Old Town Crier - March 2015 Issue

Since 1988–Priceless

March 2015

From the Bay to the Blue Ridge

Personality Profile

PETER KRAMER

Artist, Furniture Maker Dining Out

FIONA’S IRISH PUB Catch the Spirit!

Road Trip

SPERRYVILLE & WASHINGTON

Gems of Rappahannock County, Va. Open Space

?????

Across the Bridge

NATIONAL HARBOR Bring on Spring

oldtowncrier.com

Landini’s

ZAGAT

Setting The Standard In 2006 Old Town For 35 Years AWARD OF EXCELLENCE

AND THE PAST 15 YEARS

115115 KingKing Street Street • Old Town Alexandria Old Town Alexandria 703-836-8404 • landinibrothers.com 703-836-8404

G -11 pm N I RK :30

PArday 5 T E AL atu

V y&S a

Frid

Valet Parking Friday & Saturday 5-11 pm

Noe and Franco welcome you!

COME FOR THE FUN, STAY FOR THE FOOD!

Old Town’s Favorite Raw Bar Featuring the Freshest Shellfish in Virginia

Fish Market has continued to rise above the tide with its winning recipe for success–good, fresh seafood, excellent service and a great location. Such dedication to high quality and customer service has helped launch Fish Market as an Old Town landmark since 1976!

105 & 107 King St. Old Town Alexandria

703.836.5676 fishmarketva.com

Eat Fish, Drink Beer, Live Longer!

march’15 A Division of Crier Media Group OTC Media LLC PO Box 320386 Alexandria, Va. 22320

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phone: 703. 836. 0132 office@oldtowncrier.com oldtowncrier.com Published the first week of every month.

Worth waiting for!

PUBLISHER Bob Tagert

5

MARKETING & ADVERTISING Lani Gering Bob Tagert SOCIAL MEDIA & WEBSITE Laura Parker DESIGN & PRODUCTION Electronic Ink 9 Royal Street, SE Leesburg, Va. 20175 Chris Anderson Peggie Arvidson Sarah Becker Frank Britt Bonnie Browning F. Lennox Campello Steve Chaconas Doug Coleman Ashley Denham Busse Doug Fabbioli Nicole Flanagan Lani Gering

CONTRIBUTORS Frances Killpatrick Miriam Kramer Jeff McCord Laura Parker Julie Reardon Chester Simpson Bob Tagert Carl Trevisan Ryan Unverzagt Lori Welch Brown Molly Winans

45

First Blush

43

Open Space

After Hours

11

Fitness

40

Personality Profile

4

Art & Antiques

15

From the Bay…

22

Pets of the Month

17

Behind the Bar

28

From the Trainer

41

Business Profile

5

Gallery Beat

14

Points on Pets

16

A Bit of History

8

Caribbean Connection

18

Go Fish

39

Chefs Special

34

Grapevine

36

Civil Discourse

9

High Notes

10

Dining Guide

32

History of St. Patrick's Day

Dining Out

30

National Harbor

Exploring Virginia Wines Financial Focus

2

Publishers Notes Road Trip

20

Spiritual Renaissance

44

26

The Last Word

12

46

To the Blue Ridge

24 13 38

35

On the Media

3

Urban Garden

6

On the Road

1

Virginia Wine Trails

© 2015 Crier Media Group, Inc. No part of this publication may be reproduced without the written consent of the publisher.

The Old Town Crier is published monthly and distributed to selected Alexandria residents, hotels, restaurants and retail shops. Also distributed in the Annapolis, Fredericksburg, Blue Ridge and Washington, DC areas as well as St. John, USVI.

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About the cover On the road with OTC Spring time on East Windsor in the Del Ray neighborhood of Alexandria, Va. Photo: Lani Gering

Charles Hulfish, long time Alexandria resident, took the OTC with him on his latest trek to the United Kingdom. He is pictured here by the paddock outside the auction house where you can see each horse before it goes in for the sale at the Tattersalls Horse Sales in Newmarket, Suffolk, UK. Tattersalls is the world’s premier auction for race horses in England. Newmarket is the epicenter of thoroughbred horse racing in England and home of the famous Jockey Club.

If you would like to see your picture here, take the OTC with you on your next trip, snap a high resolution photo and send it along with information for the caption to office@oldtowncrier.com.

Old Town Crier

March 2015 | 1

PUBLISHER’S NOTES BOB TAGERT

A

month is to Sperryville and Little Washington, Virginia. Redbuds will soon be in bloom to welcome Spring, which arrives March 20.

Our Personality Profile features artisan and furniture maker, Peter Kramer of Little Washington, and he has a lot of personality to share.

If you have a sweet tooth, check out this month’s Business Profile Fleurir Chocolates, “probably the most delicious box of chocolates you have ever eaten.”

With March comes St. Patrick’s Day (and my birthday). The festivities kick off with the 32nd Annual St. Patrick’s Day Parade in Old Town on March 7 and there are things to do until March 17, St. Patrick’s Day. Be sure to get your Irish on at O’Connell’s, Murphy’s, and Fiona’s.

Don’t forget to turn your clocks ahead an hour on March 8 for daylight savings time. See, Spring isn’t far off at all.

ll hopes of a continued mild winter were quickly dashed with the arrival of February. Subfreezing temps were the norm and the snow gods got their revenge. Hopefully the daily temps will begin to rise throughout March setting us up for a great Spring.

Anxiously awaiting Spring, we decided to put flowers on the cover to brighten things up and say goodbye to the February doldrums.

We featured snow on both the January and February covers, so maybe this one will coax the warm weather along.

Doug Coleman takes us to Petersburg in his installment of the Civil War 150 years ago. Prior to WWI, this was the beginning of the horrors of trench warfare. The Union has tightened its grip on the south and the Battle of Appomattox Court House is only a month away. Will the war be over, or just the fighting?

Let’s see where Doug takes us in the future.

With spring in our hearts our Road Trip this

Local Farmers Markets

The Lamplighter Our staff has 3 generations of experience to assist you in your lamp and lamp shade needs!

1207 King Street Old Town Alexandria 703.549.4040 www.lamplighterlamps.com Haircuts $15 Shampoo, Cut & Blow Dry $18 (extra charge for long hair) Scissors Cut $17+up Color $43+up Permanent $45+up (including haircut & conditioner)

A Very Good Price!

Good Haircut!

Beautiful Perm!

Long Lasting Color!

Van’s Hairstylists 107 North Washington Street (near corner of King & Washington streets)

703-836-1916

Monday-Friday 9 am-7 pm • Saturday 9 am-6 pm We care and will give you only the best!

Biolage • Vital Nutrient • Socolor • Matrix Perm • Paul Mitchell • Nexxus

2 | March 2015

Old Town Farmers Market

Market Square • 301 King Street Saturday 7 a.m. - Noon, year round Free parking in Market Square garage during market hours People who come to Alexandria on Saturday mornings find themselves in a busy plaza where local farmers and artists have been selling their products since 1753. Old Town Alexandrias Market Square is thought to be one of the nations oldest continually operating farmers markets, serving as a primary source of meat, dairy, fish, fruits and vegetables for Alexandrians. George Washington sent his produce from Mount Vernon to be sold here. Today, the market offers folks a way to reconnect to the past, while participating in an ongoing local and national tradition.

Del Ray Farmers Market

Corner of East Oxford & Mount Vernon avenues Saturday 8 a.m. - Noon, year round The Del Ray Market is producer grown, with fresh vegetables and fruits in season. All year round this market offers meats, eggs, fresh pasta and sauces, Amish cheese, yogurt, bakery goods, eggs, jams and jellies, fancy nuts and bakery goods.

Old Town Crier

ON THE MEDIA LAURA PARKER

Top 5 Recent Social Media Stats

I

60th Anniversary Sale

n keeping with the current social media advice theme of the past few months, I want to share some recent statistics from the gurus over at HubSpot. After all, it is only through performance statistics that we can discover if our campaigns are truly working.

1. 92%

of marketers agreed that social media is important for their business. The same percentage of marketers also agreed that social media has generated more exposure for their clients.

Brad joins King’s Jewelry 1962

2. 72% 3. More than half

Then & Now

Specially Selected Items Up to 60% Off!

of marketers are using social media to develop loyal fans.

Forever Young & still working 2015

Family owned and operated for 60 years.

Fine Jewelry 20% to 50% off

of marketers who’ve been using social media for at least three years report it has helped them improve sales.

4. 74%

Watches 20% off*

up to

of marketers who spend 40+ hours using social media per week earn new business through their efforts.

609 King Street Old Town Alexandria

5. 95%

Open Mon-Sat 10a-6p Closed Sundays

703-549-0011 • KingsJewelry.NET *Discount does not apply to Rolex watches

of marketers who use social media at least 6 hours per week indicated their social media efforts increased exposure for their businesses.

Since 1988–Priceless

Well there you have it; the proof is in the pudding. Social media efforts must be consistent, long-term marketing campaigns that are designed to help businesses reach new, loyal consumers.

Note: Thanks to HubSpot for publishing their latest findings.

Check out www.hubspot.com for more social media marketing statistics.

From the Bay to the Blue

Ridge

March 2014

get your ! monthly fix

Sale ends March 31, 2015

Subscribe today and enjoy every issue of the Old Town Crier at home. Fill out this form, enclose a check for $25 (12 issues) and drop it in the mail to: Old Town Crier, PO Box 320386, Alexandria, Va. 22320

Name ___________________________________________________ Grapevine

RAPPAHANNOCK CELLARS

Where Family, Friends & Wine Come Together Personality Profile

MARTIN WHITE

Irishman, Restaurateur, Dad Dining Out

Address _________________________________________________

GERANIO RISTORANTE Favorite

An Elegant, Old Town

Business Profile

Laura Parker is a full-time freelance writer and marketing guru. For more marketing tips or to schedule a marketing advice session please contact her at laura@lauraparker.com; www.lauraparker.com

Old Town Crier

FERGUS KENNEDY

Hobnobs & Tayto Crisps Across the Bridge

HOT IN THE HARBOR The Pepper Palace

City/State/Zip ____________________________________________

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March 2015 | 3

Personality profile BOB TAGERT

Peter Kramer

Artisan, craftsman, furniture maker

Wood cut down the middle, then folded open like a book.

Notice the symmetrical pattern which makes a face.

4 | March 2015

E

ven though this profile would seem better suited to our Business Profile, we decided to feature Peter Kramer as our March Personality Profile because there’s a little bit of Kramer’s personality in every piece of furniture he creates. Peter Kramer’s name has resonated with me for the past ten years every time I’ve ventured to Rappahannock County. This past month I had the chance to meet the renowned furniture designer and maker. At 76, this man has the enthusiasm and humor of someone much younger. Meeting Kramer was like seeing someone you’ve known your whole life.

Kramer’s life began, well, 76 years ago in a small New Jersey town about 30 miles outside of New York City.

As a child, Kramer began working with his father’s hand tools, and then one day his Sunday school teacher invited him to join him at his wood working shop. This is where his first real taste of making something with wood began. “We bought four feet of lumber and worked at making 3 foot stools. They weren’t great, but it was the first thing I ever made and I got great pleasure out of it!” he tells me.

“We had a ready market for our foot stools, and immediately sold them to our mothers.”

Years later Kramer would visit his brother-in-law’s hardware store and work in his shop. Here Peter’s skills began to develop. He began to design and make his own furniture.

As he developed his skills Kramer also entered Rutgers University. Even though he was entered in an academic studies program at the university, Kramer began to realize that his heart was in designing and building

furniture. He set up an appointment to discuss his future with his guidance professor.The advice was that “wood working is a great hobby, but no way to make money!” This was a turning point and he realized what he wanted to do with his life.

“By reinterpreting traditional elements—exposed joinery, handplaned surfaces and painted designs— Peter Kramer creates furniture that looks traditional but sets its own contemporary style.”

Architectural Digest At 31 Kramer found himself and his wife in New York City where he was making furniture and selling what he could. He wanted to sell more so his wife recommended that he call Bloomingdale’s. “You can do that?” he exclaimed …and he did.

He called the giant department store and asked for the buyer. He arranged an appointment to show some of his work. The meeting went well and the buyer agreed to purchase a few pieces for the store. Soon Bloomingdale’s was ordering more pieces. An executive wanted to set up a display of about 40 pieces of Kramer’s furniture. He agreed and began bringing pieces to the store. He delivered a large hutch to the loading dock and went to park his car.

When he got back to the loading dock he found a man admiring his work.

“How much do you want for it?” the man asked. “What will you give me for it?” Kramer countered. The man gave a number but Kramer was thinking of a much smaller number. “That is when I realized what I was worth,” he says.

PERSONALITY PROFILE > PAGE 7

Old Town Crier

business profile LANI GERING

Fleurir Chocolates Hand grown with love

W

Michelle with a tray of salted caramels, a Fleurir favorite.

hile many of you readers are familiar with Artfully Chocolate and Kingsbury Chocolates based in Alexandria, I bet there are many of you who don’t realize that Old Town has its very own chocolatier.

Fleurir (pronounced “flurryier”— as close to the Hooked on Phonics pronunciation I could come up with) Hand Grown Chocolates is located at 724 Jefferson Street, just a half block off of South Washington Street.

I was unable to personally interview the owners, Robert Ludlow and wife Ashley, since they were on a long overdue vacation. I did, however, have the pleasure of visiting with Michelle Whittaker (referred to as the masterknitter) while she was manning the store and getting ready for the upcoming Easter rush. I did garner from talking with her and from this fun establishment’s website/blog that they have a great sense of humor and really love what they do. According to the site, “Robert is the mad genius behind Fleurir — not mad as in angry, but mad as in wildly creative and remarkably disorganized … ” I like that in a person. They obviously operate with a very capable team.

A bit of history: their original store was located in Georgetown for several years before they decided to move to Old Town where they could have an on site kitchen. All of their products

Old Town Crier

are made in house right on Jefferson Street. This includes not only retail but online and custom orders as well. I am amazed at what they produce out of that relatively small space. It would be fun to watch them when they are in full truffle making mode!

They produce more than 18 different kinds of truffles as well as seven chocolate bars, three kinds of handmade marshmallows and three different flavors of hot chocolate mix. All

FLEURIR HAND GROWN CHOCOLATES

724 Jefferson Street Old Town Alexandria 703-838-9055 fleurirchocolates.com of their candies have a version of a “born on” date. Freshness is of utmost important to these folks since they use only fresh ingredients and there are absolutely no preservatives of any kind in any of their products. Any chocolate that reaches an expiration date is recycled into a display or pulled from the shelves.

The Truffles

Each flavor has an edible topping that indicates what is inside (see the

pic of the wattleseed toffee truffle). A much more creative and sophisticated version of the identifiers in the boxes of Whitmann chocolates most of us grew up with. They are very pretty to look at and definitely as “exciting to look at as they are to eat.” See the website for the low down on all 18.

The Chocolate Bars

I found these very intriguing in that they are “regional” in nature. There is the Northwest (chai tea in mild chocolate); Southwest (spicy chili and cinnamon in dark chocolate blend); Great Plains (salted breadcrumb in dark chocolate blend); Midwest (Michigan cherry and black walnut in dark chocolate blend); South (hickory smoked caramel and crispy bacon in milk chocolate); and Northeast (maple pecan toffee in dark chocolate blend). They also have a Georgetown Bar (butterscotch toffee and salted pretzels in dark chocolate blend) and will be coming out with an Alexandria Bar this year. Michelle didn’t divulge what could possibly be in it — guess it’s supposed to be a surprise! Also, on the chocolate bar horizon are Wine Bars. There will be five, flavor infused chocolate bars created to compliment your favorite wine.

The Handmade Marshmallows

I love handmade marshmallows.

I even have a good friend and baker extraordinaire, Shannon KoprovichJones of Royal Icing fame, who makes her own marshmallows. It is a real talent. Fleurir makes regular vanilla, chocolate and peppermint. All of these would be nice floating on top of a cup of hot cocoa or smooshed in a s’more!

The Cocoa Mixes

See if you can resist Bitter Sweet (a velvety combo of four chocolates, house made vanilla sugar and a touch of sea salt) or Spiced White (white chocolate with a hint of almond, nutmeg and clove).

Or Crispy Honeycomb (golden honeycomb made with Virginia honey wrapped in dark chocolate), which rounds out the offerings at Fleurir. This sounds like a fantastic combination. I believe I will try it on my next visit to the store!

As mentioned earlier, Fleurir is gearing up for the upcoming Easter season. They have a specialty world famous chocolate bunny and a surprise chocolate Easter egg — a chocolate egg inside another chocolate egg. That would make a very fun addition to anyone’s Easter basket!

I encourage you to check out the store and taste some fantastic chocolate and let us know what you think. I doubt that you will be disappointed!

March 2015 | 5

FINANCIAL FOCUS carl m.trevisan, cfp© & stephen m. bearce

Plunging Oil Prices A good news/bad news story

A

s crude oil prices hit their lowest point in more than four years, consumers around the globe are asking: What are the potential benefits and downside of lower oil prices?

Oil prices, which are down nearly one-third since last summer’s peak, have come under pressure due in large part to new energy supplies — notably from the United States — which are tipping the balance of supply and demand.1 Over the past several years U.S. oil production has increased more than 70% and, according to The New York Times, “the United States is poised to surpass Saudi Arabia as the world’s top producer, possibly in a matter of months.”2

Cheap Oil: Good Medicine or Economic Malaise?

Do lower oil prices have a positive or negative effect on the global economy? The answer is “yes.”

Generally, cheaper oil is good for the American economy. It is estimated that savings from tumbling gas prices represent the equivalent of a $75 billion tax cut for U.S. consumers — or roughly $1,100 per family on an annual basis if prices remain at current levels (as of December 2, 2014).3 More disposable income in the hands of consumers is likely to boost consumer spending, which, in turn, feeds economic growth. Case in point: Automakers reported total sales for the month of November were up 4.6% to 1.3 million, the best monthly finish since 2001.4 In a broader economic context, lower oil prices reduce the cost to manufacturers of producing and transporting their goods, and to airlines of operating their aircraft, thereby improving profit margins and investor sentiment.

6 | March 2015

On a global scale, lower oil prices should boost consumption and lower manufacturing costs in oil-importing economies, particularly in Europe, where sluggish economic growth has much of the continent teetering on the brink of recession. Yet the immediate positive effects of lower oil prices in Europe need to be tempered by longer-term realities — namely, weak economic fundamentals and the specter of deflation — an extended period of falling prices.

The Deflation Factor

When prices fall across the board, consumers put off making major purchases on the hopes that prices will fall even farther. When spending stalls, companies’ revenues suffer and pressure mounts to cut costs by laying off workers, freezing or reducing wages, or raising the price of the goods they product — all of which can further stymie consumer spending and deepen the deflationary cycle.

The good news/bad news nature of deflation has everything to do with what is driving the drop in prices of goods and services. For instance, if it is a lack of demand — as many economists say is currently the case in the Eurozone — deflation could be damaging. If, however, it is due to a boost in supply — such as the oil and gas boom in the United States — it can prove beneficial to economic growth.5

Takeaways for Investors

Similarly, from an investment perspective, lower oil prices present a double-edged sword. On the positive side: Low-priced oil should help to buoy U.S. stocks by strengthening the economy and by extending the period of extraordinary monetary policy established by the Federal Reserve.6 The revelation that the United States

More disposable income in the hands of consumers is likely to boost consumer spending, which, in turn, feeds economic growth. may be poised to eclipse Saudi Arabia as the world’s leading oil producer may spell good news for U.S. equities in general — and strengthen the dollar against other world currencies.

On the downside: • In the short-term, investors in the energy sector — and commodities markets in general — should prepare to see the plunge in oil prices reflected in the price of the securities they own.

• Should oil prices remain depressed indefinitely, energy companies will likely slash research and development budgets, which could curtail innovation and stunt longerterm growth potential within the sector, particularly in the area of environmentally-friendly, alternative energy sources.

Contact your financial advisor to learn more about oil price trends and the affect they may have on your financial situation.

Because of the possibility of human or mechanical error by Wealth Management Systems Inc. or its sources, neither Wealth Management Systems Inc. nor its sources guarantees the accuracy, adequacy, completeness or availability of any information and is not responsible for any errors or omissions or for the results obtained

from the use of such information. In no event shall Wealth Management Systems Inc. be liable for any indirect, special or consequential damages in connection with subscriber’s or others’ use of the content. © 2015 Wealth Management Systems Inc. All rights reserved. This column is provided through the Financial Planning Association, the membership organization for the financial planning community, and is brought to you

by Carl M. Trevisan, a local member of FPA and Stephen M. Bearce.

McLaughlin Ryder Investments, Inc. and McLaughlin Ryder Advisory Services, LLC and their employees are not in the business of providing tax or legal advice. These materials and any tax-related statements are not intended or written to be used, and cannot be used or relied upon, by any such taxpayer for the purpose of avoiding tax penalties. Tax-based statements, if any, may have been written in connection with the promotion or marketing of the transaction (s) or matter(s) addressed by these materials, to the extent allowed by applicable law. Any such taxpayer should seek advice based on the taxpayer’s particular circumstances from an independent tax advisor.

