Stephen Strasburg courtesy of the Washington Nationals

Strasburg allowed just one run in seven innings, but lethargic Nats bats and shaky relief pitching resulted in a 4-2 loss. The game highlighted the team’s strengths and weaknesses, but Strasburg told On Tap he’s not discouraged. The 24-year-old right hander also said he likes his talented team’s chances for post-season play as it headed into June with a .500 record.

“Every season you’re going to have your ups and downs,” Strasburg said during an interview with On Tap in the Nationals Clubhouse in Washington. “I think it just shows how good a team we are that we’re not playing our best baseball and we’re still .500. When we get everything clicking, the sky is the limit.”

“We’ve got a long season to go,” he added. “I think we still have our best baseball ahead of us.”

Nationals fans, who had sky-high expectations coming into the season, certainly hope so.  Powered by superb pitching from Strasburg and 2012 Cy Young winner Gio Gonzales, rock-solid play from the bench and stellar coaching by Manager Davey Johnson, the franchise blazed into the playoffs last year. Unfortunately things didn’t end the way everyone had hoped, but the team has moved on.

Strasburg said his team’s slow start in 2013 isn’t cause for panic. Instead, he said the club’s sizzling consistency last year was unusual for just about any pro ball club.

“We started out really hot and didn’t lose any steam last year, but that’s typically not the case,” he explained. “It’s obviously a little different this year.”

Some observers contend that Strasburg’s game has suffered this season compared to last, but the numbers tell a somewhat different story. His record as a starter was just 3-5 heading into June, but the San Diego native has a solid earned run average of 2.49 with 71 strikeouts. Strasburg suggested he’s working on trying to maintain his composure.

“It’s hard to try and go out there and control the uncontrollable,” Strasburg said. “I just try to do everything I can every time out. If it doesn’t happen it doesn’t happen. I can’t really control what happens after the ball leaves my hand.”

“Not every game is going to be great, there are even going to be seasons where every single start you feel like your stuff was electric and you’ve got nothing to show for it,” he added. “There will be other times where I can’t really throw a strike, but somehow I seem to get outs and throw a lot of scoreless innings and I’m like ‘wow – how did I do that?’ That’s baseball and I think that’s the beauty of it. There are really an endless number of possibilities that happen once you throw the ball across the plate.”

Strasburg, known for a phenomenally controlled fastball that routinely clocks in the high 90s, also throws wicked curves and change-ups that bewilder even the best batters. He said he’s been working with Nats’ coaches to vary the sequence of his pitches and keep hitters guessing.

“I didn’t always throw hard – growing up I was (throwing) 88 to 92 (miles per hour), so I kind of had to learn, especially when I got to Division I college baseball,” he explained. “You have to be able to throw your other off-speed pitches for strikes and be able to work both sides of the plate. I think that’s really worked to our advantage because when I go out there and trust my stuff I can throw any pitch at any count and really throw it over the plate for a strike when I want to.

“As far as getting a little better control out there and working on pitches and getting a better game plan, I’m trying to work my butt off between every start, make sure I’m prepared and just let the chips fall,” he said.

Strasburg said it’s a thrill to play alongside fellow Nats star Bryce Harper, a 20-year-old outfielder and slugger whose textbook swing and preternatural feel for the game has wowed even the most hardened baseball skeptics.

“He’s got all the tools in the world – the scary thing is that he’s still learning,” Strasburg said with a chuckle of disbelief. “You see some of the things he does out there, it’s pretty amazing. The one thing he can do is play the game the same way his whole career. It’s such a breath of fresh air. Some guys you see out there dogging it but you never see him out there just going through the motions. He’s on fire every single game.”

Strasburg’s four-year $15.1 million contract is up at the end of the current season. It’s clear the franchise wants to keep him, so Nats fans will be relieved to hear that he enjoys playing in the nation’s capital. Strasburg suggested he’d like to stay on the mound in Washington for a long time to come. 

“I love D.C.,” he proclaimed. “I love how crazy the fans are for their sports teams here. I think that is one thing San Diego does lack, especially when I was growing up. You don’t see the sellout crowds there that you see here in D.C. It’s always fun to be pitching in front of some rowdy fans.”

For a full schedule please visit www.washington.nationals.mlb.com

Nationals Park: 1500 S Capitol St., SE, DC; 202-675-6287; www.washington.nationals.mlb.com

Tiger Woods photo by

OT: How is playing at Congressional different from other courses? Is there a different vibe that comes with competing in the nation’s capital?
TW: I always enjoy playing here. This tournament means so much to me and my Foundation. In addition to benefitting our college-access programs, this tournament also honors the men and women serving in our U.S. military. And what better place to pay tribute to them than in our  nation’s capital?

