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
D.C. prepares to party as Pride celebrations kick off Saturday
Bars, clubs have busy lineups; Pride on the Pier returns
Capital Pride’s date change isn’t slowing down the festivities. Back in December, the Capital Pride Alliance shifted the calendar for Pride celebrations in the nation’s capital from the second weekend of June to two weeks later to the weekend of June 20-21 to not conflict with President Trump’s birthday and 250th anniversary of America celebrations, with the aim that “our community can gather safely and without unnecessary barriers… We are protecting our space and preserving Pride as a powerful act of visibility, solidarity, and resistance.”
On the heels of WorldPride last year, the city shows no sign of slowing down. Instead, restaurants, bars, clubs, and neighborhoods are taking the opportunity to be even more visible. The Blade has put together a (non-comprehensive) list of parties, activations, and activities across town:
Pride on the Pier returns on Saturday, June 13 to the Wharf on the Southwest waterfront. The event, sponsored and hosted by the Washington Blade, is free and runs from 4-9 p.m. There will be vendors, DJs, and drag performances all day. VIP tickets are $25 and come with air conditioned party room, private bathrooms, and free cocktail. More details at prideonthepierdc.com.
Capital Pride Official Opening Party: RIOT! is the official opening dance party of Capital Pride, taking place Friday June 19, 9 PM-3AM. The 2026 edition headlining performer is Myki Meeks, a finalist of “RuPaul’s Drag Race” season 18; Bob The Drag Queen will perform a special set. DMV-area DJs and performers include: Bambi, Baphomette, Bumper, Cake Pop!, Connor, DJ Ed Bailey, DJ Diyanna Monet, Evry Pleasure, Jakknife Complex, Mari Con Carne, Pussy Noir, WessTheDJ. Trade owner Ed Bailey is producing the event.
Kinetic Presents brings the heat across the entirety of Pride weekend as well. It again is partnering with Capital Pride Alliance to produce four events over four days this Pride, including the Official Main Event on Saturday (the Friday official event is at Echostage). Kinetic’s parties are splayed across various D.C. venues, with special performances, massive productions, shirtless dancers, play zones, dance-forward audio and visuals, and international DJ talent. Thursday, June 18 at 10 PM at District Eagle is Lust, with music by Dan Slater and TOMI. Friday, June 19 at 10 PM is UNCUT XXL Heavy Load, at A.i. Warehouse in Union Market District, with music by Alex Acosta, Felipe Lira & Mitch Ferrino; the party is a “high-octane night of muscular house and tribal rhythms.” Saturday, June 20 at 10 PM brings that official main event, Kinetic Toy Land, at Echostage, with music by GSP & Matt Suave. Alaska Thunderfuck headlines. Sunday evening June 21 at 10 PM closes with discoVERS at SAX. A portion of tickets supports the DC LGBTQ+ community through Capital Pride Alliance.
9:30 Club always comes in clutch for the LGBTQ community. Already in June, it produced Kitty Kat Ball on June 7, and Kiesza performed on June 8. On June 20 at 10 PM, the famed Mixtape party hits the stage, care of gay DJs Shea van Horn and Matt Bailer, who have spun together for coming up on two decades. Mixtape has been held at several venues across the city over those years, and now settled on 9:30 Club for Pride. On June 25 at 7 PM, Big Freedia – the bounce artist from New Orleans – hits the 9:30 Club scene for the eighth time, as part of the Big Freedom Tour.
Crush: New this year from the 14th Street bar is the Pride Pop-Up, sitting pretty in the parking lot at 1820 14th St., N.W., at the corner of Swann Street by the start of the Pride Parade route. Hours are Friday from 2-10 PM and Saturday from 12-10 PM. Friday evening features Grizzly Bear Happy Hour, a DJ will set up shop on Saturday, and for those needing another layer, there’s a Crush merch store. Co-owner Mark Rutstein “has always wanted to throw a party in that parking lot, so he did,” said co-owner Stephen Rutgers. Note that Crush (the bar) will have a cover on Friday and Saturday.
