A Drink With A View A Chef in Your Kitchen Fall 2020 Edition
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Reader’s Favorite Fall Recipes
Volume 159 BlueMont Media Group PO Box 15012 Chesapeake, Virginia 23328 Phone: 757-630-3352 www.DineWineAndStein.com As we enter the last season of 2020 (thank goodness), we want to say “Thank You” to our readers and fans. Thank you for supporting us, and thank you for supporting local food and beverage business across Virginia. As we finish this magazine, many Virginia restaurants, tasting rooms, and farms are still struggling. We know that they appreciate your visits, take-out orders, craft beverages, and local food shipments. As you browse this digital magazine, you will see ads from old favorites and new ones. Please consider including them in your next Virginia foodie and beverage lover adventure. Still, things look a little different this Fall. Many of you are cooking at home, entertaining in your backyard, and sharing recipes with friends and family. In this edition, you will find a lot of tips, recipes, and ideas from DW&S fans, our team, and our sponsors. We hope you have a colorful Fall, and we look forward to celebrating the holidays with you. Again, thanks for being DW&S Fans!
Publisher Dave Renfro
Design Rob Hudgins, 5050 Design, Inc.
Executive Editor Kim Chappell
Team DW&S Brent Eberly Jim Putbrese Paula Thomasson Ashley Walker
--Team DW&S PS: Many have been wondering about our classic print magazine. Right now, our team is just going with the new flow and adjusting to the food and beverage market in Virginia. Stay tuned as we will announce our newsletter, on our website, and on social media.
In this issue... A Day for History & Food Lovers..................... Page 3 Host a Bonfire Party............................................ Page 5 Campfire Southern Brunswick Stew................ Page 6 Halloween Cocktails........................................... Page 7 S’Mores Martin Recipe ....................................... Page 8 A Chef In My Kitchen ......................................... Page 9 DW&S Recipe Contest....................................... Page 11 Apple Bread......................................................... Page 12 Nelson County Apple Pie.................................. Page 13 Chicken and cabbage Soup................................Page 14 Halloween Orange and Black Brownies........ Page 15 A Beverage A View..............................................Page 17 In The News..........................................................Page 19
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www.dinewineandstein.com A Drink With A View A Chef in Your Kitchen Fall 2020 Edition
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Reader’s Favorite Fall Recipes
Dine Wine & Stein is the source for Virginia local food and craft beverage enthusiasts. To advertise in the print publication, the website or through social media contact the DW&S Sales Team at sales@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. © 2020, BlueMont Media Group WWW.DINEWINEANDSTEIN.COM
Colonial Williamsburg Holiday A DAY FOR HISTORY & FOOD LOVERS By Team DW&S
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ometimes you just need a break from the season and a relaxing day of holiday cheer. Imagine a day of strolling the streets of Colonial Williamsburg as you enjoy warm gingerbread, hot cider, and historic decorations for Halloween, Thanksgiving and Christmas. As we are writing this, Colonial Williamsburg is open, with COVID precautions in place. Team DW&S has a few tips for enjoying the day. Did you know that you can walk around Colonial Williamsburg at no charge? The three- hundred- acre interactive living history museum includes roads and paths that are all walkable. Browse all the paths, many gardens, and enjoy the holiday decorations at your leisure. Or purchase a Colonial Williamsburg Pass. The pass allows you to fully become part of the story. You can visit the inside of homes, workshops and even the Royal Palace.
A Colonial Lunch for VA History Fans and Foodies
One of our favorite stops was at King’s Arms Tavern. (Visitors do not need a Colonial Williamsburg Pass to visit this famous tavern.) King’s Arms Tavern is located in the heart of the historic district at 416 East Duke of Gloucester Street and is open Thursday through Monday, 11:30AM2:30PM for lunch. We suggest arriving early. Here is a list of Team DW&S favorites from the lunch menu: • Peanut Soup: This is a Southern favorite and is garnished with Virginia peanuts • Norfolk Pottage Pie: Tender chicken and vegetables in a creamy stew, baked under a flaky pastry @DINEWINEANDSTEIN
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• Southern Pecan Pie: A Southern favorite, topped with Bourbon laced whipped cream
Raleigh Tavern Bakery
Stop by the Raleigh Tavern Bakery, also on Duke of Gloucester Street, and purchase a steaming hot cup of cider. During the holiday season, the bakery also adds fresh-baked pies to their menu. Or pick up a gingerbread cookie to eat while strolling along.
