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 (L to R) John Ahlin as Mr. Dangle, Robert Dorfman as Mr. Sneer, and Robert Stanton as Mr. Puff in The Critic – Photo by Scott Suchman. Director Michael Kahn presents a rollicking game of “skewer the critic” when he rolls these two irreverent comedies into one fast-paced production. In the immortal words of Mr. Puff, “Anyone can be a critic. All you need is a paper, a pen and a well of resentment.” Ouch!
 Sandra Struthers as Actress 1, John Catron as Actor, and Charity Jones as Actress 2 in The Critic – Photo by Scott Suchman. That an 18th-century British farce could pair so seamlessly with an American existentialist whodunit, might not seem so surprising a task. But that a singular cast could take on and exquisitely conquer such disparate settings and characters proves that humor is as delectable to Britain’s upper crust as to the American playgoer – notwithstanding a mere two hundred-year span.
 (L to R) Charity Jones as Signora Decollete, John Ahlin as Mr. Dangle and Robert Dorfman
as Mr. Sneer in The Critic – Photo by Scott Suchman. Adapted by Jeffrey Hatcher (The Turn of the Screw, Tuesdays with Morrie and A Confederacy of Dunces), The Critic is a tale of two self-important theatre critics, who pull a fast one on their frivolous colleague, aptly named Mr. Puff (Robert Stanton), by conning him into thinking an important producer will attend the rehearsal of his new drama, “The Spanish Armada”. The two snarks, Mr. Dangle (John Ahlin), an imperious lady’s man, and his equally conceited cohort Mr. Sneer (Robert Dorfman), devise a plan to make a fool of Mr. Puff and therefore tank his play.
 Charity Jones as Actress 2 in The Critic. – Photo by Scott Suchman. At the rehearsal they tell Puff that the influential Mr. Sheridan tolerates neither foreign terminology nor Shakespeare. Hobbled by these and other last minute concocted restraints, Mr. Puff complies by making ridiculously inappropriate revisions while the performance is ongoing. Actors are flummoxed, ham-handed mishaps revealed and props misfire to the delight of the conniving critics. Meanwhile we are treated to uproarious comedy, eye-popping costumes by Murell Horton and towering pompadours by a crew of wig builders led by Kelly Anne Johns. Lavish period sets are courtesy of Scenic Designer James Noone.
 (L to R) Robert Stanton as Moon and John Ahlin as Birdboot in The Real Inspector Hound – Photo by Scott Suchman. At first glance The Real Inspector Hound appears to be a light-hearted comedy cum murder mystery replete with mishaps and misrepresentations. But it is so much more. Tom Stoppard’s play-within-a-play treats us to a pair of bloviated theatre critics who hash out their reviews and boast about their past successes. “Did you see my review in neon?” asks Birdboot (John Ahlin), an over-the-hill roué whose predilection for actresses has him salivating after the play’s leading ladies. His cohort, Moon (Robert Stanton), is more concerned with the play’s analytics and his fellow competitors. “Élan without éclat” he insists describing a play he reviewed after which Birdboot trumps Moon by whipping out a viewfinder stocked with transparencies of his quote in all its marqueed glory. As they sit there wallowing in their professional triumphs and chomping on chocolates, we note a body on stage half-hidden beneath the Victorian settee. It’s been there all along, though only we seem to be aware of it.
 Foregroud: Robert Stanton as Moon and Naomi Jacobson as Mrs Drudge; background: Robert Dorfman as Inspector Hound and John Catron as Simon Gascoyne
in The Real Inspector Hound – Photo by Scott Suchman. The action takes place at Muldoon Manor in the foggy marshes of Essex, England where Lady Cynthia Muldoon (Charity Jones) is entertaining her guests. A murder has been committed in the nearby hamlet and the police are hard on the heels of the perp. The parallel whodunit involves a dashing cad, Simon Gascoyne (John Catron); the incapacitated Major Magnus (Hugh Nees); an adorable ingénue, Felicity Cunningham (Sandra Struthers); a haunted parlor maid, Mrs. Drudge (Naomi Jacobson); and of course, the natty Inspector Hound (Robert Dorfman).
 The cast of the Shakespeare Theatre Company’s production of The Real Inspector Hound directed by Michael Kahn. Photo by Scott Suchman Could it be Magnus, “I think I’ll go and oil my guns”, or Simon, paranoid his past loves are catching up with him? Perhaps Felicity has revenge on her pretty little mind? The tittle-tattle of the critics becomes the backdrop to the unfolding mystery as they try to discern the killer while critiquing the play and musing on their middle-aged fantasies until the otherworldly moment when they are drawn into the reviewer’s no-fly zone…the ongoing play.
Thanks to a crack cast this two-fer is so fast-paced you’ll want to secure your bowler before entering the theatre lest it blow off in a storm of bon mots.
At the Shakespeare Theatre Company’s Lansburgh Theatre through February 14th at 450 7th Street, NW Washington, DC 20004. For tickets and information call 202 547-1122 or visit Shakespeare Theatre.
Jordan Wright
January 10, 2016
Special to The Alexandria Times
 Costume design by Amy Andrews Harrell In our October interview with Mercy Street Co-Producer Lisa Wolfinger, we examined the story behind the new PBS Masterpiece Theatre’s Civil War era miniseries. Set in Alexandria, VA the plot is based on the true story of the Green family of Carlyle House and their hotel, Mansion House, which was commandeered by Union troops to serve as a hospital for both Union and Confederate soldiers. Part I of six episodes was screened at the Alexandria Film Festival on November 5th and I’m thrilled to report that Alexandria is repeatedly mentioned. The first installment premieres January 17th.
