a&e features
Remembering Remingtons
Gay country bar was a staple of D.C. nightlife for three decades
The end of an era has arrived for yet another Washington nightlife institution as Remingtons held its last night of business at its Capitol Hill location at 639 Pennsylvania Ave., S.E. on April 14.
About 100 patrons visited the final night according to the estimates of Rick Rindskopf, who managed the bar for the last four-and-a-half years. He says the evening provided closure.
āIt was really nice to have a chance to say goodbye to everyone rather than just having it disappear overnight,ā Rindskopf says. āIt was actually surprisingly upbeat and we definitely gained an appreciation of how much we meant to the community. Many of them were saying they donāt know where theyāre going to go now. Thereās really no place in the neighborhood anymore. That was the major comment we kept hearing.ā
Owner Doug Bogaev, whoād overseen operations since the death of his partner, Steven Smith in 2011 (Smith bought the bar with Dick Brandrupt in 1985 and owned it solely since 1997), says the last night brought mixed feelings.
He says efforts by a few unruly customers who attempted to remove the liquor license from the wall and raid the barās collection of country CDs tainted what could have been a nice evening.
āUnfortunately it did get a little trailer park,ā Bogaev said.
Those involved said they had known the bar would eventually close for several years, even before Smith died. They just didnāt know when.
āWe got word on Monday, the seventh, that we had to be out by the 15th,ā Rindskopf said. āWe spent the last four months just waiting for the other shoe to drop.ā
Bogaev, who works by day as a government contractor in Reston, Va., said a company that bought the building last year informed him of its plans to gut the inside structure to make way for a redesigned interior. He said the new owner, which city property records identify as Mountain View Burleson, LLC, did not tell him what it plans to do with the building when the renovation is completed.
āThe rent was high and our country-western crowd died out,ā Bogaev said. āI have a day job, and it was getting to be too much for me.ā He said Smith, too, had been feeling the strain even before he became ill.
āHe was tired and wanted to have time to do some other things,ā Bogaev said. āItās actually very stressful work.ā
In its heyday, Remingtons and its earlier incarnation of Equus was widely known as the cityās preeminent country-western gay bar. At its peak in the 1990s and early 2000s, Remingtons often was packed to capacity on weekends and some weekday evenings with country-western dance enthusiasts filling the barās large dance floor.
Bartender Mike Swain said Remingtons turned to other forms of entertainment and music around 2007 when the country-western crowd stopped coming. Drag shows, hip-hop music nights, a popular Latino night on Saturdays, and Karaoke in the barās upstairs room were among the offerings in recent years, Swain said.
āBusiness has been good,ā he said. āItās really a shame this is happening. Iām very sad to see it go.ā
Remingtons also picked up customers when the Little Pub, a neighborhood bar near the CVS at 7th and Pennsylvania Avenue closed several months ago. Several who had been happy hour regulars there, even some straight patrons, adopted Remingtons as their watering hole after the Pub closed.
Rindskopf says he thinks country line dancing was simply a fad that āhad run its course.ā
āIāve been told this is a trend thatās being seen in other parts of the country as well,ā he says. āOutside maybe of the South and some parts of the West, there really arenāt any gay country bars that are able to sustain themselves as only that. Even before the D.C. Cowboys disbanded and had their monthly nights here, I got the impression it was more people wanting to see hunky guys dancing more than any great interest in country line dancing. Thatās honestly what it was the last few years.ā
And though he concurs that gay bars donāt hold the cultural prestige they did in the pre-Internet era, he says Remingtons had found a way to survive.
āWe still managed to do well by filling some different niches. We had drag nights and a very strong Latin night on Saturdays,ā he says. āWe didnāt do overkill on any one thing but we had a few things that would draw folks and a strong happy hour and thatās what was doing it for us.ā
Doug Schantz, owner of Nellieās Sports Bar, agrees. He says assuming gay bars are slowly dying is an oversimplification.
āPeople will always want to have places to go and hang out,ā he says. āIt doesnāt fill the same purpose it did 20 years ago, thatās true. Phones were on the wall then and you couldnāt find the things you can do now but that doesnāt mean people donāt want to go out and socialize. Clearly they do and we have several gay bars in D.C. that are still booming.ā
Kevin Platte, founder of the D.C. Cowboys, which disbanded in 2012, said the group had its origins at Remingtons.
