Georgetowner • July 26, 2011

Fall fashion is elegant, easy and just right for you girls on the go! From the runways to your closet, looking fabulous for fall is here.

Yvonne Taylor: Fashion Editor and Photographer

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Georgetowner •

Root beer conjures up pleasant childhood memories for most people. Whether it’s thoughts of a simpler time and a tall frothy mug at a soda fountain café or a creamy root beer float on a hot summer day, many of these remembrances take us back to our younger days.

While liquor companies have tried to corner the adult market for root beer with sugary schnapps and cloying sweet vodkas, it wasn’t until recently that a truly mature twist on this youthful treat was available.

The same company who revolutionized the gin world with their multi-layered botanical rich Hendrick’s gin has created Root liqueur, which is based on the historical recipe for root beer.

According to Root’s website, ArtInTheAge.com, root beer can trace its origins back to the 1700’s. Back then it was called root tea, a folk recipe made with birch bark, wintergreen and other wild roots and herbs. The recipe was passed from the Native Americans to the colonial settlers. As the years went on, it grew in potency and complexity especially in Pennsylvania where the ingredients grew naturally in abundance.

Root beer did not become commercially successful until it was discovered by Charles Hires, a Philadelphia pharmacist, who tried root tea while on his honeymoon in New Jersey in 1875. Hires worked in his laboratory to improve the flavor and remove the alcohol, and then reduced it to a powdery concentrate that could be mixed in drug stores. He began serving his beverage cold, instead of hot.

Have you ever wondered have why root beer is called “beer?” According to Art in the Age, Hires called his beverage root “beer” so that hard working Pennsylvania coal miners and steel workers would enjoy the beverage in place of an alcoholic one.

Hires’ root beer made its debut at the Philadelphia Centennial Exhibition of 1876, where it was touted as “the greatest health-giving beverage in the world.” Sales took off. By the 1890’s Hires began selling the concoction in pre-mixed bottles.

Georgetowner •

Dear Stacy:
My best friend’s fiancé cheated on her. There’s definitely more to the story – it was on a bachelor weekend in Vegas, it was with a showgirl, he is contrite – but I don’t think it matters. He cheated. He is a cheater. He will cheat again. I’ve tried to talk with her about this (and yes, she has asked for my opinion!) but she still seems inclined to believe that he has changed. She has wanted to be married for a long time, and I think she is afraid of being alone, so she’s willing to be with a slimeball like this guy. I know I can’t convince her otherwise, but I’d love some advice on how to deal with it in my own mind. I’m not going to lose my best friend just because she married a sleazy guy.
-Biting My Tongue

Dear Biting:
I’d say you’re already well on your way to dealing with it in your “own mind,” just by saying you’re not going to lose Best Friend just because she married someone you don’t like. That’s your bottom line and you’re sticking to it. The rest is just ancillary detail – and don’t get me started on the holier-than-thou “once a cheater, always a cheater” spiel you’ve adopted. It’s tired and based in the “idea” of relationships, not in their actuality, so let’s just pretend you didn’t take that hackneyed tone at all.

But since we’re talking about bottom lines anyway, this is a good opportunity to remind us all that yours is not mine, and hers is not yours, and mine is not theirs, and…it goes on and on. My point is that every person has their own threshold of what they will and will not abide. When that threshold is crossed, things change. No, the person may not leave the relationship, but the relationship has changed. You cannot tell another person what her bottomline should be. Granted, actually you can tell her, but you cannot demand that she adopt it for herself. It doesn’t work that way, and the sooner you take yourself out of the role of “life-runner,” the sooner you will be able to be there for her when she decides how she needs you.

One more thing: you have my permission to demand that she (and he) get tested for venereal diseases in the aftermath of the event. Many women block out that part of this equation and wind up regretting it later. Just let her know that you, her Best Friend and biggest supporter, will be there to go with her to the appointment. After all, you’re not going to lose your best friend just because she was too scared to see her doctor.

Dear Stacy:
Please settle an argument between me and a girlfriend – is it legit to date a man who is separated from his wife, or are you participating in adultery?
-Confused About the Label

Dear Label,
Hmm, I’m not sure what you mean by “legit,” so we’ll start with the legal side and then get into the interpersonal.

I went to local divorce lawyer Regina DeMeo and learned that if you date one person while you’re married to another in Maryland and D.C. you are technically committing a crime. “Lots of people don’t realize that adultery is still on the books as a crime, not that anyone will ever get fined for it, but it is important for people to realize that just because people claim to be separated they should not assume everything is nicely wrapped up – far from it,” she explains. “The real question to ask if you are going to be brave enough to date someone going through a divorce is where they are in the legal process: Do they have an agreement? Is there a court case pending?”

