Dine, Wine & Stein - Spring 2020

Local Food & Beverage Trends Made in Virginia Richmond Food Traditions Spring 2020 Edition

I FREE

A Loudoun County Weekend

N ew GuiIdDEe INS

Taste Virginia

The Next Decade

Narmada full page

Saturday, June 20, 2020 from 12 pm - 7 pm On the Manassas Museum Lawn!

@cityofmanassasfarmersmarket Enjoy an intimate and relaxing afternoon of tasting award-winning Virginia wines, craft beers and distilled spirits.

Featuring Jazz headliner Marcus Johnson, wine and craft vendors, it’s an afternoon for all to enjoy!

Markets begin April 2nd & 4th, 2020!

For More Information: www.visitmanassas.org @DINEWINEANDSTEIN

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Volume 158 BlueMont Media Group P.O. Box 814 Nellysford, VA 22958 Phone: 757-630-3352 www.DineWineAndStein.com Welcome to the next decade and a new year for DW&S. This year, there are four ways for DW&S Fans to read about the Virginia food and beverage scene.

Here is a taste:

Publisher

We will be expanding the print/digital magazine to include a new expanded Guide in each edition. And we hope you enjoy the new magazine design.

Design

Announcing, the new DW&S free eBook series. We will keep you posted about the next eBook on social media and provide links to the free downloads.

We continue the DW&S Fan Newsletter 6X a year. You can sign up on our website at www.DineWineAndStein.com Follow us on Facebook, Instagram and find our recipes and cocktails on Instagram Team DW&S will be traveling across Virginia to find the latest news, restaurants, craft beverages and made-in-VA food. Share your photos with us on social media #DWSfan #DWSweekend and for your furry friends #DWSdog It is going to be an exciting year!

--Kim

In this issue...

Where to Eat, Drink & Sleep in Loudoun County................................................ Page 6 Follow Your Taste Buds......................................Page 10 Don’t Sleep Late...................................................Page 14 Farm to Family with Valley Pike Farm Market.....................................................Page 19 Richmond Food Traditions............................... Page 20 Food & Beverage Trends.................................... Page 24 DW&S Talks to City Tap House...................... Page 25 Meet Leisure Pup................................................ Page 29 Taste Virginia on a Food Tour.......................... Page 31 From the Cave with The Wine Mill................. Page 33 The DW&S Guide............................................... Page 34 Introducing the DW&S FREE eBook Collection............................................. Page 39 A Road Trip with a DW&S Writer.................. Page 40 Fan Photos........................................................... Page 42 In the News.......................................................... Page 45

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Dave Renfro Rob Hudgins, 5050 Design, Inc.

Executive Editor Kim Chappell

Team DW&S Brent Eberly Linda S. Hughes Marjolaine Marianella Frank Morgan Jim Putbrese Paula Thomasson Jennifer Waldera Ashley Walker Victoria Zarbo

www.dinewineandstein.com 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. Š 2020, BlueMont Media Group

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Where to

Eat, Drink,

by Frank Morgan

and

Sleep J

ust an hour drive west of Washington, D.C., Loudoun County is home to 42 wineries, over 30 breweries, two distillers, two cideries and a thriving culinary scene.  A growing number of wineries, breweries and cideries have joined restaurants in offering a place for visitors to enjoy casual snacks or formal dining. Many offer seasonal fare made with ingredients sourced from local farmers and foragers.

The following are just a few of our favorite places to eat, drink and sleep in the region:

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The culinary epicenter of the region is the Restaurant at Patowmack Farm, situated in the town of Lovettsville in northern Loudoun County atop a hill with views of the Potomac. Founded in 1986, the Restaurant at Patowmack Farm is one of the first farm restaurants in the country and is widely considered one of the finest restaurants in the Mid-Atlantic. Renowned chef Tarver King has been offering thoughtful and innovative cuisine at Patowmack Farm for six years.

From the endive salad to the chicken liver parfait to the dry aged swordfish, Chef King and the Patowmack team source bounty for their seasonal menu from their 40 acre farm and from local fishermen, farmers and foragers.

A seasonal Prix Fixe menu (for $110) is offered on Thursday, Friday and Saturday evenings, as is a monthly Sunday Supper.

Reservations required.

Market Table Bistro

A charming local bistro located in the town of Lovettsville in between the Waterford Cluster (Sunset Hills Vineyard, 8 Chains North, Crushed Cellars and others) and the Potomac Cluster of wineries (Tarara Winery, Fabbioli Cellars, Lost Creek Winery). Chef and Proprietor Jason Lage prepares bisques, salads, sandwiches and dishes like shrimp & grits and Duck à l’orange with ingredients from

in and

around

option for those out on the wine and beer trails. Try the Blackened Shrimp Cobb Salad with a glass of Albarino from Cana Vineyards.

South of Loudoun County

Just 30 miles southwest of downtown Leesburg, Field & Main Restaurant located in the historic town of Marshall is a culinary gem of the Commonwealth.

Founded by esteemed local hospitality professionals Neal and Star Wavra in 2016, Field & Main is known for the warm and welcoming atmosphere, wood-burning open hearth and impeccable service. Executive Chef Anthony Nelson (who studied with Wavra at the Culinary Institute of America) offers seasonal fare featuring ingredients sourced from local farms. Try the ember roasted whole rockfish with a side of creamed corn bread puddin’ paired with Linden Vineyards Hardscrabble Chardonnay.

Brews and Bites — Where to eat on Loudoun’s Ale Trails:

Jake Endreds, founder and co-owner, opened the original Crooked Run Brewing location in downtown Leesburg in 2013 and a second location in Sterling in 2017. Capitalizing on the food hall trend, the Sterling

Loudoun County

local farms. A perfect spot for a light salad and glass of Walsh Family rose for lunch in between winery visits or a relaxing dinner with friends after a day on the wine trail.

Open daily for lunch and dinner except Monday.

For a burger fix, check out their sister restaurant Market Burger Fries & Shakes in Purcellville or Cocina on Market, in Leesburg, for a menu inspired by owners Rebecca Dudley and Jason Lage’s travels throughout Mexico.

Tuscarora Mill

Known as Tuskies to locals, Tuscarora Mill restaurant is located in historic downtown Leesburg in an old grain mill that dates back to 1899. Tuskies offers classic dishes like crab cakes and roast chicken and innovative dishes like a game plate of exotic meats. Try the braised lamb shank with Topiary, a Merlot-dominate red blend from Middleburg-based Boxwood Winery.

Their sister restaurant, Magnolias at the Mill, located on North 21st Street in Purcellville, offers a fine dining @DINEWINEANDSTEIN

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location features a cocktail and mimosa bar, an outdoor biergarten, and two restaurants.

From classic avocado toast to spicy fried chicken biscuit, smoked salmon to salads and nutella waffles, visitors can begin their day or end their evening with all day brunch at Daybreak Kitchen & Biscuit. Señor Ramon Taqueria offers authentic, street-style tacos. Eight to 12 beers are always available on tap and Nectar offers a range of cocktails to pair with tacos or biscuits. Try the Lola smoked pork taco with Coast pilsner or the Nash biscuit with chicken, bacon, and sausage gravy with the Raspberry Empress sour IPA. The Ono Brewing Company taproom in Chantilly offers 10 beers via self-serve taps along with BBQ from Odd BBQ (co-located in the taproom). Try the chopped pork with a glass of Ono Riptide IPA. Located in the town of Purcellville, Old 690 Brewing Company offers 10 beers on tap and more in can to pair with unfussy options like flatbread pizzas, hot dogs,

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nachos and pretzels. A different food truck is featured on Saturdays. Try the Ol’ Man Winter Amber Ale with a flatbread and be sure to check out their ‘Grundys,’ cellar tanks built in the UK in the 1950s and 60s.

Located on Route 7 in Purcellville, Adroit Theory Brewing offers over a dozen beers on tap and pre-packaged foods including cheese, charcuterie, chips and nuts.

WINERIES THAT OFFER FOOD: 868 Vineyards, Hillsboro

Carl and Nancy DiManno opened 868 Estate Vineyards in the town of Purcellville in 2012 and took over Grandale, the on-site restaurant the same year. Situated on a 120-acre farm on Harpers Ferry Road in the heart of the Loudoun Heights Cluster of wineries (including Breaux Vineyards and Hillsborough Vineyards).

An elevated tasting experience featuring five 868 wines paired

with five sweet and savory bites is available in the tasting room for epicurious wine trail travelers.

Grandale restaurant offers local farmto-fork fare Friday, Saturday and Sundays. Try the Bacon Poutine made with crispy Virginia bacon lardons and local cheese curds paired with the creamy 868 2017 Chardonnay. The crab cakes paired with the crisp 868 Chardonel is another must-try.

Gather What’s Good Pick-Your-Own Strawberries ( In Season )

Crozet, VA 434-823-1583

chilespeachorchard.com Follow us on social media for picking availability

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Fabbioli Cellars, Lucketts

Noted winemaker Doug Fabbioli and his wife Coleen Berg established the vineyards at Fabbioli Cellars in 2001 in southern Lucketts area. The tasting experience at Fabbioli Cellars offers seven wines paired with small gourmet bites that change monthly.

