By Christianna Sargent

February 3, 2012

Special to Falls Church Times

Something sweet is coming this Valentine’s and it’s not wrapped in a heart-shaped box. Rather, its golden, slow-flowing and dripping of sweet sappiness—giving way to a moment of je ne sais quoi. Perhaps Winnie the Pooh describes it best: “Well,” said Pooh, “what I like best — ” and then he had to stop and think. Because although Eating Honey was a very good thing to do, there was a moment just before you began to eat it which was better than when you were, but he didn’t know what it was called.
– Winnie the Pooh, The House at Pooh Corner

The Greek gods called it ambrosia, because it was the nectar to restore youth, heal the body of its ailments, and provide pure ecstasy upon its touch to the lips. With all this considered, I will court a new romance this Valentine’s with a new cheese class at Red, White & Bleu wine shop in Falls Church. I will pair a multitude of honeys with cheese and wine. Honey represents the new food fad sweeping the nation, but its beauty is recalled by Pooh bear. We will revel in the moment of anticipation right before actual indulgence—that fleeting second when your mouth salivates, your heart flutters, and your mind soars on surges of euphoria. This reaction reminds me a bit of love, but in reality, it’s simply HONEY—artisan and varietal—and true to your heart. If you’ve never had this “Winnie the Pooh” moment, I insist you must discover the magic between honey, wine, and cheese—truly a meal for the gods.

These days, honeys are just as sophisticated as wines; and like wines made from different grapes grown in varying climates and soils, honeys are uniquely distinct and express the facets of a bee’s life, mainly its diet. Two classifications exist in the honey world: varietal and artisan. To define it in lay terms, a varietal honey comes from a single source, like raspberry honey or clover honey, or sumac honey or Tupelo honey. On the opposite spectrum, an artisan honey is a blend of honeys sourced from different plants depending on the year and climate at hand. In other words, artisan honeys are more a melding of Mother Nature’s discretion.

In Virginia alone, over 2,000 hobbyists and professionals alike keep bees. If you visit the Loudon Bee Association http://www.loudounbee.org/honey_varieties.html, you will see over 50 varietal honey sources listed. Each spoonful of honey displays its own taste based on the weather during the season, the moisture in the soil, pest pressure, and the craftsmanship of the beekeeper himself/herself. If you can’t make this Valentine’s event, I encourage you to experiment at home. Visit the local farmer’s market, buy a varietal or artisan honey, seek out different cheese styles, and drizzle some amber ambrosia on your cheese concoction, followed by a sip of wine….visions of Aphrodite may appear.

For your Valentine, may I suggest some delectable pairings? Slice a green apple into slivers, cut a wedge of aged parmesan cheese, and drizzle a tad of truffle honey over the two and sip a nice Chianti, Rosso di Montalcino, or anything red from Tuscany, Italy—truly divine! Or purchase a blue cheese, hard, soft, gooey, you name-it, any blue will do, and top smatterings of a mild-flavored, lightly-colored honey, such as clover or lavender honey and pair with a sweet Riesling or white dessert wine from Sauternes, France or from or Virginia wineries. Don’t be afraid to add some red grapes with your blue cheese and honey bites and pair with a bold California Cabernet Sauvignon. I promise this odd combo will blow your mind!

This Valentine’s Day weekend join us at Red, White & Blue wine shop Sunday, February 12^th for an instructional tasting of honey, cheese, and wine. Phone for details, and remember to say this year “Honey, I Love You!”

Christianna Sargent
Certified Sommelier
Advanced Certificate–
Wine & Spirits Education Trust
Association of Italian Sommeliers
French Wine Scholar
talesofasommelier.blogspot.com

The New Year brings new ambitions, or rather renewed longings for resolutions forgotten. Either way, with holiday festivities quickly fading and Old Man Winter slumping on your stoop, I picture you clutching your wallet, foregoing those desserts, dining at home, and passing on the wine.  I must confess the first two weeks of January call for frugal routines, lean-mean exercise machines, and ultra-value sales at every retail venue imaginable. But when those initial two weeks leisurely pass and the temptations rise stealthily to the forefront of your mind, don’t deny yourself the pleasures of a healthy, satisfying diet and a reasonable entertainment budget. As the old adage goes, everything in moderation from fiscal fun, wines to splurge on, and bountiful dining habits homespun.

