Tag Archives: dc

Katie Nelson
Lead Bartender/Columbia Room

by Number 68 Project on April 6, 2011 in Collaborators, Drink

Katie Nelson works at the Columbia Room, consistently ranked as one of the top cocktail bars in the country, as Lead Bartender and Service Manager. She graduated Cum Laude from Mary Baldwin College with a B.A. in Music and International Relations. Katie has lived in Saudi Arabia, France, and Oregon, grew up in North Carolina, and is fluent in French. She is a member of the DC Craft Bartenders Guild and has passed the BarSmarts Advanced spirits and mixology course. Katie is also a member of the Guild of Sommeliers and was recently certified by the Center for Wine Origins as a Wine Location Specialist for champagne and port.

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Daniel Singhofen
Executive Chef/Eola

by Number 68 Project on April 6, 2011 in Collaborators, Food

At 32 years old, this Orlando, Florida native has opened a cozy, yet refined eatery just off Dupont Circle. With a continuously changing menu that showcases the best of local and sustainable ingredients, Eola has garnered critical acclaim in the culinary community, including 2½ stars by restaurant critic Todd Kliman of Washingtonian magazine, citing Singhofen as “a young talent who can make good on his promises … producing imaginative, intensely flavored dishes that hint at big things to come.”

Despite being more than three-quarters of the way through a Bachelors degree in English from the University of Florida, Singhofen found himself constantly drawn back to the kitchen. Discovering his passion, Singhofen enrolled in The Culinary Institute of America (CIA) in Hyde Park, New York, where he learned the fundamentals of the craft. While at the CIA, Singhofen worked in the kitchen of Gigi Trattoria, to which he accredits “really learning how to cook.” Under the tutelage of Chef Gianni Scappin and peer mentor Jessie Frederick, Singhofen gained his deep appreciation for local and seasonal ingredients as well as developing his own individual style. After graduating from CIA, Singhofen returned to Florida to continue honing his craft at The Ritz-Carlton in Naples and K Restaurant & Wine Bar in Orlando before moving to the Nation’s Capitol to open his own project: Eola.

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Kokayi
singer/songwriter, emcee, producer, educator

by Number 68 Project on March 30, 2011 in Collaborators, Culture



Kokayi (Carl Walker) is a Grammy-nominated singer/songwriter, emcee, producer and educator. Pronounced ‘Ko-Kah-Yee’ (or KOKE for short), this Washington D.C. native takes his name from the Swahili word meaning ‘to summon the people’. Musically self-sufficient and versatile in ways that are reserved for upper-echelon talents, he produces his own music, writes his own rhymes, sings from the gut, and is self-taught on several instruments.

On his own, Kokayi has already independently released his debut album Mass Instructions (2007), toured the world and snagged the aforementioned 2009 Grammy-nod for Best Urban/Alternative Performance for his work as a vocalist and co-producer on ‘Lovin’ You (Music)’ by Ethiopian singer Wayna. He also produced Wayna’s ‘Moonlight Rendezvous’ which spent 7 consecutive weeks on Billboard’s Top 10 R&B/Hip Hop Singles; 100 Hot Singles Sales charts, peaking at #3 and #12 respectively. Read More…

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TheListAreYouOnIt.com
3/25/2011

by Number 68 Project on March 26, 2011 in Press


photo by Chris Eichler

The List: Are You On It? – Chef’s Column

by Hosan Lee & Jill Richmond

The Number 68 Project is the latest pop-up dining experience to hit DC Area. Creators, Hosan Lee and Jill Richmond developed this Sunday night dinner series that matches up well-known mixologists, chefs and a cultural guests to create an evening of food, drink and heady conversation. Jill Richmond is currently a consultant with the World Bank Innovation Practice. She has over 10 years experience working within various legislative strengthening initiatives. Her true passion is in preserving a chef and mixologists prerogative in the kitchen and at the bar. Hosan Lee is a design entrepreneur who has made it her life mission to focus on creating human engagement systems. She is interested in building platforms that progress civility and allow people to connect with one another in meaningful and impactful ways.


When we started Number 68 Project in London, it was housed in a very eclectic, slightly eccentric East London converted warehouse. The initial function of Number 68 Project was to serve as a test kitchen, for chefs to play off of whimsical ideas and create design narrative menus which told a story. Visiting writers and performers were to take part in a literary salon. On several evenings, we were joined by award-winning short story writers and an Orange Prize-winning novelist, which were interpreted through the courses conceptually and literally.

