FIRSTCLASS
TRAVEL TOOLS, GREAT GADGETS & COOL STUFF TO DO
House Party
Won’t You
Charleston
with Me?
He didn’t leave us with anything quite
as memorable as the “Fear Itself” or
“Ask Not” speeches of his successors
FDR and JFK, but President Woodrow
Wilson had his own moments in the
sun. And on Sept. 16, the Friends of Wilson House opens the former president’s
private residence for its 23rd annual
Kalorama House and Embassy Tour.
Wilson, the 28th commander in
chief, served as president of Princeton
University and governor of New Jersey
before taking office in 1913. During
his eight years in the White House,
he founded the League of Nations,
authored the Fourteen Points and, oh
yeah, presided over World War I.
The Woodrow Wilson House was
built in 1915 in the Georgian revival
style. It’s the only presidential museum
in Washington, D.C., and a National
Historic Trust Site. Wilson left the
White House in 1921 and retired to
his new home in the Kalorama neighborhood after a stroke left him too
ill to attend the inauguration of his
successor, Warren G. Harding. Wilson
lived there with his wife, Edith, until
his death in 1923. Tour participants
can see where the Wilsons entertained
friends and dignitaries and are invited
to celebrate the 90th anniversary of
Edith’s White House China Room, currently exhibiting presidential porcelain from Washington to Wilson.
Call 202-387-4062, ext. 18 for tickets or visit woodrowwilsonhouse.org.
FIRST
FOODS
Which past presidents favored the
following foods
(answers below)?
1. Cabbage
2. New England
fish chowder
3. Sweet potatoes
with toasted
marshmallows
4. Jelly beans
5. Pancakes
6. Turtle soup
James Madison’s wife,
Dolley, was the lively half
of the couple. We’re guessing she, not the fourth
president himself, chose
this spirited china pattern.
tfaT mailliW . 6
egdilooC nivlaC . 5
nagaeR dlanoR . 4
revooH trebreH . 3
ydenneK .F nhoJ . 2
nanahcuB semaJ . 1
Do you have that kind of sophis-
ticated hankering for grilled veal
sweetbreads, veal shoulder confit and Serrano ham? If so,
Charleston, an improvisational dining group in Baltimore,
can tickle your palate. The restaurant, which celebrates
its 10th anniversary this year, prepares unique, multi-
course meals for its guests and offers a new menu every
day. The restaurant boasts a selection of more than 600
wines, and all food is cooked with regional ingredients,
in the Southern tradition and a classic French technique.
“The South has a great food history. I want to help
preserve that particular cuisine. This is soulful cooking,”
says Charleston executive chef Cindy Wolf, who owns
the restaurant with her husband and wine director Tony
Foreman. Wolf was nominated for the James Beard Foun-
dation award for Best Chef in the Mid-Atlantic in 2006.
The restaurant is open for dinner Monday through Sat-
urday. Reservations are recommended, but not required,
and can be made by phone at 410-332-7373 or online at
charlestonrestaurant.com.