āSeveral of the original Cowboys, they were all my friends from Remingtons,ā Platte says. āI said, āDo you want to maybe do some entertaining,ā and thatās where all the boys started, so thereās a lot of history there. We all started texting each other when we heard it was closing. Itās like losing an old friend.ā
a&e features
He loves Annieās and will until the end
Mano continues to bring infectious passion to his job at iconic restaurant
It’s rare for a restaurant to thrive for more than 75 years. Rarer still is a restaurant whose history is so deeply intertwined with the growth and resilience of a minority community. Annie’s Paramount Steakhouse in Washington, D.C.ās Dupont Circle is one of those exceptional places ā a cornerstone not only for the city of Washington, but also for its vibrant queer community.
Several factors contribute to a restaurant like Annie’s becoming a foundational space of cultural and historical significance. Its welcoming atmosphere, fostered by a warm and inclusive staff goes beyond mere hospitality. The decor doesnāt just acknowledge Washington’s LGBTQ community ā it proudly celebrates it. And, of course, the award-winning food and drinks leave a lasting impression, making Annie’s a true icon in the nation’s capital.
When walking down 17th Street, where Annieās is located after 76 years (even after moving three blocks north of its original location on 17th in 1985), it becomes understandable how this stretch of street has always been the heart of the āgayborhood,ā regardless of season or political administration. The rainbow flags on nearly every light pole and stickers in nearly every window signal this place is not only a safe space for the LGBTQ community, but a place where being queer is worth celebrating.
Annieās Paramount Steakhouse has long been a beacon of unwavering support for the LGBTQ community, particularly during times when openly identifying as LGBTQ was met with societal stigma or worse. This dedication, which started back in 1948, has cemented Annieās as more than just a restaurant ā itās a queer haven and cultural landmark.
Georgia Katinas, the general manager of Annieās and granddaughter of Annieās founder George Katinas, told the Blade supporting the D.C. LGBTQ community is a key part of running Annieās.
āI see Annie’s as a pillar of the LGBTQ community, and it’s important to me to continue that legacy,ā said Katinas. āGetting involved in our community in many different facets, supporting LGBTQ nonprofits and organizations, hosting kickball brunches, hiring LGBTQ/queer members of the community ā all of that’s incredibly important to me, and it’s an honor. I take the family legacy very seriously, and I really am proud to continue it and to show up on behalf of my family and on behalf of the community and continue to be here.ā
One of Annie’s unique legacies is its connection to the High Heel Drag Race, a beloved LGBTQ event on the Tuesday before Halloween. It started as a race between Annieās and gay bar JR.ās in 1986, and has grown into a vibrant mini Pride celebration on 17th Street now managed by the mayorās office.
Although it takes a collective effort to transform Annieās into the James Beard Award-winning restaurant it is today, one server has stood out for decades. Since 1975, his infectious attitude and heartfelt care have made him a cornerstone of the Annieās experience, drawing loyal customers back time and again.
Mano, with his instantly recognizable horseshoe mustache and ever-present smile, has been a key part of the institution that is Annieās for as long as most regulars can remember. Hired as the first male staff member in 1975, Mano has remained a key face for the restaurant going back to when Annie herself served food on the dining room floor.Ā
āWe treat every customer like a member of our family,ā Mano told the Blade during a recent interview discussing his lengthy career in the restaurant. āNinety-nine percent of the people feel like regulars, and that 1 percent are on their way to becoming them.ā
For 49 years, Mano has been a beloved fixture at Annieās, his passion for the job evident to everyone around him ā from coworkers behind the bar to guests in the booths. Known for gestures like cutting steaks for diners, Manoās dedication once saw him working seven days a week, a testament to his love for being part of the Annieās team.
āI feel every day better than the day before,ā he said. āI love the people more than the day before. I look forward to loving them more. I can’t predict the future. The past is experience. Right now, at the moment, I am enjoying it.ā
Despite his glowing appreciation for Annieās, Mano has had to cut back from working at the restaurant as much as he once did. As he has grown older, Mano has slowly taken a day or two off from his work schedule.Ā
Katinas became emotional when reflecting on Manoās history with the restaurant.
