SATURDAY, FEBRUARY 28 , 2015

P R E S E N T E D B Y

FOODFIGHT

A N N U A L N I G H T OW L A U C T I O N

25th

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February 28, 2015

Dear Woods Community,

Thank you all for joining us tonight for our 25th Annual Night Owl Auction: FOOD FIGHT. Rarely does a Head of School ever advocate for such an event. This one is different though. While I do not expect food projectiles to make their way across the fabulously decorated gym, I do believe we will rally around our community, as usual, for this great cause. I like to think of it as Food being the theme and the Fight is for all that we do for our children. 

We are truly blessed to have the leadership of Kendall Thomp-son and José Andrés behind this amazing event tonight. I am grateful for their energy, commitment, and support of The Woods. We will no doubt eat well tonight and be entertained by some of the top chefs in our area and the country. We will also be benefiting our children and school with the funds we raise tonight. Innovative programs like our Science and Food Curriculum are possible because of the generosity and support of this great community. 

Now in our 40th year, The Woods has never shied away from developing dynamic programs. We pride ourselves on doing more and this event represents that in a big way. Our kids are ready for high school and beyond because of ALL the ways we have helped them grow. We will all grow a little tonight with such good food around and our children will reap the benefits tomorrow. 

Thank you all for your incredible support of The Woods. Cheers to a great Food Fight tonight.

Bon appétit,

Joe Powers

S P O N S O R E D B Y

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Science and Food Curiculum HighlightsCooking

At all grade levels cooking will be incorporated into the existing social studies lessons. From Mexican and Canadian cuisine in first grade, the Friendship Feast in second grade, cooking with fruits native to America in third grade, and food native to the five regions of the United States in fourth grade, to Ancient Egyptian and Indian foods in fifth grade, Ancient Roman cuisine in sixth grade, colonial fare in seventh grade, and Civil War era delicacies, students will taste their way through history.

The School Garden

The entire school will benefit from the school garden. A gardening system that can really incorporate math and organization is called “square foot gardening”, created by Mel Bartholomew. Square foot gardening is based on a grid of 1 foot by 1 foot squares with seeds placed in carefully determined spaces. We can easily manage four separate 4 foot by 4 foot raised garden beds, employing the square foot gardening system inside of each. Earlier this month, students in first through eighth grades started planting for our garden.

FIRST GRADEHoney CrystallizationSoil vs. Hydroponic Gardens

SECOND GRADETaste Areas of the TongueAllelopathy StudyWater Study

THIRD GRADEFood Dehydration ProcessMagnetism in Food

FOURTH GRADEThe Power of Food

FIFTH GRADESolar Ovens and Energy ConservationNatural and Synthetic Polymers

SIXTH GRADETaste Areas of the Tongue

SEVENTH GRADEExtracting Fruit DNA

THIRD-EIGHTH GRADESCabbage pH IndicatorsCreating Emulsions

FOURTH-EIGHTH GRADESViscosity Splat Tests

SIXTH-EIGHTH GRADESUnderstanding LipidsAlginate Gummies

Units of Study by Grade

On February 11,

2015, Chef Andrés

led the students in a

seed planting activi-

ty in preparation for

planting the school

garden later this

spring.

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José Andrés

Chef spike Mendelsohn Chef BryAn VoltAggio

Battling Chefs

Chef Chairman & Master of Ceremonies

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José AndrésNamed to Time’s

“100” Most Influen-tial list and awarded

“Outstanding Chef” by the James Beard Foundation, José Andrés is an internationally-rec-ognized culinary in-novator, passionate advocate for food and hunger issues, author, educator, television personal-ity and chef/owner

of ThinkFoodGroup. TFG is the team responsible for renowned dining concepts in Washington, DC, Las Vegas, Los Angeles, Miami, and Puerto Rico. He is Dean of Spanish Studies at the International Culinary Center and has recently launched his own line of artisanal products, José Andrés Foods. His native Spain awarded him the prestigious Order of Arts and Letters medallion, making him the first chef to receive this recognition. He is the founder of World Central Kitchen and culinary ambassa-dor to the Global Alliance for Clean Cookstoves. Andrés is chairman of LA Kitchen and chairman emeritus of DC Central Kitchen. On July 4th, 2014, José Andrés was recognized by President Obama with the Outstanding American by Choice Award, an award honoring the significant contributions and achievements of naturalized U.S. citizens. He teaches at Harvard and George Washington University.

Bryan VoltaggioExecutive Chef/Owner

Bryan Voltaggio has become one of the most recognized and influential chefs in contemporary American cooking. Starting with VOLT—his flagship, seasonally driven restaurant in his hometown of Frederick, MD—

Voltaggio has delivered an electric shock of culinary innovation to the Chesapeake region,

which he loves for its rich culinary history and access to high-quality ingredients. “I grew up here, so I feel like I have a responsibility to this region,” he says. “With each restaurant I open, I hope to reach new audience and show them that good food and the bounty of what the region has to offer very much go hand in hand.”

His cooking style is in service to the local products he uses, and his dedication is evident across all of his projects: VOLT, which expresses local ingredients through the lens of innova-tive technique; RANGE in Washington, D.C., which trumpets the artisan food movement by concentrating focus on such elements as bread baking, charcuterie, pizza, and wood-fire cooking; AGGIO, in D.C. and Baltimore, which tips its hat to the Mid-Atlantic region’s rich Italian-American heritage; Family Meal in Fred-erick, which serves updates on home-cooked staples, and Lunchbox, a fast-casual sandwich concept. His empire continues to grow this year, as Voltaggio gets ready to open two more Family Meal restaurants in Virginia.

The chef’s passion for cooking was already cemented at a young age, having grown up in an Italian-American family. He served as sous chef and executive chef at two regional hotel restaurants by the age of 20. Aware of his need for more formal training, he attended the Culinary Institute of America in Hyde Park, NY, during which time he also cooked at the highly acclaimed Hamilton Inn in nearby Millerton. He ascended to the top of the fine-dining world during a nine-year run as executive under Charlie Palmer at Charlie Palmer Steak in Washington, D.C.

