Spires Magazines

tour de door Five of Frederick’s most interesting doors

plus.

Personal chefs make healthy eating easy

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PRSRT STD US POSTAGE PAID SUNFLOWER PUBLISHING

645 New Hampshire Street Lawrence, KS 66044

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& What you should

be drinking this fall fall 2018

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301-246-6046 2

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h e l l o

from the editor PUBLISHER Geordie Wilson EDITOR-IN-CHIEF Kelly Gibson WRITERS

Emily English Jeanne Ford Gina Gallucci-White Scott Harris Tripp Laino Jim Mahaffie Karen Peacock Christie Wisniewski

PHOTOGRAPHERS

Bill Green Dan Gross Kyle Huson Madeline Reinhold Joe Williams

SALES EXECUTIVE Connie Hastings

For editorial queries or suggestions, contact Kelly Gibson, kgibson@sunflowerpub.com For advertising queries, contact: Connie Hastings, chastings@newspost.com Spires Magazine 351 Ballenger Center Drive Frederick, MD 21703 (301) 662-1163

As temperatures begin to drop (or let’s be honest, before they begin to drop), I find myself drawn to home comforts, warm beverages and ambient lighting. Luckily, so does my fiancé, who has a penchant for expensive candles. When the weather begins to shift, he starts bringing home candles scented to inspire the warmth of the impending holiday season—smells such as pumpkin spice, cedar trees, and teakwood and tobacco. New candles have become our ritual for preparing our home for the cooler temperatures ahead, but there are a great many other ways to make our home cozier for fall. From small things such as creating elegant door décor to larger projects such as updating your windows to help with insulation, this issue offers some insight on creating a home perfect for the change in season.

Or perhaps you’re looking for a fall adventure. We’ve identified four day trips to find outstanding views of changing leaves, and we’ve pinpointed some must-try libations made in and around Frederick. Rather stick close to home? We’ve outlined how to find a home chef, as well as when to plant your fall garden for fresh autumn salads. So happy reading and happy fall!

Regards, Kelly Gibson

Spires Magazine is a collaboration of The Frederick News-Post and Ogden Publications city/regional magazine division. Ogden Publications production team for Spires Magazine: Bill Uhler, Bob Cucciniello, Kelly Gibson, Shelly Bryant, Leslie Andres.

ON THE COVER

All material, including text and photography, are copyright Ogden Publications. The use, reprint or distribution of any material without express permission is forbidden.

Juliette Blasor prepares to take a ride on her “fairy bike,” a matching element to her whimsical front door, found at 106 W. 2nd Street in Frederick. Photo by Dan Gross.

tour de door

fall 18

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Five of Frederick’s most interesting doors

plus.

Personal chefs make healthy eating easy

&

What you should be drinking this fall fall 2018

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c o n t e n t s d e p a r t me n ts

in the home

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personal chefs Elevate your daily diet with the help of a home chef

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high-end country living Looking for a rural move?

Here is the home of your dreams

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for a home addition, homework is key Do the research for a stress-free renovation

around the home

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all about windows Pick the perfect time to update, install or refurbish your windows

all about windows 12

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big or small: grow a greens garden this fall Enjoy fresh salads, sautéed greens, and other nutritious delights throughout the season with this roundup of fall planting tips.

features

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poppin’ bottles

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finding fall colors Here are three perfect places to enjoy the outdoors this autumn

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what we love right now Décor, food and drink and entertainment around town

Where to find some of the most sought-after Frederick-made libations this season

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five doors of frederick From classic to eclectic, homeowners share their style with door décor

recurring

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tidbits

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A few quick facts about this issue fall 18

PHOTO Carl Saathoff

away from the home

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Downsize your yard work, not your lifestyle

Let Your Passion For Good Design and Creativity Bring You Home to Greenwich Park.

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Stephanie Riley, owner of Life of Riley Personal Chef Services, prepares a head of cauliflower for a client meal.

Riley specializes in creating unique, healthy dishes.

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in

THE HOME

personal chefs Elevate your daily diet with the help of a home chef

W

hen folks think of meals prepared by a personal chef, they may imagine extravagance and caloric excess—champagne, caviar, lobsters and the like.

Though personal chefs certainly prepare those meals for some clients, most requests of personal chefs in the Frederick area are much simpler.

“A lot of our clients typically have some kind of food allergen or specialized diet,” says Jason Minner, owner of Salted Chef and a personal chef for four years. “There’s not a lot of options, especially if you wanted to eat out.”

Preparation fees for personal chefs run between $8 and $15 per serving, depending the client’s choices, and costs can increase if the chef also shops for ingredients. Chefs typically come once a week, or every other week, and make several meals (and sides) at one time.

Of course, cost is only one factor—convenience and taste play a part too. Minner says the biggest competition isn’t other personal chefs, but the many other ways of getting dinner for your family.

“There’s not a lot of direct competition, but there’s a lot of indirect competition,” Minner says. “You can make your own meals, you can pick up ready-made meals, things like that.”

Chef Stephanie Riley, in her 13th year as owner of Life of Riley Personal Chef Service, says that her clients come from all walks of life— they may be young families who don’t have time to cook; they may be disabled or injured people who need short- or long-term help, or they may be people who simply don’t enjoy cooking.

“It really fits different lifestyles,” Riley says. “A lot of people think that it’s just rich people, but while it is a luxury service, I’ve had clients across the board—it all depends on their situation.”

Neither Riley nor Minner repeats a meal within a six-month window (unless requested). This policy keeps options fresh for their clients, but it also can pose a challenge.

“One of the biggest issues we run up against is creativity,” Minner says.

“Your palate is different from mine, different from someone else’s, so it’s personalizing the meals for the client and still being creative enough to not duplicate—that can be a challenge.”

story by Tripp Laino

photos by Dan Gross

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Often, it’s the need for a specialized diet that motivates someone to hire a personal chef. Medical issues such as celiac disease or personal choices to avoid meat or other ingredients can make healthy meal planning a challenge. If you’re considering hiring a personal chef and have a restricted diet, both Riley and Minner recommend asking about that chef ’s experience with your particular dietary requirements.

“About half of my clients are at least gluten-free, but most of them have many things they can’t eat,” says Riley. “One of them has about 12–15 foods they can’t eat and gets sensitivity testing every few months. I have to build recipes and menus … specifically for their diet. It’s made them healthier and has really helped them feel better and be able to live life.”

In addition to asking about dietary restriction experience, Riley also suggests vetting your potential chefs by asking if they’re a member of a professional chef association, such as the U.S. Professional Chef Association.

“Most of us have liability insurance through them,” she said. “There’s a level of professionalism that comes with [membership]—there’s just a lot of things that are covered under the personal chef associations.”

Professional food preparation is regulated to insure the safety of the consumer, and it’s important to hire a chef who follows those regulations, Riley says.

“There’s a lot of people who cook out of their own home and deliver it to people, which is illegal, actually,” Riley says. “For your health safety, look for a personal chef who either cooks in your home or has a licensed commercial kitchen. You don’t know what their home kitchen looks like.”

Riley, like many personal chefs, cooks in her clients’ homes and cleans them thoroughly before starting even if this step seems unnecessary.

“They’re almost always pristine when I get there, but I clean them before I cook anything,” she says.

Cooking in other people’s homes can be interesting. Both Minner and Riley say they work with their clients’ kitchen gear, and many of the kitchens are well-stocked, requiring the chefs to show up with little more than a chef ’s jacket and a knife roll. But it’s not always the case, as Riley attests.

