Dine, Wine & Stein April/May 2019 Spring Issue by Dine, Wine, and Stein

Let’s Brunch! Tips from Locke Store Visit Upper Shirley Vineyards

Spring 2019 Edition

I FREE

Advice from Truckle Cheesemongers

Whisper “Grandstaff & Stein”

Behind the Menu

CHEFSCAPE... IMAGINE THE POSSIBILITIES

DW&S

GUIDE

Volume 153

et’s Brunch! Spring has arrived in Virginia, and we are all ready to enjoy a Spring Brunch. How do you “brunch”? Do you visit a local restaurant, a wine trail, or do you make brunch at home? Whether you cook brunch for family and friends or you just enjoy a cup of coffee with your waffles in a quiet space, this edition of DW&S is overflowing with ideas. In this edition, we visit Chefscape in Leesburg, Virginia. At Chefscape you can order a unique cocktail, shop at an indoor farm market, dine on local food and even take a cooking class. This food industry concept brings a multi-faceted opportunity to both the chefs and the public. Visit with friends, and everyone will find their favorite dish or drink. You can even prepare the chef-provided recipes at home. Travel across Virginia and read about the history of brunch and visit the Upper Shirley Vineyards. Or visit The Locke Store, and gather supplies to host a brunch party and use their Brunch Tips Sheet. DW&S visits Richmond, and we go behind the scenes to show you a truly unique brunch experience. This Spring, DW&S rolls out a newsletter and an expanded DW&S Guide. Find the details on our website: www.DineWineAndStein.com Enjoy Spring… and “Let’s Brunch” DW&S Fans! !

In this issue... Behind the Taste: Chefscape......................................................... 4 Tally-Ho! Celebrating the Legacy of Brunch........................... 12 Inside Locke Store.........................................................................16 Let’s Brunch… with Locke Store............................................... 21 The Spice Diva Your Best Brunch.............................................. 22 Grandstaff & Stein...................................................................... 24 Truckle Cheesemongers............................................................... 28 Everything You Ever Wanted to Know About Herbs............. 32

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

Publisher Dave Renfro

Creative Director Jenny Shannon

Executive Editor Kim Chappell

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

DW&S Adventures: A Panhandle Bike Ride............................ 34 In The News: Your Coffee Break................................................ 45

Cover Photography, Social Matrix

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

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Dine, Wine & Stein is published six 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. © 2019, BlueMont Media Group

Try one of our Wine Flights!

Mix and Match your Favorite Wines.

BEHIND THE TASTE:

by Jennifer Waldera

Welcome to Chefscape

CHEFSCAPE

Photo Credit: Social Matrix

Imagine the Possibilities Team DW&S attended the Grand Opening of Chefscape in Leesburg, VA. The colors, the smells and the tastes lured us inside. There were so many options for bites and a cocktail that we ended up staying for dinner. The longer we stayed, the more we realized that Chefscape is a multi-faceted food and beverage experience. It is quickly becoming part of the community. We asked DW&S writer, Jennifer Waldera to interview the founder of Chefscape, Rob Batchelder. This is what Jennifer found at Chefscape… 4

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hen one thinks of incredible creativity and innovation in food production, they typically do not think of a corner spot in a contemporary suburban style brick shopping center. However, recently opened Chefscape is changing the landscape of food production. A new incubator for creative food production, Chefscape is paving the way for local food producers to share their goods in myriad ways. Located in the Villages of Leesburg, an expansive shopping center in Loudoun County, Chefscape is a 16,000 square foot facility that houses food vendors as well as facilities for food production and event space. While its facade is humble, and the entryway lined with local producer’s products is modest, tables and vending spaces are housed in a vast and impressive area with soaring ceilings, industrial chic architecture, and exquisite chalk art. Bar Ahso, an outpost of the popular restaurant in Brambleton, is the focal point on the entrance to Chefscape, with four food vendors inset on the far opposite wall identified by expertly chalked signage. By large storefront windows in the front, a bright rainbow of macarons beckons from Dana’s Bakery cart which also houses creative cookies and cupcakes. Downstairs, a 7,000 square foot kitchen and event space is the beating heart of Chefscape. It is here that various local makers create products to sell in the likes of retail outlets or on food trucks. This massive facility is the brainchild of Rob Batchelder. A graduate of the University of Maryland College Park whose

Photo Credit: Social Matrix

Masters in Real Estate Development certainly has served him in developing Chefscape and its concept. “I had invested in a food truck that I wasn’t supposed to operate but quickly ended up operating. While I was at these large food events with our truck, I quickly realized there were so many food vendors with similar issues and problems. The number one issue was that everyone needed a kitchen to operate out of,” Batchelder shares when asked about the genesis of Chefscape. “So I came up with the idea of Chefscape to be a kitchen that supports small food businesses. After launching the first kitchen in Ashburn, we saw the need to build on just providing the kitchen and come up with as many options as possible to provide forward-facing opportunities to our members.”

The Commercial Kitchen of Dreams The kitchen that Batchelder has designed is impeccable, with immaculate concrete floors, a multitude of storage options, and plenty of space for food preparation. Gluten Free prep rooms are available, as are baking-only stations and attention to food safety is evident throughout the kitchen. Additionally, couches, tables, and tiered steps line a functional meeting space as appropriate for interviews,

classes, and meetings as it is for pop-up dinners, tastings, or other events. Since their opening in late January, Chefscape has had about forty members who have joined and who now utilize the kitchen and event space to produce local products. Batchelder says that they are hoping to increase to a total of sixty to eighty members. “We are always looking for inspired food entrepreneurs to join our community,” says Batchelder. “We have members across a wide spectrum of concepts. Gluten-free granola, food trucks, private chefs, caters, bakers, a verity of different nationalities, meal prep groups, sauce producers, dairy free concepts, bagel food truck, Mediterranean trucks, taco trucks, et cetera.” The addition of members to Chefscape not only benefits Chefscape itself but the community as a whole. “By cultivating food entrepreneurs who, without Chefscape may not have started their business, we are helping to accelerate the local food scene. This environment will provide a wider variety of options to the consumer community. Also, by curating our food hall and bar, we will be directly providing consumers a variety of ever-

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Photo Credit: Social Matrix

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changing food options paired with amazing craft drinks.” Bar AhSo, Johnny Ray’s, Uncommon Ramen, Tumi Urban Kitchen, Rooted and Bloomed, and Dana’s Bakery are part of the ever-changing food and beverage scene at Chefsape. Batchelder recognized the importance of incorporating a bar concept but wanted it to align with the vision and values of the remainder of the concept. “For us, it was vital that the bar concept shared the same principles as Chefscape - local, chef-inspired carefully handcrafted products. For us, the bar must encompass this while providing a relaxed and friendly atmosphere,” says Batchelder. Batchelder, however, did not take on the job of managing the bar and instead employed the help of Jason Maddens, successful chef/owner of AhSo in Brambleton. “We have known Chef Jason Maddens for some time now. He did some work with Chefscape before starting his restaurant AhSo. So, when we needed a bar operator it was a no-brainer for us to bring Jason and his team on board,” explains Batchelder. As with so much of the Chefscape concept, the bar program thrives on the usage of fresh ingredients and the employment of collaboration.

Fresh-Ingredient Cocktails “They are so creative and fresh. The AhSo bartenders make every element of the drink from scratch, and all of the ingredients are super fresh. Also, the bartenders are so skilled you can tell them what flavor profiles you like and they will

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make you your creative craft cocktail. We are also working closely with the bar to start incorporating member products with drinks. So soon you will see Chefscape member collaborations with bar AhSo drinks,” shares Batchelder. Some of those collaborations include a future plan to utilize chocolate in a cocktail that has been produced by one of the members as well as offering kombucha on tap from another producer. The food concepts are varied and each vendor signs on for a six-month commitment to operate at Chefscape. Many of the vendors have previous experience in food trucks or other ventures. Vanessa, of the Hawaiian concept, Rooted and Bloomed was previously involved in the operation of an award-winning food truck while Johnny Ray, of Johnny Ray’s Sultry Soul Food, has a vast catering background. Dana, of Dana’s Bakery, ran a successful baking business in her home country of Syria before moving to the United States. Batchelder notes that while the concept of a food hall with kitchen space may exist elsewhere, it is certainly unique to this area. “There are a few other shared kitchens in the DC Metro and throughout the county. I have not seen one that combines the forward-facing retail elements in a high end setting as Chefscape does. So I believe we are the only ones to this point to evolve small food business support to this level,” Batchelder says. While the concept is unique, Batchelder indicates that he is hoping that Chefscape will help to spark more

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similar concepts. The idea of providing a space for smaller makers speaks to the collaborative principles that are a part of Batchelder’s core vision. “Our vision is that our Leesburg location becomes a catalyst for the Loudoun County and greater Northern Virginia food scene. By providing a hub for a small food business, we believe we can help support and further our local food scene. We also believe our food hall and bar can become a mainstay in the community as a fun, exciting place for people of all ages and tastes to enjoy a variety of food and a comfortable atmosphere. However, while Batchelder focuses on growing the food scene in Loudoun, he also already has plans for expansion beyond the Northern Virginia location, with one venue in New York set to open this year.

