Dine& Wine
Welcome to the Autumn 2017 issue of Dine, Wine and Stein!
Stein
Change is in the air at Dine, Wine and Stein. Autumn has officially arrived and brings with it a season full of change as the lazy spent days of summer drift into preparing for old man winter to arrive. Mesmerized by the progressing crisp twists and turns of leaves turning from green to brilliant hues of red, yellow and orange, Autumn is a time for both hunkering down and actively making plans as we count the days in anticipation of holiday celebrations with family and friends and dreaming of new beginnings moving into the new year to come. As the new publishers at Dine, Wine and Stein, Dave and I are thrilled to have the opportunity to embrace change as we carry on the vision that Jim has so elegantly brought to Dine, Wine and Stein since starting the magazine over four years ago. But as much as we know that change is inevitable, much still remains the same. As we move forward in growing Dine,Wine and Stein’s outreach and appeal, we are delighted that Jim’s articles as a contributing writer and the stunning design and editing skills of Jenny will continue to grace our pages. And Michele will help keep our account serviced. Dave and I look forward to connecting with our readers and our advertising partners in the months to come and we thank you for your support. Cheers! Anne and Dave
Volume 148 BlueMont Media Group P.O. Box 814 Nellysford, VA 22958 Phone: 757-630-3352 www.DineWineAndStein.com
Publishers E. A. Wachtmeister J. D. Renfro
Executive Editor & Art Director Jenny Shannon
Account Executive Michelle Scott
In this issue...
540-817-9075
Historical Food Editor
Oktoberfestplakat 2017............................................................................................. 4 Apples of Our Ancestors............................................................................................ 6 The Brew Ridge Trail Nelson County, VA............................................................... 9 Salt, the Spice of Life................................................................................................ 10 Virginia is For Wine Lovers.................................................................................... 12 Peppers....................................................................................................................... 15 Here’s Looking At You.............................................................................................. 18 Ethnic Foods In the Virginias................................................................................. 28 Meet Becky Kincaid… The keeper of The Purple Cow!...................................... 30 Prosit! Beer 101......................................................................................................... 32 Make Mine Mead... The Drink of Our Ancestors................................................ 36 Smile and say... Cheese! It’s Party Time!............................................................. 38 KILL THAT TOMATO: Or Shades of Night......................................................... 40 Silver............................................................................................................... 43 What’s All The Buzz About Bees?............................................................. 44
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Cover Photo: Courtesy of Region’s 117
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Autumn 2017
William Detroit
Contributing Writers Jonathan Ashley Annie Earhart Phyllis Hunter Kay Pfaltz James Putbrese Marcus Weaver
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. © 2017, BlueMont Media Group
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Oktoberfestplakat 2017 by William Detroit
From Virginia Beach to Vienna, and from Fort Belvoir to Reston, Oktoberfests are planned in biergartens through out Virginia as celebrants bring the whole family for food, music, and dancing. Of worthy note, three festivals will be taking place in Central Virginia. Visitors will gleefully indulge in bratwurst, knockwurst, chicken, sauerkraut and potato pancakes, washing everything down with—of course—German inspired beer at Blue Mountain Brewery in Afton (September 29th - October 8th 2017) and Woodbridge Brewery in Lovingston (September 30th). On Friday, October 20th and Saturday, October 21st, the 52nd annual Richmond Oktoberfest will take place at the Richmond International Raceway Complex in the Old Dominion Building. The Richmond Oktoberfest is expected to draw over five-thousand visitors to the Raceway, making this the largest German-American Oktoberfest celebration in the Commonwealth.
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lthough Oktoberfests are scattered all over Germany, the place to be is Munich, the capital of Bavaria. There began the festival, now the world’s largest beer fair, which includes amusement rides and games of every sort. Americans are surprised to learn that the Munich Oktoberfest begins not in October, as the name would suggest, but in late September. The reason is a simple one. People like to party, and one day is certainly insufficient for fun. How about sixteen days? Oktoberfest lasts over two weeks, and visitors to the giant grounds at the Theresienwiese, called the Wiesn=meadow/ field, in the local Bavarian dialect, eat
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Schweinshaxe (grilled ham hock), Hendl (roast chicken), Schweinebraten (roast pork), Steckerlfisch (grilled fish on a stick), Knödel (potato dumplings), Reiberdatschi (potato pancakes) and Brezen (pretzels), But no Munich Oktoberfest could exist without the Bavarian specialty Weisswurst (white sausage). With Weisswurst in the left hand and a bier stein in the right, visitors are in Oktoberfest heaven. Then they reach for a Radi, the Bavarian word for raw radish, a staple of the Oktoberfest and a Bavarian favorite since the Romans brought it to the Alpine regions centuries ago. Radishes supposedly make the beer taste better.
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Over six-million visitors, most from the United States, Italy, Australia and Japan, come to the Munich Oktoberfest to taste the beer specially brewed for the occasion. Over sevenmillion liters of beer are served at a typical fest. No surprise that alcohol intoxication has become an increasing problem at the yearly festival with the average libation containing over six-percent alcohol. Visitors and locals are greeted by beer servers dressed in traditional Bavarian folk costume called Dirndl, a name that originally meant a “lass,” or “young girl.” This dress is very popular among tourists, as are the Lederhosen, or leather pants, worn on special occasions by Bavarian men. The Oktoberfest began in 1810. Over two-hundred years of beerladen fun! It started with the royal wedding of Crown Prince Ludwig of Bavaria who married Princess Therese von Sachsen-Hildburghausen in October of that year. The locals thought to combine the wedding with a great horse race in honor of the royal pair. The race took place on the current fairgrounds in Munich, thereby dedicating that space to the celebration of future Oktoberfests. If you want to experience the Munich Oktoberfest, you’d better make your hotel reservation now. For those who want to celebrate in the Commonwealth, we recommend visiting the link www.virginia.org/ oktoberfests/ to find fests across the Commonwealth. In West Virginia, visit the beautiful Bavarian Inn who will be celebrating Oktoberfest on Sunday, September 17th. The Bavarian Inn has held Oktoberfest with food, beer, entertainment and children’s games for over 30 years. n www.bavarianinnwv.com
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“ ” I am a firm believer in the people. If given the truth, they can be depended upon to meet any
national crisis. The great point is to bring them the real facts, and beer.
-Abraham Lincoln
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by Jo na th
A an
shley
Apples of Our Ancestors
With the fading of summer, the coloring of leaves, and darkening of shadows, the realization comes that it is apple time in Virginia! Heirloom apples refer to vintage varieties dating back to earlier periods in humans history. They are called by many names, apples of antiquity, heritage apples or heirloom apples, and they have been cultivated in Virginia since the 18th century. In the 18th, 19th and early 20th century every region had their favorite variety of apples. In fact, home grown heritage apple trees have historically been the main item in providing the nutrients for past generations. Heritage apples are the apples of our grandparents. Apples provide a diversity of shapes, sizes, colors, textures, When one looks at the age-old heirloom apples with their different shapes, colors, bumps, spots, unfamiliar and unusual names, and taste that is amazing, you may wonder why so many have disappeared as we pass by farms where deceased apple trees stand like forgotten sentinels in the field.
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eirloom apple varieties are a special group of apples that once grew in the Appalachians and have been preserved over the years. Only a few remnants of the 16,000 known varieties brought over during the European settlement of the area have survived. Many varieties have died out, victims of change in taste, the introduction of hybrids and mass marketing. The coming of the supermarket reduced the variety of apples from over a thousand, to no more than 8-10 that respond well to extensive spraying, keep for long periods of time and have an attractive appearance. Most American’s think of apples as a Red Delicious, or a Granny Smith, often picked too green, shipped a long distance, and stored too long. For years heirloom apples were disappearing at a rapid rate but fortunately are making a comeback. By seeking out heirloom varsities in Central Virginia, you can be part of preserving America’s culinary history as will as experiencing unique tastes. There are many varieties that would not win a beauty contest but, “Oh that taste!”. The Albemarle Pippin (also know as the New Town Pippin) was one of Jefferson’s favorites. If you have not tried one, the next time you visit Chiles
Peach Orchard in Crozet or Carter Mountain in Charlottesville, pick a few from the trees or from the stands. Queen Victoria was presented with two barrels of Virginia grown Pippin and liked them so much she lifted an English import tax on apples from America. Other delicious varieties are Arkansas Black, Stayman, Winesap, Black Twig, and Rusty Coat. Not every heirloom apple is an eating apple, as many were developed by the settlers to be used in making cider. Hard cider was by far the most popular alcoholic beverage in early America. The fermentation of apple cider killed the bacteria which made cider much safer than water. Until the late 1800’s beer was a distant second to apple cider. With the growing popularity of wineries, microbreweries and the return of heirloom apples, fermented apple ciders, an American tradition, has returned to Virginia. The week of November 10th19th is Cider Week in Virginia with many special events planned. Virginia is for Lovers....of wine, craft beer and of course, cider; especially at Albemarle CiderWorks in North Garden and Bold Rock in Nellysford. n Visit http://ciderweekva.com/ for more information.