āHe wants the guests to have the perfect experience,ā Katinas said. āHe takes training very seriously. He has his own systems for how he counts money and uses the computer. He’s very particular but always so kind about it. When I watch him train new people now, I remember when he trained me. It’s very intentional and intense in moments because he cares so much.ā
Manoās presence and unwavering commitment to delivering impeccable service at Annieās elevates him above many in the food service industry. His contributions also reinforce Annieās cornerstone role in Washingtonās queer history. When asked what sets his legacyāand by extension, Annieās legacy within the LGBTQ communityāapart from that of a server at any other restaurant, one word stood out in his response: respect.Ā
āGive yourself some respect,ā Mano said. āGive them [the customers] all the respect you want for yourself. If you cannot respect yourself, you cannot respect anyone else. I am a mirror reflecting you. When you are sitting at the table, I am a mirror reflecting you.ā
Katinas explained Manoās passion for Annieās is infectious and has helped shape the culture of the restaurant. She also explained that his passion reflects how Annie ran the restaurant in years prior, with caring about people at its center. Ā
āHe takes young servers under his wing,ā Katinas explained. āHe takes busboys who don’t speak the shared language, and he treats them with such compassion and generosity. Annie was someone who would always sit and talk with you. She would put her hand on your shoulder and really listen. And Mano does that too.ā
āWe’re all busy, we’re all running around, but Mano really will sit and take the time to get to know you and to listen to your troubles or happy moments, anything,ā Katinas added. āHe makes sure, even if he’s across the restaurant and someone walks in the door, he’ll yell āWelcome in!ā The sense of hospitality is in his blood.ā
Not only is he one of the most passionate people in Annieās at any given moment, but Katinas also highlighted that he cares about the people and history of Annieās in a truly unique way.
āHeās like the lighthouse captain,ā she said, tearing up and smiling. āHe has to be tethered to the building. He doesn’t get too far from it and is like, āNo, no, I’m going to be at my post.ā He’s always there in the front, and everyone knows to expect him there.ā
āHeās got a heart bigger than his entire body,ā bar manager Scott Paxton chimed in. āHe would do anything for just about anybody. He’s the first one to get here, he’s the last one to leave. He’s the most dedicated out of all of them. He’s always offering to help.ā
āFor a lot of us, heās the first person that we met,ā Paxton added. āThis place has been here for a long time with a long legacy, but he is a big part of that legacy. And so you wander in here for the first time and he’s the person that you meet first.ā
āYou don’t know where to sit or who’s who, but you probably end up sitting with Mano in his section and so it sort of becomes like your home base,ā he said. āThere are hundreds and hundreds and hundreds of people that come through here and that’s their first contact with anyone and people that request him. And 40 years later, they come in on Wednesday night and they want to see him.ā
Manoās final thoughts about the restaurant reflected what multiple staff and guests have made clear ā he loves Annieās and will until the end.Ā
āI wish them the best success,ā Mano said pointing to Katinas, Paxton, and other staff working at the bar. āAnd they’re going to have it thanks to everybody, all these years of support for this place.ā
a&e features
Local LGBTQ chefs share favorite Thanksgiving recipes
Happy holidays from Jamie Leeds, Patrick OāConnell, Mr. Bake and more
Delightful dishes and cool cocktails are at least one guaranteed way to bring joy to Thanksgiving when the season may look challenging. This year, we asked prominent local LGBTQ chefs, mixologists, sommeliers, and restaurateurs to offer recipes and suggestions for Thanksgiving.Ā
Jamie Leeds, Hankās Oyster Bar
This recipe is the ultimate ode to Chesapeake Bay oysters, using both the oyster and its juice (known as the liquor) to season the stuffing. Leeds is a pioneer in the restaurant industry in Washington, D.C., and was also a a former Washington Blade Most Eligible Single.
Chesapeake Oyster Stuffing
(8 servings)
1 pint (approx. 24) Shucked Chesapeake oysters with liquor
1 cup Celery, small dice
1 cup Yellow onion, small dice
1 stick Butter
1 tsp Salt
1/2 tsp Old Bay seasoning
1/8 tsp Tarragon, fresh
1/8 tsp Thyme, fresh
1/2 tsp Lemon juice
4 Cups Bread, day old, 1ācubes
3 Tbsp Parsley, fresh, chopped
2 Each Eggs, beaten with 2 T water
Steps:
Strain oysters, reserving their liquid. Place oysters in a large mixing bowl with the cubed bread. Preheat oven to 400 degrees. Coat the inside of a 2-quart (or slightly larger) baking dish with cooking spray.
