Dine, Wine & Stein Magazine - Winter 2018

Winter Issue -

FREE

2018 - 19

Behind the Taste of Virago Spirits • Winter Weekend Escapes

Scotts Addition Staunton A Winter Sunset at Mountain Run Winery

• Break Bread with Friends The DW&S Supper Party Guide

Volume 153 BlueMont Media Group P.O. Box 814 Nellysford, VA 22958 Phone: 757-630-3352 www.DineWineAndStein.com

Publisher Dave Renfro

A

s our attentions turn to cold winter nights filled with holiday cheer, food, and drink, DW&S has created a great way to plan your next party with the special section – the DW&S Supper Guide. You’ll find great articles and recipes from some of the top regional chefs as well as a handy checklist to make sure you don’t forget anything and keep on schedule.

You can’t help but notice the beautiful image on the cover that Richmond’s Virago Spirits has provided DW&S. We interview Virago to find out what moves a lawyer, an investment banker, and a sales executive to become one of Virginia’s newest distilleries. DW&S also explores the history of Virginia spirits and has a nice chat with Amy Ciarametaro, executive director of the Virginia Distillers Association.

And finally, we have some great recommendations for some Winter Weekend Escapes to Richmond’s upcoming new area Scott’s Addition. Want to go west from Richmond? Take a trip to Staunton, a little town with “Big Time Culture with Small Town Cool”. And last, experience a beautiful sunset with a great glass of wine and Mountain Run Winery.

Enjoy your winter DW&S fans!

Cheers, Dave

In this issue...

Behind the Taste: of Virago Spirits........................................................ 4 Getting into the Spirit............................................................................. 8 A Vibrant Weekend in RVA................................................................... 13 Staunton Big Time Culture................................................................... 16 Mountain Run Winery........................................................................... 20 DW&S Adventures: The Adventures of Pookie and the Bear.......... 30 Break Bread with Friends..................................................................... 34 Around the Table…................................................................................. 36 Winter Recipe Collection Appetizer................................................... 38 Mulled Wine............................................................................................. 39 Winter Salad............................................................................................ 40 Entrée........................................................................................................ 41 Cheese....................................................................................................... 42 Blue Crew Coconut Fudge Bars............................................................ 44 The Spice Diva - Coffee.......................................................................... 45 Sunflower Pecan Bread.......................................................................... 46 Dining with Three Blacksmiths........................................................... 48 In The News: Your Coffee Break........................................................... 53

Cover photography, Adam Dubrueler.

General manager Kristel Poole at Richmond’s new restaurant Perch.

2

DW&S is a proud partner of the Virginia Wineries Association

Dine Wine & Stein

I

WINTER 2018-19

Executive Editor & Art Director Jenny Shannon

Content Director Kim Chappell

Contributing Writers Kim Chappell Shawn Gatesman John Hagarty Phyllis Hunter James Putbrese Dave Renfro Paula Thomasson Jennifer Waldera

Regional Reps Northern Virginia Victoria L. Zarbo victoria@dinewineandstein.com Central Virginia Shannon Lampert shannon@dinewineandstein.com Charlottesville and Piedmont Bianca J. Johnson bianca@dinewineandstein.com Shenandoah Valley Brent W. Eberly brent@dinewineandstein.com Roanoke/Lynchburg Dave Renfro dave@dinewineandstein.com 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

BEHIND THE TASTE:

of Virago Spirits

by Kim Chappell

What released the essence of Virago? What moves a lawyer, an investment banker and a sales executive to become a team of entrepreneurs? Not just entrepreneurs but founders of a craft distillery in the capital of Virginia.

O

ne day the Haneberg family decided to distill spirits in Richmond, VA. Brothers Brad, Barry and Barton Heneberg—and Brad’s wife Vicki—made the group decided to become Virago Spirits.

In 2018, restaurants across the region began showcasing the first Virago Spirit, Four Port Rum. Cocktail Masters began crafting signature cocktails with Virago as the base. Rum enthusiasts started enjoying an Old Fashioned, a Jungle Bird or a Dark & Stormy.

But do the “Brand Fans” grasp the road traveled by the Haneberg family?

What sparked the passion? What’s the story behind the road traveled to launch Virago Spirits?

The Haneberg family started from scratch. They did not buy an established distillery. As a matter of fact, they studied the market, multiple business plans and then decided to launch a distillery in Virginia.

Browse the brand’s social media feeds and you are provided a transparent timeline to the launch of the new business. From designing the brand image to building the distillery to boxing bottles by hand, this launch is a testament to the entrepreneur’s passion.

DW&S is the champion of Virginia entrepreneurs in the craft beverage and food market. The Virago

4

Dine Wine & Stein

story captured our attention, and we reached out to the Haneberg family. We traveled to Richmond to tour the distillery and taste the Four- Port Rum.

I want to introduce you to Virago Spirits. Let’s take a look Behind the Taste.

Kim: When did the discussion start? Were you sitting around the family dining table and decide to become craft beverage entrepreneurs? Was there a “Spark-Day”?

Virago: There wasn’t a single “spark-day” or “Eureka” moment. We had long dreamt of doing something together as a family, but our collective family/career/ financial situations never quite aligned… that is, until 2013, when our life paths began to converge. It was then that we seriously considered translating the dream of a family business into a practical reality. The question was: what should that business be? While we each come from different professional backgrounds, we shared one interest in common: a passion for cocktails and the spirits that make them. Moreover, a distillery appealed directly to each of our Virago spirits - the spirit in taking a risk and doing something unexpected. And, so, a distillery it was.

I

WINTER 2018-19

Kim: I have to ask, what is behind the name Virago?

What is the significance?

Virago: Virago is a Latin term that references women of extraordinary, heroic character: women who demonstrate the strength, courage, determination, and vision to pursue the impossible. And, it is that spirit of doing more than expected and pursuing the impossible that inspires us.

Kim: In the past five years, the Scotts Addition and Diamond region of Richmond has experienced a re-birth. The area has become a mecca for craft beverage lovers. Tell us about your decision to bring Virago to the region.

Virago: Over the past several years, Scott’s Addition and the Diamond district have indeed developed into an incubator of sorts for craft beverage and food-related businesses. At this point, there are some 12 breweries and growing, 2 cideries, a meadery and 4 distilleries (including ourselves) – all within a few square miles of one another. We recognized rather early in our development process the importance of not only locating ourselves near similar businesses for collaboration possibilities, but of being an active and contributing member of what we consider to be an up-and-coming craft beverage scene. For, as dense in talent and offerings as Richmond (and Central Virginia, more broadly) is, the quality of its producers is only beginning to be recognized on the national stage. We believe that that is going to change; and, we want to be part of that change.

(That Virginia’s impressive agricultural industry, dense with orchards and vineyards, makes the state ideal for brandy production is an added bonus!)

Also in this edition, DW&S writer Paula Thomasson tells us about spending a day exploring Scotts Addition in Richmond, Virginia.

Kim: Tell us about your distillation philosophy and your Charentais-style still.

Virago: Our production philosophy blends a deep respect for time-honored, traditional production techniques with New World creativity, ingenuity, and innovation. We distill our spirits on a vintage, directfire, 2,500-liter Charentais-style alembic still – previously used by a 150-year-old Cognac producer in France and one of only a handful of such stills operating in the United States.

The process is intentionally laborious and requires significant patience, skill, and attention-to-detail. The results, however, are spirits and liqueurs of uncompro-

mising quality, balance and depth of flavor.

Direct-fire adds layers of depth and complexity of flavor – much as with grilled food. Distilling “Low and Slow” – where a single distillation can take upward of 12-14 hours and a complete distillation cycle requires upwards of 48 hours – maximizes our ability to separate out the crude portions of the distillate and to concentrate flavor. Glycol-chilled water cooling allows for precise control over the temperature of the final distillate, providing for a smoother, more aromatic product.

Kim: What’s behind the name Four-Port Rum? Virago: We knew, from early on, that we wanted our first product to be a truly distinctive aged rum. The challenge was that it would take years of aging before our own distilled rums would be ready for the market; and, we did not want to rush that process. Blending, however, provided the opportunity for us to craft a truly unique product, allowing us to mix rum styles and profiles that are not typically incorporated together. Through a long process of trial and error, we refined our product into Four-Port Rum – so named in honor of the four ‘ports’ from which hour blend is sourced: Barbados, Jamaica, Nicaragua, and Panama.

Kim: The Four- Port Rum is a blended rum. You created, tasted and tested a multitude of blends before deciding on the current recipe. Tell us about the process.

Virago: The first step was to have a vision of the product we were seeking to create. We knew that we did not want to simply recreate or mimic an existing Caribbean-style of rum, as there are wonderful examples of that already on the market. If we were going to offer a product, we wanted it to have a distinct personality. We wanted a product that defied traditional ‘rum’ definitions and expectations, a product that could work both as a sipper and hold its own in a cocktail, and – critically – a product that would appeal both to traditional rum imbibers as well as traditionally-rumshy whiskey drinkers. A tall order, indeed! With that in mind, we worked together with a Master Blender to select and craft the ideal blend of rums from across the Caribbean. The result, after many, many iterations, is Virago Four-Port Rum. Kim: DW&S readers have enjoyed trying and collection Virago’s cocktail recipes. For the latest recipe, see this edition’s, The DW&S Supper Party Guide.

Virginia restaurants and bars are not only showcasing Virago signature Four- Port Rum cocktails, but you are

www.DineWineAndStein.com

Continued on page 6

5

Continued from page 5

custom-creating distilled spirits for industry partners.

Virago is distilling small-batch spirits and creating signature products. Tell us about your small-batch spirits. Can you share any of your creations or plans?

What can we expect to see in 2019?

Virago: In addition to our flagship offerings, such as Four-Port Rum and our upcoming gin, we will offer an ever-evolving line-up of small-batch spirits and liquors.

These offerings will fill more niche product categories and, as such, may not have the same mass appeal of ‘rum’ or ‘bourbon’. But, they are products about which we are passionate and which command dedicated, if more circumscribed, consumer followings – French absinthes and Italian amari, fruit eau-de-vies, herbal and fruit liqueurs, and vermouth, among other products. In addition, we are developing a series of caskfinished expressions of Four-Port Rum – the first of which, a ruby Port cask finished variant, will be available mid-November. As we slide into 2019, consumers can expect a new product to be released every quarter or so, with an absinthe, an amaro, and an apple brandy among the first small-batch products to be released. All of our small-batch products will be available for sale through our on-site distillery store. Some may be available through Virginia ABC, as well.

The Heart of the Brand Kim: Congratulations on the next phase of Virago, the opening of your fifty-seat tasting room. I believe that the tasting room is the heart of any craft beverage.

6

Dine Wine & Stein

It provides the experience of the brand. Tell us about your vision of the experience in your tasting room.

Virago: We could not be more excited about the opening of our tasting room! We do, of course, offer tours and tastings of our products, as one may expect; but, we intend our tasting room to offer a more immersive experience than a simple tour-and-taste. It is a representation of who and what we are, after all.

Everything – from the sofas, chairs and tables; to the lighting, the music, the imagery in the murals, and the cocktails themselves – is designed to encourage customers to let go of their everyday worries and stresses, if only for a brief hour. This creates an environment in which customers can truly relax and immerse themselves in their experience – whether that be a tour of the facility, learning about the nuances of spirit and liqueur production, sampling product from an ever-evolving cocktail list, or simply reading a book in one of our comfy chairs. We want our customers to not have simply tried us, but to have fallen in love with our products and our brand. All of that starts with the tasting room experience.

Well, with a spark of passion, a lawyer, an investment banker, a sales executive, and a family can launch a new Virginia distilled spirit. We have certainly enjoyed making and tasting your custom cocktails.

Now, I need to decide which antique glass to use to make a Virago Old Fashioned. n To find Virago Spirits in Virginia: go to www.viragospirits.com

I

WINTER 2018-19

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

Getting into the Spirit

by John Hagarty

Old Dominion pouring tumblers of whiskey success…and more The distillation of beer and wine dates to the 8th century. An alchemist named Geber developed the alembic still, noting that the heated wine from the vessel released a flammable vapor “of little use, but of great importance to science.”