TELL
Dine& THEM Wine
Stein
SENT
YOU
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Edible flowers?
Consider an edible estate Stay in touch with love
Best Winery Restaurants in America “.. the best wines of their vineyards, excellent cuisine, and idyllic settings”
(540) 832 - 7848
AN ESTATE OF WINE AN ESTATE OF WINE
bbvwine.com
The
Brew Ridge
Trail Nelson County, B
VA
eer Lovers will love this self-guided Six Brewery Trail with locations conveniently spaced along scenic Route 151 in Nelson County, and northeast into Crozet and Charlottesville. Each brewery offers sample Tastings of their award-winning craft beers, plus draft beer and bottled beer, and growler fills can be purchased for selected brews. Visit www.brewridgetrail.com and brewery websites for daily events and beer specials too! Start your tour along Route 151 at Devils Backbone Brewing Company with its western décor, indoor and outdoor bars, event meadows, and a firepit to enjoy your brews by! Wild Wolf Brewing Company is your next stop, in a renovated old schoolhouse with outdoor biergarten and koi pond. Here you can sample Wild Wolf beers along with delicious Farm to Table fare and Live Music. Heading north on Route 151 enjoy Blue Mountain Brewery’s great outdoor seating and Blue Ridge Mountain views. Try a Full Nelson beer, and their famous Bratwurst Pizza! Starr Hill Brewery in Crozet is less than 10 miles away, featuring lots of Live Music to go with your beer. Finish the trail at South Street Brewery with its full menu restaurant, bar and brews in the historic setting of Charlottesville. n www.brewridgetrail.com
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Virginia’s Original Beer Destination www.BrewRidgeTrail.com
Register for a weekend getaway: 800.282.8223
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by Phyllis Hunter, The Spice Diva
Salt, the Spice of Life
With Thierry Germain in Saumur Champigny.
All salt, in one way or another, begins with the sea. Whether extracted from the ground in West Virginia or a cave in Pakistan, it begins as sea salt. It has been used as a means of exchange, a binding medium for contracts and a preservative since Homo erectus crawled out of the cave. In the modern era, our technology allows us to have a wide selection of sea salts with naturally occurring iodide and many other trace minerals. They may be found in nature in a wide range of colors such as white, black, pink, blue, red, gray or green. Unless there has been a spice or herb added to the salt, they are mostly sodium chloride. Just. Salt. One rarely tastes differently than another, though there are aficionados who will swear that they do.
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he Spice Diva Emporium in Charlottesville carries 15 types and grinds of salt and another 15 flavored salts. Mark Bitterman, in his definitive book, Salted, sets us straight on what is an ingredient and what is a finishing salt. A finishing salt can have various qualities of either appearance or taste which make it stand out from the food is accompanies. We “finish” our dishes with it to make them look garnished and exciting, e.g. a bit of Black Hiwa Kai on a pat of butter atop a bright green vegetable. My favorite for cooking salt is Kosher Sea Salt. The salt has a flat side to its crystal making it taste saltier while requiring less salt and makes the most of the daily opportunity to enhance your cooking and eating. So long as salt is used as a means of bringing the flavors inherent in our food to the forefront, it is being used to best advantage. Pink Salt, whether from Bolivia or the Himalayas has many trace minerals. It is probably used more than other non-white salts for cooking. The salt mines from which pink salt is extracted are breathtakingly beautiful. Some even have mosques inside so that workers do not miss their daily prayers. Sparkly, white Sicilian Trapani salt is the only salt which originates in Sicily. It is harvested directly from the ocean. Both Black Hiwa Kai and Red Alaea are harvested from the beaches of Hawaii - one is black like the lava beaches and the other is high in iron. Maldon salt is from Ireland and has a gorgeous crystal like new fallen snow. There exist at least 160 different types of salts to fascinate and stimulate us and to enhance our enjoyment of food the world over. n
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URANT SO GO ESTA OD R A
Kathy’S SH E
! N IT PUT H O E M ER NA
Voted best breakfast in the Shenandoah Valley! Hours:
Sunday - Thursday 7am to 8pm Friday & Saturday 7am to 9pm
540 885 4331 705 Greenville Ave. Staunton If you enjoyed your Gourmet Pancakes at Kathy’s, then you too can purchase “Kathy’s Pancake Mix” that has been specially milled to Kathy’s very own secret formula.
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by James Putbres
“
Virginia is For Wine Lovers
God, in his goodness, sent the grapes, to cheer
�
both great and small; little fools will drink too much and great fools not at all!
-Anonymous
I find one of the pleasures of life is sitting down and drinking wine in one of the over 250 wineries in Virginia. Virginia is producing excellent wines and for the novice and even someone more experienced the question is what wine do I choose?
T
he answer to that is try them all and decide which you like best. However, here are three shining examples of Virginia wines. Cabernet Franc, Petit Verdot and Viognier. Many other grapes varieties are cultivated as well, and Virginia Wineries are producing a broad selection of excellent wines. Several of the grapes that do well in Virginia are Pinot Grigio, Pinot Noir, Merlot, Nebbiolo, Chardonnay, Vidal Blanc, Norton, and Cabernet Sauvignon. Cabernet Franc Cabernet Franc is light in tannin, offering a
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distinct violet and raspberry bouquet. In a good year, the wine will be filled with red-fruit flavors and nuances of herbs and pepper. It is wine that can be drunk at a young age, but may be cellared for up to four years. The wine is more adaptable to cooler climates and is ideal for Virginia, as the grapes ripen early. It is a smooth, sophisticated wine that pairs well with roast and beef stew, and is an excellent wine when cooking on the grill from steaks to hamburgers. In a recent blind tasting, it was rated higher than wines from the Loire Valley in France.
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Viognier Viognier has increased in popularity among consumers. Viognier is capable of producing extraordinary wines with peachy aromas on the palate. The wine exhibits dry, luscious flavors of fruit, nuttiness, and undertones of spice. In a good year, it is lush and rich with incredible complexity and an excellent alternative to Chardonnay and Riesling. It was first introduced to Virginia by Dennis Horton of Horton Winery. The wine has received the title of “Official State Wine.” Virginia’s Viognier pairs well with grilled seafood and exotic foods from Thailand and Malaysia. It is also a great wine to drink on the patio with cashews and macadamia nuts and most cheeses. I had the opportunity to compare a one hundred seventy dollar bottle of Viognier from France with one from Virginia. There were seven of us in a blind tasting, and five members of the group choose the Virginia Viognier. Petit Verdot Petit Verdot is capable of producing red wines with intense color, fragrance, and spice. It is a high-quality red wine grape grown mainly in France’s Bordeaux regions. Petit Verdot produces a full body, extremely deep-colored wines with a spicy flavor and high tannins. In the Bordeaux region of France, it is used as a blending wine. In Virginia, while it is used as a blending wine, it has been increasingly popular as a single varietal wine. The wine has high color structure and great depth and goes well with rib eye steak, barbecue, Italian foods and sharp cheeses. With all the excellent choice and the plethora of vineyards, it is no wonder that Virginia is for Wine Lovers. n
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Peppers...
by James Putbrese Peppers make the garden brighter and our food taste better. Their radiant hues, yellow, orange, green and red, add color to our garden as well as our food. Beside their appearance, there are other rewards they are delicious and good for you. All peppers are rich in vitamin A, C, and K. Sweet bell peppers go well with just about everything, and the hotter varieties spice up many recipes.
