Since I spent a few days in Baltimore for the Drupal Camp, I used my free time to tour and explore other restaurants nearby.
Mount Vernon, a haven for millennials and college students, had recently turned into a corridor for crime. There have been several incidents where law-abiding citizens have been mugged or gunned down, leaving many Baltimoreans feeling vulnerable and insecure.
And this was during a time when many retail businesses were still on a rebound after being roiled by weeks of tense protests after the April 19th death of Freddie Gray, a 25-year-old black man who was tossed around the back of a police van while he was shackled by his hands and feet. He died a few days later from a severe injury to his spine.
The protests began on April 25th, 2015 as a peaceful demonstration outside the Camden Yards baseball park but eventually turned violent when demonstrators clashed with fans. Over the weekend, a plan at circulated on social meda
The following Monday, April 27th, a plan had circulated on social media for a purge event — a reference to the 2013 dystopian film in which all crime is made legal for one night — to start at Mondawmin Mall in NW Baltimore and to proceed down Pennsylvania Ave towards downtown. The police got wind of this plan and stopped all buses and forced all riders to disembark. The students then gathered together and started pelting bottles and bricks at the police. Violence escalated and rioters started looting the Mondawmin Mall. The violence continued for the next few days, resulting in 144 vehicles and 15 buildings being burned. Even after the curfew was lifted a week later, it took weeks before customers found it safe to return.
Sirenat, the owner of Thai Landing on N Charles St. was a 30-something, slim woman with a bright smile and positive attitude. She agreed to hire me to design their website. Many people were still scared to come out, but they were keen on online ordering. She also needed help in drumming up her business and attracting positive publicity.
I didn’t know too many people from Baltimore, but I did know someone from D.C. who had spent a lot of time there. His family was in the restaurant business, and as a realtor, he was familiar with the lay of the land up north. As president of D.C. Asian Professionals and the founder of the Charm City Eats meetup group, Joe Nam Do was very well connected. Just like John Tinpe from Burma, he was well regarded by the D.C. Mayor’s Office on Asian and Pacific Islander Affairs.
Joe wholeheartedly agreed it was time to patronize local businesses and to host events that showed our true support.
“It is a Prix fixed menu of their top Thai dishes for $25 per person,” I said. “The owner wants good reviews on Google and Yelp and wants the dishes featured on RUNINOut.”
“As long as she’s serving my favorites: pad thai, drunken noodles, and massaman curry, I’m down,” he said.
“That’s just the tip of the iceberg. Sirenat will be serving Tom Yum Goong, pineapple fried rice, grilled fish with lemongrass, and papaya salad.”
“But we have a couple of vegetarians in our group.”
“No worries, they have veggie chicken and duck and it’s hard to tell the difference.”
“That sounds amazing – I love Thai food, and I have lots of faith in our community. Let’s support Thai Landing and Go Charm City!”
Joe Nam Do and Lily enjoying the Pad Thai and guests
“So, Joe, did Sirenat’s cooking live up to your expectations?”
“I’ll say — fresh, flavorful and healthy.”
“Thai Landing is my very first client in this city.”
“And hopefully many more. Baltimore may be rough around the edges. But she’s changing and growing every day. You should consider moving here one day. They have a burgeoning Asian community.”
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.
I was running vigorously along a cinder path, flanked by the Smithsonian Castle and the Museum of Natural History, when I suddenly realized that running was my heaven on earth. It was also the optimal time to be in D.C. during the pomp-filled Smithsonian Folklife Festival, showcasing Northern Ireland and the Mekong Delta. The most northern country of the U.K. was experiencing a watershed moment following ten years of stability and peace. Over 100 participants from Ulster — performers, artists, storytellers, craftspeople, cooks, etc. — traveled to the Nation’s Capital for several months to teach, demonstrate and display their lifestyle in their Celtic homeland.
Running and sweating profusely along my well-worn path, it’s very rare to have a chance to enjoy a cold one.
Noticing that the Northern Ireland display had an actual outdoor bar and dehydrated after an arduous run, it was hard to resist the cooldown. I ordered a creamy pint of Guinness that would surely quench my raging thirst.
This is where I met Jamie, a cute, cheerful brunette who had an avid interest in anything Celtic. This was her second year volunteering for the Folklife Fest, and she enlisted so that others could enjoy her passion for folk.
“Some people have volunteered for 30 years. Once you serve for 10, you get a pin. Some say that the pin’s diamond is a shaving from the Hope Diamond on display at the Natural History Museum.”
