The next month, I took Apollo on a run at the National Mall. Apollo took flight as he often does, but this time, he went higher and further than ever before. Oh my goodness, I conveyed an expression of blunder. I had gotten so careless that I had forgotten to trim his wings, and suddenly high above the Mulberry trees along the scenic mall, Apollo found freedom.
I looked everywhere for Apollo, even bringing along his cage, his Bonka Bird toy, rattling in the wind. I scattered sunflower seeds and peanuts everywhere and had to fight off the squirrels who had a field day. Sadly, he was nowhere to be found. Like a menacing tween, he had skipped school, and he was not yet ready to return to his distressed patriarch. The massive magnolias along the miles-long cinder path served as an ideal refuge for him, while the Capitol dome and the Washington Monument obelisk served as landmarks.
“Apollo, please come home to Papa!” I screamed at the top of my lungs. As sunset beckoned, I came to the sad conclusion that my wails were been drowned by the hustle and bustle of young people and tourists mingling on the grassy fields.
Soon the sun was shadowed by the majestic, iron dome of the Capitol, and I would return the next day to make my unwavering attempt. At daybreak, when the sun’s rays bathed the Lincoln Memorial in golden sunlight, I was roving up and down the grassy turf searching for my wanderlust feathered friend. I played a scratchy recording of his chirping. It sounded promising, but after a while, the raspy screams only commingled with the purrs from the cormorants and the buzz from the sparrows. GW University just so happened to be hosting its commencement ceremony at noon, so soon there would be several hundred black caps and gowns and excited families scurrying all along the mall.
Since I couldn’t physically search, I would leverage social media. My Facebook posting gained some traction and I started to get excited when Zach Peirce mentioned that one of the graduating students saw Apollo hanging out on top of a standing fan, just screaming away. So she called the Washington Humane Society who readily captured him.
I immediately called them and was overjoyed when they informed me that my poor Apollo was in safekeeping.
Apollo was home now, and he would join me on more runs and escapades throughout D.C. But this time, I would ensure his flight feathers were properly trimmed and his favorite Bonga Bird toy within arm’s reach.
In 2011, I kicked off the EU Embassy Run as a casual run on a whim. I coerced a couple of friends to join and for the last several years, a small gaggle would gather at the French Embassy and run 13 miles visiting a dozen tightly-packed embassies along the way, ending up at the Austrian Embassy in Van Ness in NW D.C.
By 2014, I wanted to expand the run, so I contacted Rick Amernick to post the event on the DC Capital Striders homepage. Surprisingly, 40 eager runners signed up. We were indeed bursting at the seams, but there was room for one more stowaway — Apollo who would fly alongside and blithely perch on people’s shoulders. Apollo was a veteran runner who has enjoyed going on long-running excursions with me throughout this sociable city. Naturally, Apollo loved to fly, but with his wings clipped, he wouldn’t go too far, normally to the nearest shoulder or to a low-hanging limb.
On May 10, 2014, the jaunt started at the Embassy of France and followed Reservoir Road through Georgetown, before climbing uphill on Wisconsin Ave.
Then we meandered our way through Embassy Row visiting Greece, Ireland, and Romania successively.
There were a lot of cultures to experience and of course fabulous food tastings not to mention the most magnificent, crisp lagers this side of heaven.
My neighbor, Quentin Cummings ran along and was more than eager to imbibe on traditional European beer along the way.
Throughout the run, we proudly raised the dark blue flag with a circle of twelve yellow stars and ran at a steady pace until reaching Austria and Slovakia on International Drive. There, we celebrated and rejoiced when we reached the coveted black and white checkered flag.
“Say, the run is picking up speed with D.C. locals. Why don’t you organize an official run next year? Have people register online so people can commit ahead of time,” Rick suggested.
“That’s a great idea. Charge a nominal fee and raise money for charity. I can also get T-Shirts printed out and put our logos on the front.
To have the honor to lead 45 amazing runners, along a scenic, occasionally hilly 13-mile journey starting from France and ending at Austria. All enjoyed a diverse cultural experience! Thank you Runin Out for creating such a fun and memorable event and thanks to #RunnersWorld for enduring the busy streets to photograph our entire run! This year’s event turned out to be an awesome adventure! Next years promises to be EPIC!
The week after the run, I gave Rick a call.
“Hey remember that Lebanese bistro on Connecticut Ave that we passed on the way to the Hungary and Czech Embassies?”
“Yup, the Taverna. Love their hummus — great protein-infused snack to fuel up right before a long run.”
“Well, we can’t make Lebanon a part of the EU, but we can definitely host a meetup and entice runners with healthy Mediterranean cuisine paired with a high-energy form of dancing?”
The following week, runners from all over the DMV came in droves to appreciate the benefits of consuming hummus with tahini and shaking hips to develop core strength.
Asala’s willowy arms and legs moved in synch, captivating and charming Lebanese guests and runners alike. Her trademark was attractive and personable, and she was easily able to entice hardy runners to join her.
Rick raised his arms like a ballet dancer. “Have to say, this is the most exotic event, we’ve hosted so far. Great way to train for a marathon.”
I raised my arms in unison. “You guys are totally hot. Women dig dudes who can dance.”
Orlando swung his hips smoothly like Fred Astaire. “Yes, that was a blast. Enjoyed balancing the air cake on my head. That was no joke a cakewalk.”
Asala reached over to pick up a prop. “Glad you enjoyed it. Since you thought it was cake, you can balance my sword next time. And you better not drop it on your toes.”
Orlando picked up the curved sword and felt the sharp blade with his hand. “Yes, that does seem quite dangerous. Girl, you got talent.”
“Next time, I’ll bring my Shamadan Candelabra. Men who incite danger are inspired by the sight of fire.”
I used a spare tablecloth to mimic Asala’s magic motions. “My personal favorite are Asala’s wings. They’re colorful and shiny and quite dramatic.”
Rick took a large bite from his shawarma slider. “And the food was indeed healthy and appetizing. If I ate here regularly, I wouldn’t need to run every day.”
“So happy you all enjoyed it, and I am thrilled with the audience participation. I perform every Thursday. Tell all your friends to come — it’s more challenging than yoga and more fun than running.”
Charlie came by to check on the setting of the tables. “Yes, we need to fill up the restaurant. We love to bring in new guests who will also enjoy our food.”
I raised a glass of Cabernet Sauvignon to my lips. “How ‘bout we host a fundraiser here next time. We can just host RUNINOut events in conjunction with Asala’s performances.”
“Well get our fattoush and tabbouleh featured prominently online, and we’ll be happy to provide you with all the hummus you want for future events and fundraisers.”
“Thank you so much, Charlie! Can I have another Almaza please?”
“Don’t you think you’ve had enough already? BTW, next week, you should visit Grace, the owner, at the original Taverna in Arlington. Maybe she’s got more work for you to do. I know they need a new website to feature all their locations.”
In the following months, we held fundraisers for We Are Family Senior Outreach Network and the Association of Young Americans. Together, we had saved the Raqs Baladi events from the chopping block.
The working relationship with Lebanese Taverna, local meetups and Asala El Masri would pay off splendidly for months to come.
Donald “Clay” Clay, an Air Force veteran, was enjoying his stogie while chit chatting with friends, watching boats slipping by. On every weekday afternoon when the weather is fine, he and a half dozen of his perennial friends such as Robert “Bleu” Jones and Kimo Tavares gather at the Slip Inn to chill, booze up and snack on the crowd-favorite George wings. No one knows for sure why they call them George, but rumor is one of the cooks from the earliest days in the 80s came up with the secret breading.
