a&e features
Local LGBTQ chefs share favorite Thanksgiving recipes
Happy holidays from Jamie Leeds, Patrick O’Connell, 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.
Jamie Leeds, Hank’s 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, 1”cubes
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 sauté 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. Bake’s Award-Winning Banana Pudding
Kareem “Mr. Bake” 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 “Kelly Clarkson Show” this past Easter. This is Kareem’s 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 you’re in a time crunch (just make sure to save time to put your pudding in the fridge). Just keep in mind that you’ll need to chilled a bowl in advance and a standard mixer to make sure you get that perfect fluffy texture in the pudding. If you’re 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 won’t judge) this pudding is sure to impress all season long.
Technique Tip:
● 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 won’t take as much time.
● Make sure the bowl isn’t touching the water when placing your custard bowl
over the double boiler. You’re using just the steam to cook, dissolve and
double your custard in volume.
● 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 don’t cook and scramble eggs.
Swap Option:
● You can use all heavy cream or whole milk for Half and Half. (Half and Half is
equal parts heavy cream and whole milk)
● You can use Cool Whip if you don’t 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)
● 8 large egg yolks
● ½ cup granulated sugar
● 6 tablespoons cornstarch
● ½ teaspoon kosher salt
● 3 cups half & half
● 2 tablespoons pure vanilla extract
● 3 tablespoons unsalted butter, room temperature
● 14 oz can condensed milk
● 2 cups heavy cream
● 3 tablespoon confectioners sugar
● Vanilla wafer cookies 3 to 5 standard boxes (Nabisco preferred)
● 4-5 large bananas, sliced
● 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 doesn’t 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 décor.
Executive Chef Harley Peet, Bas Rouge
As a longtime resident of the Eastern Shore and an avid waterman, seafood naturally takes center stage in Peet’s 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
• 1 sheet puff pastry, cut into quarter-size circles
• 1 each egg
• 1 tablespoon milk
• 5 slices smokey bacon, cut into half-inch pieces
• 2 tablespoons unsalted butter
• 1/2 cup celery, small diced
• 1/2 cup onion, small diced
• 1/2 cup carrots, small diced
• 3 tablespoons all-purpose flour
• 1 quart heavy whipping cream, cold
• To taste pepper, freshly ground
• To taste lemon, juiced
• 2 ounces Parmesan cheese, grated
• 1 each lemon, sliced into wedges
• Salt to taste
• 4 each large sea scallops, raw and sliced into quarters [ask for scallop shells]
• 2 each [2.5 lbs.] steamed lobster, diced into half inch pieces
• 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 – 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 O’Connell, 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 Washington’s tasting menu during the winter months. This beloved classic from Chef Patrick O’Connell found a new life at Patty O’s Café and has been touted as “The world’s most refined version of bean soup.” 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)
• 1/2 pound dried Cannellini or Great Northern Beans
• 5 strips of bacon
• 2 medium onions, coarsely chopped
• 5 leeks, chopped and thoroughly cleaned
• 1 cup chopped celery
• 4 bay leaves
• 4 quarts chicken stock, preferably homemade
• 1 ham bone (optional)
• 2 cups heavy cream
• Salt and cayenne pepper to taste
• 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 O’s Café, 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 Dearden’s 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
• 380g gochujang (hot)
• 150g orange juice
• 20g garlic, minced
• 30g ginger, minced
• 20g Fresno chilies, finely chopped
• 100g lime juice
• 100g rice wine vinegar
• 10g salt
• 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
• 500g Brussels sprouts (about 1 pint)
• 50g gochujang vinaigrette
• 15g garlic chili crunch
• 3g sesame seeds (white and black, mixed)
• 3g scallions, sliced
• Salt and black pepper, to taste
Preheat air fryer to 400°F (200°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. It’s 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
• 12 cups of one-inch dried bread cubes or dried stuffing mix
• 1/2 cup salted butter
• 2 onions
•1 cup celery
•1 clove garlic
•1/2 lb of your favorite mushrooms
• 2 cups chicken or turkey broth
•1/3 cup fresh parsley
• 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.
• 0.5 oz Vodka
• 0.5 oz Orange Juice
• 1.5 oz Cranberry Juice
• 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
Your guide to D.C.’s queer New Year’s Eve parties
Ring in 2026 with drag, leather, Champagne, and more
With Christmas in the rear view mirror, we can turn our attention to ringing in a much-anticipated New Year with a slew of local LGBTQ parties. Here’s what’s on tap.
