Living

Mary Ann Treger • December 17, 2014

The Rainbow Room: the Ultimate Room with a View

The dance floor rotates at a snail’s pace. A ringside crowd, dressed to the nines, longs for the Count Basie Orchestra to begin. The anticipation is palpable. Under a chandeliered 23-foot dome, vintage wine and Champagne flow as if it is New Year’s Eve, not an ordinary weekday night.

We are seated in the Rainbow Room, 65 floors above Rockefeller Center, surrounded by one of the few vistas in the world with the power to intoxicate: the magical Manhattan skyline. The only embellishments to an uninterrupted 30-mile view are “curtains” of glittering crystals in prism shapes, suspended like icicles above each floor-to-ceiling window. The streets of Gotham below us may have potholes, trashcans and petty crime, but up here, close to the clouds, it’s heavenly.

Pinch me. I must be dreaming.

When this high-altitude hot spot closed its doors several years ago, I mourned the loss as if an old friend had passed. In this hallowed space, I sipped

my first glass of Dom Perignon and celebrated many a birthday. When news of its reopening – and major facelift – promised an update to its original 1930s-era style, revisiting soared to the top of my bucket list.

One push of the lone elevator button and we feel like astronauts rocketing into space. After ascending, nonstop, to the “Top of the Rock,” we begin with martinis at Sixty Five, the snazzy new cocktail lounge with unobstructed views.

Eye candy is everywhere. Massive displays of orchids accent walls of Italian silver travertine. Textured bronze mosaic tiles shimmer. A marble-topped rosewood bar, smoky gray mirrors, leather chairs and mother-of-pearl tables scattered under a faceted metallic-leaf ceiling make it hard to focus on ordering a drink.

Even the nibbles that accompany cocktails push the envelope. Warmed olives marinated in olive oil are infused with an exotic blend of harissa (North African chili paste), fresh thyme, lemon zest, toasted cumin and caraway and coriander seeds. I could devour the entire bowlful, but I fear spoiling my dinner.

Led by executive chef Jonathan Wright, formerly of the two Michelin-starred Le Manoir aux Quat’Saisons in Oxford and The Setai in South Beach, the culinary team has created a prix fixe menu featuring American and international fare ($175 per person plus tax and tip, alcohol not included). Judging from the selection and creativity, he is also inspired by the views.

In between exquisite courses – beet salad with goat cheese and crumbled hazelnuts, wild black bass with calamari and chorizo and decadent molten chocolate cake for dessert – we head to the dance floor, centered on the original, meticulously restored “Compass Rose.”

I think about the boldface guests who’ve waltzed through this very room: Barbra Streisand, Al Pacino, Elizabeth Taylor and Michael Jackson for starters. Happily, the crowd isn’t limited to older folks seeking to recreate the past. Young couples who weren’t even born during the Rainbow Room’s heyday seem equally excited to be here.

Some things are exactly how you remember them. Others, like the Rainbow Room, are better. But attempting to describe this surreal experience is a futile task. Just go. The sky’s the limit.

The Algonquin Hotel: Oh, if these walls could talk…
One step inside the Algonquin’s lobby and I swear I can feel the vibes of those who have come before me. Nearly 100 years ago, Dorothy Parker and a group of 20-something writers for Vanity Fair, Vogue and The New Yorker gathered here for lunch at the famous Round Table.

The daily exchange of ideas and wit set the standard for literary style. In fact, the ritual became so famous that people dropped by just to watch the members of the Round Table eat.

The New Yorker magazine was essentially created here. Fittingly, all guests receive a complimentary copy.
Perhaps trying to channel the same spirit I’m picking up, an artsy crowd mingles in the lobby. The high ceiling and dark-paneled walls create the ambiance of a private club rather than of a big city hotel. Off in one corner, a young Dorothy Parker-ish woman in a fitted red suit and vintage cloche holds the attention of her entourage. Two men in black turtlenecks huddle together on a red leather sofa, manuscript in hand.

Velvet chairs and leather sofas grouped around an eclectic mix of tables encourage conversation. So does the hotel’s policy of round-the-clock complimentary coffee and tea. Peering into the dining room, I see that the hallowed Round Table is empty, perhaps awaiting a new set of aspiring writers.

