VIP Alexandria Magazine | October 2022

for

things

ALEXANDRIA MAGAZINE

VOLUME 4 • ISSUE 8

PUBLISHER / OWNER KELLIE GUNDERMAN

DIRECTOR OF OPERATIONS CRYSTAL MOSSER ANDERSON

EDITOR ANDREW GATES

STAFF WRITER LIESEL SCHMIDT

PHOTOGRAPHERS

JULIE CARRASCO JEFF HEENEY ALI JALIL LUCIA SMITH KENNY WALTERS

DISTRIBUTION TL DISTRIBUTION

COVER PHOTOGRAPHER

JONATHAN THORPE | @JTHORPEPHOTO

GROWTH. It’s defined as the process of change. The process of evolving into who you are becoming. Rising from failure and adapting to the unknown. Striving to learn without fear. Reaching for the best to come. And though this issue is dedicated to the resilient and talented men and women of the food and beverage industry, it is also a tribute to growth -- theirs, yours, ours.

You're going to notice some big changes in this issue of VIP. At first, it will appear to be strictly aesthetic, but the more you begin to turn each precious page and engage with us you'll come to discover that we are embracing change. We have come to know our beautiful city and its inspiring people in a very intimate way. We have heard your stories. We have learned from them and we have realized that there is so much more work to be done, and we have created a platform capable of providing a voice to those who need it most.

This month marks VIP's 4th birthday here in Alexandria, and we are celebrating with this very heartfelt message; a promise to our readers, partners, family, friends, and all of Alexandria and now... beyond. Our mission has always been simple: We are storytellers. But those stories - YOUR STORIES - deserve to be heard beyond the boundaries of our city. This is why VIP will now be found not only in distribution locations across Alexandria but beyond. We are taking your stories to new readers, and we're bringing their stories to you. We're driving more traffic into our beloved city and becoming a more vocal advocate for the charitable initiatives that need our support.

This new growth for VIP also means a brand new website, a more robust digital community for our readers and a new subscription option that will carry copies of our publication directly to your door. These changes have been in the works for quite some time and, now that we have arrived, we would like to thank you all for your loyalty, dedication, support and readership over these past four years. We look forward to watching our platform grow and, hopefully, all of you grow with us.

With much love, hope & thanks,

Kellie Gunderman, Owner/Publisher

MAINSTAYS

FOOD + DRINK PROFILES

VIP LUXURY HOME TOUR

Corks and Pucks

A BASEMENT WORTHY OF THE HALL OF FAME

“Hall of Fame” is a phrase apt for the basement remodel of the Callihan family home, a project whose scope and breathtaking results garnered accolades for Michael Nash Design, Build & Homes. The firm won three prestigious awards in 2020: the 2020 NARI CotY National Award Winner for Basement $100,000 to $250,000, the 2020 Regional CotY Winner for Region 2 Southeast for Basement $100,000 to $250,000 and the 2020 NARI Capital CotY Merit Award Winner for Basement $100,000 to $250,000.

The objective was to create a worthy home for a spectacular wine collection comprising thousands of bottles of premium wines from around the world, space to celebrate the family’s deep-rooted love of the Washington Capitals, an area for a gym and, of course, an area display notable team memorabilia including autographed jerseys and a number of signed collectables.

Having lived in this particular home and neighborhood for several years, the family’s desire to finish out the basement was a long-standing goal. The largest space was dedicated to creating the main event room, featuring a pub-style bar fully equipped with a wine cooler, beer fridge and built-in wall for top-shelf liquor. The custom woodwork and cabinetry were given warmth with dark cherry wood and crowned with an exquisite stone countertop. Stylish pendant lights overhead light up the space and highlight its unique details—one of which is a hidden storage door built with display shelving just to the right of the bar, giving access to the storage area behind the bar. To the left, a stone wall featuring a built-in fireplace gives the space a cozy feel, with surrounding seating and a gaming area facing the giant TV screen mounted on the wall above.

Designed to store each bottle at its optimal temperature

Story by Liesel Schmidt | Photography Courtesy of Michael Nash Design, Build & Homes

and display them for maximum appreciation, the wine cellar features wrap-around mahogany wine racks, beaded stain-grade paneling, an exotic stone counter and a Muriel center stone—all equipped with a high-efficiency chiller system tucked behind a custom-made door with an inset arched glass door panel.

Wide-plank flooring throughout leads to the end of the hallway, giving each of the basement’s dedicated spaces a cohesiveness that unites them. In the gym, mirrored walls help exercisers maintain form during workouts and rubberized floors offer cushioning for lifting and exercising. Just off the gym, the basement’s full bathroom features a stone walk-in shower and beautiful fixtures.

Paying homage to their beloved Capitals, the fan space features a specially-designed feature wall for displaying framed memorabilia including jerseys and hidden storage for valued VCR tapes of Capitals games. “The lighting we installed in the Capitals space and the wine cellar is a highlight of this project,” says Sonny Nazemian, Master Designer of Kitchen/Bath at Michael Nash. “This basement is not a regular space; it’s a hall of fame for hockey and wine, and we accomplished something spectacular that really highlighted those two passions for this family.”

This basement is not a regular space; it’s a hall of fame for hockey and wine, and we accomplished something spectacular that really highlighted those two passions for this family.

SONNY NAZEMIAN, MASTER DESIGNER

MOUNT VERNON COLONIAL MARKET & FAIR

George Washington's Mount Vernon recently invited guests to experience an 18th-Century Marketplace by stepping back in time at Colonial Market & Fair, featuring food and wares made by colonial artisans. Guests had the opportunity to take in the sights and sounds of Mount Vernon's 12-acre field, chat with colonial artisans selling traditional handcrafted food and wares, enjoy live music from the colonial era, watch as expert artisans demonstrate period crafting techniques and meet General Washington in the General's Tent.

Easing Your Child's Fear of the Dentist CREATING LITTLE SMILES

STORY BY LIESEL SCHMIDT

Unless you’re lying, no one likes going to the dentist. The smells, the sounds, the sitting in the uncomfortable chair with someone’s hands shoved in your mouth for the better part of an hour... it’s just not a pleasurable experience.

As adults, we deal with it. But all of that can be overwhelming and downright scary to a child. So how do you alleviate the fear and anxiety that come with a trip to the dentist?

Start Them Young. According to the American Academy of Pediatric Dentistry, taking kids for their first dental checkup when they get their first baby tooth or by their first birthday helps them get to know the dentist and get used to the office. It also gives the dentist time to introduce your child to dental instruments, which makes the whole experience less scary. By the time they reach toddler age, your child will know what to expect.

