Georgetown Cupcakes for a Cause
Georgetown Cupcakes for a Cause
Rebekah Richards • June 18, 2013
-Georgetown Cupcake will be participating in “Cupcakes for a Cause,” a national fundraiser dedicated to raising funds for CancerCARE for Kids. Along with over 700 bakeries across the country, Georgetown Cupcake will be selling a featured cupcake from September 20 to 26, of which all proceeds will be donated to CancerCARE to support children and families across the country dealing with a cancer diagnosis.
CancerCARE for Kids, a nonprofit organization, offers counseling, support groups, and recreational programs to children suffering from cancer and their familes, believing that the needs of children and teens dealing with cancer are drastically different than those of adults, CancerCARE launched “Cupcakes for a Cause” in 2004 with only a few bakeries in New York City participating. Since then, the cause has grown into a national campaign, last year raising nearly $100,000.
“Cupcakes for a Cause” invites bakeries to participate in their annual event as well as any individuals who want to have a bake sale in their area. Their online site provides all the tools a person would need to host a bake sale, from printable fliers to how-to guides for designing a promotional webpage.
“Cupcakes for a Cause” is not the first cupcake Georgetown Cupcake has made for a special cause. They have taken part in many fundraisers throughout the community such as Hope for Henry, Ovarian Cancer National Alliance, and “Georgetown Cupcake Night” at the Nationals Park, which gave a portion of every ticket sold to the Washington Nationals Dream Foundation. They also make a special “pink ribbon” cupcake, of which all proceeds go to Susan G. Komen for the Cure to fight breast cancer.
Ins & Outs of Local Business
Rebekah Richards • July 26, 2011
Over the past few months Georgetown has seen many businesses open, a few close down, and some move to new locations. Be sure to get all the information before embarking on your holiday shopping in Georgetown!
On Wisconsin Ave., Georgetown has added some sugar, spice and everything nice. The walls of Georgetown Candy, located at 1417 Wisconsin Ave., are covered with all different assortments of sweets and treats for the holidays.
The Tea and Spice Exchange, located at 1069 Wisconsin Ave., offers a huge range of different spices and seasonings, perfect for the Thanksgiving turkey or Christmas ham. You can bet they have those rare spices and unique salts that you might see in a cookbook but wouldn’t know where to find. Their tea selection is an international bazaar of flavors and styles.
Muncheez Mania, at 1071 Wisconsin Ave., right next to The Tea and Spice Exchange, offers homemade fare late into the night. Grab sandwiches, salads, wraps and crepes until 4a.m., when they finally close up.
At 1237 Wisconsin Ave., Madewell, a store in the J Crew chain, opened offering great styles at great prices and perfect gifts this holiday season for women.
Ugg Australia opened a store at 1249 Wisconsin Ave. in late September, just in time for the fall boot craze.
Ed Hardy reopened after closing last spring, bringing back their funky styles to 1250 Wisconsin Ave.
Not too far from Wisconsin Avenue in the Georgetown Park Mall, The Dandelion Patch opened, offering designer stationary and much more with which to announce your Christmas party or to spice up your Christmas newsletter to friends.
At 3221 M St., Barbour opened offering clothes for the country lifestyle with great outerwear for the winter. Hu’s Wear expanded their space on M Street, offering more unique designer items for women.
Cadey’s Alley welcomes Alessi, which sells classic designs for household items. They have a Christmas guide to inspire ideas for those on your Christmas list with a keen eye for home aesthetics. Also in Cadey’s Alley, Design Within Reach, at 3306 M St., expanded their space, where they have modern furnishings to update your home for your holiday parties.
City Sports will soon open a DC flagship store at 3338 M. St. in Cadey’s Alley for all your active-wear needs.
At 1211 Potomac St., the infamous headquarters of the controversial Philly Pizza, Go Fresh opened its doors, serving sandwiches and salads, with unique vegetarian options, including choice baked potatoes with assorted toppings. And while the owners of Go Fresh are the same folks who owned Philly Pizza, it’s safe to say this won’t stir up half the commotion.
P Street saw both closings and openings. At 3236 P St. Ella Rue opened, offering overstock or consignment designer apparel at a low cost. Proper Topper, an accessory and gift store, closed, but there is still a location at Dupont Circle for your holiday shopping. Quantum Fitness closed too, so prepare to work off that Thanksgiving turkey elsewhere.
Formerly located at 1614 Wisconsin Ave. Presse Bookstore closed suddenly in early October, but is still selling online. Bandolino, a shoe store focused on comfortable stylish shoes, formerly located at 1329 Wisconsin Ave., has also closed.
