RUNIN Ragged

Category: Celebration

  • RUNIN — the Theme

    RUNIN — the Theme

    RUNIN is not exactly about the joys (or pain) of running.  It’s not about running out of food either. Did you realize that RUNIN is actually a back acronym? Huh? Let’s take a look at the qualities of the Ethiopian Diaspora. 

    They were all Resourceful in surviving tough living conditions and eventually found success in their business ventures. They Understood the local environment well and identified the target market audience before starting their businesses in Ethiopia. They had to Negotiate with business owners, investors and the local governments who at first had little faith in them. They had to be Innovative to find the right business that would fill a void. And they all made bold decisions but remained open-minded and nimble when they Navigated toward their goals.

    Resourcefulness:

    Resourcefulness is about using the full resource of tools and other people to solve problems and reach goals. When the devastating EF-5 tornado ripped through downtown Joplin, Americans from near and far rushed to lend a helping hand. Thankfully, there was no shortage of compassion and generosity. The AmeriCorps displayed resourcefulness by allowing me to build an online database that tracked donations and matched them with survivors and their specific needs.

    When our team didn’t place during Startup Weekend due to lacking a technical co-founder, I had to rely on resourcefulness to find a developer who was flexible enough to fulfill our requirements.

    When we reached out to restaurants, many were willing to have us photograph their dishes, but didn’t want the food to go to waste.  So we decided to photograph the food in conjunction with events and allow our guests to enjoy it.  The events also served to promote the restaurants and we were able to capture amazing photography of attendees enjoying the ambiance and cuisine.

    R also stands for Reflecting on what’s important in this journey and seeing how we can make improvements.  Deb Santos taught me how to truly reflect —  learning to invest in myself and showing self-compassion regardless of my mistakes. 

    R also stands for Researching.  The secret sauce for RUNINOut was the behind-the-scenes research that we did for each restaurant to ensure that the user would get the best results possible.

    Understanding:

    The Irish Republican Army who sought a united Ireland clashed with the British forces resulting in massive death and destruction. When I visited Belfast, I met a tour guide named Arthur Magee who talked about building bridges.  For peace to start and the troubles to end, both sides had to build bridges.

    “If you come nigh you will see a city where on a micro level, people are building bridges.  The most important bridge that is been built is in each and every single person here. That bridge is between who you actually are and how you see yourself. Whether you’re part of the problem, looking back and blaming other people, or whether you’re part of the solution and reaching out and seeing other human beings, as exactly that, human beings.”

    From a business standpoint, one must fully understand the environment, the target market, and the competition in order to build a successful business. The diaspora community had done their research — that’s why they were able to build a leading PR firm, a luxury day spa chain, and a rose farm despite facing steep odds and many doubters that were skeptical that such business ideas could flourish in Ethiopia.

    I applied these lessons when I worked with restaurants and bars. When I tried to sell our services to the Irish Channel, they were also receiving bids from other providers.  In order to stand out from the competition, I studied the pub’s clientele and target market to determine which sports teams they could affiliate with and which social events we could host.

    When the Lebanese Taverna requested to host a belly dancing event with Arabian folk music, I immediately did my research to familiarize myself with the art of belly dancing — I would then need to be resourceful to find the right talent and audience that would attract a strong turnout so we could host many more events and raise money for charity.

    Over the years, we ended up working with several different groups and hosted a wide variety of events: running, comedy, political, food blogging — spanning a diverse group of bars and restaurants.

    In the end, hosting tons of events took its toll, and I had to honestly look in the mirror and realize that the boozing had gone to extremes and I needed to start tapering off. 

    Negotiating:

    Many restaurants were receptive to our services but did not have the resources or the inclination to pay for them. So we found a clever way to negotiate by having them host our events and provide free food and other amenities. We often got paid, but we were willing to barter web and social media assistance for food, eatups, and fundraisers.

    Negotiating is something that I’ve always done my entire adult life.  Throughout my entire Navy career, I never seemed to get what I wanted so I had to negotiate for just about everything of value. Successful negotiating requires understanding the other side’s priorities, open communication, and settling differences.

    Innovating:

    My search for a technical co-founder led me to take a Greyhound to Vancouver to find a web developer who could create our site in Drupal.  And once the framework was built, I had to stay current in both Drupal and WordPress by regularly attending tech meetups.

    Innovating meant building a menu prototype for Burma Restaurant and Vapiano’s so customers can decide on their orders while waiting in line.

    When RUNINOut got rejected by the GW Business Plan Competition, I had to find ways to gain traction with users.  It was imperative that we were able to expand our reach throughout the entire city with innovative methods. That meant deploying a used pedicab to market our brand and acquiring loyal followers who would vote for us for Best of D.C. We won the “Best Restaurant App” award in 2012 and 2013, and my alma mater agreed to let us present in the Business Plan Competition after all.

    Navigating:

    Some people struggle to make a decision. Some may be very simple like what to wear, others are very complex like finding a new job. Many times, we’ll end up regretting the decision that we make, but the worst decision is making no decision. No decision can be a decision, also, but the main thing is you need to take some action. 

    Navigating means making a decision to go one way and to stay on course despite experiencing choppy seas. It also means making course changes if the path is not the right one for you, even if it means making a drastic change.

    I wouldn’t be where we are today if I never got into a scuffle with my GWU classmate causing me to transfer out of the Executive MBA program to the Professional MBA.  With more freedom and flexibility, I was able to enroll in a New Ventures class where the idea of RUNINOut came to life.

    After working tirelessly for over five years, It was clear that it was time to change course.  Hosting events was time-consuming and tiring, and there was usually excessive drinking resulting in anxiety and depression.