DeMeo’s legal counsel overlaps with my own relationship advice: as always, you need to talk with him about the situation (Oh how we all would avoid so many complications if we would just start with this strategy).

Be as honest and clear about your intentions in the relationship – and start by just talking to yourself about this one. Are you really just fine with keeping it casual, or is marriage actually your underlying motive? There’s no shame in wanting what you want, but being dishonest with yourself about this part will come back to haunt you later.

If you are expecting exclusivity with a man who is separated from his spouse, I’m with DeMeo: you must be clear about those divorce proceedings. If the object of your affection is in the placeholding space and just waiting for the paperwork to be processed, and you trust him, then you might breathe easier. If that separation is less formal, then you ought to get a few more details about the situation, assuming you really want to hear them.

I’ll add that you should be very careful about how Boyfriend references his soon-to-be-ex. If he spouts hate-speech at the mention of her name, take that as a warning about his ability to play nice once the romance has died. Likewise, does he fall too far on the other side, idolizing her, romanticizing their relationship? Make sure he’s done before you find yourself deeply invested. No one wants to be the reason a married couple doesn’t have the chance to make things work out. Trust me, that label will be very hard to remove, no matter how inaccurate it may be.

BOX:
Stacy Notaras Murphy is a licensed professional counselor and certified Imago Relationship therapist practicing in Georgetown. Her website is TherapyGeorgetown.com. This column is meant for entertainment only, and should not be considered a substitute for professional counseling. Please send your relationship questions to stacy@georgetowner.com.

Georgetowner •

Oklahoma is not the only play enjoying a return visit this season. Constellation Theatre Company is bringing back Ramayana based on Indian mythology, which played to sold out houses at Source last year. The production, which will open a three-week run on Aug. 4, will reassemble half the cast and have the welcome addition of Matthew McGloin, who charmed in On the Razzle, playing the monkey Hanuman. On July 11, Constellation’s Artistic Director Allison Stockman presided over a design presentation introducing new and old members of the ensemble and showcasing Kendra Rai’s stunning costumes and two-time Helen Hayes Award winner Tom Teasley’s onstage music. Guests then mingled at a wine and cheese reception.

Georgetowner • July 19, 2011

Stepping up from the street into Book Hill Bistro, guests ascend from the bustle of Wisconsin Avenue to an intimate and cozy nook where low lighting and soft jazzy chords ensconce passersby wandering in for a look at Georgetown’s new restaurant. The walls are colored in dusky reds and deep browns which immediately put you at ease. Book Hill’s comfortable seating has guests sinking into their chairs as they begin the anticipation of sinking their teeth into the menu’s dishes.

Once settled into the snuggly surroundings, guests are likely to be greeted by Chef Frank Petrello, arguably the heart and soul of Book Hill. Petrello brings an upscale touch and a New York attitude to his family’s long tradition of food service.

“I’ve been around a long time,” he says with a laugh.

Petrello’s menu consists of a variety of adventurous entrees. The lunch menu has a good mix of favorites, all altered slightly for more creative tastes. One such creation is the Book Hill Portobello Wrap, which comes with perfectly smoky and tender portabellas and complimenting floral vegetables. One guest described it as “tangy, yet sweet.”

For dinner, the evening specialties like the Grilled Marinated Duck Breast are sure to be a treat. The duck arrives on six succulent skewers and is presented with Petrello’s recipe for braised cabbage and potatoes au gratin. The duck breast, best served up medium rare, is a comforting treat just like the rest of the bistro.

“That’s how we do it here. This is a neighborhood place. In this economy, twice a month is a great customer. Our philosophy is if you come back a second time you’re a regular customer,” Petrello says.
Book Hill is growing from its infancy, opening just a few months ago, to hit its stride as one of Georgetown’s soon-to-be-premier dinner locations. And with a wine selection consisting of over 50 varieties and beer on tap, Book Hill is also great for the evening’s libation.

Though it doesn’t feel like it, cooler weather is just around the corner. Soon Book Hill’s beautiful patio area, glowing with lights and sweetened by the scents coming from Chef Petrello’s herb garden, will also be open for guests to enjoy. You’ll want to come by and to experience this cozy corner of Georgetown for yourself.

Georgetowner • July 13, 2011

According to an article in the Atlanta Business Chronicle, Washington DC ranks 3rd in the nation as a city with the best opportunities for young people ages 20 through 30. The research methods looked at 65 metro cities (over 800,000 in population) and used a 10-part system to mark areas with large amounts of young people with careers, strong grow rates and a reasonable cost of living. The top ten for this year are:

1.Austin

2.Houston

3.Washington

4.Raleigh

5.Dallas-Fort Worth

6.Boston

7.Oklahoma City

8.Salt Lake City

9.Seattle

10.Baton Rouge, La

A fair guess to Washington’s success is all the internships available which can provide great networking opportunities, open doors and lead to employment offers. Politico estimates that DC had over 20,000 interns in 2009 and that the numbers are continuing to rise.

