Fashion

Georgetowner • March 11, 2015

The fashion shoot took place in a meticulously restored Kalorama home, which melds classic period architecture with a cool, contemporary aesthetic. Our team worked to highlight the timelessness and opulence of the home with elegant, tasteful selections in fashion, makeup and accessories. The exquisite Maggie Parsons brought classic beauty to the scene, lending polish, grace and allure to The Georgetowner shoot. The home, at 2411 California St. NW, features six bedrroms, seven and a half bath, four fireplaces, parking for up to ten cars and more. It is listed by TTR Sotheby’s International Realty at $4,990,000. Contact Michael Rankin or Michelle Galler at (703) 217- 9405.

Photography by Yvonne Taylor YvonneTaylorPhoto.com

Model Maggie Parsons at THE Artist Agency

Hair by Darrell Thompson at THE Artist Agency

Makeup by Lauretta J. McCoy

Styling by Pamela Burns, PAMShops4You

Lighting Assistant Angie Myers [gallery ids="101921,136183,136186,136179" nav="thumbs"]

Linnea Kristiansson • February 23, 2015

D.C. Fashion Week is happening now and is the largest exhibition of fashion apparel in the District of Columbia. The designers are an electric group of talent who come from all around the globe.

From the high fashion capital of New York City, from New Zealand and from Belgium, designers are taking the nation’s capital by storm. D.C. Fashion Week started Feb. 18 and will continue showing Fall/Winter collections through Sunday, Feb. 22.

The Opening Night with Pop-Up retail shops, NextGen Designer fashion show and live entertainment is at 823 H St. NE. The admission is free and the event starts at 6 p.m.

During the second day of D.C. Fashion Week, Fashion Industry Networking Party featuring a Jewelry & Accessory Fashion Show will be held at Dirty Martini, 1223 Connecticut Ave. NW. The admission is free and the fashion show starts at 7 p.m.

On Friday, the Haute & Modesty Fashion Show will start at 8 p.m. Modest fashions from around the globe will hit the runways of D.C. Fashion Week. Tickets are required. Located at District Architecture Center at 421 7th St. NW.

M.E.D.I.A (Metropolitan Emerging Designers & Indie Artists Showcase) with emerging fashion designers from the U.S. will be showcased together at fashion week. Special music guests will perform. The doors open at 6 p.m. Tickets are on sale now.

International couture collections will be presented at D.C. Fashion Week’s finale event on Sunday, Feb. 22 at 5 p.m. Tickets are required.

For further information, registration and to buy tickets visit their website.

Caitlin Franz • February 5, 2015

Kate Spade & Co. is closing all Kate Spade Saturday and Jack Spade store locations. These brands feature lower prices than their counterparts.

The Kate Spade Saturday Georgetown location — at 3034 M St. NW — opened recently on Aug. 16. The store, along the with Jack Spade location at 1250 Wisconsin Ave. NW, is expected to the close in mid-2015.

The Jack Spade brand sales will continue online and through other retailers, according to a company statement.

Kate Spade & Co. has four other Washington area stores. Kate Spade New York will remain open in Georgetown, Pentagon City, D.C. City Center and Tysons Galleria.

Charlene Louis • January 29, 2015

Don’t let the need for warmth overtake style when picking out sweaters as the temperature drops. While spring and fall fashion usually get the most attention each year, it takes real style to stay fashionable while braving the cold. From stripes to prints to cable-knits, we round up the coziest sweaters to help you bear winter’s coldest temperatures with hot fashion. [gallery ids="101978,135518,135514,135523,135510,135499,135495,135491,135507,135503,135520" nav="thumbs"]

Georgetowner • December 19, 2014

The hometown team may be up or down, but fans always want to have a winning style. So, the NFL Fan Style Tour is pulling into town — just in time for the Washington Redskins — after traveling to different stadiums throughout the 2014 season.

The Washington Redskins will host two NFL Fan Style Tour stops, Dec. 19 and Dec. 20. The first is at Tysons Corner Center and the second before the Saturday game between the Washington Redskins and Philadelphia Eagles at FedEx Field in Landover, Md.