“I bring a lot of my own tools and equipment with me,” she says with a laugh. “I may go into a bachelor kitchen where there’s DVDs where the dishes should be and just beer in the refrigerator, so I bring it all.”

t r y

THE HOME

y o u r s e l f

in

Warm Brussels Sprouts Salad with Cider Vinaigrette, Pancetta-wrapped Croutons, Cranberries and Pecorino Apple Cider Vinaigrette • • • • • •

3 tablespoons apple cider vinegar 1 1/2 tablespoons Dijon mustard 1 1/2 tablespoons honey 1 1/2 teaspoons fresh thyme, minced 1/2 cup extra-virgin olive oil Coarse salt and freshly ground black pepper, to taste

Place all ingredients in a mini food processor and blend until well combined. Season to taste.

Pancetta Croutons • • • •

6 thin slices of pancetta, cut into wide strips 2 slices of sturdy bread, cubed (crusts removed) Extra-virgin olive oil, for drizzling Freshly-ground black pepper, to taste

Preheat oven to 400 degrees F. Wrap the pancetta strips around the bread cubes, leaving the ends of the bread exposed. Put the croutons on a baking tray lined with parchment paper. Drizzle with a little olive oil and sprinkle with black pepper. Bake for 10 minutes until the pancetta and bread edges are crisp.

Brussels Sprouts Salad • • • • •

1/2 cup chopped pecans 3 tablespoons extra-virgin olive oil 6 cups Brussels sprouts, quartered or shredded 1/2 cup dried cranberries Pecorino-Romano cheese shavings, for garnish

In a large skillet, toast the pecans over medium heat until they smell nutty and are lightly browned, about 4 minutes. Remove from pan to a bowl. Heat the olive oil in the same skillet at medium high. Add the sprouts and cook for 4 minutes without stirring.

This will allow the sprouts to brown and char a bit.

Season with salt and pepper. Cook for an additional 6 minutes, stirring occasionally, or until sprouts are browned and crispy. Add the sprouts, pecans and cranberries to a large bowl. Pour the vinaigrette over the sprouts salad and garnish with pecorino cheese shavings and pancetta croutons.

A serving of Succotach with Basil prepared by personal chef Stephanie Riley of Life of Riley for a client in the kitchen of their Woodsboro home.

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THE HOME

high-end country living Looking for a rural move? Find the home of your country dreams.

PHOTOS COURTESY The Llewellyn Group/ Keller Williams Premier Realty and Northrop Realty

P

eople searching for luxury homes are looking for several key features, according to Crieg Northrop, president and chief executive officer of Northrop Realty, a Long & Foster company.

Some buyers are car or motorcycle collectors and need a large garage; others seek the privacy of secluded acreage. Other popular amenities include a large gym, pool, patio and theater room.

Northrop notes luxury listings often offer one or two of those features but rarely hit all the items on the wish list. An exception is one of his current listings in the 13100 block of Old Annapolis Road in Mount Airy priced at $2 million. “This house comes equipped with all of that,” he says. “This [property] doesn’t miss anything. If you were to put this house in other areas, it’s a $3 million property.”

Situated on just over 25 acres with a majority secluded by woods and pastures, the home welcomes guests with an iron gate and tree-lined driveway. Once inside, the more than 10,000-square-foot home features five bedrooms and seven bathrooms. In many of the rooms, nearly floor-to-ceiling windows let in an abundance of natural light.

The custom-built home was owned by a gentleman in the drywall field, so the interior architecture features an abundance of detailed upgrades, the best example of which is in the theater room.

Harking back to the golden age of film in the early 1920s, the room’s intricate moldings recall a time when auditoriums were ornately decorated. “It’s just like you are at the movies,” Northrop says.

The property may be best suited for someone with an active lifestyle. Northrop notes the workout space is “like a [Baltimore]

Ravens facility gym. ... It’s one of the largest [home] gyms I’ve ever seen.” Moving outdoors, folks will find a backyard bonanza with a professional volleyball sand court, an in-ground pool with gazebo and pool house. An in-law suite and detached garage and workshop contribute to the property’s appeal. “It’s one of the largest garages I’ve ever seen,” he said. “Any upgrade you can imagine in a luxury home, it’s got it there. It’s just a total package perched on hill with privacy. It’s got everything you need.”

Moving to the west, the county has another luxury listing in the 10700 block of Easterday Road in Myersville. Priced at $1.8 million, this property is located just minutes from I-70 and includes just over 41 acres. The home features six bedrooms, 6.5 bathrooms and a gourmet kitchen with dual ranges, a convection oven, a butler area and breakfast room. The home’s décor mixes upscale luxury with country-home relaxation.

“The views are just gorgeous,” said Mary Llewellyn, of Keller Williams Premier Realty. “When you are sitting in the house, you can see all of Myersville and Middletown. It is just beautiful.”

The basement offers a theater room with movie-themed carpet and red curtains framing the screen, similar to what you might see see at a public movie theater.

Outside, visitors will find a six-stall barn with heated floors and a ring outside for the horses. The guest house above the garage features a bedroom, bath and kitchen. “[The property] has everything,” Llewellyn says. “There is nothing that they are going to need to add or change. ... At this price point, you would never be able to get something like this in Baltimore or the D.C. area or Howard County.”

story by Gina Gallucci-White

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Get More Info! dllr.state.md.us/license/mhic nari.org frederickcountymd.gov/99/Permits-Inspections cityoffrederick.com/214/BuildingPermits PHOTO Elena Elisseeva

• • • •

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for a home addition, homework is key

THE HOME

Do the research for a stress-free renovation

H

ome additions are a massive undertaking. Short of a full, bottom-up home construction, additions may be the largest, most involved projects the average homeowner faces.

It is important, then, that homeowners understand the process and the requirements that go into a typical home addition. From total cost to carpet samples, there are quite a few moving parts.

Given the complexity of building a home addition, doing your research before you hire a contractor is essential. A good contractor will help you navigate the construction process, so experts say it is critically important to find the right one.

In Frederick County, there are many reputable contractors with experience building home additions. One way to find those contractors is through the Frederick County Building Industry Association.

“Hiring a licensed professional is really important,” says Denise Jacoby, the association’s executive officer. “For something like a home addition, you really need someone else who has done it. And there are a lot of different contractors you can connect with.”

Things to Consider Forewarned is forearmed. Having realistic expectations before embarking on a home addition project can help you make the best decisions and get the most of out of your time with contractors.

The first consideration may also be the most important (and the most difficult to determine): cost. The factors that will affect the budget are many: the home’s location, the type and size of the addition, the quality of building materials, and the desired degree of luxury.

Given the range of variables in cost, homeowners should begin by deciding how much money they want to spend and considering the features they want in their addition. Then, they can find a reputable contractor who can help them plan a project that best suits their budget and needs.

“Sometimes there are cookie-cutter prices, but [the cost] could end up being a lot more,” says Mark Pelletier, president of M.V. Pelletier, Inc., a Frederick-based home contractor. “I don’t recommend homeowners go off that. I sit down and make a plan with all the bells and whistles added in.”

The Frederick County Department of Permits and Inspections creates and issues zoning certificates, building permits, and electrical and plumbing permits for all home additions and similar projects.

Inside the city of Frederick, the building/permits department handles those projects.

Although it does not hurt for homeowners to have an understanding of the permitting process for a home addition, it is common for contractors to handle that part of the process on behalf of the homeowner.