Find a Pediatric Dentist. Unlike general dentists, pediatric dentists actually specialize in the treatment of children and teens. They’ve even gone through additional training that prepares them for both the physical and psychological needs of their young patients, so they know how to explain things in a way that makes kids feel more comfortable. Their offices are also designed with children in mind, right down to the toys and the perky staff.

Do as YOU Say. You probably dread going to the dentist yourself, but don’t let your kids see that. They’ll pick up on any reticence or anxiety you have, so try to speak a bout any upcoming dental appointments or procedures in a positive way. And remember to be relaxed. The more relaxed you are going to your dentist, the more relaxed they’ll be going to theirs.

Role Play. Getting your child ready for the dentist and helping them through any fears they have can be as easy as playing with them. Get their toothbrush and pretend to be the dentist. Show them what happens during their appointment, as best as you can. Have them sit in a chair, inspect their teeth, then brush and floss. When you’re done, have them play dentist, with either you or a stuffed animal playing their patient. Showing them what happens at the dentist helps them grasp the concept and alleviate some of the unknown factors. Doing it in a relaxed, fun way makes them more comfortable.

VIP SUPERMOM

Story by Liesel Schmidt

Carla Mantecon

MOTHER | IMMIGRANT | ENTREPRENEUR

Being an entrepreneur is a big and brave undertaking, even under normal circumstances. But add in being a a mom and an immigrant, and you’ve got even more hurdles to overcome. For Carla Mantecon, conquering those challenges has gotten her to where she is, owning her own business in Old Town making delicious food while raising a family in a country that isn’t her homeland. Still, Mantecon believes that being a mom, with all its joys and complications, has made her a better businesswoman. “My goal at Cocolita Food is making people happy,” says Mantecon, who hails from Guadalajara, Jalisco, Mexico.

“I think that being a mom has made me much braver and stronger to face challenges and make better decisions in my professional life." - Carla

"It hasn't been easy being a mom and being away from my family in Mexico, since family are the people who can support you at times when you need it. However, it has been incredible to have a business that has been achieved thanks to the unconditional support of my husband, who believed in me.”

Juggling work and home life is a challenge for any working mom, but Mantecon knows the value of what she’s doing and she’s proud of what her two children see. “Waking up every day thinking about how to improve my business makes me very happy,” she says. “My five-year-old little girl already knows exactly what her mother does. She knows that her mother cooks a lot and she knows that I have a store called Cocolita and also work for a bar providing food. This wonderful Cocolita project is more than a name; it’s a dream that has been realized with the help of my family, friends and many beings that I’ve met along the way. My goal is not only to grow my business, but also to always offer the best of myself and offer authentic Mexican food with the flavors of Mexico. When I was a mom for the first time, many thought that Cocolita would not return, and they were wrong because she came back stronger. I just want my children to remember that their mother and father have worked hard to leave them the best example of life, which is to do what you love. When you do something that you have passion for, you will achieve great things and walk on the right path. I also want my children to know that triumphs are not easy to achieve and that, to reach them, you must also sacrifice many things.”

Congratulations to our friends at ALX Community Atrium and Above ALX Community on their 1st Anniversary! The celebration was full of members sharing their success stories, reliving amazing events and toasting ALX and the many years to come! Windows Catering and Share a Splash Wine Co. made the event so special!

The most extraordinary gem of the evening, however, was the displayed "Mary's Angel Wings" of The National Breast Center Foundation, which were on site to take donations and share information about the life-saving services they provide to women in our local community. You can always count on ALX Community to turn their own birthday party into a fundraiser to support those who need it most.

VIP is so proud to be an ALX Community Waterfront member and to partner with ALX Community on initiatives for our local businesses and non-profit organizations. Thank you, ALX, for all you do!

VIP PROFILE

Samantha Kasten & Umbrella Dry Drinks

BRINGING AN ALCOHOL FREE COCKTAIL LOUNGE TO ALEXANDRIA

Story by Liesel Schmidt | Photography by Lucia Smith

As social media has exploded, branding has become more and more important in setting oneself apart in the crowd and getting people’s attention. So, too, has the necessity for creating a connection to your audience, offering them both authenticity and a backstory. For Samantha Kasten, the backstory to her business, Umbrella Dry Drinks, is everything that makes her brand unique—and all the more worthy of hashtagging.

“During college, I developed a love for the party scene, which quickly became an addiction to alcohol and a very heavy drinking problem that continued throughout my 20s. I moved to Northern Virginia in 2014 and started working at a restaurant, which only perpetuated my terrible relationship with alcohol. I eventually got a DUI in August of 2016 but still continued to drink despite the intense consequences I was facing from this charge. I finally stopped drinking on July 2, 2018 and have been sober since.”

With Kasten’s sobriety came a need for an alternative that allowed her to have the social aspect of alcohol. “About a year after I stopped drinking, I started finding some non-alcoholic (NA) options via Instagram that looked cute, sounded tasty and would give me the option of being included in the party again without the booze. Once I started ordering these NA

beverage options, I would post them on my personal IG account, and people were very curious to learn more about them and where I sourced them from. I kept wishing there was a shop where I could buy these products in person because it's inconvenient to pay for and wait for the shipping. Plus, it's difficult to know if the product will be to someone's liking. I really wanted to have a space where people could come to enjoy these NA products, but I also craved a space that didn't center around alcohol whatsoever. At the beginning of 2021, there was a huge boom of these NA beverage options [being available] including spirit alternatives, alcohol-removed wine, ready-to-drink options and so many more. I kept ordering more and more products to try them all because it was so exciting to have so many options. I truly enjoy sharing these amazing products with people and I love creating different cocktails with them. It really shows people that you can still have a fun and festive drink to feel like you're included in the party, but it doesn't have to have alcohol in it!"

Kasten's entire concept with Umbrella Dry Drinks is "to provide sophisticated NA options for those who wish to stay dry," currently operating as a pop-up NA bar and bottle shop in addition to offering a curated selection of products at Boxwood on South Royal Street. "No matter what the reason is for not drinking, I want you to know that there are options

for you, and life is not boring without alcohol," she says. "If anything, it can be better than you ever imagined.”

In addition to her brand's "home base" at Boxwood, Kasten recently became Mint Collective's first pop-up shop. The beloved St. Asaph Street boutique recently announced that they would be exploring a new business model by welcoming up-and-coming local entrepreneurs to utilize the space in their own way. Though fun accessories , candles and other locally curated products will still be available for purchase, Umbrella Dry Drinks will take center stage. Kasten will be seeing her dream achieved by providing Old Town, Alexandria with its first NA cocktail lounge, and loyal clients and members of the Mint Collective family could not be more thrilled! "When we thought about who would be a good fit as our first tenant, we knew exactly who to turn to," explains Mint Collective co-owner Megan Podolsky. "We can't wait to support her on her amazing, and might I add, thriving new business!"

