Special to the Georgetowner and Downtowner
Jordan Wright
November 2010
Little Morso’s Turkish Delights
 Sleek, chic little Morso - photo by Jordan Wright Morso is a tiny jewel box of a restaurant. Its hip modern décor is sleek, its bar, cozy and chic, its cuisine scrumptious, its prices gentle. A parking lot is right across the street and it’s in the heart of Georgetown. What more can a hungry, stylish diner ask for?
 Grilled Zatar-spiced Octopus at Morso - photo by Jordan Wright Favorites: Ezme, a mixture of roasted tomato and pine nuts with orange and red pepper; creamy Babaganoush, the traditional eggplant made with roasted eggplant and pistachio oil; Baked Moussaka; heavenly Wood-grilled Fresh Squid filled with fresh herbs and burrata; perfectly grilled and tender Zatar Spiced Octopus with white bean puree, green olives and cilantro; Lamb Shish Kebap (yes, the spelling seems odd but that’s the Turkish word for roasting) served with bulghur and addictive sweet red onion with zatar and a killer dessert called Irmik Helva that is made with shredded phyllo, pistachios and boasts a semolina custard. It is to die for. I can’t be held responsible if you miss out on this sweet treat!
 Baked Moussaka at Morso - photo by Jordan Wright On the list for next time: 8 different kinds of Brick Oven Pides (Turkish-style pizzas); Octopus Pilaf with Swiss Chard and Scallions; Grilled Boneless Whole Branzino; and handmade Manti. Manti are beef dumplings and here they are served with warm yoghurt, paprika oil and sumac. There is also a Swordfish Kebap, which is a fish high in mercury. So if you do have it and it is really good, please only order it once a year!
Glitch: There was a reception in the bar area for around 40 university alumni for the first hour and a half we were there. The manager apologized profusely saying he had planned for only 20 guests. Though it was a cute group of well-mannered alums, the bar is open to the dining area and it can be noisy. If you are planning a romantic evening without a distractingly high decibel count, ask if the restaurant is hosting a reception when making your reservations.
Sweetbite Creamery Poised to Up the Cookie Ante
I was introduced to Ashley Allen and Tricia Widgen, partners in Sweetbite Creamery, at the new Bethesda Central Farm Market where they will be selling their delicious ice cream sandwiches till the market shutters on November 23rd for the season when you’ll find them at the Oakton Market in Bethesda and on the menu at the Mayflower Hotel.
 Molasses pumpkin ice cream cookie treats from Sweetbite Creamery The young local entrepreneurs met at George Washington University’s Business School and started their collaboration only a few months ago. They’ve been catering parties and putting together holiday gift packs with assorted flavors, and will even deliver a minimum of one dozen of their original flavors such as Baked Apple Snickerdoodle, Molasses Pumpkin, Sweet Potato and Marshmallow, and Salted Caramel to your home.
Rising Star Chefs Hold Gala Rooftop Tasting
 Winner Executive Chef Matt Hill of Charlie Palmer Steak - photo by Jordan Wright Recently some of the area’s notable chefs including David Varley of Michael Mina’s Bourbon Steak at the Four Seasons, Bertrand Chemel of 2941, Dean Maupin of Keswick Hall at Monticello, John and Karen Shields of Town House restaurant and Benjamin Lambert of Restaurant Nora, to name a few, prepared a few of their signature dishes on the tented rooftop of Charlie Palmer’s Steakhouse. Out-of-town chef Jason Alley of Comfort restaurant in Richmond, whose Beef Cheeks braised in juniper and ginger beer, was a favorite among some of the food writers, gave me his secret. Pork stock! Yes, for the beef! Road trip to Richmond anyone?
 Matt Hill's winning dish - photo by Jordan Wright Or maybe you’d prefer to cruise down Route 81 to Chilhowie, VA for Karen Shields’ heavenly Parsnip Candy Ice Cream concoction served with coconut, banana pudding, sponge cake, almond cookie, and lemongrass sorbet. I counted nine separate methods to create this dessert and though all the chefs’ recipes were included in the program, don’t try this one at home unless you want to be chained to your kitchen like a yard dog to a tree.
