FLAVOR November 2016

November 2016

Bunches Of

RUNCH CCuisine ounty

Favorite

Cocktails

Soups

ONE FAMILY Two Houses

412 South Main Street, Harrisonburg, Virginia 540.434.4464 | www.JoshuaWilton.com

56 West Gay Street, Harrisonburg, Virginia 540.801.0505 | www.LocalChops.com

Now offering catering to the Shenandoah Valley and surrounding areas.

#1185516 Clementine

2 Flavor | November 2016

A magazine created by

November 2016

Whether you’re a burger and fries

Bunches 14 Of Brunch

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Brunch allows folks to take a break from the hustle and bustle of the work week. It has become the go-to meal for Harrisonburg residents on the weekends.

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kind of pe rson, or ve ganism i s mo re your style, one thing rings true: We all gotta eat. That’s why we decided to highlight the central Valley’s culinary scene with a new glossy magazine.

We hope to give you some food for thought on both your own kitchen and those of some award-winning professionals, all with stunning photographs to highlight the craft. In this issue, we reached out to chefs and bartenders to get their favorite holiday cocktails and soups for the season. We also ventur ed outside the city limi ts to profile some beloved eateries in Rockingham County. Finally, we dove headfirst into the cuisine and culture of everyone’s favorite weekend meal: Brunch. So take a seat, read up and whet your appetite with Flavor.

Corey Tierney, Editor

On the Cover and shown on left:

Virginia Crabcake Benedict as prepared by the Joshua Wilton House for their brunch menu.

Photographs: Daniel Lin

Holiday Cocktails A Vanilla-Fig Old Fashioned made by Clementine Cafe bartender Derek Niver.

Flavor is a publication of Rockingham Publishing Co., Inc. 231 South Liberty Street Harrisonburg, VA 22801 For advertising information call 540-574-6220.

Meet five local bartenders and learn the secrets to their favorite holiday drinks.

Photograph: Daniel Lin

County Cuisine

Flavor Staff Editor Corey Tierney Staff Writer Aleda Johnson Staff Writer Shelby Mertens Photography Austin Bachand Photography Nikki Fox Photography Daniel Lin Photography Holly Marcus Design Jennifer Dehoff

4

A Texas brisket lunch plate from Hank’s Grille and Bar in McGaheysville.

12

County restaurants continue the tradition of fresh, locally-sourced food.

Photograph: Daniel Lin

Chefs Dish On Their Favorite Soups

23

Whether you’re on a budget or looking for a quick meal, soups Roasted Tomato and Butternut Squash Curry reign supreme. Local chefs share Soup at BoBoKo Indonesian Cafe. their fall soup recipes.

Photograph: Austin Bachand November 2016 | Flavor 3

Cocktails T

Intro by Aleda Johnson

he holiday season means an onslaught of flavors added to our culinary repertoire. Cinnamon, allspice, ginger and nutmeg adorn cookies and are mixed into our pies.

Thanksgiving and holiday dinners offer so many dishes, plates must be filled more than once and pants must be unbuttoned to accommodate them all.

To satisfy our demand for fresh holiday drinks, area bartenders have pushed the boundaries, mixing tradition with flavors usually reserved for warmer months.

Photograph: Nikki Fox

But w hen i t c omes t o a lcoholic h oliday l ibations, o ptions a re scarce. Uncle Pete always liked his hard apple cider and Grandpop would splash rum in his eggnog, but what if one wants to break from tradition?

A Pear Like No Other cocktail made by Cuban Burger bartender Joe Cline.

The results are refreshing, while still warming the body on those cold winter nights.

Head Bartender Joe Cline Cuban Burger

This makes a great fall drink with pears being in season. And the rosemary b eing a f all h erb w ith t he combination o f d rambuie gives the drink a healthy backbone.

A Pear Like No Other 1 ½ oz pear/rosemary infused Bacardi Photograph: Nikki Fox

½ oz drambuie ½ oz grapefruit juice ½ oz pineapple juice ¼ oz agave syrup Garnished with rosemary In an ice-filled shaker, add Bacardi, drambui, juices and agave and shake. Pour over one large cube of ice in a highball glass and garnish with a sprig of rosemary.

4 Flavor | November 2016

Joe Cline, head bartender at Cuban Burger, poses after making his “A Pear Like No Other” drink.

Since 2007

Photograph: Nikki Fox

Photograph: Nikki Fox

‘‘

From the seed of an old orchard and the childhood home of our owner, this vineyard was born from a revival of this land and a dream.

984 Barren Ridge Road, Fishersville, Virginia 22939

www.barrenridgevineyardsva.com

540-248-3300 open seven days a week year round

quality food

gracious hospitality

preserving history

128 West Market Street Harrisonburg, VA, 22801 (540) 437-0042 unionstationdowntown.com November 2016 | Flavor 5

named one of the

BEST

Photograph: Nikki Fox

new breweries in 2015 by

Jake Krug, general manager at Jack’s Hideaway, and his Wild Irish Rosemary drink.

M–TH 4–11pm

TAP ROOM HOURS F–S 1pm–12am

General Manager Jake Krug SUN 1pm–9pm

Harrisonburg, Virginia

A favorite w inter cocktail o f m ine is t he W ild I rish R os e m ar y. J e f f Mangold developed this f or u s a nd it ’s become a s easonal Hideaway f avorite.

It’s a h eart-warming blend o f I rish whiskey, se asonal herbs a nd p erfectly balanced sweetness.

I personally don’t think that there’s a particular season for drinking whiskey, b ut t he s mokey flavor c omplements t hose s ignature caramel notes and it’s well suited for the winter chill.