The trick to managing a healthy diet is consuming delicious wines (in moderation, of course) with heart-healthy, mouth-watering foods that don’t put a dent in your wallets. For instance, last night we went to deplete the pantry and fridge eliminating a trip from the store; after some thought, I whipped up some cauliflower mac-n-cheese with baked panko-breaded chicken breasts (recipes all sourced from the click of Google search). I uncorked a hearty little gem, Bogle Old Vine Zinfandel, that only set me back $10 (on-sale at Trader Joe’s!). Just the other night, we roasted a pork loin rubbed in whole-grain Dijon mustard, with some lemon juice sprits to liven it up, and we paired it with Catena Malbec—another whopping delicious wine for $10 at your local grocer and around-the-corner wine shop! Just waiting for me in my basement is a $7 Chardonnay from Rex-Goliath that I can pair with asparagus and fettuccine tossed in a black-pepper chardonnay sauce.

You see, the beauty of eating healthy and taking that last bite right at the moment of being full (and not after two or three servings), is that you get to quaff down a wine that makes the meal ever-so-more fulfilling. Quenching the hunger cravings for sweets, heavy starch, and rich dishes proves challenging in this curl-up-beside-the-fire weather warming your toes. But resist the urge to fall victim to a case of the gimme gimmes. Mind control empowers everyone, and taking less from the wallet can only brighten your mood. Regularity and moderation in every habit you develop is the key to a heart-healthy lifestyle.  Eating fresh, eating less, more wholesome foods is a trend overtaking America. Drinking wine in moderation is now proven to increase longevity, reduce heart-attack risk, lower the risk of heart disease, and more. The point is, the time is right, the time is now—in a skeptical stock market with an election year ahead—to be fiscally responsible and eat right. Great wines for under $12 are out there! Seeking them out enhances the fun.

Due to the call for heart-healthy wines and the never-ending search for healthy food and wine pairings, I am launching a new tasting/eating series at Red, White & Bleu Gourmet Wine Shop in Falls Church this month, dubbed A Year in Wine. Every last Monday of the month, you can join a group of neighbors (all wine-lovers at heart) and learn how to eat and drink seasonally for a nominal fee of $25. We will present mouth-watering recipes that are friendly on your waist-line, easy to prepare in your home, and sourced from local, in-season ingredients. The wines to pair will be pocket or purse friendly (whatever your gender), and most importantly, boasting body and flavor profile appropriate to the weather and current month! This is a new form of book club, inspired by Dr. Vino’s A Year in Wine. Come learn how to make your homespun experience all the more heart healthy and fun!

Christianna Sargent
Certified Sommelier
Advanced Certificate–
Wine & Spirits Education Trust
Association of Italian Sommeliers
French Wine Scholar
talesofasommelier.blogspot.com

When most people think of New Year, images of thousands of people in Times Square NYC, fireworks and grand parties fill their head. For me, food is a big part of New Year. Some of you may be aware of Lunar New Year which many Asians celebrate between January and February and food is a huge part of that celebration. Many families will gather together over a lavish meal with a variety of meats, poultry and rice and noodle dishes. Red envelopes filled with gifts and wishes for a grand new year are passed around and fun games are played to end a joyous night.

So I polled my family for some of their favorite places for food to ring in the New Year. For all of you, who may be looking for a different type of celebration, feel free to give one of these places a try on December 31^st or January 1^st.

Peking Gourmet Inn: This is a staple for the Falls Church area, and nothing says welcome to the New Year like a deliciously cooked Peking duck, jumbo shrimp, Chinese broccoli and noodles. Be forewarned though, reservations are a must if you are trying to come here on New Year’s Day.

Peking Gourmet Inn, 6029 Leesburg Pike, Falls Church, VA 22041

XO Taste: If you’re in the mood for Hong Kong style roast duck, definitely give them place a try. The duck here is so succulent and the skin is so crispy. One of the best parts, the duck is chopped up for you. We love to order the duck as carry out and enjoy the meal at home.

XO Taste, 6124 Arlington Blvd, Falls Church, VA 22044

Full Kee: They will undoubtedly have a special lobster and Dungeness crab dish available for New Year. I highly recommend getting both in their signature salt and pepper sauce. Nothing compliments the shellfish better than the garlicky, salty and slightly spicy coating.

Full Kee, 5830 Columbia Pike, Falls Church, VA 22041

Mark’s Duck House: Now it may seem strange to go to a duck house for pork, but they offer an amazing crispy pork dish. It’s very similar to roast pork, but the skin is prepared in such a way where the skin is superbly crisp and salty. I had ordered a 12lb crispy baby pig for my Christmas Eve dinner and it was a huge hit with the family!

