August 2024 by Middleburg Life

from throughout | | 6 kitchen | cottage lighted stream, acres

SPRING GLADE

MIddLEBuRG, VIRGINIA

French Country home, with renovations in 1999 & 2017 | 4 BR, 5 full & 2 half BA, 5 FP, hardwood floors, flagstone terrace | Beautiful drive to hilltop stetting overlooking pond, lake & mountains | Im provements include pool, 2-car garage, 2 BR guest house & apartment | Lovely boxwood gardens | Kitchen allowance to be provided | 79.89 acres

SALEM HILL

MARSHALL, VIRGINIA

$3,690,000

203 acres in River frontage 4 full & 3 1/2 Gunnite pool and private | 5 stall Jim paddocks, pasture | Old d alix

$1,950,000

A remarkable property located within a private enclave just minutes from town | Stone and stucco manor house with main level master suite | 7 additional BR | 5 stone FP | Beautiful gardens, terraces, salt water pool,

LEE STREET

PUBLISHER: Greenhill Media, LLC

EDITOR-IN-CHIEF

Kaitlin Hill | kaitlin@middleburglife.com

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Susan Stark

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Vicky Mashaw vmashaw@middleburglife.com

ADVERTISING SALES

Jennifer Richards | jennifer@middleburglife.com

Andrea Ryder | andrea@middleburglife.com

ACCOUNTS ADMINISTRATOR

Joanne Maisano

DESIGNER: Elisa Hernandez

PRODUCTION DIRECTOR

Nicky Marshok

ON THE COVER

Help us celebrate 20 years of Girasole in The Plains! The Patierno family shares how they are commemorating the milestone, what they love about being part of the community, and what guests can look forward to when they visit. Find the full story on page 6. Photo by Gracie Savage.

ON THIS PAGE

Step back in time at Locke’s Mill in Clarke County. Heidi Baumstark explores the mill’s history and what it is churning out today. Turn to page 28 for her story. Photo by Shannon Ayres.

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CONTRIBUTORS

Shannon Ayres is a Reston-based freelance photographer. His work has appeared in Arlington, Chesapeake Life, Northern Virginia, Virginia Business, and USA Today magazines. He has an MFA in fine art photography from San Francisco’s Academy of Art University. His editorial work can be seen at sdayres.com

Callie Broaddus is a Warrenton native and graduate of the University of Virginia. After seven years as a book designer at National Geographic Kids, Callie founded the nonprofit, Reserva: The Youth Land Trust, in 2019. Callie’s land preservation projects and focus on youth empowerment are aided by her talent as a professional photographer. In her spare time, Callie enjoys Earl Grey tea, Harry Potter trivia, and dreaming of getting back into the jumper ring.

Caroline Gray is a D.C.-based lifestyle and travel photographer. A native to Northern Virginia, she holds a MBA from the University of Virginia. In September 2023, she launched her own photography brand after eight years in the fashion industry. When she is not behind the camera, she enjoys hiking with her Labrador retriever, Captain, visiting her retired horse, Cleverly, and trying new restaurants in Washington, D.C.

Diane Helentjaris chose Loudoun as her “forever home” in 1990. Following years as a clinical physician and public health administrator, she returned to her humanities roots. A finalist in the 2020 Icelandic Writers Retreat, her book “The Indenture of Ivy O’Neill” was released in June 2022. Diane also writes a monthly newsletter, The Silk Mill, which is dedicated to those in love with fabric in all its glory.

Dulcy Hooper and her husband Richard moved to the country from Washington, D.C., nearly 10 years ago. Shortly thereafter, both began writing occasional articles for Middleburg Life. Dogs are a big part of the Hoopers’ lives and several of Dulcy’s earlier articles focused on the couple’s Chinese crested powderpuffs!

Beth Rasin graduated from Middlebury College, where she studied nonfiction creative writing. She worked as a writer and editor at The Chronicle of the Horse for more than 25 years, including 10 years as the president and executive editor. As a freelancer, she’s contributed since 2015 to Middleburg Life, as well as Northern Virginia magazine, Blue Ridge Outdoors, the former Loudoun magazine, and many others. She lives in Hume, where she and her husband and daughter run a boarding facility for retired horses. She enjoys running, hiking, and spending time with her adopted dogs and cats.

Shayda Windle is a freelance writer covering the arts, people, and places that make Hunt Country so special. Her work has been featured in Plein Air Magazine, the Fairfax County Times, and several online media outlets. In her spare time, you can find her enjoying the great outdoors and exploring Northern Virginia with her husband and two children.

