To make way for a museum trip, we decided to book a late flight back home. As we walked from our hotel to the Hirshhorn Museum, the early morning humidity steamed our glasses and we paused to correct our vision and take in the beauty of eager international sightseers lining up for tours and souvenir snapshots. Their courtesy and their smiles were endearing. I rejoiced at the diversity of a nation’s capital on a Sunday morning knowing that since inception the US has engaged a unique collective of creation by eloquent promises of personal freedom. Our liberty to evolve has been our strength and other countries are intrigued.
Later while strolling the Sculpture Garden at the Hirshhorn, a bluesy rendition of Amazing Grace and the Star Spangled Banner drifted on air from a street performer’s trumpet. To me it served as melancholy assurance that ultimately all beings are blessed. Thankfully in the short history of this country, we know that national kindness has shown this to be truth.
No better metaphor for me than a weekend spent in celebration of such kindness – the marriage of Chef Art Smith and artist, Jesus Salgueiro. The wedding day began with a bounty of friends and relations, eclectic in their backgrounds and gifted in their talents walking in mass on Capitol Hill. With encouragement gleaned from the landscape – the Washington Memorial, the National Gallery of Art, the Reflecting Pool, the Vietnam Veterans and WW II Memorials, and the Museum of the American Indian – we made our way to the steps of the Lincoln Memorial where after a blessing, Jesus words invoked honor to President Lincoln – “the man who brought us all together.”
The wedding commenced late morning at Art and Soul, Art’s Capitol Hill restaurant. The uber popular spot reflects his small town southern upbringing and delivers food by way of executive chef Travis Timberlake with all the special attention that love can bring. Spiritual teacher Mary Ann Williamson renewed a collective sense of the marriage promise by assuring each man, “you will not walk alone” with vows to “do my best.”
The reception was a symbol of some of our region’s shiniest foods – each dish showcased by well known chefs and celebrants who coveted the best for the union – tables flowing with homemade potato chips and herby sauce, barbequed brisket and cucumber salad, lamb burger and heirloom tomato salad, mac and cheese, potato and green bean salad, slaw, pork barbeque and cheese biscuits. Varieties of coffees and teas were framed by hand made chocolates and the cake – oh the cake was a divinely appointed, luscious cream, nut version from Duff Goldman and Charm City Cakes.
After ten years together, in a sacred meeting among their own cherished people in the District of Columbia, the men were delivered, in union, as a better offering for our democratic venture. Committed, they now serve as a team in pursuit of furthering such a vision.
In fact, Art and Jesus are the genesis for Common Threads, a non-profit that teaches children the joy of cooking whole foods. The early start allows children the skill sets to build a lifetime of tables set with lovingly prepared meals, each recipe originating from the homelands of our immigrant base. Having been set so long ago, the table is filled with dishes from people that are as diverse and big hearted as we can allow.
As a two-time winner of the James Beard Award, Chef Art Smith knows a thing or two about bread. Here is one of my favorites:
Goat Cheese Drop Biscuits
2 cups self-rising flour
1 teaspoon salt
4 tablespoons (2 ounces) cold butter
4 tablespoons (2 ounces) goat cheese
1 cup (8 ounces) buttermilk
butter to grease pan and top biscuits
¼ cup grated Parmesan cheese
Preheat oven to 425. Place one 10-inch cast iron pan into the oven while it is preheating. Place flour and salt into a bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.
Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop ¼ cupfuls of batter into the pan. Brush the tops of the biscuits with melted butter. Bake from 14-16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese.
RESOURCES
Art and Soul
www.artandsouldc.com
Common Threads
www.commonthreads.com