Lost Creek, Lucketts

Aimee & Todd Henkle purchased the Vineyards & Winery at Lost Creek in 2012 and have made considerable investments in the winery, vineyards and upgrading the customer tasting experience. At the Lost Creek tasting room, visitors have several culinary options prepared by Executive Chef Landon Barnes: a seasonal small plate menu of salads, soups, scallops and short ribs; Sunday brunch; or, a multicourse dinner paired with Lost Creek wines on Saturday evenings. Try Chef Barnes’s Shakshuka paired with the Lost Creek Trinity, a delicious blend of estate-grown Cabernet Franc, Merlot and Cabernet Sauvignon.

The Henkles plan to open Echelon Urban Wine Bar on S. King Street in downtown Leesburg this spring that will feature small plates made from the chef’s garden at Lost Creek.

The newest addition to the Loudoun County craft beverage scene is Henway Hard Cider. Founded by the Zurschmeide family, owners of Bluemont Vineyards and Dirt Farm Brewing, Henway Hardcider is situated on Great Country Farm in the town of WWW.DINEWINEANDSTEIN.COM

A day in Loudoun County — Explore the Wineries of the Waterford Cluster

The cluster of eight wineries is named for the historic village of Waterford, founded by the Quakers in 1733. Begin the day at Sunset Hills Vineyard to taste wines from Corry Craighill, one of the brightest stars in the Virginia wine industry. Pickup a few bottles of Mosaic, Craighill’s award-winning Cabernet Franc-dominant red blend, for your cellar. Next stop, just two miles away, is 8 Chains North Winery where winemaker Ben Renshaw offers estate-grown Sauvignon Blanc, Chardonnay and Petit Verdot (vineyard tours are offered June - August). Have lunch at Market Table Bistro where you can enjoy a light salad and a glass of local wine before getting back on the trail for a final stop at The Wine Reserve at Waterford.

36-hours in Loudoun County — Explore The Loudoun Heights Cluster

Begin your day with a tasting at Breaux Vineyards in Purcellville (they open at 11am). Enjoy a tasting of current releases and then enjoy a glass of Nebbiolo on the patio while taking in views Short Hill Mountain. Just three miles away is Hillsborough Winery and Brewery. Here you’ll find excellent wines, the largest planting of Fer Servadou, a grape indigenous to southwest France, in the U.S., and expansive views of the region from the hilltop tasting room.

Have dinner at Grandale Restaurant at 868 Vineyards (just two miles away) and then overnight at AltaTerra Farm Bed & Breakfast (just two miles from Grandale Restaurant). Wind down with a glass of local wine around the flagstone fire pit.

Before leaving the area the next day, stop by Maggie Malick Wine Caves for an early afternoon tasting.

These are just a few of our favorite places to eat, drink and stay in Loudoun Country. Visit Loudoun (https://www. visitloudoun.org/) offers more information on other local food and craft beverage destinations in Loudoun County.

Bluemont. They offer gourmet grilled cheese sandwiches and small bites to pair with their ciders.

For those who travel to taste the bounty of Loudoun County, there are many lodging options from chain hotels to quaint Bed & Breakfasts to luxurious resorts.

Situated on 265-acres of rolling hills of horse country on the outskirts of the town of Middleburg, the historic Goodstone Inn & Restaurant offers 18 guest rooms and six cottages. Goodstone is as well-known for their renowned farm-to-table culinary program featuring a formal restaurant and a casual bistro as they are for the charming accommodations.

The dining room at the Conservatory at Goodstone resembles an airy greenhouse offering views of the beautiful property. Executive Chef Jan Van Haute prepares dishes made from ingredients grown on property and on surrounding farms. Wine Director and Sommelier Stephen Elhafdi has assembled an impressive wine cellar including some of the most notable local wines. Consider the Hamachi Crudo paired with Greenhill Vineyard & Winery Blanc de Blanc sparkling wine and then the perfectly prepared venison with the Petit Verdot from Sunset Hills Vineyard. Any meal at the Conservatory at Goodstone will be a memorable culinary experience.

For a casual afternoon snack, stop in @DINEWINEANDSTEIN

to the Bistro at Goodstone for a burger made from Randall Lineback beef with a Pilsner from Winchester-based Escutcheon Brewing.

Situated on 340 scenic acres in the Blue Ridge Mountain foothills in Middleburg, the Salamander Resort & Spa boasts 168 rooms and suites,

a full service fine dining restaurant (Harrimans Grill), Gold Cup Wine Bar offering a range of local wines, and a full spa. Wine tastings featuring local wineries are offered monthly.

Also check out Lansdowne in Leesburg and AltaTerra Farm Bed & Breakfast in Hillsboro. n

Co-op Curated

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over 100 different cheeses

150

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

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Follow Your Taste Buds Virginia’s Finest© Products Keep Our Communities Strong

F

By Linda S. Hughes

lorida citrus. Idaho potatoes. Vermont maple syrup. Virginia Wines. State-sponsored marketing programs have been around since after the 1930’s Depression as a way to help farmers recover. Since then, single commodity promotional campaigns have given way to promoting everything from locally sourced tofu, peanuts, dog food, oysters, and hot pepper jelly.

Consumers like these programs. They feel they’re supporting a small business and helping create jobs. “It’s a good way for consumers to feel good about supporting the local economy and build local relationships,” says Karin Taylor, who markets the Virginia’s Finest® program for the Virginia Department of Agriculture & Consumer Services (VDACS).

In 1989 VDACS launched the Virginia’s Finest® program to help create jobs and protect agriculture resources. With agriculture as Virginia’s number one industry, it was just smart business to help showcase what Virginia has to offer. “That’s why we work hard to tell the stories of our producers, and share their passions, blood, sweat and even tears,” Taylor says.

Supporting community values through locally grown and produced foods has gone beyond a mere culture trend. Research shows a move toward local food being more important than other 21st century trends, like organic or Fairtrade. And, in many ways, growing consumer concern for local food represents a social movement in its own right.

“People want to be more connected to the food they’re eating,” says Taylor.

It wasn’t always this way. The early 20th century saw the demise of the family farm and the growth of corporate farms. In the late 60’s and early 70’s with the “back to the land” movement there were rising numbers of small farms selling a variety of products to local communities. During this time, a slow and steady movement of farmers and consumers building

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relationships and changing purchasing habits occurred and is still occurring today.

So, although fewer Americans are raised on farms today than 50 years ago, Virginians appreciate the value of agriculture in their daily lives thanks to the 450+ food producers that participate in Virginia’s Finest® program.

One of those producers, Our Lady of the Angels Monastery in Crozet, is a small community of 12 TrappistCistercian nuns. Beginning in 1990, to support themselves they began making a Dutch-style Gouda cheese in 2-pound wheels on their 500+ acre farm. Today, to meet demand, the nuns start each batch with about 750 gallons of milk from grass-fed cows from a neighboring Mennonite farm. Annually, the nuns sell about 20,000 pounds of cheese.

“We’re a community enterprise,” says Sister Barbara.

“We pray together, eat together, work together and sweat together. And we try to be good stewards of our land.

Our cheese making helps support our life of prayer and service. And people appreciate that commitment to community by buying local.”

That commitment to community, neighbor helping neighbor, is one of the most significant reasons driving the local movement. Other factors are: High standards, perceived as healthier, and better for the environment.

Nothing exemplifies these traits better than the Barboursville Winery, home to Virginia’s most honored cellar, founded in 1976 by a family that has been

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prominent in Italian viticulture since 1821. In 2013, the family was recognized with Wine Enthusiast’s Lifetime Achievement Award.

The winery is on the grounds of the former James Barbour estate. He was a friend of Thomas Jefferson and Virginia governor during the War of 1812. Jefferson designed the mansion for Barbour that was occupied by his descendants until fire destroyed it on Christmas Day 1884. The ruins remain and are a draw for picnickers visiting the winery.

“I have been living in Virginia for the past 30 years and I have noticed a gradual growing interest in wholesome

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local food and wine,” says Luca Paschina, Barbourville Winery general manager/winemaker. “What drives this growth is both a cultural movement and the great availability in our area of such craft-type products.”

“There is also increasing appreciation for regional delicacies,” says Shenandoah Valley Organics Marketing & Events Manager Laura Thompson. “From the downhome comfort foods of the rural areas, to the coastal seafood scene, to the unique global-fusion and farm-totable restaurants that are popping up, we have a lot of flavors and styles from which to choose.”

“In addition,” she says. “the growing local arts scene around Virginia draws crowds, so many local restaurants gain new fans each time they travel in for shows. Food is one of the best ways to take in the area culture.”

Shenandoah Valley Organics, which supports generational family farming, raises organic and humanely certified chicken that’s available in more than 500 stores on the east coast. In their Farmer Focus program they’ve even introduced an innovative coding system that traces each chicken to the farm it grew up on. “Creating this bridge between customers and farmers becomes an important part of what SVO stands for as a company: transparency and traceability,” notes their website.

So whether it’s a glass of Barboursville Viognier Reserve 2017 (named one of Wine Enthusiast’s 100 Best Wines of 2019), a wedge of divinely crafted cheese, or a tasty chicken dinner, all are produced in a climate that’s is uniquely Virginia and people want more!

In 2005, Jessica Prentice coined “locavore” to describe and promote the practice of eating a diet consisting of food produced within a 100-mile radius. And self-described locavores -people who are super passionate about buying local tend to be selective about where they shop and dine.

These shoppers want to support their neighbors, local family farmers, local vintners, even local nuns.

