35b Elsiragy Ct, McLean, VA 22102
9619 Georgetown Pike, Great Falls, VA 22066
Old Dominion Dr, McLean, VA 22102
Autumn’s Beauty, Local Flavors, and Moments Worth Savoring Together
October is here—and with it, the unmistakable beauty of fall in Northern Virginia. The crisp mornings, golden leaves tumbling through the air, and weekends filled with pumpkin patches and apple cider remind us to pause, take a breath, and soak in the simple joys of the season.
After the bustle of September—back-to-school routines, new schedules, and fresh starts—October offers us a moment to slow down. It’s a chance to savor the little things: a walk through the neighborhood with leaves crunching underfoot, a cozy evening shared with friends, or discovering a new favorite dish close to home.
This month, our theme is Food & Drink—a celebration of flavors, traditions, and experiences that bring people together. We invite you to take a moment to try something new, revisit a local favorite, and enjoy all that our community has to offer during this beautiful season.
It’s hard to believe this marks our sixth issue of McLean City Lifestyle! It is truly an honor to celebrate our community, to showcase the people and businesses that make it so special, and to create a platform that brings us all a little closer together.
Here’s to crisp days, cozy meals, and autumn’s simple joys. Warmly,
SUZANNE PURDY, PUBLISHER
@MCLEANCITYLIFESTYLE
October 2025
PUBLISHER
Suzanne Purdy | suzanne.purdy@citylifestyle.com
EDITORIAL COORDINATOR
Yankel Polak | yankel.polak@citylifestyle.com
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Andrew Sapad
LAYOUT DESIGNER Rhiannon Coffman
QUALITY CONTROL SPECIALIST Megan Cagle
Proverbs 3:5-6
ANNA HEALTH.
Holistic healthcare for every stage of life.
Dr. Joan Gonzalez, MD
Medical Degree: St. Matthew’s University School of Medicine
Residency: Temple University, Sacred Heart Hospital -Allentown, Pennsylvania
United States Navy,, Senior Medical Officer
From Navy Senior Medical Officer to trusted family physician, Dr. Gonzalez brings expertise and compassion to Annandale Family Medicine. She’s here for your family’s health, every step of the way.
Dr. A. Taylor Walker,
MD
Medical Degree: East Tennessee State University, Quillen College of Medicine
Residency: Family Medicine, Tufts University –Cambridge Health Alliance
Following a successful career in Communications, Dr. Walker transitioned seamlessly into medicine in order to serve her community. Dr. Walker provides fullspectrum, patient-centered medical care to whole families and focuses on building long-term relationships with her patients.
inside the issue
The image of "The Orange Tree" reflects our community's changing leaves and the inviting atmosphere of fallperfect for enjoying apple cider, hosting a dinner party, or simply savoring a meal outside. It's a thoughtful reminder to embrace the season and the unique joy of sharing food and drink in the crisp autumn air.
city scene
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marianne@theprendergastteam.com
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Free Self-Defense Seminar at FLEXX Fitness
Join us on Wednesday, October 9 at 6:00 PM for a free self-defense seminar at FLEXX Fitness. This interactive session will teach practical skills that anyone can use—no prior experience required. Returning participants are encouraged to attend, as new techniques and tips will be introduced to build on previous sessions. To reserve your spot, email nsdahapkido@flexxfitnessgym.com.
Refined Flavors and New Brunch Shine at 801
Industry veteran Daniel Hlusak brings three decades of experience to 801 Chophouse, blending refined technique with ingredient-focused cuisine. A Galileo alum with nearly twenty years in the DMV, he now debuts brunch, refreshed lunch, and an updated fresh sheet—making 801 Tysons’ premier prohibition-era steakhouse destination.
Style on the Menu:
INSIDE SCOUT & MOLLY’S WITH JANE ABRAHAM
ARTICLE BY YANKEL POLAK
At
Scout & Molly’s, fashion is never just about clothes. For owner Jane Abraham and her daughter, Betsy, style is woven with story, connection, and, like a beautifully curated dinner party, the joy of bringing people together. “When women walk into our stores, we want them to feel like they’re stepping into their best friend’s closet,” Jane says. “Outfits should reflect your personality, and make you feel beautiful. And they have to be comfortable.”