We check out the Blue Bar off the lobby, so named because years ago John Barrymore convinced the owner that actors look best in blue light. Though the Blue Bar has moved within the hotel, and been refurbished many times, blue lighting still permeates the space. One step inside and I expect someone to yell: “Lights, camera, action!”

While the Algonquin may be the oldest operating hotel in New York City, rooms and suites have every 21st-century amenity, thanks to a top-to-bottom renovation in 2012 when it became part of Marriott’s Autograph Collection. Bright contemporary furnishings, plush terry robes, thick duvets and fancy 350-count sheets are de rigueur.

The perk I like best? Complimentary WiFi. (I hate to get nickel-and-dimed for that, don’t you?)

Friendliness and pride prevails. Bellmen and waiters are walking history books and love sharing an abundant collection of hotel trivia. We learn that Orson Welles honeymooned here, Lerner and Loewe wrote “My Fair Lady” in a suite, Sinclair Lewis and William Faulkner were regulars and iconic female stars such as Angela Lansbury made the Algonquin their New York home – it was the first hotel to accommodate women traveling solo.

The place has plenty of performing arts history, too. Harry Connick, Jr., Diana Krall and Michael Feinstein were discovered here.
In an era when hotels are homogenized, for the most part, thank heavens the Algonquin has maintained its unique personality. The morning we depart, we take note of a few hotel room doors. Each one has framed words of wisdom written by a Round Table member.

The Dorothy Parker quote on our door sums up our stay perfectly: “I suppose that is the thing about New York. It is always a little more than you had hoped for.”
AlgonquinHotel.com
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Alex Schulte • December 5, 2014

Home to some of the most legendary back bowls in the United States, Vail, Colo., is a must-visit for the skiing enthusiasts in your family. While the quiet town does not have quite the grandeur of Aspen, locals brag that it has the best actual skiing of any resort in the country.

Vail is the nation’s single largest resort, with nearly 5,300 acres of skiable terrain, 10,000-plus-foot-tall peaks and the most groomed slopes of any resort in the world. It is no wonder that those who know say, “you haven’t skied until you’ve skied Vail.”

When arriving in Vail, you will notice the distinct Germanic feel embraced by the town. Many of the buildings have a Bavarian, chalet-like feel and embody a warm and welcoming atmosphere. Though, as in Aspen, you will find five-star restaurants, clothing boutiques and over 100,000 square feet of spa services spread across Vail’s Lionshead and Vail Village, you will also encounter a community that truly puts skiing first. Vail is a place where Olympic champions are bred and trained.

Stamped with European sentiment, Vail is the closest you can get to the Alps. But there’s an added bonus: Colorado Champagne Powder. The fluffy goodness will provide an extra cushion as you charge down the mountain through trees, over steep rock faces and into the immense backside. Though it takes some time getting used to, it will surely subdue your fear of careening down icy faces.

Vail’s slopes are comparable in breadth to those at the leading alpine resorts in Germany, Switzerland, France and Italy without being above the tree line. The average snowfall of nearly 350 inches will not be blown away as quickly as on the bald faces of St. Moritz.

In early February 2015, Vail and its sister resort, Beaver Creek, will host the FIS Alpine World Ski Championships. This will be the third time the two have hosted the celebrated event, and only the fourth time it has been held in the United States. Held every two years, the event only plays second fiddle to the Olympics. Racers will compete in the downhill, alpine combined, giant slalom and slalom. Olympic gold medalists Mikaela Shiffrin and Lindsey Vonn, both Vail’s own, are slated to compete alongside 600 athletes from 70 nations.

If you are looking to take your ski passion to the next level, and rub shoulders with the best in the business, keep Vail in mind. [gallery ids="118373,118364,118379" nav="thumbs"]

Georgetowner • December 4, 2014

Dear Stacy:
My husband has a history of trauma. I won’t give specifics, but he had a rough childhood filled with all kinds of abuse. For the most part, this doesn’t affect him and our daily life, but I am starting to worry about how he disciplines our kids. He is really hard on them, especially our boys, when they do things that most boys do, like roughhousing and being aggressive about certain things. I want us to talk about our parenting and I know that we will have to talk about how his history is impacting our kids, but I worry about bringing it up. It’s not really something we’ve discussed very much and I don’t think he’s dealt with it much on his own. But when I see him get so angry with our kids, I worry that he might lose some control in the way he experienced as a kid. I don’t know what to do to prevent this.
–Worried and Watching

Dear Watching:

Thank you for writing this and giving me the chance to remind all of us (I’m talking to myself, here, too) that our childhoods absolutely do impact how we treat our own children. They do. Now, I’m not at all sure that’s what is happening in your home, but I want to reiterate that our childhoods impact how we parent.