On Friday, Dec. 19, there will be a VIP Teens Apparel Event where fans will have the chance to meet Tanya Snyder, wife of Washington Redskins owner Daniel Snyder, and be styled by her daughters, Tiffanie and Brittanie Snyder. It is at the Washington Redskins Team Store, 7:30 p.m. to 9 p.m., at Tysons Corner Center, McLean, Va.

For the second NFL Fan Style Tour stop, fans can join the Snyders at FedExField Hall of Fame Store (located between Gates A & H), Saturday, Dec. 20, 12:30 p.m. to 4:30 p.m, and experience the NFL Fan Style Tour’s 2,000-square-foot truck, where they can check out this year’s top fashion pieces from NFL Men’s, Women’s and Tweens/Junior’s apparel, as well as NFL Homegating products. The truck will also include authentic NFL Auction items, a Virtual Dressing Room, a Photo Mosaic, NFL Trivia and EA Madden Gaming Stations, giveaways, special appearances and more.

The NFL Fan Style Tour experience is free and open to all fans.

Sallie Lewis • December 8, 2014

GiGi New York is the ultimate go-to for personalized leather bags, tech accessories, wallets and more. Give yourself the gift of organization with a new 2015 Datebook ($36 to $100), available in a rainbow of colors. Plus, for just $15 you can personalize it and add your initials.

Tucked away on P Street just across from Rose Park is Georgetown Emporium, where one-of-a-kind treasures await. Scoop up a vintage Hermès tie or scarf and give a true Parisian gift to the Francophile in your life.

If your loved one enjoys unwinding over a glass of wine, why not give a gift card for a vinotherapy spa day at the Jefferson Hotel? The Jefferson’s intimate spa utilizes fragrant botanicals and ancient traditions to deliver the ultimate relaxation. Guests can indulge in massages, facials, body treatments and a specialized vinotherapy (reflective of Thomas Jefferson’s passion for wine).

Invest in a new Barbour jacket, right on M St., for him or her.

Traveling this holiday season? Snatch up this textured leather passport cover and luggage tag set by British favorite, Smythson ($295 at Net-A-Porter). Available in emerald, yellow and fuchsia, the set is artfully decorated with gilded lettering and details.

Layer on style this holiday season with a cozy Vince sweater from CUSP by Neiman Marcus ($425). Made from luxurious yak wool, this new striped sweater will keep your gift recipient chic and warm.

ViaUmbria, a new pop-up shop on Wisconsin Avenue, has a great selection of hand-painted ceramics and fine linens, plus colorful pastas and savory seasonings to dolce up your loved one’s vita. [gallery ids="118342,118332,118377,118369,118353,118360" nav="thumbs"]

Nick Massella • November 19, 2014

The Georgetown Business Improvement District kicked off its second annual Fashion Art Design Georgetown, also known as FAD Georgetown, with a brunch at the historic City Tavern Club Oct. 25.

Fashionable Washingtonians and media sipped mimosas and sampled sweet and savory crepes from Cafe Bonaparte, duck hash from Paolo’s Ristorante and shrimp rolls from Luke’s Lobster with energetic music spun by John Thornley, a member of the local band U.S. Royalty.

After remarks from Georgetown BID leadership, Lina Plioplyte, director of the newly released film “Advanced Style,” which documents the lives of seven stylish New York women, ranging in aged from 65 to 92, and the movie’s star Debra Rapoport welcomed guests to screenings later that day and evening at AMC Loews movie theaters on K Street at the Georgetown waterfront.

The day-long FAD Georgetown celebration carried over to more than 50 neighborhood retailers and featured store promotions, trunk shows, art displays and street-style photographers capturing the fashion handprint of celebrants. Into the evening, Grammy-nominated artist Christylez Bacon offered a performance in the court yard next to Dean & Deluca.

For those who missed it, look back on the day using the hashtag #FADGeorgetown on Facebook, Twitter and Instagram.

Georgetowner • November 13, 2014

From the venue & caterer, to picking out the perfect apparel for both you and your groom, finding the hottest trends for weddings can be a duanting task. We’ve gone to the biggest names in the industry to answer your toughest questions all in one place!
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Mary Bird
—-
Socialite

What are three things you look for in a wedding venue?

Mary: It should accommodate the right number of guests, inside or outside, depending on the season. You also have to think about accessibility. If you’re having a reception at a hotel, you have the added convenience of being able to put guests up there.

