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JUNE 2018 PREVIEW ISSUE

INSIDE: JAMES BEARD WINNERS LIVING LARGE SPRING FLAVORS IN D.C. TWIN VALLEY DISTILLERS AND MORE...


TABLE OF CONTENTS | MAY 2018

Letter from the Editor 4 Publisher’s Note

Food & Drink 5 Food Halls Rising 8 Food Halls Coming to D.C. in Big Ways 11 A Tale of Two Cocktails 13 DEZCustomz

For Mom 17 Mother’s Day Dining 19 Gifts for Mom

People | Places | Things 22 Twin Valley Distillery 24 Carla Hall 25 James Beard Awards 28 One Eight Distilling 29 Spring Blooms 31 Living Large

BUSINESS Executive Editor Rick Zambrano rick@swizzlechill.com Swizzle Chill TV Editor Sean Cooper Editorial Designer Ashley McCarty You’ll find Swizzle Chill at the intersection of food, drink, restaurants, real estate and luxury living. Based in the Washington, D.C. market, Eatery Pulse News Media is an information services, consulting and content marketing firm, providing content in online, digital and web-broadcast formats. The Eatery Pulse TV News Network comprises a portfolio of magazines and web broadcast shows with journalistic and highly-meaningful foodservice and food industry content, including Swizzle Chill and Eatery Pulse News magazines and Swizzle Chill TV. Copyright 2018 Eatery Pulse News Media

Contributors Max Testa, Sonikka Loganathan, Roshan Thomas, Eric Nomis To place an ad call 301.944.0889 x6 or email sales@eaterypulse.net

Powered by Photo left: Carla Hall, James Beard Foundation Awards Red Carpet, Chicago. On the cover: Chef Jeremy Langhorne, The Dabney, and wife Jenny Mooney. Photos by Francis Son.

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We’re thrilled to launch our second magazine in the D.C. area—this time, a magazine dedicated to those living in the market who are passionate about food, drink, real estate and luxury. We’re curating some of the best topics and stories, and sharing those on our video, online and digital channels through Swizzle Chill. As the name implies, the magazine creates a new information channel and steps out of the mundane—it’s a stopover somewhere special with a soothing beverage in hand, whether a libation or a green smoothie. Life in the Metro-D.C. area develops and evolves at a breakneck speed in front of us. This is a chance for us to swizzle and chill. While publishing foodservice content in the D.C. market, we discovered a level of interactivity between food, drink, real estate and luxury. It’s hard to separate among these when looking at the food scene as a whole in this area. It was necessary to connect the dots between those inside-industry stories and the best practices we were already sharing and the insatiable pursuit of good living within the market. And here we are with Swizzle Chill. One of the nicest things about Swizzle Chill and Swizzle Chill TV is the interactivity between our YouTube show and the online and digital magazine. Those of you who already love our YouTube discovery episodes will 4 Swizzle Chill

Life’s Hard. It’s time to swizzle, chill.

also enjoy the content in the online and digital content. And vice-versa. Our web-broadcast programming is meant to discover the best of food, drink, real estate and lifestyle in the D.C. area. Stay tuned for all our Season One episodes, and get ready for even more shows this fall as we deliver Season Two.

and personalities in our video shows and magazines as we blaze through the spring and summer. Please join us in this journey of discovery as we embrace the best of living in Washington, D.C. and its environs. You won’t be disappointed.

Expect to see more top bloggers, industry insiders, real estate developers, chefs

Rick Zambrano Executive Editor Swizzle Chill Magazine

You’ll find us at the intersection of food, drink, restaurants, real estate and luxury


Food Halls Rising By Rick Zambrano

Food Halls continue to appear all across the country, and are gaining breakneck momentum in the Washington, D.C. area. According to a report by Cushman Wakefield, there’s a reason these food halls are as popular and appealing as they are. Food Halls in North America 2018 notes how economically robust the concept is for developers and restaurant operators—they offer an e-commerce-proof product that can’t be replicated by a website a consumer is browsing while lounging in the convenience of their home. Furthermore, these food halls offer a true dining and social experience, the cornerstone value proposition of highend, sit-down restaurants that offer patrons a sampling of local and/or global fare in an upscale setting.

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Food Halls are definitely a powerful movement; they are here to stay and for good reason. Phil Colicchio Managing Partner, Colicchio Consulting Food Halls of North America 2018, Cushman & Wakefield

Food Halls continue to appear all across the country, and are gaining breakneck momentum in the Washington, D.C. area. According to a report by Cushman Wakefield, there’s a reason these food halls are as popular and appealing as they are. Food Halls in North America 2018 notes how economically robust the concept is for developers and restaurant operators—they offer an e-commerce-proof product that can’t be replicated by a website a consumer is browsing while lounging in the convenience of their home. Furthermore, these food halls offer a true dining and social experience, the cornerstone value proposition of highend, sit-down restaurants that offer patrons a sampling of local and/or global fare in an upscale setting. Pike and Rose in North Bethesda, Md. is the latest mixed-used development to offer a food hall. The recent announcement of an Asian food hall, The Block, coming in 2019 should be no surprise. It will occupy a 500-square-foot space at 967 Rose Avenue, and feature vendors that include Pokéworks offering poke bowls, Taiwanese “SnoCream” and Asian street food, according to Bethesda Magazine. The food hall was first reported by Washingtonian and is yet another addition to the evolving and voluminous food hall scene in Metro-D.C., which includes recent and upcoming projects: Ballston Quarter (Arlington, Va.), Isabella Eatery (Tysons, Va.), Latin Marketplace (NoMa, D.C.), and Common Ground. (Rosslyn, Va.) According to Cushman & Wakefield, food halls offer a less expensive operating model to restaurants than they have currently, although the increase in food hall penetration in major urban markets is also a reason that restaurateurs will see increased competition and more restaurant failures. The $2.4 billion purchase of the building above Chelsea


Asian food hall The Block. Photo by PIke & Rose.

