The next step in cider? Find out what’s NEW at Bold Rock
• 2018 Governor’s Cup Winners • The Sugar & Salt Cannonball Craze is HERE!
• Chasing Waterfalls & Wine
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s Heraclitus said, “Change is the only constant in life.” At DWS, we embrace change and the opportunities it brings. Entering our fifth year, we felt it was time to update our look to reflect the excitement and growth our industry has experienced.
Cover Photo: C ourtesy of CrossKey’s Vineyards
Not only are we tweaking our look, but have added a few new features to DWS to allow us to explore more exciting topics related to Dine, Wine, & Stein. These include articles, “Behind The Taste”, “Unique Bites”, and “Travel.”
Volume 150
Digitally, we have launched our DWS Facebook page at www.facebook.com/ dinewineandstein/ so you can enjoy our many current and past articles digitally. For you diehard food and drink lovers, we have launched our “DWS Food And Drink Lovers of Virginia” group page which offers exclusive invites, notices, and discounts for DWS group members. You can find that here www.facebook.com/groups/dinewineandstein/ We hope you enjoy the new look and additions to Dine, Wine, & Stein. Feel free to reach out say hi on our Facebook page or email at dinewineandstein@gmail.com
-Dave
BlueMont Media Group P.O. Box 814 Nellysford, VA 22958 Phone: 757-630-3352 www.DineWineAndStein.com
Publisher Dave Renfro
Executive Editor & Art Director Jenny Shannon
In this issue...
Contributing Writers
Behind the Taste..............................................................................................4 Long Live the King..........................................................................................8 The Spice Diva - A Profile of David Hopper............................................10 Spring Farmers’ Markets.............................................................................12 Chasing Waterfalls & Wine........................................................................14 The Wines of Alsace......................................................................................17 Budget Boursin..............................................................................................18 Herbs…...........................................................................................................20 The Search for My Signature Cocktail.......................................................26 91st Shenandoah Apple Blossom Festival................................................28 Fun Food Facts...............................................................................................30 Homebrewing 102..........................................................................................32 Wine & Cheese... How About Beer & Cheese............................................34 Brewing an Extract Beer with Grains.......................................................36 Easy & Impressive Cheese Board...............................................................38 Those Musty Old Bottles.............................................................................40 Sugar & Salt Cannonballs...........................................................................42
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Jonathan Ashley Kim Chappell William Detroit Shawn Gatesman Phyllis Hunter James Putbrese Dave Renfro Melonie Vest Marcus Weaver DW&S is a proud partner of the Virginia Wineries Association
Dine, Wine & Stein is published four times per year and is available, free of charge, in Virginia and West Virginia. All creative material and text in this publication are the property of BlueMont Media Group and are intended for reference use only. Reproduction without written permission of the publisher is forbidden. © 2018, BlueMont Media Group
Great times await
At CrossKeys Vineyards, we treat you like family. Our renowned on-site Bistro works tirelessly to prepare delicious meals that pair perfectly with our delicious award-winning wines. The Shenandoah Valley’s astonishing scenery makes this family-owned vineyard ideal for unforgettable weddings, parties, and private events.
Unlock the love • 540-234-0505 • CrossKeysVineyards.com
BEHIND THE TASTE:
by Kim Chappell
If you have spent time in the Mid-Atlantic, there is no doubt that you have seen Bold Rock Hard Cider. It is displayed on retail shelves and served in countless bars and restaurants across a nine-state region. It is a showcase-brand of the Blue Ridge Mountains.
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ook at any Bold Rock ad, case box or sixpack carton, and you see the brand’s tagline, “Crushed and Crafted in the Blue Ridge.” But what’s behind the taste? I always want to hear the story behind an awardwinning brand. To learn Bold Rock’s story, I only had to visit “The Chapel of the Apple” which over five years ago, Bold Rock co-founder John Washburn dubbed the Nellysford Cidery. Since the award-winning cider is crafted from local apples, John’s heartfelt name for the cidery is on-point.
A field trip to Nellysford, Virginia Drivers down Route 151, in Nelson County, are treated to beautiful views of mountain ridges, rolling
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pastures, and the Rockfish River. The county has a long history in the state’s apple industry. I grew up with stories of my ancestor, John Loving, bringing apple seeds to the county and planting them near what is now the county seat of Lovingston, VA. My grandmother was often excused from school to help pick and pack apples. As I park at Bold Rock, I wonder what they would think of a Nelson cidery producing thousands of cases of hard cider a month. When you enter the main cidery, you are greeted by a crackling fire in a towering stone fireplace and a warm, “Welcome to Bold Rock” from a team member. On the cold February day that I visited, I was also offered a sample of Virginia Apple, a granny-smith, tart apple based cider.
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I think that my ancestors would have liked this place! Visitors can order a flight of ciders to taste, pints and even food to pair with their favorite cider. There is a free tour available, just for the asking. Of course, there are six packs and cases of to-go cider. Lindsay Dorrier III, VP of Retail has crafted an exceptional customer experience.
A Visit to the Barrel Barn But what’s behind the taste? To learn about the craft of cider making, I walked down to the Bold Rock Barrel Barn. The Barrel Barn opened to the public in late 2017. Constructed from the original red barn cidery, The Barrel Barn is now both a cider development lab and small-batch tasting room. If you want a glimpse “Behind the Taste” of Bold Rock, and sample unique ciders, walk into the Barrel Barn. Myself, I am a big fan of the Bold Rock IPA. The IPA is a top-seller for the company and can be found across the midAtlantic. But, I was able to taste the limited edition Pearadise IPA at the Barrel Barn. Also on tap, I sampled the Oaked 5th. Neither cider can be found on retail shelves. Both small-batch ciders had a unique composition of flavors. To enjoy at home, I was able to get each in a Crowler to go. If you have never seen a Bold Rock Crowler in your favorite grocery store that is because only it is only available at the Barrel Barn. Limited edition cider, provided in a limited edition Crowler was a great souvenir of my visit.
See the small lizard above the ‘K’ in the Crowler’s artwork? It is the attention to detail that you will find at any Bold Rock Tap Room. (Brian Shanks, Co-Founder of Bold Rock Hard Cider pointed out the lizard as I purchased my Crowler of Pearadise IPA)
Continued on page 6
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Continued from page 5
Meet Cider Master Ian Niblock To learn about the craft of cider making, I only had to step into the cider lab and meet Ian Niblock, Bold Rock Cider Master. Since I am a fan of Bold Rock, I had a few questions. Well, my first question went unanswered. “What is the next Bold Rock seasonal cider?” The next seasonal cider is top secret. So, on to my next question. Kim: The Bold Rock tagline is “Crushed and Crafted in the Blue Ridge.” Are the apples local and are they crushed on site, in Nellysford? Ian: All of the apples used in our Nellysford location come from a 35 mile (and increasing!) radius of the cidery. We press apples just about every week of the year. Kim: Can you tell us the life of an apple as it becomes a bottle of Bold Rock Hard Cider? After the apple is crushed, then what happens? In terms that a cider lover can understand… Ian: After an apple is crushed, the pomace (the dry, leftover bits) is taken by local farmers for feed, and we inoculate the juice with yeast so they can do the real work: turning juice into delicious cider! Post fermentation, we utilize multiple clarification steps in succes-
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sion until we get crystal clear cider. Chilling the cider down to right above freezing is the last step before carbonating and putting it in a bottle, keg, or can. Kim: To my taste, the Bold Rock family of ciders have more of sparkle and a pop of flavor on the finish than other brands. The cider dances in the glass and your mouth. How is that extra sparkle achieved? Ian: Our bottle machine was custom made in Italy to champagne specifications. With this, we are able to achieve an incredibly fine carbonation mimicking a natural, champagne-like mouthfeel. You’ll notice that Bold Rock ciders have appreciably smaller bubbles than, say, a soda, which imparts a velvety smoothness that really helps our ciders pop. Kim: Standing here in your small-batch cidery, I have to ask about the future of small-batch cider as a sub-brand of Bold Rock. I just tasted both the Pearadise IPA and the Oaked 5th. Now, I am craving insight into the future. I see oak barrels, a row of new tanks and a bottling line for 750ml bottles. And is that a still—are you going to be distilling spirits? What can you tell us? Ian: All of us at Bold Rock are excited to see where the Barrel Barn takes us. At the moment, it is our pilot cidery, if you will. Here, we will have the ability to try
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Seasonal vs. Small Batch Cider At Bold Rock Hard Cider, what is the difference between a Seasonal Release Cider and a Small Batch Cider? I made a second visit to Bold Rock in Nellysford, VA for the Seasonal Release of their Rosé Cider. I joined over 4000 visitors to the Cidery on a Saturday afternoon in February. I was greeted at the entrance to the main cidery with a sample of Rosé. Two Brand Ambassadors, DC and Jackie, explained the complex flavor of the new seasonal. As I entered the main cidery, I was greeted by the branding and marketing arm of Bold Rock. The Rosé logo, banners, six pack designs, and hundreds of cases of Rosé. I ordered a pint of Rosé and browsed through the merchandise. Buy a case of Rosé today and get a special Rosé pint glass or take home a branded Rosé T-Shirt. And that’s part of the difference in a Seasonal vs. Small Batch. The seasonal is positioned for distribution across ten states. (The mid-Atlantic and Oklahoma) Bold Rock lovers find their seasonal releases in bars, restaurants, and retail chains. Their distribution time is limited. As you already read, the calendar and the next seasonal is kept top secret. The Rosé joins a history of successful seasonal releases by Bold Rock including IPA, Peach, Orchard Frost and Blood Orange. Sometimes, a seasonal release sparks a cult following. The IPA was such a release. The IPA lived past its seasonal release to become a top-selling Bold Rock sub-brand. The dry-hopped cider can be found year-round in hundreds of locations. But, if you want to taste the small-batch Pearadise IPA, you have to visit the Barrel Barn in Nellysford. It’s a small batch cider. Its future life is yet unknown---or at least Ian Niblock, Bold Rock Cider Master, is not going to tell us. You can enjoy a Bold Rock small batch cider at home, but only in a Crowler or Growler, fresh off the tap. Want to find your favorite Bold Rock Hard Cider in the retail market, use the Cider Finder at BoldRock.com.