Kiki: Over at Kiki, there’s a full slate of Pride-themed programming all week. Tuesday, June 16 at 9 PM brings karaoke; Wednesday, June 17 at 7:30 PM is trivia; Thursday June 18 at 9PM is “Night of 1000 Tatianna’s Drag Show”, and Friday June 19 at 9 PM brings the Juneteenth Serve Drag Show. Saturday, June 20 at 10 PM, post-parade, is a Pride Dance Party with DJ Lemz. Sunday daytime at 5 PM is the Father Figures Daddy Issues Special Drag Show; and after the festival at 8 PM, DJ Tezrah hits the tapes.
Jane Jane: Right along the parade route, gay-owned Jane Jane has transformed its space into a “No Kings, Yas Queens” activation in a direct response to the America 250th commemorations happening downtown, from the colorful window installation, to merch (including a custom bandana and tank) to disco wig installations. Events include industry night on Mondays, donations to LGBTQ charities, and to-go cocktails during the Pride Parade.
Shaw’s Tavern: Gay-owned Shaw’s Tavern on Florida Avenue celebrates Pride week with a full lineup of themed events, entertainment, and specials, including Pride trivia on Monday, June 15 at 7:30 PM, bingo on Tuesday, June 16 at 8 PM, a cabaret on Thursday, June 18 at 9 PM, Juneteenth Drag Brunch on Friday, June 19 at 12:30 PM, and both a pre-parade brunch (10 AM-4 PM) and post-parade party (5-9 PM) on Saturday, June 20. Sunday, June 21 at 7 PM brings Mama’s Sunday Supper & Drag Pride Show in the evening for anyone who is still awake.
Trade: This classic has a weekend of events, starting on Thursday, with Tiburon Pride Edition, a Latin Dance party in the Shark Tank. On Friday, the bar opens early (at 2 PM), with all-day happy hour and the Jx&Evry Show. On Saturday, the bar opens at noon, offering a prime parade viewing spot from its windows. There will be the CLASH drag show hosted by Tatianna and Crimsyn, and Sweet Spot party that night. On Sunday, the bar opens for normal hours at 2 PM, with DJs Adam K, Alex Love, and WESSTHEDJ.
Pitchers: The multi-level bar in Adams Morgan is hosting a Pride-themed show on Thursday, June 18 at 10 PM, with drawstring bag giveaways – the only kind of bag that will be allowed into the bar during Pride weekend. The show features drag queen Kyle Sonique Love.
Barrel House Cafe and Bar: Also by the parade route on 14th Street, Barrel House Cafe takes advantage of its large patio to have a slate of events during Pride week, including Schism, a drag and burlesque show on June 18 at 10 PM, as well as an all-day Pride party coinciding on parade day.
Bunker: Bunker again plays host to a series of afters. Friday night (Saturday 3:30 AM) is Unhinged, and Saturday night (Sunday 3:30AM) is Unholy. The regular Saturday night party (10 PM) brings in Venetian and Tiara Missou. All parties have cover charges.
District Eagle: Beyond the Kinetic party on Friday, June 19 brings Gear Night at 10 PM; Saturday, June 20 at 10 PM is LOBO presents PRISM, and Sunday, June 21 is Sundaze wit Papi at 6 PM.
African Art Museum: On Thursday, June 18 at 5 PM, this Smithsonian museum is hosting a free event with artists and curators celebrating its exhibit, “Here: Pride and Belonging in African Art,” “based on years of close collaboration and dialogue with African visual art practitioners who claim belonging in the LGBTQ+ community, however they define those terms,” according to the museum.
KNEAD Hospitality & Design: The gay-owned KNEAD restaurant group (including spots like Gatsby, Mi Vida, Succotash The Grill) is featuring the GLITTERATI cocktail, made with Tito’s, St-Germain Elderflower, Butterfly Flower, ginger, and yes, glitter. A portion of proceeds from every Glitterati cocktail sold will benefit The Trevor Project. The cocktail will be sold throughout June.