The mother-daughter team operates three boutique locations, Mosaic District, Reston Town Center, and Annapolis Town Center, and each has its own flavor, reflecting the community it serves. Jane and Betsy curate collections that are hyper-local. “Annapolis, with its boating culture and the Naval Academy, gravitates toward vibrant colors and navy-and-white classics. Reston feels a little more polished, with dressier options for its corporate crowd. Mosaic is eclectic and playful,” Jane explains.
That adaptive approach comes from Jane’s rich professional past. Before fashion retail, she was immersed in strategic marketing, government affairs, and nonprofit leadership. She chaired the Congressional Commission for a National Women’s History Museum, served on the Smithsonian’s Advisory Council, and led political and business consulting initiatives. All of that, she says, shaped her boutiques. “When Betsy and I opened our first store, we wanted to build more than a shop, we wanted to build a community.”
A FAMILY RECIPE FOR STYLE
The idea to go into business together didn’t come fully formed. “We knew we wanted to do something as a mother-daughter team, but we didn’t know where to start,” Jane recalls. A franchise broker introduced them to Scout & Molly’s, and the decision clicked.
Unlike many franchises, Scout & Molly’s allowed owners to create their own collections. “That freedom mattered. We wanted to reflect the diversity of our communities rather than following a corporate formula.”
Jane gravitates toward classics; Betsy brings a trendier eye. “I typically choose the more traditional outfits,” Jane laughs. “She likes the trendier ones. Every once in a while, I surprise her and she surprises me. It’s wonderful to be able to do this together.”
YOU MATTER
The brand’s guiding phrase, You Matter, reflects Jane’s values. “The customer is the central focus of the business,” she says. “We want to be sure that our customers find outfits that suit their personality and that make them feel beautiful. When they walk into our store, we hope they feel like they’re part of our family.”
That philosophy naturally extends to philanthropy. When Jane opened her first store in Reston, she immediately sought ways to connect. “I went to other retailers in the community and to my customers to get them involved in philanthropic work. That is how Runway to the Cure was born. Every model who participates is a breast cancer survivor—we say ‘thriver.’ It’s a wonderful way for us to raise money for breast cancer research and support programs to help families.”
THE STYLE MENU
With October’s theme of Food & Drink , Jane makes an easy comparison. “If fashion were a menu, our signature dish would be the liquid leather jacket from Clara Sunwoo,” she says. “They’re thin, washable, they don’t wrinkle, and they come in ten or more colors. They go with everything. I wear one almost every day.”
She also shares her go-to looks for dining out this season:
“Our stores are able to create collections that speak to the customers in those communities.”
“We want our customers to feel like they’re shopping in their best friend’s closet.”
• Upscale Dinner Date: “You can’t go wrong with a great black dress. Everyone should have at least one.”
• Cozy Weekend Brunch: “Dark denim with a sweater, or a neutral dress with boots and accessories.”
• Business Lunch to Dinner: “A sophisticated wrap dress.”
• Harvest Festival or Vineyard Outing: “Casual jeans with a layered top—or make it more of an occasion with a relaxed dress.”
• Hosting at Home: “A comfortable dress. As a hostess it’s appropriate to dress up, but I don’t want to be more dressed up than my guests.”
This fall, Jane is most excited about rich colors and new textures. “The color of the year is in the chocolate family,” she says. “Chocolate brown and charcoal are really replacing black. We’re also seeing placed florals on sweaters, wide-leg denim and corduroy pants, leopard prints, and a lot of Fair Isle sweaters.”
Accessories play a starring role, too. “We have a very large jewelry selection, especially at Mosaic,” Jane says. “One of our favorite vendors is Think Roland. They have beautiful crossbody bags and totes that make fabulous gifts.”