    It also became clear that we needed to branch out further from the DMV (D.C. – MD – VA).

    How we would achieve that and what would the next step would be, was still undecided.  But it was clear that it was time to take a radical, new direction.

    Wherever we would be going, it would sure be a magical ride that the universe has specifically earmarked for us.

    RUNIN Ragged…

    * * *

  • Ben’s Upstairs

    Ben’s Upstairs

    August, 2016.

    I was driving back from Front Royal, VA, the gateway to the Shenandoah National Park, when I got an unexpected call from a long-time restaurateur friend.

    “Manuel, it’s great to hear from you. How’s the Iguina family?”

    “Wife and kids are fine. We’re launching a new restaurant theme on H Street.”

    “Really, Latin, Puerto Rican?”

    “Neither one, I just got hired as the Director of Operations by Ben’s Chili Bowl.”

    “Wow, chili and half-smokes – a local legacy. Congrats!”

    “Yes, it’s a true iconic symbol, but we’ll be focusing on a totally different cuisine – Southern with a twist of Caribbean.”

    “Sweet my friend, on U Street?”

    “No, above the new location on 1001 H Street – we’ll be changing its name from Ten 01 to Ben’s Upstairs in “a few weeks.”

    That makes a helluva lot of sense. The Ben’s name holds a massive amount of clout. What worked on U Street with Ben’s and Ben’s Next Door should work on H.”

    “Yes, we’re thrilled beyond belief, and I would love for you to join our team.”

    The following week, I met with Nizam Ali, owner and Vice Chair of the Ben’s Chili Bowl Foundation; Manuel and his Chef who hails from North Carolina, Quinton Mitchell. We formulated a plan to photograph their space and savory dishes, develop a website theme that captures their unique character and aggressively market the space to locals and tourists.

    “H Street Fest is the biggest block party in D.C.,” Nizam asserted. “We want to launch Upstairs in conjunction with the Festival and hope that people from all over come in and sample our cuisine and experience our renowned, timeless brand.”

    Similar to the iconic lunch counter on U Street with Ben’s Next Door, a historical American restaurant, Ben’s Upstairs featured a full service bar as well as a covered rooftop space offering stunning sunset views.

    H Street was once a thriving economic corridor. But after the ’68 riots, the area was devastated. Similarly, U Street was ravaged to ruins after the riots. Businesses were damaged and smoldered, but Ben’s Chili Bowl stayed opened even through the many nights of curfew. Ben’s fed first responders and black activists, and served as a peaceful gathering place and safe haven for all.

    Kay’s Jewelers and Morton’s Department Store burned down during April 1968 riots. Overall, more than 1,100 buildings in D.C. were damaged and the middle-class fled to the suburbs to seek safety and open space. People did not return for 20 years, and it wasn’t until the start of the 21st century that people began to invest in their community and redevelop the battered corridor.

    That’s why Ben’s Chili Bowl is such a revered landmark. President Obama and national celebrities frequently dropped by to grab a bite, and for many world leaders, it’s a rite of passage after visiting the White House.

    “Our slogan is Southern-influenced cuisine food with a hint of Caribbean flavors,” Nizam announced.

    “Fried oysters Po-Boy with citrus aioli, fried green tomato BLT with ancho chile lime mayo, jerked salmon and lobster roll with arugula and roasted peppers, whole fried snapper served with coconut mojo are our featured dishes,” Quinton revealed. “And Manuel also assists since he’s from the enchanting island of PR.”

    “Also love the stuffed yucca and green plantains as well as the mac ‘n’ cheese studded with crawfish,” Manuel shared.

    “My father Ben was born in Trinidad and my mother Virginia is from Southern Virginia. We want our new menu to reflect the Ben’s family roots,” Nizam remarked.

    “And the drinks are very much Latin/Caribbean featuring Bacardi mint Mojitos, Mezcal Margaritas, and Stoli Raspberry Sangrias,” Manuel informed. “Very comparable to my Little San Juan.”

    “Thanks for all this timely information. I need to ask for a favor. “I have a friend who just arrived from Jamaica. Can you get her a job?”

    “If she has a green card, she’ll fit right in,” Manuel replied. “And BTW, will you be inviting food bloggers like you did at Mio?”

    “Super idea — food bloggers and social media influencers.”

    [ Image: Orlando Darden.png ]

    Orlando Darden Jr.  @Ben’s Upstairs

    Who me also a food model? Well when my good friend Chito invites me to join him as he samples a new restaurant’s menu, what else can I say but YES! At the two weeks old new #benschillibowl on H St. As I sample the variety of dishes, all I can think is that this restaurant has transcended it’s legendary staple of #chillihotdogs and fries! Very satisfied with the experience.

    On Saturday, Sept 17, during the H Street Festival, Ben’s Chili Bowl welcomed eaters and spectators to the 4th Annual Half Smoke Eating Contest.

    Tens of thousands streamed along the 11-block corridor looking to taste wholesome food and experience diverse culture and fun.


    Half Smoke Eating Contest

    What is unique about the D.C. half smoke?  Is it because it’s half pork and half beef?  Or is it Ben’s original spice mix that is a well-kept family secret. Or maybe because it’s grilled on both sides on a hot griddle until perfectly charred. Whatever the reason, the sausage placed on a lightly steamed bun, dowsed with yellow mustard, sprinkled with chopped white onions and smothered with the famous, generation-old chili sauce has become D.C.’s signature dish.

    As usual, Virginia Ali, the Matriarch of the D.C. restaurant world, was busy running the restaurant, cooking half smokes and cleaning tables.