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new styles of cider and push the envelope of what cider is and can be. There is freedom down here that the main cidery does not allow (it would be disastrous should one of our more esoteric yeast trials cross-contaminate a flagship cider). We will barrel age cider in a wide array of barrels, from Pinot Noir casks to whiskey barrels. And yes, the still! Some high test fortified ciders are in the works. The Barrel Barn is our testbed of innovation, and we are just as eager as anyone to see where it leads.
...High-Test fortified ciders are in the works. The Barrel Barn is our testbed of innovation, and we are just as eager as anyone to see where it leads. -Ian Niblock, Bold Rock Cider Master
Now, I am positive that my Blue Ridge Mountain ancestors would have loved Bold Rock Hard Cider. After spending an afternoon at The Chapel of the Apple, I had a better understanding, and appreciation, for the taste behind Bold Rock Hard Cider. Making hard cider, in the mountains of Virginia, really is still a craft. A craft brought to Nellsyford by co-founder and Chief Cider Master, Brian Shanks and carried forward by Ian Niblock. The next time you pick up a bottle of Bold Rock, remember its “Crushed and Crafted in the Blue Ridge”. Follow Bold Rock Hard Cider at BoldRock.com. The Nellysford Cidery is open seven days a week, and the Barrel Barn is open Friday-Sunday. n
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Long Live the King
On February 27, Governor Northam announced that the King Family Vineyards’ 2014 Meritage the winner of the 2018 Governor’s Cup, chosen from the 208 Governor’s Cup Case, a selection of the top twelve scoring red and white wines chosen from more than 440 entries from 100 wineries. Included with the King Family Vineyards’ 2014 Meritage in the Governor’s Cup Case are eleven other wines: Barboursville Vineyards 2014 Paxxito CrossKeys Vineyards 2015 Ali d’Oro Early Mountain Vineyards 2015 Eluvium Jefferson Vineyards 2016 Viognier Jefferson Vineyards 2015 Viognier Keswick Vineyards 2016 Cabernet Franc Estate Reserve North Gate Vineyard 2015 Petit Verdot Potomac Point Winery 2016 Cabernet Franc Veritas Vineyards & Winery 2015 Petit Verdot Virginia Cellars 2015 The Barns at Hamilton Station Petit Verdot Virginia Cellars 2015 The Barns at Hamilton Station Meritage
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We were pleased to see that many of our friends and advertisers were among the gold medals including: Barboursville Vineyards: 2012 Octagon I 2013 Paxxito 2016 Vermentino Reserve Bluestone Vineyard: 2014 Cadenza
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2015 Octagon
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2016 Petit Manseng
Bold Rock Hard Cider: Crimson Red Vintage Dry Effingham Manor & Winery: 2014 Tannat Muse Vineyards: 2016 Thalia Narmada Winery: 2014 Yash Vir Pearmund Cellars: 2016 Petit Manseng Pollack Vineyards: 2013 Meritage
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2015 Ameritage Reserve
2014 Meritage
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2015 Cabernet Franc Reserve
Valley Road Vineyards: 2015 Viognier Veritas Vineyards & Winery: 2015 Petit Verdot
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2016 Sauvignon Blanc
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2016 Viognier
Virginia Cellars: 2016 Brix & Columns Vineyards Viognier
Bluestone Vineyards brought in no less than nine silver medals, Crosskeys Vineyards five silver medals, Effingham Manor & Winery three silver medals and Horton Vineyards four silver medals. For the full list of winners, you can go to https://www.virginiawine.org/ governors-cup/awards
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The Spice Diva
by Phyllis Hunter
A Profile of David Hopper
Making the Christmas puddings
David Hopper is a native of York, UK, where he learned cooking from his Gran. His exciting life has taken him to live in Scotland, London Burgundy and Provence, before moving to Charlottesville 10 years ago as a UVA faculty spouse. A 25-year career as a marketing professional in dance and theater arts has given him great versatility. His irrepressibly cheeky personality enables him to entertain at a cooking class or in the shop on a daily basis. Chutney Ferret Industries, David’s handmade preserves, and condiments company were founded ten years ago. When he finds a product of interest, he consults Gran’s recipes as well as many other sources to develop just the right combination. Chutney Ferret Industries’ products have developed a loyal following at The Spice Diva. David is always trying innovative ideas, and as the list below will attest, he keeps our palates stimulated every season of the year.
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The presentation of the Haggis
You may view his products at www.thespicediva.com or www.chutneyferretindustries.com
Products carried in The Spice Diva Emporium
The freshest spices, organic teas, beans, grains, oils and vinegars and Neuhaus Chocolates
Mango Chutney Spiced Plum Chutney, locally foraged plums Harissa Paste Mushroom Katsup, a vegan Worcestershire Seville Orange Marmalade Chipotle Ketchup Christmas Puddings, from Gran’s original recipe 410 West Main Street Charlottesville, VA 22903 www.thespicediva.com 434-218-DIVA (3482)
Virginia Vineyard Violet Mustard, from Moss Vineyard’s grapes
Rammelkamp Foto
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Spring Farmers’ Markets by Jonathan Ashley For those of us over 50, who can forget those nostalgic Burma shave signs, so in the tradition of Burma shave, “Spring has sprung, the grass has riz, now’s the time farmers markets do their biz.”
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ith the blooming of the tulips comes the opening of the farmer’s markets. Farmers markets have once again become the weekly gathering place for friends to meet and find those wonder products grown in our area. The markets often feature products grown naturally or organically, animals that are raised humanely on pasture, handmade farmstead cheese, eggs and poultry from free-range fowls, as well as heirloom produce and heritage breeds of livestock. Farmers markets allow farmers to pick produce at the peak of flavor, which preserves the nutritional content of the food, and since the locally grown produce does not travel far to get to your table, the environment is enhanced by the respite from fossil fuel emissions. Farmers markets take us back to our heritage; such markets were commonplace before the industrial age. However, they were replaced with supermarkets that sell food that is usually produced and shipped from long distances. Markets are a traditional way of selling agricultural and homemade products. A weekly
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market is a part of normal life in a village and town squares throughout the world. For the visitor, it is a fascinating way to learn about local culture. Nearly every town in West Virginia and Virginia holds a farmers market starting in April and running through mid-November. Most markets are held on Saturday morning with several towns holding the market on a Wednesday. Late spring and summer are perhaps the best time for seasonal cooking because of the range of fresh fruits and vegetables you will find at the markets. Summer fruits and vegetables have the highest water and nutritional content and are quenching and cooling, just what is needed on a sunny day. Instead of slaving over a hot stove, why not seize your chance to create delicious cooling salads, lightly stir-fried vegetables, and picnic food that can be easily made in advance. As a bonus, many markets offer live music entertainment and are dog-friendly..... and don’t forget the occasional free sample. n
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DW&S ADVENTURES:
A Taste Road Trip
Chasing Waterfalls & Wine by Kim Chappell Just off of the Blue Ridge Parkway, down NC Route 276, sits the mountain town of Brevard, NC. National Geographic Magazine named Brevard as a Top Ten Place to Visit. The small community is surrounded by 250 waterfalls. It is “The Land of Waterfalls” and is nestled beside Pisgah National Forest.
