Guests can dine on fresh meats, seafood and local produce at Poste Monderne Brasserie in the historic
Hotel Monaco. Right: Pumpkin and Apple Soup, with red onion marmalade, toasted pumpkin seeds and
five spice Hudson Valley foie gras.
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
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.
Proposed design for the Corcoran.
Frank Gehry (inset)
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, 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, Jeff Zell and Scott Heckert
toast the ground-breaking. Market Salamander
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.
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.