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Covenant Woods. The next right choice in your life. Living in this Continuing Care Retirement Community is like taking in a deep, refreshing breath of air. Responsibilities such as home maintenance and lawn care simply evaporate. Opportunities to do things that you enjoy and that contribute to good health expand in wonderful ways. Inside and out on the 75-acre Covenant Woods campus in Hanover County, the active life calls. The new fitness studio and new fitness center are both state of the art. Walking trails, personal gardening spaces and an outdoor dining venue called The Terrace all contribute to a feeling of well-being. Make an appointment now to see new Lodge apartments and other residential choices that could be right for you.
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We are pledged to the letter and spirit of federal and state policies for the achievement of equal housing opportunity. We encourage and support an affirmative advertising and marketing program in which there are no barriers to obtaining housing because of race, color, religion, sex, handicap, or national origin. The continuing care retirement facilities and services offered herein are offered solely by Covenant Woods, a Virginia corporation, which is not affiliated with any outside continuing care retirement facility or provider. 2 Hanover Lifestyle
JULY/AUGUST 2015
Contents
22
14
COURTESY OF JML GARDEN ROOMS
JULY/AUGUST 2015
PHOTO: TEMPLE HILL
PHOTO: RICK BANCROFT
17
7
Flavor
First of All
News from Hanover 9
Around Town
17
Health
20
Dental Health
Virginia Family Dentistry 14
Hanover Tomatoes
Make Them Even More Special
22
TasteBudz
25
21
He Shed, She Shed Shed Your Inhibitions
Dining & Drink News
Taking Care of Your Feet 13
In Search of Tacos
Chesterfield County Fair 11
Home Air Resolutions Lower Utility Costs
Dishing Up Virginia
Travel
A Cookbook Review
26
Culinary Excursions Ann Arbor
RichmondNavigator.com 3
4 Hanover Lifestyle
JULY/AUGUST 2015
From the Editor
PRESIDENT/PUBLISHER
Sweet Virginia Breezin’
William J. Davis, Jr. VICE-PRESIDENT/PUBLISHER
Cheryl T. Davis MANAGING EDITOR
Annie Tobey FOOD EDITOR
Steve Cook ASSISTANT EDITOR
Tammie Wersinger EDITORIAL INTERN
Kate Desmond CREATIVE DIRECTOR
Joey Wharton GRAPHIC DESIGNERS
Nora Bollinger, Tara Bouldin-Evans ADVERTISING CONSULTANT
Jared Davis ADVERTISING EXECUTIVES
Brian Bellovay, Beverly Montsinger DISTRIBUTION MANAGER
S
Jimmy Davis
at Westhampton College on the University of Richmond campus – some tossing Frisbees, some coming to and from classes and others stretched out in the warm sunshine. Dorm windows open to let in the fresh air also poured out the sounds of popular music. And in 1978, when I arrived at UR, one of those songs was Robbin Thompson and Steve Bassett’s “Sweet Virginia Breeze,” now – finally – our state’s official popular song. I graduated, but Virginia became the home I loved – especially in summertime, when the livin’ is easy. Though some years left me restless, I’ve come to embrace the Richmond region, the commonwealth and our people with my whole heart. The stories we cover in Hanover Lifestyle include much of the best of the area, beginning with our “First of All” local news snapshots. In this issue, look for Jody Rathgeb’s suggestions for adding a “she shed” or “he shed” to your yard and Constance Whitney’s look at healthy feet. For food news, Steve Cook dishes out another roundup in his TasteBudz column. The “Chef ’s Secrets” focus this issue, Dishing Up Virginia, provides an informative travelogue as well as delicious recipes. Locals have a special fondness for one of Hanover’s summer treats, the succulent, juicy Hanover tomato. Erin Pittman examines the delicacy and some of the people who keep it special, with recipes for making the most of the annual treat. This month’s travel article takes us to the food scene in Ann Arbor, Michigan. Be sure to check out other articles this month at RichmondNavigator.com and in our River City magazine, including drinks on the patio in “Raising the Bar,” Castleburg Brewery & Taproom and the creation of “Sweet Virginia Breeze.” And if you see a convertible scooting around town, top down, with vanity plates proclaiming VABREZN, you can know that it’s me, basking in the sweet Virginia breeze! TUDENTS DOTTED THE LAWN
Annie Tobey Annie.Tobey@RichmondNavigator.com
CORRECTION
Our apologies for publishing an incorrect name for Stonewall Jackson’s horse in the May/June article, “For the Love of Horses.” We should have identified the historic equine as Little Sorrell. Many thanks to the reader who brought the error to our attention!
PHOTOGRAPHERS
Rick Bancroft, Temple Hill, Edwin Remsberg, Robert Thomas CONTRIBUTORS
Erin Pittman, Jody Rathgeb, Angela Weight, Constance Whitney ADVERTISING
Hanover Lifestyle magazine is published bimonthly by Advertising Concepts, Inc., 6301 Harbourside Drive, Suite 100 Midlothian, VA 23112 P: 804-639-9994 E: Info@RichmondNavigator.com ONLINE / SOCIAL
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ALL ARTICLES AND CONTENTS OF THIS MAGAZINE ARE NOT NECESSARILY THE OPINIONS OR THOUGHTS OF HANOVER LIFESTYLE MAGAZINE, ADVERTISING CONCEPTS, INC OR THE PUBLISHER. MARKS ADVERTISER-SUPPORTED CONTENT.
ABOUT OUR COVER Jan Carlton, TV and radio personality, culinary expert and instructor at the University of Richmond continuing studies program. Photo by Temple Hill
RichmondNavigator.com 5
Robert H. Taylor, D.D.S. General Dentist
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JULY/AUGUST 2015
PHOTO: COURTESY OF SPORTS REALITY
First Of All
HANOVER FIREFIGHTERS CRAB FEAST CRABS FOR A CAUSE!