In exclusive interviews with Mercy Street Costume Designer and Richmond, VA resident Amy Andrews Harrell, and the show’s hat designer and Petersburg, VA resident, Ignatius Creegan, I gleaned some interesting facts about the creation of the show’s beautiful period costumes.
 Costume design by Amy Andrews Harrell Harrell’s professional career started when she became Set Costumer on Francis Ford Coppola’s Bram Stoker’s Dracula. Soon after she graduated to Costume Supervisor on HBO’s TV miniseries, John Adams, the winner of four Golden Globes and thirteen Emmys, earning more than any miniseries in history. In 2012 she was Key Costumer for Steven Spielberg’s Lincoln, winner of two Academy Awards. By 2013 she was designing costumes for National Geographic Channel’s docudramas, Killing Lincoln and Killing Kennedy. Most recently she was Costume Designer on the yet-to-be-released thriller Imperium. Filmed in Richmond, VA the feature film stars Daniel Ratcliffe and Toni Colette. Harrell has a Master’s Degree in Costume Design from Southern Methodist University.
 Costume design by Amy Andrews Harrell What was your primary resource for research on the period?
For inspiration I used the book by John Guntzelman, “The Civil War in Color: A Photographic Reenactment of the War Between the States” as a guide.
Did you use any fabrics from the era?
I discovered a bolt of ten yards of original cotton from 1860 on eBay that I used in Jane Green’s dress. Also I had good luck with an antiques store in Mechanicsville that had pieces of dresses of the period. The silks were shattered, as old silk will do, but we were able to use parts of things. We used a lot of things from there as well as from a vintage store in Richmond called Halcyon, owned by Connie Carroll. She found some wonderful pieces of embroidery, lace and net that I could add onto Jane Green’s dress. I loved that it came from an estate in Richmond and is of the period.
 Costume design by Amy Andrews Harrell How many multiples did you need to make to hold up to the mud and blood?
Only in one instance. The first dress that Hannah wears gets ripped, so we had to make two of those. We had very limited resources to work with, but still it was very exciting. Whenever I looked out a window I could see one person doing three people’s jobs. We didn’t have the breathing room I’ve been accustomed to. We really worked without a net.
How did you keep them clean?
We knew beforehand which characters would get bloody or hurt and we had extra things for them. While stage blood has detergent built in to it, it can wash out if it’s on too light of a fabric. It’s unpredictable. It can turn a garment pink when you least expect it.
What’s a costume disaster from the filming?
We had really good luck, even though at night I would sometimes have dreams that there were things I forgot – – like someone without a costume!
 Photo credit: Antony Platt/PBS Milliners Ignatius Creegan and partner Rod Givens who live and work in their 7,000 square foot Civil War era mansion in Petersburg, VA, have worked with Harrell on many of the abovementioned films and were responsible for creating the historically accurate bonnets and caps. Creegan’s career goes back to 1987 when he started designing and making hats for theatre, movies and private clientele.
How did you decide what to design?
We worked with Amy’s designs and found a fair number of photographs of hats from the period. We also had designed historic era hats in the past. We have an antique straw sewing machine we used for some of the hats. These “straw machines” were the first commercial machines made for the industry. Notably the Civil War was the first time sewing machines were used.
 Photo credit: Antony Platt/PBS What was the process like?
It was interesting because I was able to use actual fabrics from the period. I cut them up to match the dresses. It was wonderful to be able to take a couple days to hand sew them. Hats were something that people made by hand then. It was an education for me to be able to work with those vintage styles and a luxury to incorporate those fabrics and trimmings including some wonderful old velvet ribbons that Amy had collected.
 Photo credit: Antony Platt/PBS What was it like to design hats for a period piece?
It’s interesting to consider what people were wearing in our neighborhood back then. A lot of the men’s designs are still wearable today and we are now starting a men’s collection based on what we did for Mercy Street. We plan to expand on those designs of hats and caps for our own clientele.
Jordan Wright
December 26, 2015
Special to DC Metro Theater Arts
Destination Del Ray for Cozy New Italian Spot – Bethesda Offers Theatre-goers and Cast Members Two Great Dining Options with Silver and Urban Heights – National Geographic Live! Presents “The Science of Delicious” – Zengo Celebrates Its 10th Anniversary with New Menu
Lena’s Wood-Fired Pizza & Tap
Alexandria locals have been eagerly anticipating the opening of Lena’s, the splashy new Neapolitan-style restaurant recently opened in the Del Ray neighborhood. All eyes have been trained on its build out, with area reports cheering the addition of large outdoor gas heaters, pretty landscaping and blazing fire pit for extended season dining. Situated near the Braddock Metro Station this spiffy spot is already abuzz with biz. A recent visit revealed its successful formula – reasonably priced chef-driven Italian dishes, handmade pasta, and a 4,800-pound wood-fired pizza oven in a large, yet smartly cozy, space. Featuring high ceilings and large windows facing the street, the main dining space and bar still manages to be cozy, even though it can easily accommodate 100 guests. For seasonal dining add another 68 to the spacious patio garden fronting the corner of Braddock Road and Mount Vernon Avenue.