Each creation, including the swank desserts, was paired with wine, beer or specialty cocktails like the “Mulberry Street” created by PS 7’s mixologist, Gina Chersevani. The early fall evening was hosted by the ubiquitously charitable, Todd Gray, of Equinox. The winning chef was Matt Hill from Charlie Palmer’s for his Prosciutto-wrapped Canadian Pork Tenderloin with cauliflower puree and preserved cherries.
Kudos that the event overlooking the dome of the US Capitol was as green as could be with recyclable bamboo dinnerware.
Michel Richard Opens Third Restaurant in Tysons Corner
 Michel Richard in his newest kitchen at Michel at the Ritz-Carlton Tysons - photo by Jordan Wright Michel Richard of Citronelle and Central Michel Richard, flush with celebratory glee, served up some delicacies earlier this week at his eponymously named new restaurant in the Ritz-Carlton Tysons Corner. Richard has tapped one of my favorite chefs, Levi Mezick, formerly of The Jockey Club (see my July story on Mezick) to be his Executive Chef.
Zaca Mesa Wines
 Zaca Mesa vineyards in the Santa Ynez Valley Brook Williams is the CEO and wine grower at Zaca Mesa Winery and Vineyards nestled in the Santa Ynez Valley. He is a blond blue-eyed California guy with an enthusiasm for wine that came later in life after over twenty years on the financial side of winemaking for super-size wineries like Gallo, Kendall-Jackson and Beringer. You could say he’s a convert in a lot of ways.
For the past seven years along with winemaker, Eric Mohseini, Williams has nurtured the grapes on the estate’s 750 acres. His wines are 100% estate grown and bottled using sustainable winegrowing practices and organic products.
“When we started out in the 1990’s we got our cuttings from Randall Grahm and afterwards discovered they were Viognier not Roussanne,” he told me at a one-on-one wine tasting in the Blue Duck Tavern Lounge where I sampled seven Zaca Mesa wines.
“Later we got cuttings for our syrah from Gary Eberle. Zaca Mesa was the first to plant syrah in Santa Barbara County back in 1978.” “In fact our syrah sales have gone up 80% this year. It is our most popular seller.” I found it has a lovely flavor profile of cassis, espresso, mocha and sage, but the 2006 should be put down for a few more years to fully appreciate.
As we spoke we nibbled and sipped over an exceptional charcuterie and cheese platter consisting of a luscious silken prosciutto, mortadella, soppressata, cured olives and tomatoes. Cheeses sampled were Humboldt Fog, Bayley Hazen Blue, Oma from the Von Trapp Farmstead, Nancy’s Hudson Valley Camembert, Organic Red Hawk triple crème made by Cowgirl Creamery, and the local Everona Dairy Piedmont.
I particularly liked the 2006 Roussanne. The grape is a Rhone variety, not well known in the States, but should be soon since it captured a “Best White of Show” at Hilton Head this spring.
Try their award-winning 2007 Z Cuvee made with 57% Grenache, 31% Mourvedre and 12% Syrah with its raspberry, blueberry, blackberry and light pepper notes. I picked it up at the Home Farm Store in Middleburg this week where I stopped to order an organic Ayrshire Farm heritage breed turkey for Thanksgiving dinner.
Enjoy these wines with dinner at such top restaurants as the Lafayette Room at the Hay Adams Hotel, Charlie Palmer’s Steakhouse, Black Salt and Veritas Wine Bar where they offer over 70 wines by the glass.
For purchase at Arrowine and Wegman’s in VA, and in DC at Ace Beverage, Cleveland Park Liquor and Wines, and Bell Wine and Spirits.
Rigoni di Asiago Fruit Jams, Honey and Chocolate Hazelnut Butter
It seems every chef in the country is fiddling around with “Nutella” in their desserts. This chocolate hazelnut spread has been a favorite in Italy since its invention in the 1940’s. During the war years, chocolate was pricey and hazelnuts were prolific in the Piedmont region of Italy, and this recipe could stretch out both ingredients.
It debuted in the US three decades ago it has become a popular way to sneak a bit of protein in kids’ diets with a slathering of the “gianduja” spread on toast.
For over 80 years the Rigoni family have produced eight varieties of organic honey (like chestnut, pine and eucalyptus), and seventeen different organic jams (crave the fig, gooseberry and pomegranate) on their ancestral farms in the Cimbrian Plateau of Asiago, Veneto. They have recently brought to the US market an entirely organic version of the spread they call, “Nocciolata”. It adds 15% more hazelnuts than Nutella and is richer, more luscious, and has a deeper flavor too. Try frosting your cupcakes with it. I did…and it was heavenly and quick!
