Arts & Entertainment
All the trimmings
Hoping to jazz up your Thanksgiving dinner this year? We asked readers to submit their favorite dishes.

Many gravitate toward the traditional on Thanksgiving, but sometimes it’s fun to try a new recipe too. We asked readers for some favorites that will go great with turkey. (Washington Blade photo by Michael Key)
Thanksgiving dinner has to have certain staples — but sometimes it’s fun to give them a fresh twist or try a new side dish that will lend the turkey, stuffing and mashed potatoes a little unexpected flair.
We asked readers and prominent local LGBT chefs to share their favorites.
Here’s one from former White House Chef John Moeller. His book “Dining at the White House: From the President’s Table to Yours” is $35 and can be purchased at diningatthewhitehouse.com.
Pistachio Crusted Lamb Chops with Roasted Garlic Merlot Sauce

Pistachio Crusted Lamb Chops with Roasted Garlic Merlot Sauce
Pistachio Crusted Lamb Chops
Serves six
Preparation Time: 20 minutes
Cook Time: one hour
¼ cup breadcrumbs
1 teaspoon fresh thyme, minced
¼ cup pistachios, peeled and ground
1 tablespoon unsalted butter, melted
3 (8-bone) racks of lamb, Frenched, cap fat removed
2 tablespoons canola oil
2 tablespoons Dijon mustard
Salt and fresh milled black pepper
Preheat oven to 375°F. Combine breadcrumbs, thyme and pistachios in shallow bowl. Moisten with melted butter and set aside. Season racks with salt and pepper. Heat large sauté pan over medium-high heat and add oil. Sear lamb on all sides until nicely browned, about six to eight minutes total. Transfer lamb to small sheet pan and place in oven for 15 minutes or until meat thermometer reads 120°F. Remove from oven and let rest for five minutes. Liberally smear meat side of each rack with mustard. Roll each rack in breadcrumb mixture and return to baking sheet. Place in oven and bake for five to 10 minutes or until meat thermometer reads 135° to 140°F. Remove from oven and let rest 15 minutes before serving.
Roasted Garlic Merlot Sauce
Serves six
Preparation Time: 15 minutes
Cook Time: 30 minutes
Roasted Garlic:
10 garlic cloves, skin on
2 teaspoons extra virgin olive oil
Preheat oven to 350°F.
Toss garlic and olive oil together in medium oven-safe sauté pan. Place in oven to roast, stirring every two minutes until garlic is soft and golden brown (about 10 to 15 minutes). Remove from oven and transfer to plate to cool. Once cooled, cut root end from cloves and peel. Using fingers, press peeled garlic through a small fine mesh strainer into small bowl and set aside.
Sauce:
2 teaspoons unsalted butter
2 shallots, peeled and thinly sliced
6 black peppercorns
1 sprig of fresh thyme
½ cup merlot wine
½ cup prepared demi-glace
Salt and fresh milled black pepper
1 teaspoon cornstarch, dissolved in 1 tablespoon water
1 tablespoon puréed roasted garlic
In a small saucepan, over medium heat, melt 1-teaspoon butter. Sauté shallots for two minutes, add peppercorns and thyme, and sauté an additional three minutes. Add wine and reduce by ¾. Add demi-glace and simmer over medium-low heat for five minutes. Season with salt and pepper. Gradually add cornstarch mixture and return to boil over medium heat, stirring constantly until sauce coats the back of a spoon. Remove from heat and strain into another small saucepan.Heat strained sauce over medium heat and stir in roasted garlic and remaining butter. Remove from heat and cover until ready to serve.

Stephanie Wilson (Washington Blade photo by Michael Key)
Here’s one from chef Stephanie Wilson of Level One, winner of this year’s “Best Chef” award in the Blade’s Best of Gay D.C. readers’ poll.