I

n Virginia, the history of distillation was primarily driven by the failure of the English to make palpable wine. As with any business endeavor, the Virginia Company, who sponsored the intrepid colonists, was created to make money.

Upon landing in Jamestown in 1607, the newcomers noted it was a land “where wild vines grew so profusely, cultivation would produce veritable rivers of wine.”

Alas, ‘twas not true. The wine tasted awful.

The inability to make wine set the stage for the distillation of fruit and grains and led the young Nation on a course of distilled spirits production, primarily maintained until craft beer and artesian wine gained traction in the 1980s.

Wine and beer are produced through fermentation and while spirits by distillation. The former is a spontaneous action---albeit managed---the latter fully controlled by man. Distilling is simply removing the alcohol in wine and beer, aging it and then bottling.

Today, Virginians are circling back to their whiskeys, gins, brandies and more. The industry is poised for dramatic growth.

George Washington might be smiling as he gazes down on what’s unfolding in his native state. In the

8

Dine Wine & Stein

1780s, Washington was producing 11,000 gallons of rye whiskey a year at Mount Vernon. He was the largest producer of spirits in the young country.

Elijah Craig, a Baptist preacher from Orange County, Virginia, is credited with producing the first bourbon in the late 1780s. His secret was to age the alcohol in charred oak casks, a process that gives bourbon its reddish color and unique taste.

Colorful Past Rich in fabled history, Virginia does possess a few skeletons in its liquor closet; most notably the production of moonshine.

In the distant past, distilling was an economic necessity, enabling farmers to convert any surplus corn crop into a lighter weight liquid easily deliverable to market via mule trains. Twenty-four bushels of corn could be converted into two eight-gallon kegs of whiskey.

Whiskey farming enabled the backwoodsmen to buy nails, sugar, coffee and other necessities.

These hardy pioneers peacefully distilled until 1791 when the Federal government implemented an excise tax on whiskey. The frontiersmen’s wrath erupted in the form of the Whiskey Rebellion as 5,000 hot-tempered home

I

WINTER 2018-19

distillers descended on Pittsburgh in an unsuccessful attempt to torch the town.

In 1794, George Washington, in command of 13,000 troops persuaded the rebels to forgo their cause without any loss of life. Illegal distilling was driven into the hills and hollows of Appalachia.

As for the traditional moonshine trade in Virginia, in 1941, the ABC Division of Enforcement seized an all-time high of 1,771 illegal stills. In 2011, a collaborative four-day air and ground operation between the ABC and Virginia State Police resulted in the discovery and destruction of just 25 inactive but operational stills in Franklin, Pittsylvania, and Carroll counties.

Clearly, things have settled down since the heyday of moonshiners.

Bright future With a legendary past and an unlimited future, the Commonwealth today is home to 70 licensed distilleries, up from 30 just five years ago. Whether your glass longs for bourbon, rye, single malt, legal moonshine, gin, brandy, rum or vodka bottles are available from all quarters of the state.

Even more exotic spirits such as aquavit, absinthe, pastis and a variety of flavored liqueurs can be found in the Commonwealth.

And nothing succeeds like success. In 2017, Virginia distilleries sold spirits valued at over $14 million. The state is riding the wave of craft spirits driven to an extent by commercial brewers who recognized mashing grain was just a step away from a more ‘spirited’ enterprise.

The industry’s impact on Virginia’s economy is valued at $163 million. It supports 1,477 full-time jobs, paying wages of $60 million. Over 296,000 spirits lovers dropped by a craft distillery last year.

Chuck and Jeannette Miller own Belmont Farm Distillery in Culpeper. Featured on the Discovery Channel’s “Moonshiners” show, theirs was the first craft whiskey distillery in the United States. “We were also the first to introduce “farm-to-table” spirits. We feel our pioneering spirit set a path for others to follow,” said Chuck Miller.

Concurrent with the industry’s expansion is accolades pouring in on the success of master distillers around the state. The Virginia Distillery Company in Lovingston won the Whiskey Magazine award for Best American Single Malt Whiskey for its Virginia Highland Malt.

The A. Smith Bowman Distillery in Fredericksburg was awarded the World’s Best Bourbon title for its John J. Bowman Bourbon Single Barrel Straight Bourbon Whiskey. It was the second time the distillery had been thus recognized.

Continued on page 10

Escape the Madness!

No stress, no pressure, just magnificent wines.

Magnolia Vineyards & Winery is located in Amissville, Va, just off scenic Route 211 in Rappahannock County. Owned by Glenn and Tina Marchione, we are a familyrun boutique winery and vineyard, making small lots of mostly Bordeaux varietals.

Quiet country peace, tranquility and great mountain views. Come relax in our cozy farmhouse tasting room or surrounding grounds. We offer our tastings paired with cheeses and chocolate. The Tasting Room is open year-round (check our website or Facebook page for current hours).

200 Viewtown Rd., Amissville,VA • 703.785.8190 • magnoliavineyards.com

www.DineWineAndStein.com

9

By any measure, Virginia craft distilling is on a flavorful roll.

In support of the burgeoning industry, the Richmond based Virginia Distillers Association is focused on legislative and marketing efforts that will propel the state even further forward in the future.

“I think Virginia is going to be the next Kentucky or Tennessee as far as distilling goes,” said Amy Ciarametaro, executive director of the association. “We have the provenance more than any spirits region in the country. Our story is rich and layered beyond the Jamestown settlement.”

Ciarametaro points out that unlike our neighboring states are also known for whiskey production, 70 percent of Virginia’s product is primarily produced by raw materials grown in the state. Kentucky and Tennessee bring in a considerable amount of neutral spirits from western states for production and aging.

“I won’t give a number for Virginia’s future growth, but we will absolutely see a lot of growth, especially in small and medium distillers maturing into larger ones. It’s coming down the pipeline,” said Ciarametaro.

The importance of the Virginia spirits industry---coupled with the wine and craft brewery trade---cannot be understated on the impact on the state’s tourism efforts. The Old Dominion is gifted with the richest historical story in America. Showcasing that history in concert with a thriving libation industry can only produce positive benefits for the state and its citizens in the decades ahead.

As Mark Twain reminded us over a century ago, “Too much of anything is bad, but too much good whiskey is barely enough.” n For a list of Virginia distilleries and much more break the seal on this valued website: www.virginiaspirits.org/distilleries

10

Dine Wine & Stein

I

WINTER 2018-19

www.DineWineAndStein.com

11

Winter Weekend Escapes A Vibrant Weekend in RVA

Take a Walk in Richmond’s Scotts Addition

by Paula Thomasson

Staunton Big Time Culture…Small town Cool

by James Putbrese

Mountain Run Winery

Escape with a Glass of Wine and a Sunset…

by Jennifer Waldera

#DWSWeekend

Great Coffee in Staunton and Scotts Addition

We Love Weekends. Follow DW&S on Facebook & Instagram. The DW&S Scouts Share Weekend Events, Photos & Tips.

www.DineWineAndStein.com.

12

Dine Wine & Stein

I

WINTER 2018-19

A Vibrant Weekend in RVA Take a Walk in Richmond’s Scotts Addition

by Paula Thomasson Something impressive is going on in Richmond’s historic Scott’s Addition. The once mostly industrial Scott’s Addition, located near downtown Richmond, is the home of a thriving and vibrant resurgence.

The area had the familiar historical Richmond feel with its matured brick buildings but sprinkled with a modernistic edge. Neighbors familiar with the bustling new life may best know it for its many new breweries, distilleries, and restaurants, but that’s not all you will find. People are pouring into the area excited about the energy pulsing through streets. The variety and enthusiasm of Scott’s Addition are unique and worth a closer look around.

I

decided to spend twenty-four hours looking behind the scenes of Richmond’s updated “Addition.” A Winter weekend is the perfect time to visit RVA (what locals passionately call Richmond, the capital of Virginia). It is also the ideal time to visit Scott’s Addition. Yes, many places I visited had outdoor seating that may be enticing in the other three seasons, but the warm vibe continues through the Winter months.

With all of these choices, I started my day with a cup of coffee and a map of the area.

Local Roasted Coffee: Lamplighter What better way to start the day than a visit to Lamplighter for a pour- over. Large open windows let in the light of the new day as I warm my palms and indulge in expertly roasted coffee. Who doesn’t love that rich, welcoming aroma? This bustling location houses the roasting facility, adding to the ambiance and vibe of the neighborhood.

If coffee beans and hops aren’t your prizes, Scott’s Addition offers the choice of going to a cidery or if you are feeling really frisky, perhaps a meadery or even a distillery. Virago Spirits also just opened its door with their much-anticipated spirit selection. All of these options are blocks away from each other, homed in this urban metropolis of thirst-quenching choices.

Virago Spirits is the DW&S Winter Edition cover story.

The artistry of the Apple: Blue Bee Cider Housed in Richmond’s gorgeous historic stables, Blue Bee Cider, inspired by the native Blue Orchard Bee and Virginia’s own apples, brings the artistry of the apple to a new level. They offer creative options, seasonally. This Winter, the Foraging Series includes unique ciders blended with fruit, foraged from local fruit such as plums, paw-paws, and pears. Blue Bee will also craft a

cider with fruit foraged from the Lewis Ginter Botanical Gardens in Richmond. Fruit from the garden’s 100-yearold mulberry tree is the cornerstone to a wild mulberry cider named Fanfare. Fanfare will be coming back to taste buds in early 2019. I immediately felt a nostalgic desire to try this cider. My kids grew up playing on the massive limbs of this mulberry tree. “​This year, we collected over 150 pounds of mulberries.

Our plum project, two years in the making, is thanks largely to a tree in a front yard of a suburban Chesterfield home. And I’ve been down by the James River all by my lonesome picking pawpaws the past couple of weeks.

Labors of love!” says Blue Bee’s Brian Ahnmark.

It brings local culture and the artistry of the apple together. Their tasting room is open every day of the week and tours are offered with a guided tasting where you can learn all about Virginia’s premier urban cidery.

Where should I eat lunch? Before arriving in Scott’s Addition, I polled my RVA friends and asked.

Overwhelmingly, the response was Lunch. Supper!

So, I checked my map and headed in that direction.

The Poll Winner: Lunch.Supper!

“It doesn’t’ matter when you get here, It’s always the best experience of the day” —The Lunch.Supper! Website Continued on page 14

www.DineWineAndStein.com

13

Continued from page 13

Walking into Lunch. Supper! feels a little bit like walking into a country cozy kitchen. It has a diner feel with black and white accents and farmhouse vibes. You can stay warm inside or eat outside on the porch around the fire pit. I started with a classic sweet tea and perused the menu. The selections lean towards southern comfort with a creative edge. Everything looks beautifully plated and delicious.

From Fried Chicken and Waffles to house-made buttermilk biscuits and The Farm Table Sampler, The Lunch.Supper! menu is a mecca for lovers of Southern comfort food. And the Supper! Sides did not disappoint. Offerings range from Southern Collards to Bacon-Parmesan Brussel Sprouts.

For those wanting a lighter option, the menu includes a range of salads, Supper! Brussel Slaw and Sauteed Vegetables.

After enjoying lunch, I had a few more Scott’s Addition highlights marked on my map.

Visit a Meadery: Black Heath Meadery You don’t often hear someone order mead when you are sitting down for dinner. The world’s oldest fermented beverage, made of fermented honey and water is often forgotten when talking about available spirits. My first experience with mead was a gifted bottle on my wedding day. The sweet richness was a welcome surprise and ever since then, I keep my eye out for honey mead.

Luckily, we now have B ​ lack Heath Meadery​which offers a wide variety of meads with a mixture of herbs, spices,

14

Dine Wine & Stein

and fruit to create a palate-pleasing taste as you have never had before.

Upon arrival, I had the opportunity to meet Bill Cavender, the owner of Black Heath Meadery. Bill was very excited about their Winter batch.

