Food Practices in Early Christianity

Culinary Historians of Washington, D.C. February 2018 Volume XXI, Number 5

Save these future CHoW Meeting Dates: Food Practices in Early

March 11, 2018 Christianity April 8, 2018 Speaker: Paul Anthony Brazinski May 6, 2018 ______Sunday, February 11, 2:00 to 4:00 p.m. Bethesda-Chevy Chase Services Center Inclement Weather 4805 Edgemoor Lane, Bethesda, MD 20814 Advisory Paul Brazinski is a Ph.D. Candi- ood has played an important role in the date in Church History at the Catho- If there’s a question about development of Christianity. Several lic University of America. He is in F whether the weather will different food practices and cults originated the History Faculty at Woodberry cause a cancellation of a and evolved through the history of Chris- Forest School, a private boarding CHoW meeting, first check tianity. Some of these practices, such as the school for high-school boys about 34 your email. worship of the Eucharist, are well represent- miles north of Charlottesville. The ed in scholar- school was founded in 1889 on a central Virginia farm originally owned ship. However, President James Madison’s family. the history of Paul specializes in ancient and food cults in medieval history with a particular Christian- focus on archaeology, Christianity, ity beyond the and food. Eucharist is A CHoW-DC Google little researched. group message will be These habits emailed to members. helped shape If you are not part of the the identity of early Christianity, especially CHoW Google group or those practices that contrast against the do not have email, call “other” vis-a-vis heretical groups. This talk any Board member to will cover the history of food practices in the learn of possible program ancient and medieval periods, investigating cancellations due to how important food really was to Christian- weather (see page 8 for ity and how it shaped its identity today. contact information). A Registered Professional Archaeologist, Paul has excavated Any decision to cancel in Greece, Italy, and England. His would be made the night dissertation is on Gregory the Great’s before, if possible, or no approach to feed the poor in early later than 10 a.m. on the medieval Europe. Paul has published day of the meeting. with Rowan & Littlefield, Peeters, and De Gruyter. He lives in Wood- berry Forest, Virginia, with his wife, Catherine, and dog, Beau.