Voltaggio has been a finalist on Bravo’s “Top Chef,” as well as “Top Chef Masters”—the first contestant to compete on both shows—during which he raised funds for Share Our Strength, a charity he avidly supports throughout the year. The James Beard Foundation Award rec-ognized VOLT in 2009 as a finalist for “Best New Restaurant.” In 2011, Voltaggio and his brother, Michael Voltaggio of L.A.’s ink., co-authored the cookbook, VOLTink.; his second cookbook will be released in the early 2015.

Even with the recognition that has come with television, cookbook publishing, and restau-rant expansion, Voltaggio’s goals for the future remain true to the reason he began cooking as a teenager in the first place. “I love to make people happy,” he says. “I’m measuring success by looking at the opportunities to provide more for my community.”

Evening Schedule

Welcome by Joe Powers, Head of School

Welcome by José Andrés

Introduction of Special Culinary Guests

“Cooking 101 with José Andrés”

“Drinking 101 with José Andrés”

TUITION RAFFLE DRAWING

“Into the Fray with Spike and Bryan”

CHEF BATTLE #1

LIVE AUCTION: PREMIUM PARKING

LIVE AUCTION: HEAD FOR THE DAY

CHEF BATTLE #2

LIVE AUCTION: RAISE THE PADDLE

LIVE AUCTION: PARDON THE INTERUPTION

LIVE AUCTION: TAYLOR SWIFT TICKETS

LIVE AUCTION: RITZ CARLTON ST THOMAS

LIVE AUCTION: SNL TICKETS

LIVE AUCTION: AUBURN EXPERIENCE

LIVE AUCTION: NBC4 NEWS WITH DOUG KAMMERER

Meet The Chefs

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Restaurant Sponsors

Offers a new take on American classics, celebrating the fascinating array of native ingredients found in our country’s most historic dishes. Embracing the best of regional flavors, José Andrés and his culinary team offer a menu highlighting local meats, oysters, wines, cheeses, blue crabs, beers and other products from the Virginia, Maryland and the Pennsylvania-area — all in a vibrant setting morning, noon, and night.

The latest brainchild of Chef José Andrés and his talented team, China Chilcano celebrates the rich culinary diversity of Peru and brings an exciting exploration of this multicultural cuisine to our nation’s capital. Featuring Peru’s native Criollo, Chinese Chifa and Japanese Nikkei cuisines, the restaurant embodies the country’s deeply rooted culinary heritage. Its name is an homage to Peru’s traditional fish stew and the popular national drink, the Chilcano.

Created in 1993 by Rob Wilder, Roberto Alvarez, and José Andrés, Jaleo is renowned for introducing America to Spanish tapas-style cuisine. The menu features an impressive assortment of authentic small dishes from Spain, in-cluding savory paellas, superb sangrias and a fine selection of Spanish wines and Sherries, all in a festive, casual atmosphere. Jaleo means “uproar, revelry and merry-making” in Spanish and the restaurant takes its name from the John Singer Sargent painting that hangs in the Isabella Stewart Gardner Mu-seum in Boston. Under the direction of chef José Andrés, Jaleo has become

Voltaggio and his wife, Jennifer, live in Frederick with their son, Thacher, and two daughters, Piper and Ever.

Chef Spike MendelsohnChef Spike is cur-rently the host of a food competition show, “Midnight Feast,” which premieres on A&E’s FYI Network this Fall.

Chef Spike made his television debut when he became a contestant on Bravo’s Top Chef: Chicago.

He has since appeared on various national network shows to include Bravo’s “Top Chef All-Stars” and “Life After Top Chef,” Food Network’s “Next Iron Chef: All-Stars” and

“Next Iron Chef: Redemption” seasons and Spike TV’s “Bar Rescue.”

Spike began his education at the Culinary Institute of America. His externship was with Chef Gerard Boyer at the famous Restaurant Les Crayeres in Reims, France. Upon his return to the Institute, Spike joined the Culinary Society where he was chosen as one of ten students for a trip to Vietnam, which began the Vietnamese influence on his technique and cuisine. Upon graduating in March 2005, Spike received the highest award offered at The Culinary Institute of America, The Francis Roth Leadership Award, and landed a job working for Thomas Keller at Bouchon Restaurant in Napa Valley.

Following his time at Bouchon, Spike headed to New York City to work for the Maccioni Family at the famed Le Cirque; Drew Nieporent and later Chef Michael Huynh to open Michelin-starred restaurant, Mai House in New York City.

Spike’s full time passion remains his family’s restaurants which include his sister Micheline; father, Harvey and mother, Cathy. They opened their first Good Stuff Eatery on Capitol Hill in Washington D.C., to rave reviews and have since opened locations in Georgetown, Crystal City, Philadelphia and Chicago (opening this winter). Good Stuff Eatery is set to open in Riyadh, Saudi Arabia by early 2015.

Next door to the original Good Stuff Eatery location is the Mendelsohn family’s second concept, We, The Pizza, which has another location in Arlington, VA.

In the summer of 2013, Spike and Micheline opened a steak frites restaurant Béarnaise, which was awarded 2-stars from The Wash-ington Post.

In the summer of 2014, Spike opened his own cocktail bar, The Sheppard, in the Du-pont Circle neighborhood of Washington DC.

Chef Spike’s cookbook “The Good Stuff Cookbook” features American comfort food classics and favorites, taken from the Good Stuff Eatery menu, made just right for the home cook.

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Family Owned Restaurant Sponsors

An American bistro serving fresh innovative classics, offers a warm and inviting atmosphere. The first Cafe Deluxe opened in Washington, DC in 1995, followed with locations in Bethesda, MD; McLean, VA and the Washingtonian Center in Gaithersburg, MD. The fifth Cafe Deluxe location is now open in downtown Washington, DC.

