Piola DC

Jason Morenz was working in the kitchen in Piola located on the northern border of U St by Florida Ave NW. The restaurant was popular on Sunday for their bottomless brunch (not mimosas) but 10 different types of pizzas (personal size) as much as you can binge.  

During the weekday, all draft beer (including the Peroni) was only $3 and occasionally, they would offer involtini puffs, bite-sized roll-ups with bacon, mozzarella, and eggs. On the 29th of each month, Piola would offer AYCE handmade Gnocchis with a handful of decadent sauces.

Although 14th Street has a fair share of pizzerias, Piola was popular with pizza aficionados for their thin-crust and savory cheese and hearty toppings. Couples and groups also came for the chilled atmosphere and friendly servers.

Piola’s, on most nights, was buzzing and the demand for take-out was through the roof. The biggest problem was apps like DoorDash and Grubhub took a huge slice of their paper-thin margins, as much as 30%.

“Why not cut out the middleman?” Jason thought to himself. “We could build a slick website and channel all call-in orders through it.”

Under his direction, I purchased the domain Piola D.C. and replicated their menu on an eCommerce platform. Then I updated Google maps with the new website name.  

Within days, the website traffic started to pick up and if anyone called to order, they were redirected to the new site. But Piola’s did not have its own fleet of delivery drivers. So Jason came up with another ingenious idea.

For every delivery order that came in, Jason would duplicate the order on the Postmates app.

For the sake of example, Charlene is at home with a big craving for traditional Italian pizzas and Peter is working a swing shift as a bike messenger.

Charlene ordered the Quattro Formaggi on the Piola D.C. website.  The instruction would then be automatically printed out and sent to the kitchen.  Jason would then make the same order on the Postmates app. In little time Peter would show up at Piola’s to pick up Jason’s pizza.

Jason would immediately greet Peter. “This order is for Charlene and it’s going to this address down the road,” Jason instructed. “And I’m going to tip you ahead of time, so don’t screw this up.”

15 minutes later, Peter called Charlene at the Union Row Flats on 14th and she happily buzzed him in. He checked in at the front desk then took the elevator to the 5th floor and tapped on her door.

Charlene opened the door in her skimpy, pink terrycloth bathrobe “Come on in,” as she motioned for him to follow her.

“Please set the pizza on the table.”

Peter bewilderedly followed her to the dining room.  Then he opened his bright red pizza warmer bag and gently took out the large pizza box with the slogan “FAMOSI PER LA PIZZA” embossed on the side.

Charlene thanked him with a slight twinkle in her eye.

Peter returned the smile and maintained a steady gaze. Then a prolonged uneasy silence, while Peter noticed a partial view of the Capitol rotunda from the master bedroom vaulted windows. He wanted to say something, but luckily she beat him to it.

“Well, I guess I better dig in while it’s still hot,” she mutters under her breath.

“Umm, yeah. It looks good. I betta be going now,” he mumbles.

Peter almost tripped on himself as he stumbled out.  He thought he heard her say something about the savory gorgonzola, but by then he had safely extricated himself into the hallway.

“Whoa, wait, don’t leave just yet…”

Peter’s heart was jumping by the time he got to the elevator.

“You forgot your tip.”

But Peter already got his tip, from Jason at Piola’s, and he noticed on the app that there was another order to pick up.

As soon as he descended down to the lobby, he wished he could retrace his steps back to the apartment with the shapely blonde and the panoramic view. 

“Man, I had my one chance, and I totally blew it,” he muttered. “How could I be such a coward,”

He thought about calling Charlene and inquired how she was enjoying her slice, and whether she wanted him to bring up some chardonnay to complement, but he clearly didn’t have the guts to see it through.

The autumn night was dreamy and delightful when Peter raced back to the store.

“You’re a dumbass,” Jason admonished. “Such a pathetic loser.”

“Well I delivered on time,” Peter quipped. “And the pizza was still hot and steamy when she ate it.”

“Yeah, but you left the tip on the table, you idiot, not to mention some other things.” 

“Well, I definitely didn’t expect her to be so revealing. Perhaps she was seducing me to make a move, then report me to Postmates.”

In the weeks ahead, Piola was humming, and the orders kept flooding in.  The upper echelon and franchisees were delighted with the ton of sales and the favorable reviews.

But then the number of orders made by Jason on Postmates aroused suspicion.  The corporate office in Miami Beach caught on to the website and the Piola D.C. domain.

One morning, I was aghast when an email from the company’s attorneys showed up in my inbox. They wanted to know why I purchased the domain without their permission and why I created the site without their oversight.

For the next several days, I kept mum, but after they hit the resend button,  I decided I would finally disclose my motives.

I opened the books to everything we did and mentioned to them how the new site was making them a killing. 

Needless to say, they were grateful, but still piqued that I owned the domain name of the local franchisee. 

“We would like you to transfer the domain to the corporate office ASAP.”

“Well, there were expenses incurred for both labor and costs.”

“We’re willing to pay, as long as you’re willing to cooperate.”

The following Tuesday, a check for $500 arrived in the mail.  Then later that day, Jason and I drove to Piola and picked up 20 boxes of pies with all the flavors they offered on their menu.

We drove them down Connecticut Ave until we reached Dupont Circle. Then we entered the ornate building on 1800 Massachusetts Ave and rode the elevator to the 2nd floor. 

Guests were beyond pleased when they saw Jason and I laid out 20 boxes of mouth-watering pies on a folding banquet table.

“Thank you so much for your donation to our monthly meetup,” said Scott Johnson, CEO of Agency Chief. “Hope this didn’t set you back much.”

“It didn’t cost us a dime, but getting these pies wasn’t easy.”

“Hope you didn’t have to do anything under the table. Either way would love for you to share your experiences at our next WordPress meetup.”

“Can I share my portfolio with the audience?”

“Absolutely, just don’t talk about your work for Mpire or the Showcase Theater.”

Carmine’s

I still remember the sage words from Suzannah to work with PR firms.  Not everyone visits restaurants based on word of mouth or Yelp reviews.  Many customers still found the news media credible and no PR firms had a strong grip on the local restaurant market like Heather Freeman and Jill Collins.  Manuel Iguina from Mio, Richard Sandoval from Zengo and Toro Toro and Hakan Ilhan from Alba Osteria had hired Heather Freeman and Carmine’s Italian Restaurant had retained Jill Collins.  I’ve worked with Jill when we covered Metro Cooking DC with celebrity chefs and the Travel & Adventure Show at the Washington Convention Center.  If you’re hosting a consumer or trade show, Jill is the top wrangler.

It was good to see Judy who I met at the Clarendon Food Crawl and Bindesh, who I hadn’t seen since the Puerto Rican feast at Mio’s. Orlando and Kanita arrived a bit later after their “BootCamp” workout. 

I asked Annamaria and our new blogger, Kaitlyn to write a short blurb about the dinner, and they had nothing but wonderful things to say.

by Anna Quayle & Kaitlyn Smith

Going to an event at the Verizon Center? If you have a big group, Carmine’s is the perfect place to go to enjoy an amazing family-style Italian meal. It’s like sitting in your grandmother’s dining room eating a home-cooked meal, except its 20,000 ft2 and has a secret service entrance.

Carmine’s has a rich decor of wood, soft tunes, and wonderful aromas. With plenty of pictures and soft lighting. It has 700 seats and a humungous  7000 sq ft kitchen. Chandelier and large menus on the wall. According to Jill Collins, it’s the biggest restaurant in D.C.

A short walk from Capitol Hill, Carmine’s often hosted many members of the Senate and Congress who visit regularly.  Because of their large party rooms with doors that can close, it is perfect for members of Congress and the Supreme Court justices who may have a security detail for those needing a private entrance.

Katlyn & Orlando admiring the pasta

When our food arrived, it was easy to see why. Although Carmine’s DC is part of the famous New York Carmine’s, it is family owned and nearly everything is made locally or in-house. Every two hours, a fresh batch of meatballs is made and since Carmine’s opened, they have served over half a million of them to guests.