Special to the Georgetowner and Downtowner
Jordan Wright
October 2010
Tapas Menu Introduced at Taberna
 Cheese platter with honeycomb at Taberna Del Alaberdero - photo by Jordan Wright Taberna del Alaberdero is shedding its stuffy image as an Old World Spanish restaurant and appealing to a younger crowd with the addition of an extensive tapas menu and a Sunday brunch that features a different region of Spain each month. November explores the foods of the Northern sea coast of Cantabria, a region known for its seafood.
 White Sangria at Taberna Del Alaberdero - photo by Jordan Wright New chef, Javier Romero, comes to Washington by way of several Michelin-starred restaurants and brings with him his success as the Numero Uno chef in Madrid in 2005, topped only by securing fourth place in 2006 for all of Spain. He employs his classical training to create tapas, infusing bold flavors in tiny bites.
I particularly liked his Arroz Cremoso de Rabo de Toro y Judiones (braised oxtail and fava beans) with its slow-cooked meat and creamy beans served over rice and Brick de Morcilla con Manzana y Parmesano, which is anything but brick-like and features blood sausage cradled in a pastry crisp, and served with apple slices and parmesan cheese. Typical tapas like Gambas al Ajillo (shrimp with garlic) and the traditional potato and egg omelet are well executed and there are over a dozen other tasty morsels to nibble on before polishing it all off with Spanish cheeses served with an aromatic honey still in its comb.
Though summer has past, make sure to try either the white or red sangria. It is never out of season for sneaking luscious fresh fruit into your meal even if it is saturated with wine. These are the best sangrias in town.
The Jockey Club Gets a New Chef – Again
 Steak Tartare with Quail Egg at The Jockey Club - photo by Jordan Wright Speaking of new chefs in town The Jockey Club at The Fairfax at Embassy Row has snagged Ralf Hofmann, with his classic American style and light approach to fish and vegetables. His signature dishes like Lobster “Bratwurst” and Root Vegetable Gnocchi continue to draw the posh and political as evidenced by the appearance of Hilary Clinton on the evening I dined there. I am told she ordered her favorite, Dover Sole Lemon Meuniére. I went for the Steak Tartare, I often do, and this version was spot on.
The hotel will host the 2011 Capital Wine Festival on January 20th with a very affordable weekly dinner series limited to only 60 guests. It will pair Chef Hofmann’s cuisine with wines from around the world.
Rivers at the Watergate Gives Foggy Bottom a New Power Dining Spot
The darling of the legendary Prime Rib, Billy Carter, has moved on to open Rivers at the Watergate, where he is the proprietor. I don’t usually follow the vicissitudes of restaurant managers except that so many of us know and love Billy from his 34 years at the Prime Rib that it was a stunner when he announced his move to open this new venture featuring Contemporary American Cuisine with a twist – Asian and Southern thrown in for good measure.
“I was surprised at the changing and sophisticated palates of our clientele,” Carter told me. “Dishes we put on the menu, like Whole Rockfish with ginger black bean sauce and rice vermicelli stir-fry, and Ginger Steamed Cod with sesame rice balls, were things that Mike and I liked and that have really taken off.” Mike is Mike Smithson, former chef at The Prime Rib in Philadelphia, who also did stints at Morton’s and Ruth Chris. Yes, he knows beef, and yes, they have fabulous steaks and zinfandel-braised short ribs too.
It’s not the same K Street crowd that Carter has welcomed in the past, though many of the swank regulars have caught on to the new location. Now you might find the cast of “Hair” popping in after the show from nearby Kennedy Center, along with prima ballerina Suzanne Farrell, and uber-composer Marvin Hamlisch, soon to perform with the National Symphony Orchestra, who was taking lunch between rehearsals as we spoke. Note to Marvin: There is a piano at the bar just itching for a little ragtime. Text me!
The restaurant’s name celebrates the rivers of the world and plans are to feature one river each season to reflect that cuisine. Italy looks to be the first.
Arena Stage Hits the Heights
 E. Faye Butler at Arena Stage's Opening Day - photo by Jordan Wright On Saturday we witnessed the opening of the new glittering, glimmering, glass-walled Arena Stage where three main stages will seat 1400 audience members.
