texture and capped with a creamy foam. Ristretto - A ristretto is a short shot of espresso made with finely ground beans and less water than an espresso. Cappuccino – Espresso simply prepared with steamed milk foam. Variations involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. Caffè Ginseng - One of the most common alternatives to a classic espresso is ginseng coffee, which has become increasingly popular and is made of pure ginseng root. Compared to traditional espresso, this variant has a brighter color, similar to a cappuccino, and a less intense but sweeter taste. Caffè Lungo – A long shot of espresso. (A shot of espresso is pulled using about an ounce

of water for 18 to 30 seconds. A lungo uses double the amount of water and can take up to a minute to pull.) Mocaccino – Also called a caffè mocha, this drink is a chocolateflavored variant of a Caffè. Caffè D’orzo - Orzo is caffeine-free espresso drink made from roasted ground barley. (Although traditionally considered a coffee substitute for children, it is an increasingly common choice for those who choose to eschew caffeine for health reasons.) Marocchino – Created in Piedmonte, it is an espresso topped with thick hot cocoa powder and milk froth, which has become a favorite throughout the Italian peninsula. Caffé Pedrocchi – Invented at the iconic Caffé Pedrocchi in Padua, the Pedrocchi is a coffee in a medium sized cup with mint flavored cream and a sprinkle of cocoa powder. Caffé Americano – Hot water is added to a brewed espresso for dilution. It is not as strong as an espresso but not weak either.

INC.

MONEY DOESN’T HAVE TO BE COMPLICATED. Are you confused by most financial advice? If so, you’re not alone.

Marc S. Schliefer, CFP® | Equity Planning Inc. 7910 Woodmont Avenue | Suite 900 | Bethesda | MD 20814 Phone: 301-652-8702 | Fax: 301-652-9066 www.equityplanning.com | marcs@equityplanning.com | www.linkedin.com/in/marcschliefer/ Securities offered through Cetera Advisor Networks LLC, Member FINRA/SIPC. Investment advisory services offered through CWM, LLC, an SEC Registered Investment Advisor. 101 Cetera Advisor Networks LLC is under separate ownership from any other named entity.

BUZZ DAILY DC

WHITLOW’S

THE OVAL ROOM

Whitlow’s has closed its Clarendon location and auctioned off much of its décor to the bar’s greatest fans. Nearly 300 pieces of décor that gave the popular Arlington watering hole its iconic ‘funky charm’ went up on the block including an autographed Capitals jersey, tiki heads and other decorations, neon signs, the Whitlow’s on Wilson “parrot” sign, and an antique stove from the original Whitlow’s restaurant in D.C. (ARL)

After 26 years as the Oval Room, the power dining spot has a new name – La Bise – and a chef gunning for a Michelin star. For his new job at La Bise, the French replacement for the venerated Oval Room, executive chef Tyler Stout has come up with a description for the cooking that’s a little more specific than just calling it “modern.” Stout says he’s aiming to present recognizable, classic flavors, but “in a way for 2021, and not 1985 Ducasse.” Stout has lineage when it comes to cooking. He came to La Bise from Troquet on South, one of the top French restaurants in Boston, and has a history in D.C. at Macon Bistro & Larder and Bethesda’s Barrel and Crow. Stout says customers are welcome to show up in shorts, but La Bise is also gunning for a Michelin star. That would be a first for restaurateur Ashok Bajaj, who oversaw a 26-year run for the Oval Room before shutting it down during the pandemic. (DC Eater)

LATHAM HOTEL The long-fenced-off former home of the Latham Hotel in Georgetown could become a temporary outdoor dining and drinking lounge if a developer’s pitch for the site can win over the neighborhood. Villa Services, along with property owner Thor Equities, has filed an application to open the 300-seat venue on a platform at the site. Thor demolished part of the former hotel and a retail building at 3000 M St. NW in 2017 before pressing pause on redevelopment plans. Though the application refers to the spot as a “beer garden,” a representative for Villa Services said it already rebranded it to a “patio lounge” to reassure the neighborhood the operation will be “more upscale” than the recently opened Sandlot in Georgetown or the Bullpen outside Nationals Park. The plan would be to sell beer, wine, spirits and nonalcoholic drinks such as Zero Proof, and utilize food trucks and caterers to provide food, according to Villa, a real estate company based in Georgetown. (WBJ)