What are the top wedding venues in DC?

Mary: There are the obvious ones like the Willard, the Hay-Adams, and National Arboretums. The Anderson House on Massachusetts is a beautiful location, and the Fairmont Hotel Colonnade does a lot of weddings, which is very pretty because you have the interior patio there too. The Womens Museum does weddings as well, and they have the most beautiful staircases to come down. Also in the Middleburg area there are beautiful places, with country inns, etc.

What’s your favorite thing about attending a wedding?

Mary: Weddings are just so special, it’s a wonderful time. It’s the start of a new life for people, and I think its always so special because you have all these people that come together that wouldn’t otherwise at one big party. Its just such a happy time, and a magical occasion.
___

Walter Nicholls
—-
Former Washington Post Food Editor

Do you prefer a buffet or fully catered meal?

Walter: I like a meal because I like being able to stay in one place. I think it’s more elegant to be seated and have service since it is such a special occasion, rather than work a table.

How many options should a bride offer her guests?

Walter: I would say that three options would be appropriate. I would stay away from lamb. Offer filet, the ever-popular salmon, as well as a vegetarian option. You want to have something that people are familiar with and not get too crazy.

What type of food do you like best when you attend a wedding?

Walter: Personally, I would love ethnic food such as Indian or Asian, rather than salmon, but that’s what people have.

What is the biggest tip you could give about finding a caterer?

Walter: I would highly suggest finding a caterer with a really well trained staff, because that makes all the difference in the world. Things can definitely go wrong, but if you have a good wait staff they will know what to do.
___

Barbara Crane & Kathleen O’Meara Abramson
—-
Executive Travel Associates

What are some current popular travel destinations?

Barbara: Tahiti, Bora Bora and Bali are in great demand. They have so much to offer those seeking a fantasy escape: privacy, beautiful beaches and incredibly luxurious accommodations, like over water bungalows, which are so exotic, romantic and decadent, combined with the ability to experience dramatic and mystical scenery. Another fabulous destination that comes to mind is Mauritius with a side trip to Africa for a short safari.

Kathleen: For those without the time to travel as far but still wanting locales with fantastic architecture, turquoise water and powdery, private beaches, Anguilla and The Turks and Caicos come to mind.

What tips do you have for couples looking for a deal in finding honeymoon accommodations?

Kathleen: I would be very careful using the term “deal” when referring to your honeymoon – especially if you want to make it to your first anniversary! It’s probably best to think of in terms of value. An experienced travel agent that works with honeymooners is your best bet for getting the most for your money and the best experience.

G: How early should a couple start planning their honeymoon?

Kathleen and Barbara: It is never too early to start researching the destinations that you are considering, and it is best to be on the same page, or at least in the same chapter, as your partner. It is also really helpful if you can make a list of your preferences, and then we can help you sort it out. We have excellent ground contacts worldwide so we can usually get what we need in terms of amenities, guides, access to local events, etc.
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Carine Krawiec
—-
Carine’s Bridal Atelier

Do you see a trend in brides picking a color while allowing bridesmaids to choose their own style of dresses?

Carine: You are always going to see that but I think what they do is pick the color and then the bridesmaids pick the style, all from the same designer. It’s definitely a trend that is a becoming bigger. I think brides are realizing that everything isn’t going to look good on everyone, but they still do have a bridal opinion, they aren’t going to give them full range.

What are the biggest styles in wedding dresses this year?

Carine: Dresses with a lot of tulle giving it a lot of the ballerina feel. You are also seeing a lot of crystals, not like a heavily embroidered ball gown, but cascading down the dress. Peplum is also becoming very popular, giving the dress a soft wave. Some brides are also opting to stay more traditional with lace. For Spring 2012 we’re anticipating a lot more modest designs for Kate Middleton to wear in her wedding. With a lot of emphasis being put on after parties, women are very interested in having a short dress they can change into for the reception in order to get more comfortable.
___

Carin and Julia
—-
Hitched Bridal Couture

How long does it typically take for a dress to be made after the initial fitting?

Carin and Julia: We generally advise our customers to order their dress no less than 6 months out. A lot of designers take 12-16 weeks so we like to build in a little extra time.

What are the current trends in hair accessories and veils?