Former Artistic Director, Doug Wager, who came to the struggling theatre in 1974 recounted founder Zelda Fichandler’s words, “”Maybe you can’t pass the torch,” she once told him. “Maybe you just pass the fire.”
“We’ve raised the roof and what a home it is!” heralded current Artistic Director Molly Smith, who noted the “Zen-like aura about the place.”
 Arena Stage - Photo by Jordan Wright Performers and playwrights from the theatre’s upcoming calendar were showcased throughout the venue. We saw alumni artist, E. Faye Butler, who is appearing in Rodgers and Hammerstein’s “Oklahoma” till December 26th and former Tony award-nominee, Brad Oscar. The Manzari Brothers, who I interviewed earlier in the year when they were blowing audiences out of their seats with their tapping talents in “Sophisticated Ladies”, and the Voices of Now, Arena Stages’ creative DC youth group were only a few of the full day’s indoor/outdoor performances.
 Jose Andres oversees his operation at Arena Stage - photo by Jordan Wright There is so much to look forward to in this shining new venue…a vivid contribution to the revitalization of its Southwest neighborhood, world-class theatre, and José Andrés brilliant cuisine where many of the dishes are influenced by the season’s productions. Look for an inspired and eclectic menu served in a sleek café, that make it a pre-theatre dinner destination. Sipping champagne on the outdoor terrace overlooking the Potomac is optional but recommended.
Cuba Libre Opens DC Outpost
 Organic Salmon Ceviche with orange salad, orange-passion fruit sauce and salmon caviar - photo by Jordan Wright At long last and after many false starts Cuba Libre opened its puertas in Penn Quarter and I found both good and bad to report. First the expected: It is a fun, super-lively, noisy hot spot. Second the management team has gotten it right with informed servers, gracious door host and fast and efficient service. The freshly made mojitos are crazy fabulous, especially the pineapple, but not forgetting the beet and basil rendition. Dear Lord, there are 15 to choose from!
Over 75 premium and flavored rums from Brazil, Haiti, Nicaragua, and Tortola will keep you experimenting for a good long while. The restaurant itself has six of their own branded rums, anejos aged up to 21 years, and made in Guayana.
 Lump Crab Ceviche with Smoked Cheddar Cheese, tomatillos and candied peanut salsa from Cuba Libre - photo by Jordan Wright Ceviches are memorable especially the scallop with blackened tomatillo-truffle sauce and goat cheese confetti. I opted for the flight of five, great for sharing.
Now for the disappointing part. The Nuevo Cubano cuisine didn’t always match the mouth-watering dishes described on the menu. Arepas are better eaten off local street trucks, ditto for the tostones. Somewhere along the line the baby octopus had the life taken out of it by overcooking and “whole roasted fillet of Australian sea bass” was a meager half inch by four inch slice and way overcooked. My charming server steered us away from the Gaucho platter, which I was eager to try, and put us on to the pork, which was dull and tough. Still I’ll go back to see if they make a good Cuban sandwich and to sample the four varieties of empanadas.
Stick to the bebidas and piqueos . Calle Ocho and South Beach still beckon.
Special to Georgetowner/Downtowner
Jordan Wright
September 2010
The past two months have brought a variety of assignments and pleasures, from interviews with Bravo’s Top Chef finalist Kelly Liken; BLT Steak’s Laurent Tourondel; Eric Ripert, star of the PBS series “Avec Eric”; and a meeting at the Sofitel with patriarch Giorgio Gucci, third generation of the Gucci empire, in town to testify to Congress about the pervasiveness of black market goods and to offer ideas for new ways of enforcing existing laws. Of course, we all want the latest accessory…but he warns to stay away from the sidewalk vendor handbag/wristwatch knockoffs. He tells me plans are to arrest the buyers as well!
Giorgio Gucci Launches 50 Year Old Connoisseur Cognac
 Giorgio Gucci - photo by Jordan Wright Gucci is launching an ultra premium brand connoisseur cognac, “Giorgio G”, this week at the Pierre Hotel in New York City where his 30-, 50- and over 50-year old cognacs will sell at auction with the remaining 4,000 bottles offered to collectors. The indelibly charming Signori Gucci completed our interview with a kiss on the hand. Viva Italia!