Kanita Williams Carmine’s

The waitstaff is very personable and accommodating and everyone we spoke with was very knowledgeable and hospitable. We started off with the house Montepulciano, which was smooth but still slightly spicy and very drinkable, and enjoyed their freshly baked Focaccia bread. The calamari was crisp on the outside but the smaller whole squid almost tasted burnt. The rings of squid were just great. The homemade marinara sauce was lightly spicy and full of delicious tomatoes. It had a full flavor and was seasoned very well.

Bindesh pouring the house Montepulciano

Next, we ordered a delicious Gorgonzola and Apple Salad which had fresh-cut pears, dried cranberries, and Gorgonzola with a nice light balsamic vinaigrette. It also had julienne carrots and cherry tomatoes. The blend was excellent and also came with walnuts. The crunch of carrot and pear was nice and the Gorgonzola added that perfect finish of piquantness.

Following the salad, we sampled two of the appetizers from the menu including the roasted red peppers in olive oil with fresh mozzarella and the crispy fried calamari with marinara sauce. Both of these dishes were amazing, but the roasted red peppers were particularly flavorful. Perfectly roasted in a nutty extra virgin olive oil, the peppers were slightly sweet and complemented the fresh and pillowy mozzarella.

Judy & Bindesh

The mozzarella with roasted red salad and basil was light, extremely fresh, and drizzled with olive oil. The freshness of the roasted pepper I especially noted, it was very sweet, roasted just perfectly, and still had a bit of firmness to it instead of being completely limp.

The Marsala chicken was really very tasty, and the tiny bit of sweetness from the wine was appreciated. It was also savory from the garlic and pepper. The mushrooms were sauteed well. Less appreciated was how thin the chicken was. It was a little crisp around the edges. The flavor of the sauce though made up for ultra-thin meat.

The shrimp Diavolo was again tasty but for me, the shrimp was a little overcooked to the point of the jumbo shrimp splitting.  The sauce had just the slightest hint of spicy, I would have been more impressed if it had been spicier and the shrimp not overcooked. It was served with angel hair pasta. Of course, the sauce was freshly made as well. Really the only thing not made on the ground was the mozzarella and bread. The recipes for bread do belong to the restaurant but are cooked off the premises simply because of the amount of space it would require to bake all the bread in-house.

Annamaria and Katlyn enjoying their dinner

For our main entree, we feasted on an impressive sampling of Carmine’s famous meatballs, Lasagna, country-style rigatoni, chicken marsala, and shrimp scampi. From my first bite of the meatballs, it was clear why they have sold over half a million since their opening. The Lasagna was the perfect ratio of fresh ricotta and pasta to meat and sauce. It came piled high in a deep dish pan.    The Italian sausage was seasoned with caraway which I enjoyed.  Although all of the dishes were delicious, my two personal favorites were the chicken marsala and the country-style rigatoni. The marsala sauce is perfect with its deep, rich flavor and the country-style rigatoni is pure comfort food.

Jill spoke of good food done well as being their motto. The meatballs were nothing less than exceptional, especially with the table Romano cheese on top. It was tangy and I suspect was made of sheep’s milk. The house specialty pasta had the right amount of beans, broccoli, onions, Italian sausage, and rigatoni. It was again, very fresh with a buttery sauce over the whole dish.

The Montepulciano wine was smooth with a good amount of tannin but not too much.  The cappuccino was spot on. A nice froth cap and strong espresso mixed with steamed milk. It went well with the desserts: tiramisu and the titanic, the world’s largest banana split.

Jill cuts into The Titanic

Lastly, our dessert was truly impressive and included some of the best Tiramisu that I have ever had and their well-executed grand finale, “The Titanic”. This desert is a multilayered masterpiece that does, indeed, look like a big ship. At the bottom, is a flourless chocolate torte surrounded by sliced banana and topped with two layers of vanilla and chocolate ice cream scoops and then 6 inches of whipped cream. The whole thing is drizzled with chocolate syrup and sprinkled with walnuts.  The flourless torte is my new favorite, beating out my beloved Godiva. The reason is Carmine’s was less dense and began melting in your mouth within moments of hitting your tongue.

If you are celebrating anything in D.C., go to Carmine’s. They have $11 valet parking outside, which closes at midnight, and a coatroom where you can check both your coat and your leftovers. Their hospitality and an extensive list of Italian delights are sure to please. Finally, if you have any dietary restrictions (Dairy, Garlic, Gluten, Vegetarian, Vegan) Carmine’s has a special menu for you.  If you go with a big group, it will be one of the best and most delicious deals you’ve ever gotten.


Runin Out

September 10, 2014

Sandoval

Richard Sandoval doesn’t need any introductions or promotions. That’s why I was delighted when the General Manager of Zengo, Frank Ortiz, agreed to have me write a feature story to spotlight their new menu items. I invited Anca Grindeanu, a bartender at the Carving Room, to be a guest blogger for RUNINdc

Before the MCI Center, the home of the Wizards and Capitals was built in 1997, Chinatown was struggling with many restaurants and stores barely hanging on. Then came a wave of restaurants owned by celebrity chefs, such as Zaytinya by Jose Andres and Zengo by Richard Sandoval, which opened as Chinatown became less Chinese. 

Zengo which translates to “give and take” in Japanese served up trendy fusion food in an upscale, eye-catching setting. One of the first things that struck me when I walked in was the mysterious orbs hanging from the ceiling as I ascended the stairs. The walls were full of colorful textures and murals with decor from all around the world.

Zengo was a sexy place to get a seat and be seen. Centrally located next to the Chinatown Metro, romanticos and politicos came here to feel glamorous and enjoy the haute cuisine.

We sat at the communal table by the bar, and the staff served us their prix fixe menu.

I took a sip of my ginger-infused bourbon, a sniff of vanilla and ginger to my nose with a slight, almost buttery scent. “Hey Anca, how’s your ceviche and Peking duck tacos?”

“Incredible!” she replied as she sipped on her passion fruit cocktail. “The fusion of Asian and Mexican is surprisingly successful.”

Anca nursing a cocktail

“Yes, what a fun place with spectacular food infused with creativity,” I replied. “Richard Sandoval definitely covers all the bases here.”

Zengo which opened in 2005 was Richard Sandoval’s first foray into D.C.. Since then he’s opened El Centro, Masa 14, and Toro Toro.

“You should check out Toro Toro,” Frank suggested. “It’s a Pan-Latin restaurant that features Latin fusion.”

The next day I gave Heather Freeman’s PR firm a call, and we set a date for another food tasting event.

On June 19, 2014, we held our event at Toro Toro. There we were immediately transported from McPherson Square to South Beach, Miami. If Zengo was sexy and exotic, Toro Toro is glamorous and adventurous. Upstairs is Latin-American fare and downstairs is an opulent lounge where Latin performers take the stage with late-night salsa dancing. The decor is swanky and the atmosphere is cozy and intimate. It’s Zaytinya meets Fogo De Chao and the drinks are boozy and delightful.

As a steak aficionado, I had previously enjoyed the AYCE “Rodizio Experience” where the servers brought out Brazilian skewers and small plates ad infinitum for $79. But today, we would focus on small plates: sweet corn empanadas, plantain chips with smoked guacamole, swordfish dip, tuna tartare, fish tacos, grilled pineapple, and a lot of caipirinhas and mojitos. It also helped that happy hour was from 5-8 pm.

Everyone seemed to be enjoying the food, sangria, and killer conversation. 

I found Yoomie Huynh and Kanita Williams at the hors d’oeuvres table digging into the corn empanadas and talking shop.

“You’re always catching me eating!” Yoomie exclaimed. 


Yoomie Huynh and Kanita Williams

“I grew up in Staten Island with a large Latino community, and yo amor empanadas,” Kanita said. “Can actually taste the flavor and texture of the creamy corn filling.”

Yoomie took another bite and amazingly cramming down a pie never made her look any less attractive. “This reminds me of the khinkali — meat-filled dumplings — I had in the Republic of Georgia where I served with the Peace Corps in 2011.”

“And Chito take it easy on the caipirinhas,” Kanita warned. “Remember, you’re the host tonight, so you better act like one.”

“They’re definitely easy to drink, but hard to pronounce,” I replied. “And everybody already expects me to lead by example. Don’t forget I was in the Navy.”

“I guess you’re be visiting the bathroom often tonight.”

“As long as I can pet the cowhide on the door, I’ll be fine.”