In a 10-inch sautƩ pan, melt the butter and add celery and onions. Cook on medium heat until vegetables are tender, about five minutes. Add salt, thyme, tarragon and Old Bay seasoning, stir to incorporate. Add reserved oyster liquor and cook for 2-3 minutes. Remove from heat and cool to room temperature. Once cool pour over oysters and bread. Mix gently until moistened.
Gently fold in the eggs, lemon juice and parsley until fully incorporated. Transfer to the baking dish, cover and bake for about 30 minutes, then remove the foil and bake for another 10 to 15 minutes, until top is browned. Can be prepared 1-2 days in advance and kept refrigerated before baking. Tip: If you do not have day-old bread, place cubed bread on a baking sheet and put in a 350 degree oven for about 10-15 minutes until the bread is crusty on the outside. Let cool completely before adding oysters.
Mr. Bakeās Award-Winning Banana Pudding
Kareem āMr. Bakeā Queeman is famous for not only his fabulous presence on social media and reality TV, but also his Banana Pudding, which is the perfect addition to your holiday table. In this recipe, the James Beard semifinalist baker and owner of Mr. Bake Sweets shares his award-winning banana pudding recipe that helped Kareem win his first-ever competition as a baker (the first of many!), and showcase it on the āKelly Clarkson Showā this past Easter. This is Kareemās variation on a Southern family recipe passed down by his late aunt Janet Wills.
This holiday dessert is a delicious combination of easy to find and affordable grocery store ingredients, and even includes an option to use store-bought pudding mix if youāre in a time crunch (just make sure to save time to put your pudding in the fridge). Just keep in mind that youāll need to chilled a bowl in advance and a standard mixer to make sure you get that perfect fluffy texture in the pudding. If youāre feeling extra ambitious, you can make a homemade whipped topping or spring for store-bought in a pinch to add as a final topping on your pudding. Serve in bowls or eat it straight out of the bowl (we wonāt judge) this pudding is sure to impress all season long.
Technique Tip:
ā Make sure you chill your bowl and mixer attachments before whipping your
heavy cream into cream. This helps ensure the heavy cream whips up nice
and high, and wonāt take as much time.
ā Make sure the bowl isnāt touching the water when placing your custard bowl
over the double boiler. Youāre using just the steam to cook, dissolve and
double your custard in volume.
ā Temper your eggs into the cream make sure you add about a cup of the hot
into the egg mixture. This helps make sure you donāt cook and scramble eggs.
Swap Option:
ā You can use all heavy cream or whole milk for Half and Half. (Half and Half is
equal parts heavy cream and whole milk)
ā You can use Cool Whip if you donāt have heavy cream to make whipped cream
(use about 3 to 4 cups of Cool Whip)
Serving Size: Serves 12 to 15 people
Yield: Makes about 5 to 6 cups of custard.
Prep Time: Custard 6-8 minutes for cook and prep, 2 hour- overnight for chilling
3-6 minutes to whip and blend in custard into the sweeten whipped cream
6-10 minutes to assemble
30 min chill time in the fridge once everything is layered
Cook Time: 6-8 minutes
Serve and keep chilled and enjoy.
Hand mixer/stand mixer
Banana Pudding Trifle (From Scratch)
ā 8 large egg yolks
ā Ā½ cup granulated sugar
ā 6 tablespoons cornstarch
ā Ā½ teaspoon kosher salt
ā 3 cups half & half
ā 2 tablespoons pure vanilla extract
ā 3 tablespoons unsalted butter, room temperature
ā 14 oz can condensed milk
ā 2 cups heavy cream
ā 3 tablespoon confectioners sugar
ā Vanilla wafer cookies 3 to 5 standard boxes (Nabisco preferred)
ā 4-5 large bananas, sliced
ā Optional: Whipped cream for topping
Preparation:
1. In a large heatproof bowl, whisk together egg yolks, sugar, cornstarch and
salt until well blended. The mixture will be thick and pale in color. Set aside.