Historic Hot Chocolate
Historians at Colonial Williamsburg strive to ensure that the living museum depicts an accurate glimpse into period life. That includes the hot chocolate served and enjoyed during the holiday season. Colonial hot chocolate was not sweet; so, the chocolate served today is not. Colonial hot chocolate was blended with nutmeg, hot chilies, and cinnamon. The hot drink was mixed with full-fat milk for a more vibrant, intense, and creamy experience. The Colonial version was delicious, and we urge you to give it a try.
Have a Beer
If craft beer is a favorite, you may want to include a stop by Josiah Chowning’s Tavern while in the historic district. The tavern is in a 1766 reconstructed tavern and also has a Southern menu of pub fare. Our favorite was a Shepherd’s Pie with a craft beer or some Tavern Ale Potato & Cheddar Soup. We have to admit that we ate and drank our way through the colonial site. This was a day full of holiday cheer for history and food lovers. n
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FARM TO FAMILY: Pumpkin Spice & Cider Flights Fall in Virginia is the most spectacular time of year, and the Shenandoah Valley is home to some of the greatest fall traditions. From apple picking at dozens of orchards to spending the weekends visiting farm markets and pumpkin patches, families gather around fall festivities more than ever as the season turns from warm summer nights to crisp mornings, perfect for warm pumpkin spice chai. Perhaps the greatest tradition of the fall season is Virginia hard cider, freshly made from locally grown apples in the Shenandoah Valley. Hard ciders are increasingly popular among fall gatherings, from tailgates to bonfires and Thanksgiving family dinners. With incredible local and unique ciders like Farmhouse Dry from Potter’s Craft, Betwixt from Old Hill Cider, and Gold Rush from Albemarle Ciderworks, there is a cider for every occasion, and these cideries are the perfect fall afternoon destination for hard cider flights with friends. Grab a bottle as a hostess gift to share at the next family meal, or stock up ahead of time to enjoy during Sunday football or to pair with your Thanksgiving spread! From sweet hard ciders to crisp and dry hard ciders, Virginia’s growing cider industry is meant to be enjoyed during this beautiful season!
Host a
BONFIRE
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o doubt, it has been a stressful year. We could all use a cozy gathering with family and friends. As we have spent the past several months enjoying our backyards, it is now time to host a Bonfire Party. As the leaves and seasons change and Halloween melts into Thanksgiving, it is perfect for hosting a small gathering of family and friends. A Bonfire Party can take the place of a traditional Halloween, Thanksgiving, birthday, or any other celebration. Hosting a Bonfire Party is a stress-free idea, loved by all ages. Team DW&S is happy to provide a list of our favorite bonfire ideas. Use these ideas, and some of your own, to create a memorable gathering this Fall. • Enjoy our recipe for Southern Campfire Brunswick Stew. We not only provide the recipe for this Southern classic but some tips and tricks for easy prep. • Build a bar around our Halloween cocktails. We include the recipes for three easy-to-make drinks. Also, fill a metal tub with ice and serve cans or bottles of Virginia craft beer or hard cider. • Guests of any age will love a hot chocolate bar. Be sure to include toppings! • Gather marshmallows, graham crackers, and @DINEWINEANDSTEIN
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chocolate bars and serve S’mores. Instead of just using a chocolate bar, consider using Reese’s cup of flavored marshmallows. Encourage guests to dress casually and to bring a camp chair and a cozy blanket. Show an outdoor movie under the stars. Invite a small group of friends and family to a Halloween bonfire. You can also set-up an outdoor trick-or-treat station or a pumpkin carving/ painting station for guests to enjoy. Host an outdoor Thanksgiving appetizer party. Prepare appetizers and display in individual servings. Leave the cooking and baking to a Virginia local restaurant or shop. Browse farmer’s markets for decorations. It is the perfect time to support local small businesses…and create a stress-free party plan. Bake and package some treats for guests to take home—include the recipe too!