Carin and Julia: I think we still see a lot of people using veils, but it depends on their dresses. We see veils that are short with a lot of volume as well as longer more traditional veils. The venue and personality of the bride are what really affect those things.
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Louis Everard & Jennifer Nygard
—-
Everard’s Clothier

Instead of a traditional tux, how would you suggest a groom dress up a suit?

Louis: A suit is perfectly acceptable for a wedding, and when a groom makes the decision to wear a suit, it is the accessories which become of utmost importance in defining the look for a wedding. Absolutely the groom should wear a white shirt, which is most formal, and he may wish to try a cutaway collar. The other accessories, such as a tie, bowtie or pocket square should be chosen in a more formal fabric or color but can also be coordinated to the bride or the bridesmaids dresses to give a coordinated look for the wedding party. A nice option is to wear a silk vest that picks up the wedding colors and also gives a nice look when the groom takes off his jacket.

What are some ways the groomsmen can stand out?

Louis: The groomsmen should never outdress the groom, so the groomsmen attire should be chosen to complement the groom. For example, if the groom is wearing a suit vs. a tux, then the groomsmen should also wear suits or jackets, but not formal attire. We have done many weddings where the groom wears a suit and the groomsmen wear navy blazers coordinated to either a gray or khaki pant. The pants may even be a color such as Nantucket red if this coordinates back to the wedding colors. As with the groom, the groomsmen accessories should pick up the colors of the bridesmaid and the overall wedding for a coordinated look.
___

Adrian Loving
—-
DJ About Town

What should a couple look for when seeking a DJ for their wedding?

Adrian: They should look for someone professional and responsible who has good taste in music, but they also need to be very clear about what they want. It’s hard when I’m approached by the couple and told to play a certain type of music and then friends and family request something different, because then there isn’t much I can do.

What song would you rather not hear at a wedding?

Adrian: The cupid shuffle, or electric slide. Yeah, I don’t play them, but people ask for them. Any line dancing song…so 80s or 90s.

How do you entice the guests at a wedding to get up and dance?

Adrian: I usually ask the bride and groom their favorite song and then get on the mic and invite people to come dance with the couple, and they usually do.
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Heidi Kallett
—-
Dandelion Patch

How long does it typically take for custom invitations to be printed?

Heidi: We suggest that you allow 4 weeks for production of your wedding invitations from date of proof approval. For some people that means that you should begin looking six months before your wedding, and for others that means to start looking eight months before your wedding. It completely depends on your decision-making process and your ability to trust your stationer to create your vision.

Would you recommend sending out save the date cards? How far in advance?

Heidi: Absolutely. It happens all too often that brides have friends and family that can’t attend their wedding because vacation plans were already made for that year. Typically we suggest to mail a save the date announcement the minute you confirm your date and location. Usually we see this happen around month nine.

What styles of invitations are most popular?

Heidi: Today we are seeing a throw-back to vintage. Tons of damask designs and ornate fonts are the rage right now. We’re also seeing paper being printed everywhere! Think backsides of invitations, envelopes and tags– nothing is off-limits! And for color, think rich aubergine matched with platinum and peacock blues and greens and you won’t be far off.

Ari Post • October 28, 2014

Chef and Television Host David Guas on his New Orleans Roots and the Fundamentals of Grilling

The reason chef David Guas never left the Washington area is because he missed New Orleans. Guas is the celebrated chef and owner of Bayou Bakery, Coffee Bar & Eatery, a vibrant tribute to Gulf Coast culinary tradition located in the Courthouse neighborhood of Arlington. A second eatery on Capitol Hill is slated to open this fall. He is also the host of Travel Channel’s new original series “American Grilled,” which premiered this month. The competition show pits grill masters from all walks of life against one another in regional, outdoor cooking challenges.

Guas’ career took off in his hometown of New Orleans. He worked in the pastry kitchen at the acclaimed Windsor Court Hotel under legendary chef and restaurateur Jeff Tunks. When Tunks opened DC Coast in1998, his flagship restaurant in Washington, Guas was recruited as head pastry chef. He later moved on to work as a corporate pastry chef for Passion Food Hospitality, developing the dessert menus for each of Tunks’ subsequent four restaurants.

