GIRLS ON THE RUN Bethesda students learn life lessons. A-4
The Gazette
A&E: Actor/comedian brings his one-man show to the Parilla Performing Arts Center. B-5
BETHESDA | CHEVY CHASE | KENSINGTON DA I LY U P DAT E S AT G A Z E T T E . N E T
Wednesday, November 19, 2014
Crescent trail at a crossroads
First run, then the feast in Bethesda
Officials worry about aboveground route in downtown Bethesda
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Thanksgiving Day races raise funds for nonprofits
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STAFF WRITER
Thanksgiving Day is race day in Bethesda, with two choices for running enthusiasts who want to burn off some calories before indulging in their traditional feast. Race to the Rock, which starts at Greenwich Forest Triangle, raises money for Eva Nepal, a nonprofit that provides dental care and professional development support in Nepal. This is the race’s 10th year. The adult run is 2.4 miles, and runners 12 and younger can participate in a 0.6-mile youth run. It’s not your typical road race. Organizers encourage people to wear costumes and bring other forms of transportation, such as bikes, skateboards and scooters. Prizes will be awarded for the fastest runners, but also to people with creative costumes and for racing with an item that would have been useful on the Mayflower, according to a race brochure. Laura Spero, Eva Nepal founder, said in an email that Himalayan Heritage, a Nepalese restaurant in Bethesda, will have food at the event, and people can bid in an auction of items from supporting businesses. The race begins at 9 a.m. at the intersection of Wilson and Hampden lanes. Early registration, which ends Sunday, is $40 for adults and $25 for youths. Registration also will be available on race day
Vikings rule: Whitman boys and girls take state soccer titles
Bethesda company makes European-style caramel-filled chocolates ELIZABETH WAIBEL STAFF WRITER
TOM FEDOR/THE GAZETTE
Chocolate is ladled into molds at Chouquette.
mel of just the right shade. They temper chocolate and pour it into molds to make little cups
to hold the caramel, and then swipe a final layer of chocolate over the bottom of the cups to seal in the caramel. “It’s kind of like buttering toast,” Dwyer explained, smoothing the chocolate over a mold. Dwyer and her team of about 10 at Chouquette can make 900 caramel-filled chocolates per night in their rented kitchen space in Gaithersburg. This time of year, they are stocking up as orders for holiday gifts and office parties roll in. Dwyer, who lives in Silver Spring, started Chouquette —
chouquette is a type of French pastry — about four years ago. As a kid, she would eat the caramels out of boxes of chocolates, sometimes getting in trouble with her mother for squishing the other chocolates in her search for every last caramel. She had worked in banking for about 15 years when, in 2009, someone asked her what she really wanted to do. Dwyer said she was caught off-guard, but the answer came to her immediately: She wanted to move to Paris and go to pastry school. She enrolled at Le Cordon Bleu
See SWEET, Page A-11
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(Left) The next day, the Viking girls claimed their own state title in Baltimore. Here they celebrate after Emma Anderson scored their only goal in defeating Howard High School. See story, Page B-1.
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Automotive Calendar Classified Entertainment Obituaries Opinion Sports
See TRAIL, Page A-11
GREG DOHLER/THE GAZETTE
Ex-banker’s new career: How sweet it is It’s almost a month before Christmas, and Sarah Dwyer is ramping up production to prepare for a slew of holiday parties and special orders for her signature caramel-filled chocolates. Dwyer, who is owner and chocolatiere of Chouquette in Bethesda, and her team boil sugar and butter to make cara-
Transportation planners are trying to figure out the safest route for the Capital Crescent Trail through downtown Bethesda once the Purple Line comes to town. According to some town of Chevy Chase officials, however, the current route may be the safest, and any new route might present dangers to cyclists and those on foot. The trail is a converted old rail bed that runs from Bethesda to Georgetown in Washington, D.C., and extends via the unpaved Georgetown Branch Trail in the other direction to
Silver Spring. The trail now runs through a tunnel under Wisconsin Avenue, but trail users also can adjust their route to stay aboveground, according to a map from the Coalition for the Capital Crescent Trail. That tunnel, however, would be lost when the $2.4 billion, 16mile Purple Line light-rail project linking Bethesda and New Carrollton is built. Plans to build a tunnel for the trail alongside the Purple Line were dropped after negotiations to rebuild the Apex Building overhead fell through, so planners are trying to figure out the best route through downtown for the people who use the trail. According to a 2007 survey, more than 18,000 cyclists, runners, skaters and walkers use the trail each week, with about 23,000 weekly users in down-
(Above) Davey Mason (right) of Walt Whitman High School in Bethesda celebrates his first-half goal with Ryan Rush (center) and fellow teammates during their 4A state soccer championship match against Chesapeake on Friday in Baltimore. The Vikings won, 4-1. See story, Page B-1.
See RUN, Page A-11
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ELIZABETH WAIBEL STAFF WRITER
ELIZABETH WAIBEL
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SPORTS: Katie Ledecky looks forward to her final season of high school swimming. B-1
TOM FEDOR/THE GAZETTE
Akira Konto (right), Ao Motohisa and their fellow second-graders at Garrett Park Elementary School get their first taste Friday of the salad greens they grew in raised beds at the school.
Garrett Park students get to reap – and eat – what they have sown BY
PEGGY MCEWAN STAFF WRITER
Less than eight weeks after planting lettuce, Swiss chard and spinach, second-graders at Garrett Park Elementary School enjoyed the fruits of their labor with a salad party Friday. The Salad Science project was part of the school’s crosscurriculum study teaching the youngsters about planting and harvesting food, and good nutrition. It was offered in cooperation with the Audubon Naturalist Society GreenKids program,
which trains teachers and sends volunteers to the classroom to help students get the most of the experience. During the late September planting, the students talked about eating salad — some were enthusiastic, some not so much — but when it came to tasting their own produce, everyone seemed on board with the idea. Whole Foods Market donated corn, carrots and broccoli to add to the salads, plus an assortment of dressings. pmcewan@gazette.net