5,000 Bottles of Wine on the Wall (Countdown to zero)
 Bison Filet at Atwater on Gore Creek in Vail, Co - photo by Jordan Wright A stay at the Vail Cascade Resort and Spa in Colorado earlier in the month brought us to pinnacles of dining higher than Vail Mountain itself. The food scene there is as breathtaking as Vail Mountain. We dined at the resort’s Atwater Restaurant where dinner is often served entirely by candlelight overlooking the sparkling Gore Creek; Larkspur, with a wine list so extensive it was in “mouseprint” so as to allow a guest to lift the weighty leather tome in order to select one of 5,000 bottles from over 500 labels; and Restaurant Kelly Liken, she of recent Top Chef fame, whose elk carpaccio stole my heart and whose thoughtfulness celebrated my birthday with a personalized menu.
Paradise Among the Turkeys and Elf Watermelons
A spirit-soothing luncheon and turkey tasting at Ayrshire Farm (You can order your organic and humanely-raised heritage turkey from their Home Farm store in Middleburg) prepared by one of my favorite local chefs, Robert Townsend, who introduced me to a new vegetable from his garden. Have you ever seen a Mexican sour gherkin? So cute! It looks like an elf’s watermelon. In its natural state it’s crunchy, tart and lemony like a kosher pickle. Conveniently you can grow it in a pot with a trellis. How perfect!
 Mitch Berliner - photo by Jordan Wright  Interior of Elf Watermelon - photo by Jordan Wright The gorgeous early fall afternoon was shared with two-time James Beard award-winner, Joan Nathan, whose latest book, “Quiches, Kugels and Cous Cous” is set to be released next month, and entrepreneur extraordinaire, Mitch Berliner, whose company, MeatCrafters makes fresh, cooked, cured and smoked meats that sell at the Bethesda Central Farm Market. Mitch was a co-founder back in the day…before the term “locavore” came on the scene, if you go back that far.
Go-Go Techno for Bittman
In the meanwhile Mark Bittman, in his latest foray into the techno-world of home cooks, has launched an app for IPhones based on his book “How to Cook Everything Essentials” which is the “Joy of Cooking” for young moderns.
Tourists Wowed by Cheesecake “Ice Cream” Cones
 Cheesecake Ice Cream Cones from The Source Catering - photo by Jordan Wright A private behind the scenes tour of The Source’s catering kitchens led by Executive Chef David Spychalski, proved to be delicious. After shooting the beautiful food in the Newseum’s cafeteria, I sat down to enjoy it, dining on tempura soft-shell crab, sushi and all manner of scrumptious desserts. Spychalski, who has been perfecting some creative new offerings, then offered samples to the surprised tourists who had been eagerly watching the whole tasting. Grateful, bug-eyed and thrilled were their reactions to cheesecake ice cream cones, chocolate truffle lollipops and massive trays of glistening sushi. The kids, thinking they were part of a TV show, became instant autograph hounds.
Local “Top Chef” News
A premiere viewing party for “Top Chef Desserts” was held at Hook for Pastry Chef and contestant Heather Chittum. Although she was nowhere to be seen, (Bravo contractual restrictions were in full force) her spirit was very much alive with a table the length of the restaurant chockfull of her signature desserts. Her craveable Salted Caramel Chocolate Tart and Whoopie Pies were paired with champagne cocktails while guests watched Chittum on the big screen. Virtual Heather – real desserts!
The town is abuzz with the news that “Top Chef” alumnus Mike Isabella, will open his new restaurant, Graffiato at 707 Sixth Street with investor Bryan Voltaggio next February. Isabella was the former head chef at José Andrés’ Zaytinya, still one of our favorite spots.
Eat, Chat, Drink – Ayurvedic Style
 Samosas at Indian Ocean - photo by Jordan Wright  Ragara patties served with both mint and tamarind chutneys - photo by Jordan Wright My search for an Ayurvedic Indian restaurant brought me last month to the Van Ness area, where I dined at Indian Ocean, the only one of its kind in our area. The Ayurvedic style of cooking reflects the ancient Hindu art of medicine and prolonging life, and owner, Raj Kapoor, is an avid messenger of the philosophy.
Everything we sampled including the traditional dishes like Chicken Tikka Masala, Lamb Roghan and tandoori oven baked dishes werer so much fresher and lighter. The secret: They don’t use butter, ghee or heavy cream, also noteworthy nothing is canned and no flour or sugar are ever used, only yogurt cream and olive oil.