A NEW REALITY IN HANOVER IN MARCH 2014 ,
Hanover Lifestyle reported on a new concept in sports training that was coming to the county. This year, that venture became a reality. The 50,000-square-foot Sports Reality athletic facility boasts two regulation 50-yard fields (standard for indoor football), a 3,500-square-foot weight room, high-tech film review rooms, rubberized sprint lanes, coaches’ offices, a filming/observation deck, and locker and equipment rooms – all under one massive, 50-foot-high roof. The business also employs qualified sports trainers. The facility caters to serious athletes wanting sports performance training, from sixth grade to adult. Three months of the year, it serves as a practice facility for the Richmond Raiders, the professional indoor football team owned by Michael and Elizabeth Fraizer, who also own Sports Reality. Michael Fraizer told Hanover Lifestyle that he was impressed with the cooperation he got during the building process from the business-friendly Hanover County government. The county echoes his sentiments. “We’re fortunate to have a sports training facility in Hanover that is unlike any in the area,” said Wayne Hazzard, chairman of the Hanover County Board of Supervisors, on the Hanover County Economic Development web site, HanoverVirginia.com. “It not only provides a wonderful opportunity for our local athletes, but it also allows us to showcase our active community to athletes visiting and training at the Sports Reality complex.”
For a mere $35, you can enjoy allyou-can-eat crabs and help the Hanover Professional Firefighters on Saturday, Aug. 15, from 1-8 p.m. You can also sip golden beverages, munch hot dogs and rock to bands like MoneyPenny RVA and Baldy Mcgregor. Crabs will be served from 2 to 6 p.m. and hot dogs from 1 to 5 p.m. Children 5 and under are free with a paying adult. The Hanover fire department relies on both full-time and volunteer firefighters and medics, operating out of 16 fire and rescue stations. The Hanover Professional Firefighters Association has also worked on many civic projects and raised money for charitable organizations. Tickets go on sale online only July 6 and in stores by July 10. The web site is being updated to reflect bands and other information at HanoverFirefightersCrabFeast.com.
LOCAL SWIMMING CLUBS TO MERGE WHETHER A SUMMER SWIM TEAM , competitive year-
round meets or simply splashing in the pool and river, swimming continues to be a favorite local pastime. Two area swim teams are combining resources to ensure that their members have the best swimming opportunities possible. Poseidon Swimming is no stranger to the competitive swimming world. Composed of 300 swimmers and finishing the short-course season ranked second in the Virginia LSC (Local Swimming Committees organization) and 21st nationally, Poseidon continues its status as a powerhouse within the region and nation. Likewise, Burkwood Aquatic Club (BAC) of Mechanicsville and its band of 140 swimmers are well known in the area, finishing 11th in the LSC and 260th nationally.
While both teams are making a splash – pun intended – they found it to be both a smart and a relatively easy decision to merge. Poseidon, coached by Ted Sallade, and BAC, coached by Craig Clift, could not be more thrilled about the merger or excited for the future. “BAC and PSDN joining forces is an exciting time for both of our clubs,” Nikki Deal, president of Burkwood Aquatic Club, said in a statement. “This will give all of our swimmers new and exciting opportunities in the swimming world. We look forward to working together in the community to become a team that strives for excellence among our swimmers, coaches and parents.” As part of the merger, BAC will convert into a branch of Poseidon, dropping its original name and
picking up the moniker of Poseidon SwimmingHanover. Poseidon Swimming-Hanover will act as a satellite of Poseidon Swimming, while still maintaining its location in Mechanicsville. The merger will be official on Aug. 2. The merger bestows many pros for both elite swimming clubs, including additional training facilities for their athletes. The opportunities for shared training between the two clubs will be significantly heightened by supplying BAC’s swimmers an opportunity to train in long-course meters and inside during inclement weather, while Poseidon’s swimmers are granted the additional opportunity of training in an outdoor setting. The future is bright for both clubs as they pursue their competitive goals. RichmondNavigator.com 7
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8 Hanover Lifestyle
JULY/AUGUST 2015
Around Town
THE CHESTERFIELD COUNTY FAIR, YESTERDAY & TODAY Starry Nights and Midway Lights
T
PHOTOS: COURTESY OF THE CHESTERFIELD COUNTY FAIR
HE YEAR WAS 1911. The first transcontinental airplane flight from New York to California took 82 hours and 4 minutes, Proctor and Gamble unveiled Crisco shortening, and the Chesterfield County Fair opened for its first year. Local farmers put on a corn show exhibit so successful that another was scheduled for the following year. Thus began the Chesterfield fair, Oct. 25-26, 1911! The fair’s first president was Sen. John Watkins’ grandfather.
The tradition continues Aug. 28 through Sept. 5, 2015: Starry Nights and Midway Lights. In 1911, admission was 50 cents for adults and a quarter for children, and membership was a dollar. Today’s admission is $10 for adults, $7 for seniors (60 and above), $5 for children (age 4-12) and free for kids three and under. The Chesterfield fair offers the best value for your buck in Richmond and the surrounding areas to end the summer – shows, exhibits, animals and attractions, with no additional cost for nightly entertainment! Conveniently located, the fair is within a 30-minute drive from surrounding counties and the Tri-Cities – less time than it takes to make a funnel cake. Since 1911, the fair has grown and improved in activities, exhibits, facilities and, especially, popularity. The newly paved fairgrounds provide easy access for strollers and wheelchairs. Free parking is always a plus. Over the years, leading national entertainers have included Porter Wagoner from The Grand Ole
Opry, Grandpa Jones of Hee-Haw, Tom Wopat of The Dukes of Hazzard, Joey Dee and Starliters with “Peppermint Twist” and many others. The 2015 fair features the popular 7 Bridges, voted top Eagles tribute band by Rolling Stone magazine. Nightly performances spotlight some of country music’s most promising musicians, including an evening with Thomas Dale graduate Brittany Marie. Returning crowd favorites include Keith Henderson for his 17th year; Richmond’s oldies, Motown and R&B musicians Flashback Band; Glen Shelton positive country music; and Southland Band, performing classic rock. More music will come from En’ Novation classic R&B and soul band; “Beach Party Night” with The Embers, playing heart and soul and rhythm and blues; and jazz and party music from Klaxton Brown Band. The 2015 Miss Chesterfield County Fair Pageant will give young ladies an opportunity for prize money and Miss Virginia recognition. The 4-H clubs and Senior Idols will show off their talents as well. Anyone, not just Chesterfield County
residents, can enter contests in arts, crafts, flowers, food, photography, quilts and more. New this year is Tumbleweed Crossing, an award-winning, family-friendly, crowd-pleasing, interactive Wild West comedy gunfight stunt show that serves up laughter like a flying bullet, engaging young and old. At John Misita’s K9s in Flight show, trained dogs catch both audience hearts and Frisbees. Friendly Farmers Barn Yard Review presents farm-themed information and entertainment in variety-show style, including comedy, music and magic. There’s plenty more to entertain all ages at this year’s fair: antique tractors and Civil War reenactors; Beach Night; classic cars; bull riding, barrel racing and a sheep-riding contest for the tykes. Back by popular demand are the Hogway Speedway Racing Pigs, Ducks & Goats; Star Dust Circus & Thrill Show; and GXW - Wrestling (Ground Zero). Ready for some fun? See you and your friends at the fair under the Starry Nights and Midway Lights!
