VIP Alexandria Magazine | Love + Mixology 2023

VOLUME 5 • ISSUE 10

LOVE & MIXOLOGY

CATOCTIN CREEK • MIXOLOGY MASTERS OF ALEXANDRIA • FRIENDSHIP FIREHOUSE 1

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Table Of

Contents LOVE + MIXOLOGY | VOLUME 05 | ISSUE 10

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HEALTHY MINDS

ALX IMPACT

BUSINESS

NEW YEAR, NEW YOU: MENTAL HEALTH EDITION

THE FRIENDSHIP FIREHOUSE

SIP + CONNECT

Get the 411 on boosting your "boss mode" in the new year.

Take an exclusive VIP tour of the first volunteer fire company in Alexandria.

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36 PERFECT PAIRINGS

FEATURE

ON THE COVER

REVEL, LOVE + MIXOLOGY

THE BECKY + SCOTT HARRIS STORY

A real life fairytale, love story that all began behind the bar at a local wine + cocktail hotspot.

Explore these 15 Coffee Meeting Spots in Alexandria.

Catoctin Creek founders crafting up spirits... and memories!

RIESLING + HALIBUT Enjoy this 2021 Eugen Muller Riesling wine tasting and pan seared halibut w/ a lemon dill sauce recipe!

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FEATURE

SMALL BIZ SPOTLIGHT

MIXOLOGY MASTERS

DEL RAY HARDWARE

Get to know some of Alexandria's favorite local bartenders!

A 30-year old business saved by a local realtor who believes in community.

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SPEND THE HOLIDAYS WITH US DINING, ENTERTAINMENT AND SEASONAL CHEER LESS THAN 10 MINUTES FROM THE HEART OF OLD TOWN

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MENTAL HEALTH EDITION

BROUGHT TO YOU BY HEALTHY MINDS THERAPY STORY BY LUCY APPLING

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A

s the First Impressions Associate at a mental health private practice (and a proud therapy attendee as well) I have the unique opportunity to speak with many mental health professionals and get the 411 on boosting my boss mode. I’ve compiled the best tried and true advice below: Try exercising in a new way. The decision to bring movement into your life doesn’t have to be scary or intimidating; it can be simple and confidence boosting.

Instead of swearing that you’re going to go back to the gym five days a week, or purchasing new workout gear in the hopes that it will motivate you, try something fun and stress-free like “Hot Girl Walks.” What is a hot girl walk? Exactly what it sounds like: you dress cute, grab your tennies, sunnies, and your fave water bottle, and you take yourself on a walk. You can use the hashtag #hotgirlwalk on the apps and see the countless other people who’ve made the choice to elevate their exercise routine in a fun and sassy way. Note: If “hot girl walks” don’t feel like you, feel free to try taking “silly little walks for my mental health.” Enjoy those endorphins!

Start a meditation practice. Meditating is an investment of time that results in better mental health.

What many people don’t know about meditation is that it only takes as little as five minutes a day to see results.

To meditate, all you need to do is be mindful of your breathing and redirect your thoughts, when they pass by, back to your breathing. You don’t have to sit with perfect posture, you don’t need a special pillow, and you don’t need a guru to give you directions; you just need to breathe, be mindful, and relax into the moment. Maybe you meditate in your house, on public transportation on your commute to work, or out in nature, but wherever you meditate, make it intentional. Before you know it you’ll be calmer, more focused, and have a sunnier outlook. You can even do a walking meditation—be mindful of where you put your feet, observe your breath, and let your thoughts glide in and back out again.

Pick up journalling. Whether you’re into the artistic craft of bullet journalling, the quick and dirty practice of morning pages, or just writing about your feelings every now and then, journalling is a great way to process emotions and find a stronger sense of inner peace.

Journalling can help you solve puzzles and find answers 13

to questions you didn’t even know you had! If you feel like you don’t know where to begin, you can start by setting a five minute timer and just writing down every thought that comes into your head. It may feel weird at first, but as with anything, this gets easier to do with time! Write on!

SELF CARE ISN'T ALWAYS A BUBBLE BATH. Call a loved one weekly. If you don’t love to talk on the phone, consider starting a weekly brunch with buds or coffee date with a choice companion.

However you do it, the goal for this resolution is connection. Nothing soothes the soul like time spent with cherished friends or family. It feels good to feel liked, to feel seen, to feel connected to those around you. Spend your time more meaningfully with the people who give you strength, love, and good advice, and your mental health will reap the rewards!

Make time for self-care. It’s important to remind yourself that self care isn’t always a bubble bath.

Sometimes self care can look like doing a load of laundry or cleaning and vacuuming out your car.

Sometimes self care can look like making the time to

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read a book (for fun!) or sitting down with a crossword puzzle instead of rushing through breakfast. While self care can definitely be that aforementioned soak in the tub with a favorite beverage, at its core, it’s about paying attention to your mind and body, and scheduling in time for the actions and activities that will make you feel better inside and out. That means that sometimes self care can look like making healthy choices in eating something green (or going on a hot girl walk!), or making time for a hobby that you never seem to get around to but will make you feel happier or more balanced. Self care is going to look different to everyone, so make sure to check in with yourself (through journaling, perhaps!) to figure out what self care looks like for you this year and treat yourself to a little bit of extra love and care.

In the end, New Year’s Resolutions are about becoming the person you want to be moving forward, and none of that would be possible without taking care of your mental health. Our bodies and minds are irrevocably intertwined, so recognize that any change you make to one will also affect the other. Whether you try all of these ideas or none of them, I hope you take some time to reflect on just how far you’ve already come.

Meet the Author.

Lucy Appling, First Impressions Associate, works side by side with Becky to make your experience with Healthy Minds Therapy as pleasant as can be!

She tries her best to foster an inclusive and welcoming environment so that everyone feels safe and comfortable.

Lucy is kind, thoughtful, hard-working, and loves making people smile. She works to ensure your experience with Healthy Minds Therapy is meaningful as well! Lucy graduated from the University of South Carolina in with a BA in Experiemental Psychology and has always been fascinated with the mental health field. She loves audiobooks, crafting, and her plant collection and is proudly neurodivergent, vegetarian, and queer.