Future Expansion “We currently have two locations under development in Manhattan NYC. Our first NYC location should open in South Street Sea Port in the early spring of this year. We are extremely excited that we will feature some concepts from our VA locations in our NYC location. This kind of collaborative ecosystem among Chefscape locations is what we are extremely excited to cultivate in the future,” Batchelder said.

The Experience As for the current location, visitors can enjoy pairing

food and drinks in the food hall, of course, but there is a multitude of events to enjoy too. Thursdays Chefscape plays host to vendors for a local farmers market, while other days of the week incorporate trivia, yoga, Latin nights, farmers markets, night street markets, vendor trade shows, cooking classes, yoga classes, private events, rehearsal dinners, pop up dinners, chef tables, and other events in partnership with local providers. “We thrive on partnerships with the community. We have a partnership with EatLoco to do an indoor farmers market, we have a partnership with Sterling Restaurant Supply on a variety of levels, we have had all sorts of small business reach out to host events in our event space and of course we have partnerships with all of our different members to provide them opportunities to serve the public,” says Batchelder. In the same spirit of innovation through collaboration, Batchelder reflects on the concept as a whole, saying “Our business model is built around community and a shared economy. Local partnerships are at the heart of our mission.” n We thank Rob for sharing his vision. As you may have already guessed, Team DW&S is a bunch of foodies, and we love a custom-crafted cocktail. So, we decided to enjoy a cocktail and dinner at Chefscape. Keep reading as we also share the recipe for the Sinful Saint Cocktail— a fresh-ingredient creation to share with DW&S Fans. Photo Credit: Social Matrix

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DW&S Visits Chefscape A Review by Team DW&S

Of course, our first stop was to Bar AhSo. We chose a Sinful Saint cocktail and landed the recipe for you, coming in the next newsletter. The vibe of Chefscape starts at a seat at this bar and spreads throughout the entire complex. We are excited to share the sounds, tastes and people of Chefscape.

“Great Food, Great Music and a Great Atmosphere”—C Young on Yelp

ome hungry. You will have a hard time deciding which plate to order. Or bring a group of friends and share a dish from each chef. Here’s a peek at your options: Sultry Soul Food: Guests rave about both the fried chicken and the pork chops. And don’t forget the sides. We enjoyed the Corn Bread, the Mac-n-Cheese and the Fried Okra Tumi Kitchen: Fans rave about the Chifa Pork and all the Gluten Free options. And the crispy Empanadas. Don’t forget to ask for the green sauce. Rooted and Bloomed: This menu is inspired by Hawaiian cuisine. We enjoyed the Hawaiian style roasted pork and the bread pudding was amazing. UnCommon Ramen: Choose your broth, choose two meats, the seasonings and the add-ons. This is legit ramen by Chef Jason Maddens and Ahso Restaurant. Dana’s Cake Shoppe: Because you can not leave without dessert. We know that you will find a cupcake to enjoy in this beautiful display. A cupcake… a few macaroons… Are you a chef or just enjoy cooking for family and friends? Visit Chefscape on Thursday nights (3PM-7PM) and browse the EatLoco Indoor Farmers Market. Farmers, venders….and you can sip a AhSo cocktail as you shop. That’s a win-win. You can also sign up for an array of cooking classes, hosted in the Chefscape Cooking Classroom. Check out the photos from this month’s class with Sweet Home Thai Cooking Parties. Take a class and impress your friends with a dinner party. We can declare that Chefscape is a Foodie Dreamscape in Leesburg, VA.

“Great bar, loved the variety of food and the music is outstanding”—Debbie D on Yelp.

Photo Credit: Social Matrix

Music? Yes, there is also entertainment at Chefscape. It is a full experience package. Come for dinner and stay for awhile. Add Chefscape to your Northern Virginia bucket list. We will be back! n

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Chefscape Cooking Class

Photo Credit: Social Matrix

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Plan Your Spring Weekend Introducing the new DW&S Events Calendar. We have added an Events Calendar to the Dine Wine & Stein website and have included festivals, craft beverage releases, food truck rallies, cooking classes and much more. Check out the new calendar at www.DineWineAndStein.com and plan the perfect Spring Weekend.

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Painkiller brought to you by

2 oz Virago Four Port Rum 3 oz Pineapple Juice 1 oz Orange Juice 1 oz Creme Coco Lopez Shake with ice and strain into a glass.Â Garnish with grated nutmeg.

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Tally-Ho! by John Hagarty

Celebrating the Legacy of Brunch It’s was a brilliant October day in 1772 in Northumberland England. Mounted riders cantered across a high meadow surrounded by a pack of eager hounds. All at once the master of hounds cried out, “Tally-ho!”. Eighteen riders and 23 foxhounds rose as one and surged toward a nearby forest.

he hunt was underway. Within two hours spent riders, horses and hounds slowly ambled homeward. With or without a fox. But the assembled upper-class Brits did gather for a decadent late morning repast of meats, eggs, cheeses, and breads. Oh, and adult beverages. Welcome to the likely earliest vestiges of the brunch.

More than a hundred years later, in 1895, a publication called “Hunter’s Weekly” first published the unique word that represented a dining experience positioned between breakfast and lunch. The following year the popular British periodical “Punch” reprinted the article and the tasty concept spread, reaching America by the late 1920s. Stateside the first brunches weren’t offered in trendy New York

Photo Credit: Tyler Darden

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or Los Angeles but Chicago. Movie stars who worked on both coasts and traveling by rail would stopover in the Windy City. Cinema greats such as John Barrymore, Helen Hayes, and Clark Gable dropped by for brunch at the legendary Pump Room in the Ambassador Hotel. Word spread, and the midmorning repast grew in popularity. The concept was so well conceived it spread worldwide. Today travelers

Photo Credit: Phaedra Hise

can experience Ackee & Saltfish in Jamaica, Bubur Ayam in Indonesia, Huevos Divorciados in Mexico, Dim sum in Hong Kong, Pets de Soeurs in Canada, Pongal in India, Tortilla Espanola in Spain and much more. Many of the strange sounding dishes are unfamiliar to Americans but are the go-to brunch victuals in their native countries. All thanks to yesteryear’s Brits. Here in the U.S. brunch has evolved into a somewhat standard repast of scrambled eggs, omelets, hash brown potatoes, bacon, sausage, toast, and Bloody Mary’s. Perhaps it’s time to scramble things up a bit more. Fortunately, there’s is a unique destination spot that accommodates that goal.

Upper Shirley Vineyards There are over 300 wineries in the Old Dominion today. An impressive leap in numbers since the first one opened in 1978. Moreover, the quality of the wine has garnered Virginia vinous respect and catapulted it up to the fifth largest wine producing state in the Nation. Yet its quality far exceeds its quantity. National distribution has been held in check because there is simply not enough of the exceptional wines to go around. The rascally Virginians drink most of it. But as rare as finding a bottle of Virginia Viognier in New York City is, try locating a winery in the Commonwealth that has a restaurant. Much less one offering an exceptional dining experience. Continued on page 14

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The reason? Wineries and restaurants are two completely different businesses. Creating such a twofer takes smarts, skill and the rare trait of embracing risk. The owners of Upper Shirley Vineyards qualify on all three counts. Suzy and Tayloe Dameron are the proprietors. They built the winery in 2013 on their 100-acre property that also showcases their historical private home and equestrian operation. It is located on rural Shirley Plantation Road, or Route 5, situated between Richmond and Williamsburg. Asked if he had always had a dream of owning a winery, Tayloe Dameron’s response is disarmingly frank. “The romantic answer would be yes, but it’s not true. We brought this historic property 20 years ago to raise our two kids. It was a beautiful, historic home but it wasn’t relevant and self-sustaining. “So, we decided to plant a vineyard and make the highest premium wine we could,” said Dameron. And where did the hubris arise to think he could accomplish that goal? Pedigree. His family dates to the early 1700s in Virginia. He graduated from the Virginia Military Institute and served in the Army’s 8th Infantry Division in Germany. He went on to obtain a University of Virginia Darden School of Business MBA and subsequently launched a successful 22-year career in finance, mostly in Manhattan.