OT: Can you tell us what it was like golfing with President Obama?
TW: Golfing with him was a lot of fun – he is an avid golfer. It is one of those invitations that certainly you don’t turn down.
 
OT: With golf phenoms like 14-year old Guan Tianlang up-and-coming, what advice can you offer to young players about  the pressures and expectations that come with being a professional golfer?
TW: Stay focused and put in the work. It takes a lot of hard work and a lot of practice.
 
OT: Fast forward to the future and you are 75 years old, looking back on your life, what are the top three things you would most like to be remembered for?
TW: I’ve always said I wanted my legacy to be about more than just golf. I want the work that we do with my Foundation to be part of that, and maybe that I’ve won a few golf tournaments along the way.

Tiger Woods Shaking Hands photo by Gary Newkirk

OT: The Tiger Woods Foundation recently expanded the Tiger Woods Learning Center for underprivileged children by opening two campuses in Washington, DC. Can you tell us how you decided on DC.? What are the goals for the DC. centers? Any recent success stories you would like to share?
TW: This community is a natural fit for us. Our tournament is based here, and we feel our programs will do a lot of good for the local community. The two Tiger Woods Learning Center campuses, located at the Cesar Chavez Public Charter Schools in Ward 6 and Ward 7, are custom-built for the students in those communities, providing them access to innovative programs and the latest technology. We also support 25 DC scholars through our Earl Woods Scholarship Program. The program provides financial assistance, mentoring, internships and workshops to so many deserving first-generation students. They are all attending prestigious universities around the country.

Catch Tiger at the AT&T National at Congressional Country Club June 24 – 30. 

Get tournament tickets and read more about his foundation at www.tigerwoodsfoundation.org

Congressional Country Club:  8500 River Rd., Bethesda, MD; 301-469-2000; www.ccclub.org
 

Venus and Serena courtesy of Magnolia Pictures

“[Venus and Serena] is a shining example of what the human spirit can achieve with belief, hard work and blind determination,” says Maiken Baird, a London-based director and producer who, alongside Michelle Major, directed the film. , “[Tennis] had no place for two black girls from the ghetto. [The film] has meaning for anyone who's ever dreamed of beating the odds. Their journey is an education and inspiration for us all.”

Following the sisters in 2011, Venus and Serena opens to both sisters in professional disarray. A hip muscle injury at the Australian Open forced Venus to retire (forfeit) in her third round match, and the filmmakers were right there. Venus, the seventeen-year veteran contemplated a famous career highlighted by athletic and social justice victories possibly at a crossroads. Serena is shown in a far worse situation. Waylaid by a hematoma and a pulmonary embolism, her 2011 isn't set to begin until March, and we are treated to the fearless effort of a champion striving to get back on top of her game.

Serena Williams courtesy of Magnolia Pictures

Venus and Serena excels in expanding the depth of how well we know the sisters. From their love of provocative fashion to Venus' protective nature to Serena's flirtatious yet unsuccessful takes on love, the personal essence of two American icons are explored. Furthermore, the voices commenting on the Williams sisters in the documentary – from comedian Chris Rock, to filmmaker Spike Lee and even former President Bill Clinton – showcases the far-reaching impact of the superstar siblings.

Venus Williams courtesy of Magnolia Pictures

The 21st century has proven to be an age of revolutionary advancement for African-Americans, and Venus and Serena Williams are among the most shining of examples. As the documentary closes at the end of 2011, neither sisters is entirely physically or emotionally well, but instead are fully aware of their talent, humanity and rise of their legacy and example for all people, worldwide. For as many Grand Slam trophies won, endorsements earned and millions they have entertained, Venus and Serena succeeds in by showcasing the immense level of strength, focus and desire it takes to successfully change the world. In select theaters.

Check www.magpictures.com for showtimes.

That commitment to community well-being will endear Schlow to the tightly-knit world of DC dining, where he debuts this summer with his re-invention of the menu at Vida.

In 2014, he will be opening an outpost of his popular Boston restaurant Tico, which will be near northwest 14th and U Street. Tico is deeply influenced by Schlow’s love for Spain, Mexico and South America (and perhaps provides an excuse for his frequent “research” trips), as well as his love for tequila. Tico in Boston rewards those who drink 88 tequilas in an eight month period with membership in its exclusive Tequila Club; all thought those numbers might need fiddling if the club is replicated in DC.  

