Paleo

\- Chicken or Vegetarian Dinner at Nando's Peri Peri Restaurant \- Parking free in garage or outdoor lots for 2 hours \(no street parking\) \- Naughty Nata's for dessert\! Menu: https://order.nandosperiperi.com/menu/pike-rose

https://youtu.be/2hV0hjneKUQ We are group of diverse individuals who invest in improving our public speaking and leadership skills within a warm and supportive environment. We will meet at Jack Taylor's Alexandria Toyota, just across the street from the Potomac Yard shopping center in Alexandria. You can park on the side street or behind the facility. Enter through the main entrance and proceed directly across the showroom to the staircase behind the main desk. Proceed to the top of the stairs and turn to your right. The meeting room is at the end of the hallway. Hope to see you there!

If you have a travel chess set and/or clock, please bring them so we can be sure to accommodate everyone. If not, feel free to come anyway!

DC iOS returns to the Capital One campus for another meetup! Come and meet with fellow Apple developers in the DC Area, enjoy some food, networking, and a great tech talk! PLEASE INDICATE IF YOU WILL BE ATTENDING IN PERSON OR OVER ZOOM. **Agenda:** • 5:40 PM - Doors Open (in-person attendees). **Don't forget your ID!** • 6:10 PM - Welcome (in-person and Zoom attendees) • 6:15 PM - **Talk: *Vibe Coding: A Skeptic's Guide to Finding Your Rhythm in AI-Assisted Development*** • 7:05 PM - Community Announcements & Networking • 8:00 PM - Doors close **Talk Description:** **Vibe Coding: A Skeptic's Guide to Finding Your Rhythm in AI-Assisted Development** Leo Dion I didn't trust AI hype. But building thousands lines of production Swift taught me: AI can get you 70% there but expertise is still required. From skeptic to pragmatic builder, I'll share when AI shines, where it fails, and how to thrive in the AI era. No hype, no doomerism—just reality. Zoom Link: https://us06web.zoom.us/j/83088929804?pwd=NinZzqyxxo8Cw1KSU1rMrPey8cxr2M.1 **Location:** Capital One, C2 Building 1680 Capital One Drive, Mclean VA, 22102 100A Visitor parking is either in the garage attached to 1680 Capital One Drive, or the open lot next to 1600 Capital One Drive. After that you will walk over to the main entrance of 1680 Capital One drive, and then walk around the right to the corner to room 100A For the metro, take the Silver Line to the McLean metro stop, then walk into main campus (about a 5 minute walk). From there, walk to the main entrance of 1680 and then go to room 100A **What you need to bring:** ID **When to arrive:** Doors open at 5:50pm ET Event will start at 6:10 pm ET **Will food and drinks be provided?** Yep! **Will there be rapid testing provided?** No **Will masks be required?** No

Please bring a nutritarian dish or salad to share with at least 8 members. Also, you could bring containers to take home etras at the end of the evening. We will share resouces, recipes and other info as we support each other in choosing high nutrient dense eating.