Celebrate Fall at home with family and friends. Post your photos with #DWSfan! We can not wait to see your Bonfire Party Fun…
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Campfire Southern BRUNSWICK
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irginia has a long history with Brunswick Stew. It has been part of our Fall heritage and tradition for generations. Growing up, each Fall, my family would participate in making a large batch of Brunswick Stew. It was a process that started before dawn and extended throughout the day for at least 10 hours. The stew was made in a large pot over a campfire. It was stirred continuously as the fire was stoked. For this recipe, my goal is to speed up the process. It’s a recipe that still has the authentic Southern taste, but that can be created in a ¼ of the time. It is a recipe that can be completed in your kitchen or over a campfire—even in your backyard. I cut the time to prepare the stew by using a storebought rotisserie chicken and prepared BBQ pulled pork. I then blend the flavors with 15 minutes in my Instant Pot before finishing the stew over a campfire. These two tricks cut the cooking time, while the stew still ends with a campfire smoke finish. Here’s the recipe, including the time savor tips. 2 Cups of Rotisserie Chicken, diced. Be sure to include both dark and white meat and some skin for flavor 2 Cups of prepared BBQ pulled pork (Found in the Meat Department) 6 cups of Chicken Broth (2 Cups for the Instant Pot and Set 4 Cups aside for later) 1 Yellow Onion, chopped 2 Large Russet Potatoes, cubed with skin on 1 Cup of Frozen Corn
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Stew
1 Cup of Frozen Okra 2 Cups of Frozen Lima Beans 1 Cup of Frozen Veg-All 14oz Can of diced tomatoes, including juice
***Add all of the above to your Instant Pot. If you have a small IP, you may need to do two batches, ensuring that there is at least 1 cup of chicken stock in each batch. Pressure Cook for 15 minutes and use the Quick Release Method**** Add all of the above ingredients to a large pot after the pressure cooking process. Add the following to the pot to further season your stew: 3 Cloves of minced garlic 1 Cup of Hickory BBQ Sauce 4 Cups of Chicken Broth 1 Tablespoon of Dash regular blend seasoning 1 Tablespoon Cumin 1 tsp of ground pepper Mix all ingredients and let simmer on the stove or place the pot on a grate over your campfire. Plan to simmer for three hours. If using a campfire, remove the pot’s lid for the last hour and let the campfire “season” your stew. Serve with a slice of cornbread and enjoy! WWW.DINEWINEANDSTEIN.COM
Halloween COCKTAILS
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eam DW&S shares their favorite Halloween Cocktails They are each easy to make and fun to share with family and friends.
Caramel Apple Cider Martini
8oz of your favorite Virginia Hard Cider 1oz Vodka Decorate glass with caramel sauce
Bloody Rosemary
4oz Vodka 6oz of Spiced Tomato Juice 1 tsp of your favorite hot sauce 1 tsp of Worcestershire sauce Lemon Slice & Rosemary Sprig Salted Rim on Glass
Black Magic Margarita
Makes 2 Cocktails 2 Cups of Ice 4oz of Tequila 2oz of Triple Sec ½ Cup of Lime Juice Blue & Green Food Coloring to turn the cocktail black Lime Slices
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MASSANUTTEN
The best choice for your group's next day trip! S’mores Martini from Campfire Grill at Massanutten Resort
Host a tournament or hit the links on our TWO 18-HOLE GOLF COURSES
Get your adrenaline pumping with a group lesson at the MOUNTAIN BIKE PARK
Challenge your team to one of our TWO ESCAPE ROOMS
½ oz Pinnacle Whipped Vodka .5 oz Godiva Chocolate Liqueur .5 oz Dark Crème de Cacao 2 oz marshmallow simple syrup 2 oz heavy cream ¾ oz chocolate syrup Crushed graham crackers 3 marshmallows (for garnish)
Directions:
Let our ON-SITE CATERING TEAM create a custom menu for your next adventure!