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ALX IMPACT | SPONSORED BY MCLAUGHLIN RYDER INVESTMENTS

Friendship Firehouse I Story by Dawn Klavon | Photography by Zoophoria Photography

n its earliest days, Alexandria fanned the flames of progress in many areas of society.

No place is this more evident than what is now called the Friendship Firehouse Museum.

Back in Alexandria’s infancy, fire was a constant danger, especially because residents of the woodstructured town used fire for heating, cooking and lighting. The risk of fire was significant, and extinguishing a fire was arduous at best—buckets of water were carried from a well, a town pump or from the Potomac River. Hidden among the cobblestone streets and historic charm of Old Town stands the Friendship Firehouse, a local museum that has witnessed centuries of history and held the hearts of its community.

The Friendship Firehouse, established in 1774, is a living testament to the enduring spirit of camaraderie and the crucial role of volunteer firefighters in shaping the early American landscape. Known as the first volunteer fire company in Alexandria, the current firehouse—built in 1855—is now a remarkable museum open to the public.

“This was a very first piece of volunteerism in the city,” says Mary Bramley, Development Officer for the Office of Historic Alexandria. “That, to me, is one of the best things about it—the fact there were these people that came together to protect the city and they were doing it for so many years.”

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A BEACON OF BROTHERHOOD At the heart of the Friendship Firehouse's story is its role as a gathering place for the community's volunteer firefighters. Established even before the United States officially became a nation, the Friendship Firehouse became a beacon of brotherhood. Volunteer firefighters, often called "the Friendship Fire Company," were instrumental in safeguarding the historic town of Alexandria from devastating fires, forming deep bonds as they worked tirelessly to protect their beloved city.

“FOR MANY YEARS, IT WAS ALL VOLUNTEER. USUALLY, THE WHOLE COMMUNITY WOULD RESPOND—IT REALLY WAS A COMMUNITY EFFORT.”

an Engine House for the Friendship Fire Company."

Their efforts were successful. "The gross receipts from the Fair ... will fully enable [the company] to consummate its wishes as regards its engine house."

PRESERVING THE PAST

KRISTIN LLOYD, CURATOR OFFICE OF HISTORIC ALEXANDRIA

As was common in that era, the Friendship Fire Company’s members were white men who volunteered their efforts.

Women played a role in the firehouse’s philanthropic arm, as they spearheaded fundraising efforts. The Friendship Firehouse website states that at one fundraising fair in June 1855, the Alexandria Gazette noted, "Preparations are being made by several ladies and their friends for holding a Fair for the purpose of raising funds for building

In the early 20th century, as technology advanced, the role of volunteer firefighters began to diminish.

However, the Friendship Firehouse stayed relevant by repurposing itself as a museum dedicated to preserving the heritage of firefighting and celebrating the history of the Friendship Fire Company.

“Supporting the community has always been an important part of its history,” said Lloyd. “While Friendship was important to fighting fires … [the members] were also involved in, shall we say for lack of a better term, boosterism. They would participate in parades and such just to show commitment and rally around the community.”

Today, visitors to the Friendship Firehouse can explore a treasure trove of artifacts, including antique fire engines, equipment and uniforms. The museum offers a fascinating glimpse into the challenges and triumphs of firefighting in the 18th and 19th centuries, serving as an educational resource for the community. The museum's historic firefighting vehicles can be viewed, as well as the Rodgers Suction Engine (1851) and the Prettyman Hose Carriage (1858).

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COMMUNITY ENGAGEMENT The Friendship Firehouse doesn't just celebrate history; it actively engages with the community. The firehouse hosts a variety of events and programs throughout the year, bringing residents and visitors together to celebrate Alexandria's heritage and foster a sense of unity. From educational programs for local schoolchildren to annual events like the Friendship Firehouse Festival held each August, this historic site continues to strengthen the bonds of friendship and unity within the city of Alexandria.

“Back then, the commitment to the community was stopping fires, but now the commitment to the community is different because it’s no longer a functioning firehouse; but the people that are involved with it are still giving back in other ways,” says Bramley.

The Friendship Firehouse Museum is not just a place to view relics of the past; it's a living testament to the enduring values of courage, camaraderie and community. It reminds us that, while technology may have evolved, there is great value in working together to protect our communities.

PLAN A VISIT Plan to visit the museum, located at 107 S. Alfred Street in Old Town. It is typically open one Saturday per month, but in December 2023, it is open on both December 2 and December 30, from 11 a.m. to 5 p.m. The experience includes a visit to the Engine Room, which houses vintage hand-drawn fire engines, authentic leather water buckets, a hose-reel, axes, early rubber hoses and firefighting technology exhibits.

The crown jewel of the museum’s collection is the suction engine, purchased by the Friendship Firehouse in 1851. Back in the day, bucket brigades would form with two lines of people using water from a river or well to extinguish the fire. The number of men necessary to put out a fire was many. Then came the invention of the suction engine, which provided water through a hose in a more effective manner. The Friendship Firehouse’s suction engine is the flagship of the museum and offers a tangible example of early American firefighting techniques.

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“... THERE ARE TWO MID-19TH CENTURY PIECES OF FIREFIGHTING EQUIPMENT... THAT SORT OF TANGIBLE CONNECTION REALLY PROVIDES SOME WONDERFUL CONTINUITY."

“One thing that I think is very special about Friendship is that there are two mid-19th century pieces of firefighting equipment in our collection … and were used fighting fires in our community,” Lloyd says.

“That sort of tangible connection really provides some wonderful continuity.”

RESTORATION EFFORTS The Friendship Firehouse was first built in 1774, then the current structure was built in 1851, remodeled in 1871 and restored in 1992. Over the years, the museum raised funding for important restoration projects. At present, the Friendship Firehouse hopes to restore the Rodgers suction hand engine so future generations can learn about firefighting techniques and how they have evolved since the 1800s.

Donations can be given on the City of Alexandria’s website: alexandriava.gov/museums

town for centuries. From its humble beginnings as a gathering place for volunteer firefighters to its current role as a museum and community hub, the Friendship Firehouse continues to preserve the past while fostering connections in the present.

