P o s t e

Poste Moderne Brasserie has enticed Manhattan Chef Robert Weland to head the stylish restaurant's kitchen. Yet another establishment designed by award-winning pros Olvia Demetriou and Theo Adamstein, Poste was the site of the General Post Office in the 19th century and is a National Historic Landmark located in the Hotel Monaco. The result is the perfect mix of contemporary design and stately marble architecture, proving that dining out is not just about the food. Guests enter the restaurant through the portals that horses and carriages used to deliver mail, and pass by the 30-seat Parisian-style patio before entering through the glassed-encased lounge. Weland's menu highlights his collaboration with local farmers and his focus on sustainable agriculture and healthful farming practices. Wild salmon, line-caught Alaskan black cod and other seafood is delivered overnight to ensure freshness, and meats come from area farmers and small producers using high-quality ingredients. Dishes are also made with herbs grown by the chef in the courtyard's stone planters, soon to be expanded into an extensive herb garden. The result is delicious, flavor-filled and inventive cuisine. Poste is quickly becoming a Washington hotspot.

Gehry Museum Designs

The museum designs of esteemed architect Frank Gehry are showcased in a multi-media exhibit running at the Corcoran until February 21, 2005. “ FRANK GEHRY, architect: designs for museums ” showcases Gehry's four existing designs (Vitra Design Museum, Weilam Rhein, Germany; Frederick R. Weisman Art Museum, Minneapolis, Minn.; Guggenheim Museum, Bilbao, Spain; and Experience Music Project, Seattle, Wash.) and drawings and models of unfinished designs, including the $150 million proposed addition to the Corcoran and a new section of New York's Guggenheim Museum. The exhibit highlights several themes present in Gehry's museum designs: technological innovation; sensitivity to the surrounding architecture and environment; expressive form; and unique spaces for the exhibition of art. In addition, The Corcoran College of Art and Design has organized a complimentary exhibit of Gehry's furniture designs that will run until November 15. The celebrated architect spoke to guests at a reception at the Corcoran on September 27 to mark the opening of both exhibits. Gehry's addition to the Corcoran should be completed in 2009.

Iridesse

Iridesse, a subsidiary of Tiffany and Co. offering fine cultured pearl jewelry opened a boutique in Tysons Galleria on October 4. Named for the iridescent play of light common on the surface of a pearl, Iridesse features a Pearl Bar for customer consultation, and the sale of cultured pearl jewelry ranging in price from $100 to $40,000. In addition to Iridesse's own collections, the boutique will also carry designs from five leading jewelry designers, including Anthony-Nak, Erica Courtney, Chrissie Douglas of Coleman Douglas Pearls, Christian Tse and Gabrielle Sanchez.

Sheila Johnson Breaks Ground on Middleburg Spa

Sheila Johnson, co-founder of Black Entertainment Television (BET), finally gained approval to start construction on the new luxury Salamander Inn & Spa. The 58-room facility is slated to open in Middleburg in May 2006, and will cost an estimated $50 million. The inn was originally scheduled to open this fall, but was held up due to environmental and community concerns. Following some changes to the plans, Loudon County approved the plans in late September. In addition to luxurious rooms and a state-of-the-art spa, the 340-acre property will include a greenhouse, separate yoga building, stable and public hiking trails. The first part of Johnson's project, the Market Salamander, opened in 2003, a few hundred yards from where the inn is being built. This working chef's market is run by acclaimed chef Todd Gray (of Equinox), and is both a high-end carry out market and hot new dine-in restaurant.

Heritage Turkey

Be sure to place your orders for the Heritage turkey for the holidays early! Last year, the Heritage turkeys were so hot that they completely sold-out nationwide for months from stores like Whole Foods and Dean & Deluca. While a Heritage turkey is 7 to 15 times more expensive than most commercial breeds, the flavored meat is succulent and juicy. By choosing one of these better tasting turkeys you are also helping to ensure a future for the nearly extinct heritage birds and the independent farmers who raise them. Many frozen turkeys sold in major grocery stores loaded with hormones and are hatched in incubators on large commercial farms, instead of being allowed to roam free outdoors. Heritage turkeys are humanely and naturally raised without hormones or antibiotics. Visit www.heritagefoodsusa.com to order turkeys and other Heritage meats.