Proud of their Italian heritage, the Yates, a well-known Alexandria family who are behind this effort, have named the restaurant after their late grandmother, Lena, a talented home cook whose ancestors hailed from Avellino and immigrated to our shores at the beginning of the 20th century. Early photographs of the matriarch and the De Gruttola and Forte families line the brick walls, bringing an air of intimacy to the space.
 Chef Mauro Mollino of Lena’s with one of his Neapolitan wood-fired pizzas On board as Executive Chef is Mauro Molino, a 22-year veteran of the restaurant and hospitality industry. Molino is an energetic ball of fire with an infectious smile and an eagerness to inform customers of the nuances of this southern Italian cuisine. Molino, who spent the early part of his culinary career in Torino and later at the historic Hilton Cincinnati Netherland Plaza in Ohio, is a veteran of Washington’s better known restaurants including Rustico Restaurant & Bar, The Hamilton, T.J Stones and Lia’s under Chef/Owner Geoff Tracy.
 (L to R) Vegetable antipasto – Kale and Gorgonzola salad with poached pears – Bunt – a Piedmontese chocolate terrine But it’s Lena’s time-tested recipes that prove the greatest tribute to her family’s Campania heritage – a legacy that is revealed in the restaurant’s menu – from gourmet pizzas, polenta fries, an impressive charcuterie board, sweet and spicy mussels, five types of paninis, and an array of fresh salads. Kale Salad with gorgonzola, poached pears, toasted almonds and buttermilk dressing is my favorite, as is a vegetable antipasto (who knew wood-grilled mushrooms were so irresistible?), grilled calamari and meltingly tender, fist-sized meatballs. Basic tomato “gravy”, as the cooked sauce is called, uses the sweet, lemony type of Roma tomatoes sourced exclusively from Lena’s region of San Marzano.
Desserts are totally unnecessary, but all in the name of research, don’t you know. Try the luscious Piedmontese chocolate terrine, called Bunt, and a Nutella pizza topped with white and dark chocolate chips and extra hazelnuts.
For more information visit www.lenaswoodfire.com
Rooftop Party in Urban Heights
 A roof with a view at Urban Heights That Robert Wiedmaier likes to party like a rock star, is no surprise to fans of Villain & Saint where the chef/owner of the popular rhythm-and-blues venue can hang with his like-minded music lovers and fellow biker mates. Lately he’s taken the party to the rooftop of Urban Heights, his other Bethesda hot spot, where a lively scene plays out under a pavilion-tented bar whose moniker is ‘The Lotus Lounge’. Heated for winter comfort, it offers a bird’s eye view of downtown Bethesda. The new restaurant features delectable Philippine-Southeast Asian influenced cuisine.
 Urban Heights partiers To celebrate the al fresco opening a whole baby pig was roasted in the roof’s open pit. Partiers enjoyed tasty nibbles – Spicy Tuna Tempura Roll, Braised Pork Belly, Bulgogi Steak Sliders, Lumpia – prepared by UH’s Chef Cliff Wharton (formerly of the late Ten Penh).
Island-influenced craft cocktails fired up the festivities while local musician Phil Kominski entertained the crowd with his fierce vocals and hot guitar licks.
 Local musician Phil Kominski on the rooftop Lotus Lounge at Urban Heights Silver – Upscale Brasserie Opens in Bethesda
It’s been a few years since we profiled Ype Von Hengst and his 180-degree lurch from the American style gut-busting dishes of his chain of Silver Diners to the lightened, seasonal, farm-to-table dishes he instituted at all his restaurants. Along with partner Robert Giaimo, the duo has since revolutionized what we think of as diner food to reflect a forward-thinking sensibility more in line with today’s calorie-conscious clientele. In addition to tweaking all aspects of American classic dishes – reducing the amount of salt and sugar and using healthier fats – they present a wealth of vegan, vegetarian and gluten-free choices.
 The bar at Silver Introducing Silver, a stunning French-inspired, Art Deco-designed restaurant with its black-and-white tiled floors, large banquettes, wood and stainless walls and columns reminiscent of New York’s Chrysler Building.
 Tuna tartare with lime cilantro peanut dressing and crispy wontons – Wild caught scallops with feta and lemon garlic sauce Breakfast here starts at 7am and extends till midnight with an all-day brunch to cover the in-between times. The flexitarian menu depends on local farms and suppliers – names familiar to those that shop at farmers’ markets and specialty gourmet stores. The passionate conceptualists are proud of their relationships with Firefly Farms for goat cheese, Parker Farms for produce and Richardson Farms for kale – all based in Maryland. Oysters come from the Chesapeake Bay, Black Angus steaks from nearby ranches. In Pennsylvania eggs come from Amish farmers at Martin’s Eggs, organic chicken from Bell & Evans Farms, blue cheese from Buck’s County and mushrooms from Basciani Farms. Edwards Virginia Smokehouse, maker of Surryano ham, a dry-cured, hickory-smoked, heritage breed pork that mimics prosciutto, provides the ham.