“It is not easy to get through the permitting process,” Jacoby said.

“There are different rules in different municipalities…. Codes change consistently, and most people probably are not up on the latest codes and regulations.”

Things to Do According to experts, there is some prepwork residents should do to make the process move smoothly: figure out what you want, and make sure contractors have the proper credentials.

“You have to make sure a contractor is licensed,” Jacoby said. “If they’re not licensed and something goes wrong, you don’t have any recourse. When you go to sell your home and something is not up to code [because of faulty construction] you have to fix it, or even tear it down.”

Several organizations offer credentials for contractors and homebuilders. The Maryland Home Improvement Commission and the National Association of the Remodeling Industry are two organizations that certify individual contractors.

When trying to determine the best addition for your circumstances, do your homework. That can include devising detailed technical plans, or it could include something as simple as watching HGTV. The key is to have at least a general idea of what you want to accomplish with the addition and what elements are involved.

“Have a good idea of your scope of work,” Jacoby said. “It should be clearly defined as much as possible. Changes to the work order once construction starts can be expensive.”

Consider meeting with more than one contractor to get competing estimates. During that process, be flexible and practical, experts say, as the dream project is not always possible in reality.

Pelletier says homeowners know exactly how much they have to spend, then work to include all desired components in the initial plan.

Have the full amount on hand, he says, plus an additional 10 percent in case the project goes over budget.

Home improvement and real estate shows are good ways to get ideas, as are magazines and websites. Touring model homes can be another good source of inspiration.

“Create a folder on the computer of projects [you] see or a kitchen [you] like,” Pelletier advises. “It helps us see what kind of taste you have.

story by Scott Harris fall 18

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All About Windows

Pick the perfect time to update, install or refurbish your windows

PHOTO Antoha713

story by Gina Gallucci-White

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around THE HOME

American-Made, Hardwood Furniture with a Relaxed Sense of Formality Catering to Many Transitional Styles

W

indows are the type of home feature that you think about only when it comes time to clean them. Whether you are purchasing or updating your current home, windows can make a big difference in your home’s energy efficiency.

Spires Magazine spoke with Keith Pearcy, owner of the Frederick-based Maryland Windows Doors Roofs for his thoughts on upgrading your windows.

Replace or Repair?

When it comes to repairing or replacing windows, Pearcy favors repair. “I’m a frugal person,” he says. “If you can fix them, I would like to fix them. ...The reason people get misguided on this is they get a window salesman in their house who is just looking for an excuse to tell them they have to buy something.”

There are, though, good reasons to replace your home’s windows. Broken balancers are one such reason. “They can just be replaced, but if you have that problem throughout your house, you should probably consider changing your windows,” he said.

Older windows may also require replacement. Rot in wood-frame windows may be the first sign you need to replace them. When the windows have single pane glass or are poorly insulated, –Keith Pearcy, homeowners may want to Maryland Windows Doors Roofs upgrade. If you own a historic home, old wood-frame windows often can be preserved instead of replaced. This type of project requires research, proper tools and materials, but it can both preserve a home’s historic value and offer a greener option when you consider that these windows, with proper care, were built to last many years.

A third option is partial replacement. “A lot of times people call me and they have seal failures, which means they have moisture in between the panes of glass … which is not necessarily a window replacement issue,” Pearcy said. “It could be a glass replacement issue. Sometimes you need to replace your windows, but a lot of times it is just a glass change.”

“Sometimes you need to replace your windows, but a lot of times it is just a glass change.”

Best time of the year?

Pearcy notes there is not really an ideal season to purchase new windows. “A lot of people will tell you that you need to do it in the summer,” he says. “It’s a knee-jerk

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Eco-Friendly Windows Pearcy notes that many homeowners make one of two common mistakes: they spend too much or not enough to get what they really need.

“My perspective on windows is I want, number one, a product I am never going to have to service,” he says. “I have a referral business, so I am really looking for products that I don’t have to repair because if people have problems with it, even if I fix it, it is going to cut down on the numbers of referrals I get. That is primary for me.

There are plenty of companies out there that are looking to buy the cheapest product so they can be the low bidder.”

“Do the research and make sure they are comparing apples and apples.”

–Keith Pearcy, Maryland Windows Doors Roofs

He encourages homeowners to go to the Energy Star website to see if the windows they are considering are manufactured by an Energy Star partner. “We think knowledge is power, and people ought to know what they are buying,” he said.

Folks should also go to the National Fenestration Rating Council (NFRC) site, which

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independently tests, certifies and verifies doors, windows and skylights. In order to become an Energy Star partner, the NFRC product ratings must meet strict United States Environmental Protection Agency energy efficiency guidelines.

Performance criteria also vary depending on location. Frederick County is considered the North-Central region.

“I strongly recommend to people that they have somebody out [to look at their home], get the quotes, listen to what they have to say and not buy that day,” Pearcy says. “Do the research and make sure they are comparing apples and apples. There are a ton of companies in this business that will give you a deal if you buy that day. That’s just nonsense. ...If you have somebody in your house for three hours telling you it is the greatest window ever made, you really ought to be cautious and rely on thirdparty ratings.”

Some companies may charge high fees to install top-ranking insulating windows. Pearcy notes that unless you plan on staying in your house for decades, you may not get your money back from the investment. “Some people are really interested in having absolutely the best, highest-insulating products in their house—which is fine—but we find, for a lot of people, if they are looking what their return on investment is, you may spend $1,000 or $1,200 a window … and realize the energy savings is going to take you 15 years to get back.”

Decorative Windows Some homeowners considering replacement windows may look into decorative options in a variety of shapes, such as ovals and octagons, or architectural features, including fixed, round-top and stained glass.

“The thing is that every house, sooner or later, sells, and not everybody likes the same decorative glass. So it can be a deal killer instead of a dealmaker for your house,” Pearcy says.

No matter what kind of window repair or replacement you’re considering, make sure you do the research and ask questions to get the best options available.

PHOTOS (FROM TOP) Anna Grishenko, Breadmaker, romakoma, WichitS

reaction. People want to do it before winter starts—and that’s not a bad thing, but we work all year round. ...Unless it is howling wind and zero out, it’s not going to affect us. We custom build the windows and almost all companies do this. They will custom build every window that needs to get replaced in your house. They remove the old one and put the new one in place immediately, so the temperature outside is not really significant.”

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H E A R T S O N F I R E S T O R E S , A U T H O R I Z E D R E TA I L E R S , H E A R T S O N F I R E . C O M

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Big or Small: Grow a Greens Garden This Fall Enjoy fresh salads, sautĂŠed greens, and other nutritious delights throughout the season with this roundup of fall planting tips. story by Emily English

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R

egardless of whether you grow anything else in the fall garden, greens are a must. Greens are one of the most versatile, nutrient-rich, and easy-to-grow crops our gardens produce. Lettuce, spinach, kale, chard, mustard, collard and turnip greens are some of the most common, but lesser-known arugula, mizuna, bok choy and tatsoi are tasty, too. Though their culinary uses vary, they all grow similarly in the garden.

General Care Most greens are cool-weather crops that thrive during short, cool days and cold nights. First, know your planting zone—Frederick is located in USDA Plant Hardiness Zone 6b.

Your zone determines when to plant or sow by anticipating the date of your first frost.

Though easy to grow, greens are susceptible to various pests and conditions. Common pests are cabbage worms and slugs. Pick these off by hand or use the organic insect repellent Bt (Bacillus thuringiensis) to keep them under control.