Market by Google, in March 2018, is another demonstration that the food hall is not just a strong value play for restaurants, but also for developers, mall operators and mixed-use developers. “...food halls represent a cheaper and more flexible alternative to investing in standalone restaurant space,” says the Cushman & Wakefield report. “Food halls are not a fad— Food halls are the sharing economy for restaurants. They are here to stay and, for most of the United States, the trend has only just begun.” The food hall model is usually tasked to and operated by a master operator. This gives partner restaurant operators a model where they can show off artisan products and foods, and provide a diversity of concepts and service-style systems, ranging from urban street fare to polished, sit-down service. Typically, the master food hall operator will also provide space to gourmet markets or street vendors who can offer foods to be prepared at home, further adding a mix to the built-in food ecosystem.

Flexibility is key in this format, and there are a variety of short- and long-term options that the master food hall operator can provide to tenants and subtenants. “Deals often include common area maintenance charges for communal dining and/or cooking, preparation, freezer/cooler or office space.” The report notes that, in many ways, the food hall represents for restaurant operators the shared economy version of a dining venue. Cushman & Wakefield project about 180 to 190 food hall projects in operation in the United States by the end of the year, and 300 by the end of 2020. If the 190 number is accurate, the end-of-year 2018 count would represent a 64 percent increase over the 116 total that was tallied at the end of 2017. Additionally, there are 44 U.S. food hall projects under construction, currently. Expect to see more of these experiential dining forums locally as we close out the year, and more announcements of upcoming projects due to their popularity with savvy restaurant operators, property developers and landlords.

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Food Halls Coming to D.C. in Big Ways By Roshan Thomas

After the huge success of D.C.’s Union Market, many other new “food halls” are sprouting up to offer consumers unique tastes and cultivated, culinary experiences in buzzing locations around the area. Read on to learn more about the newest arrivals to this fascinating new scene.

Quarter Market | Ballston, Va. Bringing 25,000 square feet of pure foodie bliss, retail, and entertainment to the thriving Ballston area, Quarter Market is destined to become a fixture of the Virginia landscape when it opens. The development will house 18 restaurants, all centered around a vibrant 5,000 square foot outdoor plaza. Liz Sternby, spokeswoman for developer Forest City , explained that Ballston was targeted for this development due to its close proximity to the D.C. metro area, its excellent walkability score (94, according to the Ballston Quarter website), and the fact that there is already an outdoor market space surrounding the existing Ballston Common Mall. According to Eater D.C.’s 2017 feature at the end of last year, here are the restaurants that have been announced so far: 8 Swizzle Chill

1. Bartaco: full-scale Mexican restaurant 2. Buredo: sushi rolls 3. Cucina Al Volo: Italian D.C. chain serving authentic pizzas and pastas 4. Ice Cream Jubilee: ice cream shop serving unique flavors like passionfruit guava and Thai iced tea 5. Mi & Yu Noodle Bar: Baltimore-based ramen bowls 6. Pinch Dumplings: another Baltimore fixture serving organic Chinese dumplings 7. Rice Crook: new Korean rice bowl eatery 8. Swizzler: gourmet hot dog company’s first brick-and-mortar shop 9. Timber Pizza Company: Neapolitan-style pizza stand and empanada bakery Quarter Market, part of Forest City’s larger mixed-use Ballston Quarter development, is slated to open in September of this year.

You’ll find us at the intersection of food, drink, restaurants, real estate and luxury


Isabella Eatery | Tysons, Va. The latest brainchild of famed D.C. chef, Mike Isabella, fully opened in January with an eyepopping collection of eateries. Comprising 41,000 square feet, 615 seats, and nine different restaurants in the hugely popular Tysons Galleria, Isabella Eatery showcases the restaurateur’s full portfolio with adaptations of existing restaurants, as well as first-time ventures. Here’s everything you can find packed into the new establishment: 1. Graffiato: full-service version of the Penn Quarter eatery serving savory Italian treats 2. Retro Creamery: ice cream shop serving luxe twists on classic cold treats, such as alcohol-infused sorbet and maple-bacon ice cream 3. Nonfiction Coffee: coffee shop and bar serving all the classics you would expect at both 4. Kapnos Marketa: fast-casual Greek comfort food 5. Arroz: full-service tapas restaurant 6. Octagon Bar: cocktail bar serving up classic drinks 7. Requin Champagne and Raw Bar: the third “Requin” installment to hit the area, styled as a luxury European seafood bar 8. Pepita: taqueria with an assortment of authentic tequilas and beers 9. Yona: classic Asian eatery serving poke bowls, dumplings, and sushi In addition to spectacular eats, Isabella Eatery will also impress the eyes. Abby Steinbock, PR representative for Mike Isabella Concepts (MIC), shared that visitors will be treated to “soaring ceilings, hand-painted murals from local artist, Cory Bernart, a living wall of greenery in Nonfiction Coffee, and a custom, 25-foot wide, 5,000-pound tower of illuminated

Ballston Quarter. Courtesy of Clark Construction.

rings in Graffiato.” Fully integrated with its surrounding space, visitors can access interior shops within the Galleria after eating their fill.

Latin Marketplace | NoMa, D.C. Another high-profile chef is getting behind the food hall trend. Latin cuisine connoisseur, Jose Garces, has joined forces with the mega real estate developer behind Union Market, EDENS, to bring a 20,000 square foot latin-themed food hall to the already blossoming Union Market area. Although the establishment has not yet been named, residents can expect everything from tapas and empanadas to ceviche, courtesy of Garces’ Ecuadorian roots. Washington Business Journal detailed Garces’ plans for the space to include “prepared foods, a fullservice restaurant and possibly a separate bar and a range of Latin products, all with seating throughout.” The development will be a part of the larger ongoing collaboration by EDENS and other local developers to transform the NoMa neighborhood into a mix of retail and residential offerings in mixed-use spaces. Groundbreaking on the project took place in June 2016 and a release is scheduled for fall of this year. Swizzle Chill 9


A Tale of Two Cocktail Programs By Sonikka Loganathan

Charley 76 Cocktail: Cava, Campari, St. Germain, simple syrup, lemon. Photo by Bar Charley.