With a menu that favors Goan and Northern Indian cuisine there is much to like and the UDC and Harvard Law students fill up the place at lunchtime. Their exclusive use of halal meats brings in the local embassy crowd who often use Indian Ocean to cater their receptions.
 Proscuitto Purses stuffed with Blue Cheese Mousse at The Source Catering - photo by Jordan Wright  Truffle Lollipops at The Source Catering - photo by Jordan Wright Mango, mint, tamarind and date chutneys are made in-house and more delicate and less sugary than most versions we know. Standouts were Palak Gosht, Samosa Chat, Onion Kulcha, Kabuli Naan, bread stuffed with raisins, cashews and almonds; Abbe Gosht Garam Masala, Tandoori Shrimp, Aloo Gobhi and a stellar Daal Maharani. The Goan influences fill the menu with seafood dishes using lobster, trout, salmon and prawns and there is a wealth of vegan dishes.
They are open seven days a week with a champagne brunch on Sundays.
Red Fruit Festival is a Red Hot Hit
The first annual Mid-Atlantic Red Fruit Festival held in the Pavilion Room at the Ronald Reagan Building was a red hot hit! In a contest sponsored by the Washington Post, winning home cooks from our area were paired with top local chefs who recreated and in some cases amped up their recipes. A Bloody Mary cocktail from ….won first prize but my favorites were food blogger April Fulton’s Tomato Tarte dessert. Fulton, whose blog is TheFoodScribe.com, was paired with Chef Xavier Deshayes. She told me Dessaye added hazelnuts to her tart crust and a sugared mint leaf. Bravo to him! It was addictive.
 April Fulton's Tomato Tarte Dessert - photo by Jordan Wright Another winner in my book was Jessica Sidman whose blog, TheFrozenFix.com, reports on her ice cream and sorbet experiments. Sidman was paired with local chef Michael Lund, formerly of Zynodoa in Staunton, VA who consults with restaurants and teaches Farm to Table classes at Stratford University. Lund served her Green Tomato Marbled Goat Cheese Ice Cream in mini black pepper tuiles topped with crushed corn nuts.
Fashion for Autism – Features Breakout New York Designer
 Amanda Hines Grilled Peach with Tomato Raspberry Sauce and Basil Whipped Cream - photo by Jordan Wright Throngs of Georgetown’s adorable fashionistas ganged up for the cause at City Tavern Club. The venerable old watering hole was rocking with disco lights, a performance by Julliard concert pianist, Edvinas Minkstimas and a full-blown red carpet fashion show with designs for men and women by Colombian-born Edwing D’Angelo. The silent auction featured a pair of glittering 8-inch heels by Fever Footwear. Well, I suppose you could just wear them to bed!
Miss DC 2010 Stephanie Williams was on hand to help us eat the chocolate and vanilla cupcakes from Serendipity3. When, oh when, will they serve the first Frrrozen Hot Chocolate confection in DC? Sound of foot tapping……
Jordan Wright, Nibbles and Sips, July 31, 2010
 Todd Gray in his home kitchen putting the finishing touches on the hors d'oeuvres at the Garden Bling Party - photo by Jordan Wright Chef Todd Gray and his wife Ellen Kassoff Gray opened their Washington DC home this past weekend in a Garden Bling fundraising effort for FAIR Fund. The DC based non-profit works to prevent the human trafficking and sexual violence of youth all over the world.
 Tomato Tartare from Michel Richard - photo by Jordan Wright Coming together for a wonderful cause guests were treated to wine and hors d’oeuvres from Todd Gray’s Equinox and Michel Richard’s Citronelle and catch a glimpse of Todd preparing the heavenly nibbles in his home kitchen. In their garden guests listened to remarks from co-founder, Andrea Powell, and enjoyed live music. Auctioned off were dinners and a huge basket of goodies from the soon-to-be opened Serendipity3. However the real centerpiece of the event was FAIR Fund’s JewelGirls whose unique jewelry was snapped up by the guests.
 Guests enjoy music and food in the garden - photo by Jordan Wright This dynamic and creative effort is an economic empowerment and art therapy program that provides approximately 200 young women a chance at a life free from exploitation and violence. Participants create jewelry while gaining access to mentors, support and life and financial management skills. All proceeds from the sales help provide young women with safe housing, health care, clothing, food and basic necessities.