“One of our Winter treats is Joy! A metheglin, or spiced mead, Joy! is a traditional mead infused with the zest and juice of an orange, lemon, and lime, plus vanilla and nutmeg. All the tastes of the winter holidays rolled into a semi-sweet mead that is delightful mulled, or warmed.” he boasted proudly, “particularly on a chilly Fall or Winter evening sitting with your significant other in front of a warm fire.” –Bill Cavender, Owner of Black Heath Meadery Tours are available upon reservation, and the tasting room is open every day except Monday. Make time to try some of history’s favorite drink.

Get Buskey: Busky Cider How do you #GetBuskey? I walked over to Buskey Cider to find out.

Housed in Richmond’s old train car loading building, Busky Cider gives the apple a new modern industrial makeover. The space is full of upcycled board games and repurposed materials giving it a fun and unique look.

The cidery offers lively combinations like “Jalapeno Lime,” “Saison Cider” and “Ride the Currant Cider” made with black currants. Their tasting room is open every day except Monday where you can have a pint or sample their small release batches.

I

WINTER 2018-19

Looking for dinner, I decided to stop by The Circuit, a new Richmond favorite. Tacos, a beer, and a few arcade games sound pretty compelling. The atmosphere was a lively surprise...

Retro Fun & a Beer: The Circuit Want a night out with something completely different? The Circuit​​is an incomparable experience hosting a 50 tap self-serve beer, cider, and wine wall and over 70 old school arcade games. Let the lights and sounds of the pinball machines and arcade cabinets surround you as you take in the throw-back atmosphere.

Tacos and sliders “your way” can be ordered from a kiosk and then picked up when it’s ready. Drinks are purchased and tracked by a card after check-in and games are played with tokens.

“The whole affair is original and worth a visit but be prepared to share the night with the whole neighborhood!” -The Circuit Mixed into this urban area are a bounty of apartment buildings and lofts. Browse AirBnB, and you will find an array of lodging options.

Friendly neighbors wave as I walk by some of these really amazing new buildings with their mix of wood, steel, and glass. When friends come to visit, I’ll definitely have to tell them to consider Scott’s Addition for their stay. n

www.DineWineAndStein.com

15

STAUNTON Big Time Culture...Small Town Cool

by James Putbrese Found at Yelping Dog

With the arrival of cold weather, many of our outdoor activities come to an end, and my thoughts turn to the idea of staying home and enjoying a piece of cheese and a glass of wine nestled by the fireplace. If that little voice is telling you the same…well, let me give you reasons to put down that glass of wine and cheese and plan a day or two, or three, trip to Staunton and the surrounding area.

W

inter time in the Shenandoah and Piedmont wine country has a rhythm all its own, so leave the hibernation to our fine forest friends and take your activities outdoors.

Many visitors get their first taste of Virginia’s wine country during the summer when everything is at their peak season. However, now is the season when the crowds have returned home or to school and the area tends to be quieter, omitting a charm all its own. With the trees bare, the vistas are incredible, “I never saw that home on the hill before.” And the friendly folks in the valley have more time to spend with you.

Travel & Leisure magazine named Staunton as one of “America’s Favorite Mountain Town.” Southern

16

Dine Wine & Stein

Living Magazine declared Staunton as “The perfect place to base any exploration of the valley.”

Explore the History of Staunton Nestled within its hilly landscape and winding streets, Staunton offers a glimpse into the Victorian era with its quaint streets filled with shops, art galleries, museums, antique shops, and eateries.

Staunton’s rich history of arts and culture goes back to its day as a 19th-century rail junction and a center for travelers to stop over and enjoy opera, vaudeville, and a lively nightlife. The tradition lives on today, and the town is alive with entertainment.

In one day, visitors can be swept away by a Shake-

I

WINTER 2018-19

spearean play at the renown American Shakespeare Center, open year round. The Center is the only replica of Shakespeare’s indoor theater in the world. Visitors can also take a free ride on a Victorian Trolley with stop offs and pick up.

Many enjoy shopping at one of the over 90 unique shops along Beverly Street or the historic Wharf District.

Downtown offers the opportunity to visit the Trinity Episcopalian Church with original Tiffany stained glass windows, the Antique Fire Engine Museum, and Camera Heritage Museum.

If you are a Civil War buff pay a visit to the Thornrose Cemetery with a 22-foot marble statue of a Confederate soldier standing to guard over 1,700 fallen Southern soldiers graves.

A Confederate Breastworks is only a short drive away. Augusta Military Academy Museum is a few miles away on Route 11 North. The Stonewall Brigade Band performs concerts at Gypsy Hill Park every Monday during June, July, and August.

The band is the oldest continuous community band in the nation. Check their website stonewallbrigadeband.com for their concert schedule.

For the individual who loves history, we have only begun.

Staunton was home to more than a few famous Americans and is the birthplace of the 28th president, Woodrow Wilson.

His home is now a cultural center with excellent live theater, ongoing revitalization and living history exhibitions.

Visitors can get a whole different feel for another part of American history at the Frontier Culture Museum, an outdoor living history museum. It houses four original farms sites from Germany, Ireland, and England, brought over stone by stone, and brick by brick and carefully restored, and an Appalachian farm that shows the cultural influences of the other farms. An African village adds to the Museum’s unique and educational story about the contributions of enslaved Virginian’s to the food, music, dance, and medicine of the Commonwealth.

Unique Gifts & Local Artisans During the holidays if you are looking for the unusual, starting in November through December, the Smith Center, across from the Visitor Center, offers historical displays and a unique holiday shopping experience. The Center features the art and fine crafts of Virginia artist and artisans. Blow your own Christmas glass ornament at Sunspots, and watch the professional glassblowers create beautiful vases, bottles, and ornaments to sell in the showroom.

The Local Taste of Staunton As you can see Staunton is a historic town with a lot to see, but after all, we are a food, wine, and craft beer magazine so let’s go back to downtown. There are restaurants where a diner may experience a wide array of food from traditional fare to more exotic meals at more than 25 restaurants all within walking distance.

Start your morning at Cranberry’s Grocery & Eatery, a natural and organic store/café serving gourmet coffee and an excellent breakfast. Cranberry’s is open for breakfast, lunch, and dinner.

Kathy’s Restaurant recently received the Virginia Living magazine’s award as the best breakfast in the Shenandoah Valley. May we suggest their excellent pancakes?

For lunch, a fun experience is the Yelping Dog Beer and Wine Bar. The Yelping Dog features a large selection of cheese plates, charcuterie and gourmet grilled cheese sandwiches like the Guac n’ Goat, or try the #9 made with caramelized onions, shredded gruyere, and swiss on sourdough bread with a parmesan crust.

Perhaps you are looking for a more casual setting with a plate of BBQ and brew. The Valley Smokehouse BBQ-N-Brew was made for you.

Open Thursday, Friday and Saturday from 4pm-10pm.

We like to end the day with an ice-cream from Kline’s Dairy Bar, making homemade ice cream since 1943 or a visit to the Split Banana.

Continued on page 18

www.DineWineAndStein.com

17

Continued from page 17

The Brewers of Staunton I should also mention that Staunton has five breweries in town and a wine tasting room from one of our local vineyards. First known for some of the best wines in the Commonwealth, the valley is also now known for craft beer. For Virginia Craft Beer lovers, a weekend could be created around visiting the five Tap Rooms.

Bedlam Brewing Queen City Brewing Redbeard Brewing Company Shenandoah Hops Shenandoah Valley Brewing Company There is even a Shenandoah Beerwerks Trail.

Follow the trail and “Drink in the Shenandoah Valley” www.beerwerkstrail.com

International Fare in Staunton, VA Maybe you want to add the taste of India, Thai, Italian or Mediterranean food to your weekend. You can find it all in Staunton, Virginia.

18

Dine Wine & Stein

If you enjoy India food, the Taste of India offers a lunch buffet. If Thai is your thing, the Thai Staunton Restaurant on Greenville Avenue is an attractive restaurant serving authentic Thai food.

For the lover of Italian food, Staunton offers a wide variety from Little Marie, a family restaurant, to Emilio’s, offering excellent Italian cuisine along with an extensive wine list and white cloth table dining.

For an evening out Aioli Mediterranean Tapas restaurant offers inventive small plates, called tapas and an excellent selection of entrees, all artfully presented.

A Weekend Escape Lodging options include the beautiful renovated Stonewall Jackson Hotel along with a plethora of motels, inns, and bed & breakfasts.

Staunton is indeed one of our “Favorite Mountain Towns.” n For more information on upcoming Winter event visit www.visitstaunton.com.

I

WINTER 2018-19

Mountain Run Winery Escape with a Glass of Wine and a Sunset…

by Jennifer Waldera

When traversing the Route 29 corridor, there are no shortages of small signs sporting images of grapes with arrows pointing to the nearest vineyard. However, in Culpeper County, there may be fewer of those than other areas. More recently, we followed one of those few signs with the fortune of happening upon the small, casual winery known as Mountain Run.

S

tarted less than three years ago, the winery is situated on a twenty-five-acre farm, with three acres under vine, owned by veteran David Foster and his wife, Kayti. Since 2015, with the help of other local winemakers, the Fosters have been producing a number of reds and whites. While the digs appear modest, the history of the property is embedded in the tasting rooms.

Previously a 1960’s corn crib, the main tasting room, with its slatted walls, allow glimmers of light to shine through while tasting and learning about Mountain Run’s varietals. Taking the stairs upwards in the barnstyle structure reveals a heated room for both tasting and relaxing.

Kayti handles the event planning, advertising, website, staffing, payroll, and accounting; David is the caretaker of the vineyard and maintenance while also typically running the tasting room on weekends.

20

Dine Wine & Stein

In addition to the acreage on the property, the Fosters employ other means to grow their grapes.

“Right now we have three acres under vine here at the property, and we lease vineyard acreage at four different Virginia vineyards as well to make up the difference in our grape tonnage needs,” says Kayti.

In addition to producing around a dozen reds, whites, and a rose, the couple also makes mead and cider, which are available on most visits.

“We try to keep cider in stock most weekends - and definitely work to have it during the fall and winter, as that is the season for apples,” says Kayti.

To make their cider the Fosters get apples from local orchards in Sperryville, Virginia. Typically they source from Thornton River Orchard, though they also use Roy’s orchard at times. After procuring the apples, they crush them and make them into cider.

I

WINTER 2018-19

“Our ciders here are always on the dryer side of the spectrum. The most typical offering is our cider where David will use hops in the processing as well as a bit of oak aging. That is probably our most popular. However, we keep a rotating tap and cycle between that hopped cider, cinnamon cider, ginger cider, and pear cider as we are able to get them made. Pear cider is a bit rarer on our menu since pears are harder to get in this area than apples.”

Mead, a far less common product in the area, is particularly popular during the weekends that the winery hosts LARP events. Made from honey from Rixeyville Virginia, it is more of a seasonal offering.

“We are still building up our production capacity for the meads, and so it will not always be in the tasting room,’ says Kayti.

Escape with a Glass of Wine and a Sunset…..

With a comfortable barn-based tasting room and casual seating around the grounds, from loungy wicker seats to tables for two shaded by trees, the winery creates an ambiance of comfort and calm. However, one of its greatest draws is its year-round after-sunset closing time. Whether it’s summertime with a close-to-nine sunset, or a cooler month with a sunset that fits more into a happy hour timeline, the winery remains open until the sun is down, a draw for locals and out of town visitors alike. n

TELL

THEM For Reservations and Catering 540.699.3244 | Regions117.com

SENT

YOU www.DineWineAndStein.com

21

Quick Picks 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

F2 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

F2

Bluestone Vineyard is family owned and operated, and committed to crafting small-batch 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

F2

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! Open seven days a week.

BrixAndColumns.com | 540-421-0339 1501 Dave Berry Road, McGaheysville, VA 22840

F2

Dayton Tavern is located in a renovated turn of the century building. We have the best steaks around and a great selection of fresh seafood. We have an outstanding Sunday Brunch! Swing by the Dayton Tavern for a taste of what the whole town is talking about.

DaytonTavern.com | 540-879-1189 45 Main Street, Dayton, VA 22821

F2 PROUDLY SERVING BLUE ELK COFFEE!

VISIT OUR FACEBOOK PAGE!

FROM MEXICO, RIGHT TO THE SHENANDOAH VALLEY!