Visit Umbrella Dry drinks at Boxwood or Mint Collective in Old Town, Alexandria. You can also follow them on Instagram at www.ig.com/umbrelladrydrinks

DS.

As Head Chef of Kaizen Tavern in Del Ray, Aung Pyae Sone (or “Kelvin” as he is lovingly referred to by regulars) believes that making sushi is an art. But Chef Kelvin’s menu does not stop there. Scan the QR code above for a peek at his deliciously curated menu and be sure to stop by for Happy Hour, every day from 3-5pm. Chef Kelvin + his talented staff create some of the best cocktails in Alexandria!

SCAN FOR MENU

FLIP. CLICK. TAP.

DC RENTAL

"We don't just process orders... we partner with our clients to create successful events."

KATHLEEN SCHMIDT

Established in 1986, DC Rental is a name that is synonymous with first-class customer service and a rental inventory that is both unique and diverse. With their impeccable attention to detail, knowledgeable operations team and relationship-focused business model, the company has created something beyond that which is typical to the events rental industry. “At DC Rental, we greatly value our one-on-one sales approach,” says sales executive Kathleen Schmidt, who has spent 20 years in special events, 15 of those with DC Rental. “We don’t just process orders. Instead, we partner with our clients to create successful events.”

Offerings include linen, china, glassware, flatware, tables, chairs, specialty furniture, catering equipment and more—all of which come with a dedicated sales team member who understands the particular challenges of creating a memorable event. “With a combined 75-plus years of special events experience within the DC area, including extensive knowledge of local venues, our sales team members are skilled at anticipating each event’s specific rental needs,” says Schmidt. “We bring far more than unique china and stemware to the table.”

BUSINESSES THAT INSPIRE

Celebrating the Heartbeat of Virginia Spirits

Broadening their impact on the industry and encouraging creative and mixologists from across the country to take their talents to the next level, Catoctin Creek Distilling Co. held a competition that inspired the best bartenders to work their magic using Catoctin Creek's handmade spirits.

Story by Liesel Schmidt

Photography by Jeff Heeney, Ali Jalil & Kenny Walters

There’s something incredible about handmade spirits; the quality ingredients, the time, the attention to detail and the dedication to exceptional flavor. For Catoctin Creek Distilling Co., those four tenets define every bottle of the rye whiskey they produce from start to finish.

In an effort to widen their reach and broaden their impact on the industry, Catoctin Creek held a competition across the four major metropolitan areas of DC, New York City, Denver and Miami/Tampa Bay to find the very best of the best bartenders who could create magic using Catoctin Creek’s offerings. “We were really looking to find the best representation of what the trade could do with Catoctin Creek,” says national sales manager Dean Caplan.

Taking the victory home to their cities were Megan Marshall of the Mayfly in New York City, Angela Wood of Gallery Chophouse in Tampa, Elena Johnson of B Side in Baltimore and Jorge Ortega of Welton Room in Denver. Claiming their crowns after the March competition, the winners—one from each of the four chosen metro areas— were brought to Alexandria in August to get the full experience of just what makes Catoctin Creek the quality product it is. “We brought them in for a distillery tour and had them participate in the entire process, walking them through the steps of malting and mashing, fermentation and distillation and having them test the whiskey during distillation,” Caplan says. “We had them fill the barrels and even had them participate in barrel sampling to ensure that everything was on point with flavor and quality. All of that really gave them greater insight into what we do and a stronger understanding of where everything comes from.”

“I was thrilled to have the opportunity to meet these very talented people and introduce them to what Catoctin Creek looks like from the community perspective right here in Alexandria. Happy hours and dinners are great, but it was hanging out with them and just having fun in the city I love that really showed off what Catoctin Creek is truly all about.”

- John Shope, Virginia Sales Manager

“We wanted them to get a real glimpse of Alexandria and what we have to offer here."

-Dean Caplan National Sales Manager

During their time in Alexandria, the winners were taken to Bastille Brasserie & Bar, where their Catoctin Creek hosts showed them the power of a best-in-class partnership with their selection of amazing craft cocktails and spirits. Moving to dinner at Virtue Feed & Grain, they were again given a taste of the strength of partnership with best-in-class venues as they sampled the restaurant’s exceptional food and their highlighted cocktail of the month. “We wanted them to get a real glimpse of Alexandria and what we have to offer here,” Caplan says. “We’re always hoping to share the heartbeat of the best Virginia spirits and this competition was our way of accomplishing that,” he continues. “We gained four lifelong advocates for Catoctin Creek and gave them a greater understanding of Virginia spirits. We also had the opportunity to showcase Virginia rye whiskey across the country.”

Upcoming holiday offerings include a Black Friday release of the newest addition to their malt series in collaboration with a local brewery, available locally. For more information, visit www.buyvirginiarye.com and sign up for their email list. Various events will also be held throughout Virginia, Maryland and DC.

DUNK PRETZELS CHEDDAR ALE SOUP

CALENDAR OF EVENTS

OCTOBER 14

Holistic Wellness on Powhatan Street

Holistic Hair Studio, 1433 Powhatan Street, Alexandria 5pm-7pm

Holistic Hair Studio is excited to welcome, Nurture Leaf Wellness, to the neighborhood! Join them for locally made honey and tea while learning about alternative medicines to reduce stress and anxiety. Non-toxic skincare tutorials will also be provided.

OCTOBER 14

Late Shift: Masquerade

Torpedo Factory Art Center, 105 N. Union St., Alexandria 7-10pm

The Art Center’s signature evening series returns with eclectic art and activities. In among three floors of open artists’ studios, find gallery receptions, stimulating artist talks, pop-up performances, hands-on projects, lively music, and more. Register at www.eventbrite.com

OCTOBER 14

Wine + Welding

The Garden ALX – 5380 Eisenhower Ave, Suite C, Alexandria 7-10pm

Join us for our best selling night out! Learn to MIG weld and have a fun wine tasting. Build a wine rack, or project of your choice, with your partner. Register at www.thegarden.net

OCTOBER 15

Old Town North "Chalk Walk"

N Royal St., Alexandria

10am-4pm

Artists will be positioned throughout the neighborhood and will create works of art either on flat plaza surfaces or on building walls. Walk attendees are invited to see the artists in action or visit finished works. Beverages including beer and food trucks will be available at Canal Center Plaza. The event also features a dedicated Kid Creation area.