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CULTURE WHERE ART AND LIFE MEET

NATIONAL HARBOR WINE AND FOOD FESTIVAL September 25, 26 The 11th Annual National Wine and Food Festival at National Harbor will again bring together world-renowned chefs, artisanal craftsmen and culinary pioneers with thousands of Metro DC’s foodies. It will feature over 150 international and local wines, craft beers and craft spirits. This year’s show is returning to the Potomac Waterfront with a great vista of the river. Shuttle buses will be running from the center of National Harbor to the show’s entrance. They will run one hour before the show opens until one hour after the show closes.

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DIPLOMACY DC INTERNATIONAL

BASTILLE DAY 2021

Friday, July 16 7:00 - 10:00 PM La Maison Française, Ambassade de France aux Etats-Unis 4101 Reservoir Road NW The Embassy of France will celebrate Bastille Day while featuring the beautiful region “La Savoie” in the heart of the French Alps. On hand will be a delicious selection of dishes curated by the best local chefs, a silent auction filled with wonderful items and fantastic live music. Guests will be greeted with a glass of Champagne, seated at an exclusive dinner, and enjoy a performance of a special Offencbach Operette Act curated by Maestro Julien Bénichou (Music Director of the Mid-Atlantic Symphony Orchestra.) Dinner will highlight local specialty dishes unique to the Alps Region. Bastille Day is the annual fundraiser for the Comité Tricolore. All proceeds from the evening will help sustain its charitable mission throughout the year.

NEWS:

As one of the most sought after On May 25, 2021, Consul General Andreas Launer presented the prestigious Austrian Cross of Honor for Science and Art First Class to Prof. Friedrich Prinz, Leonardo Professor for Material Science and Engineering and Senior Fellow at the Precourt Institute for Energy at Stanford University. During the ceremony, Consul General Launer emphasized Professor Prinz’ importance as a leading Austrian scientist and his role as a crucial link between Austria and the Bay Area, one of the global centers of technological innovation. The ceremony at the Austrian Consul General‘s Residence in Los Angeles was also attended by Ambassador Martin Weiss. WRITTEN BY KATHERINE ESCHENBACH

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NEWS:

As one of the most sought after Bartók pThe Italian Ministry of Foreign Affairs offered the fourth annual Fare Cinema on June 14. ‘Oltre lo schermo 15 documentari raccontano il cinema italiano dietro le quinte’, (Oltre lo schermo, 15 Documentaries Celebrate Italian Cinema Behind the Scenes) was produced by Audiovisiva, the new on-demand streaming platform that makes documentaries and iconic stories of Italian culture available to an international audience. The 15 films in the program will be available, free of charge, to international audiences until July 25 through a network of 82 Italian Cultural Institutes around the world. In the US, it will be available on the Italiana portal (through the Embassy of Italy) with programs subtitled in Italian, hearing-impaired Italian, English, French and Spanish.

PURVEYOR OF THE WA SHINGTONIAN LUXURY LIFEST YLE

+1 703 798 0097 | john@johneric.com Compass is a licensed real estate brokerage that abides by Equal Housing Opportunity laws. Information is compiled from sources deemed reliable but is not guaranteed. All measurements and square footages are approximate. This is not intended to solicit property already listed. Compass is licensed as Compass Real Estate in DC and as Compass in Virginia and Maryland. 105 3001 Washington Blvd., Suite 400, Arlington, VA 22201 | 703.822.7400