I’m sorry that you are concerned about how Husband is disciplining your kids. That can be very frustrating, at the very least, and highly frightening, at the very worst. We have one defense against transmitting an abusive past into an abusive present: consciousness. When we become conscious of any negative messages we received in our childhoods (about what to expect from our relationships, about what to do when we feel angry, etc.), we are empowered to change the story with our own kids. Similarly, when we become aware of what worked in childhood – like when we felt most loved, or the ways we felt validated when we expressed ourselves – we are more inclined to value those things with our own kids.

So, going back to your situation, we know that Husband had a tough childhood. He may not be aware of how it influences the decisions he’s making about raising your kids, but I’ll guess he will be less defensive about looking at all of that if you gently approach him with a little curiosity about your own history (READ: this can’t be a lecture about how his Screwed-Up Childhood is harming your babies – seriously, that is not going to work). This needs to be a partnership process – and taking your turn first can make it easier for him to let down his guard.

Stacy Notaras Murphy (www.stacymurphyLPC.com) is a licensed professional counselor and certified Imago Relationship therapist practicing in Georgetown. This column is meant for entertainment only, and should not be considered a substitute for professional counseling. Send your confidential question to stacymurphyLPC@gmail.com.

Peter Murray • November 19, 2014

Charlottesville, Va., is a natural and cultural small-town treasure that is best enjoyed in the fall. The Charlottesville fall experience begins with the journey, a drive straight down Route 29. As you escape D.C.’s suburbs, 29 opens onto lush meadows, rolling farmland – now framed in fall colors – and, eventually, views of blue mountains.

Be sure to book a hotel near the historic downtown mall. The charming strip features a movie theater, an ice rink, countless trendy bars and restaurants and a large pavilion for free concerts. Maybe you’ll be lucky and cross paths with a big name like Bruce Springsteen, Passion Pit or Phoenix, all of whom have played the pavilion in recent years.

Best of all, Charlottesville’s downtown mall is open to pedestrian traffic only, making it a good destination for simply hanging out and enjoying the passing scene.

When you get to town, head for the University of Virginia. Take a self-guided tour and get lost in a maze of Thomas Jefferson’s wondrous neoclassical architecture, marked by white columns and red Virginia brick. With a Frisbee, you can make the most of the majestic Lawn, bordered by rustic dorm rooms constructed in the early 1800s. The rooms have fireplaces, but no restrooms or showers, so look out for students rushing back from the bathroom in the cold in their towels.

If you’re in Charlottesville on a Saturday this fall, check out the university’s prepsters in their coats and ties and their Lilly Pulitzer sundresses – which come out no matter the temperature – on Scott Stadium’s grass hill. UVA’s team has a so-so record this season, but the game is as much about people-watching as sport.

From there, you can take a quick drive up to Jefferson’s home, Monticello, a beautiful estate that overlooks the entire town, inspiring Charlottesville’s cult of the third president. The property offers lessons in history, mechanics, architecture and more, with a sumptuous mansion, slave quarters and exhibits featuring some of Jefferson’s self-made gadgets.

After learning about one of the country’s founding farmers, visitors can follow the Monticello Wine Trail, a string of vineyards and wineries that leads to the Blue Ridge Mountains. Taste some of the best reds and whites on the east coast with stops at Pippin Hill Farm and Winery, Blenheim Vineyards and even Trump Winery.

If you’re traveling to Charlottesville between Nov. 14 and 23, seek out the Cider Week specials, including cider cocktails at the Petit Pois restaurant, free tastings at the Market Street Wineshop and a workshop on making cider at home at Fifth Season Gardening. More information is available at www.ciderweekva.com.