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Early word on the street was to keep an eye on the guy. Along the way, he purchased and moved into the private home on the winery’s property. Built in 1867 from bricks salvaged from a circa 1660 house that once flanked the manor house at nearby Shirley Plantation, the property came with built-in bona fides. When you visit the winery, you can also call on one of the most historic homes in Virginia that is located nearby, Shirley Plantation. Its construction began in 1723. Tours are available year-round and if your visit to the winery is a first-time experience be sure to carve out time to see the mansion, or “Great House.” Shirley Plantation is largely in its original condition and owned, operated and lived in by the direct descendants of Edward Hill I who lived there in the late 1600s. The restaurant Focusing on brunch, the winery’s restaurant is opened from 11 a.m. until 3 p.m. six days a week with its midday menu in play. From 3 p.m. until 5 p.m. the menu is trimmed to shared plate offerings. Dinners focus on a series of special events, not nightly service. The food is prepared by two chefs with burnished reputations: Partner & Executive Chef Carlisle Bannister and Chef de Cuisine, Ernie LaBrecque. “We are all about sourcing food locally, rooted in a

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Photo Credit: Chef Carlisle

Southern-style using fresh ingredients,” said Dameron. “Carlisle has a great twist on our menu items, and he’s not going to let anybody go hungry. His burger is the best on the East Coast, and his shrimp and grits are to die for.” A quick perusal of a late winter menu includes truffle frites, crispy fried oysters, warm brie, caramelized mushroom flatbread, San Marzanto tomato bisque, house-cured salmon, eastern shore crab bisque, and a host of salads with or without protein. Focusing on a bit heavier fare will reveal specialties such as chargrilled chicken wraps, high- end burgers, cast iron quiche, southern fried chicken and more. Accompanying the food are wines of exceptional quality. The Damerons work in collaboration with Michel Shaps who produces all of winery’s 3,800 annual case production. The 22-acre vineyard is planted in popular varietals such as Chardonnay, Viognier, Merlot, Petit Verdot, Tannat, and others. Shaps is one of the preeminent winemakers in Virginia. This year his wines won one-third of the gold medals awarded in the Governor’s Cup competition. Shaps has been lauded by numerous publications,

including Saveur, Wine Spectator, Wine Enthusiast, Wine Advocate, Washingtonian, Washington Post and more. He holds a degree in Enology and Viniculture from Lycée Viticole de Beaune, France. “Upper Shirley is a marathon, not a sprint,” explains Dameron. “We do not serve large tour bus groups, bachelor and bachelorette parties, and other noisy and distracting groups. We are not going to allow ‘disruptors’ ruin our guests’ visits.” Sitting on the winery’s covered back deck with an exceptional lunch and glass of wine arrayed before you and gazing at the expansive lawn and James River beyond, one is grateful for a hospitality strategy that is centered on individuals, not crowds. n Embrace the “new brunch” and one of the most unique and wineries and restaurants in Virginia. Guaranteed future visits are triggered by the first one. For a cornucopia of beautiful photography, delicious menu and wine selections and impressive staff profiles, climb the virtual stairs of Upper Shirley Vineyards and take the full tour at www.uppershirley.com.

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Inside Locke Store by Kim Chappell

Photo Credit: Mary Wells Ball

My grandmother was a Southern cook and a great entertainer. Brunch was often served to family and friends. One day, she told me her secret to hosting the perfect party… ”Prepare 60% yourself and purchase the other 40% at your secretweapon store…everyone needs that secret store to supply the pizazz to the party” That’s also the day that I realized that a store had been providing her famous rosemary chicken salad and four-layer coconut cake for years. A family secret revealed. Do you have a “secret weapon store”? That go-to store that is sure

to add the spark to a gathering of friends? Enter Locke Store. When you walk into Locke Store, you immediately realize that you have found your own secret weapon store. This is the store that will add the spark to any gathering. You can create a special picnic for two or even request that they cater a gathering of many friends. You can pick up gourmet

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prepared foods, a crafted dessert and a hand-selected bottle of wine. You can even walk into Locke Store without a menu plan and leave with the tools to present a gourmet meal at home. This edition of DW&S is all about our love of brunch, and I intend to ask the Locke Store Team for some brunch tips. Virginia food and wine lovers have visited this unique store, tucked

into the community of Millwood (in Virginia’s Clarke County), for years. Locke Store was initially founded as a mercantile store in 1836 and has remained a community store. In 2002, one owner decided to focus on gourmet foods and the template for today’s store was created. In 2019, Locke Store will again change and grow. If you have recently visited Locke Store, no doubt you have already noticed a few changes. Construction outside, the addition of interior dining tables and an expanded gourmet food selection. These changes are just a peek to the future at the iconic store. To learn about this year’s changes and the future of Locke Store, I reached out with a few questions. Recently, owner Juliet Mackay-Smith welcomed two partners to the business. Brian and Shauna Volmrich have decades of experience in the industry of food and foodbased customer experiences. The three partners are building a platform for an exciting new business model.. Kim: Tell us about the construction just outside of the store. What is going on with the old log cabin on the property? LS: The renovation of the Cabin, which was the original “storehouse” for the Burwell-Morgan Mill across the street, is complete! It is truly a gem, and we now welcome customers to enjoy this incredibly charming space. The addition of a terrace and public restrooms behind the store will connect the two spaces and provide lots of new seating for our visitors. With an on-premise license in the works, we look forward to hosting private events and wine/beer dinners, in addition to extending hours Thursday to Saturday for customers to kick back and relax. Kim: Now, I can envision sitting on the terrace with a glass of wine this Summer or sitting by the fire in the cabin next Winter. It is going to be a place to relax after work or on a weekend afternoon. In addition to your deli to-go items, will you offer a special on-site dining menu? LS: Yes! With Shauna and Brian now on board and a seriously talented kitchen staff, we will be serving some additional light fare as well as beer, wine and the occasional seasonal cocktail. The new model will also allow customers to select items for a plated cheese/charcuterie board - we will set up their selections with accompaniments such as house-made bread and chutney, olives, and dried fruit and deliver tableside to enjoy with a glass of wine or a cold beer. And brunch is also on the radar! Kim: I want to talk about the next generation of Virginia wine drinkers. Locke Store has a curated collection of wine and staff is available to consult with buyers. Tell us about wines in your store that will bridge an introduction to a new era of Virginia wine lovers.

Photo Credit: Mary Wells Ball

selection comprehensive and diverse. To that end, our rotating selection of Virginia wine includes a variety of styles and price points. Some offerings from Granite Heights winery in Warrenton come to mind - they are spectacular for the value, all retailing in the $20 per bottle range. Our weekend wine features, which often include Virginia wines, are another outstanding opportunity for customers, including younger generations, to expand their wine experience and palate. Kim: We are excited about your expanded business. Tell us how this plan impacts your collection of not only wine but other craft beverages. DW&S readers not only enjoy wine, but they are fans of local craft beer, cider, and roasted coffee. What brands can customers find at The Locke Store? LS: We are too! A lot of our regulars may have noticed that over the winter we have reorganized the store. Now we not only offer indoor seating, but are very excited to have an expanded space for our craft beer and cider section. Some of the highlights right now are: beer from Pale Fire in Harrisonburg, VA, meads and cyser from Charm City Meadworks in Baltimore, Potter Cider from Free Union, VA, Castle Hill Cider from Keswick, VA, and ales from Ardent in Richmond. The list is select and always changing! We have been expanding our cocktail section as well with local shrubs, an extensive bitters selection, and vermouths from all over the world.

LS: Great question! We work hard to keep the wine

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Photos by, Mary Wells Ball

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We’re big coffee drinkers here at the store - our house brew is from Lone Oak Coffee in Winchester, and we also offer whole fresh-roasted beans, which we can custom grind, from both Lone Oak and Cordial Coffee just up the road in Berryville. Kim: It was a long, cold Virginia Winter. DW&S readers are excited to enjoy Spring menus. They are ready to entertain. In the gourmet food marketplace, what do you see trending for Spring and Summer 2019? LS: A founding principle of Locke Store has been to support local and sustainable agriculture, and we are so happy to see this “trend” gain more traction each year. For Spring and Summer 2019 we continue to embrace all things local and regional both in the grocery and the deli. We are fortunate to live in such a bountiful region and look forward to celebrating each season to its fullest potential. You will see lots of seasonal vegetables sneak their way in to our rotation of offerings as the weather warms up. And with the increasing demand for gluten-free, dairy-free and vegan foods, our kitchen continues to innovate and come up with fresh, new recipes that fall within these categories. We also seek out and support winemakers who follow sustainable practices and have upgraded our labeling system in the wine section to highlight those vineyards + wineries that follow sustainable, organic, or biodynamic practices. The theme of the April Edition of Dine Wine & Stein Magazine is, “Let’s Brunch!” We asked our readers to tell us about how they enjoy brunch with friends and family. Readers frequent Virginia restaurants, they follow the many wine trails, attend cider and beer pairings, but they overwhelmingly enjoy serving brunch at home. n I asked Locke Store to provide some tips for creating a tremendous at-home brunch experience. I asked for ways to add some spark. And they did not disappoint. Thank you! Photo Credit: Mary Wells Ball

2049 millwood road millwood, virginia 22646

540.837.1275

tuesday- friday: 9am - 6pm saturday - sunday: 9am - 5pm

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Let’s Brunch… with Locke Store by Kim Chappell

Photo Credit: Mary Wells Ball

You want to host a brunch for family and friends, but it just seems overwhelming. We asked Locke Store to put together the ultimate store shopping list. Items on their list will surely add the “spark” to your gathering.