The usual suspects, Wayne Manigo and Orlando Darden were large and in charge.  A few bloggers were also in attendance such as Jessica de Jesús from the Dining Traveler and Laura Hayes from Best Thing on the Menu. Jess is a Marine Corps Reservist who was one of the first women to complete male/female integrated Marine Combat Training in 1997.  She was last stationed in Brussels and is now a Marine Corps field grade officer. Khoi, from Albuquerque, NM is an Air Force officer stationed in the Pentagon. In his free time, he travels to major food hubs all over the country to satisfy his epicurean tastebuds.

Khoi Tran

“I only have three great loves: people, food, and travel. Everything else is a consideration.” 

“You should become a chef then,” I suggested.

“I had considered going to culinary school after college,” he said “Cooking is indeed an honorable calling.”

“I happened to have attended culinary school, courtesy of the US Department of Veterans Affairs,” Wayne added. “And one of my favorite gigs was cooking for D.C. Central Kitchen.  We got up really early to work in the kitchen, but it was for a good cause, so I couldn’t complain.”

“Yeah, I know all about working early in the morning and being sleep deprived,” said Sarah Berghoff, an ER physician in Southern Maryland. “But that’s commendable — taking a stand against homelessness.”

“And we’re glad you’re here.  How’s work?” I asked. “Not too stressful I hope.”

“Busy as usual. But I always try to make time to go for a run and yes to attend RUNINOut events.”

“You’re the best sweet Sarah, and my hats off to all the doctors and nurses in the frontline who are saving lives every day.”

I was also delighted to see Deb Santos chatting with Khoi and Orlando.  All three had met each other at Tara Temple earlier this month. 

“How’s the website going?” She asked.

“I would be lying if I said everything is hunky dory.  Have just been overwhelmed lately.”

“I’ve noticed you’re still drinking quite a bit — have you started cutting back?”

“I always have the best of intentions, but when I get to my events, my adrenaline just flows, and I can’t seem to say no.”

“Are you reaching a point where your body and mind start to wear down? You need to stop and check-in and give yourself an opportunity to heal.”

“Yeah, I know. it’s been a huge struggle for me. I’m quite disappointed at myself.”

“You shouldn’t be. You’ve accomplished so much with your startup and events. Stop dimming the light and start feeling your magic.  Take a moment to reflect on all you have done, all you are doing and where you’re headed. Big things are happening — don’t hold yourself back.”  

When guests were leaving, I made sure to thank everyone for coming.

“C’mon Sarah, for old time’s sake, let’s get a pic together,” I said. 

“Ok, but only if you promise to send me a copy,” she said.

Sarah Berghoff

“Of course, it’ll be all over the internet by the time you get home.”

“Hey Khoi, please take a picture of us in front of the entrance. Are you staying for salsa dancing?

“Gotta get going for the next foodie adventure,” he replied. “Lots of  restaurants to visit, too little time.”

“Well don’t let salsa get in the way of progress. BTW, how much longer are you going to be at the Pentagon?”

“I’ll be getting ready to deploy to Kosovo for a peacekeeping mission later this fall.”

“Lucky you – Kosovo is a heaven for food lovers. I hope you love the food there.”

“I’ve never tried any dish that I disliked. Food to me is just an extension of culture.  It can be different from what I grew up eating. It can be unusual if I haven’t had it before. But I’m betting it will be surprising in the best way.”

“Then what do you think of durian or balut?”

“Tried them both. The smell actually doesn’t offend me.”

“Oh, I heard that Richard Sandoval will be opening a Toro Toro Gastrobar in Serbia pretty soon. Maybe you’ll get a chance to visit and enjoy the sights.”

“Wow, Chef Sandoval is slowly taking over the world, one restaurant at a time, and yes, I’ve heard that Balkan women are very beautiful.”

Orlando Darden Jr

Had a great time last night at a new D.C. Brazilian restaurant, Toro Toro with my very good friend Chito Peppler whose company, Runin Out was the host of last evening’s menu tasting event! One thing is for sure if you attend his events, you”ll experience cool restaurants, serving delicious foods, and you”ll get to meet/ network with some of D.C.’s most interesting people, who are guests at his events!

Nightowls

In the evenings Suzannah and I would set up shop at different incubators or at a co-working group called the Nightowls which was held at several locations and co-working spaces in town. On this particular evening, we were working up in the 1776 incubator space on 1133 15th St. NW.

This is where I would run into fellow entrepreneurs such as Justin McLeod and Bennett Richardson from Hinge, Dan Berger from Social Tables, and Anton Gelman from Cont3nt.com.

Pets weren’t allowed, but it wasn’t like me to follow rules. From time to time, I would bring Apollo, my sun conure to keep things lively during the late night jam sessions.  

“Hey we’re night owls, not sun parrots. Hoot Hoot,” came a witty voice from the peanut gallery.

“I thought that your logo is a monkey, not a damn parrot?” 

“It’s neither. It’s actually a baby orangutan,” I responded. “And my little bird is my sidekick and co-founder, and he can fly circles around you.”

Suzannah lightly caressed the parrot on her shoulder. “We’re not just about food, we’re about fun.”

Apollo was indeed a playful, social partner and a nice digression from brainstorming and side hacks. Having the multi-colored parrot fly around the room and interacting with other overtaxed entrepreneurs actually inspired creativeness.

One night, Suzannah invited her friend Sonia Herrero, a creative artist, yoga teacher, musician and dancer to join us for our buzz session. I invited my photographer friend Jason Morenz.

Suzannah gently tapped Apollo’s beak. “Love how he’s chewing on my hair.” 

Jason picked up his Nikon DLSR and snapped a picture. “Think he’s partial to blondes.

“Yeah that means he likes you,” Sonia added. “It’s a sign of affection and trust.”

“He’s actually preening you – just like how he preens his own feathers to keeps it clean and neat,” I said.

Apollo then flew to Sonia’s shoulder and started squawking for attention.

“Hope he’s not too noisy. He’s louder than a Macaw in the mornings and serves as my dreaded alarm clock when I’m trying to sleep in.”

“Ok, Apollo, you’re too cute and cuddly, but it’s time to socialize with other Nightowls. We have to put on our thinking caps.” Sonia used her hands to shoo him away and he flew away to find a new friend.

“RUNINOut has to go beyond food and branch into fitness. Have you thought about doing yoga?” Suzannah asked.

“Good idea. I’m hosting a rooftop yoga session at the Mellow Mushroom in Adams Morgan next week,” Sonia added. “You’re welcome to join us?”

“Apollo and I will be there — bright-eyed and bushy-tailed”

“So RUNINOut’s slogan is not just food and fun, it’s also fashion,” Suzannah said. “As in colorful costumes and outfits.”

“Like an exotic dancer’s chiffon. Say you should also consider belly dancing, that would really broaden your horizons, both figuratively and literally,” Sonia added. “There’s a Turkish eatery called Tel’Veh in NOMA where I’ve performed before that could use your help.”

“Whoa, you should stay in your lane. Your logo is a running orangutan that resembles a clueless monkey. You carry a colorful parrot on your shoulder to Nightowls,” Jason responded. “Now you’re adding belly dancing to the mix?”

“Yeah, people definitely need to start taking us seriously. That’s probably why I get so many rejections during my cold calls. I often hear ‘No, thanks, we don’t want to be featured on your site,’ and ‘if it’s really free, then how do you make money?’”

“Tell them you make money from building websites, managing their social media profile and selling advertising,” Sonia replied.  “And you get paid for hosting events.”

“Perhaps you should start doing demos. Present at the D.C. Tech meetup, Tech Breakfast, etc.”

“And you ought to stop making cold calls without me. I need to tag along and do all the face time, while you work on all the stuff behind the scenes,” Suzannah said. “Remember I was able to convince Jeepo from the Biergarten.”

“I couldn’t agree with you more. Both you and Apollo are a lot more pleasing to the eye, and together you can sell everything but the kitchen sink.”

“Which restaurants should we target?” Sonia asked. 

“D.C. has a large celebrity chef talent. I would visit Mike Isabella, Morou Ouattara, Marjorie Meek-Bradley, Roberto Donna, all top chef alumni,” Suzannah replied. “Getting your site associated with their reputation will give you  instant credibility.”