THE 2015 CHESTERFIELD COUNTY FAIR Aug. 28 – Sept. 5 Corner of Krause & Courthouse Roads, Chesterfield ChesterfieldCountyFair.org and on Facebook 804-768-0148
RichmondNavigator.com 9
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JULY/AUGUST 2015
Health
FEET ACCOMPLI: KEEPING YOUR TOOTSIES HEALTHY by
Constance Whitney
L
ET’S STEP BACK A MOMENT and think about our feet. Did you know that
the average person will take over 200 million steps in their lifetime? That’s 110,000 miles – or four times around the world at the equator! And at each of these steps, our feet must handle incredible pressure, bear the entire weight of our body and perform a series of intricate movements to keep us balanced and propel us forward. Our feet can also give us warnings of illness or conditions such as arthritis, diabetes and nerve or circulatory problems. Learning to “read” and take care of our feet, especially during these hot summer months and even more so as we get older, is easy, fairly quick and extremely important!
ACCORDING TO THE NATIONAL INSTITUTES OF HEALTH, THERE ARE FOUR KEY STEPS TO TAKING CARE OF YOUR FEET. 1 1. Examine your feet often – every day if you’re diabetic – for signs of cuts, blisters, ingrown toenails, etc. Not quite flexible enough to see the bottoms of your feet? Use a mirror or ask a friend. Many minor issues can be self-treated, but be sure to let your family doctor take a look at anything more serious. If you have a medical condition (like diabetes, peripheral artery disease, etc.), you may have decreased blood flow to your feet, which can cause scrapes or bruises to become infected more easily. Stay aware! 2 Whenever possible, put your feet up when 2. you’re sitting down to help circulation. Stretch your feet often – two of my favorite stretches are rolling a tennis ball under my foot and picking up pencils with my toes! Foot massages and warm footbaths, in addition to feeling amazing, are also actually good for your feet. Indulge!
3 3. Wear shoes that fit. As every woman who has ever been pregnant knows, your feet change size. The 7.5 you wore last year may now be an 8. And the 8 that you wear in stilettos may be an 8.5 in running shoes. A few good rules to remember: always try on shoes in the late afternoon, when feet tend to swell from the day’s activities; make sure there’s about ½ inch between your big toe and the end of the shoe; and never buy shoes that feel too tight hoping they’ll stretch – they won’t, you’ll end up with blisters and another pair of shoes will be donated to Goodwill! 4 When enjoying the summer activities, re4. member that proper footwear is vital. Though walking barefoot through the sand screams “this is summertime,” in reality it’s not the best option. Neither is going into the James River without river shoes to protect your feet from rocks and other underwater hazards. And always remember to use sunblock on your feet! Sunburned feet are not fun!
Foot problems can signal serious conditions. In addition to traumatic injuries, bunions, hammertoes, heel spurs and corns are just a few of the many foot-related issues that can cause both inconvenience and pain. Many more serious issues, though, are possible as well. If you have persistent pain in your feet, changes in the nails or skin, severe cracking, scaling or peeling of the skin or unexplained or stubborn-to-heal blisters, it’s time to call the doctor. Taking care of our feet so they will carry us through another few million steps needs to remain a priority as we age. After all, we’ve got a chance of making it around the world – again! HL RichmondNavigator.com 11
12 Hanover Lifestyle
JULY/AUGUST 2015
Health
A HARD NIGHT’S SLEEP by
Mike Catoggio, D.D.S.
S
you grind your teeth?” “No, doc, not me.” “Well, someone’s been taking some off the top when you’re not looking.” Every day, I see at least one patient who has signs and symptoms of grinding and/or clenching their teeth. Lots of us do it, including me. I frequently catch myself clenching my teeth when focusing intently on a task. It’s typically a subconscious habit that, if you’re lucky enough not to suffer from any jaw pain, will go unnoticed until someone points it out or things start breaking. You may not have realized this, but teeth are not meant to touch. It sounds odd, but think about it. They don’t touch while you speak, smile or rest. Even when you chew, your teeth only have to be close enough to mash food, not necessarily touch. The average person who does not grind will have their teeth touch only about four minutes in an average day. The person who grinds while asleep can have their teeth together for hours at a time. Our bodies aren’t designed to handle that kind of force over extended periods. Most people I treat will be on one of two teams: Team Grinders and Team Clenchers. Team Grinders are those of us who habitually and involuntarily gnash or rub our teeth together, usually during sleep. These folks have flattened molars, short-looking front teeth and chipped or ragged-looking edges. Surprisingly, I don’t often find these people suffering from headaches or muscle pain, but they certainly do a good job at breaking teeth and dental restoraO DO YOU THINK
tions. Don’t let me mislead you, though – more severe symptoms can surely develop over time. Then there’s Team Clenchers, those of us who squeeze our teeth together with tremendous force for minutes to hours at a time. Sometimes we’ll clench during the day but often and with much more intensity at night. These are the folks who will wake up in the morning with headaches and muscle fatigue and will at times need treatment for acute muscle or jaw pain. Both situations can result from and be exacerbated by stress, anger, tension, fear, frustration, a misaligned bite, poor-fitting dental restorations, etc. The most severe symptoms will arise during periods of highest stress, such as a divorce, job change and loss of a loved one. Fortunately, if the damage isn’t too bad, these conditions can be managed with stress reduction techniques, bite adjustments, orthodontics and/ or a simple night guard. Untreated, it can lead to tens of thousands of dollars in dental treatment to rebuild and restore what you once had. If you think you may be clenching or grinding your teeth, don’t fret – we’re here to help.