Photograph: Nikki Fox

217 S Liberty St #105 (540) 217-5452 palefirebrewing.com

Jack’s Hideaway

Wild Irish Rosemary 2 oz Tullamore D.E.W. Irish Whiskey ½ oz Cointreau ½ oz Benedictine 2 sprigs of fresh rosemary In a mixing glass, add Cointreau, Benedictine and a sprig of fresh rosemary. Firmly muddle the rosemary and add the Tullamore. Fill the glass halfway with ice and stir heartily for 15-20 seconds. Fine strain the drink into a chilled rocks glass over ice and garnish with a fresh rosemary sprig on top.

6 Flavor | November 2016

Photograph: Daniel Lin Photograph: Nikki Fox Photograph: Nikki Fox

Photograph: Daniel Lin

Golden Pony bartender Tucker Riggleman poses for a photo after mixing a Spiked Cranberry Gingerade.

Bartender Tucker Riggleman

The Golden Pony I r ecently m ade a cucumber m int i nfused vodka that sold very well over the summer, but fo r t he f all I w anted to d o s omething m ore seasonally appropriate. I figured the ginger “bite” of a f resh ginger infused liquor would be suitable.

The r esult i s a t art, refreshing v odka w ith the earthy roundness of the ginger cutting through. As far as the cocktail is concerned, I think the cranberry is a nice complement to the lemon, and the ginger b eer we use (which is really nice and the appropriate amount of sweet) works well with the ginger notes in the vodka.

Spiked Cranberry Gingerade 1 ½ oz housemade lemon ginger infused vodka 2 oz cranberry juice 1 oz Barritt’s Ginger Beer Splash of house made sours To make the infusion, add some fresh ginger root and one and a half lemons to vodka. Seal and let sit for six or seven days. Strain the i ngredients. T he l ess v odka a dded m akes t he g inger a nd lemon taste stronger. To make the Gingerade, shake ingredients in an ice-filled shaker and pour into an ice-filled hurricane glass.

Top with a s plash of soda water, and garnish with a l emon and cherry.

November 2016 | Flavor 7

Photographs: Nikki Fox

Daily Lunch & Dinner Specials A chai-spiced cider and bourbon cocktail, using a Masala Chai syrup made

by Amanda Cannon, owner of Food.Bar.Food.

Bartender & Owner Amanda Cannon Food.Bar.Food

I u se [ Masala C hai S yrup] to a dd wa rmth a nd seasonal s pice t o c ocktails throughout t he ho lidays.

In t he f all, it m ixes w ell with f resh a pple c ider a nd bourbon ( served w arm or o ver i ce) o r c ombine it with r um a nd e ggnog a t Christmas time. My favorite cocktail with the syrup is a C hai White Russian. Simply mix the Masala Chai Syrup with coffee liqueur, vodka and cream.

Masala Chai Syrup 2-inch piece fresh ginger, peeled and rough chopped 2 cinnamon sticks 1 tsp black peppercorns

Catering For All Occasions Available!

Established in 1996, Finnigan’s Cove has been responsible for providing outstanding fresh seafood.

Oysters on the half shell, Clams, Mussels, Crab Legs, and Steamed Shrimp Our specialty is in the area of fresh oysters on the half shell year round.

30 W. Water St., Harrisonburg 540-433-9874 www.finniganscove.com Open 7 Days A Week: Sun.-Fri. 11 a.m. - 2 a.m., Sat. 3 p.m.-2 a.m.

Like us On Facebook • Open All Holidays

We welcome you to our small farm winery nestled on the western slope of the Blue Ridge mountains. Bring a picnic and sit on the deck or explore the farm and vineyard. Enjoy the wine, the surroundings, the romney sheep and our free-roaming chickens.

10 whole cloves 6 green cardamom pods 6 pieces star anise 3 cups cold water 3 black tea bags ½ cup brown sugar Combine spices in a medium saucepan. Using a cocktail muddler or the back of a wooden spoon, lightly crush or bruise the spices.

Add 3 cups of water and bring to a boil over high heat.

Reduce heat to medium-low and simmer gently for 10 minutes, stirring in ½ cup of sugar to dissolve. Remove from heat, add tea bags and steep for 5 minutes. Squeeze out and discard tea bags.

Let syrup cool, strain to remove spices and keep refrigerated.

8 Flavor | November 2016

Check our website for directions and Facebook page for details.

www.wisteriavineyard.com

Open Thursday-Monday 12 noon-6 p.m.

March until Christmas Weekends Only in January & February 1126 Marksville Road, Stanley, VA 22851 540-742-1489

farm-to-table pizza + pasta

Bella Luna Wood-Fired Pizza 80 W. Water St. Harrisonburg 540.433.1366 bellalunawooddred.com

“Bringing Flavor to our Community�

1570 E Market St., Harrisonburg, VA 1580 S Main St., Harrisonburg, VA 300 N. Main St., Bridgewater, VA

(540) 564-0386 (540) 433-3189 (540) 828-4027

www.eatelcharro.com

Since 1990 Gratitude to our patrons for your loyal support.

November 2016 | Flavor 9

Photographs: Daniel Lin A Rhu-Barbra Straw-Sand made by Clementine Cafe bartender Derek Niver.

Rhu-Barbra Straw-Sand 1 ½ oz Bulldog gin, which is more botanical ¾ oz rhubarb shrub Clementine Cafe bartender Derek Niver poses for a photo after making a holiday drink, a Rhu-Barbra Straw-Sand.

