The DC Traveler

Call it a soup or a stew, I love gumbo. Chicken gumbo. Fish gumbo. Shrimp gumbo. Chicken and sausage gumbo. As long as it’s rich and spicy. 
I fell in love with gumbo on my first trip to New Orleans, close to 20 years ago.
Since then, I’ve been working on the perfect gumbo recipe. 
And to celebrate Mardi Gras, twenty area professional chefs will show off their idea of a perfect gumbo.  They’ll compete in the 9th annual Chesapeake Chefs Association’s Signature Gumbo Competition on Sunday in suburban Annapolis, Maryland.  
Besides tastings of 20 different versions of New Orleans’ favorite dish, enjoy music, …read more

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A little French bistro in the heart of Georgetown was once the site of a terrible and infamous spy double-cross.
While James Bond may dine on caviar and 1955 Dom Perignon, a KGB agent met his CIA handler for a casual French dinner one evening in 1985.
The agent, Vitaly Yurchenko, had defected to the U.S. five years earlier and was providing Soviet secrets to the CIA. During the course of their meal, he either changed his mind about working for the Americans or suspected that the CIA knew that he may have been working both sides of the street.
At one point …read more

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