Dine, Wine, & Stein - Summer 2017 by Dine, Wine, and Stein

Dine& Wine

Stein

Welcome to the Summer 2017 issue of Dine, Wine and Stein!

We are the premier guide to all that is fine in food and drink in the lovely Piedmont and Shenandoah Valley. Count on us to be your concierge and source of information. Featured in our pages are articles of interest and listings of all the finest wineries, bars and restaurants, wine bars, brew pubs, and everything else you need to know for an afternoon or evening of fine food and drink. I’m Jennifer Shannon, the Editor, and I’d like to thank you so much for patronizing our publication. Our aim is to serve The Valley and surrounding areas and promote all that is good and enjoyable. We try to cover it all, but we’re always striving to improve. Feel free to send us a note with suggestions for features or any ideas at all for what we can do to better serve you, our readers. Our email address is: publisher@shenandoahdiningguide.com Cheers!

In this issue...

Shenandoah Specialty Publishing, LLC P.O. Box 2425 Staunton, Virginia 24402 Phone: 540-461-2161 www.DineWineAndStein.com

Publisher James Putbrese

Executive Editor & Art Director Jenny Shannon

Account Executives Michelle Scott 540-817-9075

Historical Food Editor

Building a Wine Cellar..............................................................................................................3 Mexican Summer........................................................................................................................4 Interview with Blue Mountain Brewery..............................................................................6 Digger Jay...................................................................................................................................10 Our Family Table: The Greens of Summer......................................................................... 12 SCOOPED..................................................................................................................................14 The wines of Thierry Germain..............................................................................................18 Ethnic Foods ~ Creole vs Cajun............................................................................................ 20 The humble Hot dog... not just for kids...............................................................................27 One Year Later, Region’s 117 Continues to Provide “food you know”.................. 30 Prosit! Artisan Brews of VA............................................................................. 32 Did Thomas Jefferson Scream For Ice Cream?.......................... 35 White Peachy Sangria................................................................ 36 Smile and say... Cheese........................................................... 38 Summer on the Grill............................................................ 44

Volume 147

Dine Wine & Stein

Summer 2017

William Detroit

Contributing Writers JJonathan Ashley William Detroit Phyllis Hunter Alexa Keeler Kay Pfaltz Gillian Ritter Marcus Weaver

Dine, Wine & Stein is published four times per year and is available, free of charge, in Virginia and West Virginia. All creative material and text in this publication are the property of Shenandoah Specialty Publishing, LLC and are intended for reference use only. Reproduction without written permission of the publisher is forbidden. © 2017, Shenandoah Specialty Publishing, LLC

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Wine improves with age. The older I get, the better I enjoy it. -Anonymous

Building a Wine Cellar

by James Putbrese

Most wines are intended for immediate gratification, going from store to table within hours of purchase. Then there are the special few bottles destined for something greater. Patiently stored for months or years, their tenure dependent on the wine-making style and the owners intention. Regardless of a wine’s ultimate destiny, creating a proper storage space will benefit both bottles and buyer.

ine is a living thing, and it’s growth should progress at a nice slow pace which is best achieved under cool, dark, quiet conditions. In ancient time, wines were often stored in ceramic vessels buried underground or in caves. Centuries later, French chateaux gained fame for their underground caves. The practice was to store wines the same way that temperature-controlled wine cellars do today, by shielding bottles from their natural enemies: sunlight, heat, shifts in temperature, and vibration.

A simple wine rack set in a cool, dark place will keep corks wet, labels clean, and wine in good drinking shape. The ideal solution is a wine refrigeration unit which will ensure the proper conditions are ideal for aging fine wines. The wonderful benefit of a wine cellar is that you will have a selection of wines for any occasion or menu and the opportunity for our memory to go back to the time and a place when we first discovered the wine. n

Tips for storing wine

Store wine in a cool, dark place with no exposure to sunlight. Keep bottle away from vibration (refrigerator, washing machine, etc.). Avoid dramatic temperature fluctuations. Store your bottles on their sides or even upside down so the cork stays moist.

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Mexican Summer... by William Detroit

The Spanish conquest of the Aztec Empire in the sixteenth century is one of the most significant events in world history. One of the consequences was the spread of the Spanish language to the New World. Another was the introduction of horses, donkeys, bees, cats, and new species of dogs to the Mesoamerican people. The conquistadors, attempting to replicate Spanish culture and customs in Mexico, particularly, brought new foods and a cuisine that was a mixture of native Spanish, Mediterranean, and Arabic influences. The Spanish colonists found indigenous peoples basing meals on a triad of foods: corn, beans, and chili peppers, the latter dating from over 6,000 years ago in Mexico, Central and South America. Dairy products were all but unknown. The domesticated turkey provided the main meat source. The “tortilla,” the principle food of the Aztecs, unleavened flat bread made from cornmeal or wheat flour, bears a Spanish name. It is a diminutive, meaning “little round cake.” The tortilla is thousands of years old.

his limited diet of the Mesoamericans was unsuitable to conquerors whose palate was accustomed to a wide range of food, crops, and methods of cooking, for instance, frying in pork fat. The Spaniards imported domesticated animals unknown to native culture, for example, goats, sheep, cattle, pigs, and chickens. They introduced goat cheese and various herbs

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and spices, among them, oregano, cinnamon, saffron, olive oil, cloves, onions, garlic, and coriander. And they planted rice, wheat, and sugarcane, thus impacting the diet further. One should not get the impression, however, that the Spaniards found New World cultures impoverished in respect to cuisine. The key word is “different.” The indigenous peoples enjoyed a plethora of foods that the conquerors quickly appreciated and took with them around the world. The native tomato,

Summer 2017

for instance, was introduced to the Philippines in the sixteenth century. Besides tomatoes, the conquistadors could marvel at—and consume—the following wonderful New World foods: potatoes, maize, bell and chili peppers, papaya, vanilla, pumpkins, strawberries, beans, cassava root, blueberries, manioc, chocolate (cocoa), avocados, sunflower seeds, peanuts, achiote/annatto, pecans, squash, cashews, sweet potatoes, and pineapple. Thus was born the wonderful blending of foods that characterizes the Mexican cuisine. This taste-fusion continued long after the Spaniards returned to Spain, when African and Asian influences enriched the blend. So, go to your nearest Mexican restaurant and taste the world! And don’t forget a chocolate desert—a tip of the hat to the early Americans whose foods we still enjoy. n

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by James Putbrese

Intervie w with Blue Mountain Brewery I had an appointment to meet with Mandi and Taylor Smack to talk

about their 10th anniversary and the new re-branding of Blue Mountain Brewery. I arrived a few minutes early and was amazed by the activity going on. Chefs, bartenders, waitstaff were all moving at lighting speed, preparing for the day ahead. It was clear by the activity that the staff was well trained, organized, knowledgeable, and readying themselves for the busy day ahead.