The nominations for the year’s most anticipated food and restaurant event is here, with the Washington D.C. area’s most delicious and creative restaurants in the spotlight. The 2018 RAMMY Awards, hosted by the Restaurant Association Metropolitan Washington, celebrates the diversity and expertise of D.C.’s most renowned food destinations. Within the various categories, the Cocktail Program of the Year nominations are particularly eye-catching. Cocktails are always going to be a customer favorite but the mixology game this year is at the highest level. Take a look at Bar Charley in Dupont Circle or Petworth Citizen & Reading Room in the Petworth neighborhood. These nominees offer some of the most unique drinks in the city, with surprising flavor combinations and exciting twists on your favorite classic cocktails. Swizzle Chill 11


At Bar Charley, restaurateurs Jackie Greenbaum and Gordon Banks put together a classy but affordable cocktail program filled with fresh, tropical flavors to transport you away from the seemingly never-ending Washington winter. With 55 different options on the menu, Bar Charley has the best of both worlds, with a variety of fruity drinks as well as those that dabble in spicy, warm, and smoky flavors. Imaginative names give patrons a unique experience with every drink. For example, the “Cozy Wozy Fuzzy Wuzzy Yummy Yum Time Tea,” combines brandy and winter spices with fresh pineapple, mint, and lavender and is served hot—unlike your average iced drink. Some of the combinations might look daunting, like the Alpha & Omega which has egg whites, or the Quack Quackerac with duck fat infused St. Germain liquor, but leaving your flavor comfort zone pays off here. If you like drinks that mimic a beachy paradise, the “Totally Tiki” section has you covered. Organized by texture and taste, these cocktails, served in tiki mugs, offer alltime favorites like Piña Coladas and Mai Tais along with upgraded versions of these drinks. Rum, pineapple, passion fruit, and coconut are featured in most of these drinks. They also serve a party-sized cocktail that serves two to four people and is served in a large tiki bowl. The Scorpio Bowl, perfect for the post-work happy hour gang, mixes passion fruit, rum, bourbon, gin, fruit juices and ginger and is topped with bright pink flowers. If you want to stick to the basics but still want to give your taste buds a surprise, take a look at the extensive selection of martinis and Manhattans. Here you can find variations of your classic bourbon, rye, gin or vodka drinks infused with bitters like orange, angostura, and Benedictine bitters. Over at Petworth Citizen & Reading Room, cocktail connoisseurs can find a quiet space in the Reading Room, a library-themed space. At Petworth, it’s not just the cocktails that make it special but the entire experience. Bartender Chantel Tseng of the Reading Room uses her favorite literature to create novel (pun intended) cocktails. Every week, 12 Swizzle Chill

Bar Charley star team. Photo by Bar Charley.

the cocktail wiz creates a new menu inspired by the literature she reads during that week. The Reading Room also provides a variety of sherry, champagne, farmhouse craft beer, unfiltered Spanish cider and natural wines. Petworth has a selection of iconic cocktails on their seasonal menu, like the fresh and punchy El Diablo and the warm Monte Carlo Old Fashioned. They also created the Highlander Fizz, which combines ginger syrup, lemon, basil and egg whites with scotch, giving these warm, earthy flavors an alcoholic kick. On the fruitier side is the Livener, with fresh raspberries and lemon paired with champagne and gin. Upon hearing about the nomination, Tseng was, “pretty surprised but certainly honored.” She said, “[Petworth] have a welcoming vibe, ranging from first dates to family outing with kids. Solo regulars are just as comfy as groups getting together on a weekend evening,” and that attribute makes them a neighborhood favorite. These are just two of the five nominees. The passion and expertise of these bartenders and restaurateurs are evident in their drinks, and they elevate the D.C. cocktail scene with each compelling concoction. You’ll find us at the intersection of food, drink, restaurants, real estate and luxury


DEZ Customz: From Idea, to Art, to Thriving Small Business By Sonikka Loganathan

When David Zambrano was growing up, he took the red line metro train from Arlington to Silver Spring, Maryland and saw the array of graffiti on the walls and tunnels the train passed by. Inspired by the colors and variety of designs, Zambrano found his passion—art. Drawing from what he saw on the streets of Maryland, he began doodling during his free time, subsequently learned other forms of art like sketching and contemporary art. He also spent a lot of his time at his father’s body shop, which acted as a transition into painting on a different kind of medium. After he invested in his first airbrush when he was about 12 years old, Zambrano took his creativity to whatever creative platform he could find, adding color to old cars and then selling his art to his friends at the ripe age of 14. Swizzle Chill 13


Photo left: DEZ Customz canvas painting. Photo top right: Shoe art project commissioned by Beth Roethlisberger. Photo bottom right: Shoe art project commissioned by Mohammad Sanu. Photos by DEZ Customz.

Originally, Zambrano wanted his company to focus on custom designed apparel, more specifically t-shirts. However, when a business opportunity presented itself, Zambrano could not pass it up. After being approached by a businessperson interested in the sneaker business, DEZ Customz was born. Focusing on sneakers and related products like cleats and gloves, DEZ Customz takes orders from high profile and locally based clients and create a product that is made specially for the them.

encompassing that idea.”

The most popular orders are their commission pieces. “What we do every day is the custom sneakers, and that’s what we specialize in,” said Zambrano. “We’ll take a client’s idea and we will take that and specialize it. A lot of the time a client will come in with a vague idea and we will create a very aesthetically pleasing item

Zambrano has also done work for professional football players, from the Pittsburg Steelers to the Atlanta Falcons. Falcons wide receiver Mohamed Sanu has cleats with a portrait of his son painted on them. Antonio Brown and Ben Roethlisberge for the Steelers both put their DEZ Customz on display: they both have

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With about six—ten orders coming in per week, catering to walk-ins and every customer’s needs becomes difficult. Hence, apparel is usually pre-made and displayed in store for sale. They ensure there is a consistent six-week back order on apparel but this isn’t enough time for the team to, “do something and have it sit there.” Typically, sneaker prices start at $250.

