Restaurant Association Metropolitan Washington (RAMW) is excited to announce The 38th Annual RAMMY Awards will return to the Walter E. Washington Convention Center on Sunday, July 26, 2020. A centerpiece of the summer, The RAMMYS are presented in collaboration with top sponsor Events DC, and bring together culinary artists and hospitality professionals from across the region for one of the top black-tie events of the season. The long-standing awards honor the ability and accomplishments of the hard-working individuals and organizations that make the region’s restaurants and foodservice community thrive.
“Our diverse and vibrant restaurant scene across the region continues to flourish and we’ve added so many exciting new restaurants and new talents to the mix,” said Kathy E. Hollinger, President and CEO of Restaurant Association Metropolitan Washington. “The July 26th RAMMYS will be, as always, a perfect way to showcase all of the incredible chefs and restaurants and throw them a celebration to remember!”
Nominations for 20 awards categories will open in early January, with finalists announced in April. For more information on The 38th Annual RAMMY Awards, email therammys@ramw.org or call 202-331-5990.
WHEN: Sunday, July 26, 2020
5pm to 6pm Reception
6pm to 7pm Awards Ceremony
7pm to 11pm Dinner & Party
WHERE: Walter E. Washington Convention Center
801 Mt Vernon Pl NW
Washington, DC 20001
Pizzeria Paradiso in Spring Valley will host a safe and socially distanced “Pizza and Dance Party” this coming Sunday in the vacant parking lot across the street from the restaurant, located at 48th Street and Windom Place, NW.
The morning starts off with 305 Fitness’ signature 55-minute cardio dance party class, led by one of the studio’s most popular instructors, Owoade Kadara. The pop-up class will feature aerobic choreography moves set to high-energy dance tunes from a curated playlist. Following the class, guests can take a short walk across the street to Pizzeria Paradiso Spring Valley (located at 4850 Massachusetts Avenue, NW) for a fresh out-of-the-oven pizza pie or lunch sized salad, which can be enjoyed on the restaurant’s patio or for takeout.
Starting at 11:00 a.m. on Sunday, October 25., tickets which can be purchased here, are $24 and include:
- The 55-minute 305 Fitness class
- Choice of one pizza or a lunch sized salad*
- Pizza options include: Margherita OR Macellaio OR Bosco OR Quattro Formaggi OR Genovese OR Atomica OR Siciliana OR Paesana
- Salad options include Insalata Paradiso OR Insalata Romana
- *Menu descriptions are included in the ticket link or can also be found here on the Pizzeria Paradiso website.
- Space is limited as we’ll be dancing 15 feet apart. Masks are required upon arrival and may be removed during class.
On November 19th, Meridian International Center, in collaboration with the National Museum of Women in the Arts, is pleased to present Diplomacy X Design, a virtual panel to discuss the role of Fashion in Diplomacy moderated by New York Times chief fashion critic, Vanessa Friedman, with four innovative leaders in fashion: Wes Gordon, creative director, Carolina Herrera; Mara Hoffman, founder and creative director, Mara Hoffman; Abrima Erwiah, co-founder and co-creative director of Studio One Eighty; and Aurora James, founder and creative director, Brother Vellies.
The creative economy in which we are engaged, provides for us a way to engage and express our individual style and emotions. Today, fashion and the business of fashion even more so, has provided platforms for activism on the topics of sustainability, inclusivity, cultural appropriation, and racial and social equity. What we choose to put ON our body is a decision as much as what we choose to put IN our body. What we wear reflects who we are, our politics, and social change.
Navy Yard favorite Shilling Canning Company and executive chef Reid Shilling will bid the harvest season farewell with its “Taste of the Chesapeake” dinner this month in collaboration with fellow Baltimorean Spike Gjerde.
The dinner kicks off with Chef Gjerde on November 18 for a two-night event spotlighting Jon Shaw’s Karma Farms based in Maryland. Similar to previous collaborative dinners, Shilling and Gjerde will design a menu together using local and seasonal ingredients from within the Chesapeake Bay region and a portion of the dinner’s proceeds will benefit a charity of Gjerde’s choice.