 (L to R) 72 hour short rib with horseradish demi glace, cholula onions, garlic spinach, butternut squash and cauliflower parsnip mash – Chia banana pudding It’s well nigh impossible to relate even a fraction of the dishes listed on the five distinct menus. I will, however, make mention of the fact that all sodas, fresh-pressed juices and cocktails are made from scratch, teas are organic, and coffee is fair trade certified. www.EatatSilver.com
NatGeo Live! Series Taps into “The Science of Delicious”
 At National Geographic Do your brain or your taste buds interpret what you’re eating? Maybe it’s your DNA. This and other nerdy questions were explained and debated at a lively dinner last month at the organization’s dining space on 17th Street where guests sipped heavenly cocktails paired with hors d’oeuvres – ‘Walking on Water’, a mix of pear and basil tea with Calvados brandy, Walnut bitters and pear eau de vie; and the ‘Dorian Grey’ jasmine mate tea with Irish whiskey, peach eau de vie, salty foam banana cream and mace dust. Todd James, Senior Photo Editor at National Geographic Magazine, moderated the presentation along with Dr. Julie Mennella, Biopsychologist at the Monnell Chemical Senses Center in Philadelphia where she conducts research on taste, smell and chemosensory irritation.
Together they guided us on a virtual tour to explain recent scientific developments in the biological mechanics of how we taste, why we taste things differently from one another, and how some scientists are trying to make insect larvae taste palatable. Hilarious photos of babies responding to new flavors accompanied some of the photographs. Dr. Mennella explained, “The foods you are eating when pregnant are probably what you are going to feed your child.”
Particularly intriguing was our virtual visit to NOMA, in Denmark. Known as “The World’s Finest Restaurant”, Chef/Owner Rene Redzepi has taken the foraging of Nordic plant life into the realm of haute cuisine. N. B. This should not be confused with your grandma’s dandelion salad. NOMA has three kitchens. The first is what they call the ‘Science Bunker’ where experiments are conducted to determine food’s reaction to an array of scientific applications. Then there’s a development kitchen for conceptualization, and future implementation if all goes well. Lastly, there’s the restaurant kitchen where food is prepared by highly regimented cooks for elegantly plated service in the dining room.
 Cocktail progression menu Another fascinating virtual visit was to British celebrity chef Heston Blumenthal’s The Fat Duck restaurant to experience a fish course aptly named “Song of the Sea” which is served alongside a large Nautilus shell housing ear buds for listening to the sea.
Our two presenters were joined by Pam Caragol, Executive Producer of “EAT: The Story of Food” for National Geographic Studios/National Geographic Channel; Chef Myo Htun, Co-owner and Chef of Chaplin’s Restaurant, and Micah Wilder and his partner and brother Ari Wilder, Restaurateur and Co-owner of Chaplin’s who catered the event with an Asian inspired menu.
 NatGeo Senior Photo Editor, Todd James, describes the “Science Bunker” at NOMA in Denmark The carefully orchestrated dinner celebrated the Society’s December magazine’s feature story written by David Owen. The story is part of NatGeo’s Future of Food initiative, a special five-year project that seems to show how what we eat makes us who we are.
Zengo Maps Out an Asian Adventure
 Zengo Chef de Cuisine Jason Streiff World-renowned chef, Richard Sandoval, is celebrating his Latin-Asian restaurant Zengo’s 10th anniversary in Penn Quarter by rolling out a new menu based on his recent culinary exploration of Hong Kong, Tokyo and Thailand. Along with Chef de Cuisine Jason Streiff, they have seized on unique and delicious combinations of Asian-Latin flavors to dazzle the intrepid diner with bold, flavor-forward creations. Forewarned: Menu items marked with the Chinese character for new, are available now till the end of January and only available at dinner service after 5pm.
I lost track of how many plates were set in front of us, but there were easily over a dozen. Especially memorable from the Sushi & Crudo Bar was the Thai seafood ceviche and grouper ceviche with uni, leche de tigre, cilantro and sea beans, that crunchy, lemony seaweed that I adore. All of Sandoval’s restaurants make one version or another of ceviche and they are all outstanding.
 Pork and foie gras shumai dumplings The appetizer and dim sum portion of the menu lists 16 different selections from bulgogi ribeye tacos and pork and foie gras shumai dumplings to Thai chicken empanadas and duck confit-daikon tacos. Slow-cooked pork ribs with roast garlic chipotle glaze and spicy cucumber pickle are sweet and sticky, exactly as it should be.
 (L to R) Thai seafood ceviche – Slow cooked pork ribs – Grouper ceviche with sea beans For a main dish, especially fun for a group, you may want to try the tempura whole fish. Ask what the chef is preparing as it changes daily.
One section of the menu features exclusively wok-cooked dishes inclouding short rib udon noodle with XO, Thai basil and long bean in a drunken noodle broth; bibimbap with pork belly, soft egg, gochujang, pickled vegetables and sticky rice; as well as chili crab “Hong Kong” noodle accompanied by crispy noodles with sugar snap peas, asparagus, egg and spicy curry. An unusual entry is the chili crab “Hong Kong” noodle that adds Maryland blue crab as well as the hard-to-find roe. www.richardsandoval.com/zengodc.
Photo credit – Jordan Wright
Jordan Wright
December 21, 2015
Special to The Alexandria Times
 Jennifer Cordiner (Graziella) and Max Clayton (Riff). Photo by Christopher Mueller There’s a rumble going on at Signature Theatre as Director Matthew Gardiner reinterprets West Side Story in a production that breathes new energy into the story of two rival New York City gangs, the Sharks (Puerto Rican immigrants) and the Jets (a local white gang). Based on Shakespeare’s classic, Romeo and Juliet, the modern version of the two star-crossed lovers, was written and created nearly 60 years ago by four members of theatre royalty with music by the legendary composer and conductor Leonard Bernstein, book by the highly esteemed writer Arthur Laurents and lyrics by Broadway great, Stephen Sondheim. The original production, directed and choreographed by Jerome Robbins, debuted on the Great White Way in 1957, but its relevancy to modern day racial conflicts cannot be ignored.
