Culinary Historians of Washington, D.C. Dec. 2012-Jan. 2013 Volume XVII, Number 4

Culinary Historians of Washington, D.C. (CHoW/DC)founded in 1996, is a 501(c)(3) nonprofit, educational organization dedicated to the study of the history of foodstuffs, cuisines, and culi-nary customs, both historical and contemporary, from all parts of the world. Donations are tax deductible to the full extent of the law.

www.chowdc.orgDues to: Bruce Reynolds

6804 Hampshire Rd. McLean, VA 22101

Speaker: Michael OlmertSunday, December 9

2:30 to 4:30 p.m.Bethesda-Chevy Chase Services Center,

4805 Edgemoor Lane, Bethesda, MD

The Architecture of Taste: Building, Working, & Living in the 18th Century Kitchen

Concentrating on the Tidewater region in the 17th and 18th centuries, Michael Olmert will unpack the history and architecture of kitchens,

ovens, hearths, and some utensils, with special atten-tion to kitchen attics as living quarters for slaves and indentured servants. The talk will also reach back into the medieval period when the principles of kitchen design seem to have consolidated.

Michael Olmert holds an MA and PhD in English literature and, for the last 26 years, has been teaching at the University of Maryland where he lectures on Medieval Stud-ies, Shakespeare, 17th and 18th Century Studies, and Modern British Drama.

He is also an active television, film, and print writer, with five books, three plays, two feature films, an IMAX film, over 90 TV documentaries, three Primetime Emmys, and some 200 magazine articles, reviews, and essays to his credit.

Inclement Weather Advisory

If there’s a question about whether the weather will cause a cancellation of a CHoW meeting, first check your e-mail. A CHoW-DC Google group message will be e-mailed to members.

If you are not part of the CHoW Google group or do not have e-mail, call any Board member to learn of possible program cancellations due to weather (see page 8 for contact information).

Any decision to cancel would be made the night before, if possible, or no later than 10 a.m. on the day of the meeting.

CHoW LineMembers receive

this newsletter eight times each year. To join CHoW or renew your

membership, see page 9. More information can be

found at www.chowdc.org.

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Sunday, January 13, 2013, CHoW MeetingPhilippine Cuisine:

History and Culture in a Caldero

Speakers: Regina Newport & Evelyn S. Bunoan

2:30 to 4:30 p.m.Bethesda-Chevy Chase Services Center,

4805 Edgemoor Lane, Bethesda, MD

Filipino food may be the next big crossover cuisine in

America. Pinoy food, Pagkaing Pinoy, or Lutong Bahay go way beyond “Chicken Adobo”and are a blend of cuisines from China, Malaysia, and Indo-nesia colliding with ingredi-ents introduced after Spanish colonization. Lecture and demo of Chicken Sisig by Evelyn S. Bu-noan, Owner/Chef, Philippine

Oriental Market and Deli, Arlington, VA, and CHoW member Regina Newport, Founder, Culinary Histori-ans of the Philippines (CHOP).

Regina Newport graduated from the Cordon Bleu program of the Orlando Culinary Academy after

her retirement from the International Monetary Fund in Washington, D.C. She has published a cookbook that has been privately distributed, and is currently working on a cookbook for a restaurant in the Phil-ippines. She is a member of CHoW and Founding Member and President of the Culinary Historians of the Philippines (CHOP), a Manila-based non-profit organization modeled after CHoWDC. She divides her time between Manila and Washington, D.C.

Evelyn Bunoan, Owner, Philippine Oriental Market/Deli, Ar-lington, VA, is a Master French Chef from Le Cordon Bleu,

London. She’s a Syndicated Columnist and Founder/President, Cancer Help – Eat Well Foundation. Her awards include Fili-pina Women’s Network; 100 Most Influential Filipina Women in USA, 2009; Migrant Heritage Commission’s Most Outstand-ing Migrant Award in Culinary Arts, 2011; and Phil-American Foundation for Charities, Dakila Special Achievement.