From the Locke Store Team:

hat’s a Southern brunch without ham biscuits? We shave Edward’s Smoked Country Ham extra thin and layer it on our bite-sized cheddar scallion biscuits with a little orange-dijon butter. Find them in our retail freezer, along with our take-and-bake Cherry Almond Scones, Cheddar Scallion Biscuits, and Cinnamon Rolls - all of which will make your house smell amazing when guests arrive! Local honey, jams, and Trickling Springs butter are wonderful accompaniments to add that extra “spark”, as you say... We are big proponents of local, well-raised meats, and the breakfast sausage we carry from Autumn Hill is a delicious addition to any brunch buffet. From the deli, a great vegetarian option is our beloved Roasted Vegetable Tart. For these savory tarts, we use local pasture-raised eggs, Gruyere cheese, roasted peppers, mushrooms and spinach, baked in our famous all-butter crust. Grab one from our freezer to reheat at home, or call ahead to order one that’s ready to go! Among the fantastic new offerings that Chef Brian has brought to Locke Store are Moravian Chicken and Leek Hand Pies and classic pierogies, both of which have been flying out the door. House-cured salmon with our homemade Boursin are also perennial favorites for brunch! For an elegant dessert, pick up some of our super light and luscious cheesecake

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bars with a pecan crust -- they are absolutely irresistible! And don’t forget the beverages! Build-your-own bloody mary bar with Texas Beach Bloody Mary Mix and an assortment of pickles from Epic Pickles. We love using a lager instead of liquor for a lighter, michelada-style “bloody”. For bubbly, we love the bright and fruity Belle Jardin Brut, a pinot blanc from Alsace, or Tanzanite Brut Rosé from South Africa, a recent addition to our selection and one of our new favorites. Guests can add a splash of Blood Orange & Ginger shrub from 1821 Bitters or Creme de Cassis from Langlois Pere et Fils for a fun personal twist on that classic brunch beverage - the mimosa! n

Available at Locke Store

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The Spice Diva

by Phyllis Hunter

Your Best Brunch We asked the Spice Diva for a brunch recipe to create for family and friends, and she delivered. If you want an easy-to-prepare recipe, this recipe for a Breakfast Casserole delivers. To download the recipe, go to: http://bit.ly/Breakfastdws This recipe was so popular with Team DW&S that it will also be including it in our next newsletter. Sign up for the newsletter at: www.DineWineAndStein.com

From the Spice Diva…

hich is better? Staying home for Saturday/Sunday brunch or trying to go out? My preference is a warm sunny deck, the perfect Bloody Mary, like our Back Pocket Provisions mixes with Simon’s Sunday Morning Spice as a rimmer or Clamato Juice, and a brunch entreé which takes almost no work the morning of. A friend has recently decided to do a post-wedding brunch for 75 the day after her daughter’s wedding. After I couldn’t talk her out of it, I shared the Breakfast Casserole recipe with her

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

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

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as it serves many and can be made and even frozen ahead. It’s adaptable for meat eaters or ovo-lacto vegetarians. You may add a salad of seasonal fruit and yogurt and sit down to visit with your guests. This recipe is based upon a Melissa Clark recipe from the New York Times, but, as usual, I have made my own modifications. By the way, one of the greatest resources on a good recipe site is the comment section. If you do not already, read them. They are full of creative ideas from experienced cooks. Of course, there is always the “ I changed everything about the recipe, but it’s a really great recipe,” people, but most of them can be very helpful. Happy eating! n

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Grandstaff & Stein Only whisper the name…. by Paula Thomasson In the February/March Edition of DW&S, we reviewed both the Prohibition Museum in Savannah, Georgia and the book Prohibition by Edward Behr. We touched on the dark and often basement world of the Prohibition-era speakeasy. Often visitors would give both the secret knock and the password at a hidden door. Behind the door, visitors would find both cocktails and entertainment. Jazz music, dancing, and even some burlesque could be seen at a speakeasy. e published the Prohibition review and immediately received an invitation from Grandstaff & Stein in Richmond, Virginia. On Main Street in Richmond, there is a secret door. Visitors only whisper the name, Grandstaff & Stein. Behind the door is a world that many locals do not even know…AND they serve brunch! Now you know!

DW&S Richmond writer, Paula Thomasson volunteered to walk through a bookcase and a secret door to visit Grandstaff & Stein. And this is what she found… When I heard that Grandstaff & Stein had a burlesque brunch, I knew that I had to experience it first hand. As a long-time Richmond local and DW&S writer, I have experienced many RVA restaurants, pubs and entertain-

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ment venues. It’s nice to have a little variety when eating out around Richmond, something different with a bit of mix of intrigue, history, and a bit of spice.

Walk by 2113 East Main Street in Richmond, Virginia A passerby from the street may glance in and see a small room with a single desk and several filled bookcases. It could be an office or a personal library. Nothing about it stands out unless you have the password. I went inside, and I whispered a password. A bookcase swung open to invite me to a hidden gem. At this point, I have to say that this was the most unique experience for brunch that I have ever experienced in Richmond. Part mystery, part Prohibition-esc and all served with a vintage menu of cocktails.

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Entering through a bookcase, was a first for me. Behind it, and down a small hallway, the room warmed with wood, lights, and tables made of whiskey barrels. The bar is stocked with everything needed for a fun burlesque brunch.

Vintage Cocktails I tried “The Shiv” mixed with bourbon, pineapple habanero shrub, and honey syrup. The drink was definitely *berries. I not only learned about this vintage recipe, but I also learned some 1920’s jargon. *Berries: like “bee’s knees,” means that something is good or pleasing. “That sounds like berries to me!” If you are going to drink in a speakeasy, you need to use the jargon. The drink menu has fun speakeasythemed offerings, along with morning favorites like Mimosas and Bellinis.

Burlesque in Richmond I will admit, I had no idea what to expect from a Brunch Burlesque Show. So, I ordered the French toast and waited for the show to start. While everyone enjoyed their brunch plate, several bearcat dancers entertained diners with a fun, friendly burlesque show. The experience was tasteful. Patrons clapped along had a great time. What are bearcat dancers? Well, that’s another Prohibition-era term that I learned. It means a spirited or lively woman, possibly with a fiery streak. Makes sense. Women who frequented a speakeasy in the 1920s were known to be spirited and lively. Grandstaff & Stein hosts additional theme events including a Bunco night and a Book & Supper Club. There is even some outdoor dining space available, tucked between buildings to add privacy. The entire space is available to host a private party, but you will need to include a password in your invite. With a hint of warm weather on the horizon, I want to return to enjoy the outdoor dining…I think that it is going to be a darb* experience. (That means something splendid or wonderful in speakeasy jargon) n

Photo Credit: G&S Marketing

If you would like to visit Grandstaff & Stein, start this unique experience by visiting their website: www.grandstaffandstein.com Don’t forget, the only way to walk through the bookcase is to know the password!

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Can You Name These Speakeasy Cocktails? Grandstaff & Stein crafted these vintage cocktails for DW&S. Can you name them? Answers below... Photos by, Paula Thomasson

Negroni;

Mojito;

Whiskey Sour;

Martini;

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Smoked Old Fashion;

SPRING 2019

Cape Cod

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Photo Credit: Truckle Marketing

Truckle Cheesemongers Richmond’s Pop-Up Cheese Shop by Kim Chappell My love of craft cider leads to an introduction to Maggie Bradshaw, owner of a new Richmond business, Truckle Cheesemongers. Blue Bee Cider, located in Scotts Addition, hosted a cheese and cider pairing, and we shared the event on the DW&S Facebook page. I soon received a message from a DW&S Fan, “You have to taste this cheese and meet Maggie.”