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aylor joined me at a table to talk about Blue Mountain and South Street Brewery. I asked Taylor about his background. He mentioned that he had acquired a Certificate of Brewing Technology from Siebel Institute, and had been the brew master at South Street Brewery, one of the first breweries in Virginia. He said it was like going back home when they purchased South Street in 2014. Blue Mountain Brewery sits in the shadow of the Blue Ridge Mountain in Afton. Opening in 2007, they were the first brewery in Nelson County, and Taylor describes the brewery as a farm brewery, growing some of their own hops and sourcing their water from their 500 foot well. Taylor explained the importance of using artisan well water in brewing beer. When using city water, the reservoirs often change, allowing different trace minerals, and you loose the uniformity of the beer. All ales and lagers are brewed, bottled, canned, and kegged at Blue Mountain or at their new barrel house located in Arrington. The restaurant is a full service restaurant featuring appetizers, salads, sandwiches, burgers, specialty pizza, and desserts all made from scratch, using high quality ingredients, many sourced locally. The indoor and outdoor facility has seating for 650 and serves over 1,000 people on an average day. Blue Mountain Brewery will be celebrating their 10th anniversary following Oktoberfest in late October and early September. Taylor explained that in addition to the ten days of events planned at the brewery, they will also be holding ten events with various restaurants and bars that have partnered with them over the year. Along with the events held at Blue Mountain Brewery there will be a release of big anniversary bottles of crafted beer, brewed specially for the anniversary. If this was not enough to keep Taylor and Mandi busy, they are re-branding the brewery. Taylor mentioned that they wanted the branding to reflect the fact that they were the first country side farm brewery in Virginia and that Blue Mountain Brewery is leading the revolution of craft beer in Virginia. The new branding will emphasis the idea of...out of the city and back to the land. Part of the re-branding will be the packaging design, web site, t-shirts, and a new menu for the restaurant. From there the discussion centered on the fact that in the early 19th century there were hundreds of farm breweries in America. An interesting fact mentioned by Taylor, it was not until 2013 that the number of brewer-

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ies in the United States matched the number of breweries before Prohibition. However, at that time the population was 60 million compared to our present population of 350 million, so from a per capita standpoint we have a ways to go. He pointed out that since the General Assembly encouraged development of brewpubs in July of 2012 there have been 144 new breweries open in Virginia. I mentioned we are doing a story in this issue on the pairing of food and beer. Taylor suggested that I might want to attend one of their Brewmaster 5 course dinners, he believes a chef has more latitude with beer than with wine. He pointed out that just the yeast alone can produce 300 different flavors of beer. With that being said we concluded the interview, and realizing it was lunch time, I went outside to the patio to take in the view of the Blue Ridge, while enjoying a cup of nitro chili, a beer baked local bratwurst, along with their beer sampler. Another hard day at the office. n

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An historic estate of distinguished wines, ravishing cuisine, and accommodations of sustaining beauty.

www.bbvwine.com

Dig ger Jay by Phyllis Hunter, The Spice Diva Have you ever had ramps or Morels in a restaurant locally? Chances are, they came from the passionate efforts of Jay Marion, local raconteur and forager. Digger Jay, as he is called, seeks out unusual ingredients in the forests and meadows of Central Virginia. Digger Jay can be seen on the weekends accompanied by his equally enthusiastic grandson, roaming the Blue Ridge and coming into town to sell his great treasures to restaurant chefs in our area.

ay says it best in his own words. “It all began when my grandparents taught me how to forage and harvest at a very young age. I’ve been doing this for over 40 years now and still love it as much as ever. My goal is to get wild edibles from the forest to market so others may also enjoy Mother Nature’s wonderful bounty. I want to share my passion with others by teaching how to find wild edibles, keeping the tradition of foraging alive for many more generations to come.” “At Digger Jay’s we carry a range of products to suit a variety of tastes.

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URANT SO GO ESTA OD R A

Kathy’S SH E

Digger Jay’s offers some of the best seasonal wild-harvested, hand-foraged, natural products such as wild ramps, water lettuce, Morel mushrooms, persimmons, huckleberries, raspberries and blackberries, various nuts, even Ginseng. All hand-picked fresh just for our customers with good stewardship and sustainability in mind.” “Digger Jay’s also carries fresh culinary herbs, sprouts, fruits, and vegetables, all grown locally and hand-harvested by our staff with a passion and love for fresh organic products. Digger Jay’s Wild Edibles recognizes that we are all stewards of our environment. We work very hard to source our wild edibles from responsible foragers with the same vision, helping to ensure and maintain a healthy sustainable ecosystem for our wild goodies that will last for generations to come.” n

! N IT PUT H O E M ER NA

Voted best breakfast in the Shenandoah Valley! Hours:

Sunday - Thursday 7am to 8pm Friday & Saturday 7am to 9pm

540 885 4331 705 Greenville Ave. Staunton If you enjoyed your Gourmet Pancakes at Kathy’s, then you too can purchase “Kathy’s Pancake Mix” that has been specially milled to Kathy’s very own secret formula.

Publisher note: The Spice Diva Cooking School offers classes with the area’s finest chefs and artisans, with a wide array of unique topics. Digger Jay will be offering a cooking class in the fall entitled Foraging for Lunch and Dinner. Check the Spice Diva’s website for dates and time. www.thespicediva.com

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Greens by

Gilli an Ritter

Green is my absolute favorite color. I love the green of grass, dark forest greens, bright shiny apple green, the ‘vert’ in haricot vert. It’s such a diverse color; happy and sad, pensive and dreamy, found in both earth and sea. This time of year, green is everywhere, and I couldn’t be more pleased. Green goodies are especially noticeable in the Farmer’s Markets these days, and all of them are delicious!

rowing up on Long Island, as I did, gave me a somewhat skewed view of the term, “seasonal vegetables.” Most of the Island is suburbs, and as a child, I was vaguely aware that not much grew in winter, and that summer was when roadside corn stands popped up. Other than that, I was completely ignorant of the very different growing seasons of the produce I enjoyed. Since moving to the Shenandoah Valley, I’ve learned that summer is indeed when most produce is available in

abundance, but many of my favorite veggies wait until late summer or early fall to show themselves (looking at you, tomatoes). That being said, June and July are fantastic times to get beets, summer squash, cabbage, and cucumbers, as well as that summer staple of sweet corn (although that won’t appear until July). So to paraphrase Simon and Garfunkel (because, why not?); give me those greens (and reds, and yellows) of summer! n

Red Vel-beet Cupcakes (Life is short, dessert first!) I know, it doesn’t sound very appetizing to put beets in your cupcakes. Some of you may think you don’t like beets. I promise, these are not very beet-y, and they’re such a pretty red color, without having to resort to bottled food coloring. A lot of people are finding they’re allergic to ingredients in food coloring, too, so it’s extra good news to find a dye-free red velvet recipe! These are also easily made vegan or gluten-free with a few swaps. This recipe is adapted from the Viet Vegan, at http://thevietvegan.com/natural-red-velvet-cupcakes-made-with-beets/. INGREDIENTS (makes 12-14 cupcakes) For the cupcakes 3/4 cup freshly puréed beets (about 2 beets) roasted until tender, then cooled, peeled, and puréed 1/3 cup vegetable oil (can substitute coconut oil) 1 1/4 cup sugar 1 1/2 tsp vanilla extract

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1 1/4 cup flour (can substitute your favorite Gluten Free flour blend) 1/4 tsp salt 1 1/2 tbsp natural cocoa powder (NOT dutch processed) 1 1/2 tsp baking powder 1 cup milk (or milk alternative) For the icing 1/4 cup butter 8 ounces cream cheese 1 to 1 1/2 cups confectioner’s (powdered) sugar a splash of vanilla extract Instructions 1. Preheat oven to 350 F. 2. Mix the beet purée and oil until incorporated. 3. Add sugar, vanilla extract. 4. In a bowl, sift together flour, cocoa powder, salt, and baking powder. 5. Alternate adding the flour mixture and milk until incorporated into the batter. 6. Divide among cupcake liners, filling them ¾ full, and bake for 20-25 minutes until a cake tester or toothpick comes out clean when poked in the middle. 7. To make the cream cheese icing, whip together all ingredients (add the powdered sugar 1/2 cup at a time until it reaches your desired consistency) 8. Pipe onto cupcakes as desired. The beetroot may discolour the frosting if left for too long, so if you are piping this ahead of time, do not do so more than 24 hours ahead of time. 9. Keep the cupcakes in the fridge and let sit at room temp at least 30 minutes before serving.