 MaryJoanna Grisso (Maria) and Natascia Diaz (Anita). Photo by Christopher Mueller Parker Esse stays true to Robbins original choreography. Yet in placing the action on a rectangular stage no more than 20 feet from any seat, we are rewarded with the bonus of visceral energy and muscle coming from the dance and fight sequences. In this condensed setting it is easier to witness the intensity of the 30 dancers and singers who, surprisingly, share space with a 17-piece orchestra. Such intimacy makes character interaction immediate and explosive and renders the tender, forbidden romance between Maria (played winningly by the adorable Mary Joanna Grisso) and Tony (played by local actor Austin Colby), more heartfelt. Juxtaposed with the gang fights, it is riveting to the core. As Riff, the leader of the Jets, tells his gang founder Tony in their motto of solidarity, “Womb to tomb, worm to sperm.” It’s that close.
 J. Morgan White (Snow Boy), Joseph Tudor (Baby John), Tony Neidenbach (Big Deal), Ryan Fitzgerald (Action), Kurt Boehm (Diesel) and Ryan Kanfer (A-Rab). Photo by Christopher Mueller In this hyper-physical production, all movement must be tightly executed and solidly synchronized to work well in such close quarters. And it is. To expand the real estate, Esse makes use of a second story steel catwalk as tenement fire escape. Spanning three sides of the perimeter, the metal walkway clangs and clatters directly above the audience’s heads when the gangs are in hot pursuit. It is a highly effective, heart-poundingly sensory experience aswirl with romance and conflict.
 The cast of West Side Story. Photo by Christopher Mueller As an ensemble the cast is solid, though some gang members lack the credible machismo expected from street-hardened blood rivals. Max Clayton as Riff, stands out, as does, Natascia Diaz, as Anita, the spitfire who is Maria’s protective older sibling. Another captivating performer is dancer Shawna Walker in a secondary role as Pauline. She’s the one with the short blonde hair who has the movements of a gazelle and the fierce tenacity of a leopard. You can’t miss her. And not to be overlooked is the charm of J. Morgan White as Snowboy, who has a scene stealing dance moment in Act Two in the number “Gee, Officer Krupke”, and Maria Rizzo as Anybodys, the androgynous Sharks’ gang groupie. Notwithstanding the humor, the artistry of the dancers and the sweep of the memorable score, there is an important message here – one of tolerance, inclusion, and hope told through such classic songs as “Something’s Coming”, “Tonight”, “Somewhere” and “America”.
 Austin Colby (Tony). Photo by
Christopher Mueller Highly recommended.
Through January 31st, 2016 at Signature Theatre (Shirlington Village), 4200 Campbell Avenue, Arlington, VA 22206. For tickets and information call 703 820-9771 or visit www.sigtheatre.org.
Jordan Wright
December 21, 2015
Special to The Alexandria Times
Like a series of Kodak snapshots or tinted travel postcards, Bright Star gives us a carefully crafted version of the Old South, specifically Asheville, North Carolina where the musical is set. Steve Martin (better known for his appearances on SNL, The Jerk, Parenthood and Father of the Bride) and singer/songwriter Edie Brickell collaborated on the music, lyrics and original story. The duo has earned country music status partnering on Grammy award-winning American Roots music.
 Dee Hoty, Carmen Cusack, Stephen Lee Anderson and the cast of “Bright Star”. (Photo by Joan Marcus) The show opens with Alice Murphy (Carmen Cusack), a successful editor returning to her roots in the North Carolina woods. There she reunites with her hellfire-and-damnation preacher father (Stephen Lee Anderson) and meek-as-a-lamb mother (Dee Hoty) still living in their rundown shack – affording us a glimpse of how much Alice has risen from her hardscrabble youth. Listen closely to the words of her first number, “If You Knew My Story”. It allows the merest of hints of what is to come.
 Jeff Blumenkrantz (left); A.J. Shively, Emily Padgett (right); and the cast of “Bright Star”. (Photo by Joan Marcus) Meanwhile, back from the war, ambitious young writer, Billy Cane (A. J. Shively) meets Margo Crawford (Hannah Elless). Margo, smitten by the handsome young man, works in the local bookstore and types up Billy’s handwritten manuscripts in her spare time. But at the moment Billy has only one passion to pursue – getting published in the Asheville Southern Journal, a prestigious literary magazine boasting the likes of Tennessee Williams, and Truman Capote among other notable Southern writers. Leaving Margo behind he sets off for Asheville where he insinuates his way into the hallowed halls of the ASJ and lies his way into a meeting with Murphy, a hard-nosed editor who eats writers for lunch.
 Carmen Cusack and Paul Alexander Nolan in “Bright Star”. (Photo by Joan Marcus) The story toggles back and forth between pre- and post-World War II. Back in the 1920’s, Alice had a love affair with the mayor’s son, Jimmy Ray Dobbs (Paul Alexander Nolan), and bore him a child out of wedlock. Buckling to Mayor Dobbs’ (Michael Mulheren) insistence she give the baby up for adoption to avoid a scandal and protect Jimmy Ray’s career prospects, Alice’s father agrees to sign the baby over to him. At this point the story takes a dark turn as Alice and her mother fight tooth and nail to keep the baby in “Please Don’t Take Him”. We see Mayor Dobbs take the baby away in a leather briefcase as an antique train traverses an overhead track.