Weeds and insufficient water can halt or slow growth. Apply a 6-inch layer of mulch to keep weeds at bay. Water well during the late summer days. Mulch will go a long way toward maintaining the moisture content of your soil. Follow the directions below for great greens.

Growing and Cooking Greens Kale, Collard Greens, and Swiss Chard Planting: Put seeds and transplants out at least six weeks before frost. Space kale and collards 24 inches apart; chard 8 to 10 inches apart, either by seed or transplant.

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Maintenance: Kale and collards are fairly pest-free, enjoy wellnourished soil, and can withstand a frost. A heavy freeze will kill kale and chard, but in mild winter climates they will keep on producing through winter. Collards are the hardiest of the bunch. Mulch plants well for best overwintering results.

PHOTO stock.adobe.com

Harvesting: Harvest larger outer leaves for cooking and young, tender leaves for salads.

Eating: Remove the ribs of all three plants for more even cooking.

Quickly sauté kale with lemon juice, olive oil, salt and pepper—a fantastic addition to eggs, quinoa, and veggie burgers. Collards need a little more cook time before they soften. Some prefer collards long-simmered in broth (often with a ham hock thrown in) and topped with pepper vinegar. For a twist, try them sautéed—like kale with olive oil, salt, pepper, dried chipotle peppers, and a hearty dash of malt vinegar. Chard appreciates a quick sauté in oil and citrus juice, an amazing complement to goat cheese crostini.

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Growing and Cooking Greens (continued) Turnip and Mustard Greens Planting: Broadcast the seeds of turnip greens (the leafy part of a turnip plant) and mustard greens into a prepared bed about two months before the first frost and lightly rake in. Water well to ensure good germination and continue to water as plants emerge. These make a great winter cover crop.

Harvesting: Harvest mustard greens by single leaf. Turnips can be grown for both greens and roots. Many people harvest the greens while they wait for the roots to develop. To protect the health of the root, harvest only single leaves and snip high enough above the soil to leave tiny new leaves intact.

Eating: Mix both greens together and cook them down to soft in vegetable or meat broth. Top with hot pepper vinegar. Sop up juice with cornbread.

Salad Greens Lettuce and Spinach

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Planting: Lettuce and spinach can be sown directly into the garden or transplanted. Both plants have shallow root systems and need consistent moisture. Seeds sown directly should be thinned to 4 to 6 inches apart after first true leaves come in (the shape of the mature plant’s leaves). To grow a full lettuce head, plants should be 12 inches apart.

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Maintenance: Both plants are easy to care for, but pests may be a problem; consider light row covers to keep animals away. Spinach is more cold-tolerant than most lettuces.

Harvesting: Harvest by the outermost leaf to reduce bolting (going to seed). This encourages plants to put more energy into new growth. Harvest all the growth at once, but leave the stem and root intact (this will result in the plant growing another flush of leaves).

Eating: Wash, wash again, dry and enjoy raw.

Seeds or Seedlings?

For small, delicate greens perfect for a salad mix, sow seeds directly in rows about 8 inches apart or broadcast them in a prepared soil patch. Harvest an inch or two above the soil. Grow fall greens from transplants for the sauté pan or soup pot. Plant 12 to 24 inches apart to give them room. If you live where summers are particularly hot, consider using transplants. Warm temperatures make it harder to keep seeds moist enough to germinate. Transplants will solve this problem.

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†Does not include cost of material. Other restrictions may apply. Expires 12/7/18. **With in-home estimate and product demonstration to homeowner(s). Limit one per household. Lowe’s gift card voucher earned upon completion of demonstration to be mailed in by homeowner(s). Salespersons do not carry gift cards for security reasons. Allow 2-3 weeks after demonstration to receive gift card. Gift card valued at $25. Gift card issuer may apply restrictions to gift card.

Offer not sponsored or promoted by Lowe’s. Expires 12/7/18.

LeafGuard operates as LeafGuard of DC in Virginia under registration number VA Class A Lic. #2705116122, in Maryland under registration number MHIC Lic. #85770, and in DC under registration number DC Permanent #420218000021.

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Story originally appeared in Mother Earth Living, September/October 2015.

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FREE EVENTS Home Seller/Buyer Happy Hour Tuesday, September 25th JoJo’s Taphouse 6:15 pm – 8:00 pm Who is Invited: Teachers & Non-Profit Employees Learn How to Receive Up to $20,000 on Your Next Home Purchase RSVP Text JoJo at 31996 Home Seller Happy Hour Tuesday , October 2 nd Surf House Island Cantina 6:15 pm – 8:00 pm Learn How Troyce Gatewood, Nominated Best of the Best 2018 Realtors, Sells Homes in 13 Days RSVP Text Surf House at 31996 Hosted by Troyce Gatewood (301) 624-8710 (D) • (301) 698-5005 (O) 7210 Corporate Ct. Suite B, Frederick

Must present RVSP confirmation for admission & drinks

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away

FROM THE HOME

finding fall colors Here are three perfect places to enjoy the outdoors this autumn story by Jim Mahaffie

Stroll or Pedal the C&O Canal Running parallel with the Potomac River, 184 miles from Georgetown in Washington, D.C., to Cumberland, Maryland, the Chesapeake & Ohio Canal offers plenty of fall color for runners, cyclists, hikers and dog-walkers.

Within one of the longest and narrowest of America’s national parks, its tree-shrouded packed dirt and gravel towpath is a haven for anyone looking for fall color. Huge sycamore, maple, oak and hickory trees provide a riot of color and a mat of leaves to enjoy. You’ll see deer, turtles, many different birds—even bald eagles and turkeys.

Access is easy along the trail from Harper’s Ferry, Brunswick, Point of Rocks and Dickerson—with lots of landings, boat launches and river access areas in between. All miles are marked and there may or may not be water in the canal, depending on where you are and when the Park Service is managing water flow.

Visit Harpers Ferry This quaint, historic town at the “V” where the Potomac and Shenandoah rivers meet is only 25 minutes west of downtown Frederick. Just over the Maryland border in West Virginia, much of the old town is Harpers

PHOTO Andriy Blokhin

Hikers snap shots of the changing leaves at the V at Harpers Ferry in West Virginia.

W

e’re fortunate here in Frederick. Fabulous fall foliage will soon be on the lush old trees in the Historic District, along the paths around the city and dotting the hillsides and mountainsides close to home. Here are few quick fall trip ideas. All are within an hour—and all are well worth the drive.

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away

FROM THE HOME

Hike Annapolis Rocks One of the most popular day hikes in the area, this hike takes you up along the ridges of South Mountain. Along the Appalachian Trail, the western views from the various rocky lookouts are spectacular. The two main views are from Annapolis Rock looking southeast toward Greenbrier Lake, and a sweeping western panorama from Black Rock Cliff, which is almost always the less crowded of the two overlooks. The walk is through deep hardwood forests and along fern-filled hollows with tall trees shading the trail and a little more than 800 feet in elevation gain. Count on about four hours round trip, plus a half hour for your picnic lunch. If you want to pitch a tent for an overnight stay, check out Annapolis Rock Campground, a no-fee, first-comefirst-served site.

The parking area for the trailhead is just off US 40, where a connector trail takes you from the road to the Appalachian Trail, which crosses a pedestrian bridge over I-70. The trail is easy to follow, with blue blazes on trees and rocks, as well as the distinctive AT markers.

