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Culinary Historians of Washington, D.C. May 2015 Volume XIX, Number 8

Save these future CHoW Meeting Dates: “Medieval Arabs Ate Sandwiches, Too: Bazmaward and Awsat for the Record” September 13 October 11 November 8 Speaker: Nawal Nasrallah December 13 Sunday, May 3 January 10, 2016 2:30 to 4:30 p.m. February 14, 2016 Bethesda-Chevy Chase Services Center, March 13, 2016 4805 Edgemoor Lane, Bethesda, MD 20814 April 10, 2016 May 1, 2016 awal’s talk will survey the extant medieval NOTE: This is the Nrecord of the sandwich, impressively extensive and varied, to controvert the dominant western view that the last until CHoW Line sandwich was ‘invented’ in eighteenth-century England. September. Brick-oven spongy and crusty and thin malleable Have a nice summer! varieties were used by Arab cooks to make sandwiches, See you after Labor Day! called awsat and bazmaward. These sandwiches were popular purchased from the markets, and offered as hors d’oeuvre before the main hot . Renew Your The medieval Arab sandwich was not an Membership in isolated accomplishment: its lineage and culture can be seen in the evolution of some of today’s widespread CHoW NOW sandwiches, such as shawirma, in whose dissemination for 2015-16! Middle-Eastern immigrants were a key factor. Immigrants from Sicily, where the Arabs ruled The membership year for centuries, transmitted the sandwich culture to other runs from September 1 shores, as far away as New Orleans, whose national to August 31. Annual sandwich is the muffaletta, said to be of Sicilian origin. dues are $25 for The article further provides the missing Arab link for individuals, households, this popular ‘Western’ sandwich by outlining its Arab or organizations. Dues origin, including its name. include e-mail delivery of the newsletter CHoW Line. Nawal Nasrallah is a native of . She received her MA in English and Comparative literature from University (1977). She worked as a professor at the universities Dues are $35 for members of Baghdad and teaching English language and literature from 1977 until 1990, who also wish to receive a when she moved to the U. S. Currently she is an independent scholar, researcher, and food writer residing in mailed, paper copy of the USA. She is a member of the Culinary Historians of Boston, author of many books and newsletter. articles, and has been giving talks and presentations on Iraqi/Middle Eastern , its culture and history -- ancient, medieval, and modern -- to college students, culinary Other Benefits: groups, schools, and libraries. • Priority registration for Her published books include Annals of the Caliphs’ : Ibn Sayyar al-War- field trips raq’s Tenth-Century Baghdadi (English Translation with Introduction and Glos- • GoogleGroups notices sary. Leiden: Brill, 2007, paperback, July 2010); and Delights from the Garden of Eden: A • Membership roster Cookbook and History of the , second edition (Equinox Publishing, 2013).

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, , and culi- nary customs, both historical and contemporary, from all parts of the world. Donations are tax deductible to the full extent of the law. oin us for a tasting and Tasting the Past: Jlecture as foodways historian Leni Sorensen The Virginia Housewife shares her research on Mary Randolph, author Leni Sorensen of a landmark 19th cen- Sunday, June 7, 2015 tury cookbook, and her 1:15-2:30 p.m. enslaved cooks in antebel- Riversdale House Museum lum Richmond, Virginia. 4811 Riverdale Road, Riverdale Park MD 20737

Optional guided tour of the garden: 12:45 p.m.

After the program, you may take a guided tour of the historic house.

• CHoW members are FREE, but advance reser- vations are requested. • Friends may attend for $12 • ($10 for residents of Prince George’s and Montgomery Counties).