¾ oz strawberry coulis Champagne to fill

Bartender Derek Niver

In a m ixing glass, add gin, shrub and coulis. Shake well and fine strain the drink into a champagne coupe. Add champagne to fill.

Garnish with lemon peel.

I’ve b een r eally i nto g ins b ecause t hey h ave m ore i nteresting flavors going on. This drink is based off of a French 75, which is traditionally gin, lemon juice, simple syrup and champagne. The most fun part of being a bartender is taking these classic recipes and breaking it down to the essential ingredients and swapping them out for more interesting variations. You think of rhubarb and strawberry as more of a springtime flavor. What can we do to preserve it? There’s this technique called shrubbing, where you take an ingredient and boil it with vinegar and sugar. We create a coulis out of strawberries and sugar. In place of the lemon and acidity, we use the shrub, and to sweeten it, we use the strawberry coulis. On the surface it looks like a spring drink, but it’s a little tart and a little sweet.

Rhubarb Shrub

Clementine Cafe

2 lb Rhubarb 1 cup apple cider vinegar 1 cup sugar Place i n a b ig p ot, a nd b ring t he m ixture t o a b oil. R educe t o simmer for 10-15 minutes, stirring. The rhubarb will be stringy as it breaks down and look like greenish baby food. Remove from heat and let cool. Use a m esh strainer covered with cheesecloth over a bowl. Pour in rhubarb mixture, tie off the cheesecloth and place a weight over it. Leave for few hours to fully strain. Discard green mixture, and bottle the pink liquid. Shrub will keep for 3-4 months. e

A Little Store in the Country... with a Wide Variety of Things

Winter Months Florida Citrus

January – May Florida & Southern Strawberries

July – septeMber

Sweet Corn from our Farm

septeMber– october

Pumpkins from our Farm

The Golden Kernel 1752 Weyers Cave Rd., Grottoes, VA 24441 • 540-249-4813 10 Flavor | November 2016

“Haven Cottage” Antiques

Also located in booths at Verona Factory Antique Mall (AP2) & Harrisonburg’s Rolling Hills Antique Mall

Open: Mon., Fri. & Sat. 10 a.m.–5 p.m.

A fine Indian dining restaurant in the heart of downtown Harrisonburg All our food is freshly prepared on premises

DISCOVER. TASTE. EXPERIENCE.

Lunch Buffet Dinner Catering Groups Walk-In

CrossKeys Vineyards 6011 E. Timber Ridge Rd., Mt. Crawford, VA 22841

Reservations Take Out

www.crosskeysvineyards.com

(540) 234-0505

Open daily for tours and wine tastings (11-5 PM)

ntiques

na Factory sonburg’s Mall

. & Sat. –5 p.m.

34 South Main Street Harrisonburg, Virginia 22801

(540) 615-5888

Photograph: Holly Marcus

County Cuisine

By Aleda Johnson The Village Inn, which is located just south of Harrisonburg on U.S. 11, offers cottages for overnight stays and a restaurant that serves breakfast, lunch and dinner.

T

he Friendly City sits at the heart of Rockingham County in both culinary culture and location, with more than 100 eateries r anging f rom r estaurants a nd b akeries t o b ars, breweries and food trucks.

Thomas House, which opened as a boarding house in 1944 and a restaurant in 1968, offers cafeteria-style, homemade southerninspired cooking, which fits with Pennybacker’s description of being “just a little country restaurant in the middle of Dayton.”

Harrisonburg’s many establishments are family-owned and known fo r t heir l ocally-grown, f arm-to-table i ngredients. But the tradition of culinary excellence spreads beyond Harrisonburg and out into the surrounding Rockingham County.

Depending o n t he d ay o f t he w eek, d iners c an e njoy b aked chicken with mashed potatoes and green beans or homemade meatloaf. T he m ost p opular da ys a re S aturdays, a ccording t o Pennybacker, because they offer barbecue ribs and meatloaf.

County restaurants continue the tradition of fresh, locally sourced food while offering diners the inclusivity of being “one of the family.”

Good b arbecue i s t he m ain d raw o f H ank’s G rille a nd B ar i n McGaheysville, ac cording t o m anager C hristina T aylor. T he hickory smoked baby back ribs are a crowd favorite with their hand-cut steaks.

That’s one of the main reasons The Village Inn in Mount Crawford has been so popular since it first opened in 1936, according to restaurant manager Betty Cook. When many customers walk through t he f ront d oor, t hey k now C ook a nd C ook k nows a ll about them. “I ask about their families, ask how their father or sister or children are doing,” she said. “I think that says a lot.”

continued on page 28

The Thomas House in Dayton sees more people on a daily basis — b etween 300 and 500 p eople —and has just as much of a loyal following, according manager Charles Pennybacker.

“We get a l ot of return people here for breakfast and dinner or lunch and dinner,” he said. “They will come in to eat four or five times a week.”

And family is just as much a part of the Thomas House as other county r estaurants. “ We h ave a c ouple o f r egulars w ho h ave been with us since we opened,” he said. “My family helps a l ot like my brother and sister-in-law. We’re very family oriented.”

12 Flavor | November 2016

Photograph: Jennifer Dehoff

The restaurant draws about 150 people a day for breakfast, lunch and dinner of good old American fair. Diners enjoy everything from country ham to hot roast beef sandwiches with the crowd favorite being the fried oysters. “People come from miles around for them,” Cook said. “They love how they’re breaded and fried.”

As seen from Main Street in Dayton, the Thomas House Restaurant is tucked behind an old brick home in Dayton.

BoBoKo Indonesian Cafe Traditional and fusion Indonesian cuisine.