OCTOBER 15-23

Old Town Oyster Week

Various Locations, Alexandria

Throughout the week, restaurants, bars and boutiques will feature oyster and Guinness pairings. There will be a shucking contest among restaurants. The event is sponsored by Daniel O’Connell’s Irish Pub and Restaurant and Guinness. Sign up to participate at www.oldtownbusiness.org

OCTOBER 16 Paws In The Park

Oronoco Bay Park, 100 Madison St., Alexandria

11am-4pm

Paws in the Park returns to Oronoco Bay Park, bringing together shopping, music, dining and, of course, adorable adoptable animals. Best of all, all proceeds benefit animals across your community through the Animal Welfare League of Alexandria (AWLA).

OCTOBER 22

Fall Harvest Festival

George Washington's Mount Vernon, 3200 Mount Vernon Memorial Highway, Mount Vernon 9am-5pm

Celebrate the crisp autumn season with 18th-century activities and demonstrations at the Farm at Mount Vernon.

OCTOBER 22

Family Friendly Cookie Decorating Workshop: I Put A Spell On You

AR Workshop, 1212 King St., Alexandria 11am-1:30pm

In this workshop, you’ll receive a set of 6 Themed Cookies and learn decorating techniques. Register at www.arworkshop.com/events/alexandria

OCTOBER 22

27th Annual Art Safari

Torpedo Factory Art Center, 105 N. Union St., Alexandria 12-4pm

An Alexandria tradition for more than a quarter-century, Art Safari returns for an in-person day of activities for kids and families! Join fellow lovers of art and learning for projects throughout the building.

OCTOBER 22

Rocktoberfest at Rocklands

Rocklands, 25 S. Quaker Lane, Alexandria 12-4pm

Rocklands and Rock N’Roll! Come check out our spin on Oktoberfest with Alexandria local vendors. Bundle up and come grab a bite. All proceeds from food and beverage vouchers will be donated to the 501(c) (3) organization Liberty’s Promise.

OCTOBER 22

Celebrate Your Inner Athlete

D1 Training, 6550 Little River Turnpike, Unit A, Lincolnia 2-4pm

D1 Training is celebrating their one-year anniversary! Join them for food, drinks, music, activities. Wear your favorite jersey and donate your gently used sporting gear to Leveling The Play Field in exchange for D1 swag!

OCTOBER 29

Nightmare at Barkhaus Barkhaus, 529 E Howell Ave, Alexandria 5-8pm

Costumes are highly recommended for humans and pups. The event will feature a dog costume contest with big prizes for 1st, 2nd and 3rd place. Runway begins at 7:30pm and winners announced at 8pm. There will also be spooky food and drink specials.

OCTOBER 29

Old Town Family Trick or Treat

Old Town Alexandria 12-4pm

Bring the family and enjoy trick or treating in the various shops and restaurants in Old Town. Bring your own “boo bag.” Maps will be provided.

OCTOBER 29

Old Town Family Trick or Treat

Old Town Alexandria 12-4pm

Bring the family and enjoy trick or treating in the various shops and restaurants in Old Town. Bring your own “boo bag.” Maps will be provided.

OCTOBER 30

Del Ray Haloween Parade

Old Town Alexandria

2pm

This is a family friendly affair that invites costume-clad kids, pets, moms and dads to march down Mt. Vernon Ave from E. Bellefonte Ave to the Mount Vernon Rec Center field. This event ends with live music and an award presentation. Pets are welcome!

SAVE THE DATE November 5

2023

Alexandria, Virginia

TODD HEALY 2023 CALENDAR

POP-UP SHOP EVENT

Gadsby's Tavern 138 N Royal St, Alexandria, VA 22314

It's that time of year again! Beloved artist and legendary frame maker, Todd Healy, is coming home for the holidays to debut his Signature 2023 Old Town Calendar at Gadsby's Tavern.

This year will mark the 42nd edition of his iconic and collectible Alexandria calendar and you are invited to celebrate with us as his masterpiece is released.

TODDHEALYART

Todd Healy, Artist

Fighting for Legacy

THE NOE LANDINI STORY

STORY BY LIESEL SCHMIDT PHOTOGRAPHY BY JONATHAN THORPE

FAMILY.

People assume that this is a family business in the way they think about ‘family business.’ Just because my last name is Landini, it’s a common assumption that my father handed me the restaurant. That’s not what happened.

I had to fight for this.

NOE LANDINI

Listening to father and son Franco and Noe Landini talk about the small fishing village where their family is from, you can almost hear the sounds of Vespas motoring through the alleyways at night and the voices of fishmongers noisily negotiating with customers in the early hours of the morning, smell the sea air as it blows in from the port and taste the incredible flavors of freshly caught fish prepared by the hands of people whose understanding of simplicity translates into magic. It all started in Porto Santo Stefano, the seaport town where Franco was born and lived until love for a woman brought him to the United States. It was the same coastal village where his son, Noe, spent entire summers immersed in the culture and life of Tuscany and fell in love with Italy. So much of their lives are tied here, like an invisible thread stretching from its coastline to the waterfront on King Street, where Landini Brothers restaurant holds pride of place and stands waiting to welcome guests to experience a taste of the Italian way.

Since opening its doors to Alexandria in 1979, that has been a tenet of Landini Brothers, a simple guarantee that, when you come to dine here, you’ll be served with hospitality and authenticity. It’s what has made the restaurant successful. For founding owner Franco, that success is the very thing that

legitimized his decision to move to America and kept him here. “For me to go back home when everybody knew I came to the United States would be a disgrace without achieving something,” he says, explaining why he never really considered moving back to Tuscany, even after his marriage ended.

As many different paths as “achieving something” could have led him, Franco’s dream was to build on his passion for cooking and own his own restaurant. In his youth, he worked as a maître d’ in a restaurant where, interestingly enough, one of his regular customers was the Queen of Holland, who insisted that he call her by her given name. Later, he took a job working for the father of one of his childhood friends, proving his skills in the kitchen. “He asked how much I wanted to get paid, and I told him to give me three weeks, no pay,” Franco recalls. “At the end of the three weeks, he would tell me what he thought I was worth and if I should stay.”

"For me to go back home when everybody knew I came to the United States would be a disgrace without achieving something.”

FRANCO LANDINI

Needless to say, Franco’s proficiency in cooking was apparent, as was his love for food. That affinity followed him to America, where he determinedly set his sights on his ultimate goal of becoming a restauranteur. After creating a partnership with his brother, Piero, to open, Franco managed the restaurant and kept a rigorous schedule that kept him heavily involved in the daily operations, while Piero stayed in the business side of things. Over the years, both brothers raised families and brought their children into the fold. And, while Franco’s son, Noe, may not have ever dreamed of becoming a restauranteur, the writing was on the wall.