Please reserve by June 1 to 301-864-0420 or [email protected]

From Liberty to : America’s Political Appetite CHoW Programs 2014-2015 September 14 John Tinpe, “: On the Summary of March 8 CHoW Meeting Talk from Road to Flavor” Nancy Siegel, Professor of Art History, Towson University October 12 Michael Krondl, “The All-American Donut: How an Obscure English Specialty Conquered North A slice of Election served with cups of Liberty Tea, Independence Cake decorated in gold leaf, and Federal Pan America.” plated on imported ceramics depicting an American November 9. Locked out of building; no meeting. eagle—Nancy Siegel’s lecture, “From Liberty Tea to Free- December 14 Catherine Dann Roeber, “Food Fights dom Fries,” posited that American political and culinary and School : Dining and ‘Edible’ Education in histories are closely intertwined. Dr. Siegel began her talk America.” considering a set of “Rules by which a Great Empire may January 11, 2015 Ai Hisano, “The Color of New Tastes: be reduced to a Small One” that appeared in the 1774 Processed in the Early-Twentieth-Century United Pennsylvania Packet in which the author likened the lack of States.” proper control over the American colonies to a crumbling February 8 Nadia Berenstein, “Artificial Strawberry, cake: “In the first place gentlemen, you are to consider, Imitation : A History of Synthetic Flavors in the that a great empire, like a cake, is most easily diminished at the edges…act like a wise baker, who, to U.S.” facilitate a division, cuts his half through in those March 8 Nancy J. Siegel, “From Liberty Tea to Freedom places, where, when baked, he would have it broken to Fries: America’s Political Appetite.” pieces.” The use of similes linking food to politics became April 12 Cooperative Supper, Alexandria House increasingly popular from the late eighteenth century on May 3 Nawal Nasrallah, “Medieval Arabs Ate as a means to communicate caution or approval of political Sandwiches, too: Bazmaward and Awsat for the Record” structures and ideologies in America. This talk examined June 7. Leni Sorensen. The event will be held at how and why a culinary vocabulary was developed and Riversdale House Museum in Riverdale Park, Maryland employed as a widespread, but little studied, language of political expression during the years surrounding the (see top of this page). American Revolution and into the nineteenth century.

2 CHoW Line Slate of Nominees The ElectionUpcoming Day Events CHoW Board 2015-2016 By Dianne Hennessy King The following CHoW members have Farmers Markets. Although a number of farmers markets agreed to be nominated to serve on the are open year round, the majority of markets begin the first CHoW Board for 2015-2016. Elections week of May. You might be familiar with the market clos- will be held at the May CHoW meeting. est to your home, but it is great to explore farmers markets Thanks to these loyal CHoW members as part of your general or culinary byways travel. Most for agreeing to be nominated. markets are local, producer only vendors. For example, the Fairfax County VA Park Authority markets feature agricul- President: Bruce Reynolds tural products from within 125 miles of the county. Vice-President: Audrey Hong Secretary: Willis Van Devanter Reynolds Cinco de Mayo Treasurer: Francine Berkowitz Sunday, May 3, noon to 6 p.m., FREE Membership National Mall between 9th and 12th Sts. Secretary: Clara Raju The Mexican 5th of May celebration in Directors at Large: D.C. has expanded to become a festival Claudia Kousoulas that features music, food, and dance that Beverly Firme originated in various Latin countries. http://dc.about.com/od/ specialevents/a/CincodeMayo.htm Delaplane VA Strawberry Festival Saturday, May 23 and Sunday, May 25, 10 a.m. to 5 p.m. Sky Meadows State Park Fee: $20 per vehicle in advance $25 at gate Hayrides, old fashioned field games, dancing, music, magic, storytelling, crafts, a petting farm, an antique car show, a bake sale, hikes in the shadow of the Appalachian Trail, face paint- ing, cake-walking, a corn hole tournament, a monkey and much more. Pack a picnic or on , fresh wraps, hot dogs and other festival fare such as funnel cake and strawberry shortcakes and sundaes. www.dcr.virginia. gov/state-parks/park-event-info.shtml?id=SK150043-00 Pictured above are the nominees for Treasurer, Secretary 30th Annual St. Mary’s and Vice President: Francine Berkowitz, Willis Van County Crab Festival Devanter, and Audrey Hong . The photo is from an article Saturday, June 13, 11 a.m.-8 p.m. Bethesda Magazine in by Nevin Martell titled, “Hungry for St. Mary’s Fairgrounds on Route 5 History. At the local culinary society CHoW, members Two miles south of Leonardtown, indulge a taste for the past.” You can read the article at: MD www.bethesdamagazine.com/Bethesda-Magazine/May- June-2012/Culinary-Historians/index.php?cparticle=1&sia The Crab Festival is a celebration of St. Mary’s Crab Cul- rticle=0#artanc ture and . There will be steamed hard crabs, crab , crab cakes, and other available for Pictured below are Clara Raju, Claudia Kousoulas, and purchase. The festival is a charitable fundraiser for the Beverly Firme, nominees for Membership Secretary and Leonardtown Lions. http://e-clubhouse.org/sites/leonar- Directors at Large. dtownmd/page-8.php Summer Seafood Fest Tilghman Island, MD Saturday, June 27 11 a.m.-?