ELEGANCE. SOPHISTICATION. STYLE. We are pleased to bring to you a portfolio of some of the most luxurious properties currently on offer in the United States. Amazing homes and estates from Jackson Hole to Northern California, from Charlottesville to Philadelphia and – of course – from Washington DC to Northern Virginia to Suburban Maryland. The John Eric + Trevor Moore Team, along with its real estate partners nationwide, have their fingers on the pulse of luxury. johnandtrevor.com

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Compass is a licensed real estate brokerage that abides by Equal Housing Opportunity laws. Information is compiled from sources deemed reliable but is not guar

JOHN ERIC HOME as Compass in Virginia and Maryland. 3001 Washington Blvd., Suite 400, Arlington, VA 22201 | 703.822.7400

ranteed. All measurements and square footages are approximate. This is not intended to solicit property already listed. Compass is licensed as Compass Real Estate in DC and

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LORCOM LANE LUXURY ESTATE LIVING AN EXCEPTIONAL LUXURY EXPERIENCE AWAITS THE MOST DISCERNING BUYER

This exquisite luxury estate is set in the highly sought-after neighborhood of Lee Heights in North Arlington. This classic colonial sits beautifully among mature trees with well-manicured grounds that command your attention with grand graceful lines, elegance and presence. 3911 Lorcom has been meticulously renovated and seamlessly blends classic architecture with today’s modern amenities. When entering the home, you are met with an open, yet private floor plan, tall ceilings, magnificent windows radiating natural light, a two story family room and beautifully designed spaces that can be used for intimate family gatherings or large-scale events.

John Eric john@johnandtrevor.com +1 703 798 0097 johnandtrevor.com

NORTH CAROLINA CAPITOL HILL THE CONVENIENCE OF AN ADDRESS IN ONE OF THE MOST HISTORIC NEIGHBORHOODS

Located on Capitol Hill, this townhouse is a hidden gem and is minutes-walk from all the bars, restaurants and boutiques that the neighborhood as to offer. The home offers the convenience that its address assures combined with the style and comfort of modern living. Walking into this townhome, you are greeted with its fantastic floor plan. The living room blends into the dining room which seamlessly integrates into the kitchen. The kitchen is fully equipped with stainless steel appliances and is bright and airy. The back deck is the perfect space to enjoy a Sunday morning cup of coffee or an after-work cocktail. The second floor of the townhouse hosts the Master Bedroom and Bathroom. Also, on this floor are two additional bedrooms and a second full bathroom. The basement is complete with a large family room, fourth bedroom, full-bath and terrific kitchenette. Also, on this level is access to the back terrace of the home. 1421 North Carolina Avenue has it all – the convenience of an address in one of the most historic neighborhoods in the District of Columbia, and a home that is modern and stylish with a lot to offer.

John Eric john@johnandtrevor.com +1 703 798 0097 johnandtrevor.com

MACKALL FARMS ARTISAN MASTERPIECE AN APPRECIATION FOR PRIVACY AND ELEGANT ENTERTAINING

Since its inception, when Artisan Builders introduced the 2005 Southern Accents Showhome, we have been crafting innovative homes to McLean and Great Falls clients. Each year we have striven to offer new designs that are fresh and timeless. Today, after 15 years, we present the 2020 Aspire Showhome, offering a modern design inspired by the Renaissance Architecture of Andrea Palladio. The floor plan brings together everything Artisan has learned over these 15 years from listening to its clients, the market and its architect, Harrison Associates. The spaces are light filled, complimented not only with large floor to ceiling windows, but inspired by Palladio, light from the sky above. The floor plan is open while still appreciating the need for privacy and elegant entertaining, and with the Main Level Owner’s Suite a seamless visual connection to the manicured landscaped rear yard. The museum quality craftsmanship is also a reflection of our experience, and you will notice this in every detail inside and outside the home. We are proud to call the Aspire Showhome, an Artisan Masterpiece.