P
eppers are native to Mexico, Central America and northern South America. Prehistoric remains of peppers have been discovered in Peru dating back to 7500 B.C. Pepper seeds were carried by Columbus to Spain in 1493 and from there spread to other European, African and Asian countries. Today China is the world’s largest pepper producer, followed by Mexico and Indonesia. Bell pepper, also known as sweet pepper, is from a group of species, Capsicum annuum. While the bell pepper is a member of the capsicum genus, it is the only capsicum that does not produce capsaicin, the chemical that can cause a strong burning sensation when it comes in contact with your tongue. The green bell peppers are simply red or yellow peppers that have not had the chance to ripen. As they mature, they turn various shades until they become red. Bell peppers have more flavor than fire. For the brave-of-heart, let’s talk about the peppers that do contain capsaicin— the ones that set your mouth ablaze. Cupanelles, Italian frying peppers, have a more intense flavor and are preferred for roasting or sauteing. The word jalapeno instantly springs to mind when we think of hot peppers. There are many different varieties; the hybrid, Senorita, is special because it has all the flavor of a jalapeno with just a hint of the heat. The poblano pepper is another relatively mild jalapeno, especially if eaten green before it turns red. This is the pepper most often used in making chiles rellenos. If you enjoy a fiery, intense pepper, try chiltepin, the original wild
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chili pepper from which thousand of other varieties have originated. You will find them growing wild in parts of South America and in Arizona and Texas. Let us post a warning here— they are not for the faint of heart. There are thousands of varieties of peppers that vary in the intensity of heat. Peppers are scored on the Scoville heat index. Bell peppers offer no heat; cherry peppers score at around 500. Jalapeno may range from 5,000 to 8,000 while the habanero chili pepper packs a heat range between 150,000 to 350,000. The hottest known pepper is the ghost pepper with an index of over 1,000,000. A single seed is capable of leaving your mouth burning for 30 minutes, and a whole ghost pepper is capable of destroying your taste buds. If you try a really hot pepper and you think there is a five alarm fire in your mouth— do not reach for the water, as it will spread the heat around in your mouth. Reach instead for a dairy product. The protein, casein, in dairy products literally will quench the inferno. Milk should be your first choice, but if that is not available, reach for a piece of bread. Despite the countless hours spent in our office researching peppers, we did not find the answer to the age old question which has perplexed pepper scholars for years— just how many pecks did Peter Piper pick? However, we may surmise from our study, that it is obvious that Peter was a health enthusiast, as one hot pepper contains more vitamin C than six oranges. n
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Beer Tips...
To protect the taste of beer you should not store it above 80 degrees for any extended period of time. Beer should not be poured down the side of a slanted glass but rather pour your beer straight into the glass from a height of about 12 inches. The high pour will rid some of the carbon dioxide out of the beer giving it a smoother taste. Beer should not be served to cold. If you want to taste your beer, it is best to serve between 45 to 50 degrees before imbibing.
Here is a quick guide for the proper wine serving temperatures: RED WINES: Beaujolais, Pinot Noir… 58-60 degrees Chianti, Merlot, Shiraz… 60-62 degrees Cabernet, Zinfandel and most other reds… 63-65 degrees
WHITE WINES: Riesling, Soave… 48-53 degrees Sauvignon Blanc, Viognier, Burgundy, Chardonnay… 54-58 degrees
CHAMPAGNE: All Sparkling wines, Champagne, Cava… 40-45 degrees
DESSERT WINES: Port, Madeira, Sherry, Sauternes… 60-65 degrees You may purchase a thermometer at most wine shops that fits around the wine bottle and register the temperature of the wine you are serving.
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If you have poured too fast and your glass is running over, you will find that a little fatty acid will stop the runaway foam. You ask… where do I find fatty acid? Well, we all have fatty acids on our fingers so just put your finger in your beer and the problem is solved. Remember, not all beers are alike, and many of today’s beers can range from 7% to 25% in alcohol content Find out the percentage in the beers you are drinking and drink according. Finally, Drink Responsibly. Remember even a small amount of beer can impair judgment.
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Here’s Looking At You
“
by Kay Pfaltz
”
All champagne is wine, but not all wine is champagne.
Today there is really no agreed upon toast except perhaps eye contact when toasting. Miss this crucial step, the Europeans maintain, and risk seven years of bad luck. And we’re talking of the carnal variety. Clink glasses… don’t clink… but always look each person in the eye as you do.
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oasting probably dates to ancient Greece, its provenance fueled by practicality—to ensure one’s wine wasn’t poisoned. Spiking wine with poison had become an all too common means of dealing with personal problems: disposing of an enemy, a political opponent, a mother-in-law. To assure his guests that the wine wasn’t poisoned, a host would pour wine from a common pitcher and drink it before the assembled in a symbol of friendship. When guests saw he didn’t keel over, he’d then raise his glass for all to do likewise. The Romans who admired the Greeks, and tended to handle their social problems by similar means, also adopted the tradition of toasting. The term itself comes from the Roman practice of dropping a piece of burnt bread into wine. This tempered some of the less appealing wines the Romans
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drank since charcoal reduces acidity in bad wine making it more palatable. In ancient Rome, bits of toast were floated in goblets of wine. One story tells of a rich man who threw quite the lavish party and filled the public baths with wine. Cheers. Beautiful young women were invited to swim in it. When asked his opinion of the wine, a guest responded: “I like it very much, but I prefer the toast.” And in the 18th century partiers got so caught up toasting, they toasted even to those not present. A woman who became the object of many such toasts came to be known as the “toast of the town.” You don’t have to wait till December 31st to drink champagne and make a toast. Raise a glass to life and all it offers. Toast your health and the health of your friends. Toast if you love deeply and toast if you’re loved. Life goes by quickly. Give gratitude that you didn’t become toast. Happy autumn to all, and may you know much peace and joy. The following grower champagnes are my top picks for bubbly. All have two things in common: They are grower champagnes and are Blanc de Blancs, meaning a lighter-bodied wine, which happens to be my favorite for champagne. Blanc de Blancs means all white grapes, and in Champagne this means all Chardonnay. Get to know some good grower champagnes, for they cost a fraction of what the big name champagne house wines cost and are often better. Diebolt-Vallois, Brut, NV – From Cramant, an exceptional terroir, this was my top pick last year and I continue to love Jacques Diebolt’s wines. The Diebolt family has lived in Cramant since the end of the 19th century, and the Vallois family has been cultivating vines in Cuis since the 15th Century. A rich, medium-bodied champagne with grapes from Grand Cru and Premier Cru vines (Crammant and Cuis). Round, elegant, creamy with notes of honeysuckle and chamomile. $58.99 Voirin-Jumel, Premier Cru, Brut, NV – Another Blanc de Blancs from the outstanding vineyards of Cramant, Voirin-Jumel has beautiful floral and mineral
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characteristic. Notes of poached pear, meringue, dried fruits and apple. Pair with lemon-flavored scallops, sole or Carpaccio of salmon. $46 Le Mesnil, Grand Cru, Brut, NV – For years my favorite champagne was Salon Le Mesnil, and I’d trot off to Bill’s Tastings and buy it by the case. Alas, Salon’s price now prohibits me, but perhaps we need look no further for a solution to my first-world problem than this incredible grower’s champagne and bargain. The vineyards of Le Mesnil-sur-Oger are truly exceptional in that 100% are ranked Grand Cru. Vineyards face east so they drink up the rays of the morning sun. Topsoil over a base layer of chalk means vineyards have excellent water retention allowing the Chardonnay grapes to reach full potential. The village sits in the heart of the prestigious Côte des Blancs, named for the Chardonnay grapes that grow there. Krug and Salon have made Mesnil famous by their rare and expensive bottlings, but if I compare a bottle of the Le Mesnil for $39.99 to Salon’s price of $400$500, there is no comparison. Biscuit, graphite, honeysuckle, peach and floral notes come together, and last throughout the complex finish. $39.99 Roland Champion, Grand Cru, Brut, NV – This Blanc de Blancs comes from a small, family-owned producer in the village of Chouilly with only Grand Cru vineyards. Fourth-generation daughter, Carole, has even made the trek to Nellysford. This is what one reviewer writes: “This Champagne offers ethereal grace and poise and harmony; if I were fighting a duel tonight, I would ask for this Champagne as my last beverage.” Notes of biscuit, toast and hazelnut. $49 n Kay Pfaltz is a writer and co-owner of Basic Necessities restaurant and wine shop. www.basicnecessities.us. Her latest novel, The Things We Do, is a psychological thriller, addressing moral questions and what it means to be good and do ‘good.’ Available in bookshops and on Amazon. All profits donated to animal welfare. For more information, please visit: www.kaypfaltz.com.