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isgah National Forest is one of only a few temperate rain forests in the southeast, meaning it receives an average of 55 inches of rain per year. The wood is rich in every green hue you can imagine and boasts species of wildlife and ecosystems that are incredibly unique for this region, including mountain bog turtles, mountain sweet pitcher plants, and the Appalachian bog. And those 250 waterfalls. If you are a Waterfall Chaser, this is your land. If you enjoy photographing waterfalls, and you love wine, I have found the perfect tour to include in your visit to Western North Carolina. The Waterfalls ‘n Wine Tour with The Pisgah Field School. The journey takes you to some of the most photographed waterfalls in the region
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and also to some spots that can only be found with a guide. And then, you cap off the day with a visit to Broad Street Wines, in the historic district of Brevard. Connie and Rebecca shower their customers with knowledge on all things wine and boast the first “tasting machine” in the area – one that dispenses 1, 2, or 4 ounces of wine out of 12 choices. It’s the perfect way to sample as many as you’d like before you make a purchase. Sure, I could have purchased a map of Pisgah National Forest and hiked out in search of waterfalls but, I was in search of a care-free experience. I wanted to leave the driving to a local. I wanted to ensure that I found and took the perfect waterfall photo—without getting lost in the woods. I wanted to enjoy a wine
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tasting of North Carolina wines. And would we see the elusive Brevard White Squirrel? One beautiful Spring morning, I boarded the Pisgah Field School passenger van for a tour led by Adam DeWitte. Adam is the Director of The Pisgah Field School and is a wealth of information. Not only did I learn a lot about the history and fauna of Pisgah National Forest, but I did also capture some fantastic waterfall photos. All along looking for just one white squirrel. We left Pisgah National Forest and headed into the quaint mountain town of Brevard. As Adam drove past the green grass and babbling waters of Kings Creek within Brevard College…there it was…my first sighting of a Brevard White Squirrel. (Adam wants me to mention that there is no guarantee that you will see a white squirrel in Brevard, but they do like to hang out on the college campus and his backyard!) In case you do not see a real white squirrel, Broad Street Wines carries a private label of White Squirrel Wine, in partnership with the Biltmore Estate Winery in Asheville. If you are a fan of bluegrass music, they also stock the private label Steep Canyon Rangers wine. I enjoyed the wine tasting and browsing the collection of Brevard-themed merchandise. It was a successful day. I found the stress-free tour. Friends later asked me about the Pisgah hiking trails. Pisgah has a variety of trails, for all ability levels. I am a novice hiker. I drink more wine than hike. I found the Waterfalls & Wine Tour well within my ability, and it was a lot of fun. To book a Pisgah Field School Tour, visit pisgahfieldschool.org or
call 828-884-344 for more information. Book early as all of the PFS tours are popular, especially Waterfalls and Wine. On a Special Note, while visiting Brevard, I stayed at The Bed & Breakfast at Tiffany Hill. Tiffany Hill is located in nearby Mills River, NC. My stay was a real southern hospitality experience, and I especially enjoyed the surprise final course at breakfast. I will be returning to Western North Carolina soon. I think that I will take the new Pisgah Field School Sunset Tour….and, of course, I hope to see another Brevard White Squirrel. n --I am off to explore and “Experience Back Roads”
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Edible flowers?
Consider an edible estate Stay in touch with love
Best Winery Restaurants in America “.. the best wines of their vineyards, excellent cuisine, and idyllic settings”
(540) 832 - 7848
AN ESTATE OF WINE AN ESTATE OF WINE
bbvwine.com
The Wines of Alsace by James Putbrese Some excellent white wines come from Alsace. The white wines that come out of Alsace, a region in northeast France tucked along the German border, and bounded by the Rhine River on the east, are consistent with exceptional quality and style. Alsace wines are uniquely influenced by the soil and climate of their small growing area.
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lthough Alsace and German wines are produced from several of the same grape varieties, the results are significantly different. Alsace wines are drier, more vibrant and in tune with American wine palate. The import of Alsace wines to American has grown dramatically in the past ten years. While there are several grape varieties grown in Alsace, there are three that merit discussion here, and they are all white. Riesling, Pinot Blanc, and Gewurztraminer (try to say that six-times quickly). Alsace wines are labeled by variety, contrary to the usual french policy of labeling by the name of vineyard. Riesling, the most widely planted and noblest grape type in Alsace, is transformed into the region’s most cherished wine. One that is aromatic, rich and peachy with great finesse, Reisling is an ideal accompaniment
to seafood, poultry, and light meats. Gewurztraminer, which is also a widely planted grape, is luscious, exotic, entirely unsubtle and, yet is a dry wine with spicy hints of rose petals, vanilla, peaches, and mangoes. Gewurztraminer teams up with hot or strongly flavored foods. Pinot Blanc is also known in the area as Klevner or Clevner and represents nearly 20 percents of Alsace plantings. It is a charming, stylish light wine that has become increasingly popular among vintners. It also serves as the base for the regional sparkling wines. The next time you are in a wine shop and tempted to order another bottle of Chardonnay turn to the section that says “Alsace” or “French Whites” and give an Alsace wine a try. n
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Budget Boursin by Marcus Weaver
Boursin Cheese Spread 1 1 clove garlic 2 (8-ounce) packages cream cheese, softened 1 cup butter or margarine, softened 1 teaspoon dried oregano ¼ teaspoon dried basil ¼ teaspoon dried dillweed ¼ teaspoon dried marjoram ¼ teaspoon dried thyme ¼ teaspoon pepper
I love Boursin the French herbed cheese spread that you find in your local deli. However, you likely recoiled with sticker shock as a small container, about a half of cup. If you’re looking to make a quick but impressive appetizer to take to a party, a half cup won’t go far.
Position knife blade in food processor bowl: add garlic. Process until finely chopped, stopping once to scrape down sides. Add cream cheese and remaining ingredients: process until smooth, stopping twice to scrape down sides. Yield: about 3 cups. Cheese mixture may be refrigerated up to 1 week or frozen up to 3 months.
If you stop by your grocery store and then spend a few minutes in the kitchen with your food processor, you’re in business—
Boursin Cheese Spread 2
for a fraction of the cost. Here are two recipes that will make 1 or 3 whopping cups so that you can freeze some for later.
1 or 2 cloves garlic
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½ cup cottage cheese 2 (3 ounce) packages cream cheese, softened 2 teaspoons freeze-dried chives 2 teaspoons dried parsley flakes 1/8 teaspoon salt 1/8 teaspoon ground red pepper. Follow same instructions as above. Yield: 1 cup
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Do you ever wonder what it would be like to get PAID to visit Wineries, Restaurants, Breweries, and foodie establishments of all sorts? Join the Dine, Wine & Stein Team and give it a try!
URANT SO GO ESTA OD R A
Kathy’S SH E
! N IT PUT H O E M ER NA
Voted best breakfast in the Shenandoah Valley! Hours:
Sunday - Thursday 7am to 8pm Friday & Saturday 7am to 9pm
540 885 4331 705 Greenville Ave. Staunton If you enjoyed your Gourmet Pancakes at Kathy’s, then you too can purchase “Kathy’s Pancake Mix” that has been specially milled to Kathy’s very own secret formula.
We’re looking for an experienced Sales Representative
Call:
757-630-3352
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HERBS HERBS:
“Any plant with leaves, seeds, or flowers used for flavoring food, medicine, or perfume or parts of such plants used in cooking.”
by James Putbrese Do you ever wonder why everything seems to taste more exotic and exude delicious aromas when you eat at a fine restaurant? The seasoning they use often includes fresh herbs. Herbs are nature’s surprise packages that contain vast bursts of flavor without adding sodium. They differ from other vegetables in that they provide flavor rather than substance.
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y wife started growing some of the more common and widely used herbs a few years ago, and I must admit, it has added a great deal of flavor to our meals. We have herbs growing in a few large flower pots on our deck and our window sill. When cooking, she will pick the herbs when they are at the peak of freshness. If you wish to keep herbs fresh, rinse well under cool water to remove any insects and dirt, then gently shake off excess water and pat dry with paper towels. Cut off excess stems and place them in a cup or glass filled with cool water, then place in the refrigerator. For basil, rather than putting it in the refrigerator, keep it on the counter in a container. A lesson learned, if you are growing any type of mint, make sure to keep it contained, as it will take over your garden in a very short period of time but oh so good in ice tea or Mojitos. Because of the growing interest in various ethnic cuisines, there has been a renewed interest in herbs. Nearly every farmer’s market will have helpful and knowledgeable herb vendors. One of my favorites is the
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Staunton Farmers Market where you will always find one or two herb vendors and a vendor who sells mixed bottles of freshly dried herbs. Oakhill Greenhouse offers a variety of bottled fresh herbs, my two favorites are the Tuscan Herb Blend a mixture of about 7 or 8 different herbs and the French Herb Blend. The last market of the year I stopped to pick up a few bottles from John at Oakhill, and a lady in front of me ordered nine bottles of the French herbs saying that should hold her till they open in the spring. I mentioned that she must like that particulate blend and she replied that she put it in everything except her breakfast cereal. Strong herbs: winter savory sage Herbs strong enough for accent: dill, mint, tarragon, thyme, sweet basil. Herbs for blending: chives, summer savory, parsley. A simple use of herbs is to make herbal butter or cream cheese by mixing one tablespoon of freshly chopped or dried herbs to one-half cup of butter or cream cheese. Experiment till you find the taste you enjoy. n
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Quick Picks
Northern Virginia
Shenandoah Valley
Central Virginia
The area’s only venue for lakeside dining, Region’s 117 uses locally-sourced ingredients, most from within 117 miles, crafting a menu that has something for everyone. Region’s 117’s twist on American comfort food is made fresh and flavorful in an atmosphere unlike any other in the Shenandoah Valley. Region’s 117 is open Wednesday - Saturday from 11:30am to 9:00pm and Sundays from 11:00am-3:00pm.