The Tiki bar and restaurant wasn’t located in the Navy Yard, Old Town Alexandria or the National Harbor — places packed with tourists. Instead it was tucked away at the edge of Joint Base Anacostia Bolling, a well-kept secret amongst retirees. That’s why Clay, Bleu and a handful of old timers made it a daily ritual when the clouds are clear and the skies are blue.
And the weather forecast for the next three days was bright and promising. There was a ton of activity as military personnel and their families kicked off the glorious weekend with Country Western Night featuring a local, up-and-coming talent.
Sara Gray is a singer, song-writer from Indian Head, MD., just down the beaten river in Southern Maryland. The first time she sang in public was at the age of three on a cruise ship — from the soundtrack of the Teenage Mutant Ninja Turtles. She watched her father sing in his local band, then started performing at church and has rendered the National Anthem at various community events. At 16, she wrote her first song and her budding repertoire focuses on country and classic rock. For the last year, her schedule has been in high demand, opening for country stars such as Toby Keith, Dierks Bentley, the Zac Brown Band and Luke Bryan and performing all over the DMV.
Sara Gray covering”Cowboy Take Me Away”Sara Gray loves audience participation
“I’m so happy to be on the stage where I feel right at home. I love getting the crowd involved, clapping, dancing and singing along. They inspire me.”
Justin Voskuil bartending at the Slip Inn Tiki BarSara Gray singing her original “One of A Kind”
Jason Morenz was working in the kitchen in Piola located on the northern border of U St by Florida Ave NW. The restaurant was popular on Sunday for their bottomless brunch (not mimosas) but 10 different types of pizzas (personal size) as much as you can binge.
During the weekday, all draft beer (including the Peroni) was only $3 and occasionally, they would offer involtini puffs, bite-sized roll-ups with bacon, mozzarella, and eggs. On the 29th of each month, Piola would offer AYCE handmade Gnocchis with a handful of decadent sauces.
Although 14th Street has a fair share of pizzerias, Piola was popular with pizza aficionados for their thin-crust and savory cheese and hearty toppings. Couples and groups also came for the chilled atmosphere and friendly servers.
Piola’s, on most nights, was buzzing and the demand for take-out was through the roof. The biggest problem was apps like DoorDash and Grubhub took a huge slice of their paper-thin margins, as much as 30%.
“Why not cut out the middleman?” Jason thought to himself. “We could build a slick website and channel all call-in orders through it.”
Under his direction, I purchased the domain Piola D.C. and replicated their menu on an eCommerce platform. Then I updated Google maps with the new website name.
Within days, the website traffic started to pick up and if anyone called to order, they were redirected to the new site. But Piola’s did not have its own fleet of delivery drivers. So Jason came up with another ingenious idea.
For every delivery order that came in, Jason would duplicate the order on the Postmates app.
For the sake of example, Charlene is at home with a big craving for traditional Italian pizzas and Peter is working a swing shift as a bike messenger.
Charlene ordered the Quattro Formaggi on the Piola D.C. website. The instruction would then be automatically printed out and sent to the kitchen. Jason would then make the same order on the Postmates app. In little time Peter would show up at Piola’s to pick up Jason’s pizza.
Jason would immediately greet Peter. “This order is for Charlene and it’s going to this address down the road,” Jason instructed. “And I’m going to tip you ahead of time, so don’t screw this up.”
15 minutes later, Peter called Charlene at the Union Row Flats on 14th and she happily buzzed him in. He checked in at the front desk then took the elevator to the 5th floor and tapped on her door.
Charlene opened the door in her skimpy, pink terrycloth bathrobe “Come on in,” as she motioned for him to follow her.
“Please set the pizza on the table.”
Peter bewilderedly followed her to the dining room. Then he opened his bright red pizza warmer bag and gently took out the large pizza box with the slogan “FAMOSI PER LA PIZZA” embossed on the side.
Charlene thanked him with a slight twinkle in her eye.
Peter returned the smile and maintained a steady gaze. Then a prolonged uneasy silence, while Peter noticed a partial view of the Capitol rotunda from the master bedroom vaulted windows. He wanted to say something, but luckily she beat him to it.
“Well, I guess I better dig in while it’s still hot,” she mutters under her breath.
“Umm, yeah. It looks good. I betta be going now,” he mumbles.
Peter almost tripped on himself as he stumbled out. He thought he heard her say something about the savory gorgonzola, but by then he had safely extricated himself into the hallway.
“Whoa, wait, don’t leave just yet…”
Peter’s heart was jumping by the time he got to the elevator.
“You forgot your tip.”
But Peter already got his tip, from Jason at Piola’s, and he noticed on the app that there was another order to pick up.
As soon as he descended down to the lobby, he wished he could retrace his steps back to the apartment with the shapely blonde and the panoramic view.
“Man, I had my one chance, and I totally blew it,” he muttered. “How could I be such a coward,”
He thought about calling Charlene and inquired how she was enjoying her slice, and whether she wanted him to bring up some chardonnay to complement, but he clearly didn’t have the guts to see it through.
The autumn night was dreamy and delightful when Peter raced back to the store.
“You’re a dumbass,” Jason admonished. “Such a pathetic loser.”
“Well I delivered on time,” Peter quipped. “And the pizza was still hot and steamy when she ate it.”
“Yeah, but you left the tip on the table, you idiot, not to mention some other things.”
“Well, I definitely didn’t expect her to be so revealing. Perhaps she was seducing me to make a move, then report me to Postmates.”
In the weeks ahead, Piola was humming, and the orders kept flooding in. The upper echelon and franchisees were delighted with the ton of sales and the favorable reviews.
But then the number of orders made by Jason on Postmates aroused suspicion. The corporate office in Miami Beach caught on to the website and the Piola D.C. domain.
One morning, I was aghast when an email from the company’s attorneys showed up in my inbox. They wanted to know why I purchased the domain without their permission and why I created the site without their oversight.
For the next several days, I kept mum, but after they hit the resend button, I decided I would finally disclose my motives.
I opened the books to everything we did and mentioned to them how the new site was making them a killing.
Needless to say, they were grateful, but still piqued that I owned the domain name of the local franchisee.
“We would like you to transfer the domain to the corporate office ASAP.”
“Well, there were expenses incurred for both labor and costs.”
“We’re willing to pay, as long as you’re willing to cooperate.”
The following Tuesday, a check for $500 arrived in the mail. Then later that day, Jason and I drove to Piola and picked up 20 boxes of pies with all the flavors they offered on their menu.
We drove them down Connecticut Ave until we reached Dupont Circle. Then we entered the ornate building on 1800 Massachusetts Ave and rode the elevator to the 2nd floor.
Guests were beyond pleased when they saw Jason and I laid out 20 boxes of mouth-watering pies on a folding banquet table.
“Thank you so much for your donation to our monthly meetup,” said Scott Johnson, CEO of Agency Chief. “Hope this didn’t set you back much.”
“It didn’t cost us a dime, but getting these pies wasn’t easy.”
“Hope you didn’t have to do anything under the table. Either way would love for you to share your experiences at our next WordPress meetup.”
“Can I share my portfolio with the audience?”
“Absolutely, just don’t talk about your work for Mpire or the Showcase Theater.”