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Quick Pick s Nestled on a 12-acre estate in Shepherdstown, WV, is the Bavarian Inn, a greystone mansion where guests are invited to dine in the warm elegance of a romantic country chalet. The Inn’s scenic location overlooks the Potomac River. An extensive menu of award-winning German and American fare is prepared by master chefs and served in one of the four dining rooms, or on the outdoor patio. The Bavarian Inn was awarded the Wine Spectacular “Best of Awards” with over 600 bottles of carefully selected wines in the well-stocked cellar.
BavarianInnWV.com | 304-876-2551 164 Shepherd Grade Road, Shepherdstown, WV 25443 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
Bluestone Vineyard is family owned and operated, and committed to crafting small-bach wines. The beautiful new event building, “The meeting House” is available for weddings, receptions, reunions, and much more.
BluestoneVineyard.com | 540-828-0099 4828 Spring Creek Road Bridgewater, VA 22812
Prosecco Ristorante & Pizzeria serving cuisine Italiana. Open Sunday through Thursday 11:00am - 10:00pm, Friday & Saturday 11:00am - 11:00pm... Sicilian pizza, specialty pizza, pizza rolls and calzones, soups, salads, pasta, chicken, and seafood. IlProseccocusine.com | 540-828-3026 415 North Main Street, Bridgewater, VA 22812
CrossKeys Bistro is the place to be if you enjoy made from scratch food paired with nationally awarded wines. From the signature house-brined Reuben to a palate-morphing Brie Fondue drizzled with local honey, the Bistro has food to please every taste. House-smoked meats, artisan cheeses, and locally sourced vegetables are just a sample of what make the Bistro at CrossKeys the stop on your next wine tour. Open to groups large and small, come Discover, Taste, and Experience Crosskeys Bistro at Crosskeys Vineyards.
CrossKeysVineyards.com | 540-234-0505 6011 East Timber Ridge Road, Mt. Crawford, VA 22841
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
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Quick Pick continued
Staunton Olive Oil Company provides ultra-premium extra virgin olive oils, infused and fused olive oils and balsamic vinegars. They also offer locally sourced herbs, spices, pottery bowls and cutting boards to complement their premium oils and vinegars. Visit their tasting room and enjoy the quality and flavors of their products. Open Tuesday - Sunday.
StauntonOliveOilCompany.com | 540-290-9665 126 West Beverley Street, Staunton, VA 24401
Kathy’s Restaurant is located in Staunton and recently received the Virginia Living magazine’s Best Breakfast in the Shenandoah Valley Award. The restaurant has served locals and tourists for 26 years in the same location and is known for their home style cooking and their famous pancakes. Open seven days a week.
Kathys-Resturant.com | 540-885-4331 705 Greenville Avenue, Staunton, VA 24401
Nu Beginning, “The Store” is a year-round locally sourced farm to table grocery store and cafe. Open Monday through Saturday 7:30am - 7:00pm. The cafe offers breakfast, lunch, and dinner with local wines and craft beers. The Store carries Nu Beginning produce along with over 40 area producers.
NuBeginningFarm.com | 540-886-1534 240 North Central Avenue, Staunton, VA 24401
King’s Gourmet Popcorn offers snacks for the entire family, including 12 flavors of kettle corn, savory popcorn, Nathan’s beef hotdogs, pork rinds, drinks, and ice cream. Convenient to I 64, the Appalachian Trail, Blue Ridge Parkway and Skyline Drive. Open 7 days a week.
KingsGourmetPopcorn.com I 64 - Exit 99, Afton Mountain
Whether packing a picnic, enjoying breakfast, lunch items or our specialty market treats Black Creek Market offers something for everyone. Grab and go or just sit and relax over a delicious soup, salad, sandwich, BBQ or Black Creek Markets’s award winning chili. No matter the season, Black Creek Market is your go to place for tasty treats in Nelson County.
BlackCreekFarmAndMarket.com | 434-226-0792 4137 Tye Brook Highway, Route 56 Arrington, VA 22922
Beverley Street Convenience offers an inside deli with hot daily specials, pizza, wings, desserts, fried chicken, salads, and more. Open for breakfast, lunch, and dinner. WE DELIVER. Open daily.
www.facebook.com/beverleystreet.convenience.com | 540-885-2777 2103 West Beverley Street, Staunton, VA 22801
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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
Harrisonburg’s Farmer Market’s mission is to provide the public with easy access to fresh, nutritious, locally produced, agricultural, and craft items. Harrisonburg’s Farmer Market breaks the mold with year round hours. Summer schedule is April through November. Saturday and Tuesday 7am - 1pm. Winter schedule is December through March, Saturday 9am - 1pm.
HarrisonburgFarmersMarket.com Located in the Turner Pavilion, South Liberty Street, Harrisonburg, VA 22801
Rockbridge Vineyard is one of the oldest wineries and producers of fine award winning Virginia wines. The owner and winemaker, Shepherd Rouse, a native resident, received a Masters in Enology from the University of California. The winery produces a full spectrum of wines, many with names of local interest. An excellent fun wine is “Jeremiah’s” (named after the famous bullfrog). The wine is slightly sweet with a fruity bouquet and a wonderful label. It is a perfect wine to enjoy on the patio with friends. Enjoy their newly expanded tasting room.
RockbridgeVineyard.com | 888-511-9463 35 Hill View Lane, Raphine, VA 24472 The Green Leaf Grill features a diverse menu, including authentic seafood gumbo, New Orleans craw-fish étouffée, and creative vegetarian dishes, as well as specialty pizzas and panini sandwiches. The Owner and Chef, Chris, showcases his expertise in Creole cooking with formal training at the famous 5-Star Commander’s Palace in New Orleans. Enjoy an excellent selection of wines as well as craft and domestic beer. Live music every Friday and Saturday night, as well as a Jazz Brunch on Sundays from 12:00pm-2:00pm.
TheGreenLeafGrill.com| 540-949-4416 415 W Main Street, Waynesboro, VA 22980
Located on the Higgs family’s former apple orchard, Barren Ridge Vineyard is now home to Augusta County’s premier winery. John and Shelby Higgs converted the 1890’s barn into a state-of-the-art winery, and offers 14 different varietals of wine, many of them award winning. Open seven days a week.
BarrenRidgeVineyardsVA.com | 540-248-3300 984 Barren Ridge Road, Fisherville, VA 22939
Seven Arrows Brewing company provides high quality, craft brewed beer in a relaxed, social environment where people can come together and drink great beer. Head Brewmaster, Aaron Allen, was formally MillersCoors Process Engineer, and holds a brewing certification from the Institute of Brewing and Distilling.
SevenArrowsBrewing.com | 540-221-6968 2508 Jefferson Highway, Waynesboro, VA 22980
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At Plaza Azteca you’ll be treated to much more than a delicious meal and exemplary service— you’ll enjoy an entire culinary encounter. Try the Molcajete Azteca... a hot stone bowl filled with ribeye steak, chicken, shrimp, poblano peppers, onions, chunks of pineapple, and honey pasilla sauce topped with shredded cheese. Plaza Azteca serves delicious appetizers, soups, salads, and vegetarian dishes. Now two convenient locations, Waynesboro and Charlottesville. Open for lunch and dinner. PlazaAzteca.com
Waynesboro, VA 22980 | 23 Windigrove Drive | 540-949-4205 Charlottesville, VA 22901 | 101 Seminole Ct (Rt 29-N) | 434-964-1045 Scotto’s Italian Restaurant has been making Italy accessible to Valley residents for over 20 years. Owner and Chef, Tommy Scotto, was inspired by his passion for his Italian culture when first opening his restaurant in 1989. Tommy goes to great lengths to ensure authenticity and quality in every dish. Wine is an important part of Italian culture. Scotto’s Italian Restaurant offers an extensive wine selection that is available for dine-in, carryout, or delivery. Open for lunch and dinner 7 days a week.
Scottos.net | 540-942-8715 1412 W Broad Street, Waynesboro, VA 22980
Aberdeen Barn has been a local favorite for more than 40 years, serving only the finest certified Angus Steaks, cooked on an open charcoal hearth. Enjoy award winning Roast Prime Rib, Seafood, exceptional wines and more. Enjoy cocktails in the piano bar.
