Johanna Mendelson-Forman, Ph.D, JD

Culinary Historians of Washington, D.C. September 2016 Volume XXI, Number 1

NOTE: Change in Time of Meeting: “Is the Kitchen the New Venue of Foreign Policy? 2:00 to 4:00 p.m. Food, Diasporas and Building Community” Save These Dates: Speaker: Johanna Mendelson-Forman, Ph.D, J.D. September 11 October 9 Sunday, September 11 November 13 NOTE! NEW MEETING TIME 2:00 to 4:00 p.m. December 11 Bethesda-Chevy Chase Services Center January 8, 2017 4805 Edgemoor Lane, Bethesda, MD 20814 February 12, 2017 March 12, 2017 CHoW member Dr. Mendelson-Forman’s talk, “Is the April 9, 2017 Johanna Mendelson- Kitchen the New Venue of Foreign May 7, 2017 Forman is a Scholar Policy? Food, Diasporas and Building in Residence at Community,”will delve into the the fol- American Univer- lowing: CELEBRATING sity’s School of CHoW ‘s International Ser- • Is food a form of soft power? 20th Anniversary! vice, where she is • Can cooking help build world peace? teaching a course on • How can training chefs help refugees Renew Your Conflict Cuisine. She fleeing from war? is also a Senior As- Membership in sociate at the Center Food is a powerful tool to build communi- CHoW NOW for Strategic and International Studies ties, but food is also a well-known weapon (CSIS) at American University. In March, of war. Johanna will discuss the concept of for 2016-17! she was a panelist speaking on “Immigrant conflict cuisines in today’s global environ- Cuisine” at the Les Dames d’Escoffier ment and explores some of the current The membership year D.C’.s biennial symposium, “Celebrating trends in the way countries use food to runs from September 1 Food.” help build their brand. to August 31. Annual Connecting war and food is something dues are $25 for that came from Johanna’s recognition that individuals, households, in Washington, you could tell where there or organizations. Dues were wars by the number of new ethnic include email delivery of restaurants that opened here. This inspired the newsletter CHoW Line. her recent work on conflict cuisines as a tool for teaching how food is a form of Dues are $35 for members Smart Power as well as a driver of conflict. who also wish to receive a It also linked two subjects, food and con- mailed, paper copy of the flict, in a new interdisciplinary way that makes it easier to understand why in zones newsletter. of conflict, food becomes central to both survival and resilience. Diverse waves of Other Benefits: immigrants have made the District the • Priority registration for capital of “conflict cuisines” with foods field trips from Vietnam, Ethiopia, Central America, • GoogleGroups notices and elsewhere enriching the culinary life • Membership roster of both the city and suburbs.

Culinary Historians of Washington, D.C. (CHoW/DC) www.chowdc.org founded in 1996, is a 501(c)(3) nonprofit, educational organization dedicated to the study of the history of foodstuffs, cuisines, and culinary customs, both historical and contemporary, from all parts of the world. Donations are tax deductible to the full extent of the law. What Happened at the May 1 CHoW Meeting? President Bruce Reynolds called the meeting to order at 2:40 p.m. There were 28 attending including 3 guests. CHoW Programs 2016-2017 BOARD ELECTIONS FOR 2016-2017 Dianne Hennessy King and CiCi Williamson served on September 11 Johanna Mendelson Forman. “Is the the Nominating Committee. This year, the existing Board Kitchen the New Venue of Foreign Policy? Food, ran unopposed and were re-elected unanimously. Bruce Diasporas and Building Community” Reynolds urged members to consider running for next year, when most of the Board must be replaced according October 9 Dr. William Woys Weaver. “As American as to our Bylaws. See the re-elected board members on page 7. Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine” ANNOUNCEMENTS 1. Bruce indicated that starting in September, we will put November 13 Bill Schindler, Ph.D. “Dietary Past: The together a group of people willing to backstop or assist Ancestral Quest for Nutrient Dense Foods” with various tasks so that when the member with the task cannot be present, someone else is ready and available to December 11 Libby O’Connell. “From Caviar to Leek Pie: take his or her place. Needed: --Bring the nametags: Barbara Karth volunteered Food and Society in America’s Gilded Age” --Backstop for the Recording Secretary --Backstop delivery and set-up of the computer/projector January 8, 2017 Joel Denker. “The Carrot Purple and --Backstop beverages and supplies for our refreshments Other Food Passages”