Many are still awaiting the opening of Sprinkles Cupcakes at 3015 M St., which is scheduled to open in January, and Serendipity3 for more unique desert options in Georgetown.
At 2101 L St., nutritional chef Annie Leconte, who attained her MBA from GW, has opened her first restaurant, Litestars, which serves up soup drinks, salads and more. The restaurant aims to serve functional, nutritious foods—perfect for lunch while trying to stay trim through the regular holiday gluttony.
And last but not least, congratulations to Rockland’s Barbeque and Grilling Company, at 2418 Wisconsin Ave., for 20 successful years of cooking up their now-famous, fingerlickin’ neighborhood barbeque. [gallery ids="99564,104789" nav="thumbs"]
Future of Music Policy Summit
Musicians are invited to discuss with professionals about how to be successful in the music industry and answer the big question of how to make money as a musician at the “10th Anniversary Future of Music Policy Summit” (October 3rd to 5th) at Georgetown University.
The Future of Music Coalition is a national non-profit organization that fights for musicians in the constantly evolving industry of music.
The keynote speakers for the conference will be Rocco Landesman, Chairman for the National Endowment for the Arts, and Victoria Espinel, U.S. Intellectual Property Enforcement Coordinator. The line-up includes a presentation by renowned musician and producer T Bone Burnett, who just took home an Academy Award for best song for his work in the film “Crazy Heart,” starring Jeff Bridges. The conference costs $259 to attend, but there are a limited amount of $20 special priced tickets for students.
The conference begins Sunday October 3rd with “Musicians Education Day,” featuring a presentation by Ariel Hyatt who will offer a master class on music marketing and social media. The day focuses on topics such as fan analytics, direct-to-consumer case studies, and the possible impact of health care reform on musicians.
October 4th and 5th of the conference will focus on the future of the music industry, the role of the government in sustaining creative communities, artists as cultural ambassadors, and the viability of music delivery moving to “the cloud,” or a service that would provide a database of music where people could listen to what they want when they want if they are members of a service that provides such a database.
Monday night there will be the “Dear New Orleans” benefit concert at the Black Cat. The concert will feature New Orleans musicians and artists from the benefit album “Dear New Orleans,” which was produced by Air Traffic Control to mark the fifth anniversary of Hurricane Katrina and the floods. Doors open at 8 p.m.
Tickets for the concert are $20. VIP tickets are $100 which gives attendees the opportunity to meet some of the artists before the show. The concert benefits efforts to help support and rebuild New Orleans’ unique musical and cultural traditions.
Opera in the Outfield
Hundreds of bare feet grazed the Nationals’ field as families and couples picnicked for “Opera in the Outfield” last Sunday.
“We love doing this event because we believe opera is for everyone,” said Jane Lipton Cafritz, chairwoman for Washington National Opera.
Nationals Stadium opened the field and bleachers for the opera “A Masked Ball,” directed by James Robinson, which was broadcast live in high definition from the Kennedy Center Opera House on the Nationals Stadium scoreboard, one of the largest in the country.
Doors opened at noon to give people time to visit tables to sign up for raffles, enjoy chocolate from the Mars company – an event sponsor – and take children to the Family Fun Zone where they could experience opera firsthand by making masks to be used in the “Masked Ball.” The Family Fun Zone also allowed children to try on actual opera costumes and pose for pictures. It was a great introduction to opera for young children, a place to instill a passion and interest in opera with hands-on learning while having fun.
The opera itself was a little heavy for children, but this did not seem to keep families away. “A Masked Ball,” a three act opera, is a tragic tale about a Swedish king, Gustavus III, who is in love with his best friend’s wife, Amelia. He goes to have his fortune told and is told that the next person’s hand he shakes will murder him. Gustavus chooses to shake the hand of his best friend, Anckarstrom, thinking that the prophecy will be wrong because of it, but when Anckarstrom finds out about Gustavus’s love for his wife, he becomes enraged, and things get interesting.
The broadcast began at 2 p.m. starting with the National Anthem sung by Jose Ortega, a Domingo-Cafritz Young Artist. The Domingo-Cafritz Young Artist Program is run by Washington National Opera to train up and coming opera professionals.
This year is the third time the Nationals hosted Opera in the Outfield with Washington National Opera. It has become an important community event to foster a passion for opera in the DC area.
“Our free simulcasts are Washington National Opera’s gift to the city and to the public, in great thanks for all their support,” stated Plácido Domingo, now resigning General Director of Washington National Opera.