The Irish love to drink, toast, and chat, and soon Mark Wilson and Lee Lawson, stylish musicians strutted out, showing off their remarkable set of drums. The two could twirl the drumsticks like a cheerleader’s baton and never miss a beat. There was a variety of other musicians and bagpipers at the festival, but Mark was one hell of a drummer who could put on a captivating show leaving the crowd in awe.
Mark introduced me to Tommy Sands — a legendary Irish-ballad singer whose bariton Irish Gaelic voice could calm even my most excruciating painful runs. I could listen to him endlessly and grieved when the show concluded. I gave Tommy one of my signature military coins, and he presented me with one of his CDs that had not yet been released — I felt royally honored and overjoyed by such a heartfelt gesture from such an endearing musician.
Mark and Lee, snare drummers, during the Smithsonian Folklife Festival
Mark picked up a drum stick and gave it a twirl. “Why don’t you join us at the Key Bridge Marriott after the festival.”
“Yeah, it’s the after-hours entertainment in the ‘Olympic Village’ for all the performers,” Lee added.
When I arrived in the drab brown ballroom I was immediately met by Scottish bagpipers and colorfully dressed people from the Bahnar tribe of central Vietnam. There was lots of music, dancing, multicultural harmony, and of course traditional ethnic food.
Mark picked up a traditional French baguette with what looked like deli meat inside. “What kind of sandwich is this?”
Jamie picked up a slice of pate. “It’s a Banh Mi, a Vietnamese baguette.”
“Wow, the crust is super thin and crispy. What’s inside?” Lee asked.
“That’s precisely what makes a Banh Mi different than an American sub. It has pork belly, grilled pork, pate, cucumbers, cilantro, and jalapeños,” Mr. Nguyễn, who was responsible for narrating the tall tales of the Mekong Delta, replied.
Mark took a bite and chewed softly. “Geez, I’ve grown up loving corn beef and Ulster fry, but I appreciate the opportunity to try different cuisines.”
We stayed up late meeting new people, dancing, and consuming Guinness and Harp. At 2 am, we hung out by the pool and went for a dip.
“Have you visited Irish pubs in the area?” Jamie turned and asked.
“Don’t believe I have, except maybe on St Patrick’s Day. Any recommendations to get a good pint of Guinness?”
“Super, word of mouth is the most reliable restaurant guide.”
Tommy raised a pint of Guinness. “The mark of a true Irish pub is not the cottage pies or stouts, but real Irish drinking music.”
“And real football, not the fake one that goes spiral through the air,” Mark said. “There’s nothing like Ulster rugby — the Americans just copied us.”
You guys should take a tour of the Pentagon tomorrow,” I suggested. “Would love to show you where I work.”
“Really, didn’t know they were giving out tours now after 9/11.”
“Well, we’ll visit the Sept 11 Memorial and chapel as well as the Hall of Heroes featuring the names of all the Medal of Honor recipients, but I’ll also give you a personal tour and show you the DOD (Department of Defense) press offices and briefing room.”
“Would love that,” Mark replied. “And one day, I hope to show you my stomping grounds and spectacular countryside of Northern Ireland.”
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.”
Sarah Berghoff was out with friends and wanted to visit a brand new spot in Shaw for cocktails and Asian-inspired cuisine. Upon entry, a 1920’s style mural with an icon of Charlie Chaplin came into view. The space was elegant with a speakeasy vibe. On the wall above the bar, The Tramp played on a reel.
A tall, burly man with a big smile came over and greeted them.
“Hi, I’m Armin. Welcome to Chaplin’s. We’re a ramen, cocktail, and dumpling bar.”
“What does Charlie Chaplin have to do with Ramen?” Sarah asked.
“Well, the legendary silent film star was adored in Japan. That’s because he could make people laugh without uttering a word.”
“What a charming connection. What do you recommend?”
“If you like your spirits strong, I recommend the Tramp. It’s Bourbon with a burnt orange peel. For ramen, I recommend the ASS.”
“Excuse me?”
“ASS – Asian Spicy Sour. chicken chashu, coconut milk, chicken broth, and pork butt. It’s our take on the ever-popular Tom Yum soup with noodles imported from Japan.”
Several minutes after Sarah and her friends sat down, the bartender with a cool Chaplin-style outfit served them their classy cocktails.
Armin came by again to see what they thought of the innovative cocktail menu.
“Fabulous. I can see you have broad experience in this industry.”
“Yes, I’ve worked in this business for over 20 years. At the Capitol City Brewery and most recently at the Saint Arnold’s Mussel Bar.”
“Amazing sounds like you’re a powerful force in the restaurant industry.”
“Well, the co-owners are bartender brothers, Ari and Micah Wilder – owners of Red Light on 14th Street – we’re a star-studded class.”