    Eight lucky participants got to enjoy the sweet, smoky half smokes, grilled to perfection, to see who could consume them the fastest.

    Mary Jones set a local record by devouring eight half-smokes in eight minutes — a feat that could put Joey Chestnut to shame.

    [ Image: Screen-Shot-2022-02-21-at-8.56.57-PM-1024×557.png ]

    Vida Ali congratulates Mary Jones for winning the Half Smoke Eating Contest.

    Ben’s stage also showcased some of D.C.’s hottest local artists such as Rare Essence, Ozone, Renee and Wooty 95

    After the contest and concert, fans filed into Ben’s to grab a chili dog with chili cheese fries or Upstairs to grab a Southern Caribbean sandwich paired with a Mojito. 

    A beautiful, full-figured woman with long, black hair and a thick, rich accent served me a Caribe cupcake with a Red Stripe.

    [ Image: Kiomey Ben’s Upstairs.png ]

    Kamara @ Ben’s Upstairs

    “Thank you kindly Kimara. What a great time for you to start working here.”

    “I’ll swing by shortly to see if you want another one.”

    “Thanks, but one beer is all I’m gonna have today.”

    “What are you on a diet?”

    “I’m trying to taper off, and attending these events and festivals ain’t making it any easier.”

    The festival was amazing and the launch was a smashing success. Now it was time to stroll down the avenue to watch other local talents and dancers perform. Cheers to H Street!  This community has become a veritable playground for foodies and art and music aficionados alike.

    I wanted to remain in this vibrant city and enjoy all the perks she had to offer — her culture, the restaurant scenes, the melting pot — but part of me told me it was time to move on..to head west towards the mountains and valleys, where I would find respite and healing.


    Ben’s Upstairs looking out at the western sky
  • Tara Temple

    Tara Temple

    June 24, 2014

    It used to be part of the Tara Thai chain. But with a new owner, new renovations and Buddhist sculptures flanking the entrance, the name morphed to Tara Temple. If D.C. was the banquet hall, Arlington was the backyard. It was a town where I had the least amount of clients and the fewest number of events. So when manager Shine Chuenyam invited me to host an event at the Temple, I was more than happy to oblige.

    When I approached, I was met by two mythical stone lions standing guard at an ironclad double door. As I walked in, I could see that the foyer was shaped like the entrance of a Thai temple with shiny red columns and a sweeping temple roof. 

    I was greeted by stone statues of Buddhist deities praying. And also familiar faces — Wayne Manigo my favorite local stand-up comic, and Orlando Darden, my favorite trainer were already seated at the bar. 

    The Temple was spacious with a large oval-shaped bar, plenty of comfy couches and semi-circular booths for those who yearn for a private conversation. The decor was sleek and modern and it definitely set the tone for the entire evening. 

    As I made my way around the bar, I noticed two lovely women with bronze skin tones and golden brown hair.

    Deb Santos & Roxana Johnson

    “Are you two sisters?”

    “Close, we’re best of friends.”

    “From around here?”

    A petite girl with a toothy smile donned in a yellow floral print dress pointed to her friend. “Roxy is — born and raised. I’m Deb from Chicago.”

    “Great sports city. So you must love Mike Ditka and Michael Jordan?”

    “Absolutely, and Roxy is a huge Redskins fan, so she loves RG3 and Joe Theismann. I’m a huge Blackhawks fan.”

    “And home of the deep dish pizza — what your favorite type of food when you’re really hungry and you care who you’re eating out with?”

    Deb nursed her martini with extra vermouth. “Hands down, Sheecago is the best. Love the wood-fired pizzas from Matchbox to go with the milkshakes from Ted’s Bulletin.”

    Roxy took a gulp of her Singha.”The birria tacos from El Rey and the soy garlic wings and kimchi from Bonchon.”

    “Sounds perfect. And I just love the 1920’s art deco setup at Ted’s and the shipping container design at El Rey.”

    It was at that time that Wayne came by to steal the show.

    “And for laughs, you should check out the Bier Baron Tavern and Comedy Loft.”

    “Girls, this is Wayne our resident comic. He’s also my top promoter who will attest to the fact that on RUNINOut you can search for your favorite type of food, events, ambience, or even team sports, and the site will provide personalized recommendations in the local area.”

    Roxy’s eyes lit up. “Really, can you search who is serving the wheat beer, Hell or High Watermelon?”

    “The Cantina Marina at the Wharf,” I replied in an instant.

    “Can you search for places that are pet friendly?” Deb requested.

    I quickly tapped into my phone. “Wonderland Ballroom — do you own a rescue?”

    “Don’t have one yet, but I really want a Dalmation — heard they are beautiful and brainy.”

    “Sweet. I have a pit bull named Georgia and a sun conure called Apollo — my parrot who likes to drink Guinness at the Irish Channel.”

    Next, I strolled over to greet Christine who was sipping on a Singha Mojito while waiting for her lobster sushi roll.

    Shortly after, Khoi Tran showed up. An Air Force officer stationed in the Pentagon, he is also a food connoisseur and loves to blog about his experiences. 

    “I love a Thai restaurant that serves good sushi,” he said. “Sushi that’s creative with a fine presentation.”

    Shine Chuenyam brought out the next delicacy — the Sunomono Salad consisting of octopus, cuttlefish, cucumber, and seaweed over a bed of shredded white radish with sweet rice vinegar and sprinkled with sesame seeds. 

    For two hours, Shine kept putting out phenomenal appetizers like we were Thai royalty, and we were ordering $2.50 draft Kirin and Singhas like they were Poland Springs. 

    Orlando quickly showed off his chopstick precision skills by extracting a red cuttlefish out of the medley.