The event was a joint effort by both Washington National Opera and Nationals Stadium in a unique fuse between opera and baseball, two things that might seem as unrelated hamburgers and hairballs. However, Crafitz offered a parallel between the two, sgtating that, “Opera is kind of like baseball because it is a team effort.”
The sound of opera resounded throughout the surrounding blocks of the stadium drawing people in. Guests to the stadium drug pillows, blankets, and even bean bag chairs onto the field, laying out picnics and food from the concession stands. Children of all ages, and even at times their parents, danced around the field to the music and swung imaginary bats as two very different pastimes came together. Even the Nationals mascot Screech walked around the field in a mask for “The Masked Ball” before the broadcast, shaking hands with children.
This fusion became more apparent when during the curtain call, conductor Daniele Callegari and the opera singers sported Washington Nationals ball caps. The crowd at both the Kennedy Center, from where the opera was being broadcast, and the crowd at Nationals Stadium cheered loudly. It was not just a great day for opera, but a great day for a community to come together.
“Thank you for allowing us not only to be a business partner, but a community partner,” said Frank Casaine, manager for skyline Target in Falls Church, one of the event sponsors. “We hope to foster a greater appreciation for the arts and a stronger community.”
The second intermission was dedicated to the mix of opera and baseball and was titled, “Seventh Aria Stretch.” During that time the award was given to Gale Martin for the “Take Me Out the Opera” songwriting contest, a contest wherein participants wrote new lyrics for the tune “Take Me Out to the Ball Game.”
The Washington National Opera hopes that this event will inspire the next generation to appreciate opera beyond a spectacular afternoon in Nationals Stadium. In order to foster a generational appreciation, they have begun offering a service, Generation O, which provides discounted tickets to student and young professionals ages 18 to 35.
Thanksgiving Dining Guide
With Thanksgiving around the corner, the turkey looms large. Thanksgiving dinner preparations can be a daunting undertaking, and the ordeal is frequently known throughout family circles to cause more stress than merriment. After all, the holidays are about enjoying time with those you love, and if cooking doesn’t suit you, there are some great places to go out or order in for Thanksgiving. Some are traditional, like the Oval Room’s roasted free-range turkey with chestnut stuffing, while others are less conventional, such as Rasika’s Cranberry Turkey Tikka with pumpkin chutney and spiced Brussels sprouts. But all are sure to be delicious. Below is the Georgetowner’s top picks for eating out on Thanksgiving. Get your reservations sooner rather than later, as many of these dinners have limited seating and large parties will fill them up quickly.
At 1789 Restaurant, Executive Chef Daniel Giusti and Pastry Chef Travis Olson are creating a menu to satisfy both traditional and adventurous palates this Thanksgiving. Available from noon to 9 p.m., the seasonal a la carte menu by Chef Giusti will include standouts such as oyster and applewood smoked bacon gratin with braised salsify, aged Gruyere and brioche croutons, sweet potato gnocchi with toasted walnuts, baby spinach and ricotta salata, fresh ham with roasted pineapple, Montgomery cheddar casserole served with stewed mustard greens and Bourbon Barrel maple syrup glaze, braised beef short ribs served with honeyed parsnip purée, and citrus baby carrots and horseradish jus. There is also a three-course Thanksgiving menu, which includes a choice of pumpkin soup or bitter greens and citrus salad, turkey with all of the trimmings, and a full selection of desserts prepared by Chef Olson, accompanied by coffee or tea. For reservations please call 202-965-1789.
701 Restaurant will be dishing out a classic Thanksgiving feast with an eco-friendly conscience.
The three-course, pre-fixe holiday menu is available from 11 a.m. to 8 p.m. Newly appointed
Executive Chef Ed Witt will be preparing a variety of choices such as crisp duck confit with frisee salad, Medijool dates and Fuyu persimmon, spiced pumpkin soup with apple and rosemary beignets, and venison stuffed sage leaves with quince puree. For the main course, guests can choose from eco-friendly turkey with roasted breast meat, leg ballotine, mashed potatoes, stuffing and giblet gravy, eco-friendly suckling pig with house made sausage stuffing, celery root and Savoy cabbage, Scottish salmon with parsnip puree and a red wine reduction, or piedmont ridge strip steak with sweet potato gratin and baby spinach. A vegetarian dish of ricotta ravioli with sage brown butter, autumn squash, and walnuts will also be offered. 701’s live jazz duo of piano and bass will be performing
during Thanksgiving service. For more information and reservations please call 202-393-0701.