Join us to enjoy Marcus DC, located in the Morrow Hotel in NoMa / Union Market neighborhood -hailed as one of the area's top dining destinations (2026 Washingtonian 100 Very Best Restaurants List), recognized as America's most beautiful new restaurant of 2025 by Robb Report and recognized for Executive Chef Anthony Jones who was named Rising Chef in the 2025 Eater DC Awards. It features a unique menu blending modern American cooking with Ethiopian and D.C. **The Washington Post** (Sietsema) While a number of dishes explain why Marcus DC is a hard reservation, the most riveting is a shareable entrée that’s the taste equivalent of a three-ring circus. Order Mel’s crab rice, and out comes a round pan of Carolina rice infused with obe ata, a rousing Nigerian red pepper and tomato sauce. The surface of the grains is colored with glossy bell peppers, okra stinging with hot sauce and spidery-looking, tangy fennel. Mounded on top is blue crab finished with béarnaise sauce mixed with uni — rich on rich, the top hat to complete the outfit. Like a proper paella, some bites are crisp, others are soft. Each forkful delivers a riot of flavor. Lucky diners get the bonus of having the largesse presented by Anthony Jones, the restaurant’s executive chef. A son of Maryland, Jones pays tribute to his family’s favorite crab shack, Mel's Crabs, near where he grew up in Calvert County with one of the best dishes now playing in Washington. Yes, I’m obsessed with it. We should all have more obe ata and sea urchin butter in our lives. The man behind the restaurant's name is Marcus Samuelsson, the famous talent behind Aquavit and Red Rooster in New York whose portfolio embraces 15 restaurants. Born in Ethiopia and raised in Sweden, the chef, 54, prefers talking about Marcus DC, set in the sleek Morrow hotel near Union Market. And rightly so: He’s in a hot spot of the best kind now — so much foot traffic! Such an inviting interior! — serving some of the most personal food of his career. He’s supported by a cast of locals, foremost Jones, whose attention and enthusiasm surface in every exchange and every dish. This being the Mid-Atlantic, much of the food originates from the water. Here come slices of fluke arranged in a circle with watermelon radishes and golden plantain crisps, buoyed by a fetching green pond: green apple and cucumber juice, as revivifying as the combination sounds. The kick on the plantains? Berbere, the Ethiopian spice blend. Browned scallops alternate with fleshy mushrooms and pickled white asparagus in another appetizer, this one set against a mole that’s a touch nutty and smoky. The airy-creamy green dollops? A whip of serrano, scallions and more. If you like spice, the kitchen has you covered. Throughout the menu, the kitchen deploys little accents that nudge plates from good to great. “Swediopian” is fusion at its finest: silken cured salmon and charred cucumber around which a server pours goldenberry broth, light yet assertive with ginger, mint and lemon juice. A sail of crisp injera makes for a fun finish. Samuelsson’s restaurants all serve cornbread, although it differs from location to location. For Marcus DC, the tall slices are tinted with blue corn, lashed with honey and presented with yassa butter, a spread of caramelized onion, preserved lemon and Dijon mustard that goes down like sunshine. The combination pretty much sells itself. The most widely consumed fish in Sweden makes another appearance in a select entrée, salmon crisped in the pan and so tender it falls away at the touch of a fork. Glazed with nori and gochujang, the fish arrives on a pale yellow butter sauce that pops with orange roe and gains color with minced chives. More fancies come courtesy of chunks of pickled daikon and little scrolls of sheer daikon wrapped around seaweed salad. Sweden meets Korea meets Japan. The strong ensemble cast reminds of my first dinner, when a server talked up Samuelsson’s far-flung interests. I recall the only continent he left out in his introduction was Antarctica. Just as Le Clou, the newcomer’s predecessor in this space, represented an uptick in French restaurants around town, Marcus DC rides a welcome wave of Black chefs sharing their stories, notably Kwame Onwuachi at Dogon and Eric Adjepong at Elmina. (Gone but not forgotten: Danielle Harris at the short-lived Almeda in Petworth.) As much as the menu, the interior helps tell Samuelsson’s story; the dining room is alive with colors that weave those of his youth with those of his travels. I love the spacious curved booths, the handsome bar and the open kitchen animated by cooks “in the city and of the city,” as Samuelsson puts it. Friends have spotted the top chef multiple times on the Acela en route from New York to D.C. He’s in town a fair amount. Samuelsson might like to know he has a great ambassador in the personable Jones, 36, who previously cooked under his boss at Red Rooster Overtown in Miami and knows his taste and his standards. This isn’t just a fishing hole, by the way. There’s roast chicken on the menu, because a hotel restaurant almost demands it. A glaze of sweet-tangy mumbo sauce brings it home. There’s a pasta, too, tossed with smoked clams and crisp snow peas and showered with pecorino. A meal could be made of the sweet potato, a side dish with star power: The smashed vegetable is made elegant with crème fraîche and shimmering salmon roe. Samuelsson’s secret weapons extend to executive pastry chef Rachel Sherriffe, whose sweet résumé includes Rooster & Owl in Washington and Jean-Georges in New York. At Marcus DC, she seduces diners with an intriguing rice pudding whose crisp notes come from puffed rice and whose green hue and breezy accent stem from Thai basil. An oval of yogurt sorbet and ginger lime jelly add cool and spark to the bowl. (The bite in the jelly? Sherriffe, who plays up savory notes in her handiwork, sneaks cayenne into the jiggle.) A dome of warm plum cake, flavored with almond paste and subtly nutty with teff flour, arrives with a scoop of cardamom ice cream and a crimson pool of sorrel jus that acknowledge both Samuelsson’s background and her Jamaican heritage — “Everything diaspora,” says Sherriffe. Looking forward to sharing this experience with you! ***Check out the menus [here](https://marcusdc.com/marcus-dc#menu)***[.](https://marcusdc.com/marcus-dc#menu) We ask that ALL folks honor their RSVP. If you are unable to attend after sending in a YES, please update your status so that others may join. In the event our group incurs a fee for no-shows / late cancellations, your ability to RSVP for future events will be restricted. Thank you in advance for your understanding. **WAITLIST:** Meetup does not allow a waitlist for paid events. If this event fills and you are interested in adding your name to the waitlist, please send host a message through the app. In the future, we will vary the days of the week and the types of restaurants so that we can attract many different types of diners. Feel free to make suggestions for future meet locations. All diners will pay their own tab. before departing the event. If you are unable to join us in March we hope you'll stay interested and join us for a meal in the future. Looking forward to catching up with you for a fantastic dinner at Marcus!