I still remember the sage words from Suzannah to work with PR firms. Not everyone visits restaurants based on word of mouth or Yelp reviews. Many customers still found the news media credible and no PR firms had a strong grip on the local restaurant market like Heather Freeman and Jill Collins. Manuel Iguina from Mio, Richard Sandoval from Zengo and Toro Toro and Hakan Ilhan from Alba Osteria had hired Heather Freeman and Carmine’s Italian Restaurant had retained Jill Collins. I’ve worked with Jill when we covered Metro Cooking DC with celebrity chefs and the Travel & Adventure Show at the Washington Convention Center. If you’re hosting a consumer or trade show, Jill is the top wrangler.
It was good to see Judy who I met at the Clarendon Food Crawl and Bindesh, who I hadn’t seen since the Puerto Rican feast at Mio’s. Orlando and Kanita arrived a bit later after their “BootCamp” workout.
I asked Annamaria and our new blogger, Kaitlyn to write a short blurb about the dinner, and they had nothing but wonderful things to say.
by Anna Quayle & Kaitlyn Smith
Going to an event at the Verizon Center? If you have a big group, Carmine’s is the perfect place to go to enjoy an amazing family-style Italian meal. It’s like sitting in your grandmother’s dining room eating a home-cooked meal, except its 20,000 ft2 and has a secret service entrance.
Carmine’s has a rich decor of wood, soft tunes, and wonderful aromas. With plenty of pictures and soft lighting. It has 700 seats and a humungous 7000 sq ft kitchen. Chandelier and large menus on the wall. According to Jill Collins, it’s the biggest restaurant in D.C.
A short walk from Capitol Hill, Carmine’s often hosted many members of the Senate and Congress who visit regularly. Because of their large party rooms with doors that can close, it is perfect for members of Congress and the Supreme Court justices who may have a security detail for those needing a private entrance.
Katlyn & Orlando admiring the pasta
When our food arrived, it was easy to see why. Although Carmine’s DC is part of the famous New York Carmine’s, it is family owned and nearly everything is made locally or in-house. Every two hours, a fresh batch of meatballs is made and since Carmine’s opened, they have served over half a million of them to guests.
Kanita Williams Carmine’s
The waitstaff is very personable and accommodating and everyone we spoke with was very knowledgeable and hospitable. We started off with the house Montepulciano, which was smooth but still slightly spicy and very drinkable, and enjoyed their freshly baked Focaccia bread. The calamari was crisp on the outside but the smaller whole squid almost tasted burnt. The rings of squid were just great. The homemade marinara sauce was lightly spicy and full of delicious tomatoes. It had a full flavor and was seasoned very well.
Bindesh pouring the house Montepulciano
Next, we ordered a delicious Gorgonzola and Apple Salad which had fresh-cut pears, dried cranberries, and Gorgonzola with a nice light balsamic vinaigrette. It also had julienne carrots and cherry tomatoes. The blend was excellent and also came with walnuts. The crunch of carrot and pear was nice and the Gorgonzola added that perfect finish of piquantness.
Following the salad, we sampled two of the appetizers from the menu including the roasted red peppers in olive oil with fresh mozzarella and the crispy fried calamari with marinara sauce. Both of these dishes were amazing, but the roasted red peppers were particularly flavorful. Perfectly roasted in a nutty extra virgin olive oil, the peppers were slightly sweet and complemented the fresh and pillowy mozzarella.
Judy & Bindesh
The mozzarella with roasted red salad and basil was light, extremely fresh, and drizzled with olive oil. The freshness of the roasted pepper I especially noted, it was very sweet, roasted just perfectly, and still had a bit of firmness to it instead of being completely limp.
The Marsala chicken was really very tasty, and the tiny bit of sweetness from the wine was appreciated. It was also savory from the garlic and pepper. The mushrooms were sauteed well. Less appreciated was how thin the chicken was. It was a little crisp around the edges. The flavor of the sauce though made up for ultra-thin meat.
The shrimp Diavolo was again tasty but for me, the shrimp was a little overcooked to the point of the jumbo shrimp splitting. The sauce had just the slightest hint of spicy, I would have been more impressed if it had been spicier and the shrimp not overcooked. It was served with angel hair pasta. Of course, the sauce was freshly made as well. Really the only thing not made on the ground was the mozzarella and bread. The recipes for bread do belong to the restaurant but are cooked off the premises simply because of the amount of space it would require to bake all the bread in-house.
Annamaria and Katlyn enjoying their dinner
For our main entree, we feasted on an impressive sampling of Carmine’s famous meatballs, Lasagna, country-style rigatoni, chicken marsala, and shrimp scampi. From my first bite of the meatballs, it was clear why they have sold over half a million since their opening. The Lasagna was the perfect ratio of fresh ricotta and pasta to meat and sauce. It came piled high in a deep dish pan. The Italian sausage was seasoned with caraway which I enjoyed. Although all of the dishes were delicious, my two personal favorites were the chicken marsala and the country-style rigatoni. The marsala sauce is perfect with its deep, rich flavor and the country-style rigatoni is pure comfort food.
Jill spoke of good food done well as being their motto. The meatballs were nothing less than exceptional, especially with the table Romano cheese on top. It was tangy and I suspect was made of sheep’s milk. The house specialty pasta had the right amount of beans, broccoli, onions, Italian sausage, and rigatoni. It was again, very fresh with a buttery sauce over the whole dish.
The Montepulciano wine was smooth with a good amount of tannin but not too much. The cappuccino was spot on. A nice froth cap and strong espresso mixed with steamed milk. It went well with the desserts: tiramisu and the titanic, the world’s largest banana split.
Jill cuts into The Titanic
Lastly, our dessert was truly impressive and included some of the best Tiramisu that I have ever had and their well-executed grand finale, “The Titanic”. This desert is a multilayered masterpiece that does, indeed, look like a big ship. At the bottom, is a flourless chocolate torte surrounded by sliced banana and topped with two layers of vanilla and chocolate ice cream scoops and then 6 inches of whipped cream. The whole thing is drizzled with chocolate syrup and sprinkled with walnuts. The flourless torte is my new favorite, beating out my beloved Godiva. The reason is Carmine’s was less dense and began melting in your mouth within moments of hitting your tongue.
If you are celebrating anything in D.C., go to Carmine’s. They have $11 valet parking outside, which closes at midnight, and a coatroom where you can check both your coat and your leftovers. Their hospitality and an extensive list of Italian delights are sure to please. Finally, if you have any dietary restrictions (Dairy, Garlic, Gluten, Vegetarian, Vegan) Carmine’s has a special menu for you. If you go with a big group, it will be one of the best and most delicious deals you’ve ever gotten.
Richard Sandoval doesn’t need any introductions or promotions. That’s why I was delighted when the General Manager of Zengo, Frank Ortiz, agreed to have me write a feature story to spotlight their new menu items. I invited Anca Grindeanu, a bartender at the Carving Room, to be a guest blogger for RUNINdc
Before the MCI Center, the home of the Wizards and Capitals was built in 1997, Chinatown was struggling with many restaurants and stores barely hanging on. Then came a wave of restaurants owned by celebrity chefs, such as Zaytinya by Jose Andres and Zengo by Richard Sandoval, which opened as Chinatown became less Chinese.
Zengo which translates to “give and take” in Japanese served up trendy fusion food in an upscale, eye-catching setting. One of the first things that struck me when I walked in was the mysterious orbs hanging from the ceiling as I ascended the stairs. The walls were full of colorful textures and murals with decor from all around the world.
Zengo was a sexy place to get a seat and be seen. Centrally located next to the Chinatown Metro, romanticos and politicos came here to feel glamorous and enjoy the haute cuisine.
We sat at the communal table by the bar, and the staff served us their prix fixe menu.