And, they are willing to pay more. In fact, Packaged Facts, a research firm, notes nearly half of people surveyed say they are willing to pay up to 10% more for local foods.

Almost one in three say they are willing to pay up to 25% more. “Local has become a shorthand descriptor that makes food sound high quality, fresher, more authentic, trustworthy, environmentally friendly, and supportive of the local community,” the research shows.

The proof is in the jelly for Cynthia Morris, Dancing Chicks Jam, of Bedford. She’s been a participant in the Virginia’s Finest® program for six years and targets highend consumer festivals. “Though I’ve been going to the Lynchburg Community Farmer’s Market twice a month for years, it’s at the Homestead and Keswick markets where they come in like a herd of horses and have no problem paying $30 for a fruitcake,” she says.

Morris, who picks all her own berries (usually wild and always local), focuses on handcrafting a variety

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of jams and jellies: damson preserves, strawberry/ rhubarb, elderberry, boysenberry, black raspberry, pear and sour cherry. She even brags about her novel manner of “picking” mulberries. Known for their balance of sweetness and tartness, mulberries are said to be practically impossible to harvest let alone consume all the fruit produced in a season. But Morris with her six freezers and lines of customers craving local jams is always up for the yearly challenge.

“I drive my truck right underneath the tree, put a big tarp in the bed and shake the mulberry tree,” chuckles Morris. But even when harvesting hundreds of pounds of berries, Morris has been known to run out. “You’ve got to come early if you want the most fabulous jams and jellies,” she warns.

The U.S. Department of Agriculture found sales exploded to $1.2 billion in 2007 from $511 million in 1997.

And, sales are expected to jump to $20 billion this year, according to Packaged Facts.

Virginia is taking a whopping bite out of that market ranking 9th in the U.S. in local food sales.

That booming market demand for local products also extends to fur family. “People are looking for local food options for themselves and their families, and dogs and cats are part of the family,” says Laura Clark, vice president, Brand Development, MeatMe Pet Food, in Upperville. “People want to know exactly where their pets’ food and treats are coming from.”

MeatMe Pet Food’s parent company, Ayrshire Farm, has 100% control over every step of the sourcing and manufacturing process. “With all the concerns about WWW.DINEWINEANDSTEIN.COM

pet food in recent years, our customers find comfort in knowing that certified organic and Certified Humane® pet food and treat options are available from a Virginia farm already known for producing premium meat for humans,” she says.

Whether it’s for people or pets, phrases like “Transparency and traceability from farm to bowl” are very appealing to an increasingly educated clientele. Just as the Our Lady of the Angels nuns are devoted stewards of the land, Ayrshire Farm products are traceable from dirt to dinner. “Ayrshire Farm is dedicated to sustainable, regenerative, and humane farming practices that promote the well-being of people, animals, and the earth,” says Clarke.

Interestingly, big box chains are elbowing their way into the local food scene. Wal-Mart sells $749.6 million of “locally grown” produce annually, says AtKearney, a consulting firm.

“In addition to the local consumer, VDACS connects the local producer with major retailers,” says Taylor.

“Recently, we had interest from a supermarket chain wanting ‘hyper-local’ baked goods and deli products.

‘Hyper-local’ could mean wanting products from within a 20 mile radius. We gave them a list of our Virginia’s Finest® producers that met their criteria so they could set up a purchasing relationship,” she says.

Consumers recognize the blue and red “VA check mark” logo on Virginia specialty food and beverages.

They know they’re buying top quality peanuts, ham, honey, grits, jams, pickles, cheese, seafood, baked goods, snacks, chocolates, beverages, and beyond. They know they’re helping a neighboring farm or food producer.

The Virginia’s Finest® program, celebrating 30 years, is one of 35 states that have a record for enforcing standards.

Taylor reports that only Virginia-produced and processed products that meet or exceed quality standards are eligible for the program. Criteria include: • Must be headquartered in Virginia.

• Follow industry-specific quality standards.

• Approval by a committee of food safety officials and product marketing specialists.

• Verify that products meet state and federal regulations.

• Valid food safety inspection certificate.

Cindy Morris of Dancing Chick Jams, of Bedford says it’s much more than stringent standards that set her products apart: “Honey, Smuckers® don’t make jellies like Cindy.

My secrets are small batched and lots of love.” Even, Sister Barbara of Our Lady of the Angels Monastery Country Cheese, attributes a “higher power” to their cheese. “Our secret ingredients are love and prayer,” she says.

Like the Good Housekeeping Seal of Approval, consumers trust the Virginia’s Finest® “checkmark” and recognize that its products have deep roots in environmental stewardship, quality and integrity. n

Open Daily - Award-Winning Wines - Amazing Panoramic Views - All Season Venue 1501 Dave Berry Road | McGaheysville | Virginia @DINEWINEANDSTEIN

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Don’t Sleep

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p

By Kim Chappell

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ans of local farm and food markets all know a secret, “don’t sleep late.” If you want to acquire your favorite local products on a Saturday morning, arrive at the market early. This tip goes for anyone shopping at the Charlottesville City Market, especially if your goal is to enjoy an Orange Dot Baking sandwich for breakfast.

Strolling down the market aisle, I spy Orange Dot Baking. I am intrigued by the unique sandwiches of the morning. Do I want The Figgy Piggy or The Parisian?

The Figgy Piggy has prosciutto, fig jam, goat cheese, and arugula on a Rustic Rosemary Major Muffin. The Parisian has egg, fresh sage, brie cheese, sliced apple on a Super Seeded English Muffin. I can barely contain my excitement to see that Orange Dot Baking Major Muffins are all Gluten Free.

I am the only GF member of the family; so, I am always looking for products that I can enjoy while the whole family loves them. The Orange Dot Baking Major English Muffin is that product. But if you want to enjoy a custom sandwich, you better arrive at the Charlottesville City Market early.

In 2015, Susan Freeman Weiner started baking Orange Dot Muffins in her kitchen and selling them at the Charlottesville City Market. It was not long before the muffins gained a cult-like following. In 2019, Susan won the Local Food Hub (www.localfoodhub. org) Entrepreneur of the Year Award.

It has been a busy four years for Orange Dot Baking.

From the local Saturday market to Fresh Direct home delivery in major East Coast urban hubs, the business is growing at a fast pace. I doubt that the team at Orange Dot Baking is sleeping late on any day.

is delivering muffins to homes in the North East. The growth is fueled by the passion for creating a great Gluten Free product and a desire to provide employment to Central Virginia locals.

I reached out to Susan Freeman Weiner to learn about what it is like Behind the Scenes at Orange Dot Baking.

Kim: I read that your son has celiac disease, and that inspired your recipe for the first Gluten-Free Orange Dot Major Muffin. I, too, must adhere to a GF diet. One of the attributes of the muffin that I like is that they are so versatile. From a sandwich to a muffin-base mini pizza, there are so many ways to enjoy a Major Muffin. (And they are enjoyed by the whole family— even those that can eat gluten) Tell us about creating the recipe in your home kitchen. How long did it take, and was an XL English Muffin always the plan?

Susan: Thanks for asking! Creating the recipe took several years, and built upon a decade of glutenfree baking for my son. I had three objectives--great taste, fabulous texture, and healthy ingredients.

And then, of course, I created the flavors that my family and friends wanted to enjoy!

In order to make the bread moist, I developed a unique baking process that uses custom made pans and a lot of steam. Our English muffins are cooked almost like a steamed dumpling.

Behind the Scenes at Orange Dot Baking

Behind the Scenes of a Virginia Entrepreneur

As we head into the next, Orange Dot Major Muffins can be found far from the Charlottesville City Market and local stores. Fans can now find the muffins in Whole Foods markets in Washington DC, and Fresh Direct @DINEWINEANDSTEIN

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Kim: Tell us why your recipe and the ingredients that you use are unique in the gluten-free market.

Susan: I use only the ingredients that I bake with at home-organic butter, organic eggs, and extra virgin olive oil.

We don’t use canola oil or any gums, like xanthan gum.

Xanthan gum is actually black mold, and it gives a lot of people an upset stomach--they just don’t know what’s causing it. It’s used as a binder. Instead of xanthan or other gums, we use psyllium husk and chia seeds, which add both protein and fiber.

Not only does our bread taste great, it’s better for you.

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give back to the community. I think we all know that if you don’t have a good job, it’s pretty hard to put the other pieces of life together. I was inspired by Ridge Schuyler’s report in 2015 called the Orange Dot Report about poverty in Charlottesville and also by Greyston Bakery in Yonkers, New York, which was created to provide employment in the local community.

Depending on the time of year, I employ 3 full-time employees and 6 part-time employees. I am currently looking for investors to help scale my business to the next level, so I can expand my impact on the community.

Kim: I want to ask you about something that I know is important to both you and to the growth of Orange Dot Baking. I want to ask you about the importance of providing employment to locals. With the growth of your business, how many do you now employ? And tell us about your dedication to providing employment and opportunities to the local community.

Susan: I began Orange Dot Baking Company as a way to

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Kim: There are now several varieties of Major Muffins. They are baked in a dedicated gluten-free commercial kitchen, and they are sold online, through national chains and Fresh Direct. That is a lot of growth in four years. For the entrepreneurs (or want-to-be entrepreneurs) reading this story, give us one piece of advice. What is the one piece of business advice that you wish you had known four years ago?