Pork & Quinoa Meatballs with Cranberry Port Marmalade
Serving: 24 meatballs
Ingredients:
Pork and quinoa meatballs
2/3 cup quinoa
1 cup cooked ground pork
1 cup panko bread crumbs
1/2 cup grated zucchini
2 large eggs
½ cup grated parmesan cheese
3 scallions chopped
1 tablespoon chopped cilantro
3 garlic cloves minced
1 teaspoon sesame oil
1 tablespoon soy sauce
¼ teaspoon ground pepper
Cranberry port marmalade
2 cups fresh cranberries
8 oz ruby port
1 tablespoon shallots minced
1 garlic clove minced
1 teaspoon fresh thyme chopped
1 cup sugar
½ teaspoon kosher salt
¼ teaspoon ground pepper
In medium saucepan add quinoa, 1 1/3 cups of water and a pinch of kosher salt. Bring to boil and cook till tender 10-15 minutes. Spread on baking sheet and let cool.
In large bowl whisk eggs. Squeeze liquid from grated zucchini and add to eggs. Stir in parmesan, scallions, cilantro, garlic, sesame oil, soy sauce and pepper. Mix in the quinoa, cooked ground pork and panko. Let stand for 10-15 minutes.
Form mix into small meatballs. Heat large sauté pan with a two tablespoons oil. Working in batches brown all sides. Spray baking sheet with non stick spray and finish in 400 degree oven until heated through.
Heat small saucepan with one teaspoon oil. Add shallots and garlic and cook till tender. Add cranberries, port, thyme, sugar and salt and pepper. Reduce till cranberries are tender and there is a thick consistency. Add more sugar if needed.
In food processor, pulse mixture until somewhat smooth. Pour into shallow dish and cool completely.
On large platter arrange the meatballs with cranberry-port marmalade for dipping.

Patrick Vanas (Washington Blade photo by Michael Key)
These two are from Chef Patrick Vanas, another winner in this year’s Best of Gay D.C. awards. He works as a private chef and can be reached at [email protected].
Smoked Paprika Sweet Potato Croquettes with Coffee Maple Sauce
3 sweet potatoes
1 egg
1 teaspoon smoked paprika
2 tablespoons unsalted butter
½ teaspoon salt
Pinch of freshly ground pepper
1 slice white bread
1 egg
Milk
Panko breadcrumbs
Salt
Smoked paprika
Wrap potatoes in foil and bake one hour in 400-degree oven. Remove and allow to cool slightly. Place in bowl and add egg, paprika, butter, salt pepper and slice of bread torn into small bits, mix then allow mixture to cool in fridge about one hour. Shape into three” “logs” slightly thicker than your thumb, set aside in fridge for another hour.
Mix second egg and few tablespoons milk in pie dish and then in another pie dish add two cups Panko bread crumbs, salt and smoked paprika.
Sauce Method:
1 cup Maple syrup
½ teas instant coffee
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
Pinch of salt
Mix all ingredients in small sauce pan and bring to a simmer, a tablespoon of water might be needed to keep thin. Simmer a few minutes. Set aside.
Remove croquettes from fridge, coat with egg milk mixture, then roll in Panko crumbs mixture; set in clean dish ready to fry. In a shallow sauté pan add about ½ to one inch of vegetable oil and bring to about 340 degrees, add croquettes cooking about four to six at a time depending on size of pan, not to over crowd. Cook about four-five minutes turning to lightly golden on all sides. Place on paper toweled plate to cool and drain slightly. Finish rest of croquettes. Place sauce in ramekin and allow guests to dip or drizzle sauce over all and serve with Thanksgiving feast. They can be made and placed in warm oven until ready to serve. Makes about 10 to 12 depending on size. Can be made into smaller croquette balls.

Celery Soup (Photo courtesy of Patrick Vanas)
Celery Soup
The first time I had this was about 20 years ago at a friend’s house and was intrigued that the depth of flavor it had. When she explained the recipe at the dinner table I thought, “Wow that seems like a lot of work for soup.” Now I know many soups are complex, but this one is not. It’s a wonderful simple celery taste, a great way to start “Pre” Thanksgiving — not filling but great flavor. Can be made days ahead.
Ingredients:
1 bunch of celery (leaves/stems etc.)
1 shallot
1/3 cup olive oil (pure, not extra virgin)
2 quarts vegetable stock/broth
Salt and pepper
Pre-heat oven to 400 degrees.