John Eric john@johnandtrevor.com +1 703 798 0097 johnandtrevor.com

LOST CORNER MIDDLEBURG FEEL A WORLD AWAY FROM IT ALL IN THIS LUXURIOUS RETREAT

Feel a world away from it all in this luxurious stucco retreat just 20 minutes from the historic town of Middleburg. Enjoy meaningful moments and fireside chats with your friends and family in the large, open kitchen and living room with ample space and seating areas for everyone to dine and relax. The kitchen is exquisite with top of the line appliances. Just off the kitchen is a cozy dining room, perfect for family dinners! The 12 ft ceilings and large windows throughout usher in natural light and 360 degree views of the Blue Ridge mountains. Relax and unwind in the main floor master suite offering a seating area, large closet with custom built-ins, private access to the pool and patio, and bathroom with marble countertops, double vanity, and a glass-enclosed shower with “waterfall” showerhead. As you venture outdoors, you are greeted with a large in-ground pool surrounded beautiful english gardens.

John Eric john@johnandtrevor.com +1 703 798 0097 johnandtrevor.com

WESTERN LIVING JACKSON HOLE WITH A PERFECT BLEND OF MODERN CONTEMPORARY AND TIMELESS WESTERN TOUCHES, THIS PROPERTY IS A TRULY UNIQUE FIND.

This 3.14 acre property offers expansive views of the stunning Teton range as well as provides an incredibly serene atmosphere as it looks out over the 14th hole at 3 Creek Ranch golf course. Located on a private drive yet just a stone’s throw from the town bike path, this home offers a unique intersection between seclusion and ease of access—a scenic bike ride through the ranches of South Park is just minutes from your door. Take advantage of spacious open-concept entertainment options both indoor and out—enjoy each of the gorgeous seasons that Wyoming has to offer. Custom metal work & architectural detail throughout this home gives an authentic and unique feel, for those looking for a home they can call their own. PROPERTY FEATURES 5,680 square feet Oversized 3 Car Attached Garage with Built-ins 5 Bedrooms, 5.5 Bathrooms Multiple Indoor & Outdoor Entertainment Settings

High-end Chef ’s Kitchen Kid-friendly Bunk Room Private Golf Course Setting 8-Person Hot Tub Rocky Mountain Hardware Fixtures

Graham-Faupel-Mendenhall & Associates gfm@jhrea.com +1 307 690 0204 grahamfaupelmendenhall.com

CASA VISTA ALEGRÍA OCEANFRONT DREAM HOME ENJOY THE PRIVACY AND TRANQUILITY OF BEING 300’ ABOVE THE PEDREGAL BEACH

Casa Vista Alegría is a one-of-a-kind hillside retreat with breathtaking panoramic views from a 180° southern exposure. Its contemporary design style shines in the original luxury gated community of Pedregal. This perfect floorplan has separate living and working spaces. The detached guest tower offers 2 private guest suites that portray spectacular private amenities such as jacuzzi, BBQ area and incredible views. This home comes with a luxurious master suite, impressive views from entertaining areas and an incredible gourmet kitchen.

PROPERTY FEATURES 5 bedrooms 5.5 baths Jacuzzi & heated saltwater pool with swim jets

11kW solar panel system Oceanfront to Pacific Ocean Fiber optic internet connection 8,000 + Square feet of interior space 1/3-acre lot

Nick Fong info@ronival.com +1 619 831 2000 www.ronival.com www.findmexicohouses.com

WEST SODA ROCK LANE ALEXANDER VALLEY PANORAMA DESIGNED TO TAKE ONE’S BREATH AWAY.

Sited to perfectly drink in the dramatic Alexander Valley panorama, this modernist architectural marvel is set upon 4.5 gentle acres, and is designed to take one’s breath away. Dramatic floor to ceiling walls of glass marry with industrial steel and organic woods to create an ideal contemporary aesthetic. On the main living level, open spaces transition logically from living, to dining, to kitchen. An impressive chef’s kitchen features stainless steel counters and appliances and an enviable indoor pizza oven. Adjacent to the kitchen there’s a sizable view deck for entertaining and al fresco dining. The master suite is arguably this abode’s crown jewel, occupying the entire upper level including a sumptuous spa-like bath and massive views of Wine Country. The lower level provides a second bedroom, den, media room, and an easy flow to the hot tub. 2 +/- acres of cult Cabernet complete the picture.

