TidBits

small bites of local News

By Bill Freehling

50-unit Amelia House luxury apartment building, which will open this spring.

The Publisher is expected to open in Spring 2024. The hotel is on the property that for decades was home to The Free Lance-Star newspaper.

Also, as part of the overall redevelopment project called William Square, Vakos has built the 34-unit Winchester Place apartments and the adjacent 321-space parking garage. Plans are in the works for a mixed-use building at the corner of Douglas and William streets that will include restaurant, office, retail, financial and event space.

Rehana's Now Open at 104 Wolfe Street Fredericksburg became home to a new, exciting, veteran-owned business: Rehana's - A Gathering Place Located at 104 Wolfe St. across from the parking garage, Rehana's is a culinary experience unique to the city.

Fredericksburg's shopping scene is exemplified by a number of gorgeous, unique boutiques. Gifted Boutique, located at 604 Caroline Street, is a lovely example of the wonderful shopping available in the city. Gifted Boutique sells a vast assortment of beautiful goods including books, puzzles, apparel, coffee mugs. Also, Plant Therapy, featuring peaceful, mindful accessories and holders for plants of your choosing. They also have an assortment of beautiful jewelry and accessories, including a pendant necklace and cute envelope wallets. Be sure to check it out.

Fred-VVegas Bins Planning Eagle Village Location

Rehana's is a great spot to enjoy small plates and cocktails that are locally sourced. These small plates include Samosas, Garlic Shrimp and Pan-fried Chicken Sliders. The cocktails include an Old Fashioned, margarita, and whiskey sour. You can learn more about their menu on the website.

New Downtown Hotel to be called The Publisher

Paying homage to the history of the site where it's being built, The Publisher the region's only full-service hotel will be part of Marriott's premium Tribute Portfolio. It will feature 98 rooms, including three penthouse suites and a presidential suite. It will also include a nearly 8,000-square-foot high-end restaurant along William Street, meeting space and more. It will be adjacent to a 6,500-square-foot Anytime Fitness location, which has been completed in the

Rehana's will also be open for brunch on Saturdays and Sunday from 10 a.m. to 2 p.m. Brunch items include Salted Brioche Cinnamon Rolls, Huevos Rancheros Bowl, and Shrimp, as well as cocktails such as Mimosas and Red Snappers (the Rehana's version of a Bloody Mary).

Rehana's will host private dinners twice a week that will feature new weekly menus. They also have an outdoor pavilion that will host outdoor dinners, live music, markets and more. Rehana's is a wonderful addition to the City of Fredericksburg, and a concept that will be exciting to see unfold.

Follow Rehana's on Facebook.

Fred-VVegas Bins announced that it will open a 10,000-square-foot location at the Eagle Village shopping center off U.S. 1 across from the University of Mary Washington. The storefront is to the right of Planet Fitness and was formerly a Dollar General. Fred-Vegas Bins anticipates the new location being open within the next three months following a renovation.

Fred-Vegas Bins currently at 2011 Princess Anne St., Suite 101, (near Carl's). The store gets overstock and returns from retailers such as Amazon, Walmart, Home Depot, Lowe's and Target, and sells them. The company plans to keeps its current store open until the new one is up and running.

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

What's not to love about spring vegetables? Not the ones imported yearround, but local garden-grown varieties. Tender peas, asparagus, tiny new potatoes, beets, radishes, micro greens and lettuces are all on offer in my back yard, as well as a burgeoning herb garden Heavier, heartier meals on offer in the winter have pivoted toward a lighter, brighter Spring palate. This means salads instead of stews, grilling replacing braising, alfresco dining versus fireside meals - summer will be here before you know it! Local farmer's markets are a wonderful resource for locally produced fruits and vegetables - seasonal food shopping is fresher and more economical than buying imported out-of-season foods. And you may see foods on offer that you'd never thought of trying before - like parsnips, rhubarb, kohlrabi, Swiss chard or gooseberries. Or you may discover pickyour-own strawberries are a sweet, tender and juicy revelation after the tart plasticbox store-bought packaged berries. With the internet at your fingertips, a quick recipe search should produce literally hundreds of tasty suggestions for seasonal vegetables.