Chop celery roughly and place in large ovenproof stock pot, (I use a five-quart size). Add shallot, olive oil, salt and pepper and sear a few minutes on high heat. Slice about 10-15 thin slices of celery and set aside for garnish or use leaves.
Add vegetable stock and place in oven and allow to braise about 90 minutes. I cover with foil to allow some moisture to escape to concentrate celery flavor.
Remove from oven and allow to cool slightly. I use an immersion blender and pulse to blend about five minutes. Use mesh strainer and strain into smaller pot to season with salt and pepper and olive oil and then place in kettle to heat to a simmer and reduce to low.
I use “demi tasse” cups to serve and let guests serve themselves with the leaves or slice of celery in cup ready to go. Serve with Parmesan Crostini. Makes about 15 three ounce portions.

Smokey Turkey Tortilla Soup
This one from Rosa Mexicano (with D.C.-area locations in Penn Quarter and in Chevy Chase) might be good to keep in mind for those inevitable turkey leftovers. The restaurant also has a Thanksgiving special for those who don’t feel like cooking. Visit rosamexicano.com for details.
Smokey Turkey Tortilla Soup
1 medium onion, roughly chopped
6 cloves garlic, roughly chopped
6 plum tomatoes, peeled, seeded and roughly chopped
1 jalapeno pepper, minced
½ can chipotle chiles en adobo
1 teaspoon dried oregano, rubbed gently between the palms
6 cups turkey broth
4 ounces tortilla chips, crumbled
Salt
2 cups cooked turkey, diced into ½ inch cubes
1/3 cup cilantro, finely chopped
4 ounces tortilla strips for garnish
½ cup grated Chihuahua cheese (Monterey jack can be substituted)
1 avocado, sliced into sixths lengthwise
Combine onion, and garlic with two tablespoons olive oil in a medium saucepan and cook over medium-high heat until translucent.
Add tomatoes, jalapeno, chipotles and oregano and cook 10 minutes more.
Add turkey broth and simmer an additional 30 minutes. Remove from heat, add tortilla chips and puree in small batches in a blender until smooth. Season with salt to taste and strain through a fine strainer.
Serve by dividing the warm cooked turkey into six soup bowls, topping with Chihuahua cheese, tortilla strips, cilantro and avocado slice.
Pour the hot broth over the garnish and serve immediately.

Brussels Sprout and Pancetta Slaw (Photo by Sam Armocido; courtesy Jonathan Bardzik)
This one is from local gay chef Jonathan Bardzik’s book “Simple Summer,” available at Amazon or through jonathanbardzik.com.
Brussels Sprout and Pancetta Slaw (serves six)
Who knew Brussels sprouts could taste light and fresh? This salad just gets better over time as the dressing lightly wilts the slaw. The sharp vinaigrette blends with salty-rich pancetta and the earthy sprouts.
Ingredients:
4 cups Brussels sprouts, trimmed and halved
For dressing:
1/2 cup diced Pancetta
1 shallot, minced
1/3 cup apple cider vinegar
2 tbs sharp, grainy mustard
1/2 cup olive oil — use the good stuff!
Directions:
Blanch Brussels sprouts in salted, boiling water for one minute. Remove to ice bath. When cool, drain and pat dry.
Sauté pancetta in one tablespoon olive oil over medium heat until crispy. Remove to drain on paper towels. Reserve fat to fry just about anything.
Whisk together shallot, apple cider vinegar, mustard, salt and pepper to taste.
Thinly slice Brussels sprouts and place in a bowl with some extra room.
While whisking, pour olive oil, in a thin stream, into vinegar mixture to form a creamy emulsion. Season to taste.
Dress brussels sprouts with half dressing and Pancetta. Let rest five-10 minutes and season to taste with additional dressing if needed.
Theater
Magic is happening for Round House’s out stage manager
Carrie Edick talks long hours, intricacies of ‘Nothing Up My Sleeve’
‘Nothing Up My Sleeve’
Through March 15
Round House Theatre
4545 East-West Highway
Bethesda, Md. 20814
Tickets start at $50
Roundhousetheatre.org
Magic is happening for out stage manager Carrie Edick.