In March 2019, Truckle Cheesemongers appeared in the premier issue of the DW&S Newsletter. As part of our Chef’s recipe collection, only available in the newsletter, Truckle Cheesemongers shared their recipe for Beer Cheese Biscuits. I have an almost-addiction to cheese. I love this recipe, and I wanted to learn more about both Truckle and Maggie’s love of cheese.

Truckle Cheesemongers and their pop-up shop may just show up at a Richmond favorite craft brewery or cidery. Their pop-up shop sells a curated collection of cheese and their own crafted Beer Cheese—made from local beer. Now, locals can also find the branded Truckle Beer Cheese at several Virginia stores including The Cheese Shop in Williamsburg, both Stella’s Grocery and Blue Bee

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Cider in Scotts Addition-Richmond and the Libbie Market in Richmond. Truckle is adding new stores monthly. Check out their website: www. trucklerva.com for an updated list of stores and cheese events. If you are a cheese lover, then consider signing up for the Truckle Cheese Share. The Cheese Share is a subscription service with three or six-month options for $35/month.

Photo Credit: Truckle Marketing

This is the perfect gift for any cheese lover, or for yourself. Each month, you will receive three custom-picked kinds of cheese, packed in a branded box. With cheese names such as Black Betty Goat Gouda, Colston Bassett Stilton, and Manchego Montevega, I decided that it was time to reach out to Maggie and ask some questions. Kim: Tell us about your passion for cheese. What started you down the path towards founding Truckle Cheesemongers? Maggie: Like many liberal arts students, I was lucky enough to do a semester abroad in Paris and took a wine and gastronomy course. My interest in food, and specifically cheese, blossomed. I started working part time in a cheese shop a few years after college and then cheesemongered full time when my husband and I moved to North Carolina so he could get a graduate degree. When we moved to Richmond after he graduated I opted to start my own company instead of working for someone else. Kim: Each month, your Truckle Cheese Share provides three curated kinds of cheese to subscription members. Continued on page 30

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Continued from page 29

Without giving away company secrets, how do you pick the three types of cheese? Is it seasonal, by theme or just three cheese that catch your attention? Maggie: Honestly, a little of all three! Cheese is seasonal, which is exciting because you always have variations on availability. I also like to feature cheeses that are in theme with a specific holiday, like Colston Bassett Stilton for Christmas. It’s a British tradition and it’s well worth celebrating. I also make sure there’s a mix of milks, texture, style of cheese, as well as region.

Kim: The theme of this DW&S Edition is “Let’s Brunch.” Hosting a brunch for family and friends is a Southern tradition. Please give us some tips to include cheese in our next brunch menu. Maggie: Cheese is great for any occasion, but brunching is especially festive. I like to incorporate the brunch theme into the board. Serving Bloody Marys and mimosas? I like to use some garnishes like olives and pickled okra on the board as well as some blood orange slices. Bloomy rind cheeses like a brie or camembert are great for brunch and are incredible with eggs. A nice alpine like Comté or Gruyere is a beautiful daytime cheese and can also be used in quiches or tartlets. Brunch should feel decadent but casual. It’s the perfect opportunity to be playful and have fun. n Photo Credit: Truckle Marketing

Kim: Your Truckle Beer Cheese is now a certified “Made in Virginia” product. (Congratulations!) Tell us what it is like to see your idea and recipe on Virginia store shelves. Maggie: It’s the best! I’m originally from Kentucky, where Beer Cheese is a staple. I went back for a girls’ trip a couple years ago and rediscovered how much I love Beer Cheese and thought I could make a better version if I used Virginia beers and excellent ingredients. Given the robust beer scene in Virginia, it was a match made in heaven. I love that the local community has opened its arms to Beer Cheese. Kim: Is the Truckle Beer Cheese always made with the same Virginia beer or do you use a variety of crafted beer in your product? Maggie: I use different Virginia beers from batch to batch. It keeps it interesting and it’s fun to work with and highlight different breweries. Kim: Tell us about your Richmond catering service. Do you deliver and set up those beautiful cheese boards shown on your Facebook page? Maggie: Yes! I customize each board to the customer’s taste and set up on site. I also offer an option to stay on site and talk to guests about the cheese. I love giving a customer an individualized experience and delivering exactly what they want.

Dine Wine & Stein

SPRING 2019

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Everything You Ever Wanted to Know About Herbs Parsley, Sage, Rosemary & Thyme by James Putbrese Herbs are products used to flavor foods but come from the leafy green parts of a plant as opposed to spices that come from the root, stem, seeds, fruits or flower of a plant. Herbs offer savory or aromatic properties that are used for flavoring, garnishing food, medicinal purposes or for fragrance.

few years ago, my wife and I were having lunch at TJ’s Tavern at the DoubleTree Hotel in Charlottesville, and the food seemed to elude a delicious aroma. When asked, the waitress told us to look out the window, below was a garden in which fresh herbs and vegetable were growing. The explanation is that herbs are nature’s surprise package that contains a huge burst of flavor without adding sodium. An obvious win-win! Over the past few years, there has been a growth in ethnic cuisines and a renewed interest in the use of herbs for both flavoring and garnishing food. In addition, the use of herbs for medicinal purposes has grown in popularity. We are, after all, a dining magazine, and therefore our interests are more in the growing and the use of herbs in food preparation. However, here is a brief list of herbs that are often used for medical purposes. Turmeric: A heaping helping of curry could relieve your arthritis pain as turmeric contains curcumin,

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a powerful anti-inflammatory. St. John’s Wert: This herb has been used for years to help relieve mild to moderate depression and anxiety. Holly Basil: This type of basil has a property to help combat stress. Garlic: This herb will help lower cancer risk, keep away vampires and make you wonder why your friends are avoiding you. Cinnamon: A recent study showed that taking the cinnamon extract , daily, will reduce blood sugar levels by about 10% and helps to lower cholesterol. Ginger: Will help prevent stomach upset and helps decrease blood pressure. The use of herbs has been around for a very long time, the cave paintings in Lascaux, France dating back 25,000 years depict the use of herbs. The Greek physician Hippocrates listed over 400 herbs in common use in the 5th century B.C.

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Back to the tasty food part. Growing herbs is a simple and healthy way to add edible plants to your diet. You do not need a green thumb to grow your own herbs. You may grow them in pots next to the window, pots out on the patio, in the garden or pretty much anywhere. You may find plants at your grocery store, hardware stores, or your local farmers market. Most farmer markets will have at least one person selling herbs who is knowledgeable and more than happy to give you pointers. When the herbs are ready to use, pick their leaves at the peak of freshness, rinse under cool water to rid the plants of dirt and insects and then shake and pat dry with paper towel. If you find you have an overabundance of herbs, you may take the herbs after they are dry, put them on a baking sheet and place in the oven at a very low temperature until dried. Do not break up the leaves until they come out of the oven. Store the dried herbs in containers to use as needed.

Here is a list of some of the more common herbs and their properties. Strong herbs: winter savory, sage, rosemary Accent herbs: dill, mint, tarragon, thyme, sweet basil Blending herbs: chives, parsley Parsley is available in flat-leaf (Italian) or curly leaf and is light and grassy in flavor.

Sage can bring flavor to an incredible number of dishes and has a robust, peppery flavor. Sage is popular in Northern Italian cooking. Rosemary has a very distinct, strong minty flavor. Rosemary works well with meats of all kinds. Thyme has a strong lemon flavor and will give character to savory soups, and stews. It is popular in Creole cooking where it is used to add flavor to meats and fish. Tarragon has hints of anise and mint and yet adds a sweet flavor when using in foods. It works well with dill, chives, and parley and is excellent with seafood and vegetables. Basil is one of the few herbs that has a better flavor when dried, as opposed to fresh. Basil has a pepper and minty aroma and is sweet and savory when used in food. Mint comes in spearmint and peppermint with spearmint being the most popular. Mint is used in Greek, Middle Eastern, Turkish cuisines and Mint Julip. Best grown in pots as it spread quickly and can take over an area. Summer Savory is peppery in flavor, is similar to thyme and is excellent in meats and stuffing. One of the great qualities of herbs is their versatility. Another idea for the use of herbs is to take fresh chopped or dried herbs, add to butter or cream cheese and mix to taste. It makes an excellent spread for fresh, warm bread. n

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DW&S ADVENTURES:

by Kim Chappell

A Panhandle Bike Ride Photo Credit: Kim Chappell

As a travel writer, I am often asked how I find the location and the story. To be honest, the story often finds me. And that is precisely what happened on the Florida Panhandle.

am a social media fan of @RideParkLive. They travel across America with their mountain bikes, but not always riding in the mountains. Sometimes, they enjoy the coast. Their photos of Top Sail State Park on the Florida Panhandle lured me to this beautiful spot. Baby powder white sand next to emerald green water. Biking, paddle boarding…and, of course, local food and drink. And here is where the story found me. As we checked into the campground within this beautiful state park, the park ranger told me of the paved bike trail running along RT 30A. The path is separate from the busy road and runs beside public beach access points, through small communities, and in front of a favorite brewery and local coffee shops.

