Argyle Country Club accommodates a variety of upscale physical activities amid beautiful outdoor landscapes centered around a clubhouse of 25,000 square feet. The one-day membership includes one round at the club’s private golf course, where linksmen enjoy a serene 18 holes of rolling hills and picturesque woods after polishing the rust off of swings with a turn at the driving range and a pint of tendon-tarnish remover. For racket wielders, the club sports five well-maintained Har-Tru tennis courts for games of long-lasting volleys and nimble returns. After a day on the course or the courts, take a dip in the 25-meter swimming pool with a diving area, or watch the kiddies splish-splash around in the wading pool. Temporary members can utilize the showers and changing rooms to freshen up before using the included lunch voucher ($15 value) at the club’s restaurant, refueling ravenous stomachs after a full day of tennis, swimming, and using the 14th hole's putting green as a stage for a medley of songs from The Sound of Music.
As part of the national ALS Association, the DC/MD/VA Chapter provides help and hope to individuals living with amyotrophic lateral sclerosis (ALS) and their families, with a mission to help treat and cure ALS through research and advocacy. The chapter's staff works to help individuals and families establish communication systems, collaborate with health-care providers, and access resources for medical care and support.
The graceful ease with which a good bartender mixes drinks masks the difficulty of the job, one that requires knowledge and dexterity—not to mention charisma. The seasoned barkeeps at Bartender of America, a TIPS-certified school, know what it takes to be a good bartender and lead their students through deliberate exercises inside a fully simulated tavern environment. Amid ambient sounds and music, novice bartenders dole out maraschino cherries and shake martinis while refining their conversational skills and learning how to identify underage kids by their mustaches. Fully committed students can opt for the entire Bar 101 curriculum, attaining a bartending license and valuable tricks for managing their resume and acing job interviews, while abbreviated classes offer insight into the fundamentals of the trade.
Chef Moses has a surefire way to ensure everything he cooks brims with the best ingredients and flavors—he imagines it's for his mother. The veteran chef cooked his first meal, which was a steak dinner, for his mom at the age of 10 before eventually going on to train at the Culinary Institute of New Orleans. The burgeoning cook then honed his skills by working under renowned chefs Emeril Laggasse and Paul Prudhomme at their respective restaurants.
Today, the now-seasoned chef creates his own signature dishes—such as a crawfish bisque and pasta jambalaya—that blend old family recipes with his own unique additions, earning himself features in Louisiana Cooking Magazine and on WWL-TV News. All the while, he cooks with a firm grasp on the differences between Cajun and Creole cooking, which mostly come down to the spice level, origin, and astrological sign of Cajun and Creole shrimp. In addition to using catering trays as his canvases, he showcases his culinary talents during classes that teach novice chefs how to prepare their own restaurant-quality meals.
A menu of time-tested Moroccan cuisine fills Marrakech Lounge's casual two-story dining room and lounge with enticing aromas and cheery chatter. A medley of traditional, oven-baked tagines range from the sweet-and-savory Chicken Marrakech, loaded with sweet dried apricots, to tender braised lamb simmering in a pot of artichokes, fava beans, and vegetables. A selection of couscous dishes includes a vegetarian option that mingles fistfuls of warming spices that conceal heaps of produce like a farmer's offshore bank account. The Couscous Royal struts to tables accompanied by a procession of lamb, chicken, and lamb sausage, and patrons sidle up to the bar beneath a bright, curry-colored wall to sip on glasses of domestic brew, pinot grigio, or house cabernet. On weekends, chefs forge time-tested dishes until 2 a.m. to fuel joviality in an upstairs lounge equipped with black leather couches, which serve as an ideal late-night rendezvous point after long evenings of book-club hopping.