“I’ve done some digging back into the Friendship Firehouse festivals and you just see how excited everybody is,” says Bramley. “You get to see how it looked and worked—that’s so neat about it— at Friendship Firehouse, here are the actual tools they were using.”

Learn more at alexandriava.gov/FriendshipFirehouse.

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703-684-9222

I

n the charming city of Alexandria, where history meets modernity, finding the perfect spot for a coffee meeting is a delightful task.

Whether you're meeting a client, catching up with a colleague or brainstorming with a team, Alexandria offers a variety of cozy and inviting coffee shops that provide the ideal ambiance for productive conversations. Join VIP as we explore some of the best places to have coffee meetings in Alexandria.

Sip +

Connect

15 COFFEE MEETINGS SPOTS IN ALEXANDRIA

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01

Lady

TURKISH COFFEE

THE COFFEE SHOP AT FONTAINE

NEW MENU brings authentic Turkish cuisine, bakery treats, and delicious Mediterranean sweets to Old Town, Alexandria!

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Every food culture tells a unique story.

The Coffee Shop at Fontaine is a charming coffee shop connected to Fontaine Caffe in Old Town. Known for its cozy and welcoming atmosphere, this local favorite offers a range of specialty coffee drinks, including espresso-based beverages and pour-over options.

Their friendly staff and comfortable seating make it an ideal spot for coffee meetings. Enjoy the relaxed ambiance and indulge in their delicious coffee while engaging in meaningful conversations.

Enjoy a fun culinary experience with a special Fall Tasting Menu. Choose from 3 or 4 courses.

Includes traditional Turkish coffee/tea.

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MISHA'S COFFEE

6 PRINCE ST., OLD TOWN + 917 KING ST., OLD TOWN

Located in the heart of Old Town, Misha's Coffee is a local gem known for its warm atmosphere and exceptional coffee. With its exposed brick walls, comfortable seating and friendly staff, Misha's provides a welcoming environment for coffee meetings. Savor their expertly crafted espresso while discussing business or simply enjoying a casual conversation.

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VIP ALEXANDRIA ALEXANDRIA || VIP

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ESP TEA + COFFEE

GRAPE AND BEAN

1012 KING ST., OLD TOWN For a unique coffee experience, head to Killer ESP. This eclectic coffee shop offers a vibrant atmosphere with its colorful décor and funky artwork. Known for their strong espresso and delicious pastries, Killer ESP is an excellent choice for a casual coffee meeting.

Grab a seat at one of their cozy tables or enjoy the outdoor patio while engaging in meaningful discussions.

2 E. WALNUT ST., DEL RAY Grape and Bean is a unique coffee and wine shop located in the Rosemont neighborhood of Del Ray. While primarily known for its extensive selection of wines, Grape and Bean also serves exceptional coffee and offers a full menu. This cozy establishment offers a warm and inviting atmosphere, making it a great place for coffee meetings. Sip on their expertly brewed coffee while exploring their wine offerings or simply enjoying a conversation with colleagues or friends.

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GROUNDED COFFEE SHOP 6919 TELEGRAPH RD, ALEXANDRIA Just a hop, skip and a jump away from Old Town, Grounded Coffee Shop is located within close proximity to plenty of shopping in Kingstowne and Huntley Meadows. The hidden gem is adored by locals. With its cozy setting, this café is perfect for intimate coffee meetings. Their friendly staff and delicious coffee options, including pour-over and cold brew, create a welcoming environment for meaningful conversations.

DOLCE GELATI 107 N FAIRFAX ST., OLD TOWN

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Dolce Gelati is a popular gelato and coffee shop located right around the corner from the Alexandria Visitor's Center in Old Town. While their specialty is gelato, they also offer a selection of coffee beverages that can be enjoyed during coffee meetings. Their coffee menu includes espresso-based drinks, such as cappuccinos, lattes and macchiatos, made with high-quality beans. The café has a vibrant and inviting atmosphere with colorful décor and a cozy seating area. It's a great spot to gather for casual meetings or to catch up with friends over a cup of coffee. Pair your coffee with one of their delicious gelato flavors for a delightful treat.

While primarily known for its delectable baked goods, Junction Bakery & Bistro also serves exceptional coffee. Located in the Del Ray neighborhood, this charming bakery offers a cozy and inviting atmosphere for coffee meetings. Pair your coffee with one of their freshly baked pastries or sandwiches and enjoy a productive conversation in this delightful setting.

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FOR FIVE COFFEE

SOUTHBLOCK

1800C DIAGONAL RD, ALEXANDRIA For Five Coffee is a trendy coffee shop, conveniently located near the King Street Metro. With its modern and minimalist design, For Five Coffee offers a sleek and stylish atmosphere for coffee meetings.

They serve a variety of specialty coffee drinks, including espresso-based beverages and pour-over options. The café also offers a selection of pastries and light bites to complement your coffee.

106 N LEE ST., OLD TOWN + 3051 MT VERNON AVE., DEL RAY

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CAFE DU SOLEIL 215 S UNION ST., OLD TOWN Cafe du Soleil is a charming French-inspired café located near the the water in Old Town. This cozy spot offers a warm and inviting atmosphere, perfect for coffee meetings. They serve a variety of coffee options, including French press and espresso-based drinks.

Additionally, Cafe du Soleil offers a selection of French pastries and light fare to accompany your coffee.

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Southblock is a vibrant juice and coffee bar located in the Old Town area of Alexandria. While primarily known for their fresh juices, smoothies and acai bowls, they also serve a variety of coffee drinks. Their coffee menu includes espresso-based beverages, cold brew and nitro coffee. Southblock offers a modern and energetic atmosphere, making it a great place for casual coffee meetings.

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THE ELECTRIC CAFE

MAE'S MARKET

444 S. PICKETT ST. ALEXANDRIA The Electric Cafe is a unique coffee shop located inside of Alexandria Lighting & Design. This retro-themed café features a clean, yet nostalgic ambiance. They serve classic espresso beverages, nitro cold brew, tea, beer and wine! The Electric Cafe also offers a selection of small bites, making it a great spot for both coffee and a mid-afternoon snack!

