Results 2016

Results

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Client: Astro Doughnuts & Fried Chicken

No way around it: 2016 was a strange year. And from bleeding veggie burgers at New York's Momofuku Nishi to burrito drone delivery in Virginia, the food scene kept pace. Witness the Great Frosé Brain Freeze of Summer 2016, when bar-goers from Louisiana to London sucked down pink-wine slush, or the strange persistence of the gravity-eschewing, diabetes-baiting freakshake.

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Client: Casolare

Meatless meatballs apparently aren’t an oxymoron anymore.

Count chef Amy Brandwein among those who are jettisoning the traditional beef or pork in favor of something lighter.

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Client: Early Mountain Vineyards

If the idea of shelling out $50 or more for a lackluster bottle of bubbles leaves you feeling ice cold, consider widening your worldview.  

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Why Virginia Is for Wine Lovers

The Wall Street Journal l Dec 2016

Client: Early Mountain Vineyards

MY MOST RECENT ROAD TRIP was inspired by a wine made from an obscure white grape native to southwest France. I had served the wine blind to my friend Mario Carlino, a restaurant owner and chef (and sometime wine snob), and he was so impressed he mistook it for his favorite white. “Domaine Huet!” he declared, naming a great Vouvray from France’s Loire Valley. 

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Client: RareSweets

It’s that time of year when clean kitchens everywhere become unintentionally dusted with flour, greased up with butter and decorated with icing.

It’s holiday baking season and if your plans this week involve ear-marking recipes and firing up the stand mixer, Meredith Tomason of D.C.’s Rare Sweets has a few tips to get you through the madness.

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Client: Astro Doughnuts& Fried Chicken

It’s been a heated election season, with no shortage of debates, speeches and campaign revelations, and the race to the White House has had everyone talking — including the country’s chefs and bartenders, who are taking politics into the kitchen. From burgers to ice cream to cocktails, check out the creative election-themed specials that bars and restaurants across the country are whipping up.

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Client: Astro Doughnuts & Fried Chicken
Client: The Riggsby

Talk to another family, whether next door or across the country, and you'll find there is no traditional Thanksgiving meal. The concept has evolved every year, and certainly come a long way since the holiday's origin. Most of us count on a few consistent flavors though, and even if you love them, there's only so many times the same meal can get you excited. Chefs and restaurants around America are here to help, with unique takes on each dish, modernized spreads and internationally influenced spins. Here are a ton of fun takes on Thanksgiving turkey, sweet potato, cranberries, sides and pies for cooking inspiration or dining out destinations. We can at least agree on the tradition to gather with loved ones around food — whatever's on the menu.

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Client: Early Mountain Vineyards

Age: 33
Culinary Education: Le Cordon Bleu College of Culinary Arts, Minneapolis/St. Paul, 2001.
Previous Experience: A lot. From washing dished as a teen at Camp Minnehaha in West Virginia to "working every station" at James Beard Award-winning chef Isaac Becker's 112 Eatery in Minneapolis to leading D.C.-based celebrity chef Jose Andres' special-events team.

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Autumn Classic

Knife & Fork Magazine l Nov 2016

Client: Early Mountain Vineyards

Pork, apples and mustard. It’s a quintessential autumn combination and one that Early Mountain Vineyards chef Ryan Collins says he’s most looking forward to cooking as the weather turns cold. “I love to take advantage of the bounty of Virginia’s wide array of apples, with tender pork, sticky pork sauce, smooth mustard and crunchy apples all playing off each other with great flavor and texture,” Collins says.

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Her Biggest Business Hurdle in 25 years? Pepperoni.

Washington Business Journal l Nov 2016

Client: Pizzaria Paradiso

Pizzeria Paradiso founder Ruth Gresser made it 22 years without putting a pepperoni pizza on her menu.

The policy was a nod to the traditional Italian pies that inspired her restaurant, which don't usually feature the quintessentially American topping. But eventually, after plenty of hemming and hawing, she caved when revamping the menu in 2013.

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Client: Pizzaria Paradiso

Twenty-five years ago, chef Ruth Gresser opened the first Pizzeria Paradiso in Dupont Circle. Ten years ago, she turned the basement of the Georgetown location into Birreria Paradiso, one of Washington’s first craft-centric beer bars, helmed by beverage director Thor Cheston, who went on to found Right Proper Brewing. It seems only appropriate that as Paradiso hits the silver anniversary, it would celebrate by collaborating with Right Proper on a special house beer for the occasion.