In the meantime, he gets to focus on the menu at the Penthouse Pool and Lounge at Vida, one of DC’s premier health clubs. Exercise enthusiasts who are tired of chalky protein bars will embrace his food ethos. “Healthy is about full flavor—not about covering flavors up,” Schlow insists. “And if you’ve been good and you’ve worked out, you can be a little decadent without sacrificing health. Think salad with fresh quinoa tossed in a Sriracha vegetable vinaigrette with cilantro.”

Vida is giving him a full-service, onsite prep kitchen, so everything will be prepared fresh daily. Even the cocktail list has been reworked for optimum flavor and antioxidants, using only fresh juices and purees, and house-made syrups, as demonstrated by the watermelon fresca (tequila, fresh watermelon puree, fresh lime juice, simple syrup, Cointreau). He’s also taking inspiration from old favorites, like the “Almond Joy” shake, which will feature coconut water and almond milk. PB2, a defatted and dehydrated peanut flour, will also make an appearance in the Chocolate, Banana and Peanutbutter shake (frozen banana, dark chocolate, almond milk).  

Schlow’s affinity for fresh comes from early memories of grocery shopping with his grandmother in Brooklyn, where he was born and raised (he remains a committed Yankees fan). “There were no supermarkets back then—just different shops specializing in different things,” he remembers. “Milk was delivered, people shopped every day, everything was fresh—and that really resonated with me and shaped my expectations about food.”  

His ties to DC also helped shape him as a chef. His father was from the area, and Schlow grew up visiting relatives in Silver Spring. His childhood hero was Jean-Louis Palladin, the famed chef-owner of Jean-Louis at the Watergate in the Watergate Hotel—“a talent beyond talent,” Schlow sighs. “He was the kind of chef I wanted to be.” Palladin challenged the limits of what was at one time considered French cooking, and seized on farm-to-table and nose-to-tail cooking in the late 1970s; a time when America seemed to think vegetables grew in cans.  

Penthouse Pool courtesy of Bulldog Public Relations

“Another trend that’s not going away, because it’s not actually a ‘trend,’” Schlow observes, “is communal sharing, putting plates out and sharing.” 

At the end of the day, Schlow asks, “why should any ‘trend’ go away? I love food and restaurants. I love cupcakes, and I hope they never go away!”  

But what has he noticed that defines dining in DC specifically? “Two things,” Schlow responded. “Media—the amount of blogging and tweeting, that builds interest and buzz—is staggering. And second, Washingtonians simply love food! DC is so interesting because of the international community—you may not have 10 of every type of restaurant, but everything is represented, and people go back to them, support them, keep that diversity in business.” 

What he does see changing soon is the level of service that restaurants provide, at every price point. Guests should “command their time completely – let them decide if they want to stay 10 minutes or 2 hours,” he says. “And they want to decide things like, how long is the time commitment? How do I want to feel? Fine dining is suffering due to people being short on luxury time, and restaurants need to be more flexible to match diners’ demanding schedules.”  

In building Vida’s new menu, he tried to put himself in the guest’s seat – “creativity cannot trump the guest experience. It will be innovative, but the menu will never compromise on flavor and it will not feel fancy or stuffy.” Let the pool parties begin. 

VIIDA Fitness’ Penthouse Pool Club: 1612 U St., NW; 202-939-2577; www.penthousepoolclub.com

Potomac Nationals Manager Brian Daubach

“Farm league” baseball has its charms. The nickname refers to the idea that minor league baseball is a proving ground-of-sorts, a place where players are cultivated like cash crops to be sold as top talents in the major leagues. As a result, a key draw for farm league games is the chance to get a glimpse into the developing skills of a future superstar. Star Washington Nationals players Ryan Zimmerman, Bryce Harper and Dan Haren (a Potomac Nationals alumnus) honed their skills as minor league players.

The Potomac Nationals franchise has existed since 1978, and the team’s major league affiliation has moved from the Seattle Mariners to the Pittsburgh Pirates, New York Yankees, Chicago White Sox, St. Louis Cardinals, Cincinnati Reds and is currently with the Nationals. Over the years, Pfitzner Stadium has seen the development of legends like slugger Barry Bonds and award-winning pitcher Andy Petite, as well as current perennial MVP candidate Albert Pujols.

At present, the Potomac Nationals squad features an intriguing blend of players considered by scouts and baseball pundits alike as some of the best in minor league baseball.  Many “P-Nats” (as the locals call them) are frequently cited as having major league potential, and one of the players mentioned most often is shortstop Jason Martinson. Martinson played both football and baseball in college and brings skills from both sports to bear on his pro baseball career. “I’m just trying to get more consistent this year and develop a better approach to improving my skills,” Martinson said when asked about his 2013 goals. This after a year in which he scored 100 runs and allowed 100 other players-on-base to score as well.