2. In a medium saucepan, heat the half & half to a rolling boil (do not actually
boil). Remove pot from the heat.
3. Whisk 1 cup of the half and half into the egg-yolk mixture. Mix until
combined, then whisk in the rest of the half and half.
4. Set the bowl over a pot of simmering water (make sure the bottom of the
bowl doesnāt touch the water in the pot). Cook and whisk constantly, until the
mixture has thickened, 5 to 7 minutes.
5. Remove the bowl from the heat and whisk in vanilla until combined. Let the
mixture sit and cool, 2 to 3 minutes.
6. Whisk in the butter until it is melted and the pudding is smooth and silky.
7. Place a piece of plastic wrap directly on top of the pudding and let cool to
room temperature, about 30 minutes to an hour.
8. Whisk in the condensed milk and chill for 2 hours or overnight.
9. In the bowl of a standard mixer, use the whisk attachment to whip the heavy
cream on medium speed until it starts to thicken. Add the sugar and beat
until the cream holds stiff peaks. (Whipped cream should stand straight up
and stand in place when you remove your attachments.
10. Add the chilled pudding custard to the sweetened whipped cream, gently
folding it into each other.
11. To assemble the trifle, spoon 1/3 of the pudding into a glass trifle bowl. Top
with sliced bananas then wafer cookies. Repeat this process ending with
custard at the top, then add fresh sliced bananas, crushed wafer cookies and
fresh whipped cream (optional) as dƩcor.
Executive Chef Harley Peet, Bas Rouge
As a longtime resident of the Eastern Shore and an avid waterman, seafood naturally takes center stage in Peetās dishes. Holidays conjure warmth, and the very essence of comfort food is the pot pie. On the Eastern Shore, where salty air mingles with generations of watermen’s tales, the choice was clear. Sweet, tender lobster and delicate sea scallops elevate this timeless classic, where rustic tradition meets refined flavor and presentation in a dish that captures a sense of place.
Scallop and Lobster Pot Pie on a Scallop Shell
Yield: 4 servings
ā¢ 1 sheet puff pastry, cut into quarter-size circles
ā¢ 1 each egg
ā¢ 1 tablespoon milk
ā¢ 5 slices smokey bacon, cut into half-inch pieces
ā¢ 2 tablespoons unsalted butter
ā¢ 1/2 cup celery, small diced
ā¢ 1/2 cup onion, small diced
ā¢ 1/2 cup carrots, small diced
ā¢ 3 tablespoons all-purpose flour
ā¢ 1 quart heavy whipping cream, cold
ā¢ To taste pepper, freshly ground
ā¢ To taste lemon, juiced
ā¢ 2 ounces Parmesan cheese, grated
ā¢ 1 each lemon, sliced into wedges
ā¢ Salt to taste
ā¢ 4 each large sea scallops, raw and sliced into quarters [ask for scallop shells]
ā¢ 2 each [2.5 lbs.] steamed lobster, diced into half inch pieces
ā¢ Parmesan cheese, grated, to taste
Preheat the oven to 400 degrees. In a small mixing bowl, beat the egg and add the milk to create an egg wash. Place the quarter-size circles of puff pastry on a baking sheet and brush the puff pastry with the egg wash. Bake in the oven for 12-15 minutes, or until the pastry is puffed and golden brown. Set the puff pastry aside.
Brown the bacon in a heavy-bottom Dutch oven or saucepan, such as Le Creuset or Staub. Once the bacon is browned, remove it from the Dutch oven and set it aside. Do not discard the bacon fat. Add the butter to the bacon fat in the Dutch oven. Add the celery, onion, and carrot to the pot, and sweat out the vegetables until they are translucent and soft. Take the Dutch oven with the vegetables off of the heat and sprinkle the flour over the vegetables to make a roux. Return the Dutch oven with the roux to the stove over medium heat. Add the cold heavy whipping cream and whisk to remove roux balls. Season the mixture with freshly ground pepper, to taste, and a squeeze of lemon juice, to taste, for a bit of acidity. Simmer the mixture until it gets thick. Once the mixture has thickened, remove it from the heat. Fold in the scallops and lobster into the mixture. Grate the Parmesan cheese into the mixture and stir to incorporate all ingredients. Set the mixture aside, and let it cool in the refrigerator. To note ā the mixture can be made up to a couple of days in advance and kept in the refrigerator. (Add the seafood after to extend the lifetime of the mixture or use it immediately.)