    “Mmm, juicy and rich – it’s a cross between a squid and an octopus.”

    “Nah, I’m good,” said Wayne. “I prefer to get my ink from Staples.”

    Christine giggled then decided to bust out a one-liner herself. “So what did Sushi A say to Sushi B?” 

    “C’mon Wasabi,” Wayne replied cracking up together with Christine.

    “That’s right, I forgot to tell you that’s not avocado that you’re eating,” Shine smiled as he poured another round of tequila.  

    All the guys partook, sprinkling salt all over the counter and sucking lemon wedges as if they were adult pacifiers. 

    “Wow that Don Julio really packs a punch,” said Orlando. “Now I’m ready to go in the ring.”

    Wayne grabbed a tuna nigiri with precision and held it next to his mouth. “As for me, my lane is in the kitchen. Being a chef is hard work. But a sushi chef, all you gotta do is resist the temptation to not cook the food – how hard is that?” 

    Shine served an enticing plate of dragon roll. “Alright smart aleck, no more caviar for you.” 

    Wayne devoured the entire roll. “All joking aside, this sushi is out of this world. And the rice, you nailed it. It’s even better than my favorite spot on H Street, Sticky Rice.”

    Since Khoi arrived a bit late, Christine was happy to feed him. Khoi was reluctant at first since as a military officer, he was used to fending for himself, but Christine wouldn’t take no for an answer.

    “I’m a cook and feeding my friends is an act of love.”

    “C’mon now, this isn’t omakase. Khoi can get his own damn unagi,” The Mezcal was making Wayne funnier by the minute. 

    I waited till Khoi finished chewing his nigiri. “So what do you do on your free time? Are you visiting a lot of different restaurants?” 

    “I wish I had time to do more. A lot of life doesn’t happen because I’m attending graduate school in International Relations — a lot of writing, poring over textbook chapters, and reflecting on feedback from professors and peers.”

    Christine pulled the lobster tail out of the shell. “Yes, education is important, but so is making new friends.”

    I turned to her and said, “You need to come to our events more often. No one will ever complain that they didn’t get enough to eat.”

    “And you two bozos,” as I looked over at Wayne and Orlando. “You guys can take it easy on the booze and sushi. Sometimes, they just don’t go together.”

    Orlando took another bite of his sashimi. “Talk about hypocrisy — I haven’t seen you stop drinking except when you were chatting up with the chics. When are we going running again?”

    “Yes, I really need to seriously cut back in my drinking. Both my physical and mental health has taken a back seat.”

  • Alba Osteria

    Alba Osteria

    I was going for a run around Chinatown and Mount Vernon Square when I sensed the unmistakable gamey smell of roast pig. I followed the scent and arrived at an outdoor patio with a bocce parklet on I Street. A small crowd was enjoying happy hour while a suckling pig turned a crisp brown on a spit roast.

    I’ve never played bocce, but I knew it started in Italy, and it’s really taking off in the US. What struck me was seeing a famous chef joining in on the fun. How could I not recognize him – the renowned chef from Al Dente with his signature spectacles, white coat, long apron, and familiar smile.

    “Chef Donna?”

    Chef Roberto Donna & Angie Duran

    “Si, unico e solo”

    “From Galileo and Al Dente?”

    “Among many others, yes.”

    “Nice to finally meet you. I’ve heard wonderful things about you. So you’ve moved to up-and-coming Mount Vernon Square.”

    “I’m excited about this locale. Hotels and condos are going up and people are taking a chance. We want to be their neighborhood restaurant.”

    “Who did you bring along?” 

    “Well, Amy Brandwein, my Chef de cuisine, who worked with me from Galileo, and Angie Duran my manager from Al Dente.”

    Please join us, grab a piece of pork and crackle and check out our enormous space,” said Angie, as she opened the door and welcomed me in.

    “The name Alba refers to a town in Roberto’s native Piedmont. With 226 seats, we are Chef Donna’s largest restaurant thus far. To make the atmosphere feel more intimate, we have sectioned spaces throughout, like a pizza bar, a dining room enclosed in a wine cage, a 12-personal communal table for chef dinners, and of course a 62-seat bar area with local beers and four wines on tap plus more than 200 Italian bottles.”

    “Totally rad, this bar space would be perfect to host an event.”

    “Well, I’m also the event manager so just let me know when and the size of the group.”

    “We normally draw a large crowd and the majority of us are foodies, so providing complementary apps and side dishes is part of our MO.”

    “I can definitely ask my boss Hakan (Ilhan) if we can provide some panini and pizza. Our oak-fired pizza oven turns out pies super fast. But we’ll want to make sure that our bartenders will stay busy.”

    “Of course, we’re a very social group, some even brokering deals. So every one of us will have a drink in the hand, and for people like me, they’ll have two.”

    “Perfect our happy hour is from 4-7 pm when draft beers are $4 and select wines by the glass are $5.”

    “Quite impressive. Is all this information plus your food and drink menu updated on your website?”

    “We try our best. But we have a lot on our plates at the moment.”

    “Well if we shoot pictures of the event as well as your dishes, we’ll share them with you so you can post on your site and social media.”

    On Sept 30, 2014, the turnout for our event was phenomenal with nearly 100 people in attendance.

    Chris Cooks is an IT consultant, social media enthusiast, networker, and self-professed comic genius. I met him at a PR Flacks happy hour, a meetup for PR professionals and communicators, and he has attended a few of our events over the years.

    Chris and I bellied up to the bar sipping on our Belgian-style pale ales. “Hey Chris, are you all caught up on watching ‘Game of Thrones’?”

    “Finally, can’t wait till next week and see which characters survive the series.”

