JANUARY/FEBRUARY 2010
A Culinary Institute of America grad, Spike Mendelsohn has honed his skills in some of the finest kitchens in France,Vietnam, California and New York. But his experience on “Top Chef” inspired him to open a restaurant that a wider audience could enjoy. In just over a year, his hamburger hot spot has won national awards and attracted a loyal following—including two visits from Michelle Obama and her daughters.
When he’s not manning the grill, Mendelsohn unwinds with fiancé Alyssa Shelasky, a correspondent for People, in their lofty Capitol Hill apartment. Shelasky has decorated their home in a “mid-century look without getting too offbeat,” with furniture from Crate & Barrel, quirky art and Craigslist finds. Their favorite late-night comfort dinners include pasta putanesca, pan-fried chicken with lemon or, if they’re too tired to cook, deli sandwiches on bread baked by Shelasky.
Mendelsohn, who has appeared on “Good Morning America” and “The View,” won’t rule out another TV gig. “I loved my experience on ‘Top Chef,’” he says. “I want to give it another run.”
Michael Ventura is a photographer based in Silver Spring, Maryland.
CAN’T COOK WITHOUT
Butcher block cutting board; deep sink; pasta machine; Mac knives; KitchenAid griddle that he uses for everything from pancakes to meatballs.
ALWAYS IN FRIDGE
Lemons, cheese, pasta sauce, Dijon mustard.
SIGNATURE DISH
Mendelsohn’s Prez Obama burger (horseradish mayo, red onion marmalade, crumbled Roquefort and Applewood smoked bacon on a potato bun) won Rachael Ray’s New York City Burger Bash in 2009.
FUTURE PLANS
His new restaurant, We, The Pizza, will open next door to Good Stuff Eatery in February 2010.
SPIKE MENDELSOHN'S FAVORITE RECIPES
Spanakorizo
This is a great side dish with chicken, fish or just on its own.
3 bags spinach, washed
1 large onion chopped
1 bunch fresh parsley, chopped
2 small cans tomato sauce
¾ cup white rice
olive oil
salt and pepper
In a saucepan over medium high heat, sauté onions in olive oil until translucent. Add spinach and sauté a bit more. Add rice, tomato sauce, parsley, salt and pepper and 1½ cups water.
Cover and cook over medium heat. Stir occasionally and add more water if needed. Cook until rice is tender. If mixture becomes too watery, cook uncovered for a bit at the end.
Fresh Roasted Chicken, Greek Style
¼ cup salt
½ cup pepper, ground
3 sprigs fresh oregano
½ cup crushed fresh oregano
½ cup olive oil
½ cup lemon juice
3 to 4 pound whole chicken
Onion, cut in quarters (if you want a stronger flavor)
Preheat oven to 375.
Wash chicken and stuff cavity with onion cut in quarters and sprigs of fresh oregano.
Pour olive oil over chicken, add salt and pepper.
Pour lemon juice and crushed oregano over chicken.
Bake in oven until done, about 1 hour.
JANUARY/FEBRUARY 2010
Cookies are baking in Carla Hall’s kitchen. The 5-foot-eleven accountant-turned-model-turned chef almost forgets them as she shows visitors her century-old home’s original fireplace and still-working pocket doors. Then, graceful as a dancer, she leaps back to the kitchen to pluck the chocolate-cherry gems from the oven just in the nick of time.
Between catering events, teaching and special appearances, Hall seldom has time to cook at home. “What I like for dinner is what my husband Matthew cooks,” she quips, praising his red curry with chickpeas and potatoes. For breakfast during the week, Hall usually downs a smoothie or oatmeal with fruit. But on weekends, she insists, “I’m in charge of the pancakes.”
She and husband Matthew Lyons, an FDA attorney, recently remodeled their kitchen, working with kitchen designer Shimon Garibi to create a space that marries her taste for traditional with Lyons’s contemporary style. “I like neutral colors but, just like in my food, there’s always a surprise,” says Hall, who trained at L’Academie de Cuisine in Gaithersburg. “I call it ‘oompah.’”
CAN’T COOK WITHOUT
A good stove; plenty of counter space, drawers and cabinets; a raised hood to accommodate her height; deep sink.
ALWAYS IN KITCHEN
Plugrá butter; eggs from the farmer’s market; olive oil.
SIGNATURE DISH
Sea bass en papillote with roasted tomatoes, capers and gremolata butter.
FUTURE PLANS
The launch of the made-to-order Cookie Collection from Alchemy Catering, available online.
STYLING: Ugo Arinzeh, Arinzeh Interiors, Washington, DC .KITCHEN DESIGN: Shimon Garibi, Elite Kitchens, Rockville, MD. CABINETS: Leicht. STOVE: KitchenAid. REFRIGERATOR: Fisher & Paykel. BACKSPLASH: Oceanside Glasstile through Architectural Ceramics. FLOORING: Porcelain tile through Architectural Ceramics. COUNTERTOPS: Silestone.
CARLA HALL'S FAVORITE RECIPES
Vegetable Tagine with Pistachio and Candied Orange Couscous and Cucumber Sour Cream
When preparing a recipe of a particular cuisine, it helps to know what spices are used in that cuisine. In this case, we're using a Moroccan profile (red pepper, cumin seed, coriander, mint, saffron, anise, cardamom, cinnamon). Now that you have the framework, let your imagination go wild.
4 tablespoons olive oil
2 cups chopped onions
2 tablespoons garlic, minced
1 tablespoon ginger, minced
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground anise seed
1/4 teaspoon cayenne
Salt and pepper to taste
1/8 teaspoon ground cinnamon
2 cups diced tomatoes (roasted, if you find them)
2 cups vegetable broth
2 bay leaves
3 cups chickpeas, drained and rinsed
1 1/2 cups each (butternut squash, carrots, sweet potatoes, and parsnips), diced
1/2 cup diced kalamata olives
2 teaspoons lemon zest
2 tablespoons chopped parsley
1 tablespoon chopped cilantro
1. Heat two tablespoons olive oil in a large dutch oven or pot. Add the onions and cook until soft and golden, about 8 to 10 minutes. Add the garlic and ginger and sauté until aromatic, about one minute. Add the spices (cumin, coriander, anise, cayenne, salt, pepper and cinnamon.) Cook until the onions are coated and the spices are nicely toasted.