Culinary Historians of Washington, D.C. (CHoW/DC) 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 January 14 CHoW Meeting? President Barbara Karth called the meeting to order at 2:10 p.m. in the Silver Spring Civic Center Building. Present were 25 CHoW members and four visitors. CHoW Programs 2017-2018 ANNOUNCEMENTS: September 10 John Kelly, “Small Plates: Historic 1. Barbara Karth announced that we will discuss the Restaurant Tidbits from the Pages of The Washington Post” theme for April’s potluck dinner at the February CHoW meeting and select the theme during the March meeting. October 8 Andrew Coe, A Square Meal: A Culinary History 2. CiCi Williamson announced that Les Dames d’Escoffier of the Great Depression Washington, D.C., Chapter will hold their biennual symposium, “Celebrating Food,” on March 10, 2018, at The Susan Benjamin, “Survey of the History Universities at Shady Grove. CiCi, Dianne Hennessy King, November 12 and Changes in Food as it Relates to Candy…with and Sheila Kaufman will be speaking at the symposium. Tasting” PROGRAM: Judy Mazza introduced this month’s speaker, Tom December 10 John McQuaid, “The Evolution of Taste” Croghan (see talk summary below). January 14, 2018 Tom Croghan, “Why the Mid-Atlantic REFRESHMENTS: will Rival Bordeaux and Burgundy as a Great Wine • Francine Berkowitz – David’s butter pecan meltaway Growing Region” cookies • Marghi Fauss and Shirley Cherkasky – Triple choco- February 11, 2018 Paul Anthony Brazinski, “Food late chip cookies, molasses cookies, and salted caramel Practices in Early Christianity” • Claudia Kousoulas –Japanese Chex mix • Clara Raju– Cranberry salsa with cream cheese March 11, 2018 Cecelia Glembocki, “The White House • Amy Riolo – Ciambelline al vino (Italian wine cookies) Egg Roll History” • Amy Snyder – Trader Joe’s organic mini cheese sand- wich cracker squares April 8, 2018 Cooperative Supper, Alexandria House DOOR PRIZES: Thank you to Randy Clarke and Claudia Kousoulas for May 6, 2018 Sandra Gutierrez, “The Influence of Latino donating the cookbooks for this month’s door prizes. Immigration on Foods of the U.S. South” The meeting was adjourned at 3:40 p.m. Respectfully submitted, Sharon Shepard, Recording Secretary How to Post to the CHoW Google Group Why the Mid-Atlantic will Rival Bordeaux and Burgundy as a Great Wine Growing Region The CHoW-DC Google Group is for communicating culinary history matters ONLY. It is not intended to be From a family Francis Stockett patent in an open forum. 1668, Tom Croghan (right) currently owns an environmentally diversified farm of You must be a member of CHoW, and your email ad- 400 acres of woodland; 120, pasture and dress must be in the CHoW database. hay; 10, farmstead; and 25, vineyard. He makes Dodon wines that “reflect our It’s important to remember that if you change your email soils, climate, and farming approach, and address, you need to inform the CHoW Membership wines that delight us (balance, harmony, Director so that it can be updated and you will continue depth, length, intrigue).” From his first 72 vines planted in to receive messages and newsletters. 2007, he now has 28,000 vines and produced 2,200 cases of seven wines from six varieties of grapes in 2017. The easiest way to post a message to the Group is simply “You’re very lucky that you are in such a climatically through an email. Here’s how. challenging place. If you are clever, this can be one of the • Open a new email great winegrowing regions of the world.” said Claude • In the address line or “To” box, enter Bourguignon, Consultant in Soil Science. “Clever” means [email protected] being attentive to marginal ripening temperatures and • Enter a subject in the subject box excess water. “If controlled, these conditions can result in • Enter the text of your message long, slow, balanced skin ripening that create balance, har- o NOTE: If you are announcing an event, please make sure mony, depth, longevity, and complexity,“Tom explained. you include all relevant information, plus a website or phone “The Mid-Atlantic has a warmer, longer fall than Bordeaux number for additional information. and Burgundy, and we have higher humidity and different • Please sign your message as a courtesy to everyone. pests to control. • Add your email address for replies. Tom brought a Chardonnay and a Merlot for tasting. • Send the message! DONE! 2 CHoW Line George Washington’s Other Kitchen

By CiCi Williamson

February 18 is President’s Day (also known as Washington’s Birthday), so it’s a good time to write about our first president and the only country outside the present U.S. he visited or where he lived. That would be Barbados where the 19-year-old stayed for almost two George Washington House. The kitchen is the months in 1751 with his ailing half- outbuilding on the right. brother, Lawrence Washington, who was battling tuberculosis. Lawrence had rented the house for today’s cost of $3000 monthly. In December, I visited this historic, beautifully-restored plantation house and museum, which in 2011 was designated a UNESCO protected property within the World Heritage Site of Historic Bridgetown and its Garrison area. After the Washingtons departed—George back to Virginia Note the high, peaked roof of the and Lawrence to Bermuda further to kitchen to help cool it. fight TB—the house was acquired by the British government to establish a and the danger of fire required that Barbadian garrison (a military place to live). It kitchens 250 years ago be in a separate building. became Bush Hill House, the com- Tropical winds from the Caribbean Sea reached manding officers’ quarters. the main house first, then the kitchen, and lastly, After the withdrawal of the British the privy.” forces in 1905, the home returned to Ice was not available so wine bottles were kept reasonably cool in rooms receiving a steady Above, Cou-cou and flying fish, private ownership. Barbados received the national dish of Barbados. its independence from Great Britain breeze. To filter impurities and and keep it cool, in 1966. The home was acquired by water was poured into a porous stone jar, gradu- the Barbados National Trust to be ally dripped into another similar jar below it, and restored as a heritage site in 1999. The then into a third jar below the second one. major structural restoration of the So far, I have been unable to find out what main house and kitchen began in June Washington ate in Barbados in 1751. However, 2004. The Bush Hill Tourism Trust since 75% of people living there at the time were Inc. worked with advisors from the black, one can guess that he ate produce and meat Colonial Williamsburg Foundation of from animals brought from Africa and raised Virginia; the University of Florida’s in Barbados as well as native plants and those Preservation Institute: Caribbean; the imported from the Americas and Europe. These Society of the Cincinnati; and local ar- include yams, plantains, corn, cassava, eddoes (re- chitects, historians, and archaeologists. lated to taro root), potatoes, coco yams, pumpkins, The kitchen outbuilding is located bananas, ackee, callaloo, okra, rice, wheat flour, outside the east wall of what’s now chickens, goats, pork, and lots of fish, especially called the George Washington House. the flying fish native to tropical waters. Today, Our guide, Peter (below), said, “The cou-cou served with flying fish is the national dish warm tropical climate, the need to of Barbados. Somewhat similar to polenta or grits, keep the bake ovens constantly heated, cou-cou is made with corn meal and okra. In Barbados, Washington contracted smallpox, a frequently deadly disease that was rampant at that time. Fortunately he survived due to his healthy 19-year-old body and that he was tended by a great, third-generation Barbadian doctor. Smallpox and tuberculosis that the “Father of our Country” had earlier in life are posited as being the cause of his not a fathering any children of his own. Above, the dining room and where Washington really slept here Food and travel writer CiCi Williamson is past president of (under the mosquito netting). CHoW and Les Dames d’Escoffier International. Photos other than fish by CiCi.