Not that Noe was reading that writing. In fact, the decade he spent filling every possible role he could in his father’s restaurant, from laying tile to working the front and back of the house, did nothing to ignite his passion for the business.

At the age of 22, Noe took time to think about the path he wanted to pursue—and where he landed left his father’s restaurant, and the Landini name, behind. “I didn’t want to be in the restaurant business at all,” he says.

Still, Noe had some skills that made him very attractive to Ritz-Carlton, who gave him the keys to the kingdom as one of the youngest food and beverage managers of three of their hotels. He’d found his niche—or so it seemed, until one very portentous lunch in 2007.

“I was sitting at lunch with my dad, and my uncle joined us at the table,” Noe recalls, setting the scene for what one can only imagine would quickly become a tense conversation. “My uncle says to me, ‘Has your father told you that we’re selling the restaurant?’”

Franco Landini in 2022 posing next to his younger self from 1970.

The news came as a surprise to Noe—perhaps because he’d removed himself from the family business, perhaps because, after watching his father put so much time and energy and life into the restaurant, it seemed almost inconceivable. Still, Noe presented a buyer and brokered the sale—all the way up to the negotiating table. “I realized I wanted to buy it myself,” he says.

That realization, of course, wasn’t enough to make anything happen. And being a Landini by name meant nothing. It was business, plain and simple. So with business plans in hand, Noe met with loan officers at a bank. Despite the fact that they rejected him, he soldiered on to another bank, firm in his ideas and methodical in his vision.

His uncle, being determined to move the timeline of the sale quickly, made the bank’s swift decision a contingency of the sale—a complication that had the potential of derailing any bank negotiations. Still, Noe’s strong presentation won them over and immediately impressed them. Noe became the owner of Landini Brothers in partnership with his father. “I was back in the restaurant business,” he says, with realization of how his life had come full circle back to the very place he so determinedly left.

While Noe may have kept the Landini Brothers name, there is nothing about this empire he has come to build that was handed to him. First, he acquired Landini Brothers in 2007, then added the Fish Market in 2008, then CXIII Rex above Landini in 2010, followed by Bar Deco in 2014 and Junction in 2016. Through each endeavor, he increased his holdings and become a force in the restaurant industry. In 2021, he stepped outside of the partnership with his father to forge another, which resulted in Donahue, a luxury lounge in Georgetown. "I've worked hard to prove that this isn’t a family business in the traditional sense,” he says. “It’s a family in that I have a hard-working team of people that I treat like family, but we’re not blood. I have a very different management style than my father. I know I can’t micromanage and I trust my team. The

tenure here is… well, it just goes on and on. People stay here. They don’t leave because I take care of my team, through thick and thin, like a family. Still, people assume that this is a family business in the way they think about ‘family business.’ Just because my last name is Landini, it’s a common assumption that my father handed me the restaurant. That’s not what happened. I had to fight for this.”

His well-calculated decisions in opening new restaurant concepts prove that he wasn’t simply given anything. He worked for it, planned for it and made sacrifices to get where he is. Restaurants may be as much in his blood as his Italian

heritage, but it took coming to this path on his own, on choosing this direction instead of simply being pointed to it, that made him a restauranteur.

Tattooed with the address of his grandparents’ home at 39 Via Marconi in Santo Stefano, he has a constant reminder of where it all started, of what his legacy is. But it’s also a reminder of a choice to save that legacy. In buying Landini Brothers, Noe kept a treasure in his family, rescuing what his father worked so hard to build and continuing to care for it himself. What he holds now is something that he can take pride in knowing he worked for, paid for, fought for.

Circling back to their roots in the seaport town of Santo Stefano, the Landini family—including Franco and all five of his children—recently took a trip to reunite there for the first

time in 12 years. Reconnecting in such a beautiful place, the family was immersed in their history, in the culture, in the food and in stories brought to life and handed down, just like recipes passed through generations. It connects all of them, however divergent their paths as a family may have been.

While their own paths may overlap, Noe and his father differ greatly in their business practices. Still, they have a strong partnership and respect for one another that is, perhaps, all the better for the fact that Noe made the decision he did. Having retired to Fort Lauderdale, Franco is enjoying time away from the rigors of restaurant life, though he visits Alexandria regularly, where he can often be found in the kitchen, doing what he so dearly loves. Both see the value in where life has taken them, now, to this place of mutual regard for the work each has put in and the roles they now play. It’s the Landini way, it seems, not by name, but by choice.

SPECTRACU.COM/JUMPANDBUMP

Brought together by their wives, their common interests and shared love of beer solidified the friendship between Andrew Kelley and Kai Leszkowicz and birthed the idea of creating their very own craft beer brewery. Launched in 2015, Aslin Beer Company was named for the two sisters who introduced them and supported their dream, which has since become a full-fledged brewery and taproom in Alexandria with additional taprooms in DC and Herndon.

“I enjoy many aspects of brewing, but ultimately being able to create and share an experience with friends, family, employees and customers through our beer is the best part of this venture.”

ANDREW KELLEY Adds Leszkowicz, “The reiterative process of trying new things, combinations of ingredients, recipe changes and the like... those variations in failures and success make for the best lessons about what we do, and I love that.”

With a recently launched slogan of “CONSUME LIFE,” the dynamic duo behind Aslin found two words that perfectly espouse the ethos of their brand. Kelley and Leszkowicz created their business to build a community around something they loved and were passionate about. Their continued goal is to forge a community in each of their locations and to help customers embrace every experience. “We want to be there for their after-work happy hours and their post-game celebrations, for weddings, anniversaries and retirements,” says Kelley. “‘CONSUME LIFE’ defines our goals and desire to help our customers quench their thirst for their next adventure.”

UNION STREET PUBLIC HOUSE

There’s something to be said for having a local place you know you can count on to have exceptional service and delicious food, where the atmosphere is lively and welcoming and the patronage—like the staff—are familiar faces. Since 1986, Union Street Public House (USPH) has been that place, uniquely located in a renovated colonial warehouse on the waterfront that is part of what gives the restaurant its appeal. “Union Street is Old Town’s neighborhood tap and grill,” says GM Al Chadsey. “Not only is USPH the perfect place to watch a game and enjoy a burger and a beer, but we also offer four private event spaces for any special event.”