    “Well, I haven’t had the pleasure of seeing any shows in a long time, so please don’t spoil it for me.”

    “I envy you, cuz you still have a lot ahead to look forward to.”

    Angie Duran was busy running back and forth to the kitchen picking up appetizers and keeping guests happy.

    “So Alba Osteria prides itself on authentic Northern Italian cuisine from the Piedmont region, the home of Chef Donna. The region abounds in land for grazing animals and for wine production.” 

    But braised meats, veal, and beef dishes from Piemonte cattle were not the only staples served.  

    For the first time in her life, Judy Castiglia ate escargot “Mmm, I love the taste and texture. And it goes well with the parmesan risotto.“

    Next Judy tried to grab a baked octopus in creamy polenta from Angie, but they went fast.

    “I’m embarrassed as an Italian to say I have never tried polenta. Argh!”

    Angie Duran serving Baked Octopus in Creamy Polenta

    Wayne Manigo scarfed down a capunet (cabbage-wrapped braised duck). “Yeah, there’s only two HBO shows I like better than GOT – that’s ‘VEEP’ cuz it satirizes the political world, and ’The Wire,’ cuz it got it all right about Baltimore.”

    “Baltimore is a city that I haven’t spent much time visiting. But maybe she’s the next terrain.”

    Christine Bach grabbed a slice of veal carpaccio with citrus oil. “It’s a beautiful place — The Inner Harbor is one of my favorite. There’s a lot of wonderful Italian eateries there.”

    Judy, Chris and Wayne

    Prior to becoming a chef, Amy Brandwein was doing political research for a lobbying firm in DC. Growing up in Arlington, VA, her dad was a good home cook and vegetable gardener who was always inspiring her. So when she came to the fork in the road of her career, Amy decided that rather than go further into politics, she would pursue the field that she had a passion for. She attended L’Academie de Cuisine and then applied for an externship at Roberto Donna’s Galileo. In 2000, she started in the pastry department, eventually becoming a saucier, then moved up to be a sous-chef. Then in 2005, she was named Donna’s first chef de cuisine.1

    “Amy has a passion for Italian food who goes to the bottom to really find the heart of it,” said Roberto. “She’s very driven and likes to make her point in the kitchen.”

    Wayne picked up a piece of house-made salami from the imported Charcuterie board “So Chef Amy, how is it like working for a James Beard Award-winning chef?” 

    “Roberto is an amazing chef who is intense and highly demanding. He taught me to be true to myself and to my cooking. I definitely learned a lot from him.”

    Judy raised a glass of Barolo wine. “So Amy, you’re really shaking things up. Wish there were more innovative female chefs like you.”

    “Some people call me Roberto’s sidekick. I don’t think so. I’m his chef, not his chic. I run his kitchen, and that’s a huge responsibility.”

    “We’ll drink to that!” Chris raised his pint of pale ale.

    Jason “Foodgeek” was enjoying a chestnut trifle pasta dish. “The food is fresh. Who sources your produce?”

    “We buy from local farmers’ market or cooperatives, specifically what’s in season — we have a passion for responsible and locally sourced ingredients.”

    Chef Amy Brandwein meeting guests

    “This is wonderful Amy. Thanks to you and Angie for making this an incredible experience,” Jason said.

    “Yes, I definitely feel like we’re in a family-run restaurant in Alba, nestled away in the hills of Piedmont, enjoying traditional cuisine,” Judy said as she dug into the braised beef and beef jus, sprinkled with bone marrow.

    “Well come back and join us on Thursday nights for Chef’s Table. It’s a six-course tasting menu where I want to go beyond cooking and create an experience with flavor profiles and wines to enhance the cuisine. The menu will draw from all parts of Italy and incorporate a lot of fresh, sustainable ingredients in both the cooking and cocktails.

  • Best of DC

    We applied for the GWU Business Plan competition three times, hoping that indeed the third and last time was the charm.  Unfortunately, all the leprechauns in the world could not help us. Each time, we advanced to the semifinals, but the finals turned out to be our tough mudder. 

    The second time, was the most promising, where we came in 9th, so we served as a back-up just in case one of the top eight teams couldn’t present.  Unfortunately, we weren’t asked to pinch-hit and we went back to the drawing board for the following year. 

    Then, on April 2, 2013, I got the dreaded news that once again we didn’t make the cut.

    * * *

    April 2, 2013

    Chito,

    I was shocked that RUNINOut did not advance to the finals, since you were ranked #9 last year!  I didn’t read your 20-page business plan this time, but the feedback from the judges this year will give you more insights into why this happened, and you will receive it much sooner than before.  That’s all because I put an emphasis on upgrading this year to an online scoring/commenting system which means no re-keying of the judges’ comments.

    Please let me know if there’s anything I can do to help RUNINOut continue to grow and thrive.

    John Rollins 

    * * *

    Professor Rollins explained to me that the independent group of judges (mostly non-faculty business leaders) may not have had the insight to select the top teams. The business school was pulling for me, but since they had to keep the competition objective, they had no say in the matter.

    Not only did the rejection sting, but the elimination kept us from securing funding. That’s because the university published the results online so venture capitalists (VC) were privy to this info.

    My alma mater wasn’t the only one that rejected us.  We were also spurned by D.C.’s VC firm and accelerator Fortify as well as Baltimore’s Emerging Technology Center.  An accelerator takes an early-stage startup that has already developed a minimum viable product and helps them secure resources and capital funding. They also provide a nominal amount of funding in return for a small equity stake, normally 5-10%.