Founded in 2007, the Clover Restaurant Group is a Washington, DC based family owned and operated company. Clover has built an impeccable reputation for developing and operating both quick-service and full service restaurants in and around the District.

We are passionate about creating an exceptional experience for our guests through serving fresh and innovative classics and delivering exceptional service.

Beer, Wine & Co. was opened in 2011 as a sister location of Food, Wine & Co. It was meant to mirror the restaurant as a retail establishment. We strive to bring the community a unique selection of craft beers and fine wines from around the world. Conveniently located in Chevy Chase, our commitment to our customers and friendly, knowledgeable staff make us the premier beer and wine store in the area. We work to maintain an exciting inventory suitable for a quiet night at home, gifts, or a fine dinner party. Come see us, and we will help you celebrate any occasion.

Public Bar is a multi-faceted sports bar and restaurant/lounge, that offers guests a different experience an entertaining menu of traditional American savories served with an aesthetic flair. We combine superior service, quality, casual vibe and high energy of a neighborhood hotspot, all while offering

a D.C. institution with 3 locations of the area: Penn Quarter, Bethesda and Crystal City.

José Andrés’ Oyamel combines Mexico’s rich, regional diversity with the modern urban atmosphere of Mexico City. The creativity of the menu and cocktail list matches the liveliness of the dining room, featuring antojitos — Mexican small plates — of ceviches and tacos, plus unique margaritas and wines, as well as a selection of tequilas certified by the Mexican government. In 2008, Oyamel was awarded the Sabores de Mexico prize, an honor given to restaurants outside of Mexico that meet the Mexican government’s standards for authentic cuisine.

Proudly brought to you by José Andrés, Pepe offers the famous Spanish flauta sandwiches from his native Spain. Sandwiches made from freshly- baked bread are made on the spot, alongside seasonal soups and ice cream flautas. Launched in 2012, Pepe has been named one of the best food trucks in the country.

Under the direction of chef José Andrés and ThinkFoodGroup, Zaytinya celebrates Turkish, Greek and Lebanese cuisines. Served in a sleek and modern setting, the menu shares José’s deep knowledge of Mediterranean cooking learned from years of research and travel, and features shared small plates of authentic and innovative fare. With creative cocktails and a unique list of Mediterranean wines, Zaytinya stands as one of the most exciting restaurants in Washington, a top dining destination of D.C. since its opening in 2002.

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Germany, our food is authentic German cuisine, our staff is dressed in authentic German outfits and at any given time when you are in our establishment, you can do the chicken dance because we play authentic German beer barrel polka! Sauf Haus is synonymous with authentic. We are not just a big space with a lot of beers. We are a big place with a lot of GERMAN BIERS that is open 365 days a year and we have something for everyone!!! Oh and yes, the patio is fully heated and covered for the winter season!!! Prost!!!

Turgla is a local family-owned business with a global outreach. Located in the Washington, D.C. metro area, Turgla supplies an international distribution of unique food service products. These range from porcelain, glass plates, and buffet display items that are exquisitely crafted. The resulting distinctive look of Turgla products elevate culinary creations in restaurants and hotels across the globe.

the same comfort and amenities you would love to have in your living room. Public Bar features a variety of seating options and levels:

The Main Floor: 2 bars, 31 TVs total, including DC’s largest HD projector flanked by two Great Walls of 8 TVs, communal tables, and extra large booth with individually controllable TVs. There is no better place in DC, to watch your favorite game/sport or UFC and Boxing event. We feature DJs on Thursday–Saturday that spin all your favorite 80s, 90s and Top 40 tunes.

The Lounge: 1 bar, 13 TVs total, with comfortable couches and lounge tables. This level is primarily used for private events and bottle service on the weekends.

The Rooftop: 2 bars, 4 TVs total, with cabana seating, and six tables for bottle service on the weekends. We have DJs spinning on this level as well, for the biggest rooftop party on Friday and Saturday nights.

Keeping with the history of the space at 1214 B — where Club Five previous-ly existed as the Roxy and the Garage, Edwin Villegas and his partners used the space as a pallet to express their vision of the newest of the retro- lounges in DC. Grupo7 (Architect) and Winmar Construction (Edwin Villegas) continue to fulfill that vision with commitment to exquisite detail and the highest quality. The vision of Public Bar grew out of a new passion to bring a broader, appealing nightlife experience to more people, not less. The goal was to combine our respective love of sports with an upscale casual lounge experience and simple, good food. The result is a visually stunning experience that merges the building’s old rustic character with a modern twist and has a sports undercurrent throughout the entire venue.

With two floors and roof top providing a total of 7,840 square feet, Public Bar has the ability to be one large venue; catering to up to 600 patrons. The space can also be divided for events allowing for separate and private usage on any of the building’s floors.

Sauf Haus Bier Hall & Garten has been in the works for over 4 years, since the beginning of 2011. Mind you, at that point in the District there were very few

“beer gardens”. After Edwin Villegas took a trip to Germany during Oktober-fest, he was committed to establishing a traditional German Bier Garten in an area in the District like no other. After a few obstacles the venue was built out and opened its doors in late July 2014. What sets Sauf Haus apart from the other beer gardens in the District is the fact that we are and will remain an authentic German Bier Hall & Garten. Our biers are directly imported from

1524 Thirty-fifth Street, NW • Washington, DC 20007 • 202-337-3350 • www.visi.org

Be who you are and be it well. -St. Francis de Sales

spring campus toursApril 28 & 30, 2015 • 10-11 a.m.

Come learn more about us—a Catholic high school committed to academic excellence and the education of women of faith, vision and purpose.

Tours are by reservation only. To reserve a space, please email awotherspoon@visi.org.