“You know there’s someone you should meet that’s an up-and-comer in this industry. He’s a quintessential foodie and has a finger on the pulse in this industry.”
Armin with Sarah
The next day I got a call from Armin.
“So Sarah speaks highly of you. I thought I was the Big Man on Campus.”
“You’re a rockstar, Armin. All I do is promote restaurants and host some events. You’re the brains behind your brand and do all the heavy lifting.”
“Well, we sure could use some help with marketing and developing our web presence. When we opened a few months ago, we were named The Chaplin. Now his estate is threatening a lawsuit so we changed it to Chaplin’s”
“I can help with the name change and ensure that your website and social media reflects the new and improved branding.”
The following week, I met with Armin and his co-owners, brothers Ari and Micah Wilder as they gave me a spirited tour of their cozy space.
The vibe and ambience were warm and welcoming and the Laughing Gas cocktail I ordered was potent and bursting with flavors.
“We figured out a way to compress carbon dioxide with helium,” said Micah. “You’re gonna sound really funny and everyone’s gonna be laughing at you.”
I also met Chef Myo Htun, a native of Burma who cooked under a Master Ramen Chef in Tokyo for 30 years.
“Chef Myo is a tireless worker,” Armin said. “He’s worked every day since we’ve opened. We should make him a co-owner one day.”
Chef Myo Htun
Chef Myo served me the Tonkotsu Ramen with the broth made from boiling pork neck bones – the collagen in the connective tissue transforms into gelatin, which gives the broth its silky texture. Inside the bowl were melt-in-your-mouth chasu pork belly and soft boiled eggs with custardy egg yolk.
“Your ramen kicks ass, Armin. I would love to host our next get-together here and invite all ramen enthusiasts to celebrate Shaw’s hottest, new setting.”
“Sounds like a fabulous idea. If we could also do a fundraiser for Bread for the City, that would be great also.”
The next month on October 22, 2014, dozens of ramen and cocktail fans converged at the downstairs bar for a private event.
Christine arrived early as usual and secured a spot at the bar.
“Hey Chris, good to see you. How was the military ball with Khoi?”
“The Vietnamese-American Military Banquet was an overwhelming experience with lots of shiny uniforms, great food, and formal traditions — we had a blast.”
“I can picture that. I’ve been to a few military balls myself. They can be quite fun. “
“Met so many amazing Vietnamese Americans and they gave each of us a commemorative coin.”
“Carry it around with you — it’s a good luck charm.”
“And I wish the best to Khoi as he heads to Kosovo for a six-month peacekeeping mission.”
To kick things off, many guests were introduced to the payday adult-only dumplings — infused with Japanese whiskey. You could choose from a steamed shrimp dumpling on a whiskey sour named The Cold War, a hot pork dumpling on a lemon emulsion, or a hot beef dumpling with Japanese whiskey.
“This is what happens when a couple of bartenders open up a restaurant,” Micah declared.
I’ve tried all three, and Micah told me to tap on the brakes. So I was happy to entertain guests to see which one they preferred.
BJ enjoying the dumplings
BJ McDuffie sampled The Cold War. “Mmm, the shrimp shooters are savory and boozy–a perfect combination. I’m ready for the next one.”
I ordered a Payday from Margaux behind the bar. “How was Drink the District BJ?”
“Meh, could be better — it was a scorching, hot day. But this is even hotter.”
“So, what have you been up to lately?”
“Bowling, bocce, and brunch — that ’bout sums it up.”
“Have you been to Alba Osteria in NOMA? They serve an awesome brunch and have a bocce parklet outside.”
“Not yet, but I’m a fan of Roberto Donna.”
“How about Myo Htun – what do you think of his culinary skills?”
Christine Bach enjoying the Cure & ASS
“By the juiciness of these dumplings, Chef Myo ranks up there with José Andrés and Richard Sandoval.”
As expected, our resident comic made a showing.
“One of my favorite indie chefs is Erik Bruner-Yang,” said Wayne Manigo. “And with my cooking skills and an endless supply of ramen, I could give Toki Underground a run for their money.”
“What if you’re a butterfly, but you’re too busy being a caterpillar?”
“Mine is Chef Anh Luu, who cooks Cajun/creole with Vietnamese ingredients,” Christine said. “And I like my ramen spicy, so I’m here to kick some A.S.S.” While she waited, she ordered the Cure, and Micah blow-torched a piece of rosemary on her fruity cocktail.
“Yeah, I know it’s all presentation, but I swear it does taste better,” she said.
Wayne took a taste of Christine’s Cure. “Please pour me a damn drink !! Do not put any herbs and spices in my cocktail that is only for food and also don’t light the dam thing on fire either!”