“Transforming the American Table 1950-2000” explores some of the major changes in food and wine in postwar America. From the impact of innovations and new technologies, to the influence of social and cultural shifts, the exhibition consid-ers how these factors helped transform food and its produc-tion, preparation, and consumption, as well as what we know (or think we know) about what’s good for us.

The public will be invited to take a seat at a large, communal table in the center of the

exhibition to share their own thoughts and experiences about food and change in America. Julia Child’s home kitchen, with its hundreds of tools, ap-pliances, and furnishings will serve as the opening story of the museum’s first major exhi-bition on food history.

See a preview of the exhibition, related blog posts, and more on the FOOD project website. http://americanhistory.si.edu/exhibitions/food. National Museum of American History, 14th Street and Consti-tution Avenue, Washington, D.C. 20001.

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What Happened at the November 11 Meeting? September 9, 2012. Deb Peterson, “Packaging in the 18th

Century: What Came in What?”

October 14, 2012. Jim Gibb, “Making Cheese: Cheese Factories and the Transformation of New York State”

November 11, 2012. (Veteran’s Day). Shirley Cherkasky & Claire Cassidy, “More Than Bars, Brats, and Beer: Wisconsin’s Traditional Foods“

December 9, 2012. Michael Olmert, “The Architecture of Taste: Building, Working, & Living in the 18th Century Kitchen“

January 13, 2013. Regina Newport & Evelyn Bunoan, “Philippine Cuisine: History and Culture in a Caldero”

February 10, 2013. (Chinese New Year). Scott Seligman and Sasha Gong, “The Cultural Revolution” (their cookbook, recently published, on Chinese food in this period)

March 10, 2013. Pat Reber, “Civil War Bake Ovens in the U.S. Capitol Building in D.C.”

April 14, 2013. Cooperative Supper (theme to be determined by members), Alexandria House

May 5, 2013. Amy Riolo & Sheilah Kaufman, “Turkish Cuisine and the Ottoman Culinary Legacy in the Arab World”

CHoW Programs 2012-2013

President CiCi Williamson called the meeting to order at 2:45 p.m. There were 38 attendees.

ANNOUNCEMENTS: To reach a wider audience on your announcements of events, symposiums, culinary tours, blogs, exhibits and other CHoW related matters, members are reminded and encouraged to submit the information in advance to CHoW Line Editor Dianne Hennessy King or CiCi for the chow-dc@google-groups.com. CiCi reported on the Claude Moore Colonial Farm field trip on November 3.

Dianne asked members to consider CHoW logo items, e.g., mugs, tote bags and aprons, for holiday gifts. Orders can be placed online at the CHoW web site.

Beverly Firme brought in bay leaves from her yard for members to have for Thanksgiving cooking.

The next newsletter will be a double issue combining De-cember and January.

PROGRAM: CiCi introduced speakers Claire Cassidy and Shirley Cherkasky who spoke on “More than Bars, Brats and Beer: Wisconsin’s Traditional Foods.“

(See the synopsis of their presentation on page 7.) DOOR PRIZES: Members attending the monthly meet-ings can enter for a door prize. Thank you to Claudia Kousoulas for donating three cookbooks, Jane Olmsted for a cookbook and tickets to the Junior League Christmas Market, and CiCi for the culinary door prizes.

The meeting adjourned at 4:26 p.m. Thank you to members who assisted in resetting the meeting room.

REFRESHMENTS: Thank you to our members:Francine Berkowitz - “Bestest” cranberry barsFelice Caspar - Firecracker salsaClaire Cassidy - Limpa bread with gjetost, flatbrot, pierogi (cabbage & mushrooms)Shirley Cherkasky - Cheese curds, limburger cheese with rye crackers, kringel, Swedish limpaChristopher Marston - Smoked brats, Wisconsin sharp provolone, gala rush applesJane Olmsted - Pimiento cheese sandwichesZina Pisarko - Metropolitan brie, Canadian water crackersAmy Snyder - Beef summer sausage CiCi Williamson - Wisconsin cheddar-apple bread

Anne Whitaker for her continuous and generous monthly contribution of providing beverages and supplies.