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Battling Chefs’ and Other Restaurant Sponsors

by Chef Bryan Voltaggio

Offers modern interpretations using seasonal ingredients from the Mid-Atlantic region prepared through classic and progressive techniques. From salumeria, bakery, and raw bar featuring Chesapeake shellfish to the rotisserie and wood fired hearth where meat, poultry, and game are carefully treated, each of the state-of-the-art open kitchens showcases the craftsmanship of the chefs.

(Spike Mendelsohn)

Good Stuff Eatery® was inspired by Cathy Mendelsohn’s vision for a place where people can enjoy the nostalgia of eating the best of their American favorites: handcrafted burgers, hand cut fries, handspun shakes and farm fresh salads made with the highest quality ingredients. The pilot store of Good Stuff Eatery® opened on Capitol Hill in Washington, D.C. in July, 2008. This is a family operation, with Spike, Cathy, Harvey, Micheline, Suzie and Peter Polatos! We hope to bring Good Stuff across the nation!

Balducci’s Food Lover’s Market is a gourmet specialty food retailer, founded in 1916, with stores located in Maryland, Virginia, New York and Connecticut. Balducci’s Food Lover’s Markets, carries the highest quality, freshest selection of gourmet offerings, catering and daily Chef prepared foods for every day and special occasions. Balducci’s is proud to offer customers an assortment of the finest produce, cheeses, meats, and seafood that includes Sushi Maru Express.

DARCARS is a proud supporter of The Woods Academyand learning that nurtures the spirit of self-discovery.

WE TOO BELIEVE IN CURIOUSITY

AND CONFIDENCE.

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back to the Roman Empire. Throughout history other countries bred pigs with different proportions, until the Iberico pig completely disappeared from the rest of Europe, being found today only within the Iberian Peninsula.

The king of the Ibericos, the FERMIN acorn-fed free range ham comes from 100% Iberico pigs, that during the free range season (from September to February), known as Montanera, double their weight based on a diet of acorns and grass. The FERMIN Acorn-fed Iberico ham is brought to the market after a 4 year curing process.

Proudly owned and operated by the Abi-Najm Family. Tanios and Marie Abi-Najm along with their five young children, Dory, Dany, David, Gladys and Grace, immigrated to the United States in 1976. In the middle of the night, the family boarded a cargo ship to escape the Civil War in Lebanon bringing only what they could carry. The final destination was Arlington, Virginia where other family members had already been living. For three years, the parents worked in several restaurants and the three oldest boys per-formed odd jobs such as newspaper delivery, mowing lawns, and working as busboys. In 1979, the family saved enough money to purchase a small restaurant in the Westover neighborhood of Arlington, where they lived. Being practical, they kept the original sign, “Athenian Taverna,” but changed one word, and thus ” Lebanese Taverna” was born. Each family member had a role at the original location whether it was greeting guests, serving food, cooking in the kitchen or finishing homework at the tables. With the success of the second Lebanese Taverna in DC, the family envisioned having several locations throughout the DC Metropolitan area. Today, Lebanese Taverna is a multi-concept collaboration with six restaurants, four quick service cafes, a market, and full service catering division. Tanios and Marie have retired and the five siblings, each with their own specialty, operate the business.

Rappahannock River Oysters can be traced all the way back to 1899. It was in that year that 24-year-old James Arthur Croxton, Jr., purchased five acres of leased river bottom in the Rappahannock River near Bowlers, Virginia. Only hoping to supplement his farm income, J.A. unknowingly kicked off a tradi-tion that has yet to end in the Croxton family. In 1961, after nearly 30 years of working with his father and his brother James Harmon, William Arthur, Sr., assumed full control of the company and concentrated its efforts in Butylo,

A craft brewery founded in 1988 as a brew pub in Bend, Oregon, USA. The brewery is known for brewing a diverse line-up of award winning beers including the popular Black Butte Porter and Mirror Pond Pale Ale. From the beginning, the focus has been on crafting the best beer and food using only the finest ingredients. In 2008, the brewery opened a second pub in Portland’s Pearl District. Deschutes Brewery now ships beer to 28 states, the District of Columbia, and around the world from its main brewing facility located on the banks of the Deschutes River. As of 2013, Deschutes was the sixth-largest craft brewery and twelfth-largest overall brewery in the United States. Zarabanda is a Spiced Saison that we’ve brewed in collaboration with José Andrés. The idea for the beer started from the friendship between Gary Fish and José Andrés and is meant to compliment José’s style of cooking. It is brewed with pink peppercorn, lemon verbena, dried lime, and sumac.

The idea for Dolcezza was birthed in Buenos Aires in the year 2000, that first, warm humid night in South America, under the lights at the popular gelato shop, Freddo. Robb & Violeta had just landed in Buenos Aires, after an epic journey, which began in the Brazilian Amazon and finished 3 months and 4,000 miles later in São Paulo. To say that possibility was ripe is an under-statement, the idea came from a moment in time when the engines of syn-chronicity revved loudly. We opened our doors in Georgetown in July 2004 without having ever made one batch of gelato, we just knew we wanted to create something with our own hands, something we would be proud of and something delicious, and we did.

Fermin Martin and his wife, Victoria Gomez started this business in 1956. They could not have imagined that their products would conquer the most demanding international markets. FERMIN continues to be a family business, guided by the same values and using the same artisanal methods to produce the highest quality pork products in the world. We are…a cut above!

The Iberico pig, commonly known as “pata negra” (or “black hoof”), is the direct descendant of the wild boars who roamed long ago across the Mediterranean. Actually, there are stone statues resembling our pigs dating

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At Cortez, family-owned and operated, we are importers/exporters and manufactures of our own cigars blends. Dedication, Tradition, Honor, Quality are the four pillars to our success.  A dedication to blend the best tobacco in the world into their unique blends and to your hands. Cortez imports only the finest tobacco from around the world.

We specialize in Cigar Rolling events. Whether it is a small family celebration, black-tie affair, wedding, golf tournament or corporate event, having a Cigar roller from Cortez will be a great touch of elegance and great conversation piece. Classically trained in Havana, Cuba we bring the technique of old to our unique blend of tobacco to produce great cigars.