Securities offered by McLaughlin Ryder Investments, Inc. and investment advisory services offered by McLaughlin Ryder Advisory Services, LLC.

The New York Times, "Morning Agenda: Oil Prices in Free Fall," December 1, 2014.

The New York Times, “Free Fall in Oil Price Underscores Shift Away From OPEC,” November 28, 2014.

3 MarketWatch, “U.S. households could save $1,100 from falling gas prices,” December 2, 2014.

4 USA Today, “SUVs hot in best November auto sales since 2001,” December 2, 2014.

5 Bloomberg, “U.S. Gains From Good Deflation as Europe Faces the Bad Kind,” October 26, 2014.

6 Reuters, “Low oil prices boost stocks, deflation risk: James Saft,” November 25, 2014.

1 2

Old Town Crier

PERSONALITY PROFILE FROM PAGE 4

Coleman Law Group Attorneys at Law Serving Virginia and DC for over 20 years (703) 739-4200 coleman-lawyers.com 602 Cameron Street Alexandria, VA 22314

Approximately 1,000 of these chairs were made

Attention to detail, all hand carved

“.... Mr. Kramer has created an extraordinary collection of reproduction furniture … He puts his own interpretation into everything he makes but the realism is there in the softly glowing finish and the had planned surfaces …”

The New York Times

As he drove through the small town he fell in love with the old buildings and country charm.

He soon sold his farm and bought a building in town, hired workers to help him and launched the business we know today.

It was about this time that Kramer almost brought his budding career to an end. While working one day, he accidentally cut off two of his fingers, the pinky and ring finger. “I thought that my career would be over, however, after my hand healed I went back to work.” He was in his shop one day and picked up an old wooden plane. He removed the metal blade and began to sharpen it. “I put a great edge on that blade,” he says. Taking the plane to wood he realized how easily it shaved the wood and he just wanted to “keep on going.”

After one year of working with Bloomingdale’s, Kramer wanted to relocate to the country and really start to produce.

The Kramer’s’ relocated to a small farm in Amissville in Rappahannock County. This was back in 1970, and there was very little in the area. Needing stickers for his license plates he had to make the drive to Washington, Virginia.

“It is this attention to detail, the hand-planing of carefully selected wood, and the instinctive concept of each piece that sets Kramer’s furniture in a class of its own.”

Cape Cod Life This northerner adapted to country life easily and soon he had as many as eight woodworkers working with him. Still doing all of the design work, the extra help made it possible to produce a lot more pieces of custom furniture.

In 1976 Kramer was elected as mayor of Little Washington. Two years later a small gas station was converted to a small restaurant. This was the beginning of the Inn at Little Washington.

“My first meal there was a chicken dinner that cost $14.95. Two years ago he, his wife and son went to the Inn for his son’s high school graduation dinner. The cost was $1200. Times have definitely changed.

Old TOwn Shoe & luggage Repair • Serving Alexandria for over 17 years • Shoe & Luggage Repair • New Luggage

“… honest, purebred American Furniture…the kind you find in museums …”

Furniture World Daily At the hay day of production —1973-2008 —Kramer’s business created a lot of furniture.

They turned out more than one thousand models of the chair pictured in this story— every one by hand. Kramer designed and built the bar at Tula’s Off Main in Little Washington as well as the interior of the Thornton River Grille in Sperryville, Va. He also built a number of pieces for the Inn at Little Washington and they adorn the rooms today. One of Kramer’s special woodworking skills is to cut a board down the middle, but not all the way through, then gently open it up as if opening a book. You will get a larger board with no telltale cut and the patterns of the wood are fascinating. When I asked Kramer what his secret was, he replied, ”It is all in doing something that you really like to do.”

“Kramer’s furniture has been widely admired.

The pieces are sturdy and well put together … imaginatively decorated.”

The Washington Post Today Kramer’s business has been scaled back; after all he will be 77 the middle of this month. “Time to slow down a little, he says.

But then again, he still has that 120 year-old plane.

824 King Street Old Town Alexandria, Virginia 703.299.0655 Mon-Fri 7:30 am-7 pm • Sat 9 am-5 pm

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Swivel bookcase and top box

Old Town Crier

March 2015 | 7

a bit of history sarah becker©

Bawdy Places

Kate Waller Barrett

8 | March 2015

P

rostitution laws of Virginia 18.2.347: Keeping, residing in or frequenting a bawdy place. As used in this Code, “bawdy place” shall mean any place within or without any building or structure which is used or is to be used for lewdness, assignation or prostitution. Prostitution was a prosperous Alexandria business, from the Civil War until the 1980s.

“Bawdy place” defined: “It shall be unlawful for any person to keep any bawdy place, or to reside in or at or visit, for immoral purposes, any such bawdy place. Each and every day such bawdy place shall be kept, resided in or visited, shall constitute a separate offense. In a prosecution under this section the general reputation of the place may be proved.” During the Civil War Alexandria’s Gadsby’s Tavern, then known as the City Hotel, was proven a bawdy place.

(Commonwealth v. R.M. McClure, Proprietor of the City Hotel, 1864) “During the Civil War,” the Virginia Department of Historic Resources explained, “the Tavern buildings were considered a ’tourist attraction’ for their association with George Washington.”

“We did Patriot duty in the city of Alexandria until April 1863,” Union Army Lt. Charles E. Grisson wrote.

“There were about seventy-five houses of ill fame in that [occupied] city and of course duty compelled us officers to visit them to see that everything was quiet, etc. The girls would do anything for us in order to keep on [our] right side for if we chose we could clean them out without ceremony—Suffice I never had so much fun!”

On July 22, 1863 President Abraham Lincoln approved an order to dismiss Union Army Capt. Hugh Harkins for his involvement in a pickpocketing incident in a bawdy place located at 301 King Street. Harkins, then drunk, was terminated despite his service record.

In 1993 Alexandria city workers discovered an ark, a shack that was part of a wooden barge buried in the dirt. Built in 1900, the ark was “the only known survivor among the thousands of houseboats, gambling barges and floating brothels that lined the Potomac River from the Civil War to after World War II.” Small floating houses of prostitution were mostly painted red or blue. They flourished because Virginia had no jurisdiction over the Potomac River.

“The Potomac is one of the few border rivers in the nation where the state line is not in the river but along the tidal high-water mark of one shore— Virginia’s shore,” The Washington Post reported.

“The Potomac’s hundreds of ark brothels filled virtually every cove and harbor,” The Washington Post observed. “One well known spot was opposite Mount Vernon, where at least 15 arks were moored from 1890 to the 1930s.”

The ’90s cost Alexandria its civic reputation. “Conditions in the city of 18,000 inhabitants were disgraceful,” The Washington Post exclaimed. On February 12, 1897 Police Chief James

F. Webster announced “any person, rich or poor, white or black, leading an immoral life, where it can be proven, would be brought to justice.”

In 1901 Alexandria’s Citizens’ Progressive Association championed an alternative slate of political candidates. Businessman E.S. Leadbeater was among them. In 1906 Leadbeater, Councilman from the First ward, proposed “to reduce the appropriation for the Alexandria police department,” The Washington Post said. “Passage… meant a reduction in the salaries of everyone connected with the [poorly performing] department.

[Leadbeater] called attention to a number of abuses [including] the admission of boys to houses of illrepute, the unsanitary conditions of such places and other alleged violations of the laws.”

Leadbeater, a druggist, agreed with many of Alexandria physician Kate Waller Barrett’s on-going reform efforts. Barrett, who published Fourteen Years’ Work among Erring Girls in 1901, was a national spokesperson for the Florence Crittenton Mission. The Mission, established in 1883 by wealthy New York wholesale druggist Charles Nelson Crittenton, served prostitutes and unwed mothers.

Barrett was a practical woman. She favored “close police supervision” of bawdy places, no liquor sales to illreputed patrons, and “an honest living for the girls.” Alternative employment was often synonymous with $8 a week sweat shops.

“I guarantee to any girl who is now in a disreputable life an opportunity to fit herself for any profession in life that she may desire to fill—provided that she has the ability and character that would be required of a girl from any other walk of life who would desire A BIT OF HISTORY > PAGE 27

Old Town Crier

civil DISCOURSE DOUG COLEMAN

Siege of Petersburg

I

remember in college writing a paper on one of Hemingway’s war novels, remarking that trench warfare in the First World War brought a new and modern level of technological horror to warfare ­— muddy trenches, random bombardment, snipers, machine guns and barbed wire. My literature professor’s red inked comments left me red-faced. He pointed out somewhat sarcastically that none of this was new in 1914 ­— it had all been done at Petersburg fifty years before.

He was right. While we think of the siege of Petersburg as being “at” Petersburg, hostilities actually extended along a 30 mile entrenched front stretching from the Cold Harbor line all the way west of Petersburg.

This trench line was not too different from the Western Front in World War One. While barbed wire had yet to be invented, abatis and chevaux de frise served the same purpose. An abatis (pronounced “abatee” and derived from the French word for slaughter) was an obstacle consisting of a wall of felled trees or tree branches with sharpened points facing the enemy.

Chevaux de frise (literally Frisian cavalry) was an obstacle formed of logs ten or twelve feet long and pierced with sharpened stakes extending three feet on each side; these would be chained together to form a fence of sorts. At Petersburg they had to be replaced from time to time, as they were chewed to pieces by lead and iron. The effect was to halt attacking infantry within easy rifle range of the defender’s trench line; in most cases the line was flanked by batteries and redoubts which enfiladed the attackers with canister shot, the Civil War equivalent of a machine gun burst.

The Yankees at Petersburg actually did use machine guns for the first time — Gatling guns bought by General Butler at his own expense.

Old Town Crier

Needless to say, the space in front of the trenches was cleared of cover.

In the Civil War and World War One the effect was the same — an attack on an entrenched line usually guaranteed heavy casualties for the attackers. Hence seven thousand Yankee casualties in twenty minutes in the June 1864 assault on Lee’s Cold Harbor line. This also accounts for the battle of the Crater later that June, which featured a large mine detonating under a Confederate fort to pierce the line at a strategic point and open a gap through which the Yankees could surge without mass casualties.

The Crater did not work out that way, of course, but had the Yankees stuck with the original plan, it probably would have worked and wrecked Lee’s army that same day. The British had a similar strategy in mind when they detonated two mines during their Somme offensive; later in the war they would simultaneously set off twenty mines under enemy lines, killing perhaps 10,000 Germans in an instant.

Attached is a photo of the aftermath of a mine explosion from the First World War — the vicinity of the Crater doubtless looked much the same.

Both wars featured an abundance of artillery to make trench life miserable.

By 1865, both sides had artillerists that were skilled enough to pick off a color-bearer or officer at long range.

One recalls Confederate General Polk, observed in the open and instantly cut in half by a rifled shell on Sherman’s personal order. At Petersburg, these artillerists knew the distances to specific targets and were thus able to time their fuses to burst a shell right in front of the target. The Yankees anticipated the mass bombardments of the First World War at the Crater; when the mine went up, every Federal battery on the line simultaneously opened up on the Confederate trenches, disorienting their opponents

for almost half an hour. This opportunity was squandered, but it ought to have worked had the general advance planned on top of the breakthrough actually happened.

Trench warfare favors mortars and both sides employed these in CIVIL DISCOURSE > PAGE 42

March 2015 | 9

HIGH NOTES

wail, cat, wail

CHRIS ANDERSON

J

ust when you think you’ve heard it all, every so often a band comes around that is so new, so fresh, and so exciting that it completely changes everything you think you know about music.

Katzenjammer is such a band.

Hailing from Oslo, Norway, the four ladies of Katzenjammer – Solveig Heilo, Marianne Sveen, Anne Marit Bergheim, and Turid Jørgensen - met in music school and joined forces after realizing they could learn more together as a band. Each member of Katzenjammer (which translates roughly as “cat’s wail”) plays about fifteen different instruments and is a gifted vocalist in her own right, and the styles of music they tackle is about as eclectic as music can get.

In 2008, they released their first

album, Le Pop, which found the girls exploring styles as diverse as bluegrass, country, pop, polka, cabaret, ragtime, jazz, gypsy, and other forms of European folk music, all melding together like some sort of brilliantly maddening circus. “A Bar In Amsterdam” features Solveig on trumpet and is one of the band’s most energetic numbers, especially on the live stage. “Demon Kitty Rag” features banjo and violin and is recommended for anyone who ever enjoyed Django Reinhardt, while “Tea With Cinnamon” is quite possibly the most accessible polka song ever written. “Hey Ho On The Devil’s Back” is a gritty folk song that sounds like what you’d get if Ennio Morricone was composing his spaghetti western themes in the middle ages. The record mellows out a bit for “Wading

In Deeper” before exploding into the psycho-sphere with the swirling circus romp of the title track. The instrumental “Der Kapitan” follows, with an ominous feel that somehow manages to combine Morricone with Wagner, quite possibly the greatest soundtrack to never grace a film.

That haunting eastern European vibe continues on “Virginia Clemm” before they take us all to Appalachia with the bluegrass/pop styles of “Play My Darling, Play”. However, they soon venture back into that territory with “To The Sea”, which sounds like what you might get if Gilbert & Sullivan were from Bulgaria, but also boasting a wonderful singalong chorus. “Mother Superior” is a deep and dark waltz, driven by accordion and sounding like a cross between French and Russian folk music…one of the most dynamic songs in this band’s wildly varied catalog. Closing the proceedings is the southern blues drawl of “Aint No Thang”, which is just pure fun.

2011 brought A Kiss Before You Go, which found the band taking their crazy formula and ramping it up with some truly excellent songs.

Kicking off with the short, haunting HIGH NOTES > PAGE 11

Shout Out to Local Musicians!

Submit your CD for possible mention in an upcoming Old Town Crier High Notes column Send your latest accomplishment(s) with contact information to: Old Town Crier Regional Magazine Attn: High Notes PO Box 320386 • Alexandria, VA 22320

10 | March 2015

Old Town Crier

AFTER AFTER HOURS HOURS

Birchmere 703.549.7500 3701 Mt. Vernon Ave. birchmere.com

Las Tapas 703.836.4000 710-714 King St. lastapas.us

Carlyle Club 411 John Carlyle Dr. 703-549-8957 thecarlyleclub.com

The Light Horse 703.549.0533 715 King St. thelighthorserestaurant.com

Chadwicks 203 S. Strand St. 703.836.4442

Morrison House 703.838.8000 116 South Alfred St.

Evening Star Cafe 703.549.5051 2000 Mt. Vernon Ave.

Murphys Irish Pub 703.548.1717 713 King St. murphyspub.com

The Fish Market 703.836.5676 105 King St. fishmarketoldtown.com Flying Fish 703.600.FISH 815 King St. flyingfishdc.com

OConnells 703.739.1124 112 King St. Rock It Grill 703.739.2274 1319 King St.

Austin Grill & Tequila Bar 703.836.8969 801 King St. Southside 815 703.836.6222 815 S. Washington St. St. Elmos 703.739.9268 2300 Mt. Vernon Ave. Taverna Cretekou 703.548.8688 818 King St. TJ Stones 703.548.1004 608 Montgomery St. tjstones.com Trattoria da Franco 703-548-9338 305 S. Washington St. Two Nineteen 703.549.1141 219 King St.

King Street Blues 703.836.8800 112 N. St. Asaph St.

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La Portas 703.683.6313 1600 Duke St.

These establishments offer live entertainment. Call to confirm show times, dates and cover charges. Check our advertisers’ websites.

HIGH NOTES FROM PG 10

title track, the album soon gives way to the sunny countrified pop of “I Will Dance (when you walk away)”, featuring harmonica, glockenspiel, and some outstanding vocal harmonies, and “Cherry Pie”, which is the sort of ragtime stomp that the Ditty Bops became famous for. To date Katzenjammer has only released one cover song, a truly unique, jazzy take on “Land Of Confusion” by Genesis which just might better the original.

They slow down a bit for the waltz-like “Lady Marlene” before melding Kentucky country with Irish folk for the brilliant single, “Rock Paper Scissors”. “Cocktails And Ruby Slippers” sounds like what you would get if Regina Spektor did an album with Tegan & Sara, while the Eastern Bloc influence creeps back in on “Soviet Trumpeter”. They bring the rock out on “Loathsome M” which would feel at home on the CBGB stage in 1977, and then manage to blend ragtime and bluegrass on “Shepherd’s Song”, and throw in some true Northern European drama on “Gypsy Flee”, before closing out with the ethereal field holler, “God’s Great Dust Storm”.

Seriously, these girls can do it all.

Which brings us to Rockland, their most recent offering. Reportedly whittled down from a staggering 83 songs, there is a greater sense of focus on this album than before. The polkas and gypsy folk is downplayed here, while there is more of an emphasis on country, pop, and rock styles. Which is not to say that they diluted their sound, or sold out in the least. “Old De Spain” kicks off with the sort of Appalachian banjo stomp that would make Old Town Crier

Gillian Welch proud, which leads perfectly into the catchy “Curvaceous Needs”. “Oh My God” is funky and quirky and is one of the coolest pop songs to ever feature an accordion and could be a hit. “Lady Grey” is a sweet little folk song that I could totally hear in a coffeehouse in Del Ray…perhaps not my choice for a lead single (as it is) but a nice breather nonetheless.

“My Own Tune” has a cool afterbeat groove and some great vocal harmonies while “Shine Like Neon Rays” is a killer pop song, driven by a toy piano no less, and could be a big big hit….one of the best choruses to ever grace a Katzenjammer song. They bring things down to a simmer with the smoky “Driving After You”, a song that I could easily hear Gregg Allman singing, in a completely different universe, while “Flash In The Dark” is a solid little tune that is both subtle and sweeping at the same time. “My Dear” has a sort of Celtic country/folk vibe, the kind of sweet thing that I might have heard when I was in Newfoundland. “Bad Girl” has a feel that reminds me of a grittier, more rural Ani Difranco, with all the gusto of the Righteous Babe herself. The album closes out with the soft acoustic textures of the title track and some truly angelic vocal harmonies. What this album lacks in diversity it more than makes up in skill and is an excellent third album, and one that really should break the band big and wide.

To borrow a phrase from Bill Graham, when referring to the Grateful Dead – they’re not the best at what they do….they’re the only ones who do what they do. And the world is more fortunate for it.

March 2015 | 11

THE LAST WORD MIRIAM R. KRAMER

Girl Power

CaribBean Mystery and intrigue

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T

he beginning of March is a good time to have a birthday. A birthday gives you a reason to celebrate and ignore all this leftover snow, slush, and mud. Everyone yearns to see the first daffodils poking their heads out and to experience that first spring day when everyone doffs their coats and goes for a stroll in the soft air and sunshine.

One way to celebrate a birthday, or even an unbirthday, this March would be to receive or gift yourself one of my two diverse book choices this month: Amy Poehler’s recent memoir and compendium of life wisdom Yes Please and Paula Hawkins’ terrific new thriller The Girl on the Train.

Like Tina Fey’s Bossypants, Yes Please is an upbeat, enjoyable read with a heart from one of Saturday Night Live’s former prominent funny ladies. Poehler loves what she does, and her enthusiasm emanates from almost every page. From growing up in a small blue-collar Massachusetts town to starting to do improvisational theater at Boston College, she documents the beginning of her journey doing what she loved while learning from people she admired.

After graduating college, Poehler followed a friend to Chicago, home of the famed Second City improv troupe, where she arrived in time to see the last show featuring one of my favorite comediennes with whom she is often confused, Amy Sedaris. Sedaris was finishing out her run there with Steven Colbert and Steve Carell, and Poehler was star-struck. She soon found her own group to practice with, the ImprovOlympics (iO). In Chicago she met her so-called platonic “life partner” colleague Tina Fey and a host of others who helped her hone her craft. Poehler, then-boyfriend Matt Besser and other improv friends moved to New York City, where they formed the troupe that grew and flourished to become the now-famous Upright Citizens Brigade. Her work got on TV, and she eventually got an audition that led to her job at SNL in 2001, right after Tina Fey’s hire.

While Poehler speaks of career moves, she also doles out humorous, positive advice like a sassy, tough girlfriend who will help you get through “this,” whatever “this” might be. Also, she swears like a stevedore just to let you know she can. She openly discusses the difficulties she experienced from divorcing Will Arnett, along with her love for their two sons. Poehler offers genuine praise to many of her highly talented co-stars and gives an inside look at life on SNL and in one of its stars’ breeding grounds, the Chicago improv troupes. She also raves about her stint on Parks and Recreation, one of the great follow-up TV shows of all time for an SNL alum. I really enjoyed her

appreciation for collaboration in the art of improv, comedy, and life.

The Girl on the Train by Paula Hawkins is a radically different psychological journey.

Hawkins has managed to create a tense, enthralling plot that keeps the reader guessing until the last pages. Its tone reminded me of several writers, books, auteurs, films, and series I have enjoyed, such as Gillian Flynn’s Gone Girl, Alfred Hitchcock’s Rear Window, and the sublimely wonderful nastiness of many books by classic crime writer Patricia Highsmith, such as The Talented Mr. Ripley.

While Gone Girl was a good thriller, for once I preferred the movie, with its haunting score, chilly atmosphere, and great casting.