Get down to Charlottesville before winter’s chill takes hold. For only a two-hour trip, there is much to behold in this charming and historic university town.

Wally Greeves •

Certainly no stranger to hosting major events, having welcomed four President’s Cups, Robert Trent Jones Golf Club in Gainesville, Va., is busy readying itself for the Quicken Loans PGA event for summer 2015.

In a very close vote, as many members object to the lack of access to the course around tournament time, Congressional Country Club has decided to host the event in upcoming even years only. TPC Potomac at Avenel Farm will host in 2017. The PGA event was formerly known as the AT&T National and continues to benefit the Tiger Woods Foundation.

Having never even been to RTJ (Robert Trent Jones), I saw the tournament’s move as a great opportunity to learn more about the club. After a phone inquiry about the tournament, I was pleasantly surprised by an invitation to join the board member liaison for the event in a round of golf, along with the head professional and another long-time member. I cannot remember a recent visit to a golf club that I have enjoyed more.

On entering the club, the first thing I noticed was the mammoth glacier-white pile of sand being used to freshen up the traps for the tournament. Flags on lampposts announcing the dates came next. Expecting a beehive of activity inside the clubhouse, the wall of timeless serenity that greeted me was grabbingly comfortable. While the clubhouse furnishings, finishes, dining areas, bar, locker room and pro-shop were all architecturally immaculate, each of these areas reeked of usability.

Even with some construction happening on certain holes of the course, the round was absolutely picturesque, showcasing the October colors that Virginia is famous for, and I appreciated walking the course. The trap placements up the right side of the fairway on the first hole, a dog leg right par 4, were of a classical risk-reward design that are trademarks of Robert Trent Jones-designed courses. While water does not come directly into play on that many holes, the presence of Lake Manassas that can be felt on almost all of them gives off a non-threatening, almost meditative vibe.

The string of holes visible along the lake from the ninth green was an impressive view, and reminded me of the famous sequential holes at Teeth of the Dog in the Dominican Republic. The 11th hole par three over water could be considered a signature hole and was a favorite for me. The peninsula that made up the par 4 hole #13 was also a big favorite for me, with the changing colors of the trees highlighted against the lake on the walk down the fairway. I could have taken a nap in that fairway. There were not any bad songs on this album.

The quality of the course and the lack of design gimmickry left me with a clear feeling for where my game needed work, which is what a great course should do. The ending holes were a pair of par fours that delivered us to a stately and inviting view of the clubhouse, which is where we headed. The bar area has that perfect dark wood, comfortable chair, low table feeling that is a great place to digest a round of golf and tell stories.

There are no social memberships at RTJ, no pool and no tennis courts. It is all about the game of golf. A round here is designed to be something special for members and guests. In fact, a requirement of membership is that it be secondary to another golf club membership, ensuring that it stays a special treat.

This was the first time I really think I got a good understanding of what the negotiations between the PGA and a golf club are like when designing an event. Thanks go to board members Bill Craig and Mike Prentiss and to head professional Cary Sciorra for taking the time to explain the changes going on. Altering tee boxes, lengthening holes and updating sand trap designs are measures undertaken to ensure a fair fight. Like a boxing match, the exciting events are the bouts that go the distance. Nobody wants to watch pro golfers shooting fish in a barrel, and nobody truly wants to watch them hate their jobs either. The negotiators for the courses and the PGA are who make sure this doesn’t happen, and I will have a new appreciation for them moving forward.

I don’t think the PGA could have found a better venue to host its Quicken Loans event. While the next few years are spoken for, it would be nice to see the event eventually return to RTJ as a permanent fixture. What a welcome relief it is to watch a world-class golf club express humility in its approach to hosting an event and all the excitement about the game that it creates.

Wally Greeves is the golf columnist for the Georgetowner and is a member of the Golf Writers Association of America and can be reached at Wally@wandergolf.com.

Stacy Notaras Murphy •

Dear Stacy:

*I am in my early 40s and have several friends from college who still live in the area. We get together every few months to have brunch or happy hour, and recently I have noticed that I am irritated by them and not interested in hearing more about their personal lives. I know how this sounds ­– I am being petty and rude – but I don’t understand why we have to go out and talk about the same things over and over again (e.g., kids, vacations, home improvements). Seriously, they go on and on about the most domestic, conventional issues. When did we get so boring? Why can’t we talk about our goals and dreams, like we used to in college? I try to float new conversation topics, but they fall like lead balloons. Is this what inevitably happens when you get old?*

– Bored by my Buddies

Dear Bored,

You sound like a lot of fun at brunch.