Our Cigars are currently sold in over 30 fine tobacco shops and nationwide on our website. We currently have two store locations with full service lounges of our own in Maryland and New Jersey.

Virginia, where RRO still retains some 100-plus acres of leased oyster ground. Today the company is run by J.A.’s great-grandsons, Travis and Ryan Croxton. Travis and Ryan are cousins/co-owners of Rappahannock Oyster Company, based in Topping, Virginia. 12 years ago they revived their family’s oyster business. This time, however, the focus was on ensuring an oyster population for generations to come. Our goal: Make Bay oysters consistently available, allow customers to once again appreciate the unique flavors of the Chesa-peake Bay region, and sit back as the tide builds. For your part, the next time you order oysters, order them by name: Rappahannocks, Stingrays, Snow Hills, Olde Salts. And if the restaurant doesn’t serve them — tell ‘em to give us a call.

Barbeque and Grilling Company has been serving wood-only barbeque to loyal DC-area fans since 1990. Where are the four ROCKLANDS locations? Follow the aroma to Glover Park, Arlington, Alexandria and Rockville — and if you need catering they do that too, delivery or full service. John Snedden, who founded ROCKLANDS 25 years ago this year, started off barbequing whole pigs for college parties. While those slow-smoked whole pigs are still a foundation of ROCKLANDS’ catering, the company also caters office lunches to fancy weddings (38 of ‘em in 2014). Last year’s largest event? A party for 3,900. John says the DC market has changed: “There are a lot more barbeque fans now. It amazes me how many new faces we see in our shops each week. And they’re all coming for the same thing: A true, wood-only barbeque expe-rience.” Chopped pork sandwiches, barbequed brisket and grilled salmon are customer favorites. ROCKLANDS’ food trucks can be seen out and about at events in DC, Maryland and Virginia, and are available for private events as well. The company has received positive reviews in everything from Gourmet to Newsweek, and its fans have consistently voted ROCKLANDS

“best barbeque” in annual City Paper and Washingtonian competitions.

Sushi Maru Express, founded by Kevin Kim, is dedicated to providing highest quality sushi/roll products that rival restaurant sushi. Their joy and motiva-tion are to share their wonderful sushi creations with the rest of the world

— providing sushi enthusiasts gourmet restaurant quality sushi without the restaurant prices. With Sushi Maru Express, there is a special roll for everyone.

GRENIER LAW GROUP.PRECISE HANDLING, TURBOCHARGED

AND INCREDIBLY RESPONSIVE.If you need the services of the best personal injury lawyer around, look no further than Peter Grenier and Grenier Law Group.

Peter has been named “Washington’s Hottest Personal Injury Lawyer” by Washingtonian Magazine and has also been honored by the National Law Journal for achieving one of the top 100 largest annual verdicts awarded in the US — this among numerous accolades for his work over the years.

For a free consultation, contactPeter at 202-768-9600 or via email at pgrenier@grenierlawgroup.com. As his clients will readily testify, Peter is absolutely driven to get results. www.grenierlawgroup.com

Peter Grenier. “Washington’s Hottest Personal Injury Lawyer”

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Beer & Wine BAR

TENT ENTRANCE

STAGE

VIP TABLES

FERMINRAPPAHANNOCK OYSTERS CO.JALEOROCKLANDS BBQCHINA CHILCANOOYAMELAMERICA EATS TAVERNPEPEZAYTINYACAFÉ DELUXERANGEGOOD STUFF EATERYDOLCEZZALEBANESE TAVERNA

PUBLIC SAUF HAUS

FOOD & WINE CO.

SUSHI MARUEXPRESS

SIGNATURE DRINK

DESCHUTES

PUBLIC SAUF HAUS

1.2.3.4.5.6.7.8.9.

10.11.12.13.14.

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Thank you to our Auction Angels*:

Burke Family

Hobart Family

Iannarone Family

Piwko Family

Shegerian Family

WAPTO

*at the time of printing

Thank you to our Sponsor a Teacher Families*:

Cobb Family

Cooper Family

Cruz Family

Curry Family

Dolan Family

Fromm Family

Hobart Family

Amy Hugo Family

Iannarone Family

Johnson-Manrique Family

Kenny Family

O’Rourke Family

Sarkarzadeh Family

Scala Family

*at the time of printing

Restaurant Menus

Raw Rappahannock River Oysters and Olde Salt Oysters with mignonette and cocktail

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Potomac caPital advisors

Best wishes for success of the 25th Annual

Night Owl Auction

J. Paul McNamara John J. Ryan

Sue Kiernan

Managing private equity in real estate 301-961-9096

7845 Wisconsin Avenue, Bethesda, MD 20814

Washington Century Fund, LP Washington Capital Fund, LP

City of The Sun is John Pita, Avi Snow and Zach Para. Two guitars,

a box, some bells, and a sound that is far greater than the sum of

those parts. Their music has been called “tremendous,” “powerful,”

“mesmerizing,” and “a re-invention of acoustic music.” It’s acoustic,

it’s instrumental. It’s worldly, running the gamut from wide-screen

post-rock dynamics to gypsy jazz syncopations. Formed in NYC at

the onset of the Twenty Tens, the instrumental trio has blazed a

trail through NYC playing everywhere from street corners, to artist

lofts, to galleries and traditional venues, to traveling the world for

exclusive TEDx showcases.

City of The Sun

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Special ThanksDear Friends,

It has been an honor and privilege to work alongside José Andrés and the

fabulous crew at ThinkFoodGroup to bring you the 25th Annual Night Owl

Auction FOOD FIGHT at The Woods. As a community, we are truly blessed by

the generosity of José, Patricia and all of The Woods parents that came

together to make this incredible event possible. Tonight is about our children

and I couldn’t be more excited about the future of our great school. The

benefits of the new Science and Food curriculum have endless possibilities

for the current and all future students of The Woods. Please keep that in

mind as you indulge on all the culinary masterpieces here tonight and when

it comes time to raise your paddle, raise it high and give generously!