2. Add the tomatoes, vegetable stock, bay leaves and chickpeas; bring to a boil over medium-high heat. Reduce to a simmer, uncovered, about 15 minutes.
3. While the base of the stew is cooking, heat a large skillet to sauté the vegetables. Toss each vegetable in olive oil and salt. In small batches, sauté the vegetables until they are nicely seared. Add them to the pot as they are finished. NOTE: Start with butternut squash, since it will take the longest to cook.
4. Continue to simmer until the vegetables are nearly tender, about 30 minutes. Add the lemon zest and continue to simmer an additional 15 minutes.
5. Sprinkle with parsley and cilantro, and serve over couscous.
Pistachio and Candied Orange Couscous
2 cups boiling stock (vegetable or chicken)
2 cups couscous
1 teaspoon salt
2 teaspoons olive oil
1/2 cup toasted pistachios
1/2 cup candied orange peel
2 tablespoons mint, finely chopped
2 tablespoons parsley, finely chopped
1 tablespoon lemon zest
1. In a medium bowl, mix couscous, salt and olive oil. Pour boiling stock over couscous and mix well. Cover bowl with plastic wrap. Let sit for at least 5 minutes. Use a fork to break up couscous.
2. Stir in pistachios, orange peel, mint, parsley, and lemon zest. Adjust seasoning if necessary.
Cucumber Sour Cream
1/2 European cucumber, finely diced (not peeled)
8 ounces sour cream
1 garlic clove, minced
1/2 teaspoon ground cumin
1 teaspoon lemon zest
Salt and pepper to taste
Combine all ingredients, then season to taste. Chill before serving.
Vadouvan Carrot Soup with Chili Oil
Serves 6 to 8
2 tablespoons olive oil
2 pounds carrots, peeled, sliced
1 rib celery
1 large onion, finely chopped
6 garlic cloves, peeled
4 cups vegetable broth
2 teaspoons Vadouvan spice mix (see below)
1 tablespoon fresh lemon juice
Pinch of sugar
1/4 cup chilled whipping cream
1. Heat oil on medium-low heat in medium-sized pot. Add carrots, celery, onions, leeks and garlic. Sauté until onions are translucent. Season with salt and pepper.
2. Pour in stock and add Vadouvan spice blend. Add lemon juice and sugar. Simmer until carrots are tender, about 30 minutes
.
3. Remove pot from heat. In small batches, purée soup in a blender until silky smooth. Return soup to pot and finish with cream. Thin to desired consistency with additional broth, if necessary. Adjust seasoning.
Chili Oil
8 ounces vegetable oil
1 teaspoon smoked paprika
1/2 red pepper, diced
2 dried chilies
Sauté red pepper in one tablespoon of oil. Add dried chilies and smoked paprika. Pour in remaining oil and simmer for five minutes. Remove from heat and let cool until lukewarm. Season with salt. Purée until smooth in blender. Strain through cheesecloth into medium bowl. Store in squeeze bottle.
Vadouvan Spice Mix
2 pounds onions, cut into 1-inch pieces
1 pound shallots, halved
12 garlic cloves, peeled
1/4 cup vegetable oil
1 teaspoon fenugreek seeds
1 tablespoon thinly sliced fresh curry leaves (optional)
1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon brown mustard seeds
3/4 teaspoon turmeric
1/2 teaspoon grated nutmeg
1/2 teaspoon hot red-pepper flakes
1/4 teaspoon ground cloves
salt and pepper
1. Preheat oven to 300 degrees.
2. Pulse onions in 3 batches in food processor until coarsely chopped. Transfer to a bowl. Repeat with shallots, then garlic.
3. Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots and garlic (stir often) until golden and browned in spots, 25 to 30 minutes.
4. Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 tablespoon salt, and 1 teaspoon pepper and stir until combined.
5. Transfer to a parchment-paper lined sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onion, until well browned and barely moist, about one hour to 75 minutes.
JANUARY/FEBRUARY 2010
A Culinary Institute of America grad, Spike Mendelsohn has honed his skills in some of the finest kitchens in France,Vietnam, California and New York. But his experience on “Top Chef” inspired him to open a restaurant that a wider audience could enjoy. In just over a year, his hamburger hot spot has won national awards and attracted a loyal following—including two visits from Michelle Obama and her daughters.
When he’s not manning the grill, Mendelsohn unwinds with fiancé Alyssa Shelasky, a correspondent for People, in their lofty Capitol Hill apartment. Shelasky has decorated their home in a “mid-century look without getting too offbeat,” with furniture from Crate & Barrel, quirky art and Craigslist finds. Their favorite late-night comfort dinners include pasta putanesca, pan-fried chicken with lemon or, if they’re too tired to cook, deli sandwiches on bread baked by Shelasky.
Mendelsohn, who has appeared on “Good Morning America” and “The View,” won’t rule out another TV gig. “I loved my experience on ‘Top Chef,’” he says. “I want to give it another run.”
Michael Ventura is a photographer based in Silver Spring, Maryland.
CAN’T COOK WITHOUT
Butcher block cutting board; deep sink; pasta machine; Mac knives; KitchenAid griddle that he uses for everything from pancakes to meatballs.
ALWAYS IN FRIDGE
Lemons, cheese, pasta sauce, Dijon mustard.
SIGNATURE DISH
Mendelsohn’s Prez Obama burger (horseradish mayo, red onion marmalade, crumbled Roquefort and Applewood smoked bacon on a potato bun) won Rachael Ray’s New York City Burger Bash in 2009.
FUTURE PLANS
His new restaurant, We, The Pizza, will open next door to Good Stuff Eatery in February 2010.
SPIKE MENDELSOHN'S FAVORITE RECIPES
Spanakorizo
This is a great side dish with chicken, fish or just on its own.
3 bags spinach, washed
1 large onion chopped
1 bunch fresh parsley, chopped
2 small cans tomato sauce
¾ cup white rice
olive oil
salt and pepper
In a saucepan over medium high heat, sauté onions in olive oil until translucent. Add spinach and sauté a bit more. Add rice, tomato sauce, parsley, salt and pepper and 1½ cups water.
Cover and cook over medium heat. Stir occasionally and add more water if needed. Cook until rice is tender. If mixture becomes too watery, cook uncovered for a bit at the end.