277 S WASHINGTON ST., ALEXANDRIA

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TURKISH COFFEE LADY 1001 KING ST, ALEXANDRIA

Mae's Market is a charming neighborhood market and café located in the Del Ray area of Alexandria. Alongside their selection of groceries and artisanal products, they also serve coffee. Enjoy their cozy seating area while sipping on a cup of coffee and exploring their market offerings.

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The Turkish Coffee Lady is a unique coffee experience in Alexandria, specializing in traditional Turkish coffee. All coffee drinks and small bites are prepared with meticulous care and served with Turkish delight. Enjoy the relaxed atmosphere and engage in meaningful conversations while exploring a new cultural and flavorful coffee experience.

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LILY'S COFFEE + CHOCOLATE 631 KING ST, ALEXANDRIA Lily's Coffee and Chocolate is a charming café that combines the love for both coffee and chocolate. They serve a variety of coffee drinks, including espresso-based beverages and drip coffee, alongside their specialty chocolates. The café provides comfortable seating and a warm ambiance. It's an ideal place for coffee meetings or simply indulging in a sweet treat.

Experience the distinct taste of Hawaii right here in Alexandria.

This new coffee shop proudly serves Hawaiian blends, 100% Kona coffee, espresso drinks and handcrafted energy drinks. All breakfast sandwiches are served on King’s Hawaiian® sweet bread with your new favorite signature latte featuring coffee ice cubes. There is no better place to brainstorm or get creative than a coffee shop created to fuel your inner badass!

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L

ike ingredients in the perfect cocktail recipe, two people can seem made for each other: ideally suited and complimentary to one another’s personalities, with just that simple little twist that makes it all come together to make…

Love.

When mixologists Nikki Drake and Brett Oye met one another through mutual friends in February of 2018, that first meeting gave them a casual introduction—like the teaser of a cocktail flight. It wasn’t until they met again a few months later in March that Brett really began to take notice, and so the pursuit began.

Both passionate about their craft, that shared interest attracted each of them to one another, but there were a few other elements that added to their chemistry. “Persistence,” Nikki jokes.

“Seriously, though, I think we have this industry to thank for bringing us together. Brett was and is incredibly dedicated to the craft, and I found that very interesting. He's also a very intelligent person and has a wicked sense of humor. Plus, I think his unabashed nature was appealing. Too many people make you guess, but everything was right on his sleeve.”

Says Brett, “There were so many things that attracted me to Nikki. Her passion for learning, her creativity in making cocktails, her love of life and 28

new experiences. I couldn’t help but want to spend as much time in her company as I could.”

That became even more possible in 2022, when Nikki took on the role of Wine and Spirits Director at Revel and Brett signed on to bartend on Wednesday nights shortly after. When the cocktail program was approved in April of 2023, Brett came on full-time at Revel to help execute it.

More than just their place of employment, Revel holds special meaning to the couple. “Brett and I had fallen in love with Revel and its team as guests over the previous year, in 2021,” Nikki explains. “Vanessa Moore, the owner of Revel and UnWined, is a force of nature and pure hospitality heart. When Brett and I started planning our wedding, we would sit at the bar, order a bottle of Champagne and get to work! When it came time to choose the venue, we asked if Vanessa would host our wedding at Revel, and she immediately agreed to let us get married behind the bar! At the time, I was the sommelier at 2941 [a popular wedding venue in nearby Falls Church], but felt really drawn to Revel and to Vanessa’s leadership philosophy. In our

last conversation during the hiring process, Vanessa stopped mid-sentence and asked, ‘Are you still going to want to be married here!?’ Brett and I were married behind the bar in April of 2023, and we couldn’t have chosen better.”

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cc

Catoctin Creek

W

hile many couples couldn’t imagine working together, Catoctin Creek founders and owners Scott and Becky Harris make it work! Like how a fine whiskey improves with age, Scott feels their marriage has grown stronger through the challenges of entrepreneurship.

“In 15 years of owning a business and working together, we have learned to compartmentalize the business and the personal, and I think that both of those facets of our relationship have gotten stronger in that time,” says Scott.

“Becky is an amazing businessperson, and I rely on her opinion when my gas tank is empty, and vice versa. I don’t mind handling the tedious stuff that a lot of people don’t like to do, so she relies on me for things like that. We fill in each other’s weaknesses, which is what a strong marriage partnership does and what a great business partnership needs. Plus, we’re really good friends. When we're at a party, the only person I really ever want to talk to is Becky.”

STORY BY LIESEL SCHMIDT PHOTOGRAPHY BY JONATHAN THORPE

It's an incredibly sweet sentiment and one that speaks to the level of affection and respect Scott and Becky have for 30

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WHEN WE'RE AT A PARTY, THE ONLY PERSON I REALLY EVER WANT TO TALK TO IS BECKY. SCOTT HARRIS

one another. In fact, that affection and respect have been crucial in making theirs a venture that succeeded where so many other entrepreneurial leaps might have failed. Naturally, Becky’s skills as a chemical engineer, coupled with Scott’s skills as a salesman, create the balance in the equation that is the Catoctin Creek product— though Scott admits it hasn’t always been easy.

“We sometimes feel like we’re controlled by the business, so we have to make sure that we put limits on how much we work,” he says.

“Otherwise, we’d burn out.”

Their origin story is an interesting one, which, as Scott tells it, began around Valentine’s Day in 2009. “It’s a strange gift to give your wife for Valentine’s, the idea of starting a life of indentured servitude, but that’s what I did,” Scott laughs.

All joking aside, the couple enjoys the wild ride that all started with a “crazy idea.” Consequently— and unsurprisingly—both have deepened their 32

"WE REALLY WANTED TO CREATE OUR OWN BUSINESS AND PAY HOMAGE TO THE STORIED HISTORY OF RYE WHISKY IN VIRGINIA." BECKY HARRIS

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appreciation for fine spirits since starting the distillery. Becky, once strictly a wine drinker, is now known to enjoy cocktails such as the negroni, Manhattan and whiskey sour. Meanwhile, Scott sometimes indulges in the odd Manhattan, but is more of a self-described purist who enjoys straight whiskey, Scotch, bourbon—and, of course, rye.