Susan: Keep it simple—resist the temptation to create more than 4 products to put through wholesale distribution, and don’t forget to allocate money to marketing. It’s far more expensive than often anticipated.

Kim: What’s next for Orange Dot Baking? As we head into a new decade, what’s next for you, the company, and the Major Muffin?

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Susan: I am really searching of my heart about this right now. While I want to continue to expand my sales on the east coast as we are able, particularly through online grocery stores like Fresh Direct, which require a minimal amount of marketing, my heart is really with the local community in Charlottesville.

It gives me great pleasure to see people enjoy our bread and our sandwiches at the farmers market.

Perhaps we will open an Orange Dot CafĂŠ? In addition, I think I would enjoy teaching a class on entrepreneurship at the high school level.

Kim: And finally, not everyone reading this story can travel to the Charlottesville City Market to enjoy one of those gourmet sandwiches. How can they purchase muffins? What would be your favorite gourmet sandwich to create at home? Please, tell us how to make that sandwich.

Susan: There are lots of ways to purchase our bread, depending on where you live.

From anywhere in the U.S., our bread can be ordered online at www.orangedotbaking.com. In stores, our bread is sold frozen, and it can be found in many local stores in Charlottesville, including Rebecca’s Natural Food Store and Whole Foods. We are in many Whole Foods in DC, and Fresh Direct (www.freshdirect.com) provides home delivery in many parts of New York, and also Philly and DC. We

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Massanutten

The best choice for your group's next day trip!

inquiries & quotes: Massresort.coM/grouPs 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 three escaPe rooMs

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

Make a splash at the indoor/outdoor waterPark (Park Buyouts Available!)

Only 15 minutes from Harrisonburg, VA. Overnight and day trips are welcome!

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I use only the ingredients that I bake with at home—organic butter, organic eggs, and extra virgin olive oil.

are also in Ellwood Thompson’s and several smaller stores in Richmond. We are growing!

One of our bestselling sandwiches is the Figgy Piggy. It makes a wonderful lunch or dinner with a salad and a bottle of red wine.

Ingredients: Rustic Rosemary Major Muffin, 1-ounce goat cheese, 2 slices prosciutto, small bunch arugula, and 2 Tablespoons Fig Preserves.

Step 1: Thaw Major Muffin on the counter or in the microwave for 45 seconds Step 2: Flip the Major Muffin inside out so that the soft, flat inside will be against the grill. This method ensures that the chef is not trying to brown the side of the muffin that is already brown. This is the secret to an awesome grilled Major Muffin!

Step 3: Layer prosciutto, goat cheese, and arugula on one side.

Spread fig preserves on the other.

Step 4: Close sandwich and grill in a skillet over medium heat, flipping as it browns until warmed through.

Butter or olive oil may be used in the pan if desired for a crispier outside. For a vegetarian version, omit prosciutto and layer on other vegetables like roasted beets, eggplant, or red peppers.

Susan, thank you for taking us Behind the Scenes of Orange Dot Baking. We always enjoy learning about Virginia-made products and talking to entrepreneurs, and we are fans of Major Muffin! I know that I will be getting up early Saturday morning to head to the Charlottesville City Market. The big decision is which Major Muffin sandwich I am going to enjoy. n WWW.DINEWINEANDSTEIN.COM

FARM TO FAMILY: Local Charcuterie & Virginia Wine Food is something around which we all gather with friends and family, and charcuterie spreads offer something for everyone’s tastes. Valley Pike Farm Market carries many local meats and artisan cheeses from Boar’s Head, and they’ve found the perfect options for creating stunning spreads for your next gathering.

Try pairing Boar’s Head’s aged gouda with a cream havarti dill cheese, along with gorgonzola and picante provolone for a variety of cheeses. Layer in Boar’s Head uncured genoa salami, Italian dry salami, Ovengold roast turkey, and hard salami samplings throughout the spread to create a mix of tastes that is sure to please any palate. Adding your favorite berries, fruits, and local nuts is the perfect complement to the charcuterie and is a wonderful way to add sweeter options to the savory display.

Try pairing a glass of Barboursville Vineyards’ cabernet sauvignon with the charcuterie for a rich, approachable wine, or if you desire a chilled glass of white, consider opening a bottle of Barren Ridge’s Harmony.

This local table blend complements a variety of sharp and sweet cheeses, making it a perfect wine to share around a delicious spread with friends.

Richmond We all have traditions. Traditions are formed by our circle of family and friends and sometimes by the town in which we live. I grew up in Richmond, Virginia, and still, live here with my husband and kids. Now, that’s a great memory of a childhood tradition.

By Paula Thomasson

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A #DWSfan posted a photo of her own version of the iconic Ukrop’s Breakfast Pizza and cheered that, after many trials, she figured out the recipe.

Now, that’s a Richmond food tradition.

We all remember that Ukrop’s pizza.

So, when the idea for a story about food traditions in Richmond emerged, I raised my hand.

Traditions give us something to look forward to, or a roadmap for the year ahead. Richmond is no stranger to tradition. After growing up in the area, and now raising a family here, I have a list of favorites. Actually, Richmond loves tradition and good food. I asked

my friends and neighbors for their favorites. The list contains food, farm markets, and festivals. Many have been around for so many years, that you can bet will be on your calendar every year.

The Grocery Store Icon

One of Richmond’s more unique traditions isn’t a festival or specific food, it’s a grocery store. You can ask locals about Ukrop’s, and they can tell you something about it. “Their breakfast pizza!” or “You can’t beat their mac and cheese.” Ukrops became a Richmond icon and known across the state for their line of prepared foods.

I remember shopping there as a kid.

Everyone’s mom or dad would take them by the bakery to get a free cookie.

You would stop by the bakery and get one of their signature Rainbow Cookies in a square of wax paper. If you grew up in Richmond and your family shopped at Ukrop’s, you remember enjoying a Rainbow Cookie. It was just part of the experience. (And so were those Ukrop’s WWW.DINEWINEANDSTEIN.COM

Food Traditions birthday cakes with the fluffy frosting-we all had those) Unfortunately, stores close, but Richmonders were not going to let this store go into the history books. Fans can still purchase Ukrop’s signature items at other grocery stores. Still, it is not enough to fulfill the appetite for fans.

Thankfully, Ukrop’s has a plan.

Now Ukrop’s Homestyle Foods has its own food truck, and soon it’s going to open a physical location that will sell everyone’s old favorites. Personally, I’m hoping they have the potato wedges I devoured in quantities-- that I shouldn’t brag about. Until then, keep an eye out for their food truck filled with iconic baked goods.

Oh, you can now find tins of Rainbow Cookies in Richmond. Same recipe as the memory. For the die-hard cookie fans, you can order Rainbow Cookie apparel, including socks.

Glazed Donuts & Only Glazed Donuts

When I started talking about Richmond food traditions with friends, one place popped up several times. Mrs. Yoder’s Kitchen. This is a family-owned Mennonite business that sells thousands of donuts on Saturday mornings. Having one of these melts in your mouth donuts is an absolute necessity for your RVA weekend. You can find them at South of the James Farmer’s Market on Saturday mornings. Look for the booth with the long line. @DINEWINEANDSTEIN

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What’s the secret behind this fantastic donut? One secret is the sourdough Judy Yoder makes weekly. The donuts are hand-crafted without a pre-made mix. The Yoders only make glazed, and they only need to make glazed. Perfection does not need to be messed with.

Go to the South of the James Farmer’s Market on Saturday morning and get in line. I promise you the wait is worth it.

A Huge Fresh Fruit Cake

No, not your grandmother’s holiday fruit cake…

One of my personal favorite food traditions is going to Shindigz. My love of Shindigz started with a multi-layer fresh fruit cake. Their layered Fresh Fruit Cake is vanilla cake wrapped in cream cheese icing and layered with fresh strawberries, blackberries, and pineapple. That cake is now the showpiece for birthdays and holidays at our house.

Several years ago, Shindigz changed its location from a small shop front to a much larger and charming location on Cary Street. My entire family loves going in on Thursdays. They have a deal called Third Thursday where buying two desserts will get you a third for free. Since no one can ever decide on just one thing, having three to share is the best option. Another family favorite is a Salted Chocolate Caramel Cake that is layered with chocolate buttercream and caramel sauce and fleur de sel. No

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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 matter which cakes are on the daily menu, no one leaves disappointed. The cakes are a work of art, but we still eat them up. (They’ve recently added a Savory menu, and I can’t wait to try it.)

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

Gourmet Ice Cream Sandwiches

Nightingale Ice Cream Sandwiches are becoming a yearround favorite in RVA. In the past year, their fan-base has exploded. I see them in specialty stores and high- end restaurants plated for dessert.

I love to entertain family and friends around our dining room table. Whenever I come across a case filled with these richly flavored sandwiches, I buy several. I serve them to friends and family, plated just as they are in area restaurants. These are not your old- school kid’s ice cream sandwiches. Imagine flavors like Blueberry Lemon, Blackforest Cherry, or Fat Banana, which is dipped in chocolate and made with peanut butter cookies. Check out their website for a list of locations all over the state of Virginia. http://www.nightingaleicecream.com

Foodie Festivals

A Richmond festival is a great place to try local food. It’s the ideal place to find a favorite food truck.

In 2020, The Richmond Folk Festival will celebrate its sixteenth year. The festivities last three days and include seven stages offering a fantastic lineup of live music. The music is excellent, but we also enjoy the food.