Gurkensalat (German Cucumber Salad) I love cucumbers. Raw, pickled, fried, in sauces, in sushi; you name it, I love it. This cucumber salad is incredibly easy and works great as a side dish with a sandwich, or (if you’re strange like me) as a dip for pita. The tangy-sweet, zesty flavor of the dressing is fantastic and makes me impatient for summer! I like to use extra dill and add a little of the paprika to the dressing instead of just garnishing with it, but tweak it to make it your own! Original recipe from http://allrecipes.com/Recipe/Gurkensalat-German-Cucumber-Salad/Detail.aspx?evt19=1&referringHubId=1083 INGREDIENTS: 2 large cucumbers, sliced thin 1/2 onion, sliced thin 1 teaspoon salt 1/2 cup sour cream 2 tablespoons white sugar 2 tablespoons white vinegar (sub apple cider vinegar for some extra flavor) 1 teaspoon dried dill 1 teaspoon dried parsley 1 teaspoon paprika (sweet, not smoked!) Instructions 1. Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers. 2. Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl. 3. Fold cucumber and onion slices into the sour cream mixture. 4. Refrigerate 8 hours to over night; garnish with paprika to serve.

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SCOOPED

“

I scream, you scream,

”

we all scream for ice cream.

by Marcus Weaver

Quick! Name the coolest summer treat you can think of! That’s right, ice

cream is the first thing that comes to my mind, too. Now that you’re thinking about it, let me tell you where to go for ice cream that is actually ice cream, gelanto, frozen custard or yogurt. We are not talking about your run-

of-the-mill fast food ice cream. We’re talking about the honest to goodness, and I mean goodness handcrafted, drippin’ down your knuckles, gourmet ice cream. There is something medicinal about ice cream as a cure for the summer blues, like the kids in the back of the car who are asking, “Are we there yet?”, or visitors who are tuckered-out from exploring the beautiful Shenandoah Valley, or people who are writing a story on ice cream.

ce cream comes in all shapes, flavors, color, and sizes, from scoops, cups, bars, and sandwiches, to cones. Not every town has a REAL ice cream parlor. However, here is a list of a few with great tasting ice cream.

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In Harrisonburg, Staunton, and Waynesboro visit Kline’s Dairy Bar. Kline’s has been treating families to fabulous ice cream since 1943. Staunton is also home to Wrights Dairy-Rite, a local landmark since 1952, and the Split Banana on Beverley Street. In Lexington visit Sweet Things, going there for a cone on a hot summer night has been a family tradition for more than 20 years. In Crozet, a visit to Chiles Peach Orchard is a special treat, as their home-made yogurt is made from their own freshly picked strawberries and peaches. Charlottesville is home to Chaps Ice Cream and Kilwin’s, both on the downtown mall. Chaps has been serving the area for nearly 75 years. Kilwin’s is relativity new to the downtown mall. Splendoria’s Gelato Cafe and La Flor Michoacana Mexican Ice Cream Shop are both worth the trip. The Spice Diva is the first retail location to carry Gelato from Splendoria’s in her store. You can tell that Charlottesville is a town that loves their ice cream. Here are a few more ice cream must tries: Bev’s Homemade Ice Cream & Cafe in Richmond and Carl’s Frozen Custard in Fredericksburg. One of my sons attended Mary Washington, and we would always stop at Carl’s, usually the line was completely around the building. Moo Thru on Route 29 in Remington is a great

place if you like your ice cream straight from the cow, as they make their ice cream from cows from their own farm. In Winchester my flavor places are Pack’s Frozen Custard, Red Fox Creamery, and Cooters Ice Cream. Creamy ice cream is essential for summer sweltering days in the south. While it is fun to pay a visit to your favorite ice cream shop, you don’t have to get your fix. With modern ice cream makers it is easy to churn up a batch of easy home made ice cream in your favorite flavors. Just check your friendly internet for your favorite flavors recipes. I don’t know about you, but I think I am going out for ice cream to cure those summer time blues. n

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If your arteries are good, eat more ice cream. If they are bad drink more red wine. Proceed thusly.

-Sandra Byrd, Bon Appétit

TELL

Dine& THEM Wine

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Do you ever wonder what it would be like to get PAID to visit Wineries, Restaurants, Breweries, and foodie establishments of all sorts? Join the Dine, Wine & Stein Team and give it a try! Weâ&#x20AC;&#x2122;re looking for an experienced Sales Representative for Albemarle Co., and Charlottesville. Other territories available. Call: 540-463-2319 16

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With Thierry Germain in Saumur Champigny.

The wines of Thierry Germain by Kay Pfaltz

The summer sounds of insects fill the air, and the sun reigns overhead. Today there’s a breeze that cuts like a cool knife across the afternoon’s moist heat leaving only its sultry warmth to remember it by at night. It prompts another memory: arriving back at Dulles, and walking out through the terminal doors, greeted by the humid embrace of a warm Virginia evening—so different from those delicate mornings in the Loire.

ach morning at dawn, in the sleepy town of Chenonceaux, there was always the cooing of morning doves just as the sun rose and the mists still clung to the vineyards. We could walk from the hotel and, in two minutes, stand amidst the châteaux’s own vineyard. But the vineyard that most captured our imaginations, not to mention our senses, was Theirry Germain’s.

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At Thierry Germain’s Les Roches Neuves, you’ll find no synthetic fertilizers, just compost. Thierry practices all biodynamic farming on his grapes, as well as the few tomatoes and beans we spied in his kitchen garden. Then there was the towering cherry under which we stood, happily picking and eating. Thierry is young and vibrant, his enthusiasm contagious, and I could have listened to his philosophy for days. “Mother Earth is the cradle of life. All focus is

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“ ” Accept what life offers you and

drink from every cup. All wines

should be tasted: some should only be sipped, but with others, drink the whole bottle.

-Paulo Coelho, Brida

on this maternal cocoon.” The highpoint of the visit was tasting from the barrel of his Saumur Champigny, “La Marginale.” Now, you’d have thought the wine would be overly tannic. At least I did, warning the group they would be tasting “potential,” but oh, my stars! It was magical. And elegant. And ever so delicious. We weren’t alone in thinking so, as one of France’s top wine critics had judged this Cabernet Franc the best in all of France, topping even a very famous right bank Bordeaux. These are tiny production wines and most are snatched up by top restaurants in France so few make it to the U.S. “Avoid manipulating the wine and listen to its message,” Thierry advises and brings his natural approach to the Cabernet Franc. Thierry’s way of thinking and treating his vineyard may seem odd to some, but it has evolved over time, and to others it will seem like common sense. “Do not cut the vine’s arms, do not let it bleed. Do not inflict any wounds and do not cause it stress.” Another great wine of his was the L’Insolite, 2012. Made from 80-year-old Chenin Blanc vines then aged in oak. Chenin Blanc is a grape which reaches its greatest expression in France’s Loire Valley, its ninth century birthplace. It’s been called “the world’s most versatile grape variety,” and it’s no surprise that this chameleon, which can be dry, sparkling, off dry, and beautifully sweet (botrytized) is a great favorite for food pairings. The Insolite is dry, creamy and complex. See if you can pick out notes of passion fruit, pear and almond. n Kay Pfaltz is a writer and co-owner of Basic Necessities restaurant and wine shop. Her latest novel, The Things We Do, is a psychological whodunit that reveals the importance not only about what people say and do, but also of what they think and feel. Newly available from bookshops and Amazon. All profits are donated to animal welfare. For more information please visit, www.kaypfaltz.com.