Have fun & enjoy the show!

Kendall Mackintosh Thompson Skyler Class of 2020 Colten Class of 2023 Beckham Class of 2025

Very Special Thanks to:

Spike Mendelsohn

Bryan Voltaggio

Doug Kammerer

Francis Namin & Nooshin Geramifer

Edwin & Roxana Villegas

Huseyin & Lina Ozan

Brian & Jennifer Sullivan

Leila Phillips

Andrea Lynch

Lisa Hotchkiss

Martine Amirkhalili

ThinkFoodGroup

Russell Bermel

Kendall Tamny

Sean Wheaton

Daniel Serrano

Nate Mook

City of the Sun

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814 Ten Front Row Seats for Montessori Graduation on May 29, 2015

815 Ten Second Row Seats to Montessori Graduation on May 29, 2015

816 First Pick of the Fifth Grade Lockers for 2015–2016 School Year

817 First Pick of the Sixth Grade Lockers for 2015–2016 School Year

818 First Pick of the Seventh Grade Lockers for 2015–2016 School Year

819 First Pick of the Eighth Grade Lockers for 2015–2016 School Year

820 Day of Football Fun with Mr. Briscoe

300s Parties with a Purpose

301 SIGN UP: A Ladies’ Day of Art and Dining with Patricia Fernández de la Cruz

302 SIGN UP: Father/Daughter Dance

303 SIGN UP: The Wild Woods Wonders

304 SIGN UP: Square Dance Party

305 SIGN UP: Chuck E. Cheese’s Afternoon of Fun

200s Super Silent

201 Townhouse in Sun Valley, Idaho for Seven (7) Nights

Sun Valley is one of the oldest ski resorts in the United States and where the

Food Fight 2015 Annual Night Owl Auction

800s Woods Wonders

801 Star Wars Premiere with Joe Powers

802 Eight Front Row Seats to Eighth Grade Graduation on Friday, May 29, 2015

803 Eight Second Row Seats to Eighth Grade Graduation on Friday, May 29, 2015

804 Authentic Homemade Indian Dinner by Anu Iyer

805 Barbecue with Coach Clubbs

806 Owl Quilt

807 March Madness with J.P. Clubbs and Cemil Alisbah

808 Kid’s Cameo Appearance in the Spring Musical, “Peter Pan”, on Thursday, May 14

809 Kid’s Cameo Appearance in the Spring Musical, “Peter Pan”, on Friday, May 15

810 Miniature Golf and Ice Cream with Joe Powers!

811 A Round of Golf with Clubbs and Maloney

812 Front Row Tickets to the Spring Musical, “Peter Pan”, Thursday, May 14

813 Front Row Tickets to the Spring Musical, “Peter Pan”, Friday, May 15

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cuisines served up in a sleek and modern setting. The menu features shared small plates of authentic and innovative fare, creative cocktails, and unique Mediterranean wines, making Zaytinya one of the most exciting restaurants in Washington. The dinner for six features the dishes of head Chef Michael Costa and José Andrés. Beyond the spread of delicious food, the dinner includes manager’s selection of three bottles of wine, tax and gratuity. The experience allows everyone to sample a wide variety of excellent spreads and cheeses, vegetable, meat, poultry and seafood mezze, and creative desserts. Traditional coffees and teas complete the experience. Expires March 13, 2016. Advance reservations required.

José Andrés and Patricia Fernández de la Cruz

205 Dinner for Six at Oyamel, a José Andrés Restaurant

Enjoy dinner for six (6) at Oyamel, a José Andrés Restaurant. Oyamel Cocina Mexicana combines Mexico’s rich regional diversity with the modern urban atmosphere of Mexico City: antojitos—traditional snacks or small plates—authentic and creative tacos, ceviches, and impressive desserts. The liveliness of the dining room is matched by the creativity of the menu and cocktail list, featuring antojitos—Mexican small plates—ceviches and tacos, plus unique margaritas, and an impressive array of wines and tequilas. This experience at Oyamel Cocina Mexicana also includes an artisan cocktail, wine pairing, tax and gratuity. Expires March 13, 2016. Advance reservations required.

José Andrés and Patricia Fernández de la Cruz

206 Dinner for Six at Jaleo, a José Andrés Restaurant

Under the direction of famed chef José Andrés, Jaleo offers an impressive assortment of tapas, the traditional small dishes of Spain, as well as savory paellas, superb sangrias and a fine selection of Spanish wines and Sherries. Be part of this experience by bringing a party of six (6) for a delectable dinner, which includes three bottles of wine, tax and gratuity. They’re not just small plates. They’re the best ingredients simply prepared, enjoyed with good friends and conversation. That is the style of eating, what the Spanish know as tapas, and the one Americans have been embracing at Jaleo since 1993. Expires March 13, 2016. Advanced reservations are required.

José Andrés and Patricia Fernández de la Cruz

207 Your Claim to Fame: Name The Woods Driveway

Your name in lights...almost! Let your family name grace the sign that every family will see as they drive through The Woods campus. The sign will bear

first chair lift was invented. It is also a place to enjoy the warmer seasons when thereare incredible fly fishing, golfing, hiking, tennis, biking, and many more outdoor activities. Available for seven (7) nights, the townhouse comfortably sleeps six and is located half a mile from the ski slopes. It also sits between two golf courses. The club house has a private pool, sauna and large covered whirlpool. Sun Valley has a free shuttle to transport guests to all the ski lifts, and the townhouse is located steps to the shuttle pick-up. The townhouse is blocked for Christmas and the month of August. Expires February 28, 2016.