Try out zip lines and teambuilding at the FAMILY ADVENTURE PARK
Rim the martini glass with chocolate syrup, then dip in crushed graham crackers. Put ¾ oz of chocolate syrup in the bottom of the martini jar. In a shaker tin with ice, shake ½ oz Pinnacle Whipped Vodka, ½ oz Godiva Chocolate Liqueur, ½ oz Dark Crème de Cacao and a dash of marshmallow simple syrup. Strain over chocolate syrup layer. Dry shake 2 oz heavy cream and 2 oz marshmallow simple syrup until it thickens into a whipped cream. Layer on tip of liquid layer. Skewer three marshmallows and torch them until toasty. Place on rim of martini glass. n
WATERPARK OUTDOOR EXPANSION—coming soon!
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A Chef in My Kitchen A
BEHIND THE SCENES AT LETSVIDYA
s we head into the last quarter of 2020, COVID-19 is still impacting the “restaurant experience” across Virginia. Many restaurants are limited in seating options, and Take-Out remains a popular option for foodies. But, as the months of 2020 go by, foodies are turning to also cook at home. Even those that consider themselves novice cooks are spending time in their own kitchen. Most agree that a guest chef in their kitchen would be helpful, if not entertaining. I agree, and that is when LetsVidya caught my eye. “Learn to Roll Sushi”…in your own kitchen. Yes, please! Many of us are using video chat for business meetings and even now homeschooling. How about bringing a chef into your kitchen with video chat? Curious, I signed up for the “Learn to Roll Sushi” class. I will admit, I write about local food, but I am rather a novice in the kitchen. Would this class be beyond my ability, or would I actually learn how to roll sushi? Signing up for a LetsVidya class is an easy online process. Once I registered and paid for the course, I received an easy-to-understand supply list and login directions for the class night. I gathered my supplies, ordering some from Amazon, and waited for class night. I joined the class as the only resident “chef” in my kitchen. Still, many of the other participants had a support team of family and friends. And that is what makes LetsVidya a fun experience. Not only do you get the expert instruction from a knowledgeable chef, but you also get to share the class with others in your own kitchen. This is not a pre-recorded class, but live instruction with a chef that interacts with each participant. Get your kitchen organized because the LetsVidya chef is stepping into your kitchen (via video chat) to offer assistance every step of the way. Six groups joined the class, and we all learned how to prep supplies and then roll sushi. It was an informative and enjoyable two hours, for only $30 plus supplies. Plus, we all enjoyed lots of @DINEWINEANDSTEIN
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sushi after class. I enjoyed the class and decided to find out about the new Virginia company LetsVidya. I reached out to the entrepreneurs that founded the company to ask a few questions. Kim: LetsVidya is beyond chef-inspired cooking classes. You offer a wide variety of online experiences. One class that would be of interest to DW&S readers is home beer-making. But, it is not just food and beverage. LetsVidya offers a wide variety of experiences. Tell us about the type of events available. LV: It is our desire that people could have an incredible social experience with friends and loved ones without have to physically be in the same location, so if there is an event that accomplishes that, we want it in on our calendar. Currently we are offering two themed murder mysteries (1920s and 1980s), a themed movie character themed escape room, a weekly pub trivia game, beginner Dungeons and Dragons campaigns, cooking classes, craft mixology classes and an all-inclusive homebrewing class. In the near future we are hoping to add paint nights, family game nights, interactive watch parties for sporting events, a game show, along with wine, beer, and spirit tastings. Kim: DW&S Fans are food and beverage lovers. Tell us about some of the food and beverage classes and experiences on your future calendar. LV: There are so many great things coming up for food and beverage lovers. For starters, there will be a new homebrewing class each month that focuses on a different style of beer (or wine in January). For those that would like to learn to make new dishes in their kitchen they can learn to make homemade biscuits and gravy on October 10th, risotto on October 22nd, Thanksgiving Basics on November 7th, and Pizza and dessert Pizza from scratch on November 13th. For those that are like me and enjoy