Heidi Baumstark has been writing for several lifestyle magazines and newspaper publications since 2005, specializing in history-related articles highlighting Virginia’s Piedmont. She has been with Middleburg Life since 2014. Heidi hopes to inspire readers to pause and consider the people, places, and events that have shaped the story of our local history.

Michael Butcher is the owner of Butcher Photography. Originally from Christchurch, New Zealand, he resides in Springfield, Virginia, with his family. For the past 15 years, Michael has specialized in portraiture, event, and editorial photography. When not behind the lens, he enjoys gardening and swimming. More of Michael’s work can be found at butcherphotography.com.

Laticia Headings is grateful to call Middleburg home. She discovered Middleburg by attending the first annual Middleburg Film Festival in 2013 and has come back to the event every year since as a volunteer and attendee. Laticia is the founder of Latitude Media and has 23 years of experience as a producer, writer, and camerawoman for television (Discovery, National Geographic), and for the documentary film

“Everest: A Climb for Peace.”

Lia Hobel is a freelance journalist, known for her blog, Uplift Loudoun. In addition to her work for Middleburg Life, Lia writes periodically for online platforms with articles appearing on GOBankingRates, Forbes, Huffington Post, and Yahoo! She is a Loudoun 40 Under 40 honoree and a Certified Tourism Ambassador for the county.

Bill Kent’s journalism has appeared in more than 40 national and regional publications including the Washington Post, Art & Antiques, Philadelphia Magazine, Baltimore Magazine, New Jersey Monthly, and The Hunt. A former correspondent for the New York Times, he taught writing and journalism at the University of Pennsylvania, Rutgers, and Temple universities, and is the author of seven novels, a Fodor’s Guide, and a history of Atlantic City. When not writing, he enjoys walking his westies on Washington Street.

Gracie Savage is a local photographer who grew up in the village of Aldie and has been photographing local weddings, portraits, and events since 2016. Her passion began when she received her first camera in middle school and she continued to study the craft in high school and in college. She was a photographer at Georgetown University for over three years and joined Middleburg Life as a contributor in the spring of 2022.

Also in this issue: Lydia M.E. Schrader and Savana Ashley.

GIRASOLE Celebrating 20 Years of Fine Food & Family in The Plains

Written by Dulcy B. Hooper

Photos by Gracie Savage

Alove of Italy and authentic Italian cuisine is the essence of Girasole, the chefowned and -operated restaurant celebrating 20 years in The Plains.

Louis and Lydia Patierno met while studying at the prestigious Culinary Institute of America in Hyde Park, New York. “My husband was trained in a way that doesn’t even exist anymore,” shares Lydia. “He is the most talented Italian chef I have ever worked with.

“It was a very different time then,” she says, recalling that in the 1970s, when she and her husband trained, there were very few women in the profession. “At that point, there were around 1,200 men and only 96 women in the restaurant industry who had been trained at the Culinary Institute.” This prompted Lydia to move into the field of hotel and restaurant management. Since opening their first restaurant in Manassas (Panino, which closed in 2013) and subsequently, Girasole, Lydia has overseen business operations.

All three Patierno children were expected to work a year in the restaurant, too, after graduating from college.

“Gabriella is the only one who didn’t leave me!” Lydia shares. “I bought her every book I could find about Italian food. She studied in

Celebrate | Page 8

Girasole's signature sunflower. Right page, left column: Overflowing flowers. House-made linguine with Maine lobster, Hokkaido scallops, Pink Gulf shrimp, and clams. Middle column: The Girasole gardens. Passion Fruit Crème Brûlée. The dining room from above. Right column: Wild sockeye salmon, served with a Sicilian pistachio pesto and tomatoes. Chocolate gianduja torte with Pennsylvania peaches.

“Having taught cooking classes with Chef Lou at the restaurant, I’ve been able to see up close the attention he pays to every dish and the ingredients that go into it.” – Marchetti

“The community means so much to us. It’s about faith, family, and community. I want to thank everyone for your years of patronizing Girasole.”

– Patierno

Celebrate | From page 6

Rome for three years, and she brought her background to Girasole. She has been here for eight years now and it is so wonderful to have her here and all the creativity she brings.”

Though the only one to stay in the family business, Gabriella Patierno gives her siblings a great deal of credit. “Both my brother and sister have paid their dues and spent time working at the restaurant,” she notes, “whether in between jobs or, like me, after college. But I am the only one who has stuck around. They will always be part of the restaurant, though.” She adds, “At home, we all enjoy the benefits of being in the restaurant business — great ingredients, imported delicacies, and delicious wines.”