When we introduced Number 68 Project to Washington DC, it was with a new mission: use food and drink as a vehicle to bring people together for the sake of meaningful dialogue around the dinner table. With the conversation led by nationally-recognized journalists, writers, authors, scientists, musicians, activists and artists, our evenings have also become a platform for the next generation of talent to showcase their culinary and mixology perspectives. Read More…

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Mar 20, 2011
If you always do what you’ve always done, you’ll always get what you’ve always gotten.

by Number 68 Project on March 24, 2011 in Past Events

If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011
If you always do what you've always done, you'll always get what you've always gotten. - Mar 20, 2011

photos by Chris Eichler

Einstein famously defined insanity as doing the same thing over and over again and expecting different results. On the other hand, studies have established that it takes 10,000 hours of diligent repetitious practice to achieve mastery of anything. Innovation can be perceived as the harnessing of both perspectives where the process of change and experimentation is followed by a long period of disciplined execution and good old-fashioned sweat. As we strive towards self-improvement of the mind, body and soul in our daily lives, how is this cycle connected to the betterment of the world around us?

This evening, we will explore innovation, change movements, experimentation, and self-betterment.

Culture
• 826DC – 826DC is an innovative nonprofit organization dedicated to supporting students ages 6-18 with their creative and expository writing skills, and to helping teachers inspire their students to write. Its parent organization, 826 National, was co-founded by author Dave Eggers and veteran educator Ninive Calegari.

• Acumen Fund – a non-profit global venture fund that uses entrepreneurial approaches to solve the problems of global poverty.

• Derek Beres – international music journalist, author, dj/producer, yogi.

Food

• Todd Gray – Chef/Owner of Equinox Restaurant and Watershed (set to open Spring 2011)

Drink

• Jared Boller – mixologist of Lani Kai in NYC

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Mar 13, 2011
An unexpected relationship will become permanent.

by Number 68 Project on March 24, 2011 in Past Events

An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011
An unexpected relationship will become permanent. - Mar 13, 2011

Photos by Hosan Lee

Sometimes it seems as though the universe conspires to bring together an infinite number of possible conditions into a single moment of impact. The world is full of unlikely but fruitful pairings that have endured the test of time: hydrogen and oxygen, peanut butter and jelly, Sonny and Cher. But what if the chain of crucial components just fell apart and it never happened? Parallel universes, forks in the road, decisions regretted, random sudden encounters – if we woke up just 10 minutes earlier THAT day, would life have turned out completely different?

This evening we’ll be exploring matters of the heart and unintended consequences. Who at dinner will become permanent in your life?

Culture
• Nick Galifianakis – relationship cartoonist for the Washington Post & author

Food
• Justin Bittner – Executive Chef of Bar Pilar

Drink
• Justin Noel – head mixologist at 1534 in NYC

Comments ( 0 )

Mar 06, 2011
Moderate your appetite so that with a little you may be content.

by Number 68 Project on March 24, 2011 in Past Events

Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011
Moderate your appetite so that with a little you may be content. - Mar 06, 2011

photos by Catianne Tijerina

It seems like only yesterday that one could ask “What’s the difference between an investment banker and a pizza?,”* and every other article in popular press was an account of rising happiness levels as people were readjusting their lives to the appreciation of simple pleasures like staying in with friends and raising honey bees on their roof. We claimed as a society that this new perspective was permanent. Today, companies are posting record earnings and big corporate bonuses are back with a vengeance. What does this mean for our newfound collective sense of moderation?

This evening is about getting different perspectives on the idea of moderation, simplicity, and the enjoyment of small pleasures.

* A: The pizza can still feed a family of four (c. 2008-2009).

Culture
• Barton Seaver – chef, writer, TED speaker, proponent of sustainable seafood & eating
• Robert Egger – Founder of DC Central Kitchen

Food
• Nicholas Stefanelli – Executive Chef of Bibianna

Drink
• Gina Chersevani – mixologist at PS 7′s

Comments ( 0 )

Feb 27, 2011
Fear is the darkroom where negatives are developed.