While I don’t necessarily think that aging inevitably translates into boring your friends with talk about gutter projects and piano recital reviews, sometimes that is what is going on in your life and you talk it through with your friends. The problem here, I think, is that you aren’t actually friends with these people anymore.
We do grow up after college and often that means we also grow apart. Though I don’t think this means you have to cancel all future get-togethers with College Crowd, you might do well to set your expectations a little lower. Take yourself back to those late-night discussions with your dorm-mates. You were talking about the issues of “that day” – including goals and dreams –because that’s what was on your plate back then. Today, the plate is crowded with other topics because that’s real life in your 40s.
Those people were your college compatriots mostly due to the circumstance of being assigned to the same dorm floor, class list or extracurricular team. As adults we get to choose our friends and – while it’s been documented that making new friends post-college is a challenging business – that means we can seek out people who have similar interests. So when you’re at the next goals and dreams meet-up, set a few brunch dates with similarly minded folks. And keep the old friends on the calendar as well. You might appreciate being a member of both groups, once you see what that feels like.

Stacy Notaras Murphy (www.stacymurphyLPC.com) is a licensed professional counselor and certified Imago Relationship therapist practicing in Georgetown. This column is meant for entertainment only and should not be considered a substitute for professional counseling. Send your confidential question to stacymurphyLPC@gmail.com.

Stacy Notaras Murphy • November 6, 2014

Dear Stacy:
My girlfriend and I have been dating since college and living together for a few years. She wants to get married. I think she’s feeling pressure from friends who are getting engaged and starting families. I don’t necessarily not want to get married, I’m just not feeling the need to do it right now. She is trying not to pressure me, but it worries her (she wants to have kids, she is worried about her age) and that affects our relationship. Should I just do it even if I’m not ready?

–No Rush

Dear No Rush:

I really love your choice of words here, as I think you know I’m not about to say anyone should go ahead and get married, even if they’re “not ready.” But a realistic follow-up question from me would have to be, do you know why you’re not ready now? Is this something you’re working on in any way, shape or form? Or are you just sitting on the sidelines, watching Girlfriend serve her time as a bridesmaid and baby-shower hostess, and waiting for her anxiety to launch her off into the stratosphere so you don’t have to ask yourself any hard questions?

This is a very tricky situation for Girlfriend. She has spent (what sounds like) years in a relationship with you, reaching the (seemingly universal) stage where friends far and wide start making the big commitments to one another – moving in, getting engaged, having kids. She knows that she wants more than cohabitation, and she’s told you that. Now she has to walk the narrow line of waiting for you to make up your mind, while also not appearing anxious or needy in any way. But shouldn’t this kind of major life decision invite some kind of anxiety? Aren’t the big choices the kind that require conversation and communication? Why is this just your decision to make?

Yes, you say she wants to get married, and I am going to amend that sentence to say she knows she wants to get married to you. It’s your turn to decide if you want to get married to her. Do it soon. If you have a reason that is preventing your decision-making – one that is not about her and outside of her control, like a family history of divorce, or a fear of the Chicken Dance – get thee to a therapist and figure it out. If the reason is about her then, also, do not delay. Put your cards on the table because you are not helping her get what she wants if you know what you don’t want and you don’t tell her about it. That’s not fair. You say her worrying impacts your relationship – the answer isn’t for you to rush into something you don’t really want. The answer is for you to really do some self-exploration and figure out what you do want.

Stacy Notaras Murphy (www.stacymurphyLPC.com) is a licensed professional counselor and certified Imago Relationship therapist practicing in Georgetown. This column is meant for entertainment only, and should not be considered a substitute for professional counseling. Send your confidential question to stacymurphyLPC@gmail.com.

Georgetowner •

The 77th International Gold Cup steeplechase races held October 25th in The Plains, Va. strive to keep the tradition of the hunt alive with a number of family oriented events, such as pony and terrier races before the main event, best hat contests and an abundance of food vendors mixed among new car displays, parachute demonstrations and food-filled tailgates by families and corporations alike. According to the Official Gold Cup website, over 45,000 spectators attend the events. Pictured above is a sampling of the days happenings.