Other popular nearby day hikes for fall foliage can be found at Catoctin Mountain Park, Sugarloaf Mountain and Greenbrier State Park.

Want to know where foliage is peaking? Call the Foliage Hotline at 800-LEAVES-1.

Meander Along Skyline Drive Fall puts on quite a show on this popular scenic road, which runs 105 miles north and south along the crest of the Blue Ridge Mountains in Shenandoah National Park. It’s the only public road through the park, and you can stop at any of the 70 pullouts and parking areas along the ridges. Many offer beautiful views over the forested valleys, and at others you can take short hikes to rocky overlooks, shaded streams and waterfalls. For decades, Skyline Drive has been a go-to trip for admiring the breathtaking fall colors, scenic views and wildflowers. There are four entrances; the closest to Frederick is at Front Royal, with other entrances at Thornton Gap, Swift Run and Rockfish Gap. Rockfish Gap is also the northern entrance to the Blue Ridge Parkway, which continues the views driving south.

Maryland has several other scenic byways offering lots to see and do. A free map and guide are available at VisitMaryland.org.

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PHOTOS (OPPOSITE CLOCKWISE FROM TOP LEFT) JuneJ, Zack Frank, Guillermo Olaizola, S.Borisov, Vladimir Grablev

Ferry National Historical Park, with picturesque streets, 19th-century buildings, a Civil War museum and several small restaurants and ice cream shops. The town was also the site of abolitionist John Brown’s raid on the armory there in 1859.

The terrain is very hilly around the town and along the rivers, and trails and paths wind all around the area, including the Appalachian Trail. A visitor center has exhibits on the hiking trail, and frequent summertime sights are through-hikers resting in town on their journey from Georgia to Maine.

You can admire the colors around town from the comfort of a picnic table or at The Point, where the rivers meet. Or, you can explore paths winding along the rivers, C&O Canal and Civil War battlefields such as Antietam. Up the steep hill from town, there are sweeping views in every direction. Across the railroad bridge on the Maryland side of the Potomac is a short, steep hike up to Maryland Heights, offering views of wooded hillsides, the rivers and the little town.

The Mountain Heritage Arts & Crafts Festival held every September features craftspeople and artisans, bluegrass music and wine tastings.

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FROM THE HOME

CLOCKWISE FROM TOP LEFT Annapolis Rock, Harpers Ferry, C&O Canal.

INSET PHOTOS Skyline Drive in Shenandoah National Park.

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what we love right now dining, dĂŠcor, and entertainment around town

story by Christie Wiesniewski

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FROM THE HOME

dĂŠcor. one.

DREAM HOUSE. CACTUS CERAMICS. A summer trend gaining speed for fall, cactus and succulent ceramics are a sure way to add a whimsical-yet-classy touch to your home or even to a fall tablescape. This vase set can hold real succulents or stand on its own. No green thumb? Dream House also carries faux plants that look totally real.

two.

DREAM HOUSE. TASSELED PILLOWS. These pillows embody the fall trend of tassels. Dream House carries several decorative pillows with fringe tassels and ball tassels, making it easy to add texture, color and a designer touch to otherwise plain dĂŠcor. Mix and match sizes or choose a big tasseled pillow as a statement piece for your couch or chair.

PHOTOS Dan Gross

three.

DREAM HOUSE. FEATHER ART AND ACCENTS. Feathered art is a creative way to showcase a trending color this fall: emerald green. You can find this rich, refreshing color in pillows, art and even upholstered pieces for a bolder look. Dream House says that while neutral homes are still trending, adding an pop of color with feather art gives striking depth to an otherwise muted palette.

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FROM THE HOME

food&drink.

CAFE NOLA. CINNAMON S’MORES LATTE. Bonfires are an essential part of autumn, but if you’d rather enjoy a popular bonfire treat on the go, Cafe Nola has you covered. Their cinnamon s’mores latte consists of espresso and frothed milk flavored with chocolate, marshmallow syrup and cinnamon. Try it breve—made with half-and-half instead of milk—for a richer taste.

two.

CRISAFULLI’S CHEESE SHOP. ROGUE RIVER BLUE BY ROGUE RIVER CREAMERY IN CENTRAL POINT, OREGON. This hearty blue cheese is what the shop’s owner, Caitlin Crisafulli, describes as her “desert island cheese.” It’s released in limited batches every September and is available until it runs out. Syrah grape leaves soaked in pear brandy not only wrap the award-winning cheese but also give it a unique flavor and rind.

three.

HIPPY CHICK HUMMUS. SPICY PUMPKIN HUMMUS. This spicy, sweet chickpea-based hummus takes the popular spread to a new level with fresh organic pumpkin puree, tahini, cinnamon and a kick of cayenne pepper. Hippy Chick Hummus owner Erika Brown says the locally inspired flavor is “light like a pumpkin pie but spicy enough to warm your heart on a sunny fall day.”

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PHOTOS (CLOCKWISE FROM BOTTOM LEFT) courtesy Hippy Chick, courtesy Rogue River Creamery, Dan Gross, courtesy Rogue River Creamery

one.

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FROM THE HOME

entertainment. one.

OCTOBER FIRST SATURDAY. OCTOBER 6.

Downtown Frederick’s October First Saturday may be one of the best ways to usher in the season. October’s theme is “Spirits of the Season,” celebrating local food and beverage, and activities last all day and into the night. Enjoy live music during The Thing, Frederick’s local music festival, at Carroll Creek Linear Park from 4 to 9:30.

PHOTOS (CLOCKWISE FROM OPPOSITE) Romiana Lee, logoboom, Mykola Horlov, Scott Colesby

two.

FALL HARVEST FESTIVAL. SUMMERS FARM. SEPTEMBER 22 – OCTOBER 31 5260 Butterfly Lane, Frederick.

Monday–Thursday 1–7p.m., Friday 1–10 p.m., Saturday 10 a.m.–10 p.m. and Sunday 10 a.m.–7 p.m.

A little outside the downtown Frederick range, but still close enough for an after-dinner trip, Summers Farm offers “homegrown fun and farm fresh adventures.” This authentic fall experience has nearly 50 attractions, including a 12acre corn maze, campfires, hayrides, and of course, a pumpkin patch.

three.

GHOST TOURS OF HISTORIC FREDERICK. SEPTEMBER 28 – NOVEMBER 2 Call (301) 668-8922 to schedule.

Get in the spooky spirit with a 90-minute ghost tour of historic downtown Frederick. The tour starts at 7:30 p.m. at Brewer’s Alley, so it’s the perfect chance to soak up the autumn sun on the restaurant’s rooftop bar before the tour.

These educational and fun tours take place each Friday.

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’ n i p p o P S E L r e t f t-a T h g ou s t s T f the mos season

o s thi O e m B re to findadsoe libation e Wh erick-m Fred

Written by Jeanne Ford Photography by Bill Green

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Collaboration and innovation are the buzzwords of frederick’s burgeoning craft beverage scene.

Demand for high-end alcohol is on the rise, and consumers can find a variety of award-winning options, no matter their beverage of choice. Despite the competitiveness of the industry, camaraderie ” is the rule among Frederick spirit-makers. “A rising tide raises all ships is their creed.

’ n

Rockwell brewery Rockwell Brewery co-owners Paul Tinney and Matt Thrasher were home-brewing buddies before they opened Rockwell’s doors in March 2017. The name derives from Tinney’s work as a designer of acoustic guitars. “Our theme has been around this blending of artisan work in beer and music,” he says.

