RUNIN Ragged

Category: Startup

  • 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.

  • Best of DC

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

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

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

    * * *

    April 2, 2013

    Chito,

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

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

    John Rollins 

    * * *

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

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

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

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

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

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

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

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

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

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

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

    Soon, I shared the news with Professor Rollins. 

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

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

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

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

    “Not if I have any say in it.”

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

  • 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.

  • A Site is Born

    During the spring of 2010, I enrolled in Professor Richard Donnelly’s New Ventures Class at the George Washington University (GWU) School of Business.  Students had to create ideas for a new venture, form groups of four and present the idea to the entire class at the end of the semester.

    My teammates were Daniel Lonnerdal, Jing Xe, and Mustafa Onerci.

    “What I learned from the Foodspotting eatup at Burma Restaurant was the need to provide faceted search where users can choose their cuisine, type of dish, ingredients, and taste preferences,” I said.

    “Not only that, but you can choose your mood and ambiance,” Jing added. “Last weekend, I went on a date with my boyfriend. I tasked him to find something romantic with a pleasant view and no distractions, and thank goodness he didn’t disappoint.”

    “Lucky for him, he came through. And if you’re a fan of sports like me, you can select the team that you like to watch, and the site will tell you which pubs to visit.  A Falcons fan definitely doesn’t want to stumble blindly into a Saints bar.  Unless you’re game for an ass whooping contest.”

    “Perfect example — what shall we name it?” Daniel asked

    We brainstormed for a few..”How ‘bout Food Runner?” Mustafa suggested.

    “Nah, some people drive or catch a cab.”

    “How ‘bout Run this Town?” Jing asked.

    “Nah, not a big fan of Jay-Z.”

    “How ‘bout Dining Out?” Daniel asked.

    “Meh, how ‘bout RUNINOut?” I suggested.

    “That’s a weird name. Like running out of food, groceries, things to do?” Mustafa asked.

    “Umm, yeah that’s an accurate expression.” I began to write the name on the notepad.

    “Strange…Looks too much like RUIN tho. And isn’t running spelled with two N’s and one G?” Jing asked.

    “Yeah, but that’s just too long to fit in an address bar. I like the shortened version even if we’re ruining the spelling.”

    “It’s kinda catchy, but I think people will get confused and misspell it. Then they won’t be able to find it on Google,” Jing replied.

    “Well tell that to Larry Page and Sergey Brin when they came up with Google or Jerry Chang with Yahoo.”

    “Too bad we’re not in Silicon Valley. So are you going to hire someone local to develop the site?” Daniel asked.

    “Would love to, but the prices in this town are up in the stratosphere due to high demand from government contracts.”

    “Then why don’t you outsource the work to India, the Philippines, or Africa?” Mustafa suggested.

    “We can outsource the content management once the structure is in place. But to build the foundation, I want to find a team from North America who understands our culture, our cuisine, our history, our beliefs, and attitudes. Someone who I can physically reach out and touch if I need to and someone that won’t break our piggy bank.”

    “Where can you find such gifted talent whose willing to work below market price?” Daniel asked.

    “Dunno, but maybe we can find a technical co-founder at the next tech meetup.

    “That’s possible. And I hope we get good feedback from Professor Donnelly and the class during our capstone presentation next month.”


    Presenting RUNINOut at the New Ventures Class at The GWU University
  • TAPS

    TAPS

    Suzannah was a godsend who turned out to be a perfect sales rep and event organizer for our fledgling startup. Originally from Charleston, she carried the charm of a genteel Southern hostess and a transcending smile of a graceful beauty queen. She arranged a meetup with Biergarten Haus, a German beer garden on the newly revitalized H Street corridor known locally as the Atlas District. Suzannah reached out to Arturas “Jeepo” Vorobjovas who also co-owns the Russia House in Dupont Circle.  

    “Have you googled your restaurant lately?” Suzannah asked. “Your online reputation can either be an asset or a liability, and we’re here to help.”

    “Germans love their pilsners and already flock to our beer gardens. Our reputation is flawless.”