Respectfully submitted,Audrey Hong, Recording Secretary

Welcome, New Members! • Julia Dupuis Blakely: interested in John Adlum & viticulture in D.C.; rare cook books.• Susan Langley• Mary Villa McLaughlin• Jane Wolkowicz: interested in food history and culture.

News of Our Members• CiCi Williamson appeared on WUSA-TV Channel 9’s “News at Noon” with J.C. Hayward on Friday, November 16. CiCi discussed turkey food safety for USDA and pre-pared a stuffing. To watch the video, go to: http://jchayward.com/2012/11/16/usda-provides-valu-able-safety-tips-for-holiday-cooking/

• Linda Hoyt’s book Presidents Gardens will be published by Shire Publications, Oxford, England in the spring or summer of 2013. See her Culinary Byways article, page 6.

chow-dc@googlegroupsIf you hear of events you think will be of interest to CHoW’s membership, send them to chow-dc@

googlegroups.com, or to any Board member. Board members’ email addresses are listed on page 7.

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CHoW Field Trip to Claude Moore Colonial Farm

By CiCi Williamson

On nippy November 3, eleven CHoW members met at Claude Moore Colonial Farm for a field trip. Incongruously, the farm is located just across a two-lane road from the impenetrable CIA (the spooks, not the cooks). Although Hurricane Sandy had passed through the area only a few days before, the farm was dry and dressed in its fall leaves. After an introduction by the docent, we trooped past a sign that read, “You are entering the year 1771, when Virginia was still a colony of Eng-land. You will see an ordinary fam-ily farming their land.” A Colonial “burglar alarm” (honking geese) trumpeted our presence as we hiked past the tobacco barn, fields, Ossabaw hog pen, and kitchen garden. A farmer and wife wel-comed us into the house warmed by a hearth fire. Due to illness, Sarah Cooper, Farmer and Historic Inter-preter, was not present to do the promised hearth cooking, but the interpreters answered our questions and explained their activities.

Attending were Maro Nalabandian, Margaret and Russ Cole, Quentin Looney and Deborah Dougherty, Shirley Cherkasky, Audrey Hong, Lisa Cherkasky and her son Teddy. Teenage “farm children” were dig-ging a new root cellar, fetching wood, and showing us us Colonial games. The farmer showed us a Dutch oven while the wife mended articles. Below are Teddy, Lisa, and Shirley Cherkasky, and the restricted side gates of the CIA across the street from the Colonial Farm.

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Book ReviewThe Unofficial Downton Abbey Cookbook

by Emily Ansara BainesAdams Media 2012 $21.95 hardback, 254 pages

Review by Claudia Kousoulas

Among a certain set, the BBC television series Downton Abbey is an obsession on

par with chocolate. Within the plot arcs of low behavior in high places and the mysteries of entail*, fans have wallowed in explanations of the show’s clothes, architecture, and food. As with architecture and style, food was a way of showing power and sophistication, and as noted British food historian Ivan Day points out in an online NPR article, “Some of it was very technically daz-zling and difficult to do.” Especially when you consider that cooks labored without microwaves, food processors, or even refrigeration. What kitchens lacked in technology they made up for with skilled servants who, in Down-ton Abbey at least, are a perfect excuse for more story lines. This unofficial cookbook is more a work of inspiration than history, anchored in neither the show nor the “real” Downton Abbey—Highclere Castle. Baines does make the sensible division between the elegant and showy recipes for “upstairs” and the simpler fare of “downstairs.” She also instructs readers in service à la Russe, the style of serving dishes sequen-tially, rather than having them all brought to the table at once, called service à la francaise. In Downton Abbey, service à la Russe is perfect for choreo-graphing the exchanged glances between servants and masters that move the story along. Some of Baines’ recipes take liberty with history. For example, in the headnote for Smoked Salmon Mousse, she describes it as “A more ‘modern’ appetizer that the Dowager Countess would both detest for its modernity and enjoy for its taste…” There are lots of references to sisters sniping over teacups and speculations about what the characters we love might love to eat. The recipes reflect British traditional cooking—Yorkshire pudding, Steak and Kidney Pie, and Treacle Tart—usually in the hearty dishes re-served for downstairs. They include regional Scottish and Welsh recipes like Scottish Partan Bree—a creamy rice soup, Cornish Pasties, and Lancashire Hot Pot. Dishes with royal and foreign provenance, like Regal Brown Wind-sor Soup, Potatoes Lyonnaise, and Crepes Suzette, are reserved for upstairs. As fans well know, the series begins again on public television in January, a perfect time of year for Squab with Fig Foie Gras or a Shepherd’s Pie, de-pending on your sympathies and appetite.