2. Bruce reported that the Board proposed a change in February 12, 2017 Philip Greene. “How the Manhattan starting time to 2 p.m., rather than 2:30 p.m. to make it easi- Changed the Course of American Cocktails” er for visiting lecturers to meet their train/plane schedules, allow attendees to drive home while it’s still daylight in the March 12, 2017 Laura Shapiro. “Women, Food, and winter months, and permitting our business meetings to Biography” run normally. The membership passed the proposal with 20 in favor and 5 opposed. As of September, our meetings will be from 2:00 to 4:00 p.m. April 9, 2017 Cooperative Supper, Alexandria House

2. Dianne Hennessy King, speaking for Claudia Kou- May 7, 2017 CHoW Anniversary Panel soulas who couldn’t attend this meeting, reported that we have a new website designer, Alison Hazen. The upcoming new website will have a special capacity: members who fork into the fire. The three-tine is possibly a toasting fork have their own websites can link them to the CHoW web- dating to the late 18th c; the three tines would allow more site, thus enlarging their own outreach. delicate things to be toasted over the fire, resting in the sway. Willis thinks the forks came from Connecticut or 3. Beverly Firme reported on CHoW Outreach efforts. Maine. A new project, CHoW Goes to Market, is putting CHoW members at selected Farmers’ Markets, demonstrating PROGRAM topics in culinary history. CHoW members Barbara Karth, Susan Pinkard spoke on “Gumbo! The Relationship Be- Laura Roler, Beverly Firme and Mark Collins will demon- tween French Cooking and the Food of French-Speaking strate historic recipes on the following dates: Southern Louisiana.” CiCi Williamson did the introduc- --Salads at the Olney Farmers’ Market on Sunday, May 15 tions for Audrey Hong. --Fruits at the Olney Farmers’ Market, Sunday, June 12 --Elections, Sunday Sept. 18, FRESHFARM Market, REFRESHMENTS Dupont Circle Francine Berkowitz—Post-Passover Coconut Macaroons Outreach to local groups has increased attendance for some Barbara Karth— Brownies CHoW meetings and will continue during 2016-2017. A Katherine Livingston—Remoulade Sauce, usually for special project will focus on outreach at colleges and high shrimps but served here with crackers, from The New Or- schools, focusing on food and social history. Presently the leans Cookbook by Rima and Richard Collins Outreach committee is identifying interested faculty and Judy Newton—Pokeweed with Asian Dressing students to start the project actively when schools begin Clara Raju—Gateau de Figue (Fig Cake) from Encyclopedia of again in September. Cajun and Creole Cuisine, by John Folse Amy Snyder—Milk chocolate-coated Passover Egg Matzoh WHATZITS Willis and Carter Van Devanter brought two cast iron The meeting adjourned at 4:35 p.m. forks, one with two tines, 2’ long, and one with three tines, Respectfully submitted, 3’ long, with a sway that made a small depression among Claire Cassidy, Recording Secretary the tines. The two-tine fork, we believe, is for roasting meat or possibly fish so that they won’t easily fall off the

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Researching & Styling Food for