Armin put a hand on Wayne’s shoulder. “What makes Chaplin’s stand out from all the rest is the personality of our bartenders. People come from near and far just to have Jake (Jacob Simpson), Said, or Margaux pour them a drink, ask them how their day is going and tell a kickass joke. You’re hired.”
Margaux Donati mixed a Vagabond cocktail. “We love you boss. You’re a true friend.”
It was also good to see Deb Santos again.
“Hey Big Shot, how’s your growth?”
“A long, hard struggle and still tripping.”
“That’s normal. It’s important to show some self-compassion for your blunders. Don’t regret the things you have done as much as the things you never did. It’s better to get up and do something rather than nothing, and right now, you’re the big-time host of this fabulous party, so you should be grateful.”
“I can always rely on you for wise advice Deb. Still haven’t cut back on my drinking though.”
“Alcohol is a depressant and keeps us at a lower vibration. Try limiting yourself to two drinks and take small sips and plenty of water in between.”
“Limiting myself to two drinks is like telling my pitbull, he can’t eat my ice cream.”
“What if you’re a butterfly, but you’re too busy being a caterpillar?”
When Sarah arrived, I was pleased to show her my new business card. She liked the running Orangutan logo popping out on a yellow background. But when she turned it over, she nearly flipped out.
Sarah showing her picture to friends
“Whoa, you put my picture on the back!!”
“Well, you said you wanted to see the picture of us at Toro Toro.”
“But not on your business card.”
“But, your face is more interesting than mine,” I explained. “No worries, you’re not the only one — I also put Kanita and Jackie on there, too.”
“Well, I’m honored to be promoting your website,” she replied in jest.
“And I’m honored to have you serve as our de facto brand ambassador. After all, you introduced me to Armin and Chaplin’s.”
Later that evening inside the Opium Den, Armin and I were slurping on some ASS.
“So what do you do for fun?” He asked.
“Besides running and drinking, I like to go paddleboarding on the Potomac. I normally launch from the Slip Inn on (Joint Base) Bolling.”
“Right on bro. I love boating myself. We like to take the Chaplin’s crew and launch from Edgewater (MD).”
“So the neighborhood is continuing to change. What are your plans moving forward?”
“Perhaps adding a sushi joint next door or building an American diner across the street.”
I took a sip of the Kid cocktail “Would it be another Hollywood-inspired name?”
“Yes, Shawshank Diner comes to mind–one of the best movies ever made..”
“And Shaw is one of the city’s hippest up-and-coming neighborhoods,” I said.
“Indeed, my beloved community is still very much on the move. This is why I love this city.”
“I’ll drink to that — another round of yummy shooters, please. Take it easy on the whiskey.”
I looked over my shoulders and could swear I saw the stern eyes of Deb keeping me in check.
The A.S.S. is so savory, you can drink it by the bowl
In the summer of 1990, a half dozen U.S. Navy 2nd class midshipmen from different parts of the U.S. were excited to be spending their summer in the Mediterranean. They would be embarking aboard USS Peterson (DD 969) which was scheduled to visit Italy, Spain, France, and Israel.
Then suddenly civil war broke out in Liberia and Peterson was called upon to make a high-speed transit off the coast with Marines on board to evacuate American citizens trapped in the fighting. The six illustrious midshipmen were rerouted to Rota where we boarded a CH-46 Sea Knight and flew over West Africa.
MIDN Dave Trotman aboard CH-46 Sea Knight
I remember flying over the savannas in Senegal, elephants grazing in the sparse grassland. Then over the dense mangrove forest in Guinea traversing the Great Scarcies River which borders Sierra Leone. Barely a soul was seen until we arrived in the capital city of Freetown. There we flew over dozens of shantytowns packed with makeshift shelters squeezed on the banks of rivers, on the face of steep mountains, and on the precipice of the sea. The rainy season was pending and due to overpopulation and deforestation, the risk of mudslides was great. I wished we could visit the tenements and the bustling street markets. But we were there due to war in Liberia and to support Operation Sharp Edge, so we headed to the Lungi Airport to await our SH-60 Seahawk to transport us to our ship.
Marines evacuate Americans from Liberia. (Courtesy of DoD)
While we waited, we were tired and famished, so we purchased some smoked herring and fried plantains washed down with mango juice from an eager street food vendor. Though it was just a slice, the food was mouthwatering and fresh, and I craved for a little bit more. That was the last time I ate West African food.
My contractor working on the boiler on my rental in Lebaum St told me about a Jamaican girl who just arrived in Virginia and was looking to move into the city.
“Do you have a room?” He asked candidly.
