RUNIN Ragged

Category: Photography

  • Prayers for Nepal

    Prayers for Nepal

    May 12, 2015

    The views at the Georgetown waterfront were busy with paddle boarders launching from the Key Bridge Boathouse and lunchers enjoying the open patio seating at Sequoia and Tony & Joe’s Seafood Place. Bikers were crisscrossing the Capital Crescent trail on their way to Bethesda or Cabin John. Runners and strollers were enjoying the historic C&O Canal stopping at the numerous bakeries and coffee shops to grab a bite or to enjoy the rich, sweet aroma.

    While kids were splish-splashing in the fountain and grown-ups were getting their feet wet, Sunita Amatya was sitting on the side of the river, praying for the thousands of lives lost thousands of miles away.

    On April 25, 2015, a 7.6 magnitude earthquake struck the city of Kathmandu in central Nepal killing 9,000 people, affecting millions of lives, and causing $10 billion in damage.

    “May the tragic and devastating situation get better with Divine grace. May all five elements of the creation (earth, water, fire, space, and air) be balanced forever and will there be no more natural disasters,” she chanted towards her Supreme Deity.

    The common belief is that to experience enlightenment one must be quiet and sit motionlessly. But that couldn’t be further from the truth. Then as her prayers to Dharma were received, her devotion transformed to dance as hundreds of sightseers and gawkers were entranced by her majestic movements. But this was not a performance. Sunita was touching her dimension beyond her limited mind and body. It was an inner engineering language to express life energy while using the body as an instrument. 

    Suddenly out of the corner of her eye, she saw a spirited straggle of runners. Not just any runners that you would see spurting all over the pristine paths of D.C. But these exuberant runners were adorned in bright red Embassy Run shirts, matching their crimson red Nepali flags they were waving. The color symbolizes the brave spirits of the Nepalese people and the two triangular pennants represent the Himalaya Mountains and the two major religions: Hinduism and Buddhism.

    The astounding sight was too coincidental to be a coincidence. She quickly rose and with the enlightened spirit of Buddha followed the throng to a neighborhood saloon on Water Street called Mr. Smith’s.

    For a second, she wondered whether she belonged here. The pub was unassuming and low-key, and there she saw what seemed like a hundred road-weary warriors all dressed in crimson red, nursing a cold Dos Equis.

    “Saw you guys running by the waterfront. Are you running for Nepal?” she asked gingerly.

    “Absolutely, we’ve been running 13 miles and raising awareness for survivors of the earthquake,” I answered. “Are you from Nepal?”

    “Why yes, I was just at the park praying and dancing for the plight of our people. And Prince Shiva led me down this path to join your gathering.”

    “That’s quite poignant. We were devastated when we heard about the earthquake, and we wanted to use our run as a vehicle to raise awareness and funds.”

    “Then Prince Siddhartha answered my prayers. My son, Sudin, and I are also raising money for recovery and relief, but our efforts to date have fallen short.”

    “I think there are ways that we can collaborate. But first, tell me why dancing is so transformative.”

    “Dancing helps us purify our thoughts and heart and heals us from physical and mental pain. It’s to let God in and to let go of any negativity — to attain bliss.”

    “Wonderful, Audrey Pichmimi said. “Can you show us outside how you perform your dance?”

    [ Image: Sunita-dancing-in-Georgetown-1024×689.png ]

    Sunita showed us how to dance for enlightenment on the Georgetown Waterfront

    The following Thursday evening, a couple of dozen revelers, runners, and members of the Newah Organization of America (NOA) amassed at Courthaus Social in Arlington to honor the people of Nepal, discuss earthquake relief opportunities, and enjoy music and dance. 


    Sudin plays Sax @ Courthaus Social

    Sunita brought her talented son 16-year-old, Sudin who played the sax and sang traditional folk music. The music carried powerfully through the outdoor patio on a warm spring night, and many onlookers inquired about the cause — NOA was able to also receive generous donations from those who were deeply touched and wanted to show their support.

    We charged $20 for entry which included a wide selection of appetizers. Jackie was instrumental again, spreading the word and getting people to book the event through her site, Bookalokal

    Audrey, who was enamored with Sunita’s faith, returned to help raise money and to enjoy Nepali music.

    By the end of the night, we were able to present NOA with a check for $1,000

    Members of NOA receiving a donation from the Nepal Relief Fundraiser

    “We are extremely grateful for your spirit of generosity,” said Ram Shrestha, president of NOA. “We will be able to provide medical supplies and build temporary shelters with these funds.” 

    “Thank you very much,” Sunita said. “This divine circumstance proves that praying and dancing is indeed transformative.”

    “It’s our great pleasure, to serve a small part in this. I’m now a true believer in the power of spiritual dancing. My thoughts and prayers to the courageous people of Nepal.”

  • Bottom Line

    Bottom Line

    December 2014

    With McFadden’s closure, I had to scramble to find another venue to celebrate New Year’s Eve. I knew just the right place near McPherson Square next to the Veterans Affairs office on I Street. Established in 1979, The Bottom Line has served politicians, lobbyists, authors, and celebrities dirty martinis and gin and tonics over the span of four decades.

    It’s a renowned watering hole that welcomes Bengals fans on football Sundays. The basement dive bar serves Skyline Chili atop a pile of spaghetti with a generous mound of shredded cheddar cheese. 