The Fountain Inn is partnering with Rhodium spirits (Rhode Island’s first LGBTQ+ owned distillery) all month, making cocktails like gimlets and espresso martinis featuring Rhodium’s liquors. Proceeds benefit SMYAL, an organization dedicated to empowering LGBTQ+ youth.
Hard Rock Cafe: Hard Rock DC is taking part in the chain’s annual “LOVE OUT LOUD” campaign, with Pride merch, specials on June 20, and a donation to The Trevor Project.
a&e features
Fighting ‘Rainbow Panic’ in museums
Here’s how we can resist the escalation of anti-LGBTQ censorship
Back in February of 2025, I wrote a piece for New York City-based arts publication Hyperallergic about the importance of museums stepping up for their LGBTQ staff. I was right to be concerned. Over the last three years, censorship of LGBTQ histories and art has exploded in the museum field. Discourse surrounding censorship of art and artifacts reflects galleries, libraries, archives, and museums (GLAM) institutions’ push to erase LGBTQ stories, language, and people from not just exhibitions but also the wider museum field.
Many now recognize this rush of censorship in the early 2020s as the “rainbow panic,” first coined by historian Wendy Rouse in her piece published in July 2025.
While LGBTQ censorship in GLAM institutions is not new, the recent push to censor queer and trans histories under the Trump administration began in May 2024 when members of the City Council of Lubbock, Texas cut funding for the First Friday Art Trial due to the inclusion of a drag performance.
Additional cancellations followed, including in February 2025, when the Art Museum of the Americas canceled “Nature’s Wild With Andil Gosine” scheduled to open in March. While the museum did not say why, some of Gosine’s work that was set to be part of the exhibition reflected on LGBTQ identity and activism in the Caribbean.
That same month, the National Park Service removed mentions of transgender people from the Stonewall National Memorial website, now seen as a watershed moment in queer erasure. In response, the LGBTQ+ History Association issued a statement warning about the recent moves to censor and erase LGBTQ history and art.
The Association was right to be concerned because the following month, Trump released his Executive Order titled “Restoring Truth and Sanity to American History” where he targeted the National Museum of American History, National Museum of African American History and Culture, and the American Women’s History Museum.
But it wasn’t just erasure, it was also intentional renaming. Also in February 2025, the Scottsdale Museum of Contemporary Art changed its traveling exhibition of work by women, queer and trans artists, changing the title that was originally “transfeminisms.” By June, the Art Institute of Chicago changed the title of an exhibition of Gustave Caillebotte’s work and removed discussions of gender and sexuality from the wall text that were included when the show was displayed in Paris and Los Angeles.
In the last year, censorship has especially escalated with Amy Sherald cancelling her show “American Sublime” at the National Portrait Gallery (and moving it to the Baltimore Museum of Art) and art scholar Ignacio Darnaude writing in an Out op-ed that the National Portrait Gallery (NPG) exhibition “Felix Gonzalez-Torres: Always to Return” did not include information about the artist’s queer identity or the work’s connections to AIDS. The National Portrait Gallery has denied claims of erasure.
This leads us to the most recent happening when in February 2026, a Pride flag was removed from the Stonewall National Monument after a directive from the Trump administration. Thankfully, later that month, protesters re-raised the flag. In April 2026, the National Park Service agreed to restore the Pride flag at the Stonewall National Memorial and keep it up permanently. But even with this victory — the result of queer and trans organizing — attacks on LGBTQ histories remain.
As the histories we fought to collect and interpret are censored and erased, through museums’ compliance-in-advance as well as government discrimination and decree, we (I write as a queer GLAM worker) see a willingness to sacrifice those histories and our communities for institutional safety, funding, and government support.
Please know the LGBTQ community will remember the hard truths we learned this past year — that we and our histories were expendable. If we can be cast aside, hidden, or disowned, whose histories are safe? How can (and can we) rebuild trust in the institutions that failed us this past year? It’s not just the LGBTQ community. In fact, just this January, the National Park Service removed signage from the Independence National Historical Park in Philadelphia that referenced slavery at the President’s House Site.