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trying new cocktails we have a Fall Cocktail Mixology class on October 13th, Boozy and Bourbon on October 15th, Halloween Cocktails on October 29th, Tequila Thursday on November 19th, a special ThanksgivingEve event on November 25th, and a Coffee Cocktails collaboration with Quartet Coffee on December 5th that comes with 2 lb of craft roasted specialty coffee. Keep in mind while this is the current calendar, we are always adding new hosts and events, so I promise there will be more (including a vegan cooking class) on the calendar in the near future. Kim: Communicating and staying in touch with friends and family has become essential in 2020. Video and online chats have become the cornerstone of entertainment this year. Tell us about your decision to launch LetsVidya. Did you plan the company before COVID and then pivot, or did the pandemic form your business plan? LV: I (James) am an extreme extrovert but had been operating in a reality where my best friend lived in Germany and my family lived around the world. For years I had been wrestling with how to have social experiences with my friends and family when we could not physically be in the same place. Pretty early into COVID-19 I realized that everyone around me was asking the same question, “How can I hang out with people when we can’t be in the same place?” After realizing there
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was a problem to be solved it did not take me long to start formulating possible solutions and pitching them to the rest of the team. Within a few weeks LetsVidya was birthed and we were hosting our first test cooking class. Kim: I think that inviting friends, family, or even coworkers to join a LetsVidya event is a great morale booster and team builder. Can you share some fun stories from your events this year? LV: One of the joys in doing what I do is hearing about what our events mean to people. For example, we helped a customer throw a surprise craft mixology birthday party for her husband with a guest list made up of friends and family from around the country. We have also heard of couples using the cooking classes not only as date nights, but double dates. They will cook the food with the large group and then break off into their own zoom call so they can eat together. Even last week we ran the escape room for a non-profit whose team is split between the US and South Africa, for 2 hours this team got to work together and laugh together like they were in the same room. It is the time of the year that we look for holiday gifts, party ideas, and even team-building events. If you like to cook or have a foodie on your holiday gift list, consider a chef-led cooking class with LetsViday. If you are a business team leader, a LetsVidya event is a fun-filled team building idea. n
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Contest Fall 202 0
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Apple Bread Nelson County Apple Pie Chicken and Cabbage Soup the Hard Way Halloween Orange and Black Brownies Mexican Corn Bread
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Apple Bread
Preheat oven to 325 degrees Ingredients: 2 cups sugar 3 eggs 1 1/4 cups cooking oil ( vegetable or canola) 1/4 orange juice 1 tsp Vanilla extract For a lower fat recipe you can switch the oil and juice amounts. 1tsp baking soda 1tsp of cinnamon 1/2 tsp salt 2 cups peeled,cored, and chopped apples ( whichever baking apple you prefer) 3/4 cup sweetened or unsweetened coconut flakes. This recipe can be adapted to gluten free by using your favorite GF flour blend and a tsp and a quarter of xanthan gum ( if flour blend doesnt have it )
Directions:
• Combine first five ingredients in bowl and mix to combine. Whisk dry ingredients in seperate bowl until combined. • Slowly add dry to wet mixture until thoroughly incorporated. Add apples and coconut and mix. • Spoon batter into two 9by4 inch loaf pans that are greased and floured. • Bake for one hour at 325degrees or until a cake tester comes out clean in middle. • Cool on rack for 20 minutes before taking out of pan. Serve warm.or cool with fruited cream cheese or butter. • Enjoy!