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In the Virginias

Ethnic Foods

Creoles, on the other hand, were city folk originally from Europe who settled in New Orleans. Primarily, French and Spanish, Creoles came from wealthy families and brought their own chefs with them. Creole food is described as city food, created in New Orleans with European, African, and Native American roots. The French influence is strongest, but vestiges of Italian, Spanish, German, and even Caribbean may be found in many of the dishes. Because of the many influences and the variety of ingredients, the food is more refined. The essence of Creole is found in rich sauces, local herbs, red ripe tomatoes, and the use of seafood. The use of bell peppers, onions, and celery compose the “Holy Trinity” of Creole cooking. A common misconception is that both foods are spicy, fiery hot. Both Creole and Cajun cuisine have a depth of flavor and may or may not be spicy. Many dishes go by the same name, however, the ingredients are often different. A Cajun gumbo typically is more intense and made with a darker oil or lard based roux and homemade sausage and chicken, as well as seafood and no tomato. Most Cajun cooking will not make use of tomatoes. Creole gumbo uses butter rather than fat in the roux, tomatoes and usually just seafood, no meat. if you want a simple way to understand Creole versus Cajun here is the simple answer. Creole cuisine uses tomatoes and proper Cajun food does not. That is how ya..allll tell the difference between Creole and Cajun gumbo or jambalaya. n

Creole vs Cajun While both Cajun and Creole food are both native to Louisiana and often are used interchangeably, they actually represent distinct cuisine types, derived from two distinct cultures and history. Both styles of cooking share French roots and many of the same ingredients. However, to understand the food, you must first understand the cultures. Cajuns were French Acadians expelled in the 1700s from what is now Nova Scotia. Many settled in southwest Louisiana surrounded by swamps, and bayous. The Cajuns were isolated and lived off the land. Cajun food is often spicy and rich. The Cajuns used what they had to feed large families, and that is one reason that rice is a main staple in Cajun food. Adding rice ‘stretched’ the food. Since the Cajuns lived near water, seafood is a used as a main ingredient with such favorites as crayfish, catfish, crabs, and oysters. Cajun is often founded on hearty one-pot cooking, using rustic ingredients. There is a saying, “Cajun folks used one chicken to feed three families; Creoles used three chickens to feed one family.”

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Quick Pick (Numbered North - South & West - East)**

**Forks indicate price-range: 1 fork = very economical, 2 forks = reasonably priced, 3 forks = when only the best will do! Nestled on a 12-acre estate in Shepherdstown, WV, is the Bavarian Inn, a greystone mansion where guests are invited to dine in the warm elegance of a romantic country chalet. The Inn’s scenic location overlooks the Potomac River. An extensive menu of award-winning German and American fare is prepared by master chefs and served in one of the four dining rooms, or on the outdoor patio. The Bavarian Inn was awarded the Wine Spectacular “Best of Awards” with over 600 bottles of carefully selected wines in the well-stocked cellar.

BavarianInnWV.com | 304-876-2551 164 Shepherd Grade Road, Shepherdstown, WV 25443 The area’s only venue for lakeside dining, Region’s 117 uses locally-sourced ingredients, most from within 117 miles, crafting a menu that has something for everyone. Region’s 117’s twist on American comfort food is made fresh and flavorful in an atmosphere unlike any other in the Shenandoah Valley. Region’s 117 is open Wednesday - Saturday from 11:30am to 9:00pm and Sundays from 11:00am-3:00pm.

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

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

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

Prosecco Ristorante & Pizzeria serving cuisine Italiana. Open Sunday through Thursday 11:00am - 10:00pm, Friday & Saturday 11:00am - 11:00pm... Sicilian pizza, specialty pizza, pizza rolls and calzones, soups, salads, pasta, chicken, and seafood. IlProseccocusine.com | 540-828-3026 415 North Main Street, Bridgewater, VA 22812

CrossKeys Bistro is the place to be if you enjoy made from scratch food paired with nationally awarded wines. From the signature house-brined Reuben to a palate-morphing Brie Fondue drizzled with local honey, the Bistro has food to please every taste. House-smoked meats, artisan cheeses, and locally sourced vegetables are just a sample of what make the Bistro at CrossKeys the stop on your next wine tour. Open to groups large and small, come Discover, Taste, and Experience Crosskeys Bistro at Crosskeys Vineyards.

CrossKeysVineyards.com | 540-234-0505 6011 East Timber Ridge Road, Mt. Crawford, VA 22841 Cranberry’s Grocery & Eatery, a natural & organic store/cafe serving coffee, wraps, sandwiches, salads, and soups. Open for breakfast, lunch, and dinner and serving gluten free and vegan entrees as requested. The store offers groceries, apothecary, natural products, and body care. Catering available.

GoCranberrys.com | 540-885-4755 7 South New Street, Staunton, VA 24401

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Quick Pick continued

Staunton Olive Oil Company provides ultra-premium extra virgin olive oils, infused and fused olive oils and balsamic vinegars. They also offer locally sourced herbs, spices, pottery bowls and cutting boards to complement their premium oils and vinegars. Visit their tasting room and enjoy the quality and flavors of their products. Open Tuesday - Sunday.

StauntonOliveOilCompany.com | 540-290-9665 126 West Beverley Street, Staunton, VA 24401

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

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

Nu Beginning, “The Store” is a year-round locally sourced farm to table grocery store and cafe. Open Monday through Saturday 7:30am - 7:00pm. The cafe offers breakfast, lunch, and dinner with local wines and craft beers. The Store carries Nu Beginning produce along with over 40 area producers.

NuBeginningFarm.com | 540-886-1534 240 North Central Avenue, Staunton, VA 24401

King’s Gourmet Popcorn offers snacks for the entire family, including 12 flavors of kettle corn, savory popcorn, Nathan’s beef hotdogs, pork rinds, drinks, and ice cream. Convenient to I 64, the Appalachian Trail, Blue Ridge Parkway and Skyline Drive. Open 7 days a week.

KingsGourmetPopcorn.com I 64 - Exit 99, Afton Mountain

Whether you’re looking for a spot to unwind, a delicious dinner, or a quick lunch, The Depot Grill is a must stop on your trip to Staunton. The restaurant is located at the train station in the old freight depot, with original hardwood floors and a 40 foot Victorian bar. Open seven day a week with a Sunday Brunch 11:00 - 2:00pm.

DepotGrill.com | 540-885-7332 42 Middlebrook Avenue, Staunton, VA 24401

Beverley Street Convenience offers an inside deli with hot daily specials, pizza, wings, desserts, fried chicken, salads, and more. Open for breakfast, lunch, and dinner. WE DELIVER. Open daily.

www.facebook.com/beverleystreet.convenience.com | 540-885-2777 2103 West Beverley Street, Staunton, VA 22801

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Summer 2017

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Quick Pick continued

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

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

Harrisonburg’s Farmer Market’s mission is to provide the public with easy access to fresh, nutritious, locally produced, agricultural, and craft items. Harrisonburg’s Farmer Market breaks the mold with year round hours. Summer schedule is April through November. Saturday and Tuesday 7am - 1pm. Winter schedule is December through March, Saturday 9am - 1pm.