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The 30A Bike Trail reached out and touched me on the shoulder. If you travel to the area without a bike, that’s OK. Along the path, you will also find several rental shops such as 30A Bike Rentals, Peddler’s Bikes & Beach Life, and even Pedego Electric Bikes 30A. The route is also dotted with ample bike racks, park benches, and places to find a cold drink. I visited in late January and early February and found daytime temperatures in the 70’s. When traveling, I like to find food and beverage entrepreneurs. I look for the spots owned and visited by the locals. RT 30A supplied a mix of entrepreneurial stories and beautiful views.

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On this trip, it was the search for coffee that leads me along the path to local shops and into the communities along the Panhandle. On the first morning, I found the Ed Walline Beach Access, across from a cluster of shops called Gulf Place. A walk on the beach with a cup of local coffee is, in my opinion, the perfect way to start any day. Outdoor seating with an “Open” sign beckoned me into Sunrise Coffee Company. The funky vibe and the locally roasted coffee won my attention. Oh, and the donuts. A cup of rich coffee paired with a maple-bacon donut and a walk on the beach started my day. The donuts are supplied by another local entrepreneur, Charlie’s Famous Donuts. While parked at the Ed Walline Beach Access, I also noticed another travel favorite—handcrafted ice cream. I spied Pecan Jacks and made a note to return. If a morning walk on the beach was the perfect way to start a day, I imagined that watching the sunset with a cup of ice cream would be a sweet ending. My husband and I did return. A few times. We would choose from flavors such as Elvis and Banana Pudding and walk across the street to watch the sunset. Pecan Jacks handcrafts traditional ice cream and a line of boozy ice creams that are for those over 21 years old. We enjoyed our ice cream as I set up my camera to capture the sunset.

Photo Credit: @rideparklive

Continued on page 36

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Continued from page 35

Sometimes, you need to hit the pause button. Sit down, watch and listen for the adventure to unfold. I found the community of Seaside along the 30A bike trail. While sitting on a park bench, watching the morning start in this small community, I saw a local wearing a t-shirt. A drawing of a bike laden with picnic food and “All Paths Lead to Modica Market… Seaside, Florida” Hmmm… do they have coffee?

“An eclectic mix of cuisine, libations & culinary essentials” …from the Modica Market website

Photos by, Kim Chappell

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I found the Modica Market. Yes, they have coffee, and they open at 7AM. I walked into a foodie and craft beverage icon in the Panhandle region. If you are a DW&S Brand Fan, then you are probably a foodie. Put this market on your Panhandle Bucket List. Arrive early, get a cup of your favorite caffeine and browse the market. Or, perhaps, you would like to sip a popular Modica Market Mimosa. The Modica Mimosa has a strong social media following. Search for this Mimosa of any social media platform, and you will find that it has a cult following. (for good reason) As an extra perk to your Florida visit, you can enjoy this Mimosa as you walk along the beach, just across the street, 30A. As you browse Modica Market, you will find local produce, fresh baked pastries or cakes, a deli with sandwiches and gourmet prepared foods, and local loaves of bread. Everything that you need to create the perfect beach picnic. You will also find shelves lined with local package foods, including a collection of Modica branded products. If you are looking for local craft beverages, you will find wine, a beer brewed on 30A, and a special blend of Modica coffee beans. This market is a

curated collection of great tastes, and I wanted to meet the curator. Modica Market is also a local entrepreneurial success story. In 1988, Sarah and Charles Modica retired to Seaside, Florida. They had previously worked together in their grocery business in Alabama for fifty years. They brought a strong heritage in the food and grocery business to Seaside, and the developers of the community urged them to build Modica Market. They built the market, and three generations of the Modica family have created a store that is a well-loved brand. I walked into Modica Market in search of coffee. It was early, and I used the advantage of the non-crowded store to browse. I had the opportunity to meet Charles Modica, and he told me the story of his parents and their move to Seaside Florida. They built a business as the community built-up around them. The family has seen a lot of changes in the region in the past thirty years. One thing remains the same—the family’s commitment to bring a unique collection of quality food and beverages to the area. I visited 30A in Winter. High season is both Spring Break and Summer. Charles Modica told me that the Modica deli can fulfill up to 1400 tickets on a busy high-season day. On busy seasonal days, the market employs 20+ staff members to ensure a positive customer experience. The market is not only providing a great customer experience, but they are teaching the next generation of high school and college students the lessons of an entrepreneurial spirit. Working at Modica Market may just be a hard “class,” but the lessons learned will be used throughout a career. Also in Seaside, Florida, I enjoyed visiting a row of renovated Airstream trailers—restored into a row of food trucks. I enjoyed shrimp by the beach, and our Boykin Spaniel dog enjoyed dining with us on the patio at the restaurant Great Southern. I found the joys of visiting the Florida Panhandle in the Winter. At times, I was alone walking on the beach in the morning hours. I enjoyed the 30A bike trail without a crowd. I had time to pause and wait for the story to unfold. And I had time to chat with Charles Modica and hear about the history of the area and his market. I will be back next Winter. RT 30A in the Florida Panhandle is the Foodie Trail. Be sure to experience it by bike, on foot or by car. From hotels to private rentals/resorts or camping in state parks, you will also find the lodging to fit your needs. Plan your escape from the Virginia cold and head to 30A next Winter. I will be sitting on the patio in front of the Modica Market with a cup of coffee or one of those famous Mimosas. Hope to see you there! n

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CorgansPublickHouse.com 865 PORT REPUBLIC ROAD HARRISONBURG, VA 22801

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HIGH

LAN

220

KEY 3

B AT H

BAKERY

CAFE

WINE

GROCERY

RESTAURANT

BREWERY

ICE CREAM / CREAMERY

DISTILLERY

42 39

Covington

ROCKBR

Lexington B

220

311

BOTETOURT

5 GILES

100

BUCHANAN

460 DICKENSON

Richlands

RUSSELL

Abingdon

ING

Marion

Radford

122 311

TGO

MER

Roanoke

ROANOKE

Smith Mountain Lake

FRANKLIN

220

221 57

G R AY S O N

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

F2 3

Dayton Tavern -------------------------------------

F2 23

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

F2 24

F2 F2 F2

7 9 8 9 15 10 19 11 12

F2 20

Martinsville

PAT R I C K

Galax

Bedford 122

FLOYD

LL RRO

BEDFORD

Salem Blacksburg

Christiansburg

PULASKI

Wytheville WYTHE

SMYTH

Pulaski

LEE

ELL

Big Stone Gap SCOT T

TA Z

BLAND

MON

I RA

HENRY

PITTS VA N I

Dan

Ciro’s 25 Vineyards 13F2Magnolia Extreme PizzaItalian Eatery ------------------------------F3 14 Locke Store Palladio Restaurant at Barboursville G3 Corgans’ Publick House -------------------------- F2 26 15 Friendly Fermenter Augustiner Hall and Garden F3 16F2Cranberry's Cavalier Grocer F3 MtDiner Crawford Creamery --------------------------27 17 Aioli Mediterranean Virago Spirits H4 Smiley’s Ice Cream -------------------------------28 18F2Kathy's Regions 117 G1

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Cracked Pillar Pub --------------------------------

F2 30

Wild Wolf Brewing Company --------------------

F3 2

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14 277

WA R R E N C

25 24 20

Waynesboro 6

4 7 20

231

RLE

130

Lynchburg

BUCKINGHAM

Buckingham

APPO

M AT

PRINCE E D WA R D

CAMPBELL

64 OC

33 HL

360 360

ry & Eatery n Tapas

S Boston

LUNENBURG 40

MECKLENBUR

360

460

Hopewell CE IN GE PR OR E G 40

Emporia 46

GREENSVILLE

U SO

198

M AT H E W S

i ve

Hampton

Isle of Wight Portsmouth

Newport News Norfolk Virginia Beach

Suffolk

SUFFOLK

F3 4

Locke Store --------------------------------

G1 31

F3 17 F3 18 F3 21 F3 29

Chesapeake 165

168

CHESAPEAKE

Spice Diva -----------------------------------------19 Bluestone Vineyard G2 Brix-----------------------& Columns Vineyards G1 Aioli Mediterranean 20 Tapas 21 Barren Ridge Vineyards F2 Kathyâ&#x20AC;&#x2122;s 22 Rockbridge Vineyard F3 ---------------------------------------------23 Dayton Tavern F3 Barren Ridge Vineyards --------------------------24 El Paso Mexican Grille F3 Yelping Dog Wine -----------------------------