    “But there are so many beer lovers, who are not familiar with the art of drinking Bavarian beer. We’re here to make the introductions.”

    Jeepo was easily persuaded by Suzannah’s charm and got her in touch with Ali Loo, the general manager who agreed to provide free food for our event. 

    Now the difficult chore of attracting people fell squarely on my shoulders. I immediately visited the Meetup website and noticed the D.C./Metro Area Reddit group was hosting an Oktoberfest event and searching for a venue. I contacted them, and they agreed to co-host the event with us as long as we would share with them our favorite Subreddit group.

    “Beer Drinkers!” I answered enthusiastically. “And German beers reign!”

    Biergarten Haus

    The Biergarten prosts German brews by the stein.  And since the beer drinker’s paradise is home to over 200 yeast strains, 40 sorts of malt, and 100 different hops, there’s a different taste for every day for the rest of your life.

    The Biergarten is beyond spacious. There are three bars spread throughout the entire grounds: outdoor, indoor, and on the rooftop all with phenomenal views. There was floor-to-ceiling vintage art decor that brought back fond memories of fun times at a Stuttgart beer hall. German -enthusiasts sat beside long, rustic wood tables, while many held foot-tall beer steins congregating around repurposed bourbon barrels. Outside an oompah-pah band played traditional Oktoberfest music and women in blue polka-dotted dresses danced the Schuhplattler. 

    Pork Knuckle (Schweinshaxe)

    Ali brought out the pork knuckle served in a puddle of malty beer gravy. The lip-smacking rich meat wrapped in a golden sheath of crackling easily fell off the bone.  It was the perfect dish that served a large, rambunctious group of techies in a boisterous beer hall.

    Suzannah raised her stein to Ali and me. “What a lively event, kudos on our first one together.” 

    Reddit / RUNINOut Meetup at Biergarten Haus

    “Danke schön,” I replied. “I picked up a phrase here and there at my last duty station in Stuttgart.”

    “Well I know no Deutsch, but my Grandma was born and raised in France, and she made sure we spoke it fluently.”

    “Super, maybe you should visit Bistrot Du Coin in Kalorama for our next event. We can all mingle over Foie Gras.”

    “That’s quite a hike. There’s nothing French in the Atlas District?”

    “Unless you consider Louisiana French?”

    “Absolutely, Cajun is a combination of French and Southern cuisines, which is kind of like me, since I’m a Carolina girl with French descent.”

    “True dat. Well there’s TruOrleans, the new Cajun restaurant on the west end.”

    The following week, I met with James “Tru” Redding who just opened his bi-level Cajun restaurant just over the H Street Bridge.  Redding is also a partner in Arlington’s Sushi Rock and Dupont Circle’s Public Bar and Lupe as well as Landover’s Stadium Club, a steakhouse and strip gentlemen’s club.

    The previous tenant was a run-down radio station where Petey Greene, the legendary ex-convict turned radio talk-show host, worked and was instrumental in calming the people of D.C. in the aftermath of Martin Luther King’s assassination. 

    Today, the building is beautifully renovated with exposed bricks and an airy New Orleans-style veranda giving it an authentic French Quarter vibe. A sign painted on the side of the building shows a retro-looking advertisement for ginger mint julep.

    Tru Redding met me at the patio and gave me a spirited tour of his new digs.  I admired all the wall art that Redding picked up from Bourbon Street, reflecting the character and soul of the Big Easy.

    We sat upstairs on the veranda enclosed by ornate wrought iron railings with a commanding view of the Capitol. Overhead, large fans rotated above us, ushering in a cool breeze.  He offered me an Abita Purple Haze and we sat down by a stained-wood table with bottles of Tabasco sauce and “Slap Ya Mama” Cajun seasoning.

    “So what made you open up a Cajun restaurant in D.C.?”

    “During a local golf tournament, I met the East’s, a third-generation Louisiana family who invited me to a duck hunting trip in the Creole Nature Trail. After a long day, we would return to their family home where they would cook up a storm.  It was the best Cajun Creole food I’ve ever tasted – not the fancy stuffy you find in the French Quarter. And after that, I was on a mission to bring back a slice of N’awlins to the Nation’s Capital.”