After undergoing an extensive renovation, Ardeo+Bardeo will reopen in late November, just in time to offer their annual Thanksgiving feast. The three-course menu is inspired by the flavors of the harvest and includes smoked tea-crusted domestic lamb loin carpaccio with fresh shell bean salad and a cara cara orange vinaigrette or Autumn Vegetable Faro Risotto with foraged mushrooms, roasted pearl onions, and sage. For the main course, diners can choose from hearth oven roasted turkey with chestnut and sage stuffing, mashed potatoes and dried cranberry gravy, or roasted Scottish salmon with sunchoke and butternut squash hash, oil cured black olive puree, and pine nut foam. A scrumptious dessert menu includes Caramel Pots de Crème with ginger and amoretto cookie crumbs or Candied Pecan and White Chocolate Bread Pudding with vanilla crème anglaise.
The Thanksgiving menu will be served from noon until 8 p.m. Ardeo+Bardeo also features an extensive list of wines by-the-glass for this delicious day of gathering. For reservations please call 202-244-6750.
Bibiana Osteria-Enoteca will be offering an authentic Italian twist on Thanksgiving.
The pre-fixe menu will be served from 11 a.m. to 4 p.m. Executive Chef Nicholas Stefanelli’s tempting offerings include chestnut soup with house-made cotechino sausage and grappa cream or agnolotti of sheep’s milk ricotta, marjoram, lemon, and spinach. Entrées include heritage turkey cooked two ways: roasted breast with a juniper-lard crust and braised leg, celery root, shallots, and wild mushrooms, as well as roasted dry. Beyond the turkey, choices include aged blade steak with foie gras and wild mushrooms with a black truffle sauce and whole roasted sea bass with eggplant “Fungetto” and a citrus emulsion. For reservations or more information call 202-216-9550.
BlackSalt Fish Market & Restaurant
BlackSalt Fish Market & Restaurant is offering a full Thanksgiving feast to-go. Food orders can be made from 10 a.m. to 8:30 p.m. daily through Sunday, November 21, and all pick-ups will be scheduled for Wednesday, November 24. The menu begins with a choice of all-natural turkeys grown in Pennsylvania Amish Country, available by weight. Honey ham is also available
as a nice turkey alternative.
The a la carte menu includes butternut squash soup, clam chowder, potato gratin, spiced cranberry
sauce, turkey gravy, French baguette, sage stuffing, Chincoteague oyster stuffing, sweet potato puree, French beans almondine, harvest rice duo and braised southern greens with house smoked bacon. Additionally, Pastry Chef Susan Wallace has created a variety of artisanal sweets, such as apple streusel with fresh spiced apples, sour cream filling, and pecan streusel topping, classic pecan pie, traditional pumpkin pie, and key lime pie made with a graham cracker crust, Florida key lime filling, and fresh whipped cream. For more information call 202-342-9101 or visit www.BlackSaltRestaurant.com
The Bombay Club
The Bombay Club is bringing back the popular Thanksgiving Day special in addition to the full a la carte menu. Chef Nilesh Singhvi will prepare Tandoori Turkey, boneless chunks of white meat marinated with yogurt, ginger, garlic, and fenugreek leaves. Thanksgiving turkey is offered from 11:30 a.m. to 2:30 p.m. and for dinner from 5:30 p.m. to 10 p.m. Reservations can be made by calling 202-659-3727.
Bourbon Steak will offer a delectable Thanksgiving feast with dishes such as roasted chestnut
soup with spiced marshmallows and foie gras and Sweetbreads with beets, pistachio, and campari. Executive Chef David Varley will offer a wide range of entrees, including brown-butter basted Maine lobster with perigord black truffles, roasted heritage turkey with chestnut stuffing, grilled turkey sausage and cranberry-orange confit, and Virginia striped bass with roasted Musquee de Provence pumpkin and toasted hazelnut crunch. The holiday dinner will end on a sweet note with Pastry Chef Santanna Salas’ dessert offerings of kabocha squash sticky toffee pudding and warm pumpkin and apple pies. For reservations or more information please call 202-944-2026 or visit the website at www.BourbonSteakDC.com
Ten landmark restaurants within Clyde’s Restaurant Group will be featuring a traditional Thanksgiving feast. Menu highlights include sage-sausage stuffing, green beans, whipped potatoes, glazed sweet potatoes, classic turkey gravy, and cranberry sauce. For dessert, guests will have a choice of apple or pecan pie à la mode or pumpkin pie topped with a dollop of whipped cream. The full Thanksgiving menu will also be available to enjoy at the bar for those who would like to watch football. For more information visit www.Clydes.com
The Oval Room
In The Oval Room, Chef Tony Conte is preparing a three-course holiday menu from noon to 8 p.m. Serving up flavors of the season in an innovative fashion, Chef Conte will feature a menu of his innovative modern American cuisine. Highlights of his Thanksgiving menu include Burrata with crystallized wasabi, apple, ginger, and olive oil, foie gras brûlée with cranberry, smoked balsamic,
and spiced cookie crumbs, roasted free range turkey with chestnut stuffing, potato puree and cranberry sauce, and rack of Berkshire pork with Hubbard squash ravioli, fried Brussels sprouts, and apple. For reservations please call 202-463-8700.