“Roberto Donna? Didn’t he plead guilty for meals tax embezzlement and accused of underpaying his staff at Bebo?” I asked.

“Yes, but people don’t care about that. They like hanging out with big name chefs. He’s won a James Beard Award and was once bigger than Jose Andres,” Jason replied.

“Also don’t forget about the top PR firms like Heather Freeman and Jill Collins,” Suzannah suggested.

“For restaurants to start taking you seriously, you’ll need to show them some formal validation besides Twitter engagement and Facebook likes,” Sonia added.

“Hey, I got an idea.  Why don’t you submit RUNINOut for the Washington City Paper, Best Restaurant App contest next year,” Suzannah recommended.

“That could be challenging. You have to advertise and market to get people to vote,” Sonia said. 

“So how do we get the word out without paying a bundle?” I asked.

“Post on Facebook, Twitter, Instagram begging people for their votes.”

“And we could also ask guests who attend our events to give us a vote of approval. Heck if they enjoyed the food and had a good time, don’t see why they wouldn’t oblige,” I added.

“And also the traditional way, putting signage around town to reinforce the message,” Sonia added.

“That’s another reason why you should buy a pedicab,” Jason suggested. “Tack on a large sign on her and ride her all over town.”

“Pedi… what?” I asked.

“A small pedal-operated vehicle that you can transport people in and plenty of room to store your stuff and chill out.”

“That’s brilliant. It’s not just a taxi company, it’s an advertising agency!” Suzannah exclaimed.

“All terrific ideas. My head is buzzing from all this brainstorming. Let’s go down to the Green Lantern and tie one on.”

“Not tonight. I’m not in the mood to visit gay bars. But why don’t we meet up at Meridian Hill Park Sunday,” Sonia suggested. “Rhythm in the Park starts at 3.”

“Well, I was planning to go paddle boarding with Georgia on the Potomac.”

“Awww! Bring her to the park after your paddle. They’ll be lots of drummers and dancing till late, it’s quite spiritual and uplifting, and I’m sure she’ll enjoy it, too.”

“A Bientot.”

The Tower

In October 1984, I enlisted in the Navy straight out of high school in a small town in Southeast Georgia.  After serving aboard the USS Francis Hammond (FF-1067) in Yokosuka, Japan (the land of my mother), I applied for a commissioning program and the Navy awarded me a scholarship to the University of Florida where I earned my degree in Material Science and Engineering.  Upon my commissioning, I served as a Fire Control Officer and Navigator aboard USS O’Ban non (DD-987) in Charleston, South Carolina. and Mayport, Florida, and as Cruise Missile Training Officer in San Diego, California. After back-to-back sea tours, I wanted to broaden my horizons beyond Surface Warfare so I lateral transferred to the Public Affairs Community.  I served as the P.A.O. for the USS John C. Stennis (CVN-74), which deployed for Operation Enduring Freedom after 9/11, and as the Public Affairs Officer for Bethesda Naval Hospital (now Walter Reed) where a generation of warfighters healed and moved on.  After Bethesda, I was assigned to The Office of the Secretary of Defense where I served as a spokesman for detainee affairs in Guantánamo Bay, Cuba. There wasn’t a single day that I wasn’t answering a media query about the health and well-being of our Gitmo detainees, and after two years of shuffling back and forth from D.C. to Camp Delta, I was ready to return to military medicine. I served as the P.A.O. for the Surgeon General of the Navy, an assignment that required a lot of traveling to visit our medical forces in the U.S. and abroad. My final duty was as a P.A.O. for the U.S. European Command and NATO’s Supreme Allied Commander where I got to do a lot of traveling in Europe as well as visit our troops in Afghanistan. By then, I was both burned out and washed out and my marriage fell apart due to the stressors of the military, and in Nov. 2009, I retired with 20 years of combined service.  

I was ready to reboot and start a brand new career in the private sector. Thankfully, the Veterans Affairs offered generous G.I. Bill education benefits, so I applied to the George Washington University School of Business hoping to incorporate my experience and appreciation with social media in my career. I enrolled in the Executive MBA program, a degree where I fit in because it was targeted to senior managers who were already in the workforce. The school was in high demand due to the great recession as many unemployed decided to return to school. Before the semester started, our cohort of 20 eager students embarked on a five-day retreat at the Homestead Resort in Hot Springs, VA.

We were attending sessions that didn’t require powerpoint or pointers, but still had everything to do with leadership development. Because the truth is, you can’t learn management from just inside a classroom.

After spending two days engaged in team-building exercises and thought-provoking discussions, we were ready to get some fresh air. The next morning, we hiked down the Allegheny Mountain gorge trail, through the thick forest, past the lovely cascade falls until we arrived in the middle of a grassy field with a gigantic wall affectionately known as the Tower. At first glance, the 40-foot Tower seemed daunting and insurmountable.

Throughout life, we face many obstacles both personal and professional. The key to responding to these roadblocks is to face them head-on and to rely on the support from others around you. This is teamwork — being supported and supporting each other. To work as a team, it’s imperative to understand each other’s strengths and weaknesses, both physically and mentally. The better we know one another, the better we’re able to assist each other.

The Ropes Course is a metaphor for problem-solving — it challenges us to face our fears and climb on. The higher you climb, the more you rely on your team for support.

The first task was to have each person assist their team members in donning their harnesses — the one crucial piece of equipment that would ensure our safety and protection.

Then each three-member team ascended in tandem facing the challenge of not having enough steps for all three to ascend at the same time.  Sometimes a climber would have to take a step down in order for another climber to proceed.  That was ok, as long as they all reached their final goal together.

Meanwhile, the rope handlers kept a close eye on the climbers, coaching them on where to place their hands and feet and providing support and encouragement so that the 3-member team could ascend up to the top together and then back down.

When it was my turn to go, I knew I could rely on my teammates Senodja Walker and Amir Moore. 

Rope team: 

“Senodja, place the right hand on the block and your left foot on the step.”

“Amir, move your right foot off the step and place it on the block so that Senodja can place her foot on it.”

As the climbers moved up the wall and then back down, the Belay teams were tasked to remove the slack by paying out or pulling in the excess line. They kept a close eye and a taut line, but they were not allowed to pull the crew up the wall — the climbers had to figure this out on their own.

Climbers: “Slack!” (pay out a little rope.)

Belayers: pays out the rope and pauses to see if climbers ask again.

Eventually, all of us made it over the wall and back down, taking one step at a time.  The journey in life is rarely simplistic and straightforward. If we keep striving, we will eventually reach our goals, even if we have to climb over life’s challenges, obstacles, and setbacks.

Senodja completes her climb

The EMBA class was broken down into five groups of four and we would remain in our group for the entire two years.  One of the first projects that we worked on was the Airline Pilots Association.  ALPA, with 53,000 members and 40 airlines in the U.S. and Canada, is the largest airline labor union in the world.

We were having a conference call on Skype when I touted the fact that airlines such as Jet Blue and Delta have successfully used Twitter and Facebook to promote their services and to provide updates on weather and flight cancellations.

“I’ve had it with you. Your solution to everything is always social media!” Eli my classmates exclaimed.

This wasn’t the first time he had said that and we always seemed to butt heads over the value of social media for building brand awareness and winning new customers.

I immediately slammed the phone down in disgust, ending the conference call.

The next thing I did was call Senodja on the phone. “I can’t work with Eli any longer — he’s so unaccepting of social media. I’m here to learn and broaden my horizon, not to clash heads with idiots who are operating in the stone age.”

“Wish you could join my team, but we’re already maxed out.”

“Then maybe I should try to understand his point of view better and discuss our differences.”

“Or perhaps you could transfer out of the EMBA and enroll in the Professional MBA program — it may take a little longer to complete but you’re offered a choice of a wide selection of classes and will be collaborating with a diverse myriad of people, many I’m sure value the virtues of social media.”

October 1984

I enlisted in the Navy, straight out of high school in a small town in Southeast Georgia., named Darien.  After serving aboard the USS Francis Hammond (FF-1067) in Yokosuka, Japan (the land of my mother), I applied for a commissioning program and the Navy awarded me a scholarship to the University of Florida where I earned my degree in Material Science and Engineering.  Upon my commissioning, I served as a Fire Control Officer and Navigator aboard USS O’Ban non (DD-987) in Charleston, South Carolina. and Mayport, Florida., and as Cruise Missile Training Officer in San Diego, California.  After back-to-back sea tours, I wanted to broaden my horizons beyond Surface Warfare so I lateral transferred to the Public Affairs Community.  