Pitchers
This spacious Adams Morgan bar is hosting the “Pitchers’ Perfect New Year’s Eve.” There will be a midnight Champagne toast, the ball drop on the big screens, and no cover, all night long. The bar doesn’t close until 4 a.m., and the kitchen will be open late (though not until close). All five floors will be open for the party, and party favors are promised.
Trade
D.C.’s hottest bar/club combo is leaning into the Shark motif with its NYE party, “Feeding Frenzy.” The party is a “glitterati-infused Naughty-cal New Year’s Even in the Shark Tank, where the boats are churning and the sharks are circling.” Trade also boasts no cover charge, with doors opening at 5 p.m. and the aforementioned Shark Tank opening at 9 p.m.. Four DJs will be spread across the two spaces; midnight hostess is played by Vagenesis and the two sea sirens sensuously calling are Anathema and Justin Williams.
Number Nine
While Trade will have two DJs as part of one party, Number Nine will host two separate parties, one on each floor. The first floor is classic Number Nine, a more casual-style event with the countdown on TVs and a Champagne midnight toast. There will be no cover and doors open at 5 p.m. Upstairs will be hosted by Capital Sapphics for its second annual NYE gathering. Tickets (about $50) include a midnight Champagne toast, curated drink menu, sapphic DJ set by Rijak, and tarot readings by Yooji.
Crush
Crush will kick off NYE with a free drag bingo at 8 p.m. for the early birds. Post-bingo, there will be a cover for the rest of the evening, featuring two DJs. The cover ($20 limited pre-sale that includes line skip until 11 p.m.; $25 at the door after 9 p.m.) includes one free N/A or Crush, a Champagne toast, and party favors (“the legal kind”). More details on Eventbrite.
Bunker
This subterranean lair is hosting a NYE party entitled “Frosted & Fur: Aspen After Dark New Year’s Eve Celebration.” Arriety from Rupaul Season 15 is set to host, with International DJ Alex Lo. Doors open at 9 p.m. and close at 3 p.m.; there is a midnight Champagne toast. Cover is $25, plus an optional $99 all-you-can-drink package.
District Eagle
This leather-focused bar is hosting “Bulge” for its NYE party. Each District Eagle floor will have its own music and vibe. Doors run from 7 p.m.-3 a.m. and cover is $15. There will be a Champagne toast at midnight, as well as drink specials during the event.
Kiki, Shakiki
Kiki and its new sister bar program Shakiki (in the old Shakers space) will have the same type of party on New Year’s Eve. Both bars open their doors at 5 p.m. and stay open until closing time. Both will offer a Champagne toast at midnight. At Kiki, DJ Vodkatrina will play; at Shakiki, it’ll be DJ Alex Love. Kiki keeps the party going on New Year’s Day, opening at 2 p.m., to celebrate Kiki’s fourth anniversary. There will be a drag show at 6 p.m. and an early 2000s dance party 4-8 p.m.
Spark
This bar and its new menu of alcoholic and twin N/A drinks will host a NYE party with music by DJ Emerald Fox. Given this menu, there will be a complimentary toast at midnight, guests can choose either sparkling wine with or without alcohol. No cover, but Spark is also offering optional wristbands at the door for $35 open bar 11 p.m.-1 a.m. (mid-shelf liquor & all NA drinks).
a&e features
Local, last-minute holiday gift ideas
Celebrate the season while supporting area businesses
The DowntownDC Holiday Market is bustling. Union Station is decked out with its annual Christmas tree. Washingtonians have wrapped their houses and apartment balconies with festive lights and holiday decorations. The holiday season is here. And with stockings to fill and empty space under the tree, Washington’s local shops and artists have plenty to offer.
Show your LGBTQ and D.C. pride with the Washington Blade’s annual holiday gift guide.