Highlights include local seafood, live music, crab races, crafts, Queen and Little Miss contests, artisans, and a fire- men’s parade. http://www.tilghmanmd.com/seafood.htm

CHoW Line 3 The Dutch Table. CHoW’s April 12 Potluck The sky was blue, the air warm, and the spirits high as CHoW members gath- ered for our annual Cooperative Supper, hosted by Shirley Cherkasky in Alex- andria, VA. This year’s theme was “Foods from the Dutch East Company.” The food, camaraderie, and historical surprises were terrific. We all learned so much from each other about Dutch food, South African food, Indonesian food, the Islands, sailing and navigation facts, various royal mishaps and some basic skulduggery. And the dishes were delicious. Put April 10, 2016, on your calendar now to alert you of a great meal to come at next year’s cooperative supper.

Kaastengel (Cheese Bar) – Randy Stewed Greens – Dianne King (Solo )-- Clark The Sensible Cook (anon.), 1683 Bruce Reynolds Celebratory appetizer eaten at times “One takes , Head-Lettuce, such as Chinese New Years, Christ- Endive, Beet greens, Sorrel or Brus- Javanese for “Solo salad,” selat solo is mas, and -Fast Break. Randy sel Sprouts or Purslane; each cooked a western-derived Javanese specialty made his appetizer with Edam cheese; until well done, is stewed with , of Solo City in Central , an island can also be made with Gouda. While Mace, , and Salt.” of . Selat Solo consists of traveling in the Yucatan last year, braised , served in a thin, watery Randy learned that Dutch pirates had made from a mixture of , brought these to the Yucatan. , kecap manis (a thick, sweet- There is also a sweet version of Kas- -and not salty--), Worces- tengel that uses powder. tershire sauce, and water. It is spiced with nutmeg and , both Kaastengel (Cheese ) and products of Indonesia. Kwast (a Dutch drink)-Claudia Kousoulas. Although a “salad,” this dish is (or Kwast is traditionally enjoyed hot; should be) served hot, with Claudia made it cold with and such as string beans, potatoes, , bay. cucumber, cauliflower, or broccoli. Claudia also made Kaastengel: cheese The “salat” is garnished with lettuce biscuits, from a European Pinde Chole (Spiced and (some recipes specifying that the let- tradition. The biscuits are a popular Potatoes)– Shirley Cherkasky and tuce be cooked, others not), snack in Indonesia. Margaret Fauss (again, sometimes lightly cooked, from The Universal by Eliza- sometimes not), and pieces of hard beth Rozin boiled egg, sometimes topped with Additional Resources: Indian Food: A chips. An egg-yolk Historical Compilation by K.T.Achaya; and a (here in the form of An Edible History of Humanity aioli) are served on the side. by Tom Standage. During the colonial era, the Dutch imported European CHoW Anniversary ingredients and cooking techniques. Selat Solo is believed to be a fusion 2016 will be CHoW’s 20th derived from European methods of Anniversary. Put on your . Other European thinking caps and come influences include the use of Worces- 3 Way Herring - Bryna Freyer up with some unique tershire sauce in the dish, and the side • Smoked ways to promote CHoW and of mustard and mayonnaise. • and cream celebrate this accomplishment. • , spice, wine, sugar

4 CHoW Line Red with Apples and Molasses – Claire Cassidy Dutch 19th Century from www.coquinaria.com Contains red cabbage, Granny Smith apples, molasses, apple cider vinegar, nutmeg, and water. Cook 2 hours. NOT PICTURED Punschgluhbowle – Beverly Firme from Punch by David Wondrich Malaysian Beef – CiCi Williamson (A component of )