*To entail a property is to restrict its inheritance to a lineal descen-dant, which could be further limited just to male or female descendants. Downton cannot be passed to the daughters, a limit that drives the plot.

Claudia Kousoulas is an urban planner who also writes cookbook reviews.

Saturday, December 83:00 – 8:00 p.m.

“Plantation Christmas: Let a Christmas Past become part of

your Christmas Present”

Gunston Hall10709 Gunston Rd., Mason Neck VA 22079. 703-550-9220; www.gunstonhall.org A family-friendly event at Gunston Hall, former home of George Mason. Ride in a horse-drawn carriage, sip warm cider by the fire, and sample period food prepared in the hearth kitchen. Return to the 18th century as costumed characters greet you in the house and throughout the grounds. $15, adults; $8 for ages 6-18; $2 for chil-dren 2-5 years. Reservations not required. (See “Culinary Byways, “page 6, for Linda Hoyt’s report on her hearth cooking class at Gunston Hall.)

Upcoming Events

Nov. 23, 2012 - January 6, 2013 Christmas at Mount Vernon

“Dinner for the Washingtons”

Learn how the Wash-ingtons set their holi-day table in a special seasonal edition of the walking tour offered weekends at 1 p.m. ($5 ad-ditional charge). “Christmas at Mount Vernon’s” special daytime program includes historical choc-olate-making demonstrations and themed decorations, including 12 Christmas trees. www.mountvernon.org/christmas/

“Hoecakes & Hospitality: Cooking with Martha Washington”

Experience a behind-the-scenes look at the Washingtons’ kitchen. On display inside the Donald W. Reynolds Museum, this temporary exhibition explores how foods were prepared and presented at 18th-century Mount Vernon. Open through August 11, 2013. Included in regular admis-sion ticket to the estate.

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Culinary Byways By Linda Hoyt

Open Hearth Cooking Class at Gunston Hall,

Home of George MasonOn October 30, I jumped into 18th century America by way of a visit to George Mason’s Gunston Hall Plantation in Lorton, Virginia. The occa-sion was the Open Hearth Cooking class. If you ever wondered what it would be like to cook with the likes of Hannah Glasse, Mary Randolph, or Elizabeth David – this is it. Master-fully led by CHoW member B.L. Trahos and Pixie Shannon, you will find yourself immersed in the history, techniques, and fine art of 18th century cuisine. If B.L. and Pixie’s friendly banter doesn’t keep you on your toes, sparks flying from the crackling fire will. From the moment you tie on your apron, the cooking begins. And it all happens in the outside kitchen located in the work yard 20 paces from the mansion (yes, I counted).

The entire menu is prepared on site and everything on the menu is cooked in the open fire. Tied chickens twirl from a string anchored to the hearth ceiling, fish wrapped on planks is propped in the ashes, and flat bread is toasted in the glowing embers. Onion Soup simmers via a crane over the working fire, loin of pork turns evenly on a spit in an old tin kitchen, and Oxford Kate sausages sizzle on a spider skillet in the fire.

You learn to look where you step – watch out for the coals (!), not to make any sudden moves, and to be prepared. The cooking is done above the fire, beside the fire, after the fire, and in the leftover heat –- no fire is wasted! You learn about drams and drops and gills and scruples and that a teacup equals 3/4 cup. And the most tantalizing cooking smells you ever imagined draw one visitor after another to the kitchen and make you wonder if you’ll have to share your meal. I’m sure the American Patriot George Mason was often found standing outside the open kitchen window gazing at the cooling carrot pudding pie, wondering when it would be ready. I could go on and on, but I’d better not. There’s only space for six – and I don’t want to lose my spot in Pixie and B.L.’s next Open Hearth Cooking extravaganza.