By CiCi Williamson

n email from a friend popped up in Lisa Heathcote’s computer saying, “Keep February open. I’ve got a Anice little period drama coming up.” A food stylist for more than 20 years, Lisa said, “We had no idea what it was going to be.” “It” turned out to be the worldwide jug- gernaut, Downton Abbey (DA) PBS-TV series. I learned what went into the food Complicating the food preparation and serving were the history research and styling for DA travel from Lisa’s home in Wimbledon to Ealing Studios while on an “Edible London” trip and Highclere Castle; and the number of “takes” that were hosted by the London Chapter of Les filmed with a particular menu. The “kitchen” scenes as Dames d’Escoffier International. A well as the interiors of Isobel Crawley and Violet’s homes real treat for me at the Friday “pic- were shot in Stage 2 at nic” lunch was sitting next to, and Ealing Studios in West interviewing, Lisa Heathcote, the London. Lisa would food stylist for six seasons of DA, at have to transport the Kingscote Winery in East Grinstead— finished dishes 60 miles about two hours south of London. (75 minutes) via the This delightful, energetic, and M4 and A34 highways enthusiastic woman—who styled to Highclere Castle in food for innumerable films including Whitway to be served in Mama Mia, Call The Midwife, Upstairs the dining room scenes Downstairs, Les Miserables, National at DA. Lisa’s home is 10 Treasure: Book of Secrets, Batman, Cold miles (30 minutes) from Mountain, The Duchess, and James the studios, and over an Bond: Live Another Day—said, “The hour to Highclere. job isn’t nearly as straightforward, For example, cooking scenes in the “kitchen”

Lisa Heathcote and CiCi at the lavish “picnic” lunch. nor as glamorous, as it may sound. You are essentially part of the art de- studio with Mrs. Pat- partment. It’s not just about making the food look nice. You more and Daisy (neither have to fit into the script requirements; choose the right of the actresses knew kind of food that is historically accurate and correct for the how to cook!) and then serving it “upstairs”— season.” Lisa Heathcote prepping food outside and inside the castle Lisa said that her job was essentially to facilitate what possibly the next day or Julian Fellowes, the creator of DA, required. “He often even longer. writes food into the script, and it’s always accurate,” she Most of the “hot” said. “But there is a lot that isn’t written in that we have food you saw on TV was to work out in terms of seasonality, what is eaten upstairs served cold. Food prep and downstairs, and how it will look visually.” She would was done in an outdoor break down the scripts to see where the foods occur. Then tent, which presented she would have to research period foods that could be its own challenges. The duplicated in several stages. wind would blow, and DA begins with the sinking of the Titanic in 1912—just sometimes it was so cold that the gravy froze. after the Edwardian era—and ends in 1925 during the reign Lisa said, “The food has got to be able to stand around of George V. Lisa relied on two historic cookbooks written while the scene is shot over and over again—sometimes 40 in the Victorian era that were still in use in the early 1900s: times, and you have to be able to make vast quantities of it, Mrs Beeton’s Book of Household Management (also published because if someone carves a chicken leg off a whole chick- as Mrs Beeton’s Cookery Book), by Isabella Beeton in 1861; en, you will have to have 60 chickens ready. Lisa chose and Mrs. A.B. Marshall’s Book of Cookery (1888). She also did foods that wouldn’t be ruined if cut (such as small tarts that research in the National Archives, with old menus of the could easily be replaced). Fish can’t sit around on set. Lisa times, hotels, and in records at large family estates. would make Julian’s “marvelous fish mousse” with chicken, cream cheese, and coloring. “We call it chicken-fish.” “Because everything would have come off the estate, you have to get birds with feet and head on, calves with hooves, and veg that look a bit rugged, ” she explained. “The meat must be tied up with old string, not the blue one that butchers use now. The art directors were careful to take note of social changes and kitchen innovations from 1912 to 1924, like food mixers, refrigerators, and Pyrex.”