I took a sip of my ginger-infused bourbon, a sniff of vanilla and ginger to my nose with a slight, almost buttery scent. “Hey Anca, how’s your ceviche and Peking duck tacos?”
“Incredible!” she replied as she sipped on her passion fruit cocktail. “The fusion of Asian and Mexican is surprisingly successful.”
Anca nursing a cocktail
“Yes, what a fun place with spectacular food infused with creativity,” I replied. “Richard Sandoval definitely covers all the bases here.”
Zengo which opened in 2005 was Richard Sandoval’s first foray into D.C.. Since then he’s opened El Centro, Masa 14, and Toro Toro.
“You should check out Toro Toro,” Frank suggested. “It’s a Pan-Latin restaurant that features Latin fusion.”
The next day I gave Heather Freeman’s PR firm a call, and we set a date for another food tasting event.
On June 19, 2014, we held our event at Toro Toro. There we were immediately transported from McPherson Square to South Beach, Miami. If Zengo was sexy and exotic, Toro Toro is glamorous and adventurous. Upstairs is Latin-American fare and downstairs is an opulent lounge where Latin performers take the stage with late-night salsa dancing. The decor is swanky and the atmosphere is cozy and intimate. It’s Zaytinya meets Fogo De Chao and the drinks are boozy and delightful.
As a steak aficionado, I had previously enjoyed the AYCE “Rodizio Experience” where the servers brought out Brazilian skewers and small plates ad infinitum for $79. But today, we would focus on small plates: sweet corn empanadas, plantain chips with smoked guacamole, swordfish dip, tuna tartare, fish tacos, grilled pineapple, and a lot of caipirinhas and mojitos. It also helped that happy hour was from 5-8 pm.
Everyone seemed to be enjoying the food, sangria, and killer conversation.
I found Yoomie Huynh and Kanita Williams at the hors d’oeuvres table digging into the corn empanadas and talking shop.
“You’re always catching me eating!” Yoomie exclaimed.
Yoomie Huynh and Kanita Williams
“I grew up in Staten Island with a large Latino community, and yo amor empanadas,” Kanita said. “Can actually taste the flavor and texture of the creamy corn filling.”
Yoomie took another bite and amazingly cramming down a pie never made her look any less attractive. “This reminds me of the khinkali — meat-filled dumplings — I had in the Republic of Georgia where I served with the Peace Corps in 2011.”
“And Chito take it easy on the caipirinhas,” Kanita warned. “Remember, you’re the host tonight, so you better act like one.”
“They’re definitely easy to drink, but hard to pronounce,” I replied. “And everybody already expects me to lead by example. Don’t forget I was in the Navy.”
“I guess you’re be visiting the bathroom often tonight.”
“As long as I can pet the cowhide on the door, I’ll be fine.”
The usual suspects, Wayne Manigo and Orlando Darden were large and in charge. A few bloggers were also in attendance such as Jessica de Jesús from the Dining Traveler and Laura Hayes from Best Thing on the Menu. Jess is a Marine Corps Reservist who was one of the first women to complete male/female integrated Marine Combat Training in 1997. She was last stationed in Brussels and is now a Marine Corps field grade officer. Khoi, from Albuquerque, NM is an Air Force officer stationed in the Pentagon. In his free time, he travels to major food hubs all over the country to satisfy his epicurean tastebuds.
Khoi Tran
“I only have three great loves: people, food, and travel. Everything else is a consideration.”
“You should become a chef then,” I suggested.
“I had considered going to culinary school after college,” he said “Cooking is indeed an honorable calling.”
“I happened to have attended culinary school, courtesy of the US Department of Veterans Affairs,” Wayne added. “And one of my favorite gigs was cooking for D.C. Central Kitchen. We got up really early to work in the kitchen, but it was for a good cause, so I couldn’t complain.”
“Yeah, I know all about working early in the morning and being sleep deprived,” said Sarah Berghoff, an ER physician in Southern Maryland. “But that’s commendable — taking a stand against homelessness.”
“And we’re glad you’re here. How’s work?” I asked. “Not too stressful I hope.”
“Busy as usual. But I always try to make time to go for a run and yes to attend RUNINOut events.”
“You’re the best sweet Sarah, and my hats off to all the doctors and nurses in the frontline who are saving lives every day.”
I was also delighted to see Deb Santos chatting with Khoi and Orlando. All three had met each other at Tara Temple earlier this month.
“How’s the website going?” She asked.
“I would be lying if I said everything is hunky dory. Have just been overwhelmed lately.”
“I’ve noticed you’re still drinking quite a bit — have you started cutting back?”
“I always have the best of intentions, but when I get to my events, my adrenaline just flows, and I can’t seem to say no.”
“Are you reaching a point where your body and mind start to wear down? You need to stop and check-in and give yourself an opportunity to heal.”
“Yeah, I know. it’s been a huge struggle for me. I’m quite disappointed at myself.”
“You shouldn’t be. You’ve accomplished so much with your startup and events. Stop dimming the light and start feeling your magic. Take a moment to reflect on all you have done, all you are doing and where you’re headed. Big things are happening — don’t hold yourself back.”
When guests were leaving, I made sure to thank everyone for coming.
“C’mon Sarah, for old time’s sake, let’s get a pic together,” I said.
“Ok, but only if you promise to send me a copy,” she said.
Sarah Berghoff
“Of course, it’ll be all over the internet by the time you get home.”
“Hey Khoi, please take a picture of us in front of the entrance. Are you staying for salsa dancing?
“Gotta get going for the next foodie adventure,” he replied. “Lots of restaurants to visit, too little time.”
“Well don’t let salsa get in the way of progress. BTW, how much longer are you going to be at the Pentagon?”
“I’ll be getting ready to deploy to Kosovo for a peacekeeping mission later this fall.”
“Lucky you – Kosovo is a heaven for food lovers. I hope you love the food there.”
“I’ve never tried any dish that I disliked. Food to me is just an extension of culture. It can be different from what I grew up eating. It can be unusual if I haven’t had it before. But I’m betting it will be surprising in the best way.”
“Then what do you think of durian or balut?”
“Tried them both. The smell actually doesn’t offend me.”
“Oh, I heard that Richard Sandoval will be opening a Toro Toro Gastrobar in Serbia pretty soon. Maybe you’ll get a chance to visit and enjoy the sights.”
“Wow, Chef Sandoval is slowly taking over the world, one restaurant at a time, and yes, I’ve heard that Balkan women are very beautiful.”
Had a great time last night at a new D.C. Brazilian restaurant, Toro Toro with my very good friend Chito Peppler whose company, Runin Out was the host of last evening’s menu tasting event! One thing is for sure if you attend his events, you”ll experience cool restaurants, serving delicious foods, and you”ll get to meet/ network with some of D.C.’s most interesting people, who are guests at his events!
In the evenings Suzannah and I would set up shop at different incubators or at a co-working group called the Nightowls which was held at several locations and co-working spaces in town. On this particular evening, we were working up in the 1776 incubator space on 1133 15th St. NW.
This is where I would run into fellow entrepreneurs such as Justin McLeod and Bennett Richardson from Hinge, Dan Berger from Social Tables, and Anton Gelman from Cont3nt.com.
Pets weren’t allowed, but it wasn’t like me to follow rules. From time to time, I would bring Apollo, my sun conure to keep things lively during the late night jam sessions.
“Hey we’re night owls, not sun parrots. Hoot Hoot,” came a witty voice from the peanut gallery.
“I thought that your logo is a monkey, not a damn parrot?”