With regular appearances on NBC’s Today Show, as well as guest slots on the Food Network and Cooking Channel, Guas has built a cult-like following as a champion of New Orleans culinary heritage. His 2009 cookbook, “DamGoodSweet – Desserts to Satisfy Your Sweet Tooth, New Orleans Style,” was a James Beard Award Finalist and was named one of Food & Wine’s Best New Dessert Cookbooks. He has been hailed by The Washington Post, The New York Times and Washingtonian magazine, and has been featured in every foodie magazine you can think to name.

But talking to him, you might never know of his acclaim. Chock it up to the humble values of a southern heritage, but his vast and broad-ranging achievements are equal only to his modesty, pragmatism and good nature.“Bayou Bakery started as a simple concept,” he said. “I wanted something that represented my home to keep me from moving back home. There was a real opportunity here, to represent New Orleans, Louisiana, and the Gulf Coast south in general. The more you do this for a living, the more you realize how unique southern food is. New Orleans is probably one of the most unique cities on the planet in terms of its cultural milieu. So what better way to be prideful and fill my own personal void than to celebrate the culture of the city that I’m from.”

The food in Bayou Bakery is unforgettable. From small-plate southern classics like housemade cheese straws, deviled eggs and pimento cheese to the olive-rich “muff-a-lotta” sandwich piled high with salami, mortadella and smoked ham, everything on the menu is bound to the traditions of regional American cuisine. If you don’t venture in one day for a cup of their rich coffee and an order of crispy, sugar-caked beignets, you are missing out on one of the truly great food adventures in Washington. About half of the menu is also based on seasonality. They are currently offering a radish plate with feta dip, a roasted beet salad and a chilled soup with avocados and local cucumbers.

As to why he chose this approach to his flagship restaurant, Guas has a simple and heart- felt answer. “It’s not until you get out into the world that you find out about where you’re from,” he says. “Researching for the cookbook, digging deeper to discover facts, the history and stories to food, I just fell back in love with New Orleans.”This concept of local heritage is also the foundation for his Travel Channel show, “American Grilled.” “I’m not on the professional barbecue circuit,” Guas says with a laugh. “I haven’t been going around to competitions winning trophies. I grew up grilling with my dad every weekend, and I know my way around proteins. But what I do get is the culture of it, the character and the heritage.”

The show offers an interesting perspective. So much of today’s food culture leans more and more toward local and regional ancestral kitchen traditions, focusing less on haute cuisine and more on authenticity and historical context. This show takes this mission to the next level bringing people on to the show that aren’t even professional chefs. The show is not just promoting someone’s restaurant. Instead, they are going to cities and towns around the country and finding the best grillers in the area, regardless of background—be it a hog-roasting mechanic from Galax,
Virginia or a Louisiana fisherman with the secret ingredients for perfect grilled shrimp.

“The show is very relative to where we are as a society today,” Guas says. “There is an energy and passion among restaurateurs toward knowing where your food comes from, understanding its local character. And, frankly, the barbecue world is full of characters. So it’s built into our show in a very natural way. These contestants could be your neighbor—it’s a show that’s sort of made up of a bunch of nobodys, including myself. It is a game show, but it’s fun, raw and very local, organic, and feels very handmade.”

In order to prepare for each episode, Guas researched the grilling specialties of the featured towns and cities. “It was important to learn about and integrate each area’s regional character and represent it the right way,” he says. “As a chef, that what was so exciting for me, the regional personality of each place. I love New Orleans food, but learning new things about new cities and sharing that information with an audience is really just a dream job.” While he might not be a “competitive griller,” Guas knows how to work a grill. Below is his four-step process to no-frills, good grilling done right.

Bayou Bakery, Coffee Bar & Eatery is located at 1515 N Courthouse Road, Arlington, Va. Travel Channel is currently airing new episodes of “American Grilled” on Wednesdays at 9 p.m., with a chance to catch them again Sundays at 10 p.m. For more information visit www.BayouBakeryVa.com.

Guas on Grilling
Acid, Salt, Herbs and Rest

Like any chef who cooks for his family, Guas is “not in recipe mode” when he’s manning the grill at home. “To me, the grill represents being off the clock. It’s not so rigid as pastry cooking, it’s not looking at your watch. It’s a beer in one hand, a cigar in the other, and the coals prepping while the meat and vegetables rest by the side.” “A lot of the things I’ve done on the grill for the past two decades, it’s just doing what I love to do and not thinking about it,” he admits. “For instance, my father raised me on a charcoal grill and that’s how I continue to do it.”