Rasika is adding an exotic Thanksgiving addition to their extensive a la carte menu. Prepared by acclaimed Chef Vikram Sunderam, guests can enjoy the flavorful cranberry turkey tikka with pumpkin chutney and spiced Brussels sprouts, along with Rasika’s seasonal menu. The complete a la carte menu is also available on Thanksgiving Day. Rasika will feature two seating timeframes: 11:30 a.m. to 2:30 p.m. and 5:30 p.m. to 10 p.m. For reservations call 202-637-1222.
Enjoy Thanksgiving at the Ritz-Carlton lobby bar with a choice of celery, Granny Smith apple soup, and cured smoked salmon, roasted pumpkins and foie gras terrine, mache, and truffle vinaigrette, maple glazed breast of Amish tom turkey, stuffed with dark meat country bread stuffing, with apples, sausage, dried cherries, potato puree, and Brussels sprouts, roasted beef tenderloin with caramelized chestnut and winter root vegetables, mash potato, and pomegranate sauce, and for dessert traditional pumpkin pie and candied ginger ice cream or apple tart and pecan-maple syrup ice cream and caramel sauce.
Or this Thanksgiving, skip the last minute shopping, cooking, and cleaning. Experience and enjoy the pleasure of a traditional Ritz-Carlton, Washington, DC turkey dinner in the comfort and convenience of your own home. The menu includes 10-12 pound roasted Amish turkey, country bread stuffing with apples, sausages, and dried cherries, giblet gravy and cranberry orange sauce, butternut squash soup, caramelized hazelnuts, classic shrimp cocktail, organic greens with candied walnut and truffle vinaigrette, honey roasted root vegetables, chestnut, and Brussels sprouts, potato puree, a half-dozen corn muffins, and a choice of pumpkin or apple pie. Orders must be received by Monday, November
22, at noon. For reservations call 202-974-5566.
Tony and Joe’s Seafood Place
Tony & Joe’s Seafood Place will be having a buffet brunch on Thanksgiving Day from 10:30 a.m. to 3:30 p.m. The menu features spiced shrimp, oysters and clams on the half shell, tri-colored seafood pasta, marinated mushroom medley, tossed salad or carrot raisin salad, roasted turkey, smoked goose, leg of lamb, steamship of beef Au jus, honey baked ham, crab stuffing or cornbread stuffing, cranberry sauce, mashed potatoes, candied yams, zucchini squash blend, and green beans almandine. For desert there will be pastries, cakes, fresh fruit, chocolate mouse, and apple, pumpkin, sweet potato, banana cream, or coconut dream pie. For reservations call 202-944-4545.
Zola Wine & Kitchen
This Thanksgiving, Zola Wine & Kitchen is allowing Washingtonians to take a break with a stress free to-go menu featuring holiday favorites. A selection of starters comprised of dishes like classic shrimp cocktail, white wine poached shrimp served with cocktail sauce, or baby spinach salad with dried cranberries, blue cheese, stuffed phyllo, buttered almonds, and balsamic vinaigrette. There is also an a la carte menu, which includes potato dishes such as orange and brown sugar-glazed sweet potatoes, delicious stuffing, such as the oyster dressing with Sally Lunn bread, local oysters, onions, celery, and fresh herbs, or vegetable side dishes sure to please, including blue cheese-rutabaga mash, sage, and rosemary roasted rutabagas pureed with gorgonzola cream.
Zola Wine & Kitchen also offers a “whole dinner menu”. Guests have two options: an oven-ready herbed turkey that comes with a roasting pan, herbs, mirepoix, and spice blend or cooking/reheating instructions for a pre-cooked herb-roasted turkey. Patrons can then choose five side dishes from the a la carte menu previously listed. Cranberry relish and roast turkey gravy with or without giblets and a choice between freshly baked corn muffins or honey-wheat rolls are all included with the meal. For the perfect ending to a delicious dinner, there’s pumpkin pie with cream for whipping or apple pie served with vanilla ice cream. The turkeys average 14 to 16 pounds each and feed six to eight people. For more information call 202-639-9463 or visit www.ZolaWineKitchen.com