Hawkins’ book is better written than Flynn’s and I was hooked from its very beginning.

Recently I saw a great recent BBC police series on Netflix, The Fall, starring Jamie Dornan and Gillian Anderson. It has a similar tone, suspense, and complicated characters. A reader enjoying Hawkins’ book might find that series entertaining.

In The Girl on the Train, a divorced, unhappy woman named Rachel rides a packed commuter train in and out of London at the same time every day. When the train stops every day at certain points, she can see into the back gardens of a number of Victorian houses near the tracks. She sees a perfect-looking couple she fancifully names Jason and Jess, and imagines their jobs, relationships, and lives.

Jess takes her coffee out on the terrace in the mornings, and lonely Rachel looks forward to seeing their ideal-looking relationship on her trip in and out of the city.

Rachel escapes into her reverie in part because only four homes down is the lovely house she once lived in with Tom, who dumped her and married a woman named Anna, with whom he has a daughter. Rachel rents a small room in a friend’s duplex and drinks as much as possible to fill her empty hours, embarrassing herself and repeatedly drunk-dialing her ex-husband or stumbling about near his house after blacking out. She cannot leave them alone or move on because of her sadness. Soon she finds herself involved not just in their lives, but also in the lives of the first couple, “Jess and Jason,” once “Jess,” whose real name is Megan, disappears and the police get involved.

Paula Hawkins cleverly changes viewpoints and time frames in separate chapters narrated, perhaps unreliably, by Rachel, Megan, and eventually Anna after Megan’s disappearance.

This is a very dark, highly satisfying read, concise and speedy for its 323 pages. It also makes for a top-quality and psychologically complex novel to read on public transportation because of its short chapters. So if you’re heading to work or play on a plane or, perhaps more appropriately, on a train, enjoy!

Old Town Crier

URBAN GARDEN LANI GERING

I

n the spirit of the month of March and one of the Old Town Crier’s favorite celebration days — St. Patrick’s Day — we thought you would like to know the secret to growing these lucky plants!

Stories have it that shamrocks won’t grow any place other than in Irish dirt. Actually, nothing could be further from the truth. The word, “shamrock” is the English form of the Irish word “seamrog,” which means “little clover” and clover is something that grows just about everywhere. If you’d like to grow shamrock, also known as “white clover,” you’ll find it to be a fun and flowering, low maintenance plant. Read on to learn how to grow shamrock:

1.

Select a good plant by looking for one with new growth, a few flower buds just opening and more ready to bloom. You can grow shamrock from seed, but starting with a plant is much more reliable.

2.

While it can be grown outside, it does best indoors.

Shamrock needs bright light (not full sun) and moist, well drained soil until its two- or three-month dormancy period in the winter. That’s when you’ll need to keep the plant in a cool, dry area and the soil barely moist until spring when watering should resume.

3.

Place plants in trays or flower boxes for best results.

Shamrock grows from the tip by sending out runners that take root. Being in containers allow the tips to make contact with the soil to produce the runners.

4.

Keep your plants cool at night, about 50 to 65 F and don’t let them get any warmer than 70 to 75 F during the day. Plants habitually exposed to warmer environments will go dormant quicker.

5.

Fertilize your shamrock once a month during the winter and spring growing periods.

A liquid or water soluble fertilizer works best. When the plant stops growing, fertilize every other month until it goes dormant.

6.

Protect your shamrock against the occasional attack of aphids or whitefly. A natural and safe insecticidal spray can be made at home by chopping up onions and chilies, simmering them together.

Shamrock is fairly disease free, susceptible only to root rot if you keep them too wet.

WARNING: Be careful where you place your shamrock plant because, if ingested by pets, it can cause kidney failure or worse.

Publisher’s note: Credit for this article goes to contributors from ehow.com.

To read more on “How to Grow a Shamrock” log on to www.ehow.com

How to Grow a

SHAMROCK Old Town Crier

March 2015 | 13

GALLERY BEAT F. LENNOX CAMPELLO

clockwise from top left: “Aerith,” acrylic on canvas, 14x11 “Moment Before Awakening,” acrylic on canvas, 60x48 “Lost and Found,” acrylic on canvas, 60x34 “Onatah,” acrylic on canvas, 14x11

Like a Favorite Poem 14 | March 2015

Shoulder surgery last month necessitated my soliciting a little help in delivering a local review for the March column so I asked my good friend Judith Peck for help. DMV artist Judith Peck is one of the area’s hardest working and most talented painters.

Tthis month she guest reviews Deanna Schwartzberg’s show at the gorgeous Art Museum of the Americas.

t was my pleasure to attend the opening reception of “Primal Connections” a oneperson show by local

“I

artist, Deanna Schwartzberg, at the Art Museum of the Americas F Street Gallery.

It is a deceptively simple, long, and brightly lit grand hall. Deanna’s intensely jewel colored palette and assured brush strokes lit up the space.

As curator of the exhibition, “Primal Connections”, Ana Maria Ascano tells us; “Viewing the art of Deanna Schwartzberg is like reading a favorite poem.” This thought stayed with me as I viewed an array of paintings beautifully composed, with the artist’s unique understanding of color and light. These works spoke to GALLERY BEAT > PAGE 14

Old Town Crier

Spring’s Siren Song

Welcome spring blooms with this subtle vase of coiled bamboo adorned with soft green vines. Artisans in Vietnam coil narrow bamboo strips into shape, sand it, then lacquer, varnish, and sand again.

25%

off a sin gle item with (excludes this ad rugs, gift eXPiRes 4 cards) -30-15

915 King Street • Old Town Alexandria alexandria.tenthousandvillages.com 703.684.1435 • Monday-Saturday 11-7 • Sunday 12-6

OTC0315

Art&Antiques ABACA IMPORTS 1120 North Fairfax St. 703-683-5800

ELDER CRAFTERS 405 Cameron St. 703-683-4338

JAMES WILHOIT ANTIQUES 227 S. Washington St. 703-683-6595

AMERICAN HERITAGE GALLERY 901 North Columbus St. 703-519-7869

FACTORY PHOTOWORKS 105 N. Union St. 703-683-1501

Jeffrey Winter Fine Arts 110A S. Columbus St. (in the courtyard) 703-962-6266

THE ANTIQUE GUILD 113 N. Fairfax St. 703-836-1048 ARTCRAFT 132 King St. 703-299-6616 ARTS AFIRE GLASS GALLERY 1117 King St. 703-548-1197 THE ATHENAEM 201 Prince St. 703-548-0035 AUBURN ARTS GALLERY 110 South Columbus St. 703-548-1932 BANANA TREE 1223 King St. 703-836-4317 BELGRAVIA FINE ART 411 Cameron St. 703-549-2011 BIRD-IN-THE-CAGE ANTIQUES 110 King St. 703-549-5114

FINE OLD POSTERS 1015 King St. 703-684-3656 FIVE OAKS ANTIQUES 2413 Mt. Vernon Ave. 703-519-7006 FOLIOGRAPH GALLERY 217 King St. 703-683-1501 FRASER GALLERY 7700 Wisconsin Blvd.

Suite E Bethesda 301-718-9651 FRENCH COUNTRY ANTIQUES 1000 King St. 703-548-8563 GALLERY G 215 King St. 703-836-5400 GALLERY INDIGO 1607 King St. 703-838-8098 GALLERY LAFAYETTE 320 King St. 703-548-5266

BROCKETTS ROW ANTIQUES 277 South Washington St. 703-684-0464

GALLERIE LA TAJ 1010 King St. (Gadsby Arcade) 703-549-0508

THE CLASSICAL GALLERY 110 S. Columbus St. 703-836-7736

GALLERY WEST 1213 King St. 703-549-7359

CURZON HILL ANTIQUES 108 S. Columbus St. 703-684-0667

GOSSYPIA 325 Cameron St. 703-836-6969

DIEHL ANTIQUES 614 N. Washington St. 703-706-8191

IMAGINE ARTWEAR 1124 King St. 703-548-1461

Old Town Crier

Kellys Art & Frame 510 N. Washington St. Alexandria, VA 22314 703-549-3313

SPURGEON-LEWIS ANTIQUES 112 N. Columbus St. 703-548-4917 STUDIO ANTIQUES & ART 524 N. Washington St. 703-548-5188 STUDIO BIANCO 220 S. Henry St. 703-299-0662 TIME JUGGLER 411 Cameron St. 703-836-3594

MARIS ELAINE GALLERY 178 Waterfront St. National Harbor 301-686-0323

TORPEDO FACTORY ART CENTER 105 N. Union St. 703-838-4565

MINDFULL HANDS GALLERY 211 King St. 703-683-2074

TRASTEVERE 303 Cameron St. 703-683-9555

OLD COLONY SHOP 222-B S. Washington St. 703-548-8008

VAN BOMMEL ANTIEK HAUS 1007 King St. 703-683-4141 703-629-6521 by appt.

Steve Young, Proprietor

P & C ART 212 King St. 703-549-2525 PAUL McGEHEES GALLERY 109 North Fairfax St. 703-548-7729

THE VON BRAHLER LTD./GALLERY 1437 Powhatan St. 703-798-8686

POTOMAC WEST INTERIORS & ANTIQUES 1517 Mt. Vernon Ave. 703-519-1911

WASHINGTON SQUARE ANTIQUES 689 S. Washington St. 703-836-3214

PRINCE ROYAL GALLERY 204 S. Royal St. 703-548-5151

Frida Kahlo

by F. Lennox Campello, circa 1981 limited edition of 10 signed and numbered etchings, 8 x 6.5” available from Alida Anderson Art Projects, LLC Washington, DC e: info@alidaanderson.com p: 301.437.1054

feast your eyes. feed your soul.

THE PRINCIPLE GALLERY 208 King St. 703-739-9326 SCULPTURE GALLERY 115 S. Patrick St. Studio 303 703-683-5056 SILVERMAN GALLERIES ANTIQUES 110 N. Asaph St. 703-836-5363

visit a museum.

March 2015 | 15

POINTS ON PETS ASHLEY DENHAM BUSSE

King Street Cats Adoption Calendar FEBRuary 2015 For details & MORE INFO website: www.kingstreetcats.org email: contact@kingstreetcats.org King Street Cats is looking for foster homes! You provide the spare room and TLC and we provide food, litter and all vetting. Please email for our Kitten Fostering FAQ at: contact@kingstreetcats.org

Turning a Love of Animals into a Career

King Street Cats 25 Dove Street Alexandria, VA 22314 Every Saturday & Sunday 1:30 - 4:30 pm Pro Feed Bradlee Shopping Center 3690 King Street Alexandria, VA 22302 Every Saturday & Sunday 1- 4 pm PETCO UNLEASHED AT PENTAGON ROW 1101 S. Joyce Street Arlington, VA 22202 Saturday, March 7 Saturday, March 21 Sunday, March 22 1- 4 pm THE DOG PARK 705 King Street Alexandria, VA 22314 Saturday, March 7 1- 4 pm DOGMA 2772 S. Arlington Mill Drive Arlington, VA 22206 Sunday, March 8 1- 4 pm barrett street library 717 Queen Street Alexandria, VA 22314 Saturday, March 14 10:30 am - 2:30 pm

D

id you know that the first week of March is National Pet Sitters Week? A big thank-you to all of those animal-lovers who help us care for our pets when we aren’t able to. Because animals — especially pets — are a big deal to us in this country.

In 2009, Americans spent $45.5 billion on their pets, and this figure is only expected to rise in the coming years, as more and more people come to see their pets as members of the family. Pet-care jobs will keep pace with this trend.

Pet-sitting is just one of the many careers you can choose if you’re an animal-lover. In addition to being able to spend time with cute pets, some other benefits of pet-related jobs include being able to create your own schedule and work your own hours; many don’t require formal training or licensing (though Doggywalker.com requires training of its animal-lovers and is licensed). Dog walking is another great career: you spend a lot of time outdoors getting exercise and fresh air, making a dog’s day, your clients are always happy to see you, and you get lots of affection for your efforts!

But there are other interesting and lucrative careers featuring animals, like those featured here.

Pet Groomer

This is a huge industry, and for good reason: just as humans need grooming, dental care, and the like, so do pets. Even pets with short hair need baths, nail trims, teeth-cleaning, and the rest. Long-haired 16 | March 2015

and special breeds need a bit more to make sure mats don’t build up in their fur and to make them look nice. You can either work in a grooming salon, or you can operate your own mobile grooming service; special vans are outfitted with power, running water, and all sorts of cool gadgets, and can go from home to home for maximum convenience for pet owners.

Vet Tech

If you love helping animals but don’t want to go the veterinarian route, consider becoming a vet tech. You’ll work in the same environment and be making a difference; you’ll basically be the nurse to a pet’s doctor.

Pooper Scooper

What? Yep. Many pet owners are happy to outsource this dirty job to someone else. If you don’t mind the work environment, you can make good money cleaning pets’ yards. On average, you can charge a homeowner $45 a month for a once-weekly cleanup. It’s a pretty easy job and it helps the environment!

Pet Masseuse

Just as humans benefit from massage to manage pain, aid relaxation, and help with chronic health conditions, so can pets. Pet massage can be a hugely rewarding career, as you will be bringing relief and relaxation to animals who need it. You’ll need formal training, but you can make as much money as a masseuse for humans. And many veterinarians

will be happy to be able to send their pet clients to you for help.

Wildlife Rehabilitator

If your interests lean more toward wild animals, this is a wonderful career to pursue. You’ll need special schooling and training, but you’ll be able to know you’re making a difference and saving lives. If you’re interested in education, you can help teach the public about proper care and rehabilitation of wildlife.

Trainer

If you’ve ever had a rambunctious puppy, you know how wonderful it is to be able to seek the wisdom and advice of a professional trainer. Animal trainers can help pet owners interact and “parent” their pets the best ways, so that both pet and human are happy, relaxed, and safe.

Or you can train animals for service, such as seeing-eye dogs, or even for movies and the entertainment industry!

Humane Educator

Have a passion for teaching, for improving the world, for making a change? Consider becoming a Humane Educator and working for an organization like the ASPCA or the Humane Society, advocating for animal rights and educating people on the same.

You can also go the legal or political route, and become a Lobbyist or Attorney working for animal rights.

POINTS ON PETS > PAGE 17

Old Town Crier

POINTS ON PETS FROM PAGE 16

Del Ray Artisans & Animal Welfare League of Alexandria

Animal Control Officer

If you’re interested in law enforcement and animal safety, you can become an Animal Care and Control Officer and help rescue animals in emergencies, ensure that pets are treated humanely, or inspect kennels and breeding facilities to make sure they’re following regulations.

Therapist

With training, you can specialize in the emotional health of animals, and serve as the go-between for animals and their human caretakers. You’ll become an expert in animal behavior and, like a trainer, can help train humans and animals in the best ways to cohabit and interact. You can help pet owners solve behavioral issues in their pets, or you can help therapy animals help people.

Paws ‘N Claws for Art FUNDRAISING ART EXHIBIT February 21 – May 31, 2015

Vola Lawson Animal Shelter • 4101 Eisenhower Ave. • Alexandria

Pet Adoption Counselor

Got a heart for pet rescue? Consider working for a shelter or adoption center, helping match pets with ideal homes, giving them a second or third chance at a happy forever home. You’ll help ensure that people make wise decisions when adopting and that pets are sent to their ideal homes. How’s that for making a difference?

Even if you already have a day job, many of these organizations and industries can always use volunteers: you can help out at animal shelters, at animal-related events and fundraisers, and wildlife centers, the list goes on. So whether it’s a career or a hobby, make use of your love for animals, and follow your joy!

Ashley Denham Busse has worked part-time for Doggywalker.com since 2006. Doggywalker.com is a professional pet-sitting company located in Old Town Alexandria, celebrating more than 13 years of providing daily walks and customized in-home pet care. Visit www. doggywalker.com or email info@doggywalker.com.

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Old Town Crier

March 2015 | 17

CARIBBEAN CONNECTION JEFFrey R. Mccord

& TOURIST HAUNTS

IN GOLDEN SEAS

T

he U.S. and British Virgin Islands host a wide range of visitors from North America and Europe. Eco-tourists, sailors, bar hoppers and simple beach lovers savor the majestic mountainous islands and clear turquoise waters. Another group of guests enjoyed the sanctuary, entertainment and trade opportunities of the Virgins during the “golden age of piracy.”

Mostly British and Dutch, some of the most celebrated pirates lived and worked in these isles. waters. Many carry their names. The pirate Blackbeard, whose real name was Edward Thatch, is memorialized by the uninhabited Great Thatch and Little Thatch Islands in the B.V.I. And, in the historic town of Charlotte Amalie on St. Thomas, he is honored by a 17th century Danish military tower that has been known as Blackbeard’s Castle for more than 100 years.

The British island Jost Van Dyke is the largest Virgin named for a pirate. Now, the home of two internationally celebrated beach bars -- the Soggy Dollar and Foxy’s -- and a small picturesque village, the mostly empty island is named after the Dutch slaver and pirate Joost Van Dyke. In the early 1600s, Van Dyke founded the first settlement at Tortola’s west end. Just off Tortola’s east end is Bellamy Cay, home of The Last Resort bar and restaurant. The Cay bears the surname of Black Sam Bellamy known as the “prince of pirates” for his sound leadership and great wealth.

Blackbeard, though, is the most famous pirate to have sailed these waters in the early 1700s. He also has the distinction of being ordered captured or killed by the colonial governor of Virginia, Alexander Spotswood. Like Blackbeard, Spotswood is also memorialized in geography: the town and county of Spotsylvania, Virgina.

Ironically, Spotswood, Blackbeard and Black Sam Bellamy (a Blackbeard associate) all served on behalf of the British against the French in Queen Anne’s War (1702 to 1713). Spotswood, though, ran in a vastly different circle, having fought under the Duke of Marlborough.

Blackbeard and Black Sam Bellamy sailed together out of Jamaica as lawful privateers attacking and capturing French and Spanish vessels. As the mysterious Captain Charles Johnson (who may have had friends in the business) wrote in 1735: “Blackbeard had served many years in the late wars in a Privateer in which he had often distinguished himself for his boldness. He was never thought fit to be entrusted with any Command, till he went a-pirating in the Year 1716.”

Blackbeard and Bellamy knew the advantages of the secluded harbors and weak governance of the Virgin Islands. Situated near Spanish Puerto Rico and along main shipping routes from South to North America and Europe, it was a CARIBBEAN CONNECTION > PAGE 18

18 | March 2015

Old Town Crier

CARIBBEAN CONNECTION FROM PAGE 18

perfect pirate lair. St. Thomas offered special attractions. Known as Taphus (Danish for beer hall) in the late 1600s, the town today called Charlotte Amalie was a free-port run by the neutral Danish.

Jean-Baptist Labat, a French priest and explorer visited St. Thomas in 1701. He praised the peaceful port as providing a place where French, English, Spaniards and Dutch could trade even during European wars. On the other hand, privateers and pirates also brought and sold captured ships and goods there. “Many small vessels proceed from St. Thomas to the coast of South America, whence they bring back much riches in the form of gold and silver coins or bars and valuable merchandise,” Labat wrote.

Even at the turn of the 20th century, locals in the islands recalled those free-wheeling days. They spoke “of the fortunes made, the sacks of doubloons, the boxes and kegs of Spanish dollars,” bewildering,” wrote Luther Zabriskie, who was U.S. Counsel in St. Thomas during its’ last days under Danish rule.

“St. Thomas must have been a virtual paradise for fortune hunters in those days,” Zabriskie added. Charlotte Amalie’s Danish colonial architecture and duty-free jewelry provide glimpse of past riches.

In 1717, Blackbeard in his flagship Queen Anne’s Revenge, the

most powerful naval vessel in the Caribbean, led a flotilla attacking towns and merchant vessels up the Lesser Antilles from Guadeloupe town, which he partially burned, to St. Kitts, where he plundered ships within sight of the most imposing British fort in the Caribbean.

He was heading north to East Coast British ports. Along the way, he likely stopped in Tortola and St. Thomas to visit friends and possibly women.

Blackbeard had 14 wives (one in every port?), although he apparently didn’t confide in any. When asked if a wife knew where his loot was stored, he reportedly said: “Nobody but me and the devil knows where it is, and the longest liver should take all.”

It is known that Blackbeard did spent a few days at rest on St Croix, the largest Virgin Island. Many visitors today enjoy Blackbeard’s Ale, brewed on St. Croix and sold throughout the islands.

Blackbeard, though, enjoyed stronger drink. He reportedly mixed a dash of gunpowder with his rum. He then ignited it, enjoying the popping and flame. People with whom he drank, though, had to be careful not to get nosy. He told one who asked where he hailed from: “I come from hell and I’ll carry you there presently.”

His fun, though, was coming to an end. During that winter of 171718, when his raiding continued northward up to the Carolinas and

Chesapeake Bay, he attracted the attention of Virginia Governor Spotswood. Blackbeard had already made a business deal with the colonial governor of neighboring North Carolina -- a portion of his loot in return for a safe harbor in the Outer Banks. But, in Virginia, Spotswood was under pressure from wealthy and influential merchants to stop the brigand. Learning of Blackbeard’s location from an informer, Spotswood ordered troops to go by land to the then North Carolinian capital of Bath, a river town not far from ocean inlets.