HarrisonburgFarmersMarket.com Located in the Turner Pavilion, South Liberty Street, Harrisonburg, VA 22801

Rockbridge Vineyard is one of the oldest wineries and producers of fine award winning Virginia wines. The owner and winemaker, Shepherd Rouse, a native resident, received a Masters in Enology from the University of California. The winery produces a full spectrum of wines, many with names of local interest. An excellent fun wine is “Jeremiah’s” (named after the famous bullfrog). The wine is slightly sweet with a fruity bouquet and a wonderful label. It is a perfect wine to enjoy on the patio with friends. Enjoy their newly expanded tasting room.

RockbridgeVineyard.com | 888-511-9463 35 Hill View Lane, Raphine, VA 24472 The Green Leaf Grill features a diverse menu, including authentic seafood gumbo, New Orleans craw-fish étouffée, and creative vegetarian dishes, as well as specialty pizzas and panini sandwiches. The Owner and Chef, Chris, showcases his expertise in Creole cooking with formal training at the famous 5-Star Commander’s Palace in New Orleans. Enjoy an excellent selection of wines as well as craft and domestic beer. Live music every Friday and Saturday night, as well as a Jazz Brunch on Sundays from 12:00pm-2:00pm.

TheGreenLeafGrill.com| 540-949-4416 415 W Main Street, Waynesboro, VA 22980

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

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

Seven Arrows Brewing company provides high quality, craft brewed beer in a relaxed, social environment where people can come together and drink great beer. Head Brewmaster, Aaron Allen, was formally MillersCoors Process Engineer, and holds a brewing certification from the Institute of Brewing and Distilling.

SevenArrowsBrewing.com | 540-221-6968 2508 Jefferson Highway, Waynesboro, VA 22980

www.DineWineAndStein.com

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At Plaza Azteca you’ll be treated to much more than a delicious meal and exemplary service— you’ll enjoy an entire culinary encounter. Try the Molcajete Azteca... a hot stone bowl filled with ribeye steak, chicken, shrimp, poblano peppers, onions, chunks of pineapple, and honey pasilla sauce topped with shredded cheese. Plaza Azteca serves delicious appetizers, soups, salads, and vegetarian dishes. Now two convenient locations, Waynesboro and Charlottesville. Open for lunch and dinner. PlazaAzteca.com

Waynesboro, VA 22980 | 23 Windigrove Drive | 540-949-4205 Charlottesville, VA 22901 | 101 Seminole Ct (Rt 29-N) | 434-964-1045 Scotto’s Italian Restaurant has been making Italy accessible to Valley residents for over 20 years. Owner and Chef, Tommy Scotto, was inspired by his passion for his Italian culture when first opening his restaurant in 1989. Tommy goes to great lengths to ensure authenticity and quality in every dish. Wine is an important part of Italian culture. Scotto’s Italian Restaurant offers an extensive wine selection that is available for dine-in, carryout, or delivery. Open for lunch and dinner 7 days a week.

Scottos.net | 540-942-8715 1412 W Broad Street, Waynesboro, VA 22980

Aberdeen Barn has been a local favorite for more than 40 years, serving only the finest certified Angus Steaks, cooked on an open charcoal hearth. Enjoy award winning Roast Prime Rib, Seafood, exceptional wines and more. Enjoy cocktails in the piano bar.

Aberdeen-Barn.com | 434-296-4630 2018 Holiday Drive, Charlottesville, VA 22901

Foods of All Nations has been a Charlottesville destination for more than 50 years offering delicacies from around the world and from your farmer next door. Enjoy lunch at the Deli & ”Hot Bar.” Open Monday - Saturday 7:30am - 8:00pm, Sunday 10:00am - 6:00pm.

FoodsOfAllNations.com | 434-293-7998 2121 Ivy Road, Charlottesville, VA 22903

Mona Lisa’s is a local Italian Deli specializing in fresh pasta, Ravioli, homemade sauces and Pesto and Lasagna packaged for you to prepare and enjoy at home. Mona Lisa offers fresh Italian sandwiches and pizza by the slice or to take home, along with a selection of meats, cheeses, olives, and wines. Catering is offered for parties and events.

MonaLisaPasta.com | 434-295-2494 921 Preston Avenue, Charlottesville, VA 22903

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

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

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Pollak Vineyards is located 15 miles west of Charlottesville, Virginia in Greenwood. Showcasing a dozen or more unique wines, their tasting room is staffed by a talented team available to help both the novice taster as well as the more experienced oenophile. In warm months you can enjoy a picnic on the veranda, patio, or on a blanket by the pond. On colder evenings, warm up by the fire in the comfortable tasting room. Open daily 11am - 5pm.

PollakVineyards.com | 540-456-8844 330 Newtown Road, Greenwood, VA 22943 South Street Brewery, founded in 1998, is Charlottesville’s longest running brewery and pub. South Street Brewery was purchased in 2014 by Blue Mountain Brewery, whose owners have expanded beer offerings to include venerated South Street originals as well as new beers reflecting the diversity and experimentation that is the heart of American craft brewing. The food offerings lean heavily toward local artisans, reflecting the owner’s belief that Charlottesville, Virginia is the best place on earth to live, drink, and eat! Monday - Sunday 11am - 1am.

SouthStreetBrewery.com | 434-293-6550 106 West South Street, Charlottesville, VA 22902

Carmello’s Restaurant & Wine Bar features rustic northern Italian food combined with French techniques. Offering a delightfully unique array of flavors and presentation. Many ingredients sourced from neighboring farms. Attractive interior and impeccable services. Serving lunch Tuesday - Saturday. Dinner, Tuesday-Sunday. Brunch, Sunday 11:30am - 3:00pm.

CarmellosRestaurant.com | 434-977-5200 400 Twentyninth Place Court, Charlottesville, VA 22901

Paulie’s Pig-Out offers hickory smoked pulled pork, dry rubbed ribs, roasted and smoked chicken, along with great sides like baked mac & cheese, and grandma’s potato salad. All sides are homemade and Paulie’s offers fresh baked desserts. Sunday 12pm - 5pm. Thursday, Friday and Saturday 11am - 7pm.

434-361-2001 7376 Rockfish Valley Highway, Afton, VA 22920 Located in Nelson County, Wild Wolf Brewing Co. is a made from scratch restaurant and brewery featuring local ingredients with vegetarian and gluten free options. Our specialties - hickory smoked meats and award winning beer! Bring the kids and your canine companions to Wild Wolf to experience the many unique features that makes this brewery a must-see destination. Our biergarten, shaded by Elm trees, features a gazebo, waterfalls, and a large koi pond. At Wild Wolf Brewing Co. we pride ourselves on providing exquisite food, award winning beer, and a memorable experience. Visit our website for current specials and events.

WildWolfBeer.com | 434-361-0088 2461 Rockfish Valley Highway, Nellysford, VA 22958 Basic Necessities in Nellysford is a cafe, wine and cheese shop offering “a taste of Europe in the Blue Ridge Mountains.” Basic Necessities strives to offer a unique atmosphere with local, seasonal and pesticide-free produce from local farms. Breakfast and lunch is offered Tuesday - Saturday starting at 10:00am. Dinner, Friday and Saturday 6:00pm - 10:00pm and brunch, Sunday 10:00am - 2:00pm.