From Mexico right to the Valley, allow us to introduce you to a colorful cantina with real Mexican food - El Paso Mexican Grille. Lunch and drink specials offered daily and the Grande Margarita event every Thursday is a real crowd pleaser. Located between Massanutten Resort and Skyline Drive and open Tuesday thru Sunday. Eat Fresh! Eat Good! Bienvenidos and Enjoy!

From Napoli to You! Open 7 Days a Week.

101 Downey Knolls Drive, Elkton, VA 22827

(540) 298 -1205

ElPasoMexicanGrille.com | 540-298-8861 45 South Stuart Avenue, Elkton, VA 22827

F2

cirositalianeatery.com

245 S. STUART AVENUE, ELKTON, VA 22827 22 540.298.8861

ELPASOMEXICANGRILLE.COM

PROUDLY SERVING BLUE ELK COFFEE!

Dine Wine & Stein

Visit Our Facebook Page!

I

WINTER 2018-19

Quick Picks From Napoli to you! Located on Hwy 33 between Massanutten Resort and Skyline Drive, Ciro’s Italian Eatery has been a Valley favorite for more than 35 years. Our menu offerings include all things Italian from the perfect Neapolitan pizza to delicious pasta topped with our homemade sauces, featuring seafood and chicken. Our full bar and expansive wine list are a great accompaniment to whatever you choose. Rooms available for private parties and meetings.

CirosItalianEatery.com | 540-298-1205 101 Downey Knolls Drive, Elkton, VA 22827

F2

Located in the heart of the Shenandoah Valley, Corgans’ Publick House is an Irish-American pub specializing in Irish specialty dishes. Corgans’ was established in 2012 and has been a cozy, welcoming, Open 7 Days a Week. lively, pub for locals and travelers. We are committed to serving high-quality food to our guests. Try our famous Reuben, Fish n’ Chips, Cottage Pie, Corned Beef and Cabbage, Lamb Shank, Welsh Rarebit, 101 Downey Knolls Drive, Elkton, VA 22827 burgers, fresh salads, and on weekends – Brunch! We offer a diverse beer selection, wine, and (540) 298 -1205 Po’Boy, a full bar. Our pub features live music on Thursday and Friday evenings, as well as a traditional Irish cirositalianeatery.com session on Sunday mornings. Bring your family to dine at Harrisonburg’s only Irish pub! Cheers! Slainte!

From Napoli to You!

HARRISONBURG’S ONLY IRISH PUB GREAT FOOD & GREAT CHEERS Visit Our PROUDLY SERVING LIVE MUSIC ON THURSDAYS & FRIDAYS

CorgansPublickHouse.com | 540-564-2674 865 Port Republic Road, Harrisonburg, VA 22801

F2

Facebook Page!

Mt. Crawford Creamery is a small family owned dairy farm and creamery. Mt. Crawford Creamery offers farm fresh milk and other dairy products made on-site. Our on-farm store offers 865 PORT REPUBLIC ROAD many other local products, such as eggs, coffee, and jams. Mt. Crawford Creamery is open to the HARRISONBURG, VA 22801 public six days a week and our products can be found in many local retails.

BLUE ELK COFFEE!

CorgansPublickHouse.com

MtCrawfordCreamery.com | 540-828-3590 795 Old Bridgewater Road, Mt. Crawford, VA 22841

F2 Smiley’s Ice Cream is where farm-fresh milk and cream, from Mt. Crawford Creamery, are turned into premium homemade ice cream. We pride our business on using local, fresh, and highest quality ingredients to make the best tasting, smoothest, ice cream possible. Our daily menu features 12 ice cream flavors and 4 sorbet flavors. We sell by the scoop, in bulk, as well as sundaes, milkshakes, splits, and floats.

SmileysIceCream.com | 540-271-2805 797 Old Bridgewater Road, Mt. Crawford, VA 22841

F2

Historic hometown hospitality never tasted so good. Located on Bridgewater’s main street in the famous Bridgewater Barbee House, The Cracked Pillar offers a fantastic menu of delectable pub food including their renowned “War Hammer Ruben Sandwich”. Combined with over 20 rotating taps, live music, and lots of Virginia wine, The Cracked Pillar is sure to be your pub of choice! Monday-Wednesday: 11am-10pm; Thursday-Sunday: 11am-12am.

TheCrackedPillar.com | 540-237-4563 403 North Main Street, Bridgewater VA 22812

F2

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

www.DineWineAndStein.com

F3

23

B

A

C

D

E

1

2

HIGH

LAN

D

2

220

KEY 3

B AT H

S

39

BAKERY

CAFE

WINE

GROCERY

RESTURANT

BREWERY

ICE CREAM / CREAMERY

DISTILLERY

42 39

Covington

ROCKBR

Lexington B

220

311

BOTETOURT

81

5 GILES

4

100

BUCHANAN

19

460 DICKENSON

NO

RT

ON

80

Richlands

63

RUSSELL

58

EW

71

WA

SH

Abingdon

ING

16

81

Marion

TO

16

A

G

122 311

TGO

MER

Y

Smith Mountain Lake

FRANKLIN

40

220

221 57

Shenandoah Joe Harrisonburg ------------------1 Sugar & Salt G3 2 Wild Wolf Brewing Company F3 Friendly Fermenter -------------------------------3 Shenandoah Joe Harrisonburg F2 Bluestone Vineyard ------------------------------4 Spice Diva F3 5 Scotto's Italian Restaurant & Pizzeria F3 Brix & Columns Vineyards ----------------------6 The Green Leaf Grill F3 Dayton Tavern -------------------------------------

F2 3

El Paso Mexican Grille ----------------------------

F2 F2 F2

7 15 8 9 19 10 20 11 12

F2 23

D

HENRY

PITTS VA N I

Dan

MtPizza Crawford Creamery --------------------------27 Vineyards 13F2Magnolia Extreme F3 14F2Locke Palladio Restaurant Barboursville G3 Smiley’s IceatCream -------------------------------28 Store 15 Friendly Fermenter Augustiner Hall and Garden F3 Cracked 30 16F2Cranberry's Cavalier Diner Pillar Pub -------------------------------Grocer F3 17 Aioli Mediterranean Virago Spirits H4 Wild Wolf Brewing Company -------------------- F3 2 18 Kathy's Regions 117 G1

F3 4

F2 24

Scotto’s Italian Restaurant & Pizzeria ------------

F3 5

Ciro’s Italian Eatery -------------------------------

F2 25

The Green Leaf Grill ------------------------------

F3 6

Corgans’ Publick House --------------------------

F2 26

Dine Wine & Stein

41

E

Spice Diva ------------------------------------------

24

2

57

Martinsville

PAT R I C K

C

24

40

Galax

B

Bedford 122

8

FLOYD

CA

Roanoke

ROANOKE

Christiansburg

PULASKI

LL RRO

BEDFORD

Salem Blacksburg

G R AY S O N

LEE

5

Radford

Wytheville WYTHE

SMYTH

N

42

Pulaski

ELL

58

Big Stone Gap SCOT T

TA Z

BLAND

MON

C

I RA

I

WINTER 2018-19

F

G

277

55

WA R R E N C

25 24 20

ALB

Waynesboro

231

RLE

501

130

Lynchburg

4

Buckingham

26

APPO

24

M AT

460

Timberlake

45

33 HL

Powhatan

TOW

360 360

s

ry & Eatery n Tapas

47

15

S Boston

LUNENBURG 40

MECKLENBUR

F

N

G

W

360

IL

LI

NG

A

&

QU

AY

460

30

Hopewell CE IN GE PR OR E G 40

85

35

SU

G

SS

Emporia 46

GREENSVILLE

G

EX

U SO

TH

AM

PT

ST

198

M AT H E W S

me

i ve

4

YO R K

64

sR

ISLE OF WIGHT 10

Hampton

r

Isle of Wight Portsmouth Franklin

NORTHAMPTON

GLOUCESTER

Ja

258

Chesapeake Bay

ER

10

ON

ACCOMACK

MIDDLESEX

Williamsburg

58 35

CA

5

460

40

N

Lancaster

14

SURRY

13

200

17

JAMES CITY

DINWIDDIE 46

N

NEW KENT

HENRICO

95

Dinwiddie

EE

NORTHUMBERLAND 3 LA

M

Mechanicsville

Chester Petersburg

153

John H Kerr Res

58

3 RICHMOND

CHESTERFIELD

49

H A L I FA X

Richmond

202

ESSEX

KI KI

288

360 NOT

1

Glen Allen Tuckahoe 11 N

WESTMORELAND

17

301

D

P O W H ATA

40

CHARLOT TE

AN

AMELIA

Farmville

3 2 E CAROLIN

95

LOUISA

64 OC

ND

60

VIRGINIA

501

29

nville

6

PRINCE E D WA R D

CAMPBELL

YLIA

TOX

s Riv LA

BUCKINGHAM

ST

208

GO

15

60 HER

8

MB

AM

S P OT S Y LVA N I A

R

20

Fredericksburg

ORANGE

VE

Jame

KING GEORGE

3

NO

151

17

522

1 F LU VA N N A

F3

NELSON

NE

2

S TA F F O R D

CULPEPER

G3

20

29

Culpeper

HA

RIDGE

Buena Vista

EE

Alexandria Dale City

234 PRINCE WILLIAM

28

15

229

20

EMA

123

Warrenton

13

N

7

Manassas

211

10 Charlottesville 4 9 7

6

2

231 D IS O

29

GR

6

22

A

ER

16 17 29 21 5

M

CU

3 15 Bridgewater 23 26 19 AU 28 27 G U 42 ST 250 A 340

267

Reston FA I R FA X Centreville Arlington

66

ER

Harrisonburg

522

LOUDOUN

50

UI

PAG E

E

UQ

ROCKINGHAM 42

Staunton 18

G2

R A P PA HANNOCK

K

FA

F2

81

R

LA

Front Royal

340

15

9

Leesburg 14

12

Woodstock

J

1

7

Winchester

SHENANDOAH

I

G1

522

Strasburg

H

Newport News Norfolk Virginia Beach

Suffolk

SUFFOLK

Chesapeake 165

168

CHESAPEAKE

H

I

VIRGINIA BEACH

5

J

-----------------------------25 Vineyard F2 Rockbridge Ciro's Italian Eatery 26 Corgans' Publick House F2 Yelping Dog Wine ----------------------------27 Mt Crawford Creamery F3 28 ----------------------------------------Smiley's Ice Cream F3 Regions 117 29 Yelping Dog Wine F2 Locke Store -------------------------------F2 Magnolia Vineyards -------------------------------

F3 F2 22

F3 18

Sugar & Salt ----------------------------------------

G3 1

F3 21

Palladio Restaurant at Barboursville -----------

G3 8

Extreme 19 Bluestone Vineyard G2 Pizza -------------------------------------20 Brix & Columns Vineyards G1 Augustiner Hall and Garden --------------------21 Barren Ridge Vineyards F2 22 Rockbridge Vineyard F3 Diner ------------------------------------ Cavalier 23 Dayton Tavern F3 Cranberry’s Grocery -----------------24 &ElEatery Paso Mexican Grille F3

F3 7

Aioli Mediterranean Tapas ------------------------

F3 17

Kathy’s --------------------------------------------- Barren Ridge Vineyards ---------------------------

F3 9 F3 10 F3 16

Virago Spirits ---------------------------------------

www.DineWineAndStein.com

F2 29 F3 F2

G1 F2 12 F3 G1 14

G2 13

H4 11

25

Quick Picks 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

F3 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 West Broad Street, Waynesboro, VA 22980

F3

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 West Main Street, Waynesboro, VA 22980

F3

Fuel your next extreme adventure with a pizza from Extreme Pizza. With the freshest ingredients, and tastiest combinations, Extreme Pizza takes pizza to a whole new level.

Stop by or order some today!