CHoW Line 3 BOOK REVIEW Food in the Gilded Age, What Ordinary Americans Ate By Robert Dirks, Rowman & Littlefield 2016, $38.00 hardback, 226 pages

By Claudia Kousoulas hind the numbers. For example, poor New York house- wives saved money by buying cracked eggs, recycling ilded Age dining brings to mind Lobster á la Newburg soup meat into hash, or relied on sweetened condensed at Delmonicos or Diamond Jim Brady eating his way milk to replace butter and sugar. One family often dined through barrels of Lynnhaven oysters. But at the end on the opened sample packages their eldest son scav- G enged from wholesalers. of the 19th century, not all Americans were risking gout with every meal they ate. The findings often sound familiar. In In this book, based on “dietaries,” detailed 1905, nutrition scientist S. E. Forman re- studies of food consumption commis- corded the eating habits and budgets of sioned by the USDA, Dirks points 19 Washington, D.C. families. They were out that the Gilded Age was an eco- what we would call the working poor. nomically prosperous time, but only for “No more than one month of unemploy- some. The immigrant laborers who fed ment…stood between their current the boom often had a hard time feeding level of poverty and absolute pen- themselves. nilessness.” Grocery bills were their It was also an era of progressive poli- primary expense, and while these tics and programs to make a better society families could buy meat, it was often which needed data. Dietaries were the work in small amounts and lesser cuts. of chemists who recorded behavior as data— Fruits and vegetables were the first how much food a family ate, the caloric value to be pared from the menu, except from animal fats and proteins, tabulations of for the mainstays—potatoes, cab- average consumption, budget percentages, and bage, and onions. In an effort to the variety of foods consumed. While cook- limit costs, one family moved to books can be aspirational, memories and novels the city’s outskirts, where rents unreliable, the dietaries were based in real world were cheaper but there were no measurements. As Dirks writes, the dietaries are schools. They could feed their nutrition history, which “pays more attention to sons but not educate them. grocery bags and food baskets than menus.” Nonetheless, Werner Sombart, Chemists gathered data through fieldwork, a German economist and sociologist, wrote when families would tolerate the intrusion. The that it was hard for socialism to gain a hold in America dietaries recorded a wide range of very particular por- when immigrants had “four times as much bread and tions of the American population—the newly annexed area potatoes and three times as much sugar as German of New Mexico, African-American communities of various laborers.” classes, Appalachian backwoods and town communities, and The diets of French-Canadian lumberjacks, stu- European immigrant communities. dents (at men’s and women’s colleges), Chinese farm Their counting and weighing led the chemists to define workers, Italian immigrants, well-off city dwellers, and primary core, secondary core, and periphery foods, tracking farmers are all recorded in minute and revealing detail what different communities ate and allowing comparisons. at a time when the American melting pot was just com- Rural or urban, African-Americans of all economic classes ate ing to a boil. sweet potatoes. Italian immigrants passed on the apples and ham found on the tables of other European immigrants in Claudia Kousoulas is an editor, writer, and educator favor of pasta, spinach, and olive oil. whose topics include architecture, urbanism, and culinary And though the dietaries can be dry reading of percentages history. Her blog is appetiteforbooks.wordpress.com and measurements, the field workers often told the story be-

News of Our Members

Dianne Hennessy King co-authored the book, Memoir Your Ann Chandonnet has a new food Way: Tell Your Story through Writing, Recipes, Quilts, Graphic history out: Barn Raisings and Novels, and More. (Skyhorse Publishing, September 2016). Cemetery Cleanings: An American Dianne wrote about food memoirs, creating a cookbook, and Celebration Cookbook (Indigo Sea, finding your family heritage. The book, available in book- North Carolina). The large format stores, Amazon, and Barnes & Noble., inspires family story- paperback is 172 pages with keepers to create a memoir using a craft to create a personal, more than 150 recipes and several polished memoir families will treasure. menus; diaries from the past; in- troduction and index; illustrated.