Shortstop Jason Martinson photo by Gary Dize

The eight-team Carolina League actually extends as far north as Delaware and as far south as South Carolina, and travel is largely done via private buses. Many P-Nats players are leaving home or may only be in the area for a brief period of time, so host families are provided who give players room and board and often the use of an automobile in order to give the athletes the ability to focus on improving their game instead of paying bills.

“The host families here are great, especially for some of our Latin players. We really try to create a sense of family here,” says Potomac Nationals’ manager Brian Daubach. Arguably one of the most ideal minor-league managers in baseball, prior to being a member of the 2004 World Champion Boston Red Sox, 1990 draftee Daubach toiled in the minor leagues for the better part of nearly eight seasons as a member of both the New York Mets and Florida (now Miami) Marlins franchises. A tough and fiery competitor, he gained a reputation as a “Dirt Dog” – an appellation referring to his gritty play and fearless desire to get his uniform a little dirty to help his team win the game.

“I don’t bring up my career much to the guys,” Daubach says. “When I do talk about it, I’ll talk to guys about things like staying mentally sharp. I know what it’s like to go from having a hitting streak to not being able to get on base at all, so I know what they are going through.”

“I’ve had most of the guys on this team for two years,” Daubach says. “I have a pretty good idea of who they are and where they need to improve, and I think they are showing signs of taking the right steps.”

A fine example of a player with great potential finally putting it all together is five-year professional Cutter Dykstra. The son of now-retired veteran star Lenny Dykstra of New York Mets and Philadelphia Phillies fame, Cutter’s setting his own path and finally making his mark. Perhaps the fact that his fiancee, actress Jamie Lynn Sigler is expecting the couple’s first child has helped him stay focused on making it to the next level. After starting his career in the Milwaukee Brewers organization, the 2013 Carolina League All-Star says, “the Nationals organization is great, and has put me in a great situation. They treat the players like family and give us the tools to succeed.”

After a come-from-behind victory, the family atmosphere at Pfitzner Stadium takes center stage as the nearly 2,500 children in attendance were escorted to the field to run the bases. Manger Brian Daubach “likes seeing [the kids] at the park. [Kids] grow up today with video games and so many options for ways to entertain themselves. The kids are loud, and families being able to see the games definitely adds to the atmosphere.”

While far from the crowds and big-city atmosphere of Nationals Park, Pfitzner Stadium as well as the “P-Nats” excel at placing the focus on the

First Baseman Kevin Keyes photo by Gary Dize

Pfitzner Stadium: 7 County Complex Ct., Woodbridge, VA; 703-590-2311; www.milb.com

Lori Lange Courtesy of RecipeGirl

“I wanted to try and make a little bit of money with the site, maybe a car payment,” Lange told On Tap.”It’s just a really fun second career that I never ever expected would happen.”

The self-taught cook grew up helping her mother in the kitchen, and her culinary skills grew as she went off to college and cooked for boyfriends and roommates. “When I was in the middle of getting teaching credentials, I got a job with a caterer and worked 12-hour days, where I learned all about hosting parties, cooking and planning,” she added.  

On RecipeGirl.com, you’ll find several themes dedicated to outdoor dining, such as Beach House BBQ and Backyard Grilling Party, which include such recipes as lime-marinated flank steak and Greek potatoes with lemon vinaigrette. Seriously, am I the only one getting hungry right now? Even better, Lange’s menus include the full spread, from featured beverages (her watermelon mojitos are amazing), appetizers and main dishes to sides and desserts. And before the southerners out there get offended at our definition of BBQ, Lange is quick to note that in Southern California BBQ means grilling freshly marinated meats, burgers, and things of that nature.   

Some key tips she recommends for outdoor dining include using fresh produce and fruits to make dishes that allow you to enjoy your party, rather than cooking and manning the grill the whole time. “Fresh side salads, marinated meats, and simple desserts with big flavors make things a lot easier on the cook,” she adds. One of her favorites side is a big green salad with fresh berries, blue cheese and a sweet dressing. For main dishes, marinated chicken with lots of citrus, fresh herbs, garlic and olive oil work well. Another option is flank steak with a balsamic mixture of rosemary olive oil and red wine. For an easy dessert she recommends trying skewers of seasonal strawberries and pound cake, served with freshly whipped cream.

As for grilling, Lange recommends rotating a person to man (or woman) the grill so that no one is stuck with the job for too long.  One time-saving trick she learned through catering was to prebake chicken and ribs at a really low heat for around an hour or longer, and then to finish off cooking on the grill. “It gives it a nice sear and doesn’t keep you at the grill for too long,” she adds.  