    Jr Mosbrucker, owner of the Bottom Line

    The burgers are also half price on Mondays, and on Fridays, there’s the uber-popular “Beat the Clock” happy hour, where cold bottles from their extensive beer list start dirt cheap at 4 and climb a buck to $5 at 5 and until it reaches its peak at 8 pm.  

    I had visited the institution before on Sept 14, 2014, when the Falcons played the Bengals at Paul Brown Stadium, Cincinnati, and the Bengals whooped the Dirty Bird’s ass. The “The Bengals Growl” played loud and proud every time they scored, along with that celebrated/annoying chant.

    “Who dey, who dey, who dey think gonna beat dem Bengals?”

    “Nobody” is then screamed in unison.


    Alcides serving Shots at the  Bottom Line

    Owner Jr Mosbrucker and Manager, Alcides Garcia were busy keeping the D.C. Jungle happy, serving orange vodka shots to the faithful fans. Behind the bar, Ellen Massey and Ivan Aguilar were performing their magic pouring cheap domestic beer with baskets of crispy golden fries. The crowd was mostly trashed and boisterous, but for food, they were easy to please.

    Jr had a knack for making his customers laugh and enjoy themselves. “We’ve played in two Super Bowls so far. Think we’re overdue to return to the big game very soon before we turn 40, I hope1”

    New Year’s Eve, 2015

    The party started with a bang. The revelers greeted the wooden saluting Indian chief and gathered under the multi-colored chandeliers which lit up the funky walls with holiday props. They arrived early to reminisce all the big milestones of the year and recall all the victories and eventual defeat of their beloved football team. For the fourth year in a row, the Bengals were eliminated in the first round of the playoffs, but still, there was a lot to cheer for. Mayor Bowser took the oath of office after a rocky tenure of Mayor Gray, Black Lives Matter made a huge statement, and weed was now legally flowing in the city.

    Merrymakers danced with abandon while the D.J. spun a percussive house mix. They sang “Raise Your Glass” by Pink and “Don’t Stop Believing” by Journey while Ivan worked behind the bar concocting stylish cocktails and pouring sparkling wine like a magician.

    Ivan Aguilar shaking a cocktail

    The crowd knew 2015 was going to be an even more amazing year. The presidential campaigns would be heating up, and many expected Hillary to win the Democratic nomination. D.C. restaurant scene would continue to flourish, and independent courier services like Postmates and Uber Eats were starting to gain steam.

    So I was thrilled to have found the perfect spot to celebrate New Year’s Eve — What doors would open this year, and which ones would close? Hopefully, the one resolution I could stick with this year would be to drink less alcohol.

    “Hey, we’re looking for a website redesign next year,” Jr stated. “Would love for you to join the D.C. Jungle.”

    “I’m a die-hard Falcons fan, but, I love the energy and would be thrilled to join the team,” I replied.

    “Great, what are your prices?”

    I opened up my webpage on my laptop, which showed a price of $2,500.

    “Sounds great. It looks like you’re having a blast. So, we’ll pick up your tab tonight to make it even more enjoyable.”

    “Fantastic Jr., I’m sold. Tonight, I’m officially a Bengals fan.”

    As the evening wore on, I noticed the alcohol kick in. I voraciously consumed anything that was offered to me — Whiskey, tequila, scotch, beer. Then before I noticed that time had slipped by, the ceremonial ball was released, and people were raising glasses of champagne hoping 2015 would bring another stellar year. Glasses clinked, and confetti rained down like snowflakes. Dancing bodies gyrated like an Egyptian belly dancer while party revelers continued to pack the place like this was the place to be. It was getting sultry hot with little breathing room.

    I had been out cold for quite a while when Jr found me, my head down listlessly on a table, drool flowing from the corners of my mouth, the front of my shirt stained with Cincinnati chili. Alcides got me a glass of iced water which I readily drank. Then I stepped out to get some fresh air. Merrymakers were raising a ruckus with abandon, and I happily joined them in the cheer. I laughed at a man making a feeble attempt to climb a light pole. I wanted to join a crowd of twenty-somethings dancing in the middle of the street, but something seemed amiss. I rushed inside the pub to see that the crowds had not eased. I walked over to Jr to see if he could jog my memory.

    “No more drinks for you,” he said. “You’ve had quite a lot tonight.”

    Then suddenly, it dawned on me. My backpack with my Macbook Pro, wallet, and keys was missing — it appeared someone had grabbed it when I was lights out. I ran around like a headless chicken asking if anyone had seen it.

    Jr scratched his head. “I remember you had your laptop out at the beginning of the night, but I don’t remember seeing it after that.”

    “Well my car keys were also in my bag. How am I supposed to get home now?”

    “Here, lemme give you $40 to catch a cab. Sleep it off; hopefully, you’ll remember where you left it.”

    I returned home, banged on the door, and woke up my housemate. Then I crawled into my rack and tried to sleep it off. The next morning, I caught a metro to Farragut West to retrieve my car. I was afraid I had forgotten where I parked it. My eyes didn’t deceive me when I saw the distinctive half sedan, half pickup truck of my 2003 Subaru Baja on 18th & I, and when I looked into the back seat, I was beyond delighted to find my elusive backpack. My Macbook Pro and keys were exactly where I left them. How did it get there? Was I hallucinating all along? It was clearly time to change my drinking habits.