Food inspired by tropical islands of Indonesia

Values You Can Rely On

Dine In or Take Out

Located in the Ice House 217 S. Liberty St. #102 Harrisonburburg, VA 22801

540-434-3542 BobokoIndonesianCafe.com

Your Favorite Flavors Are At RED FRONT! Featuring Fine Local Products

• Known for generous free samples • Unlimited tin refills for about half the original price • Our signature Caramel To Die For popcorn

Visit us in downtown Harrisonburg “It’s more than just popcorn… it’s pure happiness!”

Bob’s Red Mill Fine Products

Local Honey from Singers Glen

Old Virginia products from Mt. Jackson

Milk from Mt. Crawford Creamery

Golden Skillet Fried Chicken

Local coffees from Crazy Fox and Lucas Roasting

Gluten Free products

Local Popcorn from Dayton

Old Dominion Country Ham from Edinburg

677 Chicago Ave., Harrisonburg, VA Located at 102 S. Main Street, Harrisonburg www.shirleyspopcorn.com | 540-208-7601

540-433-9171

24-7 on RedFront.com November 2016 | Flavor 13

Brunch options at The Joshua Wilton House Quiche with Autumn Olive Farms bacon, Wayside Produce broccoli, locally foraged Hen-of-the-Woods mushrooms and aged cheddar

Appalachian Grits Bowl with local greens

Virginia Crab Cake Benedict with Chesapeake Bay Crabs 14 Flavor | November 2016

Duck Confit Hash with Good Guy Gardens potatoes

Nashville Hot Chicken with white bread waffles and Hickory Hills Sorghum Syrup

All eggs are from Polyface Farms pastured chickens and all tomatoes are grown by The Joshua Wilton House on the property.

Photograph: Daniel Lin

Bunches Of

W

RUNCH

hether y ou’re g rabbing b runch t o c atch u p w ith friends, celebrating a milestone or recovering from last night with a m imosa, brunch has become the go-to meal for Harrisonburg residents on the weekends.

“That t radition o f b ringing p eople t ogether o ver b runch i s awesome,” said Amanda Cannon, owner of Food.Bar.Food. “I’m happy that it ’s catching on and growing as p art of the dining culture in Harrisonburg.”

The city offers numerous brunch options with all the breakfast classics l ike e ggs b enedict a nd p ancakes, to n ewer b reakfastlunch trends like chicken and waffles.

Clementine has been serving up brunch for a while. Comfort said the menu has been worked on for six or seven years. Clementine serves brunch on Sundays from 10 a.m. to 3 p.m.

The most popular dishes, Comfort said, are the salmon benedict, eggs Clementine — poached eggs, turner country ham, lemontarragon hollandaise with toast and home fries — and the apple crisp french toast.

Comfort s aid c ustomers c ome i n w anting fo ods t hey d on’t normally c ook a t h ome. “ We’re p roud t hat w e c ook e ggs a ll different w ays, a nd t hat’s t he k ey t o b runch r eally, p oached eggs,” Comfort said. “Poached eggs are popular. People don’t make poached eggs at home that much.”

Instead of chicken and waffles, Clementine offers flapjacks and chicken sausage as an alternative. “I personally wasn’t into having fried chicken on my brunch menu, so we took it another step: We m ade chicken s ausage,” Comfort s aid. “ We handmake the

Photograph: Austin Bachand

Sunday brunch allows folks to take a break from the hustle and bustle of the work week. “Most people are off on Sundays, so it’s a good day to take your time,” said Mike Comfort, manager of Clementine Cafe. “You don’t have to rush. You don’t have to go to work.”

By Shelby Mertens

Food.Bar.Food server, bartender and manager Bethel Arefaine (right) brings food to customers during brunch.

November 2016 | Flavor 15

Photograph: Austin Bachand Eric Schey and Rachel Healy, both of Harrisonburg, eat their meals at Billy Jack’s Wing and Draft Shack during brunch.

chicken sausage and not waffles, but pancakes.”

For seafood lovers, Clementine offers shrimp and poached eggs with grits in lobster cream sauce, in addition to salmon benedict.

The short rib french toast is a unique brunch item that has been a s uccess, ac cording t o C omfort. T he b oneless b raised b eef is tender and falls off the fork. The ribs come with single toast triangles with the beef on top, with sauteed onions and drizzled sriracha maple butter.

Customers are initially reluctant to order ribs for breakfast, but Comfort said they end up being pleasantly surprised. “It takes people a m inute because when you read that, it’s like ‘eh,’ you bring it o ut to somebody and they start eating it, and they’re ordering that pretty much anytime they come here,” he said.

Clementine recently debuted a n ew item on the brunch menu unlike anything else — the Bi Bim Bop, the restaurant’s first Asian brunch item. “It’s a n ice mix of Asian vegetables, kimchi, some pickled vegetables and poached eggs and then a Thai sauce on top of it,” Comfort said. “It’s pretty popular. People like it.”

Food.Bar.Food. also incorporates its theme of “Global Comfort Food” into its brunch menu. While the creamy cheddar grits with shrimp and eggs is a savory twist on a classic Southern dish, the Kaya toast, a Singaporean street food, is an unexpected delight.

“Kaya is a coconut milk custard that’s infused with pandan leaves. Pandan is a really unique and distinctive flavor. It’s called the vanilla of the East,” Cannon said. “It’s spread between two pieces of white bread and grilled, so it’s crunchy and crispy on the outside, and then you serve that little sandwich with overeasy eggs that are drizzled with soy ginger sauce.”