Spotswood also ordered naval forces to search the island of Ocracoke and Pamlico Sound. In effect, Virginia was invading North Carolina without legal authority.

At sea, two sloops of war under the command of Royal Navy Lieutenant Robert Maynard, who’d been offered a reward of 100 pounds for capturing or killing the pirate, caught up with Blackbeard on the bay side of Ocracoke. After an exchange of cannon and musk fire, which killed 20 of Maynard’s 60 men, the Lieutenant ordered his men to hide below decks.

Captain Charles Johnson, writing just a few years later and possibly using eyewitness reports, describes what happened next: “Then Blackbeard’s men pour’d in grenadoes; after which, seeing no Hands aboard, he told his men they were all kill’d; “Let’s jump in, and fall to

Plunder,” Blackbeard says.

“Which they had no sooner done, but the Lieutenant and his men gave them as unwelcome a reception as ever they met with before. The Lieutenant and Blackbeard fired first at each other, and then they went to it sword in hand, whilst the men on each side were as warmly engaged as their Captains, until the vessel was all over blood. Blackbeard stood it till he had received above twenty wounds, five of them being shots, before he fell down dead.”

Lieutenant Maynard had Blackbeard’s head cut-off and taken to Governor Spotswood as a trophy.

It was mounted on a tall pole on a Hampton Roads peninsula, where it was displayed for several years. Likely an 18th century tourist attraction, the place is now called Blackbeard’s Point.

Jeffrey R. McCord is a free-lance journalist and media relations consultant who has called Northern Virginia his home for more than 20 years. The author of “Undocumented Visitors in a Pirate Sea,” a quarterfinalist in the 2014 Amazon Breakthrough Novel contest, Mr. McCord’s articles on international economics and consumer protection have appeared in The Wall Street Journal, Barron’s, Gannett newspapers and Truthout.org, among other publications. He now divides his time between Virginia and St. John, USVI

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Old Town Crier

March 2015 | 19

The Gems of Rappahannock County

ROAD TRIP BOB TAGERT

A

lthough the first part of this winter was pretty mild compared to past winters, we were finally hit with bonechilling temps as well as assaults by snow and the infamous Canadian Clipper in mid-late February. As I write this, the daytime temperature is 46 degrees, the only time it has been above freezing the past week. The forecast for the next seven days only calls for two days above freezing, but no higher than 40 degrees.

March is a month of transition — it can be nasty or it can be mild — but remember that the first day of spring is March 20 and the Washington Nationals opening day is at home on April 6 against the New York Mets.

Spring must surely be in the air and that is why we have flowers on our cover and our road trip is to the foothills of the Blue Ridge.

I have written about Sperryville and Little Washington in Rappahannock County before but there is a lot going on there these days to warrant another look. Although the town of Sperryville is small in size it certainly makes up

20 | March 2015

for it with the energy and creative nature of the locals. My friends Sherri Fickel and Kevin Kraditor, owners of Hopkins Ordinary, along with their partner David Litaker, have recently opened the Ale Works at the Bed and Breakfast. Kevin has taken his fiveyear-old-hobby of brewing his own beer and he and wife Sherri decided to take it commercial.

Teaming up with David, who grows hops, a burgeoning trend in Virginia, the trio began to produce a limited amount of small batch beer for public sale. Using their onebarrel brew house, they are making a variety of beers over the course of the year, including their three standards: Innkeeper’s India Pale Ale, Hazel River Brown, and Little Devil Blonde (my favorite). They will be adding monthly and seasonal beers to keep up the variety. On this visit two other beers were available: the Saison Noire, Belgian-style farmhouse ale with a twist: dark with bittersweet chocolate notes brewed for making it through the “dark season;” and Main Street Stout, a jet black stout that has

a healthy addition of lactose or milk sugar, resulting in a smooth, creamy mouth feel with a coffee-like flavor.

Centennial hops add a faint citrusy character that underlies the roasted barley malt addition. The beers are made with local barley that is malted by their neighbors at Copper Fox Distillery and feature local, seasonal ingredients whenever possible, such as hops, honey, fruit and herbs.

All of the beers are sold on site by the taste, the pint, and the growler fill.

If you stay at the B&B you are invited to visit the brewery and taste what they have on tap and enjoy fresh beer during your stay. hoose between a complimentary tasting or pint of your choice. The Ale Works in the cellar is open between 3 and 6 pm, Thursday through Sunday; or by appointment.

If you are a beer lover, you can join their Community Supported Brewing (CSB), a membership of sorts that allows you to come to the brewery every week or every other week to pick up your pre-paid beer. You choose how frequently you want a growler (½ gallon). The 6-month price for a

weekly pick-up is $420; and $240 for a bi-weekly pick-up. A free stainless steel growler ($30 value) is included with your CSB membership.

Running through the middle of town is the Thornton River, which passes near the B&B and then meanders under the bridge and passes behind Copper Fox Distillery. Now, you want to talk about creativity in a laid back manner, well, Copper Fox is the place. Owned and operated by master distiller Rick Wasmund, Copper Fox Distillery opened in 2005. Before starting the distillery, Wasmund apprenticed for six months with Scotch distiller Bowmore on the Isle of Islay in Scotland. Housed in an old apple warehouse, Wasmund has combined old world charm with modern distilling techniques. Copper Fox uses Virginia barley grown specifically for the distillery. Copper Fox is only one of two distilleries in the U.S. that hand malts their barley.

Apple and cherry wood is used to provide smoke during the malt drying process in a special room at the distillery. The apple wood is sourced

Old Town Crier

Sperryville & Little Washington

Main Street Sperryville

far left to right: Valley Green Naturals owner Cindy DeVore (2nd from left} with staff The Coterie Shop Facial at Little Washington Spa The variety of spirits crafted at Copper Fox Distillery Sherri Fickel, Kevin Kraditor and David Litaker of Ale Works; and some of their craft beers (inset)

from a local farm after the trees have become unproductive, about 20 years.

After distilling, the whiskey is aged in old bourbon barrels. The whiskey is then put into an accelerated aging process by “chipping,” adding a sachet of small chunks or “chips” of charred wood, to the aging barrel. Using this accelerated technique, Copper Fox whiskeys are aged for twelve to thirteen months. Scotch Whiskey is aged for a minimum of three years and Bourbon for two. Wasmund once sent a whiskey chip-aged for six weeks to the Scotch Whiskey Research Institute, who guessed it had been aged for seven to eight years.

About six or eight months ago Virginia began to allow tastings at distilleries. Since 2005, Copper Fox has grown from their Wasmund’s Single Malt Whiskey to include a Rye Whiskey; VirGin, a gin with floral notes; and what started it all — Wasmund’s Single Malt Spirit and Rye Spirit. All of the whiskeys produced are filled and wax dipped by hand with their distinctive burgundy color.

In addition to this stable of offerings,

Old Town Crier

Wasmund is also producing Belle Grove 1797 Whiskey. It is based upon the same Virginia grains and recipe used two centuries ago by Major Isaac Hite Jr., founder and owner of Belle Grove Plantation. The Distillery also produces a high end Rye Whiskey that is blue wax-dipped.

Copper Fox Distillery is a family run business, and inside these rustic trappings you will find the nicest and most knowledgeable folks. Ranked as the number one attraction in Sperryville by Trip Advisor, Copper Fox Distillery is worth the ride.

If you are an antiques type of person, across the lot from the distillery you will find Copper Fox Antiques …”30,000 square feet of antiques, gently used furniture, architectural salvage and collectables all under one roof. Located in one of Copper Fox’s buildings is Valley Green Naturals. You may have heard of them, as the products are available at Whole Foods. Owner and founder Cynthia DeVore recently moved her processing facilities from her farm in Amissville to Sperryville. In an effort

to be more self-sustaining, DeVore began using some of the plants that she and her husband grow on their farm to make soaps. People tried them and liked them, and as they say, the rest is history. In the beginning Valley Green products were only available on line but have since worked their way into boutique stores as well as Whole Foods and internationally. Continuing the cooperative spirit of Sperryville businesses, Valley Green Naturals makes a whisky bar soap using Wasmund’s Whiskey and a liquid Gin soap using Wasmund’s VirGin. Not only is the manufacturing done in Sperryville, but they offer retail sales as well. Stop in and meet these ladies —they got it going on!

Right across from Valley Green is River District Arts and is sometimes referred to as the Rappahannock Torpedo Factory. Founded in May 2011, River District Arts is an eclectic group of more than a dozen artists working in a wide variety of media and styles including oil, watercolor, photography, ceramic and collage.

They are the heart and soul of River

District Arts. Also in the building is El Quijote restaurant serving a wonderful selection of tapas and traditional Spanish cuisine.

A new nine-hole par three golf course began construction last fall and is scheduled to open around midJuly of this year. The golf course is basically the front lawn for the new Schoolmasters Pub. This is a casual place for good libations and comfort food. Schoolmasters Pub is part of a huge building called the Sperryville Schoolhouse. Over the years this building has served many purposes, but today it houses Schoolhouse Antiques, which has a huge selection of antique furniture. Next to the Schoolhouse is Heritage Hollow, a retail store for Mike and Molly Peterson’s home-raised beef, lamb and pork products. Heritage Hollow raises 100% grass-fed stock and utilizes farming methods that promote the natural movements and grazing patterns of livestock. Next to Heritage Hollow is the Coterie Shop, which, ROAD TRIP > PAGE 27

March 2015 | 21

FROM THE BAY… TRACI CIMINI

Meet Bubbles, iii

Calvert Marine Museum’s New Arrival

T

he search began last October for a new CMM river otter after announcing the passing of Keenan, AKA “Bubbles.”

This search was made possible with support from the Halvosa Family, long time museum members and volunteers, and the Peters family, longtime supporters of the Estuarine Biology program.

David Moyer, Estuarine Biology Curator, reached out to rescue/rehabbers, other zoos, aquariums, and private collectors, before locating an otter rescued from legal trapping in Louisiana. The tip came from David Hamilton, Curator of Seneca Park Zoo and North American river otter stud book keeper for the Association of Zoos and Aquariums. Mr. Hamilton directed Moyer to Richard English of western Ohio.

Mr. English purchases live-caught otters from Louisiana trappers, where they are considered a nuisance to aquaculture operations, and are trapped and killed for their pelts. Mr. English “rescues” them and sells them to public attractions with approval and licensing by the United States Department of Agriculture. In late January, Mr. English notified Moyer that an appropriate otter had become available.

The museum had to move quickly and it was fortunate that Moyer had all the necessary permits and licenses in place. Before debarking, every state was contacted to alert them of our intentions to pick up and transport a river otter through their jurisdiction. Rather than risk shipping, Moyer decided it would be safer to personally transport the otter. A whirlwind overnight drive to Ohio with an immediate return to the museum was set in motion. Our veterinarian, Dr. Jennifer Matteson with Three Notch Veterinary Hospital, volunteered to participate in the transport, thereby ensuring that any unforeseen health issues could be managed on the spot.

The new otter was observed upon their arrival at Mr. English’s establishment on

22 | March 2015

January 31. He was inspected for abnormalities and health concerns and was deemed to be healthy and very receptive to feeding and being kenneled. The deal was struck, requisite paperwork signed, and the otter, dubbed Guinness, was crated for shipment and ready for the long drive to his new home. Otters can be quite vocal about their feelings — but Guinness stayed quiet for most of the trip.

Although routine inspections and feedings made it clear that he did, in fact, have a voice!

After nine hours on the road, Guinness arrived at the museum on February 1, 2015 at 7:00 p.m. Dr. Matteson inspected him thoroughly for medical issues and began his veterinarian-prescribed prophylaxis treatments for intestinal parasites. We are very grateful for her expertise, assistance during transport, and overall professional guidance and oversight of the health of our otter collection.

In the coming weeks, Guinness will be checked out at the first of his routine annual physicals. The aquarists will adjust medications and feed rates and gradually begin the process of physically introducing him to “Squeak,” our other male otter. Currently, the two can interact only through a wire mesh wall. While the two are learning to be together, Guinness can become familiar with his new care regime and keepers, and get acclimated to the otter habitat. The goal is to make him feel welcome and provide him with the best home possible.

Look for “Bubbles III” in the exhibit in coming weeks.

The museum is open daily from 10 a.m. to 5 p.m. Admission is $9 for adults, $7 for seniors, military with valid I.D. and AAA members, and $4 for children ages 5-12; children under 5 and museum members are always admitted free. For more information about the museum, upcoming events, or membership, visit: www. calvertmarinemuseum.com or call 410-326-2042.

Like us on Facebook and follow us on Twitter.

Old Town Crier

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March 2015 | 23

…TO THE BLUE RIDGE JULIE REARDON

Is It Spring Yet?

I

24 | March 2015

t’s difficult to wax enthusiastic about outdoor events when spring seems like it’ll never get here. Just a short trip outside is a slap in the face from the surly arctic wind buffeting you over slick ice patches onto snow pockmarked with more hard, slippery ice. If you can find a sheltered spot, perhaps you might notice the sun is higher in the sky and stronger. The days are definitely lengthening, but unlike in milder winters past, there’s nary a sign of crocus or forsythia. I pray the tips of the emerging daffodils didn’t get so frostbitten they won’t bloom — maybe their snow cover is providing insulation.

is any question about the venue due to weather, check the website or call ahead.

Most don’t require much if any advance planning. And we’re all hoping there’ll be plenty of blooming daffodils, forsythia and maybe even some early blooming redbuds at the end of the month on the drive out.

Starting Saturday, March 7 the point to point season gets underway (weather permitting) in Berryville with the Blue Ridge Hunt point to point at Woodley Farm. For information, call 540-550-7015 or 703-509-4499; www.blueridgehunt. com. Racing comes to Fauquier County March 14 at Airlie near Warrenton, with the Warrenton Hunt race meet.

Yes, spring cannot get here soon enough to suit me. Although big winter storms aren’t unheard of in March, I remind myself that the snow doesn’t hang around the way it does in January or February.

Gardeners are itching to get their hands dirty although we know better—we scratch the itch by starting seeds indoors and pruning things that need it ’til the danger of frost passes.

This can be a tricky month to plan ahead for outdoor activities, so if there

General admission tickets need not be purchased in advance, although reserved railside party spaces do require advance planning. The good thing about the early meets is you don’t really need to reserve a spot in order to have a grand view of the track nor to access the prime areas near the winners circle. The Warrenton Hunt point to point post time is 12:30 pm for the 8-race card of steeplechase races over hurdles, wood fences, walls and flat land.

For reserved parking, general or weather-

related information, call 540-347-1888 or 347-5095, or visit: www.warrentonraces. com.

The following Saturday, March 21 racing moves to Upperville, with the Piedmont Fox Hounds annual point to point meet.

The Salem Farm course is about 10 miles west of Middleburg on Rt. 50. Hunter pairs races start at 9:30 am; post time for the steeplechase races is 12:30 pm, featuring the prestigious Rokeby Bowl.

Genera parking is $20 for a carload; for reserved parking and tickets, call 540-6873455.

If you’d rather go fly a kite than watch horse racing, Three Fox Vineyard in Delaplane is hosting its 6th annual Go Fly a Kite festival on Mar. 22. Competition starts at 2pm (Winery is open 11am 5pm). Bring your kite and join in the fun in the skies above Three Fox Vineyards.

The vineyard always has great breezes in spring for kite flying and encourage you to take advantage of them for some early springtime fun. They offer prizes for the following categories: Best in Show, Most Time Aloft, Most Creative Kite, Youngest Kite Flyer, and Youngest at Heart. 1:00 – 3:00 pm; judging begins at 3:00. For more information, call 540-364-6073, or visit: www.threefoxvineyards.com.

If you’d rather watch dogs run, there is a retriever hunting test at Shady Grove Hunting Preserve near Remington on the weekend of March 28-30th. This American Kennel Club sanctioned event is open to all retrieving breeds, and offers realistic duck hunting tests for dogs at the junior, senior and master level. Except for junior dogs, all dogs work off lead and are judged on style, memory and ability to mark and retrieve multiple birds, as well as take handler direction to retrieve BLUE RIDGE > PAGE 25

Old Town Crier

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hidden game. Although most of the dogs are Labradors, you’ll also see a few Golden and Chesapeake Bay retrievers and possibly a few of the rarer hunting dog breeds such as Boykin spaniels, Nova Scotia Duck Tolling retrievers, Irish Water spaniels or even poodles. It’s free to attend, but leave your own dog at home: AKC rules forbid nonentered dogs on the grounds.

Dress appropriately in dark or camouflage clothing and bring a chair as well as a snack; although several fast food eateries are nearby. Testing gets underway rain or shine at 8 am all days. For information or directions visit: www.shadygrove.com.

For impatient gardeners, the Blandy Experimental Farm near Berryville offers a seminar on March 10 to learn and share tips and tricks for successfully starting your garden indoors. It promises to cover seeds, soil, lights, temperature, timing, and more. Bring materials, supplies, or tools you use.

Cost: $12. Make reservations online at blandy.virginia.edu under Programs and Events or by phone at 540-837-1758 ext. 224 Old Town Crier

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S

t. Patrick’s Day is celebrated on March 17, his religious feast day and the anniversary of his death in the fifth century. The Irish have observed this day as a religious holiday for over a thousand years.

On St. Patrick’s Day, which falls during the Christian season of Lent, Irish families would traditionally attend church in the morning and celebrate in the afternoon.

Lenten prohibitions against the consumption of meat were waived and people would dance, drink, and feast—on the traditional meal of Irish bacon and cabbage.

The First Parade

The first St. Patrick’s Day parade took place not in Ireland, but in the United States. Irish soldiers serving in the English military marched through New York City on March 17, 1762. Along with their music, the parade helped the soldiers to reconnect with their Irish roots, as well as fellow Irishmen serving in the English army.

Over the next thirty-five years, Irish patriotism among American immigrants flourished, prompting the rise of socalled “Irish Aid” societies, like the Friendly Sons of Saint Patrick and the Hibernian Society. Each group would hold annual parades featuring bagpipes (which actually first became popular in the Scottish and British armies) and drums.

In 1848, several New York Irish aid societies decided to unite their parades to form one New York City St. Patrick’s Day Parade. Today, that parade is the world ‘s oldest civilian parade and the largest in the United States, with over 150,000 participants.

Each year, nearly three million people line the one-anda-half mile parade route to watch the procession, which takes more than five hours. Boston, Chicago, Philadelphia, and Savannah also celebrate the day with parades including between 10,000 to 20,000 participants.

No Irish Need Apply

The History of St. Patrick’s Day

Up until the mid-nineteenth century, most Irish immigrants in America were members of the Protestant middle class. When the Great Potato Famine hit Ireland in 1845, close to a million poor, uneducated, Catholic Irish began to pour into America to escape starvation. Despised for their religious beliefs and funny accents by the American Protestant majority, the immigrants had trouble finding even menial jobs. When Irish Americans in the country’s cities took to the streets on St. Patrick’s Day to celebrate their heritage, newspapers portrayed them in cartoons as drunk, violent monkeys.

However, the Irish soon began to realize that their great numbers endowed them with a political power that had yet to be exploited. They started to organize, and their voting block, known as the “green machine,” became an important swing vote for political hopefuls. Suddenly, annual St. Patrick’s Day parades became a show of strength for Irish Americans, as well as a must-attend event for a slew of political candidates. In 1948, President Truman attended New York City ‘s St. Patrick’s Day parade, a proud moment for the many Irish whose ancestors had to fight stereotypes and racial prejudice to find acceptance in America.

Wearing of the Green Goes Global

Today, St. Patrick’s Day is celebrated by people of all backgrounds in the United States, Canada, and Australia.

Although North America is home to the largest productions, St. Patrick’s Day has been celebrated in other locations far from Ireland, including Japan, Singapore, and Russia.

In modern-day Ireland, St. Patrick’s Day has traditionally been a religious occasion. In fact, up until the 1970s, Irish laws mandated that pubs be closed on March 17. Beginning in 1995, however, the Irish government began a national campaign to use St. Patrick’s Day as an opportunity to drive tourism and showcase Ireland to the rest of the world.

Last year, close to one million people took part in Ireland ‘s St. Patrick’s Festival in Dublin, a multi-day celebration featuring parades, concerts, outdoor theater productions, and fireworks shows.

Woodland stream in Sheffrey, Connemara Mountains, County Galway, Ireland

26 | February 2015

Old Town Crier

GALLERY BEAT FROM PAGE 14

me in an indirect manner, the way poetry does, igniting the mind and senses and making the artist’s subject matter all the more intense and powerful.

For many years, Deanna has been working with the interconnection of humanity and the world of nature. She gave an intriguing talk about how she went from nonobjective painting to finding her voice in paintings that invite us, the viewer, to discover with her the fluid relationship between body and nature.

In her larger works a powerful figure merges with an abstracted landscape. The subject matter resonates, and her color choices are so inventive that we feel we are discovering places we have been, perhaps only in a dream.