Since graduating among the top of his class from the prestigious Medical College of Virginia/ VCU School of Dentistry, Dr. Catoggio has trained under the tutelage of Dr. W. Baxter Perkinson Jr., a renowned practitioner in the fields of implantology, smile design and full mouth rehabilitation. With a keen eye for the aesthetic, Dr. Catoggio offers a full range of services for those looking for comprehensive dental treatment. Whether it’s a simple filling or a full smile makeover, by offering personalized care, Dr. Catoggio is able to create the exceptional smiles his patients are seeking. Dr. Catoggio is committed to perfecting the art of exceptional dentistry. He is an active member of the American Dental Association, Virginia Dental Association and Richmond Dental Society. By staying current on the latest technology and advances in dentistry, Dr. Catoggio has dedicated himself to serving patients with the highest level of care available.
RichmondNavigator.com 13
MAKING THOSE SPECIAL TOMATOES EVEN MORE SPECIAL by
Erin Pittman / photo by Temple Hill
C
ENTRAL VIRGINIANS ENJOY TOMATOES throughout the year, it’s true. But if you’re a dedicated tomato lover, then you likely crave the summer months when you can get your hands – or more importantly, your mouth – on those legendary Hanover tomatoes. You may hear colorful tales of why Hanover tomatoes are the juiciest and most delicious around, but the truth is rather unglamorous. The secret’s in the dirt. Hanover soil possesses a lower pH and is richer and sandier, holding less water than the clay types in neighboring counties. These soil properties, along with weather factors, result in the flavorful goodness that is a Hanover tomato.
Dodd’s Family Acres in Mechanicsville has been growing tomatoes and other crops for more than 40 years. “All of our land has been farmland for over 100 years,” says Robin Luther of Dodd’s. “We plant three times per year and have [tomatoes] available from early June until the first frost. And the secret is definitely in the dirt.” Her father, Robert Dodd, was one of the early suppliers to the Hanover Tomato Festival. Now, his farm is the sole supplier. “We provide the festival with about 450 boxes of Hanover tomatoes each year,” says Luther. Not only does Dodd’s Acres supply the tomato festival, but their tomatoes can be found all over the state in Wegmans, Walmart, Harris Teeter and more. 14 Hanover Lifestyle
Though Dodd has modernized some aspects of his business, all produce is still picked by hand. “I can remember picking with my dad when I was younger. Back then, I learned how to wipe them by hand,” says Luther. “We do now have a machine that does the wiping and packing, but not the picking.” When asked about favorite dishes and ways to enjoy the tomatoes, Luther replies, “My dad and I both like them best straight off the vine. He’d wipe his on his bib overalls and dig right in.” Jan Carlton, TV and radio personality, culinary expert and instructor at the University of Richmond continuing studies program, enjoys cooking and eating Hanover tomatoes as well, but she’s also an expert in canning.
“I’ve been canning since I was a little girl,” says Carlton, who is now in her 70s. “I started with my mother and great aunt. We canned pickles, chili sauce and so much more.” Hanover tomatoes are an excellent choice for canning, according to Carlton, and she remarked that canning has become popular once again in recent years. “I think this is for a couple reasons. First, we have farmers’ markets and we want to take advantage of their fresh produce. And second, our canned foods can make prestigious gifts.” Carlton teaches Canning 101 at the university, among other culinary courses, and suggests that those interested in canning enroll. “Classes help because you actually see how it’s done. You’ll get to watch and experience the entire process. However, there are good books available for beginners, including The Ball Canning Book, too,” she says. There are two types of canning — the openkettle method and the old-fashioned method, which requires a pressure cooker. Carlton recommends the open-kettle method for beginners. She also notes that you must use true canning jars. Never try to reuse ones used for commercial canning. In addition to the jars, you’ll need a large kettle with a rack for sealing. “Most grocery stores and local culinary stores will have the supplies you need,” says Carlton. While Carlton uses Hanover tomatoes a great deal in her canning, she loves to cook with them, too. “I was a bride from Illinois who married a Virginia gentleman many years ago. I was given a recipe early on for fried green Hanover tomatoes and it is the best.” To whip up a batch of Carlton’s fried green tomatoes, slice them thin, flour them, sprinkle lightly with salt, pepper and sugar, and pan-fry them in an iron skillet of hot bacon drippings. Carlton, too, knows the secret is in the dirt. “I’ll be moving out west soon, and I may have to take some of that dirt with me!” she proclaims. Many Richmond-area chefs are also lovers of the Hanover tomato. Diners will see them featured seasonally in restaurants including Lemaire, Iron Horse, The Boathouse and Homemades by Suzanne. Dishes include Hanover tomato gazpacho, fried green Hanover tomatoes, and regularly featured salads and sandwiches seasonally adorned with the fruit. To get your hands on your own harvest, check out vegetable stands like Hanover Vegetable Farm or Pole Green produce or visit farmers’ markets for the freshest tomatoes around. Ashland’s farmers’ market is open Saturdays from May to October. And don’t forget to stop by the Hanover Tomato Festival to experience a Dodd’s Family Acres Hanover tomato for yourself! HL
Jan Carlton’s Favorite Recipes FRESH TOMATO AND AVOCADO SALAD PLATTER WITH GORGONZOLA CHEESE, BALSAMIC VINEGAR AND OLIVE OIL 4 TO 6 SERV INGS 1 crisp head Boston or Bibb lettuce, cleaned, dried, core removed, and separated into individual leaves; or crisp leaf lettuce as desired 2 firm ripe large tomatoes, cored and cut into thin wedges or thinly sliced 2 firm ripe avocados, peeled, seeds removed, thinly sliced and immediately sprinkled with lemon juice to prevent discoloration Extra virgin olive oil and balsamic vinegar as desired Salt and freshly ground black pepper to taste Crumbled Gorgonzola or Roquefort or Stilton or blue cheese as desired, at room temperature 1-2 tablespoons chopped parsley or Italian parsley (no stems) for garnish (optional)
Arrange lettuce leaves on a serving platter. Alternately arrange tomato wedges or slices and avocado slices over lettuce leaves. Sprinkle vegetables lightly with salt and pepper to taste. Drizzle desired amount of olive oil and balsamic vinegar over vegetables (do not add too much, as too much oil and vinegar will make tomatoes and avocados soggy). Liberally sprinkle crumbled cheese over salad. Garnish platter with chopped fresh parsley or Italian parsley, if desired. Serve immediately. VA R I A T I O N S • Add 1 small sweet onion (Vidalia or other sweet variety), thinly sliced and separated into rings, or 6 to 8 green onions, sliced on the diagonal (include some green tops) to the salad platter. • Scatter several pitted ripe/black olives over the salad platter.