16 Flavor | November 2016

The b runch b owls g ives d iners a ll t heir f avorites p acked i nto one meal: a scoop of cheddar grits, a scoop of black bean chili, a scoop of fennel sausage gravy with two eggs on top along with a housemade biscuit.

Food.Bar.Food. also offers a variety of specialty brunch cocktails that go beyond the t ypical bloody mary or mimosa. “ We have bloody m arys i n d ifferent flavors a nd i nfluences f rom a round the w orld,” C annon s aid. “ We h ave a r ooster t hat u ses o ur classic bloody mary housemade bar mix, but it also has some kimchi flavors in it as well, and you get our bloody marys with horseradish-infused vodka or ginger-infused vodka.”

The p opular s parkling c ocktails c ome w ith f ruit-flavored popsicles made from frozen juice or nectar. The Cafe de Olla is another p opular c ocktail t hat i nfuses c offee w ith a lcohol, f or those who need a strong pick-me-up. “[They’re] great for brunch when you want coffee and a cocktail,” Cannon said.

Food.Bar.Food. w as na med “ Best B runch” b y V irginia Li ving Magazine in 2015 and 2016. The restaurant also won the Daily News-Record’s B est o f t he V alley b runch c ategory i n 2 015.

Food.Bar.Food. offers a flexible brunch, Saturdays from 11 a.m. to 2 p.m. and Sunday from 10 a.m. to 2 p.m.

For v egetarians a nd v egans l ooking f or a m eatless b reakfast, Little Grill Collective is the place to go. Little Grill won this year’s Best of the Valley breakfast category, as it has in many years past.

Camille S allette, o ne o f t he 1 0 o wners o f t he w orker-owned collective, s aid t hat w hile m eat-free o ptions h ave b ecome a common s ight o n r estaurant m enus, a v egetarian-focused breakfast menu is unusual. The restaurant also offers gluten-free options.

November 2016 | Flavor 17

18 Flavor | November 2016

Photograph: Austin Bachand From Left: James Madison University graduate student Caitlin Foley along with her parents Tracy and John Foley, of Scotch Plains, N.J., enjoy brunch at Billy Jack’s on Sunday.

“We’re always happy that people recognize us as the place to go for vegetarian [and breakfast] food because we try really hard for it to be that place,” Sallette previously said.

Even the gravy at Little Grill is vegetarian. “I feel like most places don’t have that option,” Sallette said.

Little G rill s erves b runch e very d ay o f t he w eek, u nlike m ost downtown restaurants that only serve brunch on the weekends.

Little Grill’s brunch menu includes omelets, breakfast burritos and sandwiches, huevos rancheros, tofu scrambler and it’s No. 1 best seller: the fluffy Blue Monkey pancakes, made with unbleached white flour, blueberries and bananas.

Full Breakfast All Day Lunch Menu Chicken Salad Steak Sandwiches

Catering Available #1 Market Square East 540-564-0416 #2 Rockingham Square 540-432-1386 #3 Harmony Square 42 North 540-442-1997

www.MrJsBagels.com

Little Grill serves breakfast from 7 a.m. to 3 p.m. Tuesday through Saturday and 8 a.m. to 3 p.m. on Sundays.

The younger crowds seem to go for Billy Jack’s Wing and Draft Shack for brunch. The casual setting and groups of college kids make it a lively brunch.

“We usually get pretty packed around 11:30 a.m. to 12 p.m. We’re slammed,” said owner Aaron Ludwig. “It’s usually pretty loud and rambunctious. Lots of hangover cures going on.”

Billy Jack’s menu includes crab cake benedict, a line of breakfast sliders – w ith the option of ham, bacon or chicken on a w affle, biscuit or potato roll – breakfast nachos and breakfast burritos.

Items on the brunch menu are all under $10.

Raw oysters are also a h it, according to Ludwig, but “ The Zoe” reigns supreme. “It’s a c ountry fried chicken in a b iscuit with a farm egg on top, and we put melted cheddar and sausage gravy,” Ludwig said. Billy Jack’s serves brunch on Saturdays and Sundays from 10 a.m. to 2 p.m.

Most o f t he b runch s pots i n H arrisonburg a re c asual. J eans, sweatpants or church clothes are fine. Even The Joshua Wilton House has crafted a casual brunch.

The Wilton House’s Sunday brunch menu deviates from its typical formal, high-end dinner. The historic fine dining inn has branded its brunch as casual, with servers ditching the bow ties and vests

November 2016 | Flavor 19

for plaid shirts and khakis. Brunch entrees range between $8 and $14. Bloody marys and mimosa are priced at $3.

“Our g oal w as t o b ring a ffordable a nd a pproachable o fferings to our brunch menu, showcasing all the great local products we have here in the Shenandoah Valley,” stated Brad Reese, director of operations for The Joshua Wilton House and Local Chop & Grill House.

Photograph: Austin Bachand

The standout of The Wilton House’s brunch is the eggs benedict, Reese said, along with a s easonally offered crab cake benedict.

The eggs benedict comes with housemade English muffins and turner country ham, wilted spinach, hollandaise and asparagus on the side. Other entrees include hot chicken and white bread waffles a nd q uiche d u j our, a q uiche s erved w ith a m ixed hydroponic greens salad. The Joshua Wilton House serves brunch every Sunday from 10 am. to 2:30 p.m.