 Jeanine Schoonover, Jenny Hay, Jordan Wright - photo by Yulia Mikhalchuk Recognized in 2008/2009 as a “Best Small Charity” by the Greater Washington Chronicle of Philanthropy, FAIR Fund serves over 1,500 active college students.
www.fairfund.org
www.shutterbloom.com
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From Ted Turner to Ted Lerner Sports Legend and Washington Nationals President Stan Kasten Lunches with ESPN’s Thom Loverro and Kevin Sheehan
Jordan Wright
July 2010
 From left ESPN's Thom Loverro, Washington Nationals President, Sam Kasten, Jordan Wright of Whisk and Quill and ESPN's Kevin Sheehan at Morton's DC - photo by Whisk and Quill Washington Nationals President, Stan Kasten, was the “Living Legend” featured at Morton’s DC luncheon yesterday. A font of inside sports info from his days with Ted Turner and the Atlanta Braves and Atlanta Hawks, the loquacious and astute Kasten told us, “There aren’t enough cameras and media for Turner who has a separate staff that works to create buzz for him.” Are we surprised? About his early days, “I used to drive around the country going to minor league games when I was a teenager.” Must be the junior training camp for running a team…
Children Uniting Nations Pre-Gala Dinner Is Full of Surprises
 CUN Founder Daphna Ziman (left) with Lani Hay - photo courtesy of Shutterbloom photography Lani Hay, President and CEO of Lanmark Technology, Inc., uber-lobbyist, Dr. Christine Warnke and Greg Houston, President of PSA-DC hosted a private dinner at Neyla’s to welcome the celebs to town. Jermaine and Randy Jackson, Quinton Aaron, co-star of “The Blind Side” with Sandra Bullock, Def Jam artist and Oprah discovery, Abraham McDonald felt the crush beside locals like Modern Lounge’s Janine Schoonover, whom some of you may not know got her Edward R. Murrow Award when she was an investigative reporter for a documentary shown on PBS’s “Frontline’”, and hair stylist-to-the-stars, Erwin Gomez, of the Erwin
Gomez Salon in Georgetown.
 Erwin Gomez (center) with Janine Schoonover (right) and friend - photo courtesy of Shutterbloom McDonald’s dynamic sister and manager, Breeze, told me the announcement of his win on Oprah’s “Karaoke Challenge” was a surprise, “We were all sitting around the computer when Ms. Winfrey Skyped us and we saw that we were on the show live!” The surprise at this party was McDonald’s astounding vocal range as he sang to the wowed crowd a cappella.
Alice in Wonderland at National Harbor
 A visitor considers the Alice display - photo courtesy of The Art League Yesterday evening’s opening of Alexandria’s The Art League’s exhibition of paintings by Carol Dupre was held at its latest venue in National Harbor. Dupre’s “Alice in Wonderland” series has been a voyage of artistic discovery. “The final ‘staging’ of my second painting series of Alice has a totally different feel that the first series…. Alice has moved from child-growth and child-awakenings in many different accumulative ‘forms of knowledge’ to later years of further access reconstructing the initial identity forms” she informed the gathering at the location’s first ever show.
Jermaine Jackson Sings at DC Gala
Last night’s Children Uniting Nations gala at the J. W. Marriott had a wealth of talent with Def Jam artist,
 Def Jam Artist Abraham McDonald after his crowd-stopping number at Neyla's for Children Uniting Nations - photo by Jordan Wright Abraham McDonald and Jermaine Jackson who was accompanied by his
gorgeous wife, Halima Rashad. McDonald sang his latest hit “Miracle”. Surprise performer Jackson channeled his late brother, Michael, with his haunting rendition of “Smile”.
“This was his favorite song, “ he wistfully told the predominantly LA gathering, most of whom had been on Capitol Hill all day lobbying for global foster care advocacy. “A cause that” in the words of founder, Daphna Ziman, “counts on us. The children don’t vote and don’t pay taxes.”
 Jermaine Jackson wows the crowd at the gala for Children Uniting Nations - photo by Jordan Wright I spoke with California Congresswoman Diane Watson who gave one the most moving tributes of the evening. On cooking she told me. “I only cook once a year at Christmas, but I make all the same dishes my grandmother did. She was from New Orleans and could make all the wonderful recipes from Cajun to Creole. My sister and I had to figure it out since she never wrote down the recipes… but we remembered the flavors and worked it out on our own.”