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CHoW Goes To Market By Barbara Karth chopped. Then followed a watercress salad from The Taste of Country Cooking It was May 15, one of those very by Edna Lewis (1916-2006), an author special spring days when our CHoW and cook who gained renown in New contingent journeyed out to the Olney York after growing up in Freetown, Farmers and Artists Market where Virginia, in a settlement founded by they were greeted by CHoW members freed slaves. Judith and Barry Newton. Judith is Chef Liaison and Blogger for the market and Barry is a fellow volunteer and facilitator for the Guest Chef Program.

Under the enthusiastic guidance and leadership of Beverly Firme (below right), members (from left) Mark Col- lins, Laura Roler, and Barbara Karth set forth to spur interest in food juxta- Laura Roller, Mark Collins, Barbara Karth posed with history, while emphasiz- and Beverly Firme ing cookbook authors and their lives fresh strawberries. Syllabub from and times. Colonial Williamsburg’s Department of Historic Foodways proved to be a most On June 12, CHoW went back to Ol- interesting choice of recipes, a mixture ney as berries came into season. This of whipping cream, apple juice, lemon time, demonstrations revolved around juice and sugar, shaken (not stirred) the books of Isabella Beeton and, and poured into cups where it sepa- again, Mary Randolph, along with a rated. Again, our venue required a recipe from Williamsburg on Syllabub. non-alcoholic version. Beverly chose a bowl of mixed summer fruit, layers of berries with mint and basil leaves between layers, em- phasizing that the author advocated This first presentation took place just using what was available. It was a as salad greens were at their peak. lovely presentation, one that empha- Preparations involved a salad from sized Beeton’s emphasis on, not just The Virginia Housewife: Or, Methodical cooking, but total presentation as the Cook by Mary Randolph (1762-1828). title of her book promotes, The Book of The dressing was made from vinegar Household Management. and hard-cooked egg yolk and topped Barbara Karth and Beverly Firme with the egg whites. Another prepara- Mary Randolph’s recipe for Raspberry Both days were fun and successful, tion was from Elizabeth Ellicott Lea Puree took advantage of the preva- as several guests showed interest in (1793-1858), who self-published the lence of raspberries put through a CHoW, stayed to chat, and left with first edition ofA Quaker Woman’s Cook- sieve, sugar added (the recipe called brochures. book—The Domestic Cookery of Elizabeth for crème de cassis, but since it was Ellicott Lea. She dressed her greens not allowed, lemon juice proved an CHoW Goes to Market next on with simple vinaigrette and hard eggs, adequate substitute) and served over September 18 at Dupont Circle, 20th and Massachusetts Avenue, N.W., Washington, D.C. The CHoW team, along with Shirley Cherkasky and her extensive collection of political cookbooks, will highlight food inspired by political fundraising cookbooks.

Market hours are 8:30 a.m. to 1:30 p.m. with the CHoW demo from 11:00 a.m. until noon. Hope to see you there. It is interesting to check out markets in different neighborhoods throughout the area. Mark Collins and Barbara Karth demo All photos by Judy Newton

CHoW Line 5 Upcoming Events

CHoW Goes to Market at Dupont Circle FreshFarm Market

September 18, Sunday 11 a.m. to noon 20th St. NW between Massachusetts Ave. and Hillyer Pl., in the adjacent parking of PNC bank