• Heat to simmering 6 bottles of light Part of the Dutch rijsttafel, the wet version () of the this dish is served in the red wine (Cotes du Rhone) . It contains some liquid unlike the dried Padang version, a way to • Off heat add a bottle or rum, preserve meat in the heat and humidity. Included in the , which is served 2 oranges and 1 lemon sliced and on , are , , chillies, , lemongrass, kaffir , seeded and garlic. • Soak a half loaf of piloncillo (Mexi- Originally cooked by an indigenous people of Indonesia known as the can) sugar with rum Minangkabau, Rendang is a dish delivered to elders during traditional ceremo- • Flame and let it melt into the punch nies. Its four main ingredients represent Minangkabau society as a whole. • Serve flaming Wondrich writes: “As we’ve seen, • The meat (dagiang) symbolises clan leaders and nobles. Dutch and French soldiers learned to • The (karambia), intellectuals, teachers, poets and writers. drink punch almost when the English • The chilli (lado), clerics, ulama and religious leaders. ones did, and they too, took it home • The spice mixture (pemasak) Minangkabau society. with them.” Recipe from Southeast Asian Cookbook by Ruth Law (Donald I. Fine, Inc. 1990). East India Cocktail – Amy Snyder Named for the Dutch East India Com- • Heat 1 teaspoon , 1 tea- pany, this cocktail commemorates the spoon turmeric, 2 tablespoons international trade that the company powder, 2 teaspoons cayenne in 2 cups conducted from Asia to the Americas. oil. Mix into beans and let sit 2-3 days. It includes a mix of brandy, pineapple juice, curacao, Angostura bit- An atjar is an oil-preserved pickle; this ters, and Jamaica rum. recipe is from South Africa. Capetown was founded by the VOC in 1652 as a Fresh - Jane Mengenhauser way-station for ships to take on fresh Jane also brought a book, Kitchen Things, water, make repairs, and off load the and several food articles to share. sick. Jan van Riebeeck, an assistant surgeon who joined the VOC in 1639, Livering – Laura Gilliam Green Bean Atjar- Felice Caspar guessed that planting fresh produce From The Good Hous-wives Treasurie from The Africa News Cookbook (Viking could cure scurvy, which would be (1588) Penguin, 1985) proven 100 years later. People from “Take the Liver of a Hogge, and give were enslaved to plant crops it three or fower waumes over the fier. (green bean pickles from South Africa) and brought skill with cooking with Then either grate it or choppe it verye Green beans, salt, oil, red curry, fenu- to South Africa. This dish, also small, and take a little grated greek, turmeric, and cayenne. made with , is popular in the and two eggs well beaten, whites and • Blanch 2 pounds green beans in Netherlands with variations of carrots all, and Currans, Nutmegges, Pepper, water for 2 minutes. Drain and and cauliflower. Van Riebeeck also and Salte, and Hogges suet.” rinse, mix with 2 tablespoons of salt planted grapes to make wine - also a and oil. cure for scurvy. Masoor Dal – Cary Pollak

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Kruidnoten (Spice Nuts ) Barongko ( Cake from Clara Raju Central Sulawesi) – Phyllis Krochmal from Indonesian Regional Cooking by Sri These cookies are frequently served Owen during Christmas and New Year cele- “Sulawesi is so oddly shaped that it brations. Spices Clara used are aniseed, is difficult to pinpoint its centre on , white pepper, and ginger. the map. This recipe, however, must come from somewhere near there, as it is one of those developed by the Ayam Orang Aring Dharma Wanita, the official Indone- (Sweet and Spicy Shredded Chicken) sian Women’s Organization, in the province of Sulawesi Tengah. I can see immediately, from the ingredients Cookies--Judy Newton used, that this is a middle class family from The Dutch Table: in recipe. The only problem about mak- the Golden Age of The Netherlands by ing it in Western countries is that the Gillian Riley. special cooking , pisangkek- poik, are not available. Fortunately, Judy made the cookies with beautiful ripe plantains will do very well in- old molds. stead, and at a pinch the Caos Michel, the only type of banana imported into Specially ground speculaas spices can Europe, is also quite acceptable.” be bought in Holland in the weeks be- • 1 lb. bananas or ripe plantains fore Christmas but you can make your (peeled weight) Katherine Livingston. Chicken strips own. Grind together: 1 tablespoon • 2 cups thick coconut milk braised with onion, hot pepper, each of , nutmeg, and mace, • 6 eggs oleek, and kecap manis from 1 teaspoon peppercorns, 1 teaspoon • 1/2 tsp. vanilla essence Indonesian Cooking: Satays, Sambala, and cardamons, 1 finger length of stick • 3/4 cup castor sugar More by Dina Yuen. cinnamon • 1/2 cup raisins (optional)