Mark and Shannon Bieter

202 Three Night Stay at SLS Hotel and Dinner at The Bazaar by José Andrés

Jet off to Los Angeles and spend three (3) nights at the SLS Hotel. SLS at Beverly Hills, a new paradigm in luxury hotels by Sam Nazarian, features exclusive designs and custom furnishings by Philippe Starck, a culinary program crafted by José Andrés, custom-curated retail by Regalo, and Pascal Humbert-designed uniforms. The visionary collaboration has earned the property a place in The Luxury Collection Hotels & Resorts, a glittering ensemble of the world’s finest hotels and resorts in more than 26 coun-tries. Also enjoy dinner for two at The Bazaar. The Bazaar by José Andrés is a groundbreaking culinary experience from the innovative artistry of award-winning Chef José Andrés. A vibrant mix of sophisticated cuisine and playful lounge spaces where dining transcends into fête extraordinaire, The Bazaar invites you to explore a collection of magical dining experiences, entwined in a modern-day, European-inspired “indoor piazza.”

José Andrés and Patricia Fernández de la Cruz

203 Golf with Michael Wilbon at Columbia Country Club

Enjoy the opportunity to play golf with Michael Wilbon at Columbia Country Club. Three guests will get to make a foursome with Michael and play 18 holes. The round of golf will be played at a mutually agreeable time. Expires on February 28, 2016.

Michael and Sheryl Wilbon

204 Dinner for Six at Zaytinya, a José Andrés Restaurant

Enjoy dinner for six (6) at Zaytinya, a José Andrés Restaurant. Under the direction of celebrated chef José Andrés and his ThinkFoodGroup, Zaytinya offers an innovative mezze menu inspired by Turkish, Greek and Lebanese

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210 Dinner for Six at America Eats Tavern, a José Andrés Restaurant

Enjoy dinner for six (6) at America Eats Tavern at their new location, The Ritz-Carlton, Tysons Corner. Renowned chef José Andrés offers a new take on American classics, celebrating a delectable array of native ingredients in some of the country’s most historic dishes. The restaurant offers a vibrant setting morning, noon, and night. Whether it is for an early breakfast meeting, a comfortable lunch, or a family dinner, America Eats Tavern aims to be a gathering place for Northern Virginia and the Washington area. José and his culinary team conduct extensive research to select the best products available, embracing local and regional flavors. The menu highlights meats, oysters, wines, cheeses, blue crabs, beers, and other products from the Virginia, Maryland and Pennsylvania area. Expires March 13, 2016. Advance reservations required.

José Andrés and Patricia Fernández de la Cruz

211 Dinner for Six at China Chilcano, a José Andrés Restaurant

Enjoy dinner for six (6) at China Chilcano, the latest brainchild of chef José Andrés and his talented team. China Chilcano celebrates the rich culinary diversity of Peru and brings an exciting exploration of this multicultural cuisine to our nation’s capital. The restaurant honors Peru’s deeply rooted and diverse heritage, including its native crollo, Chinese chifa and Japanese Nikkei cuisines; its name an homage to Peru’s renowned fish stew and its polar national drink, the Chilcano. At China Chilcano, Criollo exists in every single dish on the menu, whether it’s joined by Nikkei, with nigiri served on a bed of causa, a signature dish of puréed Peruvian potato, or Chifa, through a chaufa dish made with fried bananas. Also present throughout the menu are dishes that have come to embody the native style of cooking. Chifa is where traditional Chinese techniques meet the exotic flair of Peruvian ingredients, while Nikkei features Japanese-inspired dishes using native techniques and ingredients. China Chilcano welcomes you to discover José and team’s unique take on contemporary Peruvian cuisine, an intriguing amalgam of authentic and innovative dishes that are, in a word, unforgettable. Bold flavors, heady aromas and the buzz of excited diners take you on a sensorial journey that is anything but everyday. Expires March 13, 2016. Advance reservations required.

José Andrés and Patricia Fernández de la Cruz

the name of your choice for the 2015–2016 school year. Commercial names are not allowed.

WAPTO

208 Dinner Party Prepared in Your Home by Chef of Medium Rare Restaurant

Throw a dinner party for ten of your closest friends that they will talk about for ages. The only thing you have to do is uncork the wine and chill the beer. Leave the rest up to Chef Mark Bucher and his team of skilled chefs. Medium Rare Chef /Owner Mark Bucher and his assistants will come to your house on a mutually agreeable date to prepare and present the authentic Medium Rare Experience for you and your guests. The three course dinner for ten includes mixed green salad, the restaurant’s signature steak and secret sauce, their secret sauce, hand cut fries, artisan rustic bread and dessert. Retail value: $1,500.00

Medium Rare Restaurant

209 World’s Finest Red Wines

Direct from The Cruz Family Wine Cellar are six of some of the world’s finest red wines. These wondrous wines — all boasting 94–98 point ratings — are sure to please even the most scrutinizing wine connoisseur. Whether for that special family occasion, much anticipated romantic interlude, or simply to expand the horizon of your own fine wine collection, these gorgeous collectible reds represent an oenophile’s dream assemblage. Please enjoy to the fullest!

· 2003 Chateau Cos d’Estournel (98 points) · 2002 Penfolds Grange Shiraz (98 points) · 2004 Clarendon Hills Astralis Syrah (98 points) · 2008 Joseph Phelps Insignia Cabernet (97 points) · 2005 Caymus Special Selection Cabernet (94 points) · 2005 Pahlmeyer Napa Valley Proprietary Red (96 points)

Jill and AB Cruz

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103 “Raise the Paddle” for Science & Food Curriculum

“Raise the Paddle” is an opportunity for you to make a fully tax-deductible contribution toward the school’s new Science & Food curriculum. Having just launched this month in partnership with ThinkFoodGroup, the new Science and Food curriculum will unite science and food in a way that promotes scientific inquiry, health and wellness. Your support tonight will ensure that this incredible and vital new initiative is fully funded moving forward.