You’ll find us at the intersection of food, drink, restaurants, real estate and luxury


custom cleats made for the AFC-NFC Pro-Bowl. Brown had a multitude of pieces done for the upcoming celebrity softball game he is hosting. The players also use their position and DEZ Customz to create positive changes in the community. “On week 13 for the NFL, they do a ‘My Cause My Cleats’ initiative where players can provide their shoes in order to lend a hand to an organization or a charity. Last year it was going towards ex-Navy and Marine Seals who go on covert operations to help stop sex trafficking,” Zambrano explained. Zambrano’s real passion, however, is seen in his canvas work. “Canvas work is where I express myself and it’s what I love,” he explained. He hopes to work on more canvas art and display it in restaurants and other popular spots around the D.C. area. “I want to transition into doing more canvas work and I want people to see the possibilities and the capabilities that we have because a show is pretty small… I want people to see that we are artists first,” he said. Zambrano currently has his artwork displayed at Bocas Botanas, a popular restaurant in the Gaithersburg area, and is on the waitlist to get his artwork showcased at other restaurants. Canvas art pricing ranges from $200 and up. At the core, Zambrano stays humble, knowing that this moment is the result of years of hard work. Having grown up in a single-parent household in a lower income community, he constantly talks to underprivileged children, hoping to strike a chord that reverberates hope within them. “It’s not easy, and it’s never easy,” he said. “I want it to be understood that the road is hard, and without my family I wouldn’t be where I am. It’s not a matter if you’d do some things and someone sees it… it’s a matter if nobody sees it and you’re doing what you love, and you get shot down because it’s not an easy road, but it’s a worthwhile road.” DEZ Customz is located in Silver Spring, Maryland. Disclosure: David Zambrano is related to the magazine’s editor.

“...it’s a matter if nobody sees it and you’re doing what you love, and you get shot down because it’s not an easy road, but it’s a worthwhile road.” David Zambrano DEZ Customz owner


Mother’s Day Dining Brasserie Beck Brunch

Paladar Latin Kitchen & Rum Bar

1101 K St Northwest, Washington, D.C. 20005 202.408.1717

203 Crown Park Avenue Gaithersburg, Md. 20878 301.330.4400

Chef Robert Wiedmaier’s Belgian-inspired Brasserie Beck in Washington, DC, will be showcasing its Eurocentric style with whimsy flair through its specialty Mother’s Day brunch menu additions. Perfect for mom and the whole family, choices span from the sweet and citrusy Blackberry, Ricotta & Lemon Blintz that’s served warm and balanced with Balsamic & Port Macerated Blackberries to the hearty Wild Mushroom “Toad in the Hole” on thick Griddled Brioche. Best yet, kids 12-and-under can enjoy entrées for half the price!

Treat Mom to a brunch that is as unique as she is special! Mother’s Day is Sunday, May 13, and we’re excited to announce our special brunch buffet, available from 10 a.m. to 4 p.m. Make a reservation today so she can enjoy some of her Paladar favorites, including the Guacamole Deviled Eggs, Fruit “Ceviche,” Shrimp with Sofrito Vegetables & Sauce, Maple Pulled Pork and more. Try the location in Tysons, Va., as well.

City Tap Penn Quarter Brunch 901 9th Street Northwest Washington, D.C. 20001 202.733.5333 City Tap Penn Quarter be serving up Strawberry Rosé French Toast and offering $20 bottles of Prosecco paired with a juice flight until 3 p.m. And mom gets flowers and a gift certificate to use the next time she returns. Happy Tart Afternoon Tea (Two locations in Virginia) Del Ray, 2307A Mount Vernon Ave Alexandria, Va. 22301 May 11, 3 p.m. - 5 p.m. Falls Church, 410 S. Maple Avenue, Unit 110 Falls Church, Va. 22046 May 11 - May 13, 3 p.m. - 5 p.m. Downton Abbey Fans I know you’re out there! Happy Tart has put together an amazing selection of tea sandwiches, savory treats, scones and cream, pastries, and of course loose leaf tea for our Mother’s Day Afternoon Tea. Put on your best dress or suit, practice sticking your pinky out, and join us for tea!

Brunch at RARE Steakhouse 1595 I (Eye) Street Northwest Washington, D.C. 20005 202.800.9994 Give Mom what she deserves on Mother’s Day: a home cooked meal by your family at RARE Steakhouse & Tavern. Join us on Sunday, May 13th for a prix fixe meal designed by our very own Executive Chef Marc Hennessy and Pastry Chef Jacqueline Tynan. Priced at $50, the menu will include some RARE favorites and a few family style steaks and shareable sides for you and your family. See there menu here. The Grilled Oyster Co. Brunch 3701 Newark St NW, Washington, DC 20016 202.362.1719 Treat your mom to a special treat. Enjoy classics like Blueberry Glazed, Stuffed French Toast, Maryland Hash and spring for the Lobster Club sandwich. With a kid’s plate menu section and spring “sippers,” this is the place in which the whole family can feel like they can indulge. Also, try the Cabin John restaurant in Potomac, Md. See the menu here.