The festival includes a showcase of traditional, ethnic, and regional foods. Visitors can pair the food with Virginia craft beers. In the past, the festival has even served their own branded beer named Hazy Folks, brewed by Alewerks Brewing Company.

In 2019 Friday Cheers celebrated its 35th year. It’s the longest-running event, of its kind, in Richmond. It takes place every Friday between May and June. Thousands of people flock to Brown’s Island for music, beer, food, and friends. They have a fresh lineup of live musicians, and the scenery is beautiful along the James River. If you are a Richmond Foodie, you will find the food truck lineup is fantastic at Friday Cheers.

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The Dairy Bar Restaurant in Scott’s Addition has been a Richmond tradition since 1946. It’s not just a stop for ice cream. This is a banana split waffle and it’s on the breakfast menu! Order the Mikey Cakes and you will receive a banana split on a short stack of pancakes or ask for a waffle.

These are just a few of our family food traditions.

Traditions are personal to everyone. They are frequent reminders that bring people together. Food is a huge part of family and tradition in Virginia. We would love to know about your Virginia food traditions. Visit our Facebook page at Dine, Wine, and Stein and share photos of your favorite traditions. #DWSfan n

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In This Issue:

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Team DW&S continues to bring you the latest Virginia Food & Beverage Trends. We have traveled across the Commonwealth in search of both foodie and craft beverage favorites.

In 2020, we will bring you four free eBooks, new print and digital magazines, and continued posts on both Facebook and Instagram.

Trends at City Tap House

Meet Leisure Pup

Take a Food Tour

Drink Pink!

Keep turning the pages, and you will find the new, updated DW&S Guide. Now, Team DW&S will bring you their favorite finds and trends in each edition of the magazine. Use the Guide to follow the trends and plan your next weekend or event.

Trending Now… Recently, DW&S writer Jennifer Waldera interviewed the team at City Tap House in Loudoun County, VA. City Tap House is already known, on a national scale, for an eclectic food and beverage menu.

Jennifer asks about the unique Virginia menu and gathers photos of some of her favorites. If you want to see the hot, new restaurant trends, check out this story.

And we are going to introduce you to Leisure Pup. If you want to bring your favorite pup to Virginia outdoor cafes and tasting rooms, now you can. Last year, we asked DW&S Fans to tell us about their favorite dog-friendly spots, and we received hundreds of responses.

Now, you can follow Leisure Pup on Facebook for new ideas.

Want a fun afternoon with your food-friends? Sign up for a food tour.

The Spice Diva tells us about her favorite tours in this section of the magazine.

Yes! Drinking the Pink is still on-trend in the world of wine. The Wine Mill provides some tips for enjoying some pink wine this Spring. Use their tips and wine selection to plan the perfect picnic, Easter, or Mother’s Day celebration.

We stop by the Union Market in Richmond, VA, and enjoy the perfect “Made in Virginia” lunch. You will also find a list of just a few of the popular package products that are made in Virginia. There are too many to list; so, we included a link to a helpful website.

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We hope that you enjoy our new Food & Beverage Trends section and our updated DW&S Guide.

–Team DW&S WWW.DINEWINEANDSTEIN.COM

Talks to

by Jennifer Waldera

C

ity Tap has already made a name for itself in some of the country’s most bustling food scenes like Nashville, Boston, DC, Chicago, and Philadelphia. In late October, the comfortable yet stylish spot, which focuses on craft beer and being at the forefront of food trends, opened in Loudoun County.

We recently had the chance to catch up with several of City Tap’s team members. The team included Hilaire Ashworth-Benson (Sales and Event Manager), Andy Farrell (Brand Director), Liz Gartzke (Director of Marketing), and Jon Ball (Managing Partner). We discuss details about the new location in Loudoun and how they’re keeping their already-successful brand consistent while also adhering to an eat/drink-local philosophy. They offered up the scoop on the new spot as well as their predictions for food and drink trends in 2020 and how their menus meet those trends, from shareable plates to specific dishes and pairings.

When did City Tap open?

We hosted our PR First-Look Party on Wednesday, October 30th, and we couldn’t resist opening up our doors to the public that evening for the Nationals Championship game. The rest of the week until November 6th were mostly friends and family nights to give our team practice.

What inspired the choice to open in Loudoun?

It was presented to us by a colleague. While it was going to be our first venture outside of major metropolitan, we all saw the potential and were excited to dive in. We could not be more thrilled about @DINEWINEANDSTEIN

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the warm welcome we have received from Loudoun County as a whole.

What is the restaurant’s philosophy?

City​ ​Tap​ ​boasts​ ​one​ ​of​ ​the​ ​area’s​ more ​extensive​ ​ local,​ ​national​, ​and​ ​international​ ​microbrew​ ​line ups,​ ​ including​ ​over​ ​40​ ​draughts​ ​and​ ​an​ ​extensive​ ​bottle​ ​ collection,​ ​with​ ​seasonal​ ​and​ ​rotating​ ​options,​ ​as well​ ​ as​ ​house-made​ ​specialty​ ​cocktails​ ​and a​ ​beer​ ​cocktail​ ​ menu.​ ​Complimented​ ​by​ ​our​ ​contemporary American​ ​ regional​ ​cuisine​ ​and​ ​gourmet​ ​brick​ ​oven​ ​pizza​ ​menu,​ ​ City​ ​Tap​ ​​offers​ ​guests​ ​a​ ​rustic, comfortable​ ​dining​ ​and​ ​ bar​ ​setting.

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How did the restaurant get its start initially?

Our first City Tap was in Philly in 2010.

Does the Loudoun location’s menu mimic that of other locations, or is it more Virginia focused?

While our core menus are the same throughout each of the markets, each chef does like to show their local flair our weekly specials.

Where does City Tap House source its ingredients for food and drinks?

We have national and local partnerships for both food and beverages. Our beer program is especially focused on local craft brews. With Loudoun County being so abundant in these, we’ve been incredibly lucky to partner with some excellent local spots!

What is the inspiration behind the food and cocktails?

Our menu can best be described as the elevated American pub fare. The menu draws inspiration from modern-day America. We have traditional American staples like brick oven pizzas, mussels, and burgers.

Plus, we have also included dishes that touch on the Mediterranean, South American, and Pacific Asian cuisine. It is a more holistic menu full of comfort food.

Please tell me about the chef at the Loudoun location: Frederick Talavera is our Executive Chef. He was personally recruited by our Regional Culinary Director, Todd Fangman. They had worked together previously at another locally renowned restaurant group back in the day.

What are some of the most popular/unique dishes?

Our pizzas are always a huge hit, and this starts with our handmade dough from scratch that rises for 24-hours. One of our most unique pizzas is The G.O.A.T. with pistachio pesto, rosemary, sliced red onion, and truffle honey.

Most of our best sellers do come from our shareable section, including our Charred Miso Brussels with white miso and pomegranate seeds. Also, Korean Short Rib Tacos with quick slaw, chili sauce, and cilantro, and our

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Corn & Crab Hushpuppies topped with a citrus remoulade and served with honey-thyme butter.

20376 Exchange St, Ashburn, VA 20147 571.510.3850

What are some of the most popular drinks at the Loudoun location?

We have 40 draft lines and are rotating our selections daily, but the local craft brews always do well. All of our signature cocktails have done very well in this market, but the ones that stand out the most are the City Sling, Mashed Old Fash, and Cucumber Crusher.

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that we frequently carry include Lost Rhino, Ocelot, Dogfish Head (Delaware), Flying Dog (MD), Alesatian, Devils Backbone, Bold Rock Hard Cider, Old Ox, 3 Stars, Rocketfrog, Hardywood, Blue Mountain, Brothers Craft, Strangeways, 2Silos, Ardent Craft Ales, and Fair Winds.

At the moment, we do not have any locally sourced hard liquors in our signature cocktails.

Who is the bar manager/lead bartender? How was he/she chosen? What does he/she bring to the bar?

Michael Senna is the newest management team member. He started as one of our opening team members. He immediately exhibited leadership and a wealth of knowledge of local craft brews, Virginia wineries, and, of course, he makes amazing cocktails!

Top all that off with a great personality that exudes hospitality, and you have our new bar manager.

Which Virginia wines and beers are available?

The beers rotate frequently. Some local breweries @DINEWINEANDSTEIN

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What are some of the most popular events so far?

Part of the City Tap brand is throwing fun promotional parties. We had an absolute blast with our 80’s Apres Ski Party, our alternative to your typical Ugly Sweater Holiday Party, and our Gatsby Inspired New Year’s Eve party. Both events had a great turnout with guests embracing the themes and participating.

Are there other events planned for the future?

We will be hosting a Drag Brunch on Saturday, February 1st, which is already sold out! There are also talks of an in-house Sunday night kickboxing class with one of our lead bartenders, Max. For Valentines Day, We have a Stoplight Pajama Party. The team is also participating in a handful of offsite community events, including a Chili Days Cook-Off hosted by Old Ox Brewery.

What are some predictions for trends in 2020 in terms of food and drink?

Of course, the market seems to be still trending

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towards offering healthier and lighter fare.

• We see the emergence of alcoholic kombucha and the continued explosion of alcoholic seltzer as

people look for healthier angles for drinking.

Non-alcoholic beers and “zero proof” cocktails are making a run.