Aberdeen-Barn.com | 434-296-4630 2018 Holiday Drive, Charlottesville, VA 22901
Foods of All Nations has been a Charlottesville destination for more than 50 years offering delicacies from around the world and from your farmer next door. Enjoy lunch at the Deli & ”Hot Bar.” Open Monday - Saturday 7:30am - 8:00pm, Sunday 10:00am - 6:00pm.
FoodsOfAllNations.com | 434-293-7998 2121 Ivy Road, Charlottesville, VA 22903
Mona Lisa’s is a local Italian Deli specializing in fresh pasta, Ravioli, homemade sauces and Pesto and Lasagna packaged for you to prepare and enjoy at home. Mona Lisa offers fresh Italian sandwiches and pizza by the slice or to take home, along with a selection of meats, cheeses, olives, and wines. Catering is offered for parties and events.
MonaLisaPasta.com | 434-295-2494 921 Preston Avenue, Charlottesville, VA 22903
Spice Diva offers the finest and most flavorful spices, salt and pepper, herbs. teas in bulk, and exquisite extracts. Inquire about their cooking classes in their twelve-seat kitchen.
TheSpiceDiva.com | 434-218-3482 Main Street Market, Charlottesville, VA 22903
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Pollak Vineyards is located 15 miles west of Charlottesville, Virginia in Greenwood. Showcasing a dozen or more unique wines, their tasting room is staffed by a talented team available to help both the novice taster as well as the more experienced oenophile. In warm months you can enjoy a picnic on the veranda, patio, or on a blanket by the pond. On colder evenings, warm up by the fire in the comfortable tasting room. Open daily 11am - 5pm.
PollakVineyards.com | 540-456-8844 330 Newtown Road, Greenwood, VA 22943 South Street Brewery, founded in 1998, is Charlottesville’s longest running brewery and pub. South Street Brewery was purchased in 2014 by Blue Mountain Brewery, whose owners have expanded beer offerings to include venerated South Street originals as well as new beers reflecting the diversity and experimentation that is the heart of American craft brewing. The food offerings lean heavily toward local artisans, reflecting the owner’s belief that Charlottesville, Virginia is the best place on earth to live, drink, and eat! Monday - Sunday 11am - 1am.
SouthStreetBrewery.com | 434-293-6550 106 West South Street, Charlottesville, VA 22902
Carmello’s Restaurant & Wine Bar features rustic northern Italian food combined with French techniques. Offering a delightfully unique array of flavors and presentation. Many ingredients sourced from neighboring farms. Attractive interior and impeccable services. Serving lunch Tuesday - Saturday. Dinner, Tuesday-Sunday. Brunch, Sunday 11:30am - 3:00pm.
CarmellosRestaurant.com | 434-977-5200 400 Twentyninth Place Court, Charlottesville, VA 22901
Paulie’s Pig-Out offers hickory smoked pulled pork, dry rubbed ribs, roasted and smoked chicken, along with great sides like baked mac & cheese, and grandma’s potato salad. All sides are homemade and Paulie’s offers fresh baked desserts. Sunday 12pm - 5pm. Thursday, Friday and Saturday 11am - 7pm.
434-361-2001 7376 Rockfish Valley Highway, Afton, VA 22920 Located in Nelson County, Wild Wolf Brewing Co. is a made from scratch restaurant and brewery featuring local ingredients with vegetarian and gluten free options. Our specialties - hickory smoked meats and award winning beer! Bring the kids and your canine companions to Wild Wolf to experience the many unique features that makes this brewery a must-see destination. Our biergarten, shaded by Elm trees, features a gazebo, waterfalls, and a large koi pond. At Wild Wolf Brewing Co. we pride ourselves on providing exquisite food, award winning beer, and a memorable experience. Visit our website for current specials and events.
WildWolfBeer.com | 434-361-0088 2461 Rockfish Valley Highway, Nellysford, VA 22958 Basic Necessities in Nellysford is a cafe, wine and cheese shop offering “a taste of Europe in the Blue Ridge Mountains.” Basic Necessities strives to offer a unique atmosphere with local, seasonal and pesticide-free produce from local farms. Breakfast and lunch is offered Tuesday - Saturday starting at 10:00am. Dinner, Friday and Saturday 6:00pm - 10:00pm and brunch, Sunday 10:00am - 2:00pm.
BasicNecessities.us | 434-361-1766 2226 Rockfish Valley Highway, Nellysford, VA 22958
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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
First Colony Winery is nestled at the foothills of the Blue Ridge, the heart of Virginia Wine Country. The only winery in North America with a traditional thatched roof, First Colony celebrates the rich historical traditions of Virginia’s settlers while embracing the innovations of modern winemaking with unique, award-winning blends. Visit First Colony for breathtaking sunsets, charming Old World gardens, meticulously manicured vineyards, and newly renovated tasting room and event facilities. The warm hospitality and elegant atmosphere will make you feel like kicking back and staying awhile. Open Daily
FirstColonyWinery.com | 434-979-7105 1650 Harris Creek Road, Charlottesville, VA 22902
Opened as Nelson County’s original brewery in 2007, Blue Mountain Brewery is a bustling restaurant and pub at the foot of Central Virginia’s Blue Ridge Mountains, featuring inside and outside seating, gorgeous views, and spectacular food and beer. A larger production brewery, Blue Mountain Barrel House, was opened at the south end of Nelson County in 2012 to expand on the bottled, canned, and draft beer availability of Blue Mountain throughout the East Coast. Visit both breweries for a unique Virginia beer experience. BlueMountainBrewery.com Blue Mountain Brewery and Restaurant, Mon - Sat 11am-10pm, Sun 11am-9pm 9519 Critzers Shop Road, (Rt. 151), Afton, VA 22920 Blue Mountain Barrel House, Wed - Thurs 11am-5pm, Fri - Sun 11am-8pm 495 Cooperative Way, Arrington, VA 22922 If you enjoy “vintage southern hospitality,” the Mimslyn Inn combines old fashioned charm, character, and gracious hospitality. The Inn has gone through a multimillion dollar renovation with expansive lawns, gardens, oversized patios, landscaped terrace, and elegant appointed rooms. The chef prepares seasonal dishes daily in the Circa’ 31 dinning room. Enjoy dinner and then relax in the Speakeasy Tavern.
MimslynInn.com | 800-296-5105 401 West Main Street, Luray, VA 22935
An 18th century estate centered around the historic landmark ruins of the house Thomas Jefferson designed for Governor James Barbour, Barboursville Vineyards was founded in 1976 by one of the pre-eminent wine growers of our time, Gianni Zonin. As a winemaker for over 20 years, Luca Paschina has set the standard for wines from Virginia. The tasting room is open daily for current vintage tastings and museum presentations of Virginia wine history.
BarboursvilleWine.net | 540-832-7848 17655 Winery Road, Barboursville, VA 22923 This restaurant’s name is no accident, given Andrea Palladio’s influence on the Jeffersonian mansion here, and the presence of his masterpieces throughout the Veneto, home to Gianni and Silvanna Zonin, founders of this vineyard estate. Northern Italian in inspiration, yet creatively indebted to the most seasonal and local resources of the earth and sea, Palladio offers the handsomest gastronomic redemption there can be of the promise only the finest food and wine can extend – recalling one, recurrently, to the beauty of this world.
BarboursvilleWine.net | 540-832-7848 17655 Winery Road, Barboursville, VA 22923
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We source the best green coffee. We roast to bring out the best qualities. We train to prepare the best coffee and espresso beverages.
SHENANDOAH JOE
HARRISONBURG location now open! 64 South Mason
Charlottesville, Virginia 945 Preston Avenue 2214 Ivy Road - Townside Shopping Center UVA Corner - behind Corner Grocery
434.295.4563 • SHENANDOAHJOE.COM
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MEDITERRANEAN There has been an explosion of Mediterranean foods in our region in the past few years. The word lusty is often used to describe this variety of regional cuisines linked by geographical locations. There are eleven countries that border the Mediterranean Sea, and the foods yield many common characteristics. Mediterranean foods make use of vegetables such as tomatoes, eggplants, onions and cucumbers, and fruits such as figs, dates, and apricots. Grains such as couscous, which is granulated pasta, are popular. While beef and pork are eaten, it is more common to use lamb and goat meat, and because of its proximity to the sea, the use of seafood is an integral part of Mediterranean cooking. However, the most essential element of the food is olive oil. A piece of crusty bread dipped into olive oil is a gastronomical treat.