BasicNecessities.us | 434-361-1766 2226 Rockfish Valley Highway, Nellysford, VA 22958

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

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

First Colony Winery is nestled at the foothills of the Blue Ridge, the heart of Virginia Wine Country. The only winery in North America with a traditional thatched roof, First Colony celebrates the rich historical traditions of Virginia’s settlers while embracing the innovations of modern winemaking with unique, award-winning blends. Visit First Colony for breathtaking sunsets, charming Old World gardens, meticulously manicured vineyards, and newly renovated tasting room and event facilities. The warm hospitality and elegant atmosphere will make you feel like kicking back and staying awhile. Open Daily

FirstColonyWinery.com | 434-979-7105 1650 Harris Creek Road, Charlottesville, VA 22902

Opened as Nelson County’s original brewery in 2007, Blue Mountain Brewery is a bustling restaurant and pub at the foot of Central Virginia’s Blue Ridge Mountains, featuring inside and outside seating, gorgeous views, and spectacular food and beer. A larger production brewery, Blue Mountain Barrel House, was opened at the south end of Nelson County in 2012 to expand on the bottled, canned, and draft beer availability of Blue Mountain throughout the East Coast. Visit both breweries for a unique Virginia beer experience. BlueMountainBrewery.com Blue Mountain Brewery and Restaurant, Mon - Sat 11am-10pm, Sun 11am-9pm 9519 Critzers Shop Road, (Rt. 151), Afton, VA 22920 Blue Mountain Barrel House, Wed - Thurs 11am-5pm, Fri - Sun 11am-8pm 495 Cooperative Way, Arrington, VA 22922 If you enjoy “vintage southern hospitality,” the Mimslyn Inn combines old fashioned charm, character, and gracious hospitality. The Inn has gone through a multimillion dollar renovation with expansive lawns, gardens, oversized patios, landscaped terrace, and elegant appointed rooms. The chef prepares seasonal dishes daily in the Circa’ 31 dinning room. Enjoy dinner and then relax in the Speakeasy Tavern.

MimslynInn.com | 800-296-5105 401 West Main Street, Luray, VA 22935

An 18th century estate centered around the historic landmark ruins of the house Thomas Jefferson designed for Governor James Barbour, Barboursville Vineyards was founded in 1976 by one of the pre-eminent wine growers of our time, Gianni Zonin. As a winemaker for over 20 years, Luca Paschina has set the standard for wines from Virginia. The tasting room is open daily for current vintage tastings and museum presentations of Virginia wine history.

BarboursvilleWine.net | 540-832-7848 17655 Winery Road, Barboursville, VA 22923 This restaurant’s name is no accident, given Andrea Palladio’s influence on the Jeffersonian mansion here, and the presence of his masterpieces throughout the Veneto, home to Gianni and Silvanna Zonin, founders of this vineyard estate. Northern Italian in inspiration, yet creatively indebted to the most seasonal and local resources of the earth and sea, Palladio offers the handsomest gastronomic redemption there can be of the promise only the finest food and wine can extend – recalling one, recurrently, to the beauty of this world.

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

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by James Putbrese

T he humble Hot dog... not just for kids

Wikipedia describes a hot dog as a cooked sausage, traditionally grilled or steamed and served on a sliced bun. Somehow that does not give justice to a food item that was first mentioned in the 9th Century B.C. The sausage

was mentioned in Homer’s Odyssey, the Greek tale of adventure and heroism in 804 B.C. Here is a line from the story: “When a man beside a great fire has filled a sausage with fat and turns it this way and that, he is very eager to get it quickly roasted.” Sausage is possibly the oldest form of processed food. It is believed the frankfurter, known as “little dog,” or “dachshund” sausage, was created in the late 1600s by Johann Georghehney, a butcher living in Germany. However, the city of Frankfurt claims the humble hot dog was first made there in 1487, and celebrated the 500th birthday of the hot dog in 1987. Hence, the name frankfurter. Just think, we all know that in 1492, just five years later, Columbus sailed the ocean blue… perhaps with hot dogs for the crew?

t is generally agreed that German immigrants in New York were the first to sell hot dogs from a pushcart in the 1860s. Think about it, hot dogs, beer, and pretzels all were introduced to America by Germans. (Love those guys.) In 1871, Charles Feltman, a German butcher, opened the first Coney Island

“ ” ...Some people wanted champagne and Caviar when they should have had beer and hot dogs.

-Dwight D. Eisenhower

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hot dog stand. The hard working Feltman built a mini-empire that covered a full city block and consisting of nine restaurants, a hotel, and beer gardens. In 1916 Nathan Handwerker, a Jewish immigrant from Poland, opened Nathan’s Famous. The stand has remained open seven days a week, 365 days a year, at their original location at Coney Island. In 1893, hot dogs became a standard fare at baseball parks. However, the question that has dogged us is, how did the hot dog get its name? The term “hot dog” is credited to sports cartoonist Ted Dorgan. At a 1901 baseball game in New York, vendors were selling hot dachshund sausages in rolls. From the press box, Dorgan could hear the vendors yelling, “Get your dachshund sausage while they’re hot.” He sketched a cartoon depicting the scene but wasn’t sure how to spell “dachshund.” So he simply called them “hot dogs,” and as they say, the rest is history. I suggest that you take all this history of the hot dog with a grain of salt… and maybe some mustard and ketchup. n

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We source the best green coffee. We roast to bring out the best qualities. We train to prepare the best coffee and espresso beverages.

SHENANDOAH JOE

HARRISONBURG location now open! 64 South Mason

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

434.295.4563 â&#x20AC;¢ SHENANDOAHJOE.COM

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One Year Later, Region’s 117 Continues to Provide “food you know” by Alexa Keeler

With summer in full swing, it’s a perfect time to relax and enjoy the beautiful view of Lake Frederick at the Shenandoah Lodge. Offering locally sourced, one of a kind dishes, Region’s 117 is the only lakeside dining experience in the area, and one you will never forget.

verlooking Lake Frederick, Region’s 117 features farm-to-table locally sourced cuisine, most found within 117 miles. Fresh local ingredients grown and harvested on site in the chef’s garden, just a few steps away from the restaurant, separate this dining experience from the rest and offer its patrons “food you know”. All ingredients used in the dishes are seasonal and native to the region, allowing Executive Chef, Scott Bilstad, to create unique dishes for every season. Chef Scott works directly with community members who maintain the newly opened gardens and orchard. “We have actually gotten contacts for local purveyors from community members which allows

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us to have products for specials, harvested right here in the Shenandoah Valley,” says Chef Scott. The community aspect is something unique to Region’s 117 as members participate in the harvesting of the orchard and gardens when the produce is ready. The orchard and gardens are grown organically and use mostly heirloom seeds to foster an original and unique flavor. The kitchen also composts all the leftover food and puts it back into the soil at the gardens. This creates an evolution and rebirthing, leading to sustainability and less wasted food, according to William McNeill, Region’s 117 Food and Beverage Director. The restaurant is currently using a variety of herbs from the garden in their dishes such as parsley, basil, mint, and rosemary. Tomatoes, zucchini, and squash