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Client: RareSweets

Thank the culinary gods for Pinterest; the site has given even novice bakers and cooks the courage — and the vast recipe collection — to attempt dishes previously thought to be out
of their league.

Unfortunately, there’s a reason #pinterestfail, a widely used hashtag to call out epic baking failures, exists. But don’t get discouraged — we’ve called in top baking bloggers, a cookbook author and pastry chefs to help you pull off this holiday baking season.

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Client: Via Umbria

Looking to add some Italian flavor to your Thanksgiving menu? Chef Johanna Hellrigl of Via Umbria shows News4's Eun Yang how to make pumpkin-filled pasta for a fall feast.

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Client: Via Umbria

A shimmering, bronzed turkey is, for many Americans, the highlight of colossal Thanksgiving feasts. Although this basted bird is synonymous with the gluttonous day, vegetarians need not settle for spongy slabs of Tofurky Roast & Gravy or fill up on green bean casserole alone.

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Client: Astro Doughnuts & Fried Chicken
Client: Garrison
Client: RareSweets

October is here and with it, plenty of pumpkin specials at restaurants and bars across the country. Foodies who love fall can indulge in the season's star ingredient with everything from pizza to pasta and of course, pie. You can even eat out of a pumpkin with Calabazita Rellena at Toloache in New York City or drink out of one with The Great Pumpkin Punch at Repour Bar in Miami Beach. However you take your pumpkin, there's an eatery serving up a special. Browse the gallery above for 100 ways to get your favorite gourd this month.

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Client: Astro Doughnuts & Fried Chicken

Client: RareSweets

Fall is the season of chunky sweaters, crunchy leaves, brisk mornings and, of course, two favorite fruits: pumpkins and apples. After making it through an unbearably hot summer, finding them at the farmers market is as welcome as reuniting with old friends.

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Client: Early Mountain Vineyards

Vineyards, 30 miles northeast of Charlottesville, one worker has outlasted every other employee: Settler, the resident vineyard dog, who’s been on the property more than a decade.

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Why We Love Breakfast (and Brunch!)

Washingtonian l Oct 2016

Client: Garrison

Rob Weland’s hyper-local American restaurant on Barracks Row manages to feel both elegant and unassuming—and seldom falters when it comes to deliciousness. (Plus it’s fairly quiet.) Start with warm ebelskiver, Danish pancake puffs with jam, and a few of the beautiful vegetable plates, then move on to poppy-seed gougères with soft-scrambled eggs, house-smoked trout, and caviar.

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Client: Pizzeria Paradiso

Ruth Gresser and Josh Fernands of Pizzeria Paradiso say a great crust is important to great pizza, and beer is definitely the way to go when enjoying a slice. They spoke with News4's Barbara Harrison.

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Client: Alta Strada
Client: Casolare
Client: Conosci

When you’re craving authentic Italian food there’s simply no substitute (try as the mafia might to fool us). From extremely fine dining to rustic neighborhood gems, these are the best Italian eateries in DC. Please note that we honed in on restaurants that don’t specialize in pizza. That’s why you won’t see strong specimens like these or these.

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Client: Astro Doughnuts & Fried Chicken
Client: RareSweets

If you’re planning to visit the Smithsonian’s National Museum of African American History and Culture or its three-day Freedom Sounds festival this weekend, you’re going to need to eat at some point. Food will be available from a variety of vendors at the festival, and if you’ve managed to snag a timed museum entry ticket and want to join everyone else trying to dine at the museum's Sweet Home Cafe, be prepared for lines.

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Conosci’s Kitchen is Like a Top Chef Challenge

Washington City Paper l Sep 2016

Client: Conosci

Chef Michael Schlow got his first taste of doing a lot with a little when he was on Top Chef Masters, cooking with only a microwave, toaster oven, and hot plate for a dorm room challenge. The kitchen at Conosci, the posh restaurant next to Alta Strada accessed through a velvet-curtained tunnel, doesn’t have much more in terms of cooking equipment. The restaurant was originally a crudo bar with limited cooked dishes, but Schlow and team are retooling the concept to include an expanded menu. Three dishes demonstrate how creative he can get with just a toaster oven, induction burner, and rice cooker.

