Evers & Co. Real Estate Celebrates Grand Opening of New Storefront Office With Art Exhibition

Washington, D.C.- Evers & Co., www.eversco.com, opens the doors to its new, store-front office located at 4400 Jenifer Street, NW, Suite 1, Washington, D.C. 20015, with a grand opening celebration and art exhibition. The celebration, taking place on Thursday, February 2, 2012 from 5:30 p.m. to 8:00 p.m., features 13 established artists in conjunction with the ribbon cutting of the new office space.
The featured local artists include: Shaune Bazner, Patrick Burke, Stephen Estrada, Jill Finsen, Mike Francis, David Harris, Anamario Hernandez, Bill Jonas, Debi Kleisch, Jean Meisel, Di Stovall, Lou Stovall, and Shanee Uberman.

"Evers & Co.'s commitment to the D.C. metro-area community shines through with our new location, as well as our second Art Show featuring local artists who contribute to the thriving cultural community Washington has become," said Donna Evers, president and broker of Evers & Co. The first Evers & Co. Art Show premiered during November of 2011 at the Evers & Co. Dupont Circle location in Washington, D.C.
The new Evers & Co. location offers a walk-in "Service Center" for home buyers and sellers to stop in and take advantage of the extensive knowledge of the on-call real estate agents and mortgage lenders. The experts are ready to discuss any realty topic including home pricing, staging, credit scores, down payments, loans, or any detail related to the home buying or selling process.

Evers & Co. has three offices in the Washington, D.C. region and an international brokerage alliance with "MyHomeInParis" in Paris, France.

About Evers & Co.

Founded in 1985 by Donna Evers, Evers & Co. Real Estate maintains its success through a strong referral base and agents who enjoy a premier reputation for their expertise and in-depth knowledge of Washington Metro Area homes and neighborhoods. Evers & Co. is home to 100 licensed real estate professionals with decades of combined experience, who enjoy access to a first-of-its-kind Agent Resource Center. The agency is the largest woman-owned and-operated residential real estate firm in the area and a member of Unique Homes Affiliate Network, Who's Who in Luxury Real Estate and FIABCI, the largest international real estate organization in the world. In addition, the agency has an alliance with My Home In Paris, a residential real estate firm in Paris, France.

New Opportunity in D.C. and Rental in Chevy Chase Park

Happy Wednesday Everyone!

Just wanted to let you know about 2 new properties we have!

If you are interested in any of these properties, feel free to contact us, or visit our website

Very soon, we will post a lot of yummy recipes for you to try!

Chef Cat

Population Increases in the D.C. Metro Area

Interesting information about the demographics changing in the D.C. metropolitan area.

The census bureau came out with numbers showing that the District has gained 16,000 in population since spring of 2010. This is big news, since the rest of the country is showing the slowest growth since the end of World War II.

The Washington Post said:

"...the District routinely shows up on lists of cool cities where young people gravitate, and it is drawing as many young adults as ultra-hip Austin and Portland, Oregon....Three out of four newcomers in recent years have been between the age of 18 and 34."

Hope everyone had a wonderful Mardi Gras :)

Chef Cat

Fondant de Canard With Potatoes au Gratin (Duck Legs With Gratineed Potatoes)

Summary:

Looks complicated, but this recipe is super easy! You’ll need extra duck fat for the potatoes. The fat is available through online gourmet purveyors, at Balducci’s and at some farmers markets.

4 servings

Ingredients:

For the duck

• 4 duck legs, with thighs (2 pounds total)
• Sea salt
• Freshly ground black pepper
• 4 large onions; 2 Vidalia and 2 yellow, cut into thin slices
• 10 fresh bay leaves
• 6 whole cloves peeled garlic
• 10 large sprigs thyme
• 2/3 of a 750-ml bottle (about 2 cups) chardonnay

For the potatoes

• 4 tablespoons duck fat (see headnote)
• 2 large (unpeeled) russet potatoes, washed well and cut crosswise into thin slices
• Sea salt
• Leaves from 2 large sprigs thyme (1 tablespoon)
• 4 large cloves garlic, cut into very thin slices
• 1 cup freshly grated Gruyere cheese

Directions:

For the duck: Season the duck legs all over with salt and pepper. Place them skin side down in a large ovenproof skillet. Cook over low heat for about 30 minutes, turning the duck over a few times, to render as much fat as possible (important for the onions).
Preheat the oven to 400 degrees.

Increase the heat under the skillet to medium; cook for about 3 minutes per side to lightly brown the duck. Transfer the duck to a plate.
Add the onions to the skillet and toss to coat in the duck fat. Cook for 15 minutes, stirring occasionally, until they are translucent, very soft and submerged in the duck fat. Season with salt and pepper to taste.
Stir in the bay leaves and garlic, then add 6 or 7 thyme sprigs. Arrange the duck legs on top, skin side up. Pour the wine around, then lay the remaining thyme sprigs over the duck. Cover and roast for 45 minutes; check to see whether the onions are sticking to the bottom of the skillet. If they are, use a spatula to dislodge them. Roast for 15 minutes, then uncover and roast for 20 to 30 minutes so the duck browns, the garlic cloves have softened and the juices in the skillet have reduced.

Meanwhile, prepare the potatoes: Have a 1 1/2-quart baking dish at hand.
Heat the 4 tablespoons of duck fat in a large skillet over medium heat. Add about one-fifth of the potatoes and fry them for several minutes, until crisped, turning to brown them on both sides. Transfer them to the baking dish, spreading them in a single layer. Season lightly with salt to taste, then sprinkle with a little of thyme, garlic slices and cheese. Repeat with the remaining potatoes, partially cooking them in the skillet, then creating layers in the baking dish with the other ingredients in between. By the time you've used all the potatoes, you should have five layers of potatoes, ending with cheese on top.
Strain any remaining duck fat in the skillet; reserve for another use.

Place the baking dish in the oven alongside the skillet with the duck, to roast for the last 30 minutes that the duck is in the oven. The potatoes should be fork-tender and the cheese should be evenly melted.
Divide equal portions of the onion and softened garlic cloves among individual plates, then top with a duck leg. Discard the bay leaves and thyme sprigs, if desired. Serve hot, with a scoop of the potato gratin.

Voila!! Serve and let it melt in your mouth... Hope you like

~ Chef Cat

RENTED in North Bethesda!

Found my friend a wonderful apartment minutes to metro, work, shopping, etc.

Grosvenor, North Bethesda, Maryland

House warming party soon?

The Evers & Co December 2011 Real Estate Report

           The December dollar volume of sales in the close-in Metro area was down 11.3%, year over year, but an improvement from November with -13.72%, and October with -22.8%. The average price, which also dropped into negative numbers this fall, is improving with the December average being only -4.2% lower from last year at this time. The fall real estate market deteriorated along with the stock market and is now getting better as the stock market and consumer confidence improve.

These numbers should continue to pick up as we move into spring, largely because we are looking at a shortage of inventory that will probably last for several months. With very little construction going on for that last six years, interest rates remaining low, and consumer confidence building, we can expect a very competitive marketplace in the “hottest areas”-NW Washington, close-in Bethesda/ Chevy Chase and Arlington- for properties that are priced correctly and show well.

*Statistics are taken from the Metropolitan Regional Information System. The area referenced includes Washington, D.C.; Montgomery County, Maryland; and Fairfax County, Arlington and Alexandria in Northern Virginia.

 By Donna Evers

~Chef Cat

Holiday Cheers to all!

Even if we worked most of the time throughout the Holiday season, we ate a lot, spent some time with the family, and had a few good laughs.

Our Christmas Turkey...yum