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Hiring Begins Today for Seasons 52 Opening in Tysons Corner Center

From Kerry Lynn Bohen:

McLean, VA – Seasons 52, an innovative fresh grill and wine bar that changes its menu to reflect the season’s harvest, will begin hiring upwards of  100 employees for its newest location – the first in Virginia – in Tysons Corner Center, on Monday, May 16.

Stratford University Adds New “Street Food” Culinary Course

Stratford University Adds New “Street Food” Culinary Course

According to the Food and Agriculture Organization of the United States, around 2.5 billion people around the world eat street food each day. Street food, those ready-to-eat foods and beverages that are prepared and sold on the streets, play an important role in helping to support and identify cultures. The new Street Food course, at Stratford University, will focus on giving students an in-depth awareness about the sector, as well as how they may go about owning their own street food business.

“In today’s economy, it is more challenging to open a restaurant, yet it is a dream of many,” explains Charleen Huebner, the baking and pastry coordinator at Stratford University (www.stratford.edu). “Being a street food vendor is the perfect fit for millions of people around the country. It gives them an opportunity to have a small culinary business, but it eliminates the big expenses of having a restaurant.”


City Square Café, located in Old Town Manassas, Va. hosts Mother’s Day Brunch specials on Sun., May 8 from 8:30 a.m. to 3 p.m. featuring:  Tropical Salmon, a grilled salmon over avocado slices in a mango salsa; Frittata, made Prosciutto ham with sautéed onions, oven-roasted tomatoes, parmesan cheese and thyme, topped with a petit salad of spring greens in Italian vinaigrette and served with home fries; the French Toast, a fresh French croissant deep in egg batter, grilled and filled with fresh strawberries and Chantilly cream; and Stuffed Crêpes with two savory crepes stuffed with sausage, mushroom and spinach in a cheddar sauce served with home fries. For reservations, call 703.369.6022 or visit www.citysquarecafe.com.

The regular brunch menu will also be served. Mother’s Day specials range from $10.95 to $16.95.

Exquisite Food Creations by New Corporate Chef, Robert Gadsby, of Ridgewells Catering

Exquisite Food Creations by New Corporate Chef, Robert Gadsby, of Ridgewells Catering

Corporate Chef, Robert Gadsby joined Ridgewells in February 2011 with a background of 15 years in world cuisine. Gadsby specialty is progressive American cuisine. In his capacity as Corporate Chef, Gadsby is responsible for overseeing and directing the culinary vision of Ridgewells’ Social, Corporate, and Major Events Division.

He did not disappoint when debuting his Taste of Spring menu, last month, for a group of Metro DC tastemakers.  The menu included:


Torched Yellow Tail

Sweet Corn Agnolotti

A Study of Hudson Valley Foie Gras

Poached Arctic Char

Wagyu Sirloin of Beef

Cheese Flight

Chocolate Pudding Cake

Popcorn Ice Cream

Roasted Peanut Caramel

Root Beer Gelee


RSVP Catering offers Wasabi Deviled Eggs for Mother's Day

RSVP Catering offers Wasabi Deviled Eggs for Mother's Day

From Bunny Polmer:

Whether you celebrate Mother’s Day by treating Mom to breakfast in bed, a picnic in the park, or by hosting a backyard barbeque for the extended family, here’s a recipe that will add a little zing to Mom’s special day. Honor your mother this year on Mother’s Day, Sunday, May 8. Call RSVP Catering, 2930 Prosperity Avenue, Fairfax, VA 22031 (703) 573-8700 or click on www.rsvpcatering.com.


  Wasabi Deviled Eggs
12 large eggs
2 qts.water
1T. kosher salt
½ cup wasabi mayonnaise
1 t. Dijon mustard
2t. lemon juice
dash of black pepper, freshly ground
½ oz. jar caviar (optional)

Wildfire Hosts Pork & Pinot Wine Dinner Featuring Heritage Pork From Bay Haven Farm

From Bunny Polmer:

McLean, VA… May 20011…Join us at Wildfire (wildfirerestaurant.com) for a five course dinner created by Wildfire Executive Chef Eddie Ishaq and featuring farm fresh ingredients from Round Hill Virginia’s Bay Haven Farm. Each course will be paired with a hand-selected pinot noir as Anna and Daniel Cohen, owners of Bay Haven Farm, share with us their journey from city to country life.

The evening will be held on Tuesday, May 24, 2011, at Wildfire, Tysons Galleria, 3rd floor, McLean, VA. The reception will begin at 6:30 p.m. followed by dinner and wine pairings at 7:00 p.m. Seating is limited.  Please call Michelle Bringham at (703) 442-9110 to reserve a table. The cost is $80/per person, plus tax and gratuity.

Tyson's Galleria Continues to Build Out with New Luxury Retailers

Tyson's Galleria Continues to Build Out with New Luxury Retailers

Rich Dinning has been the General Manager of Tyson’s Galleria since last August. Dinning's role is to oversee the vision of the center and to make Tyson's Galleria a destination for both luxury shoppers and retailers. He oversees all aspects of property management and works closely with the leasing team.

Since he started in August 2010, many additional retailers have been added to the center such as Gucci, Elie Tahari, Omega, and Louis Vuitton. Galleria currently has just over 90 retailers, including 9 different restaurants. One of Dinning’s main goals is to attract high-end retailers. “Our retailers are what making Tyson’s Galleria, Tyson’s Galleria,” he said.