When Gabriella returned from Rome for family visits, she would crave dishes that she’d experienced on her travels. “I would urge my dad

to recreate them at the restaurant. Some dishes took time to catch on and for tastes to be curious enough to try them. Now, they are staples on our seasonal menus.”

As part of the restaurant’s 20th anniversary celebration, Louis has been hosting cooking demonstrations, inviting participants behind the scenes at Girasole and sharing some of his favorite cookbooks. One of those demonstrations featured Domenica Marchetti, the author of eight books on Italian cooking.

“I only learned about Girasole four or five years ago,” Marchetti explains, “and I wish I’d known about it when it first opened, because I’ve missed a lot of good meals!” Marchetti adds, “Having taught cooking classes with Chef Lou at the restaurant, I’ve been able to see up close the attention he pays to every dish and the ingredients that go into it. He and his wife, Lydia, really are dedicated to offering a true taste of Italian re-

gional cooking to their customers.”

Some of those ingredients come from Louis Patierno’s garden, located at the back of the restaurant’s parking lot.

“It is not the biggest or most beautiful garden,” Gabriella admits, “but it represents years of hard work by my dad.” Louis’ garden has supplied the restaurant with squash blossoms, tomatoes, herbs, peppers, asparagus, eggplant, and different types of beans for the past 20 years. The garden’s soil is fed by compost from the restaurant and is fully organic.

Gabriella adds that within the next few weeks, Girasole will offer a summer menu featuring mostly pastas and produce from her father’s garden. “I do not have an exact date as to when it will start,” she notes, “as things have been slow to grow with the high temperatures this summer.”

Since she’s been at Girasole, Gabriella has observed that “people’s tastes change, things go in and out of fashion. Different parts of Italy are becoming more traveled, and lesser-known wine regions are becoming more desired.

“Years ago,” she remembers, “I went to Puglia with my mom, and when we came back and tried to get wines from that region, they were nowhere to be found. There was just not a big enough demand for them at that time. But slowly, those dishes and wines from Puglia, as well as other southern Italian regions, are getting more and more popular.” The restaurant recently redid its wine list to reflect that shift in taste.

“That goes for food as well,” Gabriella says. “Dishes and flavors of those regions are more popular now. Southern Italian dishes tend to have stronger flavors due to different influences. In Sicily alone, you had the Greeks, Romans, Arabs, Normans, and the Spanish before the island became a part of unified Italy.”

Reflecting on the past 20 years, Lydia adds, “This restaurant is truly our passion.” She finishes, “The community means so much to us. It’s about faith, family, and community. I want to thank everyone for your years of patronizing Girasole.” ML

Girasole 4244 Loudoun Avenue The Plains, VA 20198

(540) 253-5501 girasoleva.com

The Patierno family.

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Alias: A Culinary Gem in Vint Hill

Written by Lia Hobel | Photos by Michael Butcher

Alias will approach its one-year anniversary next month since the restaurant debuted in the charming community of Vint Hill. With sensational restaurant reviews,

The head chef, Stephen Burke, is originally from Warrenton. The opening of this restaurant and its approaching milestone is the realization of his dreams. Burke has made a name for himself

word has spread quickly about this culinary gem in Fauquier County.

in the fine dining establishments of rural Virginia since 2019, after returning from traveling with his

wife and co-owner, Kelly Burke. Having worked in Sonoma and Napa, California, he moved to Spain for three months to simply “eat.” The couple then decided to plant roots back in Virginia, where they first worked at The Inn at Little Washington together and, later, L’Auberge Provencale. It was Burke’s time at Three Blacksmiths in Sperryville where he learned “the ingredient-driven menu” concept he now offers at Alias. It’s also

“They can kind of relax and put the stress of the drive and of their day in the rearview mirror and then start to relax, to really enjoy the experience.”

– Burke

where he met co-owner and investor Sharon Briskman. They began to look for their own brick-and-mortar restaurant, and finally found it in 2023. “Kelly and I had our first baby, Atticus. We had a baby and opened a restaurant a month later,” says Burke, who adds that the couple is expecting their second child this fall.

Burke fans and fine dining enthusiasts have traveled from all over the DMV area as well as

Gem | Page 11

Behind the scenes at Alias.