    “Has everything gone as planned?”

    “We made a lot of mistakes.  We opened up way too early and there were disruptions in service and food.  We need to reach out to folks who were not pleased with our services and give us a second try.”

    “Do ya’ll think H Street is ready for a block of the Big Easy?”

    “We certainly do. We want to be good neighbors, though, and we hope that we can bring the right balance of Mardi Gras festivities while been courteous and considerate of our neighbors.  Hopefully, they will see us as good citizens, and we need your help in spreading that message.”

    The following month we co hosted “The Taste of TruOrleans” with Eventstir, a crowdfunding platform for events, and over a dozen people met up at the patio to devour D.C.’s best Cajun-style cooking.

    We parked the pedicab outside and foodies piled in to devour pistolettes, andouille-studded gumbo and crawfish étouffée, jambalaya, and gator tenders, compliments of Chef Andre Miller, a Ruth’s Chris Steakhouse alumnus.


    Suzannah enjoying TruOrleans cuisine

    Both Wayne Manigo, a local entrepreneur and comedian, and I were enjoying the Abita Purple Haze beer on tap.

    “I want to go back to the people of N’awlins and thank them for the birth of their food,” said Wayne 

    “And I want to them for their interesting cocktails and stiff drinks. The Sazeracs really packs a punch,” I said. “Wanna try the Hurricane next?”

    “How strong do you want it? They range from a mild level 1 to gale force 3 which is topped with Bacardi 151-proof rum,” the bartender said.

    I squinted back at him and made a confused face, and the bartender immediately knew which one to pour.

    “So what’s the next project Chef?” I asked.

    “We hope to be serving breakfast soon with beignets and jambalaya-stuffed biscuits.”

    “Laissez les bons temps rouler.”


    Suzannah enjoying Japanese Okonomiyaki

    Suzannah was the perfect adventurer in discovering and enjoying new cuisines.  She was someone who could make something as benign as eating crepes look attractive.  And beyond the bountiful platters of beef bourguignon and chocolate soufflé, she maintained her stunning, hourglass figure like Raquel Welch.

    It definitely helped that she was an ardent fan of cardio, and she kept reminding me of the importance of cutting back on drinks and staying active.

    “C’mon Chito, you’ve been drinking too much Abita. It’s time to work it out.”

    If we weren’t walking to restaurants, we were sprinting to them and often joining other casual joggers around the expansive (National) Mall. D.C. happens to be one of the best cities for runners due to its walkability and abundant access to parkland. 

    n one of our weekly rituals, we crossed paths with the Marine Corps Marathon runners at the Rock Creek and Potomac Parkway by the glamorous Kennedy Center for the Performing Arts. We enjoyed making small talk with other runners and meeting new friends along the way just like we did at neighborhood restaurants.

    As we approached the scenic Hains Point peninsular, we saw hundreds of volunteers in blue, waving American flags with tribute posters commemorating the fallen.  What an inspiring and emotional way to honor and remember those who made their ultimate sacrifice.  I knew I would be sweating today, but no one told me that I would be weeping also. 

    I was honored to meet Monica Velez who lost two brothers—one in 2004 in Iraq and one in 2006 in Afghanistan. She was running her first marathon to raise money for TAPS, a non-profit organization that helps families nationwide cope with the deaths of their fallen soldiers. 

    José “Freddy” Velez

    José “Freddy” Velez

    Corporal José “Freddy” Velez was killed in action in Fallujah in 2004 and was posthumously awarded the Silver Star.

    “Oct 31st, 2004 was the last day we spoke to Freddie. His final words to us are, ‘Be Strong, Don’t Give Up.’ Still holding on to those words and that moment.” 

    Specialist Andrew Velez had the difficult task of escorting his brother’s body back to the United States. Two years later, he committed suicide in Afghanistan.

    Left-Right: Freddie, Monica, Andrew Velez

    “Tell me more about TAPS.”