    So was acceptance to an accelerator the right path for RUNINOut? Without mentorship and funding, our chances of reaching rapid growth were slim to none. It didn’t mean that our business model wasn’t sound or that we would never be profitable. But it likely meant our company would focus on lifestyle instead of growth, on income rather than revenue, on bootstrapping instead of venture capital, and instead of advertising, we would rely on face-to-face guerrilla marketing.

    This new path was right up our alley.  Since we hosted several events a month, we had developed a knack for gaining traction and creating a buzz.  We provided value, engagement, and fun, and in return, our attendees spread the word virally and gave us raving reviews online.

    A week after receiving the bad news from GWU, Suzannah woke me up with some glad tidings.   We were selected as the “Best Restaurant App” in the Washington City Paper Readers’ Choice poll.

    After dozens and dozens of events, miles, and miles of pedicab rides, and tons of food blogs, the hard work seemed to have paid off. 

    I called Gregg Coppen, the web developer from Vancouver, and he almost fell off his chair.  “I’m so glad we decided to add the faceted search at the last minute — this feature must have been popular with restaurant-goers.”

    He was so proud to add the new “Best App” tag to his portfolio and exuberant that he could make a tremendous impact thousands of miles away.

    “When you approached us two years ago, we were hesitant to take on this project on a shoestring budget. But looking back, I’m damn glad we trusted our intuition.”

    “Yes, it’s amazing what we can accomplish if we all work together, communicate and innovate.”

    Soon, I shared the news with Professor Rollins. 

    “What, you beat Yelp, Foodspotting and Urban Table?”

    “It’s hard to believe — it was really the matter of getting name recognition and we did that by gaining traction.”

    “I tell you what. You guys didn’t advance, but your company has shown user-acceptance and income – that’s really what matters, not a trophy.”

    “But we still will not get a chance to present at the coveted New Venture Competition.”

    “Not if I have any say in it.”

    On April 22, 2013, I got the chance to do just that. I was delighted to have the opportunity to present my business and demo my site to the University where the idea was born. And that was really the most important thing — acceptance and validation from an academic institution. The consumers, we already had them in the bag.

  • Patriots’ Day

    Patriots’ Day

    We were conducting routine flight operations off the balmy coast of Southern California — in the distance stood the coastal mountain range of Santa Ana where the blistery, dry winds blew from deep within.

    On that gray September day, I woke up like any other, and switched on the remote to see whether the Atlanta Braves still remained on top of the National League and whether the Chargers would start Drew Brees or Doug Flutie as quarterback during the regular season.

    Strange, I thought, as I started my morning ritual of shaving, brushing, and dressing.  One of the twin towers was hit by an errant airplane. What kind of idiot would do that?

    In the wardroom, I polished up my continental breakfast while participating in the obligatory morning gossip with friends.

    “What’s up PAO (Public Affairs Officer)?”  The yellow-shirted flight deck officer chuckled as we bumped fists.

    “Not a thing, Shooter.  Hoping for a slow day and a nice weekend in port. Got lots of tours, but also time with my four-year-old son. How are your catapults doing?”

    “Well, we’re flying, aren’t we? We got lots of steam enough to launch a MAC truck a million miles.”

    “Super, save some steam for my DVs.  So, I hear the Chargers are finalizing on a starting quarterback. Do you think Brees will fly or go down the Ryan Leaf road?”

    [DVs or Distinguished Visitors is the Navy program to expose community members to the role of an aircraft carrier.  The DVs are flown aboard the plane and spend a night on board before taking off again the next day]

    “Nah, Brees is quality stuff man. Still can’t get over the Bolts picking Leaf over Hasselbeck. I’ve got a lot of hope pegged on this year, though.”

    “Aha, gotta run. Got a big tour to plan this weekend — Navy Leaguers and VFW.”

    A small cadre of junior officers from both the ship’s company and air wing created a weekly “fantasy football wing” aboard the carrier.  It took a lot of work sometimes following the performance of each player, but it built camaraderie, and these were the same officers that I worked with regularly when hosting distinguished visitors for a 24-hour visit to watch carrier flight operations out at sea.

    I grabbed a mug of java and then made my leisurely stroll across the hangar bay to my office on the second level of the ship’s island to start the day’s work of planning media visits and shipboard tours.  As the newest aircraft carrier in the west coast, we had a plethora of inport tour requests from veterans groups to students, some requesting specific things to see.  But every tour, no matter what the scope or size stopped in the Stennis Room to honor the living legacy of Senator John C. Stennis, the Statesman who served in the US Senate for 41 years and coined the ship’s mantra: “Look Ahead.”

    By this time, I had almost forgotten all about the World Trade Center.  When I arrived at the office, my entire division of three journalists and a Senior Chief Petty Officer were already there, but instead of reading email or editing the ship’s paper, their eyes were glued to the TV. The second tower was now ablaze and the sky all around southern Manhattan was filled with a huge plume of smoke.  

    From that day on, our lives were instantly shattered and perpetually changed. On November 12, 2001, the USS John C. Stennis (CVN 74) deployed to the coast of Afghanistan in support of Operation Enduring Freedom.

    As we left the San Diego harbor, Janine Zúñiga from the SD Union-Tribune along with a cadre of reporters stayed onboard to capture last words before we headed to harm’s way.

    “Stay safe Chito. Hope you guys hunt down Bin Laden,” Janine said giving me a warm embrace. Hope to see you back soon.”

    And before the Santa Ana disappeared on the horizon, Janine and the rest of the team boarded a C2 Greyhound and strapped in backward while the COD (Carrier Onboard Delivery) launched into the SOCAL sunny sky.