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Dim Sum Brunch The Source by Wolfgang Puck 575 Pennsylvania Ave Northwest Washington, D.C. 20565 202.637.6100 To celebrate Mother’s Day The Source by Wolfgang Puck will offer its dim sum brunch, typically served only on Saturdays, on Sunday May 13 from 11:30 a.m. - 3:00 p.m. The menu will include several specials in addition to the regular Dim Sum Brunch menu, including a 24-oz bone-in rib eye steak for two with charred spring onion and Sichuan steak sauce, a whole roasted duckling for two with steamed buns, and wok fried thighs and legs; and a 2 lb. Maine lobster for two with xo-chili sauce, stir fried asparagus and peas. The special menu can be found on The Source’s website. True Food Kitchen 2910 District Ave Suite 170 Fairfax, Va. 22031 571.326.1616

The True Food Kitchen restaurants in Mosaic, Merrifield, Va. and Bethesda will be featuring their spring mojitos: Pineapple & Orange Mimosa, Cherry & Pomegranate Mimosa and Grapefruit Mimosa. Whiskey Charlie Sparkling Rosé Fundraiser 975 7th Street Southwest Washington, D.C. 20024 202.488.2500 On Mother’s Day, May 13, Whiskey Charlie will be offering a special $6 canned sparkling rosé. $1 from each glass will be donated to the Greater D.C. Diaper Bank (greaterdcdiaperbank.org/) to help moms across the DMV who need help with basic baby needs and personal care. Whiskey Charlie is located on the rooftop of The Canopy Hotel at The Wharf. (Opens at 3 p.m.)


Gifts for the DIGITAL MOM By Sonikka Loganathan

If there’s any occasion to remember this May, it’s Mother’s Day. Buying a gift for one of the most important people in your life can be overwhelming and sometimes a simple card just isn’t enough! There are so many cool gadgets and gizmos popping up that help people, especially those who are as busy as moms, make life that much easier and more fun. They are easy to use, sleek, and will take your Mother’s Day present to the next level. This year, help your mom stay on top of the newest technologies with these gifts for the digitally savvy mom.

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Smart jewelry Smart jewelry is all the rage with these delicate accessories jazzing up any outfit while also keeping track of your health. Bellabeat sells a variety of leaf simple, nature inspired necklaces and bracelets that monitor activity, stress, meditations, sleep and reproductive health.

Smart watches Out with theold fashioned analog watches and in with mini wrist screens. There are a variety of smart watches on the market: The Apple Watch Series 3 has 16 GB of space, is water resistant and has a heart rate sensor. Fossil offers several smartwatch models. Their touchscreen smartwatch also tracks your heart rate, stores apps and gives you the notifications you need. If your mom likes to stick to the classics, the hybrid combines the traditional analog design with modern day technology—it doesn’t need to be charged, tracks steps and calories, automatically adjusts to changing time zones and gives you notifications from your smartphone.

Courtesy of Bellabeat.

Courtesy of SleepPhones.

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You’ll find us at the intersection of food, drink, restaurants, real estate and luxury


A handbag that charges your phone Having to remember to take all your chargers and cables with you all the time can be tedious, especially for the busy mom. The Mighty Purse has a built-in charging station that allows you to charge your phone or tablet throughout the day. It is compatible with iPhones, Androids, other smartphones and tablets and comes in a variety of designs and styles.

Rocketbook notebook Keep all your notes in one place with the

Coming Soon JULY The D.C. art scene What to expect on menus this summer Cocktails with a chill Ramenesque

Rocketbook notebook, a revolutionary

Living large

reusable notebook where you can write

Your first home

your notes as you would with a regular notebook, scan them on the Rocketbook

...and more!

app and then upload them to a cloud service of your choice. Then, you can either wipe or microwave the notebook to start fresh. There are several sizes and notebook colors available.

SEPTEMBER Oktoberfest in D.C. Our wine list Apartment negotiations

Headphones with built-in speakers Instead of having to balance a headband and speakers, this product combines the two

Top new developments Liquid nutrition ...and more!

essentials together. RunPhones is perfect for the athletic mom, as the material is comfortable every season, allows ambient

NOVEMBER

noise to be heard ensuring safety, and fits

The need for speed

snugly. If a good night’s sleep is a bigger priority, SleepPhones has comfortable wireless headbands that play music, white noise and podcasts to help you get a peaceful night’s sleep.

Protein power A condo immersion Comfort foods Scary liaisons ...and more!


Twin Valley Distillers Keeps the Hits Coming By Rick Zambrano

Twin Valley Distillers continues to grow and innovate, bringing different flavors and techniques to its spirits and flavored liqueurs produced out of its hard-to-find distillery off East Gude Drive in an industrial section of Rockville, Md. Recent growth has been attributed to constant experimentation and a growing reputation in Maryland and D.C. Its most popular brands include the Bourbon Single Cask line, Maryland Whiskey Company Bourbon and the 1812 Maryland Bourbon Whiskey, says Edgardo Zuniga, the owner and master distiller at Twin Valley. On a visit to the tasting room and a tour of the facility, the Swizzle Chill team was impressed with the craftsmanship, product knowledge, as well as the variety of spirits produced here. Ranging from flavored rums to flavor whiskeys, there was a taste for everyone to enjoy. Jonathan Shair, the distillery’s apprentice, provided a very insightful and detailed tour of production. Here, 52 gallons of spirits can be produced in one day and production is operated seven days per week. The 1794 Maryland Four Grain Rye Whiskey has also been popular at Twin Valley, and is a 22 Swizzle Chill

top seller for Commercial Accounts Manager David Galinsky. Twin Valley balances the complexity in producing the spirit and its popularity or demand. Shair says that the Rye Whiskey is one of of the most complex to produce. Although rye is a sourced within Maryland, it is also a more premium spirit due to ingredient costs. Twin Valley markets many of its products through tastings at the Rockville facility and throughout the region. Additionally, at liquor stores, consumers have a chance to taste and compare the locally-produced bourbon to top name brands that are not made in the DMV. “Nine times out of 10, we have them try it,” says Galinsky. “When they taste mine (Twin Valley), they go with mine. First of all, because I’m a great salesman. Second, they want to be supportive of local products.” Farmers markets, tours and special events have also been a great source of business. “One customer at a time” is a mantra that is ingrained within the culture of the distillery. The informative tasting tours at the Twin Valley Distillery, headed by Ebony Garcia, the Events Planner, have also paid off. Local You’ll find us at the intersection of food, drink, restaurants, real estate and luxury