“We really find it to be super exciting every night that we get to put on a show.” – Burke

| From page 10

New York and North Carolina for the culinary experience. “We really find it to be super exciting every night that we get to put on a show,” Burke shares.

“Our model is different from traditional restaurant service as it’s much more orchestrated,” he says. Each seating accommodates up to 28 guests, and the courses are served in unison. Good conversations often develop as friendships are forged between neighboring tables, according to Burke.

To begin, guests are asked to come 30 minutes ahead of their dinner reservation. On Mondays, Thursdays, Fridays, and Saturdays, dinner service starts promptly at 7 p.m., and on Sundays is served at 6 p.m. The evening begins with a pre-dinner drink so guests can settle in for the evening. “They can kind of relax and put the stress of the

drive and of their day in the rearview mirror and then start to relax, to really enjoy the experience,” Burke says. While guests unwind over their beverage of choice, Alias servers present a series of snacks “to get people excited about the food” and whet the appetite as everyone takes their seats for the five-course meal. In total, the experience lasts about two hours. There’s no “turning table urgency,” which allows every guest to savor each dish to its final crumb.

The restaurant follows a farm-to-table concept, altering the menu typically every two weeks. “It’s all about the ingredients driving what’s actually on the menu,” says Burke. Local Virginia farms, particularly in Fauquier County, are highlighted in the hyper-local menu. During the warmer seasons, Burke says he likes to serve a lot of cold soups, such as the Chilled Summer Melon Curry, which is paired with scallops. As the sum-

mer transitions into fall, Chef Burke will continue to use fruit in both savory and sweet ways. A lot more root vegetables will be added to the autumn menu. “In the winter we do a lot more braised dishes. For classic ‘stick to your bones’-type dishes, you’ll have a lot more potatoes and root vegetables and more classic desserts, like with chocolate, [that are] a little bit richer,” he says.

Reservations for the weekend are strongly encouraged to be booked in advance. The “fixedprice menu” is $145, while the “Chef’s Counter” seating is priced at $165. An additional wine pairing can be added for $98 per person. ML

Alias

7150 Farm Station Road Warrenton, VA 20187 (540) 422-0340 aliasvinthill.com

Gem

Left: Stephen Burke. Middle, top: Sweet corn agnolotti with summer truffles and caramelized allium crémeux. Middle, bottom: Venison au poivre from Millbrook Farm in New York, served with local blackberries from Seventh Heaven Farm, charred eggplant, and wild mushrooms. Right: A collection of cookbooks on display.

CALLING ALL COOKS: Middleburg books’ supper Club

Written by Bill Kent |

Photos by Caroline Gray

Middleburg has a Monday night hot ticket. Beginning in February of this year, Mary Beth Morell has hosted a monthly Monday night supper club at Middleburg Books, her South Madison Street shop. Admission is by online ticket only, and since April, those tickets have disappeared hours after they are posted.

“The ticket price covers the cost of the beverages, and includes a discount if you buy the cookbook we’re [featuring] from us,” Morell says. “We only have 20 seats, so selling out doesn’t sound remarkable. But, honestly, when we came up with this, we were terrified that no one would come.”

But people have come, through word of mouth that has brought cookbook fanciers, remote workers, influencers, family and friends, mothers and daughters, dog walkers and swimming instructors, from as far away as Pennsylvania and Kentucky to just around the block.

“It’s great fun,” says Nature Composed’s Ra-

Love” — that “had recipes that were absolutely delicious and easy to follow, and wasn’t too fussy about ingredients, so if people didn’t like an ingredient, or they couldn’t get it, they could toss in something else and get a good result,” Morell notes.

Buying a ticket provided participants a link to a website spreadsheet where they could write the name of a recipe from the book. The day of the meeting, everyone would prepare the dish in sufficient quantity to feed 20 people.

“But again, I was terrified,” Morell continues. “What if nobody cooks anything, or if what they cook turns out bad and they just don’t show?”

Twenty people cooked and brought dishes artfully displayed on antique serving plates, copper pots, hand-thrown pottery bowls, and wooden cutting boards that Morell put on a table in the shop that would normally be piled high with books. They dined at a long table that stretched the entire length of the bookshop, on glass plates

“I’ve been to every one so far. The conversation’s good and the food is even better.” – Rachel Minchew

chel Minchew. “I’ve been to every one so far. The conversation’s good and the food is even better.”

Maggie Siciliano, an internet influencer based in Harrisonburg, calls the club “a brilliant example of small-town community building.” How did she hear about it? “Middleburg is one of my favorite small towns, and Middleburg Books is my favorite indie bookstore in Virginia. And I love to cook.”

