Justin Frank put George W. Bush under the psychoanalytic microscope with his best-selling book, Bush on the Couch: Inside the Mind of a President. Now Barack Obama gets the same treatment.

When: November 20, 2011

Where: Fathom Gallery, 1333 14^th Street, Washington DC

Price: $45 (Free for Coterie Members)

Time: 18:00-20:00

Includes: 3 - Paired culinary-inspired cocktails and canapés

Justin Frank, George Washington University professor and psychoanalyst offers a sympathetic look at President Obama.  His latest novel Obama on the Couch Investigates how Barack Obama's abandonment by his father and stepfather has left him with a "father hunger" that influences his decisions as Commander-in-Chief; why Obama distances himself from pushy supporters, to his strong desire to compromise and bring people together, to his aggressive campaign to kill Osama bin Laden and why his life seeking out father figures-- like Rev. Jeremiah Wright and Vice President Biden-- have always disappointed. Frank will put the put the psychological lens on our 44th president and lead a charged discussion on introspection in an age of unrest. 

Jared Boller’s creativity, passion and humility behind the bar is evidenced in his growing list of accolades. His work has taken him all over the globe and his cocktails have appeared in USA Today, Denver Magazine, Bar & Nightlife Magazine, The Denver Post, Fox Business News, Fox Morning News as well as the CBS Morning News.

Frederik de Pue was born and raised in Belgium. He trained at the Hotel School Ter Duinen and worked at several top European restaurants. He worked under Chef Alain Ducasse at Louis XV and later became Sous Chef at Alain Chapel. In 1998, at age 21, he joined Yves Mattagne’s Sea Grill in Brussels. In 2001, he travelled to Washington, DC to become the Executive Chef of the European Commission Delegation Ambassador. Chef Frederik was highly praised in the diplomatic circles creating one of the most exceptional dining tables in the Embassy world. Quickly inspired by his impressive guests, Chef In 2007, he launched 42˚ Catering, naming the company after the 42nd parallel that connects many of the greatest gastronomic cities in the world.