residents and visitors alike are very much interested in what takes place in this unique Distillery in Montgomery County and book tours and tastings there. On the day of Swizzle Chill’s visit, bourbon was the spirit being produced, and we had the chance to appreciation, both the amount of work involved and the rigor of the process to make bourbon as it has to be aged in new, charred oak barrels that are tightly sealed. Barrels were aplenty at the distillery and so the smell of alcohol being produced. What amazed us was the time it took for the bourbon whiskey distilling in the pursuit of an excellent product. Much of the process of distilling Zuniga selftaught himself, watching “how-to” videos and reading books purchased on Amazon, says Shair. The Twin Valley team admits that the initial products needed a lot of tweaking and finessing, but what is now being produced at Twin Valley has “ turned into something really wonderful,” says Galinsky. There’s been so much progress since the distillery opened in May 2014. A beautifully-crafted limoncello is a special edition product only sold on the premises of the distillery. The Black Joe Coffee liqueur is another treasure from Twin Valley. It has gained its popularity for its smooth and well-blended flavor. In fact, as per Garcia, some customers mix and match the spirits from Twin Valley. A Dirty Lemons Flavored Whiskey might be mixed in a cocktail or shot with a more potent whiskey from the Twin Valley portfolio. Widelydistributed and limited-edition flavored spirits include Dirty Apples Apple Cinnamon Flavored Whiskey, Port Antonio Pineapple Chicha made with rum, and Port Antonio Fruit Punch. The Pineapple Chicha, one of our favorites, was smooth, finishing with a nice kick. Lord Wimsey Gin and Norbeck Vodka add to the diverse Twin Valley lineup. “We sell everything we bottle,” says Galinsky. “We sell in D.C., Virginia, Pennsylvania, West Virginia, and North Carolina. We’ve [also] been approached by New York…. We know we have a good product that we can sell as fat as we can make it.”

Courtesy of Twin Valley Distillers.


National Star, D.C. Favorite: Carla Hall, the co-host of the ABC network show “The Chew” and a headliner in D.C.’s Metropolitan Cooking and Entertaining Show in 2017 has deep D.C. roots and an impressive career. Take a look at some of her career highlights and close ties to the nation’s capital: • Attended L’Academie de Cuisine in Gaithersburg, Md., and graduated with a Culinary Career Training certificate • Started a catering company in Wheaton, Md. in 2001. That catering company eventually became Alchemy by Carla Hall • Held the post of executive chef of the Washington Club, a private Club, in the early 2000’s • Best known as a competitor on Bravo’s “Top Chef” and “Top Chef: All Stars,” gaining a following for her “Hootie Hoo” endearing catch phrase and her “cooking with love” philosophy • Has been on of the co-hosts of “The Chew” since September, 2011 when it started airing

Carla Hall

• Sits on the advisory committees for the James Beard Foundations’ Women’s Leadership Advisory Committee • Culinary Ambassador for Sweet Home Café at the Smithsonian National Museum for African American History and Culture in Washington, D.C. Photo left: Carla Hall. Photo courtesy of the James Beard Foundation.


2018 James Beard Foundation Awards Presented at Lyric Opera The James Beard Foundation Awards were presented Monday, May 7, at the Lyric Opera of Chicago. Gathering some of the top names in the food industry, as well cultural, civic and foodservice leaders from around the country, the awards celebrated the best in the national food scene. Carla Hall, the co-host of “The Chew” on ABC and long-time D.C.-area resident, was on hand to host the event. (See her D.C. story, opposite page.) During the night, the winners in the Restaurant and Chef and Restaurant Design categories were announced for the first time. Previously announced, José Andrés took home the 2018 James Beard Foundation Humanitarian of the Year Award. He has received multiple awards in the past and is the founder of ThinkFoodGroup and World Central Kitchen, started in 2012. He’s been involved in several humanitarian projects and his work in this regard led him to Puerto Rico, where he served up 3.3 million meals after Hurricane Maria in 2017 and advocated for additional

humanitarian relief for this U.S. territory.The Best Chef Award, MidAtlantic Region, went to Jeremiah Langhorne, chef and owner of The Dabney in Washington, D.C. The restaurant opened in the fall of 2015 in Blagden Alley, with a chef who had an ambitious mission to source as many ingredients as possible from the MidAtlantic region and the Chesapeake Bay Area. Throughout accounts of his work, Langhorne has been noted as having an avid pursuit of incorporating fresh, locally-sourced ingredients and foraging techniques in his restaurants. This chef award is well-deserved and one which his fanbase in the D.C. area will be excited about. Here’s the full list of winners in the categories of Restaurant and Chef and Restaurant Design, Who’s Who of Food & Beverage in America, Lifetime Achievement, Humanitarian Award, and Design Icon:

2018 James Beard Foundation Restaurant and Chef Awards Best New Restaurant: JuneBaby Seattle

Outstanding Wine Program: FIG Charleston, S.C.

Outstanding Baker: Belinda Leong and Michel Suas B. Patisserie, San Francisco

Outstanding Chef: Gabrielle Hamilton Prune, New York City

Outstanding Bar Program: Cure New Orleans

Outstanding Pastry Chef: Dolester Miles Highlands Bar & Grill, Birmingham, Ala.

Outstanding Service: Zuni Café San Francisco Outstanding Restaurant: Highlands Bar & Grill Birmingham, Ala.