More of evolution for plant-based food (i.e., more items like the Impossible Burger).

Alternative flours for everyday items - i.e., Coconut flour pancakes

How have those ideas about what will trend in 2020 informed decisions about menu offerings (food and drink)?

We recently revamped our entire menu for all City Taps, and our Corporate Culinary Director did an excellent job incorporating healthier fare. The good news is that while there are a number of locations, we aren’t afraid to change our menus (food and drink) on the fly to keep up with these favorable trends.

In reference to our lighter and healthier fare options on the new menu, the following items fall within this new trend: • Nashville Hot Cauliflower • East Side Poke Bowl • Delhi Chicken Bowl • Tandoori Kabobs • Veggie Burger (house-made patty that’s plantbased) • Breakfast Bowl Are there pairings suggested on the menu (food with beer/wine/cocktails), or can you make some suggestions?

Charred Brussels Sprouts - Pilsner/Chardonnay Korean Short Rib Tacos - Double IPA/Porter/Cabernet Beet, Avocado & Orange Salad - Hefeweizen Panang Mussels - White IPA/Saison/Sauvignon Blanc Tandoori Kabobs - Hazy IPA Veggie Burger - Amber/Brown Ale G.O.A.T - Witbier/Brown Ale/Chardonnay What else should readers know?

Great beer and even better food — for everyone we’ve been dedicated to that very simple idea since 2010. Please join us at the bar. We’ve been saving you a seat. n

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Meet Leisure I Pup f you are a follower of DW&S, you know that our team loves dogs. As a matter of fact, our dog posts, stories, and guides are popular in both the magazine and online. (#DWSdog) So, when we found @LeisurePup on Facebook, we knew that we needed to meet both Rummy and Lindsey. With Virginia breweries, wineries, and outdoor cafes now allowing guests to bring their furry friends, we asked Rummy (and Lindsey) to tell us about favorite spots. All dogfriendly.

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From Rummy and Lindsey…

Blogging and posting about dog-friendly places across Virginia has some challenges. Not all sites advertised as “dog-friendly” end up getting the paw stamp of approval.

We lucked out with Rummy in that she’s super chill, but most dogs need a little standoff space. So, when I write reviews and post on social, I like to make special note of three things: • How many dog-friendly tables are available?

• How much shade is provided?

• What is the general comfort level for both the dogs and guests in the dog-friendly area?

I know restaurants are not designed for dogs, and I don’t expect them to cater to dogs.

So I don’t bash, but I do like to provide the necessary information that I know will be helpful to dog-owners…and the dogs.

Rummy has visited many places across Virginia. @DINEWINEANDSTEIN

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You can follow along on our Leisure Pup Facebook page. When asked to pick three sites for this DW&S story, I picked a few of our favorites.

1. Barns at Hamilton Station Vineyards in Hamilton, VA. We love this dog-friendly tasting room and thought Rummy checking out the cheese basket is fitting. I believe it showcases what a tasting room experience should be-enjoying great food and wine with friends and family (four legs included, of course!).

Virginia Trends:

Dog-Approved Tasting Rooms

2. New District Brewing Company in Shirlington. Rummy really likes this brewery because it is right at the entrance of the Shirlington Dog Park. Rummy and I both believe this dog park is the best in Northern Virginia.

I love taking Rummy out with us to breweries and wineries, but feel like we should let her be

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3. a normal dog before we ask her to behave in a tasting or taproom. So, I generally try to incorporate a park or hike so she can burn some energy before we all relax. Fortunately for us, there are many great combos for these types of outings all over Virginia.

Most breweries either have food trucks or allow you to have food delivered: so, we frequent them more often in winter when al fresco dining isn’t an option. This is just one way we include Rummy in our outings yearround.

3. Quinn’s on the Corner We like Quinn’s for several reasons. Quinn’s has many outdoor tables, and they are spaced far enough that I think most dogs can comfortably lie next to you without being stepped on by staff or other patrons. Plus, they have indoor TVs right at the windows facing the patio, so you

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Show Us Your Pups! #DWSdog

Post your pup photos and your furry friend may show up in a future edition of DW&S Magazine.

can watch a game outside with your pup.

That’s a bonus!

As more Tasting Rooms across Virginia become dog-friendly, we will continue to follow Leisure Pup and check-in with both Rummy and Lindsey. n

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Taste Virginia

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on a Food Tour

ne of the best ways to enhance your travel is to taste the food of each locale. Virginia has food tours and cooking classes in every metropolitan, and not so metropolitan area. These are the tours that are currently active.

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are proud to be counted among the tour participants. The Spice Diva enjoys showing the shop and educating people about spices, teas, and oils, including sending them home with a spice mix of their own. www. tasteofvirginiafoodtours.com

1. Taste of Virginia Food Tours - Deborah Hoal founded the Charlottesville-based tour in the fall of 2013 after taking a food/wine tour in Savannah. She runs two tours, on average each week with private and group tours. She has midday and evening tours.

Each tour visits around five restaurants and food establishments. We at The Spice Diva

2. River City Food Tours - This Richmondbased tour is owned by husband and wife, Brian and Erin Beard, The walking tour aims to give each of their customers a restaurant to come back to. They have group tours Thursday through Sunday and private tours every day. Brian describes the restaurant industry as “fluid� in Richmond, so this allows

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Need more tours?

See the next page

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changes to happen periodically with the five to six food establishments. If you are an RVA local, this tour is designed with you as well as tourists in mind. They offer several tours - Carytown, Church Hill, Downtown Booze and Bites, and Arts District. Petersburg Food Tours, a subsidiary of River City, has a day trip tour as well. www.rivercityfoodtours.com

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3. Roanoke Downtown Food and Cultural Tour Combines a leisurely walk with off-the-beaten-path visits to talented food artisans and restaurants in the Roanoke area. Tours are held Friday - Sunday yearround. Private group tours are available for groups of eight plus. www.roanokefoodtours.com 4. Taste of Williamsburg - Participants will experience a variety of Williamsburg’s food and culture. One will visit several eateries and restaurants during a 3-hour afternoon walking tour. Throughout the tour, you will visit three to four restaurants and three to four eateries such as a peanut shop, candy stores, spice, and tea shops where you’ll have chocolates, wood-fired pizza, gourmet mac and cheese, fudge, and award-winning wings. www.tastewilliamsburg.com

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5. Virginia Beach Boardwalk and Beyond Food Tour - Founded in 2011 by Jeff Swedarsky, they book tours in Virginia Beach and Norfolk. Jeff’s company also reserves a three to seven day Harvest Feast Food and Drink Tour. ww.coastalfoodtours.com

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Thanks to The Spice Diva in Charlottesville for contributing this list of Virginia Food Tours.

Follow @The Spice Diva on Facebook for information on cooking classes, food tours, recipes and food trends. n Additional tours are: • Flavors of Fredericksburg - www.flavorsoffredericksburg.com • Real Richmond Food Tours - www.realrichmondva.com • Rocktown Bites Food Tour in Harrisonburg • Biteseeing Staunton - www.biteseeingstaunton.com • Taste Winchester History Food Tour

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From The Cave DRINK THE PINK STUFF! SERIOUSLY!!!!

Spring………we’ve missed you…… and you are so close.

Spring is a weird time of year. Our bank accounts have recovered from the holiday season, and we are anxiously awaiting a warm day so we can get back to our grill!

Apple Blossom in Winchester, VA, is just around the corner, and we are already shopping for our pink and green party clothes and favors! What better time to start drinking pink wine? Rose’… oh, how we love you. Rose’ is a spring and summer staple, heck, even for winter too….don’t judge!

First, let’s get something straight……

Pink wine does not mean white Zinfandel.

White Zinfandel has its place for sure. It’s an excellent wine for spicy foods, and let’s face it…..it is most likely the wine we all started drinking at the very beginning of our wine journey. However, rose’ is a different story.

Ranging from sultry and rich to light and bright, roses tend to lean toward the red fruit side of the spectrum. The wines can be light and mineral-driven, or full and lushly fruit-forward.

Pink wine happily spans the color space between red and white wine, in a way, rose’ s more like a state of mind.

Rose’ happens when the skins of red grapes touch wine for only a short time. Where some red wines ferment for weeks at a time on red grape skins, rose’ wines are stained red for just a few hours. The winemaker has complete

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control over the color of the wine and removes the red grape skins when the wine reaches the perfect color. As you can imagine, nearly any red grape from Cabernet Sauvignon to Syrah can be used to make rose’.

Here at the Wine Mill, we have what we proudly call “Mount Rose”….that’s right, we stack roses’ high! We try to have a style suitable for everyone, and we bring in new wines weekly to make sure you get a chance to try lots of different varietals.

Also, we promote rose’ year around. We hope that we have changed your mind. This wine category pairs with most foods and deserves a class of its own.

So, come on by the Wine Mill…..let us know you saw this article and would like to explore the many wonderful things a delicious rose’ can bring to your table.

From BBQ to Salmon. To grilled chicken and salads, a thoughtfully selected rose’ can get you through any turbulent weather we might encounter as we await the official arrival of spring.

Cheers…..Wine Mill Winchester, www.winemillwinc@ gmail.com, www.winemillwinchester.com, 540-450-5881.

Our recommendation is Scarlet Ladybird Rose’ Fleurieu – a beautiful rose’ from Langhorne Creek, Australia.