For example, the limited-edition barrel-aged Regulator IPA is a collaboration with Frederick’s McClintock Distilling. “Traditionally you don’t age hoppy beers in a barrel because it tends to mute what you’re accentuating by hopping,” Tinney says. “But in this case it mellowed them out beautifully and still carries a lot of those botanicals from the gin barrel.” He adds that the Forager gin was originally aged in a Madeira wine barrel, giving the beer an added layer of complexity.

The tasting room also partners with celebrity chef Bryan Voltaggio to serve a limited to-go menu from nearby Family Meal restaurant.

Voltaggio and head brewer Scott McKernon worked together to design the Bucket Head beer to pair with Voltaggio’s award-winning fried chicken. It’s a wheat ale with coriander and orange peel designed to accentuate flavors used in the chicken’s brining process.

Thrasher’s family has a long history in Frederick farming, and Rockwell’s plans include growing some of their own ingredients. “We always recognize that the real idea of enjoying a craft beer was to have it be personal, have it come from us directly to the consumer,” Tinney says.

Monocacy brewing company Monocacy Brewing Company opened in 2011 to meet increased production demands of Brewer’s Alley brewpub. “We recognized with this new business unit that it presented us the opportunity to provide a whole new line of beer,” Tom Flores, brewmaster since 1997, explains.

“That’s basically the distinction between the two brand identities.

Brewer’s Alley has done such a great job for so many years with faithful renderings of styles around the world and has done a lot creatively with offering new beers as well. But at Monocacy, we wanted to move away from typical constraints of style guidelines. We want to have a freedom of artistic license to utilize unconventional raw materials, different aging methods, different processes,” he says. At the same time, “Beer is the drink of the common people. It should be approachable. We’re about authentic expression. Honest beer is the best beer.”

Gose of Althea, an annual release, illustrates this approach with novel ingredients including toasted coriander, pink Himalayan sea salt, and hibiscus. Flores talks about the ideal “unfolding of the experience” over the course of drinking a pint. His description of the gose is as tantalizing as the beer itself: “You look at it, and you’re already kind of tasting it with your eyes, seeing how beautiful the color is and the presentation with the pink head of foam. Then you bring it to your nose and pick up the aromatics. Taste it and get a swing to tart, but it’s not harsh, not coarse or lingering. It’s a gentle, very refreshing almost brisk tartness that’s there.”

Flores speaks passionately about the interplay of art and science in brewing. “We are known for consistency and quality,” he says.

“People work hard for their money, and if they’re going to part with that in exchange for beer we make, we want to be able to look them in the eye and know we’re delivering on the promise and expectation.

It’s an issue of personal trust for me. Quality is not some sort of buzzword; it’s a real part of our process. It is something that we take seriously and deliver on.”

Catoctin breeze vineyard A boutique winery nestled in the rolling hills of Thurmont, Catoctin Breeze was founded in 2011 by Voytek and Alicja Fizyta, scientists who fled Communist Poland in the 1980s. “We do very traditional, classic production,” explains winemaker Mike Lentini. “Our red program is my baby. I lose sleep over the reds sometimes, especially in the harvest season.” The winery hosts food trucks and live music on Friday nights, an event that draws guests to the gleaming new tasting room built by staff. “We’re all about the experience,” Lentini says.

Behind the bar sits the coveted 2018 Maryland Governor’s Cup, which Catoctin Breeze won for their Best in Show 2016 cabernet franc. “Cherry is a very common tasting profile in cab franc,” Lentini explains. Then there are the oak profiles: “some vanilla, leaf tobacco, leather notes. Our vineyard produces a lot of pepper in our cab. It has a very coarse pepper profile mixed with sour cherry cassis.” He characterizes it as a full-bodied wine with a “good, long finish.” The forthcoming 2017 Cab Franc, he adds, is in his opinion better than the award-winning ’16 vintage.

Lentini describes the care involved in clipping a small section of berries from each cluster in the vineyard to make sure the grapes ripen perfectly. “It’s a labor of love,” he says. “We don’t want to be the biggest winery in Maryland; we want to be one of the best.”

Black ankle vineyards Opened in 2008, Black Ankle quickly established a reputation for producing high-quality wines. Owners Ed Boyce and Sarah O’Herron focus on “keeping everything as local as possible,” says assistant manager Ned Collins-Chase. The European-style tasting room is constructed of straw and rocks from the farm. Locally sourced bread, cheese, and chocolate are served on a countertop made from the vineyard’s first pruning. The tasting room features a “living roof ” with succulent plants that absorb light. An emphasis on sustainable energy even includes Tesla charging stations. The vineyard uses no pesticides or herbicides.

While Black Ankle was initially best known for its red wines, Collins-Chase notes that 20 additional acres of white grapes were planted in 2011 as the popularity of their whites increased. They also feature two rosés each year. The Rosé rosé is a French-style wine made only from red wine grapes. Collins-Chase describes the “bleed” process, where the juice is removed from the peels after two days. “The wine absorbs some of the fruitiness qualities of red, but not all. It has more

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backbone than other rosés. It has more pairing capability than your average rosé, will hold its own against more powerfully flavored food.”

It has notes of strawberry, cherry, peach, lime zest, and pepper spice, among others, with a hint of creaminess and a long-lingering finish.

“Wine has a reputation for being pretentious,” Collins-Chase observes, “but people who make wine spend their day covered in dirt and juice just like any other farmer.”

Elk run vineyards & winery Established in 1983, Elk Run is the third-oldest winery in Maryland. Its owners, Fred and Carol Wilson, live in a historic home on the property built in 1756 that was once a working tavern. The tasting room is feet away from the vineyard.

As a nod to their French-style wines, Elk Run’s special events include a Bastille Day celebration in July and a sparkling wine release every fall that is sabered open by Fred and served with foie gras and fried oysters. An annual Father’s Day jazz festival and Wine Down Fridays with live music are also popular. Wine classes are offered in the winter, and the staff is looking forward to the new outdoor “yoga in the vines” program in partnership with Sol Yoga in the fall.

Elk Run’s award-winning Gewürztraminer is the only Maryland-grown Gewürztraminer. Tasting room staffer Vanessa Flora-Nakoski describes its “very floral perfume, with lychee fruit in the aroma and a spicy finish. This pairs really well with Thai and Indian food, but also Thanksgiving foods and ‘in-between’ meats, such as sausage, pork, and goose.” It’s a bit lighter than most commercial Gewürztraminers, she says. “The sugar is there to be sweet, but it doesn’t overpower those other flavors.”

Flora-Nakoski also touts the winery’s Collector’s Club, which makes their vintage library available to members. “If people like the idea of drinking older wines but not having to find space in their homes to create a wine cellar, this is a really good way to do that.”

Dragon distillery Descended from generations of moonshiners, Dragon Distillery founder and Navy veteran Mark Lambert needed a career change after a heart attack five years ago. In 2015, he founded Frederick city’s first and largest distillery. The dragon theme derives from his lifelong love of gaming and Dungeons & Dragons.

“We have the largest craft portfolio of any distillery in Frederick,” Lambert says. Products include vodkas and flavored vodkas, moonshine, flavored moonshine, bourbon, rye, specialty whiskeys, brandy, gin, rum, flavored rum, and canned cocktails. Dragon Distillery was also part of the first Maryland brewery-distillery collaboration. Dragon’s rye whiskey is fermented and distilled from Flying Dog’s rye beer.