Outstanding Restaurateur: Caroline Styne The Lucques Group, Lucques, a.o.c., Tavern, and others, Los

Angeles Outstanding Wine, Spirits, or Beer Professional: Miljenko Grgich Grgich Hills Estate, Rutherford, Calif. Rising Star Chef of the Year: Camille Cogswell Zahav, Philadelphia Best Chef, Great Lakes: Abraham Conlon Fat Rice, Chicago Great Lakes Region Swizzle Chill 25


The Dabney, Washington, D.C. MidAtlantic Region comprises D.C.,Delaware, Maryland, New Jersey, Pennsylvania, and Virginia Best Chef, Midwest: Gavin Kaysen Spoon and Stable, Minneapolis Midwest Region comprises Iowa, Kansas Minneapolis, Missouri, Nebraska, North Dakota, South Dakota, and Wisconsin Best Chef, New York City (Five Boroughs): Missy Robbins Lilia, Brooklyn, NY Chef Jeremy Langhorne, The Dabney, and wife Jenny Mooney. Photo by Francis Son.

comprising Illinois, Indiana, Michigan, and Ohio Best Chef, MidAtlantic: Jeremiah Langhorne

Best Chef, Northeast: Karen Akunowicz Myers + Chang, Boston Northeast Region comprises Connecticut, Massachusetts, Maine, New Hampshire, New York, Rhode Island, Vermont

Best Chef, Northwest: Edouardo Jordan Salare, Seattle Northwest Region comprises Alaska, Idaho, Montana, Oregon Washington, and Wyoming Best Chef, South: Nina Compton Compère Lapin, New Orleans South Region comprises Alabama, Arkansas, Florida, Louisiana, Mississippi, and Puerto Rico Best Chef, Southeast: Rodney Scott Rodney Scott’s BBQ, Charleston, South Carolina Southeast Region comprises Georgia, Kentucky, North Carolina, South Carolina, Tennessee, West Virginia

José Andrés, Humanitarian Award recipient, on the red carpet. Photo by Francis Son.

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Daniel Johnnes, wine director The Dinex Group, New York City

2018 James Beard Foundation Restaurant Design Awards 75 Seats and Under (For the best restaurant design or renovation in North America since January 1, 2015) Firm: The MP Shift Designers: Amy Morris, Anna Polonsky, and Julie Nerenberg Project: De Maria, New York City

and Andrea Lenardin Madden Project: In Situ, San Francisco Design Icon: The American Restaurant Kansas City, Mo.

2018 James Beard Foundation Humanitarian of the Year José Andrés Multiple James Beard Award–winning chef; owner, ThinkFoodGroup; founder, World Central Kitchen

Carla Hall. Photo by Francis Son.

Best Chef, Southwest: Alex Seidel Mercantile Dining & Provision, Denver Southwest Region comprises Arizona, Colorado, New Mexico, Oklahoma, Texas and Utah

76 Seats and Over (For the best restaurant design or renovation in North America since January 1, 2015) Firms: Aidlin Darling Design with a l m project Designers: Joshua Aidlin, David Darling, Adam Rouse,

2018 James Beard Foundation Lifetime Achievement Award Paula Wolfert Multiple James Beard Award– winning author

Best Chef, West: Dominique Crenn Atelier Crenn, San Francisco West Region comprises California, Hawaii and Nevada

2018 James Beard Foundation Who’s Who of Food & Beverage in America Inductees Jody Adams Chef/Owner, TRADE, Porto, and Saloniki, Boston Lally Brennan and Ti Adelaide Martin Co-proprietors, Commander’s Palace, New Orleans Allison Hooper Co-founder, Vermont Creamery, Websterville, Vt.

Paula Wolfert. Photo by Francis Son.

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One Eight Distilling’s New ‘District Made’ Portfolio One Eight Distilling released its new “District Made” sprits portfolio, which is part of their rebranding strategy. The portfolio was made in collaboration with Thoroughbred Sprits Group and is now partnering with the North American beverage distributor, Breakthru Beverage Group. From here, One Eight aims to expand into the MidAtlantic and further. The portfolio consists of: District Made Straight Bourbon Whiskey, District Made Straight Rye Whiskey, District Made Vodka, District Made Gin and District Made Barrel Rested Gin. “Districts Made,” draws inspiration from Ivy City, a northeast D.C. neighborhood. Drinks are now distributed in octagonal glass bottles, representative of the article that proclaimed D.C. as the nation’s capital, and with the logo and the iconic three D.C. stars embossed into the bottle. The bottle also emphasized its local touch with “District Made,” written on the top of the label, along with a map of Ivy City. The brand’s slogan, “We are One Eight—We Are District Made,” also makes an appearance on the label. 28 Swizzle Chill

“We’re proud to live and work in Washington D.C.,” said Sandy Wood, co-founder and CEO. “The mission of District Made is to feature local grains in our own recipes to create spirits that uniquely showcase flavors of the MidAtlantic region.” “Having watched their targeted growth and expertly executed redesign, I knew I wanted them for BBG D.C. to shine a light on Breathru D.C.’s local craft portfolio,” said Jill Sites, regional trident director of Breakthrough Beverage for the East Region, Breakthru Beverage Group is bringing bottles to D.C. shelves in May and in June in Maryland.

District Made line, One Eight Distilling. Photo by Scott Henrichsen.

You’ll find us at the intersection of food, drink, restaurants, real estate and luxury


Spring Blooms in D.C.’s Food Scene By Sonikka Loganathan

Cherry Blossom Donut, Astro Donuts. Photo by Rachel Lyn Photography.

As the snow melts and the cherry blossoms bloom, crisp, fresh flavors of spring replace the warm winter spices. Popular restaurants in the D.C. area are keeping up with the changing produce and introducing seasonal menus that highlight the best that spring has to offer. Spring dishes reconnect with the warmth of the earth, with the sweetness and crunch of fresh fruits and vegetables slicing through the earthier flavors, creating a refreshing medley of flavors that celebrate nature’s bounty. Swizzle Chill 29


cocktails like the pomegranate Pom Pom and the 10,000 Beats Per Minute, infused with beet and orange flavors. Lunch offers more versions of khachapuri, like sandwiches, vegetable spreads, and lamb kabobs.

Supra’s Chvashtari. Photo by Andrew Propp.