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The Vine Life

Washingtonian l Oct 2016

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Client: Early Mountain Vineyards

At Early Mountain Vineyards, 30 miles northeast of Charlottesville, one worker has outlasted every other employee: Settler, the resident vineyard dog, who's been on the property more than a decade.

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Client: Garrison

Whether it’s on a farm or in the kitchen, Chef Rob Weland’s seven-year-old daughter Audrey definitely has a future in food. Weland has taught her the basics of container gardening on their urban patio. "People are always surprised at how much I can grow in containers, but herbs and even tomatoes or beans or peppers are great for that,” Weland says. “Container gardens are great for kids. They are manageable, don't require mulching and or much weeding and even the smallest kids can handle a small watering can." Audrey caught on quickly, and she currently runs her own farmers market in her neighborhood, which she calls the Green Market. She's made about $30 from friendly patrons.

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Morning Glories

Washingtonian l Oct 2016

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Client: Garrison

Rob Weland's hyper-local American restaurant on Barracks Row manages to feel both elegant and unassuming - and seldom falters when it comes to deliciousness. [Plus it's fairly quiet.] Start with warm ebelskiver, Danish pancake puffs with jam, and a few of the beautiful vegetable plates, then move on to poppy-seed gougeres with soft-scrambled eggs, house-smoked trout, and caviar.

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Chef Series: Michael Schlow Coast to Coast

The Huffington Post l Sep 2016

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Client: TICO

Described as “friendly” and “unpretentious” by colleagues and customers alike, Chef Michael Schlow has created some of the best restaurants in the country, all the while maintaining his trademark kindness. Brooklyn-born and Boston-based, Schlow now has a tribe of restaurants, including several in Los Angeles and Washington, D.C. TICO, his Boston outpost (that has a sister restaurant in D.C) is a study in comforting cool. 

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The Getaway: Virginia Vineyard Vacations

DC Modern Luxury l Sep 2016

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Client: Early Mountain Vineyards

These three boutique winemaking operations in the Old Dominion give guests the opportunity to sip, sup and sleep in.

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Client: Astro Doughnuts & Fried Chicken

The passion, the glory … the food. Conjure the celebratory spirit of the Rio 2016 Summer Olympic Games at these restaurants across America, where chefs and bartenders are taking cues from the classic culinary elements of host country Brazil. They’re drawing in the international flair of the global games and even gleaning inspiration from the nature-centric themes of the Olympic torch itself. Dig in to see why these dishes and drinks are worthy of a place on the winners podium.

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Where to Find Family Recipes Around D.C.

Washington City Paper l Aug 2016

Client: Brookland's Finest

My great-grandmother came to the United States from Naples, Italy, when she was 16 years old with her older sister. She settled in Kansas City, Missouri, in 1918. My extended family still lives in the same area today. It’s a recipe that’s been passed down through each generation, as they cooked them side-by-side growing up.

Client: Garrison

My wife and business partner, Amy, grew up in Denmark and her family adopted the tradition of eating these delicious little spheres of dough fried in a special pan around Christmastime and other special occasions. You eat them warm, sprinkled with powdered sugar and jam. When it came time to write the brunch menu, it was a no-brainer—I picked up the phone and got my mother-in-law's recipe and she kindly sent me her pan too.

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Indulgences: Food

Home and Design l Aug 2016

Client: Conosci

Fresh seafood takes center stage at chef Michael Schlow’s new 30-seat Conosci, which recently opened within his larger restaurant, Alta Strada. In Conosci, designed by Edit Lab, beaded chandeliers illuminate a counter, where chefs work their magic on creations such as Japanese octopus with spicy citrus juice, yellow peppers and pickled shallots. 

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Chefs’ Picks: Grilling Greats

Food Network l Aug 2016

Client: Garrison

On beautiful summer days, chefs are just as likely as hoi polloi to hover over the backyard grill. But many go beyond basic burgers and dogs, upping the fire-licked ante with pizza, fruit and more.

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Client: TICO

When it comes to mixers, hibiscus could be on the cusp of usurping cranberry and pomegranate. It makes a mighty case for itself, delivering the tartness of a lemon and the sweetness of berries. Bartenders at TICO, owned by celebrated chef Michael Schlow, turned to hibiscus to craft their popular margarita because of its complex flavor profile and the fact that hibiscus flowers bloom year-round. 