Bob Pennypacker bob@bobpennypacker.com +1 707 799 6032 409 Healdsburg Ave., Healdsburg, CA 95448

NEW CONSTRUCTION GLENGARRY WAY COME INDULGE IN THIS ONE-OF-A-KIND RESIDENCE.

Setting a new standard in luxurious living is this brand new construction in Hillsborough, designed to delight those who appreciate stunning attention to detail. Every inch of the expansive 5,019 sq ft layout is spectacular with a long list of show-stopping features throughout. Immaculate landscaping welcomes you with a grand entryway flowing freely into the large entertainment room and open interior. You’ll enjoy opulent indoor-outdoor living with La Cantina sliders, creating a seamless connection to the exterior entertaining spaces. The light-filled living and dining rooms are centered around a feature fireplace, while European white oak hardwood floors flow underfoot, drawing you through to the generous kitchen and family room. Here, the home chef is sure to appreciate the suite of must-have features, including Miele and Liebherr appliances, sweeping countertops, and high-end fixtures. For those who work from home, there’s a generously-sized office with built-in cabinetry with views over the front yard. Two half baths, a two-car garage, ample storage, and a main-floor bedroom with an ensuite completes this impressive level. Upstairs, you’ll discover four more bedrooms, including the master with dual walk-in closets and a sumptuous ensuite. Two second-floor guest bedrooms have ensuites as well, including one with a walk-in closet.

Sanguinetti | Greenman Group aliciaandandrew@compass.com +1 650 888 6432 sanguinettigreenmangroup.com

THE LAUREL SKY RESIDENCE 2 SAVOR SPECTACULAR VIEWS IN TWO DIRECTIONS.

The Sky Residence 2 (S2) condo is located, in the soon to be completed residential tower with deliveries in the fall of 2022. The Laurel is the tallest all residential building in Philadelphia and the final residential building opportunity in the prestigious Rittenhouse Square. The lavishly appointed Sky Residence features an open kitchen, living and dining areas. Soaring 10 foot ceiling heights frame large wraparound windows and sliding glass doors open to a spacious balcony that showcases the beautiful sunsets over the Schuylkill River. The meticulously curated array of services and amenities with on-site management to see to every detail. Staffing includes a valet, doorman, 24/7 reception and concierge. A chauffeured town car and guest rental suite highlights the exceptional array of amenities at your command. If that were not enough, a private oasis on the 26th floor residents‘ club featuring a stylishly appointed lounge with fireplace, catering kitchen and bar that opens onto a spacious terrace overlooking the city. A heated indoor pool and spa complement state-of-the-art fitness facilities that include locker rooms, saunas, steam rooms and a yoga/ flex studio with spin bikes.

Marie Henderson BHHS Fox & Roach +1 610 761 4440

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7735 old georgetown road, suite 700 bethesda, md 20814 240.333.2000

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WELCOME TO YOUR NEW HOME

John Eric Home Magazine | July-September 2021

Articles inside

Diplomacy

Buzz

Coffee Italian Style

Stylist

Health & Wellness

Money & Finance

A cocktail glass by any other name Your guide to their styles and uses.

Mixology

Fruit and vegetable strips for your favorite K-9 pal.

The Woderful World of Instagram: Food Blogging

Black Book

Going Green: Want to make your kitchen more green?

Foodie

Destinations

The top 5 picks for outdoor dining in the DMV.

Fancy a Picnic? What to pack where to go, and where to have others pack the basket for you.

Some of the “Bests” that the Washington Metropolitan Area has to offer…

Wine, Cheese, & Olive Oil Oh My!

Arts

Designer Spotlight

Details

Food Around Town – what satisfies a Washingtonian’s appetite.

Design Feature

Home Trends

Creating your very own dream vegetable garden.

John’s Favorites

Trevor’s Favorites

Letter from the Publisher

Design News