Strawberries and Cream, fresh berry This wine is a real lady killer!

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In the background is our Vegan Club, with Twin Oaks tempeh, housemade garlic hummus, avocado, red onion, tomato, sprouts and chipotle veganaise on Lyon Bakery ciabatta.

Trip Brew le Crossin ing’s f g l a g s hip Falcon Smash IPA, .

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The photos feature our Chicken Tarragon sandwich, with housemade chicken salad, avocado, The Virginia Chutney Company plum ginger jam, and crispy chicken skin on a locally made La Bella Vita bun.

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Where to Find Virginia’s Finest Follow your taste buds to the many grocery stores, farmers’ markets, and other retail outlets. Here’s a directory of more than 450 of Virginia’s Finest® participants: http://www.vdacs.virginia.gov/vafinest.com/all-products.shtml. For a printed copy, call 804-786-3951. Or shop from home www.shopvafinest.com.

Some of my favorites: 1. Barboursville Vineyards – Award winning wines, including the sumptuous Octagon and Viognier Reserve 2017. Go to their Tasting Room on 17655 Winery Road, Barboursville, VA. Wines also available at local grocers, Virginia wine displays and area restaurants. bbvwine.com, bvvy@barboursvillewine.com, 540-832-3824.

2. Monastery Country Cheese – Gouda cheese.

Available at Our Lady of the Angels Monastery, 3365 Monastery Dr, Crozet, VA, Also at select fine grocers, area B&Bs, and by mail order. olamonastery.org, cheese@olamonastery.org, 434-823-1452.

1.

3. Dancing Chick – Jams, jellies, fruitcake, morel mushrooms. Bedford, VA. Find them on the 1st and 3rd Saturday of each month at the Lynchburg Community Market. dancingchickjams.com, dancingchick00@gmail.com, 434-907-3053.

4. Ayrshire Farm (MeatMe Pet Food) – Certified Organic, Certified Humane®, People and pet foods. Specializing in Heritage Breed Livestock (Beef, Veal, Pork and Poultry) for retail and wholesale markets. 21846 Trappe Rd, Upperville, VA. Shop online GentleHarvest.com. Dine at Hunter’s Head Tavern, 9048 John Mosby Hwy. AyrshireFarm.com, info@ayrshirefarm.com.

540-837-4405.

2.

Show us your favorite Made In Virginia Food & Beverages. Post with #DWSfan or #DWSfoodie. Maybe your choice will appear in a future DW&S Guide! @DINEWINEANDSTEIN

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e d i u G 5. Shenandoah Valley Organic – organic, free-range chicken - 779 Massanutten Street, Harrisonburg, VA. Farmer Focus chicken products at several area grocery stores and larger retailers (like Costco.com). For the store nearest go to svorganic. com/store-locator. FarmerFocus.com, 540-433-8400.

3.

6. W.E. Kellum Seafood – Chesapeake Bay Oysters. Live in shell, frozen, scallops, soft crabs and Chesapeake Bay fish. 96 Shipyard Ln, Weems, VA, kellumseafood.com, 804-438-5476. Find them at Kroger, Whole Foods and many fine retail and restaurant establishments.

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7. FERIDIES – Award-winning Super Extra Large Gourmet Virginia peanuts, The Peanut Patch Gift Shop, 27478 Southampton Pkwy, Courtland, VA, feridies.com, 866-732-6883, jfries@feridies.com.

Also at numerous Virginia grocery stores and retail outlets.

8. Greenwood Gourmet Grocery – A huge selection of Virginia’s Finest® and Virginia Grown® products. Devoted to promoting Virginia farmers and food producers. 6701 Rockfish Gap Turnpike, Crozet, Va. greenwoodva.com, 540-456-6431.

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9. The Virginia Shop – A large selection of Virginia’s Finest® items. Barracks Road Shopping Center, Charlottesville, Va, retail@TheVAShop.net, 434-977-0080.

—By Linda S. Hughes

redbeard brewing company

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Loudoun Entrepreneurs S

urvey DW&S readers and you will find that they often download our published weekend get-a-way guides. Include some delicious food, craft beverages, and some Virginia history, and you have a memorable weekend.

A group of Northern Virginia entrepreneurs and business leaders are collaborating to provide a readymade experience for those who are searching for a planned weekend. The alliance has already created a Virginia food and beverage experience that will “wow� foodies and craft beverage lovers.

The joint effort first caught the attention of Team DW&S. When Cork & Keg Tours partnered with ChefScape to provide a cooking class and Loudoun County wine tour as a day-long experience.

Read the full story and plan your weekend, including lodging. You can find the story here: http://bit.ly/vawkendescape

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W&S oon, the D us your Coming S nd nce to Guide. Se d n e k e e d experie n W e k e e w ginia tag your favorite Vir eandstein.com OR win appear info@dine they may d n a s to o ph eekend weekend e. #DWSw id u g t x e n in our

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Food & Beverage Guide Tucked away in the countryside mountainscape of the Shenandoah Valley, White Oak Lavender Farm & The Purple WOLF Vineyard is the perfect place to relax and enjoy family fun, a romantic getaway, or just a unique experience with a little something for everyone to enjoy. We are a family owned farm, wine tasting room, and lavender gift shop offering daily tours featuring our Discovery Area and farm animal family, Wine Tastings, and more! Open seven days a week.

WhiteOakLavender.com | 540-421-6345 2644 Cross Keys Road, Harrisonburg VA 22801

Nutts About Coffee: Find Out How Nutts We Are About Coffee! Serving Snowing in Space Coffee on Draft (cold brew on nitrogen), traditional espresso drinks served hot or cold, coffee to go in cans, kombucha bottles, fresh baked goods & much more! Come see our movie memorabilia, signed autographs, read a comic book, play retro video games and of course enjoy a delicious beverage prepared by our “NUTTS” brew-istas! Part of the Village of the Valley Family of businesses across from Massanutten Resort in Elkton, Virginia. Veteran owned and operated.

NuttsAboutCoffee.us | 540-405-3077 11702 Spotswood Trail, Suite 3 Elkton, VA 22827 Cork & Keg Tours creates an unforgettable “daycation” for guests 21 and older in Loudoun County’s Wine Country, along the LoCo Ale Trail, and other unique experiences across Loudoun County. Your luxurious journey in their decked out Mercedes Sprinter is personalized from start to finish, and enhanced with full concierge services throughout the day, including customized playlists, slideshows and much more! Tours are set within clusters and designed to maximize your time at each venue. Their knowledge about and relationships with the wineries, breweries, cideries, distilleries, hotels and B&B’s create exclusive experiences like no other. Find out more and book your tour today, Taste the Memories!

CorkandKegTours.com | 571-267-5910 | Renee & Don Ventrice, Owners Elkton Brewing: Inside the old 1890 grist mill building, something is brewing. Family owned & operated, Elkton Brewing Company is a small batch craft brewery, conveniently located just off highway 33 in downtown Elkton, minutes from Massanutten, Skyline Drive, and Harrisonburg.

With its wide front porch, massive American Chestnut beams, a twenty-four-foot copper bar and smaller pub room bar, three lounge areas, plus pub table seating, the atmosphere at Elkton Brewing Co. is warm and inviting—just the kind of place to catch up with friends, listen to some good music, watch trains roll by, and sip a cold, satisfying craft beer or locally made kombucha. www.elktonbrewing.com | 100 N. 5th St., Elkton, VA 22827 | 540-246-1684

The Murphy Beverage Company is the Northern Shenandoah Valley’s original craft beer & wine store. They offer a huge selection of craft beer, Virginia products, and boutique wines. With a Sommelier, Ciserone, and WSET Level ll on staff, you get both knowledge and the best selection at the lowest prices and none of the attitude! Be sure to ask about membership in their Platinum Wine Club. Visit them today and they’ll do their best to find the perfect wine for you! Open 7 days a week, online at murphybeverage.com, 540-723-9719 MurphyBeverage.com | 540-723-9719 | 167 N. Loudoun Street, Winchester, VA 22601

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Introducing ‌the DW&S free eBook collection.

Download the first book of the series now, and enjoy the DW&S 2020 Chef Recipe Collection.

We have included chef recipes from across Virginia, and the cocktails. Plus, celebrate the return of the Classic Cocktail Party with tips from Catoctin Creek Distillery. Download the eBook

HERE: http://bit.ly/DWSeBook

Thanks to our eBook sponsors, Massanutten Resort and Catoctin Creek Distillery for assisting with kick-off of the 2020 DW&S eBook Series.

Speaking of Virginia Food….

A Road Trip with a DW&S Writer

Jim Putbrese has been traveling the roads of Virginia and writing DW&S stories for years. We were curious about what makes Jim stop the car for a Virginia foodie snack.

So, we looked through Jim’s notes and found some insight into his road trips across the Commonwealth Here’s a peek into the road trip life of a DW&S writer…From Jim:

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hen I think about traveling across Virginia, I think about a particular food. Fried chicken, pecan pie, whoopie pies, Krispy Cream Donuts (mmmmmm, a favorite) shrimp and grits, boiled peanuts, pimento cheese, collard greens, Goo Goo Clusters, Dukes Mayonnaise, and barbecue.

Let’s not forget to mention country ham and red-eye gravy. As I drive the roads of Virginia, I am always looking for my favorites.