To embrace the holiday buzz: The Blanco Nwèl cocktail from Alchy Cocktails. This Caribbean eggnog is one of Alchy Cocktail’s seasonal holiday cocktails. The flavor profile is similar to coquito, a traditional Puerto Rican Christmas drink with a coconut base. As a queer and Caribbean-owned business, Alchy Cocktails has been based out of Washington since 2021. Blanco Nwèl is available in both cocktail ($24) and mocktail ($12) online and at a variety of holiday markets, including the Tingey Plaza Holiday Market, the Flea Market at Eastern Market, Union Station’s Main Hall Holiday Market, and more. ($24)
A spicy bite: Gordy’s Cajun Okra from Salt and Sundry. These spicy, tangy pickles pull on Southern Cajun-style flavors, packing a punch with paprika, cayenne, and more. Gordy’s is an LGBTQ-owned and Washington-based brand, making this gift an opportunity to support a local LGBTQ business straight from the jar. This pantry staple is available on Salt & Sundry’s website and at its locations in Union Market, Logan Circle, and its Georgetown holiday pop-up store. ($14)
To celebrate Washington pride: The DC Landmark Tote Bag from The Neighborgoods. Native Washingtonians, visitors, friends and family alike will find something to love about this Washington-themed tote bag. Food trucks, the 9:30 Club, the Metro logo and pandas from the National Zoo are just some of the city’s landmarks depicted across the tote in a red, white, and blue color palette. The tote is a part of the DC Landmarks collection, which donates 10 percent of its sales to the American Civil Liberties Union. The Neighborgoods itself is a local, woman-owned business built out of a passion for screen-printing in 2013. The 100 percent cotton canvas tote is for sale online or at the DowntownDC Holiday Market. ($22)
To give friends and family their flowers: The Flowers Bandana from All Very Goods. This 100 percent cotton bandana was designed in Washington and hand printed in India. Its uniqueness comes in being covered with the faces of Black women, representing a “love letter to all women but especially Black women,” according to All Very Goods. The Black woman-owned and operated business, based out of Northwest Washington, has a mission to celebrate diversity and representation through its products. The bandana intends to give Black women their “flowers.” The Flowers bandana is available for purchase online. ($24)
To unlock culinary creativity: The Curious Chef Gift Collection from Each Peach Market. This customizable collection of kitchen oddities — ranging from tinned fish to chili oil — is a quirky gift for the most inventive chefs. The collection is available in a Standard Santa, Extra Goodies and Super Holiday Size for up to $165. The Washington-based market, founded in 2013, permits customers to make the collection special by specifying what unique ingredients are packaged, including products made by local or LGBTQ brands. Each Peach Market offers assembly and pick up in-person at its Mount Pleasant shop and also offers local delivery and nationwide shipping via its website. ($85)
To give a touch of sweetness: The DC Landmark Chocolate Covered Oreo Holiday Cookies from Capital Candy Jar. Wrapped in a festive red bow, this box of nine cookies embraces love for Washington and the holiday season in one. Among the dark and milk chocolate covered cookies are images of the U.S. Capitol, the White House, the Lincoln Memorial, the Jefferson Memorial and festive hollies. The treat, packaged in a Hill East facility just a few blocks from the Capitol, is available for purchase online and at the DowntownDC Holiday Market. ($23.95)
To celebrate queer gaming: Thirsty Sword Lesbians from Labyrinth Games & Puzzles. This roleplaying game embraces lesbian culture by unlocking a world of swords, romance, and battle. Ideal for group settings, the book presents a system of world building and character identities that are best brought to life by creative minds. Labyrinth, which has been a local Washington business for more than 15 years, celebrates non-digital fun through games and puzzles that connect the community. This gift is offered online and at Labyrinth’s Capitol Hill location. ($29.99)
To make a bold statement: The “Resist” T-shirt from Propper Topper. This locally screen-printed black tee features the Washington flag designed within a raised fist, symbolizing both Washington pride, and political resistance. The shirt is made exclusively by Propper Topper, a local Washington business that evolved from a hat shop to a gift store since opening in 1990. The tri-blend unisex shirt is available both for pickup at Propper Topper’s Cathedral Heights location and shipping via the online site. ($32)
To keep it c(g)lassy: The Glass Ball earrings from Blue Moon Aquarius. Gifting can rarely go wrong when it comes to a new pair of earrings. The unique statement earrings — made of polymer clay, glass, and 18k gold plating over surgical steel — are hand cut, sanded and assembled in Washington, meaning each set is unique. Blue Moon Aquarius, a local brand, is known for its small batch jewelry and home decor designed with clay materials. Available in oxblood, hunter green, lavender, and bluestone color palettes, these earrings are available for purchase on Blue Moon Aquarius’ website and at the DowntownDC Holiday Market. ($48)
To elevate a holiday tea or charcuterie party: The Honey Flight: Tea Lover’s Selection from BannerBee. This local honey company presents the ideal gift to make cozying up with a cup of tea slightly more special. The Honey Flight contains three types of raw wildflower honey infused with fair trade Ugandan vanilla bean, chai spices, and locally sourced lemon thyme herb. The gift is also an opportunity to uplift a family company based in the Mid-Atlantic that offers all-natural, sustainable products. The flight is available online, at the DowntownDC Holiday Market or at the Arlington Courthouse and Dupont Farmers’ Markets. ($36)
For Baltimore shoppers: If you’re in Charm City, don’t miss Balston Mercantile, opened by a gay couple in June. Their gorgeous shop in the Hampden neighborhood offers an array of unique, upscale finds, from barware and artwork to cookbooks and home decor and more. (849 W. 36th St.)