A shared joy in cooking, and cookbooks, lit the fire, Morell adds. “Shayne Johnson, [an employee], and I were standing around talking,” she says. “We both love books, we love to cook, and we love cookbooks. Why not put it all together and invite everyone we know who feels the same way and is free on a Monday night?”

For the first gathering, Morell chose a recently published cookbook — Yotam Ottolenghi’s “Shelf

and metal cutlery, and drank wine and sparkling water from crystal glasses.

“It would not be respectful to eat on paper and plastic,” Morell says. “We have some legitimate chefs here!”

At July’s meeting, inspired by recipes from Jess Damuck’s “Salad Freak,” Morell asked the attendees to form a circle around the assortment of dishes and introduce themselves by saying which dish they made, and then mention their favorite beach.

Megan Ritzert, an event coordinator from Marshall who brought a zucchini, corn, basil, and lime salad, added a quick apology for being late. “I had a cow in my backyard and I had to ask it to leave.”

Once seated, conversation shifted quickly

Club | Page 14

Left page: Meghan Ritzert, Mary Beth Morell, and Shayne Johnson. Top: Grilled nectarines with gorgonzola, one of the supper club contributions. Right: Conversation breaks out over dinner.

“I’m new to this community and I am amazed at how warmly we’ve been embraced here.”

– Mary Beth Morell

Club | From page 13

away from food to summer vacation plans, horses, family visits, more horses, and real estate: who just bought what, and what they might do with it.

Sarah Stittinius of Upperville had brought five family members to the supper club — each cooking a different dish — because “every time we come here, it’s different. This bookstore is such

a wonder.”

At the end, cards were distributed so attendees could vote on the best dish, though the odds-on favorite was Morell’s Heath Bar Crunch cookie, provided because while some salads tasted sweet, none would qualify as a dessert.

In the future, Morell plans to have supper clubs based on cookbooks from local authors. She’s also considering having larger cookbook-oriented

Right: The salad spread was impressive for July’s event.

events at other venues.

“I’m new to this community and I am amazed at how warmly we’ve been embraced here.”

Then she adds, “Make sure you put espresso powder in the cookies. It makes all the difference!” ML

For more photos from the event, visit MiddleburgLife.com.

Coffee Heath Bar Crunch Cookie Recipe

Written by Mary Beth Morell

A trio of my favorite things: coffee (serious addiction issues going on here), Heath bars (second only to Twix on my list of the best candy bars of all time), and a perfect salted chocolate-chunk cookie. They’re ridiculously tasty. This recipe is also a nod to one of my favorite Ben & Jerry’s flavors of all time, my beloved Coffee Toffee Bar Crunch.

Let’s ponder for a moment the origin of the Heath bar. I wandered down an internet rabbit hole and discovered that the Heath bar was created by a school teacher named L.S. Heath in 1928 to sell in his confectionary and ice cream shop in Robinson, Illinois. Gotta love a teacher with a sweet tooth. L.S. and his sons, Bayard and Everett, called it “Heath’s English Toffee” and declared it “America’s finest.” Fun fact: An early ad read “Heath for Better Health!” apparently because they used only the best milk, chocolate, almonds, creamery butter, and “pure sugar cane.”

Makes about 3 dozen cookies

INGREDIENTS

• 2 cups of all-purpose flour

• 1 teaspoon of baking soda

• 1 teaspoon of kosher salt

• 1 cup (2 sticks) of butter, softened

• 1 ½ cups of dark brown sugar, packed (I like the Trader Joe’s brand)

• 1 heaping teaspoon of espresso powder

• 1 teaspoon of vanilla extract

• 1 large egg

• 1 cup of chopped dark chocolate bars, or chocolate chunks (I like the Trader Joe’s brand)

• 1 cup of Heath bar bits (or chopped Heath bars, if you can’t find the bits)

• 1 cup of chopped almonds (again, love Trader Joe’s!)

• Coarse sea salt, to sprinkle (optional) INSTRUCTIONS

Combine flour, baking soda, and salt in a

small bowl, and set aside.

In the bowl of a standing mixer, beat the butter, brown sugar, espresso powder, and vanilla extract until creamy. Add the egg and beat well.

Gradually add in the flour mixture, but DO NOT overmix. Stir in the chocolate chunks, Heath bar bits, and chopped almonds by hand.