Mark’s Duck House, 6184 Arlington Blvd # A, Falls Church, VA 22044-2902

Fortune: No celebration is complete without Dim Sum, and Fortune is one place that not only offers a great variety, but it’s extremely savory and fresh. Dim Sum normally is served starting at 11 a.m., so get there early and be prepared for a wait.

Fortune 6249 Sevens Corners Ctr, Falls Church, VA 22044

Honey Pig: For those who are going out on New Year’s Eve and want a good meal post party, Honey Pig is your go to spot. It’s open 24/7 and who doesn’t want to ring in another wonderful year with Korean BBQ?

Honey Pig, 7220 Columbia Pike, Ste C, Annandale, VA 22003

Eden Center: There are countless bakeries at Eden Center that offer an amazing array of sweets to satiate any sweet tooth. The most appropriate dessert for New Year is the moon cake, and you can order them with either custard filling or mung bean filling.

Eden Center, 6763 Wilson Boulevard  Falls Church, VA 22044

We love to give thanks for all the blessings of the previous year and always look forward to a prosperous and healthy New Year. I hope that the list above gives you some different suggestions for how to ring in the New Year this year. According to the Lunar Calendar, next year is the year of the Dragon which is supposed to be a lucky year for a lot of people. And what an awesome way start off a lucky year than with food. As my cousin Rick Holzheimer reminded me, rice and noodles are very important to Asians and are a sign of good luck of fortune. So feel free try out some new places and Happy New Year to all.

If you would like to know more about Ra Chan and her food travels, you can follow her blog The Eating Chronicles.

Celebrate New Year’s Eve at Creative Cauldron at ArtSpace with local band favorite, Jack Wagon! The seven-piece Classic Rock and Soul band has performed throughout the Washington DC area and is sure to ring in the New Year with a night full of great music, dancing and fun. Led by Bruce Turner, Jack Wagon’s music repertoire consists of covers from popular Rock, Soul, Motown, Blues, and R&B bands and artists from the 60′s, 70′s and 80′s. The night begins at 8 pm on Saturday, December 31st and the party goes until 1 am. Tickets are $20 and includes light hors d’oeuvres and a champagne toast at midnight for those 21 and older.  Cash bar. Sponsored by Louise Molton with Weichert Realtors, the NYE Party is a benefit for Creative Cauldron.

Creative Cauldron is located at 410 S. Maple Avenue in the Pearson Square building.  FREE parking is available in the garages at 410 and 400 S. Maple Avenue.  Go to www.creativecauldron.org for more information.

George Mason's Noel Obusan charges the basket (Photographer: Brendan Reals)

Special to the FALLS CHURCH TIMES
December 12, 2011

Nate Ogle scored 17 points and grabbed 11 rebounds to lead Mason to a 60-41 win over The Avalon School Friday at Mary Ellen Henderson’s gym.  Noel Obusan added 12 points and dished out a team-high 8 assists as GM (3-1) overcame a half-time deficit to shake off a pesky Black Knight squad for the victory.

Mason's Will Nunley goes high for a shot (Photographer: Brendan Reals)

GM was on fire out of the gate Friday as Philippe Griffiths (9 points) nailed three first quarter triples, with Ogle adding one of his own, staking the hosts to a 16-7 lead after one quarter.  Avalon took advantage of some sloppy play by Mason in the second however, and coupled with Griffiths third personal foul of the half, took a 23-22 lead into the locker room at the break.  The third quarter and first four minutes of the fourth were all Mason though, with the Stangs going on a 26-6 run bridging the two periods to put the game away.  Junior Will Nunley had a breakout game for GM, scoring 9 points, and classmate Nick Bourbeau was a sparkplug off the bench, dishing out 4 assists to go along with 3 steals.

Mason travels to Madison County Tuesday night (12/13) to take on the Mountaineers in the Bull Run District opener for both teams before hosting Clarke County Thursday (12/15) at Mary Ellen Henderson.  Game time is 7:45 for both contests.

Photo credit: Brendan Reals

Avalon can't get the shot off against Mason's Nate Ogle (Photographer: Brendan Reals)

By Christianna Sargent
November 11, 2011
Special to Falls Church Times

Thanksgiving presents a truly American festive meal, laden with starch, spice, sugar, and the inevitable turkey roast—the ultimate tryptophan rush.  Splashes of burnt orange, crimson red, pecan brown, and pine green decorate the table and mirror the fall foliage outdoors. This time of year sets the mood for cozy afternoons indoors where warm, winter light floods bay windows, and a glimpse outside reveals a picturesque setting of falling, painted leaves. The brisk chill in the air only prepares the heart further for comfort food served up hot and the ever-charming glass of wine.

