Common Good - July 2015 - Premiere issue

a specific “good” that is shared and beneficial for all members of a given community

PREMIERE ISSUE • JULY 2015

Premiere Issue | July 2015

Joey Coakley Beck Publisher & Owner

jbeck@beckmediagroup.com

Hayleigh Worgan Editorial Director

hworgan@beckmediagroup.com

Sara Coakley Office Manager

commonngood@beckmediagroup.com

•••

Cheryl Matthews Sales Director

cmatthews@beckmediagroup.com

Advertising Inquiries advertise@beckmediagroup.com commongood@beckmediagroup.com

(540) 904-6800

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Contributors JD Sutphin, Hayleigh Worgan

Editorial Intern Lani Maddox, James Madison University

Editorial Inquiries editorial@beckmediagroup.com

It’s OK to Be Bitter Everything you need to know about (what should be) a kitchen staple

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806 Wasena Avenue, Suite 101, Roanoke, VA 24015 540.904.6800 fax 540.904.6803 www.commongoodmagazine.com

Common Good Magazine is the property of Beck Media Group LLC. It is a free publica on printed monthly and is distributed throughout Southwest and Central Virginia and beyond. The Publisher reserves the right to refuse ad space for any adver sement or editorial content the staff deems inappropriate for our readers. The concept and design of Bella Magazine, as well as the design, adver sements, art, photos and editorial content is property of Beck Media Group LLC and may not be copied or reprinted without wri en from J Upermission LY 201 5 the publisher. ©2015 Beck Media Group LLC All Rights Reserved.

PRINTED IN THE USA

Wri en by Hayleigh Worgan

We are still experimenting to determine our favorite brand, but we do have a couple that we prefer so far: The first is Bittermilk. Founded by husband and wife team Joe and MariElena Raya, it is a line of cocktail mixers made for cocktail enthusiasts by bartenders with real ingredients. Our personal favorite is Bittermilk No. 2, Tom Collins with Elderflowers & Hops. The bright and refreshing taste feels perfect for relaxing by the pool on a Saturday afternoon. They are crafted and bottled by human hands in Charleston, South Carolina and you can find their products online at www.bittermilk.com. Check out their website for recipes, instructional videos and so much more!

S

Summer and cocktails go hand in hand. Whether you are relaxing at home or enjoying an evening on the town with your friends, you are doing yourself a great disservice if you are drinking classic cocktails like the Manhattan or the Old Fashioned without bitters.

Many of you are probably already familiar with bitters, but for those that aren’t, they can alter a beverage or dish in ways that will make you never want to go without them again.

Although they have recently experienced a resurgence in popularity, bitters have been around for centuries. Prior to becoming a well-known staple to any bar or kitchen, they were a medical treatment. According to www.bitters.com, “Seventeenth century pharmacist Richard Stoughton from London advertised his ‘Magnum Elixir Stomachicum’ as a suitable flavouring agent in Canadian wine or sherry that could also cure a hangover.” Shortly thereafter, bitters became more than an essential component to “the hair of the dog that bit you.” In fact, they became vital to many well-known cocktails.

Their popularity decreased greatly in the early 1900s, and today they are known only because of those who are passionate about their continued existence.

Bitters can be made with or without an alcoholic base. If they have one, it is similar to whisky or rum. The non-alcoholic bases have no taste of their own. In addition to being used in cocktails, they are also used to stimulate appetites, cure hiccups and hangovers, and in food recipes to add essential flavors.

You can learn more about the ingredients that are typically included in bitters, recipes that include them, their history and their uses at www.bitters.com.

We also love Crude Bitters. Don’t be fooled by the name—it is a reference to the rudimentary origins of bitters that included exotic roots, herbs, and spices aged in various liquids with beneficial (and unverified) claims attached to them. In truth, they are very careful to make sure their methods are not crude and that their ingredients are all natural. Their selection, preparation, maceration, bottling and labeling are done by hand in Raleigh, North Carolina. Our personal favorite selection from Crude Bitters is “Sycophant” Bitters. This flavor starts as a sweet, citrus taste and finishes with earth tones and vanilla bean. It pairs well with gin or bourbon. For more information on purchasing Crude Bitters, various recipes and to try them out for yourself, visit www.crudebitters.com.

JULY 2015

JULY 2015

e r o Mthan a

r e g r Bu Wri en by jd

sutphin

How memories change the way you experience food

The almighty burger.

Simple. Tasty. Satisfying. Where do we begin? There’s a version for every palate. Classic beef with lettuce, tomato and mayo? Inspired award-winners with lobster and crazy sauces?

No matter what burger makes you bonkers, to me they all exist for one reason: Happiness. And food definitely makes me happy.