CHoW presentation inspired by political fundraising cookbooks is 11 a.m. to noon. Market hours are 8:30 a.m.-1:30 p.m. The Second Annual Les Dames d’Escoffier invites you to SMITHSONIAN FOOD HISTORY WEEKEND October 27 - 29, 2016 “Dutch Treats: Heirloom Recipes http://americanhistory.si.edu from Farmhouse Kitchens” Smithsonian’s National Museum of American History DATE: Saturday, October 8, 2016 brings together culinary leaders, researchers, practitioners, PLACE: Old Europe Restaurant and scholars to inspire Museum visitors to understand the 2434 Wisconsin Ave. N.W. history of food in America and the role they play, individu- Washington DC 20007 ally and collectively, in shaping the future of food. 202-333-7600 Through culinary demonstrations, hands-on learning TIME: 1:00 p.m. opportunities, tastings, talks, experiences with incompara- PRICE: Non-members $52 ble collections, and much more, the 2016 Smithsonian Food (includes a $10 tax deduction) History Weekend will explore the relationship between Members of Les Dames $42. food, politics, and people. How have we participated, as www.lesdamesdc.org individuals and communities, in shaping American food and foodways? Whose voices are influencing food policy Internationally known food historian Dr. William Woys today? What are the critical issues, and what role does Weaver of Devon, Pennsylvania, will present a richly photo- democracy play in the future of food in America? graphed PowerPoint presentation—a gastronomical journey into the heart of Pennsylvania Dutch food traditions, including Shoofly Cake, New Year’s Pretzels and the original Snick- Blogs, Websites, Radio & TV erdoodles. He will shine a much-anticipated light on the vast By Dianne Hennessy King diversity of authentic baked goods, festive breads, and pas- tries that we call Pennsylvania Dutch (named for the German- http://www.loc.gov/lcm/pdf/LCM_2015_1112.pdf speaking immigrants who settled there The Library of Congress Magazine is a treasure, every starting in the late 1600s). single issue. The November/December 2015 periodical Dr. Weaver will autograph copies features “Serving Up Food Collections,” a brief history of of his newest book published in Sep- community cookbooks, an array of colorful book covers, tember 2016 (see right), which will be and expert directions on how to research foodways within available at the luncheon. the LOC’s vast resources, from food references found in The lavish “Oktoberfest” luncheon Music, Veterans’ Oral Project, and Prints, to name a few. buffet includes nearly 20 items, coffee, http://www.wired.com/2016/07/chef-david-chang- tea, and soft drinks. on-deliciousness/ The cover story of Wired Magazine’s Au- gust 2016 edition is David Chang’s “Flavor Manifesto: How to engineer maximum deliciousness, pack in nutrients, New Season for increase sustainability, and build crazy food mashups.” “Pati’s Mexican Table” Chang explores the idea that, “When mathematical systems or pieces of music fold back upon themselves in a loop, it’s Former CHoW speaker Pati Jinich beautiful. Maybe there’s a way to do that with food as well.” announces that Season 5 of “Pati’s http://blogs.weta.org/tellyvisions/ The local connec- Mexican Table” begins airing on Public tion, via WETA, to news about British television shows Broadcast Stations in the U.S. in Sep- such as “The Great British Baking Show.” Preview new tember. Her newest cookbook, Mexican shows, review previous ones. Today: New and Rediscovered Recipes for http://www.bbc.co.uk/programmes/b006qnx3/epi- Contemporary Kitchens, is now available sodes/downloads Listen to BBC Radio 4 podcasts such as for purchase worldwide. the July 4, “Brexit and Food: A Food Programme Special,” or the July 18, “Albania and the Cheese Road” podcast.

6 CHoW Line CHoW Has a New Website! Or “What We Did on Our Summer Vacation” When you go to www.chowdc.org you will see a beautiful new version of our former CHoW website that was orches- trated by board member Claudia Kousoulas and CHoW’s new website designer, Allison Hazen. That’s what they did this summer.

Along with a new look, the site includes drop-down menus for • CHoW Line • Members & Membership • Projects Home • Learn More page • Meetings & Events photos • Contact rotate.