    “TAPS helps brothers and sisters, fiancés, and battle buddies by providing counseling and grief support.  They get us all connected so we can talk about our grief and work through it together.”

    “Being a sibling is a lot more than being a spouse and parent.  I expected to have my brothers with me for the rest of my life. With TAPS, I’m able to share my stories and help other family members. I’m able to reach two different spectrums of grief and help them go through the coping skills to get through each day.”

    “Monica, your story really touches my heart. I want to thank both Freddy and Andrew who made their ultimate sacrifice You are a special angel – thank you for your service of gold.  Continue on your journey.”

    “I remember our long runs together. I can hear my brothers cheering for me now.”

    I stopped to give Monica a long embrace.

    As we said our goodbyes, I promised myself to return next year.  If not to run, then to cheer runners along the course. I was deeply moved and inspired by their spirit and drive.  And for those who gave their lives, their sacrifices will not go in vain.

  • Il Radicchio

    Il Radicchio

    Arlington is chock full of superior Sunday Brunch specials, so enticing that Washingtonians cross the river weekly to get their fill of boozy brunches. Just drive down Wilson Blvd. from Ballston to Rosslyn and there are brunch specials aplenty.

    Nestled between the intersection of Rosslyn and Courthouse, Il Radicchio has been serving oven-baked pizza and endless pasta specials since Clarendon was just a one-stoplight town.

    In the late 90’s Chef Roberto Donna opened Il Radicchio to add to his 12-restaurant empire that reigned the DMV restaurant scene. There were actually two other restaurants with the same name — one in Capitol Hill and one in Georgetown.

    It was a Donna concept similar to the well-acclaimed Galileo, yet more economical and efficient. While Carmine’s was known for authentic family-style dining with huge portions, Il Radicchio was known for its cozy, romantic ambiance serving smaller portions. 

    Judy Castiglia and I still had fond memories of last September’s meetup in Alba Osteria featuring authentic Northern Italian cuisine from Chef Donna’s Piedmont region. Now we wanted to see for ourselves if the current management kept the Donna gold standard alive.

    It had snowed a few inches the day before, a small accumulation coated the trees — everything was sparkling. Families and romantic couples were enjoying eloquent meals and light conversation while the soothing tunes of Frank Sinatra played softly in the background. We felt the warmth of the Italian brick oven and admired the lively walls covered with drawings of ducks, rabbits, and radicchios.

    I started with the fig arugula salad with pecans smothered in balsamic vinaigrette. “So, how’s your love life?”

    “Haw. how’s yours?”

    “Pizza and I are very happy together.”

    “Hee hee! Meat lovers or veggie?”

    “Neither just cheese.”

    Her eyes crinkled at the corners. “I’m dating a guy named Don who I met from speed dating. Don’t think it will last, though.” Judy forked into her field greens tossed generously with grapes, walnuts, and goat cheese.

    “Why he’s not smart enough for you?”

    “No, he’s brilliant. But I don’t think he’s over his divorce from three years ago.”

    I was admiring my beautifully plated rosemary lamb with poached eggs, chimichurri, and potato hash (russets mixed with sweet potatoes)

    Judy was now absorbed in her bacon-wrapped pork tenderloin with perfectly poached eggs and crispy polenta cakes.

    Judy enjoying her bacon-wrapped pork tenderloin

    I remember wanting to try the polenta last October at Donna’s Alba Osteria. But they went fast and were gone just as quick as when they arrived.”

    “is that the dish with the baked octopus? They went like hotcakes — Chef (Amy) Brandwein is a rising star.”

    “Yes, their eyes looked so inviting. And Chef (Andrew) Holden is doing an immaculate job today.”

    “Couldn’t agree with you more. But what I really wanna know is why you think he’s not ready to commit.”

    Judy cut into her tenderloin the brown sugar bacon drizzling in juice. “He lacks compassion and kindness for what I’m looking for. I made him a lasagna for Valentine’s, and he didn’t even bring a card.” 

    “What a prick.”