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Linda Hoyt, an educator with Fairfax County Public Schools, teaches cooking classes to high-school kids and Julia Child’s French cooking to adult education classes. She writes about gardening and was a contribut-ing writer to A Literary Garden: Bringing Fiction’s Best Gardens to Life.Her new book, Presidents Gardens, will be published in the spring of 2013.

Theatrical ReviewThe Round House Theater

Bethesda, Maryland

By Francine BerkowitzCHoW Past President, Secretary, and Treasurer

From the moment the doors of the Sub-Zero refrigerator spring open and a large, bald figure in an apron with signa-

ture initials emerges in a cloud of vapor, the audience watching I Love to Eat knows that they are in for a special theatrical event. Nick Olcott aptly portrays James Beard, a larger than life figure, whom Julia Child described as, “endearing and always lively . . . (James Beard) loved people, loved his work, loved gossip, loved to eat, loved a good time.” In his play, I Love to Eat, which had its area premiere at Bethesda’s Round House Theater and ended November 4, playwright James Still places James Beard in the kitchen of his brownstone in Greenwich Village in New York. The time is the middle of the night; the year 1984, the year before his death. His health has been deteriorating for some time, he doesn’t sleep well, and he rarely leaves the brownstone. Lonesome throughout his life and melancholy in his declining years, his zest for living well, none-theless, shines through. Over the next 90 minutes, we are served up a feast of wonderful musings from the pioneer foodie who laid the groundwork for the emergence of an American cuisine style, championing fresh foods from lo-cal markets, seasonally prepared. He takes phone calls from friends abroad to whom he offers restaurant recommendations and mid-western housewives requesting advice on dinner party menus. “Call back,” he says, “and let me know how it goes.” He makes mayonnaise and slices bread for his famous raw onion sandwiches, which he serves with a glass of wine, to a few lucky patrons who are seated at café tables next to the stage – how did they get those tickets? He is visited by Elsie the Cow (Borden’s Dairy was the sponsor of his groundbreaking television series in 1946). The afternoon passes quickly and I was not ready to leave the brownstone kitchen with the famous pineapple wallpaper. I was once again reminded of my teenage dream to take a cooking class with the “Dean of American Cookery” in that very kitchen.

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By Shirley Cherkasky and Claire Cassidy

Wisconsin is a state rich in food re-sources. This was

recognized by its early Native American inhabitants, and by

the waves of immigrants who began arriving first from Europe and later from many other parts of the world. It remains a place where the association among ethnicity, place and taste is strong. Some foods are found all over the state; others are still very localized. What one eats often depends not only on where one’s forebears came from but also where they settled in the state. Situated between the Mississippi River and Lake Michi-gan, with Lake Superior on its north edge, the geography of the state reflects the influences of the glacier that once covered much of it, with its more than 15,000 lakes and 144,000 miles of riv-ers, and the 160 species of fish that inhabit those waters. It is not surprising that year-round fishing, including in winter through the ice, is a popular sport and that the Friday night fish fry occurs everywhere in the state, the fish boil is important in the Door County area, and the prehistoric sturgeon, now almost extinct all over the world, is thriving in Lake Winnebago. Dairying came to Wisconsin just before the Civil War, and cheese is its most well-known result, with more than 600 vari-eties, much of it artisanal, being produced today. The only source of Limburger in the U.S. is produced in Monroe, a small town in the southern part of the state. The University of Wisconsin School of Agriculture has played a big role in the development of cheese making, as well as in all other dairy production. Other dairy products such as frozen custard are state favorites, and Horlick’s Malted Milk was first manufactured in Racine. Native Americans hunted for wild game and birds, and the tradition of deer hunting is strong in the state today among all residents, especially men and boys. European immigrants brought domestic animal and poultry husbandry to the state, and the Northern European influence on meat consumption is seen in the high demand for sausage in particular, with such variations as summer sausage, and bratwurst, known as Wisconsin’s “soul food.” Many small town butcher shops are relied upon to cut up deer hunters’ prizes, and venison sausage is a customized service. Parts of the state are dominated by fruit growing, par-ticularly tree fruits like cherries and apples, brought by European settlers. Wisconsin ranks first in U.S. production of cranberries, indigenous to the west central wetlands; strawberries are an important crop elsewhere; and rhubarb, not technically a fruit, is grown by market gardeners and in many home gardens. Maple syrup is a small-scale but widely produced sweetener that gives Wisconsin its 4th place ranking in U.S. production. Honey, like maple syrup, is small-scale but important. Wild rice, a staple of Wisconsin Indians, requires wet-lands and Indians are working successfully now to restore the wetlands drained by European settlers. Both peppermint and spearmint grow well in the rich, loose wet muckland in parts of the state, and ginseng is also an economically successful state crop. Silver Spring Gardens, the world’s largest grower and producer of horseradish, is owned by the Huntsinger family near Eau Claire. Morels, native to the Great Lakes region, are successfully foraged during their brief season, and sometimes sold at farmers’ markets.