Regions117.com | 540-699-3234 180 Bald Eagle Drive, Lake Frederick, VA 22630
Effingham Manor & Winery is pleased to announce that our Historic Manor House is NOW OPEN for tastings, tours, & sales. Come mingle in the rich history that surrounds our beautifully restored properly located in Prince William County. Enjoy walking the grounds and viewing the old well house, smoke house, tiered gardens, koi pond, and the new winery building. Open 11am to 7pm daily. EffinghamManor.com | 703-594-2300 14325 Trotters Ridge Place, Nokesville, VA 20181
Narmada Winery is a boutique winery situated in the heart of Rappahannock County just to the west of Warrenton. Established in 2009, Narmada Winery has earned over 40 gold medals in national and international competitions. Run by Pandit and Sudha Patil, the winery produces the best in the combination of art and science. Sudha’s knowledge of complex spices acquired during her childhood in India has enabled her to coax latent flavors from her grapes that would be perhaps overlooked by others. Open Friday - Sunday 11am to 5pm. NarmadaWinery.com | 540-937-8215 43 Narmada Lane, Amissville, VA 20106
Residing in a basement space adjacent to the heart of downtown Harrisonburg, The Friendly Fermenter is a cozy spot to unwind with one of their taproom exclusive handcrafted beers, while visiting with friends, playing games, or checking out their fully stocked home brewing retail shop. TFF also offers instructed “brew on site” experiences, where customers can come in and make their own 5 gallon batch of beer. Brew on site sessions can either be public, allowing for 1-2 people, or a private session where your group of 6-8 gets the brewing space to themselves, Reservations are required and can be made online or by calling us.
FriendlyFermenter.com | 540-217-2614 20 South Mason Street, Suite B10 (basement), Harrisonburg, VA 22801 CrossKeys Bistro is the place to be if you enjoy made from scratch food paired with nationally awarded wines. From the signature house-brined Reuben to a palate-morphing Brie Fondue drizzled with local honey, the Bistro has food to please every taste. House-smoked meats, artisan cheeses, and locally sourced vegetables are just a sample of what make the Bistro at CrossKeys the stop on your next wine tour. Open to groups large and small, come Discover, Taste, and Experience Crosskeys Bistro at Crosskeys Vineyards.
CrossKeysVineyards.com | 540-234-0505 6011 East Timber Ridge Road, Mt. Crawford, VA 22841
Bluestone Vineyard is family owned and operated, and committed to crafting small-bach wines. The beautiful new event building, “The meeting House” is available for weddings, receptions, reunions, and much more.
BluestoneVineyard.com | 540-828-0099 4828 Spring Creek Road Bridgewater, VA 22812
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Quick Picks
Northern Virginia
Shenandoah Valley
Central Virginia
Surrounded by both the Blue Ridge and Massanutten Mountains at Brix and Columns Vineyards you can enjoy one of our delicious wines while sitting on our porch or cozied up to one of our fireplaces. We are a winery that combines the best of farming, wine and relaxation. We look forward to seeing you here!
BrixAndColumns.com | 540-421-0339 1501 Dave Berry Road, McGaheysville, VA 22840
Cranberry’s Grocery & Eatery, a natural & organic store/cafe serving coffee, wraps, sandwiches, salads, and soups. Open for breakfast, lunch, and dinner and serving gluten free and vegan entrees as requested. The store offers groceries, apothecary, natural products, and body care. Catering available.
GoCranberrys.com | 540-885-4755 7 South New Street, Staunton, VA 24401
Aioli Mediterranean Tapas has been receiving consistently outstanding reviews since renowned European Chef, Said Rhafiri, opened the restaurant. The menu is a combination of inventive small plates, called Tapas, and an excellent selection of entrees, all artfully presented. The interior of the restaurant is tasteful and comfortable with a space in the back for private parties. Aioli is open for dinner Tuesday - Saturday. The Bella Inn, located on the second floor of Aioli offers two suites for overnight guest or extended stay. Both suites are large and fully equipped.
AioliStaunton.com | 540-885-1414 29 N Augusta Street, Staunton, VA 24401
Kathy’s Restaurant is located in Staunton and recently received the Virginia Living magazine’s Best Breakfast in the Shenandoah Valley Award. The restaurant has served locals and tourists for 26 years in the same location and is known for their home style cooking and their famous pancakes. Open seven days a week.
Kathys-Resturant.com | 540-885-4331 705 Greenville Avenue, Staunton, VA 24401
Valley Smokehouse BBQ-N-Brew, warm inviting atmosphere wide selection of BBQ and sides including smokehouse beef brisket, pork and chicken BBQ, wraps, clubs sandwich along with great appetizers and desserts. Catering, private parties and meeting room. Kids Menu (12& under). Live entertainment. Visit them on Facebook. Open Thursday, Friday and Saturday 4pm - 10pm.
ValleySmokehouseVa.com | 540-487-6632 2310 West Beverley Street, Staunton, VA 22801
Located on the Higgs family’s former apple orchard, Barren Ridge Vineyard is now home to Augusta County’s premier winery. John and Shelby Higgs converted the 1890’s barn into a state-of-the-art winery, and offers 14 different varietals of wine, many of them award winning. Open seven days a week.
BarrenRidgeVineyardsVA.com | 540-248-3300 984 Barren Ridge Road, Fisherville, VA 22939
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Quick Picks
Northern Virginia
Shenandoah Valley
Central Virginia
Rockbridge Vineyard is one of the oldest wineries and producers of fine award winning Virginia wines. The owner and winemaker, Shepherd Rouse, a native resident, received a Masters in Enology from the University of California. The winery produces a full spectrum of wines, many with names of local interest. An excellent fun wine is “Jeremiah’s” (named after the famous bullfrog). The wine is slightly sweet with a fruity bouquet and a wonderful label. It is a perfect wine to enjoy on the patio with friends. Enjoy their newly expanded tasting room.
RockbridgeVineyard.com | 888-511-9463 35 Hill View Lane, Raphine, VA 24472 The Green Leaf Grill features a diverse menu, including authentic seafood gumbo, New Orleans craw-fish étouffée, and creative vegetarian dishes, as well as specialty pizzas and panini sandwiches. The Owner and Chef, Chris, showcases his expertise in Creole cooking with formal training at the famous 5-Star Commander’s Palace in New Orleans. Enjoy an excellent selection of wines as well as craft and domestic beer. Live music every Friday and Saturday night, as well as a Jazz Brunch on Sundays from 12:00pm-2:00pm.
TheGreenLeafGrill.com| 540-949-4416 415 W Main Street, Waynesboro, VA 22980 Scotto’s Italian Restaurant has been making Italy accessible to Valley residents for over 20 years. Owner and Chef, Tommy Scotto, was inspired by his passion for his Italian culture when first opening his restaurant in 1989. Tommy goes to great lengths to ensure authenticity and quality in every dish. Wine is an important part of Italian culture. Scotto’s Italian Restaurant offers an extensive wine selection that is available for dine-in, carryout, or delivery. Open for lunch and dinner 7 days a week.
Scottos.net | 540-942-8715 1412 W Broad Street, Waynesboro, VA 22980
Paulie’s Pig-Out offers hickory smoked pulled pork, dry rubbed ribs, roasted and smoked chicken, along with great sides like baked mac & cheese, and grandma’s potato salad. All sides are homemade and Paulie’s offers fresh baked desserts. Sunday 12pm - 5pm. Thursday, Friday and Saturday 11am - 7pm.
434-361-2001 7376 Rockfish Valley Highway, Afton, VA 22920 Located in Nelson County, Wild Wolf Brewing Co. is a made from scratch restaurant and brewery featuring local ingredients with vegetarian and gluten free options. Our specialties - hickory smoked meats and award winning beer! Bring the kids and your canine companions to Wild Wolf to experience the many unique features that makes this brewery a must-see destination. Our biergarten, shaded by Elm trees, features a gazebo, waterfalls, and a large koi pond. At Wild Wolf Brewing Co. we pride ourselves on providing exquisite food, award winning beer, and a memorable experience. Visit our website for current specials and events.
WildWolfBeer.com | 434-361-0088 2461 Rockfish Valley Highway, Nellysford, VA 22958 Basic Necessities in Nellysford is a cafe, wine and cheese shop offering “a taste of Europe in the Blue Ridge Mountains.” Basic Necessities strives to offer a unique atmosphere with local, seasonal and pesticide-free produce from local farms. Breakfast and lunch is offered Tuesday - Saturday starting at 10:00am. Dinner, Friday and Saturday 6:00pm - 10:00pm and brunch, Sunday 10:00am - 2:00pm.
BasicNecessities.us | 434-361-1766 2226 Rockfish Valley Highway, Nellysford, VA 22958
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Quick Picks
Northern Virginia
Shenandoah Valley
Central Virginia
Craving something sweet? Whatever you’re looking for - decadent chocolate goodies, old-school candy, or a handmade brownie or cinnamon roll - you’ll find it at Sugar & Salt! Stop by and try our signature treat, the cannonball, for a fudgy, truffley, chocolatey moment of pure delight. Want some coffee with that? We have hot coffee, nitro cold brew on tap, and bags of locally roasted java goodness. All this and more, just a few scenic miles down Route 53 from Monticello! Open Tuesday to Saturday.