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Nelson County Apple Pie • 9-Inch Unbaked Pie Shell (or your favorite pie shell recipe) • ¼ Cup Chopped Pecans • 6 Cups Peeled & Sliced Apples • 1 Cup Sugar • 2 Teaspoons Flour • ½ Teaspoon Cinnamon • ¼ Teaspoon Nutmeg Sprinkle chopped pecans in bottom of pie shell Combine apples, sugar, flour, cinnamon and nutmeg Pour into pie shell Top with Hudson Granola Topping after baking the pie for 30 minutes. Continue baking for an additional 1015 minutes (Instructions to Follow for granola topping) Bake in oven at 425 for a total of 4045 minutes or until apples are tender
Granola Pie Topping
• 1 Bag of your favorite granola (We used Henry Hudson Granola) • A hammer • 8 Tablespoons of real butter
Without opening the bag, use the hammer to break the granola into small pieces Mix 8 Tablespoons of melted butter with all of the granola Top your pie and continue to bake After the pie has cooled, dust with sugar (optional)
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Chicken and Cabbage Soup the Hard Way
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do not believe and making any chicken dish using precooked chicken. If you think using pre-cooked chicken is OK, this recipe is not for you, and frankly, I weep for you. OK, with that out of the way, here’s the recipe… Ingredients 1 whole roasting chicken (all size will do is adjust the amount of chicken in your soup) Herbes de Provence (plan on 1/3 of a standard spice bottle’s worth) Extra Virgin Olive Oil Pink Salt (use regular salt if you like the taste of iodine) Fresh ground pepper Turnips Parsnips Celery Root Chicken Broth (so I cheat, sue me!) Good water (well water or filtered) Cabbage (you choose the type, have fun with it) Good quality canned peeled whole tomatoes (one of them big cans) Roast that Chicken This part is easy. Preheat oven to 475. Place ¼ cup of the olive oil, the herbs, and the salt and pepper (about a tablespoon each) in a Dutch oven and mix it all together into a paste of wonder. Place your bird in the Dutch oven and rub that paste all over it, inside and out. Place the
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Dutch oven in the actual over with the lid off (leave the lid in your cabinet until tonight). Roast the chicken at 475 for about 20-30 minutes or until the skin is golden brown and crispy. Then, reduce heat to 350 and cook until thigh meat is at 170 and juices run clear. Take out and let rest. Eat some if you want. You’re really only robbing the soup of its chicken. But your stomach won’t know the difference. It will smell good and you will want to eat some, trust me. Take the cooled Dutch oven with the chicken and fatty goodness, cover it, and put it in the fridge overnight. Make that Soup You roasted the chicken, good for you! Now prepare yourself for wonderful smells the rest of the day. Place a large soup pot on the stove and dump the chicken and all the fatty goodness into that pot. Do this before you put liquid in the pot, or you will end up drenched in chicken water. Place one of those chicken stock cartons in the pot. Fill the rest with water until the chicken is covered by about 2 inches of water (are you just now realizing that I measure nothing?). Bring to a boil and then reduce to simmer. As it steams and bubbles, use a metal mesh strainer with a handle (I don’t know what else to call it) and skim out whatever fat you can that boils to the surface. After about an hour or two (the longer you leave it, the better it will taste), scoop out the chicken parts and place on a plate to cool. Take your strainer and strain out the rest of the solids until you have just liquid. Don’t worry if you can’t get it all, gives it character. Peel and chop all the root veggies into small ¼ to ½ inch chunks. I like bigger chunks, but it takes a little longer to cook. Slice about half a head of your cabbage into ½ inch wide strips and chuck that into the pot with the root veggies. Eyeball it to make sure you don’t put too much in, you want soup, not stew. Once cool, pick the chicken meat off the chicken and chuck it in the pot. Open your canned tomatoes and SLOWLY dump them in the pot. Cook the soup until the root veggies are soft. Scoop out some soup and eat. It tastes better if you’re wearing slippers. You’re probably gonna want some fresh sourdough bread to sop up some broth. Optional: I like some heat. I usually put about a ½ to a full teaspoon of cayenne pepper powder in the pot when I first start making the stock. WWW.DINEWINEANDSTEIN.COM
Halloween Orange and Black Brownies Chocolate and Pumpkin
• 8 tablespoons (1 stick) unsalted butter, plus more for pan • 6 ounces bittersweet chocolate, chopped • 2 cups all-purpose flour Or Gluten Free Flour • 1 teaspoon baking powder • 1/2 teaspoon salt • 1 1/2 cups sugar • 4 large eggs • 1 tablespoon pure vanilla extract • 1 1/4 cups pumpkin puree • 1/4 cup vegetable oil • 1 1/4 teaspoon Pumpkin Pie Spice Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Melt chocolate and butter in a heatproof bowl or in the microwave. Whisk together flour, baking powder, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer. Beat in flour mixture. Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, and pumpkin pie spice. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.