At Bourbon Steak at the Four Seasons Hotel in Georgetown, Executive Chef Drew Adams brings his love for locally sourced produce right to the table. Adams drew inspiration from the Maryland and Virginia woodlands, where he would find unique flavors in uncommon ingredients like Wormwoods and Fiddleheads. His most popular dishes pair fruity flavors with herbage he found in Rock Creek. The touch of his culinary expertise gives these humble ingredients a new level of sophistication. Appetizers, like the Roasted Beet Soup, use simple ingredients like red cabbage and apple but are packed with flavor. Several entrees also shine a light on Maryland’s renowned seafood scene. The Maryland Crab Cake is served with pink peppercorn tartar sauce and soft greens, taking what would be ordinary finger food to the next level. The advent of spring means that brunch season is also in full swing. Supra, in the Shaw neighborhood, brings the Georgian dining experience to the brunch, lunch and happy hour table. Chef Malkhaz Maisashvilli creates his own versions of traditional egg, cheese, and bread-based dishes. The traditional khachapuri bread, made in a toné oven, melds into the egg and vegetable filled shakshuka to create the Ajaruli Ketse Bostneuli, filled with rich roasted eggplant, sweet peppers, squash, and eggs baked in the dough. Fluffy pancakes made with ricotta can be enjoyed with a selection of fruit preserves. Pair these brunch bites with fruity 30 Swizzle Chill

But perhaps the biggest indication that spring has arrived in the DMV is when people begin to see cherry blossoms, on trees and in their food. Several eateries in the area introduced special meals, desserts, and drinks inspired by the iconic Japanese flower. Bangkok Joe’s in downtown D.C. honors the flowers’ Japanese roots with a cherry blossom inspired menu, available during the National Cherry Blossom Festival. The menu includes a first course, main course, dessert and a cocktail. The dishes use the sweet and strong cherry flavor to meld together the Asian fusion style meals. A major attraction back in town this spring is the Cherry Blossom Pop Up Bar. Available only to patrons who are over 21, the bar is filled with Instagram worthy floral décor, butterflies, a Japanese streetscape and a 10-foot-tall Godzilla. Drinks, both alcoholic and virgin, are inspired by ingredients that mimic the cherry blossom aesthetic. Fresh strawberry, apple, lychee, and cherry blossom flavored liquors are used in several drinks, as well as more traditional red bean paste and sake bases and infusions. The bar is a fan favorite, with lines leading out the door and the wait time being as long as an hour. For smaller springtime treats, food enthusiasts can find special desserts at several locations. Dolci Gelati has cherry blossom flavored gelato that they can serve in the shape of a rose. Astro Doughnuts is making a cherry filled doughnut, covered in cream cheese and decorated with a branch of blossoms. Georgetown Cupcakes’ cherry blossom cupcake features cherry infused frosting on a vanilla cake. It doesn’t take much to find restaurateurs in this city celebrating spring! You’ll find us at the intersection of food, drink, restaurants, real estate and luxury


Living LARGE in the SUBURBS By Max Testa

Two top developments in Montgomery County: Pike & Rose and Downtown Crown It’s an exciting time to be in Montgomery County. Two community developments, Pike & Rose, and Downtown Crown offer on-the-go residents a unique community environment, with a full selection of dining and retail options all located within the same development.

The Copley Condos. Photo by McWilliams Ballard.

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Top photo: Downtown Crown Retailers. Bottom photo: Interior condo rendering. Photos by McWilliams Ballard.

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Pike & Rose, located in North Bethesda is bordered by the Montrose Parkway and the Rockville Pike. Currently, it has 14 dining locations, with at least another 8 planned for the near future. These range from staples like Starbucks and Chipotle to popular chains like &pizza. The community lends itself well to onthe-go lifestyles, as many of the dining options are fast casual, and all are set within the very walkable borders of the community. Besides its broad selection of dining venues, Pike & Rose offer three apartment options the newest being, The Henri, which appeals to the younger generation of prospective residents, particularly young professionals working in the D.C. metro area. “The Henri offers a wider array of distinct studio units,” said Raza Zaman, a marketing representative from developer Federal Realty, compared to Pike & Rose’s other two apartment buildings, and is “ideal for those searching for a small, personable, and creative space to call home.”

Condo kitchen rendering. Photo by McWilliams Ballard.

and French style rums, of which there are light, medium, and full-bodied varieties.

To the North of Pike & Rose, another vibrant development has also opened a new residence building. The Copley, a condominium designed by architectural firm Michael Harris, is just steps from the bustle of Downtown Crown’s many dining and retail locations. The condos offer modern interiors, open floor plans, high ceilings, and are architecturally distinct from other buildings in the development, imparting an industrial architectural flair to Crown.

To complement the variety of dining options

Crown’s selection of restaurants is just as broad as at Pike & Rose, including D.C. favorites like Ted’s Bulletin and an &pizza location of its own, as well as national restaurant chains like Ruth’s Chris Steakhouse and Le Madeleine, while Paladar Latin Kitchen and Rum Bar brings unique Latin American flavors to the development. Residents looking for a cocktail will no doubt be impressed by Paladar’s rum selection, which is divided into Spanish, English,

many amenities, with its own gym, multiple spa

that both Crown and Pike & Rose provide for their residents, each has its own flourishing retail community, fulfilling most of their residents’ day to day needs. Pike & Rose offer a retail shopping experience, with its own REI and L.L Bean, as well as H&M, Sephora, and many others. While Crown does not have quite so many big-name retailers, it does offer residents options, a Drybar, and a Harris Teeter location as well, to name just a few. For residents of both communities, especially on-the-go residents, the convenience of having so many retail and dining options, steps from their front door is certainly part of the appeal that these two communities are building. Swizzle Chill 33


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Swizzle Chill Magazine Issue One  

Swizzle Chill Magazine is D.C.'s very own digital publication to discover new experiences and stories about local food & drink programs, rea...

Swizzle Chill Magazine Issue One  

Swizzle Chill Magazine is D.C.'s very own digital publication to discover new experiences and stories about local food & drink programs, rea...