SugarAndSaltSweets.com | 888-273-0169 265 Turkeysag Trail, Suite #112, Palmyra, VA 22963 Opened as Nelson County’s original brewery in 2007, Blue Mountain Brewery is a bustling restaurant and pub at the foot of Central Virginia’s Blue Ridge Mountains, featuring inside and outside seating, gorgeous views, and spectacular food and beer. A larger production brewery, Blue Mountain Barrel House, was opened at the south end of Nelson County in 2012 to expand on the bottled, canned, and draft beer availability of Blue Mountain throughout the East Coast. Visit both breweries for a unique Virginia beer experience. BlueMountainBrewery.com Blue Mountain Brewery and Restaurant, Mon - Sat 11am-10pm, Sun 11am-9pm 9519 Critzers Shop Road, (Rt. 151), Afton, VA 22920 Blue Mountain Barrel House, Wed - Thurs 11am-5pm, Fri - Sun 11am-8pm 495 Cooperative Way, Arrington, VA 22922 At Plaza Waynesboro you’ll be treated to much more than a delicious meal and exemplary service— you’ll enjoy an entire culinary encounter. Try the Molcajete Azteca... a hot stone bowl filled with ribeye steak, chicken, shrimp, poblano peppers, onions, chunks of pineapple, and honey pasilla sauce topped with shredded cheese. Plaza Azteca serves delicious appetizers, soups, salads, and vegetarian dishes. Now two convenient locations, Waynesboro and Charlottesville. Open for lunch and dinner. PlazaAzteca.com
Waynesboro, VA 22980 | 23 Windigrove Drive | 540-949-4205 Charlottesville, VA 22901 | 101 Seminole Ct (Rt 29-N) | 434-964-1045
Foods of All Nations has been a Charlottesville destination for more than 50 years offering delicacies from around the world and from your farmer next door. Enjoy lunch at the Deli & ”Hot Bar.” Open Monday - Saturday 7:30am - 8:00pm, Sunday 10:00am - 6:00pm.
FoodsOfAllNations.com | 434-293-7998 2121 Ivy Road, Charlottesville, VA 22903
Mona Lisa’s is a local Italian Deli specializing in fresh pasta, Ravioli, homemade sauces and Pesto and Lasagna packaged for you to prepare and enjoy at home. Mona Lisa offers fresh Italian sandwiches and pizza by the slice or to take home, along with a selection of meats, cheeses, olives, and wines. Catering is offered for parties and events.
MonaLisaPasta.com | 434-295-2494 921 Preston Avenue, Charlottesville, VA 22903
Spice Diva offers the finest and most flavorful spices, salt and pepper, herbs. teas in bulk, and exquisite extracts. Inquire about their cooking classes in their twelve-seat kitchen.
TheSpiceDiva.com | 434-218-3482 Main Street Market, Charlottesville, VA 22903
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Quick Picks
Northern Virginia
Shenandoah Valley
Central Virginia
South Street Brewery, founded in 1998, is Charlottesville’s longest running brewery and pub. South Street Brewery was purchased in 2014 by Blue Mountain Brewery, whose owners have expanded beer offerings to include venerated South Street originals as well as new beers reflecting the diversity and experimentation that is the heart of American craft brewing. The food offerings lean heavily toward local artisans, reflecting the owner’s belief that Charlottesville, Virginia is the best place on earth to live, drink, and eat! Monday - Sunday 11am - 1am.
SouthStreetBrewery.com | 434-293-6550 106 West South Street, Charlottesville, VA 22902
Shenandoah Joe Coffee Roasters & Espresso Bar is dedicated to the craft of roasting coffee by hand in their 25 lb “San Franciscan” batch roaster. Shenandoah Joe uses only the finest Arabica coffee from all over the world. Shenandoah Joe serves Charlottesville with three locations and now with their new location in Harrisonburg.
ShenandoahJoe.com | FaceBook.com/ShenJoe | FaceBook.com/CornerJoe
An 18th century estate centered around the historic landmark ruins of the house Thomas Jefferson designed for Governor James Barbour, Barboursville Vineyards was founded in 1976 by one of the pre-eminent wine growers of our time, Gianni Zonin. As a winemaker for over 20 years, Luca Paschina has set the standard for wines from Virginia. The tasting room is open daily for current vintage tastings and museum presentations of Virginia wine history.
BarboursvilleWine.net | 540-832-7848 17655 Winery Road, Barboursville, VA 22923 This restaurant’s name is no accident, given Andrea Palladio’s influence on the Jeffersonian mansion here, and the presence of his masterpieces throughout the Veneto, home to Gianni and Silvanna Zonin, founders of this vineyard estate. Northern Italian in inspiration, yet creatively indebted to the most seasonal and local resources of the earth and sea, Palladio offers the handsomest gastronomic redemption there can be of the promise only the finest food and wine can extend – recalling one, recurrently, to the beauty of this world.
BarboursvilleWine.net | 540-832-7848 17655 Winery Road, Barboursville, VA 22923
Here is a quick guide for the proper wine serving temperatures: RED WINES:
Beaujolais, Pinot Noir… 58-60 degrees; Chianti, Merlot, Shiraz… 60-62 degrees Cabernet, Zinfandel and most other reds… 63-65 degrees
WHITE WINES:
Riesling, Soave… 48-53 degrees; Sauvignon Blanc, Viognier, Burgundy, Chardonnay… 54-58 degrees
CHAMPAGNE:
All Sparkling wines, Champagne, Cava… 40-45 degrees
DESSERT WINES:
Port, Madeira, Sherry, Sauternes… 60-65 degrees You may purchase a thermometer at most wine shops that fits around the wine bottle and register the temperature of the wine you are serving.
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BOOK REVIEW:
by Kim Chappell
The Search for My Signature Cocktail
The “signature cocktail”…the mark of a well-executed Southern brunch, a tailgate or any porch party. I grew up in Virginia, and I was taught that a Southern host must master at least one signature cocktail. (I was also supposed to learn the family recipe for triple layer coconut cake, chicken salad, and sourdough rolls).
F
ast forward to 2018. The signature cocktail has been roaring back for the past few years. Virginia has seen a surge in both new distilleries and in the cocktail market. Custom, craft cocktails are being served in bars across the Commonwealth. 2018 is poised to be the year of the Commonwealth Cocktail. Cocktail classes are sold out weeks in advance. I know, I tried to grab a seat in a class in Charlottesville, Virginia. Determined to build an at-home bar that would wow any hospitality coach, I went on a search to find a source for Southern cocktail recipes.
A Local Spirit First, I went to the Virginia Distillery Company web site. (vadistillery.com) I am from a family of whiskey drinkers and happen to have some Virginia Distillery whiskey on hand. I have visited their Nelson County, Virginia Visitor’s Center many times and always enjoy their Signature Cocktail tasting flight. The distillery
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rotates a collection of custom cocktails on their tasting flight and provides the recipes on their website. Along with whiskey, I also enjoy coffee. As I am scrolling through the current recipes on the Virginia Distillery website, the Highland Coffee catches my attention. This signature cocktail was created by Nathan Simon of Tarrant’s West in Richmond, Virginia. As an added bonus, the suggested garnish is a piece of crispy maple bacon. Whisky—Coffee—Bacon for the Win! We serve Trager Brothers Coffee at our house. One hot Virginia Summer, Will Trager taught me the art of making cold-brew at home. The Highland Coffee is not a hot cocktail, it is served ice cold. Perfect for any hour or season. I start my quest for the ideal coffee cocktail by making some Trager Brothers cold brew. Cold Brew on hand, I try to master the Highland Coffee. It was a great success and will be the highlight of a Spring brunch. The Highland Coffee has three necessary ingredients. Here is the recipe:
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2 oz Virginia Highland Malt Whisky 4 oz Cold Brew Coffee 1 oz Maple Syrup Reduction Add all ingredients in mixing glass with ice, shake and strain into cocktail glass, top with whipped cream and garnish with a strip of crispy maple bacon. For extra zip, also garnish with a drizzle of the maple syrup reduction. Whisky—Coffee—Bacon heaven in a cocktail glass.
A Local Book & a Local Peach Sour After mastering the Highland Coffee cocktail, I had a boost of confidence. Maybe I could master a few new cocktails with a Commonwealth of Virginia vibe. I purchased the book, The IMBIBLE: A Cocktail Guide for Beginning and Home Bartenders by Micah LeMon Micah LeMon, the bar manager at the James Beard Award-nominated Alley Light in Charlottesville, Virginia, has been crafting cocktails for more than two decades. Many call him the Ambassador of Cocktails. In 2017, LeMon released his book, The IMBIBLE. One Saturday morning, I downloaded The IMBIBLE to my iPad. But could I master a few cocktails over the weekend? A test. Micah LeMon presents a unique technique to the art of mixology. I am a beginner, and I was going to test his system. The Bourbon Peach Sour also caught my attention. I am a Bourbon drinker. The IMBIBLE showcases an entire range of spirts, but this weekend I am going to focus on my beloved Bourbon. I usually pick up my Virginia peaches at Chiles Peach Orchard in Crozet, VA. So, to ensure that my version of the Peach Sour is a true local, I pick up some peaches from Chiles. Although I am a mixology novice, it doesn’t take me long to master the Peach Sour. The key ingredient to my success is the book, The IMBIBLE. Micah LeMon provides an easy-to-follow method, and he uses photographs as a teaching tool. Well done. It is a book, by a local Mixology Ambassador and author, that will remain on my iPad. Cheers, Micah! I have now mastered two signature cocktails and have added a local twist to each. It is time to plan a Spring brunch. I need to go master the family recipe for chicken salad on homemade sourdough rolls and that triple decker coconut cake. n
We source the best green coffee. We roast to bring out the best qualities. We train to prepare the best coffee and espresso beverages.