Working on Round House Theatre’s production of “Nothing Up My Sleeve,” Edick quickly learned the ways of magicians, their tricks, and all about the code of honor among those who are privy to their secrets.
The trick-filled, one-man show starring master illusionist Dendy and staged by celebrated director Aaron Posner, is part exciting magic act and part deeply personal journey. The new work promises “captivating storytelling, audience interaction, jaw-dropping tricks, and mind-bending surprises.”
Early in rehearsals, there was talk of signing a non-disclosure agreement (NDA) for production assistants. It didn’t happen, and it wasn’t necessary, explains Edick, 26. “By not having an NDA, Dendy shows a lot of trust in us, and that makes me want to keep the secrets even more.
“Magic is Dendy’s livelihood. He’s sharing a lot and trusting a lot; in return we do the best we can to support him and a large part of that includes keeping his secrets.”
As a production assistant (think assistant stage manager), Edick strives to make things move as smoothly as possible. While she acknowledges perfection is impossible and theater is about storytelling, her pursuit of exactness involves countless checklists and triple checks, again and again. Six day weeks and long hours are common. Stage managers are the first to arrive and last to leave.
This season has been a lot about learning, adds Edick. With “The Inheritance” at Round House (a 22-week long contract), she learned how to do a show in rep which meant changing from Part One to Part Two very quickly; “In Clay” at Signature Theatre introduced her to pottery; and now with “Nothing Up My Sleeve,” she’s undergoing a crash course in magic.
She compares her career to a never-ending education: “Stage managers possess a broad skillset and that makes us that much more malleable and ready to attack the next project. With some productions it hurts my heart a little bit to let it go, but usually I’m ready for something new.”
For Edick, theater is community. (Growing up in Maryland, she was a shy kid whose parents signed her up for theater classes.) Now that community is the DMV theater scene and she considers Round House her artistic home. It’s where she works in different capacities, and it’s the venue in which she and actor/playwright Olivia Luzquinos chose to be married in 2024.
Edick came out in middle school around the time of her bat mitzvah. It’s also around the same time she began stage managing. Throughout high school she was the resident stage manager for student productions, and also successfully participated in county and statewide stage management competitions which led to a scholarship at the University of Maryland, Baltimore County (UMBC) where she focused on technical theater studies.
Edick has always been clear about what she wants. At an early age she mapped out a theater trajectory. Her first professional gig was “Tuesdays with Morrie” at Theatre J in 2021. She’s worked consistently ever since.
Stage managing pays the bills but her resume also includes directing and intimacy choreography (a creative and technical process for creating physical and emotional intimacy on stage). She names Pulitzer Prize winning lesbian playwright Paula Vogel among her favorite artists, and places intimacy choreographing Vogel’s “How I learned to Drive” high on the artistic bucket list.
“To me that play is heightened art that has to do with a lot of triggering content that can be made very beautiful while being built to make you feel uncomfortable; it’s what I love about theater.”
For now, “Nothing Up My Sleeve” keeps Edick more than busy: “For one magic trick, we have to set up 100 needles.”
Ultimately, she says “For stage managers, the show should stay the same each night. What changes are audiences and the energy they bring.”
Friday, February 13
Center Aging Monthly Luncheon With Yoga will be at noon at the DC Center for the LGBT Community. Email Mac at [email protected] if you require ASL interpreter assistance, have any dietary restrictions, or questions about this event.
Go Gay DC will host “LGBTQ+ Community Happy Hour Meetup” at 7 p.m. at Freddie’s Beach Bar and Restaurant. This is a chance to relax, make new friends, and enjoy happy hour specials at this classic retro venue. Attendance is free and more details are available on Eventbrite.
Women in their Twenties and Thirties will be at 7 p.m. on Zoom. This is a social discussion group for queer women in the D.C. area. For more details, visit the group on Facebook.