Fresh Roasted Chicken, Greek Style
¼ cup salt
½ cup pepper, ground
3 sprigs fresh oregano
½ cup crushed fresh oregano
½ cup olive oil
½ cup lemon juice
3 to 4 pound whole chicken
Onion, cut in quarters (if you want a stronger flavor)
Preheat oven to 375.
Wash chicken and stuff cavity with onion cut in quarters and sprigs of fresh oregano.
Pour olive oil over chicken, add salt and pepper.
Pour lemon juice and crushed oregano over chicken.
Bake in oven until done, about 1 hour.
**Out of the array of interior design magazines, Home and Design magazine stands out as a primary idea source for luxury home designs and coverage of luxury living. Wonderful visuals of luxury getaways and dining options are combined with inspired decor to provide a fundamental reference point for bringing luxury to life in home interiors and beyond.
JANUARY/FEBRUARY 2010
These four local stars of Bravo’s popular “Top Chef” series have helped put DC’s dining scene on the map. A private tour of their own homes—and kitchens—offers a behind-the-scenes look at these up-and-coming pros.
Mike Isabella
The executive chef at Zaytinya in DC, Mike Isabella found inspiration and camaraderie during his run on “Top Chef” Season 6. On their days off, he and wife Stacy cook up a storm in their Penn Quarter condo.
read more
Bryan Voltaggio
A calm and steady culinary tour de force who was pitted against his brother Michael in the Season 6 finale, Bryan Voltaggio focuses on perfection at his acclaimed Frederick restaurant, Volt.
read more
Carla Hall
One of the finalists on Season 5, Carla Hall now runs the show at Alchemy Caterers in Silver Spring. After hours, this accomplished chef unwinds with her husband in their charming Takoma Park Victorian.
read more
Spike Mendelsohn
Following his stint on Season 4, Spike Mendelsohn left the Big Apple in 2008 to open Good Stuff Eatery in DC. Now, he and his fiancé Alyssa Shelasky enjoy midnight dinners and TV in their Capitol Hill home.
read more
**Out of the array of interior design magazines, Home and Design magazine stands out as a primary idea source for luxury home designs and coverage of luxury living. Wonderful visuals of luxury getaways and dining options are combined with inspired decor to provide a fundamental reference point for bringing luxury to life in home interiors and beyond.
JANUARY/FEBRUARY 2010
Mike Isabella had a busy 2009. He was nominated as one of Washington’s Rising Culinary Stars. He competed on “Top Chef” against some of the country’s best talent. And, he got married. But this young chef is hardly slowing down.
“We work on a new dish at Zaytinya every day. Even if it’s been on the menu for years,” he says, “we try to make it better.” José Andrés’s ThinkFood Group tapped Isabella to run the show at this Greek-Mediterranean hot spot in 2007, when he and Stacy moved to DC from Atlanta, where they met through work. (She is now the private dining coordinator at Poste.)
The couple frequents local farmers’ markets and cooks together on Sundays. “Stacy is definitely a much better home cook than I am,” says Mike, who gets scolded by his wife for preparing crowd-size portions and using every pot, pan and utensil in the kitchen of their lofty condo. But once in a while, Mike can’t resist cooking the traditional Sunday supper of his childhood. “I cook the food I love: pasta, meatballs and garlic bread,” he says. “I want to go back to my Italian heritage, the way I was raised, and combine it with techniques I’ve been working on.”
CAN’T COOK WITHOUT
Microplane for grating garlic, ginger, cheese. Le Creuset cookware. Japanese knives.
ALWAYS IN FRIDGE
Chicken stock, fresh vegetables, lemons, Greek yogurt, cheese, bacon, chicken, champagne.
SIGNATURE DISH
Isabella’s Octopus Santorini combines grilled baby octopus, capers, marinated onions and a yellow split-pea purée.
FUTURE PLANS
“I want to open up my own concept restaurant. It’s a life-challenging goal. You can’t skip steps,” says Isabella. “I want José [Andrés] to be a part of everything I do because he’s been a big mentor to me. He has supported me, critiqued me and taken me all over the country. Not many people get that from their bosses.”
**Out of the array of interior design magazines, Home and Design magazine stands out as a primary idea source for luxury home designs and coverage of luxury living. Wonderful visuals of luxury getaways and dining options are combined with inspired decor to provide a fundamental reference point for bringing luxury to life in home interiors and beyond.
JANUARY/FEBRUARY 2010
Logan Debut
Neighborhood Restaurant Group has opened two new hot spots in a single, two-story building near Logan Circle. Birch & Barley features the inventive American fare of chef Kyle Bailey, who hails from New York’s Allen & Delancey, while upstairs, ChurchKey serves 555 different beers from 30 countries plus wood-fired pizzas and panini. Designer Catherine Hailey created the interiors of both spaces. 1337 14th Street, NW; 202-567-2576; www.birchandbarley.com; www.churchkeydc.com.
Sleek Bar Scene
For a night on the town, DC’s sexy Co Co. Sala (above) is worth a visit. Winner of a 2009 Rammy Award for the “hottest bar scene,” the venue serves lunch and dinner as well as pastries, cocktails and “sinful shots” containing chocolate. The design by Interior Architects features low banquettes, red velvet curtains and undulating brown walls. 929 F Street NW; 202-347-4265; www.cocosala.com.
Valentine’s Day Delights
J. Chocolatier has opened in Georgetown near Cady’s Alley. Owner Jane Morris calls her handmade confections “very low-tech, but very high craft.” Her most popular items are creamy Sea Salt Caramels and Passion Truffles—heart-shaped chocolates infused with hibiscus tea, mango and passion fruit and topped in 24-carat gold dust—just what your sweetheart ordered. The shop also features homespun baked goods, coffee and decadent sipping chocolate. 1039 33rd Street, NW; 202-333-4111. www.jchocolatier.com.
**Out of the array of interior design magazines, Home and Design magazine stands out as a primary idea source for luxury home designs and coverage of luxury living. Wonderful visuals of luxury getaways and dining options are combined with inspired decor to provide a fundamental reference point for bringing luxury to life in home interiors and beyond.
JANUARY/FEBRUARY 2010
It’s Monday, Bryan Voltaggio’s day off. But with a photo shoot taking over his living room, two-year-old son Thacher begging him to ride skateboards and live lobsters to pick up at Dulles, he can hardly kick back.