Padaek is a family owned restaurant showcasing Lao and Regional Thai cuisine. Their new location in Arlington Ridge represents cultures through food, inspired by stories and family recipes from Chef Seng Luangrath's grandmother, aunt, and friends passed along in a refugee camp in Thailand. The integrity of Lao and Regional Thai cuisine is further demonstrated through the homestyle setting and art by a young local artist. Laotian food is similar to the cuisine from northern Thailand, but is spicier and more complex.

Welcome to Casual Dining Out, the event series where we explore counterserve establishments, food halls, and other venues for quick bites of Asian, "fusion", and other fare! As in the past, the field for these events will typically be limited, so please RSVP quickly if you know you're coming (or drop out quickly if you can't make it to give others a chance). RSVPs will close at 4 PM the day of the event and anyone who drops afterwards may be subject to the dreaded "no show" designation. This edition: Thai delights! [https://www.soulthaikitchenandbar.com/](https://www.soulthaikitchenandbar.com/) As always, a bonus activity could follow if the mood is right. \-\-\-\-\-\-\-\-\- If you have Instagram, you can check out our account at asiandiningandadventuregroup for photos and announcements of group outings!

Get all your green clothes out bitches, your temporary Irish tatoos, green face paint, green tutus, green Mardi Gras beads, fake red beards with green suspenders, and your Irish baseball hat and come CHILL OUT by the fire pit or DANCE & MINGLE with some cool as F*ck people!* WHAT TO BRING: Bring some type of app or dessert to share! BEVERAGES: BYOB DRINKING: You can bring your own booze (if you drink), just no drinking and driving like some ignorant person from the 80s and 90s, when Uber didn’t exist! 5 USELESS FUN FACTS ABOUT ST. PATRICK’S DAY (taken directly from https://www.history.com/.amp/news/st-patricks-day-facts) 1. The Real St. Patrick Was Born in Britain Much of what is known about St. Patrick's life has been interwoven with folklore and legend. Historians generally believe that St. Patrick, the patron saint of Ireland, was born in Britain (not Ireland) near the end of the 4th century. At age 16 he was kidnapped by Irish raiders and sold as a slave to a Celtic priest in Northern Ireland. After toiling for six years as a shepherd, he escaped back to Britain. He eventually returned to Ireland as a Christian missionary. 1. There Were No Snakes Around for St. Patrick to Banish from Ireland Among the legends associated with St. Patrick is that he stood atop an Irish hillside and banished snakes from Ireland—prompting all serpents to slither away into the sea. In fact, research suggests snakes never occupied the Emerald Isle in the first place. There are no signs of snakes in the country’s fossil record. 1. Leprechauns Are Likely Based on Celtic Fairies Leprechaun is commonly associated with St. Patrick’s Day. The original Irish name for these figures of folklore is “lobaircin,” meaning “small-bodied fellow.” Belief in leprechauns likely stems from Celtic belief in fairies— tiny men and women who could use their magical powers to serve good or evil. 1. The Shamrock Was Considered a Sacred Plant The shamrock, a three-leaf clover, has been associated with Ireland for centuries. It was called the “seamroy” by the Celts and was considered a sacred plant that symbolized the arrival of spring. According to legend, St. Patrick used the plant as a visual guide when explaining the Holy Trinity. 1. Corned Beef and Cabbage Was an American Innovation The meal that became a St. Patrick’s Day staple across the country—corned beef and cabbage—was an American innovation. While ham and cabbage were eaten in Ireland, corned beef offered a cheaper substitute for impoverished immigrants. Irish-Americans living in the slums of lower Manhattan in the late 19th century and early 20th, purchased leftover corned beef from ships returning from the tea trade in China. The Irish would boil the beef three times—the last time with cabbage—to remove some of the brine. Read more about Irish-American traditions here. ANOTHER USELESS BULLET TO SEE IF YOU READ THIS FAR: Damn, details must be important to you! That’s sooooo not me, but I love you detailed f*cker! See you at the FAF killer St. Patrick’s day PARTY! And the following week we have the dress up for the wrong party party, where we will celebrate our cohost who is the kindest, most generous, loving fun person on earth, Amanda‘s 50th birthday. This is going be super FUNNNN. Why are you not signing up for that as well?!!! Get on it. Let’s get your head in the game now brah…it’s 2026 the year of the fire horse! Xo, Janine, Your HAPPY Host Cell: 202-271-0922 *This event will sell out so sign up now and out it on your must do Calendar!!!