by Number 68 Project on March 24, 2011 in Past Events

Fear is the darkroom where negatives are developed. - Feb 27, 2011
Fear is the darkroom where negatives are developed. - Feb 27, 2011
Fear is the darkroom where negatives are developed. - Feb 27, 2011
Fear is the darkroom where negatives are developed. - Feb 27, 2011
Fear is the darkroom where negatives are developed. - Feb 27, 2011
Fear is the darkroom where negatives are developed. - Feb 27, 2011
Fear is the darkroom where negatives are developed. - Feb 27, 2011
Fear is the darkroom where negatives are developed. - Feb 27, 2011
Fear is the darkroom where negatives are developed. - Feb 27, 2011
Fear is the darkroom where negatives are developed. - Feb 27, 2011
Fear is the darkroom where negatives are developed. - Feb 27, 2011
Fear is the darkroom where negatives are developed. - Feb 27, 2011
Fear is the darkroom where negatives are developed. - Feb 27, 2011

photos by Catianne Tijerina

This evening is an exploration of fear, so looking for adverturers and experience seekers! From hypochondria to OCD to phobias for anything under and including the sun, fear is something that manifests from within. The whole genre of horror in film and literature revolves around the power of suspense and apprehension to plant seeds of anxiety in the deep recesses of the brain, and alarmist sensationalism is likewise designed to manipulate this dreaded anticipation of the unknown. What are your biggest fears, and how do you respond?

Culture

• Martha Raddatz – ABC News Chief Foreign Correspondent and author of New York Times Bestseller The Long Road Home

Food
• Ed Witt – Executive Chef of 701
• Nick Wiseman – Co-Founder of Roadside Organics

Drink
• Jared Boller – mixologist at Julie Reiner’s Lani Kai in NYC

Comments ( 0 )

Feb 20, 2011
We cannot direct the wind but we can adjust the sails.

by Number 68 Project on March 24, 2011 in Past Events

We cannot direct the wind but we can adjust the sails. - Feb 20, 2011
We cannot direct the wind but we can adjust the sails. - Feb 20, 2011
We cannot direct the wind but we can adjust the sails. - Feb 20, 2011
We cannot direct the wind but we can adjust the sails. - Feb 20, 2011
We cannot direct the wind but we can adjust the sails. - Feb 20, 2011
We cannot direct the wind but we can adjust the sails. - Feb 20, 2011
We cannot direct the wind but we can adjust the sails. - Feb 20, 2011
We cannot direct the wind but we can adjust the sails. - Feb 20, 2011
We cannot direct the wind but we can adjust the sails. - Feb 20, 2011
We cannot direct the wind but we can adjust the sails. - Feb 20, 2011
We cannot direct the wind but we can adjust the sails. - Feb 20, 2011
We cannot direct the wind but we can adjust the sails. - Feb 20, 2011
We cannot direct the wind but we can adjust the sails. - Feb 20, 2011
We cannot direct the wind but we can adjust the sails. - Feb 20, 2011
We cannot direct the wind but we can adjust the sails. - Feb 20, 2011
We cannot direct the wind but we can adjust the sails. - Feb 20, 2011
We cannot direct the wind but we can adjust the sails. - Feb 20, 2011
We cannot direct the wind but we can adjust the sails. - Feb 20, 2011
We cannot direct the wind but we can adjust the sails. - Feb 20, 2011
We cannot direct the wind but we can adjust the sails. - Feb 20, 2011
We cannot direct the wind but we can adjust the sails. - Feb 20, 2011
We cannot direct the wind but we can adjust the sails. - Feb 20, 2011
We cannot direct the wind but we can adjust the sails. - Feb 20, 2011

photos by Catianne Tijerina

Some people react to change by throwing a temper tantrum. Others force themselves into willful ignorance, while some face the situation head-on and jump straight into action. And sometimes we’re locked into seemingly unalterable circumstances. Everyone deals with adversity and obstacles in different ways. How do you adapt to life’s shifting forces?

Tonight we explore themes of happiness, optimism and adaptability.

Culture

• Eric Weiner – former NPR foreign correspondent and author of New York Times Bestseller The Geography of Bliss

Food
• Mike Isabella – Chef/Owner of Graffiato (set to open Spring 2011), current contestant on Top Chef All-Stars

Drink
• Derek Brown – Co-Owner of The Passenger and Columbia Room

Comments ( 0 )

AOL City’s Best
3/24/2011

by Number 68 Project on March 24, 2011 in Press

Number 68 Project: DC’s Cultural Dinner Series

by Lauren Lamb

A secret-society-like supper club from across the pond has recently landed in DC. The Number 68 Project started one year ago in a converted East London art studio/test kitchen as a way to gather people together to enjoy exceptional food and inspired conversation. A city full of politicos, literati and starry local chefs, the nation’s capital seemed like just the right place to continue the success of what was started in London. Read More…

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