The Culinary Institute of America grad spent nine years developing his technique with chef Charlie Palmer at Palmer’s New York, Las Vegas and DC restaurants. Then he and his wife Jennifer, a graphic designer, returned to their hometown of Frederick, where Bryan opened Volt to critical acclaim in 2008.
In their Urbana, Maryland, townhouse, Jennifer designated the lower level as the “man cave,” which Bryan outfitted with a rear-projection TV, Wii, PlayStation and two dartboards, one for himself and one for Thacher. Jennifer, meanwhile, took the lead on the main level, furnishing the spaces in a clean, retro-chic style.
On the rare occasion that he is home in time to cook, Voltaggio keeps it simple, making pizza or pasta or grilling chicken or hanger steak. Eventually, he would like a larger kitchen with an induction cooktop (safer and more energy-efficient than gas), multiple dishwashers and open niches for easy storage. “As a chef,” he says, “I like to have everything at my fingertips.”
CAN’T COOK WITHOUT
Porsche knives, All-Clad pots, pull-out faucet.
ALWAYS IN FRIDGE
Milk, butter, eggs, cream, herbs, celery. Plus stocks and sauces frozen in ice-cube trays for late-night, flash in-the-pan meals.
SIGNATURE DISH
“Making the most of whatever is in season, trying new techniques while it’s here and fresh. Right now, it’s mushrooms. Next week it will be something else.”
FUTURE PLANS
At press time, there is talk of Bryan and his brother, “Top Chef” winner Michael Voltaggio, opening a restaurant together.
RECIPE
Spiced Hot Chocolate with Orange and Fennel Marshmallows
Serves 4
Hot Chocolate:
2 ½ cups 2-percent milk
7 oz. dark chocolate 72%, broken into pieces
2 teaspoons cocoa powder
1 ½ teaspoons grated orange zest
2 cinnamon sticks, cut in half
2 vanilla beans, scraped
Heat the milk to a simmer and stir in all ingredients except the dark chocolate. Let the flavors meld for about 20 minutes, stirring occasionally. Add the chocolate by incorporating with a wooden spoon. Mix in the chocolate until totally combined. Strain the hot chocolate using a fine mesh strainer. Reserve hot until ready to serve.
Marshmallows:
1 cup sugar
3.5 ounces egg whites
½ cup water
20 gelatin sheets
¼ cup confectionary sugar
¼ cup cornstarch
1 teaspoon grated orange zest
½ teaspoon fennel pollen
Bring water and sugar to a simmer. Cook the sugar until it reaches 129 degrees Celsius on a candy thermometer. Meanwhile, whip the egg whites to soft peak in a mixer. Bloom the gelatin in ice water. Warm the gelatin after bloomed in a microwave until melted and warm. Add the gelatin to the finished sugar and continue to mix. Then add the sugar to the egg whites. Flavor as desired at this point. Once the marshmallow starts to cool enough to handle and soft peaks form, remove from the mixer. Using a pastry bag or plastic bag with corner tip cut, pipe the marshmallows into desired shapes. Dust with the cornstarch and powdered sugar mixture.
Goat Cheese Orzo Gratin
Yield: 2 quarts
Goat Cheese Cream:
5 ounces butter
1 tablespoon salt
2 teaspoons white pepper, ground
1/3 cup flour
2 cups heavy cream
32 ounces milk
6 ounces goat cheese
Make a roux with butter and flour. Add cream, milk, and seasonings. Bring to a simmer and whisk in goat cheese. Cool and reserve.
Orzo:
1 lb. orzo pasta, blanched in salted boiling water
½ cup grated aged goat cheese (if not available use Pecorino Romano)
Preheat oven to 375F. Warm the pasta in the goat cheese cream, divide into individual casserole dishes, top with the grated cheese. Bake until golden brown on top.
**Out of the array of interior design magazines, Home and Design magazine stands out as a primary idea source for luxury home designs and coverage of luxury living. Wonderful visuals of luxury getaways and dining options are combined with inspired decor to provide a fundamental reference point for bringing luxury to life in home interiors and beyond.
JANUARY/FEBRUARY 2010
Architecture Fantasy Camp
The Frank Lloyd Wright Preservation Trust will offer a four-day Architecture Fantasy Camp at Wright’s Home and Studio in Chicago’s Oak Park neighborhood. The first of four 2010 sessions takes place March 5 to 8. Participants will work in Wright’s studio with accomplished architects to plan and design a structure of their own. Attendees will also tour Wright’s Unity Temple and Robie House (above). No experience is necessary; the camp is open to non-architects only. Tuition is $850 for Trust members and $900 for non-members. 708-848-1976; www.GoWright.org.
Sweet Island Escape
Sugar Ridge is scheduled to debut in December 2009 on Antigua. The island’s sugarcane-covered hills inspired the name—and the design—of this luxury resort. Local designer Charmaine Benjamin-Werth created modern interiors and a spa evoking the colors and textures of nature. Introductory rates from $120 per person if booked by January 31. 866-591-4881; www.sugarridgeantigua.com.
Green In Soho
The eco-friendly Crosby Street Hotel, a member of Design Hotels, has opened its doors in New York’s Soho neighborhood. Owner/designer Kit Kemp has employed her signature style in this new venture, mixing tradition with technology. She hopes to attain Gold LEED certification for the property, which employs recycled materials, green power and efficient plumbing. Rates from $495/double. 800-337-4685; www.designhotels.com/ crosbystreet.
**Out of the array of interior design magazines, Home and Design magazine stands out as a primary idea source for luxury home designs. Wonderful visuals of inspired décor and lush landscapes are combined with expert advice to provide a fundamental reference point for bringing amazing home interior design ideas to life.
JANUARY/FEBRUARY 2010
Cookies are baking in Carla Hall’s kitchen. The 5-foot-eleven accountant-turned-model-turned chef almost forgets them as she shows visitors her century-old home’s original fireplace and still-working pocket doors. Then, graceful as a dancer, she leaps back to the kitchen to pluck the chocolate-cherry gems from the oven just in the nick of time.
Between catering events, teaching and special appearances, Hall seldom has time to cook at home. “What I like for dinner is what my husband Matthew cooks,” she quips, praising his red curry with chickpeas and potatoes. For breakfast during the week, Hall usually downs a smoothie or oatmeal with fruit. But on weekends, she insists, “I’m in charge of the pancakes.”