Preheat the oven to 350 degrees Fahrenheit. Arrange the scallop shell on a flat baking tray. If needed, arrange with some salt or oven-safe ware to hold the shells upright, in order to keep them from tipping over and losing the topping mixture [they will not fall or warp]. Scoop a [generous] tablespoon of the cold mixture into a scallop shell and top it with a sprinkling of Parmesan cheese. Bake in the oven until the cheese is bubbling and golden brown, or approximately 6-8 minutes. Top each stuffed scallop shell with a pre-baked puff pastry round. Garnish with lemon wedges and serve.
Chef Patrick OāConnell, Inn at Little Washington
Chef Patrick O’Connell, renowned for his three Michelin stars at The Inn at Little Washington, is excited to share one of his beloved recipes for the holiday season.
For nearly four decades, a shot of this soup was served as the first course on The Inn at Little Washingtonās tasting menu during the winter months. This beloved classic from Chef Patrick OāConnell found a new life at Patty Oās CafĆ© and has been touted as āThe worldās most refined version of bean soup.ā Pureeing the beans and adding a touch of cream makes for a delicate soup, but all the hearty flavors remain intact. The best of both worlds, and a perfect beginning for a fall or cold weather dinner.
White Bean Soup with Virginia Country Ham
Ingredients (serves 8)
ā¢ 1/2 pound dried Cannellini or Great Northern Beans
ā¢ 5 strips of bacon
ā¢ 2 medium onions, coarsely chopped
ā¢ 5 leeks, chopped and thoroughly cleaned
ā¢ 1 cup chopped celery
ā¢ 4 bay leaves
ā¢ 4 quarts chicken stock, preferably homemade
ā¢ 1 ham bone (optional)
ā¢ 2 cups heavy cream
ā¢ Salt and cayenne pepper to taste
ā¢ Optional garnishes: shaved country ham; fresh cream, whipped; cracked black pepper; minced chives
Directions:
1. In a medium saucepan, cover the beans with cool water and soak overnight.
2. In an 8 quart stock pot, cook the bacon over medium high heat until browned. Add the onion, leeks, celery, and bay leaves and cook until the vegetables are tender, about 15 minutes.
3. Drain and rinse the beans and add them to the stock pot along with the heated stock and ham bone (if using). Simmer until the beans are very soft, about 1 hour.
4. Remove the ham bone and bay leaves from the soup. Puree the soup in small batches in a blender or food processor and strain.
5. Return the soup to the heat and add the cream. If the soup is too thick, add more stock or cream. Season with salt and cayenne.
6. At Patty Oās CafĆ©, we pour the soup tableside over a bed of shaved local Virginia ham, and garnish with fresh cream whipped with cracked black pepper and fresh chives.
Jonathan Dearden, KNEAD Corporate Chef
KNEAD, one of the largest D.C.-based restaurant groups, is owned by gay couple Jason Berry and Michael Reginbogin.
Chef Deardenās favorite recipe from the Succotash Prime menu that is perfect for Thanksgiving: “Gochujang Brussels Sprouts on our Succotash Prime menu is one of my favorite unique Thanksgiving sides. At the restaurant we fry in the deep fryer. This recipe has been adjusted to use an Air Fryer.”
Air Fried Gochujang Brussels Sprouts
Gochujang Vinaigrette
ā¢ 380g gochujang (hot)
ā¢ 150g orange juice
ā¢ 20g garlic, minced
ā¢ 30g ginger, minced
ā¢ 20g Fresno chilies, finely chopped
ā¢ 100g lime juice
ā¢ 100g rice wine vinegar
ā¢ 10g salt
ā¢ 750g canola or vegetable oil (approx. 1 quart)
In a blender or food processor, combine gochujang, orange juice, garlic, ginger, Fresno chilies, lime juice, rice wine vinegar, and salt. Blend until smooth.
With the blender running, slowly stream in the canola or vegetable oil to emulsify. Adjust seasoning if needed.
