No.68 Project http://www.number68project.com A discourse in dining Wed, 06 Apr 2011 06:42:46 +0000 en hourly 1 http://wordpress.org/?v=3.0.4 Katie Nelson Lead Bartender/Columbia Room http://www.number68project.com/2011/04/katie-nelson/ http://www.number68project.com/2011/04/katie-nelson/#comments Wed, 06 Apr 2011 06:18:59 +0000 Number 68 Project http://www.number68project.com/?p=1901

Katie Nelson works at the Columbia Room, consistently ranked as one of the top cocktail bars in the country, as Lead Bartender and Service Manager. She graduated Cum Laude from Mary Baldwin College with a B.A. in Music and International Relations. Katie has lived in Saudi Arabia, France, and Oregon, grew up in North Carolina, and is fluent in French. She is a member of the DC Craft Bartenders Guild and has passed the BarSmarts Advanced spirits and mixology course. Katie is also a member of the Guild of Sommeliers and was recently certified by the Center for Wine Origins as a Wine Location Specialist for champagne and port.

]]> http://www.number68project.com/2011/04/katie-nelson/feed/ 0 Daniel Singhofen Executive Chef/Eola http://www.number68project.com/2011/04/daniel-singhofen/ http://www.number68project.com/2011/04/daniel-singhofen/#comments Wed, 06 Apr 2011 06:13:29 +0000 Number 68 Project http://www.number68project.com/?p=1896

At 32 years old, this Orlando, Florida native has opened a cozy, yet refined eatery just off Dupont Circle. With a continuously changing menu that showcases the best of local and sustainable ingredients, Eola has garnered critical acclaim in the culinary community, including 2½ stars by restaurant critic Todd Kliman of Washingtonian magazine, citing Singhofen as “a young talent who can make good on his promises … producing imaginative, intensely flavored dishes that hint at big things to come.”

Despite being more than three-quarters of the way through a Bachelors degree in English from the University of Florida, Singhofen found himself constantly drawn back to the kitchen. Discovering his passion, Singhofen enrolled in The Culinary Institute of America (CIA) in Hyde Park, New York, where he learned the fundamentals of the craft. While at the CIA, Singhofen worked in the kitchen of Gigi Trattoria, to which he accredits “really learning how to cook.” Under the tutelage of Chef Gianni Scappin and peer mentor Jessie Frederick, Singhofen gained his deep appreciation for local and seasonal ingredients as well as developing his own individual style. After graduating from CIA, Singhofen returned to Florida to continue honing his craft at The Ritz-Carlton in Naples and K Restaurant & Wine Bar in Orlando before moving to the Nation’s Capitol to open his own project: Eola.

]]> http://www.number68project.com/2011/04/daniel-singhofen/feed/ 0 Kokayi singer/songwriter, emcee, producer, educator http://www.number68project.com/2011/03/kokayi/ http://www.number68project.com/2011/03/kokayi/#comments Wed, 30 Mar 2011 13:07:14 +0000 Number 68 Project http://www.number68project.com/?p=1876

Kokayi (Carl Walker) is a Grammy-nominated singer/songwriter, emcee, producer and educator. Pronounced ‘Ko-Kah-Yee’ (or KOKE for short), this Washington D.C. native takes his name from the Swahili word meaning ‘to summon the people’. Musically self-sufficient and versatile in ways that are reserved for upper-echelon talents, he produces his own music, writes his own rhymes, sings from the gut, and is self-taught on several instruments.

On his own, Kokayi has already independently released his debut album Mass Instructions (2007), toured the world and snagged the aforementioned 2009 Grammy-nod for Best Urban/Alternative Performance for his work as a vocalist and co-producer on ‘Lovin’ You (Music)’ by Ethiopian singer Wayna. He also produced Wayna’s ‘Moonlight Rendezvous’ which spent 7 consecutive weeks on Billboard’s Top 10 R&B/Hip Hop Singles; 100 Hot Singles Sales charts, peaking at #3 and #12 respectively.

What’s equally impressive, is his prolific output. Kokayi keeps busy on multiple fronts with several side-projects as one half of the electro-hop duo, Dastardly (with DJ/Producer Sharkey), and his long-time Afropunk outfit, TheCaesarz, each of which has self-released albums to much critical acclaim. He’s produced the MTV Jams staple, ‘JetSetter’ for fellow D.C. artist Tabi Bonney and created the theme to BET’s ‘How I’m Living’, as well as music for various commercials on MTV/Nickelodeon. He’s also collaborated with Miss D.C. pageant-winner and Goodwill of Greater Washington to write and produce ‘Dream Without Boundaries’; the proceeds of which go directly to Goodwill.