Using a cookie scoop if you have one (which I highly recommend), scoop the batter into rounded tablespoons onto a dinner plate.

Pop the batter into the refrigerator for at least an hour, but preferably overnight.

When you are ready to bake the cookies, preheat the oven to 350 F. Line baking sheets with parchment paper and place the cookie dough balls onto the sheet — about a dozen per sheet.

Bake for 9 to 11 minutes or until golden brown.

While cookies are still hot, sprinkle very lightly with coarse salt. Let cool for 2 minutes, then transfer cookies to a wire rack to cool completely.

Left: New friends and old mates gather.

LOCALS TAKE ON THE 2024 PARIS OLYMPICS

Written by Kaitlin Hill | Artwork by Lydia M.E. Schrader

“We are just thrilled to represent the United States,” shares Barb Roux, owner of St. Bride’s Farm

in Upperville. While “we” refers to Roux and her husband, Dave, she echoes the apparent and appropriate patriotism that seems to ripple across

the country during the opening ceremony and subsequent competitions. This year, that patrio-

Olympics | Page 17

“Piaffe at Versailles.”

Olympics | From page 16

tism hits even closer to home, with athletes — human and horse — and even artists from Hunt Country taking on the Paris Olympics.

For Roux, both her Olympic horse, Baloutinue, and rider, Laura Kraut, have Hunt Country origins. “It’s a nice hometown story because we got the horse from Katie and Henri Prudent, a Middleburg family.” The Prudents own Plain Bay Farm. She adds, “And Laura Kraut used to compete as a child in Upperville.”

Roux continues, “Katie had worked with Laura in the past and knew she was looking for an Olympic horse. There were a lot of people asking about the horse, but Katie chose Laura.”

Once Kraut and Baloutinue were paired, “Laura had a very short amount of time to get to know the horse, but she managed that time well. She did her trials while still getting to know the horse, and managed to pull off a team silver with McLain Ward and Jesse Springstein.”

Kraut is no stranger to the Olympics. Her first were the 2000 games in Sydney. Since then she has won a gold and silver medal for Team Jumping in Beijing 2008 and Tokyo 2020, respectively. Though even with her famil-

Thaisa Erwin will compete with the Smiths’ horse, Hialita B, for Australia.

“We’re definitely excited,” Michael Smith says. “We put this plan together 18 months ago with Thaisa and to see it come to fruition, and to see her on the team … we’re feeling really good.”

He’ll also be supporting McLain Ward, a six-time Olympian, represent-

“It is such a tremendous honor … to support this amazing group of people that are riding for us.”

– Barb Roux

iarity with the games and her prior achievements, “I always want the rider and horse to be safe,” Roux says of Kraut’s participation this year. She adds, as a point of pride, “Of course, we would love to medal. That would be the icing on the cake. Laura is, I believe, 58 this year, so she’ll be one of the oldest competitors in the Olympics. It would be so amazing to see her medal again.”

As for the secret to Olympic success, Roux says, “Laura has assembled such a wonderful team of people — the grooms, the vets, the farriers, the dentist, the chiropractor, the massage therapist. There is such a team involved with keeping these horses healthy and fit for the jobs we are asking them to do. Laura is a very humble person and it is a joy to be around that type of professional that is so accomplished.”

She finishes, “It is such a tremendous honor … to support this amazing group of people that are riding for us.”

That sense of pride and honor is certainly shared by Michael Smith and his wife, Wendy, owners of Poplar Grange Farm in Middleburg. This year,

ing the U.S. “I’m still part of McLain’s team, so I am excited for the U.S.’s opportunity and his chances as well.” Smith adds with a laugh, “We’ve got two hats in the ring, so to speak!”

As for his hopes for Erwin and Ward, “We just hope that the horse and rider themselves do very well, have a solid round, and help their team out

Olympics | Page 18

“Paris 2024.”

“There is truly nothing more inspiring to me than an American story.”

– Lydia M.E. Schrader

the best they can.” Like Roux, he adds, “Most importantly we want them to have a safe trip and a great experience in France. … And if we happen to bring a medal home, we’re certainly not going to be disappointed, will we?”

Of what the Olympics might mean back home, Smith says, “We’re certainly proud to bring this opportunity to Middleburg. It keeps the interest alive for show jumping in this part of Virginia. Our next door neighbor is Joe Fargis, a gold medalist. We have some great people here, like the Rouxs and Laura Kraut. This is a great community that supports show jumping.”