For Plate-Up
ā¢ 500g Brussels sprouts (about 1 pint)
ā¢ 50g gochujang vinaigrette
ā¢ 15g garlic chili crunch
ā¢ 3g sesame seeds (white and black, mixed)
ā¢ 3g scallions, sliced
ā¢ Salt and black pepper, to taste
Preheat air fryer to 400Ā°F (200Ā°C).
Toss the Brussels sprouts with a small amount of oil (just enough to lightly coat them) and season with a pinch of salt.
Place the Brussels sprouts in the air fryer basket in a single layer. Cook for 12-15 minutes, shaking the basket halfway through, until the sprouts are golden brown and crispy.
Transfer the air-fried Brussels sprouts to a large bowl. Drizzle with 50g of the gochujang vinaigrette, tossing lightly to coat but keeping them crispy. Season with salt and black pepper as needed.
Plate the Brussels sprouts in a serving bowl and garnish with garlic chili crunch, sesame seeds, and sliced scallions.
Anthony Aligo, Barkada Wine Bar
Aligo Aligo and business partners Nicholas Guglietta and Nathan Fisher, all gay men, founded their cozy wine bar in late 2020. They are offering two recipes this season: mushroom stuffing and a cranberry royale drink.
Mushroom Stuffing
This savory and earthy dish is perfect for Thanksgiving, featuring tender mushrooms, aromatic herbs, and hearty bread. Itās an excellent alternative or complement to traditional stuffing, especially for vegetarians or mushroom lovers. The dish balances rich flavors and comforting textures, making it a great side that pairs well with other Thanksgiving favorites like turkey, gravy, and cranberry sauce. With its umami depth and seasonal ingredients, this stuffing brings warmth and variety to the holiday table.
Mushroom Stuffing
Ingredients
ā¢ 12 cups of one-inch dried bread cubes or dried stuffing mix
ā¢ 1/2 cup salted butter
ā¢ 2 onions
ā¢1 cup celery
ā¢1 clove garlic
ā¢1/2 lb of your favorite mushrooms
ā¢ 2 cups chicken or turkey broth
ā¢1/3 cup fresh parsley
ā¢ 2 tsp fresh rosemary
Melt butter in a large saucepan over medium heat. Add sliced mushrooms, onions, celery and minced garlic. Cook until tender. Pour in chicken/turkey stock. Add minced parsley and rosemary and salt and pepper to your liking. Let simmer for 1-2 minutes.
Add bread cubes to a large bowl. Pour the mixture in a bowl and mix. Stuffing should be moist but not mushy. If not moist enough, add water.
Grease a 2-quart baking dish. Add stuffing. Bake for 40-50 minutes at 375 until stuffing is slightly browned on top.
Cranberry Royale
This drink is a festive and refreshing cocktail, perfect for Thanksgiving celebrations. With a blend of tart cranberry juice, a hint of orange, and a splash of dry Lambrusco, it offers a beautiful balance of flavors and a light, sparkling finish. The cranberry brings a seasonal twist, while the Lambrusco adds effervescence, making it an ideal aperitif to start the holiday. Its bright red hue adds a festive touch to the Thanksgiving table, celebrating the flavors and colors of the season.
ā¢ 0.5 oz Vodka
ā¢ 0.5 oz Orange Juice
ā¢ 1.5 oz Cranberry Juice
ā¢ 3.0 oz Lambrusco (dry)
Shake the cranberry, orange, and vodka with ice, and strain into a flute or coupe. Top with Lambrusco and garnish with orange peel.
a&e features
Should gay snowbirds cancel Florida amid anti-LGBTQ attacks?
The ethics of soaking up the sun while DeSantis targets our own
The sunny state of Florida has long been a draw for many members of the LGBTQ community, particularly those from cold Northeast states who flock there in winter.
With temperatures cooling off, the annual migration is underway, despite Florida Gov. Ron DeSantis and his agenda attacking queer rights. Floridaās hostile environment has a long history, including the failed attempt by Anita Bryant to keep gay teachers out of the Miami school district some 40 years ago.
That homophobic tradition continues. In addition to the current administrationās draconian āDonāt Say Gayā law, and DeSantisās threats to Disney World in Orlando, the LGBTQ section was recently removed from the Visit Florida website.
Travel is perhaps the most important industry for much of Florida, especially the Southeast and many gay couples decide to retire to the land of eternal summer permanently. Then there are those who flock to āwinterā in the state.