    1 The Bottom Line opened on October 29, 1980.

  • 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…

    * * *

  • Vapiano

    Vapiano

    I applied for the GWU Business Plan competition in 2011 and 12 with high hopes that perseverance would pay off. After all, I had a couple of notches such as Startup Weekend in my belt, and unlike the vast majority of applicants, I actually had a real business that was gaining traction.

    April 1 2012

    Dear Chito,

     I was personally very impressed with your business plan.  Therefore, I was pleased that even though it was not included in the top 8, it was selected to serve as the “backup” in case one of the 8 teams selected chosen to advance to the finals cannot present on April 13. 

     My advice is to begin planning your oral presentation now and I will let you know as soon as we know for sure whether you will or won’t be presenting on the 13th. 

    I will be in touch as soon as I know more about whether the top 8 teams will all be able to present on April 13.  Congratulations on being one of the “top 9” teams out of the 144 that entered this year’s competition!

    John Rollins

    Director, GW Business Plan Competition

    Professor of Entrepreneurship

    I took Professor Rollins advice and accepted the invitation to attend the April 2012 GW Startup & Internship Fair.  The halls of the Marvin Center were filled with students some with blank stares mindlessly flipping pages, others on their laptops with Netflix streaming in the background. Despite their best attempts, they yearned for the lazy days of summer, but could not ignore the fact that midterms were just around the corner. Meanwhile, upstairs in the Grand Ballroom, there was lots of buzz for the next big thing.  I arrived at the career fair with huge aspirations but tempered expectations.  A flock of fellow co-founders from the D.C. meetup group as well as George Washington University classmates were also participating, and those adventurous self-starters were eager to explain their big ideas.  There were many thoughtful conversations and face-to-face interactions with the rising talent pool from all over the metro area.

    GW Startup & Internship Fair

    One particular enterprising young man meandered through the crowd and over to my table. He was a cheerful happy-go-lucky sophomore who looked every bit a techie, but also a guy with a playful smile. “Hello, I’m Zach,” he introduced himself gleefully.

    “Nice to meet you. Are you from here?”

    “Originally from California, but went to high school in the South. I’m passionate, over-caffeinated and goofy, some say.”

    Zach Peirce

    Zach geeked over the pictures of food and wanted to hear more about our dish repository.

    “I love discovering new places and tasting different types of food, and I’m a technical product guy, so this could be the right fit.”

    “Are you sure the startup world is the right move for you as opposed to interning for Uncle Sam down the road?”

    “I’m more enamored by the startup life than working for the government.”

    “How ‘bout environmental activism – there are tons of opportunities in town.”

    “I’m a business student, so I’m all about process improvement.  I have lots of innovative ideas that I would like to see put to work and don’t have the patience for the government to implement them. Again, I’m here so I can effect immediate change.”

    I described to Zach the whole concept of the Vapiano ordering system. “You get a store charge card as you enter, and then you walk up to different stations to order pasta, pizza, antipasto, salad and drinks, scanning your card at each station.  Often you have to have to queue up for 15-20 minutes before you even get to order from the line cooks, so it’s important to have your selection ready. If you’re not a regular customer, it can be difficult to know what type of dish to order and what toppings and ingredients you want.

    “So we should feature each dish online and break it down by specific type and category and then list all their ingredients.  Then customers can preselect their preferences and taste and the site will show them the name and picture of the dish which they can show to the cooks.”

    “How will customers access the site?”

    “We can provide the QR code to customers when they queue up, and they can use their phones to make their seamless selections.”

    The following week, Zach and I spent an afternoon at Vapiano like food nerds, snapping pictures of dishes as they were prepared.  Lunchtime was crush time from a rush of mindless govies, so major kudos to the white coats who let us photograph the dishes while juggling orders from impatient customers. The work was exhausting but stimulating, and the best part, the starving sophomore and I were able to sample several dishes that are renowned across Italy.

    “What’s next? I’ve eaten my share of fettuccine to last the whole school year.”

    “I’m afraid there’s plenty more pasta on the horizon. Now we gotta do all the grunt work.”

    We headed to the Gelman Library on campus to post the dishes and categories on our site. There we met up with my friend and fellow entrepreneur JD Pagano. A software developer by trade, JD recently returned from a two-year stint in the Peace Corp.

    “This country is very grateful to its veterans. But we need to appreciate the service of the Peace Corps, also. How did you enjoy your tour?” I asked.

    “Very meaningful and impactful service. The experience was life-changing.”

    “That’s awesome. Anywhere exotic?”

    “The beautiful country of Kyrgyzstan in Central Asia.”

    “Was there lots to see and do?”

    “Absolutely. Great place to hike and ski. Loved the traditional Kyrgyz dancing and amazing folklife.”

    After the three of us got done adding the content to RUNINOut, we planned the next step.

    “Let’s organize a food tasting event at Vapiano’s for later this month,” I suggested. “We want people to test out our platform.”

    “Great idea,” Zach said. “Just advertise on campus that they’ll be free pizza, and you’ll get a ton of students there.”

    “College students are not the right audience for our survey. We’re looking for young professionals in their 20s and 30s with more refined taste,” I replied.