SHENANDOAH JOE
HARRISONBURG location now open! 64 South Mason
Charlottesville, Virginia 945 Preston Avenue 2214 Ivy Road - Townside Shopping Center UVA Corner - behind Corner Grocery
434.295.4563 • SHENANDOAHJOE.COM
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91st Shenandoah Apple Blossom Festival by Dave Renfro On April 27th, the city of Winchester will host the 91st Shenandoah Apple Blossom Festival. What I found most interesting is not necessarily all of the events, which are numerous, but what does it take to put this shindig on. I mean really, how hard could it be to host more than 250,000 people over nine days? I turned to Rick Ours, a long-time volunteer to get an inside look at what goes on in the months leading up to this prestigious event. Dave: How many people does it take to put on this event? Rick: There are over 2500 volunteers who work together to put on the festival. They serve on all kinds of committees from various events – all are volunteers. Also, there are four paid staff members, a Board of
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Directors, and President of the festival. It takes fourteen years to work through the various roles until you can be tapped for President. Every two years you oversee other parts of the festival. You learn the entire festival – you know how every part works. Dave: How has the Apple Blossom Festival stayed relevant each year? Rick: The festival has added many new events including a wine festival, the addition of Craft Beer
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vendors, and many new family activities. It is for the whole family. There are dances like Pumps and Pearls — a chance for the ladies to show off their decorated high heeled footwear, an Eighty’s Only Dance, a Country Music Party, a Carnival, and food vendors from all over the region. Dave: What is your favorite part of the festival? Rick: My favorite parts of the festival have to include the Friday night Firefighters Parade on the main lawn at Hanley High School. It goes for over three and a half hours and has an incredible amount of fire-fighting antiques and more. I am a sucker for parades. I am also a judge of the Apple Pie Contest, and I have to sample between 30 and 40 pies. I think the most fun I have is searching for the perfect corndog each year. I enjoy the mid-way and all of the food vendors. Dave: What is one of the most challenging parts of the festival for planners? One of the most significant challenges has to be lining up the celebrity grand marshal. Over the past 91 years, the festival has had celebrities like Bob Hope, Debbie Reynolds, Chevy Chase, Dan Ackroyd (who brought his blues band), Adam West (Batman), and George Hamilton. It is fun to meet the celebrities and see them in the Grand Feature Parade. You can find more information and a comprehensive list of events at https://thebloom.com. n
Reserve Your Table Tuesday – Saturday 11:30 AM – 9 PM Sunday 11 AM – 3 PM In Trilogy® at Lake Frederick Near Winchester, Virginia Regions117.com
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FUN FOOD FACTS
Good
or Bad?
“
”
by James Putbrese
If anyone does not have three minutes in his life to make an omelet, then life is not worth living.
F
-Raymond Blanc... chef
or such a little guy, the egg carries more than its fair share of mythical baggage. In earlier times, the yolk of an egg was compared to the sun, and the entire egg was thought to symbolize the creation of the universe. Today, we dye eggs at Easter, and we recite nursery rhymes about poor Humpty-Dumpty.* And we eat a lot of eggs. In America, eggs are a staple, and for a good reason. They’re easy to prepare, versatile, nutritious and cheap. America loves eggs. That wasn’t always true. A few decades ago we were told the humble egg would elevate our level of blood cholesterol and have us grabbing and hearts, and quoting Red Fox the comedian “This is the big one, Martha”. It was believed that dietary cholesterol influenced the level of cholesterol in the blood. The American Heart Association recommended limiting total cholesterol intake to less than 300 milligrams a day. Since one yolk contains 213 milligrams of dietary cholesterol, we were told to indulge in no more than four eggs per week. More recent scientific research indicates that is might well be saturated fat—more so than dietary cholesterol—that leads to high blood cholesterol. One large egg contains only 5 grams of total fat, of this fat, only 1.5 grams is saturated.
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As a lover of eggs lets not forget that eggs are an excellent source of protein, iron and vitamins A, D, and B12 and have only 75 calories per egg. Perhaps we should not fry up two or three eggs, with toast and lots of butter, every morning, but it does mean that eggs can and should be part of a healthful, balanced diet. So now we can celebrate spring by painting our Easter eggs—and eating them, too. *The history of Humpty-Dumpty. The rhyme was first printed in 1810 and became famous through Lewis Carroll’s book, ‘Alice Through the Looking Glass,’ where Humpty-Dumpty is depicted as a big round egg. However, the rhyme goes back to the 15th century. It is believed the true origin of this story is HumptyDumpty was the name given to a large cannon, used during the English Civil War (1642-1649). On June 15th, 1646 during the siege of Colchester Humpty-Dumpty was placed on the wall of St. Mary’s church. The cannon caused considerable damage to Lord Fairfax’s attacking troops. The troops bombarded the church wall, and the giant cannon came tumbling down. The damage was so complete that the Kings men could not raise the cannon again. n
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by Shawn Gatesman, The Friendly Fermenter
Homebrewing 102 “How Do I Get Started?“
Homebrewing, like many hobbies, can be made nearly as simple or as complicated as you want it to be. Being a “manufacturing” hobby, it can come off a bit overwhelming when one is first learning about it; but it does not have to be. In my first article, Homebrewing 101, we looked at the basics of ingredients and processes a brewer uses. Here we will exam the equipment needed, what is done with it, and some batch size options for homebrewing.
The Equipment Brew Kettle: The kettle/pot that a brewery makes wort in (unfermented beer) is one of the more essential tools used on brew day. Stainless steel is the ideal material, but copper was used a long time ago and would still be okay. Some use Aluminum, but there are mixed opinions on that material. The size of the pot needed is very much up to you, what size batches you plan to make, and if you desire to boil all the wort (known as a full volume boil.) Going smaller, and doing a “partial boil,” where you add the remaining water after the boiling process, is an acceptable technique. Typically, if you plan to brew in your kitchen, a partial boil will be required, as most household stoves will not boil 6-7 gallons very efficiently. As soon as a brewer goes to a full volume boil, it is most common to move up to a propane burner heat source. Like the ones used when frying turkeys. So that usually takes the brew day outdoors or to the garage! Fermenter (sometimes spelled Fermentor): Another primary piece of equipment is the vessel you use to ferment the wort into beer. As you may recall, the yeast does this magic work, but they need a clean, protected place to their work. A fermenter must have a sealable lid, but also a small opening in the lid for an airlock or blowoff tube, to allow of CO2 to escape during fermentation, while keeping oxygen out, Fermenter comes in several materials – glass, stainless, plastics. Which material is often a personal choice, with each having pros and cons. For most beer making, there is nothing at all wrong with food-grade plastic buckets or other
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such vessels. They do allow trace amount of oxygen in though, so storage much beyond a month or so is not the best in plastic. Glass is naturally very clean and impermeable, but fragile. Stainless may be the overall best but has a significantly higher price tag. Again, the size of the vessel would depend on the size of batches you are making. A general rule is the fermenter should be around 1/4 – 1/3 larger than the final batch of beer/ wine you are looking to make. For this reason, many manufactured fermenters are 6-7 gallons in capacity, as 5-gallon batches are a typical size for homebrewing. Hydrometer: This glass device is an inexpensive way to read specific gravity in liquids. Without diving into SG and what all it means in brewing – this device has two primary uses. 1) By getting an SG reading before (original gravity) and after (final gravity) fermentation, we can calculate the ABV (alcohol by volume) of our beer. 2) The final gravity reading also lets us know how well our wort fermented (attenuated) and if it is done doing so. This device works by simply floating it in a sample of liquid and taking a reading. The running joke with brewers is that hydrometers do one other thing, beyond reading SG. They break! Luckily, they are a pretty cheap item at $5-$8. Transfer siphon and tubing: When the boil process is complete, and cooled, it is time to move the wort to the fermenter. Many use a siphon and tubing setup to do this. Though pouring out of the kettle is fine, IF it is small enough to do so. The use of tubing does help minimize pick up of contaminants from the air though.
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When fermentation is done, and we do NOT want our beer getting much oxygen exposure, the use of tubing for transferring is critical. A reminder – anything that touches your cooled wort, or beer after fermentation, must be clean AND sanitized to avoid infection in your batch. Thermometers: There are various times when checking the temperature of your wort/beer will be needed. For this, a liquids thermometer is excellent on brew day. Monitoring during fermentation can be as simple as a stick-on thermometer on your fermenter. Like the kind, you see on fish tanks. Then, as always, there are more advanced options from there if a homebrewer desires. Bottling: most all homebrewers start with bottling their beer, as opposed to kegging it. Many never get into kegging, as this does take added investment and space for a keg fridge of some sort. For bottling your beer, you will ideally have a bottling bucket with spigot, tubing, a bottle filling wand, a capper, bottles, and caps. Having a dishwasher rack or bottling tree, to dry your sanitized bottles, is handy too. Some techniques can cut out the bottling bucket, and be bottled directly from the fermenter, but they do have their drawbacks A few other items that you will need or want: a large spoon, whisk, airlock or blow-off tubing for the fermenter, racking cane or autosiphon for moving liquids, a wort chiller IF doing larger boils.
but you can also find smaller setups or put your own together. Brewing setups can range in size as small as ½ gallon up to as big as your desire, money, and time can take you. One thing to consider, that though the time investment increases with volume some, of course, there is a set amount of time and waiting to get your homebrew. This can make little batches, like 1 gallon, begin to seem too small if you have success early. The investment for equipment to start brewing can range a good bit, based on size batches you want to make. Around $40-$150 is what I tell people. Then, like many hobbies, you can expand on that $150 a good bit if you get the bug!