a&e features
Have yourself a merry John Waters Christmas
Annual holiday show returns to Alexandria and Baltimore
When it comes to iconic Christmas scenes in movies, none can top the tree-toppling tantrum thrown by cha-cha heels-deprived Dawn Davenport in John Waters’s fifth full-length feature “Female Trouble” from 1974. Therefore, it’s not surprising that Waters continues to make art out of Christmas, performing his spoken word Christmas tour in cities across the country. Waters has even more reason to celebrate with the release of his new red vinyl 7” single, a cover of Little Cindy’s “Happy Birthday Jesus (A Child’s Prayer)” on the A-side, and “A Pig Latin Visit From St. Nicholas” on the B-side. If you’re still looking for unique Christmas gifts, consider this record. As always, John was kind enough to make time for an interview in advance of his tour dates.
BLADE: John, in preparation for this interview with you, I went back and listened to Little Cindy’s original rendition of “Happy Birthday Jesus (A Child’s Prayer)” on your “A John Waters Christmas” CD.
JOHN WATERS: One thing I did, if you notice, I make the same stumble in my recording that she did in the original.
BLADE: It sounded to me like she got choked up.
WATERS: No, I think she just stumbles over a word, so I stumbled over the same word. It’s appropriation, insanely.
BLADE: Is this a song you first became aware of in your youth or when you were an adult?
WATERS: When I was doing the Christmas album, I had this friend named Larry Benicewicz. He was kind of my idea man with music. He knew every single old record. I would say to him, “Weird Christmas songs,” when we were doing a soundtrack, or a song about bears, or a song about this, and he would give me all these tapes. It was one of the ones he played for me. A lot of the songs I put in my movies and on my records, I did know as a kid. I did not know this one, but I immediately embraced it. I don’t think it’s campy. I think it really is spiritual in a weird way. My doing it makes it a novelty record. I am really for novelty records, and there aren’t any anymore. Why was there not a COVID novelty record? That’s insane. The dance “The Bug” that’s on the “Hairspray” soundtrack would be perfect for COVID.
BLADE: The thing that struck me was that for a Christmas song in the voice of a child, a kind of death pall hangs over it, with lines like, “If I was good you’d let me live with you” and “they nailed you to the cross, they wanted you to die.”
WATERS: All of it! When I see children at midnight mass kneeling in front of a nude man nailed to a cross, I feel like I’m at The Eagle! It is S&M, it’s creepy. I took the same cover (photo) from her record to parody and put my face on it. The same thing I did with The Singing Dogs last year when I covered (their version of) “Jingle Bells.” I’m really into novelty records. I love them and I’m trying to bring them back. I don’t expect anybody to ever play these records. Even The Singing Dogs one said on it, “Please do not play this record” [laughs]. And the flipside, the Pig Latin version, is almost impossible to listen to.
BLADE: I’m so glad you mentioned that. “A Pig Latin Visit From St. Nicholas” reminded me of the lost art of speaking in Pig Latin. I also recall watching the PBS series “Zoom” as an adolescent and learning to speak “ubbi dubbi,” a distant relative of Pig Latin. Do you think that the time is right for a Pig Latin or ubbi dubbi revival?
