Alice Bergen Phillips plates fromage during Makers Meals.
Alice Bergen Phillips studied political science, but it’s the alchemy of how milk, rennet and salt make cheddar, Swiss and manchego that occupies her mind these days. “I fell in love with cheese,” she says. “You can go at it from so many angles—science, culture, history.” She and her partners Hilarey and Brian Leonard recently opened Cheesemonster Studio (713 Kennedy St. NW, cheesemonsterstudio.com) in up-and-coming Brightwood Park as a brick-and-mortar tasting room for their thriving fromage education and catering business. She’s also become known for her artful displays that combine cheeses like Greek feta or American cheddar and accompaniments—nuts, fruit spreads, olives—on antique wooden boards. The studio offers classes on how to enjoy and arrange bites, plus tasting room hours on weekends. And she’s sharing a slice of her other favorite spots in DC.
“Meridian Hill Park is a great place for picnics in the spring and summer. Plus the Sunday drum circle is something to be experienced!” 16th Street NW & W Street Northwest, nps.gov
DASH OF SALT
“I love Salt & Sundry for home furnishings and basic odds and ends.” Various locations, shopsaltandsundry.com
“I’m a sucker for plants and flowers! She Loves Me has such fun and exciting ones, plus art and gifts that are individual and interesting.” 808 Upshur St. NW, shelovesme.com
“Doi Moi executive chef Johanna Hellrigl and I have worked together over the past few years. Whatever she is cooking, I want to be eating.” 1800 14th St. NW, doimoidc.com
Photography by: clockwise from left, photos: by anna darlak; by nicholas karlin
photography; by Raisa Aziz; courtesy of the glenlivet; by mary sarah ivers; courtesy of washington.org