GAZPACHO 4 TO 6 SERV INGS 1 large garlic clove, peeled and minced 1 chicken bouillon cube, mashed 2 cups tomato juice
1 firm ripe medium tomato, chopped or cut into very small cubes, or about 16 very small (grape) tomatoes, quartered
2 tablespoons extra virgin olive oil
1 small cucumber (may be seedless if desired), peeled or unpeeled, diced
2 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
1 tablespoon lime juice (preferably freshly squeezed)
3 to 4 drops hot pepper sauce or to taste
1 small to medium green pepper, cored, seeded and chopped
Additional chopped firm ripe tomato or quartered grape tomatoes, chopped cucumber, chopped green pepper, thinly sliced green onions and crisp croutons as desired for garnish
1 small to medium sweet onion (Vidalia or other sweet variety), peeled and chopped
In a blender container or food processor, combine garlic, chicken bouillon cube, tomato juice, olive oil and red wine vinegar. Cover and blend at medium speed for several seconds. Stir in green pepper, onion, tomato(es) and cucumber, mixing well. Season with salt, pepper and hot pepper sauce to taste. Pour into a glass or ceramic container; cover and chill thoroughly in the refrigerator for at least 1 hour to blend flavors. To serve, spoon gazpacho into chilled bowls, dividing evenly. Pass bowls of chopped tomato, chopped cucumber, chopped green pepper, sliced green onion and croutons to garnish each serving. VA R I A T I O N S • Add very small pieces/cubes of peeled avocado. • Add thinly sliced pimento-stuffed olives. • Add blanched whole-kernel corn. • Garnish each serving with a dollop of sour cream or reduced-fat sour cream. RichmondNavigator.com 15
16 Hanover Lifestyle
JULY/AUGUST 2015
Flavor
IN SEARCH
OF...
TACOS! MARTY’S GRILL
TATE’S CHIPOTLE TACOS MARTY’S GRILL IN HANOVER focuses
on socializing as well as on creative cuisine. The open f loor plan and special events encourage guests to mingle as they dine, as did Martin Cohan, the restaurant’s namesake and owner’s father. One of the tasty dishes at Marty’s Grill, Tate’s Chipotle Tacos, consists of three f lour tortillas stuffed with their smoke pulled pork and seasoned with house-made chipotle barbeque. Topped with Cotija cheese and cool slaw and f inished with their red salsa, the meal is completed with seasoned rice. Yum! PHOTO: RICK BANCROFT
9357 Atlee Rd., Mechanicsville 804-559-1323 MartysGrill.com
MEXICO RESTAURANT
TACOS AL PASTOR and friendly service in a festive Mexican setting – since 1990, the Garcia family has brought the flavors of Guadalajara to Central Virginia. Their dishes use the freshest ingredients in traditional tacos and burritos as well as in creative dishes using sophisticated sauces and unusual tastes, all creating “a fiesta for your mouth”! The tacos al pastor will tickle your taste buds with a meaty combination of grilled steak, chorizo and onion with the sweetness of pineapple, all in one tasty taco topped with pico de gallo and queso fresco, complemented with black beans and spicy salsa picoso. Magnífico!
PHOTO: ROBERT THOMAS
DELIGHTFULLY AUTHENTIC CUISINE
7162 Mechanicsville Tpk. 804-559-8126 Mexico-Restaurant.com
MORE ON THE NEXT PAGE RichmondNavigator.com 17
IN SEARCH
OF...
TACOS!
RICO'S MEXICAN GRILL
TACOS DE CARNITAS with a smile, Rico’s is sure to be a hit for a family gathering or date night. This family-run restaurant combines its commitment to caring customer service and delicious quality food at budget-pleasing prices, all in a family-friendly atmosphere. To further please your budget, every Tuesday is Dollar Taco Day at Rico’s in Mechanicsville. For a special taste treat, try the Tacos de Carnitas, three corn tortillas with tender chunks of delicious pork. This magnificent dish is served with beans, Spanish rice, delectable guacamole salad and fresh pico de gallo. Delicious and authentic! PHOTO: TEMPLE HILL
SERVING UP FRESH MEXICAN FOOD
11321 Nuckols Rd. 804-965-6999 RicosMexicanGrill.com
COOPER'S HAWK WINERY AND RESTAURANT
AHI TUNA TACOS expects to produce over 300,000 cases of wine in 2015, using wine grapes and fruit from California, Oregon, Washington and Michigan. The wines have won numerous awards since the winery’s 2005 opening. But Cooper’s Hawk extends its culinary skills to food, too. From Wisconsin to Florida, the restaurants present menus that pair each dish with its perfect wine. The Ahi Tuna Tacos wash your palate with the flavors of blackened, seared tuna, mouth-watering citrus slaw, tangy sriracha cream, pico de gallo, avocado, cilantro and wasabi cream. This tasty and untraditional dish can be paired with any of their famous wines, delicious sangrias or cocktails, but they recommend the Sauvignon Blanc!
PHOTO: COURTESY OF COOPER’S HAWK
COOPER’S HAWK WINERY
11792 W. Broad St. / 804-461-2244 CHWinery.com
SEE OUR FULL LIST ONLINE AT RICHMONDNAVIGATOR.COM 18 Hanover Lifestyle
RichmondNavigator.com 19
Flavor
TasteBudz with
THE LATEST NEWS IN RICHMOND'S FOOD AND DINING SCENE
Steve Cook
Ashland gets a revamp on its sports bar and Mechanicsville is getting a new ALDI. All that and more in this edition of TasteBudz.