    JD started creating an event on Facebook. “I can ask my friend Misha to help promote it. Between the two of us, we know a ton of people in that demographic.”

    Together we sent out a boatload of invitations to our friends from that category, and we were delighted to see a few dozen foodies and govies show up with curious minds and ravenous appetites.

    In the beginning, the three of us stayed busy doling out dishes of Carbonara and Margherita. But once everyone was served, we were able to mingle and obtain feedback.

    I approached a cute girl with long black hair. “So you must be Misha, JD’s friend who you met in Kazakhstan.”

    Misha chuckled. “You got the right girl, but the wrong stan. It’s Kyrgyzstan not Kazakhstan.”

    “Oh so sorry, Kazakhstan was the country portrayed in the movie ‘Borat’ — a lot different than Kyrgyzstan where you served.”

    “No worries, almost everyone gets the names mixed up. The Peace Corp recently left Kazakhstan and hopefully, there’ll be no more mockumentaries.”

    JD Pagano & Misha Davies

    Kanita Williams left her job early from the D.C. Superior Court and made the 10 minutes walk over.

    “The pizza is awesome, but not great for someone on a minimal-carb diet.”

    “You should meet Orlando. He’s a personal trainer and runs a company called Bodyfit D.C.”

    Orlando walked over to introduce himself. “Nice to meet you. Where do you currently work out?”

    “LA Fitness but with work requirements, I find it challenging meeting my fitness goals.”

    “Skip the gym and get an awesome workout outdoors. Come join me for a boot camp workout three times a week. We do high intensity interval training.”

    “But my schedule at the court is so unpredictable. Can you be flexible?”

    Kanita and Orlando

    “Absolutely. Daily exercise is a gift that enables us to experience the gift of life more abundantly. I would be happy to get you started.”


    Vapiano’s Meetup

    A woman in her early 30’s with dirty blonde hair and a beaming smile took a bite of her pasta. “Mmm, the Pasta Basilico is cooked perfectly, al dente.”

    “Tender but firm is how I like it, too. So what do you think of this crazy concept?”

    “Not a fan of having to wait in line and returning to my table, only to find out that my friends have already started digging into their Greek salads. But I like how your site helps customers choose their orders while they wait.”

    “Super to hear. Zach and I spent last week, photographing each dish and then painstakingly adding them to the site.”

    “Wow, just the two of you? There’s a ton of different dishes here.”

    “Yes, my co-founder, Senodja, is deployed to Camp Arifjan, Kuwait, and Kanita is busy clerking in the D.C. Superior Court. So we have room for one more.”

    “I think this would be fun. My name is Suzannah by the way.  I’m a foodie just like you, and also an entrepreneur, specializing in marketing and business development.”

    “Super Suzannah, maybe we can help each other. We could use help reaching out to restaurants, and you can gain priceless experience working with a budding startup.”

    PHOTO GALLERY

  • Carlos’ Coppi’s

    Carlos’ Coppi’s

    Down the road from Ben‘s Chili Bowl on 12th and U, tall cranes dot the skyline along the 14th St corridor. The young, vibrant masses are moving in, and shopping and dining out have become more fashionable.

    After months of construction, the massive Louis at 14th was finally taking shape. As 270 apartments were getting built, D.C. small businesses were once again the victims of rapid gentrification.

    Such as Carlos Amaya’s Coppi’s Organic which was renowned for its rich, authentic cuisine inspired by the seaside Ligurian Riviera in Northern Italy. The landmark eatery was forced to shut down for over a year due to the heavy construction. After completion, the street scene would surely look better and brighter, but Carlos couldn’t wait. It was time to move Coppi’s, the brick oven with the tricolors of the Italian flag, and all the Fausto Coppi’s biking decor back to the block where it all started 20 plus years ago.

    “We’re in Cleveland Park now,” Carlos announced. “We’re not too far from the rest of civilization.”

    “I’ll definitely ride my pedicab there the next time I visit the zoo or the Lebanese Taverna for belly dancing.”

    The lions roared and the crickets chirped when I passed by the National Zoological Park on the way to Cleveland Park. I parked by Medium Rare, the local-favorite steakhouse known for its steak frites prix fixe menu, then ambled over to Coppi’s. When I entered, I noticed that the front windows could be opened to let in sunlight and there were several rows of church pew benches for booth seating. And just like the previous, iconic location on U, hundreds of vintage pictures hung on the wall, unapologetically old-school with a nice touch of evocation.

    “Fausto Coppi was a great all-round racing cyclist,” Carlos said. “You don’t have to be a biker to appreciate his achievements.”

    “He was a true legend. He won the Giro d’Italia and the Tour de France in the same year. He is truly missed,” I added.

    The next month, on December 4, 2014, the D.C. Food Bloggers flocked to Coppi’s to enjoy authentic wood-fired pizza, and fine wine and to catch up with old friends and make new ones. 

    The wine list was very impressive and if anyone had any questions, their trusty manager Tom Bindley could make a recommendation. 

    Anita Hattiangadi from Greg’s List and several food bloggers such as Jennifer Matta, Jason Shriner and Wendy Brannen were in attendance.  You can always rely on these reputable influencers to visit their favorite restaurants and then feature the cuisine and ambience in their lifestyle blogs and social media campaigns.