Director Walter Bobbie has his work cut out for him – convince millennial audiences that this was a real issue for unmarried girls while drawing sufficient sympathy on which to hang the soap opera dialogue and saccharine lyrics. Sometimes it works and sometimes it doesn’t – like milquetoast – it’s comforting, but not especially palatable. Ditto for the music which can best be described as Bluegrass Lite – neither country nor Broadway. Look for comedic relief from Alice’s gay assistant, Daryl (Jeff Blumenkrantz) who lightens the tale with lines like, “If you want to be a writer, you have to stay drunk and feel sorry for yourself.”
Choreographers Josh Rhodes and Lee Wilkins slip in a bit of jitterbug and two-step to the strains of an onstage band of violins, banjo, mandolin, guitars, piano, accordion, bass fiddle and cello.
If you like sorghum and cornbread back-dropped by the Blue Ridge Mountains, this show is for you. One can only wonder if it will translate when it goes to Broadway in late February.
Through January 10th, 2016 at the Kennedy Center, 2700 F St., NW, Washington, DC. For tickets and information call 202 467-4600 or visit www.Kennedy-Center.org.
Jordan Wright
December 10, 2015
Special to DC Metro Theater Arts
Dear Santa,
We have been awfully damn nice this year, and we feel we ought to treat ourselves to some comforting foods and a bit of fine dining. I’m sure you’d agree. After all, as your self-appointed elves spreading good cheer – and entertainment! – we need to remind ourselves that it is the season of joy. The following festive spots with their fabulous menus, provide us with charming respites for friends and family to make merry. We hope you’ll join us before you make your appointed rounds.
Warmest holiday greetings from your friends at Whisk and Quill.
P.S. We could use some bubbly and Mrs. Claus’s Bourbon Balls recipe. Hay is around back.
Blue Duck Tavern at the Park Hyatt
 Scones, lemon curd, clotted cream and strawberry preserves and an assortment of heavenly sweets from Pastry Chef David Collier For those that prefer serving Christmas dinner at home, Blue Duck Tavern has a terrific plan for dining at home for the holidays. It features a traditional Christmas ham, along with freshly baked breads, four traditional sides and two seasonal pies. This classic American feast is for six to eight guests, and is priced at $350 (tax not included).
For getting the party started a charcuterie and cheese board is priced at $95 (tax not included). This special offering includes a selection of domestic farmstead cheeses and charcuterie items, along with homemade mustard, seasonal preserves, spiced nuts, and crispy Lavash crackers. Plated by Park Hyatt Washington’s Cheese Specialist, Sophie Slesinger, it comes on a handcrafted wooden platter. Christmas dinner will be available for pick-up at the Pastry Pantry on December 24th from 1pm to 5 pm, or on December 25th from 11am. to 2pm. Orders must be placed by December 17th at 5pm. To place an order, call 202 419.6775 or visit https://www.giftrocker.com/BlueDuckTavernChristmas and specify the date and time of pick-up.
Blue Duck also provides a perfect spot for tea. Why? Because in addition to scrumptious savories and jams from Executive Chef Franck Loquet and Chef de Cuisine Brad Deboy – and Pastry Chef David Collier’s to-die-for sweets – the restaurant has their very own tea specialist, Christian Eck, who doubles as the restaurant’s sommelier. Certified through the Court of Master Sommeliers, Eck knows not only wines but high quality teas and stands at the ready to share his vast knowledge.
 Lobster BLT at Blue Duck Tavern Last week we enjoyed a lavish savory selection of Lobster BLT on brioche, Oysters on the half shell with celery relish, Chicken Salad wrapped in a cabbage leaf and devilled eggs. On the sweet side were a rainbow of tender macarons; Chocolate Caramel Tart topped with sea salt; Berry Tart; decadently rich Financier Cake; Cranberry Raisin scones with clotted cream, strawberry jam and lemon curd; and fabulous Nutella Eclairs.
For our tasting, Eck cheerfully poured from glass teapots with warming trivets as we sampled Gyohuro, a Japanese green tea and one of the most exclusive teas on the market, followed by a cave-aged, vintage Pu-Erh tea harvested from the ancient trees of Yunan, China. Naturally fermented this 16-year old tea is renowned for its health benefits. And lastly we tried the lightest tea, Mallorcan Melon, a delicate tisane grown in a micro-climate of cold days and warm nights.
“The Tea Table”, as it is called, it is served Saturday and Sunday afternoons from 2:30pm to 4:30pm. At 1201 24th St., NW, Washington, DC 20037.
701 Restaurant
 Dining Room at 701 Last month’s dinner at 701, in its recently renovated digs, convinced me that newly installed Executive Chef Ben Lambert is up to the challenge of dazzling diners with a mouth-watering three-course feast for Christmas Day revelers. Guests can order from the á la carte menu, as per usual, but who wouldn’t want to try these seasonal specialties? Choose from such starters as Chestnut Soup with duck confit and foie gras powder; Beets with green apple, pecans and pomegranate vinaigrette; Crab Beignets with frisée and a carrot romesco sauce; and Beef Carpaccio with broccoli, fried baguette, and cured egg yolk vinaigrette. Main courses prove equally as inspired – Suckling Pig with potato polenta, plum jam and piperade; Monkfish with salsify, oyster emulsion and lemon thyme; Cauliflower Shawarma with hummus, tomato jam and lavosh, or the unusually named, Green Circle Chicken with parsnip purée, Brussels sprouts and chermoula.