CHARLOTTESVILLE

35 Merchant Walk Square Suite 200 5th Street Station Pkwy 335 Merchant

434-234-3239

ExtremePizza.com | 434-234-3239 Walk Square, 5th Street Station Parkway, Charlottesville, VA 22904

F3

SIGNATURE PIZZAS . SLICES . MONSTER SUBS . WINGS . FRESH SALADS . CALZONES . BEER/WINE

Augustiner Hall and Garden is an authentic German beer garden in Historic Downtown Charlottesville. Occupying just over 3200 sq feet of renovated warehouse space, Augustiner offers in-house-made soups, grass-fed beef burgers, and authentic German cuisine. Have a seat in the 24 table beer garden, and chose from 4 imported German beers on tap, or a great selection of both German and local Craft beers.

AugustinerCville.com | 434-202-7044 313 2nd Street SE. Charlottesville, VA 22902

F3

When you are looking for Charlottesville’s best breakfast, served at all hours, and the finest and most authentic Greek cuisine you must go to the Cavalier Diner. Since 2009, the Cavalier Diner has been Charlottesville’s choice for breakfast, traditional diner fare, and Greek and Italian favorites.

Monday-Thursday 6:30am-2:30pm, Friday 6:30am-9:00pm, Saturday 7:00am-9:00pm, and Sunday 7:00am-9:00pm.

TheCavalierDiner.com | 434-977-1619 1403 Emmet Street North Charlottesville, VA 22903

26

Dine Wine & Stein

I

WINTER 2018-19

F3

Quick Picks 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

F3 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

F3

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

F3

Located on the Higgs family’s former apple orchard, Barren Ridge Vineyards 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

F3 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

F3

Yelping Dog is a wine store and wine bar that offers 1200 bottles of wine from over 200 vineyards. Yelping dog serves a variety of ciders, gourmet grilled cheese sandwiches, cheese plates, soups, appetizers, and desserts. Cheese is available to purchase by the pound as well as Greek olive oils, and wine and cheese related products and gifts.

Each week, Yelping dog offers 10-12 wines by the glass to help introduce customers to unique varietals as well as those customers know and love. On “Wine Wednesday”, the shop offers wine tastings from 5-7pm and Friday’s we host “Yelping Hour” from 5-7 pm offering specials. Open Tuesday - Thursday 11am-9pm, Friday & Saturday 11am-10pm, and Sunday 12-6pm.

YelpingDogWine.com | 540-885-2275 F3 9 East Beverley Street, Staunton, VA 24401

www.DineWineAndStein.com

27

Quick Picks 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

G1

The Locke Store Nestled in the historic town of Millwood, Locke “Modern Country” Store is your onestop shop for great quality groceries, fine wine, craft beer, and seasonal deli and bakery offerings. We source from local farms and wineries whenever possible to showcase the best stock our region has to offer, as well as a carefully curated selection of wines and fine products from around the globe. With to-go options and No stress, no pressure, just pick-up magnificent wines. Locke Store is happy to help, whatever your needs may be! Stop by any weekend for our catering, complimentary wine tasting and enjoy a house made lunch with the view of small-town life passing by.

Escape the Madness!

LockeStore.com | 540-837-1275 2049 Millwood Road, Millwood, VA 22646

G1

Magnolia Vineyards is located in Amissville in Rappahannock County, VA and nicknamed “Winery 251”, we are a real Mom & Pop Vineyard and Winery, our cozy, classic farmhouse style tasting room is open to the public for tastings Saturdays & Sundays from 11:30 - 5:30.

Magnolia Vineyards & Winery is located in Amissville, Va, just off scenic Route 211 in Rappahannock County. Owned by Glenn and Tina Marchione, we are a familyrun boutique winery and vineyard, making small lots of mostly Bordeaux varietals.

Quiet country peace, tranquility and great mountain views. Come relax in our cozy farmhouse tasting room or surrounding grounds. We offer our tastings paired with cheeses and chocolate. The Tasting Room is open year-round (check our website or Facebook page for current hours).

MagnoliaVineyards.com | 703-785-8190 200 Viewtown Road, Amissville, VA

G2

200 Viewtown Rd., Amissville,VA • 703.785.8190 • magnoliavineyards.com

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

G3

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

G3

Located in Richmond’s up and coming Scott’s Addition, Virago Spirits is a craft distillery specializing in classically inspired and creatively interpreted rums, gins, brandies, and herbal liqueurs. Virago operates one of few Charentais-style alembic stills in the United States, and when combined with a time-honored, traditional production technique and slow distilling process Virago produces some of the most excellent spirits in Virginia. Our products are currently available at select ABC stores, through Special Order at VA ABC and at our distillery store. Visit our website for seasonal tasting hours. www.viragospirits.com.

ViragoSpirits.com | 804-355-8746 11727 Rhoadmiller Street, Richmond, Virginia 23220

28

Dine Wine & Stein

I

WINTER 2018-19

H4

DW&S ADVENTURES:

The Adventures of Pookie and the Bear

Photo Credit: Melinda & Eryk Collings

by Kim Chappell I started following The Adventures of Pookie & The Bear on social media in 2017. Who is Pookie and why are they hanging out with “The Bear”? And what does this have to do with beer?

M

elinda and Eryk Collings have been full-time travelers since February 2017. They travel across the country in their RV, searching for the perfect beer experience. They visit breweries and taprooms and create tasting flights of unique, craft beer. They are Pookie and the Bear.

30

Dine Wine & Stein

Beer Experience Scouts In August 2018, I interviewed Brett Vassey, President, and CEO of the Virginia Craft Brewers Guild. I asked for Brett to look into his crystal ball and tell us about the future of craft beer. The future is not just the in the hands of the brewmaster. The future of the craft market and a specific brewery weighs heavily on the total experience of the customer. The experience of the guest at the local tap room is paired with the beer to create a successful brand.

It’s the age of the nano local-brand fan.

I immediately thought of The Adventures of Pookie and The Bear. They go beyond tasting a flight of beer.

They uncover the total experience and the vibe of the brand. They taste the food, listen to the live music and talk to the locals. Each brewery stop becomes an impression on their travel route. They taste, they photograph and document their beer adventures on social media.

I

WINTER 2018-19

They are the scouts to tell us about the craft beer market.

They go “Behind the Taste.”

“We live in an RV and travel in search of the best beer in America”—from The Adventures of Pookie and the Bear Facebook page.

I reached out to Melinda and Eryk with a few questions…

Kim: First, I have to ask about the name Pookie and the Bear. Tell us the story behind the name.

P&B: We’ve been adventuring together for over 17 years and those have always been our pet names for each other. Bear is a giant, it’s kind of fitting. A lot of bloggers are so serious about their branding and we’re just goofy people and wanted to reflect that. Life is too short to be serious or drink terrible beer.

Kim: Over 250,000 Americans are full-time RVers.

Each traveling the roads of the United States, and many documenting travels on social media. Your social media pages are a wealth of information on and photographs of craft beer. When did you decide to blend your lifestyle and love of beer together on social media?

P&B: Our love of sharing photos of beer began long before our travels. We didn’t have any breweries in our town and had to rely on a small craft beverage store to fill our needs. Once we hit the open road, it was game on to share our finds across the country with our friends and family back home.

Kim: As you plan your travel route, do you pick a location and then research breweries? Or do you have a bucket list of breweries? Tell us about your process.

P&B: It’s a little bit of both, we love serendipitously stumbling onto breweries. Most times we will pick a general area about 200 miles from where we are and then search for breweries to visit. There are some cities that we visit just for the breweries like Huntsville, AL and Hershey, PA. We don’t do too much research on a brewery because we don’t want to set expectations and we generally avoid the “big guys”. We prefer small, local breweries that aren’t on everyone else’s beer bucket list.

If a taproom has a large parking lot, we will go out of the way for it since we travel in a 38ft RV and it takes the stress out of trying to find somewhere to park the beast!

Kim: The winners in the future of the craft beer market will be the breweries that present a great customer experience. What creates a customer experience that stands out? What makes you stay in the tap room, beyond the initial tasting flight?

HARRISONBURG’S ONLY IRISH PUB GREAT FOOD & GREAT CHEERS LIVE MUSIC ON THURSDAYS & FRIDAYS

CorgansPublickHouse.com 865 PORT REPUBLIC ROAD HARRISONBURG, VA 22801

P&B: As travelers, customer engagement is king.

When we visit a brewery we want to casually chat with the staff, owners and locals. When we walk in and they don’t have bar seating, we’re sitting at a table alone and that makes for a boring experience. Breweries are a window to the community and we want to chat about how the brewery got their start, their community events and all the great local places to visit.

The tap rooms that have what we call the “total package” are the clear winners for both travelers and locals. They are the breweries that are kid-friendly, dog-friendly, have both indoor and outdoor games and communal seating areas. Food is also a big part of our taproom experience and we have found that craft breweries rarely disappoint whether they have a kitchen on site or amazing food trucks.

Kim: Food has become an integral part of the total taproom experience. Breweries are hiring chefs to custom-create menus. Many have embraced the Farmto-Table and Slow-Food movement. Can you share a photo of an exciting menu item from your travels? You have visited many taprooms, tell us about a favorite Continued on page 32

www.DineWineAndStein.com

31

Continued from page 31

food and beer pairing. Is it the all-American cheeseburger or something more complex?

P&B: To date, our favorite dish has been the Black Rice Bowl from Backslope Brewing in Columbia Falls Montana paired with Thereafter Hazelnut Stout on Nitro. The dish was forbidden black rice, sesame kale, pan seared brussel sprouts and pepitas in a bowl with sweet potato chips!

Honorable mention goes to the Back on Beet sandwich from Bonsai Brewing Project in Whitefish Montana. Beer braised beets, goat cheese, arugula and pickled red onions on a panini paired with Big Ol Poppa Bourbon Barrel Aged IPA. Kim: Can you give DW&S beer lovers a location that should be on their Bucket List? Is it a specific tap room or a travel region?

P&B: Troegs Independent Brewing in Hershey, PA! While it’s not our favorite small quirky style of taproom, the beer is worth the trip. Troegs should be on everyone’s beer bucket list. Some of our other favorite areas for beer travel are Chicago, Down East Maine and Hunstville, Alabama.

32

Dine Wine & Stein

Photo Credit: Melinda & Eryk Collings

Pookie and the Bear have visited over 70 Breweries, and counting….

Kim: How can DW&S readers follow your travels?

Where are you heading next?

P&B: All of our social media is connected to our website, www.PookieandTheBear.com For the winter, you can find us hanging around our all-time favorite local brewery Halpatter Brewing in downtown Lake City, FL.

I

WINTER 2018-19

I took the advice of Pookie and the Bear and visited Troegs Independent Brewing in Hershey, PA. The day I visited, the showcase menu item was Street Corn Fries.

Imagine hand-cut fries, covered in Sweet Corn Aioli, Quesco Fresco, cilantro and a secret sauce. A lime wedge available on the side.

Troegs checked off many “experience” boxes. They offer a guided tour of their production facility and a self-guided mini tour. Visitors may enjoy both indoor and outdoor seating, and the entire complex is kid-friendly. Both flights and pints are available as well as a local hard cider for those that are Gluten Free. The on-site store included several unique merchandise options.

In a future edition of DW&S Magazine, I will continue my visit of Hershey, PA and explore the “Sweetest Place of Earth”…for adults…

In the last decade, America has seen an explosion in the craft beer market. In Virginia, the market is still growing at an annual rate of 7%, per the Virginia Craft Brewers Guild. We can only state a guess on the future of the market. One thing we do know. We are entering the age of the local brand fan. Beer lovers are now “Experience Scouts.” n Photo Credit: Kim Chappell

www.DineWineAndStein.com

33

SPECIAL SECTION SPECIAL SECTION

I

THE

SPECIAL SECTION

I

Break Bread with Friends Why call a gathering a “Supper Party”? Supper is a friendly term for a meal. It’s a gathering

of friends breaking bread together, enjoying lively conversation. It paints a picture of comfort food and traditions. It is a stress-free name.

B

ut, how do you host a Supper Party and still enjoy the event? How do you skip the stress?

Welcome to the DW&S Supper Party Guide. We interview chefs, bartenders and party planners to provide you with the tips. We have even included some favorite recipes from across Virginia.