Please help us to fight the erasure of queer and trans histories and communities. Please stand with the LGBTQ community (and LGBTQ+ GLAM workers) against the violence we are facing — not just outside museums, but inside them too.
For ways that you can help to fight historical erasure, including against the LGBTQ community, please consider the following:
Consume queer history content. Whether it be by visiting exhibitions, listening to a podcast, going on a walking tour or lecture, or buying queer history books, your presence and money speak volumes. And learn your local queer histories. Often, we focus on the large-scale histories that surround the Stonewall Uprising, Compton Cafeteria Riots, and other pivotal moments, but there’s queer history all around us. It’s time to learn and celebrate these histories.
On that topic, volunteer and contribute your time to local LGBTQ history initiatives. Everyone is based in different parts of the country, so another great option for access are online projects like The Pink Triangle Legacies Project, Queer Zine Archive Project, Queer Digital History Project, and Invisible Histories. Everyone has skills, especially GLAM workers, to support the work of these independent history groups.
Financially support and visit grassroots LGBTQ+ archives and museums. Despite mass censorship and violence over the past year, queer and trans history workers have created and facilitated groundbreaking exhibitions and community action at the Museum of Transology (specifically the TRANSCESTRY exhibition), the Museum of Transgender Hirstory & Art, and other grassroots archives, libraries, and museums created by and for our communities.
Queer and trans museum workers refuse to be silenced and shut out of institutions that have long ignored our histories. The work that we do to seek representation is too important, too urgent, to abandon. We look to these grassroots efforts as models for how our institutions can preserve and tell queer and trans histories because many of them were founded themselves during times of censorship and violence.
Find and support your local LGBTQ (and other) employee resource groups and other organizations pushing for transparency and accountability at your workplaces. Right now, many of these groups have gone underground. Where you can, provide mutual aid and financial and organizational support to these groups, and you can be an advocate (especially if you have privilege and protection) for these organizations and their efforts.
Support the unionization of GLAM workers — show up for pickets and use your attendance and money to support institutions that support and invest in their LGBTQ cultural workers. This past year has been incredibly difficult for LGBTQ museum workers — from censorship and erasure of our histories to the firing of and discrimination against LGBTQ federal workers, federal agencies have denied our existence, cut off lifesaving care for LGBTQ people, and ordered the termination of employee community resource groups.
Mobilize and fight against anti-LGBTQ legislation affecting your queer and trans GLAM colleagues (and your neighbors). As goes LGBTQ histories and representation, so goes rights for queer and trans museum staff. The best examples of this are the experiences of queer and trans federal and trust workers. Call your representatives, participate in resistance efforts, and contribute to mutual aid supporting people most hurt by the legislation.
Hope is not lost! LGBTQ history, as I can attest, is not going anywhere, but amid the rising tide of censorship and erasure, there has never been a more important time to show up in support of LGBTQ preservation, curation, and education efforts. As the victory surrounding the Pride flag at the Stonewall National Monument represents, these are hard-fought battles but ones that we can win with your support.
a&e features
From Media Matters to massive queer ragers: the rise of Tara Dikhof
The Washington Blade sits down with the DJ and drag star on her summer tour, rise to prominence, and how Musk helped shape her path.
Before becoming the “full-time party girl” with the power to turn any room with Instagram Reels into a dingy dance floor packed with queer people — at least for a minute or two — Tara Dikhof was much like a lot of queer Washingtonians: upset at how the first Trump administration quickly began attacking marginalized communities’ rights, and in need of a creative, constructive outlet.
“I used to be a journalist at Media Matters, where I worked on our online extremism and LGBTQ program,” Tara Dikhof told the Blade when asked how she became the actualized drag performer she is today. “I did extensive work documenting how the right wing media ecosystem poisons the debate on queer issues — and spreads virulent lies about LGBTQ people online.”
Media Matters is a nonprofit that describes itself as a “progressive research and information center” with the goal of “monitoring, analyzing, and correcting conservative misinformation in the U.S. media.”