Whether hosting a party or having dinner with friends, “People love to come to Union Street because they know they’ll always experience exceptional service, enjoy a great meal and create wonderful memories,” Chadsey says. “Union Street is also home to the ‘unofficial mayor of Old Town,’ Bruce Witucki. Bruce has tended bar at Union Street since it opened, and he remembers patrons, no matter how long they have been away. They always enjoy catching up with him in the taproom.”

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Perfect pairings

Story & Recipe by Brian Acton | Unwined

I have a confession to make: I like white wines from France’s Northern Rhône Valley. Alright, so perhaps that’s not the most shocking confession, but the wines do run counter to the current fashion, which tends toward high acid and delicate styles. While it’s possible that I am just getting older and frequently forget to take an antacid before dinner, or that I’ve already stripped most of the enamel from my teeth drinking young dry German Riesling, I do think there’s something more to this closeted affair of mine. I like these wines because they are good at the table. Most every wine has its place and as the weather begins to cool and as our dishes turn richer, our wines need to match. Let’s face it; we all could use a little decadence right now. A pandemic, supply chain issues, inflation, recession, war, drought, wildfires, heatwaves… is that rundown from just this year, or any of the proceeding two? I can’t tell anymore.

While I admit to my Chablis swilling friends that there are whites from the Rhône that are indeed fat and gloopy—a touch too decadent—I would challenge any of them to try Domaine Lionel Faury’s Saint-Joseph Blanc (a blend of Marsanne and Roussanne for $38) and tell me that they aren’t impressed. It’s everything I love about this Domaine whose winemaking techniques always hew to the traditional, yielding wines of finesse and freshness where others double down pushing the richness and power. Today, I’ve chosen to highlight their Condrieu (Viognier for $69), however. You can still find the Saint-Joseph Blanc in a few places, but there’s more Condrieu to be had—though there’s never enough of any of these wines.

While Viognier’s exact origin is unknown, its spiritual home is undoubtedly the Condrieu appellation, where it is the only permitted variety. Condrieu is a southward extension of the steep slopes of Côte-Rôtie, where Syrah reigns supreme, running roughly from Ampuis to Limony, made up of soils of decomposed granite. Quality growers brought the variety back from virtual extinction, with total acreage increasing from roughly 20 acres in 1965 to over 350 acres. Today, there are over 2,400 acres of Viognier planted throughout the Rhône Valley and around 39,500 acres planted worldwide. If you like richer styles of Chardonnay, Viognier will be right up your alley, though it has more of an aromatic presence—think peaches and white flowers. It is sometimes oaked as well.

Lionel Faury took over his estate from his father, Philippe, in 2006 at the age of 23. He lowered the percentage of new

oak barrels used for aging his Condrieu and even introduced some large format Acacia barrels—all in an effort to preserve purity in the finished wine. He also completely eliminated the practice of bâtonnage, or stirring of the wine during the aging process, since he felt it unnecessary to add richness to the wine. The end result is a wine that captures well the

richness of Viognier without heaviness. In that all of his wines tend toward elegance and harmony over brashness, they don’t always get the attention they deserve.

In keeping with the season, I’d recommend to pair it with butternut squash risotto. The richness of the Viognier will match the creamy combination of butter and cheese and the sweet, nutty, earthy flavors of the squash make the fruit flavors sing in the wine, while also highlighting its own earthy complexity that may not have been apparent alone. The recipe below hails from what is easily in my top two favorite cookbooks, Chez Panisse Vegetables. Remember that risotto shouldn’t retain its shape when spooned onto a warm plate, unlike, say, mashed potatoes.

Other recommendations include: Yves Cuilleron Condrieu

Chaillets” ($80); François Villard, Viognier “Les Contours de Deponcins” ($36); Terre Rouge Viognier ($28).

Reggiano,

EVERY WINE HAS ITS PLACE AND AS THE WEATHER BEGINS TO COOL AND AS OUR DISHES TURN RICHER, OUR WINES NEED TO MATCH.

to prepare...

1. Peel and clean the squash, then dice it into small cubes. Put the diced squash in a heavy-bottomed pan with a few whole sage leaves, salt and 1 cup of the chicken stock. Bring to a simmer and cook until tender, but not too soft (about 5 to 10 minutes). Meanwhile, finely chop 6 sage leaves and dice the onion.

2. Heat the rest of the stock and hold it at a low simmer. In another heavy-bottomed saucepan, heat 3 tablespoons of butter, add the chopped sage and cook for a minute or so; add the onion and continue to cook over medium heat until translucent (about 5 minutes). Add the rice and a pinch of salt and cook over low heat for about 3 minutes, stirring often, until the rice turns slightly translucent. Turn up the heat and pour in the white wine. When the wine has been absorbed, add just enough hot stock to cover the rice, stir well and reduce the heat.

3. Keep the rice at a gentle simmer and add more stock a ladle or two at a time, letting each addition be absorbed by the rice.

While the rice is cooking, sauté the remaining sage leaves in butter until crisp.

3. After 15 minutes, the rice will be nearly cooked. Stir in the cooked squash, the rest of the butter and the cheese. Continue cooking for 3 to 5 minutes, stirring often. Taste for texture and consistency, adding more stock if necessary. Adjust the seasoning. When done, serve in warm bowls and garnish with crisp sage leaves. Add more cheese, if desired.

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FOSTER'S GRILLE

With all the different options out there for restaurants, sometimes there’s still nothing that can beat the classics. And that’s precisely what you’ll find at Foster’s Grille, where hamburgers, hotdogs and wings are the foundational elements on the menu—done just the way you like them, with all of the fixings or none of them. But whatever you order, you’re guaranteed great flavor, served up in an atmosphere that’s friendly, inviting and casual. “Foster’s has a great feel and a staff that loves what they do,” says franchise owner Bruce Catts, who opened the Eisenhower Ave. location with his wife, Lauren, in 2010.

Home of the juicy Charburger, Foster’s is all about all-American food. “Our menu allows for many combinations of items, and everything is made to order,” says Bruce. “All of our sandwiches, burgers and dogs come plain, which allows for customers to choose what specific toppings they want and really customize things.”

Foster’s also offers both traditional and boneless wings with many different flavor options, in addition to a beverage menu that includes draft, canned and bottled beer options as well as canned cocktails.

Ave, Alexandria, VA 22314 | (703)

WOODLAWN PRESS WINERY

ANDREW ROSADO

While some winemakers are precious about the absolute, unadulterated purity of the flavors of their wine, Andrew Rosado believes in being creative when it comes to experimenting with flavor profiles. Since opening Woodlawn Press Winery in 2019, the former hobbyist and his wife, Bonnie, blaze their own trail with a wide range of unique varietals including four barrel-aged wines and a peanut butter and jelly wine that will soon join the mix. “I love the creative process of using different blending or aging techniques to develop new wine flavors,” says Rosado, who transitioned from the Army to civilian life in 2013 and spent a few years working for the government before opening the winery. “Wine doesn’t have to be stuffy. It can have fun flavors, and I love creating them.”