However, Guas has a few simple steps for making sure your dinner comes off the grill the right way every time. “There are four things I think we underestimate,” he says. “Acid, salt, herbs and rest.” Here’s the breakdown.

Acid
“Citrus brightens up everything,” Guas says, “whether it’s lime or lemon, or even a blend of orange. I always work it into my grilling.” Guas often grills his citrus fruit, cutting them in half and putting them cut-side down for a minute or two to give it a char. As well as using it to drizzle on meat and grilled vegetables, he even uses grilled citrus for things like grilled lime mojitos or smoked lemonade with bourbon.

Salt
Proteins, depending on what they are, need a good amount of coarse, quality heavy sea salt. “Everyone knows it, but nothing brings out flavor like salt,” Guas says. “Salt the things in advance, about a teaspoon per pound—and do it well in advance—and you’ll just watch those flavors come out when you take it off the grill.”

Herbs
“Herbs are often overlooked,” says Guas. “But they are the best way to engrain a sense of seasonality into your grilling. Rosemary and thyme are great fall and winter herbs, while chives, chervil, cilantro and parsley scream of the warmer months. Our herb gardens are probably within 15 feet of our grills and still we forget to use them.” Herbs can be used fresh as garnish, or in the form of a condiment, like a basil pesto or a chimichurri sauce—just throw the marinade in a gallon Ziploc bag with chicken or fish and let it rest anywhere between a couple hours and a day. Herbs can also be mixed with other ingredients, for instance, chopped up rosemary ground in a mortar and pestle with garlic, salt and lime, and used in a marinade for a tougher meat like skirt steak.

Rest
Most of us underestimate resting time for a protein, warns Guas. “If you’ve got a freshly grilled, 18-ounce, bone-in cut ribeye, it’s a sad day for us all to watch the juices run off into the cutting board. Trust me on this: all protein needs resting time after it cooks to cool down and let the juices settle back in and redistribute.” When cooking, heat drives the moisture toward the center of the meat. When given time to cool after cooking, the liquid is redistributed as the protein molecules relax and are able to reabsorb some moisture. This is why all the juice drips out of your meat if you cut it too soon after coming off the heat. “Everything should rest for at least a few minutes,” Guas says, “but make sure to build in ten to twelve minutes of resting time for a big piece of meat.”

Grilled Peaches

Ingredients

6 each Peaches, halved

Procedure

Make sure the surface of your grill is clean. Place the half slices of peaches on the grill over direct heat, skin side down first to give it a quick browning. Then open face-side of the peach to grill until browning and caramelization occurs from the natural sugars. Remove from grill and reserve at room temperature.

Mascarpone Cream

Ingredients

4 ounces Mascarpone Cream

.25 cup Whipping Cream

2 tbs Powdered Sugar

Garnish

Ingredients

1 drizzle Honey, approx. 2 tsp.

2 ounces Pecans, toasted & crumbled

Procedure

Using a hand-mixer or stand-up mixer with the whisk attachment, on medium speed, blend together the mascarpone cheese and 1 tablespoon of powdered sugar until light and fluffy. Spoon into a separate bowl and set aside. Pour the cream and the remaining sugar into the original mixing bowl and blend on high-speed just until stiff peaks form, about a minute or two. Turn the mixer off and carefully fold the whipped cream into the mascarpone mixture.

Grilled Pork Tenderloin with Guava BBQ Sauce

David Guas, Chef & Owner, Bayou Bakery and Coffee Bar & Eatery

Yields: approximately 4 servings

For the Brine

Ingredients

.75 cup Salt, kosher

.25 cup Sugar, granulated

1 cup Water, hot

3 cups Water, cold

1 each Pork tenderloin, approx. 2 pounds

1 cup Woodchips, pre-soaked cherry

Procedure

Place the salt, sugar, and hot water for the brine together in an 8-quart container and whisk until the salt and sugar have dissolved. Once mixed together, add the cold water and place the tenderloin in the brine mixture. Cover and refrigerate for 6-8 hours.