Given this month’s issue theme includes bacon, we had to ask Lange her thoughts. “I love bacon. My friend has a blog, recipeboy.com, where he posted once about experimenting with wrapping different foods in bacon. Bacon wrapped tater tots, bacon macaroni and cheese…It’s all amazing,” she said.   

And as if running a successful food blog and a thriving recipe creating career isn’t enough, Lange has just released her first cookbook, aptly title The Recipe Girl Cookbook. In it you’ll find 195 recipes that span all meals of the day;  “My focus was to create easy, family friendly recipes for home cooks, with a creative twist on classic recipes,” Lange said.

OUTDOOR DINING & BBQ TIPS
Courtesy of RecipeGirl

WATERMELON MOJITOS

Yield: 8 servings
Prep Time: 20 min + freezing time

Watermelon-Mojito courtesy of the Recipe Girl

Directions:
1. Freeze watermelon in a single layer on a baking sheet (2 hours, or until frozen).
2. Combine frozen watermelon, water, rum, mint and limeade in a blender, and blend until smooth. Mixture will be slushy.
3. Garnish with mint and lime slices, if desired.

GRILLED CORN SALAD

Yield: 8 servings
Prep Time: 20 minutes + soaking time
Cook Time: 9 minutes

Grilled corn salad courtesy of the Recipe Girl

SALAD:
5 ears corn, shucked and rinsed
1 ½ cups halved cherry or pear tomatoes
½ cup fresh basil, cut into thin strips
¼ cup diced red onion
Salt and freshly ground black pepper, to taste

Directions:
In a small bowl, whisk together the vinaigrette ingredients. Soak the corn in a large bowl of water for 30 minutes. Preheat the grill to medium. Drain the corn and place on the hot grill grates, grilling for 3 to 4 minutes on each side, or just until char marks begin to appear. Remove the ears of corn from the grill and let them cool. Cut the corn kernels off the cobs . In a large bowl, mix the corn kernels, tomatoes, basil and red onion Add the vinaigrette to the salad and toss. Season the salt with salt and pepper to taste. Cover and refrigerate until ready to serve.
 

Executive Chef David Shewmaker of Meridian Pint

Chef Shewmaker is a talented cook who knows beer and bacon are natural companions. “The interesting thing about cured meats is that they are similar in process to beer. Aging develops flavor. You can add various spices, varieties and quantities of sugar, various aging processes and lengths, and serve and prepare in various ways to achieve different results. There is a current fad around pork belly. Cured and smoked pork belly is bacon.”

Shewmaker approaches his pairings strategically, asking questions like, “What is the quality of the bacon? Sweet? Peppery? What is the texture? Thick and lumpy? Thin and brittle? Is it super smoky, or only mildly?…And of course, what is most important, what do you like?”

Take note of the Founders Brewing Company brunch where Shewmaker put together a course of house-smoked pork belly with maple pecan sticky buns and maple baked beans. It was “very meaty, fatty, sweet and rich. We paired it with Founders Old Curmudgeon 2012 & Founders Curmudgeon’s Better Half 2012.” Don’t fret if you can’t find a bottle of 2012 Old Curmudgeon or Curmudgeon’s Better Half (Curmudgeon aged in Bourbon Barrels previously used for Michigan Maple Syrup) to pair with your pork belly. There are plenty of other options, like Lost Rhino Brewing Company’s 2,200 lbs of Sin Barleywine, or DC Brau Brewing Company’s Penn Quarter Porter.

Shewmaker suggests a course of pit-barbecued pork belly with spicy baked beans, grilled corn, roasted pepper salad, and buttery rolls. The chef explains, “[P]it Barbecue is a very slow style of cooking… 6-8 hours at least, which provides super moist and tender barbecue. Pork belly is not a traditional meat for barbecue, but it would be delicious. I would dry rub the belly for several days, and serve with a molasses based barbecue sauce on the side.”

In terms of pairing you can go multiple ways. I would opt for an American IPA—spice and fat would work great—or a Hefeweizen—coriander and orange notes would work well with everything, and especially light and refreshing.

Another way to pair is to pick your beverage and work backwards—reverse engineering your meal by the choice of beer. Try Monumental India Pale Ale from Port City Brewing Company, or for a Hefeweizen, DC Brau has El Hefe Speaks a cloudy, blonde, summer seasonal.

The Chef also recommends a, “nice picnic item…could be served cold as an accompaniment at a barbecue: Tarte De Blettes. Basically a Swiss Chard Quiche with Caramelized Onions, Raisins Macerated in Pinot Des Charentes, and plenty of fat, floppy lardons, all baked in a tart shell with cream, eggs, a touch of nutmeg  and topped with Gruyerre.” His suggestion is to pair “with a Belgian Style Triple.”
 