    “Well he’s brought flowers before and done other nice stuff, so he knows how to be a gentleman.”

    “Then was he trying to make a dumb statement?”

    “I guess I’ll give it just a little more time to see.”

    “I’ll say. It’s time for the second round.”

    Rosibel Carranza, a young mother from El Salvador came over with more zesty dishes.

    I couldn’t keep my eyes off Judy’s black Angus burger with crispy prosciutto and brûléed goat cheese.

    Judy bit into her homemade pickle and then took a bite of the potato hash made with russet and sweet potatoes. 

    Judy was served by Rosibel.

    “He has an MBA from MIT Sloan School of Management and has a security clearance so he’s probably not dangerous.”

    “MBA – that’s a worthless degree nowadays. I can vouch for that.”

    “Wait, if you didn’t return to school to get your MBA, you wouldn’t have founded RUNINOut.”

    “And I wouldn’t have gone to Ethiopia and met all those inspiring leaders, either.”

    “And if it wasn’t for Jason “Foodgeek” I never would have known about RUNINOut and all your great-tasting events”

    “Well, bring Don to our next eatup so Foodgeek and I can grill him for you. We won’t let anything slip through the cracks.”

    “I’ve invited Don before but so far he has shown no interest. He’s not into meeting people and trying different cuisines. Guess he’s kinda dull.”

    “Well, then I would dump him for sure. He’s definitely not your type.”

    “Yeah, I wish I can find someone smart, handsome, fun, happy, compassionate, and calm. That would be quite a catch.”

    “Well, that’s a high standard. I can’t imagine too many suitors in this town would qualify.”

    “Well, then what’s your idea of the ideal woman?”

    “Someone who’s resourceful, understanding, able to communicate, innovative, and decisive.”

    Judy snickered and violently shook her head. “No wonder you’re still single.”

    “Well, right now I’m in love with my rosemary lamb chops.”

    “I thought you were seeing Christine?”

    “Oh no, we’re just friends. She’s an amazing woman tho, so she shouldn’t stay single for long.”

    “Say, I have this friend I want you to meet — she’s super skinny and photogenic. Perhaps I’ll invite her to your next event.”

    “Please do, but if she’s that pretty, then I’m probably not her type.”

    “Well, do you use any dating apps?”

    “I’ve tried Tinder and it’s just a lot of chatter and small talk purgatory.”

    “How ’bout Hinge?”

    “Yeah, I met the co-founders at DC Tech — they’re nice guys, but I wouldn’t recommend their app.”

    “Why not.”

    “Cuz I don’t think their algorithm referring friends of friends really works.”

    “Well you’ve got a lot of friends on Facebook — maybe you can play matchmaker.”

    I chewed on that thought for a second when Chef Holden appeared with a beautiful plate of yogurt cream parfait sprinkled magnificently with nectarines, lavender, and almond granola. 

    Chef Andrew Holden

    Judy was still working on her burger “Oh no, if I only just had room.”

    “Kudos to the Iron chef!” I lifted my dessert fork ready to pounce. “You’ve made Chef Donna proud.”

    Andrew snickered “Yeah if Roberto Donna would just pay his taxes.”

  • Startup Weekend

    Startup Weekend

    That next big tech event was Baltimore’s first-ever Startup Weekend held on April 17-19, 2011.

    On Friday afternoon, I arrived at the Emerging Technology Center, Baltimore’s Technology Incubator, at 8 pm, just in time for the pitches and a quick drink of something. I chugged down an Amstel Light as I glanced around the burgeoning crowd of 150+ Type-A people. Many developers and entrepreneurs had used the time wisely over the last two hours to get to know each other and to sell their ideas.   Not knowing anyone, I was already at a severe disadvantage — and I needed people to vote for my idea, or else I wouldn’t make the cut.

    We made our one-minute pitches in a large hallway with no chairs and barely room to crawl — just the floor to sit on and the person next to me to lean on. There were over 75 pitches that night (more than half of the people who attended had ideas), but only about 20 would be asked to demo during startup weekend.