CHoW Line 3 What Happened at the December 10, 2017 CHoW Meeting Upcoming Events

President Barbara Karth called the meeting to Compiled by Dianne Hennessy King order at 2:10 p.m. There were no visitors, but 28 CHoW members were present. Mardi Gras, February 13, Valentine’s Day, February 14, and Lunar New Year, beginning February 16. Quite a week! ANNOUNCEMENTS: 1. Bruce Reynolds announced that we were able Union Market Mardi Gras Extravaganza to rent our regular meeting room for February, February 13, 5-10 p.m. March and May. The room is not available in Union Market Doc 5, 1309 5th Street January, however, so we will need to find an al- NE ternative meeting location.The Silver Spring Civic Washington, D.C. Building is a possibility. More information will be The event will bring together 20+ of sent to members once the location is confirmed. the D.C. area’s best Southern-inspired 2. CiCi Williamson announced that she has restaurants, top mixologists, bar and printed business cards with CHoW contact infor- breweries and rotating bands to benefit D.C. Central Kitchen and St. mation for members to distribute to interested Bernard Project. Tickets are $65 per person [plus tax and handling parties. fees] for whatever you like to drink and eat all night while listening 3. Francine Berkowitz presented CiCi William- to live bands.Attendees must be 21 years or older. Tickets and ad- son with a small token of appreciation for her ditional information: www.mardigrasextravaganza.com. work designing our CHoW Line newsletter for ten years. Lunar New Year, a fifteen-day Spring festival, begins with the new WHATZITS: moon on Friday, February 16. On Willis Van Devanter New Year’s Eve, there are family brought an egg sepa- reunion dinners with an array of spe- rator and an old-fash- cial, symbolic foods. This is the Year ioned toaster wand of the Dog and the Element is Earth. (right). Celebratory meals continue through- out the festival period. In Washington PROGRAM: there is a parade on February 18, 2 p.m. from 6th Street and Eye to Judy Mazza intro- 6th and H Street NW. http://dcparade.com/ duced this month’s speaker, John Mc- Francophonie Festival Quaid, who presented March 1-23 “The Evolution of Films, lectures, music, children’s workshops, Taste.” and food events at various times and venues in the D.C. metro area. The International Organ- REFRESHMENTS: isation of La Francophonie was created in 1970. • Francine Berkowitz – David’s butter pecan Its mission is to embody the active solidarity meltaway cookies between its 84 member states and governments • Claire Cassidy – Holiday salad and New (58 members and 26 observers), which together Year’s salad represent over one-third of the United Nations’ member states and • Katherine Livingston – Blue cheese wafers account for a population of over 900 million people, including 274 • Judith Newton – Paw paw pound cake million French speakers.Since 2001 in D.C., more than 40 countries • Clara Raju– Chocolate mascarpone bundt have collaborated each year to present an array of experiences all cake with whipped cream rooted in the Francophone cultures – from Africa to the Americas to • Amy Snyder – Trader Joe’s dark chocolate Asia to the Middle East. covered shortbread cookie stars, a holiday tradi- www.francophonie-dc.org/ tion 26th Annual Environmental Film Festival DOOR PRIZES: March 15-25: various times, fees, and Thank you to CiCi Williamson for donating three locations such as embassies, universities, cookbooks for this month’s door prizes. museums, and theatres The meeting was adjourned at 3:36 p.m. The longest-running green film festival in the U.S. features many free events Respectfully submitted, and films that are focused on food, farm- Sharon Shepard, Recording Secretary ing practices, and public health policies. Film screening reservations are filled early. Go to www.dceff.org for a complete title list.