Outside of winemaking, Rosado is a fitness enthusiast and lover of eclectic music, which is put on full display when the tasting room is open. Many of the favorites from his playlist play from the sound system. A favorite wine on his list is bourbon barrel-aged Malbec.

“Wine doesn’t have to be stuffy. It can have fun flavors, and I love creating them.”

IT’S TIME TO TAKE ACTION!

Being an entrepreneur is a big and brave undertaking, even under normal circumstances. But add in being a a mom and an immigrant, and you’ve got even more hurdles to overcome. For Carla Mantecon, conquering those challenges has gotten her to where she is, owning her own business in Old Town making delicious food while raising a family in a country that isn’t her homeland. Still, Mantecon believes that being a mom, with all its joys and complications, has made her a better businesswoman. “I think that being a mom has made me much braver and stronger to face challenges and make better decisions

"It hasn't been easy being a mom and being away from my family in Mexico, since family are the people who can support you at times when you need it. However, it has been incredible to have a business that has been achieved thanks to the unconditional working mom, but Mantecon knows the value of what she’s doing and she’s proud of what her two children see. “Waking up every day thinking about how to improve my business makes me very happy,” she says. “My five-year-old little girl already knows exactly what her mother does. She knows that her mother cooks a lot and she knows that I have a store called Cocolita and also work for a bar providing food. This wonderful Cocolita project is more than a name; it’s a dream that has been realized with the help of my family, friends and many beings that I’ve met along the way. My goal is not only to grow my business, but also to always offer the best of myself and offer authentic Mexican food with the flavors of Mexico. When I was a mom for the first time, many thought that Cocolita would not return, and they were wrong because she came back stronger. I just want my children to remember that their mother and father have worked hard to leave them the best example of life, which is to do what you love. When you do something that you have passion for, you will achieve great things and walk on the right path. I also want my children to know that triumphs are not easy to achieve and

A Q&A with James Venti

BARTENDER | BARTACO BALLSTON

How long have you been a mixologist/bartender and what led you to this profession?

I started my career as a bartender at bartaco in October 2021 after I moved to Arlington, Virginia and needed to find a source of income to help with the move and living expenses. I initially chose bartaco because of its unique and intriguing signature cocktail menu. I knew if I was going to become a bartender, I wanted to be making the best drinks possible with the freshest ingredients. When I first stepped into bartaco, I noticed the immense amount of fresh fruit surrounding the restaurant. Later, I would come to find out that the fruit I was looking at was the fruit that is used in all of bartaco’s cocktails. This gave me an extra boost of confidence in what I was serving to guests.

What do you love most about your work?

My favorite thing about being a part of the bartaco team is interacting with the amazing guests and team. I have always

Photo by Tom McGovern

James Venti

MIXOLOGY IS AN EXTREMELY CREATIVE FIELD AND IS SIMILAR TO BEING A PAINTER, EXCEPT YOUR INGREDIENTS ACT AS THE PAINT AND YOUR CUP OR GLASS ACTS AS THE CANVAS.

appreciated social interaction and great restaurant service, so being able to provide both of those things to our guests has been really rewarding for me. I like to put myself in the shoes of a guest when working, so I strive to make them feel the way I would want to feel if I were sitting at the bar. Often in this industry, people show up to work, do what they need to do and then go home. That does not satisfy me. I really like to make sure that each person who sits at my bar leaves with a smile on their face and a story to tell about how great of a time they had. You never know what kind of day a guest is having and sometimes all it takes to change someone’s day from bad to good is a pleasant social interaction.

The team I work with at bartaco also adds so much enjoyment to the job. All of my co-workers at bartaco are amazing. They are some of the hardest workers I know. I feel like we are one big group of friends and it has been such a pleasure working with our amazing team at bartaco Ballston.

What is your biggest challenge in your job?

While every day as a bartender presents its own small challenges, I feel really lucky to have a team that supports one another and helps to ease those challenges. Getting to throw a party at bartaco each and every day makes it all worth it for me.

Do you feel that mixology is a creative field?

Mixology is an extremely creative field and is similar to being a painter, except your ingredients act as the paint and your cup or glass acts as the canvas. Mixing together ingredients to find the perfect combination for a beverage is like mixing paint colors to find the perfect shade for a painting. In mixology, there is a lot of freedom to try different things – you can combine new flavors, add seasonal twists to classic recipes –the possibilities in mixology are endless and the more creative you can get with it, the more impressed guests will be.

What is the signature bartaco margarita and what makes it unique?

The bartaco margarita is the perfect example of how bartaco has mastered the margarita, utilizing high-quality, fresh ingredients to perfect a very simple drink. If you put lowquality ingredients into a shaker, it doesn't matter how many ingredients you add, it will come out of that shaker with a low-quality taste. The key to our bartaco margarita is the freshness of our ingredients. The margarita itself has four simple ingredients: freshly squeezed lime juice, agave, our house-made tequila, and triple sec. Combine all of these ingredients in a shaker, shake over ice, add a salt rim to your glass and boom, you have yourself the best margarita you’ll ever try.

SONOMA CELLAR

Seven years after opening its doors to Old Town in 2015, Sonoma Cellar has become known for its fresh food, the quality of its wines and the wine country feel that founders Elizabeth and Rick Myllenbeck have tried so hard to emulate. The owners of a home in Sonoma County, California, the couple is passionate about food and wine, and long ago envisioned bringing a taste of California to Old Town.

“There’s a vibrancy and freshness to the food in California and we offer that same experience at Sonoma Cellar,” says Elizabeth, an online high school educator by day and restaurateur by night. “We specialize in offering a variety of flavorful, healthy seasonal dishes that you just can’t make at home and we offer an atmosphere that makes you want to come back.”

Best sellers include the burger, the fish tacos, Pacific coast salmon with risotto and their brunch tartines. “This is our homage to Sonoma County,” Elizabeth says. “We’ve created a fine dining experience without the pretentiousness you’d expect of such highquality food and wine, in a place that is relaxed and presents an unforced cool environment.”

The other element that makes Sonoma Cellar so special is the wine. Listed on Open Table’s “Top 10 Most Notable Wine Lists in the Metro Washington, DC Area,” Sonoma Cellar features a wide variety of exceptional, yet affordable wines that are sure to please the palate. “We have certified wine specialists on staff who can describe the differences and qualities of each bottle and assist each guest in discovering their preferences,” says co-owner Rick, who is also the founder and chairman of the Old Town Festival of Speed & Style.