"SCOTT AND I ARE A TREMENDOUS TEAM, AND IF ANYTHING, WORKING WITH HIM FOR THE PAST 15 YEARS HAS ONLY DEEPENED OUR LOVE AND RESPECT FOR ONE ANOTHER."

"We really wanted to create our own business and pay homage to the storied history of rye whisky in Virginia," Becky explains. And this is clearly a shared sentiment as Scott adds, “When we started all of this, we really wanted to bring rye as a category back to the forefront, because 15 years ago, there were only a few producers of rye. We’ve grown the brand since then, of course, and we have the very realizable dream of becoming an east coast powerhouse. We

BECKY HARRIS

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want to see Catoctin Creek in restaurants, bars and stores from Florida to Boston and Becky and I totally think that’s possible.”

As majority owners of the company, Scott and Becky may be “all-consumed” with business, but they also enjoy the advantage of making their own decisions.

“When we get an idea for something, maybe it works, maybe it doesn’t,” Scott says. “But we’re the ones driving the process of trying new things. And I wouldn’t want to do this with anyone else.”

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36

Perfect Pairings

EUGEN MÜLLER RIESLING 2021 + PAN SEARED HALIBUT W/ A LEMON DILL SAUCE BROUGHT TO YOU BY UNWINED

A

mericans talk dry and drink sweet, the old adage goes. Without fail, the first thing a customer will mention when we are discussing their wine preferences in the store is that they want a dry wine (always proclaimed with great emphasis). This is good for them and for us—by far and away the majority of the wines that adorn our shelves are technically and organoleptically dry, with sweet wines largely segregated to their lonely single column on our “wall o’wine.” And yet, many of the bestselling wines nationwide contain a significant amount of residual sugar. This conundrum is easy enough to explain sociologically: somewhere between the Blue Nun craze and the White Zinfandel fad, the discerning consumer learned that a shortcut to obtaining a quality wine was to seek a dry wine. This is quite sensible, on the one hand. Many mass market wines use residual sugar to cover up wine faults after all. When this bias is applied to all sweet wines across the board, however, it does cut the wine drinker off from a whole realm of beautiful wines.

With that in mind, on the heels of “Dry January,” the wine I would like to recommend to you today is the Eugen Müller Forster Kirchenstück 'Cyriakus' Riesling 37

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STORY BY BRIAN ACTON

Trocken 2021 ($43). In addition to being a mouthful to say, the acidity and freshness of this wine will be a surprise to the uninitiated consumer and a downright shock to those who think that all Riesling is sweet. While many fine wine consumers prefer dry wines, dryness itself is not a concept that is very well understood by them—floral aromas and fruit flavors, especially in white wines, are often confused for sweetness by the average consumer, even when the wine in question is dry from an analytical perspective. This bone-dry white, hailing from Germany’s Pfalz region will certainly shed some light on the topic.

Located in the southwest of the country along Germany’s border with France, the Pfalz, the country’s sunniest growing region, can be thought of as an

AMERICANS TALK DRY AND DRINK SWEET.

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extension of its Gaulic neighbor to the south, Alsace.

Indeed, some of its vineyards even span the border between the two countries, a testament to the stability of farming-based practices over arbitrary political agreements. The infamous Vosges mountains that cast Alsace in their rain shadow continue into Germany, where they are known as the Haardt mountains, and keep the Pfalz similarly dry. Vineyards are mainly planted on eastern facing slopes in both regions as well. Importantly, however, for all of the region’s luminosity, most vineyards only receive the morning light, with the sun dipping behind the mountains in the afternoon—this is why Riesling has remained king here. This is in contrast to say, Baden, its neighbor to the east, whose vineyards face west and where Burgundian varieties reign supreme, for example.

THE EUGEN MULLER ESTATE DATES BACK TO THE MIDDLE OF THE 18TH CENTURY WHEN IT WAS FOUNDED AS A COOPERAGE. BY 1935 PRODUCTION HAD SHIFTED ENTIRELY TO WINE.

There are over 130 well-known villages in the Pfalz, giving testament to its geological diversity—here you will find, in varying proportions, topsoils of sandy loam, wind-blown silt, and clay over beds of sandstone, limestone, and basalt. While many of the best vineyard sites, such as Freundstück, Jesuitengarten, Pechstein, and Ungeheuer, are undoubtedly in the basalt rich 38

village of Forst where Eugen Muller is based, it is the Kirchenstück vineyard, from which this wine hails, that is widely, and for some time, considered to be at the top of the pecking order. When the Bavarians wanted to classify all agricultural land in 1828 (known as the, take a deep breath, königlich bayerische Bodenklassifikation), the Kirchenstück was given the highest rating.

The Eugen Muller estate dates back to the middle of the 18th century when it was founded as a cooperage. By 1935 production had shifted entirely to wine. Stephan Muller, who currently helms the affair, took over in 2000 after finishing his degree at Geisenheim (the Harvard of German viticultural studies). Farming and harvesting are meticulously conducted by hand. Fermentations are long and slow, taking place at low temperatures, and maturation for Grosses Lage (trans. Great site; roughly equivalent to the French Gran Cru) wines takes place in large neutral wood. Give this wine 30 minutes to breathe in a decanter and you will be greeted with bright green apple, smoke, citrus, tomato leaf, and an otherworldly salty savory minerality that persists throughout the long finish. Now this is a dry wine! With all of that acidity and freshness, pair this wine with any course that would have you ordinarily reaching for an unoaked Chardonnay—think shellfish, salty fried foods, or even white fleshed fish or chicken in a cream sauce for contrast.

PAN SEARED HALIBUT W/ A LEMON DILL SAUCE

LEMON DILL SAUCE

01

In a small saucepan, heat wine and shallots over medium-high heat until reduced to 2 tablespoons, about 12-15 minutes.

02

Turn off the heat. Gradually add butter into the reduction, whisking each piece to create a thicker emulsified sauce.

03

Add the chopped dill, lemon zest, and lemon juice into the sauce, whisking to combine.

Taste and season with salt as needed. Set aside.

These tender halibut filets are pan-seared and served golden with a sweet French lemon-dill beurre blanc sauce.