While certain items on the menu lean toward breakfast or lunch, Reese believes the menu is generally a fusion between the two. “I see brunch as a fusion of breakfast and lunch,”

Food.Bar.Food server, bartender and manager Bethel Arefaine brings food to customers during brunch on Sunday.

he said. “While certain menu items will definitely dictate one or the other, such as our ‘Farmers Market Quiche’ as a breakfast item, and our ‘Oyster Po’Boy’ as a l unch item, while other items fall in between like our ‘Hot Chicken and White Bread Waffles.’”

What’s for Dinner?

We offer a variety of prepared entrees for pick-up by busy people.

Bringing People Together

Convenience • Reliability • Home-Styled Meals Order: meals4home.com OR call (540) 564-6181 Pick-up at 105 North Liberty Street, Harrisonburg

20 Flavor | November 2016

ple.

le

What makes a brunch a brunch? All agreed that eggs have to be in the mix. “There’s something that always has to have a benedict,” Ludwig said. “A benedict is a quintessential brunch item.”

Cannon added that a good brunch needs its fair share of cocktails.

“It has to have great coffee and a w ell-made cocktail, whether that’s a classic bloody mary or a sparkling cocktail.”

Photograph: courtesy of The Joshua Wilton House

Most restaurants agreed that late morning to noon is the busiest times for brunch. Comfort said it’s like clockwork at Clementine’s.

“12:20 p.m., church lets out,” he said. “You can set your watch by it pretty much, on Sundays anyways.”

Events a t J ames M adison U niversity a lso s et t he t one f or t he weekend crowds. “Like anything in Harrisonburg, it’s determined by what’s going on during the weekend,” Comfort said. “[Recently], there was a JMU football game, family weekend and stuff like that.

We’re just off the hook. It’s crazy busy.”

Ludwig said Billy Jack’s is full starting at 11:30 a.m. and Reese said The Joshua Wilton House fills up quickly when doors open at 10 a.m.

Clementine accepts reservations for groups of six or more guests.

Food.Bar.Food. also t akes a l imited number of reservations f or large parties.

Reese r ecommended t hose wa nting t o a ttend b runch a t T he Wilton House to call ahead to ensure a spot. e

The Joshua Wilton House ramen bowl: House made bacon dashi broth with organic miso and noodles, served with a soft poached farm egg, Autumn Olive Farms pork belly, scallions and am fog mushrooms, topped with nori.

m i e m ’s a r G m a e r C e c I

Proudly Serving the Valley

3 6 Flavors

of Slow Churned Hand Dipped Ice Cream

Milkshakes Floats Banana Splits Sundaes Take Home Available

Dayton 3092 A John Wayland Hwy.

“Come Home to Grammie’s” 540-879-3636

Check out our website for all our flavors & hours!

www.GrammiesIceCream.com

Elkton 11702 Spotswood Trail

November 2016 | Flavor 21

Exten Holid ded ay Ho urs Open Tuesday thru Dec–Saturday ember 3 1

A Community of Shops

Get a

Taste

Open Thursday–Saturday

Country

22 Flavor | November 2016

of the

9am–6pm 3105 John Wayland Highway Dayton, VA 22821 540-879-3801 TheDaytonMarket.com

y

Chefs Dish On Their

Favorite Photograph: Daniel Lin

Soup

Intro by Shelby Mertens Fall is in the air, and as temperatures cool, food and beverages heat u p. T hink p umpkin s pice l attes a nd w arm a pple p ie, a s leaves fall and boots and scarves find their way back into your wardrobe. Also on the fall food must haves is a bowl of hot soup.

Add your favorite gourds like pumpkin and squash, along with vegetables, spices and your choice of protein for flavor.

A butternut and acorn squash soup prepared using local ingredients

by The Joshua Wilton House chef Brian Bogan.

Winter Squash Bisque

Soups are easy to make and highly customizable.

Whether you’re a college student on a budget or a parent looking for a quick meal, soups reign supreme.

1 yellow onion, diced

Here are some of our local chefs’ favorite fall soups.

2 b utternut o r o ther s quash o r p umpkin ( e.g. a corn, cushaw, long island cheese, musquee de provence, etc.)

Chef Brian Bogan

6 cups vegetable stock or broth

4 stalks celery, diced 2 medium carrots, diced 2 cloves garlic, minced

The Joshua Wilton House

1 can coconut milk, unsweetened

Mid-autumn can be a hard time for a chef, especially here in the Shenandoah Valley. We have a wealth of produce here in spring and early fall, so when the tomatoes and summer squash start to dwindle, we know it’s just a matter of time. Pumpkins are the first sign of the seasons changing. They arrive when we still have an abundance of zephyr squash and zucchini, and watermelons are still available, but you see pie pumpkins at the farmers market, hear about butternut and acorn squash from the local farmers, and s ee s igns f or p umpkin p atches a s y ou d rive a round t he country roads.

½ tsp ground cinnamon

I usually resist the change as long as possible, keeping okra and green tomatoes in rotation for a while. When I am finally ready to secede from summer’s grip, a good squash bisque is what helps usher me into the fall spirit. Pseudo pumpkin spice everything leaves a bad taste in my mouth, but the real flavors of a velvety squash s oup c an b ring e verything b ack d own t o e arth. T he following recipe can be adjusted and modified in several ways, but I find soup to be the easiest way to achieve delicious vegan fare without letting any of your guests even notice. Sure you can add butter, flour and cream, but it is just as good, if not better, as a gluten-free, vegan dish. The squash or gourd you use in this isn’t really important. T here are very subtle d ifferences i n the pumpkins and squashes grown here in the Valley. Try a few out and find your favorite.