The state’s Central Sands Region first was a successful site for potatoes, much in demand by European settlers, but a lot of cucumbers for pickles, cabbage for sauerkraut, and peas, sweet corn, snap beans and beets also are grown and canned there.Alcoholic beverages, particularly beer, seem to be synonymous with Wisconsin, and are constant companions to its cheeses and sausages. Beer brewing has employed thousands of state residents, as producers, wholesalers, retailers, and in ancillary industries. Today small specialty breweries are thriving after the smaller local breweries all over the state were wiped out by the post-Prohibition growth of such brewing giants as Pabst, Blatz, Schlitz, and Miller. A small distilling industry is in process, and artisanal wine production is rising. Other peculiarly Wisconsin traditions are the Boiler-maker, the Brandy Old- Fashioned cocktail, as well as the supper club for Saturday night dining. Cream puffs at the State Fair and numerous food-related festivals offer seasonal treats throughout the state. Ethnic groups often have their own special home-made or home-baked contributions in various parts of the state: Norwe-gian lutefisk and lefse, and bars; Belgian tripp in the Green Bay area; Danish kringle and Armenian madagh in Racine; Bohemian kolaches; German semmels, stollen, and coffee cakes; Swedish limpa; and Danish aebleskivers, among others.Many people have concerned themselves with food throughout the state’s history and we are highlighting three: Lizzie Black Kander (1858-1940) was born into a well-off German Jewish family in Milwaukee. Galvanized by the arrival in the city of 200 poverty-stricken Russian Jewish refugees in 1882, she and her friends worked through their “ladies’ clubs” to create training environments aimed at relieving poverty and American-izing the massive flow of immigrants to Milwaukee at the turn of the 20th century. Mrs. Kander is best-known for The Settlement Cook Book, first published in 1901, which offered hundreds of reci-pes and also gave instructions on how to set a table, keep a clean kitchen, and do the wash. Proceeds from its immensely successful sale were used to support women and children. The cookbook has been revised and reprinted many times since then and proceeds from its sale are still being used for their original purpose. Nellie (Sawyer) Kedzie Jones (1858-1956) came to Wisconsin as an adult who had already developed an entire Department of Domestic Economy at the Kansas State College of Agriculture. In Wisconsin she “rode circuit” to train farm women, wrote an influential epistolary column in a farm journal to help women develop what we think of today as a “modern” kitchen, and served as Home Economics Extension Leader at the Univer-sity of Wisconsin until 1933, training an untold number of women. Finally, Edward Harris Heth (1909-1963) was a nov-elist born in Milwaukee, who moved to a farm in southern Wisconsin where he cooked for his neighbors and wrote Wisconsin Country Cook-book and Journal, still in print and still much enjoyed for the quality of its recipes and its story telling.