In the Virginias
Ethnic Foods GREEK From simple grilled foods and vegetable dishes to rich layered casseroles and delicate pastries, Greek food is a wonderful mix of dishes that appeal to all taste. Greece has an ancient culinary tradition. Greek cooking traditions date back thousand of years, Greek people today eat some of the same dishes that their ancestors did in ancient times. The food is the perfect example of traditional Mediterranean cuisine, sharing characteristics with the cuisines of Turkey, Italy, and the Balkans. The traditions of healthy country cooking have been expanded over the centuries, and today, Greece is famous for a diverse range of family meals, holiday foods, and elaborate presentation dishes.
THAI You will find Thai cooking is a lot like Thailand, vibrant and full of surprising contrast. Ingredients used in Thai foods are garlic, chilies, lemon, peanuts, and lemongrass. A kitchen would not be complete without nam pia, the fermented fish sauce that mellows and blends when combined with other Thai ingredients. In Thai food the most common ingredient you will find is rice. The national dish is Pad Thai, (sometimes called Phat Thai) which is a dish of stir-fried rice noodles with eggs, fish sauces, tamarind juice and red chili peppers, plus any combination of shrimp, chicken or tofu. Thai food is known for its balance of taste with sour, sweet, salty, and optional bitter and spicy.
MEXICAN Mexican cuisine, known for its colorful and spicy ingredients, is considered one of the most varied in the world, after Chinese and Indian. The cuisine of Mexico has evolved through thousands of years of blending indigenous cultures with European influences after the 16th century. The staples of Mexican foods are corn and beans. Corn is used to make masa, a dough for tamales, tortillas, gorditas, and many other corn-based foods. Corn is also eaten fresh, as corn on the cob and as a component of a number of dishes. Squash and chili peppers are also prominent in Mexican cuisine.
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FRENCH Traditional French foods range from delectable cheeses and desserts to hearty, soups, stews and fresh fish. French cheeses can make a meal on their own when paired with fresh-baked breads! Cheese has a long history in France of being served after a meal, before dessert.
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Traditional French soups depend on the region of France. There are several popular French soups, such as bouillabaisse, a fish soup that features several different kinds of fish, tomatoes, onions, and garlic. France has a fantastic food culture, and great wines with which to pair foods.
ITALIAN Italian food has roots back as far as the 4th century B.C. The major characteristic of Italian cuisine is its simplicity. Many Italian dishes have only 4 to 8 ingredients. The food relies more on its ingredients than elaborate preparation. Recipes are often the creation of a grandmother rather than a chef. This is the reason many Italian restaurants advertise dishes made from old family recipes. Italian food is much more then pizza and spaghetti. The recipes are known for their use of fine ingredients such as herbs and spices. Northern Italian cooking is a blend with French cuisine and has strong Gallic flavors adopted from France. Most traditional northern Italian recipes call for unsalted butter rather than olive oil. The recipes call for less tomato, preferring to use wine, broth or cream as the liquid. Other components are mascarpone
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cheese, and fresh egg pasta. The results can be extraordinarily elegant. The food of southern Italy is no less delicious and is often described as refined home cooking. Recipes from this area have remained virtually undisturbed for centuries, and with adherence to the proper techniques they give us a heritage of good honest cooking. The use of pasta and oil-based sauces filled with vegetables, sausage and seafood are common ingredients in the southern region. The food has earthier, stronger flavors and uses bolder combinations of ingredients. One cannot think of southern Italian cooking without an ingredient that deserves a special chapter by itself… the Tomato. This food also makes heavy use of olive oil and dried pasta. When you think Italian, think Fettuccine Alfredo (created in Rome in 1914), Ziti, Eggplant Parmesan & a host of other wonderful dishes. Italian food and wine are paired naturally together, as Italy is one of the world’s largest wine producing countries. With all the choices for wonderful food in the Virginias we can only say, “Bon appetite!… Buon appetite! Selamat makan!… Buen apetito!… Kor hai ja-rern aa-nedn!… Ging man hong!” n
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Meet Becky Kincaid… The keeper of
The Purple Cow! by Annie Earhart
Nothing screams Fall like ice cream as in its getting cold outside! And there is no better place in Central Virginia to immerse your self in chilly ice cream and warm comfortfood than The Purple Cow, an iconic 1950s ice cream/hamburger joint in Crimora that was re-opened (aka rescued) by a real life Wonder Women three years ago.
Y
ou might not recognize Becky Kincaid as a superhero but don’t be fooled! This lady has seen it all and that sense of resilience and “can do spirit” affects much more than the color purple. Kincaid has taken the Purple Cow Ice Cream Parlor and Cafe to a whole new level and Augusta County and Waynesboro should be very proud! A true destination place for locals and visitors traveling through on Rt 340, Kincaid’s eclectic charm shines through everywhere you look. From the original Monticello Dairy purple cow head posted high above for all to see since 1963, to the tractor mailbox, street lights and an old cop car with a crook (cash and all) in the back seat that looks like he has been there for a very, very, very long time; The Purple Cow is sure to delight the youngest and most seasoned customer. Kincaid and her vision for The Purple Cow is so much more than purple vanilla ice cream. A resident of the rump end of Purple Cow Rd., Kincaid had dreamed for years about re-opening the little cafe at the head (literally) of her road. But she acknowledges over and over that she could not have done it without friends and fellow business owners that stepped up to lend a hand. “It’s the relationships that I have with local businesses and the structure that I feel in my life—I think its about those
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relationships: that’s the most important part about it and what I do… [Also] the fresh produce and the pride in going to get it,” she added. Pride and a sense of fun! Becky Kincaid emanates love and fun from every ounce of her being and believes in the inner strength that community can build when we take time to listen and connect with one another. For Kincaid, its all about building authentic relationships and serving her guests not only something that tastes good but also feels good. Whether it’s her awesome coffee, BLTs, pepperoni rolls, soups, and 19 flavors of ice cream including Cookie Monster, that will turn your lips an awesome shade of brilliant blue, you will no doubt leave “The Cow” with a sense of yum. And like a great ice cream sundae, Kincaid’s spirit goes much deeper than being the proprietor of an ice cream parlor. Becky Kincaid is an artist. A creative spirit that truly lives her life in a way that says, I can do anything! Nothing screams Fall like ice cream as in its getting cold outside! And there is no better place in Central Virginia to immerse your self in chilly ice cream and warm comfort food than The Purple Cow, an iconic 1950s ice cream/hamburger joint in Crimora that was re-opened (aka rescued) by a real life Wonder Women three years ago.
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With the support of her husband Mark and others, she truly gets things done! I had the pleasure of visiting with Becky at her home at the tail end (literally) of Purple Cow Road. This modern day Wonder Woman is a beekeeper with four active hives and has ducks, rabbits, chickens and two donkeys. And what paddock would be complete without a wild west themed Nugget Saloon, a bank that doubles as a chicken coop, and a sheriff’s office; all made with reclaimed pallets. And who knew you could grow Kiwi in Virginia?! Becky did! I felt like a kid in a candy store or on the set of Bonanza! So fun! Growing up in foster care and facing her own challenges over the years has given Kincaid a special appreciation for loving, living and laughing! And FUN plays a big role in all three. She drives a vintage pick-up truck with a life size purple cow riding in the back for goodness sake! Just awesome! I left the tail end of Purple Cow Rd with a real sense that Kincaid’s creativity flows through her home just as it does at The Purple Cow. Fun indeed! Kincaid’s vision for the future of The Purple Cow is to continue to build a sense of good times and community by offering chicken swaps, farmer markets, Cruise-Ins, movie nights, events and birthday parties. She is brimming with ideas and I can’t wait to visit again, especially to hang out on a blanket with my 14 year old daughter, staring at the stars as we watch the new Wonder Woman movie or a comedy as we listen on our ear buds! Can I suggest an Austin Power’s or Monty Python movie?! Both would go great with a Purple Cow shake and cheeseburger! n
“I’ve been visiting the Purple Cow almost 2 years now and it’s one of my favorite place to go! Becky is awesome and so are the other ladies.” The Purple Cow Ice Cream Parlor and Cafe is located at 10 Purple Cow Rd in Waynesboro, just off of Rt 340. They are open from 6 a.m. to 6 p.m. Tuesday through Saturday. For more information and updates visit their Facebook page, Purple Cow Ice Cream Parlor and Café, at https://www.facebook.com/purplecowparlor/. (540) 649-1400
“A must have. The fried pickles. Yum! And friendly staff!” “Stopped by and picked up some apple dumplings and other goodies. Awesomeness!!” “Epic win at the Purple cow, do yourself a favor and stop by next time you’re cruising up 340, you won’t regret it!” “My two little ones got milkshakes, that were out of this world. I tried the BLT, which was fantastic, and the hubby got a coffee float. VERY CUTE, clean, and friendly establishment! LOVE IT!”