You could say I’m a “foodie.” I have been known to drive pretty far distances for a specific fried chicken; or, spend a little too much time in the kitchen because I just love a great meal and am willing to endure the extra half hour running in my neighborhood of Grandin Village to burn those extra calories. But the reason I care about it so much is what’s important. Mine might not be groundbreaking, but it’s where I think most of the things you love comes from—your family.

I think of the smell of salmon cakes made by my grandmother (who I called in a very southernway, “Maw-Maw”), or the hug that came with any plate of food preJULY 2015

Greenwood Restaurant

pared by my mother that brings me back to an incredible childhood. One filled with such supportive, creative and passionate people that told me I could do anything if I worked hard enough and made sure it benefited others in the process. I worked for my dad as a kid and then as a teenager. If you have worked for any family member you know it creates quite a bit of stress and turmoil. Even in those occasional “trying times,” I think back to being at his house in Troutville and knowing that whether or not we had a great day in his antique store, a great way to end any day would be with the “homemade” cheeseburgers from Greenwood Restaurant on Route 11.

Their cheeseburgers were hand-pattied and cooked on a flat-top, diner style to absolute perfection. Served with a giant slice of onion, lettuce, tomato and thick Duke’s mayo, it was everything a classic burger should be. They were so good we would all order two of these monsters plus fries. I mean think about it, you’re already getting a giant cheeseburger, are you really watching your waistline at this point? If you’re going to order it, go all the way.

We sat ourselves as the sign recommended and were surrounded by the Greenwood Restaurant’s picturesque 1950’s décor—down to the stools at the bar, green and white color scheme, and toy train that would run through each dining room. We didn’t even ask for a menu. It was homemade cheeseburgers with everything on them, fries and Coca-Colas for everyone at the table.

The waitress would say: ”There’s a special tonight!” My dad: ”Not interested ma’am. We’re here for the burgers.” And honestly, something would magical would occur. I’ve seen Jerry Seinfeld talk about this magic. It’s the magic of sharing the same thing with someone. When you go for coffee with a friend, you’re BOTH getting coffee. No smoothie for you and cup of Joe for her. You’re going somewhere to share an experience that somehow connects you in a greater level to improve conversation, your relationship, maybe even your day because it can just bring you that simple happiness. Sharing something. Isn’t that what community is all about?

Great food is just that for me. It’s the love, it’s the memories, that

make great food sing. My memories of enjoying burgers with my family are ones I’ll hold onto forever. The same can be true for the remarkable foods you share with your friends and family. Take the time to share a meal with someone you care about—and no matter what you choose, the bond you share together will make it more than just another dish.

JD Sutphin President of Big Lick Entertainment Big Lick Entertainment’s mission to create events with a message and meaning is unmatched in Virginia. Whether producing a fundraiser, festival or concert, each date is a crafted partnership with the goal of enriching our area culturally and economically with drive, passion and creativity. www.BigLickEntertainment.com

JULY 2015

dress it up

Our favorite burger staples

There is nothing like a good hand-pattied burger

in the summer time. For many, the burger is just the beginning.

What makes it uniquely yours is what you add to it.

We take our burgers seriously, and that’s why we have made it our mission to present to you the best artisan condiments we can find. Here are a few of our favorites: Mustard and Co. uses a process that ensures that the mustard seed is never subjected to heat, and thus preserves its spicy volatile oils. Fresh ground mustard and premium ingredients like organic extra virgin olive oil and a flavorful balsamic vinegar make Bryan and Justin’s mustards a unique addition to the perfect burger. www.mustardandco.com

Bryan Mitchiner & Justin Hoffman of Mustard and Co.

Empire Mayonnaise is the first mayonnaise made exclusively with non-gmo oils and cage-free, pasture-raised eggs. This isn’t just your run-of-the-mill mayonnaise. With flavors like rosemary, red chili, bacon, and even ghost pepper, there is something for everyone. Don’t worry, classic mayo fans—they have an option for you as well! www.empiremayo.com Locally, you can purchase the most amazing pickles and relish from Meadowcroft Farm. They have a wide variety of pickles available including kosher dill, bread and butter, crispy sweet slices, and even cinnamon! If your taste palate leans more towards hot and spicy, they have you covered also.

If you grew up in the south like we did, you understand the importance of good southern “chow chow” or relish. It can make or break a dish. The chow chow and other relishes from Meadowcroft Farm may change the way you enjoy your burger forever—it has already become a staple in our refrigerator!

The best part about their products is that more than 50% of the produce included is raised on their farm and they oversee processing from start to finish. If you can’t make it out to their location in Swoope, Virginia, visit their website to view what they have to offer and place an order. www.meadowcroftfarm.com JULY 2015