½ tsp ground ginger ½ tsp turmeric ½ tsp smoked paprika ¼ tsp coriander ¼ tsp cayenne 1 tbs kosher salt, adjusting to taste 1 tbs canola, coconut or other vegetable oil Preheat oven to 400 degrees. Cut the squash in half, scoop out the seeds and (set aside for seed-saving) place cut side down in a roasting pan. Fill the pan with about 2 tablespoons of water, cover with foi l and p lace i n o ven. C ook squash for a bout 4 0 minutes, until skin is easily pierced with a p aring knife. Let cool slightly then scoop out flesh with a large spoon. In a small stockpot heat oil over medium heat. Add vegetables and garlic and sweat until onions are translucent. Slowly add stock until soup is c hunky b ut s till s oupy, n ot q uite s tew-like yet. Add cooked squash t o t he s oup a nd s immer u ntil a ll i ngredients a re s oft.

Add all b ut 1 tablespoon of t he coconut milk, t he spices a nd seasoning and remove from heat. Puree with a stick blender or in batches in a food processor. Adjust seasoning and add more vegetable stock if too thick. Garnish with coconut milk.

November 2016 | Flavor 23

metro creative

Come in, Relax and Enjoy!

Simply the best, most authentic Mexican food.

There’s nothing better than dining at a great neighborhood restaurant with family and friends. The kind of neighborhood restaurant that inspires people to introduce others to their find.

Sabor a Mexico Restaurant was created with that in mind.

We are a family owned and operated restaurant serving authentic family recipes made from the best and freshest ingredients. Even our salsa is homemade!

131 Mineral Ave. Mineral, VA 540-894-5500

95 S. Main St. Harrisonburg, VA 540-217-2174

www.saboramexicova.com

Enjoy our New Craft Beer Selection from local breweries.

It goes perfectly with your Classic Hot Dog or Fresh Ground Burger, our excellent Philly Cheesesteak Burger or Gyro and Greek Shish Kabobs.

Chef Jakob Napotnik Local Chop & Grill House

Soup in the fall is a very nostalgic thing for me. It reminds me of where I first to learned to cook, which was beside my mom and dad as they would cook for me and my four brothers. What that meant was often making something that could stretch to feed many h ungry m ouths, a nd s omething t hat c ould b e fo und i n local abundance. So my absolute favorite fall soup is a s plit pea soup. It’s warm, inviting and very simple to make. Add a couple condiments on the side to add to it and you are good to go.

Split Pea Soup 1 whole carrot peeled and diced 1 whole large yellow onion peeled and diced 4 stalks celery diced 2 tbs of olive oil 6 s trips o f lo cal b acon/housemade b acon/pancetta (some sort of good quality cured pork, try to avoid cheap bacon from the grocery store which often has unneeded additives and fake smoke) 1 head of local cauliflower, cut off the stem and finely chopped up 3 w hole p otatoes d iced, p referably r ed o r y ellow potatoes 2 cups of dried split peas ¼ bunch of parsley 3 sprigs of thyme 3 leaves of sage All herbs finely chopped up 4 quarts of water/vegetable stock or chicken stock Salt and pepper

JESS’ LUNCH

DOWNTOWN

“We respect the old and love the new.”

Serving Harrisonburg for 3 generations

22 S. Main St., Harrisonburg, VA 22801

24 Flavor | November 2016

540-434-8282

Add t he o live oi l t o a s tock p ot, a nd d rop i n y our b acon/ham over medium heat. Render that out for about 5 minutes or so, and add your carrots, onions, celery. Once translucent, add your cauliflower, potatoes, herbs and split peas. Just give that enough time to come to temperature and add your water/stock and bring up to a simmer. Add salt and pepper to taste and let simmer for about 30-40 minutes or until the split peas are tender.

This is a s oup t hat h eats u p very w ell f or l eftovers, a nd I h ave found that it also freezes well. To serve and eat, my favorite way is with a couple croutons and some homemade sausage sprinkled on top. I’m telling you, once you make it and see how simple it is and how much flavor you’re packing, you’ll be sold.

Small batch, hand roasted coffee. metro creative

Fresh baked pastries & homemade sandwiches.

Drive-thru available

Authentic Indian cuisine with a touch of Americana.

Specializing in traditional vegetarian and non-vegetarian Indian dishes guaranteed to delight your senses.

INDIAN AMERICAN CAFE (540) 433-1177 91 N. Main St., Harrisonburg, Va. Serving the area since 1993

400 S. High St. Harrisonburg, VA

Find us on Facebook for full menu Monday - Friday 6:00 am - 9:00 pm Saturday & Sunday 7:30 am 9:00 pm

540.434.0111

November 2016 | Flavor 25

Rebecca’s Well Gift Shoppe

Serving the Valley for 30 Years.

When you visit Bridgewater treat yourself to truly a most delightful shop.

Seven rooms full of an amazing selection of gifts and decor.

All nestled and displayd in an historic home.

We invite you to come see why people adore our shop

405 N. Main St., Bridgewater, Va. • 540-828-4949 Mon.-Sat. 10-5 • Plenty Off Street Parking

LLC

BBQ E QuipmEnt S alES & R EntalS Meadow Creek® Smokers, Cookers Residential & Commercial

®

Charcoal Available by skid or bag We now have many models and sizes in stock.

6009 Rawley Pike, Hinton, VA 22831

540-867-5335

26 Flavor | November 2016

Photograph: Austin Bachand

Roasted Tomato and Butternut Squash Curry Soup at BoBoKo Indonesian Cafe.