    Restaurateurs loved to welcome them because their patronage implied their stamp of approval, even if they did more drinking than blogging. 

    The Peroni was light and bubbly, and the wine list was something to write home about. If anyone had any questions, their manager Tom Bindley could steer you in the right direction.

    Coppi’s Organic has two ways of cooking their food: The pastas are boiled, but everything else is cooked in the wood-burning brick oven.

    To create the masterpiece, the pizza chef spinned the dough then tossed it in the air to ensure it stayed consistent and flat. A wide array of ingredients — fresh and organic —  were sprinkled on the pre-baked dough then returned to the Forno Bravo to give it the authentic wood-fired oven taste.  

    There were more than a dozen inventive pizzas to choose from and choosing my favorite was a tough decision. 

    The Prosciutto e Funghi (prosciutto and mushroom), Pancetta (Italian bacon, mushroom, onion, mozzarella), were two that I still daydream about.

    “The smoked salmon charcuterie board is quite impressive. Artfully arranged and delicious,” said Jennifer.

    Wendy is quite adept in the kitchen. She makes a killer pepperoni pie with sweet Vidalia Onions from Georgia and Jason Shriner’s homegrown oregano.

    “The food is always fantastic. Love the shrimp and mozzarella in the Genovese,” Wendy said. “Simply delectable. I would travel from Georgia and back just for this pasta.”

    [ Image: Screen-Shot-2022-02-24-at-9.31.38-PM-880×1024.png ]

    Serving to eager guests

    “Thanks, we work with organic farmers and food cooperatives throughout the region to bring the freshest ingredients to your table,” Carlos said.

    “Great, I’d be happy to source you some of my oregano,” Jason Shriner added.

    “I’m still celebrating National Pizza Month. I’m so addicted to crack pizza, I need to go to Rehab,” Wayne Manigo added. 

    “Yeah, and take Orlando with you,” I added. “He’s eaten his fair share.”

    “Well this isn’t New Haven style pizza from Pete’s,” Orlando replied. “The pies are baked authentic Italian with a perfect crust and nonna’s fresh tomato sauce. I need to take a box or two home.”

    “Good idea. You ought to start delivering pizza for Postmates,” Jason turned to me and suggested. “You can easily make one grand a week.”

    “The secret is to deliver fast while still hot, and my pedicab is as slow as a sloth,” I responded.

    “Yes, we only want our customers to enjoy their pizzas while it’s still piping hot,” Carlos stated. “That’s why we prefer to serve them here.”

    “Then I’ll just pick them up and let them hop in the back. It can be a romantic night out and they can even pop a bottle of wine and smooch while passers-by stare.”

    [ Image: Coppi’s GANG.png ]

    Me, Wayne, Wendy, Orlando and many others

    This was followed by a burst of laughter.  Everyone knew each other and were having an amazing time.

    The dessert was well presented and absolutely irresistible, and would even make nonna proud.

    “Please come back on Sept 9th,” Carlos said. “Every year on my sister’s birthday, we celebrate her life. And on Halloween nights, we host a salsa vigil. Nori was an amazing person with a great heart and a wonderful soul.”

    * * *

    On Halloween night 2009, Nori Amaya worked the early shift at Coppi’s on U Street before slipping out for the evening for salsa dancing. 

    She visited the Rumba Cafe in Adams Morgan where she had been dating the owner, before heading to the Russia House and then to Bravo Bravo where she met up with her Salsa dance partner.  She took a cab home to her apartment and by Monday afternoon, Carlos knew something was wrong. When he got security to open the door to her apartment, he found Nori’s body, wrapped up in a comforter, dressed in her underwear.  When investigators arrived to examine the body, they found something chilling — all of her fingernails had been removed, in an attempt to remove traces of any DNA.

    “Absolutely, we will find Nori’s killer and bring him to justice.”

    “I will never rest until we do. We owned and managed the restaurant together. She will always be a huge part of Coppi’s and precious lives. She had many loving friends who want to know what happened that night.”

  • 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.

  • Iron Chef

    Iron Chef

    One sunny weekend during the fall of 2013. The restaurant scene in G-Town was abuzz with tourist activity. I passed Georgetown Piano Bar and then Jinx Tattoo parlor, soothing sounds of reggae music emanated from the brown brick establishment. Bandolero was next and this is where I hoped I would cut my first big deal.

    I was taken aback by the “Day of the Dead” atmosphere complete with metal cemetery gates and faux animal skulls hanging eerily on the walls. The interior was dark, the music deafening, the entire ambience spooky and western-chic.

    I sat at the bar and ordered suckling pig tacos and grilled corn on the cob. The bartender poured me “El Bandolero”, their house Margarita on tap. He garnished it with lime and it was delectably rimmed with citrus salt. 

    After my meal, I waited anxiously, wondering whether I should order another cocktail. 

    Luckily, when I turned around, I came face to face with the Top Chef, himself, Mike Isabella. He wore his usual gray short sleeve chef coat, his right arm adorning a brass-knuckled pizza cuter tattoo, and on his left a brand new Mexican Cowboy. He was clean-shaven and wore a big smile. But his voice was gruff and he seemed dismissive.