Hazen made our archived CHoW Lines searchable across the web. She also enabled online dues payment using Paypal’s Friends and Family option, which means no About Our Website Designer extra fees. CHoW contracted with Allison Hazen to update our web- You’ll see the new site has more pictures on every page site in time for our 20th anniversary. Hazen has worked and photos in a “Gallery”—many of which come from on website design and function for NASA, the U.S. Botanic CiCi Williamson, CHoW Line’s designer—so feel free to Garden, the U.S. Capitol Visitor Center, and the Architect submit images. And thanks to Beverly Firme for setting of the Capitol. Her specialties are clean design, seamless up CHoW on Twitter; the new site will link there and to content management system (CMS) integration for easy our Facebook page. site updating, and usability and accessibility for both mo- The site also includes links to our members’ websites bile and the web. and blogs (under “Members & Membership”). A lot of us are up there, but if you’d like to be added, please email The CHoW project encompasses two of her favorite Claudia Kousoulas at [email protected] with a link things—history and culinary arts. In fact, her very first job to your site. was at St. Augustine, Florida’s Colonial Quarter Museum, where she worked as a blacksmith and a weaver.

How to Post to the CHoW-DC Google Group

CHoW 20th Anniversary You have to be a member of CHoW, and your email address must be in the CHoW database.

2016 is CHoW’s 20th Anniversary. It’s important to remember that if you change your email Put on your thinking caps and address, you need to inform the CHoW Membership come up with some unique ways Director so that it can be updated and you will continue to to promote CHoW and celebrate receive messages and newsletters. this accomplishment. If you have ideas, please contact If you have tried and cannot get your post to transmit, Dianne at [email protected]. please send it to one of the officers listed on page 8 and he or she can send it out for you. In the October issue of CHoW Line, look for an inter- view of CHoW’s founding members, Shirley Cher- The easiest way to post a message to the Group is simply kasky and Francine Berkowitz. through an email. Here’s how. • Open a new email • In the address line or “To” box, enter chow-dc@google 10th Anniversary for CHoW Line PDF groups.com Celebrating their 10th anniversary producing the • Enter a subject in the subject box CHoW Line newsletter are Dianne Hennessy King, • Enter the text of your message editor, and CiCi Williamson, designer. Many hours of work go into into each of the the eight monthly o NOTE: If you are announcing an event, please make sure you issues of CHoW Line. Before the duo took over the include all relevant information, plus a website or phone number job, Shirley Cherkasky put in an equal number of for additional information. years compiling the news in a Word version without • Please sign your message as a courtesy to everyone. photographs. • Add your email address for replies. • Send the message! DONE!

CHoW Line 7 DIRECTIONS TO THE MEETING CHoW/DC usually meets on the second Sunday of each month, September through May, from 2:00-4:00 p.m. at the Bethesda-Chevy Chase Services Center, 4805 Edgemoor Lane, Bethesda, Maryland 20814.

DIRECTIONS: Bethesda-Chevy Chase Services Center is located at 4805 Edgemoor Lane in downtown Bethesda, Maryland, in the two-story County office building on the plaza level of the Metropolitan complex, above a County parking garage. The building is across the street from the Bethesda Metro station.

From the Metro Station, take the escalator from the bus bay to the plaza level, turn left, walk past the clock tower and across to the Metropolitan plaza using the pedestrian bridge. The Center’s street entrance at 4805 Edgemoor Lane (corner of Old Georgetown and Edgemoor) is marked with American and Montgomery County flags. Take the elevator to Level Two for meeting rooms.

If you are coming south on Old Georgetown Road (from the Beltway use exit 36) turn right on Woodmont Avenue - the entrance is the second driveway on the left.

If you are coming south on Wisconsin Avenue/Rockville Pike, turn right onto Woodmont Avenue, go south for approximately one mile, cross over Old Georgetown Road, and the parking garage entrance is the second driveway on your left.

Coming north on Wisconsin or west on Rt. 410, take Old Georgetown Road north, turn left at the second traffic light (Woodmont Ave.) and the garage entrance will be on your left. Take the elevators from the parking garage to the plaza level (P). The building is located at the center of the plaza. The American flag, Montgomery County flag, and the County seal mark the entrance to the building.

PARKING: Parking is free on weekends in the county parking garage. The entrance to the parking garage is marked with a large blue Bethesda Center parking sign.

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