From the start, use this DW&S Supper Party Checklist and be the at-home entertainer that gets to relax at the party. n

I SPECIAL SECTION

I SPECIAL SECTION

I SPECIAL SECTION

SUPPER PARTY GUIDE

3 Weeks in Advance

o o o o

Determine the number of guests and your budget Choose the Date

W&S Bonus Tip: Plan a Special Surprise.

D A Party Favor, A Signature Cocktail, or a Themed Table-scape.

o o

Plan the Menu

o

Special Order Any Custom Prepared Items from Bakeries, Chefs or Stores. Reduce Stress and Consider a Menu Using 60% Custom Prepared Items

34

egin Organizing Serving Pieces, Flatware, B Glasses, Linens and Extra Seating

o

DW&S Bonus Tip: Create a Custom Music Playlist. Plan 4 Hours of Music. Remember to keep the music low enough to hear your guests talk. Know your crowd and think of their favorite music or plan music that fits a theme.

Send Invitations with RSVP One Week Prior

2 Weeks in Advance

o

o

reate a Master Shopping List & Include C Store-Prepared Items

Take Inventory of the Supplies You Have and What You Need

Dine Wine & Stein

1 Week in Advance

o o

Follow up with anyone who has not RSVP’d tock Your Bar: For a 2-3 Hour Party, Plan 3 S Bottles of Wine for Every 4 People or 3-4 Cocktails per Guest

2-3 Days in Advance

o

ake Room in your Fridge/Freezer for M Party Supplies

o

Finish Grocery Shopping

I

WINTER 2018-19

o o o o

Finish Any Cooking that can be Done in Advance

Party Idea... brought to you by

Pick Up Any Flowers or Plants W&S Bonus Tip: Consider Giving Party Flowers, D Plants or Decorations to Guests as they Leave

I

Set Your Table-scape

SPECIAL SECTION

o

Set Out Extra Tables and Chairs, if Needed

SPECIAL SECTION

1 Day in Advance

Day of Your Party

o

uy Ice , Chill Beverages, Cut Garnishes and B Finish Your Bar Display

o

heck Bathrooms: Empty Trash, Place Clean C Guest Towels and Stock Toilet Paper

ick-Up Any Prepared Items from Bakers, P Stores or Chefs

One Hour Prior

o o

Start Your Music Playlist

3/4 oz fresh lemon juice 1/2 oz creme de cacao (light or dark) 1/2 oz maple syrup Combine all ingredients and shake with ice. Strain into

ight Candles. Light a Scented Candle in L the Bathroom

an ice-filled glass and garnish with orange peel and a cherry.

SPECIAL SECTION

Set-Out Appetizers

2 oz Virago Four-Port Rum

I

o o

Cut The Conversation

SPECIAL SECTION

Finish Last Minute Cooking and Staging of Food

I

o o

Get Ready to Greet Your Guests at the Door

I SPECIAL SECTION

I SPECIAL SECTION

www.DineWineAndStein.com

35

SPECIAL SECTION

Around the Table…

SPECIAL SECTION

I

SPECIAL SECTION

I

With Kim Chappell and Brandon Schenk

When I host a Supper Party or event in my home, I love to add a surprise to my guests. Usually, a unique table design, fresh flowers or fruit on my bar or even a holiday design in my kitchen. The surprise always includes a small gift for each guest to take home. It is a tradition shared and passed through the genera-

SPECIAL SECTION

I

SPECIAL SECTION

I

SPECIAL SECTION

I

tions of my Virginia family.

I

reached out to Brandon Schenk of Twinbrook Floral Design and Metro Flower Market to learn about tablescape trends for 2019. What is the #trending color?

Is it a glamour and glitz year or will earthy, rustic designs be shown in all the magazines? What’s the entertaining tip from a well-known floral design team?

Well, perhaps, Brandon provided the best tip in this year’s DW&S Supper Party Guide.

The most significant trend is the company of friends and family gathered around your table. Decorate your table as a hat-tip to cherished friendships.

Maybe you enjoy visiting Virginia wineries or breweries together or hikes on a favorite mountain trail. Or, you want to remember the yearly beach trip or the shared love of vintage.

As Brandon and I talked, we crafted some ideas to share…

Decorate your table with hiking maps, handwoven garlands of fresh greenery from around your home, and even pine cones. Tuck in photos of your favorite hike with friends and give each guest a picture to take home.

36

Dine Wine & Stein

Use wine bottles from your favorite Virginia wineries to decorate your table. Some can hold candles while others host stems of greenery and seasonal blooms.

Wine glasses, collected at tastings and events, can contain small bouquets of flowers, candles, or even succulent plants as a gift for guests. The same idea can be used with craft beer bottles, pint glasses, and other unique containers laying around your home Remember a beach trip with friends with a collection of shells on a background of blush or Champaign-colored fabric. Attach a quote to each shell with twine and gift those to your friends.

If you share a love of vintage, dress your table with a piece of favorite vintage fabric or even a quilt. Use flea market finds to hold plants and gift those at the end of the event.

In case you are wondering, Brandon let me know that the tends for 2019 will include elements of matte black, casual elegance, and muted metallic tones.

Expect to see a whisper of blush and hints of muted metallic champaign. Decorate with natural elements and loose greenery like aromatic eucalyptus.

I

WINTER 2018-19

SPECIAL SECTION

I SPECIAL SECTION

I SPECIAL SECTION

I SPECIAL SECTION

I

Brandon often includes varying types of eucalyptus in his designs.

Not only are the tones on trend, but you may find a few twine wrapped sprigs of this greenery as a gift. At Twinbrook, clients are always given a special gift whether it be a bontanical bath soap, dried lavender, and even eucalyptus. As you prepare your tables for family and friends this season, remember it is the thought that counts and that a simple tablescape helps create lasting memories with the people you care most about.

Share Virginia hospitality and embrace the friends and family around your table. n

SPECIAL SECTION

I SPECIAL SECTION

Twinbrook Floral Designestablished in1994, can be found at 4151 Lafayette Center Dr., Suite 110, Chantilly, VA 20151. Metro Flower Market is their DIY wholesale flower division, also open to the public.

www.DineWineAndStein.com

37

SPECIAL SECTION SPECIAL SECTION

I

Winter Recipe Collection Appetizer

www.miseenplacerva.com

SPECIAL SECTION

I

Turkey & Sage Sliders with Cranberry Relish 6 sliders 1 lb ground turkey 1⁄4 cup finely diced onion 3⁄4 tsp ground sage 1⁄2 tsp dried parsley

I

1⁄2 tsp garlic powder

SPECIAL SECTION

1⁄4 tsp each Kosher salt & fresh ground pepper 1 Tbs vegetable oil

SPECIAL SECTION

I

In a medium bowl combine the ground turkey, onion, sage, parsley and garlic powder.

Form into 6 patties.

In a large skillet, heat the vegetable oil over medium heat.

Season each side of the patties with salt and pepper. Cook 3-4 minutes on each side. Remove the patties from skillet.

Place each burger on a bun, or roasted slice of sweet potato, and top with a dollop of relish.

Cranberry Relish 1 cup whole-berry cranberry sauce 2 Tbs. freshly grated or prepared horseradish 2 tsp. fresh lemon juice

I

Pinch of ground cinnamon

SPECIAL SECTION

Pinch of ground cloves Salt and freshly ground pepper, to taste To make the cranberry relish, in a small bowl, stir together the cranberry sauce, horseradish, lemon juice, cinnamon and cloves. Season with salt and pepper. Let the relish stand at room temperature for at least 15 minutes before using.

38

Dine Wine & Stein

I

WINTER 2018-19

SPECIAL SECTION

Mulled Wine 20 whole cloves 2 tangerines, clementines, or small oranges 2 750-ml bottles Merlot 3 cups fresh apple cider

I SPECIAL SECTION

8 Granny Smith apples (optional) you can use any apple you like.

I like these because they tart. 2 cinnamon sticks plus 8 for garnish (garnish optional) 2 green cardamom pods, cracked. 2 cups tawny Port www.winemillwinchester.com

I

Preparation

SPECIAL SECTION

Press stem (pointed) end of 10 cloves into each tangerine, piercing through the skin.

Place tangerines, wine, cider, apples (if using), 2 cinnamon sticks, and cardamom pods in a large pot. Bring to a bare simmer over medium-low heat; cook gently for 20 minutes.

DO AHEAD: Mulled wine can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm gently over medium-low heat before continuing.

Stir in Port. Divide among glasses; garnish each with a cinnamon stick and a apple, if desired.

I SPECIAL SECTION

I SPECIAL SECTION

I SPECIAL SECTION

www.DineWineAndStein.com

39

SPECIAL SECTION

Winter Salad Mixed Greens with Apples, Blue Cheese and Toasted Pecans 6-8 ounces of high quality mixed salad greens

SPECIAL SECTION

I

2 Medium sized Local Apples (Honey Crisp is our favorite) 1/2 Cup Pecan Pieces 4-6 ounces of good quality blue cheese (we like Cashel Irish Blue) 1 Tbsp Local Honey 1/4 Cup Fresh Squeezed Lime Juice 1/8 tsp salt 1/8 tsp fresh ground black pepper

SPECIAL SECTION

I

3/4 Cup Olive Oil Toast the pecan pieces in a dry skillet over medium high heat until fragrant and beginning to brown. Remove from pan and reserve for later.Â

SPECIAL SECTION

I

Make the dressing: In a bowl combine honey, lime juice, salt and pepper.

Whisk until combined. With constant whisking, slowly add the olive oil until emulsified and creamy. Set aside while composing the salad.

SPECIAL SECTION

I

Specializing in locally sourced ingredients hand-crafted to perfection Dine-in or purchase great ingredients to make at home for yourself

To compose the salad: Cut the apples into thin slices (skin on) and toss with 1 Tbsp of the honey-lime vinaigrette.

Toss the greens in honey-Lime Vinaigrette and arrange on plates.

Arrange apples over the greens.

Break the blue cheese into large crumbles and scatter around the greens.

Sprinkle the entire plate with toasted pecans.

Serves 4

3107 Valley Ave. #106, Winchester, VA 22601

SPECIAL SECTION

I

(540)662-2433

TheButcherStation.com Looking for a place to host your private event?

We offer an exclusive historic venue at Audley Farm in Berryville, VA

40

Dine Wine & Stein

I

WINTER 2018-19

Crisp Hickory Buttered Shenandoah Chicken Whipped ginger Root Vegetables Herb Onion Jus

www.magnoliasmill.com

I SPECIAL SECTION

This is a simple recipe that incorporates the chicken and side dish in one vessel for ease of service and simple clean up.

I

5 lb local Chicken 1 lb salted butter @ room temperature 1 cup Virginia Hickory syrup 1 teaspoon poultry seasoning 1/2 cup minced ginger 1 large rutabega, peeled and cut in 4 2 large carrots, peeled and cut in 4 1 large onion, peeled and cut in 4 2 cups diced celery 3 parsnips, peeled and cut in 4 2 large yams, peeled, split, and cut into 4 Salt and pepper for seasoning White pepper 1 pastry/piping bag 1 large roasting pan 2 cups water 1/2 cup ap flour 1 tsp minced sage

SPECIAL SECTION

I I SPECIAL SECTION

41

SPECIAL SECTION

www.DineWineAndStein.com

I

size and style of oven you have. Convection style ovens tend to take less time. Turn your oven up to 355 for an additional 5 to 10 minutes, again depending on your oven, to achieve a nice crisp skin and Brown color on your vegetables Separate all of your vegetables into a sturdy bowl or your stand mixer with a 1/2 a cup of the Pan drippings and one cup of milk, butter milk, or heavy cream. Whip them Slowly at 1st and finish with high speed to get them nice and fluffy. The recipe is intended to have some texture and chunks of the different vegetables in it so you can either make it as smooth or as coarse as you like.

Drain the remainder of the Pan jus into a sauce pot and turn on medium high. Mix your half cup of flour with a 1/2 cup of water, Stir vigorously, and then pour the mixture into your pan jus while whisking vigorously.

Add sage and Turn your heat back to low. Simmer until it is your desired thickness.