She and husband Matthew Lyons, an FDA attorney, recently remodeled their kitchen, working with kitchen designer Shimon Garibi to create a space that marries her taste for traditional with Lyons’s contemporary style. “I like neutral colors but, just like in my food, there’s always a surprise,” says Hall, who trained at L’Academie de Cuisine in Gaithersburg. “I call it ‘oompah.’”
CAN’T COOK WITHOUT
A good stove; plenty of counter space, drawers and cabinets; a raised hood to accommodate her height; deep sink.
ALWAYS IN KITCHEN
Plugrá butter; eggs from the farmer’s market; olive oil.
SIGNATURE DISH
Sea bass en papillote with roasted tomatoes, capers and gremolata butter.
FUTURE PLANS
The launch of the made-to-order Cookie Collection from Alchemy Catering, available online.
STYLING: Ugo Arinzeh, Arinzeh Interiors, Washington, DC .KITCHEN DESIGN: Shimon Garibi, Elite Kitchens, Rockville, MD. CABINETS: Leicht. STOVE: KitchenAid. REFRIGERATOR: Fisher & Paykel. BACKSPLASH: Oceanside Glasstile through Architectural Ceramics. FLOORING: Porcelain tile through Architectural Ceramics. COUNTERTOPS: Silestone.
CARLA HALL'S FAVORITE RECIPES
Vegetable Tagine with Pistachio and Candied Orange Couscous and Cucumber Sour Cream
When preparing a recipe of a particular cuisine, it helps to know what spices are used in that cuisine. In this case, we're using a Moroccan profile (red pepper, cumin seed, coriander, mint, saffron, anise, cardamom, cinnamon). Now that you have the framework, let your imagination go wild.
4 tablespoons olive oil
2 cups chopped onions
2 tablespoons garlic, minced
1 tablespoon ginger, minced
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground anise seed
1/4 teaspoon cayenne
Salt and pepper to taste
1/8 teaspoon ground cinnamon
2 cups diced tomatoes (roasted, if you find them)
2 cups vegetable broth
2 bay leaves
3 cups chickpeas, drained and rinsed
1 1/2 cups each (butternut squash, carrots, sweet potatoes, and parsnips), diced
1/2 cup diced kalamata olives
2 teaspoons lemon zest
2 tablespoons chopped parsley
1 tablespoon chopped cilantro
1. Heat two tablespoons olive oil in a large dutch oven or pot. Add the onions and cook until soft and golden, about 8 to 10 minutes. Add the garlic and ginger and sauté until aromatic, about one minute. Add the spices (cumin, coriander, anise, cayenne, salt, pepper and cinnamon.) Cook until the onions are coated and the spices are nicely toasted.
2. Add the tomatoes, vegetable stock, bay leaves and chickpeas; bring to a boil over medium-high heat. Reduce to a simmer, uncovered, about 15 minutes.
3. While the base of the stew is cooking, heat a large skillet to sauté the vegetables. Toss each vegetable in olive oil and salt. In small batches, sauté the vegetables until they are nicely seared. Add them to the pot as they are finished. NOTE: Start with butternut squash, since it will take the longest to cook.
4. Continue to simmer until the vegetables are nearly tender, about 30 minutes. Add the lemon zest and continue to simmer an additional 15 minutes.
5. Sprinkle with parsley and cilantro, and serve over couscous.
Pistachio and Candied Orange Couscous
2 cups boiling stock (vegetable or chicken)
2 cups couscous
1 teaspoon salt
2 teaspoons olive oil
1/2 cup toasted pistachios
1/2 cup candied orange peel
2 tablespoons mint, finely chopped
2 tablespoons parsley, finely chopped
1 tablespoon lemon zest
1. In a medium bowl, mix couscous, salt and olive oil. Pour boiling stock over couscous and mix well. Cover bowl with plastic wrap. Let sit for at least 5 minutes. Use a fork to break up couscous.
2. Stir in pistachios, orange peel, mint, parsley, and lemon zest. Adjust seasoning if necessary.
Cucumber Sour Cream
1/2 European cucumber, finely diced (not peeled)
8 ounces sour cream
1 garlic clove, minced
1/2 teaspoon ground cumin
1 teaspoon lemon zest
Salt and pepper to taste
Combine all ingredients, then season to taste. Chill before serving.
Vadouvan Carrot Soup with Chili Oil
Serves 6 to 8
2 tablespoons olive oil
2 pounds carrots, peeled, sliced
1 rib celery
1 large onion, finely chopped
6 garlic cloves, peeled
4 cups vegetable broth
2 teaspoons Vadouvan spice mix (see below)
1 tablespoon fresh lemon juice
Pinch of sugar
1/4 cup chilled whipping cream
1. Heat oil on medium-low heat in medium-sized pot. Add carrots, celery, onions, leeks and garlic. Sauté until onions are translucent. Season with salt and pepper.
2. Pour in stock and add Vadouvan spice blend. Add lemon juice and sugar. Simmer until carrots are tender, about 30 minutes
.
3. Remove pot from heat. In small batches, purée soup in a blender until silky smooth. Return soup to pot and finish with cream. Thin to desired consistency with additional broth, if necessary. Adjust seasoning.
Chili Oil
8 ounces vegetable oil
1 teaspoon smoked paprika
1/2 red pepper, diced
2 dried chilies
Sauté red pepper in one tablespoon of oil. Add dried chilies and smoked paprika. Pour in remaining oil and simmer for five minutes. Remove from heat and let cool until lukewarm. Season with salt. Purée until smooth in blender. Strain through cheesecloth into medium bowl. Store in squeeze bottle.
Vadouvan Spice Mix
2 pounds onions, cut into 1-inch pieces
1 pound shallots, halved
12 garlic cloves, peeled
1/4 cup vegetable oil
1 teaspoon fenugreek seeds
1 tablespoon thinly sliced fresh curry leaves (optional)
1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon brown mustard seeds
3/4 teaspoon turmeric
1/2 teaspoon grated nutmeg
1/2 teaspoon hot red-pepper flakes
1/4 teaspoon ground cloves
salt and pepper
1. Preheat oven to 300 degrees.
2. Pulse onions in 3 batches in food processor until coarsely chopped. Transfer to a bowl. Repeat with shallots, then garlic.
3. Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots and garlic (stir often) until golden and browned in spots, 25 to 30 minutes.
4. Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 tablespoon salt, and 1 teaspoon pepper and stir until combined.