Sugar and Dukes—Southern Staples

When I am in Harrisonburg or Richmond and see the light on at Krispy Cream, a sign that they are baking fresh donuts. My car seems to have a mind of its own and automatically swerves into their driveway.

While visiting my son and his family, we stopped for lunch. The waiter asked my grandson, Grayson, what he wanted on his hamburger. Grayson responded, “Do you have Dukes Mayonnaise?” The waiter was not sure how to answer until my son nodded his head for the waiter to say yes. After the first bite, my grandson said, “Dad, this does not taste like Dukes.”, a connoisseur of southern mayonnaise at age ten.

I had not seen Goo Goo Clusters in a store for some time. However, I was in Cracker Barrel, a restaurant that specializes in Southern items, and there they were, along

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with just about every southern thing I mentioned.

One of life’s simple pleasures is sitting on one of the rocking chairs at Cracker Barrel and enjoying a Goo Goo Cluster for desert.

While in Smithfield, Virginia

If you have not tried country ham, you are missing one of our great southern traditions. Virginia ham was one of the first agricultural products exported from North America. In 1775 the Reverend Andrew Burnaby reported the Virginia ham was superior in flavor to any in the world.

Today, after more than three centuries of progress, Virginia ham is still considered a superb product because of its distinctive savory taste. There are many country hams, one of the most well-known is Smithfield Ham, a meat that made a town famous. For an authentic country ham, purchase an uncooked ham in a cloth sack. The ham has been aged, smoked, and dry-cured with salt. So, to truly enjoy the taste, serve the meat in thin slices. When buying your first southern ham, look for a ham aged 5 to 6 months.

You will find it has a milder flavor. If you crave a more concentrated flavor, a 12-14-month ham should be your choice.

Any true Southerner will tell you that you need to have red-eye gravy with country ham. Legend has it that Andrew Jackson, during the war of 1812, called his cook to tell him what to prepare for dinner. The cook had been hitting the “moonshine” corn whiskey (another southern delicacy.) The cook’s eyes were as red as fire, and General WWW.DINEWINEANDSTEIN.COM

Jackson told him to bring him some country ham with gravy as red as his eyes. Soldiers nearby heard the remark, and after that, the ham gravy became “Red Eye Gravy.”

Recipe for Red Eye Gravy:

Pan juices from frying a 1pound ham slice about ½ inch thick.

Black pepper ½ cup strong black coffee Worcestershire Sauce Fry the ham slice in the usual manner. Deglaze the frying pan with the coffee, scraping all bits and pieces loose from the bottom of the pan.

Boil mixture for approximately 2 to 3 minutes or until reduced in half. Season with pepper and Worcestershire to your taste. Pour Red Eye Gravy overcooked ham slice.

Virginia BBQ

While individuals may have their favorite southern food. If you asked most people what is genuinely southern, the answer would be barbecue.

In Virginia, you will find all of the different types of barbecue…chopped, sliced, or pulled, along with your choice of mustard, vinegar, or Jack Daniels sauce. I have a sweet tooth, and my favorite is Virginia barbecue, which uses tomato sauce with a touch of sugar.

So, next time you’re traveling down the road, and you see smoke coming from a large drum outside a building and smell hickory smoke—chances are where there is smoke there is barbecue.

Here are a few of my favorite BBQ stops: In Staunton, you can’t go wrong with Pecks BBQ on Route 11, also in Staunton is the Valley Smokehouse on West Beverley Street. The Smokehouse serves BBQ and a variety of seafood with live music on the weekends.

In Verona, try Rack’em and Smack’em Ribs; they offer three styles of BBQ, including Jack Daniels BBQ. If you are going to Wintergreen Resort or visiting the many wineries and craft beer breweries along RT 151 in Nelson County, try Paulie’s Pig Out. It is not very fancy but great BBQ. They also have excellent potato salad, made from his grandmother’s recipe. In Nellysford, visit the Blue Ridge Pig. Moe’s Original Bar B Que was named one of the top 10 rib joint chains in the U.S. Try Moe’s Original in their location next to Foods of all Nations in Charlottesville.

In Gordonsville, stop by the Barbecue Exchange.

A friend told me a few years ago about Buzz & Ned’s @DINEWINEANDSTEIN

DINEWINEANDSTEIN

in Richmond, and I never got around to eating there until a few weeks ago. I should have gone sooner!

My son lives in Ashburn and said we should try The Yummy Pig BBQ in Leesburg. A great name with excellent BBQ that lives up to their name.

Farm Markets

Whenever I see a farm market, I stop.

Your local farmers market is an excellent opportunity to eat local and eat fresh.

The markets offer a chance to talk to local producers and try different products from fruits and vegetables to meats and baked goods.

The state of Virginia is not a newcomer when it comes to markets. The two oldest markets in Virginia are the market at 17th street in Richmond, established in the late 1740s, and the Old Town Alexandria market, which has been in continuous operation since 1753.

Here are a few of my favorite Farm Markets: I enjoy stopping by Chiles Peach Orchard in Crozet, Virginia. They are open Spring through December. In Spring, you do not want to miss the strawberry season. You can pick your own or purchase some already picked. This season is followed by peach and apple season. And there’s cider donuts and ice cream.

For one of the best sunset views in Virginia, put Carter Mountain Orchard, near Charlottesville, on your list.

They have a robust market and pick your own peaches and apples. You do not want to miss the Thursday night Sunset Series. Listen to live music, sip some wine, or enjoy some Bold Rock Hard Cider with local food. This Spring, Bold Rock will have their expanded collection of Hard Seltzer available at their Carter Mountain Tasting Room.

Did you know that the apples to make Bold Rock come from Carter Mountain?

Whenever I drive through Lynchburg, Virginia, I stop at the Lynchburg Community Market. Here’s a story about this historic market, written by Team DW&S: http://bit. ly/DWS_LCM Coming in 2020, you will be able to drink a craft beer after visiting the Lynchburg market. I am looking forward to having a cold one at both Starr Hill and Champion Brewing Company this Summer. Both will have a tasting room on Main Street in downtown Lynchburg by this Summer. n It was fun reviewing Jim’s notes from his foodie travels across Virginia. In the next edition of DW&S Magazine, Team DW&S shares their adventures for VA Weekend Getaways. Jim is heading off to the Homestead to write a story, and we are sure he will find both the food and the Southern Hospitality.

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Fan Photos!

#DWSfan

Post your Fan Photos and tag them with #DWSfan. Your photos just may show up in a future edition of DW&S Magazine or on our social media pages. Thanks for being a DW&S Fan!

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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”

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these recipes brought to you by

BASIL GIMLET 1.5 oz Virago Modern Gin 1 oz Fresh Lime Juice 1 oz Simple Syrup 5-6 Basil Leaves Soda Water Muddle the basil leaves with the gin, lime juice and simple syrup. Add ice and shake. Strain into an ice-filled Old Fashioned glass. Top with a splash of soda water and garnish with a large basil leaf.

BLACK IN THYME 2 oz Virago Four-Port Rum 1 oz lime juice 1/2 oz simple syrup 3 blackberries 4 sprigs thyme Muddle all ingredients together. Add ice and shake.

Double strain into a coupe glass. Spear a sprig of thyme through a blackberry and use as garnish.

SUNCRUSH MOJITO 1.5 oz of Virago Rum 2 teaspoons Sugar 8-10 Fresh Mint Leaves ½ Lime cut into wedges 6 oz of Suncrush Muddle together sugar, mint, lime and add Virago Rum and Suncrush.

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IN THE NEWS:

A Quick Cup of the Latest News…

few new things that caught our eye. We love the fresh-cut pasta bar and the self-pour beers and the mezze bowl bar.

The store has an indoor dining area and a heated porch with self-service beer and wine. That’s right…you can Sip & Shop at the Whole Foods’ located near VCU. Soon, Virginians may be able to purchase spirits and other low-alcohol beverages on-line and for home delivery. As we are going to press with this edition, the bill (SB 824) passed the Senate 40-0 and only needs to be signed. This would allow VA Spirits Lovers to order from their favorite distillery for home delivery.

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hat’s going on in the Virginia craft beverage market this Spring? Here are just a few stories, found by Team DW&S… Is Lynchburg a new destination for craft beer lovers?

First Starr Hill and now Champion Brewing Company will open a tasting room on Main Street in downtown Lynchburg late Spring or early Summer. Team DW&S will be heading to downtown Lynchburg this Summer for a weekend adventure…

The newest Whole Foods’ store in Richmond boasts a

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Your Coffee Break

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Do you have a Virginia food or beverage story that should be “In the News”? Send us an email to info@ DineWineAndStein.com or follow our social media pages and tag your photos with #DWSfan We look forward to hearing your story. @DINEWINEANDSTEIN DINEWINEANDSTEIN

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5

Ways to Reach Virginia Food & Beverage Lovers with DW&S

1 The Print/Digital Magazine 4X a Year

2 Social Media Marketing

3

The freshest spices and organic teas, Rancho Gordo beans, local products, award-winning olive oils, cooking classes and professional knife-sharpening every month.

Digital Marketing on the DW&S Website

4 The free DW&S eBook Series 4X a Year

5 DW&S Fan Newsletter 6X a Year

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

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Contact Team DW&S to learn about 2020 marketing opportunities and ways to reach new customers. Send us an email: info@dinewineandstein.com WWW.DINEWINEANDSTEIN.COM

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