🌱 Vegan Dinner + Bowling Night 🎳 Join us for a relaxed vegan dinner at Loving Hut on Saturday, March 14 from 6:00–8:00 PM. We’ll enjoy delicious plant-based food, good conversation, and chill, friendly vibes. After dinner, we’ll head over for bowling at Holiday Lanes for some fun and laughs 🎉 ✨ All are welcome 🥗 100% vegan dinner 🎳 Bowling afterwards (optional) Come eat, connect, and enjoy a fun Saturday night together 💚 Locations: Loving Hut 6569 E Livingston Ave Reynoldsburg, OH 43068 Holiday lanes 4589 E Broad St Columbus, OH 43213

Builders, creators, architects, admins, consultants - come one, come all. This one's for you. We're bringing a little friendly competition to the Columbus ServiceNow community while highlighting the cool things people have built on the platform. Five presenters will take the stage to showcase something they've built, solved, designed, or imagined on the ServiceNow platform - and a panel of judges (plus YOU, our amazing audience) will score them live. So basically, America's Got Talent but make it ServiceNow's Got Talent. Bring a notepad if you'd like 'cause you'll definitely be learning something new. Each presenter gets 10 minutes max to wow the crowd with: • A demo • A real-world business solution • A bold idea • A UX transformation • Or a creative use of the platform Judging Criteria: 🏆 Business Value 🚀 Innovation ✨ User Experience This event is about celebrating ideas, sharing knowledge, and showing how ServiceNow can drive both business impact and meaningful user value. Come learn. Come support. Come get inspired. Refreshments and bites will be provided. And maybe next time… you’ll be on stage.

Sleep in on Sundays. When you've had your fill of pajama-time, roll out and have some tasty brunch with your fellow Humanists!

Have a small business? Ever wish you could just ask some questions around how to grow your business, get more customers or just know what the freak you are doing with sales? Now is your chance!! Every month we are hosting the "Ask an Expert" at the Columbus Metro Library, Main campus. I will be there to answer your Sales related questions. Drop-in for sales coaching designed to help small business owners, entrepreneurs, and sales professionals sharpen their sales approach. Whether you have questions on how to refine your pitch, are looking to close deals more quickly, or are working on building better client relationships, Smashing Your Sales Goals Coaches are here to help. Drop-in to get expert insights, actionable strategies and real-time solutions to grow your business and generate higher profits. Drop-In Sales Coaching is FREE + OPEN to the public. No appointment needed. First come, first served. EPIC Learning created. Accelerate Columbus supported.

Let’s meet up at this popular sushi restaurant in Gahanna. There are cooked items as sushi. Check out the menu: https://restauranttora.com/columbus-tora-food-menu

TBA- We will do lunch before the play too! Tickets are on sale now only $20.