Summer 2017

are on the way to the garden in the next few months, it can’t get any more local than that! However, that is not all that Region’s 117 makes on site. They also cure their own deli meat, such as bacon and sausage for use in their brunch specials and in other courses. As Chef Scott states, “it’s all about making a good main ingredient to put together in a simple way.” Region’s 117 is known for locally harvesting their ingredients in their food, so it’s no surprise their wine and signature drinks get the farm-totable treatment as well! “Food is wine and wine is food, which makes for an easy pairing,” according to McNeill. “Our wine is grown in the same soil that our produce is grown in, thus creating a natural connection between the two and a flavor profile that works together,” states McNeill. Chef Scott and McNeill sit down every so often to create pairings between the locally sourced wine and their dishes, to offer a meal that just simply works together. With the gardens and orchards coming along, Region’s 117 is looking forward to having more community involvement and added dishes and desserts. The restaurant’s Baker and Pastry Chef, Margaret Wolfrays, creates her desserts and pastries from scratch with fruits such as apples, pears, cherries, blueberries, and more coming directly from the orchards. These desserts are some of the seasonal items that will be available on the menu in the upcoming months. So, do not miss your chance to try some of Virginia’s locally sourced wine and food at Region’s 117, the only lakeside dining in the region. Something new is being added every few months and it is all just a short drive down 522 South, about 15 minutes from Winchester. Region’s 117 is open to the public Wednesday – Saturday from 11:30am to 9:00pm and Sundays for brunch from 11:00am to 3:00pm. For more information on Region’s 117 and to make a reservation, please visit www.regions117.com or call 540-699-3234. n

LAKESIDE DINING LOCALLY SOURCED WITHIN 117 MILES.

Make Reservations at regions117.com | 540.699.3234 180 Bald Eagle Dr., Lake Frederick, VA

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“

Without question, the greatest invention in the history of man kind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.

Prosit!

”

-Dave Barry, Comedian

Prosit! (German cheer; used as a toast to someone’s health while drinking.)

Artisan Brews of VA

Craft Beer... It’s Not Just For Backyard Barbecues

Just as the right combination of food and wine enhances the flavors of both, so can beer find its perfect mate in food. Within the sometimes intimidating world of wine and food, even the neophytes can lean on the old red meat-red wine axiom in a pinch. Unfortunately, beer drinkers have no such axiomatic general guideline to fall back on.

he good thing is that you’ll find it hard to go wrong when matching beer and food. What is fun is trying to do better than just not going wrong. Wine can boast of a long companionship with haute cuisine while beer was often relegated to the backyard barbecue. Beer is considered the world’s most popular beverage, and with the increasing popularity of craft beer, restaurateurs, and culinary artists are catching on to the concept of beer and food pairings. Thanks to the enthusiasm of brewers, restaurateurs, and consumers of flavorful craftbrewed beer, beer has reclaimed its rightful place at our dinner tables and our restaurants. Often times a good craft-brewed beer can be as or even more flavorful than wine. It’s cool and refreshing and depending on the style, can be rich, and complex. In the last five to ten years there’s been a paradigm shift, and craft beer has been found to have an amazing capacity to pair with all kinds of foods. Here are some common beer and food pairings: Ale: pair with burgers, buffalo wings, Asian and Mexican foods. Also pair Ale with spicy and nutty foods, fried foods, pizza, steaks, Cheddar, Parmesan, or Romano cheese. Bock Beer: Pair with Gruyere, Emmental and Swiss cheeses, Cajun food, chicken, beef sausage and seafood. Lager: Pair with shellfish, light seafood, sushi, grilled pork and chicken, pasta, Asian food, Latin food, Mexican and spicy foods. Pilsner: Pair with Muenster, Havarti, Monterey Jack and American cheese, and salads. Stout and Porter: They are a much harder beers to try to pair with food. A recommendation would be try with shellfish, oysters, or salt cured fish. n

Dine Wine & Stein

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Beer Tips...

To protect the taste of beer you should not store it above 80 degrees for any extended period of time. Beer should not be poured down the side of a slanted glass but rather pour your beer straight into the glass from a height of about 12 inches. The high pour will rid some of the carbon dioxide out of the beer giving it a smoother taste. Beer should not be served to cold. If you want to taste your beer, it is best to serve between 45 to 50 degrees before imbibing. If you have poured too fast and your glass is running over, you will find that a little fatty acid will stop the runaway foam. You askâ&#x20AC;Ś where do I find fatty acid? Well, we all have fatty acids on our fingers so just put your finger in your beer and the problem is solved. Remember, not all beers are alike, and many of todayâ&#x20AC;&#x2122;s beers can range from 7% to 25% in alcohol content Find out the percentage in the beers you are drinking and drink according. Finally, Drink Responsibly. Remember even a small amount of beer can impair judgment.

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Come Relax with us ! 13 Beers on tap Live Music Dog and Family friendly Corn Hole Sports Bar Farm to Fork Dining

Just release d!

This easy drinking India Pale Lager was brewed with a traditional IPA malt bill, but fermented as a lager, rendering a cleaner mouthfeel/flavor. Dry hopped with massive amounts of Lemon Drop, this beer is sure to please those looking for a refreshing beer with some hop kick to it.

This IPA was brewed with 5 different malts, as well as Falconers Flight hops and fermented with REAL passion fruit. We dry hopped it for maximum hop aroma and flavor using Denali hops. Hop lovers rejoice – we have 55 pounds of hops in this 15 barrel batch!

2 4 6 1 RO C K F I S H H W Y • N E L LYS F O R D, VA • W I L DWO L F B E E R .C O M

Did Thomas Jefferson Scream For Ice Cream? by Jonathan Ashley

Jefferson may not have screamed for ice cream, but he did have a great fondness for it. While many believe that Jefferson invented this wonderful treat, that is only a myth, as ice cream has been around in one form or another for over two thousand years. However, if you are like most Americans and love your ice cream, you probably do have Jefferson to thank.

hile he may have been busy writing the Declaration of Independence, initiating the Lewis and Clark Expedition, and the Louisiana Purchase, Jefferson should also be credited as America’s first “foodie.” Jefferson encountered ice cream during his travels in France and brought back the recipe, using it in his kitchen and serving it in the White House. Among the 86 crates Jefferson had shipped back from France were four ice cream molds and an ice cream freezer. At his home in Monticello, Jefferson would have blocks of ice taken from the nearby Rivanna River and store them to use for ice cream and cold drinks. Jefferson, who kept meticulous records, recorded that the ice would normally last until the middle of October. Jefferson’s ice cream recipe, written in his own hand,

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appears in the Jefferson Trist Recipe Book which is owned by the Thomas Jefferson Foundation and is on deposit at the University of Virginia. In 1939 Marie Kimball wrote the Thomas Jefferson’s Cook Book and made a modern version of Jefferson’s recipe. n Ice cream recipe from Thomas Jefferson’s Cook Book... (Adapted by Marie Kimball) Beat the yolks of 6 eggs until thick and lemon colored, add gradually, 1 cup of sugar and a pinch of salt. Bring to a boil 1 quart of cream and pour slowly on the egg mixture. Put in top of double boiler and when it thickens, remove and strain through a fine sieve into a bowl. When cool add 2 teaspoonfuls of vanilla, freeze as usual with one part salt to three parts of ice. Place in a mold, pack in ice and salt for several hours. For electric refrigerators, follow usual directions, but stir frequently.