Thanksgiving will always be my favorite family holiday, and not just because of the food and the fact that no presents are needed; but, mainly because Thanksgiving is a true wine meal. The wine choices, though, are limitless and daunting at some levels, especially for folks who are just looking to adorn the table with some good tasting juice and leave the vino contemplation for the snobs. So rather than name off all the usual culprits that you see listed in every food magazine and wine editorial,  I’m going to say the opposite: stay away from Sauvignon Blanc, don’t bother with Cabernet Sauvignon, skip the Italians, forget the Pinots, Malbecs and Zinfandels save for another day. Keep it simple this year, and explore the broad, stylistic wine selection from one small region, the Loire Valley. I promise you, it offers all the stuffing you need and more…

This majestic region sits farther up the Loire Valley just south of Paris and can be compared to other renowned places of beauty such as Venice, the Pyramids of Giza, and the Grand Canyon! Otherwise known as the Garden of France, this region between the cities of Angers and Tours stretches along a slow-churning river flanked by 300 chateaux, vineyards, and gardens, and was named a UNESCO world heritage site. This beautiful region is home to the Chenin Blanc and Cabernet Franc grapes.

The Chenin Blanc grape is what we shall focus on for the Thanksgiving meal. Yes, I say, even if it is just a white wine. Chenin is especially versatile and comes in many different forms from dry to sweet, sparkling, rosé, and decades-old (possibly longer-lived than Riesling). In other words, red-wine drinking fans, this will be the perfect wine to indulge in during the meal, and after turn to your reds as you sit back in Turkey Lovers Lane swooning in a food coma. This chameleon of a grape pairs so perfectly at the Thanksgiving feast, and sadly, it is so unfamiliar to Americans. It is the Old World’s answer to California Chardonnay, but on a much eloquent, refined scale. No big oak-bombs represent this category. Rather, the wine itself is highly extracted (like Chardonnay) and highly acidic (unlike Chardonnay), making it a great food pair. Plus, it is susceptible to the famous “noble rot” that glorifies the vineyards of Sauternes (the honey-like, age-worthy dessert wine from Bordeaux). You can spend as little or as much as you like on it, and Loire Chenin Blanc can even be found at your local grocer. While you are out label-hunting for Thanksgiving, have a quick chat with the wine retailer you frequent, ask for Vouvray, Savennieres, Coteaux du Layon, Quarts de Chaume, or Bonnezeaux (listed in relative order of increasing price). None of these are easy to pronounce, so Google it! Or rely on your handy Iphone or Droid apps to peruse the wine cellar jargon. Either way, it’s simple to go to the French section and spot one of these names, even if you just point and don’t utter.

You will not regret the aromatic qualities of a good Chenin Blanc: ripe Georgia peach topped with whipped cream, quince paste and succulent apricot, Fuji apple and Bosc pear. Top this with a touch of marzipan cake framed by toasted nuts, and you have a mouth-watering Chenin Blanc just full-bodied enough to match with your roasted fall vegetables, seasoned turkey, and sweet potato casserole.

Just so you won’t get lost in the French aisle, I will list a few of my favorites you can spot around town:

Bernard Fouquet Domaine des Aubuisiers Cuvée de Silex Vouvray, Loire France $18 (at Weygandt Wines in Cleveland Park)

Domaine de Baumard Savennières, Loire France $18 (Whole Foods and Red, White & Bleu)

Domaine Jo Pithon Coteaux du Layon, Loire France $22 (MacArthurs)

Domaine Jo Pithon Quarts de Chaume, Loire France $100 (MacArthurs)

Chateau de Fesles Bonnezeaux, Loire France $70 (Schneiders)

Christianna Sargent
Certified Sommelier
Advanced Certificate–
Wine & Spirits Education Trust
Association of Italian Sommeliers
French Wine Scholar
talesofasommelier.blogspot.com