“Not here in Lebaum, but at my other property at Bruce Place, perhaps.”
The next day, I drove 50 miles south on the congested 95 to the exurb of Fredericksburg to pick her up.
“I’m just hanging out in the countryside working at Firehouse Subs, bored and wasting time.”
“So what are your plans while in D.C.,” I asked Kimara.
“Meet city peeps, git ah job, try sum criss cooking.”
“Anything in particular?”
“I’m feeling homesick, so I want to get some cassava and curry — something that reminds me of home.
I showed her RUNINOut and did a search for Jamaican food. She was impressed but then asked me to search for cassava. The nearest spot was a West African restaurant in Petworth.
She pointed to a spot on the map. “Sumah’s — I want you to take me there.”
When Isata and Amara Sumah immigrated here from Sierra Leone 40 years ago, they had very little possessions and money. They worked hard every day at local restaurants and rented a $100-a-month apartment across the street from where Sumah’s stands today.
Since 1993 when Isata and Amara opened up their West African restaurant, Sumah’s, they have been serving Jollof rice and West African stews daily. They typically start their day at 8 am and work until 10 pm then drive to their house in Southern Maryland, where their two college-aged daughters live.
“We’ve worked hard so we could buy a house and put our two daughters through college,” said Amara.
Sumah’s is a modest seven-table restaurant with neon green walls adorned with hand-carved wood beaded masks.
When Kimara and I walked in, we could immediately sense the aroma of African spices and the fragrant smell of nuts. We followed the savory scent to the kitchen where we found Amara smiling while gently stirring a large pot of cassava that would be quickly consumed by his loyal lunchtime clientele.
Amara Sumah
Both Amara and Isata were very pleasant and cordial. They believed in bestowing authentic customer service and took great joy in introducing Washingtonians to West African cuisine, steeped in history and geography.
“This is my new friend Kimara from Jamaica,” I said. “She adores West African food.”
“Of course, I grew up with it. Jamaican cuisine is a fusion of African, Creole and Latin American,” Kimara replied. “Where do you think jerk sauce comes from?”
“Well, we treat all first timers to a free sampler of our delectable cuisine,” Isata said as she dished up a plate of jollof rice with seven other sauces along with egusi and peanut butter stew.
“That’s very kind of you. I’ve been craving for cassava-leaf stew for the past two months since I arrived in the US,” Kimara said delightfully. “A large bowl please and plenty of peanut butter gravy — my favorite.”
“Of course,” Isata stated. “We always serve our customers a healthy plate. Whatever you can’t eat, take it home and enjoy it there.”
We sat down, admiring the African wall art. The canvas displaying ethnic African women and the handmade pieces were eye-catching and fascinating.
Another customer next to us was deeply engrossed in his stew. This goat with jollof is so spicy and tender,” he said. “I’ve eaten everything on this menu, and I come here at least twice a week.”
One patron from Liberia told me that he came here in 1990, and there were no West African restaurants or stores in D.C. Thankfully now there is a handful and he visits Bukom in Adams Morgan on weekends for dancing and drinks.
“Hey Amara, when did you arrive in the US?” I asked.
“Nov 28, 1978 — with nothing but a dollar to my name.”
“May 28, 1990 — was the day I set foot in Freetown,” I mentioned. “A hidden gem, but sadly with thousands of impoverished people, overcrowded and in need.”
“Have you been back to Africa since?”
“No just Egypt and Ethiopia, but I would like to travel to West Africa and enjoy her mountains and rainforests and tour national parks to witness wildlife.”
It didn’t take long for our steamy hot food to come out along with soothing ginger juice on ice.
“Made with Love from Freetown,” Isata stated. “Our ingredients are imported directly from West Africa.”
“Mmm,” Kimara exclaimed “My Mother would be amazed.” Kimara didn’t wait long to start digging in.
“Easy now, this isn’t a cassava eating contest,” I said with a smirk as I dished some of my Jollof onto her plate. “Just as this scrumptious meal was slow-cooked, we have to consume it slowly.”
Cassava-leaf stew
Kimara took another bite and smiled warmly. “I should order a gallon of this egusi and peanut butter stew.”
“You got it, and I’ll add a bowl of krain-krain and some fufu,” Isata said.
“We love our customers,” Amara said. “Some drive hundreds of miles just for a warm bowl of Jollof. They are all considered family.”
Kimara reached over and gave the Sumahs a warm hug. “You guys are so incredibly sweet and charming. This brings back wonderful memories from home. #HugsnKisses”
“Thank you soooo much Mama & Papa Sumah,” I said as I joined them in the hug. “And please send my regards to your whole family.”
