TidBits

small bites of local News

America's Oldest Agricultural Fair through August 6

By Bill Freehling

The Fredericksburg Agricultural Fair at Fredericksburg's fairgrounds off Dixon Street near the intersection of Lansdowne Road.. New for this year - a brand-new restroom facility at the fairgrounds!

Mangoes Offers Fast, Delicious Jamaican Cuisine

Mangoes is a drive-thru restaurant with outdoor seating, and offers fast Jamaican cuisine. The Owners of Pimenta in Downtown felt that quick-

Harry's Sidecar Open for Business

Harry's Sidecar, a tasting room next to Harry's Downtown.. Guests can reserve tables at the gorgeous establishment, and enjoy upscale items such as high-quality steak and seafood, pristine craft beer, and delicious cocktails. Co-owner Trevor Sherwin said that the new room is adjacent to the Harry's dining room, as well as a separate entity; and yet, it is still an exciting addition to Harry's, hence the name "Sidecar." Sherwin said that Harry's Sidecar has allowed the kitchen to work with the highest end meats that are available, as well as to provide upscale small plates that are not offered in the dining room. The cocktails at Harry's Sidecar are experimental and top notch, and include ingredients such as bitters made in-house and dried fruit.

Local Babe Ruth World Series starts Aug 3

Some of the best 14-year-old baseball players in the world will be in the Fredericksburg area August 3-13 for the Babe Ruth World Series.

The 14-year-old division of the Babe Ruth World Series will be in Fredericksburg and Stafford County during that time. Stafford Baseball League is putting on the event, which will be held at Chichester Park in Stafford (early rounds) and the Virginia Credit Union Stadium in Fredericksburg (later rounds). There will be 14 teams, including ones from Aruba, Australia and Mexico order Jamaican food is uncommon not only in Fredericksburg, but throughout the country. It was an easy choice to open their second business in Fredericksburg . With Mangoes, they are giving guests a quick, affordable option for Jamaican food such as smoothies, milkshakes, and sandwiches.

VRE Fare-FFree Fridays Thru Sept 1 Free service on Fridays this summer. Riders can travel without paying a fare at any of the VRE stations on the Manassas and Fredericksburg Lines. Time to ride a train!

Some of the best sellers at Mangoes include the Mango Pineapple, Strawberry Banana, and Passionfruit smoothies. Their milkshakes are made with Jamaican ice cream, with flavors such as Mango, Coconut, and Banana

Mangoes is located at 1075 Gateway Blvd

Port Oysteria & Brewery

Opening soon at 106 George St (formerly Spencer Devon). The Port Oysteria & Brewery is bringing a new, first-of-its-kind concept to FXBG a modern raw bar that pairs fresh seafood with craft beer brewed onsite in the 10-barrel brewhouse.

Harry's Sidecar will be open Wednesday-Saturday starting at 4pm, with happy hour from 4-6pm; and is Located at 1002 Winchester St between Harry's Downtown & next to Winchester parking garage

Bill Freehling, Fredericksburg's director of economic development and tourism

August is here - usually hot, humid yet rain-parched days segueing one into another. Temperatures hovering in the ‘90s even at suppertime, and it’s another day where you just don’t feel like cooking. Sound familiar? Well, don’t just grab another bag of salad mix at the store and call it a day - head instead to the farmer’s market (or maybe your backyard or community garden) to pick up a seasonal veggie base for summer cold bowls. Meals in a bowl have been trending for the past few years - well, actually forever - or as long as man has needed to combine or contain his foods. Oriental rice bowls, like Korean bibimbap (rice and vegetables) have done much to popularize the concept of bowls of grains or noodles, vegetables and protein coming together for a healthy and filling meal. Easy cleanup, too! I admit I do find some recipes hilarious - particularly the ones of “deconstructed” meals served bowl-wise. Really? Chopping and carefully layering “chef salad” ingredients still make it a chef salad, albeit chopped - I’ve hardly been able to pick up a food column this summer without reading a breathless account of this “new” way of eating. Well, if you’ve ever grazed over a salad bar, you’re already a summer cold bowl member. Now, just bring it home. And PS - If you have a spiralizer, it's great for summer veggies!

Prepare one package of yellow rice as directed, then chill. Divide between four deep bowls. Top each with about two ounces chopped dry Spanish chorizo sausage (this is already precookedMexican or Cuban sausage generally is raw and must be cooked, but can be used as well). Drain and rinse one fifteen-ounce can of black beans and divide between the bowls. Top each with one tablespoon finely chopped red onion (or more to taste), one-half cup chopped fresh tomato, onethird cup each julienne of jicama and carrots, one-half chopped avocado, then top with minced fresh cilantro and green onions, minced hot pepper too if desired. To one cup prepared Italian salad dressing, add two teaspoonfuls cumin, one-half teaspoon turmeric and one teaspoon oregano leaves. Shake, then divide between the bowls and serve with a crusty loaf of bread on the side.

Chicken Salad

Prepare enough wild rice to yield four cups, using chicken broth instead of water. Chill wild rice and divide between four bowls. Add four ounces of grilled and chopped chicken breast to each bowlthen layer on one-half cup thinly sliced celery, one-quarter cup chopped sweet red pepper, two ounces of chopped gouda or feta cheese, one-half cup chopped fresh tomato, one-quarter cup chopped green onion, a handful of matchstick carrots and minced fresh parsley. To one cup prepared ranch dressing, mix in one-half cup pureed avocado and one tablespoon lemon juice, along with one-quarter teaspoon each cracked black pepper, red pepper flakes and granulated garlic. Stir until well-combined. If too thick to pour, thin with a bit of buttermilk and divide between the bowls.

SOBA SHRIMP AND VEGETABLES

Cook one eight-ounce package soba noodles, chill and set aside, dividing between four deep bowls. Either cook, peel and devein two pounds of fresh 26-30 shrimp or defrost one and one-half pounds prepared and precooked shrimp. Pat completely dry with a paper towel. Whisk together three tablespoons each rice wine vinegar, sesame oil, soy sauce and teriyaki sauce; two tablespoons light brown sugar, one-half teaspoon granulated garlic and one tablespoon Sriracha chili sauce. Pour over shrimp and stir until they are well-coated. In two tablespoons of canola oil over mediumhigh heat, saute two cups snow peas, one and one-half cup matchstick carrots and one-half cup finely chopped red onion three to four minutes or until the vegetables have begun to soften - remove from heat and divide between the four bowls - divide the shrimp and sauce between the bowls then top with minced cilantro and plenty of chopped fresh Virginia peanuts.

KALE GOBBLE

Chop four cups kale into bite-size pieces - mix together with one half teaspoon salt and set aside for fifteen minutes or so until the kale begins to soften and wilt a bit. Divide between two deep bowls, top each with one half cup chopped cooked turkey, one half cup peeled and chopped apple, one half cup thinly sliced celery, one tablespoon chopped red onion, two tablespoons Craisins and one quarter cup chopped English walnuts. Add to one half cup mayonnaise one tablespoon each lemon juice and sugar - dollop half on each salad, then top each with one teaspoon lemon zest. If you own a spiralizer - you can start this bowl with spiralized sweet potatoessaute a pound in a bit of canola oil over medium high heat until the potatoes are browned and crunchy. Start or end your bowl with the sweet potatoes, very lightly salted.

Vanessa has yummy recipes for every season.