Tony Adams is a journalist, editor, playwright, and former contributor to the South Florida Gay News. In 2016, he published a book, āEnding Anita: How Two Key West Bartenders Won Gay Marriage for Florida.ā He and his husband spend time there every winter. But he finally had enough.
āI didnāt like paying taxes to the DeSantis administration,ā he said. āI sold my place in Fort Lauderdale.ā
But he cautions against an all out boycott of the state.
āIf we desert Florida now, we are depriving our LGBTQ+ businesses of the revenue they need to stay alive,ā he said. āFor that reason, I still visit Florida whenever I can, especially Key West and stay at the Island House. ā¦ Florida has a long tradition of homophobia in politics. In my book I assembled timelines of hatred going back to the 1977 campaign of Anita Bryant against gay teachers in public schools. Floridians get angry and then come to their senses, but maybe it’s just the flatness of the Florida terrain that allows that pendulum to swing more violently than in other states.ā
The Blade reached out to several gay snowbirds from the Northeast for comment for this story; all declined to comment.
Ed Salvato, a leader in LGBTQ marketing and education for the tourism and hospitality industry, weighed in on the deletion of the LGBTQ tourism page.
āThe removal felt like erasure, it also felt gratuitous,ā Salvato said. āWhat harm was that information doing to anyone? I speak to many tourism and hospitality professionals as well as frequent travelers, almost all of whom were dismayed and angered by these actions.ā
Anecdotally, Salvato said he has heard from friends who are fed up and want to move out. Those who visit frequently are rethinking their upcoming visit to the Sunshine State, he said.
āRecently, I spoke to a woman in Florida very active in hospitality and the diversity, equity, and inclusion space who said she just heard from a large conference of mostly African Americans from Historic Black Colleges and Universities who are canceling their big annual conference there,ā Salvato said. āSince they feel that these anti-LGBTQ actions as well as others feel racist. Like the attack on ācritical race theoryā teaching and attacks on DEI create an unsafe environment for their constituents. This is not good for the economy or reputation of Visit Florida.ā He added, this will ātake a long time to repair.ā
On those like Adams who sold their property but still visit, Salvato notes, āIn fact that actually feels like a better reaction than friends who are boycotting the state entirely. To me that makes no sense. The folks in the capital will still draw their salary whether or not you visit your favorite gay guesthouse in Florida. However, the gay owners of that guesthouse or the queer staff will suffer so your boycott hurts the very community who you wish to protect.ā
The sheer number of queer people, especially young gay men often escaping hostile families when they graduate high school or before, who find work in the nightlife industry is staggering. Each June, throngs of these young men arrive hoping to find a welcoming community, a job, and a sunny beach.
āIn the instance you cite,ā meaning snowbirds who may wish to sell property and visit long-term, āthis shifts the benefits around the state so thatās better than a boycott but I think the best thing we can do is to go and support those destinations and suppliers that are daring to continue to reach out to LGBTQ travelers despite the signals sent out by the conservative state government.ā
Nadine Smith, executive director of Equality Florida, took a similar stance as Salvato. How much money does the state earn from the āgay dollar?ā She said ābillions.ā
āThe state not only disrespects a significant contributor to its tourism economy but also sends a dangerous and exclusionary message,ā Smith said. āThis wasnāt just a petty move ā it’s part of a calculated campaign to push LGBTQ people out of public life in Florida. When questioned about why they did this, Visit Florida officials confirmed that this removal was done to align with DeSantis’s hostile policies and rhetoric toward the LGBTQ community.ā
Like Salvato, Smith and Equality Florida recommend spending your dollars at LGBTQ-friendly businesses.
āResidents and visitors can also channel their economic influence toward companies that align with their values, sending a strong message that equality and inclusivity matter to them,ā Smith said. āEquality Florida is a proud partner of Open To All, a growing coalition of businesses large and small that pledge to be welcoming and inclusive. Customers can search āopen to allā businesses on YELP,Ā empowering us to vote with our dollars and support businesses that prioritize and actively advocate for LGBTQ rights.Ā
āIn Fort Lauderdale,ā she added, āVisitLauderdale.com launched a new social media campaign, āNo End to the Rainbows,ā to reaffirm their commitment to promoting a welcoming and inclusive environment for all.ā
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