Prep Time: 30 min. | Cook Time: 10 min. | Servings: 2 Ingredients ☐ 16 ounces halibut fillets, two 8-oz pieces ☐ kosher salt ☐ black pepper ☐ 2 tablespoons grapeseed oil ☐ 1 cup dry white wine ☐ 1/3 cup shallots, minced ☐ ½ cup unsalted butter, cut into ½-inch cubes ☐ 3 tablespoons dill, chopped fresh ☐ 2 teaspoons lemon zest ☐ 3 teaspoons lemon juice ☐ kosher salt, to taste 39

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PAN-SEARED HALIBUT

01.

06.

02.

07.

Remove the fish from the refrigerator and let stand for 15 minutes. Dry the surface very well in between two paper towels.

Reduce heat to medium-low and heat until cooked through, making sure not to overcook the fillets, about 2-4 minutes.

Right before cooking, season each side of the halibut fillets generously with salt and pepper.

Transfer to plate with a paper towel to remove any excess cooking oil.

03.

08.

Preheat a large stainless steel pan over high heat. Add enough grapeseed oil until it reaches about ⅛-inch of the side of the pan. Heat until oil starts to shimmer.

Gently reheat the lemon dill sauce, whisking to combine making sure not to overheat as this will cause the sauce to separate. Serve each fillet with a ¼ cup of sauce.

04.

Carefully add each halibut fillet to the pan presentation-side down, press the flesh with a spatula to create direct contact with the oil to create a golden crust.

Enjoy

05.

Reduce heat to medium-high and cook for 4-5 minutes. When the bottom of the fish is golden brown, carefully flip to the other side.

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JUNCTION: JEFF SMITH

J

eff Smith may not have planned to make a career of tending bar, but the profession seems to have chosen him. “After graduating college, I just really wasn’t having any luck getting a job in my career field,” says the Junction bartender. “I started working for a local restaurant and bartending just kind of came naturally.”

Having taken to the bar like a fish to water, Smith has worked in the industry at various establishments—years during which he has collected a vast number of entertaining stories. And some of them have been at his own expense. “One we all kind of laugh about now is the night I lost three teeth and broke my nose because I thought it was a good idea to leave the bar where I’d gone with a coworker on a scooter,” he admits with a laugh.

The Maryland native admittedly holds a great dislike for making any drinks involving egg whites—”separating eggs when you’re busy slows you down like crazy”—and a high regard for the Brown Derby, which he feels everyone should try. “It’s just bourbon, grapefruit juice and honey,” he says, “a super simple cocktail that’s a perfect gateway to start drinking whiskey.”

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BEST HANGOVER CURE?

BLOODY MARY OF COURSE. BUT IF YOU DON’T WANT HAIR OF THE DOG, A SHOWER, LOTS OF WATER, CAFFEINE, BANANA,

LANDINI BROTHERS: TOM STEVENS

W

hen Tom Stevens went into bartending, Y2K was still a real fear and cell phones were still bricks. As one of the youngest bartenders ever to serve at the iconic Old Ebbitt Grill in DC, he was just across the street from the White House—though it was with bartending that he fell in love, rather than politics.

“I loved the client and customer relationships that came from the work. I stayed in it and started building a following,” says Stevens, who now puts his talents to use at Landini Bros., as part of the team at Rex. During such a long run in the industry, that following has grown to be impressive—as has the collection of stories he’s amassed. “Back when I worked at Capitol Grille, I once had clients flip a coin to decide which of them would pay the dinner bill,” he recalls.

“It was about $13,000! The tab included two bottles of Screaming Eagle wine, so that was pretty crazy.”

The Baltimore native has had a few brushes with celebrities. “I spent about three weeks hanging out with Kiefer Sutherland during the filming of The Sentinel in DC,” Stevens says proudly. “He drank nothing but J&B on the rocks for the entire time.”

DRINK OF CHOICE?

“A GIN OR VODKA MARTINI, SUPER COLD AND DRY. THINK ICE CRYSTALS FLOATING. ONE BLUE CHEESE OLIVE AND ONE REGULAR OLIVE, FILLED EXACTLY TO THE TOP SO YOU HAVE TO TAKE A SIP BEFORE PICKING UP!” 43

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FISH MARKET: LAURA LAUGHLIN

A

s someone who’s been behind the bar for most of her professional career, Laura Loughlin believes bartenders are held to the same code of ethics as therapists and priests—that what’s confessed to a bartender is held in sacred trust (not that she doesn’t have some stories to share). In fact, the County Donegal bornand-raised Loughlin has seen it all, from the blondes who live up to their reputation and order a Tito’s and vodka to the blowhards who assume everyone knows them the minute they walk through the door.

Being Fish Market’s resident mixologist, Loughlin is attuned to the tastes of Alexandrians—which tend towards classics such as the old-fashioned, the Negroni and the Manhattan, by her observation. Currently, Loughlin’s signature cocktail has become the espresso martini, which “has been around a long while, but seems to be really making its mark right now,” she says. “There are so many things you can do to customize it. We joke that it’s a classy version of a vodka [and] Red Bull.”

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BEST HANGOVER CURE?

“ THE HAIR OF THE DOG. IT’S THE ONLY WAY TO GO.”

BLACKWALL HITCH: LINDSEY MOORE

I

f Lindsey Moore had to sum up Alexandria in one cocktail, it would be a nice, cloudy, dirty vodka martini with blue cheese-stuffed olives.

Read into that what you will, as the Montana native moved to Virginia roughly eight years ago and has worked in the restaurant industry since she was 16—though the bar has always held a certain allure for her. “I like when I can have a casual conversation with a guest or offer advice after a rough day,” says Moore, whose face has become quite familiar behind the bar at Blackwall Hitch, where she sees and hears all. “Believe me, I’ve met all sorts of interesting people.”

Among those “interesting people,” Moore has a few that stand out in memory more than others.

“A man once asked a coworker of mine if he could wrap her up in bubble wrap and take her home,” she laughs.

Layered cocktails top her list of most-challenging to make and bitters, in her estimation, are the most underrated ingredient. For anyone suffering a hangover, Moore recommends not the expected hair of the dog, but a glass of icecold ginger ale, five dashes of angostura bitters and a splash of lime. Clearly, she offers the voice of experience.