Cities that did not land high on the list include Riverside-San Bernardino, Calif, Detroit and Atlanta due mostly to the lack of employment opportunities.

Georgetowner •

Tudor Place Historic House and Garden’s expansion plans moved a step forward this week as new preliminary building plans were reviewed by ANC2E and the Old Georgetown Board.

At this Tuesday’s ANC2E meeting, Tudor Place Executive Leslie Buhler presented changes made to the site’s preliminary plans for expansion. These changes were made in response to recommendations made by the National Park Service, which holds an easement on the 5.5 acre property. First, the proposed education center on the North side of the property has been moved off of the easement line. Second, the proposed gatehouse to be built at the 31st Street entrance has been moved from the North side to the South side of the entrance.

Neighbors of Tudor Place, a group of about sixty neighboring homeowners, still oppose the current preliminary plans. One of these neighbors, Outerbridge Horsey, voiced a number of concerns at the meeting, including the height of the buildings and the number of trees that would be cut down in the construction process. The property is covered by 75 percent canopy.

The Neighbors have proposed alternative plans that would minimize the visual impact of the buildings.

On Thursday morning, the preliminary plans were reviewed by the Old Georgetown Board. Leslie Buhler says that the Board’s criticism was “very constructive,” and that Tudor Place is eager to move towards the design phase.

Georgetowner • July 12, 2011

Saint Mark’s Square, The Grand Canal and the Rialto Bridge are must-see sights for visitors to Venice, Italy. Another top attraction for foodies, literary types and cocktail lovers is Harry’s Bar.

Many know the famed watering hole as a hangout for celebrities including Ernest Hemingway, Truman Capote, Charlie Chaplin and Woody Allen. Harry’s made also its mark in the culinary word when they invented carpaccio, a dish of thinly sliced raw beef.
But Harry’s most enduring gastronomical contribution may be the Bellini, a bubbly cocktail fashioned from white peach puree and Prosecco, a dry Italian sparkling wine.

According to their website, HarrysBarVenezia.com, the landmark bar was opened in 1931 by Giuseppe Cipriani, a bartender at Venice’s Hotel Europa, after he received financial assistance from a rich, young American named Harry Pickering.

Cipriani named his famous tipple after Giovanni Bellini, the fifteenth century Venetian artist, because the color of the drink resembled the pink glow in one of Bellini’s paintings.

Arrigo Cipriani, Guiseppe’s son, discusses his father’s innovation in his book “Harry’s Bar: The Life and Times of the Legendary Venice Landmark.”

“Peaches are in abundance throughout Italy from June through September, and my father had a predilection for the white ones. He experimented by puréeing small white peaches and adding Prosecco,” he writes. “Those who tested this new concoction gave it rave reviews.” Since then, this evanescent sipper has become an elegant brunch staple across the globe.
The general rule for mixing a Bellini is to use one part peach puree to three parts Prosecco. While it’s best to use fresh white peaches, commercially prepared brands are acceptable.

If you are making your own puree, Harry’s website advises not to use a food processor because it aerates the fruit. They recommend shredding the peaches with a cheese grater and using a strainer to collect the maximum amount of juice. If the peach mixture is too sour, add a splash of simple syrup or sugar.

Harry’s is perched on the water, a quick stroll from St Mark’s. When my mother and I made our cocktail pilgrimage there, we arrived in the evening as a golden light streamed though the decorative windows.

The crowded bar was small and decorated in wood and butterscotch hues. While there was a certain austerity about the place, it was teeming full of tourists, guidebooks in hand. The room was filled and mom and I seemed to get lost among the other patrons. When we finally received our Bellinis, they were served in simple juice glasses, not the fancy flutes that usually hold champagne cocktails.

The elixir was light with a refreshing simplicity. Its balance of dry and sweet made for a lovely aperitif. While I enjoyed sampling the original, it didn’t taste any more special than the Bellinis, I have enjoyed at Paparazzi or Brasserie Beck back home in D.C.

However when the bill arrived, I realized the high price for my sip of history. Each Bellini cost 18 Euro or about $52 for two after the conversion. While I wasn’t expecting “happy hour” pricing in notoriously expensive Venice, mom and I decided to put our next $50 toward a nice bottle of wine and dinner at less famous, less crowded and quiet restaurant.

The Bellini
1.5 oz White Peach Puree
4.5 oz Prosecco

Add puree to glass. Slowly add Prosecco, gently blending with long spoon.

Dixie Liquor, 3429 M Street NW sells a variety of Proseccos.