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Mexican Corn Bread • • • • • • • •
1 &1/2 cups of self-rising cornmeal 1 cup of buttermilk 2 eggs 1 tablespoon chopped bell pepper (optional) 1 cup creme style corn 2 tablespoons of finely chopped hot pepper (jalapeno) 1 &1/2 cups grated sharp Cheddar Cheese 1/2 cup cooking oil (may use bacon drippings)
Heat oven to 400 degrees. Mix all ingredients together except oil. Heat oil in a 10 inch iron skillet. Pour the hot oil into the batter. Stir lightly and pour mixture into the hot skillet. Bake for 40 minutes or until done. Serve hot.
Open Daily - Award-Winning Wines - Amazing Panoramic Views - All Season Venue 1501 Dave Berry Road | McGaheysville | Virginia
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540-810-0566
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A Beverage with a View The Virginia Craft Beverage Market Survives
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he year 2020 has been a roller coaster for the Virginia craft beverage market. The COVID-19 crisis changed the way that we all enjoy our favorite craft beverages. From distilled spirits home delivery to cocktails-to-go, Virginians are enjoying drinks in new ways. As months of this crazy year moved on, many realized that their favorite way to enjoy a beverage is with a view. From the beach and coastal regions to the Blue Ridge Mountains, there is no doubt that Virginia is known for its beautiful sceneries. Even if the view was of a backyard, craft beverage enthusiasts poured a cold beverage and toasted the end of another day. One thing that Virginians agreed upon was that outdoor dining (and drinking) saved the Summer. As wineries, cideries, breweries, and distilleries re-opened for visitation, most relied on their outdoor space. What’s going on this Fall? We stopped in to see some of the craft beverage makers we wrote about in past years.
A Glass of Wine
Wine trails re-opened across the Commonwealth, including the Chesapeake Bay Wine Trail and many @DINEWINEANDSTEIN
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wineries across Virginia in the mountain region on the Shenandoah Valley Wine Trail. But, what was it like to manage a Virginia winery as enthusiasts returned to the tasting rooms? To find out, we visited Chestnut Oak Vineyard to talk with Sarah Leake, Tasting Room Manager. Sarah has experience in the Virginia craft beverage segment and also in the local food market. Chestnut Oak Vineyard sits in Barboursville, Virginia, and boasts both vineyard and mountain views. It is a family-friendly winery and outside dog friendly too. (with a leash) This year, Sarah has greeted visitors from Richmond, Fredericksburg, and Washington DC. Many are looking to get out of urban environments and visit beautiful Virginia countryside, if only for the afternoon. As we are writing this story, at the end of September 2020, Sarah is getting ready for October and Virginia’s Wine Month. A few
changes have been made to comply with Virginia’s Phase 3 of COVID Guidelines. Guests may enjoy tasting flights, wine by the glass, and bottles at either indoor or outdoor seating. To comply with guidelines, some previous seating options were removed. The use of the winery-provided seating is first-come, first-served. We enjoyed the flexibility. Since Sarah has also worked in the local food scene, we were curious to see how Chestnut Oak tackles food pairings during the current COVID guidelines. We were not disappointed as we enjoyed a COVID-friendly cheese plate of pre-wrapped cheeses, crackers, and olives.