4 CHoW Line BOOK REVIEW Food on Foot, A History of Eating on Trails and in the Wild by Demet Güzey, Rowman & Littlefield, 2017, Hardback, $38.00, 199 pages

by Claudia Kousoulas Religious pilgrims around the world similarly immerse themselves in local e often talk about “the table” as foodways. In 1821, pilgrims to Shi- Wa place and as a cultural phe- koku, Japan’s 88 temples were fed by nomenon, its importance in socializa- locals who offered ground barley, tea tion, and a reflection of values. But rice, pickled plums, and tofu soup. anytime we eat and anyplace we eat is Today’s pilgrims carry their own a reflection of values, technology, and lunches, but can stop at ryokans along capability. the route that offer local specialties includomg udon and ramen noodles, In this book, culinary historian Demet crunchy sweet biscuits, and local sea- Güzey examines the food we eat while food and citrus. In fact, some pilgrims traveling—particularly on foot—from undertake the journey as a culinary a casual picnic to more life-challeng- pilgrimage. ing desert treks and polar expeditions. The foods may be as simple as Girl Ranging through place and time, Scout s’mores or as carefully formu- Güzey finishes with urban street food, lated as C-rations. quoting Balzac, who links the exploration of city streets with what you Easy picnics lead to adventures fur- might find to eat, “Strolling is a sci- ther afield. Beyond sandwiches and ence, it is the gastronomy of the eye.” trail mix (which was developed from As cities developed, they came to 70s-era Gorp—good old raisins and offer convenience and exotic foods. In peanuts) trekkers and soldiers take a Ottoman Istanbul strollers could find more technical approach that address Some environments offered little pilaf, fried liver, roasted chickpeas, the universal concerns of traveler’s foraging and hunting potential, so and wheat bread rings called simit, food—weight, shelf-life, packaging, explorers and adventurers packed in that are produced in variations around and nutritional value—often influ- their food—sometimes choosing it as the Arab world and in central Eu- enced by military provisioning. much for comfort as calories. A supply rope. In Ukraine you could find meat list for an 1851 climb on Mont Blanc and mushroom dumplings; in Egypt, While in some dire conditions, trav- included champagne, raspberry syrup, mixed roasted seeds and nuts; in elers resorted to cannibalism, but veal, and “85 small fowls” for a party Budapest, chimney cake from a batter that was never part of the plan. On of five. Part of the exploration is not cooked on a rotating spit. These were any trip, the food is balanced be- only the physical challenge, but the all foods not cooked at home, and tween what can be gleaned from the discoveries of other cultures. In his despite pervasive fast food chains, can environment and what needs to be travel across Asia, Marco Polo writes still be found on some street corners. planned and packed. The Cree di- about Hormuz, “The food of the na- rected Europeans to tripe-de-roche, tives is different from ours, for were And while we may not be climbing Rock Tripe,which they added to fish they to eat wheaten bread and flesh mountains or crossing deserts, even broth. Cree also taught them how to meat their health would be injured. a stop at a food truck takes on new make pemmican, a way of preserv- They live chiefly upon dates and savor when viewed as part of a con- ing fat and meat that was known as salted fish…”. tinuum of traveler’s food. the“bread of the wilderness.” Claudia Kousoulas is an editor, writer, and educator whose topics include architec- ture, urbanism, and culinary history. Her blog is appetiteforbooks.wordpress.com