I served as the Public Affairs Officer for the USS John C. Stennis (CVN-74), which deployed for Operation Enduring Freedom after 9/11, and as the P.A.O. for Bethesda Naval Hospital (now Walter Reed) where a generation of warfighters healed and moved on.  After Bethesda, I was assigned to The Office of the Secretary of Defense where I served as a spokesman for detainee affairs in Guantánamo Bay, Cuba. There wasn’t a single day that I wasn’t answering a media query about the health and well-being of our Gitmo detainees, and after two years of shuffling back and forth from D.C. to Camp Delta, I was ready to return to military medicine. I served as the Public Affairs Officer for the Surgeon General of the Navy, an assignment that required a lot of traveling to visit our medical forces in the U.S. and abroad. My final duty was as a P.A.O. for the U.S. European Command and NATO’s Supreme Allied Commander where I got to do a lot of traveling in Europe as well as visit our troops in Afghanistan. By then, I was both burned out and washed out and my marriage fell apart due to the stressors of the military, and in Nov. 2009, I retired with 20 years of combined service.  

I was ready to reboot and start a brand new career in the private sector. Thankfully, the Veterans Affairs offered generous GI Bill education benefits, so I applied to the George Washington University School of Business hoping to incorporate my experience and appreciation with social media in my career. I enrolled in the Executive MBA program, a degree where I fit in because it was targeted to senior managers who were already in the workforce. The school was in high demand due to the great recession as many unemployed decided to return to school. Before the semester started, our cohort of 20 eager students embarked on a five-day retreat at the Homestead Resort in Hot Springs, VA.

We were attending sessions that didn’t require powerpoint or pointers, but still had everything to do with leadership development. Because the truth is, you can’t learn management from just inside a classroom.

After spending two days engaged in team-building exercises and thought-provoking discussions, we were ready to get some fresh air. The next morning, we hiked down the Allegheny Mountain gorge trail, through the thick forest, past the lovely cascade falls until we arrived in the middle of a grassy field with a gigantic wall affectionately known as the Tower. At first glance, the 40-foot Tower seemed daunting and insurmountable.

Throughout life, we face many obstacles both personal and professional. The key to responding to these roadblocks is to face them head-on and to rely on the support from others around you. This is teamwork — being supported and supporting each other. To work as a team, it’s imperative to understand each other’s strengths and weaknesses, both physically and mentally. The better we know one another, the better we’re able to assist each other.

The Ropes Course is a metaphor for problem-solving — it challenges us to face our fears and climb on. The higher you climb, the more you rely on your team for support.

The first task was to have each person assist their team members in donning their harnesses — the one crucial piece of equipment that would ensure our safety and protection.

Then each three-member team ascended in tandem facing the challenge of not having enough steps for all three to ascend at the same time.  Sometimes a climber would have to take a step down in order for another climber to proceed.  That was ok, as long as they all reached their final goal together.

Meanwhile, the rope handlers kept a close eye on the climbers, coaching them on where to place their hands and feet and providing support and encouragement so that the 3-member team could ascend up to the top together and then back down.

When it was my turn to go, I knew I could rely on my teammates Senodja Walker and Amir Moore. 

Rope team: 

“Senodja, place the right hand on the block and your left foot on the step.”

“Amir, move your right foot off the step and place it on the block so that Senodja can place her foot on it.”

As the climbers moved up the wall and then back down, the Belay teams were tasked to remove the slack by paying out or pulling in the excess line. They kept a close eye and a taut line, but they were not allowed to pull the crew up the wall — the climbers had to figure this out on their own.

Climbers: “Slack!” (pay out a little rope.)

Belayers: pays out the rope and pauses to see if climbers ask again.

Eventually, all of us made it over the wall and back down, taking one step at a time.  The journey in life is rarely simplistic and straightforward. If we keep striving, we will eventually reach our goals, even if we have to climb over life’s challenges, obstacles, and setbacks.

The EMBA class was broken down into five groups of four and we would remain in our group for the entire two years.  One of the first projects that we worked on was the Airline Pilots Association.  ALPA, with 53,000 members and 40 airlines in the U.S. and Canada, is the largest airline labor union in the world.

We were having a conference call on Skype when I touted the fact that airlines such as Jet Blue and Delta have successfully used Twitter and Facebook to promote their services and to provide updates on weather and flight cancellations.

“I’ve had it with you. Your solution to everything is always social media!” Eli my classmates exclaimed.

This wasn’t the first time he had said that and we always seemed to butt heads over the value of social media for building brand awareness and winning new customers.

I immediately slammed the phone down in disgust, ending the conference call.

The next thing I did was call Senodja on the phone. “I can’t work with Eli any longer — he’s so unaccepting of social media. I’m here to learn and broaden my horizon, not to clash heads with idiots who are operating in the stone age.”

“Wish you could join my team, but we’re already maxed out.”

“Then maybe I should try to understand his point of view better and discuss our differences.”

“Or perhaps you could transfer out of the EMBA and enroll in the Professional MBA program — it may take a little longer to complete but you’re offered a choice of a wide selection of classes and will be collaborating with a diverse myriad of people, many I’m sure value the virtues of social media.”

Absolute Thai

I met Wirut just outside the Irish Channel a year ago when he was opening up a noodle and sushi bar next door. 

“sah-wah-dee.”

“Have you been to Thailand, the ‘Land of Smiles’?”

“Yes, Phuket, twice, both times by boat — when I was 5, living on a sailboat and at 17 on a frigate with the Navy.”

Wirut came over to show me some pictures of the beautiful island. “I’m from Bangkok but enjoy visiting Phuket. So much to see and do there just like D.C. and the cuisine is out of this world.”

“Couldn’t agree with you more. And I think it’s a wonderful idea to open up an Asian noodle bar here this side of Chinatown. There’s lots of noodle shops here, but almost all are Chinese – so an Asian fusion noodle shop will do well next to an Irish pub. They’ll come here to work off their drunk.”

And I would go to Absolute Noodle and Sushi to work on their website while slurping on udon noodles with bulgogi and sipping on Asian pear sake.

Like with many restaurants, I worked for a paycheck and a tab, so this was an excellent way to invite my friends for a meal and a chance for them to meet the manager and chef.

In early February, I invited food bloggers Jackie Woodbury, Bindesh Shrestha, and Simone Griffin, whom I had worked with on a writing project eons ago. I had not seen her since she spent a year working in China, and Simone loved Asian noodles.

Simone & Jackie reviewing menu with Wirut at Absolute Noodle

Working with Wirut also opened the door to working with their sister restaurant, Absolute Thai, down the road and owned by the couple Nay and Poupee.

Poupee showed me their outdated website. “We need to photograph all the dishes on our menu. Americans find Thai names long and confusing.”

March 11, 2014

I was expecting a large turnout. I invited a lot of friends as well as marketed the event on Meetup. For $5, you got a good sample of a wide variety of dishes from the menu.

The drunken noodles were perfectly spicy, smothered in basil chili oil. The pad see ew’s sauce was sweet and savory. The red curry with roasted duck was creamy with big chunks of pineapple. The curry puffs were crispy and flaky and stuffed with flavorful chunks of goodness.

Owners Nay and Poupee were happy to showcase their savory, spicy flavors to an eclectic group of desk jockeys who were delighted to get out of their cubicles and into the mix.

And I was pleased to greet every one of them.

Kanita serving Orlando Thai crispy wings

Kanita Williams enjoyed the Thai basil fried rice, and the crispy chicken wings with sweet chili sauce poured on top. “Helped a client get a DUI case dismissed today. It wasn’t easy, so everybody here, please catch a train or taxi home.”

“I’m walking, but if I ever get busted for a DUI, I want to be represented by you,” Orlando Darden said as he picked up a piece of chicken wing.”

“You know what Kanita stands for? K-eeps A-ll N-ationalities I-n T-rusting A-rms.”