“It’s neither. It’s actually a baby orangutan,” I responded. “And my little bird is my sidekick and co-founder, and he can fly circles around you.”
Suzannah lightly caressed the parrot on her shoulder. “We’re not just about food, we’re about fun.”
Apollo was indeed a playful, social partner and a nice digression from brainstorming and side hacks. Having the multi-colored parrot fly around the room and interacting with other overtaxed entrepreneurs actually inspired creativeness.
One night, Suzannah invited her friend Sonia Herrero, a creative artist, yoga teacher, musician and dancer to join us for our buzz session. I invited my photographer friend Jason Morenz.
Suzannah gently tapped Apollo’s beak. “Love how he’s chewing on my hair.”
Jason picked up his Nikon DLSR and snapped a picture. “Think he’s partial to blondes.
“Yeah that means he likes you,” Sonia added. “It’s a sign of affection and trust.”
“He’s actually preening you – just like how he preens his own feathers to keeps it clean and neat,” I said.
Apollo then flew to Sonia’s shoulder and started squawking for attention.
“Hope he’s not too noisy. He’s louder than a Macaw in the mornings and serves as my dreaded alarm clock when I’m trying to sleep in.”
“Ok, Apollo, you’re too cute and cuddly, but it’s time to socialize with other Nightowls. We have to put on our thinking caps.” Sonia used her hands to shoo him away and he flew away to find a new friend.
“RUNINOut has to go beyond food and branch into fitness. Have you thought about doing yoga?” Suzannah asked.
“Good idea. I’m hosting a rooftop yoga session at the Mellow Mushroom in Adams Morgan next week,” Sonia added. “You’re welcome to join us?”
“Apollo and I will be there — bright-eyed and bushy-tailed”
“So RUNINOut’s slogan is not just food and fun, it’s also fashion,” Suzannah said. “As in colorful costumes and outfits.”
“Like an exotic dancer’s chiffon. Say you should also consider belly dancing, that would really broaden your horizons, both figuratively and literally,” Sonia added. “There’s a Turkish eatery called Tel’Veh in NOMA where I’ve performed before that could use your help.”
“Whoa, you should stay in your lane. Your logo is a running orangutan that resembles a clueless monkey. You carry a colorful parrot on your shoulder to Nightowls,” Jason responded. “Now you’re adding belly dancing to the mix?”
“Yeah, people definitely need to start taking us seriously. That’s probably why I get so many rejections during my cold calls. I often hear ‘No, thanks, we don’t want to be featured on your site,’ and ‘if it’s really free, then how do you make money?’”
“Tell them you make money from building websites, managing their social media profile and selling advertising,” Sonia replied. “And you get paid for hosting events.”
“Perhaps you should start doing demos. Present at the D.C. Tech meetup, Tech Breakfast, etc.”
“And you ought to stop making cold calls without me. I need to tag along and do all the face time, while you work on all the stuff behind the scenes,” Suzannah said. “Remember I was able to convince Jeepo from the Biergarten.”
“I couldn’t agree with you more. Both you and Apollo are a lot more pleasing to the eye, and together you can sell everything but the kitchen sink.”
“Which restaurants should we target?” Sonia asked.
“D.C. has a large celebrity chef talent. I would visit Mike Isabella, Morou Ouattara, Marjorie Meek-Bradley, Roberto Donna, all top chef alumni,” Suzannah replied. “Getting your site associated with their reputation will give you instant credibility.”
“Roberto Donna? Didn’t he plead guilty for meals tax embezzlement and accused of underpaying his staff at Bebo?” I asked.
“Yes, but people don’t care about that. They like hanging out with big name chefs. He’s won a James Beard Award and was once bigger than Jose Andres,” Jason replied.
“Also don’t forget about the top PR firms like Heather Freeman and Jill Collins,” Suzannah suggested.
“For restaurants to start taking you seriously, you’ll need to show them some formal validation besides Twitter engagement and Facebook likes,” Sonia added.
“Hey, I got an idea. Why don’t you submit RUNINOut for the Washington City Paper, Best Restaurant App contest next year,” Suzannah recommended.
“That could be challenging. You have to advertise and market to get people to vote,” Sonia said.
“So how do we get the word out without paying a bundle?” I asked.
“Post on Facebook, Twitter, Instagram begging people for their votes.”
“And we could also ask guests who attend our events to give us a vote of approval. Heck if they enjoyed the food and had a good time, don’t see why they wouldn’t oblige,” I added.
“And also the traditional way, putting signage around town to reinforce the message,” Sonia added.
“That’s another reason why you should buy a pedicab,” Jason suggested. “Tack on a large sign on her and ride her all over town.”
“Pedi… what?” I asked.
“A small pedal-operated vehicle that you can transport people in and plenty of room to store your stuff and chill out.”
“That’s brilliant. It’s not just a taxi company, it’s an advertising agency!” Suzannah exclaimed.
“All terrific ideas. My head is buzzing from all this brainstorming. Let’s go down to the Green Lantern and tie one on.”
“Not tonight. I’m not in the mood to visit gay bars. But why don’t we meet up at Meridian Hill Park Sunday,” Sonia suggested. “Rhythm in the Park starts at 3.”
“Well, I was planning to go paddle boarding with Georgia on the Potomac.”
“Awww! Bring her to the park after your paddle. They’ll be lots of drummers and dancing till late, it’s quite spiritual and uplifting, and I’m sure she’ll enjoy it, too.”
In October 1984, I enlisted in the Navy straight out of high school in a small town in Southeast Georgia. After serving aboard the USS Francis Hammond (FF-1067) in Yokosuka, Japan (the land of my mother), I applied for a commissioning program and the Navy awarded me a scholarship to the University of Florida where I earned my degree in Material Science and Engineering. Upon my commissioning, I served as a Fire Control Officer and Navigator aboard USS O’Ban non (DD-987) in Charleston, South Carolina. and Mayport, Florida, and as Cruise Missile Training Officer in San Diego, California. After back-to-back sea tours, I wanted to broaden my horizons beyond Surface Warfare so I lateral transferred to the Public Affairs Community. I served as the P.A.O. for the USS John C. Stennis (CVN-74), which deployed for Operation Enduring Freedom after 9/11, and as the Public Affairs Officer for Bethesda Naval Hospital (now Walter Reed) where a generation of warfighters healed and moved on. After Bethesda, I was assigned to The Office of the Secretary of Defense where I served as a spokesman for detainee affairs in Guantánamo Bay, Cuba. There wasn’t a single day that I wasn’t answering a media query about the health and well-being of our Gitmo detainees, and after two years of shuffling back and forth from D.C. to Camp Delta, I was ready to return to military medicine. I served as the P.A.O. for the Surgeon General of the Navy, an assignment that required a lot of traveling to visit our medical forces in the U.S. and abroad. My final duty was as a P.A.O. for the U.S. European Command and NATO’s Supreme Allied Commander where I got to do a lot of traveling in Europe as well as visit our troops in Afghanistan. By then, I was both burned out and washed out and my marriage fell apart due to the stressors of the military, and in Nov. 2009, I retired with 20 years of combined service.
I was ready to reboot and start a brand new career in the private sector. Thankfully, the Veterans Affairs offered generous G.I. Bill education benefits, so I applied to the George Washington University School of Business hoping to incorporate my experience and appreciation with social media in my career. I enrolled in the Executive MBA program, a degree where I fit in because it was targeted to senior managers who were already in the workforce. The school was in high demand due to the great recession as many unemployed decided to return to school. Before the semester started, our cohort of 20 eager students embarked on a five-day retreat at the Homestead Resort in Hot Springs, VA.