Depending on your number of gas you can either pull the chicken or slice down the chicken. Typically it’s best to pull the dark meat and slice the breast off the bone. You can either pour your Pan jus over the chicken or leave it separate for people to use at their own discretion. n

SPECIAL SECTION

Preheat oven @325. You may Want to turn the oven up to 355 for the last 10 minutes or so to crisp up the skin.

Take 3/4 of the pound of butter, half a teaspoon of white pepper, one tablespoon of salt, 1 teaspoon of poultry seasoning and the Hickory syrup, and place them in a stand mixer or food processor and whip until smooth.

Fold the edges of your pastry bag down, on scoop the mixture from the mixer, then twist it closed. Snip the end off an inch up.

Place your drained chicken in the roasting pan.

Carefully Place the tip of the pastry bag between the skin and the meat of the chicken from the cavity side. Gently squeeze the butter into that pocket and even out with your fingertips so as to coat the entire breast underneath the skin with your Hickory butter mixture. Do the same in the thigh joint area.

Warm the rest of that butter mixture in a large bowl and toss your rough cut Vegetables with it. Then evenly distribute them around your chicken with some in the cavity. Add the ginger and water to the pan. Season your chicken and vegetables with salt and pepper and place them in the oven for approximately 45 minutes to an hour depending on what

SPECIAL SECTION

Entrée

SPECIAL SECTION

by Jennifer Waldera

SPECIAL SECTION

I

SPECIAL SECTION

I

Showcase Virginia Cheese

Any quality gathering, from book club meetings and home-based wine tastings to holiday celebra-

SPECIAL SECTION

I

SPECIAL SECTION

I

SPECIAL SECTION

I

tions and even cookouts, deserves a spread of cheeses. However, it is the dinner party, be it humble or upscale, that nearly necessitates the presence of a proper cheese plate.

M

uch like determining the appropriate array of wine for a proper party, choosing cheeses to create the ideal spread can be intimidating. To give us some tips of the trade, we sought out a local expert, Hillary Horn of Clover Top Creamery.

Hillary’s creamery produces both plain and creatively flavored soft goat cheeses using the milk produced from the goats on their farm. For a cheese plate based solely on those, Hillary has suggestions for both the spread and the accompaniments.

“If I am using our cheeses which are all spreadable I like to include a Plain Chèvre, an Herbed Chèvre, and one of the sweeter choices like Lemon Blueberry Basil or Fig Maple. Then I will include different crackers and breads to have some different textures to play with - I love sliced baguettes from Marie Bette or ciabatta from Wegmans,” Horn shares.

In addition, she recommends adding some spiced pecans and fruit like apples or grapes, or savory sides like sugar snap peas or cucumber slices. She also suggests spicy or tart jams like a sweet peach chutney,

42

Dine Wine & Stein

Turner Food’s Pepper Jelly or flavors from Jam According To Daniel.

When not composing a cheese board of Clover Top’s cheeses, Horn turns primarily to other local artisans with her own technique of cheese comparison.

“If I am not just using our cheeses I will look for contrasts in taste and texture. For example, I might select our Herbed Chevre, Twenty Pace’s pudgy and delicious sheep and goats milk, Noah’s Arcade, the lovely Alpine style Mountaineer from from Meadowcreek Dairy, and a gouda from Our Lady of the Angels in Crozet. A blue would round out the selection. I happen to love Point Reyes Original Blue but Twenty Paces also has a lovely blue called Commander Chicory.”

After Horn’s break down of cheese types, she tackled other territory in regards to cheese that remains, for some, a mystery. Just what do you do with that rind?

“Please eat the rind. It is a living thing that your cheesemaker has carefully developed over time,” Horn states enthusiastically.

With an eye toward not aesthetically shortchanging

I

WINTER 2018-19

SPECIAL SECTION

the cheese, Horn has suggestions for display as well.

Using tags on toothpicks or chalk on slate boards to identify cheeses is ideal. While she says that any type of platter or plate will do, as long as there’s enough room on the platter for people to maneuver, unique presentations are always palatable.

“My cheese board of choice right now is a large plank of live-edged walnut that spans the entire table,” Horn says. “But if you have a lovely piece of family silver that never gets used this might be a good time to polish it up. I love an ironstone platter or an old bread kneading bowl.”

If we’re going to be honest, we’ll all admit that cheese isn’t sitting solo - there’s almost always a beverage to be its companion. For that, Horn has recommendations with local leanings too.

“Any type of wine that you enjoy is appropriate with cheese. Reds hold up well to strongly flavored cheeses and we have a lot of viognier in this area - the crisp fruitiness in this white complements the richness of the cheese. A particular favorite of mine is the Petit Manseng from Wisdom Oak Winery paired with our Lemon Blueberry Basil- just delicious! Beer and cider are natural accompaniments to cheese also. I love Satan’s Pony from South Street with the Noah’s Arcade from Twenty Paces or our Toasted Onion Chevre.”

While all of Horn’s advice is on point, the most important point she makes about cheese is one that has been embraced in the wine community as well.

“Serve what you like and don’t be afraid to try something new,” she says emphatically.

If we cut to to the bottom line, the basic message about creating a welcoming dinner party is this: there’s never a cheese that’s wrong - it’s only wrong to not have cheese. n

I SPECIAL SECTION

I SPECIAL SECTION

I SPECIAL SECTION

I SPECIAL SECTION

I SPECIAL SECTION

www.DineWineAndStein.com

43

1/2 cup Vegetable Shortening 2/3 cup sugar

Filling 1 (14 oz.) can Sweetened Condensed Milk

1/4 cup cocoa

3 tablespoons AP Flour

1 large egg

I

SPECIAL SECTION

Bonnie Blue “Blue Crew Coconut Fudge Bars”

1 teaspoon vanilla extract

SPECIAL SECTION

1 1/4 cups AP Flour

2/3 cup chopped candied pecans

1/4 teaspoon salt

1/2 cup flaked coconut 1/2 cup semi-sweet chocolate chips

Pre-Heat oven to 350ºF. Coat a 13 x 9 x 2-inch baking pan with no-stick cooking spray.

I

Mix in flour and salt. Pat evenly into prepared pan.

SPECIAL SECTION

Beat shortening, sugar, cocoa and egg in medium bowl.

Bake 10 to 12 minutes or until surface is dry.

Combine sweetened condensed milk, flour and vanilla in small bowl. Stir in pecans, coconut and chocolate chips.

Spread evenly onto hot crust. Bake 20 to 25 minutes, or until light golden brown.

Allow to Cool.

Cut into 2-inch x 2-inch squares.

SPECIAL SECTION

I

SPECIAL SECTION

I

SPECIAL SECTION

I

www.facebook.com/pages/Bonnie-Blue-Bakery

44

Dine Wine & Stein

I

WINTER 2018-19

I SPECIAL SECTION

in a burr grinder, if at all possible. The danger of grinding it too finely is that over-extraction may result in a bitter flavor. Beans taste best when ground and brewed between a week and a month after roasting. 72 grams of coffee to 1200 ml of water (8 cup brewer).

Coffee, once brewed tastes best keep in a thermal carafe rather than a pot over a tepid warmer. The optimum temperature for serving coffee should be 160F., however, really quality coffee properly brewed should taste pleasant even as it cools off.

Bean storage - We have gone all the way around this issue and met ourselves back where we started. My best results are achieved with coffee stored in the dark at room temperature. I say the same thing about keeping coffee in the fridge or freezer that I say every day about spices: There are delicate oils contained within coffee which may be chemically altered when it is chilled. They never come back up to their original deliciousness once they are at room temperature. Besides, honestly, most people are not going to wait for that to happen in the morning. Store it in the bag or an airtight canister in your cabinet and use it as soon as possible. We go through a 12 ounce bag in about 5 days at The Spice Diva’s house. n

SPECIAL SECTION

I SPECIAL SECTION

The freshest spices, organic teas, beans, grains, oils and vinegars and Neuhaus Chocolates

I SPECIAL SECTION

I

The history of coffee goes back at least as far as 15th century Ethiopia.

Coffee was first recognized in the Sufi monasteries of 15th century Yemen, soon spreading to Cairo and Mecca.

Bans were imposed on it by the clergy of most religions of the time due to its intoxicating effects. The first recorded account of the effects of coffee are attributed to the Moroccan Sufi mystic Ghothul Akbar Nooruddin who noticed its effects on birds.

Coffee was introduced in Malta in about 1565 by Turkish Muslim slaves during the Great Siege of Malta. Its popularity spread quickly throughout Europe with the introduction of Austrian and German coffeehouses.

It was introduced as a cultivar in North America in about 1720 where it was grown with slave labor in terrible conditions. This led to the Haitian Revolution from which the coffee industry in that country has never recovered. Coffee began to be used in the U.S. after the Boston Tea Party.

During the 19th and 20th centuries, coffee was grown, notably in Costa Rica, to great success and without exploitation on small farms with more egalitarian conditions. About twenty years ago, the desire to pay (mostly Latin American) farmers a living wage led to the founding of the Fair Trade Organization.

Share a Cup with Friends‌

I

The History of Coffee

Coffee

by Phyllis Hunter

SPECIAL SECTION

The Spice Diva

We who are coffee drinkers are obliged to get the best flavor from each cup of this magical brown liquid. Here is my best advice: The proportion of water to coffee should be 1/16 to 1/18.

Beans should be fairly coarsely ground

410 West Main Street Charlottesville, VA 22903 www.thespicediva.com 434-218-DIVA (3482) Rammelkamp Foto

www.DineWineAndStein.com

45

SPECIAL SECTION

The Best Cup of Coffee

SPECIAL SECTION

Sunflower Pecan Bread Set oven to 350 degrees convection In stand mixer with paddle combine dry ingredients well.

860

Knead dough in mixer for 5 minutes.

Rye Flour

640

Whole Wheat Flour

435

Transfer dough to lightly oiled hotel pan and cover with plastic wrap.

Sunflower Kernels

230

Dry Yeast

37

Salt

30

Chopped pecans

375

110-degree water

1400

Barley malt syrup

90

Honey

150

Egg wash

to crust

Coarse Salt

to crust

Black sesame seeds

to crust

SPECIAL SECTION

I

AP flour

I

Change to dough hook and slowly add wet to dry while mixing.

SPECIAL SECTION

Ingredient Grams

Set in a warm place to double in size, approx. 1 hour.

Punch down dough and transfer to work surface.

Portion dough into 9 equal parts, form into 2 inch diameter loaves and transfer a baking sheet.

Set in a warm place to rise for 1 hour.

Brush with egg wash, dust with sesame seeds and coarse salt.

Bake at 350 for 30 minutes, rotating every 10 minutes.

SPECIAL SECTION

I

SPECIAL SECTION

I

SPECIAL SECTION

I

www.threeblacksmiths.com

46

Dine Wine & Stein

I

WINTER 2018-19

www.DineWineAndStein.com

47

Dining with Three Blacksmiths European-style cuisine. American execution. Yesteryear ambiance.

by John Hagarty

It’s always exciting to be the first to discover something. Isaac Newton and gravity. Christopher Columbus and America. Alexander Fleming and Penicillin. James Watkins and DNA.

O

h, and you and the Three Blacksmiths. Yes, the Sperryville dining establishment is gaining that level of traction. If you haven’t broken bread there yet, consider becoming an epicurean discoverer.

The village is tucked a few miles below Skyline Drive where it crosses Thornton Gap. Over 100 years ago, it was a sleepy little hamlet of 300 souls. Back then it supported five general stores, six mills, an apple packing plant, saloon, barbershop, pharmacy and…three blacksmiths. Not a lot has changed over the ensuing decades, including the population.

This suits the locals just fine. Growth is not embraced in Rappahannock County as it is elsewhere. The county has some 2,500 fewer residents today than in 1850. Seriously.

But what it does have is eight wineries, two breweries, two distilleries, many inns, restaurants, quaint shops and the internationally known Inn at Little Washington.

All nestled in one of loveliest regions in Virginia.

The population is small, but the delights are multitudinous.

The most recent illustration of this bucolic gem is the appearance of the Three Blacksmiths restaurant at 20 Main Street, its namesake originating from the essential shops of a century ago.

Created and executed by John and Diane MacPherson, the creative duo are not interlopers from distant parts.