Kimara enjoyed the cassava
After being satiated I asked Kimara where she would like to go next.
“To the mall to visit the museums. Then I need to fine ah job.”
“What kind of work?”
“Waitress, but eventually attend Bartending school.”
“Do you enjoy bartending?”
“It was my first job at the age of 16, right on the corner of Windward Road in Kingston.”
“Any particular restaurants?”
“Caribbean of course. But really I can work anywhere. Beach bars, sports bars, I’m flexible baby love.”
I checked into the HI Vancouver Hostel and started searching for a Drupal developer who would be willing to take on my project at a reasonable cost.
Then she walked in. I tried hard to keep my eyes on my screen and not at the soft, velvet flesh of her long, graceful legs. As she crossed the lobby of the hostel, she paused briefly and turned slightly. That’s when she caught me looking.
She had sandy blonde hair, that fell to the middle of her back. Her eyes were green like emeralds that sparkled under the moonlight in the windswept Georgia Strait that separated Vancouver Island from British Columbia.
I forced myself to focus on my work, but I just couldn’t keep my eyes off her luscious curves. And I sat frozen as she gently approached, quickly trying to formulate a one-liner.
“Love your feet,” she said softly.
I didn’t bother to look down. I knew what my feet looked like. They were dry, calloused, and much neglected.
Hers were sleek and graceful and appeared to sparkle under her soft, Bohemian dress.
“Your feet, the ones on your computer,” she explained.
“Oh, those.” I blushed lightly, my eyes smiled back. As she drew nearer, I could see her taut, smooth skin stretched tightly over her sculptured rouge cheeks.
“Oh, they’re my Five Fingers,” as I explained that I am a huge fan of the Vibrams Five Fingers running shoes and being an avid brand promoter, I had stuck a pair of their running shoe decals on the top of my laptop.
“Oh, are you a runner?” She already knew the answer to this question.
“Yup, Luv it more than anything.”
“I’m not much of a runner, but I do like biking.”
“Me too, in fact, I bought my bike to Vancouver from Washington, DC.”
“Well then, perhaps we can go biking sometime. I’m pretty familiar with all the bike trails in the area. Lived here nearly my entire life”
“And I’m brand new to this city, so would love a personalized tour.”
“Well, I’m not available tonight, but perhaps tomorrow night. My name is Naomi, but friends call me Pony. Here’s my contact, in case you’re available.”
Wow, I knew Canadian women loved the outdoors, but are they always this aggressive?
The next day, we met at the hostel and rode our bikes toward Stanley Park. We were first met by a statue of Lord Stanley, the former Governor-General of Canada, standing with open arms and decorated with a Vancouver Canucks sweater. Then we proceeded towards the rainforest trails and marveled at the 100-year-old trees. At the north side, we stopped to admire the Girl in a Wetsuit statue decked with a Canucks jersey.
Girl in a Wetsuit statue
Next, we cycled the seawall trail around the Lost Lagoon offering pristine views of the mountains juxtaposed with the downtown skyline.
Turtles were basking in the sun, Blue Herons standing motionless in the water, waiting for a fish or frog to emerge.
The trail was rather flat and we rested at Second Beach where we dipped our feet in the water while Naomi shared her passion for yachting and how Vancouver serves as a remarkable outdoor playground.
“There’s a reason why they call Vancouver the Most Livable City,” I said.
“But lately, our reputation has been tarnished by the riots.”
“I heard that the city was stunned when the Canucks lost to the Boston Bruins in game 7 of the Stanley Cup.”
“The Canucks had never won a Stanley Cup, they had already claimed it as theirs for the taking,” she said.
“Yes, they had the league’s best record, scored more goals than any other team, and allowed the fewest,”
“No Canadian team has won the Stanley Cup in 18 years. We felt robbed since the US dominates in the mighty triad of football, basketball, and baseball, and Canadians love their ice hockey,” she said.
Fans set fire to vehicles, smashed windows, and looted stores – it was a big black eye to Vancouver’s moniker as the ‘Most Livable City.’
“I joined the clean-up and food vibe movement. Real Canuck fans are not hooligans.”
The next day, Naomi and I visited Gastown, the site of the previous riots in 1971. We attended the Fête de la Musique event filled with local musicians from baroque to rock.
Naomi and friend dancing in Gastown
We then visited the Cambie Pub, an unpretentious bar that’s been open since 1897. The place reeked of grunginess, but the vibe was amazing. The pub was a walk in time and there were many interesting characters there. Backpackers and tourists who were staying at the hostel upstairs walking through. No fancy cocktails here. Just shots, vodka sodas, gin and tonics and cheap pitchers of beer.