Saturday, February 14
Go Gay DC will host “LGBTQ+ Community Brunch” at 11 a.m. at Freddie’s Beach Bar & Restaurant. This fun weekly event brings the DMV area LGBTQ community, including allies, together for delicious food and conversation. Attendance is free and more details are available on Eventbrite.
The DC Center for the LGBT Community will host a screening of “Love and Pride” at 1:30 p.m. This event is a joy-filled global streaming celebration honoring queer courage, Pride, and the power of love. It’s a bold celebration of courage and community — a fearless reminder of what we’ve overcome, how love is what makes us unstoppable, and how we have always turned fear into fierce. For more details, visit the Center’s website.
Sunday, February 15
LGBTQ+ Community Coffee and Conversation will be at 12 p.m. at As You Are. This event is for people looking to make more friends and meaningful connections in the LGBTQ community. Attendance is free and more details are available on Eventbrite.
Monday, February 16
Queer Book Club will be at 7:00p.m. on Zoom. This month’s read is “Faebound” by Saara El-Arifi. For more details, visit the DC Center’s website.
“Center Aging: Monday Coffee Klatch” will be at 10 a.m. on Zoom. This is a social hour for older LGBTQ+ adults. Guests are encouraged to bring a beverage of choice. For more information, contact Adam ([email protected]).
Tuesday, February 17
Center Bi+ Roundtable will be at 7 p.m. on Zoom. This is an opportunity for people to gather in order to discuss issues related to bisexuality or as Bi individuals in a private setting.Visit Facebook or Meetup for more information.
Wednesday, February 18
Job Club will be at 6 p.m. on Zoom upon request. This is a weekly job support program to help job entrants and seekers, including the long-term unemployed, improve self-confidence, motivation, resilience and productivity for effective job searches and networking — allowing participants to move away from being merely “applicants” toward being “candidates.” For more information, email [email protected] or visit thedccenter.org/careers.
Thursday, February 19
The DC Center’s Fresh Produce Program will be held all day at the DC Center for the LGBT Community. To be fair with who is receiving boxes, the program is moving to a lottery system. People will be informed on Wednesday at 5 p.m. if they are picked to receive a produce box. No proof of residency or income is required. For more information, email [email protected] or call 202-682-2245.
Virtual Yoga Class will be at 7 p.m. on Zoom. This free weekly class is a combination of yoga, breath work and meditation that allows LGBTQ+ community members to continue their healing journey with somatic and mindfulness practices. For more details, visit the DC Center’s website.
Movies
As Oscars approach, it’s time to embrace ‘KPop Demon Hunters’
If you’ve resisted it, now’s the time to give in
If you’re one of the 500 million people who made “KPop Demon Hunters” into the most-watched original Netflix title in the streaming platform’s history, this article isn’t for you.
If, however, you’re one of the millions who skipped the party when the Maggie Kang-created animated musical fantasy debuted last summer, you might be wondering why this particular piece of pop youth culture is riding high in an awards season that seems all but certain to end with it winning an Oscar or two; and if that’s the case, by all means, keep reading.
We get it. If you’re not a young teen (or you don’t have one), it might have escaped your radar. If you don’t like KPop, or the fantasy genre just isn’t your thing, there would be no reason for that title to pique your interest – on the contrary, you would assume it’s just a movie that wasn’t made for you and leave it at that.
It’s now more than half a year later, though, and “KPop Demon Hunters” has yet to fade into pop culture memory, in spite of the “new, now, next” pace with which our social media world keeps scrolling by. It might feel like there’s been a resurgence of interest since the film’s ongoing sweep of major awards in the Best Animated Film and Best Song categories has led it close to Oscar gold, but in reality, the interest never really flagged. Millions of fans were still streaming the soundtrack album on a loop, all along.
It wasn’t just the music that they embraced, though that was definitely a big factor – after all, the film’s signature song, “Golden,” has now landed a Grammy to display alongside all of its film industry accolades. But Kang’s anime-influenced urban fantasy taps into something more substantial than the catchiness of its songs; through the filter of her experience as a South Korean immigrant growing up in Canada, she draws on the traditions and mythology of her native culture while blending them seamlessly into an infectiously contemporary and decidedly Western-flavored “girl power” adventure about an internationally popular KPop girl band – Huntrix, made up of lead singer Rumi (Arden Cho), lead dancer Mira (May Hong), and rapper/lyricist Zoey (Ji-young Yoo) – who also happen to be warriors, charged with protecting humankind from the influence of Gwi-Ma (Lee Byung-hun), king of the demon world, which is kept from infiltrating our own by the power of their music and their voices. Oh, and also by their ability to kick demon ass.