To complete the Sonoma Cellar experience, guests can sit at the distinctive tasting table and engage with the wine specialists, enjoy the cheerful ambience inside or choose seating outdoors in the back patio area for intimate, open-air dining.

King St, Alexandria, VA 22314 | (703) 566-9867 |

“There's a vibrancy and freshness to the food in California and we offer that same experience at Sonoma Cellar."

ELIZABETH MYLLENBECK

DEL

Garden in Del Ray recently hosted the first Del Ray Business Association (DRBA) Happy Hour / Networking Event, presented by Burke & Herbert Bank. Dr. Lauren Fisher, DRBA President and Co-Founder of Del Ray Psych and the Wellness Junction, presented Senior Services of Alexandria with a check for $9,600.

LENA'S WOOD-FIRED PIZZA + TAP

Since opening in 2015, Lena’s Wood-Fired Pizza & Tap has seen a lot of changes around Old Town, but nothing has changed about the concept behind the restaurant. “The inspiration came from my husband’s mother, Lena, and the restaurant was created to provide a gathering place for families and friends to escape their hectic daily routines, relax and commune in an environment reminiscent of the family table,” says Loren Yates, who co-owns the restaurant with her husband, Jason.

In June of 2020, in response to the impact COVID had on local restaurants, the Yates family expanded on the “gathering place” concept by creating Lena's Oasis, a tropical-themed outdoor tented dining experience. The Loft at Lena's followed that winter, providing a dining experience that completely changes themes every few months. Their current theme, Velvet & Rye, offers an opulent and sophisticated speakeasy vibe. “This particular concept has been the most popular experience to date and one of our favorites as well, so we've kept it a little longer than the past experiences,” says Loren. “Still, we're looking forward to a new transformation of the space in early 2023—one that we're not quite ready to share.”

Giving back to the local community has always been integral to the Yates business culture. Lena's supports ALIVE!, Alexandria's Child, the Animal Welfare League of Alexandria, several breast cancer awareness organizations and local Del Ray community events. “It brings us a lot of joy to support these vital organizations,” says Loren. “Each of them makes our community a great place to live and work.”

THE SEAPORT FOUNDATION'S WINE ON THE WATER

The Seaport Foundation's Wine on the Water event was recently hosted at at 44 Canal Way, with gorgeous views overlooking the Potomac River. Guests enjoyed exceptional wines, charcuterie, and fabulous auction items. Most importantly, the evening served as an opportunity to hear from The Seaport Foundation apprentices and understand the impact that precious donations make on their lives.

BOW TIE FUND

STORY BY LIESEL SCHMIDT

There’s something about a bow tie that conveys polish and sophistication, a sense of being put-together and even a bit of whimsy. For Rusty Foster, the bow tie is the perfect symbol— and moniker—for his public relations firm, evoking a certain pride in their dedication to detail and their commitment to quality. Since launching Bow Tie Strategies in 2012, Foster (and his advisor, Dixie, a loveable pug whose role in the company consists of canine relations and focusing on the welfare and humane treatment of canines) offers everything from traditional PR solutions to cutting-edge business development and crisis management.

Having established its presence in the business community of Loudoun County and the surrounding area, Bow Tie

Strategies has also made it part of their mission to invest in the people of the community. “I wanted to create a philanthropic division of Bow Tie Strategies that allowed us to give back to our community,” says Foster, who established the Bow Tie Fund in 2016. “I believe that if we have a strong small business community, then businesses should give back in some form to ensure that we are paying it forward every day.”

With a mission to support the arts and education focused on single-parent households, the Bow Tie Fund has a very personal “why” for Foster. “I was raised in a single-parent household, so I understand the unique challenges that a single-parent goes through every day to provide for their child,” he says. “Growing up, I learned a lot about myself by participating in band and choir. Those experiences helped mold me into the person I am today. In addition, I believe that receiving an education, regardless of what level, should be accessible and affordable.”

Since 2016, the Bow Tie Fund has awarded eight scholarships to students hoping to continue their education after high school and has partnered with over 75 different organizations to help them spread their mission and message. Organizations they have partnered with include Friends of Loudoun Mental Health, Loudoun Education Foundation, YMCA Loudoun County, Loudoun Hunger Relief and several

high school music programs within Loudoun County Public Schools. “We don't focus on meeting a quota or specifying we must help X number of people each year,” Foster says. “We focus our giving on the need, and the need can vary from year to year. For example, one year there may be more need for educating our communities on the impacts of mental illness, or another year, there may be more need for supporting students in music education. In addition to our community giving, we have an annual scholarship that we award to a Loudoun student to continue their education. That continued education can range anywhere from community college or a four-year institution to trade school or receiving a license. The only requirement is that each applicant must come from a single-parent household and have graduated from high school.”

Over their past six years in operation, the Bow Tie Fund has a great deal to take pride in. “Some of our greatest accomplishments include assisting Equality Loudoun to organize the most sought-after pride festival in Northern

even though they all need assistance. For example, last year we received 48 letters of inquiry for our annual scholarship. We only provide one scholarship, but several of those students needed our help.” Currently, funding comes from individual donations and proceeds from an annual summer concert series managed by the organization.

Virginia, assisting the YMCA Loudoun County fund [to help] students to attend summer camp at no cost to the students and, of course, providing scholarships to assist students in furthering their education,” Foster says.

Naturally, as a non-profit, the Bow Tie Fund faces challenges. “There is so much need and there are only so many resources to go around,” Foster says. “Unfortunately, we have to pick and choose which individuals and organizations we support,

In reaching and impacting his community through the Bow Tie Fund, Foster finds a sense of accomplishment and reward that only comes through genuine altruism. “I love the people that we work with and hearing their stories about how the scholarships have impacted their lives, or about how our partnership helps educate the public on mental health challenges or how we helped a high school band program travel to their most recent competition,” says Foster. “This is all an incredible part of what we do through the Bow Tie Fund and making that kind of difference in someone’s life is unbelievably gratifying. I’m proud to give back in this way to the community that I love so much.”

The Chamber ALX’s Professional Women’s Network September Coffee & Connections was graciously hosted by The Seward Group of Sotheby's International Realty. Professionals met in the beautiful Old Town courtyard of Lloyd House for a fun morning of networking and inspiration.

Audrey Davis, Director of the Alexandria Black History Museum, took the opportunity to share her journey and speak about some of the amazing projects she has been working on.

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