BGR The Burger Joint?s burgers start with high-quality ingredients?most importantly, all-natural beef from grain-fed cattle, free to run in the fields and given zero hormones, fillers, or antibiotics. The prime beef is dry-aged, blended, and ground fresh to form patties that are grilled over an open flame, and then placed atop buttery, locally made brioche buns delivered fresh each day. The menu focuses on the Triple D burger topped with an over easy egg, apple wood smoked bacon, grilled jalapeno and cheddar cheese. For nonbeef eaters, the menu's selection of burgers also includes turkey and veggie varieties, as well as The Greek, a seasoned lamb patty topped with tzatziki and feta. Burgers are also available in a lettuce wrap or on a salad in a healthy salad bowl.
Diners can request all of BGR The Burger Joint's freshly made fries?from thick-cut yukon gold potatoes to asparagus fries?be topped with parmesan, rosemary, roasted garlic, or a tiny tiara. The staff hand-spins shakes with Gifford's or Breyers ice cream to create extra-thick treats for finishing off meals, and some shops curate their own selection of bottled vintage sodas and offer beer and wine.
At Potomac Paddlesports, the first professional kayak school to be endorsed by the American Canoe Association, the team of American Canoe Association– and British Canoe Union–certified instructors patiently lead students through a methodical progression of flat-water paddling skills. The classes cover a variety of watersports, including whitewater rafting, river and sea kayaking, and standup paddling. The small-group classes are designed to keep students engaged, and longer trips down the Potomac challenge their skills with powerful rapids surrounded by lush scenery, interspersed with rare glimpses of bears putting on their bear suits. Outside of class, students can bond with fellow paddlers during weekly sushi meals and occasional movie nights. Further demonstrating their dedication to bodies of water, Potomac Paddlesports works to preserve the nation’s rivers, estuaries, and oceans, sharing this passion with its members through advocacy and donations to conservation programs.
My Gym Children's Fitness Center, which currently has more than 270 international locations, began more than 30 years ago as a structured place for children to safely play, acquire new skills, and romp off a sugar buzz. All classes are organized according to age level—starting as young as 3 months—and designed to incorporate the latest physiological and psychological research. Tiny Tykes gets babies moving with help from their parents, Mighty Mites teaches youngsters self-reliance and beginning sports skills, and Whiz Kids, a class for kids aged 4.5 to 6, emphasizes motor skills such as running, jumping, throwing, and kicking. My Gym's energetic instructors are experts at using music, dance, and gymnastics to build youngsters' strength and self-esteem, while stimulating their giggle-plexes. The noncompetitive environment fosters creativity, and hands-on activities boost children's learning retention and fun quotient.
Potomac Pizza?s chefs toss and stretch fluffy, nonfat, and cholesterol-free dough into pizzas lauded by the Washington Post for ?returning pizza to its good name? in a world of national chains. The DC-area pizzerias create each pie with freshly-made sauce and a selection of 24 toppings, such as grilled chicken, eggplant, feta cheese, and Canadian bacon. Potomac Pizza?s kitchens also whip up calzones, and other Italian specialties such as lasagna and veal parmesan, served in Potomac?s dining rooms or nestled into boxes for takeout and delivery orders.
Since 1956, Valley Mill Kayak School has trained countless kayakers, including the first kayaking recipients of Olympic medals, on the deep waters of the Potomac River. A former Olympian and four-time freestyle-kayaking world champion, Eric Jackson personally designs the school's lesson plans around modern whitewater-paddling techniques. Eric trains each of the school's American Canoe Association–certified instructors, who, in turn, dispense their knowledge to beginners and proficient paddlers alike.
Through a wealth of small classes, private lessons, and occasional clinics taught by Eric himself, pupils discover such skills as paddling and basic strokes, or attempting to work your kayak into rhythmic-gymnastics routines.
Chef and wine connoisseur Nafi livens up gatherings with catered food, wine tastings, and other culinary services. Party guests feast on spreads of cupcakes or dishes that can be chosen according to theme such as regional cuisine from Paris or the Middle East. Customized wine tastings cater to all palates and levels of wine experience, and Nafi provides everything necessary for themed tastings or guided pairings with cheese or chocolate, with the guests' budget and tastes taken into account. Nafi also leads hands-on cooking classes in a variety of cuisines that meet in three-session intervals.