Chef Tim Ma, Owner of Maple Avenue Restaurant

Chef Tim Ma recommends, “a good amount of sweetness, be it sugar or honey, to counter the bitterness typically associated with cooking with beer.” Ma and the incomparable Maple Avenue General Manager, Joey Hernandez, will open Water & Wall on Fairfax Drive in Arlington, later this year.

Ma wrote, “I like juniper with pilsner and game meat, and I used to do a stout with star anise and beef. Both are very popular items on my menus.” Additionally, “For BBQ, we used to do a dish here where we would braise pork ribs with Dr. Pepper to give a little flavor but more importantly tenderize the meat. Then we would take the braise liquid and incorporate that into a BBQ sauce we made here to tie it all together. I would love to try one with beer because I can imagine the flavor profiles of a particular beer would have more effect on a braise than the Dr. Pepper, and having that in the BBQ sauce would be spectacular.”

BBQ from more than one continent can be found at Maple Avenue Restaurant, and it is worth noting that former Sous Chef, Nyi Nyi Mint will take over as Chef De Cuisine while Ma continues to be a culinary force, giving his gastronomical delights to the diners at Water & Wall.

Chef Marjorie Meek-Bradley of Ripple DC

Chef Meek-Bradley offered On Tap a killer recipe for BBQ. Try this recipe at your next party!

SLOW ROASTED GLAZED PORK
SHOULDER WITH BBQ BEANS:

For the shoulder

1 Pork shoulder, bone in
Salt and pepper to taste
 
Season heavily with salt and pepper.  Put in a roasting pan in the oven at 275 degrees.  Slow cook it for 6 hours until tender.
 
For the Glaze
24 oz lager
8 oz  malt vinegar
2 cups packed brown sugar
1/4 cup  chopped garlic
2 tbsp  canola oil
 
Toast the garlic until golden brown on medium heat in the oil.  Add the vinegar, beer and sugar and reduce to corn syrup consistency. Set aside.
 
For the Beans
8 cups cooked beans (a mix is nice of navy beans, kidney beans and pinto beans)
1 lb bacon chopped
2 yellow onions, chopped
1 cup molasis
1 cup maple syrup
12 oz lager
1/2 cup sherry vinegar.
2 tbsp canola oil
 
Heat the oil in a large pot.  Render out the bacon then add.

John Snedden, Owner of Rocklands Barbeque & Grilling Company

When you’re done braising your beef or while you’re waiting for your pork belly, you’re going to need something light for your side. Snedden lent On Tap his recipe for Minted Cucumber Salad:

MINTED CUCUMBER SALAD:
YIELD: 2 QUARTS (APPROX.)

Dressing Ingredients: 1 tsp salt, 1 tsp.granulated white pepper, 2 + ½ tbsp raspberry vinegar, 2 + ½ tbsp vegetable oil, 2 + ½ tbsp olive oil

Procedure: Whisk together salt, white pepper, and vinegar. Slowly add oils and whisk to incorporate; reserve.

Cucumber Ingredients: 3 lbs whole cucumbers, ½ cup finely diced red onion, 1 tbsp fresh mint leaves (chopped).

Procedure: Cucumbers-scored, halved, deseeded, sliced, using cutting machine
With #10 blade. Mix together salad ingredients; toss with dressing.

Even if you could name another, you’d be hard pressed to find someone as passionate about beer, the environment, and modeling success for young women, as Golden Road Brewing Company President and Co-Founder Meg Gill. On Tap recently spoke with Gill on her activism and the success of her brewery.

Golden Road Brewing Company is the only production brewery in Los Angeles, California, and it is fitting that a one-of-a-kind President runs it. Superlatives are popular when interviewers describe Gill, especially the title of “youngest female brewery owner in the world.” But what does Gill make of the title?

Meg Gill photo courtesy of Golden Road Brewing

“It’s important because it draws attention to a deficit we have in the beer industry: A lack of female leadership.“ Gill also said, “It’s a silly title but it brings people’s awareness up and hopefully encourages young women to pursue leadership roles in beer…I do feel that there are more women now pursuing careers in beer than five years ago.”

It’s not just awareness of the lack of female leadership that Gill is raising, it’s also awareness of our environment. A surfing safari not too long ago piqued Gill’s own awareness of water pollution. “I was surfing after a storm in Santa Monica, which you’re never supposed to do. But I was new to LA, and there was trash and bottles going from the storm drains straight into the ocean and my mind was blown like, ‘how the fuck does this still happen? What’s going on?’ And the guys who volunteered for clean up gave me some information on Heal the Bay (an environmental group.)” It was through this interaction that Gill discovered this 501(c)(3) nonprofit organization.

