If you think child trafficking is something that happens in other countries, think again. USA TODAY has reported the National Center for Missing and Exploited Children claims that at least 100,000 children across the U.S. are trafficked each year and it is happening in our own backyard.  To help bring awareness to this growing issue the Tysons Regional Chamber will be partnering with many of our local businesses for the Stuff the Sleigh 5KRun/1 Mile Walk.  This event will bring out both runners and non-runners together to support ACT-Now-DC - an organization that is working to end child trafficking right here in Washington DC through prevention, protection, and rehabilitation.

The event, taking place on Sunday, November 24^th, here in Tysons, is an opportunity for all of us to come out and show that we care about our community and especially our children during a season focused on giving back.

I would like to thank all the business who have come on board as sponsors and donors,  and all of you who have already signed up to participate.....but we still have room!  If you would like to learn more about the event and how you may help or would like to sign up as a runner or walker please visit the Chamber's website at www.tysonschamber.org or www.StufftheSleigh5K-DC.com  or email info@pae-metrodc.com.

I hope to see all of you on November 24^th!!!

Lisa Huffman, TRCC President   

TIP: When traveling internationally, travelers checks are pretty much a thing of the past.  Today, people use their ATMs and credit cards.  Some credit card companies charge fees for converting the foreign currency into US dollars as well as fees for transactions. Before you travel, be sure you know which of your credit/debit/ATM cards may not have fees or very small fees.

TIP: Destination Weddings are becoming ever more popular and affordable, but make sure you know the requirements for the country you are considering relative to getting a license as well as having your marriage recognized in the USA.  A few advance inquiries and inexpensive preparations will ensure you and your guests will have a memorable event and a worry-free return. 

CELEBRATE THE CHANGE OF SEASONS WITH PURPLE ONION CATERING COMPANY

The change of seasons has arrived, and with that, the anticipation of the holiday season. We all know that the upcoming months can be a stressful and worrisome time, especially with a calendar full of family get-togethers and office parties.  Sometimes, a little help is all it takes to make life easier.  

We stopped by an open house at Purple Onion Catering Company last week to get a sneak peak of their new fall and winter menu.  From presentation to taste, Chef Adam Gooch's culinary team got everything right.  With their ever-changing menus and fresh new ideas, the Vienna-based caterer showcases robust flavors and innovative techniques, providing top quality for effortless entertaining.

The selection of rustic and delectable hors d'oeuvres are something to be admired, with standout items like the warm and freshly-baked Petite Sourdough Bread Bowl, scooped and filled with homemade French Onion Soup; Petite Doughnut Slider with Roasted Turkey Breast, Brie, Cranberry Mayonnaise and Spring Mix; and Petite Bacon and Eggs, sunny side quail egg on a bacon grit cake topped with crispy prosciutto.  Also offered are Mini Loaded Baked Potato stuffed with Green Onions, Smoked Gouda, Sour Cream and Bacon; Petite Ground Sirloin Slider with sage and creamy blue cheese aioli; Pumpkin Hummus served with cinnamon crostini, pita and flatbread; and Seared Scallop with a Green Apple Mignonette.

Two new inventive salad options are sure to expand palettes and awaken taste buds: Roasted Beet Stack with savory walnut and goat cheese tossed in a black pepper and honey vinaigrette; and Pumpkin Salad, a mixture of winter greens, dried cranberries and cinnamon walnut granola with a creamy pumpkin dressing.

For the main course, a variety of entrées with sweet and savory combinations wowed the room: Almond Crusted Chicken with a savory crème brulee sauce; Apple Pie Braised Short Ribs; Moroccan Grilled Chicken Breast with toasted pistachios and a cilantro wine sauce; Salt and Pepper Crusted Salmon Filet on spinach cream with a grapefruit glaze; and a Seared Sea Scallop and Truffled Potato Stack with a leek beurre blanc.  In addition, Chef Adam has developed two new sides that seamlessly complement each dinner: Caramelized Brussels Sprouts with onion and bacon and Sweet Potato Casserole topped with an orange pecan streusel.

To top off any seasonal celebration, Purple Onion Catering Co.  offers an array of classic desserts served in sampling form, like Apple Tart with Bourbon Cherry, Mini Pumpkin Tarts, Mini Pumpkin Pie with cinnamon whipped cream and Poached Pear Sweet Shots.

"Home and professional entertainers alike search for menu items that are versatile and classic with a bold twist," said Purple Onion Catering Company Owner Margot Jones.  "We think our understated yet beautiful dishes are sure to stand out at any event."

Purple Onion Catering Company's new fall and winter menu is available in sit-down, buffet and cocktail style.  For more information or to speak with an event designer, call 703.631.0050 or visit www.purpleonioncatering.com.