The Woods Academy

104 Watch a Taping of Pardon the Interruption (PTI)

Win an opportunity for two guests to watch a taping of the daily ESPN sports show Pardon the Interruption (PTI), co-hosted by longtime Washington Post sports columnist and Woods parent Michael Wilbon and Tony Kornheiser. PTI is a sports television show that airs weekdays on various ESPN TV channels. Wilbon and Kornheiser discuss, and frequently argue over, the top stories of the day in “sports... and other stuff”. The show is taped Monday through Friday. Must be present at 3:30 pm.

Michael and Sheryl Wilbon

105 Four Tickets to Taylor Swift The 1989 World Tour

Be part of Taylor Swift’s epic 1989 World Tour! This sold out concert is sure to be the hottest event of the summer. The concert is at Nationals Park on Monday, July 13, 2015 at 7:00 pm. Seats are located in Club Level, Section 210, Row C. Don’t miss this opportunity to see the seven-time GRAMMY winner perform her insanely catchy songs.

Capitol Cadillac Buick GMC

106 The Ritz-Carlton Destination Club, St. Thomas

Mark your calendar for the week of August 1–8, 2015 and experience an unparalleled vacation that only The Ritz-Carlton Destination Club can provide. Nestled on 30 oceanfront acres alongside idyllic Great Bay, this St. Thomas property is comprised of a small group of elegant, plantation-style buildings situated along a powder white beach. Experience moments of dreamlike island escape in your 3 ½ bedroom, 4 ½ bath accommodations, which sleep up to eight guests. Amenities offered: Dedicated Club Concierge to handle all your needs before, during and after your stay; Twice-daily housekeeping; Lighted tennis courts; Full-service aquatics center at The

212 Shooting with Chefs

You’re invited to the third annual Shooting with Chefs on Thursday, June 4, 2015 from 11:00 am–8:00 pm in Schrader’s Bridgetown Manor. Join us for a day on Maryland’s Eastern Shore, including a Crab Feast, rifle/pistol target shooting, bourbon and cigars by the fire and a silent auction. Don’t miss this chance to bid on a private, in-home dinner prepared by celebrity chefs Mike Isabella and Bryan Voltaggio.

Edwin Villegas

100s Live Auction

101 Premium Parking: Parking Made Easy

Reserve your own parking space, in front of the school! No matter the weather, the event, or your timing, this privileged front parking spot of ultimate convenience is yours to enjoy 24/7 for the entire 2015–2016 school year. Good for 2015–2016 school year. Expires on the last day of school 2016.

WAPTO

102 Head for the Day

Who wouldn’t want to take The Woods by the reigns and be in charge for the day? Let your child put aside his/her academics and fill Mr. Powers’ shoes for a day. Give your child a taste of leadership as she or he works alongside Mr. Powers. This is a one-time chance to lobby for all day recess, ice cream for lunch, and no homework. Personalized business cards will show everyone who is boss. Your aspiring chief executive will host a “working” lunch with two friends in the Head’s office to discuss the pertinent matters of the day. Mutually agreeable day before the end of the 2015–2016 school year.

WAPTO

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Ritz-Carlton Hotel; A 53-foot luxury catamaran, available for day sails, sunset cruises and private charters; European spa and health club with sauna, steam, massage and specialty treatments; Fine dining at the Great Bay Grill inside The Ritz-Carlton Hotel adjoining the Club; Coconut Cove beach bar and grill; Free-form pool with lap lane, whirlpool and children’s pool; and Ritz Kids® programs offering half- and full-day adventures.

Alex Powers and Peri De Orio

107 Saturday Night Live Experience

Live from New York... It’s Saturday night! Grab these two tickets and this amazing opportunity to watch a live taping of Saturday Night Live. The winner will get two tickets to SNL for the 2014/2015 season for a LIVE show and $500 for travel costs. Watch your favorite comedians perform their infamous skits you have been watching from your family room for years. Show date is not guaranteed. Please contact the SNL Audience Coordinator, Jennifer Temkin, to secure a date and redeem the tickets.

Saturday Night Live

108 SEC Football Weekend Experience at Auburn!

Send your son or daughter to Auburn University for a 2015 football weekend with their Woods classmates — Ray (7th grade) and/or Nicole (8th grade) Briscuso. This item includes transportation from Bethesda to Auburn, Alabama. The Briscusos will transport your child from The Woods after school on a Thursday or mid-day on a Friday and return them to your home on that Sunday evening (in October or November). Everyone will fly roundtrip from D.C. to Atlanta — then it’s an easy 90 minute highway drive south to Auburn’s campus. Also included are meals and lodging in Auburn for two/three nights, as well as all game day and weekend activities including a trip to the bookstore for a special Auburn souvenir. NOTE — winning child will be asked to miss a half-day of classes on a Friday. Game ticket and all week-end expenses are included. Auburn has played in the national championship game in two of the past five years and is expected to compete for the 2015 SEC and National BCS Championships. Early preseason polls list them in the top 10.

The weekend will most likely include lunch with the Athletic Director and/or Head Coach, a tour of the Auburn Tigers football locker room, a visit to a fraternity house and/or the University’s President’s office, the opportunity to enter the stadium on the night preceding the game for a field experience, attendance at the “Tiger Walk”, toilet paper and instructions on how to “roll Toomer’s Corner” (if Auburn wins the game), at least one meal at Momma

Goldbergs and as many of the activities as possible that have made Auburn’s football game day experience #1 in the nation for “kids and families”.

Bidding is limited to include children able to travel and be away from home for two consecutive nights and to kids that know and will want to spend the weekend with either Ray or Nicole Briscuso.

Briscuso Family

109 NBC4 Storm Team Taping with Doug Kammerer

Be part of the nightly news behind the scenes. Up to six (6) guests are welcome. Doug Kammerer will lead the tour around the studio and teach you the ins and outs of NBC4. You will sit in on a live broadcast of the 6:00 pm prime time news broadcast with Jim Vance and Doreen Gentzler. You will also get to play meteorologist in front of the greenscreen. This is your chance to be part of the NBC4 nightly broadcast. Forecast for the highest bidder: very sunny.

Doug Kammerer