CHEAP SEATS
PHOTO: ROBERT THOM AS
IT SURPRISES MANY to learn that I’m not pulling in at
least a quarter million a year writing this. But no, I’m forced to be a frugal diner, which means I’m always on the lookout for a cheap meal, especially lunch. Back in the good ol’ days, I could (and regularly did) enjoy Shakey’s Bunch of Lunch. What a deal that was – all the pizza, fried chicken and salad one could eat for a buck. How I long for those days. One of the best deals today can be found all day, every day at Pop’s Dogs and Ma’s Burgers at 7301 Brook Rd. While everything is delicious and reasonably priced, Pop’s dogs are especially pleasing to the wallet (and the palate). For five bucks, you get two loaded dogs (chili is 50 cents extra), an order of fries and a soft drink. That’s one of the best deals around. If you know of others, please let me know at TasteBudz@RichmondNavigator.com
ENGLAND SWINGS
THE GREAT GROCERY WAR HEATS UP entire metro area and grocery stores? It seems as if I’m hearing about a new grocery store in the works every day. As you drive down West Broad, past Short Pump Town Center, you can see the new Wegmans beginning to spring up out of the ground. Several international markets have opened around the city recently, and now comes word that the West End is getting yet another ALDI. With two ALDI grocery stores recently opened in the area and several others already under construction, ALDI has recently announced even further expansion into the area. The popular discount grocer is planning to convert a portion of the space currently occupied by Burlington at Horsepen and Broad. If my calculations are correct, that will make three ALDI stores within about a five-mile radius. Jeff Baehr, vice president of ALDI’s Frederick division, says that there’s no additional information to share about the expansion at this time, but he does tell us, “Since entering the Richmond market just under a month ago, we’ve been warmly received by the community and look forward to bringing the ALDI brand promise of high-quality grocery items at impossibly low prices to Henrico and Mechanicsville.” The Hanover Village ALDI is slated to open later this year. WHAT’S WITH THE
20 Hanover Lifestyle
PHOTO: STEV E COOK
IT STILL HAS ITS billiard tables and TVs. It still offers a lively bar scene with budget-pleasing prices on your favorite adult beverages. But from what I’m hearing, the all-new England Street Tavern has stepped up its game considerably since the new owner, Todd Bishop, took over the old Break Time Sports Bar at 407 England St. in Ashland. With hand-formed burgers, fresh-cut fries and other casual bar fare, the kitchen is getting rave reviews, too. Of course, don’t go expecting some fancy restaurant. This is a true hangout, but with 12 billiard tables, 11 TVs and 4 dartboards, not to mention a 1,200-square-foot dance floor and live entertainment on Thursday, Friday and Saturday nights, there are plenty of reasons to hang out.
JULY/AUGUST 2015
Flavor
Dishing Up Virginia
The deviled crab from Dishing Up ® Virginia
®
A COMMONWEALTH COOKBOOK REVIEW
by
Annie Tobey
T
was the Thalhimers deviled crab: chunks of fresh crabmeat blended with the perfect touch of spice, inspired by Richmond’s legendary department store of yesteryear. The shellfish was accompanied by tomato pudding (once a stalwart dish on my Grandmother Tobey’s Virginia table), fresh roasted asparagus, and balsamic strawberries with fresh mint. Starr Hill King of Hop Imperial IPA paired perfectly with the spice of the entrée and with its partners. We completed our Virginia-inspired meal with a Wakefield classic: peanut butter silk pie, recipe from the Virginia Diner, the restaurant that has been part of the Suffolk landscape since 1929. The dessert was, as the name promised, silky smooth, a perfect blend of rich, sweet goodness. Though each dish was inspired by the foodways of the commonwealth, the final products came from my own kitchen, guided by recipes in Dishing Up® Virginia: 145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors. The author, Patrick Evans-Hylton, is a food journalist, professionally trained chef, instructor, historian and executive editor of Virginia Wine Lover magazine. His passion for and knowledge of Virginia and her food, history and people permeate the book. The book’s collected recipes hail from throughout the commonwealth, each prefaced with a peek into its Virginia context. I enjoyed creating the deviled crab meal, following Evans-Hylton’s clear instructions, almost as much as I enjoyed eating it. This book, however, communicates much more than just a sample of representative dishes. Like a travelogue, it transports you – in this case, from the coast to the mountains – while introducing you to fascinating people, traditions, crops, restaurants, farms, history and legends all along the way. For example, did you know that the first country-cured ham was sold in Smithfield in the late 1700s? That by eating a cownose ray, you can help save the Bay? That Thomas Jefferson liked deviled eggs? Or that Gordonsville became Fried Chicken Capital of the World in the mid-to-late nineteenth century? Have you met Marcel Desaulniers, Jo Pendergraph, Rick Wasmund, Diane Flynt or Mark Thompson? A love of cooking isn’t a prerequisite for appreciating Dishing Up® Virginia. In perusing its pages, you will digest knowledge and passion of Virginia and her foodways. And perhaps that’s the best recipe of all. HL HE STAR OF THE MEAL
Recipe from Dishing Up® Virginia ST E W E D BL AC K BE R R I E S Growing wild in brambles along river banks and at the edge of woodlands, blackberries – along with raspberries – are a summertime treat to stumble upon, pick, and enjoy. In addition to being enjoyed right off the vine, they can be used in many ways – in jams and cobblers, as well as stewed. This recipe takes fresh blackberries and cooks them until their juices become syrupy and the berries collapse in on themselves in concentrated goodness. Serve them in a bowl topped with whipped cream, over cream biscuits, or as a topping for ice cream.
1/8 teaspoon salt 1 quart blackberries 1/3 cup water 1 tablespoon fresh lemon juice 2 tablespoons Chambord or other fruit liqueur, optional NOTE: You may use thawed frozen blackberries when fresh berries aren’t available. Makes About 1 Quart
INSTRUCTIONS 1. Combine the sugar, salt, blackberries, water, and lemon juice in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the juices reduce to a syrup and the berries begin to cook, 10 to 12 minutes. 2. Remove the blackberries from the heat and stir in the Chambord or other fruit liqueur. Serve warm or chill in a covered container in the refrigerator; can be served cold or at room temperature. Leftover fruit will keep in the refrigerator for up to 5 days.