We were attending sessions that didn’t require powerpoint or pointers, but still had everything to do with leadership development. Because the truth is, you can’t learn management from just inside a classroom.
After spending two days engaged in team-building exercises and thought-provoking discussions, we were ready to get some fresh air. The next morning, we hiked down the Allegheny Mountain gorge trail, through the thick forest, past the lovely cascade falls until we arrived in the middle of a grassy field with a gigantic wall affectionately known as the Tower. At first glance, the 40-foot Tower seemed daunting and insurmountable.
Throughout life, we face many obstacles both personal and professional. The key to responding to these roadblocks is to face them head-on and to rely on the support from others around you. This is teamwork — being supported and supporting each other. To work as a team, it’s imperative to understand each other’s strengths and weaknesses, both physically and mentally. The better we know one another, the better we’re able to assist each other.
The Ropes Course is a metaphor for problem-solving — it challenges us to face our fears and climb on. The higher you climb, the more you rely on your team for support.
The first task was to have each person assist their team members in donning their harnesses — the one crucial piece of equipment that would ensure our safety and protection.
Then each three-member team ascended in tandem facing the challenge of not having enough steps for all three to ascend at the same time. Sometimes a climber would have to take a step down in order for another climber to proceed. That was ok, as long as they all reached their final goal together.
Meanwhile, the rope handlers kept a close eye on the climbers, coaching them on where to place their hands and feet and providing support and encouragement so that the 3-member team could ascend up to the top together and then back down.
When it was my turn to go, I knew I could rely on my teammates Senodja Walker and Amir Moore.
Rope team:
“Senodja, place the right hand on the block and your left foot on the step.”
“Amir, move your right foot off the step and place it on the block so that Senodja can place her foot on it.”
As the climbers moved up the wall and then back down, the Belay teams were tasked to remove the slack by paying out or pulling in the excess line. They kept a close eye and a taut line, but they were not allowed to pull the crew up the wall — the climbers had to figure this out on their own.
Climbers: “Slack!” (pay out a little rope.)
Belayers: pays out the rope and pauses to see if climbers ask again.
Eventually, all of us made it over the wall and back down, taking one step at a time. The journey in life is rarely simplistic and straightforward. If we keep striving, we will eventually reach our goals, even if we have to climb over life’s challenges, obstacles, and setbacks.
Senodja completes her climb
The EMBA class was broken down into five groups of four and we would remain in our group for the entire two years. One of the first projects that we worked on was the Airline Pilots Association. ALPA, with 53,000 members and 40 airlines in the U.S. and Canada, is the largest airline labor union in the world.
We were having a conference call on Skype when I touted the fact that airlines such as Jet Blue and Delta have successfully used Twitter and Facebook to promote their services and to provide updates on weather and flight cancellations.
“I’ve had it with you. Your solution to everything is always social media!” Eli my classmates exclaimed.
This wasn’t the first time he had said that and we always seemed to butt heads over the value of social media for building brand awareness and winning new customers.
I immediately slammed the phone down in disgust, ending the conference call.
The next thing I did was call Senodja on the phone. “I can’t work with Eli any longer — he’s so unaccepting of social media. I’m here to learn and broaden my horizon, not to clash heads with idiots who are operating in the stone age.”
“Wish you could join my team, but we’re already maxed out.”
“Then maybe I should try to understand his point of view better and discuss our differences.”
“Or perhaps you could transfer out of the EMBA and enroll in the Professional MBA program — it may take a little longer to complete but you’re offered a choice of a wide selection of classes and will be collaborating with a diverse myriad of people, many I’m sure value the virtues of social media.”
October 1984
I enlisted in the Navy, straight out of high school in a small town in Southeast Georgia., named Darien. After serving aboard the USS Francis Hammond (FF-1067) in Yokosuka, Japan (the land of my mother), I applied for a commissioning program and the Navy awarded me a scholarship to the University of Florida where I earned my degree in Material Science and Engineering. Upon my commissioning, I served as a Fire Control Officer and Navigator aboard USS O’Ban non (DD-987) in Charleston, South Carolina. and Mayport, Florida., and as Cruise Missile Training Officer in San Diego, California. After back-to-back sea tours, I wanted to broaden my horizons beyond Surface Warfare so I lateral transferred to the Public Affairs Community.
I served as the Public Affairs Officer for the USS John C. Stennis (CVN-74), which deployed for Operation Enduring Freedom after 9/11, and as the P.A.O. for Bethesda Naval Hospital (now Walter Reed) where a generation of warfighters healed and moved on. After Bethesda, I was assigned to The Office of the Secretary of Defense where I served as a spokesman for detainee affairs in Guantánamo Bay, Cuba. There wasn’t a single day that I wasn’t answering a media query about the health and well-being of our Gitmo detainees, and after two years of shuffling back and forth from D.C. to Camp Delta, I was ready to return to military medicine. I served as the Public Affairs Officer for the Surgeon General of the Navy, an assignment that required a lot of traveling to visit our medical forces in the U.S. and abroad. My final duty was as a P.A.O. for the U.S. European Command and NATO’s Supreme Allied Commander where I got to do a lot of traveling in Europe as well as visit our troops in Afghanistan. By then, I was both burned out and washed out and my marriage fell apart due to the stressors of the military, and in Nov. 2009, I retired with 20 years of combined service.
I was ready to reboot and start a brand new career in the private sector. Thankfully, the Veterans Affairs offered generous GI Bill education benefits, so I applied to the George Washington University School of Business hoping to incorporate my experience and appreciation with social media in my career. I enrolled in the Executive MBA program, a degree where I fit in because it was targeted to senior managers who were already in the workforce. The school was in high demand due to the great recession as many unemployed decided to return to school. Before the semester started, our cohort of 20 eager students embarked on a five-day retreat at the Homestead Resort in Hot Springs, VA.
We were attending sessions that didn’t require powerpoint or pointers, but still had everything to do with leadership development. Because the truth is, you can’t learn management from just inside a classroom.
After spending two days engaged in team-building exercises and thought-provoking discussions, we were ready to get some fresh air. The next morning, we hiked down the Allegheny Mountain gorge trail, through the thick forest, past the lovely cascade falls until we arrived in the middle of a grassy field with a gigantic wall affectionately known as the Tower. At first glance, the 40-foot Tower seemed daunting and insurmountable.
Throughout life, we face many obstacles both personal and professional. The key to responding to these roadblocks is to face them head-on and to rely on the support from others around you. This is teamwork — being supported and supporting each other. To work as a team, it’s imperative to understand each other’s strengths and weaknesses, both physically and mentally. The better we know one another, the better we’re able to assist each other.
The Ropes Course is a metaphor for problem-solving — it challenges us to face our fears and climb on. The higher you climb, the more you rely on your team for support.
The first task was to have each person assist their team members in donning their harnesses — the one crucial piece of equipment that would ensure our safety and protection.
Then each three-member team ascended in tandem facing the challenge of not having enough steps for all three to ascend at the same time. Sometimes a climber would have to take a step down in order for another climber to proceed. That was ok, as long as they all reached their final goal together.
Meanwhile, the rope handlers kept a close eye on the climbers, coaching them on where to place their hands and feet and providing support and encouragement so that the 3-member team could ascend up to the top together and then back down.
When it was my turn to go, I knew I could rely on my teammates Senodja Walker and Amir Moore.
Rope team:
“Senodja, place the right hand on the block and your left foot on the step.”
“Amir, move your right foot off the step and place it on the block so that Senodja can place her foot on it.”