White

by James Putbrese

2 bottles of white wine 2 12 fluid ounce cans or bottles, lemon-lime soda (such as Sprite)

Peachy

1/2 cup brandy 1/2 cup peach schnapps (optional)

Sangria

1 fresh peach, pitted and sliced 8 ounces fresh strawberries, sliced 1 mango, peeled, seeded, and sliced 1/4 fresh pineapple, peeled, cored, and cut into chunks 3 ounces of fresh raspberries

PREPARATION: Stir all ingredients except the lemon-line soda together, and refrigerate for three to four hours to blend flavors. When ready to serve, add the refrigerated lemon-lime soda, and serve over ice. I found that the recipe did not need sugar, however that is a matter of personal taste. Which white wine to use? Here it is hard to go wrong as your choices are numerous. Sauvignon Blanc, Riesling, Pinot Grist, Chardonnay, a Spanish white wine or a bottle of Muscato all are excellent choices. As in all Sangria recipes there are no hard and fast rules. You may customize it with your choice of wine, and add any fruits that you enjoy.

n a recent Dine, Wine & Stein we published an article on red Sangria. We received several emails from people who enjoyed the recipe, including a woman who enjoyed it so much she

served it at her wedding reception. We also received requests for a recipe for a white sangria. So....after much research (a tough job, but somebody had to do it) we came up with this white peachy sangria recipe that will add sizzle to any summertime get together.

Dine Wine & Stein

Summer 2017

Belle Grove Plantation

WINE FEST

Saturday, August 26, 11 am - 6 pm

     

Tastings from local vineyards Live music Chef demonstrations Food & merchandise vendor Tours of the historic property Glorious mountain views

Tickets on sale at www.bellegrove.org

Wine Tasting $20 in advance, $25 at the gate Admission without tasting $10 Belle Grove Plantation 336 Belle Grove Road, Middletown, VA 22645 (exit 302 off I-81) 540-869-2028  info@bellegrove.org  www.facebook.com/BelleGrove

Crozet, VA

hard.com chilespeachorc 434 •823•1583

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Two French cheeses you should know

â&#x20AC;&#x153; â&#x20AC;?

by Marcus Weaver

How can one impose unity on a country that has 265 different kinds of cheeses.

~Charles de Gaulle

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Summer 2017

Ami du Chambertin Ami du Chambertin is a soft french artisan cheese, made from unpasteurized cowâ&#x20AC;&#x2122;s milk. It is produced in the Gevsey-Chambertin area in Burgundy. The orange moist rind is then washed with a type of brandy, allowing the ripening of the cheese to take place from the outside in. The ivory pate is strong and vibrant in flavor with notes of chocolate and peanuts. Normally found in cheese shops in a round wood container, this elegant cheese pairs well with wines from Burgundy. Serve with a mild mango or sweet apple chutney.

Bannon This cheese originates from the town of Bannon in Southern France. Bannon is a soft unpasteurized cheese made from goatâ&#x20AC;&#x2122;s milk and is said to date back to the Roman Era. The cheese is rapped in a case of chestnut leaves, held in place with raffia, and then aged for a minimum of two weeks. When aged more, the soft sticky cheese develops a blue and gray mold on the leaves, leading to a strong and intense flavor. Serve with crusty baguettes, fresh fruit, and a glass of dry white wine.

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Shenandoah Antique Expo Shenandoah Antique Expo is a 3 day event hold from 13th to the 15th of October at Augusta Expo Land in Fishersville, VA. Top vendors from around the United States will be displaying 18th and 19th century English and American antiques, architectural items, eclectic collectibles, estate jewelry, glassware, toys and militarily. Ray Stokes, one of the promoters, says he looks for dealers who can excite buyers, and will take the time to share their curatorial expertise. Over 300 dealers will be set up in the exhibitor halls, four barns and outside in tents.

Shenandoah Antique Expo

October 13th thru the 15th Augusta Expo in Fisherville, Va.

www.heritagepromotions.net

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Summer 2017

We love our beer!

There are now over 4,000 craft breweries in the U.S. We now have more beer styles and breweries to choose from then any other country in the world. America has always had a history of producing beer; among the first was George Washington who operated a commercial brewery at Mount Vernon. With the influx of German immigrants to America by the year 1873 there were a total of 4,131 breweries producing nine million barrels of beer. In 1919, the 18th amendment to the U.S. Constitution called for National Prohibition to take effect. In 1933, this Amendment to the Constitution was repealed, and by the following year there were 756 breweries in operation in the U.S. In 1983, because of consolidation, the number was reduced to a total of only 80 breweries with the top six companies producing 92% of all beer.

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Savor the warm weather and relax with us.

4828 Spring Creek Road Bridgewater, VA 22812 (540)828-0099

Monday-Saturday 11 am - 6pm Sunday 1 pm - 6 pm bluestonevineyard.com

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Summer on the Grill

RARE

very red, cool center

MEDIUM RARE warm, red center

MEDIUM pink center

MEDIUM WELL slightly pink center

WELL DONE

cooked throughout, no pink by James Putbrese

When shopping or dining out, I generally choose the cuts of beef that I am familiar with... T bone, sirloin, or rib eye. I decided that perhaps with grilling season upon us it was time to brush up on the various cuts of beef.

irst, let us admit that for most men the “go to” is beef... I mean lamb, fish or pork are alright, but lets face it, when you’re grilling outdoors, what would you like to see on that grill... beef! When selecting the right cut of beef, remember that the animal’s legs and neck muscles are the toughest, and the more distance from the horn and hoofs, the more tender the beef. The rib eye is the ultimate steak. It is the most flavorful cut of meat and contains rich marbling. It comes from the rib section, hence its name. Most restaurants serve the rib eye with the bone removed. Rib eye’s abundance of marbling makes it a great steak for grilling and slow roasting. New York Strip is sometimes referred to as a strip steak or strip loin. The thick muscles allows for a

Dine Wine & Stein

Summer 2017

very thick cut of beef. It is a great choice for those who do not enjoy the fat content of the rib eye. When the strip is sold with the tenderloin, it is called a T bone steak, and if it contains a more sizable piece of tenderloin it is called a porterhouse steak. Top sirloin is sliced from the loin which offers a thick cut with excellent flavor. It does not contain as much marbling as a rib eye or New York strip. For best results, the ideal cut should be approximately two inches thick.

1/2 cup butter 2 teaspoons garlic powder 4 gloves garlic, minced Melt butter over medium low heat with garlic powder and minced garlic. Set aside. Brush steaks with garlic butter when removed from grill and allow to rest for 2 to 3 minutes before serving.

The tenderloin or filet is carved from the loin of beef. It is trimmed from beneath the ribs and next to the backbone and is the most tender cut of beef. So men... and ladies, let’s get that grill out of the garage, grab the apron that says the World’s Greatest Chef, and fire up the grill. n

Some grilling tips: • For best results, coat both sides of the steaks with vegetable oil, canola, or olive oil before placing on the grill. • One inch steaks should take 7 minutes on each side for rare. Nine minutes on first side and seven minutes on second size for medium rare. • When grilling use tongs, not forks, so you do not pierce the meat. • Make a few small cuts on the edge of the steak before grilling to prevent the edges of the steaks from curling. • Create “cross-hatching” by setting your steak at a 45 degree angle and then a quarter turn about a quarter way through cooking. After flipping over give the steak a final quarter turn right at the end. • Before serving your steaks, rub on unsalted butter. This will add flavor and shine to the steak.

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