RichmondNavigator.com 21
PHOTOS: EDWIN REMSBERG PHOTOGRAPHS
INGREDIENTS 1/4 cup sugar
HOME
JULY/AUGUST 2015
HE SHED, SHE SHED: OUTDOOR RETREATS FOR ALL Jody Rathgeb
Y
OU DON’T HAVE TO TAKE a boat to Bermuda or a plane to St. Paul to get away from it all … just take a few steps into your own backyard. There, leaving behind the “man cave” and “Mom’s room,” is the garden shed, given a makeover to become the “she shed” … or “he shed.” The trend began in England, where urbanites are provided with small plots of land, called allotments, for gardening. Gradually, sheds on allotments for storing tools underwent a transition – some folks who wanted to share a pint after their work began adding bars, tables and kegs to their sheds, pushing aside the rakes and shovels. The “pub shed” was born. As the idea crossed the Atlantic, women began to take over the garden shed for other purposes, leading to the she shed. And since good ideas are gender-neutral, there’s the he shed. The repurposed sheds are both fun and a source of important privacy. Charlie Field, an architect who lives in the Union Hill neighborhood of Richmond, says, “A little bit of privacy is critical … away from the spouse, the clients and everyone.” Field went a bit beyond the he shed when he began building a two-story structure near his home for his woodworking shop. His wife, Stacey Moulds, has been promised the downstairs for her own interests when the building, which they call “the compound,” is completed. Looking more at the fun side of the project, she is eager to decorate “with girly stuff ” and sees the idea of the she shed as a bit of nostalgia. “It’s almost going back to childhood, when you had a playhouse.” Interested in a “you shed”? To start, you need the structure. This can be an in-place garden shed, built from DIY plans or purchased from your local building supply store. Another way to begin is to restore or repurpose an existing outbuilding such as an outgrown treehouse, chicken coop or dog run. The treatment is where the fun begins. Here are some ideas to put you in motion: 22 Hanover Lifestyle
PHOTOS: COURTESY OF JML GARDEN ROOMS/JMLGARDENROOMS.CO.UK
by
SHOW YOUR STYLE
FOLLOW YOUR BLISS
Have you always wanted to live in a fairy-tale cabin in the woods? Or a Tudor manor? The she shed is your opportunity. Exterior embellishments can create a Victorian tearoom, Japanese pagoda, medieval castle or tiki hut. Even science f iction isn’t out of the question. Think about a he shed that starts as a small Quonset hut.
BE ENTERTAINING
Turn your shed into an art studio, yoga retreat or wine/beer-making center. Accessorize to meet your needs, such as adding a small refrigerator, installing a kiln or making bookshelves for a reading room. Jeffrey Klaren of Colonial Heights expanded a hobby – making custom golf clubs – into a post-retirement business that operated from his golf-themed shed.
JUST RELAX
Outfit a pub shed with a kegerator and proper bar equipment and find a theme for your décor: 1950s diner? Clubby English pub? Cool cabana? Or, if the shed will be your sports haven, don’t forget the big-screen television and comfy seating.
A naptime shed requires a real bed and soothing atmosphere: think of white-noise machines and plenty of f luffy pillows. Or make your own mini-spa supplied with aromatic lotions, nail colors and perhaps a tanning bed.
ARE THOSE CREATIVE JUICES FLOWING? START PLANNING! AND REMEMBER A FEW ADDITIONAL TIPS: • You’re dealing with a small space, so no matter what you choose as a décor or theme, think hard about your VIP – very important piece. Build your ideas around that centerpiece, whether it’s a bed, an easy chair, a worktable or a bar.
opens for storage or a hamper basket that can also be used as a side table. For creative pursuits, consider covering one wall in chalkboard paint for jotting down beer recipes, sketching a project or writing inspirational messages.
• For more space savings, choose other items that have dual purpose, such as a hassock that
• Color is important and will set the tone for your shed. Think about how pastels are cool,
soothing and feminine; blues and greens bring coziness; bright colors, like yellow and red, energize; and earth tones say, “Hi, guy.” • Above all, have fun and let your personality shine through. “Shed” your inhibitions! HL
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JULY/AUGUST 2015
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LOWER YOUR UTILITY COSTS AND IMPROVE AIR QUALITY WITH AIR RESOLUTIONS by
Angela Weight
A
COUPLE OF MONTHS AGO, my husband and I forked out a few thousand
bucks on a new, more energy-efficient heating and air conditioning unit. We were hoping it would lower our ridiculously high utility bills and do a better job cooling our house this summer. Though the unit has a high Energy Star rating, it hasn’t solved our problems like we’d hoped. My neighbor, probably tired of hearing me complain about our electric bills, suggested I talk to the guys at Air Resolutions. “They’ll take a good look at your whole house and how everything interacts as a system. Your ductwork, crawl space, attic, humidity in the air – they inspect everything.” I called Air Resolutions and spoke to Charlie Martin. He and coowner Chris Joyner have been solving IT’S AMAZING HOW ALL energ y eff iciency THOSE THINGS YOU DON’T and air quality issues for Richmond SEE CAN HAVE SUCH AN homeow ners for IMPACT ON YOUR over a decade. And COMFORT AND HEALTH. they received an A+ rating by the Better Business Bureau for excellent customer service. According to Charlie, the HVAC unit is just one piece of our home’s entire “comfort” system. Ductwork that isn’t sealed properly can leak out as much as 45 percent of the air circulating inside the average home. That “good air” is replaced by outside air seeping in from a damp crawl space or a dusty attic, areas that are breeding grounds for molds and allergens. “When your ducts, crawl space and attic are sealed properly, the inside ‘conditioned air’ isn’t able to escape through invisible cracks,” notes Charlie.
“This enables your insulation and HVAC systems to work more efficiently. That, in turn, lowers your utility bills because you’re not trying to heat or cool the whole outdoors.” This could explain our astronomical utility costs and my constant stuffy nose. He told me that they recently did some work for a local family. The mom and kids were constantly sick, dealing with allergies and congestion. “We came in and did a whole house system evaluation and made several recommendations. We replaced their air duct system and their allergy symptoms cleared up immediately.” It’s amazing how all those things you don’t see can have such an impact on your comfort and health. The professionals at Air Resolutions begin each project with a visual inspection of the home to reveal the sources of air leakage, dust, allergens and humidity. Then they’ll recommend solutions that homeowners can take in steps, as their budgets allow. Some services Air Resolutions provides are energy audits, insulation, air sealing, duct cleaning, sealing, whole duct replacement and moisture control through vapor barrier installation or crawl space encapsulation and drainage systems. As more people realize the importance of clean air and energy efficiency, they’re contacting Air Resolutions to perform comprehensive home energy audits, even incorporating these audits into the home inspection process before buying a house. Now that’s smart! As for my home’s utility costs and air quality issues, we’ll see what the guys at Air Resolutions find when they come out tomorrow. Set up your own consultation and free estimate by visiting www.airresolutions.com or calling 804-887-0229. RichmondNavigator.com 25
TRAVEL
ann arbor
POP FOODIE CULTURE IN ANN ARBOR by
Annie Tobey /
photos courtesy of
Ann Arbor CVB
Ethiopian food at The Blue Nile
L
IVING IN THE metro Richmond area is exceptional practice for culinary travel. Here you can cut your teeth on top restaurants, featuring farm-to-table
dining, international cuisine, trendy preparations and more. The downside is that Richmond might just spoil you. After all, we’ve been recognized by Saveur magazine as the “next great American food city” and U.S. News & World Report as one of the “8 Under-the-Radar Foodie Cities.” However, if you do your homework, choosing other well-curated foodie cities and restaurants, you can eat and drink your way happily through your next trip. One destination that can satiate your hunger for both entertainment and dining is Ann Arbor, Michigan. If it’s ethnic cuisine you’re craving, you’ll find that here. Farm to table? You bet. Culinary pop history? Yep. Craft beer, wine and fine spirits? Plenty of that. Vegetarian, vegan and gluten-free options? At nearly all of the city’s 250 restaurants.