Along with eight large figurative pieces, the artist has an installation of 28 small painted faces. The poem by the artist, Primal Connections, is the source of inspiration for these works. The faces, each have a feminine name for one of the elements: earth, fire and air. Each one is different and expressive in its own way.

Neither happy, sad, scared nor surprised, they appear to be centered in their own thoughts and feelings and part of the drama and wonder of the world that surrounds them.”

Call for Artists

Next, I want to encourage all of you to participate in the call for artists for DC’s art collection; it’s free and can all be done online!

The DC Commission on the Arts and Humanities is seeking to purchase original two and three-dimensional works of art—including but not limited to paintings; drawings; mixed media; prints; photographs; fabric art; ceramics; sculptures; installations, and video work. Applicants are allowed to submit artwork(s) in a series. However, each artwork within a series will be counted individually as part of the allowable maximum for portfolio submission from individual artists (5) and art galleries (10).

All artwork submitted will be equally considered ranging from representational, conceptual, landscape, and abstract artworks. Artwork must be created using archival materials and be no larger in size than 96» in any direction. The overall weight of artwork shall not exceed 100 lbs.

Each individual artist’s application is allowed to submit up to five works of art for consideration. Art galleries are allowed to submit up to 10 works of art from any combination of two or more represented artists. All artwork submitted must be available for purchase and available for an in-person review upon Semifinalist notification. The 2015 Art Bank Call will close on Friday, March 20, 2015.

Applications must be submitted digitally at dcarts.slideroom.com.

Art Bank 2015 Eligibility & Calendar Dates

The 2015 Art Bank call is open to artists who reside full time or maintain studio space in the Washington, DC and metropolitan surrounding area including Maryland and Virginia whose city falls within a 50 mile radius. Art Galleries who apply fall under the same guidelines as above where represented artists must live or work within these parameters for compliance.

March 20, 2015, 11:59 PM May 1, 2015 May 8, 2015 May 21-22, 2015, 2-5 PM May 28-May 29, 2015 June 8, 2015 June 9-10, 2015, 2-5 PM

For additional information or questions about the Art Bank 2015 Call please contact: Zoma Wallace, Art Bank Coordinator, zoma.wallace@dc.gov; 202-7245613. Tell her Lenny sent ya!

A BIT OF HISTORY FROM PAGE 8

to take the same training,” Kate Waller Barrett wrote The Washington Post in 1913. “I say this, because in the past quarter of a century I have assisted women who have been in immoral lives to fit themselves for every profession now open to women except for the law.” Many of the women working in Washington and Alexandria’s red light districts were college graduates.

When Washington, D.C.’s red light district closed in early 1914, Alexandria’s prostitution problem “became acute. At that time Judge Louis C. Barley notified the keepers of the various houses that he would not tolerate the harboring of any women from the city of Washington,” the Alexandria Gazette reported.

ROAD TRIP FROM PAGE 21

were few takers.

Old habits die hard. Prostitution continued; a byproduct of panics (1872 and 1893), also the Great Depression. St. Asaph Street produced poolrooms; prohibition took its toll and the “vice industry thrived.” Commercial camps of ill-repute peppered the Potomac shoreline.

In 1979 Alexandria became the first Virginia jurisdiction to ban instant bingo, a churchsupported form of the game sometimes linked to scandal. “Earlier in the year, Alexandria Prosecutor William L. Cowhig resigned after being acquitted of bribery trials involving bingo,” The Washington Post noted.

In 1980 the former president of the Alexandria Bar Association James L. Burkhardt

Prostitution was a prosperous Alexandria business, from the Civil War until the 1980s.

“Later, however, another situation arose due to the influx of men from Washington and soldiers from the forts in the vicinity of Alexandria,” the Alexandria Gazette continued. “Drunkenness on the street cars increased at an alarming rate, and for several weeks the conditions on the late trains between Washington and Alexandria were such as to make it uncomfortable for regular riders. Several serious disturbances caused

by Washington visitors to Alexandria’s red light district brought the matter again to the attention of local police courts.”

Alexandria’s segregated red-light district “located for more than half a century on the street that bears the name of the great Confederate General Robert E. Lee” finally went the way of on June 15, 1914. Mayor Thomas Fisher accompanied Chief of Police Goods “to the nine resorts in North Lee Street, when notice of the court’s determination was served.” The National Florence Crittenton Mission “offered to provide homes for any of the women who wished to reform,” but there Old Town Crier

Art Bank 2015 Call closes Panelists selection of Art Bank 2015 semi-finalists Notifications to all applicants Semi-finalists deliver selected artworks to DCCAH Panelists review to make final recommendations Notifications to semi-finalists Semi-finalists retrieve works that were not selected

was indicted by a federal grand jury “on charges of conspiring to funnel regular cash payments to unnamed public officials in order to ’buy protection’ for a large Washington area prostitution ring.” Burkhardt served as legal adviser to sex parlor kingpin Louis M. Parrish.

The cash payments were allegedly given to Prosecutor Cowhig.

In 1982 Alexandria residents had had enough. Council passed an ordinance prohibiting “soliciting for immoral purposes.”

Under the ordinance the consumer was as culpable as the seller.

“Prostitution is a difficult problem to eradicate,” police spokesperson Lucy Crockett said in 1984 regarding solicitations occurring mainly along the King Street-US Route 1 corridor. Corridor hook-ups continue but now the bawdy places are hotel rooms. Rooms often booked through the escorts section of Backpage.com.

Contact Sarah Becker: abitofhistory53@gmail.com

translated, means a group of like-minded people who share a common ground. Founded by Jen Perrot and Patricia Brennan, the store offers a special shopping experience featuring local and regional crafted goods and unique items.

Behind the Coterie Shop and across the river is the popular Thornton River Grille. This is a casual dining experience with excellent food.

About five miles from Sperryville, down Route 211, is the town of Little Washington. It is actually named Washington, Virginia and is the first of 28 towns with that name in the United States. It is nicknamed Little Washington to avoid confusion because of its proximity to Washington, DC. Little Washington is best known for its internationally renowned five star Inn at Little Washington. A popular destination for Northern Virginians and Washingtonians, the town is developing new characters.

Alexandrian Jackie Bogle-Meuse has been a resident of Rappahannock County for some time and has recently opened Little Washington Spa in town. The day I was there, Liz Mandross, owner of Mystique Jewelry in Old Town Alexandria was there for her facial (the more folks you meet in Little Washington, the more you begin to realize the strong Alexandria connection). Local Alexandria lawyer Mark Allen recently opened an office there. Furniture maker Peter Kramer has been making world class, one-of-a-kind furniture in Little Washington since 1970 (see this month’s Personality Profile).

If you are looking for something to eat in Little Washington there is the laid back town Café (just like a diner would be in Mayberry) or Tula’s Off of Main. The Café is a throwback to the early years. It is a comfortable place, with good food at very reasonable prices. This is the kind of place where my parents would dine. Tula’s is the sister restaurant to the Thornton River Grille. Great dining experience with a limited, but good menu. They have covered all of the bases. The bar next door is spacious and usually full of local characters. The bar itself was designed and built by Peter Kramer.

To get to Sperryville and Little Washington, make your way to Warrenton and then take Route 211 west toward the Blue Ridge Mountains. You will come to Little Washington first and then five miles farther down the road is Sperryville. The drive takes a little under two hours. Along Route 211 there are a number of wineries to visit and all are well marked.

Take a Road Trip this spring. Stop in at these places and tell them The Old Town Crier sent you!

March 2015 | 27

BEHIND THE BAR lani gering

JIMMY MADDEN IS BEHIND THE BAR AT 219 RESTAURANT BAYOU ROOM 219 KING STREET OLD TOWN ALEXANDRIA 703-549-1141

Jimmy and one of his favorites—Crown Royal

Jimmy Madden How did you get started in the bartending business?

I got my foot in the industry door back when I was in my teens. I started as a dishwasher and made my way to the front of the house one step at a time. As a busser, food runner, and host I admired the serving and bartending staff. I watched them night after night command the room as people cheered them on night after night. I loved the show and only aspired to one day have a place on their stage. So I worked hard and year after year and tried to better myself, meanwhile not forgetting, hey….this is supposed to be fun.

Then, one lucky day, I was away in New York when I got the call from an old boss, Georgios. He offered me a job at La Tasca in DC where I started my bartending career and called home for many years. Sure, I ventured out of the industry a few times. I spent time

in construction, retail, offices, etc. but I never found anything more fulfilling than being on that stage behind the bar. It’s truly a passion.

Biggest bartender pet peeve?

Honestly, it’s very hard to get under my skin, but everyone has a button. I can handle two hours of prep work, the clueless, the drunk, and the weird. I can handle the cheapskates, the creeps, and corporate standards.

However, what really pushes my button is apathy and inefficiency. I was raised in this industry to entertain while being fast and accurate. I just can’t understand a lazy bartender.

There’s nothing that bothers me more.

Sure, we all have our days when we feel beaten and broken, but the show must go on and our fatigue cannot get in the way. More importantly, if you’re not BEHIND THE BAR > PAGE 31

This is where your new favorite whiskey comes from.

Visit us in Sperryville. Tours daily. www.copperfox.biz

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Old Town Crier

Old Town Crier

March 2015 | 29

DINING OUT bobtagert

Fiona’s Irish Pub Catch the spirit!

W

ith St. Patrick’s Day upon us this month, we decided it was a good time to visit Fiona’s Irish Pub in Kingstown.

Although only open about a year, owner Martin White is no stranger to the restaurant business. White came to the States from his hometown of Dublin, Ireland in 1986. He got his start in the business when he went to work for the Hamburger Hamlet restaurant group and eventually bought four King Street Blues franchises. But his dream has always been to open a decent, proper Irish Pub. I think that he has realized his dream.

White transformed the King Street Blues restaurant in Kingstowne to a dark wood, first class Irish Pub. The bar — a staple of any Irish Pub — dominates the back of the room that also has high-top tables for dining as well. If you want to get away from the chatter and quality music piped in, you can dine on the other side of the full glass partition that divides the entire

30 | March 2015

room and subdues much of the noise.

As with most Irish Pubs, for me, the best spot is at the bar. That is where the action is and bartenders, unless they are slammed, are a great source of information. The bar area was about one-third filled and as one would expect around here, we ran into a few friends. Dave, our bartender was both delightful and helpful; and as we had hoped, had that great Irish accent.

After a perfectly poured pint of Guinness, (when in Rome do as the Romans do) I ordered the Guinness and onion soup. Now I am a big fan of onion soup, especially the French version (first time I ever had it was in Montreal in 1971 and I was hooked).

This hearty onion soup was a half version. A very large serving had the Irish toastie instead of croutons and the cheese was plentiful but not overpowering. Served with a slice of brown bread (a family recipe) and Kerry Gold Irish butter, this dish could make for a quick lunch all by itself.

My companion ordered the scotch eggs — 2 hard boiled eggs in an Irish sausage crust cut in half, another traditional dish. I understand that they were very good. I am not a boiled egg person, but the crust was terrific.

For dinner we ordered a bottle of Kono Sauvignon Blanc priced at $27.

It was a great wine and like the rest of the Fiona’s menu, reasonably priced. It may not mean much to most folks, but the wine glasses are large, which to me, shows a certain level of class.

I ordered the bone in pork chop with a brown mushroom gravy. This entree comes with Fiona’s signature champ (smashed potatoes with scallions) and brussel sprouts for $16. Once again, a very reasonable price and huge portion. Don’t expect a center cut pork loin…this is a pork chop. About an inch thick, it was cooked correctly, cut easily and tasty.

I think that the thick brown gravy overpowered the meat a little, but I DINING OUT > PAGE 33

Old Town Crier

G GERANIO RISTORANTE Redefining Italian Cuisine in Old Town Alexandria “The Finest Lebanese Cuisine” –Washington Post, 2001

Dinner Entrees from $14 722 King Street Old Town Alexandria

Family Owned & Operated Come and Enjoy a Cozy Candlelit Dinner Carry-Out Available • Free Delivery

703.548.0088

Open 7 Days for Lunch & Dinner

www.geranio.net

719 King St. Old Town Alexandria 703.684.9194 • thepitahouse.com

WWW.MURPHYSPUB.COM

BEHIND THE BAR FROM PAGE 28

happy with your job, find a new one. There’s no sense in getting burned out and jaded. Really, stop and think about how many options we really have out there. There’s a place out there for you. If not, maybe this industry isn’t for you.

What is the most clever line anyone has ever used to get a free drink?

I don’t know why people ask us for free drinks. It basically lights a beacon that signals you probably can’t afford to be out and you may pose a threat for walking out on your tab. If it’s your birthday, I’ll make an announcement.

Believe me, singles on both sides want to know you’re here to party and are more than ready to buy you a drink or two. Asking us is really asking how much we care about our jobs. Not only is it annoying, but it’s theft. Bartenders who rely on this as a tactic really need to step up their game. Try connecting with people and have a decent conversation. It’ll take you so much further.

What is the best/worst pickup line you have overheard at the bar?

I don’t think I’ve ever heard an actual decent pickup line, but I have seen good game. Professionals even. These people utilize the room and their surroundings. They don’t have a target. They’re just out to have a good time and happen to bump into you along the way. Somehow one thing leads to another and before you know it they’re tossing back drinks with their newly found friend. It’s really an amazing sight.

As for the worst, spend a night out in Old Town Crier

Arlington. You won’t believe the things you’ll hear.

Tell us an interesting encounter you have had with a customer.

Oh wow! I can only pick one? I would say my most interesting experience to date comes from the Flying Fish — or as we called it, “the land of misfit toys.” I mean between literally dodging crossbow darts, snowballs, and buckets of water, you had to not only be prepared to handle the crowd, but the weird. Most nights, I felt more like a ring master in a circus than a bartender. I’ve never enjoyed myself more! To all of you I’ve met along the way, thank you for such an amazing experience! You’re all rock stars and I love you all!

Eight Glorious Days to Celebrate St. Patrick’s Day Saturday, March 7 - St. Patrick’s Day Parade Doors open at 9:00am with live music starting at 10:00am by the Havers, Ronan and Pat Carroll.

Tuesday, March 10 - Irish Trivia

Join your friends for food, fun and prizes. Trivia starts at 8:30pm

If you could sit down and have a drink with anyone in the world, past or present, who would that be?

Who would I want to have a drink with?

Johnny Depp. He’s my favorite actor and I think he’d just be a lot of fun to drink with.

Wednesday, March 11 - A Taste of Ireland

Jimmy just started at 219 when this profile was conducted so he didn’t have a set schedule but we do know he works both upstairs in the Cigar Bar and downstairs in the Bayou Room.

Drop in and introduce yourself and tell Jimmy you saw his name here.

Live Music with Ronan and Pat Garvey at 9:00pm

If you would like to see your favorite bartender featured here, send contact information to office@oldtowncrier.com.

Join us from 5-9pm to sample the five brands of Jameson (Jameson 12 & 18, Redbreast 12 & 15 and Middleton) $18 per person, please see your server for details. Live Music by Pat Garvey.

Thursday, March 12 - Perfect Pint Contest

Can you pour the perfect pint? Contest starts at 5:00pm followed by Live Music with Ronan and Pat Garvey.

Friday, March 13 - Weekend Kickoff Saturday, March 14 - Music and Dancing

Join in the festivities starting with Live music starting at Noon by Pat Carroll and the Havers. The fun continues at 4 pm with the Boyle School of Irish Dance.

Monday, March 16 - St. Patricks Day Eve

Live music starts by Pat Carroll 4-7pm followed by Ronan 8pm to close

Tuesday, March 17 - St. Patricks Day **No Cover Charge** Doors open at 9am Live music starts at 10am Music by Pat Carroll, Rocky, Ronan and the Havers.

Irish Dancing by the Boyle School of Irish Dance throughout the day.

Murphys Irish Pub • 713 King St. Alexandria, VA • 703-548-1717

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Dining Guide american BILBO BAGGINS 208 Queen St. 703-683-0300 BITTERSWEET 823 King Street 703-549-2708 CARLYLE CLUB 411 John Carlyle St. 703-549-8957 CHADWICKS 203 Strand St. 703-836-4442 chadwicksrestaurants.com An Old Town tradition since 1979 and an original Georgetown pub and restaurant since 1967.

CHART HOUSE One Cameron St. 703-684-5080 CITY KITCHEN 330 South Pickett St. 703-685-9172 fatcitykitchen.com USA City inspired menu choices that bring together traditional American and global cuisine with their own personal touch. Casual dress. $30 and under. Lots of free parking. Open 7 days a week with brunch on Sat & Sun 11-3.

AMEX, Discover, MasterCard, Visa COLUMBIA FIREHOUSE 109 S. St. Asaph St. 703-683-1776 DUTCHS GRILL (Holiday Inn) 2460 Eisenhower Ave. Alexandria, VA 703-960-3400 THE GRILL RESTAURANT/ PIANO BAR AT MORRISON HOUSE 116 S. Alfred St. 703-838-8000 EVENING STAR CAFÉ 2000 Mt. Vernon Ave. 703-549-5051 FAST EDDIES BILLIARD CAFE 6220 Richmond Hwy. 703-660-9444 FIN & HOOF 801 N. Saint Asaph St. 703-836-4700 FINN & PORTER AT MARK CENTER 5000 Seminary Rd. 703-379-2346 FIRE FLIES 1501 Mt. Vernon Ave. 703-548-7200 FLAT IRON STEAK & SALOON 808 King St. 703-299-0777 FOSTERS GRILLE 2004 Eisenhower Ave. 703-725-1342 GADSBYS TAVERN 138 N. Royal St. 703-548-1288

32 | March 2015

HARD TIMES CAFE 1404 King St. 703-837-0050

PORK BARREL BBQ 2312 Mount Vernon Ave. 703-822-5699

RED MEI 602 King St. 703-837-0094

HUNTING CREEK STATION 1106 King St. 703-836-5126

RAILSTOP GASTROPUB 901 N. Fairfax St. 703-683-8793

THAILAND ROYAL 801 N. Fairfax St. 703 535-6622

INDIGO LANDING #1 Marina Dr. Washington Sailing Marina 703-548-0001

RAMPARTS 1700 Fern St. 703-998-6616 rampartstavern.com

TOKYO JAPANESE STEAKHOUSE 66 Canal Center Plaza 703-683-8878

JACKS PLACE 222 North Lee St. 703-684-0372

REYNOLDS STREET CAFÉ 34 S. Reynolds St. 703-751-0830

JACKSON 20 480 King St. 703-842-2790

RIVER BEND BISTRO 7966 Fort Hunt Rd. Hollin Hall Shopping Center 703-347-7545

JOE THEISMANNS 1800 Diagonal Rd. 703-739-0777 KING STREET BLUES 112 N. St. Asaph St. 703-836-8800 LAPORTAS 1600 Duke St. 703-683-6313 LIGHT HORSE RESTAURANT 715 King St. 703-549-0533 LOST DOG CAFE 808 North Henry St. 571-970-6511 MACKIE’S BAR AND GRILL 907 King St. 703-684-3288 MAJESTIC CAFÉ 911 King St. 703-837-9117 MANCINIS 1508 Mt. Vernon Ave. 703-838-FOOD MONROES AMERICAN TRATTORIA 1603 Commonwealth Ave. 703-548-5792 MOUNT VERNON INN Mount Vernon, Va 703-780-0011 MURPHYS IRISH PUB 713 King St. 703-548-1717 murphyspub.com Old-world Irish pub featuring a roaring fireplace, serving a variety of imported, domestic and non-alcoholic beers in a friendly atmosphere. Serving robust American-Irish meals at fair prices.

Favorites include fish and chips and Irish stew. Irish-style entertainment nightly.

NICKELLS AND SCHIFFLER 1028 King St. 703-684-5922 NINAS DANDY Potomac Party Cruises Zero Prince St. 703-683-6076 dandydinnerboat.com OCONNELLS RESTAURANT & BAR 112 King St. 703-739-1124 danieloconnellsrestaurant.com OVERWOOD 220 North Lee St. 703-535-3340

ROCK IT GRILL 1319 King St. 703-739-2274

SHOOTER MCGEES 5239 Duke St. 703-751-9266 SOCIETY FAIR 277 S. Washington St. 703-683-3247 SOUTHSIDE 815 815 S. Washington St. 703-836-6222 T.J. STONES GRILL HOUSE & TAP ROOM 608 Montgomery St. 703-548-1004 tjstones.com American cuisine with libations from around the world. Bar specials Mon-Fri, 4-7 PM. Brunch served Sat & Sun. TRADEMARK 2800 Jamieson Ave. 703-253-8640 TRADITIONS (Holiday Inn) 625 First St. 703-548-6300 UNION STREET PUBLIC HOUSE 121 South Union St. 703-548-1785 unionstreetpublichouse.com Old Towns favorite neighborhood tap and grill. Distinct southern style menu, fine steaks, fresh seafood. Sunday brunch, private parties, happy hour.