The Ingredients Beer ingredients, which I reviewed in my first article Homebrewing 101, are also readily available in kits. Homebrewing kits are often set up to do 5 gallons. You can, however, find 1-gallon pre-packaged kits as well. Putting together ingredients for your recipe, or one you see somewhere, is simple to do at your local homebrew shop or through an online store. Local shops often offer grains, and sometimes extracts, by the ounce; making it possible to buy only the ingredients you need for that beer. With todays online world, finding recipes or ideas is very easy. There are a multitude of sources for kits and/or recipes for homebrewers getting started. Do not feel the need to design your own beer right off. Using established recipes (kits) will hedge your bets to make good homebrew. Brewing and fermenting a beer, from a recipe you acquire, is still your beer. n Prost, SG
Kits! This process might start to sound like a lot to figure out, and it can be. But, all the above is often available in kits you can buy! These same kits usually have use instructions as well as starter recipes you can try. These kits are most often designed to make around 5 gallons per batch (2 cases),
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Wine & Cheese... How About Beer & Cheese by Jonathan Ashley We are told that wine and cheese go together like salt & pepper, Abbot & Costello, eggs & ham, but what about cheese and beer? With the fantastic growth of craft brewers in Virginia perhaps it is time to think beer & cheese pairings. I spoke to several of the craft brewers in the area and asked them about cheese and beer pairings and here are a few helpful suggestions.
Amber or Brown Ale... Robusto, Fontina Stout... Cheddar, Cabot Pale Ale or IPA... English Cheddar, Gorgonzola Spicy or Fruity Beer... Camembert, Stilton Lager... Gouda Pilsner... Dublin Cheddar, Havarti Wheat Beer... Mascarpone, Chevre Porter... Morbier, Munster When I asked Taylor Smack of Blue Mountain Brewery about beer and cheese pairing he suggested that I should attend one of their Brewmaster 5 course dinners, he believes a chef has more latitude with beer than with wine. He mentioned that just the yeast alone could produce 300 different flavors of beer. So, the next time you invite friends over for a wine and cheese party may I suggest that we change that to a wine, beer, and cheese party.
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To protect the taste of beer you should not store it above 80 degrees for an extended period.
TELL
THEM
SENT
YOU
Beer should not be poured down the side of a slanted glass; instead, pour your beer straight into the glass from a height of about 12 inches. The high pour will remove some of the carbon dioxides out of the beer giving it a smoother taste. Beer should not be served too cold. If you want to taste your beer, it is best to serve between 45 to 50 degrees before imbibing. If you have poured too fast and your glass is running over, you will find that a little fatty acid will stop the run-away foam. You ask‌ where do I find fatty acid? Well, we all have fatty acids on our fingers so just put your finger in your beer, and the problem is solved. Remember, not all beers are alike, and man of today’s beers can range from 7% to 25% in alcohol by volume (ABV). Find out the ABV percentage of the beers you are drinking and partake according. Finally, Drink Responsibly. Remember even a small amount of beer can impair judgment.
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Brewing an Extract Beer with Grains by Shawn Gatesman
Brewing an extract w/ steeping grains beer (full volume boil) Heat steeping water to 175 degs. (~ 5 gallons) Weigh and crush specialty grains Place grains in a mesh bag and “mash in� to 175 deg water, looking for around 160-165 degs when stirred in. Let steep for 20 mins, stirring a couple of times during Remove grains and drain specialty grains, rinsing with hot water (~3/4 gal) HEAT water to almost boiling. Remove about 1.5 gals of water, and stir in initial LME (malt extract) Top up kettle to pre-boil volume (for tonight ~8 gals) and bring to a boil AFTER HOT BREAK, add 60 mins bittering hops Added hops through boil as scheduled Added sugar and late extract as scheduled At the end of boil turn off heat and stir wort to Whirlpool (after adding hops) LET whirlpool settle for about ten mins. Chill wort to pitching temperatures Transfer wort to sanitized fermenter, oxygenating wort in one way or the other Pitch yeast and seal fermenter with airlock In later part of fermentation, the beer will be dry hopped, about 1-2 weeks in After a total fermentation of about three weeks, beer will be bottled with a small amount of sugar to allow for bottle conditioning and carbonation, which takes about two weeks at room temp, then bottles can be chilled and cracked!!
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Easy & Impressive Cheese Board r s Weave u c r a M by
Spring always puts me in the mood for easy entertaining ideas, and a simple wine and cheese party to welcome guests is a no-brainer and is easy and fun. Everyone enjoys a good cheese platter, and this simple guide will help you create a well-balanced selection with all the fixings.
A
lways start with a classic hard cheese like
choose something pungent like blue cheese. Try
cheddar or Gouda that’s mild enough for
Castello traditional Danish Blue or for a milder blue
everyone to enjoy. For the more adventurous eaters,
“
try Maytag Blue. Don’t forget a softer, sharper cheese
”
You have to be a romantic to invest yourself, your money, and your time in cheese.
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-Anthony Bourdain... Food Authority
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light tangy goat cheese and a buttery Brie-like Triple
considerations, such as texture, acidity, fat, and tannin.
Creme Brie. These pair well with crackers with fig and
Here are a few simple pairings for our cheese board.
honey spread to build the perfect flavor and texture
Your soft cheeses are usually a bit lower in fat than the
combination. Fill the platter with fresh and dried fruits
harder cheeses so tannic red wines may overwhelm a
and vegetables like apricots, grapes, and olives. I
soft cheese. Lights such as Chianti and Beaujolais
usually enjoy plain water crackers which allow the
would pair well, as well as Chardonnay and Viognier.
flavor of the cheese to take precedent. However, you
Hard cheeses like cheddar go well with Cabernet
might want to add Cranberry or other fruit crackers to
Sauvignon and Merlot. If you want a white wine, stay
add a variety.
to the heavier whits such as Chardonnay, and Montra-
I end up with a great deal of wine and cheese left
chet. The intense flavor of blue cheese will overpower
over; this is perhaps subconsciously intentional on my
dry white wines and pair best with sweet wines such as
part. You should serve about 2-3 ounces of cheese, and
Port, Riesling, Sauternes and many of the dessert wines
2-3 glasses of wine per guest.
produced by Virginia wine growers. I almost forgot to add some French bread and
Now, what wines? As with any wine and food pairing, there are some
chutney. Enjoy!
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“
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By making this wine vine known to the public, I have rendered my country as great a service as if I had enabled it to pay back the national debt. -Thomas Jefferson
Those Musty Old Bottles by James Putbrese
There are good news and bad news for the individual who is starting a wine cellar. The bad news is that the demand for famous wines has ramped up worldwide to unprecedented levels. Anyone familiar with fine-wine auctions will tell you that their clients want only the normal classed first growth and Grand Cru wines.
F
irst Growth (French: Premier Cru) status refers to a classification of wines primarily from the Bordeaux region of France. The need for a classification of the best Bordeaux wines came about at the 1855 Exposition. The result was a list of the top-ranked wines, named the Grand Curs Classes. The best wines were assigned the highest rank of Premier Cru, and only four wines, Chateau Lafitte Rothschild, Chateau Latour, Chateau Margaux and Chateau Haut-Brion received this classification. The list remained unchanged until Mouton Rothschild was promoted to Premier Cru status in 1973. Of the Bordeaux sweet wines only one wine Chateau d’Yquem was granted a Premier Cru Superior classification. Unfortunately, there are just so many of these wines to go around, and in today’s global free market they will go to the highest bidder. There was a time, 20 to 30 years ago, when the great labels sold for a relatively affordable price.