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 • October 23, 2014

Oysters are best in the months with an “R” in them, so don’t miss your opportunity to eat them during the fall season. In D.C., oysters used to be cheap and abundant due to the proximity to the Chesapeake Bay. At the turn of the 20th century, Washington had more than 150 oyster bars. The oyster population of Chesapeake Bay had dropped to about one percent of the population in the late 19th century due to overfishing, disease and pollution. But recently, there have been a number of successful efforts taken to restore populations, which has seen the return of oysters’ popularity in Washington. Check out our calendar with the area’s best oyster-themed events this fall and winter.

Oct. 11
Holly Point Art & Seafood Festival
The 11th annual Holly Point Art and Seafood festival has something fun for everyone. The festival will offer oysters, seafood, art and family fun. Visitors will also see restored buy-boats, used for harvesting oysters. The event takes place at the beautiful Holly Point Nature Park and Deltaville Maritime Museum on the waterfront. Admission is free. 287 Jackson Creek Rd, Deltaville, Va., 10 a.m. to 4 p.m. For more information visit
deltavillemuseum.com.

Oct. 18 and 19
St. Mary’s Oyster Festival
Enjoy live music, entertainment and lots of food at the 48th St. Mary’s County Oyster Festival. There will be fun for everyone with activities from shellfish exhibits to carnival rides. People come from all over to compete in the National Oyster Shucking Contest and the National Oyster Cook-off. Admission is $5 for adults; free for children 12 and under. Hours on Saturday are 10 a.m. to 6 p.m. and on Sunday 11 a.m. to 6 p.m. Location: St. Mary’s County Fairgrounds. 42455 Fairgrounds Road, Leonardtown, Md. For more information visit usoysterfest.com.

Oct. 25
The Inaugural 1905 Oyster Roast on the Roof
Deck with DC Brau
1905 Bistro & Bar along side DC Brau will be hosting their first oyster roast. Enjoy all-you-can-eat Rappahannock oysters and your choice of two sides prepared by Chef Joel Hatton. DC Brau will be supplying $5 drafts and their first-ever Oktoberfest. The oyster roast will take place on the roof deck of the 1905 Bistro & Bar, 1905 9th St., NW. Hours are noon to 5 p.m. Tickets are $20 in advanced; $25 at the door. 1905dc.com/etc

Oct. 25
Bull, Shrimp and Oyster Roast
Chesapeake Down Syndrome Parent Group is hosting their 5th annual Bull, Shrimp and Oyster Roast at Columbus Gardens in Nottingham, Md. The buffet will feature pit beef, pit ham, pit turkey, shrimp, oysters and more. Beer, wine, soda and cocktails will be available. All proceeds from the roast will benefit CDSPG educational programs, family outreach and community advocacy. Visit cdspg.org for more information.

Nov. 7 and 8
Urbanna Oyster Festival
Come by boat or car to the Urbanna Oyster Festival, the largest and longest running oyster festival in the United States. During the festival, the streets of Urbanna, Va., are closed to vehicles and filled with crafts and seafood vendors. Visitors can enjoy music at the concert stage, learn about the history of the area or participate in oyster shucking and wine tasting. The focal point of the festival has become the Saturday Parade which has continued to grow over the years from an event featuring floats and antique cars into a much larger parade with marching bands and more. Visit urbannaoysterfestival.com for additional information.

Nov. 21 and 22
Old Ebbitt Grill’s Oyster Riot
Held each year the Friday and Saturday before Thanksgiving, the Oyster Riot is back for the 20th time. Each night, tens of thousands of oysters are devoured by nearly 1000 guests who enjoy live music while they dine. The bivalves will be served with the gold medal winning wines of the International Wines for Oyster Competition, which selects the best wines to go with oysters from over 200 entrees. The Oyster Riot runs from 6:30 to 9:30 p.m. on Friday and Saturday evenings. The most recent addition, the Saturday Matinee Oyster Riot, takes place from noon to 3 p.m. Visit Ebbitt.com for tickets and more information.
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