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Hours Monday: Closed Tuesday: 9 AM to 9 PM Wednesday: 9 AM to 9 PM Thursday: 9 AM to 9 PM Friday: 9 AM to 9 PM Saturday: 9 AM to 9 PM Sunday: 1 PM to 6 PM
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“
Without question, the greatest invention in the history of man kind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.
Prosit!
”
-Dave Barry, Comedian
Prosit! (German cheer; used as a toast to someone’s health while drinking.)
Artisan Brews of VA
Beer 101
Beer can be divided into three general types: Ale, Lager, and All Others.
“In wine there is wisdom, in beer there is freedom, in water there is bacteria.” -Benjamin Franklin
Ale is the generic term for English-style top-fermented beers and is produced using top-fermenting yeast. Ale is fermented at warmer temperatures. Bitter Ale is the national drink of England. It is a distinctive copper-colored draught beer, and it is more heavily hopped than most styles from elsewhere in the world.
Porter is a beer developed in London in the early 1700s because of a demand for a blended brew of pale ale and a stout. Porter has a less pronounced hops flavor and is slightly sweeter in taste. It is an excellent beer to drink with shellfish. Stout was originally a sub-style of a porter, which eventually evolved into its own style. It is very dark, heavy ale with a distinctive malt flavor. There are three general types of stout.
Pale ale or English pale ale generally refers to the color of the malt used to brew the ale. The malt is only dried rather than roasted, giving the brew a lighter copper color, and a lighter, fruity flavor. English pale ale is a great beer to drink with red meats and cheddar cheese.
Dry stout is the best known and the most popular. This is the national beer of Ireland. Guinness is the most recognized beer of this type, and the name is protected as a registered trademark. This is a beer that is served best at room temperature, but on hot days may be served slightly chilled.
India Pale Ale (IPA) is a stronger version of pale ale that was brewed in Britain for export to India. The increase in alcohol level allowed the beer to travel well when exporting. This beer is becoming increasing popular in the United States.
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Cream stout was originally from England and generally has a hint of sweetness. It is one of the few beers that go well with desserts. Imperial stout
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originated in England. It is best described as a strong, rich, black beer that was produced strong so as to travel well, as it was shipped to the Russian Imperial Court. Imperial stout is a strong, overpowering beer that does not go well with food. The second type of beer is lager. The name was derived from the German word lagern, which means “to store,� since this beer is allowed to rest until the sediment from the fermentation has settled. While ales are more complex, lagers are clean, refreshing beers with light aroma and flavor. Lagers use bottom-fermenting yeast, which does not float to the surface before settling. Lager beer, while the term is not generally used, is the beer that most Americans drink. The American lager is gold in color with a mild aroma and a clean, crisp taste. The body is light with low alcohol content. Lagers are the most popular big-brewery beers in America, although the version most often encountered here is nothing like its counterparts in European countries. The inability to purchase European style beers is one of the reasons for the popularity of the growth of craft beers in Virginia and the rest of the country. n
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Come DRINK in the VIEWS ! 13 Beers on Tap Dog and Family Friendly Farm to Fork Dining Call Ahead Waitlist
Live Music Corn Hole Sports Bar
2 4 6 1 RO C K F I S H H W Y • N E L LYS F O R D, VA • W I L DWO L F B E E R .C O M
Reserve Your Table Tuesday – Saturday 11:30 AM – 9 PM Sunday Brunch 11 AM – 3 PM In Trilogy® at Lake Frederick Near Winchester, Virginia Regions117.com www.DineWineAndStein.com
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Make Mine Mead...
T he Drink of Our Ancestors
by James Putbrese
In my Walter Mitty fantasies I imagine myself as a knight of old, jousting in a tournament, saving damsels in distress, slaying a dragon or two and hoisting a goblet of mead. In real life I am more than satisfied with just hoisting a glass of mead.
I
first sampled mead years ago at a Renaissance Fair and was pleased to discover Hill Top Berry Farm & Winery, which specializes in authentic Honey Mead. At Hill Top you can experience the drink of your ancestors. Their Voyage is
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a honey mead which was the drink of the Vikings and the Celts. Rockfish River Cyser is an apple mead that was served at Anglo-Saxon festivals. Hill Top Berry Farm & Winery offers a third mead called Perry, a drink made with pears and honey. Hilltop Berry Farm & Winery makes ten additional meads. Mead, or honey wine, is created by the fermentation of water and honey. It is quite possibly the oldest alcoholic drink in history and may have been accidentally discovered when old tree stumps, serving as homes for honey bees, were flooded, and fermentation took place. Honey itself has been considered a special food for thousands of years and is the only food found in nature that never spoils. Many countries have a heritage involving mead; Ireland in particular has a long-standing love affair with the drink. In the Celtic culture, it was believed to enhance virility and fertility and was thought to be an aphrodisiac. Because of this, mead quickly found its way into the wedding ceremonies. In fact, the term “honeymoon” stemmed from the tradition of drinking mead everyday for one full moon before the wedding. Hence the word “honeymoon.” So, while there may be no dragons left to slay, let us give thanks to our ancestors who were kind enough to have passed down the Drink of the Gods… mead. n
“
...the term “honeymoon” stemmed from the tradition of drinking mead everyday for one full moon.
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November 11
al
nu n A h 8t
10 am - 4:30 pm
Free Admission
Wine Tasting $15
Explore
includes souvenir glass
ore Expl ine! W inia Virg
or the Fun f mily! e Fa Whol
& Food ors e V nd Craft
Admission Discount with Festival Wristband
(540) 477-2432 I-81 Exit 269
shenandoahcaverns.com
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“
It’s Party Time!
r s Weave u c r a M by
”
Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures.
~M. F. K. Fisher
You’re having a party and your guests are about to arrive. You have set out dishes with salty snacks and laid out an attractive platter of cheeses. There’s stilton, some brie, creamy white chevre, aged gruyere, and a three year old cheddar. You put the finishing touch of fruits, and nuts just as the doorbell rings.
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B
ut now the wine! Any bottle of wine? Wait, paring wine
and cheese is harder than you’d think. Cheeses vary in moisture content, fat content, flavor, and texture. Wines, too, vary in acidity, body, sweetness, and structure. Here are a few basic guidelines that will help your pairing of wine and cheese. Young cheeses partner best with wines that are juicy, fruity, like sparking wines, crisp whites, dry roses, and reds with good acidity and a noticeable fruit flavor. Older cheese is complimented by wines with more body and complexity. So a good rule of thumb is to pair by flavor intensity. However, age is not the only factor to keep in mind. A cheese’s texture, saltiness and pungency also influence a wine pairing. Tannic red wines go great with rich aged cheeses. A rule of thumb is that salt loves sweet and sweet wines balance the saltiest cheeses like hard grana, blue cheese, aged gouda. There is a reason that you put the finishing touch of fruits and nuts on your cheese tray. The juicy, tangy fruits go well with your cheeses like brie while sweet dried fruits are wonderful with salty cheeses like stilton. Buttery and bitter nuts go well with a rich cheddar. A dish of chutney goes with everything. I always enjoy grapes as part of the cheese tray, I like to think of grapes as not yet having achieved their full potential. Plan your wine and cheese paring and by the end of the party your friends will be singing... For he’s a jolly good fellow.
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KILL THAT TOMATO: Or Shades of Night by William Detroit
As you sit down to feast on glorious tomatoes of all varieties this fall, maybe with a little Duke’s mayonnaise or a fine balsamic vinaigrette you may be surprised to know that had you lived in the United States before the Civil War, chances are you wouldn’t have eaten tomatoes. The prejudice—and fear—started in sixteenthcentury Europe.