More than Bars, Brats, and Beer: Wisconsin’s Traditional Foods

CHoW 2012-2013Board of Directors

PresidentCiCi Williamson(703) 533-0066ciciwmson@aol.com

Vice PresidentKaty Hayes(301) 317-0950artemiscooks@gmail.com

Recording SecretaryAudrey Hong(301) 681-5114audreyhng@aol.com

Membership SecretaryQuentin Looney(202) 332-8724qlooney@verizon.net

TreasurerBruce Reynolds(703) 821-3213bwreynolds2@cox.net

DirectorClaudia Kousoulas(301) 320-6979appetite@kousoulas.com

DirectorJane Olmsted(703) 524-1949brunello59@aol.com

Editorial Positions

CHoW Line EditorDianne Hennessy King(703) 281-5281tuckking@aol.com

CHoW Line DesignerCiCi Williamson(703) 533-0066ciciwmson@aol.com

Past President &Website CoordinatorKatherine Livingston (202) 332-0923k.livingston@att.net

DIRECTIONS TO THE MEETINGCHoW/DC usually meets on the second Sunday of each month, September through May, from 2:30-4:30 p.m. at the Bethesda-Chevy Chase Services Center, 4805 Edgemoor Lane, Bethesda, Maryland.

DIRECTIONS: Bethesda-Chevy Chase Services Center is located at 4805 Edgemoor Lane in downtown Bethesda, Maryland, in the two-story County office building on the plaza level of the Metropolitan complex, above a County parking garage. The building is across the street from the Bethesda Metro station.

From the Metro Station, take the escalator from the bus bay to the plaza level, turn left, walk past the clock tower and across to the Metropolitan plaza using the pedestrian bridge. The Center’s street entrance at 4805 Edgemoor Lane (corner of Old Georgetown and Edgemoor) is marked with American and Montgomery County flags. Take the elevator to Level Two for meeting rooms.

If you are coming south on Old Georgetown Road (from the Beltway use exit 36) turn right on Woodmont Avenue - the entrance is the second driveway on the left.

If you are coming south on Wisconsin Avenue/Rockville Pike, turn right onto Woodmont Avenue, go south for approximately one mile, cross over Old Georgetown Road, and the parking garage entrance is the second driveway on your left.

Coming north on Wisconsin or west on Rt. 410, take Old Georgetown Road north, turn left at the second traffic light (Woodmont Ave.) and the garage entrance will be on your left. Take the elevators from the parking garage to the plaza level (P). The building is located at the center of the plaza. The American flag, Montgomery County flag, and the County seal mark the entrance to the building.

PARKING: Parking is free on weekends in the county parking garage. The entrance to the parking garage is marked with a large blue Bethesda Center parking sign.

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CULINARY HISTORIANS OF WASHINGTON, D.C.

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CHoW/DC Membership Form

CHoW/DC Membership Form

[ ] Renewal. No changes to contact information or culinary interests listed on 2012 roster. Please print name and city of residence only. Name(s) _________________________________________________ City __________________

[ ] Renewal with new or changed information; print below.[ ] New membership. Please provide all information requested (for use on the printed roster mailed to members only).

Contact Information and Interests This data will be included on the Membership Roster. Please print.

Name(s) ________________________________________________________________Street Address __________________________________________________________City, State Zip __________________________________________________________Work phone _________________________Home phone _______________________Cell phone __________________________ Fax _______________________________ E-mail ______________________________________ Culinary Web site _______________________________________________________Culinary Interests ________________________________________________________

Membership Dues (Membership year is September 1, 2012 to August 31, 2013) Membership including e-mailed color PDF file of CHoW Line newsletters. ($25) _______ Individual, Household or Organization OR

Membership including printed black/white copies of CHoW Line via U.S. postal service AND via email as a full color PDF file.

($35) _______ Individual, Household or Organization

Today’s date _________________________________ Bring this form to a meeting with cash or a check made payable to CHoW/DCor mail (checks only) to CHoW’s Treasurer: Bruce Reynolds, 6804 Hampshire Rd., McLean, VA 22101