Taste the World In this University of Michigan town, your palate can explore the globe. Ayse Uras opened her restaurant in 1993, highlighting traditional Turkish home cooking using fresh, locally grown ingredients. Turkish fare shares dishes with Greek cuisine, like stuffed grape leaves and moussaka. Memorable for me at Ayse’s Turkish Café were the spicy bulgur köfte, toasted Turkish noodles with feta and walnuts; and a sweet treat, burma. AysesTurkishCafe.com Though the spicy Ethiopian food provides sufficient reason to return to The Blue Nile, I’d go back simply for the experience: dining with friends from shared platters, with meat and vegetable stews served atop injera, a large, flat piece of sourdough
26 Hanover Lifestyle
bread that becomes your fork. With each bite, tear off a piece of injera and use it to scoop the stew. No utensils needed. BlueNileMI.com Chef and co-owner Paul Strózynski at Amadeus doesn’t have customers, he says, just guests and friends. And the food coming out of his kitchen indeed tastes like he’s serving family back in his Warsaw home, from the Barszcz beet soup and fresh dill garnishes to the Polish poppy seed cake. Although each bite of Central European fare tickled my exploring taste buds, I especially recommend the Amadeus Placek appetizer (potato pancake with smoked salmon and dill sauce), pierogies, and buttered noodles with chicken paprikash (shredded chicken stewed with sweet bell peppers and paprika in a whitewine cream sauce). AmadeusRestaurant.com Casual Frita Batidos starts with Cuban-in-
spired street food and adds eclectic variations by owner and French-trained chef Eve Aronoff. The fritas – traditional Cuban burgers made from spicy chorizo (black bean, chicken, fish and beef also available) – come topped with shoestring fries and served on a soft egg bun. Other inspired toppings include cilantro-lime slaw, avocados and egg. The Batidos are must-haves, too: creamy tropical milkshakes such as coconut cream, lime and hibiscus. The extensive menu inspires customers to return for more. FritaBatidos.com Although Italian seems so ubiquitous as to not be ethnic, you’ll want to try Mani Osteria & Bar for its take on Mediterranean food, artisanal wood-oven pizzas and pasta, hospitality and presentation. “Mani” means handmade in Italian, and you’ll see and taste the care their chefs put into the food. ManiOsteria.com
Sidewalk cafés on Main Street in Ann Arbor
Zingerman's Deli
Patrons at Vinology
A Tasty Business No foodie visit to Ann Arbor would be complete without a stop at Zingerman’s: Bakehouse, Creamery, Mail Order, Roadhouse, ZingTrain or any of the 14 in the Zingerman’s Community of Businesses. The original shop, a deli, was founded in 1982 by Paul Saginaw and Ari Weinzweig. Not only did the sandwich and specialty food store grow, but as the founders nurtured their employees, several opened new food-related companies under the Zingerman’s umbrella. So while you’re visiting any of these pop-foodculture shops, you can gorge on meticulously produced and picked food and on entrepreneurial theory, as in their three-part book series, Zingerman’s Guide to Good Leading: A Lapsed Anarchist's Approach to Building a Great Business.
Treat Yourself Looking to splurge? Mélange Bistro presents a medley of eclectic and eccentric food and spirits, like duck confit over nachos, American buffalo chicken sushi, and New England barramundi in
smoked jalapeño sea salt and paprika, served on saffron rock shrimp rice and drizzled in chimichurri. MelangeBistro.com
Sample the Spirits The first structure built in the village of “Annarbour” in 1824 was a tavern. Today, Ann Arbor has more multi-tap bars per capita than any other Michigan city. The city’s craft beer consumption is more than 13 percent, twice the national average. Ashley’s multi-tap pub, founded in 1983 in a grand 1913 building, helped kickstart the city’s appreciation for craft beer. The bar ser ves a range of beer styles from 72 taps, nitro taps, hand-pumped ales and more than 90 bottles. And with the many renowned Michigan breweries, the local taps are tops. Ashley’s also serves wine, cocktails, 60 single malt scotch whiskeys, and plenty of tasty pub grub. Ashleys.com To go straight to the source, hop around the area breweries, including Original Gravity, Grizzly Peak, Wolverine State, Arbor and Jolly Pumpkin Café & Brewery. Chic and fun, Vinology wine bar, crea-
tively decorated in a historic building, was established by father-daughter team John and Kristin Jonna. Your experience may be as much an education as a sensory pleasure. Besides the dining and beverage menu, you can choose from wine f lights, focused food and wine pairings, wine dinners and classes. Vinology offers entrées in half portions – perfect for creating more pairing possibilities. For a variety of classic and creative cocktails in an intimate setting, Ann Arbor has The Last Word. Or head to Isalita Mexican Cantina for their well-curated list of tequila, mezcal, rum and whiskey plus cocktails both imaginative and traditional.
Between Meals Art af icionados will appreciate that American Style ranked Ann Arbor as one of the top 25 arts destinations in the U.S. Sports enthusiasts can enjoy recreational activities including golf ing, hiking, boating or cycling and catch a University of Michigan ballgame. And shoppers can f ind a variety of unique stores downtown. Since, unfortunately, we can’t eat 24/7! HL RichmondNavigator.com 27
28 Hanover Lifestyle