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The good news is that today we have a galaxy of wines of uncommon goodness that could not have been imagined even a few decades ago. One must include New World wines in any discussion of the Old World. While our wine cellar probably will have few, if any, traditional trophy wines. It should include the best reds from Spain like Priorat and Bierzo, and some of the excellent Malbecs from Argentina. Many excellent German wines are still produced, and some wonderful wines are coming from South Africa. California is an obvious contender for the 21st cellar. Look for affordable wines of the Central Coast, especially for Syrah. One of my favorite wines is Old Vine Zinfandel from California’s Napa Valley. If you enjoy a bottle of Pinot Noir, you may want to stay away from California as they have become pricey, instead look to New Zealand. Southern Italy is a great area to add to
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your wine cellar with reds from Apulia, and Sicily and Verdicchio from the region along the Adriatic Sea. There are still many excellent and fair priced wine in both the Alsace and Bordeaux regions of France. To add to the list, one must look at the wines of Virginia. Oenologists have noted Virginia’s colder climate places it closer to Bordeaux than California. Many wineries in Virginia produce a superior bottling. Virginia red wines came along more slowly than the whites, but are now producing excellent reds. These include Cabernet Franc, Petit Verdot & Tannat, and Cabernet Sauvignon. White wine was the first to gain recognition for Virginia as a wine producing state. Viognier is Virginia’s official state grape since 2011, Viognier is well-suited to Virginia’s climate and provides some of the best Viognier in the world. Other whites include Chardonnay, Vidal Blanc, Traminette, Petit Manseng and Pinot Grist/Grigio. Barboursville has made this its signature white wine for decades. Virginia dessert wines have been improving and growing in popularity in the last few years. In a recent blind tasting at the Ashby Inn in Paris, Virginia, five Washington sommeliers compared Virginia sweet wines with some of the world’s great Sauternes. including a
$350 bottle of the Premier Cru, Chateau d’Yquem. A 2001 bottle of Chateau Rieussec placed first while the Rockbridge vineyard’s 2009 Vd’Or an ice-wine style made from Riesling, Vignoles, Vidal Blanc and Traminitte placed second, selected over the Chateau d’Yquem. A final note on Virginia wines. It would appear that the 2017 wines may well turn out to be one if not the best vintage since the classic 2010. n
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Sugar & Salt Cannonballs
brookrobinsonphotography
Entrepreneurial Spirit Mixed with Chocolate by Kim Chappell I will admit it. I stalked the new bakery Sugar & Salt—A small batch bakery and confectionary specializing in all things sweet. I watched the entrepreneurs David, Mary and Amy plan and then open their new bakery in Palmyra, Virginia. Social Media stalking at its best. I love anyone’s entrepreneurial spirit, and I love chocolate. Win-Win.
O
ne morning, I noticed a specific FaceBook post. Why were customers standing in line in front of Sugar & Salt, just waiting for the shop to open? What is a Cannonball? Cannonball: A hand-crafted, round bundle of joy. Available in a multitude of custom flavors. Loved by kids and adults alike. I watched as the love of Cannonballs grew across the region. I cheered as Sugar & Salt announced that their
beloved Cannonballs would soon be available for national shipping through online commerce. In February 2018, I sat down with Dave Renfro, new Owner, and Editor of the updated DW&S Magazine. We were discussing unique bites and the concept for a new magazine column. We needed to launch the column with a unique product from a local company. The Cannonball by Sugar & Salt. It is unique and has built a cult following, in under a year. I told Dave that Continued on page 44
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Continued from page 42
I would write a story about Cannonballs. It is a story that was a mixture of the entrepreneurial spirit and chocolate that made the Cannonball famous. I have been a casual FaceBook friend of David Shockley for a few years. I watched David, his wife Mary and partner Amy launch Sugar & Salt in 2017. I sent David a FaceBook message and admitted to being a Cannonball Stalker. I told David that I wanted to visit and learn about the phenomenon of the Cannonball. He immediately replied, “Stalker…LOL” Now, when you walk through the front door of Sugar & Salt, you will immediately note that they are far more than just the crafters of Cannonballs. The storefront is laden with shop-made sweets. Plus, locally roasted coffee and even retro candy. Paradise. (I also saw unicorn cupcakes) But, I was there to learn about Cannonballs.
David: We made over 5k Cannonballs, and about 3K of those were sent all over the country. The rest were purchased locally.
Kim: I describe a Cannonball as a hand-crafted, round bundle of joy. What’s the Sugar & Salt official description of a Cannonball?
Kim: On a serious note, I know that you and Mary saved, sacrificed, worked multiple jobs and planned Sugar & Salt for years. You posted a behind-the-scenes countdown to your grand opening. The hard work was transparent. If you could advise a start-up entrepreneur, what would it be?
David: I like that! We refer to them as “A chocolate dipped smile.” Although, I’ve heard Cannonballs described in far less Family-friendly terms. Kim: David, I know that you perfected the Cannonball over a period of a few years. What was the original, flagship Cannonball flavor? What started it all? David: The original flavor was one giant amalgamation of flavors. It usually tasted something like a chocolate - theme park. …We all laugh at this description… Kim: Has the success of the Cannonball been a surprise? Did you think that you would be taking online orders and shipping Cannonballs, nation-wide? David: As soon as we unveiled them at Shockley’s Sweet Shoppe, they were an instant hit. So much so, we had to start limiting how many a single customer could walk in and purchase! We began doing Cannonball Weddings instead of Cupcake Weddings; we started taking orders for them, we had catering companies wanting them. So to answer your question, yes - it was a HUGE surprise! (Shockley’s Sweet Shoppe was located in Virginia Beach, VA and was the original home of the Cannonball. The official home of the Cannonball is now at Sugar & Salt) Kim: I have to ask. How many Cannonballs did Team Sugar & Salt make for the Christmas 2017 shipping season?
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The Sugar & Salt Team engineered a custom box to ensure that the Cannonballs arrive safely and at the optimal temperature. Cannonballs travel in style. Kim: What’s your favorite flavor? Is it Oreo? (Inside Social Media Joke—David tries every Limited Edition Oreo that he can find) David: LOL. If I don’t say Oreo, does that put into question my unabashed love of said cookie? I do like the Oreo cannonball, but I have to say, right now, my favorite Cannonball is the Lake Monster / Cookie Monster Cannonball. That one is only available in-store, but we’re working on making them available online.
“”
David:
Don’t give up.
Don’t spend your own money, get your loans approved under the name of your business entity. And don’t try and do too much. Anyone can be good at a lot of different things, but only a select few can be the very best at one, maybe two things. That’s why the best restaurants have a single-sided menu, and feature one or two main items. If you sit down to a menu that’s nine pages long, I don’t care what establishment you’re visiting; you’re setting yourself up for a mediocre at best adventure. Kim: Sugar & Salt has two of my passions, chocolate, and coffee. Nitro Coffee, an obsession of mine. A Cannonball with a side of nitro cold brew from Snowing in Space Coffee Co is a dream. Plus, Snowing in Space Coffee Co is a Virginia start-up company based in the region. Package all of that together, and it is a win-win for Sugar & Salt and the customer. Tell us about some of the other packaged goods or retail partners that are available at Sugar & Salt. You are far more than a community bakery.
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David: Thanks! We try and get the best of the best locally. Especially if it’s something, we don’t do. Bagels are one instance. If you’re not in the business of making AMAZING bagels - don’t try - that community of Bagle Lovers will crucify you over a mediocre bagel, it goes back to what I said before, stick to the things you do best. So bagels, for instance, we bring in The Bagel Ladies bagels. I’ve known the owner of that company for years. We also have Hudson & Henry Granola, Amy, Jen, Rebekah, Miriam, and I have all worked for Hope at Hudson & Henry, and we know her granola is the best around, so we have that as well. We bring in locally roasted coffee beans from Orange County Roasters, and the Nitro coffee you mentioned above. We also carry Peg’s Salt, who is local and I encourage all local artists to hang their art here if they would like to reach a broader audience. Kim: So, Sugar & Salt is a melting pot of flavors. Some created on location, and some flavors are from unique products that you have sourced from local partners. Very nice. David: Exactly! If we can get some beautiful apples from Fruit Hill Orchard down the road, those are going
into our dishes for sure. Same goes for local produce like hot peppers! We have a Cannonball called the Heat Seeker which utilizes locally grown hot peppers as it’s ‘fuel source’ so to speak. Kim: One last question. Can you tell us about the next Cannonball flavor debut? We are all poised to place our online orders David: I can give you a hint! It involves Leprechauns. …A Wink from David… I visited Sugar & Salt in late February to meet David, Mary, and Amy. By the time you read this interview, I am sure that Sugar & Salt will have sold out of their St Patricks’ Day creations. They will be creating the next Cannonball flavor sensation. Congratulations to David, Mary, and Amy on the opening of Sugar & Salt and the success of the nowfamous Cannonball. You can visit Sugar & Salt at www.SugarAndSaltSweets.com or walk into the retail bakery at 265 Turkeysag Trail, Suite 112 Palmyra, VA. n Are you launching a new bite or craft beverage in 2018? Let us know by sending an email to dinewineandstein@gmail.com.
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Sponsors List: Aioli Mediterranean Tapas........... 43 Barboursville Vineyards.................16 Barren Ridge Vineyard................... 31 Bluestone Vineyard......................... 47 Brix & Columns Vineyards.............31 Carmello’s .........................................13 Cranberry’s Grocery & Eatery.......19 CrossKeys Vineyards.........................3 Effingham Manor............................ 41 Fishersville / Shenandoah Antiques Expo.....................................9 Friendly Fermenter...........................33 Green Leaf......................................... 43 Harrisonburg Farmers Market......13 Kathy’s.............................................. 19 Mona Lisa Pasta & Pizza...............37 Mt. Crawford Creamery..................13 Palladio..............................................16 Region’s 117.......................................29 Rockbridge Vineyard.......................37 Scotto’s Italian ............................... 35 Shenandoah Joe’s .............................27 Spice Diva..........................................11 Staunton Farmers Market...............13 Valley Smokehouse..........................29 Wild Wolf Brewing Co.................. 48
Find DW&S at over 350 of the finest wineries, breweries, cideries, distilleries and dining establishments.
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