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In Defense of Being a Beer Snob

Washingtonian l Aug 2016

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Client: Pizzeria Paradiso

"There's a time and place for beer snobbery. A barbecue might not be the time to discuss German esters. But when I'm at home, I'll wind down my afternoon with a beer. I pour it into a glass that lends itself to the aromatics, let it come to a good temperature, and enjoy all the love and heart that went into that product."

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What's the Catch? 

Prevention l Jul 2016

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Client: Black Restaurant Group

"For years, nutrition experts have told us to eat more seafood. And for years, we've ignored that advice. in fact, we've relegated seafood so far to the sidelines of the American diet that we eat nearly 4 times more chicken, 12 times more grains, and 41 times more dairy than we do fish and shellfish per year."

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Client: Conosci

"These days, you can have your pick of triple-digit tasting menus at restaurants around Washington, whether it's such newbies as Pineapple and Pearls ($250) and Métier ($200) or such stalwarts as Minibar ($275) and Komi ($150). But the hefty price tag means these experiences are largely relegated to special-occasion status."

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Client: Early Mountain Vineyards

"Steep yourself in history at the 1804 Inn (from $240 per night) on the grounds of Barboursville Vineyards. The spacious suites inside the classic Georgian villa boast four-poster beds with 400-threadcount Italian sheets, plus incredible views of the ruins of Governor James Barbour’s mansion, designed by Thomas Jefferson." 

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Client: Garrison

Client: RareSweets

"Here's a common scenario: it's a good 95 degrees outside, friends are on their way over, and you've got about 20 minutes to throw together something delicious. And when it's sticky-sweltering like that, absolutely no one is trying to eat a heavy porterhouse or rich-and-creamy lasagna. With that scenario in mind, we consulted a handful of well-seasoned professional chefs to get the skinny on their favorite super-simple summertime dishes for feeding the hot and hangry."

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Former Caps Player Donating With Donuts

NBC 4 l Jun 2016

Client: Astro Doughnuts and Fried Chicken

"Co-owner of D.C.'s Astro Doughnuts and Fried Chicken and former Capitals player Jeff Halpern is using National Doughnut Day to support the military. News4's Carol Maloney reports."

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Client: Astro Doughnuts & Fried Chicken

"When National Doughnut Day falls on a Friday, all bets are off. Doughnut makers, bakers and restaurants across the country are offering specials, limited-time flavors and new menu items to celebrate the occasion." 

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The Best of our Bay

Edible DC l Jun 2016 

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Client: Garrison

"Eating local supports the economy, gives props to mom-and-pop fishermen and farmers and takes a few sizes off our carbon footprint. The waters of the Chesapeake Bay make it desirable by yielding an outstanding array of everything from bivalves and blue crabs to trophy fish."

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Client: Garrison

"There's an explosion of interest in friendly bacteria.  Beneficial microorganisms, as we've reported, can help us digest food, make vitamins, and protect us against harmful pathogens. As this idea gains traction, so too does the popularity of fermented foods such as yogurt, sauerkraut and kimchi. Though the science is tricky, researchers are learning more about how this ancient technique for preserving food may also promote good health."

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Client: TICO

"There’s some kind of magic that happens when pork fries into crisp, puffy bits of pure deliciousness. Call them pork rinds, cracklings or chicharrones — it’s all good. But chefs are taking it one step further, transforming chicken, fish skin and even beef tendon to make other kinds of crunchy chicharrones."

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Client: The Source by Wolfgang Puck

"Scott Drewno’s Friday ritual begins with a shopping cart at Great Wall Supermarket in Falls Church.  “I’m actually on the hunt for water lettuce today,” the executive chef of The Source says as he navigates the produce aisle of the Chinese grocery in a crisp blue button-up, custom-made to fit his towering six-foot-five frame, aviators perched atop his buzz-cut head. "

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Client: Alta Strada

"The past months have brought a slew of reasons to ditch your desk, stretch your legs and walk outside for a lunchtime indulgence — one not found in a box or a freezer. Here are seven places that will brighten your workday right now."