Grilled Rack Of Lamb With Pur Ed Peas And Mint

Lamb is one of my favorite spring dinners - delete the mint, and this pea purée is a delicious base for sautéed scallops, too. Make the PUREED PEAS ahead of time. It can be warmed through when needed. Place 2C peas in a heavy bowl and cover with boiling water. Drain after two minutes, reserve one tablespoon then add the rest to the bowl of a food processor along with 3T ( or to taste) mint leaves, 1/3C crème fraiche, 3T minced chives, juice of half a lemon, S&white pepper. Process until smooth

GRILLED RACK OF LAMB Make a paste of 4 grated garlic cloves, 2T each fresh thyme and minced parsley, S&P. Spread over a frenched rack of lamb, 7-8 ribs, cover and let come to room temperature. Grill over medium high heat 12-15 minutes or until 120F on instant read thermometer for medium rare. Warm pea purée and spread some on the center of a plate. Top with two lamb chops. Sprinkle with the reserved peas and some chopped fresh parsley.

Serve with ROASTED NEW POTATOES New potatoes are simply freshly harvested young potatoes, and are enjoyed for their sweet flavor, delicate skins and lower starch content. All you need to do is wash them (it's OK if the skin partially peels off), cut in half or quarter if as large as a golf ball, toss them in a mixture of melted butter and olive oil, S&P, fresh thyme and minced parsley. Spread on a baking sheet. Roast in preheated 425F oven about 30 minutes until tender and browned.

SHAVED RADISHES ON BAGUETTE CRISPS

Easy spring appetizer! Shave radishes on a mandolin slicer. Lightly butter baguette crisps then top with radishes and a fine sprinkle of salt.

PARMESAN ASPARAGUS

Trim asparagus and steam until tender. Chill in an ice bath then drain. Arrange in ovenproof baking dish, drizzle lightly with melted butter then cover with grated Parmesan cheese. Bake at 400F just until heated through, about 5-7 minutes.

TARRAGON CHICKEN SALAD

Delicious with fresh tarragonmix together 4C chopped cooked chicken breast with 2 1/2C halved red grapes, 1C slivered or sliced almonds (toasted if desired), 1C finely chopped celery, 1T (more or less to taste) fresh tarragon and 4 sliced green onions (optional). Mix together 1/2C mayonnaise, 1T lemon juice, 1T whole grain mustard, 1/2tsp garlic powder, S&P. Pour over chicken mixture and fold together, adding more mayonnaise if needed. Serve over Boston lettuce cups or in small croissants. And let's not forget dessert! With a traditional STRAWBERRY RHUBARB PIE They are a traditional spring pairing! You may buy rhubarb with leaves attached, but although the stems are edible, the leaves are toxic and should not be ingested.

You will need a 2-crust pie dough, made or purchased. Mix together 3C rhubarb, sliced ½" thick and 3C chopped strawberries with 1C sugar, ¼C cornstarch, pinch of salt, and 1/2tsp vanilla. Place pie dough into 9" deep greased pie pan. Spoon the filling into the dish and dot with 2T butter. With the second pie dough, cut 1"-wide strips and weave the strips on top of the filling. Press the edges into the bottom crust and crimp to seal. Brush the crust with a mixture of one egg beaten with 1T milk. Sprinkle with coarse sanding sugar and place in preheated 400F oven. Bake for 20 minutes, then reduce heat to 350F and bake an additional 30-40 minutes. Tent with aluminum foil if browning too quickly. Cool at least 3 hours before serving to allow the filling to thicken. Store in refrigerator.

Vanessa serves up yummy recipes for every season