Supplying all materials, Art By The Glazz's artist-led painting sessions kindle brush-wielding talents during three-hour classes held on Friday, Saturday, and Sunday. New artists capture shapes and shadows inspired by a number of pastoral- or wine-themed templates, with step-by-step instruction from pigment professionals. One complimentary glass of wine emboldens the pigment-shy, and those with a thirst for more can visit an onsite cash bar. Aprons protect against stray paint, wine drops, and the tears of fruit trapped in a beautiful but airless eternal present, although Art By The Glazz recommends wearing old clothes. Finished masterpieces chaperone each artist home, ready to be mounted on a wall or hung from the dining-room chandelier.
During Cookies and Milk sessions, kids or teens settle down with a complimentary dessert amid canvases ripe for realizing 2-D tableaux. During each session, one featured painting of a subject, such as the beach, Green Eggs and Ham, or Mickey Mouse, is perched mid-studio to kindle students’ imaginary fires. The company also hosts corporate team-building events, small groups, and birthday parties, giving guests an enjoyable ice-breaking activity.
Armed with an expansive library of recipes and party-planning prowess, Entree Metropolitan's event specialists work closely with clients to bring soirees to fruition. Menus culled from family secrets and palm readings of famous chefs offer caribbean jerk chicken strips and hors d'oeuvres such as flaky crescent twists, beef roulades, and roasted yam sticks. Entree Metropolitan rounds out its service with floral arrangements and décor including crystalware, flatware, table coverings, and napkins.
Chef Daniele Catalani traveled to the United States from his Tuscan homeland at the age of 20. By the time he was 23, he'd already made his mark on the DC culinary scene, earning a spot as the exclusive chef of Galileo Restaurant and doing battle with clanging robot cooks on the Food Network show Iron Chef America. Though he spends most of his time overseeing the kitchen at Toscana Café, his Washington Post–lauded eatery, he also shares his craft by teaching aspiring cooks how to create Italian-inspired meals and pair them with wine.
When Debra Sternberg first caught sight of Tom Koerner at the Doc Scantlin dance in 1987, she was smitten by his enthusiastic jitterbug. Though the duo's subsequent amorous relationship lasted only a year, their swing-dance partnership has lasted for decades. Together, they have jitterbugged and lindy hopped into the top spots in contests that include the 1994 UK Lindy Hop Championships, the 1998 Virginia State Open, and the 2010 National Living Legends of Swing Award.
Today, Tom and Debra pass on their expertise and passion at Gottaswing, their dance school that has expanded into eight locations throughout the United States. Each week, more than 500 students lay the six- and eight-count foundations for the jitterbug and lindy hop. Beginner, intermediate, and advanced classes meet six nights a week at various studios and dance clubs throughout the DC area, each equipped with a dance floor where students and a woman who looks suspiciously like Amelia Earhart can let loose . Four nights a week, the school invites students to join fellow classmates at events to dance along with DJ-curated tunes and live music.
Though his family hails from Italy, Chef Alfio Celia takes his cues from the French when it comes to the art of cooking. After learning the basics among French chefs, Chef Alfio sharpened his knives at various restaurants around DC before establishing a culinary consulting firm, Bella Companies. There, the chef learned how to help businesses thrive from the inside out by working with hotels, restaurants, and caf?s to develop menus, provide start-up management assistance, and train new staff members. When he?s not advising clients on the finer points of the food-service industry, Chef Alfio can be found in the Bella Companies kitchen, where he helps at-home chefs thrive with his cooking classes. These sessions are open to home chefs of all experience levels. Chef Alfio provides his students with insider culinary tips, such as how whip up a large brunch feast capable of feeding the 25 or more out-of-state relatives who decided to "just drop by" your place for the weekend.