WATERS: Here’s the thing, I never could pick up any language, except Pig Latin. I’ve been in every foreign country. Foreign countries have given me money to learn to speak the language. I can never do it! But Pig Latin…my parents and other parents in the ‘50s spoke Pig Latin so kids couldn’t understand what they were saying. Then my mother taught it to me, and I used it. The hardest take to shoot in “Pink Flamingos” was not eating the dog shit. It was when the cast skipped, in one take, saying “E-way, are-yay e-they ilthiest-fay eople-pay in-hay e-they ole-hay ide-way orld-way.” We’re the filthiest people in the whole wide world in Pig Latin. We had to do so many takes so they could do it once without screwing it up. In “Polyester,” Edith (Massey) answers the phone, “ello-hay.” I did a photo piece where it was all subtitled in Pig Latin. Like “osebud-Ray” (from “Citizen Kane”) or in “Streetcar,” “ella-Stay!” [Laughs] All the iconic dialogue translated into Pig Latin. My assistant who helped me do it, had never heard of Pig Latin. She really got good at it because she lived in many foreign countries and can pick up languages. But it’s not that easy to do it correctly and read it. Your computer will translate into Pig Latin.
BLADE: AI understands Pig Latin?
WATERS: I guess that’s AI. It wasn’t 100% right, but it was close. I can speak it if I look at it, but just do a bit at a time. It was a challenge that no one would possibly care about or want to do.
BLADE: I think you pulled it off very well.
WATERS: If you want people to leave on Christmas morning, you put it on. That’s how you get your guests to leave. It’s time to go.
BLADE: Ood-gay i-bay! How did your relationship with record label Sub Pop, which released 2021, 2022, 2024, and new 2025 holiday singles, come about?
WATERS: I believe the first thing I did for them was “Prayer to Pasolini.” They came to me through Ian Brennan. He’s won a couple Grammys for World Music, but he is also is one of my agents who does the Christmas tour and a lot of my shows, anything with music. He helped me arrange each one of the songs. He had a relationship with Sub Pop. It was perfect. My friends in Baltimore, (the band) Beach House, have had huge success.
BLADE: That’s right, they’re on Sub Pop!
WATERS: Yes! I’m happy to be on it. I’ve even been to the warehouse and posed for pictures like Jackie Suzanne used to do.
BLADE: Is there any chance that “A John Waters Christmas” might be reissued on vinyl by Sub Pop?
WATERS: No. It’s such a nightmare to get the rights and to renew them. You have to find the publisher and the writer, and they usually hate each other. It doesn’t matter if it’s obscure or famous, it’s hard to get. You have to make the deal. The singer doesn’t get anything unless they play it on the radio. It would be so complicated legally, and there would be such a [laughs] tiny audience for it. I hope it will come out again. The same thing with the one for Valentine’s Day. I had two of them that did quite well when they came out; “A Date With John Waters and “A John Waters Christmas.” The “John Waters Christmas” album is still the soundtrack that plays whenever I’m doing my spoken word Christmas show as people are entering the theater.
BLADE: Aside from your annual Christmas show tour, what else do you do for the holidays now, and are there any traditions that you’ve carried over from your family?
WATERS: Certainly! I have two sisters, my brother’s widow, and me, so there are four and we take turns each year to have the Christmas dinner. Mine was last year. An entire sit-down dinner. Mom’s China, the silverware, the entire full dinner. It’s pretty traditional. I don’t have a Christmas tree, but I do decorate the electric chair from “Female Trouble.” That is a tradition in my family. We do have Christmas decorations, but they’re usually weird ones that fans sent me. I have one with Divine knocking over the Christmas tree, and the Christmas tree lights up, all sorts of amazing things. There is definitely a tradition here that might be a little altered, but it is definitely a tradition. I used to have a giant party every year, but COVID ended that. I still wouldn’t want 200 people in my house breathing right now.
BLADE: I was looking at your tour schedule and wondered if there are any new cities in which you’ve never performed the John Waters Christmas show that have been added to this year’s schedule?
WATERS: I don’t think there’s a city in America in which I haven’t done one show! The only places I haven’t been to are Hawaii and Alaska. I could do it there, but it’s too long on a tour. I can’t think of a city I haven’t played in in America over the last 50 years. The Christmas show is completely different every year. It doesn’t matter if you saw it last year.
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