Local artist Lydia M.E. Schrader is feeling the Olympic excitement and sense of patriotism, too, and channeling it into her art. She says, “The Olympics Collection came about in the way most of my best collections do. My work through the years has chronicled beloved and beautiful places in America — often featuring a modern Americana perspective with American flags and beautiful vistas.” She continues, “When the Olympics were announced in Paris, I knew immediately that I wanted to go for them. While I didn’t take action on making the trip across the Atlantic for this event, I did decide to paint a new Paris Olympics Collection to commemorate the event while I cheered on my country’s team.”

While watching from home and continuing to paint her collection, Schrader will be rooting for the swimmers due to a connection with the University of Virginia swim team. After including a painting of UVA in one of her online collections, she noticed that the print started to sell rapidly. “When the Paris Olympics Collection launched, an Instagram follower reached out to me and mentioned that she had sent the UVA print to a friend of hers, who happened to be Gretchen and Alex Walsh’s mom, Glynis Walsh.” The sibling duo, both standout stars at UVA, are set to compete in Paris. Schrader adds, “It was so exciting to know I had extra cause to feel a connection with the Olympics this year — with fellow Virginians and five UVA Swim Team girls on the USA Team!”

In addition to her current Olympic Collection, which includes snapshots of Paris landmarks like the Arc de Triomphe and the Rodin Museum as well as more Olympic-specific pieces like “Stick the Landing” and “Sailing for Gold,” on August 6 Schrader will release more Olympic originals.

Of the project, she concludes, “There is truly nothing more inspiring to me than an American story,” a sentiment that captures the heart of how it feels to support the nation, and even more, members of the Hunt Country community as they compete in Paris. ML

For additional coverage of locals in the Olympics and more of Lydia M.E. Schrader’s art, visit MiddleburgLife.com.

"USA Swim Team."

Written by Diane Helentjaris | Photos by Savana Ashley

Blogger Aleyson Bickley

“There are places I’ll remember…” The Beatles croon in their song “In My Life,” reminding us of the haunting power of place. In her blog, Hunt Country Chic, Aleyson Bickley reminds us of the allure of Hunt Country, with its unique and beautiful combination of terrain, people, and lifestyle. With “a mission to share this spectacular part of the United States online,” the blog is founded on the premise that “there is no place that is quite as historic and charming as the lovely towns that make up Virginia’s wine and hunt country.”

Bickley discovered and fell in love with Hunt Country when she moved to Washington, D.C., for college. She studied international affairs and security policy at George Washington University, earning undergraduate and graduate degrees. She now works for the federal government in her area of study. She grew up in Ridgefield, Washington. Tucked in the southwest corner of Washington state, the landscape’s snowcapped mountains are a far cry from the rolling hills of the Piedmont, but just as in Hunt Country, opportunities to ride horses are plentiful. As a child, Bickley initially rode Western-style, then switched to English. She loved to hang out in her riding togs. “As a little girl, I felt the best wearing my riding clothes out in public… I was one of those crazy horse girls, and that passion has never gone away.” She rides these days at Scattered Acres Sport Horses in Catlett.

At the end of 2018, Bickley moved from D.C. to Virginia. Her boyfriend understood how smitten she was with the area’s history — he wisely chose The Red Fox Inn as the site to propose. The couple married there at the end of 2022. She was “very passionate about supporting local businesses for our wedding with our welcome gifts and so forth,” he says.

Bickley began her blog, Hunt Country Chic: Life and Style in Virginia’s Wine and Horse Country, that same year. She and her husband relax on the weekends by driving through the re-

Hunt Country aesthetic, which Bickley describes as “a mix of finds which look good, are comfortable to me — a mix of timeless feminine silhouettes [along with] something rustic.”

Bickley is also a fan of historical fiction and loves “Pride and Prejudice.” In her post “A Jane Austen Moment,” Ashley’s romantic photography captures Bickley in a flowing white dress, leather-bound book in hand, standing in an open field with a breeze fluttering her skirt.

Aleyson Bickley was surprised when many early fans of her blog turned out to be English women. She’s hoping to one day travel to the Cotswolds and see what it’s like outside the pages of her beloved books. For now, she’s content to celebrate Hunt Country’s warmth, charm, and unique style. When asked about her favorite local businesses, she quickly brings up the historic feel of The Red Fox Inn & Tavern and Goodstone Inn, Tremolo Bar’s cocktails and small plates, and Hunter’s Head Tavern’s sticky toffee pudding. She’s looking forward to experiencing the Gold Cup this fall.

gion’s small towns, on the hunt for great restaurants, events, wineries, and clothes. “I share the businesses, fashions of Hunt Country — the general life and style, the way I romanticize the area,” Bickley lists. “If I have two great experiences in a row [at a business], I talk about it online.”