    * * *

    It was May 2, 2011. When I returned home late after studying for my Entrepreneurship and Innovation class finals with my industrious GWU classmates, I was shocked beyond comprehension. I flicked on the news to see jubilant university students and a throng of mostly young people celebrating in front of the White House. They popped champagne corks, climbed trees, and swung from lampposts.  Whoa, what happened? Did D.C. finally get the monkey off their backs and win a playoff series?  Many were still in sports jerseys embracing perfect strangers regardless of team loyalty. They had stepped out of a Washington Capitals playoff game and would be out here celebrating till the wee hours of the night.  Revelers waved American flags and chanted “USA, USA!”, celebrating the heartwarming news from President Obama that Bin Laden was killed in a firefight.   

    Ecstatic Americans had stormed Lafayette Square as if it was V-J day all over again. I was overjoyed to witness an outpouring of patriotism and devotion for our country displayed by the college-aged crowd—the generation that was just kids when 9/11 struck.  These Millennials will be around—raising our flag—a lot longer than the Boomers for the rest of this eventful tumultuous, 21st century.

    Despite it being finals week, no exam was more significant or impactful.  I felt that it was imperative that I had to be physically in front of the White House to witness history being made.  Everything else played second fiddle. This was our version of the falling of the Berlin Wall.  Would it mark a pivotal moment in history during the Global War on Terror?

    As I snapped pictures on my phone, I noticed a DM from Janine Zúñiga, who was still working at the Union-Tribune. She was reporting on the event and searching for a quote.

    Naturally, I was happy to go on record and it was a big closure to the tragic events ten years prior. 

    I also knew that I was way overdue for a reunion.  Back in December, I made a pact with Janine and her husband, Jari, that I would visit them to run the San Diego marathon and they would do the same in D.C.   So I purchased a one-way bus ticket west, hoping to make it a multi-trip excursion — I had a lot on my plate, a lot of goals to accomplish, and I kept my eyes steady on the prize.

  • The Gentle Giant

    The Gentle Giant

    Sarah Berghoff was out with friends and wanted to visit a brand new spot in Shaw for cocktails and Asian-inspired cuisine. Upon entry, a 1920’s style mural with an icon of Charlie Chaplin came into view. The space was elegant with a speakeasy vibe. On the wall above the bar, The Tramp played on a reel. 

    A tall, burly man with a big smile came over and greeted them.

    “Hi, I’m Armin. Welcome to Chaplin’s. We’re a ramen, cocktail, and dumpling bar.”

    “What does Charlie Chaplin have to do with Ramen?” Sarah asked.

    “Well, the legendary silent film star was adored in Japan. That’s because he could make people laugh without uttering a word.”

    “What a charming connection. What do you recommend?”

    “If you like your spirits strong, I recommend the Tramp. It’s Bourbon with a burnt orange peel. For ramen, I recommend the ASS.”

    “Excuse me?”

    “ASS – Asian Spicy Sour. chicken chashu, coconut milk, chicken broth, and pork butt. It’s our take on the ever-popular Tom Yum soup with noodles imported from Japan.”

    Several minutes after Sarah and her friends sat down, the bartender with a cool Chaplin-style outfit served them their classy cocktails.

    Armin came by again to see what they thought of the innovative cocktail menu. 

    “Fabulous. I can see you have broad experience in this industry.”

    “Yes, I’ve worked in this business for over 20 years. At the Capitol City Brewery and most recently at the Saint Arnold’s Mussel Bar.”

    “Amazing sounds like you’re a powerful force in the restaurant industry.”

    “Well, the co-owners are bartender brothers, Ari and Micah Wilder – owners of Red Light on 14th Street – we’re a star-studded class.”

    “You know there’s someone you should meet that’s an up-and-comer in this industry. He’s a quintessential foodie and has a finger on the pulse in this industry.”

    Armin with Sarah

    The next day I got a call from Armin. 

    “So Sarah speaks highly of you. I thought I was the Big Man on Campus.”

    “You’re a rockstar, Armin. All I do is promote restaurants and host some events. You’re the brains behind your brand and do all the heavy lifting.”

    “Well, we sure could use some help with marketing and developing our web presence.  When we opened a few months ago, we were named The Chaplin. Now his estate is threatening a lawsuit so we changed it to Chaplin’s”

    “I can help with the name change and ensure that your website and social media reflects the new and improved branding.”

    The following week, I met with Armin and his co-owners, brothers Ari and Micah Wilder as they gave me a spirited tour of their cozy space. 

    The vibe and ambience were warm and welcoming and the Laughing Gas cocktail I ordered was potent and bursting with flavors.  

    “We figured out a way to compress carbon dioxide with helium,” said Micah. “You’re gonna sound really funny and everyone’s gonna be laughing at you.”

    I also met Chef Myo Htun, a native of Burma who cooked under a Master Ramen Chef in Tokyo for 30 years.

    “Chef Myo is a tireless worker,” Armin said. “He’s worked every day since we’ve opened. We should make him a co-owner one day.”

    Chef Myo Htun

    Chef Myo served me the Tonkotsu Ramen with the broth made from boiling pork neck bones – the collagen in the connective tissue transforms into gelatin, which gives the broth its silky texture. Inside the bowl were melt-in-your-mouth chasu pork belly and soft boiled eggs with custardy egg yolk.

    “Your ramen kicks ass, Armin. I would love to host our next get-together here and invite all ramen enthusiasts to celebrate Shaw’s hottest, new setting.”

    “Sounds like a fabulous idea. If we could also do a fundraiser for Bread for the City, that would be great also.”

    The next month on October 22, 2014, dozens of ramen and cocktail fans converged at the downstairs bar for a private event. 

    Christine arrived early as usual and secured a spot at the bar. 