    “Thank you for showing me your website, but we’re not interested in your service. We have our own publicist and graphic designer. Our business is doing just fine.”

    “How ’bout hosting an event here, say 20-30 people, select appetizers, social media coverage, you name it?”

    “You’re welcome to speak to our manager to arrange an event. But we’re quite busy as it is, and we won’t be comping any meals.”

    Shortly, after Isabella went back to the open kitchen, I returned to my pedicab and quietly rode to my next stop. As I steered down L St towards the GWU campus, I passed Bar McFadden’s to my left and 51st State Bar to my right, both great establishments to catch a game after work. But for now, I had seen my share of D.C. eateries. Tomorrow, I would venture into the Commonwealth to engage with other Top Chefs.

    Crystal City, VA. has for many years been the home of military contractors and govies. During lunch and happy hour, they perennially congregate on restaurant row or at José Andrés’ Jaleo enjoying traditional as well as cutting-edge flavors.

    Adjacent to Jaleo on Crystal Drive was Chef Morou’s Kora, a trattoria-style Italian restaurant that opened a couple of years ago. 

    As I approached the street-side glass doors, fondant blue jays chirped from olive trees that billowed over the sidewalk.

    When I entered, I was greeted with dangling tree branches. Glowing tree canopies created a sense of intimacy. On the wall behind the kiln-fired pizza oven, decal tree branch silhouettes conferred a feeling of calm and relaxation. 

    I sat at the bar and ordered a Dark & Stormy. Then devoured a slice of the chicken pesto pizza.

    Minutes later, Chef Morou entered with his crisp, white chef coat.

    I sat at the bar and ordered a Dark & Stormy. Then devoured a slice of the chicken pesto pizza.

    Minutes later, Chef Morou entered with his crisp, white chef coat.

    I immediately recognized him. Slim and handsome with a pencil-thin mustache and goatee. The winner of an Iron Chef America competition in D.C., Chef Morou challenged Bobby Flay in Season 3.

    “Love the ambience. It’s so sophisticated and chic.”

    “Thank you, I got your email and looked over your site.”

    Chef Morou who grew up on the Ivory Coast cooks like he talks “American with an accent.”

    “So would love to build a new website for you to go with your contemporary design.”

    “Well, I know a thing or two about tech, I studied computer science in college. But lately I’ve been quite busy scouting a location for another restaurant in D.C. and launching my African spice lines.”

    “I understand that you’re very busy. That’s why you should hire us to promote your restaurant and feature your dishes.”

    “Yes, I have a big event tonight in Farrah Olivia that I have to plan.”

    “Super, Bien, et toi.”

    Although Morou was still contemplating, his response was more favorable and warm. I returned to my batmobile and rode through restaurant row

    The following week, I got a text message from Morou.

    “Thanks for visiting. My wife, Heather, says your service is nice but not needed.”

    “I know that marketing and social media is considered the low-hanging fruit, but it’s extremely valuable to increase sales.”

    “We have a lot of overhead. Our restaurant is gigantic and our ceilings are 24 feet high – you can fit a church in here. Our utility bill alone is sky high.”

    “I totally understand Chef, but what if we hosted an event. We would invite 20-30 people, you comp the meals and we in return will feature your cuisine all over social media.”

    The next day, I contacted Michael Galang, founder of Thursday Connect to see if he would help promote the event. Each person would pay $20 and we would split the proceeds. 

    Morou was born and raised on the Ivory Coast in West Africa and learned how to cook by watching his mother prepare feasts for their large family of 33 children. When he immigrated to America in 1988, he was hired as a dishwasher at Ristorante I Ricchi and was eventually promoted when a co-worker quit an hour before opening. Eventually, Morou was hired as the executive chef for Signature. Lobbyist Abramoff, who owned the restaurant, frequently provided free meals to sway lawmakers. Tom DeLay, Bob Ney and John Doolittle were his favorite guests

    But after the scandal hit the news, politicos no longer wanted to be seen at the restaurant, and the restaurant was doomed to join D.C. Eater’s list of Closures.

    On the morning of the event, there were only 10 RSVPs and a few more that indicated interest. But we had room at our table for 20, and we needed butts in every seat.

    It was then, that I gave my good friend Jackie a call. 

    “Hey Hon, we need a big favor. How quickly can you contact your friends to come to an Italian dinner at 7?”

    “I’ll go through our listserv with BookaLokal (marketplace for group dining experiences) and see what I can arrange.”

    “You helped me tremendously with the Chinese feast at Ming’s, if you could pull a monkey out of the hat, I would be indebted to you for life.”

    Two hours prior to the event, Michael and I waited anxiously hoping for a decent turnout. We paced up and down the restaurant along the purple walls, passing the colorful Andy Warhol-like portrait of his three-year-old daughter, Farrah.

    We nibbled on calamari and sipped on Heavy Sea Lager. Little by little people started to trickle in. By dinner time, over 25 guests had shown up. We had met and exceeded all expectations.

    We were able to photograph all the dishes and were able to garner all the content necessary to feature them on RUNINOut.

    Unfortunately, Suzannah couldn’t make it. She birthed the idea of visiting celebrity Chefs but she was now working on her own startup idea. I didn’t expect to keep someone that talented for very long.