Currently his album, Robots & Dinosaurs has garnered critical acclaim, been labeled as genre bending, given a 93/100 from the tastemakers at Okayplayer, and his video for lead single ‘RoxTar’ won ‘The Freshmen’ contest for MTVU and is currently in rotation on the network. ‘Believe It’, a song featured on the album, was licensed for the short film, A l’arrach© directed by Paul Manate, screened at the Cannes Film Festival and broadcast throughout France on Canal+. With this album, Kokayi has managed to create a work that highlights the spaces between the extremes of modern pop, rock & hip hop and subsequently delete them.

With his high level of productivity, quality music, electric live performances Kokayi goes a long way to prove his self-proclaimed mantra of ‘Less Talk, More Walk’.

Kokayi has been a clinician in: United States (Cal Arts, NYU, Eastman, the New School, George Mason, Howard University, SF State, Berkeley) South America (Brazil, Argentina), Europe (France, Italy, Spain, Germany, Austria) the Middle East (Palestine, Israel, Jordan, Saudi Arabia, Egypt, Alexandria, Bahrain) and Asia (China-Wuhan, Beijing, Xiamen, Guazhou) Mongolia (Ulan Bator, Darkhan) and Vladivostok Russia.

]]> http://www.number68project.com/2011/03/kokayi/feed/ 0 TheListAreYouOnIt.com 3/25/2011 http://www.number68project.com/2011/03/thelistareyouonit/ http://www.number68project.com/2011/03/thelistareyouonit/#comments Sat, 26 Mar 2011 04:32:09 +0000 Number 68 Project http://www.number68project.com/?p=1833
photo by Chris Eichler

The List: Are You On It? – Chef’s Column

by Hosan Lee & Jill Richmond

The Number 68 Project is the latest pop-up dining experience to hit DC Area. Creators, Hosan Lee and Jill Richmond developed this Sunday night dinner series that matches up well-known mixologists, chefs and a cultural guests to create an evening of food, drink and heady conversation. Jill Richmond is currently a consultant with the World Bank Innovation Practice. She has over 10 years experience working within various legislative strengthening initiatives. Her true passion is in preserving a chef and mixologists prerogative in the kitchen and at the bar. Hosan Lee is a design entrepreneur who has made it her life mission to focus on creating human engagement systems. She is interested in building platforms that progress civility and allow people to connect with one another in meaningful and impactful ways.


When we started Number 68 Project in London, it was housed in a very eclectic, slightly eccentric East London converted warehouse. The initial function of Number 68 Project was to serve as a test kitchen, for chefs to play off of whimsical ideas and create design narrative menus which told a story. Visiting writers and performers were to take part in a literary salon. On several evenings, we were joined by award-winning short story writers and an Orange Prize-winning novelist, which were interpreted through the courses conceptually and literally.

When we introduced Number 68 Project to Washington DC, it was with a new mission: use food and drink as a vehicle to bring people together for the sake of meaningful dialogue around the dinner table. With the conversation led by nationally-recognized journalists, writers, authors, scientists, musicians, activists and artists, our evenings have also become a platform for the next generation of talent to showcase their culinary and mixology perspectives.

The Washington DC Cultural Dinner series started on February 20 and runs through April 17, 2011 at Fathom Creative. We have structured every evening around the exploration of theme that was selected from a fortune cookie. Guests request an invite by answering four questions: 1) What is your idea of earthly happiness?; 2) Who is you favorite hero/heroine of fiction?; 3) Who or what would you have liked to be; and 4) Dead or alive, who would you invite to your ideal dinner party? Each evening we ask all of our collaborators to give their perspectives on the theme we’ve selected for them.

The chefs selected to participate approach it from a culinary angle, conceiving 7-course tasting menus that are then paired with the mixologist’s perspective. This is the area that the chefs love. Most chefs dream about having a 30 table tasting room, just them and the kitchen. Our guests are asked if they have any dietary restrictions, and then after that they are completely in our hands. We ask the chefs and mixologists to push the culinary envelope and take risks that they might otherwise not have the opportunity to do in their restaurants and bars. For example, the theme for one evening was “Fear is the darkroom where negatives are developed.” Ed Witt of 701 developed a menu that featured lamb brains and offal, and Jared Boller of Julie Reiner’s Lani Kai in NYC came down to DC to garnish our drinks with cicadas.