A Beer-Centric B&B
We first told you about WildManDan Brewery and the Beer Centric B&B last year. Tucked away on RT 151 in beautiful Nelson County, this B&B is for beer lovers—and lovers of a great breakfast. Here, you can enjoy
Co-op Curated
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over 100 different cheeses
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150 craft beers/ciders/meads– fruit + funky, hoppy, and crispy + malty!
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a little under 200 wines – 50 from Virginia local grocery in downtown harrisonburg u friendlycity.coop 18
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your beer in a yard with a great view of vintage, authentic red barn in the country. As night arrives, sit around the campfire and enjoy your family and friends. In 2021, the B&B will be open and taking reservations for full-house bookings. Depending on the night, the rate is between $500-$700/night for 5 couples. If you are looking for an ideal escape to the country and great beer, you will want to book in advance. We are so glad that there is a plan to re-open the B&B in 2021. WildManDan has spent several months of this year on the plan to expand beer production. You will want to take a few growlers with you. Today, you can visit WildManDan and pick up some crafted beer.
The Shenandoah Valley
Virginia’s Shenandoah Valley is open for business. This Fall, you can enjoy spirits, beer, wine, and cider—all with mountain views. Follow the DW&S Facebook Fan Group Page @DWS Food and Beverage Lovers of Virginia as we post about all the valley’s flavors. Included in this edition of DW&S Magazine, Valley Pike Farm Market shares their story of cider and pumpkin spice tastings. It is the place to stop to fill all of your picnic needs— including a large selection of Virginia craft beverages. There’s nothing better than a picnic in the valley.
Things Have Changed
Yes, things have changed in 2020, especially in the food and beverage market. Just remember, there is a silver lining. Right now, we can get a custom-crafted cocktail to go. There is that…. n WWW.DINEWINEANDSTEIN.COM
IN THE NEWS:
Hungry Harvest Expands to Richmond
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ust in time for Virginia’s beautiful fall bounty, Hungry Harvest, a farm-to-doorstep produce delivery service, arrives in Richmond this October. With a mission to reduce food waste, Hungry Harvest ensures farmers get a fair wage for their full harvest by purchasing surplus fruits and veggies that would otherwise not make it to market. They then pass along these savings directly to customers.
Harvest Boxes start at $15 and customers can choose from a variety of options and sizes, including organic, for weekly or biweekly delivery. Completely customizable, customers can also add pantry staples to their boxes through the Add On Marketplace. The company began as a small start up, born in Baltimore, Maryland by CEO and co-founder Evan Lutz in June of 2014. A senior at the University of Maryland at the time, Lutz would often hand pack the boxes himself and deliver them to the 30 customers, half of which were free trial boxes. Lutz knew he needed financial help to make his dreams come true and took Hungry Harvest to Shark Tank. In June of 2015 he made a deal with Robert Herjavec, helping to launch the business to success. Since then Hungry Harvest has grown exponentially, in markets across @DINEWINEANDSTEIN
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Washington D.C., Virginia, Philadelphia, Southern New Jersey, Delaware, North Carolina, Detroit Metro Area, and South Florida. Already available in northern Virginia markets, Hungry Harvest is ready to expand to Richmond. “Richmond has a thriving, health-conscious food community that supports fresh produce and the farmers who grow it….It’s a natural next step for us.” Lutz said One in five fruits and vegetables are wasted for a variety of reasons such as “too big,” “too small,” “don’t quite look right,” or simply too much. This is the produce that is rescued by Hungry Harvest and delivered to your doorstep. Every delivery helps to eliminate at least 10 pounds of food from going to waste. In addition to eliminating waste, every Hungry Harvest delivery supports food banks and hunger-solving initiatives in local communities with produce donations. Twenty percent of people in the United States live in food insecurity without reliable access to enough affordable, nutritious food and Hungry Harvest has provided over 1.5 million pounds of fruits and vegetables through these community partnerships and their own food access programs. Deliveries begin in October 2020, you can pre-order now at www.hungryharvest.net/richmond n
Look to early winter for our holiday food and gift guide!
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