This over-the-top dinner concludes with a choice of Crème Brûlée with pumpkin ganache and gingerbread ice cream; Butterscotch Pudding with apple confit, biscotti and pomegranates; PB&J, slice of peanut butter cheese cake with concord grape ice cream, or Chocolate Crémeux with passion fruit ganache, cocoa meringue and vanilla ice cream. Live jazz throughout the evening. At 701 Pennsylvania Avenue, NW, Washington, DC 20004. For reservations call 202 393.0701 or visit www.701restaurant.com.
Central Michel Richard
 Buche de Noel A deliciously craveable collection of all your French Christmas favorites are at this contemporary American bistro with a French influence – snowmen meringues, Bûche de Noel, winter black truffles from France and other specialties for holiday celebrations. Be sure to try one of Wine Director Brian Zipin’s wonderful winter cocktails – Winter Sangria made with Domaine Dupable Beaujolais, St Germain elderflower, brandy, grapefruit juice, fresh apples and oranges and freshly grated nutmeg; Spiced Maple Manhattan, a balance of Eagle Rare 10-year old bourbon, Lucano Amaro, Dolin Sweet vermouth, spiced maple syrup and Peychaud’s Bitters served over block ice with brandied cherries; or the suggestive Blood, Rye & Sand made with Sonoma County Rye, Cocchi Vermouth di Torino, Cherry Herring and blood orange juice, with orange peel. Pére Noël would approve! The sophisticatedly casual cuisine by Richard, winner of the James Beard Foundation’s “Best New Restaurant” award, offers distinctive menus for holiday office lunch parties and family gatherings, as well as pre-fixe dining before or after the theatre. Open on Christmas Eve for lunch and dinner, closed on Christmas Day, and re-opening for dinner December 26th. At 1001 Pennsylvania Avenue NW, Washington, DC 20004. For reservations and information call 202 626.0015 or visit www.CentralMichelRichard.com
Bibiana Osteria-Enoteca
 Chef Jake Addeo At Bibiana Osteria-Enoteca Executive Chef Jake Addeo has a traditional Feast of Seven Fishes five-course tasting menu planned. Available from 5pm – 9:30pm on Christmas Eve the dinner will feature fish and pasta. Highlights include Nantucket Bay Scallops Crudo with pomegranate seeds, mint, caramelized lime and olio verde; Raviolo with Maine lobster, burrata, cherry tomatoes and tarragon butter; Spaghetti Neri, squid ink spaghetti with razor clam, guanciale, pickled chili peppers and ‘aglio e olio’, as well as Gamberoni, grilled giant prawn, roasted puntarella, preserved lemon and wild sea urchin butter. To cap it off there is Torta, a warm molasses cake, with crystalized ginger and candied pecans, served with brown butter gelato. At 1100 New York Ave, NW, Washington, DC 20005. Valet parking is available for $8. For reservations call 202 216.9550 or visit www.bibianadc.com.
L’Hommage Bistro Français
 L’Hommage Bistro Francais New to the bustling Mount Vernon Triangle neighborhood, L’Hommage Bistro Français, offers diners a four-course tasting menu on Christmas Eve from 5pm to 10pm. This quintessentially French spot is reminiscent of the iconic Parisian brasserie, La Coupole, and is cheaper than a flight on Air France. Classic French dishes prepared by Executive Chef Josh Laban Perkins incorporate traditional cooking techniques while paying tribute to the true flavors of French cuisine. The special menu begins with a Plat de Tartine that includes torchon de foie gras served on brioche; fig-cured duck served on raisin walnut baguette and duck rillettes, served on palladin bread. It is followed by a Warm Poached Pear Salad with smoked lardon, Roquefort société, candied Basque walnuts and Dijon vinaigrette. The main course is Canard Roti et Confit, a chestnut honey roasted duck breast with confit leg, roasted chestnuts and cherries. A selection of petite pastries prepared by Pastry Chef Bouchaib ‘BiBi’ Benahmida concludes this Francophile’s dream. At 450 K Street, NW, 20001. For reservations, and information about hosting a private party, call 202 791.0916 or visit http://lhommagedc.com.