    Entrepreneurs brainstorming at Startup Weekend

    Most of the people there were business, marketing types, with less than half being developers — me being an MBA communications type and designer, finding a developer was the one critical skill set needed to make RUNINOut functional by Sunday evening.

    There were lots of wonderful ideas — each one of them was an application that I surely had use for.

    Mappable links, text-relationship manager, social charitable giving,  checking your health online and via SMS, a mobile site that lets you rent out your driveway, crowdsourcing advice on what you should wear via Twitter, determine ad potential for sites, etc.

    When my turn came up, I asked Mike Brenner, if he would allow me to tell the story of my car getting broken into. After much nagging, he relented, and I used that example to segue into my core message that it would be wonderful if I had access to an aggregator that could read Yelp reviews as well as tweets and police reports and provide a customized recommendation based on the sources I choose and the weights assigned to each one.

    “I woke up Friday morning and I was delighted to see a Living Social Dollar Lunch coupon available for a myriad of restaurants all over the city.  

    I was on my way to Baltimore, heading to Startup Weekend, so I conveniently stopped at a renowned restaurant in Dupont Circle just prior to leaving the city.

    The restaurant was cozy with a lovely ambience. But because I wanted to arrive in Baltimore before the rush hour traffic, I grabbed something to go and quickly returned to my car, only to find window glass spread all over the sidewalk and my backpack with my MacBook Pro and Canon camcorder conveniently lifted from my car seat.

    I would have hollered if it wasn’t for the pleasant demeanor of a young lady named Tinoi Marché who was already on the phone with the police.   She was having lunch in a restaurant directly across the street and had witnessed the whole ordeal. Shortly before, a vagrant ruffian was pacing up and down 17th Street NW looking into cars.

    My Subaru Baja window break-in

    A moment later, he shatters my side window, and the thug is seeing running down 17th with a backpack in tow.

    By the time I arrived, a mere five minutes had escaped. “If I wasn’t sitting down enjoying my meal, I would have run after him,” she said.

    “It would have been worth it. That same clown could steal from me the next day or worse hurt somebody.”

    When the officer arrived, he explained to me that there had been a rash of break-ins lately. If I had taken the time to look at SpotCrime, I would have found this out, but who does this?

    “Well thanks for calling the cops, and no, I wouldn’t want you to get hurt over a laptop and camera.”

    Furthermore, I didn’t really enjoy the lunch. I didn’t have a chance to read consumer reviews from sites like Yelp because, well, I just didn’t have the time.

    The first thing I did after I called the police was to post an update on Facebook that my car was broken into and my laptop was stolen. Mike Brenner, organizer of Startup Weekend Baltimore, immediately contacted me and informed me that they could easily refund my money.

    I thanked Mike for the offer but said heck no. Come hell or high water, I was heading to Bmore. I had an idea to pitch, and I wasn’t gonna let a thug ruin my day.

    The pitch was well-received, but when it got time for the voting, everyone was given three sticky notes to place on the the wall pads of each idea. Because there were so many pitches, some of the pads were spread out further down the hall where less people congregated.

    Pitching at Startup Weekend Baltimore

    As a result, I only received six votes, one less than was needed to make the cut of 20 participants. My heart sank. I went to see Mike who informed me that although I didn’t make the cut, I was still welcomed to demo as long as I could gather a team and build a prototype by Sunday.

    There were plenty of peeps with brilliant ideas and keen business acumen, but those with expertise in web programming were rarer than genius itself. 

    I quickly scurried around the room looking for techies —  noticed that groups were already nestled away in their own groups, brainstorming ideas, hoping to change the universe. Meanwhile, there were a few poor souls, pacing around with great ideas, but no associates to fertilize the soul.

    Senodja Walker

    That’s when I made a quick call to my prior EMBA classmate. Senodja Walker was home in Laurel, MD., getting ready to call it a day — she had class all day Saturday at GWU and Sunday was a day of rest.

    “Senodja, I need you to come and help me demo.”

    “How about your classmates from Donnelly’s class?”