T
omatoes, native to South and Central America, didn’t come to Europe until after the Spanish Conquest. It is said that the first tomatoes landed in Spain from Peru around 1530. They were small, and mostly yellow. (This explains the frequent reference to tomatoes as Golden Apples, a translation of the Italian, pomo d’oro). Two influential writers of the century nearly doomed the poor tomato. The first, the famous Italian physician and botanist, Pietro Andrea Mattioli (died 1577),
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gave the tomato a double whammy in his famous book that describes and categorizes plants. He classified it as nightshade and a mandrake. Mattioli was correct that the tomato belongs to a genus of the nightshade family. But anyone reading the name “nightshade” thinks of the Deadly Nightshade, or Belladonna, a poisonous plant. Let’s just say that the tomato and Belladonna are distant cousins, but not kissing cousins. A polite way of saying it is that the tomato is “of the nightshade family.”
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Then there is the matter of mandrake, which is both a member of the nightshade family and a narcotic. But more than this, the mandrake has erotic associations—in the Bible and in King Henry the 8th’s and daughter Elizabeth’s Court. In Genesis 30, the mandrake plays a role as a love potion. Some translate the original Hebrew name as “love flower,” or “love apple.” By association, the tomato made some wary. That nightshade family! Nowadays it would be the subject of a reality series on TV. The second villain in the piece is John Gerard. (You can start booing now). Gerald, a botanist and herbalist who was in charge of the gardens of William Cecil, advisor to Queen Elizabeth, wrote in 1597 an extremely popular history of plants. This book became the go-to reference work for the next century, during which it was widely circulated. You can guess what Gerard thought of the tomato. The whole plant, he said, was “of ranke and stinking savour.” The tomato, he continued, was corrupt, but not toxic—although its leaves and stalk were toxic. If Gerald’s remarks were a review of a Broadway play, that play wouldn’t last a week. And that roughly
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summarizes the fate of the tomato. For centuries, immigrants, chiefly from the British Isles, looked with suspicion on the poor tomato. It was grown as an ornamental, not a table plant, until well into the nineteenth century. In the eighteenth century, almost alone in his class, Thomas Jefferson fell in love with the Love Apple. Jefferson, no stranger to scandals, scandalized his friends and enemies by cultivating—and eating tomatoes. T.J. himself contributed to the history of the tomato by claiming that a physician from Portugal introduced the tomato to Virginians, around 1750, as a food plant. Given all this suspicion and wariness, it is a miracle that the tomato survived at all. The final chapter in this “is it a fruit or is it a vegetable” saga began during the Civil War, when canning took hold in the U.S. Tomatoes, great candidates for the canning process, were placed in tins in record numbers. This meant, of course, that farmers had to produce them. By the way, some claim that the Union Army emerged victorious because its soldiers ate so many tomatoes. But that is a topic for another time. n
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Celebrating two big wins at the San Francisco International Wine Competition.
Double Gold
97 points out of 100
Gold
93 points out of 100
by Marcus Weaver
S
Silver...
ilver is meant to be seen, not herded off and hidden in the buffet. Yes, I know all the excuses, “I don’t want to polish it.” “It’s too good to be used everyday.” “We only use it on special occasions.” The ideal way to use silver for informal occasions is not to bring out every piece you own. Just as a piece of jewelry can dress up any outfit, so can adding pieces of silver enhance even the most informal setting. Silver is a way to keep a family memory alive. Many of us have antique silver that came from our family, or silver from our wedding, anniversary, or our children’s christenings. Incorporating a piece of silver may bring fond memories of a happy occasion. My parents were collectors of antiques and gave us an 18th century salt cellar which my wife fills with
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Silver is not just for formal use. Just as a mix of guests makes a dinner party come alive, silver wakes up when it goes informal.
different sea salts. Over the years she has added to the collection. They are wonderful accessories to bring to the table for an informal dinner party or get together. During the Middle Ages salt was a rare and important commodity. By the early 18th century salt cellars appeared, answering the dining needs of the growing middle class. In the mid 18th century most salt cellars were silver, had three feet and the interior was often gilded to resist corrosion. At the beginning of the 20th century salt was treated with moisture absorbing agents, so that ground salt could be sold, leading to the introduction of salt shakers and the phasing out of salt cellars. Whether you enjoy bringing out a piece that’s been passed down through your family, or you’re just starting a collection, silver makes an indelible memory for that informal get together. It doesn’t matter if you make it formal or informal… just make it yours. n
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What’s All The Buzz About Bees?
It has been said that if mankind was to disappear from the earth, life would go on
by James Putbrese
without a hitch. However, if bees were to disappear human food supplies would be severely compromised. Honey bees pollinate our plants, and without them many plants would no longer be productive. An estimated one third of all food crops are pollinated by honey bees. In recent years there has been a slow decline in the number of bees. The decline is believed to be the result of parasites and the overuse of pesticides. The excessive use of pesticides, if not reduced, could lead to the elimination of the bee population altogether.
O
ne of the great gifts of bees is of course honey. A bee colony may contain up to 60,000 bees diligently working day and night to create honey. A single drone bee worker produces only 1/12 of a teaspoon of honey in her lifetime. That precious honey is not just for bears and people to enjoy, it takes about 60 lbs. of honey to sustain the entire colony during the winter. As I was growing up my father always kept one or two hives of bees, the sweet byproduct was always having a plentiful supply of honey in our home. To this day I always have two or three different types of honey stashed in the pantry. Honey has been used by countless cultures all around the world over the last 2,500 years. The health benefits of honey are numerous. Though it has more calories than sugar, honey with lemon juice or cinnamon is believed to help in reducing weight. Similarly, when honey is consumed with warm water it helps in digesting the fat stored in your body. Honey contains vitamin C, calcium, and iron, while the vitamin
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Autumn 2017
and mineral content in sugar are completely absent. In addition, honey creates smooth and beautiful skin, helps maintain blood sugar, and even regulates insulin in the body as it is an excellent source of natural sugars and a healthy alternative sweetener and is a much more complex sweetener than table sugar. Table sugar is made up of glucose and fructose, while honey is comprised of a wide variety of different natural sugars, as well as trace minerals and vitamins picked up by bees. It is also much sweeter, so you don’t have to use as much of it in recipes. A general rule is to substitute half the amount of honey for the amount of sugar. When storing honey, make sure to keep it at room temperature, either on your counter top or in the pantry. If you place honey in the fridge, it will cause it to crystallize. If your honey crystallizes, simply place the bottle in warm water, and stir the honey until the crystals dissolve. but BEE careful not to heat the honey too high as high temperatures may kill the health benefits of honey. When visiting a farmers market or store that carries a large selection of different honeys, you may wonder if flowers affect the flavor of honey. Absolutely. Flower types do make a huge difference in taste and aroma. In fact, there are over 300 different types of honey in the US and the flavors will vary from mild to very strong. Lighter honey tends to have a milder taste, while darker honey is more robust; each presenting its own various essence of lavender, mint and other floral types. Want to help keep these powerful pollinators around for generations to come? Grow plants that help sustain bee colonies. Ideas as to what to plant in your garden can be found at https://honeylove.org/ top-30-flowers-for-bees/. n
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Sponsors List: Aberdeen Barn.............................................. 45 Aioli Mediterranean Tapas...................... 29 Barboursville Vineyards..............................8 Barren Ridge Vineyard.............................. 17 Basic Necessities......................................... 18 Bavarian Inn...................................................5 Beverley Street Convenience.................... 35 Black Creek Market.............................3 & 27 Blue Haven 151.............................................14 Blue Mountain Brewery............................ 48 Bluestone Vineyard................................... 42 Brix & Columns Vineyards....................... 20 Chiles Peach Orchard...................................7 Cranberry’s Grocery & Eatery................. 11 Foods of All Nations.....................................3 Front Royal................................................... 13 Green Leaf..................................................... 43 Kathy’s.......................................................... 11 Mona Lisa..................................................... 20 Mt. Crawford Creamery............................ 39 Morgan-Miles.............................................. 16 Nelson County................................................9 Palladio............................................................8 Plaza Azteca................................................. 46 Pollak Vineyard........................................... 17 Region’s 117.................................................. 35 Rockbridge Vineyard.................................. 37 Savvy Rest.................................................... 47 Scotto’s Italian ........................................... 41 Seven Arrows Brewing Co........................ 33 Shenandoah Caverns ................................. 37 Shenandoah Joe’s ........................................ 27 South Street Brewery................................. 48 Spice Diva..................................................... 10 Staunton/Augusta Farmers Market..........3 Staunton Olive Oil Company.................. 27 Wild Wolf Brewing Co.............................. 34
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