Hotiman Ridwan

BoBoKo Indonesian Cafe Cooking has been my passion since I was very young. I was born and raised in a small town south of Bandung West Java province of Indonesia. Growing up in a b ig family, I h elped my late father sell p roduce i n a t raditional f armers m arket a nd h elped m y mother cook for her small food business after school. This was a daily activity that I grew to enjoy.

BoBoKo serves traditional Indonesian food using fresh Southeast Asian spices and ingredients such as ginger, galangal, lemongrass, coconut m ilk, n utmeg, l ime l eaves a nd c hili p epper t o c reate unique, warm, rich flavors.

Roasted Tomato And Butternut Squash Curry Soup 2 medium size butternut squash 3 tomatoes 1 large yellow onion 4 cloves garlic 4 tbs vegetable oil/olive oil 3 tbs curry spices 1 ½ tbs vegetable bouillon 1 tsp nutmeg 2 tsp honey/brown sugar 2 cans coconut milk Preheat the oven to 450 degrees. Cut butternut squash, tomato and onion into cubes and add garlic and curry spices. Drizzle with vegetable/olive oil and roast for 45 minutes. Transfer into a large prep bowl or blender and add nutmeg, honey and coconut milk and puree. e

Showcase the Flavor of Your Business in this Magazine!

The food scene in the Valley is a growing movement. Join us as we explore the variety of cuisines at area restaurants, tasting rooms, farmers’ markets and more.

Free copies of Flavor are distributed in high-traffic locations throughout our community.

Call 540-574-6220 for more details and to reserve your ad space in our next issue!

November 2016 | Flavor 27

continued from page 12

Photograph: Daniel Lin

Photograph: Jennifer Dehoff

County Cuisine

A baked chicken lunch at the Thomas House Restaurant with macaroni and cheese, broccoli and cauliflower salad, a corn muffin and their popular peanut butter pie.

Hank’s Grille and Bar in McGaheysville serves up barbecue and southern cuisine in a modern style.

Photograph: Holly Marcus

In k eeping w ith R ockingham County c ulinary t radition, l ocally sourced f ood i s a p riority f or t he r estaurant. “All t he p roduce comes f rom t wo m iles d own t he r oad, s o t hat’s g otten r eally popular here,” Taylor said. “It can be 45 minutes old when it gets to your table.”

The reason tourists and locals alike flock to Hank’s Grille and Bar is also for the atmosphere. The owner is a supporter of local artists and music, hosting late night shows on Thursdays.

And for those looking for a l ittle bit of Italy, Broadway residents frequent Italian Touch on U.S. 42. The restaurant, which has been open for nine years, offers a f ull Italian menu with pizza, subs, stromboli and pasta. But diners enjoy the steak and cheese subs the best, according to owner Rene Hernandez.

Manager Betty Cook adds fresh cucumbers to the salad bar at The Village Inn, which is located just south of Harrisonburg on U.S. 11.

Photograph: Daniel Lin

When deciding to take the trek out into the county in search of a home cooked meal, Betty Cook asks that customers remember they’re h elping small b usiness owners as well. “ If you’re g oing to support anything in the county, it should be not the big guy, but the little guy,” she said. “I don’t think people gave it a l ot of thought that they would go to a McDonald’s, as those who would go to restaurant whose family has owned the business for years.”

Taylor agrees that getting out in the county can offer a fresh dining experience while supporting local businesses. “It’s definitely nice to get out of the city so you don’t have to deal with the businesses of Harrisonburg, which are mostly chain restaurants,” she said.

For m ore i nformation a bout c ounty d ining, c ontact e ach restaurant’s Facebook page or call Rockingham County Tourism at 540-574-1896. e

28 Flavor | November 2016

A Texas brisket lunch plate with red skin mashed potatoes and house-made baked beans from Hank’s Grille and Bar in McGaheysville.

We Serve Authentic Mexican Food and the BEST TACOS in the Valley!

Restaurant 1751 South Main Street Harrisonburg, Va.

540-217-5852

Open 7 Days a Week! 10 AM–9 PM

www.tacoselprimohburg.com

Harrisonburg’s first lunch truck in the Valley in 2006!

Food Truck

Tacos ~ Tortas ~ Burritos ~ Quesadillas

1110 Reservoir St., Harrisonburg, Va. Cash & Check Only

540-560-2315

Open 7 Days a Week! 11 AM–9 PM

American Restaurant

with Greek Specialities

New Owner, New Look, Same Great Taste Greens & Grains Cafe owner David engel, along with his team, are excited to relaunch a local, well-loved restaurant with new ownership and management.

Dave’s offers daily food and drink specials, free Wi-Fi, a dining deck with a beautiful view, live music and catering services.

Dave’s strives to offer exceptional service, a fun and safe atmosphere, great food, and a delicious assortment of beers!

Whether it’s a steak & cheese pita, pizza, a succulent burger, or any of the other amazing menu options you crave, Dave’s staff looks forward to serving you!

Gluten Free Options • Vegan Friendly • Locally Sourced We are located in the heart of the Shenandoah Valley and we love to use what we have around us to make our restaurant great!

We source our breads, milk, eggs and more fresh from local farms.

Try our monthly house made specials or enjoy one of our local musicians live @ 5 every Thursday and Friday.

Come taste the difference fresh makes!

We also cater Breakfast, Lunch & Dinner 865 Port Republic Road Harrisonburg, Va. Open: 10 AM–9 PM 7 Days a Week!

540-433-1702 We Deliver!

Order OnLine! GreensandGrainsVA.com

810 Port Republic Road Harrisonburg, VA

540-217-5793 or 540-801-TOGO

We Del iVeR! www.DavesTaverna.com ORDER ONLINE with grubHub!