BY Ra Chan

October 14, 2011

Special to Falls Church Times

When I moved to the Falls Church area a little over 3 years ago, I was introduced to the concept of Korean Fried Chicken! It first started with a place in Annandale called Cheogajip Chicken (or I like to refer to it as Pizza and Chicken Love Letter) and then I eventually stumbled onto Bon Chon Chicken on Little River Turnpike. And I have been hooked ever since. This is not your typical southern fried chicken. Instead, the double fried process and the spicy coating brings this chicken to a whole new level. The cooking process creates the most crispy shell — a very savory and spicy coating — and a super moist interior. There is no real batter for the chicken, so when you bite into it, all you get are the delicious spices and incredibly crispy skin. And instead of being served with sides of biscuits and gravy, you get pickled radishes and coleslaw with a sweet ginger sauce. And trust me, after eating a few pieces of the spicy flavored chicken, your taste buds will want some relief and cool down with the radishes and coleslaw.

For those of you who have never been to Bon Chon, here are a few best practices to follow:

- If dining at the restaurant, call in your order before hand since it takes the chicken 30-45 minutes to cook.

-  If calling to do carry out, it will take about 45 minutes until your order is ready for pickup.

- There are only two flavors offered — soy garlic and spicy — and the spicy is very spicy, so I’d recommend getting an order of each so you can switch between the sweet and savory and spicy flavors.

- They offer the following types of chicken: drumsticks or chicken wings, or you can get a mixed variety

So, if you’re looking to experiment, I’d highly recommend giving Bon Chon a try. It’s a great flavor experience and I think you’ll appreciate this new kind of fried chicken like I did.

6653 Little River Turnpike # H
Annandale, VA 22003-6201
(703) 750-1424

October 9, 2011

Creative Cauldron has launched its 2011-2012 season with the critically acclaimed musical Nevermore that uses Edgar Allan Poe’s poetry and short stories as its base to tell the story of Poe’s obsessions with the women in his life.

Headlining the Nevermore cast is equity actor Sean Thompson in the role of Edgar Allan Poe.  Thompson has appeared regionally in A Midsummer Night’s Dream at Philadelphia’s Mauckingbird Theatre Company; at Signature Theatre as Artie in Sunset Boulevard and Charles in And the Curtain Rises; and as Alex in The Little Dog Laughed at Philadelphia’s Flashpoint Theatre Company.  The women in Poe’s life are played by Priscilla Cuellar, Dani Danger Stoller, Mary Payne Omohondro, Katie Culligan and Karissa Swanigan-Upchurch.

Directed by Matt Connor, who also composed the music, the Creative Cauldron production of Nevermore features a live orchestra.

The production runs weekends through October 30 at ArtSpace Falls Church, 410 S. Maple Avenue. Performances are Fridays and Saturdays at 8 pm, Saturdays at 2 pm and Sundays at 4 pm.  Tickets are $25 for adults, $22 for seniors/students.  Seating is limited.  Tickets can be reserved on-line at www.creativecauldron.org or by calling 571-239-5288.

BY Christianna Sargent

October 7, 2011

Special to Falls Church Times

Crinkly, dry fall leaves crunching underfoot always put me in the mood for fall. The seasons hover on the verge of change, but the lazy days of summer have been ushered out with the earlier setting sun and the onset of school schedules, grueling rush hour traffic, and daily work lives. The offices are now packed, everyone has had their vacations. Congress hammers away on Obama’s Job Plan—the economy and deficit ceilings fill the docket with the dismal stock market setting the tone for a volatile season ahead. As the leaves cling to their last shades of green, the temperature drops and the air electrifies with hustle and bustle before the year-end holidays impact the frantic, fall pace. This is the perfect time to turn your mind to more serious wines, wines with more soul, both red and white, before the Northern Hemisphere descends upon its great slumber.

With the change of nature’s clock, dusk comes earlier and the dinner hour demands more cozy cuisine. The fruits of summer wane, while the Brussels sprouts bloom into abundance with a final surge of asparagus, green beans, squash and root vegetables. Kitchens turn out cuisine dominated by earthy undertones and gamy meats. Time to turn to full-bodied whites with luscious weights underscored by Bosc pears, sour apples, blasts of acidity, and bitter-almond finishes.  Rieslings, Rhone whites and Oregon Pinot Noirs exhibit the autumnal flavors. But, nothing cries out fall season to me more than Italian wines and Italian cuisine. Mushroom ragout compiled of exotic mushrooms plucked fresh from the farmer’s market screams for mascarpone polenta nosh; or a nice fish stew with butternut squash entices the palate for some aromatic Italian whites collected from the coastal towns of the Marche, or mountain-entrenched Soaves and Gavis from the Veneto and Piedmont regions, respectively.