    “They’re not interested in pursuing the startup — only for the class project.”

    “Would love to help, but are you going to be ready?”

    “I have no choice. It’s make or break for RUNINOut.”

    I also invited Kanita Williams, to join us in our strategy session and throughout the weekend, all the different groups worked hard to refine their business models. 

    What was truly unique was how folks who didn’t even know each other before Friday night got together and collaborated so seamlessly to create a product, a business model, and a polished presentation in a mere 54 hours.

    On Sunday, the event culminated with presentations by all 20+ groups. Though it would be a long night, all the presenters were highly engaging. Everyone — entrepreneur, developer, marketer — was enormously talented, and all their creative juices gushed out throughout the entire weekend.

    Usually, I hate lectures, but I completely loved listening to what these innovative minds had to say. The best part of all the hard work was finally sitting down with an open mind and listening to the fantastic demos. I could see myself being a huge user of their apps one day.

    “Startup Weekend proves that there is enough critical mass to build a sustainable startup culture in Baltimore,” said Ron Schmelzer, a mentor, and judge.

    RUNINOut presented midway through the demos. I started out with the car break in story.

    Ron Schmelzer, Techstars Mentor and Investor chats with Yasmine Mustafa

    As I went down the bunny trail, Senodja deftly ran the demo illustrating its value in selecting restaurants by location, occasion and appeal (look and taste).

    We are a restaurant search engine that crawls the internet for relevant reviews and trends and creates a comprehensive rating report for each individual. Our algorithm also incorporates the user’s personal preferences based on the latest input, restaurant selections, types of images clicked and user feedback. Like Pandora for music, the more you interact with RUNINOut, the better it gets to know you.

    “A site that is a repository for dishes throughout the local area is a brilliant idea,” Ron Schmelzer, a Techstars mentor and investor stated. “The other day, I had the craving for a cheesesteak, and I wanted to know where I could find one.”

    “And I love how your site will display the pictures of all the top dishes from my favorite Middle Eastern restaurants,” said Yasmine Mustafa, the CEO, and founder of 123LinkIt. “I was born in Kuwait and moved to Philly when I was eight.”

    “As exciting as it is to look at pretty pictures, you’re still needing someone to work behind the scenes doing the coding,” Ron added.

    “But can’t we just hire someone to build the site?” I asked.

    “Anyone can hire a developer. Look, there are three things a startup needs to succeed — money, talent, and expertise. Right now, you’re missing two of these legs,” Ron said.

    Once the demos were over, I was tremendously rewarded from hearing the great vision of these promising entrepreneurs — many of them on the verge of creating products that will change the lives of people in Baltimore, DC, and beyond.

    But truth be told, it was apparent once again that we would not make the final cut.

    3rd place: Dapprly + Talkchalkco  — Dapprly is a Twitter application that allows a person to model outfit options and let the masses tweet-vote for which is best. Talk Chalk is a Facebook app for students, teachers, and parents, allowing for virtual homework assignments and game-style award incentives for doing them.

    2nd place: ispylocal: a business that plans to put banners in vacant storefronts, providing a phone number and text system in which passers-by can call and vote for what business they’d like to see move in.

    1st place: Parking Panda: a mobile app business designed to connect people who have available parking spaces and those looking for a cheap spot near a busy event

    (In 2017, Parking Panda was acquired by its competitor, Spot Hero)

    I loved hearing about all these fascinating ideas and best of all, meeting and collaborating with extraordinary like-minded entrepreneurs — an invaluable life experience.

    Ron again explained that we didn’t place because our team lacked a technical expert. Senodja was an Army officer who would be leading her troops to battle, and Kanita was a law clerk in the DC Superior Courts, hoping to grace the halls of SCOTUS one day.

    Together we knew a lot about marketing plans, SWOT (Strength, Weakness, Opportunity, and Threat) Analysis, and product life cycle models, but we lacked the knowledge of one thing that mattered the most – how to write code. What we lacked in technical expertise, we could make up for by being innovative and resourceful. I needed to head west until I found someone that could build the framework for our site.

    * * *