Quentin Edwards took a bite of his shrimp spring roll dipped in peanut sauce. “Hey, Orlando, careful; those wings may be loaded with MSG.”

“That’s ok, cuz tomorrow, Kanita and I are going for a long run. She’s getting close to fulfilling her 10 lbs weight loss challenge. So I’ll allow her to splurge on special occasions.”

Jackie, Sophie & Yoomie

Jackie took a bite of her crispy vegetarian spring roll. “I’ll say this is a special occasion — a lot larger than the noodle place down the street. We must host an event together sometime.”

This event proved that Thai cuisine is loved by people from all around the world.

Natalia from Ukraine

There was Natalia, a woman from Ukraine, a graduate student at GWU who worked as a bartender at the Tabard Inn, a classic boutique hotel near Dupont Circle.

Sophie Mebarki & Timothy Kim

And Anne-Sophie Mebarki, a French girl who would be completing her bachelor’s from Catholic University this May. “I would like to work for a startup, and I love food. Are you hiring?”

“Absolutely, we have internships available. You should meet Suzannah, who speaks French fluently.

Yoomie Huynh admiring the shrimp noodles

Yoomie Huynh immigrated to Sioux City, Iowa, from South Vietnam with her family in 1985 due to the economic and social aftermaths of the Vietnam War. “Have you heard of Four Sisters in Virginia? Their family serves amazing Vietnamese dishes beyond pho.”

Then there was Quentin Edwards, who lived just a block from me in Anacostia. His Federal Emergency Management Agency (FEMA) office was a block from the Smithsonian Air & Space Museum. “I work only seven blocks from Chinatown, so I can come to more of your events.”

Quentin Edwards @ Absolute Thai

“Well since you love to run, you are welcome to join our EU Embassy Run this May? It’s kind of like a half marathon combined with an adventure race.”

“Absolutely, I’m planning to do a Tough Mudder this fall, so this will be a good forerunner.”

Photo Album


March 11, 2014

Absolute ThaiMarch 11, 2014

Lumen8

As I walked Georgia towards the park on Meridian Hill, we could hear the sound of the drums reverberating louder and louder embracing body and soul.

We passed a 13-basin cascade fountain at the bottom of the park, then climbed up the staircase. Once we arrived at the upper garden, we were mesmerized by an energetic group of drummers gathered loosely around a tight circle. There was a broad range of musicians with instruments of all shapes and sizes, such as cowbells, wooden sticks, gourd rattle, and egg shakers weaving West African rhythms together like an elaborate African tribal dress.

It was a kaleidoscope of drummers, dancers, acrobats, and artists. Nearby, merchants set up shop by the equestrian statue of Joan of Arc riding into battle. Hippie chicks with locs selling cannabis-infused baked goods. Yogis communed in restorative meditation. Friends and family held light conversation, listening, reflecting, collaborating, relaxing. People riding bikes, flipping skateboards, walking dogs – plenty of action to keep Georgia enthralled.

The drum circle originated during the civil rights movement in the 1960s as a celebration of black liberation. On February 12, 1965, the day that Malcolm X was assassinated, drummers joined in the park to memorialize him, and since then the kaleidoscope of drummers, dancers, jugglers, acrobats, and artists has been called the Malcolm X Park Drum Circle. Today, drumming has provided a way for Black Washingtonians to connect with African culture. And for White Washingtonians, a way to embrace the long history of the Civil Rights struggle in the city.

Sonia was happy to see Georgia, and my Pitbull Lab mix was thrilled to greet her, frantically wagging her tail and giving her bestie a long, wet, sloppy embrace.

Georgia smooching Sonia

I couldn’t help but move to the beat as I felt the rhythm of the drums reverberate down my spine “So many different people from different backgrounds and walks of life coming together on a Sunday afternoon to unite as one.”

Sonia moved fluidly, her arms emulating undulating waves of the ocean. “Absolutely…Drumming is uplifting for me. It’s great for my heart… it’s a wonderful art form. I’m in my joyous place.” 

“This is why I love D.C. It’s such a diverse city effusing boundless energy.”

“Yes, and I do love going for a stroll with your mutt.” Or was it the other way around?

Georgia enjoyed taking Sonia for high-energy walks along the (National) Mall, where she always led the way, chasing squirrels and interacting with anyone that passed by. And, of course, Apollo loved interacting with others, too both but preferred to have Sonia for himself.

“Wish I could take Georgia camping to Great Falls.”

“You’re more than welcome to pick her up anytime. But Apollo might get a tad bit jealous.”

“But I live so far away in Bowie (M.D.).”

“Then you should stay at my house. I’ve got a spare room in the basement.”

“I will never live in Anacostia; it’s an art and craft desert there.”

“Maybe in the past, but the talent stream is rising. Young people are moving in droves, and there’s a big art movement afoot.”

“But isn’t it dangerous? Has anything bad ever happened to you?”

“Yes, I was mugged in 2008. I was stepping from my car when I saw a guy walking in front of my house. I gave him eye contact and said, ‘Hi.’ The next thing I know, he put a pistol behind my head and followed me inside my house where he grabbed my laptop and both my house and car keys.”

“Wow! Did he ever come back?”

“Thankfully, I never saw him again.”

“Surprised you didn’t move out?”

“Though it was unfortunate, I condemn the act, but not the person.”

“So, if you saw him again, what would you do?”

“I would say ‘Hi’ again and ask him how he’s doing. Tell him I forgive him and ask how I can help. People are building bridges in my neighborhood now and in areas east of the Anacostia River. We’re products of circumstances and history. And the same problems that exist in Anacostia apply everywhere. My community is a place where people are reaching out, and it shows the possibility of change and a beacon of hope.”

“That’s the most beautiful thing I’ve heard you say.”

“Well, I didn’t say it. I credit Arthur Magee from Belfast, Northern Ireland.”

Since we brought Georgia to Meridian Hill Park last week, it was Apollo’s turn for a night out.

April 14, 2012:

A little after 9 pm the following Friday, Sonia and I walked into a run-down building on Shannon Place S.E. called the Lightbox.

Sonia had low expectations, but she was blown away by the vibrant atmosphere upon entry. There was live music, dancing, performance art on display, a Busboys and Poets pop-up restaurant, and a tight-knit community in an old police storage warehouse. Just like in Meridian Hill Park, the beat and rhythm of the music were entertaining and stimulating.

“Lumen8, what an interesting title.”

“It’s quite symbolic. Lumen is a measure of light equal to one candle’s intensity. The number 8 represents Ward 8, the city’s poorest and most deprived ward. But phonetically, it also brings to mind ‘illuminate.’ Based on other all-night arts events throughout the country.”

Anacostia may have a bad reputation, and the residents long to shed our rugged image. Some people across the river treat us like we’re second-class citizens. But we’re no different than anyone else. We enjoy quality art and music, and on April 14, the community brought that talent across the river to Ward 8.

And Apollo, as usual, served as the friendly ambassador flying around the warehouse, uniting people together like birds of a feather.

I was on the way to the cash bar to grab some rum punch when a high-pitched shriek startled me. I turned around to see Apollo had jumped on Sonia’s friend, Warrie.

“I knew I would be hit on tonight, but I wasn’t expecting to be dive-bombed by a parrot.”

“My apologies, Apollo only picks the prettiest girls. And no offense Sonia, I think he prefers blondes.”

When I returned with the drinks, Apollo had already started to cozy up with Warrie, who was in the midst of deep conversations with Sonia.

“I moved from Virginia Beach to D.C. on a whim four years ago, and it was one of the best decisions I’ve made in my life. I still remember wise words from a friend, when I said, ‘I never would’ve chosen it.’ And he said, ‘Well, it chose you.'”

Sonia took a swallow of her punch and winced “So happy you found your happy place.”

I nodded with a smile then took a big gulp — the pineapple juice and grenadine tasted so sweet and rewarding “Housing is exorbitant here, but there are great deals to be had east of the River.”

Warrie carefully nursed her drink keeping a distance from Apollo’s cunning beak. “Hopefully, Lumen8 can attract different people to cross the bridge and realize that Anacostia is not so scary after all.”

Two Blondes enjoying each other’s company

I wholeheartedly nodded in agreement. “So what do you do for a living?”

Despite her best attempts to hold him back, Apollo had managed to steal a quick kiss from her. “I’m a dental hygenist.”

