Some folks run on diesel, others on natural gas, but the best run on Butter’s saucy pumps and high octane Anni Kuan. Anni’s sillk dress renews your wardrobe, synthesizing bio-products and ingenuity to create sustainable style power. Join Anni today from 12:30 to 7:30 for tips to improve your fashion footprint.
March 16, 2009
Debbie Shore
Associate Director, Share Our Strength
1730 M Street
Suite 700
Washington, DC 20036
Dear Debbie,
It’s a welcome challenge to put into words all that the Anni Kuan/Share Our Strength Event accomplished. So many individuals came together to create an event that was a pleasure for attendees and a boon to those reached by Share our Strength.
Please find enclosed a check for $2000. Sales for the day totaled $19,400, exceeding an ambitious goal of $15,000. Many thanks go to our regular customers who love Anni Kuan and to new friends that Share Our Strength staff invited.
We’re so glad Ashley fulfilled her retail fantasy and worked the entire 8 hour event, even staying late to shop. Your visit before the event, and those of Katherine and Amy, solidified our connection and created good will. Thank you for enlisting the terrific company and delicious strengths of Chef Heather and Chef David.
Whether someone was here the evening of March 6th, or behind the scenes sewing Anni’s garments, picking David’s cocoa beans or overseeing the traffic lights that made it possible to get here without too much pain, literally thousands of people participated in the web that allows people the dignity of interacting through trade. My hope is that each dollar that Share our Strength distributes brings more people into this productive, peaceful web of exchange.
Sincerely yours,
Betsy Fisher Albaugh
President, Betsy Fisher Inc.
Heather Chittum may have taken a non-traditional path to her current role as Pastry Chef of Pure Hospitality’s Hook restaurant in Georgetown, (3241 M Street NW, 202.625.4488) but she has certainly always felt comfortable creating delicate sweets in the kitchen. Growing up in Brooklyn, New York, Chittum was exposed to diverse cuisines, which sparked a deeper interest in food. Although her passion for food would not translate into a career until years later, it was this early exposure that she credits with her decision.
With the tutelage of Chef Michel Richard, Chittum established herself in DC with stints at Citronelle, Dish, Notti Bianchi and Circle Bistro. In March 2007, as the Pastry Chef at Hook, Chittum took on the challenge of developing desserts that mirror Pure’s dedication to sustainability and locally grown produce. Guests’ meals conclude with decadent, flavorful delights such as a Lingonberry Linzertorte with Tallegio Ice Cream and Port Wine Reduction, Buttermilk Panna Cotta with Local Cherries and Pistachio Biscotti, Carrot Cake with Creme Fraiche Sorbet and the Bittersweet Chocolate Cake. Each dessert embodies her methodology of purity through ingredients.
Chittum’s new venture not only provides a strong platform for her desserts to shine, but also gives her the room to grow and hone her skills for future Pure Hospitality projects.
In September 2007, Pastry Chef David Guas exchanged his longtime corporate role for an entrepreneurial path that includes private consultation, boutique catering, cookbook authoring, and, eventually, his own retail bakery. Most recently, Guas has become the creator and executive pastry chef behind Red Velvet cupcakes. Red Velvet will feature a number of David’s signature flavors, many of them based on his Louisiana and Cuban heritage.
For nearly ten years Chef Guas was the Executive Pastry Chef of Acadiana, Ceiba, DC Coast, and TenPenh restaurants. During his years with Passion Food Hospitality, Guas’ desserts were recognized and praised by such publications as Food & Wine, Chocolatier, Santé, Cooking Light, Food Arts, Where Washington, Restaurant Digest, Restaurant Business, National Culinary Review, and Nation’s Restaurant News. He is listed in The International Who’s Who Of Chefs, and has appeared regularly on The Today Show, demonstrating his expertise on national television.
Of Guas’ sweets, the restaurant critic of The Washington Post writes, “I have yet to find a single dessert I can say no to,” and the critic of Washingtonian magazine states emphatically that Guas’ desserts are “worth saving room for.”
Anni gives the low down on what really matters to great designers.
Anni Kuan’s shirt dress wraps around Teenflo’s skinny knit skirt to create an alternative power suit. Boosted by killer heels that enable you to draw glances from every direction, you’ll synthesize the fuel of admiration and reuse, proving that high style is the ultimate renewable energy resource.
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