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Client: Alta Strada
Client: Conosci

"Since we can barely keep up with the breakneck pace of DC's restaurant openings, we figure you could use a little help tracking the hottest new arrivals. You might notice a bump in the prix fixe tasting menus, as well as several openings in the city's trendiest dining neighborhood, Shaw. Here are the 10 most recent openings worth checking out." 

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7 of the Best Breakfast Spots In DC

Washingtonian l May 2016

Client: Astro Doughnuts & Fried Chicken 

"The offerings at Astro Doughnuts (1308 G St., NW; 202-809-5565), are glazed and injected with every imaginable sweet delicacy. Don’t miss the crème brûlée."

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6 Great Places to Eat In Bethesda

Washingtonian l May 2016

Client: Black’s Bar & Kitchen

"This eatery’s large menu puts seafood at center stage. The dish not to skip is the aromatic saffron-tomato seafood stew, stocked with mussels, squid, and head-on shrimp, with crusty bread to sop it all up. 7750 Woodmont Ave.; 301-652-5525."

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Client: Early Mountain Vineyards

"At the grocery store, a growing number of consumers are reaching for organic foods. In recent years, this trend has spilled over into the wine industry. Organic and biodynamic vineyards are much more established in Europe, but wine regions in the U.S. are also starting to join the movement." 

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Client: Garrison

"Beyond chef Rob Weland’s hot new patio menu—which includes poppyseed gougeres and smoked potatoes with ramp and spring onion aioli—there’s another distinct advantage of snagging a table at Garrison: pups are welcome and water bowls are available."

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A Southern Soft-Shell Crawl

Garden & Gun l May 2016

Client: Garrison

"It’s soft-shell crab season, and chefs from Washington, D.C. to New Orleans are putting the warm-weather delicacy on their menus. What is it, exactly? Just a blue crab in the middle of a major transition: As it grows, it sheds its hard outer casing and grows a new one. Catch a crab in the middle of the process and you can eat the whole thing with a knife and fork. In some places, the season is already waning."

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Client: Republic

"Certainly the most important meal of the week, brunch is when you get to indulge, day-drink, and set a base for those oh-so-necessary Monday morning hangovers. While DC loves -- and offers -- many delightfully boozy brunches, you don’t need to actually be in the District to get your bottomless mimosas on. There are plenty of spectacular brunch options just outside the nation’s capitol, so do yourself a favor: cross state lines to hit up one of these establishments for the pleasure of some pork belly hash, thick-cut bacon, oysters on the half shell, and more."

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Client: Riggsby
Client: The Source

"There's always an occasion to splurge in the District, whether it's a promotion, political victory or just another ring on the birthday tree. While it's not hard to find a table with a white tablecloth and spoonful of caviar, what if you want to spoil yourself more often? Twelve of D.C.'s most luxurious restaurants have specials that make it possible to enjoy them for a little less. Hint hint: get ready to dine on Sundays."

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Cinco de Margo

Famous DC l May 2016

Client: TICO

"Cinco de Mayo is a holiday that is to be taken as seriously as the type of tequila you put into your frozen margarita and any Mexpert knows that no margarita is the same – just ask Don Julio."

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Client: Astro Doughnuts & Fried Chicken

"It's almost time for outdoor picnics and backyard barbecues. Fried chicken, a timeless classic and one of the top picnic foods of all time, can be a cornerstone of these spring and summer outings."

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Eatymology: Smith Island Cake

The Local Palate l Apr 2016

     

 

 

Client: Blacksalt

"A few miles off the Eastern Shore, nearly smack dab in the center of the Chesapeake Bay and bridging the Maryland-Virginia line, lies a tiny archipelago consisting of two islands; the southern most of which is Smith Island, one of the last inhabited islands in the Chesapeake Bay." 

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Client: Conosci

"It's a small menu, but a smart one. I got the chance to swing by Conosci, Michael Schlow's new crudo bar within Alta Strada, during happy hour last night. Unsurprisingly, the place delivers some well-executed crudo dishes. My favorite was a simple shrimp crudo, served upon lardo butter toasts."