The Pub was only a stone’s throw away from Blood Alley and Water Street passing trendy furniture and clothing shops next to chronic meth and crackheads hanging out by the street art.
We stopped in front of the Steam Clock which was really half powered by electricity. It was a great visit with a lot of sights, sounds and ambience.
Naomi and I on Blood Alley, Gastown
“You need to add Vancouver to your website,” Naomi stated.
“If I can find someone to build it, I certainly will,” I responded.
“Super, please keep me posted. I’ll walk you back to the hostel.”
The following day, I set up a meeting with Gregg Coppen of North Studio at their downtown office.
“I want customers in Vancouver to be able to tell us their favorite dishes so that when they travel to San Diego or Washington, DC, we can make customized recommendations.”
“Food is a very appealing content. A content management system like Drupal should help you best store, organize and display it,” said Gregg.
“How do we categorize each dish?”
“By using the taxonomy module. You can define your vocabulary such as ‘pasta’ and then add terms to each vocabulary such as ‘fettuccine, spaghetti, penne, lasagna’.”
“Can we break it down even further?”
“Sure, for spaghetti we can create new terms ‘angel hair, bucatini, fusilli, etc. You can go as deep as you want.”
“And we can do the same for restaurants and stores?”
“And then break it down even further by cuisine, whether it’s romantic, is good for sports lovers, have a view, etc.”
“Yes, and under sports pub, we can describe their favorite teams. You wouldn’t find a Canucks fan at Boston Bruins bar, or vice versa.”
“How would customers be able to search and find the right content?”
“By incorporating Apache Solr for the faceted search. Like when you’re shopping for a type of shoe on Zappos, you can narrow down by brand, size, color, the whole nine yards.”
“Wow, this is a complex project, and I can’t wait to get started. I knew that coming to Vancouver was a great idea. But as a fledgling startup, I’m on a shoestring budget. What is the best price you can offer me?”
“Lemme discuss with the office and get back to you soon.”
The rest of the team from North Studio loved my idea but responded that the total cost would surpass $30,000.
“That’s too much. I’m a struggling MBA student. Can we do it for 15K?”
When I was riding the Greyhound bus back to DC, I got a call from North Studio that they had accepted my offer. They were impressed by my passion and wanted to build something of value that could be used coast-to-coast. To offset the costs, we would work together in building the site, and I would be solely responsible for adding the content. I definitely couldn’t find these rates in DC or any major metropolitan city.
That’s why I had to travel 4,000 miles and back to find a well-rounded team who understood the intricacies of food, how to categorize it, and display this information on a mesmerizing, visually appealing site.
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.
I was attending the monthly Freelancers, 3rd Sunday meetup in Burma Restaurant in Chinatown on a chili, late February day in 2011. Located on 6th Street near the Friendship Archway, the second-floor restaurant is popular with local politicos such as Mayor Adrian Fenty and Attorney General Eric Holder, as well as artists and activists and fans of Nobel Peace Price laureate Suu Kyi.
Many also came to greet the Sao (princess). Jane Nuwadee Tinpe’s husband served as a diplomat in Britain, India and in DC. The princess and her husband, a diplomat, lived in big houses that her family ruled for generations. She never had to cook because maids took care of their daily chores. But in 1989, they fled Burma after a coup and the military regime rebranded the country Myanmar. The Sao and her husband then opened this restaurant on New Year’s Day 1990, and they have been serving mohinga and curry ever since.
Sao Jane Tinpe with gong at British Embassy, 1962
John Tinpe, the youthful 40-something son of the Sao, is a globetrotter and public servant who has been recognized by the Mayor for his community service. In his free time, he worked as a supernumerary or extra at Washington ballet and opera performances.
One particular patron was having difficulty deciding. He constantly ordered the Burmese mango pork, with the delectable pieces of pork braised with pickled mango; it simmered a lasting impression which he often savored during long days in the office. With the advent of the new year, he wanted to branch out and broaden his culinary horizon. But indecisiveness gripped him, and John Tinpe was getting a tad bit impatient since he had a whole dining room of guests.
John Tinpe serving guests at Burma Restaurant in Chinatown
“I can’t decide between the fish curry and tamarind fish. Why don’t you just choose for me?” he asked. “I make enough decisions at work.”
“Wow, you make huge decisions for the government daily that affect millions, and you can’t choose a damn spice?” I asked.
“Wouldn’t it be great if all 30 of us attendees could order from the phones,” JR, the event organizer, stated. “Too many people, too many choices, too little time.”
“And wouldn’t it be wonderful if we could discover who ordered what dishes in the past,” his son David added. “If I knew that a particular friend that I respected enjoyed a certain dish, that would provide instant validation.”