Les Dames d’Escoffier invites you to Sacred Foods of Israel

Join three of our very own CHoW members* plus Vered Guttman, a , caterer and writer, for a panel discussion of the Sacred Foods of Israel, including the religious symbolism of food, Sephardic traditions, and modern-day Israeli food. Hear how religion contributes to, and defines, food.The event will include an Israeli Vered Guttman culinary tasting menu inspired by our panelists’ . Speakers are members *Joan Nathan of the Washington Chapter of Les Dames d’Escoffier International.

DATE: Thursday, June 4, 2015 PLACE: Washington District of Columbia Jewish Community Center 1529 16th Street NW, Washington DC 20036. (202) 518-9400 TIME: 7:30 p.m. PRICE: $35 (includes a $10 tax-exempt donation for LDEI-DC scholarships). Please see www.lesdamesdc.org for menu and additional information about the event. *Sheilah Kaufman *Amy Riolo

6 CHoW Line Book Review The American Plate, A Culinary History in 100 Bites By Libby H. O’Connell, Sourcebooks, 2014, hardback, $26.99, 330 pages.

Food historians know that one dish Other choices are less obvious. can be the start of a journey and in this Stew developed from the beasts that book, History Channel historian Libby built the colonies, hauling “the colonial O’Connell, uses 100 bites to explore economy from struggling settlements American foodways from the nation’s to thriving communities.” Regional fla- founding to its current food obsessions. vors—chitlins, chop suey, with red sauce—come from the varied popula- The “bites” begin with food ingredients tions who also built America. And the that sustained Native populations—in- nation’s inexorable industrialization is cluding beans, buffalo and blueberries. represented first by Borden’s Canned She mentions familiar New World Condensed Milk, then Oreos and foods—tomatoes, potatoes, and pep- Cracker Jack, which was one of the first pers—that would come to define the mass-produced snack foods—a mixture cuisines and cultures of the old world, of popcorn, , and molasses that but expands the American pantry with also featured packaging and marketing Beaver Tail, Sassafras, and Cod. When innovations. it was believed to cure syphilis, Virginia Sassafras was, for a time, the colonies’ And just to show we’re all part of his- second largest export after tobacco. tory, O’Connell tells the stories of more recent food innovations, including anti- Imports begin with the English Garden establishment Granola at Woodstock, brought by settlers who sought to grow the fresh, local, and seasonal mantra of familiar and vegetables, and the mesclun greens, and Quiche as a marker cows they brought to supply meat and of the women’s movement in the 1970s, dairy. And while O’Connell includes recipes for these early perhaps served with California vintage wine, particularly flavors—pemmican, succotash, and cockaleekie —the the 1973 Stag’s Leap cabernet sauvignon that famously beat first dish she includes is Bite 22: , , and out the French vintages. Cookies. While the Dutch didn’t invent these sweets, their dominance of the international flavored them O’Connell uses chapter essays to give the list some per- with , spices, and cocoa, and their New Amster- spective, for example, pointing out the watershed political dam settlement brought them to America. and economic changes brought on by the Civil War that brought on the rise of traditional Thanksgiving. Sidebars Not surprisingly, corn has a primary place on the plate— give quick insight into everything from Washington’s from the maize of Native Americans, renamed corn by love of corn cakes (she references CHoW members Nancy settlers who used the word to refer to any local , to Carter Crump and Lisa Cherkasky’s work on Dining with regional staples of cornbread and tostadas, and the ubiq- the Washingtons) to the fun fact that “80 million Hershey uitous office snack—microwave popcorn. And while she Kisses are produced around the world each day.” doesn’t mention corn syrup, she does (as she must) include McDonald’s assembly-line approach to corn-fed beef, and Whether you are looking for a favorite—Indian pudding, Coca-Cola, which began as an antidote for opiate addiction anyone—or intrigued by the exotic—Fried Beavertail— and became another kind of addiction. O’Connell provides perspective on the broad American menu. Claudia Kousoulas is an is an editor, writer, and educator whose topics include architecture, urbanism, and culinary history. Her blog is appetiteforbooks.wordpress.com