DRESSING THE SEASON
For Jane, fashion, like dining, reflects the moment. “Every season there are new colors,” she says. “This fall we’re seeing rich tans, browns, rust, and maroon. They’re very warm, like the season’s flavors.”
And just as a dinner host sets the table thoughtfully, Jane approaches entertaining with intention. “I want to be comfortable, but a little dressier as the hostess. I don’t want to be fancier than my guests, but I do want to look appropriate.”
FASHION MEETS HOSPITALITY
Many of Scout & Molly’s most popular events are modeled after social gatherings. “We love to host fundraisers in the store,” Jane explains. “If a customer has a school or charity they care about, we’ll put a private party together and give a percentage of proceeds. We also offer Girls’ Night Out events— October and November are great months for those. We’ll provide refreshments, discounts, and a special gift for the hostess. We’ve even had brunch events before the store opens. It’s a wonderful way to come together.”
The connection between food, style, and community also plays out in the boutiques’ locations. “We’re really proud to be in three very different lifestyle centers,” Jane says. “They all have wonderful restaurants and vibrant communities. It’s exciting because each store can be a little different.”
MORE THAN A STORE
At the heart of it all is the relationship Jane and Betsy share, both with each other and with their customers. “It’s unique to be a mother-daughter ownership team,” Jane says. “We bring different perspectives, and that makes our stores stronger. For us, it’s important to really be part of the community.”
As fall settles in with its palette of rich colors and cozy gatherings, Jane offers simple advice: fashion should feel like you. “We want to make sure you feel beautiful, and that you’re comfortable in what you purchase,” she says. “That’s what Scout & Molly’s is all about.”
“If fashion were a menu, our signature dish would be the liquid leather jacket.”
Mindful Meals
How McLean Teen Amelia Cho Is Redefining Food and Education
In McLean, food often feels abundant, but for high school junior Amelia Cho, it’s about more than access—it’s about responsibility. After moving from Korea at age ten, Amelia was struck by the difference in school lunches.
“In Korea, meals were balanced and diverse. Here, I saw unhealthy pizza and cheese sticks being served consistently. This was the first moment that made me realize the social gap between food systems and how much food impacts both education and health.”
At just sixteen, Amelia founded Mindful Meals, now with chapters in Virginia, California, and Canada. The youth-led nonprofit makes healthier food accessible, educates communities about nutrition, and rethinks food donations beyond processed cans. “Donating food isn’t enough if it’s not actually something people can use or benefit from. This made me think more deeply about foods to serve and provide,” she says.
Partnering with SHARE of McLean, Giant, and local schools, Amelia and her team design projects that bring practical solutions to families. One favorite: themed drives for healthier snacks. “If you’re going to snack, let’s make it healthier. That way, donations aren’t just food—they’re options people enjoy.”
ARTICLE BY YANKEL POLAK
Her peers—Bayann, Miles, and Sophie—are central to the mission. From running fundraisers to organizing volunteers, they keep the organization moving. “I realized if I wanted real progress, I needed a team,” Amelia says.
Education is at the core of everything Mindful Meals does. “If students learn what food really is—where it comes from, what it does for your body—that’s how change becomes long-term.” To reach younger audiences, the group created a five-part children’s book series on food and health, soon to be available in local libraries and classrooms.
Though Mindful Meals is expanding nationally, Amelia remains inspired by her McLean roots. “There’s so much generosity here—it makes McLean a really good place to start change.”
Her own relationship with food reflects that outlook. She lights up when describing her favorite Korean dish, kimchi stew, and her love of pasta, which she sees as equally adaptable. “Both let you make endless variations—it’s the same concept.” That sense of flexibility guides her vision for food access. “People will always want pizza or snacks. The question is, how can we make those options healthier, just as quick, and still delicious?”
Her answer blends practicality and optimism: introduce better brands, teach families to read labels, and show that mindful eating doesn’t have to be complicated.
For Amelia, food is a starting point for something bigger: stronger students, healthier families, and more connected communities. “Our mission is to provide healthy food, advocate for smarter food policy, and educate the next generation,” she says.