Masseria
 Chef Nick Stefanelli For the first time, Nick Stefanelli will bring Italian tradition to Masseria on Christmas Eve and share his innovative take on the culinary customs with Feast of the Seven Fishes at Masseria on Thursday, December 24th when he opens the doors to guests for a one-night-only Italian holiday feast. The set-menu includes dishes such as: Linguine al Farouk, a fanciful curried pasta dish with saffron, ginger, and mixed seafood (lobster, calamari, clams, and mussels); Poached Cod with tomatoes, onions, and potatoes; and Fritto Misto of fried prawns, calamari, cauliflower, oysters, and lemon. The sweet finish will offer Delizia al Limone, a limoncello sponge cake with lemon Bavarian cream. In the season of giving, Nick will send every guest home with a festive home made panettone. At 1340 4th Street, NE, Washington, DC 20002. For reservations call Masseria at 202 608.1330. www.Masseria-DC.com
Acadiana
 Acadiana Interior – Photo credit: Scott Suchman Acadiana prepares a special “Christmas Eve with a Cajun Taste” dinner on December 24th. The four-course feast will feature seasonal favorites such as Fried Turkey, Rack of Lamb as well as the best coastal cuisine of New Orleans. In true Louisiana fashion, the dinner will begin with a Lagniappe of Seafood Gumbo, then guests will have an array of appetizers from which to choose such as Lobster Étouffée, Classic Turtle Soup, or Duck Jambalaya. Entree selections range from New Orleans Style Barbecue Shrimp, to the “Grillades & Grits”. Dessert choices include Spiced Pumpkin Crème Brûlée, Cinnamon-Raisin Bread Pudding or Pecan Tart. Guests also have a choice of a la carte sides. For reservations and more information call 202 408.8848 or visit www.AcadianaRestaurant.com
Met Bethesda
 Chef de Cuisine Andrew Kerne If you’re doing your shopping at the Westfield Montgomery Mall, you may want to take a break at the Met Bethesda where Chef de Cuisine Andrew Kerne is offering two festive specials in addition to the á la carte menu. Known for its martinis on tap, this fast casual spot plans Salt Crusted Red Snapper with herb-scented roasted baby potatoes and broccolini as well as a holiday cocktail of Limoncello Pomegranate Prosecco. Only on December 11th-12th and 18th-19th during lunch and dinner service. At 7101 Democracy Blvd., Bethesda, MD, 20817. For reservations or additional information, call 301 767.1900 or visit www.metbethesdamd.com.
1789 Restaurant
 Executive Chef Samuel Kim – Photo Credit:1789 Restaurant No place in town says Georgetown tony chic than the historic Federal period townhouse at 1789. Decked out with wreaths, antique toys and garlands for the Christmas holidays, it is the penultimate spot for an old-fashioned holiday experience with contemporary cuisine. Executive Chef Samuel Kim has a special menu planned in addition to a seasonal á la carte menu for Christmas Eve. Swoon-worthy dishes include Foie Gras Torchon with orange marmalade, brioche, Medjool dates, pickled celery and hazelnuts; Coddled Egg with lobster, oyster mushrooms, fennel and uni foam; Bucatini with Nantucket Bay scallops, Meyer lemons, fried capers and parsley; Rack of Lamb with eggplant caviar, Picholine olives, chickpea panisse, roasted tomatoes and parsley oil; Roast Prime Rib with pearl onion confit, glazed haricot verts, salt-baked new potatoes, horseradish cream and au jus; as well as Maine Lobster with root vegetable hash, rainbow Swiss chard and truffle butter sauce. The Washington Men’s Camerata will be caroling in the restaurant nightly between 7pm and 9 pm from December 13th through Christmas Eve. At 1226 36th Street, NW, Washington, DC 20007. For reservations, call 202 965.1789 or visit www.1789Restaurant.com.
Bourbon Steak
 Dining Room On Christmas Day and Christmas Eve, Bourbon Steak at the Four Seasons Hotel Washington, DC will be open for dinner only offering its full menu, à la carte, with the addition of a few specials by Executive Chef Joe Palma to include appetizers such as the Lobster Bisque with Warm Lobster Celeriac Salad and lobster roe emulsion (tack on an extra charge for Perigord truffles); and the Heirloom Rye Gnocchi with Braised Lamb Leg in red wine. Special entrée selections include Seared Dorade ‘Veta la Palma’ with bouillabaisse, chorizo powder and braised fennel; or the 22-ounce Porterhouse Steak with maître d’ butter and whipped Gruyère potato; available both nights. The team of sommeliers, lead by Head Sommelier Julian Mayor, will provide wine recommendations from its astonishingly diverse selection of 500 wines. At 2800 Pennsylvania Avenue, NW, Washington, DC 20007. For reservations and information call Bourbon Steak at 202 944.2026 or visit www.BourbonSteakDC.com
Bayou Bakery
 Holiday Spiced Pecans — Creole Cringle Cake David Guas penultimate Louisiana-style restaurant has your holiday all wrapped up to go. With Creole Cringle Cakes (orders must be placed 48-hours prior to pick-up). This year he stocks his larder, also known as the “Candy Corner” with Southern sweets, treats and holiday candies. These yummy stocking stuffers are tied up in ribbon and available for purchase daily starting Wednesday, December 10th. Try the Candied Creole Pecans; a Trinity of Pralines in traditional, chocolate, chicory coffee; Heavenly Hash Fudge with pecans and marshmallows; or decadent Peppermint Bark made with 70% bittersweet Valrhona chocolate. A holiday catering menu should thrill any host or hostess looking for party bites, sides and pies. At Bayou Bakery, Coffee Bar & Eatery in Arlington, Virginia 1515 North Courthouse Road, Arlington, VA 22201. www.BayouBakeryDC.com
Marcel’s
 Dining Room On Christmas Eve, Marcel’s, Chef Robert Wiedmaier’s haute French Belgian flagship restaurant in Washington, DC, will be open serving its regular tasting menu and featuring signature dishes from Boudin Blanc with celeryroot puree, chanterelle mushrooms, foie gras poultry jus and truffle; and Seared Rare Ahi Tuna with pickled ginger, tobiko and ponzu gel. At 2401 Pennsylvania Avenue, NW, Washington, DC 20037. For reservations call 202 296.1166 or visit www.MarcelsDC.com
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