So when the last dish was served, and all the attendees were satiated, I gingerly approached John with these seemingly trivial issues.
Coconut Chicken Curry at Burma Restaurant
He was beyond receptive. “Hey why don’t you build a site where people can order dishes from their phones, then select and save their favorite ingredients and spices in their own foodie profile?”
“One customer always orders the mango pork, the other prefers coconut chicken curry,” JR chimed in. “Maybe they should be a little adventurous and switch orders next time.”
He was beyond receptive. “Hey why don’t you build a site where people can order dishes from their phones, then select and save their favorite ingredients and spices in their own foodie profile?”
“One customer always orders the mango pork, the other prefers coconut chicken curry,” JR chimed in. “Maybe they should be a little adventurous and switch orders next time.”
“I’m sure if they did that, neither one would complain, or notice for that matter,” John added with a healthy grin.
After working arduously for a week, I was ready to demo the prototype. It was unrefined and barely working, but the only goal was to prove John’s idea was viable.
Last December, I attended an eatup event in DC hosted by Foodspotting. The site was launched in 2009 as a way to discover and rate specific dishes. While Yelp was focused on reviewing restaurants, Foodspotting would only feature the dish, and didn’t accept negative comments. The Silicon Valley startup could not have come at a better time. With the advent of the smart phone and social media, food photography sharing became a popular, ritualistic behavior and Foodspotting was like the Pandora for food.
Lisa Mathias who was the local ambassador for the group was also a writer for Citysearch, an online guide to find local businesses. Over the year, she had compiled an extensive list of her favorite restaurants from different cuisines, so she was always open to new suggestions.
So I contacted Lisa with a suggestion for a new event.
“Perfect. I’m half Indian and half Filipino, so Burmese is right in the middle.”
During the eatup, the dozen or so foodspotters scanned a QR code that showed pictures of each dish listing their ingredients and flavors. The page also provided examples of people’s food profiles, so you could see what a particular person liked or disliked. Each person would then would make their own selection and provide a brief critique.
What helped was that foodspotters not only enjoyed sharing food, but they had an inclination to discuss intricate details about which particular dish or ingredient they relished. I was in good cheer, as I collected this feedback which would assuredly enhance our growing trove of information.
Guests sharing plates @ Burma
This was a fun event, and I’m glad you guys were able to test out our model,” I said. “John will be thrilled to see the results.”
“You have an interesting idea,” said Lisa. “Are you trying to build a competitor to Foodspotting?”
“Absolutely not. We’re here to complement. While you deploy your army of foodspotters to try out and capture each dish, we’ll collate your content, so customers can better make smarter, more informed decisions.”
The following month, Senodja Walker and I were brainstorming during Professor Donnelly’s New Ventures Class at the George Washington University.
Senodja Walker
“So the site will provide faceted search where you can choose your cuisine, type of dish, ingredients and taste preferences,” I stated.
“Not only that, but you can choose your mood and ambience,” Senodja added. “Last weekend, i was going on a date night with hubby and the babysitter watching the kids. So we wanted something romantic with a nice view and no distractions.”
“Perfect, and if you like sports like me, you can select the team that you like to watch, and it’ll tell you which pubs to visit. If you’re a Falcons fan, you definitely don’t want to stumble blindly into a Saints bar.”
First wireframe for RUNINOut
“Perfect, what shall we call it?”
We brainstormed for a few, then I reflected back to my visit to Haiti and remembered the sage words from Pastor Luc.
“How ‘bout RUNINOut.”
“Like running out of food, groceries, things to do?”
“That’s an accurate expression. But RUNINOut is also a back acronym.”
“I visited Haiti in March to assist with the earthquake recovery. There I learned a lot from folk heroes like Veniel and Pastor Luc — Before launching any endeavor, it’s imperative to do your research, to understand all the players in the current environment. Then make sure you communicate your desires while hearing out the other party, get buy-in from stakeholders, and leverage technology before steaming ahead.”
“Works for me, sounds like Pastor Luc is a wise man.”
“He’s a miracle worker and an inspiration to us all.”
“So are you going to hire someone local to develop the site?”
“Heck, the prices in this town are way too high due to demand from huge government contracts.”
“Then why don’t you outsource the work to India, Philippines, Africa?”
“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 food, our history, and most importantly someone we can afford.”
“Where can you find such gifted and cheap talent?”
“Dunno, but this summer, I’m hitting the road and hope to find someone who can serve as the final piece to our jigsaw puzzle.”
“Are you heading west to Silicon Valley?”
“West for sure, then traveling through California and as far north as the road takes me.”