VERMILLION 1120 King St. 703-684-9669

THE WAREHOUSE BAR & GRILL 214 King St. 703-683-6868 asian

MAI THAI 9 King St. 703-548-0600

KAI ZEN TAVERN 1901 Mt. Vernon Ave. 703-836-1212

BRABO

by Robert Weidmaier 1600 King St. 703-894-3440 BRABO Tasting Room 1600 King St. 703-894-5252 RESTAURANT EVE 110 S. Pitt St. 703-706-0450 TEMPO 4231 Duke St. 703-370-7900 temporestaurant.com Northern Italian, French provincial and American cuisine featuring fresh seafood, meats and pasta served in a contemporary, romantic atmosphere.

CEDAR KNOLL INN GW Parkway at Lucia Ln. 703-799-1501 FRENCH BASTILLE 606 N. Fayette St. 703-519-3776 bastillerestaurant.com LE REFUGE 127 N. Washington St. 703-548-4661 FONTAINES CAFFE & CREPERIE 119 S. Royal St. 703-535-8151 LA MADELEINE 500 King St. 703-729-2854 TWO NINETEEN RESTAURANT 219 King St. 703-549-1141

VIRTUE GRAIN & FEED 106 South Union St. 571-970-3669

MALAYA 1019 King St. 703-519-3710

Sang Jun Thai 300 King Street 571-312-3377

CONTINENTAL

SAMUEL BECKETTS IRISH GASTRO PUB 2800 S. Randolph St. Villages of Shirlington 703-379-0122

ASIAN BISTRO 809 King St. 703-836-1515

Caphe Banh Mi Vietnamese 407 Cameron St. 703-549-0800

BISTRO ROYALE 1201 N. Royal St. 703-519-9110 bistroroyal.com YVES BISTRO 235 Swamp Fox Rd. In the Hoffman Center 703-329-1010 CHEZ ANDREE 10 East Glebe Rd. 703-836-1404 LA BERGERIE 218 N. Lee St. 703-683-1007 labergerie.com

ITALIAN BERTUCCIS 725 King St. 703-548-8500 BUGSYS PIZZA RESTAURANT 111 King St. 703-683-0313 bugsyspizza.com FACCIA LUNA 823 S. Washington St. 703-838-5998 GERANIO RISTORANTE 722 King St. 703-548-0088 geranio.net Still Old Towns highest-rated Italian restaurant (Zagat). Discerning Old Towners flock here for refined cuisine in this comfortable, yet sophisticated restaurant.

With entrees from $14, there is no reason not to enjoy a selection from their Wine Spectator award-winning list, while being attended by the friendly staff of seasoned professionals. Reservations recommended and casual attire welcomed.

IL PORTO RESTAURANT 121 King St. 703-836-8833 LA STRADA 1905 Mt. Vernon Ave. 703-548-2592 SAPORE DITALIA RISTORANTE & PIZZERIA 1310 Mt. Vernon Ave. 703-683-9680

TAVERNA CRETEKOU 818 King St. 703-548-8688 tavernacretekou.com PITA HOUSE 719 King St. 703-684-9194 thepitahouse.com Family owned and operated; carry out available and free delivery.

DELIAS MEDITERRANEAN GRILL 209 Swamp Fox Rd. Alexandria, VA 703-329-0006 BISTRO DU SOLEIL 1116 King St. 571-312-2754 SEAFOOD Hanks Oyster Bar 1026 King St. 703-739-HANK RTS RESTAURANT 3804 Mt. Vernon Ave. 703-684-6010 FISH MARKET-OLD TOWN 105 King St. 703-836-5676 fishmarketoldva.com Internationally known and locally owned! We serve shrimps, a few crabs, tall people and lots of nice people, too!

Live music and lively food!

ERNIES ORGINIAL CRABHOUSE 1743 King St. 703-836-0046

LANDINI BROTHERS 115 King St. 703-836-8404 landinibrothers.com Elegant, classical Italian cuisine served in a lovely historical setting. Fresh veal, homemade pastas, and fresh fish are some of the daily choices. An extensive list of wines and champagnes served in a sophisticated and friendly atmosphere.

THE WHARF 119 King St. 703-836-2834 wharfrestaurant.com "Its All About the Seafood," traditional and creative coastal cuisine.

OLD CHICAGO PIZZERIA 2245 Huntington Ave. 703-960-1086

FISH MARKET-CLINTON 7611Old Branch Ave. Clinton, MD 301-599-7900

PARADISO 124 King St. 703-837-1245 PINES OF FLORENCE 1300 King St. 703-549-1796

FLYING FISH 815 King St. 703-600-FISH flyingfishdc.com

INDIAN DISHES OF INDIA 1510A Bellview Blvd.

703-660-6085 MEXICAN LATIN SOUTHWESTERN

RED ROCKS FIREBRICK PIZZA 904 King St. 703-717-9873

AUSTIN GRILL 801 King St. 703-684-8969

TRATTORIA DA FRANCO 305 S. Washington St. 703-548-9338

LOS TIOS GRILL 2615 Mt. Vernon Ave. 703-299-9290

VILLA DESTE 600 Montgomery St. 703-549-9477

LOS TOLTECOS 4111 Duke St. 703-823-1167

MEDITERRANEAN LA TASCA 607 King St. 703-299-9810 “Spring into Spain and Feast Like a King.” Offering unlimited tapas at lunch and dinner. Choice of dessert included.

Lunch 11:30-4:30 for $20.07; dinner 4:30-close for $30.07. Eat a little, drink a little, have a lot of fun!

TAQUERIA POBLANO 2400-B Mt. Vernon Ave. 703-548-TACO (8226) CASA FELIPE 835 N. Royal St. 703-535-7868 TRES HERMANAS 4580 Duke St. 703-370-3800

Old Town Crier

DINING OUT FROM PAGE 30

GRABA

BITE!

love gravy. The potatoes seem to be baked and then smashed, because they tasted like a baked potato. I thought they were very good and hot.

Brussel Sprouts! As a kid the only vegetable I would eat were green beans. Now, many decades later, my tastes have come around to where I even like brussel sprouts. These were little guys, and a lot of them, that were perfectly cooked — tender and warm and not burned on the outside, as some restaurants like to do.

My companion ordered Corned Beef and Cabbage with parsnip carrot mash and a parsley cream sauce.Now that is Irish! Almost a quarter of a cabbage cooked just right and a sizable serving of corned beef that was extremely tender. Every thing was hot, no complaints here, and the carrot mash was sensational (I stole a few forksful).

Our normal M.O. when dining for these reviews is to be way too full for dessert. This time, however, we chose to take away the

leftovers (which all reheated very nicely) and order the Irish sherry truffle. It is served in a tulip sundae dish and is very tasty. Layers of fruit, whipped crème, pound cake and other amazing ingredients made it perfect for two.

Fiona’s also offers bread pudding with berry compote, fruit crumble with vanilla ice cream and a Baileys chocolate mousse.

The menu is extensive, offering Irish favorites such as beer-battered cod and chips, Irish seafood stew, lamb chops, shepherd’s pie, Dublin mixed grill, bangers & mash and Guinness beef stew. The rest of the menu includes the black & blue sirloin steak, liver & onions, chicken pie, mussels & shrimp linguini.

For lunch there are 13 sandwiches or toasties available.

No white tablecloths, no expensive fine dining. Just what you would expect from a Dublin Irishman — great, hot food at a very reasonable price … and a lot of it! And another bonus—plenty of free parking.

Great Steaks

USDA Prime Cuts

Late Night Menu Available Every Night

Old Town Crier

March 2015 | 33

CHEF’S SPECIAL CHESTER SIMPSON

photos: ©2015 Chester Simpson

samir labriny IS THE CHEF AT bistro du soleil 1504 QUEEN street old town ALEXANDRIA 571-312-2754 bistrodusoleilva.com

Owner and Executive Chef Samir Labriny, and his wife and co-owner/manager, Hana Labriny, present (l - r) Paella, Petite Mezza, Calamari, and Lamb Shank.

Samir Labriny When did you first become interested in cooking and why did you decide to pursue a culinary career?

I grew up in a very large family in Casablanca, Morocco. I was the eldest of seven children. I was intrigued by my mother’s skills in the kitchen, so I asked her permission to cook for the family. She would never have let me in the kitchen unless I asked permission.

I enjoyed it and so did my family and they were a tough crowd for their big brother. Cooking and making people happy is addictive to me. My parents wanted me to be a doctor. I wanted to be a chef. Nothing is more satisfying to me than preparing food with love for people who enjoy it.

Who has been the biggest inspiration during your career?

As I said, my mother taught me to cook. She was a phenomenal talent.

She went to the market every day to buy fresh ingredients for our meals and she prepared them not only with love, but with a flair for making even the most simple food taste amazing.

She knew exactly which vegetables to pick. She cultivated my instincts and taught me techniques that I never learned in culinary school, and never could! When I was starting out, I had the privilege to work in the kitchens of many great chefs in local restaurants

and hotels. I have admired many talented chefs, but my true teacher and inspiration was my mom. She taught me how to combine flavors. I call it the 3D experience in my restaurant, “Sounds, Smells, and Great Food”—all your senses are entertained.

What dish on your menu are you most curious to see how it is received by your guests?

We offer the most popular foods and wines from the “Countries of the Sun” — Morocco to Portugal, Spain, France, Italy, Lebanon and Greece. The Bastilla is a traditional Moroccan dish that always surprises the uninitiated. It is sweet and savory — crisp phyllo dough stuffed with specially seasoned, slow cooked chicken, nuts, caramelized onions and eggs, topped with cinnamon and sugar. It can be made with seafood, too. It’s one of the most popular appetizers on our menu aside from the brie in puff pastry.

What do you do to insure the quality of the food going out to customers?

As an owner/executive chef, I must be aware of what comes out of my kitchen at all times. I monitor everything that is produced every day. I do all of the purchasing for all of the products, including daily trips to the market for CHEF’S SPECIAL > PAGE 35

Calamari, Moroccan Salad, Paella, and Humus Trio.

34 | March 2015

Old Town Crier

EXPLORING VIRGINIAWINES DOUG FABBIOLI

T

The Tasting Room Experience

here have been numerous articles over the years about winery tasting rooms and the different kinds of experiences visitors can expect. With the growth of the Virginia wine industry and the new players in our area, this is a timely subject worth visiting again.

Tasting fees are pretty standard now but it is important for new visitors to know what to expect. In Virginia, not all wineries charge for tasting, but most do. On well-traveled and established wine trails, plan on paying between $5 and $20 for your standard tasting experience. For an additional cost, some wineries offer tasting options such as special wines or wines paired with food. Although some wineries will refund the tasting fee if wine is purchased, or include a souvenir glass, not all do. The tasting fee money helps defer the cost of the wine poured and pay for the staff member to serve the wine and educate the taster. The local breweries and distilleries are following this model closely.

Food options offered by wineries continue to evolve as the wineries grow. Some wineries have restaurants incorporated with their business and some have food available for visitors to purchase. Increasingly, wineries are identifying a challenge with guests bringing their own, or “outside” food.

Outside food poses several challenges for wineries, such as folks bringing outside alcohol (anything other than the winery’s own wine, which is illegal and can cause the winery to lose its license), lack of after-picnic clean up,

decreased product sales, and limited space. If folks are camped out all day with their own food, the business is not turning over the spots with new customers. It can be challenging to balance the need to make sales and pay bills with the need to offer a welcoming environment. Some wineries will offer outside picnic areas for guests bringing outside food; some say “no coolers,” and some wineries do not allow outside food on the property at all. It’s best to check the websites or call the wineries you plan to visit.

Each winery is a reflection of the owner’s style and vision. Some wineries have more festival style wines and the atmosphere to go with it.

Others have a more relaxed feel to the tasting room, offering wines that are more terroir or location driven. Some may have very limited space for tasting or seating afterwards. It is important when you are planning a winery day that you do your homework and consider what the folks in your group would like. Quality wines are critical to success for our wineries, but managing and meeting customers’ expectations is very important as well. I always recommend that folks purchase wine to bring home as well as enjoying it at the winery. But a key point goes along with that: if you did not enjoy the wine or experience, do not feel obligated to purchase. This is pretty simple logic but be sure to use it, as it helps wineries know what customers enjoy.

Buy what you like and help those businesses grow through the endless challenges. Enjoy your experience.

CHEF’S SPECIAL FROM PG 34

customers are guests in my own house.

I even express that sentiment on our menu: “Our Home Is Your Home.”

fresh ingredients, just like my mother did at home. We don’t use frozen foods, we buy local products, for freshness, for taste, and better presentation.

And we only import wines that will complement the food. My wife Hana is a friendly, supportive, front of the house host. I consider my restaurant to be an extension of my home, so my Old Town Crier

If any chef in the world could prepare you a meal, who would it, be?

I would love to have another meal prepared by the wonderful late JeanLouis Palladin (Jean-Louis at The Watergate). Although he passed

away several years ago, I have never forgotten his talent. I’ve had a very blessed career and I still learn from everyone. We had a group of chefs who would gather every Monday night at each other’s restaurants to enjoy new creative menu items and share great foods prepared by the host chef.

That is the camaraderie among chefs that I miss today.

What is your guilty food pleasure?

I have been known to eat ruffled potato chips. And, I love a slice of pizza at midnight.

If you would like to see your favorite chef featured in this space, send contact information to chester@chestersimpson. com.

March 2015 | 35

GRAPEVINE frank britt

DelFosse Vineyards & Winery a wine lover’s favorite

N

estled in a quiet valley at the foot of the Blue Ridge Mountains, DelFosse Vineyards and Winery invites you to come explore. A brief 30-minute drive from Charlottesville and Jefferson’s Monticello will lead you to this scenic location where you can experience the solitude of the Virginia countryside.

The rural setting is unique, hugged between the hills, but with elevation that ensures both rich wines and spectacular views. The heavily terraced vineyards are planted from 850’ to 1200’ along the Eastern slopes of the Blue Ridge Mountains.

delfosse winery & vineyard

DelFosse Winery Lane (no GPS) 4649 Old Roberts Mountain Road (GPS) Faber, VA 22938 434-263-6100 delfossewine.com finewines@delfosse.com Established in 2002 in the Monticello AVA wine region by the late Claude DelFosse, the winery covers 330 acres. There are 20 acres under vine, tended using sustainable practices. Varietals include Pinot Gris, Chardonnay, Viognier, Sauvignon Blanc, Petit Manseng, Cabernet 36 | March 2015

Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and Chambourcin. The winery specializes in estate bottled premium high end wines that express the Virginia terroir.

They include 100 percent varietal labels as well as Bordeaux style blends.

Paul Mierzejewski joined DelFosse as Winemaker when it opened in 2004. His approach to winemaking emphasizes the qualities of the terroir and the unique character of each vineyard. Paul has been instrumental in building an outstanding reputation for the wines, winning numerous gold medals in local, national, and international competitions. It was just announced that DelFosse’s 2013 Petit Verdot is a gold medalist in the 2015 Governor’s Cup competition.

DelFosse Vineyards and Winery offers a variety of activities for the visitor’s enjoyment, with multiple venues available on the grounds for public and private events. Chef Genevieve oversees special wine dinners, food and wine pairings, the Winemaker’s Dinner Series and French Crepe Days that draw visitors year round.

Genevieve DelFosse has been an educator for more than 30 years and is still teaching in Northern Virginia while commuting to the vineyard every possible weekend.

A fervent lover of slow food and regional products, Genevieve has been acclaimed as the “best home cook” by Washingtonian magazine. A native of Nice on the French Riviera, Genevieve feels at home in the Delfosse vineyard, looking over its many terraces and romantic vistas.

On the property are a functional spring for the bottling of spring water and historically preserved buildings.

The 100+ year old historic chestnut log cabin, a peaceful respite overlooking the lake, is available for an overnight or weekend stay. The cabin, initially used as the winery tasting room, was completely restored in 2005 with all modern amenities.

DelFosse Vineyards and Winery is a wine lover’s favorite. Whatever your pleasure, the bucolic setting and award-winning wines promise a memorable experience!

Frank Britt is the former co-publisher and co-founder of Virginia Wine Lover magazine and current publisher of the Official Virginia Wine Lover e-newsletter, “THE Source for Virginia’s Wine news.” (www.vawinelover.com— complimentary to Old Town Crier readers). He also consults with several wine festivals and can be reached at frank@brittmarketing.com; www. vawinelover.com

Old Town Crier

BOEUF BOURGUIGNON

A Recipe from Chef Genevieve of DelFosse Vineyards & Winery

The name comes from the French Province of Bourgogne because good red wine from this region is used in its preparation. It is a great dish to prepare for a large crowd since it can be totally cooked ahead of time. Actually, the flavors improve when served after one day’s rest in the fridge.

Traditional accompaniments to Boeuf Bourguignon are small boiled peeled yellow Yukon potatoes with a sprinkle of parsley. Variations: Egg noodles, polenta, even rice. Boeuf Bourguignon is best cooked in an enameled cast iron pot, Le Creuset type. Serves 6. chuck is best; top or bottom round can do but not • Sauté the meat in olive oil and DO NOT crowd the as good. Make sure the meat is NOT wet. Dry with pan. When the cubes are brown (5 minutes), paper towels. sprinkle one tbsp of flour and brown a tad more.

3 tbsp flour Pour ½ cup of red wine to deglaze and put in 4 cups of good red wine (a young wine is fine) cooking pot. Repeat this process until all the meat has been browned.

Garnish is traditionally white onions and mushrooms Ingredients (the white onions can be replaced by baby carrots). • Adjust level of liquid in cooking pot so all the meat 6 oz chunk of bacon cut into cubes to make the You can prepare the garnish separately so it does is in the liquid. Pour in the red wine, or a mix of “lardons” not cook for three hours. red wine and stock, add the bay leaves, thyme, Olive oil to sautee the meat ½ lb white onions mashed garlic, salt and pepper. Put in oven at 1 onion sliced thinly ½ lb baby carrots 300 for about 2 ½ to 3 hours. Boeuf is ready 1 celery stalk thinly sliced ½ lb bella mushrooms. when the meat is easily pierced by a knife.

1 carrot, thinly sliced Pare, wash vegetables and sauté in olive oil.

3 cloves mashed • Should the sauce be too thin, you can make a Reserve NOT fully cooked and put in with Boeuf 1 tbsp of tomato paste quick roux of butter and flour and blend with Bourguignon for last half hour.

2 bay leaves, sprig of thyme some of the cooking liquid. Add cautiously to the 3 cups of good beef stock, low salt, home made or pot until the sauce is the right consistency. If the Preparation commercial (If preparing a large quantity of Boeuf sauce seems too thick, add a bit more stock.

• Sauté the bacon until all fat is rendered and the Bourguignon, this ingredient can be skipped.) “lardons are slightly brown and crisp and drain on 3 lbs of good meat cut in 2 inch cubes (rump or paper towel. Sauté the onion in olive oil and remove.

’Wining’ is OK at Wine Boot Camp

By Carl S. Ey

L

ocated in the shadow of the Shenandoah National Park, Little Washington Winery hosts a Wine Boot Camp that is a must for the novice wine connoisseur.

Owner Carl Hendrickson and his wife Donna have been mainstays in the Virginia wine community.

The couple enjoys passing on their oenology expertise and wine prowess without the pretentious overtones that many associate with viticulture.

“We started it because on a day trip, our winery is the farthest west from DC. Our staff would sit around until 2 pm until people got out here,” said Carl Hendrickson about his Wine Boot Camp. “We decided to get people out here around 11 in the morning and let them work their way back. It’s been very successful. This spring we will start four classes per weekend.”

Wine Boot Camp is two and a half hours of understanding everything about wine tasting in a snob free zone. The Hendricksons speak plainly about how do develop your palate, pair meals correctly, appropriate bottle aeration and exactly how to handle the cork when your waiter presents it at that uberfancy restaurant. The class includes plenty of wine, a great sandwich pairing, super chocolate tastings, a thorough class on dessert wines and a really cool diploma.

“I learned a ton at Wine Boot Camp and it was an incredibly

Old Town Crier

Carl Hendrickson insstructs his boot campers on the finer points of pairing wine with meat

fun class,” said Chris Benoit from Triangle, Va. “The instructors were interesting, entertaining and made me feel at ease with tasting and understanding wine.”

Additionally, boot campers enjoy a Dirt Road Wine Tour, which not only highlights the Little Washington Winery vintages but also wines from all over the world. The Hendricksons employ a “traveling sommelier” who procures regional wines at the end of the world’s dirt roads. Each weekend the wine-tasting offering is different as you will enjoy vintages from Australia to Africa and any farmwinery in between.

Washingtonian magazine says that

Prepping for the wine and chocolate tasting

Wine Boot Camp is “one of the top wine events in the Virginia Wine Country.”

The Hendricksons opened their winery in 2011 and have earned some incredible accolades such as Virginia’s best red wine, George.

Their winery is the second best picnic spot in Virginia and Little Washington Winery’s Shenandoah Steel Chardonnay ranks third among Virginia white wines.

Located at 72 Christmas Tree Lane

in Washington, Va., the address even lends a sense of celebration to their vineyard. Open from Thursday to Monday, you can attend not only the Wine Boot Camp but the Hendricksons offer a variety of unique wine classes such as “Cheeseology,” “Desserts and Wines,” “Wines of the World,” and “Triple Threat Choco-Cheese Wine Pairing.” Each event is available through online registration at www. littlewashingtonwinery.com.