“Be careful he loves to peck between your teeth for food — he works better than dental floss. And what do you like to do for fun?”

“I love attending concerts and dancing my heart out. I never feel so full of life as when I’m spinning on a dance floor.”

“Well, tonight is your lucky night. Apollo loves to bust a move. How ’bout you Sonia. What type of art do you participate in?”

“I teach yoga. I play the violin, and I enjoy belly dancing.”

“Geez. Belly dancing? What’s the appeal?”

“It’s an ancient art form that crosses many boundaries. Come to my gig next month, and you’ll see it first hand.”

Tel’ Veh, a Turkish restaurant on the cutting edge of the Mount Vernon Triangle, was popular with guests due to its exotic, Mediterranean cuisine and generous happy hour specials. The taverna was contemporary but not overdone. Unlike other restaurants closer to the Verizon Center hub, it was graced with colossal, beautifully curved windows and tall ceilings adorned by a centerpiece chandelier. Tonight the venue was filled with revelers swaying to the harmony from a Turkish guitar and a lively street drummer. Together they formed a melodic duet deriving their rich tunes from the romantic Balkan peninsular. But the acoustics and drums were not what the packed crowds came to exuberate.

Sonia belly dancing — Courtesy of Chai Dynasty

The graceful Sonia was gyrating in the center of the spacious dining room, skillfully spinning while tossing her shiny veil over her voluptuous shoulders. Through her dramatic hip movements and sensuous shimmies, her sinuous flow evoked mystery and artistry.

The guests cheered enthusiastically, adoring every detail of her choreography, chanting and clapping with each hypnotic movement. After a tireless hour-long performance to the high-tempo music, Sonia could walk on water, and the crowds responded enthusiastically. Sonia graciously thanked everyone in the audience, then gestured for me to come over. 

“Emir, this is Chito. He does photography and websites. He manages this cool, jazzy site that will feature your kebabs and mimosas. You guys should talk.”

Needless to say, the owner was very thankful for Sonia’s performance. She had agreed to waive her fee and only work for a large tab. And he was inclined to pay back the favor by hiring me to redesign their site. I was now starting to move beyond Chinatown and was grateful to Sonia and Suzannah for providing me with solid leads and Apollo for introducing me to new friends. I hoped there would be many more belly dancing performances in the future. I hoped there would be many more belly dancing shows in the future.

GOP Clown Show

Spring 2015

The political pulse of Washington, D.C. beat strong and steady, with politics woven into the fabric of daily life. It was against this backdrop that I received a call from Jim McBride, president and founder of the grassroots organization, Network for Progress, Jim, a hope monger and change-maker deeply involved in Generation Obama, shared his enthusiasm for my events and how well our groups complemented each other.

“We have a special event in mind,” Jim began. “A Super PAC is in town and wants to host a happy hour in D.C. Someplace centrally located, good food with a breezy deck.”

Our conversation naturally turned to politics, as it often did in this town. The Super PAC aimed to encourage Joe Biden to run for the presidency, just in case Hillary’s email server controversy jeopardized her chances. The idea was not only to support Biden but also to honor his late son, Beau Biden, through a fundraiser for the Fisher House Foundation . The Bidens’ commitment to serving military families made it a fitting tribute.

June 4, 2015

Will Pierce, a tall 26-year-old with a beaming smile is also a veteran of the wars in Afghanistan and Iraq and has worked for Hillary Clinton’s campaign in 2008 and volunteered for Obama’s that same year. Recently, he took on a new role, becoming a dedicated advocate for Joe Biden’s potential presidential run. Will’s passion for seeing Biden enter the race and his belief in the positive change Biden could bring to the country drove him to form the Super PAC “Draft Biden.”

“We don’t want to see another Bush or Clinton in the White House,” said Will. “We’re trying to show Biden that the majority of Americans would welcome seeing him run.”

Will, reflecting on Biden’s life and challenges, commented on how difficult it was to decipher the Vice President’s thoughts at that moment. Despite the unimaginable tragedy of losing his wife and one-year-old daughter in a car accident back in 1972, Biden didn’t step back or resign. Instead, he transformed that heart-wrenching experience into a source of strength, propelling him forward into a career dedicated to public service.

Jim expressed his satisfaction with the amazing turnout and the overwhelming support that poured in following Beau’s tragic passing. He believed that this groundswell of affection and encouragement might persuade the Vice President to enter the race for the presidency.

Surprisingly, even amidst the weight of Beau’s untimely death, the atmosphere was far from somber. The event managed to draw the presence of many attendees, including familiar faces like Mike Araman, Kobe Owens, Sue Schwartzberg, and Leonard Tyson, creating a sense of camaraderie and shared purpose during this pivotal moment in American politic

“I would support either Biden or Clinton in the White House,” said Mike, a seasoned political enthusiast, his confidence in his choice evident. “Whoever wins the GOP nomination won’t stand a chance against any of them.”

“There are too many seats in the Supreme Court that is up for nomination next term. We definitely need a Democrat in the White House,” said Leonard. 

By the end of the night. A sizable amount of money was raised to provide free or low cost lodging to veterans and families receiving medical treatment. Supporters gathered to honor the Biden family’s contribution to the nation and support a great cause in memory of a great man, and everyone seemed to have a good time mingling and catching up with old friends.

A couple of months later, another call from Jim.

“August 6 is the first Republican Primary Debate,” Jim announced. “It’ll be a GOP Clown show for sure.”

“Yes, it’s hard to believe that Donald Trump is leading in the polls and lapping Cruz by double digits.”

“Can we host a rooftop event where we’re offered a panoramic view of the Capitol?”

Armin Armin of Chaplin’s recommended I visit Cambria hotel down the road. “It’s where I stay when I’ve knocked back a drink or two, and I’ve gotta get up early in the morning. They have an indoor rooftop pool and a nice lounge with a stellar view of the city.”

“Great suggestion, the Cambria near the D.C. Convention Center is the perfect location,” Jim responded.

“I’ll talk to Evan Walton, the Director of Food and Beverage to see if he can offer specials on select apps and bar drinks.”

“We also would like to televise Jon Stewart’s last ‘Daily Show’ after the Debate. He’s bidding farewell that night.”

“He’s a legendary pundit and BS caller. We’ll definitely miss him.”

“Yup after watching ten candidates for four hours play musical chairs, we”ll be bored to tears.”

“Well, music always goes well with politics and allegiances are expressed well in song. Lemme tap into my Rolodex and contact a few musicians who can add joviality to the evening.”

I remembered watching Flo Anito perform at the H Street Festival and enjoyed listening to her Jazz Pop on keys and guitar. Her raspy voice was addictive, and she has a large vocal range (3.5 octaves) reminding me of the highly expressive voice of Fiona Apple.

Flo Anito singing ‘No Dust Bunnies’.

Classically trained in voice, piano, and ‘cello, Flo began her singer/songwriter career at age 16 when she got her hands on her first guitar. She graduated from Wesleyan University in Connecticut with a B.A. in Music, and has lived and performed in the D.C. area ever since.

Flo has graced some of DC’s biggest stages: Strathmore, Wolf Trap, Merriweather Post Pavilion, the Birchmere, Blues Alley, the Fillmore, Hamilton Live, and Bethesda Blues & Jazz as well as dozens of annual festivals in the DMV.

“We’d love to be a part of this great event. I’ll make sure we have some exciting specials on apps and drinks for the evening. It’s going to be a fantastic night,” said Evan the food and beverage director.

A week before the event, we were pleased to see that over 100 had RSVP’d and the numbers just kept rising.

Jim exuded a big smile. “We’ve never gotten this kind of response for any of our events, not even the State of the Union or our annual Charity Date Auction.”

By the end of the night over 500 people had congregated at the Cambria some socializing and networking, some fully absorbed in the Debate, many enjoying the jazzy tunes from local favorite, Flo Anito belting out originals such as “Uh Oh!” and “Man of the Year” from her amazing album “No Dustbunnies”

We’ll have a big romance, straight off the silver screen

We’ll have a picket fence and the lawn of Kelly Green.

And I’ll sing my happy tune as I push my vacuum

And I’ll dust every room, you won’t find no dust bunnies.