For the Guava BBQ Sauce

Ingredients

12 ounces Guava paste, cut into small cubes

.25 cup Dark rum

.5 cup Orange juice

.25 cup Lime juice

2 tablespoons Creole mustard

2 each Garlic cloves, minced

4 tablespoons Steen’s Cane Syrup

1 tablespoon Crystal hot sauce

1 teaspoon Salt, kosher

Sauce Procedure

In a small 2-quart saucepan, combine all ingredients. Simmer over low heat, stirring occasionally with a wooden spoon until guava paste dissolves and ingredients are nice and thick, approx. 5-20 minutes.

Grilling Procedure

Prepare your grill 30 minutes before your pork is ready to remove from the brine. Once removed from the brine, pat dry with paper towels, season lightly with olive oil, kosher salt and cracked black pepper. Grill over direct heat. Place tenderloin down on grill giving it 5 minutes on each side depending on the heat of your coals. Using a brush, baste your sauce liberally on each side of the pork. Place on indirect heat. Next sprinkle pre-soaked woodchips on the coals. Continue to baste every five minutes or so for 20 minutes until your internal temperature reaches 160-165 degrees Fahrenheit. When you remove pork tenderloin from the grill, brush heavily with remaining sauce as you pull off the grill. Place on cutting board and allow meat to rest, sealing in the juices, for at least 15 minutes prior to cutting.

Assembly

Place 2-3 halves of peaches on a plate with a tablespoon-sized dollop of the mascarpone cream atop the peaches. Garnish with a drizzle of honey [approximately 2 teaspoons per dish] and crumbled toasted pecans. [Toast pecans whole at 375 degrees Fahrenheit for roughly 5 minutes; allow to cool before crumbling.]

Chimichurri

“Start to finish in five minutes. Put it in a mason jar and it’s done, and will last two or three weeks if sealed properly. I love it with chicken, fish, and even charred vegetables.”

Ingredients

1 Cup flat leaf, Italian Parsley

¼ Cup cilantro

Sm. Handful red onion, chopped

¼ – ½ cup red wine vinegar

Salt (to taste, tsp or less)

Black Pepper (to taste)

Red Chili Flakes (a pinch)

½ Cup good Olive Oil

Garlic, chopped (to taste, about two cloves)

Procedure

Puree all ingredients in a food processor, then transfer to a bowl and let sit for at least fifteen minutes to let the flavors come together. Use as a marinade, or drizzle on top of the finished product. [gallery ids="101814,139854,139850" nav="thumbs"]

Anders Ohm • September 29, 2014

Authentic culture and cuisine from the Umbria region of Italy is coming to Georgetown in form of Via Umbria, which moved into the old Tari space.

Via Umbria will open its doors Sept. 27 initially as a pop-up shop with the full store and gallery experience to occur this spring.

Located at 1525 Wisconsin Ave., NW, Via Umbria will feature four main businesses, the emporio (the shop), vino (wine), casa (the rental villa in Umbria) and galleria (events and gallery space).

Owners Bill and Suzy Menard spent a semester in Umbria, when they were students, and fell in love with the region. They have returned dozens of times since. Inspired by their trips to Italy, the couple opened Bella Italia, a shop in Bethesda, that offers authentic Italian products.

Then, the Menards decided to relocate to Georgetown with a new name to develop their concept even further.

“We closed on the purchase of a new home for the new Bella Italia. . . . 1525 Wisconsin Avenue in Georgetown,” the Menards wrote on their blog. “The purchase has been months – nearly a year – in the making. To say we’re excited would be an understatement worthy of Guinness.”

In 2008, the Menards purchased a rustic farmhouse villa in Cannara in Umbria, starting a rental and tour business. In 2013, the couple began importing wines from vineyards near by the rental villa.

The second floor of Via Umbria will be a gallery event space to expand the store into a cultural center. Guests are invited to attend events, such as tastings, classes and exhibits and to join book club. Friends of Bill and Suzy, such as chefs, winemakers and artisans from Umbria, will frequently be invited to host demonstrations, hands-on workshops and tastings.

Also, there are plans for a cheese counter, an area for cured meats and coffee bar with tasty dry goods.

Via Umbria’s website is still under construction and will be up and running in early October.