My love for everything Italian—my partiality to fall and brilliant fire reds painted with burnt orange colors—inspires me for a new educational series at Red, White and Bleu Wine Shop during the months of September, October, and November. Venture out on a gastronomic Tour of Italy—pictorially, mentally, and sensory.  Once a month, learn how to eat, drink, and live the Italian lifestyle inspired by Joseph Bastianich and David Lynch’s guide: Vino Italiano: The Regional Wines of Italy. We explore a different geographic region each month and dive into one specific food and wine culture. Last month, we explored Lombardy and the fashion mecca of Milan. Participants indulged in Nebbiolos, Barberas, Chardonnay, and Sparkling wines indigenous to the area, while they stuffed their bellies with regional cheeses, charcuterie, and main fare from the streets of Milan.

October brings even more delectable intrigues from a quiet, seaside village in the Marche province, tucked behind cliffs of the Monte Cònero massif. Scores of crudo (raw seafood) and porchetta (stuffed suckling pig) work their way to the Marche dinner table. We intend to sample cave-aged, sheep’s milk Pecorinos and savory prosciuttos sourced from the mountain village of Carpegna. The wines will abound from the towns of Jesi, Matelica, Pesaro, and Urbino, like Rosso Piceno and Rosso Cònero crafted from the Montepulciano and Sangiovese grapes.

Come delve into Italian goodness at Red, White and Bleu Sunday, October 16^th at 4:00pm, check out details online at the new website www.redwhiteandbleu.com. Live la vida dolce!

On Friday, October 7, the anniversary of Edgar Allan Poe’s death, Creative Cauldron will launch its 10th anniversary season with the critically acclaimed musical Nevermore. This imaginative musical uses Poe’s poetry and short stories as its base and his shifting obsession with the women in his life as its catalyst.

The production will run weekends through October 30 at ArtSpace Falls Church, 410 S. Maple Avenue. Performances are Fridays at 8:00pm, Saturdays at 2:00 pm and 8:00 pm, and Sundays at 4:00 pm. Tickets are $25 for adults, $22 for seniors/students.  Seating is limited so advance purchase is encouraged. Tickets for Nevermore can be reserved on-line at www.creativecauldron.org or by calling 571-239-5288.

Nevermore premiered at Signature Theatre in 2006, winning praise from The Washington Post for its “romantic music, ablaze with feeling.” Matt Conner, who will direct Nevermore, also composed the music, adapting lyrics from the writings of Edgar Allan Poe. Grace Barnes wrote the book.

Guiding a professional cast through what Conner describes as a work about “love, death, and acceptance of one’s self,” he adds “while Poe has more often than not been depicted as a dark, depressed monster, in this work you will see him in all his vulnerability and humanity.  You will be transported back to a time when poetry and letters were supremely valued… when one simple word held immense power and meaning.”

The Nevermore cast features equity actor Sean Thompson in the role of Edgar Allan Poe. Thompson has appeared locally at Signature Theatre as Artie in Sunset Boulevard and Charles in And the Curtain Rises.  His other regional theater credits include Titania in A Midsummer Night’s Dream at Philadelphia’s Mauckingbird Theatre Company; the Pirate King in The Pirates of Penzance, Curly in Oklahoma! and Paul in Barefoot in the Park at Missouri’s Maples Repertory Theatre; Alex in The Little Dog Laughed at Philadelphia’s Flashpoint Theatre Company; and Bill Sykes in Oliver! at MediaTheatre.

The women in Poe’s Life will be played by Priscilla Cuellar (Mother), Dani Danger Stoller (the Whore), Mary Payne Omohondro (Muddy), Katie Culligan (Virginia) and Karissa Swanigan- Upchurch (Elmira).

Conner has more than 15 years of experience working as a musical director, performer and teaching artist in the DC metropolitan area. But it was Nevermore that launched his career as a musical theater composer.  In 2008, he was one of six composers to receive Signature’s American Musical Voices: The Next Generation award funded by the Shen Family Foundation.Conner’s newest composition The Hollow, an adaptation of The Legend of Sleepy Hollow, opened Signature’s 2011-2012 season.

The Nevermore production team includes Creative Cauldron Producing Director Laura Connors Hull, Music Director Amy Massey, Assistant Director Danny Tippett, Scenic Designer Margie Jervis, Lighting Designer Paul Spiegelblatt, and Wig Design by Jonathan Jackson.