Today, Heal the Bay and Golden Road are collaborating to raise funds and awareness, with Heal the Bay IPA (India Pale Ale). Gill described the collaboration and said “they came to us and said ‘because of your no bird chokers, because of your cardboard recyclable boxes, because of your aluminum, because of your spent grain going out to farmers, we want to work with you’…at first the goal was to raise awareness for both organizations.”

Once Gill announced that a dollar of every four pack sold of Heal the Bay IPA would go towards the environmental group, others began to follow her charitable lead. “Whole Foods is going to match us at a dollar (donated) per four pack. And a similar program will be in place with the top bars in downtown LA and the top bars on the beachside of the Westside, basically the draft equivalent.”

So what will the beer taste like? Gill describes it as, “a summer IPA 6.8 %, Citra forward, dry, dry-as-hell finish. It’s the first beer I’ve had since a late-night Cantillon where I finish it and I feel like I just started it and I’m like where the hell did that beer go?”

The beer should be released mid-June and was brewed with New Zealand hop varieties, Nelson Sauvin and Motueka in the brew kettle and dry hopped with the American varieties Centennial and Citra. Unfortunately, the beer will not leave California. All Golden Road beer is distributed, as Gill puts it, “fresh and local first.” This is part of the reason the beer doesn’t leave the state, “local beer, fresh, tastes better than beer that’s been shipped.” The brewery president travels much more than her beer. The week before we spoke, she had attended several meetings in Northern and Northern California, as well as Hawaii and Indiana.

In Indiana, Gill was competing for the Olympic Club, a San Francisco-based swim team. Over the course of an eight-hour day spent in the pool area, Gill swam in five different events. She skipped team dinner and decided to eat with two other business-owners – the owner of a tech company, and the owner of a hedge fund (and a Yale graduate like Gill).

The three women wound up having a two-hour dinner discussing female leadership, “and decided it’s not about our industries but it’s about more of a global view  that encourages young women to know that there are options.”  Their parents or schools never told these women they couldn’t be successful business owners, but it was also never presented as an option. Gill has countered this lack of education on her own. “When I’m out at swimming pools, volunteer coaching, I don’t want to just teach little kids how to swim butterfly. I want to show them that through what I’m doing, there are options.”
 

One Night with Janis Joplin courtesy of Arena Stage

The highly anticipated production first debuted at Arena last fall and earned Davies rave reviews. The actress, who even over a brief phone conversation seemed to breathe life into the rock legend’s legacy with a voice like gravel and a disarmingly earnest temperament, said she’s been listening to and loving Joplin her entire life.

“I’ve loved Janis since I was a kid,” Davies said. “I’ve been a fan of hers and that’s what is so important. I want to make sure that when people come to the show as fans, I put on a show that they will like.”

One Night with Janis Joplin focuses on one evening in Joplin’s concert schedule peppered with flashbacks and other biographical elements, including a performance by Sabrina Elayne Carten as the blues singer who embodies all of Joplin’s musical influences. 

Davies, nominated for the 2013 Helen Hayes Award for Outstanding Lead Actress in a Resident Musical, truly fits the vision of playwright and director Randy Johnson. Not only is she arguably Joplin’s biggest fan, the actress has also drawn a parallel between the musician’s career and her own. 

“It’s crazy because before [portraying] her in this play format, I have been living her life as a singer and member of a blues band,” she said. “When I say her monologues, I say them with true sincerity. I’ve been where Janis was.”

Davies first played Joplin in the 2006 production of the hit musical Love, Janis, yet she is still scared before every performance. She is acutely aware of just how important the blues icon is to both her fans and contemporary music as a whole.

“I’ve been singing her music twice as long as she was famous,” she said. “It’s very strange, but you know what? I just take it as a gift because everyone loves her and misses her so much. If I can get on stage with Sabrina and we can do this show with this amazing band and bring her back to life, it’s perfect. It’s like everything you’d ever want as an actor. I’m very happy with my job.”

The actress also feels drawn to the countercultural enclaves that surrounded Joplin’s rise to fame in the late 1960s.  “At that point in life and in American culture, everyone was deciding to be their own person and not just to follow,” she said. “And it just created a very wonderful place for these artists like Jimi Hendrix and Jim Morrison and Janis Joplin to evolve music and make it so much more important than just singing songs. They were all revolutionary. They changed our culture as American people.”