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Client: Conosci

"What: Crudo

Definition: Literally, the Italian word for "raw," but on menus it often describes uncooked fish or seafood"

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Client: Conosci

"The Gist: Boston-based chef Michael Schlow has opened his fourth DC restaurant since he successfully debuted Tico in 2014. For Conosci — pronounced “konoshi” and accessed solely through the adjacent pasta and pizza spot, Alta Strada — the toque introduces his version of an Italian crudo bar offering two levels of tasting menu (running at either $45 or $135 per person) with à la carte options as well."

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Client: Early Mountain Vineyards

"Want to look at the world through Rosé-colored glasses? Turns out you don't have to travel too far. Bandol, Provence and the Rhône may have hundreds of years of tradition on us, but Virginia wineries are in the pink right now, with bright, crisp, food-friendly Rosés a-plenty. "If there ever was a wine for all people to keep on hand at all times, that's Rosé," says Early Mountain Vineyards winemaker Ben Jordan. Bien sûr!"

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Client: Early Mountain Vineyards

"Never mind the less-than-springlike weather we’ve been having, I’ve been chilling and uncorking bottles of rosé for weeks now. And I was giddy with excitement to try the most recent vintage of my favorite Virginia bottling, from Early Mountain Vineyards in Madison." 

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Client: Garrison

It’s spring. Which means spring vegetables! At last. Lately, we’ve been dreaming about one that’s long, green and early-arriving. No, we’re not talking about ramps, the wild spring onion that has taken on cult status among the farmers market set.

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Clients: Astro Doughnuts & Fried Chicken and Early Mountain Vineyards

"In Japanese culture, seasonal rituals are cherished and enthusiastically celebrated with ceremony, food, costume and drink. No holiday is more anticipated than hanami—cherry blossom viewing."

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It’s Cherry Blossom Season, So Celebrate with These Food and Drink Specials

The Washington Post l Mar 2016

Client: Astro Doughnuts & Fried Chicken

"Here we are. It's cherry blossom season, and everyone and their mother, chef and bartender seems to want to get in on the action. (But please, just say no to Starbucks's cherry-free entry into the field.) "

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Client: Early Mountain Vineyards

"Forget single-block Syrahs and lone-vineyard Cabs. Back in the day, wine grapes were gathered by the bunch—regardless of varietal—and co-fermented into vats of field-blend vino. It was common practice throughout France’s Rhône region, Tuscany and even parts of Portugal, mostly because that’s how the vineyards were planted—a little bit of this here, some of that there. "

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Life & Business: Meredith Tomason

Design Sponge l Feb 2016

Client: RareSweets

“"I like to say that it takes a family to build a bakery,” reveals Meredith Tomason, the entrepreneur behind the RareSweets specialty bakeshop in Washington, D.C. Years after leaving behind the bright lights of Broadway for hot ovens as a pastry chef, Meredith recently launched her own location with an open kitchen that makes the performance inherent in baking visible to guests."

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Client: Republic

"Lucky patrons who order a petite-sized cup of bittersweet espresso might joyfully discover it is served alongside a gratis sphere of buttery shortbread or disc of dark chocolate, perhaps. Others will be confounded upon spotting a thin swath of lemon peel on the saucer. What, exactly, is one meant to do with this colorful component?"

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Client: The Source

"Scott Drewno has been cooking professionally for 19 years. But there’s one time-honored culinary technique that has long escaped his repertoire. Until now."

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Client: Early Mountain Vineyards

"In the foothills of the Blue Ridge Mountains, the area around Charlottesville, Virginia has emerged as a wine destination with a booming food scene. Here's where to spend your weekend eating and drinking. "

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Client: Early Mountain Vineyards

"From an Appalachian cure master to a Georgia riverboat builder to a pair of Texas single-malt distillers, the 2015 winners of our Made in the South Awards share a commitment to excellence and demonstrate ingenuity at every turn. With nearly 1,000 entries this year, the annual contest proved once again that the spirit of craftsmanship is alive and well in the South. "

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Client: Garrison

"For ages, vegetables have been restaurants' default accompaniment to a roast chicken or hanger steak. In the past year, however, Washingtonians may have noticed that vegetables -- and more exotic ones at that -- are the main attraction at some of the newest dining rooms across the city."

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Client: The Riggsby

"In the nation’s capital, citizens abide by the rule of work hard, play hard. Hotel bars here, in particular, fit the bill for the latter, with their promise of a stiff drink, sophisticated surroundings, gracious service, and if need be, discreet accommodations just steps away. "

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