Tickets are $125 (price includes gratuity) and reservations for November 18 or 19 can be made on Resy. Menus will be released the week of the event on shillingcanning.com and a beverage / wine pairing will be available as well. The restaurant will follow all CDC guidelines with socially distant table settings.
Navy Yard favorite Shilling Canning Company and executive chef Reid Shilling will bid the harvest season farewell with its “Taste of the Chesapeake” dinner this month in collaboration with fellow Baltimorean Spike Gjerde.
The dinner kicks off with Chef Gjerde on November 18 for a two-night event spotlighting Jon Shaw’s Karma Farms based in Maryland. Similar to previous collaborative dinners, Shilling and Gjerde will design a menu together using local and seasonal ingredients from within the Chesapeake Bay region and a portion of the dinner’s proceeds will benefit a charity of Gjerde’s choice.
Tickets are $125 (price includes gratuity) and reservations for November 18 or 19 can be made on Resy. Menus will be released the week of the event on shillingcanning.com and a beverage / wine pairing will be available as well. The restaurant will follow all CDC guidelines with socially distant table settings.
|
|
|
Virtual Holiday Décor Tour
Tuesday, December 8, 2020, 10:30-11 a.m.
Immerse yourself in Hillwood’s holiday spirit from home and join Ami Wilber, floral and event décor designer, on a virtual tour the holiday display, inspired by the publication A Garden for All Seasons: Marjorie Merriweather Post’s Hillwood.
Wind Down Wednesday: Hygge and Home
Wednesday, Jan. 27, 5 p.m.
Instagram Live @smithsoniannpg
During this long, cold winter, we invite you to wind down with a free virtual program that fosters creativity and mindfulness. In partnership with independent mixologists, crafters, artists and other experts, Wind Down Wednesday offers an optimistic approach to the middle of the week.
January is all about at-home comfort as we celebrate hygge and the serene portrait of author Marilynne Robinson from the exhibition “Her Story: A Century of Women Writers.” First, Megan Segarra of Meganda Kitchen will demonstrate her cocktail (or mocktail) recipe for infused spiked tea. Sip away while we discuss the portrait and read excerpts from Robinson’s beloved books. Then learn about candles and aromatherapy and center yourself through a meditative botanical watercolor workshop inspired by Robinson’s portrait.
About this Event
Join us March 11 as FGI DC sits down with three local business women to discuss their accomplished careers, in celebration of Women’s History Month.
Get an inside look into the long careers of our industry leaders:
Anne De Santis – Store Manager, Paul Stuart City Center
Lynda Erkiletian – President, T∙H∙E Artist Agency
Pamela Harvey – Founder, Pamela Harvey Interiors
We’ll discuss their varied career paths, career success, the challenges they have faced in regards to equality on many levels, and more!
Thursday, March 11
7:00-8:00 p.m. ET
Registrants will receive Zoom link via Eventbrite email.
Past Tense Yoga and Tabla, DC’s second Georgian restaurant, have partnered together for a yoga and cooking event, Flow + Feast. On Saturday, March 13, starting at 5:00 p.m., the virtual workshop kicks off with a 45-minute flow class led by instructor Meagan Estep.
Following the class, registrants will learn all about Georgian food and wine with a three-course dinner and a khachapuri-making demo from Tabla. Students must pre-register for class, and dinner kits will be available for pickup from the new Past Tense studio (located at 3221 Mt. Pleasant Street, NW *alley entrance) on Saturday, March 13 between 11:00 a.m. and 1:00 p.m.
The class includes a three-course dinner for two, with a “make at home” ajaruli khachapuri kit (includes ball of dough and cheese filling) and prepared pkhali: a vegetable paté of roasted carrots, walnuts and spices as well as khinkali: Georgian soup dumplings made with either pork and beef, sweet potato and ‘imeruli’ cheese or lamb (reheating instructions will be provided). *Following the yoga class, the Tabla team will lead a demonstration on how to form and shape the khachapuri dough.
Flow + Feast tickets are $50 inclusive of dinner and can be purchased here. Early bird tickets are available through Monday, March 8 for $45 with the promo code TABLA. An optional add-on of still or sparkling Georgian wine from the Tabla wine list is available for $25. If interested in purchasing wine, please email Kelly DiNardo directly at kelly@pasttensestudio.com.