    And Jackie, who came through in the clutch, did not have to pay a dime. All her food and beverages were comped by me. She had become my go-to miracle worker, and someone I would rely on whenever I got in a jam.  There would be many more jams and like a 9th inning relief pitcher, we hoped to escape them all.

    “What a smashing event. What’s next on your plate?” Michael asked.

    “Haven’t given it much thought. It’s football season, so perhaps a Florida Gators watch party?”

    “Yeah, sports is nice, but you can’t always rely on me to help out,” Jackie commented.

    “I could use ten of you, frankly.”

    “Then you should interact with the D.C. food bloggers. Chef Morou and other restauranteurs like him needs lots of coverage and publicity.”

    After dinner, there wasn’t much nightlife activity on Crystal Drive, so Jackie and I and a few others crossed Route 1 to 23rd St where there is a small, bustling enclave with a bundle of hookah shops and international eateries

    Right in the center stands Freddie’s Beach Bar, Northern Virginia’s longest-running gay bar.  The beach-themed, purple-lavish bar is adorned with rainbow flags and pink flamingos.  Freddie Lutz, who grew up down the hill, has owned the business for over 12 years. He is an affable man, a respected community leader, and has been working in the industry for over 35 years.

    He opened Café Italia 20 years ago and then decided to open up a Gay bar up the road.

    Before the repeal of “Don’t Ask, Don’t Tell” many gay service members were in the closet. All it took was someone to even think you were gay to report you.  That’s why Freddie’s served as a safe refuge because it was advertised as a “straight-friendly” bar.  This gave everyone protection – they won’t have to worry about being seen because straight people went there too.

    When we walked in, we knew right away we were going to have fun.  The bar was filled with patrons knocking back pints of Devil’s Backbone. A Ballard from Doris Day was belting in the background.

    We found Freddie himself going table to table, mingling with customers like he was a council member.

    “Freddie’s is the most diverse bar that I know of. It bridges the gap between the straight and gay communities – that’s one of the most magical things about us,” he said.

    After chatting with Freddie and ordering our cocktails, I came upon two of my friends who had actually been my tenants for eight years.

    Dywayne and Ty were enjoying the music, ambience, and cuisine.  

    “We just came from dinner at Kora across the street. You guys need to come to one of our events,” I suggested. “How’s Wade Road?”

    “Everything in the apartment is fine. Will pencil that in on our calendar. By the way, you can come by Home Depot sometime and pick up your rent,” Ty said. “Unless you just want me to mail it to you.”

    “Home Depot is fine. I gotta buy some supplies anyway. Can I find you at the Customer Service Desk?”

    “Absolutely. You know which days I’m off. I can’t hide from you.”

    “Freddie’s is such a great place to get together. We need one of these in every city,” Dywayne said.

    “Couldn’t agree with you more. It’s such a great atmosphere.”

    Despite Freddie’s popularity, gay bars today are dwindling since many bars have accepted the LGBTQ culture and have adopted drag shows to their regular performances.  Freddie’s has been a huge building block for the community and fortunately will be here to stay.

    “Next time, you have a craving for pasta, visit Café Italia down the road. They’ve been a fixture here since 1976.”

    “Will do. And thanks for bridging the gap in our community.”

    “Thanks for coming over,” Freddie said. “See you at Freddie’s Follies on Saturdays.”

    Back then, Freddie’s and the D.C. sports bar Nellie’s were one of the few venues that featured drag brunch. Now it’s so popular that mainstream venues are serving up drag with their eggs benedict like it was just a cover band.

  • 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

  • O Canada!

    O Canada!

    I checked into the HI Vancouver Hostel and started searching for a Drupal developer who would be willing to take on my project at a reasonable cost.

    Then she walked in. I tried hard to keep my eyes on my screen and not at the soft, velvet flesh of her long, graceful legs.  As she crossed the lobby of the hostel, she paused briefly and turned slightly.  That’s when she caught me looking.

    She had sandy blonde hair, that fell to the middle of her back. Her eyes were green like emeralds that sparkled under the moonlight in the windswept Georgia Strait that separated Vancouver Island from British Columbia.

    I forced myself to focus on my work, but I just couldn’t keep my eyes off her luscious curves.  And I sat frozen as she gently approached, quickly trying to formulate a one-liner.

    “Love your feet,” she said softly.

    I didn’t bother to look down. I knew what my feet looked like.  They were dry, calloused, and much neglected.

    Hers were sleek and graceful and appeared to sparkle under her soft, Bohemian dress.

    “Your feet, the ones on your computer,” she explained.

    “Oh, those.” I blushed lightly, my eyes smiled back.  As she drew nearer, I could see her taut, smooth skin stretched tightly over her sculptured rouge cheeks.

    “Oh, they’re my Five Fingers,” as I explained that I am a huge fan of the Vibrams Five Fingers running shoes and being an avid brand promoter, I had stuck a pair of their running shoe decals on the top of my laptop.

    “Oh, are you a runner?” She already knew the answer to this question.

    “Yup, Luv it more than anything.”

    “I’m not much of a runner, but I do like biking.”

    “Me too, in fact, I bought my bike to Vancouver from Washington, DC.”

    “Well then, perhaps we can go biking sometime. I’m pretty familiar with all the bike trails in the area. Lived here nearly my entire life”

    “And I’m brand new to this city, so would love a personalized tour.”