As the climbers moved up the wall and then back down, the Belay teams were tasked to remove the slack by paying out or pulling in the excess line. They kept a close eye and a taut line, but they were not allowed to pull the crew up the wall — the climbers had to figure this out on their own.
Climbers: “Slack!” (pay out a little rope.)
Belayers: pays out the rope and pauses to see if climbers ask again.
Eventually, all of us made it over the wall and back down, taking one step at a time. The journey in life is rarely simplistic and straightforward. If we keep striving, we will eventually reach our goals, even if we have to climb over life’s challenges, obstacles, and setbacks.
The EMBA class was broken down into five groups of four and we would remain in our group for the entire two years. One of the first projects that we worked on was the Airline Pilots Association. ALPA, with 53,000 members and 40 airlines in the U.S. and Canada, is the largest airline labor union in the world.
We were having a conference call on Skype when I touted the fact that airlines such as Jet Blue and Delta have successfully used Twitter and Facebook to promote their services and to provide updates on weather and flight cancellations.
“I’ve had it with you. Your solution to everything is always social media!” Eli my classmates exclaimed.
This wasn’t the first time he had said that and we always seemed to butt heads over the value of social media for building brand awareness and winning new customers.
I immediately slammed the phone down in disgust, ending the conference call.
The next thing I did was call Senodja on the phone. “I can’t work with Eli any longer — he’s so unaccepting of social media. I’m here to learn and broaden my horizon, not to clash heads with idiots who are operating in the stone age.”
“Wish you could join my team, but we’re already maxed out.”
“Then maybe I should try to understand his point of view better and discuss our differences.”
“Or perhaps you could transfer out of the EMBA and enroll in the Professional MBA program — it may take a little longer to complete but you’re offered a choice of a wide selection of classes and will be collaborating with a diverse myriad of people, many I’m sure value the virtues of social media.”
I met Wirut just outside the Irish Channel a year ago when he was opening up a noodle and sushi bar next door.
“sah-wah-dee.”
“Have you been to Thailand, the ‘Land of Smiles’?”
“Yes, Phuket, twice, both times by boat — when I was 5, living on a sailboat and at 17 on a frigate with the Navy.”
Wirut came over to show me some pictures of the beautiful island. “I’m from Bangkok but enjoy visiting Phuket. So much to see and do there just like D.C. and the cuisine is out of this world.”
“Couldn’t agree with you more. And I think it’s a wonderful idea to open up an Asian noodle bar here this side of Chinatown. There’s lots of noodle shops here, but almost all are Chinese – so an Asian fusion noodle shop will do well next to an Irish pub. They’ll come here to work off their drunk.”
And I would go to Absolute Noodle and Sushi to work on their website while slurping on udon noodles with bulgogi and sipping on Asian pear sake.
Like with many restaurants, I worked for a paycheck and a tab, so this was an excellent way to invite my friends for a meal and a chance for them to meet the manager and chef.
In early February, I invited food bloggers Jackie Woodbury, Bindesh Shrestha, and Simone Griffin, whom I had worked with on a writing project eons ago. I had not seen her since she spent a year working in China, and Simone loved Asian noodles.
Simone & Jackie reviewing menu with Wirut at Absolute Noodle
Working with Wirut also opened the door to working with their sister restaurant, Absolute Thai, down the road and owned by the couple Nay and Poupee.
Poupee showed me their outdated website. “We need to photograph all the dishes on our menu. Americans find Thai names long and confusing.”
March 11, 2014
I was expecting a large turnout. I invited a lot of friends as well as marketed the event on Meetup. For $5, you got a good sample of a wide variety of dishes from the menu.
The drunken noodles were perfectly spicy, smothered in basil chili oil. The pad see ew’s sauce was sweet and savory. The red curry with roasted duck was creamy with big chunks of pineapple. The curry puffs were crispy and flaky and stuffed with flavorful chunks of goodness.
Owners Nay and Poupee were happy to showcase their savory, spicy flavors to an eclectic group of desk jockeys who were delighted to get out of their cubicles and into the mix.
And I was pleased to greet every one of them.
Kanita serving Orlando Thai crispy wings
Kanita Williams enjoyed the Thai basil fried rice, and the crispy chicken wings with sweet chili sauce poured on top. “Helped a client get a DUI case dismissed today. It wasn’t easy, so everybody here, please catch a train or taxi home.”
“I’m walking, but if I ever get busted for a DUI, I want to be represented by you,” Orlando Darden said as he picked up a piece of chicken wing.”
Quentin Edwards took a bite of his shrimp spring roll dipped in peanut sauce. “Hey, Orlando, careful; those wings may be loaded with MSG.”
“That’s ok, cuz tomorrow, Kanita and I are going for a long run. She’s getting close to fulfilling her 10 lbs weight loss challenge. So I’ll allow her to splurge on special occasions.”
Jackie, Sophie & Yoomie
Jackie took a bite of her crispy vegetarian spring roll. “I’ll say this is a special occasion — a lot larger than the noodle place down the street. We must host an event together sometime.”
This event proved that Thai cuisine is loved by people from all around the world.
Natalia from Ukraine
There was Natalia, a woman from Ukraine, a graduate student at GWU who worked as a bartender at the Tabard Inn, a classic boutique hotel near Dupont Circle.
Sophie Mebarki & Timothy Kim
And Anne-Sophie Mebarki, a French girl who would be completing her bachelor’s from Catholic University this May. “I would like to work for a startup, and I love food. Are you hiring?”
“Absolutely, we have internships available. You should meet Suzannah, who speaks French fluently.
Yoomie Huynh admiring the shrimp noodles
Yoomie Huynh immigrated to Sioux City, Iowa, from South Vietnam with her family in 1985 due to the economic and social aftermaths of the Vietnam War. “Have you heard of Four Sisters in Virginia? Their family serves amazing Vietnamese dishes beyond pho.”
Then there was Quentin Edwards, who lived just a block from me in Anacostia. His Federal Emergency Management Agency (FEMA) office was a block from the Smithsonian Air & Space Museum. “I work only seven blocks from Chinatown, so I can come to more of your events.”
Quentin Edwards @ Absolute Thai
“Well since you love to run, you are welcome to join our EU Embassy Run this May? It’s kind of like a half marathon combined with an adventure race.”
“Absolutely, I’m planning to do a Tough Mudder this fall, so this will be a good forerunner.”
As I walked Georgia towards the park on Meridian Hill, we could hear the sound of the drums reverberating louder and louder embracing body and soul.
We passed a 13-basin cascade fountain at the bottom of the park, then climbed up the staircase. Once we arrived at the upper garden, we were mesmerized by an energetic group of drummers gathered loosely around a tight circle. There was a broad range of musicians with instruments of all shapes and sizes, such as cowbells, wooden sticks, gourd rattle, and egg shakers weaving West African rhythms together like an elaborate African tribal dress.
It was a kaleidoscope of drummers, dancers, acrobats, and artists. Nearby, merchants set up shop by the equestrian statue of Joan of Arc riding into battle. Hippie chicks with locs selling cannabis-infused baked goods. Yogis communed in restorative meditation. Friends and family held light conversation, listening, reflecting, collaborating, relaxing. People riding bikes, flipping skateboards, walking dogs – plenty of action to keep Georgia enthralled.