At an age when many are focused on SATs and sports, Amelia Cho is proving that leadership can look different—nourishing both body and community, one mindful meal at a time.
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Suzanne turned a magazine into community.
City Lifestyle isn’t just a publication — it’s a pulse. A rhythm of voices, neighbors, and stories woven together by someone who believes in the power of connection. As we expand, we’re looking for people ready to turn care into community. Are you ready to be that spark?
McLean City Lifestyle
Published by Suzanne Loved by McLean
It’s Pumpkin Bread Season
The Perfect Recipe For Some Autumn Comfort
Ingredients:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1 teaspoon salt
• 1 1/2 cups canned pumpkin
• 1 1/2 cups sugar
• 2 teaspoon vanilla extract
• 1/2 cup vegetable oil or canola oil
• 1/2 cup melted butter
• 2 eggs
Directions:
1. Preheat the oven to 350 degrees.
2. In a mixing bowl, add the flour, baking soda and baking powder, spices, and salt. Set aside.
3. Combine the oil, butter, and vanilla in a liquid measuring cup.
4. In a mixing bowl (with a paddle attachment), beat the pumpkin, sugar, and eggs until combined.
5. Turn the mixer to low and slowly add the liquid ingredients. Let this process take about 1 to 2 minutes so the mixture becomes light and fluffy.
6. Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended.
7. Prepare a 10 x 5 loaf pan by buttering it really well and then adding a strip of parchment paper to the bottom and up the sides for easy removal.
8. Bake in a preheated 350-degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top otherwise it will fall in the middle once removed from the oven.
ARTICLE BY DON SEAMAN
A LEGACY OF ELEGANCE IN NORTHERN VIRGINIA
For over thirty years, our clients have joined us on transformative journeys. From our beginnings in Vienna to our current presence in Northern Virginia’s prestigious neighborhoods, we remain committed to exceptional service, community engagement, and strong family values.
CHOCOLATE and WINE
The Key to a Successful Wine and Chocolate Pairing Lies in Finding the Right Combination of Flavors and Characteristics.
Pairing wine and chocolate together can be a delightful sensory experience that can elevate the flavors of both. While the concept of pairing wine with food is well-known, pairing it with chocolate may seem unconventional at first. However, when done correctly, it can create a harmonious balance where the flavors of the wine and chocolate complement and enhance one another.
Wine and chocolate have a lot of similarities to each other. Both contain flavanols (antioxidants) and polyphenols (compounds found in plant-based food) that are good for you and have anti-inflammatory properties. These characteristics affect flavor so it’s somewhat challenging to pair wine and chocolate together. The more polyphenols, the more pronounced the bitter taste.
For example, if you sip a delicious dry red wine alongside a hunk of dark chocolate, the wine will start to taste bitter and sour. The taste imbalance is coming from the heightened levels of flavanols (different types of tannin) found in both chocolate and wine that end up clashing against each other on your tongue.
While it might sound counterintuitive, a good rule of thumb is to pair a wine that is “sweeter” than the chocolate itself. “Sweet” doesn’t refer to dessert wines alone. In the wine world, the term “sweet” is often used to denote ripe, fruit-forward flavors in a wine. These characteristics provide a nice balance to the bitter flavors of cocoa.
Both wine and chocolate can have intense, dry flavors. In order to find the right balance, it’s best to choose wines that are a little bit softer and juicier than the chocolate you’re pairing it with.
We’ve done the footwork to find several wines that partner well with chocolate. Here are our guidelines for matching chocolate with wine and a few of our favorite wine and chocolate pairings. We hope you’ll try them and then get inspired to experiment and create your own.
ARTICLE BY HALEY WILLIAMS PHOTOGRAPHY BY CASSANDRA CASTANEDA
TIP 1: MATCH SUGAR WITH SUGAR
When it comes to pairing chocolate and wine, you don’t want to strike a balance, you want to match sugar to sugar. Sweeter chocolate like white chocolate does better when consumed with sweeter wines and bitter chocolate like dark chocolate enjoys being paired with dryer wines. Think of it as matching sugar with sugar. A good rule of thumb is to always pair wines that are equally or slightly more sweet than the chocolate being eaten with it.