The theme for the April Cooperative Supper will be 2007 “Virginia’s 400th Anniversary” discussed at the February meeting and voted on in March. 2008 “Recipes from Community Cookbooks” Here are the past topics we don’t want to repeat. 2009 “Good Food for Bad Times“ 1999 “The Legacy of Mary Randolph” 2010 “Indigenous Pre-Contact New World Foods” 2000 “Fabulous Fifties” 2011 “A Book Report” 2001 “Paris between the Wars” 2012 “North vs. South: Foods of the Civil War Era” 2002 “Foods of the Silk Road” 2013 “Medieval Food History” 2003 “Foods of the Chesapeake Region 2014 “Eating en Route” 2004 “White Foods” 2015 “Foods from the Dutch East India Company.” 2005 “Recipes from Julia Child 2016 “Food Writers of the Twentieth Century” 2006 “Foods of the Caribbean: Caribbean Holiday” 2017 “Symbolic Foods”

CHoW Line 5 The table was dripping with irony as a sumptuous dinner of grilled whole fish, cream of fish soup, spicymeze, color- Culinary ful mixed salads, sugar-soaked baklava, and delectable local white wine was placed atop the symbolic robes of a woman dedicated to feeding the starving. It was simulta- Humor neously sad and funny.

That night, I had a weird By Tom Weiland dream. I was in the middle of an infomercial with both Billy Mays (now deceased, Dreaming of Mother Theresa Merchandise except in my dreams) and Phil Swift, the loud and My wife and I were recently travelling in Kosovo and Al- obnoxious pitchmen for bania, eating lots of delicious (and inexpensive) food along OxiClean and Flex Seal, the way. My fancy was duly tickled at an Adriatic seaside respectively. But instead restaurant in the Catholic North of Albania: Mother The- of promoting their normal resa tablecloths and napkins! Made from the same coarse, products, they were pitch- sky-blue-striped broadcloth as Mother Theresa’s robes, the ing Mother Theresa din- table décor was a subtle reference to the area’s complex nerware! Not just tablecloths and napkins, but a full line of past. porcelain plates, cut-crystal stemware, and gold-accented flatware, all with the laser-etched image of Mother Theresa. Mother Theresa was ethnic Albanian, born of Kosovar Phil and Billy were hawking the plates like trinkets at a parents in Macedonia, so the county fair. Billy cried, “It’s like inviting a Saint over for Balkan references made sense. dinner!” Phil continued, “Order now, and we’ll throw in Her life spanned between the a extra four place settings, FOR FREE!” Just to drive the end of the Ottoman Empire point home, Billy yelled, “If you’re not completely satis- and the rise and fall of atheis- fied, just send them back, NO QUESTIONS ASKED!!” Phil tic communism, with religion concluded with, “Get yours today! Here’s how to order…” eventually making a comeback in theBalkans. The recent That does it. No more stuffing myself with fish and Rakia beatification of AnjezëGonxhe- before bedtime. Never again. Bojaxhiu, aka Mother Theresa, is having a profound effect on Cheers! TW the religious direction of the region. Still, the tablecloth threw me for a loop.

Oldest Christian Church in the World?

Tom Weiland reports, “There is currently an archeologi- Çetinkaya said they first cal dig in Kosovo (a few miles from where my wife, Teuta, found the baptistry (photo at grew up) on a church which they believe is the oldest right) and then reached other Christian church in the world. It predates anything in Italy. parts of the church at the an- “The Serbs are disputing the claim. They say it is newer cient site of Ulpiana, adding and Orthodox, but that is to be expected since Serbia that the house of worship disputes anything that Kosovo does. It is in the same line collapsed in an earthquake at as a very ancient Greek Orthodox church in a fortified the end of the fourth century compound, plus an ancient Byzantine fortress, Novo Brdo. before being restored one cen- Those are under dispute, too.” tury later. The church is estimated to be nearly 62-feet long A Turkish archaeologist team headed by Mimar Sinan and is being completely unearthed. Fine Arts University Professor Haluk Çetinkaya has found “The church’s material, coins and the skeletons that traces of a Roman church from the fourth century A.D. in were found are important in dating the church,” he said. Ulpiana, close to the Kosovar capital, Pristina. “People were buried right next to the baptistry.” The skeletons date to the fifth century and 101 coins are from the fourth century. Therefore, archeologists say the church belongs to the fourth century. The excavation works started in Ulpiana—one of the most important settlements in the region in the Roman Em- pire—in 2012 with a cooperation treaty with the Kosovar Culture Ministry. Photo credit: Atdheu for Wikipedia Note: Some information paraphrased from Wikipedia 6 CHoW Line Foods in the Museum of the Bible