Tara, who, while working at Media Matters lived up to that goal. She wrote — or assisted the media watchdog with — more than 150 articles for the web-based organization. While she covered a wide variety of topics, she became a leading voice covering Joe Rogan during her tenure as a senior researcher for the LGBTQ Program at Media Matters.
“I think some of my most impactful work from my time at Media Matters was when I was the leading journalist reporting on Joe Rogan’s extremism and right wing misinformation. I broke the story that he was encouraging young people not to get the COVID vaccine,” Dikhof said. “I reported that the presidential debates hadn’t asked a question about LGBTQ issues since the 2000s. I also led a study looking at TV news reporting on anti-trans violence, showing that TV news stations, cable and broadcast combined, collectively reported on anti-trans violence for less than an hour almost every year.”
In addition to media coverage, Dikhof also worked on the inside as a Truman-Albright Fellow and policy analyst at the U.S. Department of Health and Human Services, working to improve the health and safety of Americans.
That effort was recognized from both sides of the political aisle. She and her detailed research appeared in a slew of outlets, includingDemocracy Now!, The Atlantic, and even the Blade’s West Coast sister publication, the LA Blade, among others. While her work began making headlines informing people about the dangers of under coverage of LGBTQ issues, it also garnered attention from staunch anti-LGBTQ voices.
One of those voices — and the one Dikhof ultimately credits as the reason she bowed out of the media watchdog world — was Elon Musk. Musk, the CEO of Tesla, founder and chief engineer of SpaceX, and owner of X, was not pleased with coverage of the platform’s questionable practices under his leadership. The app relaxed censorship policies, dissolved its Trust and Safety Council, and reinstated thousands of previously banned accounts — many of them far-right accounts found to be pushing harmful misinformation and disinformation.
“He was trying to silence fact-based journalism that revealed that his platform X was running advertisements next to Nazi content,” Dikhof said. “When you’re facing lawsuits against the richest man in the world, unfortunately, the facts don’t matter as much.”
She said it led to her being let go from the media watchdog organization — something she had worked so long to help grow awareness about the dangers of growing authoritarianism on platforms and across the airwaves.
“That was incredibly devastating. I dedicated my entire adult life to the progressive movement, to trying to stop right wing misinformation, and to have that drop out from under me was defeating, to say the least. But you can’t keep a powerful girl down.”
She didn’t stay down for long. She tapped into the drag and DJ world after leaving the nation’s capital. Since then, she has expanded on her drag journey and opened for some of the world’s biggest performers — from Aliyah’s Interlude, to Violet Chachki, to massive pop superstar Chappell Roan. It seems the Dikhof rocket has taken off and doesn’t look like it’s slowing down.
That switch, she explained, has her feeling like she is doing more for the LGBTQ community than she could at Media Matters.
“I started throwing parties and community events for queer people in Boston, and I now throw parties for over 1,200 people a month,” she said. “I honestly don’t feel like I’ve ever had more of an impact on queer and trans people than I am now. I believe, from the bottom of my heart, that getting a group of LGBTQ people in a room together and letting them radically express themselves through dance and movement and to build new friendships and to find the love of their life — is a radical act.”
Her goal is simple — provide a place for LGBTQ people, specifically trans people, to let down their hair — or in her case, giant wigs and fantastical headpieces — and just dance.
“I’m just trying to give people a space to exist, which for a lot of queer and trans people right now is not something they can do. They don’t feel safe at work, they don’t feel safe at home, they don’t feel safe in public, and the one oasis that they can access is the gay club. It’s a place where they can dress however they want, they can love whoever they want.”
That radical act, she explained, should be as inclusive as America is diverse. She sees the waves of conservatism that have hit the federal government — and state offices around the country swinging to the right — reflected in the nightlife scene she encounters. LGBTQ clubs have long been a proxy for the social standards in mainstream America, which often focus heavily on young, white, cisgender men.
“It is one of the most connecting things we can do while we’re on this planet. My guiding light is, I am trying to build dance floors that are multigenerational and multiracial. I’m trying to start a new chapter in queer nightlife, where dance floors aren’t just dominated by white, buff gay men.”