TIP 2: MATCH INTENSITY WITH INTENSITY
If you pair an incredibly delicately flavored dark chocolate with a full-bodied, heavy red, the intensity of the wine will destroy any of the subtlety that might have been present in the chocolate. The opposite is also true: strong-tasting chocolate will blow a delicate wine out of the water. Keep this rule of thumb in mind: light-flavored chocolates enjoy being paired with light-bodied wines and intensely flavored chocolates prefer being paired with full-bodied wines.
TIP 3: PAIR FLAVORS WITH FLAVORS
Wine and chocolate both carry their own intense flavors. If the chocolate contains other ingredients such as nuts, fruit, or caramel, consider how these flavors will play with the wine. This is especially helpful to remember when enjoying truffles with wine. To avoid creating a palate power play between the two, do your best to match fruity or floral chocolates with fruity wines like Moscato or White Zinfandel. Enjoy chocolate-covered nuts alongside a nutty wine like a Madeira or Marsala. Chocolate studded with dried cranberries might pair well with a fruit-forward red with berry undertones.
CREATING THE PERFECT PAIR
DARK CHOCOLATE
Bitter to semi-sweet dark chocolates, that are 50 to 100% cacao, have intense, bitter flavors, and earthy to fruity undertones. Match the intensity without adding more dryness by pairing these chocolates with full-bodied, yet fruit-forward wines.
Pairs well with:
Cabernet Sauvignon, Pinot Noir, Port, Merlot, Shiraz, Barolo
MILK CHOCOLATE
Milk chocolate is typically creamier and sweeter with flavors of brown sugar, vanilla, and cream. It requires a wine that is light to medium in body, with a ripe fruit character.
Pairs well with:
Pinot Noir, Merlot, Sweet Riesling, Ice-Style Wine
WHITE CHOCOLATE
White chocolate has a sweet, buttery flavor with notes of cream and honey. Sweet white and rosè wines help cleanse the palate of the rich flavors from white chocolate, as does sparkling spumante like Moscato d’Asti.
Pairs well with:
Sweet Riesling, Moscato, Semi-Dry Sparkling Whites, Gewurztraminer
PHOTOGRAPHY BY JANIE JONES
Hosting the Perfect Dinner Party
Your next event, served alfresco
Catering experts Chef Kyle and Hannah Williams, owners of Savor & Swirl culinary company, create an outdoor dinner party with chef-driven perennial dishes served in beautiful seasonal settings. For this alfresco dinner party, Chef Kyle draws on his favorite recipes updated for a modern palate and paired with wine selections to complement the bountiful feast.
Insider Tips for Hosting:
• Build a menu around the season. Start with what produce is available locally based on the season for the most authentic meal experience. For instance, Chef Kyle says “In November, people crave turkey, sage stuffing and cranberry sauce,” but that meal served in the heat of summer wouldn’t hit the same. In-season fruits and vegetables will always be of highest quality and best taste.
• Always greet guests with a beverage and appetizers. “Offer champagne for wine-lovers or a sparkling drink or signature cocktail. It’s all about serving guests to the highest caliber,” Kyle says.
• Draw inspiration from the season’s colors and temperatures. For spring and summer, think flowers, fresh herbs and linens. For Fall, think flannel blankets, wooden tables, fire pits, open grills, string lights and candles to create a really cool environment you haven’t been able to do all summer. For winter, head indoors to create a cozy environment for guests to connect.
• “You can’t go wrong with fresh flowers,” Hannah says, “but keep bouquets low to not interfere with conversation flowing. For fall, I like richer, jewel-toned florals to mix and match and keep whimsical. I vary glass vases with burnished brass for warm fall vibes.”
• An easy but thoughtful detail is to put a simple menu at each place setting, so guests know what to expect. “Add a pen, so guests can jot tasting notes, especially for wine pairings or multiple courses,” Hannah says. “Guests can share comments, then take the menu home as a sweet reminder of the event.”