5. Transfer to a parchment-paper lined sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onion, until well browned and barely moist, about one hour to 75 minutes.
**Out of the array of interior design magazines, Home and Design magazine stands out as a primary idea source for luxury home designs and coverage of luxury living. Wonderful visuals of luxury getaways and dining options are combined with inspired decor to provide a fundamental reference point for bringing luxury to life in home interiors and beyond.
To most homeowners, the word “remodel” suggests a kitchen or bath renovation, a basement makeover or the addition of new rooms to a house. What can be the easiest—and least expensive—way to freshen up a home is often overlooked: an exterior facelift. Whether it’s part of a larger project or a job unto itself, an exterior remodel can transform an outdated or run-down property into a welcoming home with added curb appeal and increased value.
Many architects report that exterior renovations seem to be on the rise as homeowners postpone more elaborate re-dos. “Facelifts are one of the main requests we get,” says Anthony Wilder, principal of Anthony Wilder Design Build, Inc., in Cabin John, Maryland.
“It is really the least expensive way to have the biggest impact on the front of your house.” The options for exterior improvements vary widely in size, complexity and scope, from simple paint jobs and window replacements to major structural changes. To avoid costly mistakes, it’s important to consult a professional who can make sure the changes you have in mind are in keeping with the scale and style of your home and its surroundings, according to architect and designer Ernesto Santalla, AIA, of Studio Santalla in Washington, DC. “It’s a holistic process. It’s about understanding a building and what’s appropriate,” he says, cautioning that alterations to a home should be done for a reason and not on a whim.
To illustrate this concept, he describes a recent project in which he updated the exterior of a run-down contemporary in a woodsy neighborhood. “It had gray siding and white trim, which seemed at odds with the surroundings that are so beautiful,” he says. He replaced the siding with long-lasting îpe, applied vertically to follow the lines of the trees, and also added new windows, deck rails and a copper gutter system.
The results are dramatic. “The color and lines became contextual and allowed us to anchor the house visually to the site,” Santalla says.
While using a material such as îpe can be expensive, in the long run it pays to select products that are low in maintenance with a long shelf life. “Purchasing better quality is going to extend the useful life of the renovation,” says Santalla. “Instead of a 15-year renovation, the client bought himself another 30 years.”
Homeowners can often create a lot of impact with a small quantity of a premium product. Architect Rui Ponte, AIA, LEED-AP, of Ponte-Mellor Architects in Bethesda recently overhauled the exterior of a small Cape Cod. He added a covered front porch with a copper roof and introduced stone detail on the porch base, the new front steps and around the new front door. “The stone and the copper are not that expensive when done in such a small area,” says Ponte, “but they changed the whole character of the house.”
He adds that new front porches, in general, go a long way in creating a more welcoming façade. “If a house is not that great-looking, put a porch on it and it will always look better,” he says. “It makes the front side of your house another living area and gives it a more up-market feel.”
Often, changing simple architectural details such as old vinyl shutters and outdated windows can also make big difference, according to Ponte. “We see a lot of vinyl shutters that are falling apart. You can get some nice cedar shutters and paint them and they’ll look very authentic.”
Wilder often creates new front entries with porticos for his clients’ homes. Porticos, he says, change the whole personality of a home and also provide shelter to guests at the front door. “It’s a very welcoming gesture to have a roof over your head,” he says.
Architect Mark Coupard, AIA, of Coupard Architects & Builders in Falls Church, Virginia, recently renovated the exterior of a Colonial home, replacing the windows and siding and creating a more prominent front entry with a portico and new front door. He also added gabled roof elements to echo the portico and painted the existing brick for a more uniform look. Later, a landscape company added a stone walkway and widened the path to the front door to reinforce the new design.
In this project and any other exterior renovation, landscaping can play a major role in the finished effect. “It’s important to have a landscape company understand what the architect thinks is a focal point. If they can enhance that, it will definitely help,” says Mark Coupard.
Anthony Wilder agrees. “Homeowners have to make sure that landscaping is scaled to the house,” he says. “Older houses are so often dwarfed by plants. Good walkways and landscaping are as important as the front façade.”
Even a new driveway can increase a home’s overall curb appeal. “We often improve driveways with pavers or create an aggregate look with concrete and pea gravel,” says Rui Ponte.
When a client embarks on an exterior renovation, Coupard recommends that they first determine the extent to which they want to make changes. “It’s a matter of levels,” he says, reflecting on the Colonial re-do. “This house would have been pulled together by just painting the brick or changing the front door. It really depends how far you want to take it.”
In Ernesto Santalla’s opinion, “You can change the whole look of a house by just replacing the windows or roof shingles. And then there’s always paint. Color goes a long way. However, each region has its color palette,” he adds, and channeling the hues of the Caribbean on a Georgetown façade may not be the best idea. “You might end up standing out for the wrong reason and it might be a costly mistake. That’s where a design pro is of the essence. We can see a paint chip and know how it’s going to work.”
With careful planning and an eye on context and scale, Santalla concludes, an exterior renovation will be a success. “There are changes that are ego-driven and others that are done because they make sense,” he says. “The latter are the most successful projects. Not every building needs to be a statement project. It’s fine to blend into the neighborhood.”
JANUARY/FEBRUARY 2011
A Chef Returns
The Clifton Inn, a member of the prestigious Relais & Châteaux, welcomes Tucker Yoder (left) back to the property as executive chef. The former sous chef at the inn most recently ran the restaurant at The Red Hen in Lexington, Virginia. Now at the helm at Clifton, he plans to build upon relationships with local farmers and purveyors in the creation of his menu, which includes roasted snapper with grilled fennel, herb gnocchi and lobster bisque. The inn’s dining options include a private table in the wine cellar. thecliftoninn.com
Chocolate Fix
Co Co. Sala has spread its wings into cyberspace. After opening its chocolate boutique in September, the popular DC restaurant and chocolate lounge began selling its artisanal sweets (right) online. Of course, DC denizens may still find it more fun to shop—and sample the wares—in person. 929 F Street, NW; 202-347-4265. cocosala.com
For more Indugences click here.
**Out of the array of interior design magazines, Home and Design magazine stands out as a primary idea source for luxury home designs and coverage of luxury living. Wonderful visuals of luxury getaways and dining options are combined with inspired decor to provide a fundamental reference point for bringing luxury to life in home interiors and beyond.