Enjoy a day in the country, about ninety minutes from Washington, DC, by taking a wine class and then using your new found knowledge as you visit the neighborhood wineries.

Complete the afternoon by pairing your favorite vintage at one of the fabulous local restaurants.

And don’t forget that Donna Hendrickson reminds her boot campers that it isn’t always how the wine tastes but what you do with your mouth before you drink a glass.

March 2015 | 37

VIRGINIA WINE Trail Profiles Bedford County Wine Trail bedfordwinetrail.com The Bedford Wine Trail in the Central Virginia region includes five vineyards and wineries surrounding Bedford.

n three fox vineyards MarCh events n

7th: CaBernet CaBaret! WineMaKer Giovanni at the Piano n 14th: CaBernet CaBaret! n 20th: Wine CLass n21st: 7th annUaL Kite fLiGht n 28th: CaBernet CaBaret!

Blue Ridge Wine Way www.blueridgewineway.com The Blue Ridge Wine Way features eight wineries and vineyards in the spectacular mountains of the Northern Virginia region.

Botetourt County Wine Trail botetourtwinetrail.com The Wine Trail of Botetourt Country features 3 wineries in the Blue Ridge Mountains.

Eastern Shore Wine Trail esvatourism.org The Eastern Shore of Virginia Wine Trail hosts three wineries along the Land Between Two Waters. This area is a unique rural coastal environment. Hundreds of miles of Atlantic Ocean and Chesapeake Bay shoreline provide a wealth of recreational opportunities for beach-lovers, fishermen, and boaters in addition to wine lovers.

Tasting Room Hours - Open Year Round Thursday-Saturday, & Monday 11-5 pm • Sunday 12 pm (noon)- 5 pm

Mention or bring this ad for a complimentary tasting for two through 12/23/2010 10100 Three Fox Ln. • Delaplane, VA • 540-364-6073

Fauquier County Wine Trail fauquiertourism.com/wineries.html Fauquier County is home to 16 wineries and vineyards —each with its own unique flavors. Enjoy awardwinning Virginia wines, wine tastings and tours.

Shenandoah Valley Wine Trail svwga.org The Shenandoah Valley Wine Trail is an association of six vineyards and wineries.

Loudoun Wine Trail visitloudoun.org Loudouns Wine Trail in Northern Virginia takes you through Virginias hunt country to 23 participating wineries.

A small, family winery focused on quality, sustainable farming and our community Visit us and other quality wineries on the Loudoun Wine Trail–www.loudounfarms.org Serving your local red wine needs since 2006 Open Daily 11am - 5pm Educational wine events

Fabbioli Cellars Douglas Fabbioli Colleen M. Berg 15669 Limestone School Rd Leesburg 703-771-1197 www.fabbioliwines.com

Chesapeake Bay Wine Trail chesapeakebaywinetrail.com The Chesapeake Bay Wine Trail, in the Chesapeake Bay region, highlights six different wineries.

Heart of Virginia Wine Trail www.hovawinetrail.com The Heart of Virginia Wine Trail in Central Virginia presents several events throughout the year at four wineries located in the central region of the state.

Blue Ridge Wine Trail blueridgewinetrail.com The Blue Ridge Wine Trail features five wineries and vineyards in the spectacular mountains all within minutes of the Blue Ridge Parkway.

Generals Wine & History Trail thegeneralswinetrail.com In 2009, 10 wineries banded together to form a new type wine trail experience. The new wine trail experience was to tie our rich wine heritage with our rich historical heritage and thus the Generals Wine & History Trail was born.

Monticello Wine Trail monticellowinetrail.com The Monticello Wine Trail leads to 24 wineries from its hub in Charlottesville.

Source: Virginia Wine Marketing Office

38 | March 2015

For More Information: virginiawine.org Visiting Virginia’s Wine Country Its always a good idea to call before visiting. Many Virginia wineries are small, family-owned operations and may be closed during the time you are planning to visit.

If you are a group of eight or more, call ahead to help the winery prepare for your visit and to make sure they can accept groups.

Most of our wineries have grape cluster highway signs within a ten-mile radius pointing the way to the winery. Many of these signs also tell you how many miles to go before reaching the winery.

Old Town Crier

GO FISH STEVE CHACONAS

ice madness!

I

waited a lifetime to brave the cold, new world of ice fishing, but only a year to do it again! Scheduling busy writers and our host, pro bass fisherman Dave Lefebre, to show up along with safe ice was tough.

A four-week window was set and literally solidified only a week in advance, in time to make travel arrangements. This time, I prepared. Hiding my razor for a few months made me look like I was ready and hopefully warmer. Dipping my hands in frozen peas at the grocery store toughened my digits for Lake Erie single digits. Packing to perfection, I loaded my carry on suitcase with layers of warmth.

The moment of truth began with hitching a ride to the edge of the Shenandoah Mountains to join outdoors writer Jeff Samsel. A quick lunch and a long 7-hour drive and we arrived

Bassing IN march Potomac River

Fish are moving shallow! A variety of moving lures will work! In clear water, try Lucky Craft suspending Pointer 78 jerkbaits on Quantum EXO spinning reel with 8-pound test GAMMA Copoly! They cast a mile and can pick off aggressive fish. Using Mann’s Classic 3/8-ounce willow/Colorado spinnerbaits with white skirts on 1 pound test GAMMA Edge fluorocarbon line will work on areas close to deep drops.

Old Town Crier

at Dave’s Erie shore home. A bonus for me is spending time with his wonderful family. His kids are charming and his wife Anne takes great care of us, preparing great meals and packing awesome lunches! A few other writers, Pennsylvania native and freelance writer and guide Darl Black, Todd Ceisner from bassfan. com and Jack Hanrahan with Erie Daily Times were there to work and fish, fish and work, and fish!

Apparently the early bird gets the ice fish too! Lefebre had us heading out early to Lake Erie’s Misery Bay, not a misery when it comes to fishing as long as you are dressed appropriately. But, before stepping out on the frozen and slippery ice, we all strapped 32 North STABILicer cleats to our boots. This took seconds while providing all-day no-slip GO FISH > PAGE 42

For creek mouth points and flats with deep water close by, use a Lucky Craft LC 1.5 RT with rattles to cover shallow areas with riprap and wood cover. Use casting gear with 10-pound test Copoly line It’s also time to unleash Mizmo tubes with an insert head on spinning gear with 8-pound test GAMMA Copoly line. Start targeting docks near deeper water, as fish will use them as current breaks. These can be fished anywhere along with Punisher ¼ ounce hair jigs. Fish baits slowly and spray with garlic Jack’s Juice fish attractant. For the hair jigs, try 15-pound GAMMA Torque braid with 8-pound Copoly leader.

At the end of the month, try Lucky Craft lipless LV-500 in areas with emerging grass.

March 2015 | 39

FITNESS NICOLE FLANAGAN

S

pring is in the air and so is the pitter pat of beginning runners hitting the roads and trails across the country. Similar to the masses of new gym goers in January excited by New Year’s resolutions to become fitter, beginning runners often hit the road at the first sign of warmer weather with similar aspirations. Many new runners head out with good intentions and admiral goals, but often find themselves overwhelmed or unenthused with the progress of their new activity.

Why is that? Running is often the first choice of new fitness enthusiasts because of the low start-up costs, the fact that you can do it just about anywhere, and there are no long term dues or fees associated with running. Because of the low cost and ease of access, many new runners aren’t prepared mentally or physically for the new demands they’re about to put on their bodies and well as the time investment needed.

All good things come in time and running is definitely one of those “good things.”

Here are 10 tips to help ensure success with your new adventure into running.

1. Get Fitted

Pay a visit to your local independent running store.

Often these smaller stores have more knowledgeable staff than the big box retails stores.

Many provide a gait analysis that reveals your foot strike pattern. Knowing this will help in selecting the best shoe for your foot type. Don’t skimp on your shoes. Be prepared to pay $80 to $100 for a good pair of running shoes.

2. Get Technical

Invest a little in some technical fabric running shorts, tops, and socks. Technical fabric can be made of a variety of fibers including natural and synthetic materials. Avoid 100 percent cotton. It tends to retain sweat causing chaffing, irritation, and even blisters.

Technical fabrics allow the moisture to rise to the surface where it can evaporate. They still get damp, but not nearly as much as 100 percent cotton.

3. Get a Group

Motivation, inspiration, accountability, and commitment increase dramatically when you’re a part of a running group or at least have a running buddy.

How to Start Running Everyone experiences times when they don’t want to run, but if you know you have buddies counting on you, it can make all the difference in the world when it comes to rolling over and getting out of bed. Check with your local running store. Many provide beginning running groups or know of running coaches in the area that work with beginning runners.

4. Get a Plan

Just getting out the door and running often does not work for many people, especially if you’ve been sedentary or away from exercise for any period of time. Find a beginning running plan to follow.

There are beginning running programs online or you can contact your local running store, running club, or running coaches in the area to inquire about beginning running plans. One of the most effective ways to begin is with a run/walk method

5. Get Acclimated

Whenever you begin new exercise your body’s fitness level will actually dip a little while you acclimate to the new demands you’re putting on your body. Understand before you take up running that it takes your body about four to six weeks to acclimate to the new demands. Anticipating that “wiped out feeling” can actually make it less of a shock. Just know that you’re going to feel the effects of your new activity. Hang in there and before you know it, you’ll pull out of that dip and begin to feel stronger than before you started. Also, start slowly. Many new runners experience shin splints, pulled calf muscles, cramping quads, or sore hips from going out too fast or from doing too much too soon. Take it slow and ease into your new activity.

6. Get Fueled

Fueling your new activity is very important. Timing is key.

It’s a good rule of thumb to eat about 1.5 hours prior to your run. This will give your body time to digest the food and provide your body with the needed energy for your activity.

Not eating or not eating enough before your run can make your run feel labored or cause your muscles to feel fatigued. Eating too soon can sometimes cause stomach issues.

7. Get Hydrated

Being well-hydrated is just as important as being well fueled. Be sure to drink about 20 oz. of water about two hours prior to running.

This will give it time to pass through your system and be voided before your run.

During your run, drinking water is fine. Once you’re running more than 45 to 60 minutes, you’ll need to switch to a sports drink to help replace vital electrolytes

40 | March 2015

which are minerals (sodium, potassium, magnesium, calcium, and phosphorus) that play a major role in helping to maintain proper water balance in your body. Electrolytes can be lost though your perspiration. Sports drinks such as Gatorade contain these important minerals.

8. Get Warmed-Up

Before you head out on your run, be sure to warm-up your muscles with a dynamic stretch. A five-minute walk is a great way to do this. This will help decrease the chance of your muscles feeling tight during your run. Save the traditional stretch-and-hold stretches for after your run.

9. Get in Tune With Your Body

Listen to your body. If you’re feeling something other than regular workout-related muscle soreness, don’t run.

Running through the pain is never a good idea. If you’re experiencing pain along your shin, hip, IT Band or any area of the body that’s beyond normal muscle soreness, ice it, elevate it, and use your normal choice of anti-inflammatory medication and rest. When you no longer feel any pain, ease back into your running.

If the pain persists, don’t let it linger. Go see your doctor.

10. Get Rest

Rest is just as important as your workout. Rest allows your body time to rebuild and recover. When you run or do any type of exercise, you actually create little micro tears in the muscle tissue. Your body then rushes in to rebuild and repair the tears. This is the normal muscle-building process that makes you stronger. However, if you don’t take the proper rest, your body may not have time to fully repair before your next run causing you to feel sore, tired, and sluggish. When you first start your beginning running program, it’s a good idea to have at least one day of rest in between runs.

Old Town Crier

FROM THE TRAINER RYAN UNVERZAGT

single-arm dumbbell press ❶

❷

W

elcome back to another edition of “From the Trainer.”

Let’s keep the fitness momentum rolling into March with another new exercise called the Single-Arm Dumbbell Press. You might be wondering, “Why use just one dumbbell?” The main reason for only a single DB is to create a balance mismatch which requires your body to automatically activate your spinal and abdominal muscle groups during this exercise. It’s also great for the shoulders, trapezius, rhomboids, and triceps.

To start, stand with your feet shoulder-width apart. Hold the DB palm forward and away from the shoulder with your wrist directly above the elbow (Figure 1). This position alone will unconsciously activate “the core”, however, still focus on keeping the abdominals tight while pressing the DB overhead. Notice the finish position (Figure 2) of the DB. The inside edge should be in line with the top of your head. The pressing motion is like an arc pattern, going from wide at the bottom to more narrow at the top toward the midline of your body. The wrist should always stay aligned above your elbow to prevent possible injury to the elbow, shoulder, or even worse, your head! Slowly lower the DB back to the start position by following the arc pattern.

Try at least two sets of 12-15 reps per arm. If the DB is in your left hand, your abdominal and spinal muscles will be working harder on your right side because the resistance is uneven along the spine. The opposite arm (uninvolved one) can be relaxed at your side or the hand can be placed on your hip or abdominals.

This will remind you to keep them flexed throughout the exercise. Avoid bending or twisting your torso during the press.

The single-arm DB Press is a great exercise to include during any workout routine. The key to a successful fitness program is consistency. You can accomplish this by mixing it up with new exercises to stay motivated. Keep up the hard work and I will see you next month!

Unverzagt holds a BS in Wellness Management from Black Hills State University and is a Certified Strength & Conditioning Specialist (CSCS). He is an active member of the National Strength & Conditioning Association (NSCA).

Old Town Crier

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March 2015 | 41

CIVIL DISCOURSE FROM PG 9

abundance at Petersburg. Portable Coehorn mortars were especially effective, lobbing a 12 or 24 pound shell 50 to 1000 yards depending upon the powder charge chosen. Their short range made them especially useful where the trench lines were less than 100 yards apart. Confederate troops improvised Coehorns by hollowing out short logs strengthened with iron hoops. Confederate W.W. Blackford writes in his autobiography of the terrible effect of these mortars at the Crater: “When the attack was repulsed, many hundred negroes took refuge in this vast conical hole [the Crater] in preference to running back to their lines across the field swept by our fire.

Here they were secure for a time until

lighting up beautifully from them.

The scene had its effect intensely heightened by the mingled sound of the night air. The crackle of the musketry in all degrees of intensity, from the clear sharp reports near at hand to the distant, scarcely audible shots, made almost a continuous sound, so rapidly did they reach the ear; while the booming of the cannon closely followed by the screaming and bursting of the shells came in irregular burst, sometimes drowning all other sounds and then dropping off for a moment almost entirely. In between these bursts of sound and mingled with the rattle of the musketry the shouting of the men could be heard like voices of demons in the infernal

receive unbounded applause from their comrades.” On the upper end of the scale was the Federal “Dictator”, a 9½ ton 13 inch mortar capable of throwing a 220 pound bomb over 4000 yards, ordnance so unwieldy it had to operate from a reinforced railway flatbed car. The Dictator is credited with suppressing Confederate efforts to enfilade part of the Union trenches with artillery batteries. It is a safe bet no one was tossing these monster shells out of the trenches.

Professional snipers and gardenvariety pot-shots were a daily hazard as well. It is not well known that telescopic scopes were present on the Civil War battlefield. While the accuracy of rifled muskets is often

The true “siege” of Petersburg did not begin until late March of 1865, when Grant finally severed Lee’s supply lines and Lee attempted to break out by assaulting Fort Stedman.

Lee’s attempt to resume the offensive lasted mere hours before being thrown back. The trenches were a doubleedged sword. They permitted Lee’s smaller force to survive in the face of Grant’s larger force aggressively pursuing a strategy of close and constant contact. But they ultimately benefitted Grant to a greater degree — once Grant threw up trenches, he was going to keep what he had won. Lee was never able to regain the offensive and the Confederacy collapsed within a month of Lee’s last try. Grant lost

While we think of the siege of Petersburg as being “at” Petersburg, hostilities actually extended along a 30 mile entrenched front stretching from the Cold Harbor line all the way west of Petersburg. And with it, the horrors of warfare: muddy trenches, random bombardment, snipers, machine guns and barbed wire.

our mortar batteries got their range, and then they were slaughtered almost to a man by thousands of these deadly missiles dropping in among them.”

Blackford is almost poetic when he describes “flocks” of six or eight mortar shells crossing other shells like meteors at night, while down below muzzle flashes from rifles twinkled along the lines, like “brilliants surrounding the brighter gems of the cannon flashes.” But the nighttime battlefield Blackford describes is also surreal, like a scene out of Apocalypse Now. “Smoke spread a lurid tint over the scene, sometimes obstructing the view of the flashes of the guns, but

regions.” Given that the smoke Blackford describes would have smelled of brimstone, the picture he paints is one of Hell on earth, even if it possessed an unearthly beauty of sorts.

Blackford emphasizes what a constant terror the mortars were as they rolled inside the trenches, men flattening themselves against the wall or throwing themselves flat to avoid “the nasty, hissing, sputtering thing.”

Then there would be an explosion and “two or three dead bodies would be carried by and all go on as before.

Very frequently men would pick up these shells and pitch them out of the trench, for which they would

underrated 150 years later, competent sharpshooters with specialized rifles could hit a man out to 1000 yards.

Even the open-sighted Enfield or Springfield could make a headshot at a couple of hundred yards in competent hands — and by 1865 there were lots of competent hands.

The armies coped by digging deep trenches, with traverses to stop blast and shrapnel, and by burrowing underground in bombproof shelters, a “bomb” being the ubiquitous mortar shell. One was well-advised not to peek over the rim of the trench, so head-logs on skids provided additional protection for riflemen.

about 40,000 men in this campaign, Lee perhaps 30,000. As in France and Belgium, unexploded ordnance from our war is still taking lives; it’s likely the last casualty of the Civil War has not yet been born.

GO FISH! FROM PG 39

achieved deeper depths faster, down to 40 feet in most cases. The Marcum units displayed where most of the fish would appear and how to taunt them into biting. With a little twitch you could see the fish move up. If the fish didn’t move, more agitation was needed. Sometimes fish gave us the cold shoulder, ignoring our lures for a while. This led us to hole hopping! Once we located fish, we would drill many holes and visit with our electronics. If fish were seen, we would try to catch them. No fish?

Move to another hole! Sometimes it took a lot, others times not much, to fool fish into biting. With no fish seen within the coverage of the unit, bigger movements would bring fish into view.

Bluegill moved up slowly, yellow perch a bit faster and the trout came through like torpedoes. The challenge was to

keep the lures just out of reach of the fish to get them to commit! We fished with perfectly balanced ice specialty rods and reels from 13 Fishing: White Out, Wicked Combos, and our favorite the Tickle Stick...the most innovative with micro guides and a flat side for perfect flex! The rods made landing a 6-ounce fish an exciting fight, and the larger trout and bass a memorable experience. We gave the rods a steady workout with loads of bluegill, perch, crappie, and a few largemouth bass and trout.

As if catching fish in January wasn’t enough of an exciting treat, we were treated to ice quakes! Sitting in our small hut or on the open ice, a muted mumbled sound emanated from a distance, getting closer until sound was accompanied with rumbling and soon the ice quaked, rattling gear and

forcing water up through our fishing holes. No matter where I was during these episodes, I was on the move with no particular destination, much to the amusement of our host and fellow writers.

Why would guys travel from comfortable warm homes to venture across frozen water to sit in the cold and fish through a hole in the ice? It’s because, even in freezing cold weather with memories frozen in time, fishing builds warm friendships.

security! A StrikeMaster electric auger made quick work of the 9-inch ice! All we needed were some limes and tequila, to go with the shaved ice. Finally, time to fish! The most important piece of gear was the Marcum flasher, showing our lures as they dropped and enabling us to see fish enter our area. A shake or lift and the fish moved up to eat our very small lures!

Ice Force baits weigh 1/100 to 1/16 ounce and were tied to 1-pound test Suffix Ice Magic Line, finer than hair and very difficult to see and even harder for tying knots in the cold! There are several colors and shapes. The VMC Tungsten Tubby is a huge ice bait advancement. The small profile, with a heavier weight,

42 | March 2015

Sources

Harper’s History of the Great Rebellion; W.W. Blackford, War Years with Jeb Stuart Doug Coleman is an attorney and amateur historian in Alexandria; comments and corrections are welcome at dcoleman@coleman-lawyers.com.

Capt. Steve Chaconas, Potomac bass fishing guide, BoatUS “Ask the Expert” (http://my.boatus.com/askexperts/ bassfishing/) Potomac River reports: nationalbass.com. Book trips/purchase gift certificates: info@NationalBass.com.

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Experience the Difference

FIRST BLUSH KIM PUTENS

Spring Trends

D

espite the freezing temperatures and snow-covered streets, spring is actually around the corner. And in the fashion and beauty worlds, spring has already arrived with new trends blanketing the runways and at stores near you. Beauty trends run the gamut of plentiful new hairstyles to good skincare. Makeup is fun, light and colorful.

New Season, New You

looking clown like. When applying color in this fashion, the eyes will brighten and lighten your overall look.

Another big trend for spring is long lashes.

The longer the better is the motto this spring.

Think lengthening on steroids. Steer clear of old notions that say not to apply more than two layers of mascara to your lashes. This spring, all bets are off and the more layers the better in order to achieve the long, lush lashes that are so this year.

