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Feds, residents working to honor ŒSwamp Fox¹ in SE park
writes, "Feds, residents working to honor ŒSwamp Fox¹ in SE park
BY KATIE REYES

Plans to install a statue to honor Revolutionary War hero and Capitol Hill park namesake Francis Marion are slowly moving forward.

Residents near Marion Park in Near Southeast and in South Carolina have been lobbying Congress to erect a statue of Marion, a brigadier general in the militia who became known as the "Swamp Fox" during the war. Marion was a native of the Palmetto State.

Legislation calling for the statue has cleared the House and is waiting for the go-ahead by the Senate. The park, which sits between Fourth, Sixth and E streets and South Carolina Avenue, SE, falls under the oversight of the National Park Service.
"

Our favorite place… for a bargain Florida Avenue market
writes, "Our favorite place… for a bargain

Florida Avenue market

BY TERESA HERRMANN

At 8 a.m., I stood at Eighth Street and Independence Avenue, SE, listening to the gripes of my out-of-town guests.
"Why did we have to get up so early?" whined Matt the librarian (heretofore referred to as Lib).

"Yeah, why couldn't we just sleep in?" whined Matt the IBanker (Ib).

"I told you, the early bird gets the best collard-greens-and-sweet-pea deal," I said, in a tone a little less soothing than they would have preferred. "You'll love this market, I promise."
"

No Surplus Boon for Ward 6
writes, "No Surplus Boon for Ward 6

BY AMY DOOLITTLE

City officials said they've pulled in $100 million more in tax revenue than expected this year — and Mayor Adrian Fenty is set to disperse the dollars across Ward 6 and the city.

The mayor plans to split the funds between road and infrastructure projects, continued school modernization, youth job and ex-offender programs — all things Ward 6 could use more of, said Charles Allen, a spokesman for Councilman Tommy Wells.
"

Architecture Week kicking off citywide
writes, "Architecture Week kicking off citywide

BY TERESA G. GIONIS

Need some guidance on that home addition you're considering? Want a behind-the-scenes look at the latest loft building being constructed? Hankering for an architecture tour with an expert?

Then the 15th annual American Institute of Architects/DC Architecture Week, kicking off this Friday and running through Sept. 20, could be for you.

"I encourage anyone, from the curious child to the seasoned architect, to join us and celebrate architecture in D.C.," said Mary Fitch, executive director of the Washington branch of the national organization.
"

Truffle-Poached Moulard Duck Foie Gras with Poached Bartlett Pear
writes, "Chef Eric Ziebold shared with The Current his recipe for Truffle-Poached Moulard Duck Foie Gras with Poached Bartlett Pear, Candied Hazelnuts and Watercress Purée.

Ingredients:
4 slices of foie gras, 1/4-inch thick (approximately 140 grams)
One pear
1 cup white wine
1 cup sugar
Powdered sugar -- enough to coat the bottom of a mixing bowl
10 hazelnuts
1 bunch watercress
1 liter truffle stock
2 Périgord truffles
"

The Remix brings vintage to the Hill
writes, "BY CAROL ABERNATHY

A warning may be in order here: Vintage is addictive.
.
The most conventional shopper can find one fabulous one-off 1950s frock, and “new” is suddenly verboten.
.
A new vintage emporium on Capitol Hill, The Remix, tempts novice and seasoned foragers alike, as the owner, Stacey A. DiTata, tries to make buying vintage less intimidating and more fun.
.
DiTata, 44, recently moved her shop to the Hill from the chic Del Rey neighborhood in Alexandria and is, she hopes, in the vanguard of what will be a fashion destination rivaling others in the district.
.
“Other areas have their fashion headquarters,” DiTata said. “I’m optimistic for the development of the Hill as one.”
"

D.C. transplant Eric Ziebold has been named America's Best New Chef
writes, "BY MARION LEVY

D.C. transplant Eric Ziebold has been named America's Best New Chef by Food & Wine Magazine and listed as one of five chefs to be watched by Bon Appetit. Cityzen, the restaurant that he opened in the Mandarin Oriental Hotel in 2004, has been called one of the "Hottest Restaurants in the World" (again, Food & Wine) and named "America's Best New Restaurant" by Esquire Magazine. It has earned a five-diamond rating by AAA, and four stars in the Mobil Travel Guide.

And yet nothing, it seems, can crack this Midwesterner's humble persona. "Why did you pick me to interview?" Ziebold asks, and his curiosity seems sincere.
"

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