    “Hey Chris, good to see you. How was the military ball with Khoi?”

    “The Vietnamese-American Military Banquet was an overwhelming experience with lots of shiny uniforms, great food, and formal traditions — we had a blast.”

    “I can picture that. I’ve been to a few military balls myself. They can be quite fun. “

    “Met so many amazing Vietnamese Americans and they gave each of us a commemorative coin.”

    “Carry it around with you — it’s a good luck charm.”

    “And I wish the best to Khoi as he heads to Kosovo for a six-month peacekeeping mission.”

    To kick things off, many guests were introduced to the payday adult-only dumplings — infused with Japanese whiskey. You could choose from a steamed shrimp dumpling on a whiskey sour named The Cold War, a hot pork dumpling on a lemon emulsion, or a hot beef dumpling with Japanese whiskey.

    “This is what happens when a couple of bartenders open up a restaurant,” Micah declared.

    I’ve tried all three, and Micah told me to tap on the brakes. So I was happy to entertain guests to see which one they preferred. 

    BJ enjoying the dumplings

    BJ McDuffie sampled The Cold War. “Mmm, the shrimp shooters are savory and boozy–a perfect combination. I’m ready for the next one.”

    I ordered a Payday from Margaux behind the bar. “How was Drink the District BJ?”

    “Meh, could be better — it was a scorching, hot day. But this is even hotter.”

    “So, what have you been up to lately?”

    “Bowling, bocce, and brunch — that ’bout sums it up.”

    “Have you been to Alba Osteria in NOMA? They serve an awesome brunch and have a bocce parklet outside.”

    “Not yet, but I’m a fan of Roberto Donna.”

    “How about Myo Htun – what do you think of his culinary skills?”  

    Christine Bach enjoying the Cure & ASS

    “By the juiciness of these dumplings, Chef Myo ranks up there with José Andrés and Richard Sandoval.”

    As expected, our resident comic made a showing.

    “One of my favorite indie chefs is Erik Bruner-Yang,” said Wayne Manigo. “And with my cooking skills and an endless supply of ramen, I could give  Toki Underground a run for their money.” 

    “What if you’re a butterfly, but you’re too busy being a caterpillar?”

    “Mine is Chef Anh Luu, who cooks Cajun/creole with Vietnamese ingredients,” Christine said. “And I like my ramen spicy, so I’m here to kick some A.S.S.” While she waited, she ordered the Cure, and Micah blow-torched a piece of rosemary on her fruity cocktail. 

    “Yeah, I know it’s all presentation, but I swear it does taste better,” she said.

    Wayne took a taste of Christine’s Cure. “Please pour me a damn drink !! Do not put any herbs and spices in my cocktail that is only for food and also don’t light the dam thing on fire either!”

    Armin put a hand on Wayne’s shoulder. “What makes Chaplin’s stand out from all the rest is the personality of our bartenders. People come from near and far just to have Jake (Jacob Simpson), Said, or Margaux pour them a drink, ask them how their day is going and tell a kickass joke. You’re hired.”

    Margaux Donati mixed a Vagabond cocktail. “We love you boss. You’re a true friend.”

    It was also good to see Deb Santos again. 

    “Hey Big Shot, how’s your growth?”

    “A long, hard struggle and still tripping.”

    “That’s normal. It’s important to show some self-compassion for your blunders.  Don’t regret the things you have done as much as the things you never did.  It’s better to get up and do something rather than nothing, and right now, you’re the big-time host of this fabulous party, so you should be grateful.”

    “I can always rely on you for wise advice Deb. Still haven’t cut back on my drinking though.”

    “Alcohol is a depressant and keeps us at a lower vibration. Try limiting yourself to two drinks and take small sips and plenty of water in between.”

    “Limiting myself to two drinks is like telling my pitbull, he can’t eat my ice cream.”

    “What if you’re a butterfly, but you’re too busy being a caterpillar?”

    When Sarah arrived, I was pleased to show her my new business card. She liked the running Orangutan logo popping out on a yellow background. But when she turned it over, she nearly flipped out. 

    Sarah showing her picture to friends

    “Whoa, you put my picture on the back!!”

    “Well, you said you wanted to see the picture of us at Toro Toro.”

    “But not on your business card.”

    “But, your face is more interesting than mine,” I explained. “No worries, you’re not the only one — I also put Kanita and Jackie on there, too.”

    “Well, I’m honored to be promoting your website,” she replied in jest.

    “And I’m honored to have you serve as our de facto brand ambassador. After all, you introduced me to Armin and Chaplin’s.”

    Later that evening inside the Opium Den, Armin and I were slurping on some ASS.

    “So what do you do for fun?” He asked.

    “Besides running and drinking, I like to go paddleboarding on the Potomac. I normally launch from the Slip Inn on (Joint Base) Bolling.”

    “Right on bro. I love boating myself. We like to take the Chaplin’s crew and launch from Edgewater (MD).”

    “So the neighborhood is continuing to change. What are your plans moving forward?”

    “Perhaps adding a sushi joint next door or building an American diner across the street.”

    I took a sip of the Kid cocktail “Would it be another Hollywood-inspired name?”

    “Yes, Shawshank Diner comes to mind–one of the best movies ever made..”

    “And Shaw is one of the city’s hippest up-and-coming neighborhoods,” I said.

    “Indeed, my beloved community is still very much on the move. This is why I love this city.” 

    “I’ll drink to that — another round of yummy shooters, please. Take it easy on the whiskey.”

    I looked over my shoulders and could swear I saw the stern eyes of Deb keeping me in check.

    The A.S.S. is so savory, you can drink it by the bowl