Other local luminaries we’ve hosted include Mike Isabella, Top Chef contestant and Executive Chef of Graffiato (which will be opening in 2011); Derek Brown of Columbia Room and The Passenger; Gina Chersevani of PS7; Nicholas Stefanelli of Bibiana Osteria; Todd Gray of Equinox; Frederik de Pue of Smith Commons and 42degree Catering; as well as a stacked a deck of future evenings which include Jaime Montes de Oca, Executive Chef at Zentan; and Peter Smith, Executive Chef and Owner at PS7.

What really keeps people coming back and interested is what happens at the dinner table. Our cultural thought-leaders facilitate the discussion among the 45 diners seated together at one long communal table. We’ve been called the ‘TED of dining’ by our first collaborator Eric Weiner, author of the NY Times Bestseller “The Geography of Bliss”.

There’s a moment in every evening when the magic and energy becomes palpable. It’s what happens when entrepreneurs, lawyers, journalists, two-star generals, designers, artists and policymakers who have no idea what to expect are stripped of all of their differences, thrown together at a table, and willingly and openly share in a total sensory experience. If people walk out at the end of the night talking or thinking about the evening’s topic, then we’ve succeeded in planting a tiny seed that has the potential to change the way this city approaches food and life.

Some other cultural collaborators who have joined us include Martha Raddatz, Chief Foreign Correspondent for ABC news and author of NY Times Bestseller “The Long Road Home”; Barton Seaver, activist, TED speaker and National Geographic Fellow; Robert Egger, founder of DC Central Kitchen; Derek Beres, international music writer for Huffington Post/author/dj/yogi; and we are fortunate to have coming up Dr. Ogi Ogas, cognitive neuroscientist/game show contestant/author of “A Billion Wicked Thoughts”; Marie Tillman, writer, advocate and co-founder of the Pat Tillman Foundation; Matt Gross, author and travel writer for the NY Times; and Michele Norris, award-winning journalist and host of NPR’s All Things Considered.

And as is the case with most ambitious endeavors, we could not have done it alone. We have reached where we are today only through the help of Howard Yoon, Fathom Creative and Ellen Gray.

]]> http://www.number68project.com/2011/03/thelistareyouonit/feed/ 0 Mar 20, 2011 If you always do what you’ve always done, you’ll always get what you’ve always gotten. http://www.number68project.com/2011/03/mar-20-2011/ http://www.number68project.com/2011/03/mar-20-2011/#comments Fri, 25 Mar 2011 02:26:43 +0000 Number 68 Project http://www.number68project.com/?p=1780 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011 If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
photos by Chris Eichler

Einstein famously defined insanity as doing the same thing over and over again and expecting different results. On the other hand, studies have established that it takes 10,000 hours of diligent repetitious practice to achieve mastery of anything. Innovation can be perceived as the harnessing of both perspectives where the process of change and experimentation is followed by a long period of disciplined execution and good old-fashioned sweat. As we strive towards self-improvement of the mind, body and soul in our daily lives, how is this cycle connected to the betterment of the world around us?

This evening, we will explore innovation, change movements, experimentation, and self-betterment.

Culture
• 826DC – 826DC is an innovative nonprofit organization dedicated to supporting students ages 6-18 with their creative and expository writing skills, and to helping teachers inspire their students to write. Its parent organization, 826 National, was co-founded by author Dave Eggers and veteran educator Ninive Calegari.

• Acumen Fund – a non-profit global venture fund that uses entrepreneurial approaches to solve the problems of global poverty.

• Derek Beres – international music journalist, author, dj/producer, yogi.

Food

• Todd Gray – Chef/Owner of Equinox Restaurant and Watershed (set to open Spring 2011)

Drink

• Jared Boller – mixologist of Lani Kai in NYC

]]> http://www.number68project.com/2011/03/mar-20-2011/feed/ 0 Mar 13, 2011 An unexpected relationship will become permanent. http://www.number68project.com/2011/03/mar-13-2011/ http://www.number68project.com/2011/03/mar-13-2011/#comments Fri, 25 Mar 2011 02:26:43 +0000 Number 68 Project http://www.number68project.com/?p=1723 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011 An unexpected relationship will become permanent. - Mar 13, 2011
Photos by Hosan Lee

Sometimes it seems as though the universe conspires to bring together an infinite number of possible conditions into a single moment of impact. The world is full of unlikely but fruitful pairings that have endured the test of time: hydrogen and oxygen, peanut butter and jelly, Sonny and Cher. But what if the chain of crucial components just fell apart and it never happened? Parallel universes, forks in the road, decisions regretted, random sudden encounters – if we woke up just 10 minutes earlier THAT day, would life have turned out completely different?