YO R K

ISLE OF WIGHT 10

Franklin

NORTHAMPTON

GLOUCESTER

258

Chesapeake Bay

ACCOMACK

MIDDLESEX

Williamsburg

58 35

460

Lancaster

SURRY

200

JAMES CITY

DINWIDDIE 46

NEW KENT

HENRICO

Dinwiddie

NORTHUMBERLAND 3 LA

Mechanicsville

Chester Petersburg

153

John H Kerr Res

3 RICHMOND

CHESTERFIELD

H A L I FA X

Richmond

202

ESSEX

KI KI

288

Powhatan

TOW

Glen Allen Tuckahoe 11 N

WESTMORELAND

301

P O W H ATA

CHARLOT TE

360 NOT

3 2 E CAROLIN

LOUISA

AMELIA

VIRGINIA

501

nville

Farmville

460

Timberlake

YLIA

TOX

s Riv

501

208

60 HER

S P OT S Y LVA N I A

Fredericksburg

ORANGE

Charlottesville

Jame

KING GEORGE

151

522

1 F LU VA N N A

NELSON

S TA F F O R D

CULPEPER

Culpeper

RIDGE

Alexandria Dale City

234 PRINCE WILLIAM

EMA

123

Warrenton

Manassas

211

ALB

231 D IS O

Buena Vista

267

Reston FA I R FA X Centreville Arlington

229

17 29 21 5

3 15 Bridgewater 23 26 19 AU 27 28 9 G U 42 ST 250 A 340

Harrisonburg

522

LOUDOUN

PAG E

R A P PA HANNOCK

ROCKINGHAM 42

Staunton 18

Front Royal

340

Woodstock

Leesburg

SHENANDOAH

Winchester Strasburg

522

VIRGINIA BEACH

25 ----------------------------------------F2 Regions 117 Ciro's Italian Eatery 26 Corgans' Publick House F2 The Wine Mill ------------------------------------27 Mt Crawford Creamery F3 Smiley's------------------------------Ice Cream F3 Magnolia 28 Vineyards 29 Yelping Dog Wine F2 Sugar & Salt ---------------------------------------F2

G1 F2 12

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

G3 8

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

www.DineWineAndStein.com

F2 F2 F2 13 G2 F3 G3 1

G1 14

H4 11

Food

Beverage Guide

Shenandoah Joe Coffee Roasters & Espresso Bar is dedicated to the craft of roasting coffee by hand in their 25 lb “San Franciscan” batch roaster. Shenandoah Joe uses only the finest Arabica coffee from all over the world. Shenandoah Joe serves Charlottesville with three locations and now with their new location in Harrisonburg.

ShenandoahJoe.com | FaceBook.com/ShenJoe | FaceBook.com/CornerJoe

Founded in the heart of the Shenandoah Valley, Greens & Grains loves using what we have around us to make our restaurant great! We source our bread, milk, eggs, and more - FRESH from local farms. Try our monthly HOUSE produced specials. Come taste the difference fresh makes at Greens & Grains Café.

GreensAndGrainsVa.com | 540-433-1702 865 Port Republic Road, Harrisonburg, VA 22801

Bluestone Vineyard is family owned and operated, and committed to crafting small-batch wines. The beautiful new event building, “The meeting House” is available for weddings, receptions, reunions, and much more.

BluestoneVineyard.com | 540-828-0099 4828 Spring Creek Road Bridgewater, VA 22812

Surrounded by both the Blue Ridge and Massanutten Mountains at Brix and Columns Vineyards you can enjoy one of our delicious wines while sitting on our porch or cozied up to one of our fireplaces. We are a winery that combines the best of farming, wine and relaxation. We look forward to seeing you here! Open seven days a week.

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

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

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

F2 PROUDLY SERVING BLUE ELK COFFEE!

VISIT OUR FACEBOOK PAGE!

FROM MEXICO, RIGHT TO THE SHENANDOAH VALLEY!

From Mexico right to the Valley, allow us to introduce you to a colorful cantina with real Mexican food - El Paso Mexican Grille. Lunch and drink specials offered daily and the Grande Margarita event every Thursday is a real crowd pleaser. Located between Massanutten Resort and Skyline Drive and open Tuesday thru Sunday. Eat Fresh! Eat Good! Bienvenidos and Enjoy! From Napoli to You! Open 7 Days a Week.

101 Downey Knolls Drive, Elkton, VA 22827

(540) 298 -1205

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

cirositalianeatery.com

245 S. STUART AVENUE, ELKTON, VA 22827 40 540.298.8861

ELPASOMEXICANGRILLE.COM

PROUDLY SERVING BLUE ELK COFFEE!

Dine Wine & Stein

Visit Our Facebook Page!

SPRING 2019

Food

Beverage Guide

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

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

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

From Napoli to You!

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

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

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

BLUE ELK COFFEE!

CorgansPublickHouse.com

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

F2 Smiley’s Ice Cream is where farm-fresh milk and cream, from Mt. Crawford Creamery, are turned into premium homemade ice cream. We pride our business on using local, fresh, and highest quality ingredients to make the best tasting, smoothest, ice cream possible. Our daily menu features 12 ice cream flavors and 4 sorbet flavors. We sell by the scoop, in bulk, as well as sundaes, milkshakes, splits, and floats. SmileysIceCream.com | 540-271-2805 797 Old Bridgewater Road, Mt. Crawford, VA 22841

Historic hometown hospitality never tasted so good. Located on Bridgewater’s main street in the famous Bridgewater Barbee House, The Cracked Pillar offers a fantastic menu of delectable pub food including their renowned “War Hammer Ruben Sandwich”. Combined with over 20 rotating taps, live music, and lots of Virginia wine, The Cracked Pillar is sure to be your pub of choice! Monday-Wednesday: 11am-10pm; Thursday-Sunday: 11am-12am. TheCrackedPillar.com | 540-237-4563 403 North Main Street, Bridgewater VA 22812

Located in Nelson County, Wild Wolf Brewing Co. is a made from scratch restaurant and brewery featuring local ingredients with vegetarian and gluten free options. Our specialties - hickory smoked meats and award winning beer! Bring the kids and your canine companions to Wild Wolf to experience the many unique features that makes this brewery a must-see destination. Our biergarten, shaded by Elm trees, features a gazebo, waterfalls, and a large koi pond. At Wild Wolf Brewing Co. we pride ourselves on providing exquisite food, award winning beer, and a memorable experience. Visit our website for current specials and events.

WildWolfBeer.com | 434-361-0088 2461 Rockfish Valley Highway, Nellysford, VA 22958

www.DineWineAndStein.com

Food

Beverage Guide

Spice Diva offers the finest and most flavorful spices, salt and pepper, herbs. teas in bulk, and exquisite extracts. Inquire about their cooking classes in their twelve-seat kitchen.

TheSpiceDiva.com | 434-218-3482 Main Street Market, Charlottesville, VA 22903

F3 Aioli Mediterranean Tapas has been receiving consistently outstanding reviews since renowned European Chef, Said Rhafiri, opened the restaurant. The menu is a combination of inventive small plates, called Tapas, and an excellent selection of entrees, all artfully presented. The interior of the restaurant is tasteful and comfortable with a space in the back for private parties. Aioli is open for dinner Tuesday - Saturday. The Bella Inn, located on the second floor of Aioli offers two suites for overnight guest or extended stay. Both suites are large and fully equipped.

AioliStaunton.com | 540-885-1414 29 N Augusta Street, Staunton, VA 24401

Kathy’s Restaurant is located in Staunton and recently received the Virginia Living magazine’s Best Breakfast in the Shenandoah Valley Award. The restaurant has served locals and tourists for 26 years in the same location and is known for their home style cooking and their famous pancakes. Open seven days a week.

Kathys-Resturant.com | 540-885-4331 705 Greenville Avenue, Staunton, VA 24401

Located on the Higgs family’s former apple orchard, Barren Ridge Vineyards is now home to Augusta County’s premier winery. John and Shelby Higgs converted the 1890’s barn into a state-of-the-art winery, and offers 14 different varietals of wine, many of them award winning. Open seven days a week.