• Follow the French principle of mise en place or everything in place before your event. “This is actually our company’s name,” Kyle says. “It’s that important to us. Make sure the wines are all open, cocktails are pre-made, place settings are out, candles are lit and music is playing. When guests arrive, it gives that wow-factor and shows you intentionally made them feel special.”
• To build confidence as a host, start small and practice. “Keep the menu and guest list small,” Kyle says. “Choose recipes you already have confidence in. If you make a great Beef Stroganoff, then go with that. People will love it!”
• As fun as it is to dine outside, always have an indoors back-up plan. “We’ve had to bring it indoors before,” Hannah says. “It’s still fun.” Insider Tips for Hosting: “Think flannel blankets, wooden tables, fire pits, open grills, string lights and candles to create a really cool environment you haven’t been able to do all summer.”
Read on for some of Chef Kyle’s favorite recipes.
Fresh Roasted Brussels Sprouts & Hardwood Smoked Bacon
Yield: 6 servings
• 4 cups Brussels sprouts, raw, halved
• 1-2 tablespoons olive oil
• ¼ cup yellow onion, sliced
• 1 tablespoon garlic, sliced thin
• 1-2 cups bacon, smoked, thick cut, large dice
• Salt, pepper to taste
• 2 tablespoons real butter, unsalted
• Optional garnish: 1 tablespoon parsley, chopped
METHOD OF PREPARATION:
1. Preheat oven to 400 °F for convection setting, (425 °F conventional).
2. In mixing bowl, add oil and cut raw Brussels sprouts. Season with salt and pepper.
3. Place seasoned sprouts on baking sheet and bake in oven until done, about 20-40 minutes (soft yet still with good texture and crispy edges with some dark brown color). Remove from oven.
4. Place large sauté pan on medium heat and render bacon. Add a splash of olive oil to get it going, if needed. Cook until bacon is crispy and golden brown, 5-10 minutes.
5. Add onions to pan and cook until soft, 5-8 minutes.
6. Turn heat to high and add garlic and butter and cook for 1 minute.
7. Add roasted Brussels sprouts to pan and toss all together. Season to taste with salt and pepper.
8. For optional garnishes, add fresh chopped parsley.
9. Serve and enjoy!
CHEF NOTES:
• If Brussels sprouts are large, cut in quarters.
• Rendering bacon means extracting the bacon fat which adds a lot of flavor to the dish.
Heirloom Root Vegetable Hash
Yield: 6-10 servings
• 2 cups heirloom carrot, cubed
• 2 cups heirloom rutabaga, peeled, cubed
• 2 cups heirloom parsnip, cubed
• 1 cup heirloom turnip, cubed
• 2 cups heirloom marble potatoes, halved
• 3 tablespoons rosemary, fresh, de-stemmed, chopped
• 1 tablespoon thyme, fresh, de-stemmed, chopped
• 4 tablespoons extra virgin olive oil
• Salt – to taste
• Pepper – to taste
• Optional garnish: 1 tablespoon parsley, chopped
METHOD OF PREPARATION:
1. Pre-heat oven to 400°F on convection setting (425°F conventional).
2. In mixing bowl, add oil and raw cut vegetables. Season to taste with salt and pepper.
3. Place seasoned vegetables on oiled baking sheet and bake in oven until they are caramelized and tender, about 30-60 minutes. Will be soft yet still with good texture and crispy edges with some lightly charred areas.
4. Remove from oven once finished cooking.
5. Garnish with fresh chopped parsley.
6. Enjoy.
Cranberry Orange Zest Sauce
Yields 4 cups
• 3 cups cranberries, fresh or frozen
• 1 cup cranberry juice, sweetened
• 1 piece orange peel
• 1 orange for zesting
• ½ cup orange juice, freshly juiced
• 3 cinnamon sticks
• ¼ teaspoon clove, ground
• ¼ teaspoon allspice, ground
• ½ cup sugar
• Pinch salt
METHOD OF PREPARATION:
1. In medium saucepot on high heat, add everything except orange peel and orange zest. Bring ingredients to boil, then reduce to a simmer with lid.