The Election Day News of Our Members News from Italy Massialot, Corrado, Agnoletti and many more are there ei- Elisabetta Giacon (formerly Castleman), who returned to ther with facsimiles or with originals I think you would do Italy last year, has a new website (www.culinaryroots.com). yourself a favor to check out the library if you ever need The site reflects her decades of culinary scholarship. She information on Italian and North or food writes, “The La Vigna Library” (www.lavigna.it/) has one history or want to subscribe and read the news magazines of the best culinary and eno-gastronomy library that I found which are issued every three months.” in the Northern Italian territory. “In this library I found cookbooks and food history Very fond greetings, literature which date back to before the 1500s. Galieno, Sau- Elisabetta Giacon (former Castleman) onarola, Platina, Scappi, Romoli, Pisanelli, Tanara, Stefani, at www.culinaryroots.com

CHoW6 Line CHoW Line 7 Culinary Radio, Websites, & Blogs Humor By Dianne Hennessy King Alimentum Journal: The Literature of Food. By Tom Weiland An aggregate website that offers many food blogs, some with interest to culinary historians. For example, check out “Whisk and Pen” by Peggy Wolff, “Writing on Travel and Food” by Jane Lear, and “The American Kitchen” by Henry What do you get when you com- Voigt, for starters. www.alimentumjournal.com bine a classical education, dry British wit, artistic talent, and too much time on your hands? In this case you get The Comic History of Rome (first edition: 1848). For a moment, “Who Was Peter Piper Who Picked a Peck of let’s ignore the writer (Gilbert A. A’Beckett) and concen- Pickled Peppers?” trate on illustrator John Leech, born 1817, son of a vintner Felice Caspar brought to CHoW’s (you figured there had to be wine somewhere in this story, cooperative supper a Bon Appetit right?). Bridging the gap between classically-themed car- magazine article that suggests that toons and Victorian caricatures, Leech incorporated food the Peter Piper of nursery school and drink into many of his prints, like: rhyme might have been based on a Dutch East India horticulturist, Pierre Poivre. Among his other ac- complishments, Poivre smuggled cloves and nutmeg out of the Spice Islands, which were then controlled by the . For the complete story on Poivre and pickled peppers, see www.bonappetit.com/entertaining-style/pop-culture/ar- ticle/who-was-peter-piper-who-picked-a-peck-of-pickled- peppers

“Uncorked! Wine, Objects & Tradition” Winterthur’s Library has a wonderful catalog of tens of thousands of their holdings. In addition, there is a catalog of some of their special exhibitions available online in per- manent form. For example, “Uncorked!” presents a fasci- nating and incredibly broad range of wine-related materi- als—from wineglasses and cellarettes to song sheets and Romulus and Remus Discovered by a Gentle Shepherd (Suckling paintings—and, in total, includes more than 300 objects from a she-wolf who looks eerily Red-Riding-Hood-esque). from the Winterthur collections and promised gifts.” www. Note birds carrying food. winterthur.org and click on link to Online Exhibitions.

“A Taste of History” A television program on PBS.The series features chef Wal- ter Staib re-creating scenes of food preparation from places such as Monticello and Mount Vernon. The program has won four Emmys and is often shown on weekends at your local PBS station. www.atasteofhistory.org

Hannibal Whilst Even yet a Child, Swears Eternal Hatred to the Romans. Note meat and wine—not sure if it’s an ani- mal sacrifice or a !

Cheers! TW

8 CHoW Line DIRECTIONS TO THE MEETING CHoW/DC usually meets on the second Sunday of each month, September through May, from 2:30-4:30 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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