    “Well, I’m not available tonight, but perhaps tomorrow night.  My name is Naomi, but friends call me Pony. Here’s my contact, in case you’re available.”   

    Wow, I knew Canadian women loved the outdoors, but are they always this aggressive?

    The next day, we met at the hostel and rode our bikes toward Stanley Park. We were first met by a statue of Lord Stanley, the former Governor-General of Canada, standing with open arms and decorated with a Vancouver Canucks sweater.  Then we proceeded towards the rainforest trails and marveled at the 100-year-old trees.  At the north side, we stopped to admire the Girl in a Wetsuit statue decked with a Canucks jersey.

    Girl in a Wetsuit statue

    Next, we cycled the seawall trail around the Lost Lagoon offering pristine views of the mountains juxtaposed with the downtown skyline. 

    Turtles were basking in the sun, Blue Herons standing motionless in the water, waiting for a fish or frog to emerge.  

    The trail was rather flat and we rested at Second Beach where we dipped our feet in the water while Naomi shared her passion for yachting and how Vancouver serves as a remarkable outdoor playground.

    “There’s a reason why they call Vancouver the Most Livable City,” I said.

    “But lately, our reputation has been tarnished by the riots.”

    “I heard that the city was stunned when the Canucks lost to the Boston Bruins in game 7 of the Stanley Cup.”

    “The Canucks had never won a Stanley Cup, they had already claimed it as theirs for the taking,” she said.

    “Yes, they had the league’s best record, scored more goals than any other team, and allowed the fewest,” 

    “No Canadian team has won the Stanley Cup in 18 years. We felt robbed since the US dominates in the mighty triad of football, basketball, and baseball, and Canadians love their ice hockey,” she said. 

    Fans set fire to vehicles, smashed windows, and looted stores – it was a big black eye to Vancouver’s moniker as the ‘Most Livable City.’

    “I joined the clean-up and food vibe movement. Real Canuck fans are not hooligans.”

    The next day, Naomi and I visited Gastown, the site of the previous riots in 1971. We attended the Fête de la Musique event filled with local musicians from baroque to rock.

    Naomi and friend dancing in Gastown

    We then visited the Cambie Pub, an unpretentious bar that’s been open since 1897. The place reeked of grunginess, but the vibe was amazing. The pub was a walk in time and there were many interesting characters there. Backpackers and tourists who were staying at the hostel upstairs walking through. No fancy cocktails here. Just shots, vodka sodas, gin and tonics and cheap pitchers of beer.

    The Pub was only a stone’s throw away from Blood Alley and Water Street passing trendy furniture and clothing shops next to chronic meth and crackheads hanging out by the street art.

    We stopped in front of the Steam Clock which was really half powered by electricity.  It was a great visit with a lot of sights, sounds and ambience.

    Naomi and I on Blood Alley, Gastown

    “You need to add Vancouver to your website,” Naomi stated.

    “If I can find someone to build it, I certainly will,” I responded.

    “Super, please keep me posted. I’ll walk you back to the hostel.”

    The following day, I set up a meeting with Gregg Coppen of North Studio at their downtown office.

    “I want customers in Vancouver to be able to tell us their favorite dishes so that when they travel to San Diego or Washington, DC, we can make customized recommendations.”

    “Food is a very appealing content. A content management system like Drupal should help you best store, organize and display it,” said Gregg.

    “How do we categorize each dish?”

    “By using the taxonomy module. You can define your vocabulary such as ‘pasta’ and then add terms to each vocabulary such as ‘fettuccine, spaghetti, penne, lasagna’.”

    “Can we break it down even further?”

    “Sure, for spaghetti we can create new terms ‘angel hair, bucatini, fusilli, etc. You can go as deep as you want.”

    “And we can do the same for restaurants and stores?”

    “Sure ‘fine dining, fast-casual, family-style, cafe, buffet, contemporary casual, bistro, etc.’”

    “And then break it down even further by cuisine, whether it’s romantic, is good for sports lovers, have a view, etc.”

    “Yes, and under sports pub, we can describe their favorite teams. You wouldn’t find a Canucks fan at Boston Bruins bar, or vice versa.”

    “How would customers be able to search and find the right content?”

    “By incorporating Apache Solr for the faceted search. Like when you’re shopping for a type of shoe on Zappos, you can narrow down by brand, size, color, the whole nine yards.”

    “Wow, this is a complex project, and I can’t wait to get started. I knew that coming to Vancouver was a great idea. But as a fledgling startup, I’m on a shoestring budget. What is the best price you can offer me?”

    “Lemme discuss with the office and get back to you soon.”

    The rest of the team from North Studio loved my idea but responded that the total cost would surpass $30,000.

    “That’s too much. I’m a struggling MBA student. Can we do it for 15K?” 

    When I was riding the Greyhound bus back to DC, I got a call from North Studio that they had accepted my offer.  They were impressed by my passion and wanted to build something of value that could be used coast-to-coast.  To offset the costs, we would work together in building the site, and I would be solely responsible for adding the content.  I definitely couldn’t find these rates in DC or any major metropolitan city.

    That’s why I had to travel 4,000 miles and back to find a well-rounded team who understood the intricacies of food, how to categorize it, and display this information on a mesmerizing, visually appealing site.