48

Dine Wine & Stein

Rather, they are an established team with a reputation for hospitality and food earned while operating the Foster Harris House bed and breakfast for 13 years in little Washington.

Their sous chef Ethan Taylor rounds out the Three Blacksmiths team.

Conceived in Europe After selling their popular inn in 2017, the MacPhersons undertook an extended tour of Europe staying and dining in small inns to embrace their magical ambiance.

“Our building and the space we created came from a lot of inspiration and travel in Europe. We wanted something that would fit the village and also have a timeless European sense to the exterior and interior,” said John MacPherson.

The result is a classic yet straightforward two-story building with European style windows creating an understated but elegant look. “It looks good here but would also look good in a little village in Austria or France.”

The building they had purchased was a blank palette ready for a total makeover. McNeill Baker Design Associates designed the exterior and Jolly Construction Inc. completed the work.

The interior of the establishment was completed by the owners, family, and friends. The dining room was not

I

WINTER 2018-19

designed with a specific concept in mind. Rather, it evolved slowly as the build-out unfolded and turned out better than the coupled had anticipated.

“It has the feel of those wonderful restaurants in the French Alps or Austria. There is a lot of wood and no modern touches of glass or chrome. It feels like it’s been here for a while. It’s warm, inviting and not crowded,” said John MacPherson.

In fact, a crowded venue will never be encountered at the Three Blacksmiths.

And not because of a lack of business.

The dining room has been mostly sold out since opening on June 9, 2018. But consider it seats only 16 guests, and there is just a single sitting each evening.

Diners experience a relaxed and evenly paced dinner that bears a close resemblance to enjoying a repast at a friend’s home. Service begins at 7 p.m. on Thursdays, Fridays, and Saturdays and satisfied guests often drop their napkins on the table around 10 p.m.

Local Focus In creating a typical dinner, the MacPhersons seek local and regional ingredients to the extent possible. Given where the restaurant is located, sourcing menu items typically means a drive of fewer than five miles from Sperryville.

If you are what you eat, dining at the restaurant conveys honorary residency in Rappahannock County.

The establishment has 15 “partners” who supply much of what appears on your table. The purveyors include local wineries, breweries, a distillery, farms, and gardens.

A typical menu in late summer included a tomato salad, Maryland crab cakes with watermelon gazpacho, sweet corn tortellini with Burgundy truffles, duck fat braised lamb loin, Applewood ice cream, and grilled nectarine Napoleon.

Focusing on the last menu item, John MacPherson said, “I went to the

orchard last week to get nectarines for dinners that week. The owners understood my needs and hand-selected the fruit by the condition of its ripeness. Three trays were provided according to the days it was predicted they would ripen.

“You can’t get that level of service unless you actually know the farmers and they know you,” said John MacPherson.

Each course is paired with either a Virginia, domestic or international wine. “Our distributors are set forth to find unique wines that are often difficult to locate.”

Time to Dine The responsibilities for each meal is segmented by kitchen and dining room assignments with the owners involved when each course reaches the table.

Upon arriving, guests are seated in leather captain’s chairs or a sofa surrounded by a palette of rich brown flooring and walls with an exposed wood ceiling. The immediate impression is one of relaxation.

Diane MacPherson has responsibilities for the dining room and John MacPherson and Ethan Taylor craft dinners behind an open-viewed kitchen at the back of the room.

Once seated, you are served an introductory flute of sparkling wine, often from Barboursville Vineyards. “It’s a beautiful expression of a sparkling wine and guests are always surprised it’s not a champagne and that it comes from Charlottesville,” said Diane MacPherson.

Continued on page 51

www.DineWineAndStein.com

49

PROUDLY SERVING BLUE ELK COFFEE!

VISIT OUR FACEBOOK PAGE!

FROM MEXICO, RIGHT TO THE SHENANDOAH VALLEY!

From Napoli to You! Open 7 Days a Week.

101 Downey Knolls Drive, Elkton, VA 22827

(540) 298 -1205 cirositalianeatery.com

245 S. STUART AVENUE, ELKTON, VA 22827

540.298.8861

PROUDLY SERVING BLUE ELK COFFEE!

ELPASOMEXICANGRILLE.COM 50

Dine Wine & Stein

I

WINTER 2018-19

Visit Our Facebook Page!

Continued from page 49

Throughout the evening wines are individually paired with each course. While some of Virginia’s best wines are served, quality selections from all points worldwide will grace a typical meal.

“It’s wines we have enjoyed in the past but often very hard to find. We want to introduce people to some very interesting things they may not have tasted before.

That’s the impression we’re trying to create during dinner,” said Diane MacPherson.

And there is a specific goal to the dinners. “The best way to describe our food is we try to assemble an entire menu instead of simply a number of dishes one after another. Without question, our ingredients make a flavorful difference.”

“The dinner has a kind of arc to it. It feels like it’s moving in a certain direction. We accomplish that with a minimum number of ingredients and without too much fuss. Most of our dinners don’t have 20 components to them. We find something we really like and use it,” said John MacPherson.

Reaction to the restaurant has been positive and gratifying to the MacPhersons. “Working the dining room, I probably hear more because of my interactions with the guests. Recently several guests said it was the best dinner they’ve ever tasted. That’s really nice to hear,” said Diane MacPherson.

Payment for the dinners is unique. The multi-course tasting menu costs $99 per person plus a $70 alcohol charge; gratuity and tax not included. Both reservations and payment are made online.

A $50 deposit per person is levied when reservations are made. On the morning of the dinner, the remaining bill is charged to the guest’s credit card. “When guests arrive they just sit down, enjoy their meal and leave when they’re finished. There are no business transactions during dinner,” said John MacPherson.

With just a few months of experience under their aprons, the owners are enjoying the newest chapter of their hospitality dreams. “We’re having a lot of fun. It’s hard work but we come in every day, and there’s no feeling of stress. The only stress we have is getting ready for the dinners, and that’s really nice.

“It’s very satisfying to get to do this with the people you want to work with and a place you want to do it in,” said Diane MacPherson. n For information on the current menu, photo gallery, reservations and more swing by the region’s latest fine dining venue at: www.threeblacksmiths.com

CURATED WINE & CRAFT BEER SELECTION HOUSEMADE DELI & BAKERY ARTISAN CHEESE & CHARCUTERIE LOCAL, SEASONAL, & SPECIALTY FOODS COMPLIMENTARY WEEKEND WINE TASTINGS

540.837.1275 2049 MILLWOOD ROAD | MILLWOOD, VA 22646

WWW.LOCKESTORE.COM

www.DineWineAndStein.com

51

CHARLOTTESVILLE

35 Merchant Walk Square Suite 200 5th Street Station Pkwy

434-234-3239 SIGNATURE PIZZAS . SLICES . MONSTER SUBS . WINGS . FRESH SALADS . CALZONES . BEER/WINE 52

Dine Wine & Stein

I

WINTER 2018-19

IN THE NEWS:

Your Coffee Break

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

A Quick Cup of the Latest News…

The DW&S Team has been scouting the cities and towns of Virginia, looking for new tastes, Farm-toPint breweries and the best deals on Virginia wine.

As we head into the Winter Season, cozy up with your friends and family and enjoy a new spot or shop.

HARRISONBURG location now open!

64 South Mason

Montpelier Restaurant Montpelier Restaurant opened in the Hotel Madison, Harrisonburg, VA. Enjoy “Contemporary Dishes with Southern Flair.” The new Montpelier Restaurant is open for Breakfast, Lunch, and Dinner with a menu crafted from locally-sourced ingredients.

Charlottesville, Virginia 945 Preston Avenue 2214 Ivy Road - Townside Shopping Center UVA Corner - behind Corner Grocery

The Valley Cork The Valley Cork on Luray’s Main Street is the place to taste great wines, enjoy light gourmet fare or host an elegant event. When in Luray, be sure to stop by the Valley Cork.

434.295.4563 • SHENANDOAHJOE.COM

The Wine Mill The Wine Mill in Winchester, Virginia offers “The Best Wines at the best prices—with none of the pretentiousness.” The Wine Mill sources the best wines at every price point. Need help picking the perfect wine for your Supper Party? The Wine Mill can help.

Box Office Brewery Box Office Brewery opened in Strasburg, Virginia with flights, pints, locally sourced food, and a laidback atmosphere. It’s a great place to relax with friends and enjoy some live music.

Get noticed with DW&S. Send your news to events@dinewineandstein.com www.DineWineAndStein.com

53

CONTRIBUTORS...

Sponsors List: Aioli Mediterranean Tapas.............. 18

John Hagarty

is a former Federal executive who created a retirement career in Virginia wine. In addition to working at a Virginia winery he writes on the subject of wine and a number of other interests. His leisure activities include golf, hiking, backpacking, skiing and community volunteerism. For wine tales and more visit him at Hagarty-on-wine.com.

Jennifer Waldera

Augustiner Hall & Garden................29 Barboursville Vineyards......................7 Barren Ridge Vineyard...................... 32 Bluestone Vineyard............................ 19 Brix & Columns Vineyards................50 The Butcher Station............................40 Carmello’s ............................................10

is a freelance food, drink, and travel writer. When not feeding her hunger for exploring, she can be found scoping out new novels to add to her overfilled bookshelves or binge-watching food shows on Netflix. You can follow her adventures through Virginia and beyond on Instagram at @jlwriter.

Cavalier Diner.....................................10

Kim Chappell

Dayton Tavern.......................................9

is an author, freelance writer and the Content Director for Dine Wine & Stein Magazine. You can find Kim traveling in her mobile office, a Winnebago RV named “Ruby”.

She enjoys interviewing entrepreneurs, chefs and craft beverage makers. Kim travels the backroads, looking for the new and untold story. As a former marketing and business development executive, she strives to promote Virginia products and tourism.

Paula Thomasson

is a freelance writer and Richmond, Virginia native. She can’t imagine living anywhere else and loves sharing all the nature and delights found in the Richmond area.

You can find Paula walking through Maymont Park or the trails along the James River, enjoying a beer in Scotts Addition or dining in the surrounding neighborhoods. She looks forward to covering the food and craft beverage vibe in Richmond for DW&S Magazine.

James Putbrese

is a former radio broadcaster and was managing partner of 10 radio stations over a of a 48-year period. Upon retirement in 2004, Mr. Putbrese realized if he continued to hang around the house that 40 years of married bliss would come to a grinding halt. He decided to turn a love of all things Virginia into a second career with the publication of the magazine “The Shenandoah Valley Guide” and later the publication “Dine, Wine & Stein.” Realizing it was time to start spending time with his wife and three grandchildren a decision was made to sell the magazines. In 2016 the Shenandoah Valley Guide was sold, and in 2017 Dine, Wine & Stein was sold to BlueMont Media Group. Mr. Putbrese still enjoys involvement with the magazine and its owner Dave Renfro and continues to write stories for the publication.

54

Dine Wine & Stein

I

WINTER 2018-19

Ciro’s Italian Eatery...........................50 Corgans’ Publick House.....................31 Cracked Pillar Pub..............................15 Cranberry’s Grocery & Eatery..........38 El Paso Mexican Grille.......................50 Extreme Pizza......................................52 Friendly Fermenter..............................49 Green Leaf.............................................47 Kathy’s................................................. 15 Locke Store.......................................... 51 Magnolia Vineyards.............................9 Mt. Crawford Creamery.....................11 Palladio Restaurant.............................7 Region’s 117..........................................21 Rockbridge Vineyard..........................33 Sarek......................................................52 Schenck Foods Co................................43 Scotto’s Italian Restaurant & Pizza .................................................47 Shenandoah Joe’s ................................53 Smiley’s Ice Cream..............................11 Spice Diva.............................................45 Sugar & Salt.........................................39 Virago Spirits.......................................44 Virginia Fly Fishing............................53 Virginia Wine Expo...............................3 Wild Wolf Brewing Co...................... 56 Yelping Dog...........................................37 Find DW&S at over 450 of the finest wineries, breweries, cideries, distilleries and dining establishments.

F I S H PA R T N E R® ANGLING TOURS WWW.FISHPARTNER.COM