DC women will soon be able to get their hands on the bra that Vogue called “the most comfortable bra you will ever wear.” On Thursday, November 15 from 7 to 9 pm, Adams Morgan event space BUREAU is hosting a pop-up event to showcase Underbares, a local undergarments company that allows women to prioritize both femininity and function when selecting bras.
Founded by Genevieve Gralton, the product was designed with coral-patterned stretch lace for a standard amount of coverage, combined with nylon and elastic to ensure the fit of every woman’s shape. The construction of the garment challenges traditional bra structures, eliminating stiff underwire and strap adjusters and instead creating thicker support directly underneath the chest. (Potential consumers who are immediately scared off by the reduced underwire and lack of a strap adjuster will be pleased to learn that Underbares’ most popular size is L) Underbares available for purchase during the pop up will include sizing XS through L, and hues in black, white and for the first time ever: nude.
As women shop these life-changing bras, they can enjoy unlimited handcrafted, preservative-free cocktails, by TRUE Syrups & Garnishes. Guests are also encouraged to bring gently used bras to donate to I Support the Girls, a local organization dedicated to restore dignity and self-respect to women. Tickets are $15, with $5 from each ticket going towards I Support the Girls. Tickets are available through Eventbrite here.
WHO: BUREAU
WHAT: Underbares Pop-Up
Cocktails by TRUE Syrups & Garnishes
Bra donation to I Support the Girls
WHEN: November 15 from 7 to 9 pm
Ticket Price: $15 ($5 of each ticket is donated to I Support the Girls)
WHERE: 1811 Wyoming Avenue NW, Washington DC
Third Floor
TRUFFLE TRASH BRUNCH
NOVEMBER 25TH
Known as the “black diamonds” of the kitchen, truffles are the world’s most prized mushroom. truffles have a mild, subtly musky, earthy flavor that enhances many foods. The winter white truffle (Tuber magnatum) is sometimes called a Piedmont or Alba Truffle, because Italy has been blessed with an abundance of white truffles. Harvested from October to December, the short winter season adds to the mystique that surrounds this fungus. they are harvested by truffle Hunting trained dogs. They are prized by chefs and cooks all over the world. Today we use the “peelings”, “skins” and “bits” of the tuber (that are otherwise too small to shave on a truffle mandoline) from our white truffles and add them to these delicious plant based brunch dishes.
Enjoy!
THREE COURSE MENU $40.00
OR A LA CARTE
Our regular brunch will also be available
Hanukkah Latke Brunch / eat.YOGA.drink. @ City Tap Dupont – Sunday, December 9
Visit City Tap Dupont on December 9 for a special Hanukkah iteration of their weekend brunch, featuring platters of latkes served with sour cream and applesauce for $8 as well as featured beers from Shmaltz Brewing. Stick around after grabbing an early brunch for a 12pm eat.YOGA.drink. instructor-led vinyasa class in City Tap Dupont’s private room. Tickets are $20 and include the class, small bites afterward, and an alcoholic drink of your choice. Make reservations for brunch and purchase tickets to the eat.YOGA.drink. class at www.citytap.com/location/
St. Regis Washington, D.C. hosts RodarTEA, a fashionista afternoon tea, in partnership with the Rodarte exhibition at the National Museum of Women in the Arts. There will be a Champagne sabering in the lobby, poured for guests along with elaborate pastries inspired by Rodarte fashion pieces. The tea includes round-trip luxury transportation for guests to explore the Rodarte exhibition. The cost is $80 per person, exclusive of tax and gratuity.
Wake-n-Bake with Terrapin Beer Co. @ City Tap Penn Quarter – Sunday, December 16
City Tap Penn Quarter is teaming up again with Terrapin Beer Co. for their annual Wake-n-Bake baking challenge. Amateur bakers will be challenged to make their most delicious creation using Terrapin Wake-n-Bake Coffee Oatmeal Imperial Stout. The bakers will present samples of their creations at City Tap Penn Quarter at 11am on December 16, with guests attending the event sampling all the desserts and voting on the winner. Bakers who want to participate can sign up by emailing info.pennquarter@citytap.com; guests who want to sample all the desserts and select their favorite can get a ticket for $10 at the door.
Fashion Group International’s annual Holiday Party will be hosted at the home of Regional Director Kim Elleen Atkins
Chocolate Festival
Saturday, Feb. 9, and Sunday, Feb. 10; 10 a.m.–5 p.m.
The Smithsonian’s National Museum of the American Indian holds its annual Chocolate Festival in February. From the blossoms of the cacao tree which grows in Mesoamerica, the Maya culture developed chocolate. This program will introduce visitors to indigenous symbols and images representing cacao throughout pre-Columbian history and invite participants to make an art-inspired piece. Participants will enjoy the music of Guatemalan Marimba with Marimba AWAL and join Grupo Los Tecuanes (Mixtec) as they share the process of turning cacao into chocolate. Executive Chef, Mitsitam Native Foods Café, Freddie Bitsoie (Diné), will demonstrate various recipes inspired by chocolate. Limited tastings will be available during the demonstrations. Families and children can participate in different activities in the imagiNATIONS Activity Center, including make-and-take a cacao pendant using the Mayan glyph for cacao (chocolate).
Crêpe Day: Celebrate La Chandeleur!
Saturday, February 9, 2019, 10 a.m.-5 p.m.
Enjoy crêpes, storytelling, art projects, and more amidst Hillwood’s spectacular gardens, magnificent mansion, and exquisite French treasures.
4155 Linnean Avenue, NW, Washington, DC 20008
Chocolate Festival
Saturday, Feb. 9, and Sunday, Feb. 10; 10 a.m.–5 p.m.
The Smithsonian’s National Museum of the American Indian holds its annual Chocolate Festival in February. From the blossoms of the cacao tree which grows in Mesoamerica, the Maya culture developed chocolate. This program will introduce visitors to indigenous symbols and images representing cacao throughout pre-Columbian history and invite participants to make an art-inspired piece. Participants will enjoy the music of Guatemalan Marimba with Marimba AWAL and join Grupo Los Tecuanes (Mixtec) as they share the process of turning cacao into chocolate. Executive Chef, Mitsitam Native Foods Café, Freddie Bitsoie (Diné), will demonstrate various recipes inspired by chocolate. Limited tastings will be available during the demonstrations. Families and children can participate in different activities in the imagiNATIONS Activity Center, including make-and-take a cacao pendant using the Mayan glyph for cacao (chocolate).