BarrenRidgeVineyardsVA.com | 540-248-3300 984 Barren Ridge Road, Fisherville, VA 22939

F3 Yelping Dog is a wine store and wine bar that offers 1200 bottles of wine from over 200 vineyards. Yelping dog serves a variety of ciders, gourmet grilled cheese sandwiches, cheese plates, soups, appetizers, and desserts. Cheese is available to purchase by the pound as well as Greek olive oils, and wine and cheese related products and gifts. Each week, Yelping dog offers 10-12 wines by the glass to help introduce customers to unique varietals as well as those customers know and love. On “Wine Wednesday”, the shop offers wine tastings from 5-7pm and Friday’s we host “Yelping Hour” from 5-7 pm offering specials. Open Tuesday - Thursday 11am-9pm, Friday & Saturday 11am-10pm, and Sunday 12-6pm. YelpingDogWine.com | 540-885-2275 F3 9 East Beverley Street, Staunton, VA 24401 The Locke Store Nestled in the historic town of Millwood, Locke “Modern Country” Store is your onestop shop for great quality groceries, fine wine, craft beer, and seasonal deli and bakery offerings. We source from local farms and wineries whenever possible to showcase the best stock our region has to offer, as well as a carefully curated selection of wines and fine products from around the globe. With to-go options and pick-up catering, Locke Store is happy to help, whatever your needs may be! Stop by any weekend for our complimentary wine tasting and enjoy a house made lunch with the view of small-town life passing by. LockeStore.com | 540-837-1275 2049 Millwood Road, Millwood, VA 22646

Dine Wine & Stein

SPRING 2019

Food

Beverage Guide

The area’s only venue for lakeside dining, Region’s 117 uses locally-sourced ingredients, most from within 117 miles, crafting a menu that has something for everyone. Region’s 117’s twist on American comfort food is made fresh and flavorful in an atmosphere unlike any other in the Shenandoah Valley. Region’s 117 is open Wednesday - Saturday from 11:30am to 9:00pm and Sundays from 11:00am-3:00pm.

Regions117.com | 540-699-3234 180 Bald Eagle Drive, Lake Frederick, VA 22630

Best wines, best price – without the pretentiousness. Experience the newest wine experience at the Wine Mill in Winchester. Free daily tastings with the best wines sourced at every price point. Teacher Tuesday’s – 10% off. First Responders – 10% off. Active military and veterans – 10% off. No stress, no pressure, just And magnificent one ofwines. the nicest event spaces for your next tasting, event, or private gathering.

Escape the Madness!

WineMillWinchester.com | 540-450-5881 135 Featherbed Lane, Winchester, VA 22601

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

Magnolia Vineyards & Winery is located in Amissville, Va, just off scenic Route 211 in Rappahannock County. Owned by Glenn and Tina Marchione, we are a familyrun boutique winery and vineyard, making small lots of mostly Bordeaux varietals. Quiet country peace, tranquility and great mountain views. Come relax in our cozy farmhouse tasting room or surrounding grounds. We offer our tastings paired with cheeses and chocolate. The Tasting Room is open year-round (check our website or Facebook page for current hours).

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

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

Craving something sweet? Whatever you’re looking for - decadent chocolate goodies, old-school candy, or a handmade brownie or cinnamon roll - you’ll find it at Sugar & Salt! Stop by and try our signature treat, the cannonball, for a fudgy, truffley, chocolatey moment of pure delight. Want some coffee with that? We have hot coffee, nitro cold brew on tap, and bags of locally roasted java goodness. All this and more, just a few scenic miles down Route 53 from Monticello! Open Tuesday to Saturday.

SugarAndSaltSweets.com | 888-273-0169 265 Turkeysag Trail, Suite #112, Palmyra, VA 22963

This restaurant’s name is no accident, given Andrea Palladio’s influence on the Jeffersonian mansion here, and the presence of his masterpieces throughout the Veneto, home to Gianni and Silvanna Zonin, founders of this vineyard estate. Northern Italian in inspiration, yet creatively indebted to the most seasonal and local resources of the earth and sea, Palladio offers the handsomest gastronomic redemption there can be of the promise only the finest food and wine can extend – recalling one, recurrently, to the beauty of this world.

BarboursvilleWine.net | 540-832-7848 17655 Winery Road, Barboursville, VA 22923

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

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

www.DineWineAndStein.com

August 10, 2019 Saturday, June 15, 2019 from 12 pm - 7 pm On the Manassas Museum Lawn!

12 pm - 5 pm On the Manassas Museum Lawn! Enjoy an intimate and relaxing afternoon of tasting Grab your tickets and a lawn chair and head over for a award-winning Virginia wines, craft beers summertime fun time! Featuring wine, beer, and spirits and distilled spirits. Featuring Jazz headliner Marcus Johnson and wine and sampling along with live music and specialty vendors! craft vendors, itâ&#x20AC;&#x2122;s an afternoon for all to enjoy!

www.visitmanassas.org

Dine Wine & Stein

SPRING 2019

IN THE NEWS:

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

Your Coffee Break A Quick Cup of the Latest News… Happy… Happy… Happy Hour for Virginia. Beginning in July, Virginia bars, restaurants and tasting rooms will be able to advertise Happy Hour Specials. Cheers, Virginia! Congratulations to Horton Vineyards for winning the 2019 Governor’s Cup with their Petit Manseng. Also, congratulations to Virginia Cideries: Albemarle Ciderworks, Big Fish Cider, Blue Bee Cider, and Castle Hill Cider for winning awards at the 2019 Governor’s Cup. Cider is making a wave across Virginia with new cideries opening and expanding. Lost Boy Cider opens in Alexandria this Spring.

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

On the craft beer front, Basye Brew Hollow opens this Spring near Bryce Resort and Shotwell Brewing Company will open in Madison County. The Virginia Craft Beer industry is still strong and growing in 2019. In Harrisonburg both Urgie’s Cheesesteaks and Imashita food trucks will open a store front. Now, you can visit either the popular food trucks or dine at their store fronts. We love food trucks and will continue to follow this fun market.

In DW&S News, we have added a bi-monthly newsletter that includes chef recipes, special give-a-ways and promos. You can sign up for the newsletter at our updated website: www.DineWineAndStein.com

www.DineWineAndStein.com

Sponsors List: Aioli Mediterranean Tapas............ 27 Barboursville Vineyards................ 47 Best Overall

Barren Ridge Vineyard................... 31

Best Food

Bluestone Vineyard........................... 3

Best Value

Brix & Columns Vineyards............ 31

Best Service

Carmello’s ........................................ 21

Most Booked Best Ambiance

Cavalier Diner ................................ 25

Fit for Foodies

Ciro’s Italian Eatery........................27

Most Healthy

Corgans’ Publick House................. 37

Most Romantic Best Special Occasion

Cracked Pillar Pub.......................... 13

Vibrant Bar Scene

El Paso Mexican Grille....................27 Effingham Manor & Winery......... 44 Epic Fest............................................ 29 Greens and Grains Café................. 29 Kathy’s.............................................. 21

For Reservations and Catering Call 540.699.3244 or Visit Regions117.com

Locke Store....................................... 19 Magnolia Vineyards....................... 37 Manassas Jazz Festival................. 44 Mt. Crawford Creamery................. 14 National Sporting Library & Museum......................................... 33 Orange County................................. 23 Palladio Restaurant....................... 47 The Perfect Pita............................... 13 Region’s 117..................................... 46 Sarek.................................................... 9 Shenandoah Joe’s ............................ 45 Smiley’s Ice Cream.......................... 23 Spice Diva........................................ 22 Taste of Reston................................. 35 Virago Spirits................................... 11 Wild Wolf Brewing Co.................. 48 Yelping Dog...................................... 46 Find DW&S at over 450 of the finest wineries, breweries, cideries, distilleries and dining establishments.

Dine Wine & Stein

SPRING 2019

Edible flowers?

Consider an edible estate Stay in touch with love

Best Winery Restaurants in America “.. the best wines of their vineyards, excellent cuisine, and idyllic settings”

(540) 832 - 7848

AN ESTATE OF WINE AN ESTATE OF WINE

bbvwine.com

at E & KEEP IT FRESH, DRINK LOCAL

e l l i v ’ C 313 2ND STREET SE

COMING SOON!

Wild Wolf is excited to be opening a second restaurant and brewery locaaon in Charlooesville, just oﬀ the downtown mall! Wild Wolf Bewing Company is situated in the heart of the Brew Ridge Trail and features a wide seleccon of hand-craaed beers as well as the freshest local foods in Central Virginia. Wild Wolf Brewing Company is a made from scratch restaurant and brewery featuring vegetarian and gluten free oppons. Our specialles - hickory smoked meats and award winning beer! Visit our website for current specials and events and updates on the Grand Opening of the Charlooesville locaaon.

2461 ROCKFISH VALLEY HWY • NELLYSFORD, VA WILDWOLFBEER.COM

CHRISjack FARM~TO~FORK AT ITS BEST.