A newer product is the Snake Dragon Hop Vodka. “We took the hop blend from Flying Dog’s Snake Dog and hopped a vodka with it,” Lambert says. “It does have the characteristic hops, so you have the sort of citrus grapefruity flavor notes, but also some very nice peach flavor notes that come through.”

Fluent in Arabic and Persian, Lambert is also looking forward to the release of a line of Middle Eastern spirits unique to the United States, including a Persian moonshine based on sultana raisins.

Other special offerings include game nights and make-your-own bourbon and private barrel whiskey workshops.

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Tenth ward distilling company When Monica Pearce bought out her business partner this past March, two-year-old Tenth Ward became 100 percent femaleowned. This fall, Tenth Ward will be opening a new event space on Patrick Street that will feature upgraded equipment, more production capabilities, and a tasting room with a “cocktail lab.”

The distillery’s name comes from its location in Frederick’s historic tenth ward. Pearce has worked with Heritage Frederick to research the history of famous Frederick bootleggers, pictures of whom adorn one wall of the original space. The other wall is emblazoned with the distillery’s motto, “Ward off ordinary.” “Part of our mission,” Pearce says, “is that we’re dedicated to reviving historical spirits but with an unconventional twist.”

Their recent release of Tenth Ward Absinthe is Maryland’s first absinthe since Prohibition. The beverage was historically popular in Europe and has recently become trendy in cocktail bars. Pearce explains that it “derives its emerald green color from the ‘minor trinity’ of small wormwood, lemon balm, and hyssop.”

The base is made of the traditional wormwood, anise, and fennel, plus chrysanthemum, bergamot peel, and mace to give it a more contemporary feel. Adding ice water creates a cloudy effect called a louche. “It has an opalescent color, a lighter green, and has a very distinct mouth feel—it can be kind of buttery and creamy.” She recommends sweetening the louche to taste.

Pearce acknowledges that the licorice flavor of absinthe can be polarizing. However, she says, “I don’t like licorice myself, but I love absinthe. It has a really nice herbal quality to it that balances out that licorice taste.” Groups from the Wormwood Society to steampunk fans have generated excitement about the release.

Tenth Ward’s Conspiritor series of collaborations is “dedicated not just to reviving the historical spirts of the area, but also to supporting and promoting the craft beverage industry in Frederick County and throughout Maryland,” Pearce says. Tenth Ward distills Orchid Cellar’s mead into Honeyjack and exchanges rye beer barrels with Mt. Airy’s Milkhouse Brewery. Pearce believes friendly industry competition is a benefit to everyone. “We’re keeping up with each other, but also pushing sales so that we all do well.”

McClintock distilling Nineteenth-century Frederick innovator McClintock Young is the namesake and inspiration for Maryland’s first certified organic distillery.

Co-owners Braeden Bumpers and Tyler Hegamyer enjoy collaborating with other local business with similar goals. They’ve worked with the Common Market to produce organic herbs and spices and have partnered with the Frederick County Public Libraries to offer a class on the history of distilling in Maryland in conjunction with a tasting.

McClintock’s commitment to quality is evident in its products.

The first American gin to be aged in used cognac barrels, McClintock Reserve Gin won the double gold medal at the 2018 International Spirits Challenge, making it the highest-rated gin in the world this year. Bumpers says prevalent flavors include “sweet orange peel and cinnamon because we wanted it to complement cognac components extracted from the barrel. It’s an Old Tom-style gin, which is traditionally sweetened with sugar or honey, but the sweetness from this comes from natural cognac.”

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Distillary Lane Ciderworks

Orchid cellar meadery and winery

Monocacy Brewing Compant

Catoctin breeze vineyrd

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Later this year, McClintock plans to release Frederick County’s first straight bourbon whiskey since before Prohibition. Its name, Matchstick Bourbon, is a nod to namesake Young, who invented the automated matchmaking machine. McClintock is also working on a collaboration with Monocacy Brewing Company and the UnCapped podcast on a “hop-infused custom whiskey.” A Riot Rye whiskey with Monocacy is also in the works, as well as cucumber-lime vodka infused in a Reposado Tequila bottle.

“Moving forward, all of our grains are now coming from Frederick County, which we’re really excited about,” Bumpers says.

McClintock has reduced grain waste by donating spent grain to a Thurmont farmer. The distillery is wind-powered, and a closed-loop cooling system has reduced water waste by over 90 percent. On days when their tasting room is closed, Bumpers and Hegamyer offer their space to community-based nonprofits for fundraisers. “Our business is doing very well. We’ve been fortunate, and we like to pay it back to Frederick because this community is one of the reasons we’re able to succeed.”

Distillery lane ciderworks “It’s all about the apples,” says Distillery Lane Ciderworks owner Rob Miller. “There are lots of great cideries out there, but our niche is we grow all of our fruit and make all of our ciders.”

Distillery Lane sells apples, apple cider, hard cider, apple pie filling, and vinegars, among other products. Clients range from area restaurants to the Mount Vernon Ladies’ Association of the Union.

Cider fans often make the pilgrimage from far afield to take selfguided tours of the orchard. “You can come and experience what our forefathers drank,” Miller says.

A popular fall beverage is the Witches Brew, or Sparkling Apple Aronia Berry Wine. The Aronia is a native berry called the chokeberry. “It looks like a blueberry but tastes like a cranberry,” Miller explains. “It’s very astringent, super-high in antioxidants, which gives it a really unique flavor.” The Aronia is used in a year-round hard cider called the Woodberry, which is made in collaboration with Baltimore’s famed Woodberry Kitchen. “At Halloween,” Miller says, “we increase the concentration of the percentage of juice from Aronia berry” to make the Witches Brew. “It has a much bigger bite, but it’s a big favorite, too.”

Distillery Lane products are found in several high-end D.C. bars and restaurants. The new Capitol Cider House offers five Distillery Lane ciders, including a house collaboration called the Quincy that’s made using quince. Flying Dog Brewery also produces a Brewhouse Rarity beer called the Orchard Ale, a blonde ale mixed with Distillery Lane’s apple juice.

Willow oaks craft cider and wine Sociology professor Eric Rice planted his first apples at Country Pleasures Farm 30 years ago. Fifteen varieties of fruit followed. After helping develop the Maryland certified organic program, he and his wife, Lori, began to make organic ciders. “As far as we know, we are still the only organic orchard in the state and the oldest organic farm in Maryland,” Lori Rice says.

“You can turn around a cider in weeks,” she explains, “but we focus more on flavor and complexity over a long period of time.

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Cider-makers generally make a decision about treating it more like beer or more like wine. Ours is really much more like wine.” She estimates that over 95 percent of their ingredients come from the farm. In addition, they sell vegetables, grass-fed beef, herb salts, and the local artwork on display in the tasting room.

The Appearition is an innovative craft perry (pear cider) made of Asian pears and other ancient fruits. “Many of the varieties of Asian pears that we grow have a lot of spice under the skin,” Lori Rice explains. The ingredients give the beverage a hint of butterscotch and pineapple. She describes the flavor as “ethereal” and “unexpected.”

Willow Oaks is also working with McClintock to distill their cider into fortified dessert wines that will be similar to port, but with apple blackberry, apple blueberry, and pear flavors.