“I LIKE WHEN I CAN HAVE A CASUAL CONVERSATION WITH A GUEST OR OFFER ADVICE AFTER A ROUGH DAY.” 45

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UNION STREET PUBIC HOUSE: TIM GANSEN

T

im Gansen may have been “kind of just thrown behind the bar out of necessity,” but something obviously worked out, as the Vegas transplant has since left his serving days behind and taken up residence behind the bar at Union Street Public House.

Over the last two and a half years he’s been tending bar, Gansen has cultivated a hatred for making layered drinks—“I always manage to mess them up”—and having to make bloody Mary’s after 5:00 pm. “By then, we’ve normally put all that stuff away because it’s a brunch drink,” he explains.

And speaking of brunch… “Most stories about crazy things happening in bars are better told over a drink, but I did once see two members of a family have an all-out brawl in the middle of brunch,” he recalls. “I also work in a building that many believe is haunted, so there are those stories, as well.

Plus, I work with a legend who has been at the same place for almost 40 years. Almost any story about Bruce is funny.”

Topping Gansen’s advice for hangovers: prevention and treatment with “lots of water throughout the night of drinking and lots of water the morning after.”

CELEBRITY TIPS?

“GROWING UP IN VEGAS GAVE ME A FEW CHANCES TO WAIT ON FAMOUS PEOPLE. MOST OF THEM REALLY JUST WANT TO BLEND IN AND TRY TO BE TREATED LIKE REGULAR FOLK.” 46

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PORK BARREL: DANIEL BARRIOS

W

When it comes to naming a favorite “bartending movie,” there are a few standards that come to mind. But Daniel Barrios gives an unexpected answer to the question: “The answer I’m supposed to say is Cocktail with Tom Cruise, right? But for me, it’s Who Framed Roger Rabbit? There’s a cartoon octopus that tends bar at the Ink and Paint Club, and when I get busy behind the bar, I feel like him.”

He may not have eight arms, but the Pork Barrel BBQ mixologist has almost 20 years of experience to make up for his lack of extra appendages. Over the course of that career, Barrios has worked in everything from dive bars and nightclubs to corporate restaurants and high-end establishments. “There’s a lot of moving parts and high-paced energy in all of them,” he says.

When asked what he would serve to celebrities, Barrios isn’t acting on theory; instead, he can name-drop with the best of them. “Each person is different. Bryce Harper wanted a ‘tiki drink’ that was fruit-forward, so I made a Rum Runner,” he says. “For Jose Andres, it was an Islay Scotch with one drop of water. John McCain wanted it simple and had a pilsner.”

MYTHS ON BARTENDING?

“YOU DON’T HAVE TO DRINK ALCOHOL TO BE A BARTENDER. I KNOW PLENTY OF SUCCESSFUL, GREAT BARTENDERS THAT DON’T DRINK. THEY HAVE DONE PRETTY WELL FOR THEMSELVES. YOU DON’T HAVE TO DRINK.” 48

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&

WAREHOUSE: ERIC LAZO

S

hould Eric Lazo find himself bartending when a celebrity walks into Warehouse, he knows exactly what he would serve: “[a] Double Grey Goose martini,” he says without hesitation. “I think it would make it easier to ask questions about the celebrity life, because I have tons of questions.”

Lowering the inhibitions of celebrities sitting across the bar might not be a regular occurrence, but Lazo has seen no shortage of instances of “lost cars” and the happenstance meetings of future spouses who find one another at the bar. As for funny stories, he’s heard plenty of them from the other side of the bar, which is where he likes to leave them. “That’s their job, to share them with me,” he says simply. “They definitely have a lot of them.”

The Del Ray native essentially found himself in the bar industry by chance after being offered the job with no prior training in mixology or bartending. “It looked like fun. I always wanted to learn more about the art of making drinks,” he says.

“I THINK ONE OF THE BIGGEST MYTHS ABOUT BARTENDING IS THAT THIS IS AN EASY JOB. IT’S GREAT WORK, BUT IT’S FAR FROM EASY.” 50

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FONTAINE CAFFE: DIBYA MAHAT

M

ore commonly known around Old Town as “Dibs” or “Dibster,” Dibya Mahat is a long way away from his home country of Nepal.

Still, he looks perfectly at home behind the bar at Fontaine, where he’s become a wellloved member of the bartending scene. “I love bartending at Fontaine because this is where the locals eat and drink,” Dibs says.

Interestingly, Dibs’s prescribed hangover cure has nothing to do with drinking and everything to do with slurping. “A big bowl of pho is the best,” Dibs says of the Vietnamese noodle dish. More sage wisdom from the seasoned soul of Dibs: “My top three myths about bartending are that male bartenders go home with a different woman every night, that bartenders who measure ingredients don’t know what they’re doing and that the real fun begins after we close.”

Dibs loves the Grand Marnier old fashioned and would like to see the Negroni return in popularity. He doesn’t hate making any drink, but gets irritated when people ask for one “from another restaurant’s menu.”

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“IT GIVES ME THE OPPORTUNITY TO MEET AND ENGAGE WITH PEOPLE FROM ALL DIFFERENT WALKS OF LIFE, CREATE COMMUNITY AND BE CREATIVE IN AN ENVIRONMENT THAT CAN CHANGE DAILY.”

HUMMINGBIRD: ALLA MIKHINA

A

l l a Mi khi na’s stori e s about bartending are as unfiltered as her Ukrainian accent. “I have so many stories, I should probably quit bar work and become a stand-up comic,” says the Hummingbird Bar and Kitchen bartender/bar manager, whose nickname is, fittingly, “the Ukrainian.” “Once, a guy got stuck in his zipper on his first date and his date had to free him.

Another time, one of the guests at the bar vomited on me and I had to go home wearing only a jacket—you should’ve seen the Uber driver’s face! Then, there was the time one of the regulars took off her flip-flop and started hitting a man that she’d never met in her life, just because he looked like her husband.”

“I have so many stories, I should probably quit bar work and become a stand-up comic.”

As for noteworthy drinks in her playbook, Mikhina recalls one from her days tending bar in Ukraine.