2. While simmering, stir occasionally with rubber spatula ensuring bottom does not burn. Simmer for 30 minutes or until sauce thickens.
3. Remove lid and add orange peel and season to taste. Can add more sugar or spice if needed.
4. Once sauce is thickened and most liquid has evaporated, remove orange peel and cinnamon sticks and remove pot from heat.
5. With hand-held blender, puree sauce, keeping some texture.
6. Freshly grate in orange zest, stir and season to taste.
7. Transfer sauce to jar and place in refrigerator to cool overnight.
8. Enjoy!
CHEF NOTES:
• Enjoy with all types of poultry and game birds.
• Do not use ground cinnamon.
• Can puree with blender if you do not have hand-held blender.
• Consistency should be thick sauce and not a jelly.
EXPERIENCE
DENTAL CARE
GENERAL & COSMETIC DENTISTRY
IN GREAT FALLS, VA
VOTED NORTHERN VIRGINIA’S TOP DENTIST FOR 10 YEARS IN A ROW.
AND A WASHINGTONIAN HALL OF FAME INDUCTEE
SATURDAYS AND SUNDAYS
events
A SELECTION OF UPCOMING LOCAL EVENTS
Fall Fun at Krop’s Crops Farm
11110 Georgetown Pike Great Falls, VA 22066 | 11:00 AM
Celebrate autumn with hayrides to the pumpkin patch, Winchester apples, fresh-pressed cider, mums, gourds, farm animals, and festive fall décor. Weekend hayrides run every weekend in October from 11am–4pm for $5 per rider (kids 3 and under free). Pick the perfect pumpkin and enjoy seasonal fun for the whole family!
OCTOBER 5TH
Runway to the Cure
Reston Town Center Pavilion | 1:00 PM
Reston Runway to the Cure Inc. is a 501(c)3 volunteer non-profit, helping to defeat breast cancer through a runway fashion show that celebrates our models - breast cancer survivors and warriors - and the businesses, sponsors, and patrons that make the fashion show possible.
OCTOBER 10TH
Fall Wine Festival & Sunset Tour
3200 Mount Vernon Memorial Highway Mount Vernon, VA 22121 | 6:00 PM
Taste unlimited samples from Virginia's finest wineries at Mount Vernon’s Fall Wine Festival. Relax on the east lawn overlooking the Potomac River as you experience George Washington’s estate after hours. Purchase a VIP table to receive admission for 12 people, three bottles of wine to take home, and private waiter service.
OCTOBER 18TH
Pat McGee Band at Wolf Trap
The Barns - 1635 Trap Road Vienna, VA 22182 | 6:30 PM
Come out to see Virginia’s Pat McGee Band in their highly anticipated return to The Barns! The band has shared stages with James Taylor, Fleetwood Mac, and The Who and released 13 albums containing hit singles “Runaway,” “Rebecca,” and more.
OCTOBER 18TH AND 19TH
Celebrate Creativity! 22nd annual Great Falls Studios Art Tour
https://www.greatfallsstudios.com/home-2025-studio-tour | 10:00 AM
Visit local artists working and displaying in a variety of locations: remodeled barns, historic farms, converted garages, contemporary and traditional homes, group studios, a church, and other unusual places. Contact: elizabethbertholonart@gmail.com | Instagram: @ElizabethBertholonArt | Website: raptart.com | phone: 7039158796
OCTOBER 25TH
Dog-O-Ween at Shipgarten
Shipgarten 7581 Colshire Dr Tysons, VA 22102 | 1:00 PM
Join us on Sunday, October 25th for our final Oktoberfest event, Dog-O-Ween! This festival will take place from 1:00 PM – 6:00 PM and will be family friendly as well as free to attend! While the festival will of course revolve around our furry friends, there will be activities for adults and children of all ages.