One Night with Janis Joplin photo by Jim Cox

For Davies, there’s no comparison between her coming of age in the 1980s and the exhilarating counterculture her parents were immersed in two decades prior. “How we grew up was so stale,” she said. “And that [countercultural movement] was so alive. I’m just really grateful that I get to live that every night.”

One Night with Janis Joplin is her top priority, but Davies is also eager to release her second blues album. Following 2010’s Wanna Feel Somethin’, the blues singer decided to record a live album. “I’ve been told by everyone that I’m more fun to listen to live,” she explained. 

But for right now, her focus is completely on Joplin. And while most performers would struggle to portray such an iconic musician with as much authenticity as possible, Davies is simply paying homage. To her, this isn’t a job. It’s just second nature. 

“Can you imagine if you passed away 43 years ago and people were still doing shows about you and madly in love with you? That’s Janis Joplin. It’s crazy. I’m so blessed to be able to do the show.”

One Night with Janis Joplin runs from June 21 to August 11.

Arena Stage’s Kreeger Theater: 1101 6th St., SW, DC; 202-488-3300; www.arenastage.org

On Tap: What was it like growing up in Takoma Park, Maryland?
Eric Hutchinson: I loved it! My mom used to say it was a quaint small town that just happened to be sitting next to the leader of the free world.

OT: How did you first realize your passion for music? How old were you when you started songwriting?
EH:I had a very musical family. My grandma played violin for people like Ray Charles, Aretha Franklin, Tony Bennett. My mom and dad loved the Beatles and used to play their records constantly. I was taking piano lessons early on. I started writing songs with my friends and siblings when I was 8 or 9. It was just something fun to do.

OT: What music genre do you consider your songs to be? Are there any musicians that inspire you?
EH: I’ve given up trying to define my music. After all this time, I never seem to say the right thing. It’s probably best for people to just listen to it and decide for themselves. I was very influenced by The Beatles, Paul Simon, Stevie Wonder, Michael Jackson. Vampire Weekend is my favorite band of the last 10 years.

OT: You’ve been a guest on Letterman, Conan O’ Brien, and Jay Leno, just to name a few. How has it felt to be on national TV?
EH: The TV shows are really fun! As the musician, I show up early in the morning for the sound check and camera rehearsals. Then I get to just hang in my dressing room and watch the show come together. I always sneak into the audience seats to watch while the host is rehearsing his bits.

OT: You’ve played locally at 9:30 Club, Taste of DC, and The Birchmere in addition to performing at venues all over the country. What has been your favorite gig either locally or nationally and why?
EH: There have been so many memorable gigs in the DC area. The Birchmere was so supportive of me when I was starting out. I begged them to let me be the opening act for anybody and everybody. I grew up seeing all my favorite bands at the 9:30 Club and that place always had a certain weight to it. So the first time I got to headline it was very cool. I sold limited edition posters for that show and I have a framed one in my writing studio now.

OT: Your most recent album, Moving Up Living Down has been out over a year now. What does the title Moving Up Living Down mean?
EH: I’m really proud of the record. The title refers to trying to grow up and move on, but also stay true to yourself. I wrote a lot of the songs just after I’d moved from Takoma Park to New York.

OT: Do you write all of your songs? What inspires you when you’re writing music?
EH: Yes I write all my songs and it’s the most rewarding and torturous part of the job. There’s no better feeling then finishing a song that I know I’ll sing for the rest of my life. But there are those days when the guitar doesn’t seem to stay in tune and the melodies aren’t coming. I get a lot of inspiration from travel. I took a trip to Barcelona and kept a little diary of things I saw, phrases that popped in my head. When I came home, I opened up the diary and just sang those words until they turned into lyrics.

OT: What album, performance, or song are you most proud of during your career as a musician?
EH: I got invited to do a show in Dubai not too long ago. That was very cool. I was standing on stage, singing my songs, thinking how I never in a million years thought my music would take me there. The people were awesome.

OT: You are going to be touring with Melissa Etheridge in June. What are you looking forward to most about performing with her?
EH: I’m excited for these shows! Melissa is amazing live and has been really supportive of me and my music. I went to her for advice when I was working on Moving Up Living Down. I was trying to decide whether to include “Breakdown More” on the album. It was an old fan favorite, but I’d lost touch with the song. Melissa said “Don’t listen when they tell you it’s bad, but listen when they tell you it’s good.” I put the song on my album and it’s turned into one of my favorites.

Catch Eric Hutchinson at Wolf Trap on June 18.

Wolf Trap: 1551 Trap Rd., Vienna, VA; 703-255-1800; www.wolftrap.org