“We had this crazy shot where you had to wear a construction helmet and take a shot of flaming sambuca,” she says. “Then, you’d get hit on the helmet with a hammer after the shot was done.”

These are all pre-Hummingbird stories. Mikhina’s more recent tales tend to the calmer side, and she loves being part of such a great team. She also recently became engaged—to a man she met across the bar.

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A

HOPS N SHINE: DAN MARQUIS

s a chef in his past life, Dan Marquis can see the similarities between cooking and bartending— as well as the differences.

“The basic idea of mixology is similar to cooking in that you’re balancing flavors,” says the NOVA native.

“Bartending is a lot more fun, though, because you get to actually interact with the people you’re making things for.”

After starting his bartending career in Charleston, South Carolina, Marquis eventually worked his way back to Alexandria, where he tends bar at Hops N Shine. Over his years in the industry, he has been instrumental in concocting some of their many moonshine and liquor infusions. In fact, Hops N Shine is celebrating its 5-year anniversary this month with the release of several new infusions!

When it comes to Dan's favorite craft cocktails, he like to keep things exciting! “I personally love Corpse Revivers and don’t think they get enough attention. I also love a good, smoky mezcal cocktail and will order one whenever I see it on the menu,” he says.

MYTHS ON BARTENDING?

“OH MAN, I WATCHED THE COCKTAIL SCENE DROP OFF SIGNIFICANTLY WITH THE CRAFT BEER BOOM. I’VE SEEN THEM MAKE A RESURGENCE IN THE LAST FEW YEARS, AND LATELY, NA COCKTAILS SEEM TO BE THE FASTEST GROWING SEGMENT.” 54

L

ZUKI MOON: AUNG PYAE SONE ike a well-conceived cocktail, the life and career of chef and mixologist Aung Pyae Sone—or “Kelvin,” as he’s more commonly known to friends and regulars at the restaurants he’s worked—is creatively driven and anything but simple.

The Yangon, Myanmar, native emigrated to Chico, California, before moving on to New York and then to Pittsburgh, Pennsylvania. After a couple of months, he moved to DC and eventually found his way to Alexandria, where he became a fixture at KaiZen. Now serving as GM and bar manager for the newly launched Zuki Moon, he has built his mixology skills to become the master he is today. “My signature drink is my favorite drink. It’s called ‘The Golden Land Sour.’

It’s a riff on the classic ‘Pegu Club Cocktail.’ Its history goes all the way back to my country; profound and sophisticated. And it’s truly tasty!”

As for how the bartending game has changed over the years, Kelvin says, “Early bartenders used to have a very limited selection of products and ingredients.

Nowadays, we have come so far in developing techniques and practices. It’s like working in a lab.”

55

FAVORITE BARTENDER MOVIE?

WELL I LOVE THE COCKTAIL (1988) WITH TOM CRUISE. I MEAN WHO DOESN’T LOVE THIS AMAZING CLASSIC? BUT I ALSO LOVE THE DROP (2014).

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SMALL BIZ SPOTLIGHT | SPONSORED BY SPECTRA CREDIT UNION

Del Ray

Hardware STORY BY LIESEL SCHMIDT PHOTOGRAPHY BY DEL RAY HARDWARE Before Christmas, a 30-year old Del Ray business was dangerously close to closing its doors forever. But local Reator, Jay Portlance, bought the store and reopened it as Del Ray Hardware on New Year’s Day.

56

A

s shopping at big-box stores and ordering online have grown in popularity over the years, local Del Ray hardware store Executive Lock and Key Service felt those pains. Over the last year, in fact, the 30-odd-year-old shop was slowly inching towards closing permanently—unless the original owner miraculously found a buyer by the end of 2023.

Just before Christmas, local Realtor Jay Portlance bought the store and reopened it as Del Ray Hardware on New Year’s Day, having rebranded and reorganized to appeal to a customer base that might otherwise have just walked by and shopped elsewhere.

“My main focus is pumping fresh blood back into the business and giving the neighborhood something they can rely on for another 35 years,” says Portlance. “I feel there has been a trend in the last couple of decades of people moving away from shopping in local stores or shopping in-person, period. It's unfortunate, but the internet and big-box stores have made it too inexpensive and convenient for consumers not to be drawn to them. As a consumer, I would trade in a couple bucks for the interpersonal relationships you build with the small shop owners on each visit into their stores. And the reception I've received from the Del Ray community proves that they agree with me.

Del Ray Hardware is only the tipping point of what this community is willing to protect.”

DEL RAY HARDWARE IS ONLY THE TIPPING POINT OF WHAT THIS COMMUNITY IS WILLING TO PROTECT. JAY PORTLANCE, OWNER

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That community loyalty is actually the very thing that Portlance has seen the power of over the last month. “As a local, I already had somewhat of an idea how loyal people are to their neighborhood establishments, but reopening the store brought it even more to light,” he notes.

“We've had people coming in every day saying, ‘I don't need anything today, but I wanted to stop in and thank you for saving the store.’ That’s been an incredible point of pride for me.”

He’s made progress thus far and he plans to continue to make changes to the store’s inventory and brand image. “It’s all been extremely well received,” Portlance says. “I love the fact that the vision I have in my head is aligning with the hopes the community has for their hardware store.”

Buying it wasn’t the extent of his involvement, however. In fact, Portlance has been quite handson and ever-present in the re-organization and reopening of the store. “I've been here from open to close every day since we took possession on 58

December 22,” he says. “Until I get the store exactly how I want it, I’ll be an active part of the day-to-day operations. My focus is building the right business with the right team, no matter how long that takes.”

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WITH NO MONTHLY FEES Federally Insured by NCUA. Membership eligibility required.

Open a Brilliant Kids Account Online at

DISCLOSURES: 1 APY = Annual Percentage Yield 2 10.38% APY applies to the first $1,000. Amounts over $1,000 will accrue dividends at the regular share savings account rate. For example, a balance of $1,500 will earn 10.38% on the first $1,000 and regular savings rate on the remaining $500. Current regular share savings rate is 0.05% APY. Brilliant Kids account is available to children under the age of 18, and requires an adult joint owner. Only one Brilliant Kids account permitted per child.

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