Well, you knew I was going to steer the conversation around to food…
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Extra photos courtesy of Shutterbloom Photography http://shutterbloom.com/ and The Art League http://www.theartleague.org
Special Feature to The Washington Examiner by Jordan Wright – Monday July 12th, 2010
http://www.washingtonexaminer.com/entertainment/The-legend–of-a-master-chef-98429204.html
 Zentan Chef Susur Lee Master chef Susur Lee glides through space as fluidly as a man performing his daily tai chi exercises. Exuding grace, elegance and economy of motion, he has replaced the traditional sword and sabre of a ninja warrior for the more utilitarian kitchen knife, his weapon of choice to create his tantalizing dishes.
 Chef Susur Lee's "Top Chef Masters" highest scoring elimination round Roasted Chicken Curry - photo by Jordan Wright During his 30-year career, Lee has studied classic French, Chinese and Japanese cuisines and developed his own vocabulary by fusing all three.
With the opening of his first since-shuttered restaurant, Lotus, in Toronto, he parlayed his worldwide notoriety into consulting for the posh Ritz-Carlton and starting his own string of successful restaurants. He now owns the eponymous Lee Restaurant and Madeline’s in Toronto, Shang in New York and Chinois in Singapore. And, thankfully for us, he has opened his latest outpost, Zentan, in Donovan House, just off Thomas Circle, where I found nirvana in his inspired menu.
Lee is on a mission to conquer the world by introducing his guests, dish by brilliantly innovative dish, to his New Asian Cuisine.
 Towering Singapore Slaw at Zentan - photo by Jordan Wright Our evening’s menu began with Singapore slaw, a stunningly beautiful tower of 19 ingredients, dressed with salted plum sauce and topped with toasted hazelnuts, daikon sprouts and scattered with orange marigolds and yellow pansy petals. Black and white sesame-crusted tuna, slightly seared and crowned with chopped egg and Thai mint, was followed by Cantonese marinated skirt steak with shallot brown butter, chili ponzu and crunchy hazelnuts. Many dishes sported two sauces, further ratcheting up the dynamic.
It was around that time that I morphed into a sybaritic diner on overdrive as we dove into Mongolian rack of lamb with chili mint, carrot cardamom chutney and Penang peanut sauce with a foil of sugary glazed bananas. There was a perfect sweet and sour soup with shards of chicken and vegetables, roasted salmon cloaked in yuzu-tarragon hollandaise, topped with avocado wedges and wasabi mashed potatoes, and a lusciously caramelized black cod that benefitted from a miso mustard sauce and Cantonese preserved vegetables, a house version of kimchi.
 Black and White Sesame Crusted Seared Tuna at Zentan - photo by Jordan Wright We tried chicken two ways. The first offering was rolled chicken breast prepared Pekin style. A technique more commonly employed with duck, it is a two-day preparation that requires the chef to blow air between the skin and flesh, and hang it to dry for 10 hours. The result renders the skin sweetly lacquered and the meat tender and moist. I imagined the accompanying delicate shrimp chips as a perfect cocktail snack. The second chicken dish we tried was Lee’s “Top Chef Masters” award-winning roasted chicken with curry. It had earned him the highest “elimination round” score in the show’s history, and it does not disappoint.
In each of the dishes I found the global influences Lee uses in designing his food, and the elements of sweet, salty, spicy, tart, juicy and crunchy that bear his unique signature and complement each dish. His mastery of
 Caramelized black cod with a miso mustard sauce and Cantonese preserved vegetables - photo by Jordan Wright technique, flavor and artistry roared off the plate, and I reveled in the most memorable Asian meal I have had since my last visit to Singapore.
This summer the restaurant has been serving some of Zentan’s nibbles and sips beside the hotel’s rooftop pool overlooking the city, where the bar scene is hot. Friends can lounge and take a dip from 5:30 to 10:30 p.m. while enjoying spicy ginger martinis and grilled skewers of curried coconut shrimp, garlic chicken, Korean chili skirt steak, teriyaki pork belly, and miso and brown sugar glazed vegetables. Try the scrumptious sushi, sashimi and spicy lobster roll with shiso and caviar. On Saturday and Sunday, they grill the skewers poolside from noon to 5:30 p.m.
www.zentanrestaurant.com
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