Orchid cellar meadery and winery “In Poland, mead is a kind of national drink along with vodka,” explains Orchid Cellar sales and marketing manager Dan Kennedy. The Polish immigrant owners tried the meads America had to offer in the late 1990s and were, Kennedy says, “thoroughly underwhelmed.” When they decided to open their own meadery in 2008, “it started very small,” Kennedy says. Now they offer about 25 different products per year.

“Most people know us for classic mead,” Kennedy says. “It typically takes two to three years to make. It’s basically a kind of mead that will essentially never spoil, even when open. It’s very difficult to make, very time-consuming, requires the best honey, lots of patience, and lots of knowledge of biochemistry.”

Beehives line the area behind the expansive employee-built tasting room. Rotating fields of big blooms feed the bees. A variety of chickens from around the world provides fertilizer and decreases the need for insecticides. Orchid Cellars is also the largest buyer of honey in the state. Kennedy says this buying power allows them to help influence the health of local honeybees.

Melusine Cyser is a product made in collaboration with nearby Distillery Lane Ciderworks. “It’s an old style of mead,” Kennedy says.

“In most mead-making, you take honey and dilute it in water. In this case, we dilute it in heirloom apple cider from Distillery Lane. They press it and bring it to us so fresh it doesn’t have to be preserved.

If you get cider, it typically has preservatives that can affect the fermentation process, but if you’re lucky enough to have a press nearby with heirloom apples, it’s awesome.” The cider is added to honey from Baltimore County. It’s aged in stainless steel and lightly carbonated. “It has lot of flavor,” Kennedy says, with “some wonderful apple complexities between the honey.”

Another popular product is the Project Hunter line of spicy meads. They are fermented with different types of dried chili peppers. “Fermentation allows us to showcase the flavor without it being unbearably hot,” Kennedy explains. “It’s not a tongue spice, but a back-of-the-throat spice, almost a whole-body type of experience.”

Mead-wine hybrids are another unique product made by Orchid Cellar. “I believe we’re the only people in the world who’ve ever made that before,” Kennedy says. “When you’re a meadery, you can innovate a lot faster because you don’t have to wait for grapes to grow.”

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FROM CLASSIC TO ECLECTIC, HOMEOWNERS SHARE THEIR STYLE WITH DOOR DÉCOR

DOORS OF FREDERICK WRITTEN BY Karen Peacock PHOTOGRAPHY BY Dan Gross

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C

onfederate General Jubal Early threatened Frederick in 1864.

Unless the city paid him $200,000, he and his troops would go on a rampage as they had done elsewhere. Thankfully, the ransom was paid, so Frederick’s oldest architecture was spared.

Today Frederick is a great walking city with Germanic, Federal, Greek Revival, Italianate, and Victorian buildings to admire. Historic homes with unique entrances are especially enthralling. Here’s a small sample of those doors.

18 Clarke Place The Victorian homes on Clarke Place were once part of a gated community.

The unwelcome messes made by farmers’ horses as goods were delivered to the east side’s processing plants could have been responsible for the decision to close off the subdivision.

Today Clarke Place is wide open. Just south of the Maryland School for the Deaf, it’s within walking distance of Harry Grove Stadium and downtown attractions.

Joanne Givens’ home at 18 Clarke Place was built in 1902. Givens is only the third owner, so it has retained much of its original integrity. Visitors are greeted with painted embellishments on a pediment above the entrance to the covered porch. The wide front door features an eyebrow window, and the wood framing is in impeccable condition.

Givens plans to replace the storm door with one more in keeping with the period. In the meantime, the large and comfortably furnished front porch is a lovely place to sit while working at home on her laptop.

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104 Clarke Place Two doors down you’ll find the Queen Anne home of Mark and Susan Smith, who have lived there since 2014. Lumberyard owner Harry Bowers built the house in 1895. It was one of the first on the street and takes up three lots. The Bowers family lived there until 1968.

The Smiths’ door is made of white pine with ovolo molding. The blue-gray of the arched door contrasts nicely with the orange and peach trim. So far, the homeowners’ only additions to the porch are removable hooks for holiday greenery.

They have personalized the front walkway with cacti growing in a cowboy-boot planter.

Historical features abound. To the left of the front door, a speaking tube connects to the master bedroom. A working gas lantern illuminates the covered porch.

118 E Church Street Speaking of gas lanterns, you’ll find a superb example at the well-named Gaslight House. The lantern is a period piece imported from Europe by previous owner H.I. Gates, who was an artist and antique dealer.

Gregory Campbell and Thomas Francis have owned the Italianate home since 2014. They try to keep the lantern lit at all times. Without a covered porch, this can be a challenge. Campbell says they keep a lighter just inside the door for windy weather.

Two years ago Campbell and Francis restored the front windows, sills, cornice, and trim of their 1856 home. In May, their efforts were honored when they received the Private Stewardship award from Frederick’s Historic Preservation Commission.

The front steps are brownstone and original to the house. The homeowners kept the home’s yellowtan color, but the door and trim have been painted aubergine, a deep purple. They add ferns and flowers to the window boxes and planters in the summer. In the winter, they switch to bows and wreaths.

This venerable home is the last stop along the Frederick Ghost Tour, and guides have a number of interesting legends about the house to share with tour participants.

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14 W 3rd Street There are many pretty houses on 3rd Street, but the façade of May and Steven Buckingham’s home truly stands out. The front of the residence was built in 1846. The arched windows and door were added in 1892. Features include intricate carving and painstaking paint details that reflect the popular Victorian style.

The Buckinghams have lived in the semi-detached home since 2004. Other than changing the paint colors of the door to gold and green, they haven’t needed to make any alterations to the front. Geraniums and hydrangea grow in stone planters.

The 1960s-era gate leading to the alley is also worth noting. The eagle at the top is common enough in this historic neighborhood. Keep looking and you’ll realize that the iron bars aren’t random patterns, but Roman numerals representing the home’s address.

106 W 2nd Street California native Juliette Blasor wanted to engage with the community when she moved to 2nd Street. Mission accomplished.

Soon after settling into her apartment in a converted carriage house, the artist and social worker transformed her front door into an ever-changing public art project. At first, heavy paper was attached to the door with a rotating selection of art supplies including watercolors and pastels. Passersby were encouraged to write or draw whatever they liked.

Next up was a white board. Though most people are considerate, there were those who pressed too hard with the markers she provided, making them prematurely unusable. Worse was the culprit who posted offensive imagery, taking up the whole surface—in Sharpie. Blasor considered removing the board after one too many of such incidents. But then she found a helpful stranger scraping away the offending drawing. The board stayed on the door for a time.

Today you’ll find a blackboard framed with flowers, burlap, butterflies, and beads hanging on the door. Colorful chalk sits nearby waiting for the next message. Blasor’s lavishly decorated “fairy bike,” the transportation version of her whimsical door, is often parked in front of her home.

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“I don’t like licorice myself, but I love absinthe. It has a really nice herbal quality to it that balances out that licorice taste.”

different boozy beverages to look forward to in Frederick this fall

–Monica Pearce, Tenth Ward Distilling, page 32

page 30

5

f a l l

i s s u e

tidbits

3

places near Frederick to see changing leaves page 20

historic doors to walk by page 36

“Your palate is different from mine, different from someone else’s, so it’s personalizing the meals for the client and still being creative enough to not duplicate—that can be a challenge.”

“For something like a home addition, you really need someone else who has done it. And there are a lot of different contractors you can connect with.”

–Jason Minner, Salted Chef, page 05

–Denise Jacoby, Frederick County Builing Association, page 11

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