“Thank you all so much for being here,” Flo expressed her gratitude as she took a moment to address the crowd. “Your energy is infectious, and it’s an honor to be part of such an exciting event. Let’s keep the spirit high and the music flowing!” With a beaming smile, she launched into another soulful melody, enchanting the audience with her captivating voice. When Flo sang, there were shades of Adele and Regina Spektor, and she created something new that captivated the audience.

Jim clapped exuberantly. “You were superb Flo. You should do more political functions. You’ve brought excitement to a boring debate.”

The turnout was extraordinary. It helped greatly that our event got a lot of play in the Wall Street Journal, D.C.ist, and other local media. For many Millennials, they were still in high school when Obama won the election and their vote would be critical in deciding the dynamics of the election.

When it was Trump’s turn to talk, he was greeted with a cacophony of boos.

“No way, will Donald Trump win the GOP nomination,” Mike Araman remarked. 

A random intern chimed in, expressing their disapproval. “He’s a racist, sexist, ignorant, and divisive,” they remarked, mirroring the sentiments of many at the gathering.

Mike leaned forward, his eyes reflecting a mixture of excitement and concern. “You know, guys, this election season is turning out to be quite a show. Trump’s surge in the GOP has certainly made this race far more interesting. But whether he goes up against Hillary or if Joe Biden decides to enter the race, we’re in for a fascinating political showdown.”

The room fell into contemplative silence for a moment as everyone absorbed Mike’s words, knowing that the future held many uncertainties and potential twists in the political journey they were all embarking upon.

Jim chimed in, “These debates and events are essential in shaping the public’s perception of the candidates. It’s not just about the candidates themselves; it’s also about the voters and what they want to see in their leaders. That’s why events like this one are crucial in the lead-up to the election. They provide a platform for discussing the issues that matter to the people.”

Jim had a remarkable knack for always offering witty and pertinent comments at precisely the right moments. He had an inherent ability to infuse both humor and insight into his discussions, creating an engaging atmosphere for everyone present. Jim’s passion for politics shone through in his clever remarks, leaving no doubt about his deep appreciation for the political process.

“We kept the roof open for folks to enjoy the breathtaking views and then return downstairs for the food, fun, and mingling,” 

Evan noted. “We managed to set a record for the number of attendees in our first year here in Shaw, and it was truly heartening to see people from all corners of the city choosing Cambria for such a historic event.”

As the debate unfolded, it became evident who the true winners were that night – our dedicated events team, the exceptional talent, the fantastic hotel (of course), and the passionate D.C. politicos, everyone but Trump.

Jim and I left that evening with a shared determination to continue hosting engaging political events in the run-up to the elections. While the dynamics of the race were uncertain, one thing was crystal clear: the political landscape was undergoing significant changes, and the upcoming election season promised to be historic and full of surprises. The question remained: would Trump secure the GOP nomination, and would he face off against Hillary, or perhaps Joe Biden would enter the race, making it even more unpredictable?

Taste of Ireland

After the summer doldrums and fall foliage blanketed the National Mall, things began to pick up at the old neighborhood pub that flew Irish colors over by the Chinatown arch.

The Oregon Ducks were ranked in the Top 10 in the AP Poll and District Karaoke debuted with weekly sing-a-longs every Monday night (that was until guests at the adjoining Fairfield Inn complained about the racket).  All of this hubbub plus the viewing of each NFL game every Sunday resulted in a lot of commotion at the Irish Channel.

In Sept, we organized a food tasting event where we invited friends to meet up and sample delicious Irish cuisine. 

Top foodspotter, Dan Rosenstein, photographed the dishes for RUNINOut and was happy to shoot for some grub and a pint. “I love Irish food, and I love photographing people enjoying a pint of Guinness.

The event was arranged by General Manager, Colin Laverty who has lived in D.C. for 13 years.  He grew up in West Belfast during the 80s and remembers distinctly the car bombings and revenge killings. 

“I’ve enjoyed my time in D.C. tremendously. Belfast was also a great life experience and my memories of my time with my family and friends are always close to my heart.”

“How is Belfast similar or different from the Beltway?”

“Some people tell me parts of D.C. is tough. They don’t realize that for 30 years, Northern Ireland was scarred by sectarian violence — a period of time we sadly refer to as ‘the Troubles.’”

“Yes, that was a very troubling time. I had the pleasure to visit Northern Ireland in 2011 to see two musician friends who I met at the Folklife Fest in D.C. I also met an inspirational tour guide named Arthur McGee.”

“Really, why was he so great?”

“Because he told me that Belfast isn’t a byword for intolerance, but a beacon for hope. The Irish are no different from any other place on earth. They’re the products of circumstances and history, and the same problems that existed in Belfast apply everywhere.”

“You’re right about that.  Police brutality, such as the RUC (Royal Ulster Constabulary) supported by British troops, happens today in the US and around the world. There’s still a lot of hatred and racism that we need to get rid of.”

“Glad to hear that the future looks rosy for Northern Ireland.”

“The violence has gone away, but the rates of youth suicides in Belfast are high and rising every year.”

Dan Rosestein (right)

“The best bangers and mash, I’ve ever had,” said Dan Rosenstein. “I’m not a big sausage person, but the black pudding made my mouth water.”

Behind the bar was Cormac McGrady, a tall, gregarious man from County Down.  He had a great sense of humor and always had time for a joke, even at his own expense.  He was a big Boston Red Sox fan and never missed a game if they were playing the Nats in D.C. or the Orioles in Baltimore.

Tom and Colin were delighted with the large turnout, and they were inclined to dole out free food and specials for future events.  I wasn’t paid in dollars, euros or pounds, but compensated with a generous bar tab which even made me feel more part of the family.  

“You guys did a great job,” said Tom. “Would like for you to visit our other Irish Channel location in Crofton, Maryland.”

Colin Laverty (right)

“You should support our next fundraiser,” said Colin.

“Another food tasting or karaoke?”

“No the Belfast-Beltway Boxing Project — it’s an annual, amateur boxing competition for at-risk youth in D.C. and Belfast. The youth train at area boxing facilities under the direction of the local coaching staff, tour the region, and spend time with the host families.”

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 frequently 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 and toque.

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 once challenged the invincible Bobby Flay in Season 3.

“Love the ambience Morou. 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.”

“Ok, but 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 keeping vigilant for new clients.

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

“Thanks for visiting. My wife, Heather, says your service is nice but unnecessary. It’s like adding oil to pasta water.”

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

“Just look around you. 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 the Thursday Connect meetup group 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 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.

Jackie was enjoying the squid ink tagliatelle with clams and calamari. “Compliments to the Iron Chef. So why did you name your restaurant Kora?”

“Our first restaurant was Farrah Olivia, named after our first two daughters. You can see a portrait of our three-year-old daughter Farrah on the wall.”

We turned our heads and admired the Andy Warhol-like portrait of Farrah.

“Our third daughter’s name is Kora, and the only thing she eats is pasta.”

Samantha Elizabeth took a sip of her Arnold Palmer “The salmon penne pasta and chicken marsala were out of this world. Cooked perfectly with large portions and reasonably priced. The sauteed mushrooms in marsala sauce over a pan-roasted chicken breast was incredible.”

“So glad you came Sam, and thanks for bringing your friends.”

“Absolutely, I told them about the citrus burst dessert and they all had to try it.” (a slice of lemon cake topped with white chocolate buttercream and shavings served with a scoop of lime sorbet and Grand Mariner infused mandarin oranges.)

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

Unfortunately, Suzannah couldn’t make it. She planted 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 without allowing a run.

“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 need lots of coverage and publicity.”

Michael took a sip of his Blue Moon. “Have you thought about hosting a comedy night or feature live entertainment?”

That was an interesting suggestion, one that I would have to ponder.

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 snitch, and you would be facing a bad conduct discharge.  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 caught because straight people went there too.

When we walked in, we knew right away we were going to have a blast.  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 running for mayor of Crystal City.

“Freddie’s is the most diverse bar in the DMV. It bridges the gap between the straight and gay communities – that’s one of the most magical things about us.”

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

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

“We just came from dinner at Kora just across Route 1. You guys need to come to one of our events,” I suggested. “How’s Wade Road?”

“Everything in the apartment is fine. I 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 and mimosas.