Culinary Byways references to water as the source of life,” says another sign. “Unlike the arid lands farther away from the Mediterra- By CiCi Williamson nean, Nazareth enjoyed Galilee’s natural springs. Families walked to the community well daily to draw water, and it he new, 430,000-square-foot Museum of the Bible that became the social hub of the community, allowing people opened in November in Washington is, of course, to visit with neighbors and travelers.” Tmostly about bibles—hundreds of versions. It’s nei- “Harvesting grapes followed ther Christian nor Jewish, but an historical journey about months of hard labor: training the era and area where the bible originated. vines, pulling weeds, pruning new Yet, there is a smattering of culinary history within the growth, and maintaining stone eight stories (six plus mezzanine and lower galleries). walls. Finally, villagers met at the An area called “Family Gatherings” celebrates Passover, vineyard, gathered the grapes, and Easter, Christmas, and other holidays that spring from hauled them to the winepress. They events recorded in the Bible. For sang and danced while stomp- many, these celebrations are the ing grapes into juice. The biblical most important reunions of the prophet Amos envisioned a com- year. A dining room table-top ing day of restoration that would serves as the canvas for a changing be like a great harvest when the video of the dishes served at many ‘mountains would drip sweet wine’ of these meals. (Amos 9:13-15).” Dioramas and costumed inter- preters—yes, real people—portray Luncheon Choices in the Museum daily life in the third-floor exhibit, Milk & Honey, a coffee shop, is located on the Mezzanine “The World of Jesus of Nazareth,” level of the Lobby. It offers beverages, grab-and-go sand- a first-century village from the time wiches, hummus, snacks, and desserts. and place where Jesus lived. Of interest to culinary historians is Manna, an “Israeli The “Typical House and Cooking Netanya, Israel: Street Food Cafe” on the sixth (top) floor. Researched by Courtyard” details the private life Ethiopian Jewish Todd and Ellen Kassoff Gray, the dishes are Middle East- of Nazareth villagers, allowing inspired seasonal and kosher food. Ellen is Jewish and spent guests to walk through a typical time in Israel; her husband Todd is an Episcopalian. Fabric village home and see how they draped from the ceiling evokes market tents. slept, prepared meals, and per- To order, you mark and turn in your paper menu and formed other daily chores. go down a cafeteria line to pick up your choices, which are In an area named Meals and a bit pricy. “Amazing Grace” ($17)—pic- Celebrations, the sign says, tured at left—is lamb meatballs, tahini “Meals in Nazareth were usually grits, simmered chickpeas, roasted beets, modest. Regular meals featured shaved fennel, bread, peas, beans, wine, olive oil, and cured lemon. and dried fruit. During religious Many other festivals and special occasions, choices include villagers would indulge in meat a falafel platter, a hearty black-bean served to extended family, com- chili with bulgur wheat that my munity leaders, and guests. These local celebrations fueled husband enjoyed, butternut squash images of a global feast when ‘the Lord Almighty will pre- soup (cup $5, bowl $7), pistachio pare a feast of rich food for all peoples’ (Isaiah 25:6).” and red pepper hummus, flatbreads, The sign in the diorama Gift for housemade pita, fire-roasted egg- Many Uses explains, “Olive oil was a plant baba ganoush, and Greek staple in the diet of a land known for tzatziki. They won’t serve free water; ‘grain, new wine, and oil’ (Deuteron- it’s $2.50 for a bottle. So much for omy 7:13). Villagers gathered olives Biblical water references! Photos by CiCi Williamson and pressed them to be used for products such as tapenade, medi- Museum of the Bible cines, and skin treatments. They Open 10:00 a.m. – 5:00 p.m. daily even used oil to anoint a guest, Cost: Free, but must get dated, timed tickets online a hospitable gesture of blessing. 400 4th St. S.W., Washington, DC 20024 Olives regularly represented God’s (855) 554-5300 abundant favor.” www.museumofthebible.org “The Bible is saturated with Metro: Federal Center SW (Blue, Orange, Silver) Olive press Parking: Pay garages nearby

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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