Dishing with Chris
Co-owner of Addison/Ripley Fine Art, Georgetown's own Christopher Addison takes a little time to dish!
Georgetown native Christopher Addison is co-owner of Addison/Ripley Fine Art, one of Washington, DC ‘s foremost contemporary galleries. Since 1981, together with his wife Sylvia Ripley, he's been showcasing local, national and international artists in the genres of painting, photography, limited edition prints and sculpture.
1. What’s your favorite spot in Georgetown?
A sunny spot, in Oak Hill Cemetery by the Evermay wall where my parents and sister are buried.
2. What did you discover about yourself during the pandemic?
I thrive on in-person company
3. What place do you plan to visit next?
Lugagnac, a medieval town in the Lot Valley in France where friends have an out of the way farm.
4. What’s the last book you read that you’d recommend?
Ninth Street Women by Mary Gabriel, the undersold story of the women artists who made up the vibrant, post war art scene in New York City
5. What memory from your childhood do you always carry with you?
Making deliveries in the white Scheele’s truck on Saturdays with Buster and Billy.
6. What’s the one talent you wish you had?
The ability to play an instrument well. Being tone deaf and loving music was difficult.
7. What’s your favorite guilty pleasure?
Reading science fiction.
8. What (or who) is your greatest inspiration?
The Freedom Marchers in Selma, Alabama
9. Whom would you most like to invite to your next dinner party?
Today it’s Annalyn Swan and Mark Stevens. Their newest book, Francis Bacon: Revelations is another incredible achievement and a great read. Mark is the son of our much missed friend and Georgetown resident, Polly Kraft. Yesterday it was Laurie Anderson. I would love to sit down with her again. Tomorrow Diane Rehm, Martin Puryear and Nancy Pelosi for a well rounded conversation.
10 What's your favorite dish?
Hands down and hard to find these days, much less make at home, Masala Dosa, a Southern Indian dish. A fermented rice and lentil crepe, stuffed with spiced potatoes, served with coconut chutney and a fiery sambar.