Lips

Luscious red lips are still in style this spring.

They’ve been a trend for many seasons and don’t show signs of going away. For the warmer months though, it’s best to go light on your application of these rich red hues. Instead of painting your lipstick on from the tube, it’s best to smudge it on and blend it with your fingertips to give lips a sheer wash of color.

Other trendy alternatives to red are bright pink and all shades of coral. But, when using coral, be sure to pass on matte and go for glossy and use a light application such as smudging it on, rather than painting it on.

Get Your Skin Ready for Spring Take Advantage of Our March Special and Unveil Smooth, Silky Skin 20% Off All Waxing and Threading Services All Month Long It’s the perfect time to shed your winter coat and get spring break ready!

Book Your Appointment Today • Call Us at 703.894.0709

610 Madison Street,Suite100 Old Town Alexandria, Virginia 703.894.0709 • LuluSageSalonAndSpa.com

be blown away

Cheeks

glossymakeup.com

Skin

Good skin, flawless skin, nearly perfect skin reign supreme this spring. The better the skin looks the better any of the makeup trends will look too. In this same vane, the skin is healthy and glowing for spring. To help support the goal of healthy looking skin, bronzed or sun-kissed skin are the way to go. But, be careful not to look overly tanned, ala George Hamilton. The intent is for your tan to be a subtle compliment to your skin while looking effortless and fresh.

Eyes

Bright eyes are back in various rainbow colored hues. Purples and blues continue to dominate those bright colors. But greens are also in vogue. The catch is not to overdo the look. Brush the color along the lash line on the top and bottom to make the eyes pop without

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Less is more. While past seasons have shown severe cheeks with amply defined cheekbones, this season’s trend is subtle and almost barely there. Try only a flush of color on cheeks in coral and pink hues. Don’t emphasize the cheekbones. Allow them to blend into the background.

Hair

Hair has so many fun trends this year. The mood for spring is definitely youthful and shiny with a mixture of texture and sleek.

Buns, ponytails, and very long hair are very in.

Stray from straight and work in some waves.

Textured, “beachy” hair is a definite must this season. Shiny out shines matte for spring too.

When styling, the loose bun placed at the nape of the neck is very hip. However, it’s important to keep it loose and textured so as not to look like a librarian. Ponytails take many shapes this season. Side and loose ponytails dominate, while sleek, cheerleader type styles take on new heights. Length is long for hair. Long, wavy and shiny hair is the “it” do for the season.

haircuts for men & women color highlights, full & partial conditioning treatments ask about our happy hour blowout special appointments suggested– walk-ins welcome

1002 king street old town alexandria 703.683.5555 blownsalon.com

March 2015 | 43

SPIRITUAL RENAISSANCE PEGGIE ARVIDSON

The In-Between Time

M

arch can feel maddening – not just because of basketball and the time change, but because it’s the time inbetween.

In between the bitter chill of winter and the soon to be unbearable humidity and heat of summer In between the newness of shiny resolutions and goals the seeming stagnation of unfulfilled visions In between the rooting of new ideas and the blossoming of them into the world.

It’s tiring work to stand in this space and hold your ground. It’s hard to show up every day in pursuit of a goal when you can’t see any real progress.

This is the time we live in. A time when everything seems instantaneous – our food can be microwaved in

The

minutes so no need to plan our meals ahead of time; we can download and stream an entire season of a TV show we’ve longed to see; and we can find someone to sell us their instantaneous one-sizefits-all solution to what ails us.

What’s most important to you, and to me, takes time.

We know in our bones that meaningful change – in relationships, in body image, in health and in career takes time. The steps may seem simple but they are in no way easy. In fact, the longer it takes to reach a goal the madder we get at the delay of reaching our desires.

What can you do in the face of this madness? How can you manage your need for action and change with the requirement for patience and stillness?

These are in no way the only options and certainly

you’ve heard them before, but this month, give yourself permission to be exactly where you are and try one or more of the following: Start with your breath. Take five minutes every morning and every evening to take in three long breaths. Breathe in for 7 seconds. Hold it for 7 seconds. Breathe out for 7 seconds. Hold it for 7 seconds.

Begin again.

Ask yourself WHY. Why did you set the goals and visions you have? What underlying feeling is driving you? How will you feel when you have completed the task or the goal? If your why isn’t compelling enough, the chances are it’s not going to get done. There’s also the fact that sometimes your WHY seems too big and overwhelming – so you get stuck, feeling insignificant. If that’s the case, take some time

Pragmatic Palmist PEGGIE ARVIDSON

Are you ready to use the wisdom in your hands to manifest the business of your dreams? Would you like to find out once and for all how to get out of your own way and attract love and money, using the gifts of your own DNA? Private readings, group sessions, classes and workshops are NOW available by appointment at:

Phone and Skype appointments are also available!

9028 D Prince William Street, Manassas, VA • 703-392-9200 • RisingPhoenixHC.com

44 | March 2015

to chunk it down into bitesized pieces.

See yourself at the end of your project. Close your eyes and take a look at yourself in your mind’s eye. How is she different than who you are today? Every action changes us and it’s up to us to manage that change. If you’re goal is about health and fitness it’s not just about giving up gummy bears, it’s about being the person who sees gummy bears in a different way. It’s about recognizing yourself as a wholly competent and healthy person.

Ask yourself what you have to give up in order to reach your goal. This isn’t about deprivation or powering through. This is the inner game of releasing your current definition of yourself to meet your new definition of yourself. It’s actually about being more gentle and compassionate with YOU. If your intention is to help others find time for self-care, you may need to invest more time and energy in your own self-care. You can’t care for or serve others if you aren’t willing to care for yourself and receive support from others when you need it. This is what we call Walking our talk.

Release your need to control the outcome and the timeline.

Sure, life is full of deadlines and I’m not encouraging you to skip them (editors, bosses and clients get mad when you do this from my experience).

I am encouraging you to cut yourself some slack when it comes to how you get everything on your to-do list completed.

Recognize that sometimes imperfect action is better than no action. This is not an excuse to half-ass your way through your life, but it

is the permission you need to go run that 5K even if you’ll probably walk most of it or paint the living room even if you haven’t identified every single possible swatch on the planet. Taking action reminds your brain that you are capable of taking action.

When you cross it off your list you have proof that you can complete tasks. As the tasks get more complex you build confidence and proof that you are capable.

Treat yourself like you’d treat your most adored person. Whether it’s your child, your best friend or your life partner – when they are struggling to make it through a tough time how do you support them? Do you listen and encourage at the same time? Do you remind them of all the ways they’ve already succeeded while also holding the vision of their completed goal? Do that for yourself.

Of course, this is your life.

This is your ambition. So take what works and toss the rest.

Just take action and find your way through the Madness of March. I’ll see you on the success side in no time!

Peggie Arvidson, the Pragmatic Palmist is a healer, teacher and soul coach as well as the founder of The Profitable Alchemist Academy. She’s helped thousands of people connect with their life purpose and put it to work for them through private readings, small group classes and individual coaching programs. You can learn more & sign up to receive your free mini-reading at PeggieArvidson.com. She’s also available for private sessions at Rising Phoenix Holistic Center in downtown Manassas, Va.

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OPEN SPACE LORI WELCH BROWN

I

n my professional life, I’ve grown accustomed to working within a culture of questions — it’s good project management. Why now?

Why ever? Why this process? Why this vendor? It helps ensure alignment with mission, goals, budgets, etc. so we aren’t all running around willy nilly stirring up ’urgent’ projects. I embrace a culture of questions —it’s almost second nature to me. I’ve walked around with a head full of question marks for as long as I can remember.

Not that I’m indecisive mind you. I prefer ’curious.’ Most days the running conversation in my head is pretty basic. Should I wear my new jeans or a pencil skirt? Should I fill the car up now or wait until the commute home? Sometimes, however, the decisions are tougher and require hard choices in order to align with my goals and vision. Should I order the cheeseburger and fries? Probably not.

Isn’t aligned with my goal of losing five pounds by vacation. Should I have another glass of wine? Want to, but doesn’t align with my goal of running two miles tomorrow morning.

Mind you — some questions are weightier and require some degree of navel gazing. I find that the older I get, the more navel gazing I require.

What am I doing with my life? What’s my purpose? What’s my legacy? Color me middle aged. In my twenties, the questions were primarily around jobs (should I ask for more money?), skirt length (can it be shortened?) and dates (is he wearing a midriff?). In my

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thirties, they were around mortgages (what is PITI? What is escrow?), credit scores (what is a FICO and why do I care?), skirt length (is this too short?) and dating (is that his real hair?). In my early forties, they were around 401Ks (is this the right amount of risk?), mortgages (should I refinance?), skirt length (can you make it longer?) and dating (do I have to?).

We have so many decisions to make every day. Don’t even get me started about all the decisions I have to make when I go to Whole Foods. Chunky or smooth? Pulp or pulp free? Skim or 2 percent? Cage free or free range?

Holy guacamole. It’s overwhelming.

In the heat of middle age (is it hot in here or is it me?), the questions I’m asking myself have shifted to the ones that require intense pondering —and yes, frequent navel gazing.

They aren’t just related to blue cheese vs. ranch which will likely rattle me to the grave. They’re the Big Ones.

What am I doing with my life? What impact am I making on the world?

How am I giving back? For me, they’re the ones that are important because if you get them wrong, they lead to a dotted line of regrets and missed

opportunities. If I have to go to my grave, I’d love to go regret free. Do I have some regrets? I think I’d be lying if I said I didn’t. I regret not going to college — not necessarily because of the education, although that’s a good reason. I’ve done pretty well in life so for me, it’s more about the fun and life experiences I missed out on by bypassing a more traditional four year plan. My continuing education was a little more freestyle and took a lot longer.

Kids, if your parents are willing to pay for college, GO! Get an education and put off being an adult for as long as you can. It’s highly overrated!

I can live with most of my decisions (blue cheese with wings; ranch with fries), but what I think I wouldn’t be okay with, however, is not making a difference in the world. I don’t think it has to be in the form of a bestselling novel that every high school freshman is forced to read every year for decades to come (although that would be WAY cool — hello Catcher in the Rye).

Nor does one’s legacy have to be a foundation to rival Bill and Melinda Gates’ — although, again — WAY COOL. If I had that much money to give away, can you imagine the desk

in my Manhattan penthouse that I would be sitting at when I delegated my personal assistant, Miranda, with the task of wiring the money? “Miranda—do be a doll and wire $30 million to those cute little children in that country over there that I can’t pronounce so they can have some decent drinking water. Oh, throw in an extra $10 million so they can have shoes too. Good shoes are the hallmark of a successful life, dahling.

And — Miranda — where’s my soy latte?! It’s after 10:00 AM! You know I can’t focus without my latte!” I don’t think you have to build an orphanage in Uganda or roads in India to leave behind something important and noteworthy. I think the mark you leave can be measured by the people whose lives you touch within five miles of where you live. No passport required. The small daily gestures not only count, but they add up and multiply and spread. The number of smiles you make, the amount of laughter you create. Do you brighten the room more than you darken it? Do you make people laugh more than you make them cry? Do you hug as often as you could? Did you connect with the people you encountered today — your kid’s teacher? The cashier at Whole Foods? The guy who fixed your tire? Are you living life to the fullest?

Did you set a goal or intention? Did you make today count? Did you love someone with all your heart? Did you wake up this morning with the intention of joyfulness? Did you think you deserved to be joyful? Those are the questions. Excuse me while I go navel gaze. Namaste.

March 2015 | 45

By Rachel Dinbokowitz uests with a sweet tooth will delight in this year’s Easter offerings at Gaylord National Resort and Convention Center.

The resort has partnered with the iconic PEEPS® and Company to create a one-of-a-kind, overnight family package experience for the Easter holiday season on Saturdays, March 21 and April 4.

The PEEPS Easter Package includes: • One night room accommodations for up to four people • Easter-themed kids craft activity* • Easter Egg Hunt for kids 12 and younger with the opportunity to win PEEPS prizes** • $50 resort credit*** • $10 gift card to the PEEPS and Company Store in National Harbor • One welcome Easter Candy treat bag (limit to one bag per room) The package starts at $239 for a family of four.

Visitors to the hotel also can experience a free PEEPS Pursuit scavenger hunt during their stay.

Participants are encouraged to search high and low for plush versions of PEEPS chicks, which will be hidden throughout the hotel’s 1.5-acre atrium and main lobby area. All participants who complete the Pursuit will win a free treat from the PEEPS and Company store if redeemed from March 14 through April 5. They also can enter-towin a large plush Peep or Bunny.

46 | March 2015

On Saturdays and Sundays, March 21-22 and April 4-5, spa-goers can delight in a special treat for little ones. Children ages 5 to 10 that experience a Princess Manicure or Princess Pedicure at Relache Spa can choose from an assortment of PEEPS sparkling, candy-scented nail polish. At the end of the service, each child also will receive a PEEPS nail polish kit for pampering at home. The Princess Manicure costs $35.00 and the Princess Pedicure costs $45.00.

Visitors to the resort over the Easter holiday weekend can choose from two Easter brunches on Sunday, April 5 from 10 a.m. to 4 p.m.

New this year, guests can experience an Easter feast at Pose Rooftop Lounge, located on the hotel’s 18th floor with breathtaking views of National Harbor. Enjoy a special Easter menu prepared and plated by the hotel’s culinary team including gourmet breakfast items, fresh charcuterie, seafood displays, prime rib, rosemary crusted leg of lamb and more. Little ones also will delight in a special appearance from the PEEPS Chick Mascot. Cost is $66.00 for adults ages 12 and older and $32.00 for children ages 3 to 11. Reservations are recommended and can be made by calling 301-965-4000 or visiting www.

GaylordNationalTickets.com.

Guests also can enjoy a delicious Easter day grand brunch buffet created by the hotel’s executive chef in the beautiful setting of the resorts atrium restaurant, Pienza. Choose from a variety of offerings including fresh-baked pastries, a made-to-

order omelet station, a seafood bar, spring herb-scented roasted chicken, New York strip loin and more. The Easter Brunch costs $59.00 for adults ages 12 and older and $29.00 for children ages 3 to 11. Reservations are recommended and can be made by calling 301-965-4000.

Gaylord National Resort Facebook fans also can enter to win a “PEEPtastic” Easter Giveaway Sweepstakes from Friday, March 13 through Monday, March 30. The grand prize winner and up to three guests will receive an overnight stay in an

executive suite at the resort on April 4, participation for kids in the Easter craft and egg hunt, and the ultimate PEEPS candy Easter basket from Just Born, Inc. *One craft per child. A maximum of up to three (3) children per package (guest room) can participate. **Children must be accompanied by an adult (up to four participants max). Prizes are included in individual eggs provided by the Just Born Company. ***Resort credit can be used at Relache Spa and/or food and beverage outlets at hotel during stay.

Price is per family of up to four (4) guests max, plus tax, for standard room accommodations. Atrium-view rooms may be available for an additional fee. Offer not valid in conjunction with other offers or groups. Extra nights may be available at prevailing rates. Blackout dates and other restrictions may apply. Does not include Valet parking, meals and other entertainment.

Price does not include tax or gratuity.

Brunch price does not include tax and gratuity.

Bring On Spring!

G

ood Lord! The February weather is about to send me over the edge! Hopefully by the time daylight savings kicks back in on March 8 we will be able to enjoy some decent weather instead of traipsing over packed snow and ice for an extra hour. I know that March is supposed to “come in like a lion and go out like a lamb” so let’s just hope it leans more toward the lamb part!

By Lani Gering There isn’t a lot going on here at the Harbor as far as events are concerned in March. The big excitement so far is that they will be showing all of March Madness basketball on the Jumbotron (I really don’t think that is the official name for it, but you get the idea) down on the Plaza. It will be fun to watch if you don’t have to dress like Nanook of the North. The better option, however, is to head to Public House Restaurant on Fleet Street and watch all the round ball you want in a climate controlled facility where you can get a cold beer, some hot wings and everything else you sports nuts like. They have large screen HD TVs all BRING ON SPRING > PAGE 47

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BRING ON SPRING FROM PG 46

over the place and the mondo screen for the important games. More details are in their ad in this section.

We can’t forget that we celebrate St. Patrick’s Day on the 17th. I have to confess that this day ranks right up there with Fat Tuesday for me.

Even though I have never been to Mardi Gras, I party like I’m there. Same with St. Patrick’s Day. I know that bartenders all cringe thinking about all of the “amateurs” that come out of the woodwork that day and drink green beer like fools but I like to think of myself and my friends as “professionals” who celebrate the day. We gave up green beer well over 20 years ago and have moved on to the likes of Guinness, Harp, Magners cider and of course Jameson Irish whiskey. Not to say we don’t make equal fools out of ourselves, but we are

big tippers! If you are so inclined, you may want to check out the “All Day” celebration going on at Harrington’s Pub and Kitchen on Fleet Street. How cool is it that you can get up and go to breakfast at 8 a.m. and start the day off with a “beer and a buffet”? This will be a day to pace yourself — Sam Grow’s band starts at 11 that evening! They have lots of fun promotions running throughout the day.

Check out their ad in this section.

While we wait for Winter to thaw, think everything Spring and get ready to celebrate at the Harbor!

P.S. The Water Taxi between Old Town and the Harbor was scheduled to be up and running on the 28th of February if they didn’t have to hire an icebreaker boat to clear a path.

Check their website before you head out to get tickets: potomacriverboatco.com!

NATIONAL HARBOR DINING GUIDE AROMA DITALI 156 National Plaza 301-839-3492 BAJA FRESH MEXICAN 186 Waterfront Street 301-839-1377 BOND 45 149 Waterfront Street 301-839-1445 CADILLAC RANCH 186 Fleet St. 301-839-1100 cadillacranchgroup.com All-American cuisine

Opens April 1

ELEVATION BURGER 108 Waterfront Street 301-749-4014 FIORELLA PIZZERIA E CAFFE 152 National Plaza 301-839-1811

Now Running!

GRACES MANDARIN 188 Waterfront Street 301-839-3788 Harringtons Pub and Kitchen 177 Fleet Street 301-909-2505 harringtonspub andkitchen.com Enjoy traditional Irish fare and more!

McCORMICK & SCHMICK 145 National Plaza 301-567-6224 McLOONES PIER HOUSE 141 National Harbor Plaza 301-839-0815 mcloonespierhousenh.com

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NATIONAL PAST TIME SPORTS BAR & GRILLE Gaylord Hotel 301-965-4000 OLD HICKORY STEAKHOUSE Gaylord Hotel 301-965-4000 gaylordnational.com PIENZA ITALIAN MARKET Gaylord Hotel 301-965-4000 POTBELLY SANDWICH WORKS 146 National Plaza 301-686-1160 PUBLIC HOUSE 199 Fleet Street 240-493-6120 publichouse nationalharbor.com Whether its lunch, happy hour, dinner or a late night party, we can meet your needs.

REDSTONE AMERICAN GRILL 155 National Plaza 301-839-3330 ROSA MEXICANA 135 Waterfront Street 301-567-1005 SAUCIETY AMERICAN GRILL 171 Waterfront Street 240-766-3640 THAI PAVILLION 151 American Way 301-749-2022 Walrus Oyster & Ale House 152 Waterfront Street 301-567-6100

March 2015 | 47

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Easter

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GAYLORD NATIONAL RESORT B

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Spring has never been sweeter at Gaylord National Resort as we partner with PEEPS & COMPANY® to create a magnitude of family fun!

PEEPS ® Easter Event Package * – March 21th & April 4th

Includes $50 resort credit, Easter egg hunt, PEEPS® craft activity and much more!

PEEPS ® Pursuit Scavenger Hunt – March 13st – April 5th

Search our garden atrium for plush PEEPS® chicks in this free scavenger hunt. Find them all and win a free treat from the PEEPS & COMPANY® store! v

“PEEP icures” at Relache Spa – March 21th, 22nd & April 4th, 5th -

Choose from an assortment of PEEPS® sparkling, candy-scented nail polish. Experience includes a special PEEPS® nail polish kit with a princess pedicure or manicure.

POSE Easter Brunch – April 5th from 10 a.m. – 4 p.m.

Enjoy brunch favorites from the posh rooftop retreat boasting beautiful views of the Potomac. Little ones will delight an appearance from the beloved PEEPS & COMPANY® mascot.

Pienza Easter Brunch – April 5th from 10 a.m. – 4 p.m.

Experience brunch al fresco featuring fresh-baked pastries, a made-to-order omelet station, a seafood bar, and more in the lush gardens of our hotel.

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GaylordNational.com

Visit or call (301) 965-4000 for more information.

Located just minutes from downtown Washington, D.C. and Old Town Alexandria in the heart of National Harbor, Maryland – the capital region’s most exciting waterfront entertainment destination. *Restrictions apply. Unless noted otherwise, all activities include a monetary fee.

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Pub Burger

Taste the freshest from our Market!

The Pub, our first-ever full-service restaurant in VA, your neighborhood spot for great, affordable food and drink.

Join Our Team AND BUILD A CAR EER YOU’LL LOVE

Now hiring

all restaurant positions!

Apply today at wegmans.com/careers