This evening we’ll be exploring matters of the heart and unintended consequences. Who at dinner will become permanent in your life?

Culture
• Nick Galifianakis – relationship cartoonist for the Washington Post & author

Food
• Justin Bittner – Executive Chef of Bar Pilar

Drink
• Justin Noel – head mixologist at 1534 in NYC

]]> http://www.number68project.com/2011/03/mar-13-2011/feed/ 0 Mar 06, 2011 Moderate your appetite so that with a little you may be content. http://www.number68project.com/2011/03/mar-06-2011/ http://www.number68project.com/2011/03/mar-06-2011/#comments Fri, 25 Mar 2011 01:37:11 +0000 Number 68 Project http://www.number68project.com/?p=1673 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011 Moderate your appetite so that with a little you may be content. - Mar 06, 2011
photos by Catianne Tijerina

It seems like only yesterday that one could ask “What’s the difference between an investment banker and a pizza?,”* and every other article in popular press was an account of rising happiness levels as people were readjusting their lives to the appreciation of simple pleasures like staying in with friends and raising honey bees on their roof. We claimed as a society that this new perspective was permanent. Today, companies are posting record earnings and big corporate bonuses are back with a vengeance. What does this mean for our newfound collective sense of moderation?

This evening is about getting different perspectives on the idea of moderation, simplicity, and the enjoyment of small pleasures.

* A: The pizza can still feed a family of four (c. 2008-2009).

Culture
• Barton Seaver – chef, writer, TED speaker, proponent of sustainable seafood & eating
• Robert Egger – Founder of DC Central Kitchen

Food
• Nicholas Stefanelli – Executive Chef of Bibianna

Drink
• Gina Chersevani – mixologist at PS 7′s

]]> http://www.number68project.com/2011/03/mar-06-2011/feed/ 0 Feb 27, 2011 Fear is the darkroom where negatives are developed. http://www.number68project.com/2011/03/feb-27-2011/ http://www.number68project.com/2011/03/feb-27-2011/#comments Fri, 25 Mar 2011 01:46:51 +0000 Number 68 Project http://www.number68project.com/?p=1702 Fear is the darkroom where negatives are developed. - Feb 27, 2011 Fear is the darkroom where negatives are developed. - Feb 27, 2011 Fear is the darkroom where negatives are developed. - Feb 27, 2011 Fear is the darkroom where negatives are developed. - Feb 27, 2011 Fear is the darkroom where negatives are developed. - Feb 27, 2011 Fear is the darkroom where negatives are developed. - Feb 27, 2011 Fear is the darkroom where negatives are developed. - Feb 27, 2011 Fear is the darkroom where negatives are developed. - Feb 27, 2011 Fear is the darkroom where negatives are developed. - Feb 27, 2011 Fear is the darkroom where negatives are developed. - Feb 27, 2011 Fear is the darkroom where negatives are developed. - Feb 27, 2011 Fear is the darkroom where negatives are developed. - Feb 27, 2011 Fear is the darkroom where negatives are developed. - Feb 27, 2011
photos by Catianne Tijerina

This evening is an exploration of fear, so looking for adverturers and experience seekers! From hypochondria to OCD to phobias for anything under and including the sun, fear is something that manifests from within. The whole genre of horror in film and literature revolves around the power of suspense and apprehension to plant seeds of anxiety in the deep recesses of the brain, and alarmist sensationalism is likewise designed to manipulate this dreaded anticipation of the unknown. What are your biggest fears, and how do you respond?

Culture

• Martha Raddatz – ABC News Chief Foreign Correspondent and author of New York Times Bestseller The Long Road Home

Food
• Ed Witt – Executive Chef of 701
• Nick Wiseman – Co-Founder of Roadside Organics