In an effort to defeat the girls at their own game, Gwi-Ma sends a demonic boy band led by handsome human-turned-demon Jinu (Ahn Hyo-seop) to steal their fans, creating a rivalry that (naturally) becomes complicated by the spark that ignites between Rumi and Jinu, and that forces Rumi to confront the half-demon heritage she has managed to keep secret – even from her bandmates – but now threatens to destroy Huntrix from within, just when their powers are needed most.
It’s a bubble-gum flavored fever-dream of an experience, for the most part, which never takes itself too seriously. Loaded with outrageous kid-friendly humor and pop culture parody, it might almost feel as if it were making fun of itself if not for the obvious sincerity it brings to its celebration of all things K-Pop, and the tangible weight it brings along for the ride through its central conflict – which is ultimately not between the human and demon worlds but between the long-held prejudices of the past and the promise of a future without them.
That’s the hook that has given “KPop Demon Hunters” such a wide-ranging and diverse collection of fans, and that makes it feel like a well-timed message to the real world of the here and now. In her struggle to come to terms with her part-demon nature – or rather, the shame and stigma she feels because of it – Rumi becomes a point of connection for any viewer who has known what it’s like to hide their full selves or risk judgment (or worse) from a world that has been taught to hate them for their differences, and maybe what it’s like to be taught to hate themselves for their differences, too.
For obvious reasons, that focus adds a strong layer of personal relevance for queer audiences; indeed, Kane has said she wanted the film to mirror a “coming out” story, drawing on parallels not just with the LGBTQ community, but with people marginalized through race, gender, trauma, neurodivergence – anything that can lead people to feel like an “other” through cultural prejudices and force them to deal with the pressure of hiding an essential part of their identity in order to blend in with the “normal” community. It plays like a direct message to all who have felt “demonized” for something that’s part of their nature, something over which they have no choice and no control, and it positions that deeply personal struggle as the key to saving the world.
Of course, “KPop Demon Hunters” doesn’t lean so hard into its pro-diversity messaging that it skimps on the action, fun, and fantasy that is always going to be the real reason for experiencing a genre film where action, fun, and fantasy are the whole point in the first place. You don’t have to feel like an “other” to enjoy the ride, or even to get the message – indeed, while it’s nice to feel “seen,” it’s arguably much more satisfying to know that the rest of the world might be learning how to “see” you, too. By the time it reaches its fittingly epic finale, Kane’s movie (which she co-directed with Chris Appelhans, and co-wrote with Appelhans, Danya Jimenez, and Hannah McMechan) has firmly made its point that, in a community threatened by hatred over perceived differences, the real enemy is our hate – NOT our differences.
Sure, there are plenty of other reasons to enjoy it. Visually, it’s an imaginative treat, building an immersive world that overlays an ancient mythic cosmology onto a recognizably contemporary setting to create a kind of whimsical “metaverse” that feels almost more real than reality (the hallmark of great mythmaking, really); yet it still allows for “Looney Toons” style cartoon slapstick, intricately choreographed dance and battle sequences that defy the laws of physics, slick satirical commentary on the juggernaut of pop music and the publicity machine that drives it, not to mention plenty of glittery K-Pop earworms that will take you back to the thrill of being a hormonal 13-year-old on a sugar high; but what makes it stand out above so many similar generic offerings is its unapologetic celebration of the idea that our strength is in our differences, and its open invitation to shed the shame and bring your differences into the light.
So, yes, you might think “KPop Demon Hunters” would be a movie that’s exactly what it sounds like it will be – and you’d be right – but it’s also much, much more. If you’ve resisted it, now’s the time to give in.
At the very least, it will give you something else to root for on Oscar night.
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