Hidden away on a wooded cul-de-sac, this Tudor-style home leads a first-time visitor to believe that she’s been whisked away from the nearby Tysons Corner corridor and has landed somewhere in the mountains of West Virginia. On a Friday in late August, butterflies and hummingbirds flit in and out of the morning glories and butterfly bushes while the pool tempts guests to laze away an afternoon.
Until recently, the owners’ 1980s-era home barely reflected upon this glorious backdrop. With closed-in rooms and small, poorly placed windows, “the house was an introvert,” says interior designer Marlies Venute of Marlies Venute Interior Design, who just completed a renovation of the home. Without changing the footprint and by moving very few walls, she devised a plan that would expand the home’s interiors and its views of the outdoors. “The house looked inside, not outside. We put in big windows and openings so the light comes in,” she says.
With two grown sons, the couple was ready for a change but reluctant to sell the house, which backs up to land protected by the Chesapeake Bay watershed. “The house was built in 1982 and was very much a product of its time,” says the wife. “It had narrow passageways and a lot of cluttered spaces that didn’t make sense. We needed to modernize it and open it up.”
The homeowners had discussed doing a renovation for a year or two. “We had spoken to a kitchen designer and a contractor. But I told my husband we really needed a decorator because every room looks onto other rooms,” recalls the wife. “We needed help.”
Though they first approached Marlies Venute to remodel their kitchen, the project evolved as she presented additional possibilities for improvement in the foyer, family room and powder room on the main level and in the master suite upstairs. During a three-month design phase, Venute would present her ideas, turning favored concepts into detailed renderings to help her clients visualize the outcome. “When somebody hires me, I familiarize myself with the project, then any idea that comes to me I present informally. If I really think something is a good idea, I present it three times,” Venute explains. “If it’s shot down the third time, I give up.”
It was after the designer’s third presentation that the couple decided to embark on a whole-house renovation. The plan would improve upon the best of what the house had to offer while replacing the most out-of-date features, finishes and appliances. Venute’s goal was to create a sense of openness and light and improve the interior layout while keeping the tone transitional enough to complement the home’s original Tudor style.
The results are dramatic. A new vaulted entry greets guests at the front door, where they enter an airy foyer made more spacious by the removal of an awkwardly placed closet. A widened hallway opens to the kitchen where large windows reveal sweeping views of the backyard.
In the adjacent family room, where there was once a closed wall of shelving, a floor-to-ceiling window now overlooks a stand of old-growth trees. The absence of frames and window treatments creates a striking, modern effect. The existing brick fireplace was re-cast in limestone. A revamped powder room off the family room boasts another frameless window and a custom vanity of Venute’s design.
Major structural changes transformed what had been a cramped, boxy kitchen and separate butler’s pantry into a wide open, inviting space. The wall between the kitchen and living room was moved back 30 inches to provide enough room for a free-standing island in the kitchen. Venute positioned most of the cabinetry and a 42-inch refrigerator along this new wall so that the opposite wall of the kitchen could center on an oversized window where the owners now enjoy views of the pool and gardens.
From the butler’s pantry, a series of archways once led through a hallway and past a laundry room and closet into a sunroom, which was added onto the house in 1994. Venute eliminated the Tudor-style arches and closet and was able to widen the access to the light-filled sunroom—another vast improvement to the overall flow of the house, especially during parties. The wife didn’t want to give up the arches completely, so Venute’s carpenter painstakingly re-purposed some of the existing mahogany millwork to create a wood-framed archway leading into the sunroom.
The master suite also underwent a major overhaul. Previously, two small windows overlooked the backyard while the bed was positioned facing inward. Venute opened up the back wall to create a large window and designed a custom bed that looks out toward the scenery. To solve the dilemma of where to put the TV so it wouldn’t block the view, she devised a cabinet that conceals a flat-screen on a shelf that easily pulls out for viewing. In what was a small bathroom and a separate vanity area, the couple’s new master bath, with its enormous sky light, oversized shower and soaking tub, is a relaxing, spa-like retreat.
Throughout the process, Venute provided the owners with eco-friendly options. Replacement windows are energy- efficient models surrounded by improved insulation. Halogen lights replaced conventional bulbs and dimmers were installed to save energy as well.
The owners also hired American Automation to install an audio-visual system operated by touch panels in every room. “I think one of the things that’s really important is that a house has staying power,” says Venute. “You should install the latest technology you can afford. Whether you have a house that’s traditional or very contemporary, as far as looks are concerned, the technology should be behind the skin.”The owners are now enjoying their home and its peaceful surroundings more than ever. “Everywhere you look, there’s beauty,” says the wife. “We see the change of seasons; we can really observe them. It is a unique property and the house now embraces that.”
Photographer Bob Narod is based in Herndon, Virginia.
DESIGN: Marlies Venute, IFDA, and Amy Chester, design assistant, Marlies Venute Interior Design, McLean, Virginia. CONTRACTOR: Frank Vitiella, JSV, LLC, Stafford, Virginia.
A New York-based couple approached Robert Cole and Sophie Prévost of ColePrévost Incorporated with a time-sensitive proposition. They had just purchased a new penthouse apartment in DC, where the husband frequently commuted for work, and they needed help with its interiors. The catch? With a second child on the way, they wanted this second home completed and fully furnished before the birth a few months away.
“We had to find things that were in stock,” says Prévost. “That was a challenge. But it went really smoothly. The client was wonderful to work with and she knew what she liked.”
With a few bold strokes, Cole and Prévost, a husband-and-wife architecture and design team, transformed the bare, two-bedroom apartment with a study and loft into a warm and inviting home that reflects their clients’ modern aesthetic. The designers established clean lines and a stronger sense of proportion by replacing the standard trim throughout the home with taller, flat-paneled base and crown molding. They departed from the typical layout in the main, L-shaped living space, shifting the dining area away from the kitchen to create a casual spot for lounging and TV—a practical arrangement with little ones afoot. This family room area opens to more formal living and dining areas rimmed by walls of windows on three sides.