Drink
• Jared Boller – mixologist at Julie Reiner’s Lani Kai in NYC

]]> http://www.number68project.com/2011/03/feb-27-2011/feed/ 0 Feb 20, 2011 We cannot direct the wind but we can adjust the sails. http://www.number68project.com/2011/03/feb-20-2011/ http://www.number68project.com/2011/03/feb-20-2011/#comments Fri, 25 Mar 2011 00:51:52 +0000 Number 68 Project http://www.number68project.com/?p=1412 We cannot direct the wind but we can adjust the sails. - Feb 20, 2011 We cannot direct the wind but we can adjust the sails. - Feb 20, 2011 We cannot direct the wind but we can adjust the sails. - Feb 20, 2011 We cannot direct the wind but we can adjust the sails. - Feb 20, 2011 We cannot direct the wind but we can adjust the sails. - Feb 20, 2011 We cannot direct the wind but we can adjust the sails. - Feb 20, 2011 We cannot direct the wind but we can adjust the sails. - Feb 20, 2011 We cannot direct the wind but we can adjust the sails. - Feb 20, 2011 We cannot direct the wind but we can adjust the sails. - Feb 20, 2011 We cannot direct the wind but we can adjust the sails. - Feb 20, 2011 We cannot direct the wind but we can adjust the sails. - Feb 20, 2011 We cannot direct the wind but we can adjust the sails. - Feb 20, 2011 We cannot direct the wind but we can adjust the sails. - Feb 20, 2011 We cannot direct the wind but we can adjust the sails. - Feb 20, 2011 We cannot direct the wind but we can adjust the sails. - Feb 20, 2011 We cannot direct the wind but we can adjust the sails. - Feb 20, 2011 We cannot direct the wind but we can adjust the sails. - Feb 20, 2011 We cannot direct the wind but we can adjust the sails. - Feb 20, 2011 We cannot direct the wind but we can adjust the sails. - Feb 20, 2011 We cannot direct the wind but we can adjust the sails. - Feb 20, 2011 We cannot direct the wind but we can adjust the sails. - Feb 20, 2011 We cannot direct the wind but we can adjust the sails. - Feb 20, 2011 We cannot direct the wind but we can adjust the sails. - Feb 20, 2011
photos by Catianne Tijerina

Some people react to change by throwing a temper tantrum. Others force themselves into willful ignorance, while some face the situation head-on and jump straight into action. And sometimes we’re locked into seemingly unalterable circumstances. Everyone deals with adversity and obstacles in different ways. How do you adapt to life’s shifting forces?

Tonight we explore themes of happiness, optimism and adaptability.

Culture

• Eric Weiner – former NPR foreign correspondent and author of New York Times Bestseller The Geography of Bliss

Food
• Mike Isabella – Chef/Owner of Graffiato (set to open Spring 2011), current contestant on Top Chef All-Stars

Drink
• Derek Brown – Co-Owner of The Passenger and Columbia Room

]]> http://www.number68project.com/2011/03/feb-20-2011/feed/ 0 AOL City’s Best 3/24/2011 http://www.number68project.com/2011/03/aol-citys-best/ http://www.number68project.com/2011/03/aol-citys-best/#comments Fri, 25 Mar 2011 00:04:16 +0000 Number 68 Project http://www.number68project.com/?p=1569

Number 68 Project: DC’s Cultural Dinner Series

by Lauren Lamb

A secret-society-like supper club from across the pond has recently landed in DC. The Number 68 Project started one year ago in a converted East London art studio/test kitchen as a way to gather people together to enjoy exceptional food and inspired conversation. A city full of politicos, literati and starry local chefs, the nation’s capital seemed like just the right place to continue the success of what was started in London.

The nine-week Sunday-night series runs through April 17, featuring five- to seven-course dinners from various guest chefs and mixologists. Previous dinners have featured menus from local heavyweights like Peter Smith, chef and owner of PS 7, Owen Thomson, lead bartender at Café Atlántico and Minibar, and Jaime Montes de Oca, Jr., executive chef of sushi hot spot Zentan.

Seated at communal tables that encourage interaction, dinner guests engage in thought-provoking conversation guided by a different guest host each week. This Sunday, March 27, Dr. Ogi Ogas, cognitive neuroscientist, a contestant on “Who Wants To Be A Millionaire” and author on human sexuality, will speak about the role that instinct, adrenaline and cautious strategic maneuvering has had in advancing humans as a species and a civilization.

Prior speakers have included Matt Gross, travel writer for The New York Times, Robert Egger, founder of DC Central Kitchen, and Martha Raddatz, ABC News chief foreign correspondent and author of New York Times best-seller The Long Road Home.

To score an invite to the next dinner party, you’ll have to answer a few clever questions. This is a discourse in dining, after all, and one must be well versed in the art of conversation. So work up that appetite and get ready to work your charm.

]]> http://www.number68project.com/2011/03/aol-citys-best/feed/ 0