The drum circle originated during the civil rights movement in the 1960s as a celebration of black liberation. On February 12, 1965, the day that Malcolm X was assassinated, drummers joined in the park to memorialize him, and since then the kaleidoscope of drummers, dancers, jugglers, acrobats, and artists has been called the Malcolm X Park Drum Circle. Today, drumming has provided a way for Black Washingtonians to connect with African culture. And for White Washingtonians, a way to embrace the long history of the Civil Rights struggle in the city.
Sonia was happy to see Georgia, and my Pitbull Lab mix was thrilled to greet her, frantically wagging her tail and giving her bestie a long, wet, sloppy embrace.
Georgia smooching Sonia
I couldn’t help but move to the beat as I felt the rhythm of the drums reverberate down my spine “So many different people from different backgrounds and walks of life coming together on a Sunday afternoon to unite as one.”
Sonia moved fluidly, her arms emulating undulating waves of the ocean. “Absolutely…Drumming is uplifting for me. It’s great for my heart… it’s a wonderful art form. I’m in my joyous place.”
“This is why I love D.C. It’s such a diverse city effusing boundless energy.”
“Yes, and I do love going for a stroll with your mutt.” Or was it the other way around?
Georgia enjoyed taking Sonia for high-energy walks along the (National) Mall, where she always led the way, chasing squirrels and interacting with anyone that passed by. And, of course, Apollo loved interacting with others, too both but preferred to have Sonia for himself.
“Wish I could take Georgia camping to Great Falls.”
“You’re more than welcome to pick her up anytime. But Apollo might get a tad bit jealous.”
“But I live so far away in Bowie (M.D.).”
“Then you should stay at my house. I’ve got a spare room in the basement.”
“I will never live in Anacostia; it’s an art and craft desert there.”
“Maybe in the past, but the talent stream is rising. Young people are moving in droves, and there’s a big art movement afoot.”
“But isn’t it dangerous? Has anything bad ever happened to you?”
“Yes, I was mugged in 2008. I was stepping from my car when I saw a guy walking in front of my house. I gave him eye contact and said, ‘Hi.’ The next thing I know, he put a pistol behind my head and followed me inside my house where he grabbed my laptop and both my house and car keys.”
“Wow! Did he ever come back?”
“Thankfully, I never saw him again.”
“Surprised you didn’t move out?”
“Though it was unfortunate, I condemn the act, but not the person.”
“So, if you saw him again, what would you do?”
“I would say ‘Hi’ again and ask him how he’s doing. Tell him I forgive him and ask how I can help. People are building bridges in my neighborhood now and in areas east of the Anacostia River. We’re products of circumstances and history. And the same problems that exist in Anacostia apply everywhere. My community is a place where people are reaching out, and it shows the possibility of change and a beacon of hope.”
“That’s the most beautiful thing I’ve heard you say.”
“Well, I didn’t say it. I credit Arthur Magee from Belfast, Northern Ireland.”
Since we brought Georgia to Meridian Hill Park last week, it was Apollo’s turn for a night out.
April 14, 2012:
A little after 9 pm the following Friday, Sonia and I walked into a run-down building on Shannon Place S.E. called the Lightbox.
Sonia had low expectations, but she was blown away by the vibrant atmosphere upon entry. There was live music, dancing, performance art on display, a Busboys and Poets pop-up restaurant, and a tight-knit community in an old police storage warehouse. Just like in Meridian Hill Park, the beat and rhythm of the music were entertaining and stimulating.
“Lumen8, what an interesting title.”
“It’s quite symbolic. Lumen is a measure of light equal to one candle’s intensity. The number 8 represents Ward 8, the city’s poorest and most deprived ward. But phonetically, it also brings to mind ‘illuminate.’ Based on other all-night arts events throughout the country.”
Anacostia may have a bad reputation, and the residents long to shed our rugged image. Some people across the river treat us like we’re second-class citizens. But we’re no different than anyone else. We enjoy quality art and music, and on April 14, the community brought that talent across the river to Ward 8.
And Apollo, as usual, served as the friendly ambassador flying around the warehouse, uniting people together like birds of a feather.
I was on the way to the cash bar to grab some rum punch when a high-pitched shriek startled me. I turned around to see Apollo had jumped on Sonia’s friend, Warrie.
“I knew I would be hit on tonight, but I wasn’t expecting to be dive-bombed by a parrot.”
“My apologies, Apollo only picks the prettiest girls. And no offense Sonia, I think he prefers blondes.”
When I returned with the drinks, Apollo had already started to cozy up with Warrie, who was in the midst of deep conversations with Sonia.
“I moved from Virginia Beach to D.C. on a whim four years ago, and it was one of the best decisions I’ve made in my life. I still remember wise words from a friend, when I said, ‘I never would’ve chosen it.’ And he said, ‘Well, it chose you.’”
Sonia took a swallow of her punch and winced “So happy you found your happy place.”
I nodded with a smile then took a big gulp — the pineapple juice and grenadine tasted so sweet and rewarding “Housing is exorbitant here, but there are great deals to be had east of the River.”
Warrie carefully nursed her drink keeping a distance from Apollo’s cunning beak. “Hopefully, Lumen8 can attract different people to cross the bridge and realize that Anacostia is not so scary after all.”
Two Blondes enjoying each other’s company
I wholeheartedly nodded in agreement. “So what do you do for a living?”
Despite her best attempts to hold him back, Apollo had managed to steal a quick kiss from her. “I’m a dental hygenist.”
“Be careful he loves to peck between your teeth for food — he works better than dental floss. And what do you like to do for fun?”
“I love attending concerts and dancing my heart out. I never feel so full of life as when I’m spinning on a dance floor.”
“Well, tonight is your lucky night. Apollo loves to bust a move. How ’bout you Sonia. What type of art do you participate in?”
“I teach yoga. I play the violin, and I enjoy belly dancing.”
“Geez. Belly dancing? What’s the appeal?”
“It’s an ancient art form that crosses many boundaries. Come to my gig next month, and you’ll see it first hand.”
Tel’ Veh, a Turkish restaurant on the cutting edge of the Mount Vernon Triangle, was popular with guests due to its exotic, Mediterranean cuisine and generous happy hour specials. The taverna was contemporary but not overdone. Unlike other restaurants closer to the Verizon Center hub, it was graced with colossal, beautifully curved windows and tall ceilings adorned by a centerpiece chandelier. Tonight the venue was filled with revelers swaying to the harmony from a Turkish guitar and a lively street drummer. Together they formed a melodic duet deriving their rich tunes from the romantic Balkan peninsular. But the acoustics and drums were not what the packed crowds came to exuberate.
Sonia belly dancing — Courtesy of Chai Dynasty
The graceful Sonia was gyrating in the center of the spacious dining room, skillfully spinning while tossing her shiny veil over her voluptuous shoulders. Through her dramatic hip movements and sensuous shimmies, her sinuous flow evoked mystery and artistry.
The guests cheered enthusiastically, adoring every detail of her choreography, chanting and clapping with each hypnotic movement. After a tireless hour-long performance to the high-tempo music, Sonia could walk on water, and the crowds responded enthusiastically. Sonia graciously thanked everyone in the audience, then gestured for me to come over.
“Emir, this is Chito. He does photography and websites. He manages this cool, jazzy site that will feature your kebabs and mimosas. You guys should talk.”
Needless to say, the owner was very thankful for Sonia’s performance. She had agreed to waive her fee and only work for a large tab. And he was inclined to pay back the favor by hiring me to redesign their site. I was now starting to move beyond Chinatown and was grateful to Sonia and Suzannah for providing me with solid leads and Apollo for introducing me to new friends. I hoped there would be many more belly dancing performances in the future. I hoped there would be many more belly dancing shows in the future.