The homeowners, who have lived in Hong Kong and Beijing and collect Asian antiques, wanted their home to reflect an Eastern sensibility. In the living room, they selected comfortable furniture with simple lines and calm, neutral colors. For contrast, Prévost sought fabrics and rugs that are “sophisticated and elegant but quiet, without large patterns. It’s all about the texture,” she says. A coffee table by Moroso has two separate, overlapping forms that are moveable, so the owners can morph its overall size and shape. “I just love what it does to a space as opposed to having one big square or rectangular table and everything becomes very stiff,” says Prévost. “It’s much more organic.”
Prévost designed a few custom pieces for her clients, including the sleek round walnut dining table that expands to seat eight guests and the narrow tables flanking the family room sofa, which are made of walnut and hot-rolled steel.
A wall of custom walnut cabinetry provides display and storage space—and lends the dining area a more finished look. Cole created sliding panels painted a bold pumpkin color to conceal the glass doors leading into the home office. “It’s not so great to be staring into an office from the dining room, so we created this really nice backdrop,” says Prévost, “which makes it a cozy, warm, yet more formal space.”
In the kitchen, the designers traded the original Shaker-style cherry cabinet fronts for walnut doors and a darker, more uniform look. They also re-built what was a bulky island, creating a curved granite top that now serves as a breakfast bar for casual meals.
Upstairs, the loft doubles as a guest room with a sleep sofa and a play space for the kids. A vinyl rug from France inspired the cheery blue and green color scheme. ColePrévost widened the stairway leading to a spacious roof deck, where the owners can entertain guests. “We wanted the space to be great for the kids but still be a grown-up place,” says Prévost. “You can have a party up here and it wouldn’t look like you were in the kids’ play room.”
Cole and Prévost also upgraded the condo’s two bathrooms with new doors on the existing cabinets, new limestone countertops and sinks and nature-inspired backsplashes.
Without major construction, ColePrévost was able to elevate the home’s standard fixtures and finishes to a new level. “Changing the framework and adding some accents, like re-doing the bathrooms, makes a big difference,” concludes Prévost. “It really changed it from a developer’s model to a well-designed place.”
Photographer Angie Seckinger splits her time between Potomac, Maryland, and Spain.
INTERIOR DESIGN: Robert Cole, RIBA, and Sophie Prévost, ASID, ColePrévost Incorporated, Washington, DC.
Potenza, a rustic Italian eatery, has opened in DC’s historic Woodward Building. Taking inspiration from this 1911 landmark, CORE Architecture/Design preserved the character of its historic hallway (left), which overlooks Potenza’s antipasto bar and curing room. It is one of several unique dining spaces where guests enjoy a delicious mix of wood-fired pizzas, homey pastas and local charcuterie. 1430 H Street, NW; 202-638-4444. www.potenzadc.com
New York restaurateurs Stefan and Victoria Trummer have opened Trummer’s on Main in a revamped 1869 hotel in historic Clifton, Virginia. With executive chef Clayton Miller (whose resume includes The French Laundry) at the helm and a former sommelier from The Inn at Little Washington, Trummer’s promises to be a culinary destination worth a visit. 7134 Main Street, Clifton; 703-266-1623; www.trummersonmain.com
Many Washingtonians clamor to throw their last outdoor parties of the season as the days of summer dwindle. Slightly cooler and less humid than prior months, September still serves up blooming gardens, a bounty of fresh produce and the irrepressible music of crickets after dark.
For interior designer Skip Sroka, principal of Bethesda, Maryland-based Sroka Design, the impromptu dinner party he held last September at his Washington home was especially bittersweet. Not only was summer drawing to a close, but he and his partner, John Kammeier, had just finalized plans for a new custom home in DC and construction would soon be underway. This would be the final al fresco party they would host in their home of 10 years.
But when it comes to entertaining, Sroka has never been one to fuss—for reasons sentimental or otherwise. This casual garden party was meant to be as relaxed and carefree as a worn pair of Topsiders. Seven friends would come over for drinks and a simple dinner on the terrace; later in the evening, Kammeier, an apparel industry executive, would arrive on a flight home from Italy and join the festivities.
No matter how large or small a gathering, Sroka swears by preparing all of the elements—from flowers and place settings to appetizers and main courses—in advance. “If you’re going to have friends over, you can’t spend all of your time in the kitchen because then you’re not with your friends,” he says. In this case, he purchased lilies, peonies and roses a few days ahead of the party and created simple arrangements in his service kitchen that morning. “Buy your flowers tightly budded because they’ll last longer,” he recommends. “You get to enjoy them longer....buy them two or three days before you’re doing an event.”
Sroka pulled out dinnerware a few hours before guests would arrive. The outdoor table was set, the napkins folded and the salad plates placed on trays on the island awaiting last-minute assembly. He also lined up dozens of votive candles on the tables and terrace walls. “Candles are one of the most inexpensive ways to create that festive mood,” he says.
Minutes before the first arrivals, Sroka put a few prepared spreads and crackers on trays. He lit a low fire under the pot of homemade pasta sauce that he had prepared the day before. Then he greeted guests, poured libations and chatted on the terrace until it was time to cook the pasta.
While Sroka makes entertaining look like a breeze, a lot of careful planning and innovation went into designing this home where traffic easily flows in and out through seven pairs of French doors. In 2001, Sroka and Kammeier gutted and completely rebuilt their 1942 residence—once home to legendary broadcaster Edward R. Murrow. Following the interior renovation, they set their sights on improving the outdoor spaces. “About four years ago we decided to expand the terraces and create a few more outdoor rooms,” Sroka says. “The living room had a cocktail terrace, but then we created the sun terrace behind it. And we pushed the area around the kitchen forward with a retaining wall to create a really nice outdoor space.”
Over the years, he and Kammeier used the terraces constantly, whether enjoying a quiet breakfast over the newspaper or hosting a large party. “For as much as people complain about Washington,” says Sroka, “there are actually a lot of nice days that you get to be out.”
Once dinner was finally served (delayed ever so slightly by a photo shoot underway), Sroka’s friends were chatting up a storm. He was the life of the party—only leaving his friends to stir the sauce or open a wine bottle. He also enlisted help from his guests, who were happy to plate the salads or fill the water glasses. “It was a great success,” says the designer.
As he readied for his July move, Sroka reflected on leaving the home where he has celebrated so many happy occasions. “There will surely be a couple of points where it will be very sad. There are no two ways about it. But I’m sure that by the time I arrive at the new house I’ll be back into the present.” And, no doubt, ready to throw another garden party come September.
Timothy Bell is a photographer with studios in Washington, DC, and New York City.