While in-person nightlife has led to a diverse dance floor thumping with bops from Slayyyter’s new release “Wor$t Girl In America” to gay club classics like Ariana Grande’s “Into You” — with wild-haired Dikhof at the helm in looks that could make even Cher do a double take — her rise has also been immensely assisted by some of the very platforms she once called out while living in Washington.
She has amassed quite the following — 142,000 followers on Instagram, 2.6 million likes on TikTok, and thousands of streams on SoundCloud.
Despite this growing and visibly powerful media presence, she has hard limits on when and where she deems it appropriate. The dance floor is not always one of those places — not just due to the growing data on the harm social media causes to users’ health, but also to stay true to her goal of helping the LGBTQ community become a stronger, more accepting place.
“Social media promises connection and relationships, but it’s not true. What we actually need is a way for people to put their phones down and connect with others in real life,” she said. “I’m trying to build a coalition that represents the true power of the LGBTQ community, where we can all exist in harmony together. At a lot of my parties, I have a no-phones policy, because what I want people to do is disconnect from social media, disconnect from our system of mass surveillance, and just be present for a few hours.”
“For my party, Feral, which is [a] no-phones LGBTQ rager, at the door before anyone enters the party, we tell them our party’s policies, and we make sure they have a verbal yes agreeing to them,” she said. “Those policies are no phones, no photos, no videos on the dance floor, treat yourself and others with respect.”
She sees this intentional inclusivity as a major way to combat the hate trickling down from the Trump-Vance administration and regurgitated by mainstream media organizations that feed into that bias.
“I believe that we can create, and we can continue to build radical change in this country on the dance floor. So much mainstream media has consistently allowed conservative media to set the terms of debate for LGBTQ rights. Mainstream media outlets like the Washington Post, outlets like New York Times, put trans rights up for debate when we can all agree that human rights are not something that we can debate.”
She continued, explaining that the bias mainstream media imposes — like with The New York Times’ consistently criticized coverage of transgender people, which often has little or no actual transgender voices in its reporting — frames these issues as cultural debates rather than basic human rights.
“These mainstream outlets don’t debunk those claims. They don’t push back on them. We need to say that lesbians belong at the gay club. We need to say that we don’t tolerate anti-Black discrimination at the gay club. We need to say that trans people deserve to be loud and messy in the gay club, just like everyone else gets to.”
She explained that what she is trying to do is simple in theory — make the space truly a dance haven for everyone in the community.
“What I’m really trying to do is I’m trying to open a portal of transcendence. I’m trying to create magical moments where all of the problems in the world drop out of your mind.”
Dikhof attempts to do this, she explained, by tapping into that deeply human — and animalistic — need for connection.
“Humans are primates and primates are animals that need physical touch. We need community spaces, and increasingly, with social media, late stage capitalism, and a horrible economic outlook, people don’t have a public forum to connect with others. There have been nights where I have taken a $3,000 loss, but it’s part of it.”
To her, the value queer nightlife gives to the community can’t be measured by ticket sales or ad clicks — it’s measured by acts of queer joy and defiance that echo the community’s need for broader survival in an era of book bans and hostility for the sake of cruelty.
“All we need is a room for four hours, a DJ, a working sound system, and a community that cares about protecting each other. If you have that, you can create total bliss. I think the beauty and transcendence of queer nightlife is something that Republican lawmakers will probably never understand.”
She sees the dance floor as just as important for queer people as the Senate floor. Not separate from politics — it is politics.
“I do believe that having queer community spaces is an integral part of political organizing. We cannot let the bastards steal our joy. Getting out of the house and being loudly queer is a form of resistance.”
“Right now, I’m really living my wildest dreams and I’m hungry. This is just the beginning for Tara Dikhof. We’re living in a society where we have Paleolithic emotions, medieval institutions, and God like technology, and I am going to use that God like technology to the best of my ability.”
Tara Dikhof is currently on her summer tour, starting at Project GLOW for Queer Chaos in Washington. She will return — after crisscrossing the country — to perform at Bunker on June 20 during Capital Pride weekend.
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