Shots by Bickley and her husband pop up on the blog, but many are by photographer Savana Ashley. Ashley’s photographs highlight Bickley’s

“One thing I’m always looking for and would love people to know about me is that if they want someone to check things out [in Hunt Country, let me know]. I want to be the discoverer for people who don’t live here or be the guinea pig if they’re hesitant.” ML

Read more about Hunt Country Chic at huntcountrychic.com, or visit Bickley on Instagram at @aleysonbickley.

Left page: Aleyson Bickley. Above: Bickley channeling Jane Austen.

The Plains – From the Manor house to the manicured gardens, grounds, dependencies and hundreds of acres of land with protected view-sheds, Oakendale is an exquisite horse country estate. John Coles | 540-270-0094

Middleburg – Tuscan-inspired estate has an “Old World” warmth that is elegant and welcoming. 5 BRs, 8 1/2 BAs, 8 fireplaces, heated pool & Jacuzzi. 4 BR guest house, 8 stall center aisle stable.

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Middleburg – Ideally located with spectacular views in a gorgeous setting. 4 BR / 4 BA is in the heart of “Hunt and Wine Country.” Private, spacious and charming. 8 stall stable, 5 fenced paddocks.

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Marshall – In addition to the classically beautiful brick manor house, ca. 1935, there is a stunning, newly constructed second home, both are perfectly sited for privacy and views.

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Delaplane – Exquisite and beautifully sited. Located within the Crooked Run Valley Rural Historic District. 10 BRs/6.5 BAs. Behind the house are a pool, barns, paddocks and mature woodlands.

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Middleburg – New estate home ready for the most discerning buyer. Extraordinary living on three finished levels. Also: heated pool, fire pit, outdoor kitchen and 3 car garage.

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Middleburg – The manor house, ca. 1925, is a 22 room home w/ many upgrades, sited to make the most of the stunning natural landscape, with Goose Creek River frontage and Bull Run Mtn views. John Coles

Middleburg – Restored to its 1900’s glory when owned by a founding member of American Foxhound Club and Master of PFH. Huntland is not just a name, but the very essence of the estate.

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EDEN GLEN 7+ acres | $2,975,000

Middleburg – Situated just east of town, this extraordinary property is a sanctuary of natural beauty and refined living; yet offers easy access to Dulles and downtown Washington.

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Middleburg – Diamond in the rough! Located in the heart of town, 2 BR/1 BA rambler on .55 acres, divided into 2 parcels, in a recorded subdivision approved by the town. Offered together as a package.

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MERRY OAKS

The Plains – Recently renovated home with stunning addition on 1.43 acres. Located between Marshall and Warrenton, easy access to I-66 and the many villages in Horse / Wine Country.

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The moment you visit, you’ll feel a sense of belonging that makes you want to put down roots. In business since 1967, Thomas & Talbot’s number-one ranking in Horse Country comes as no surprise based on our long-standing relationships in the area. In addition to locating your perfect home, we introduce you to the charmed way of life that you’ve always dreamed of. Visit our website today and if you’re interested in seeing a particular property, please contact us.

DAY-OFF EATS Local Chefs Share Downtime Cravings

Written by Kaitlin Hill | Photos by Shannon Ayres

More than sweeping pastoral views, blockbuster equestrian events, and small town charm, Hunt Country has become a destination for food lovers and culinary talent alike. With a roster of seasoned chefs and rising stars using locally-sourced ingredients, the dining options in Hunt Country are as endless as they are exciting, and the product of passion and hard work.

In an industry that seemingly never sleeps, however, creating memorable menus and exceptional guest experiences can be grueling, and

certainly deserving of a relaxing day off that is as restful as it is nourishing. But after long hours in the kitchen, what do chefs cook when they don’t have to?

Three local chefs shared their thoughts on what they crave when they don’t have to clock in, and unsurprisingly, common themes were fresh, simple, and classic.

CARLOS LEON, HEAD CHEF AT THE ASHBY INN

Chef Leon brought his culinary talents to the

U.S. in 2011 when he arrived here from Guatemala. He initially started as a line cook in Palio Ristorante Italiano in Leesburg, VA, before being promoted to executive chef in 2015. In 2020, he moved to The Conch in Leesburg as an executive sous chef before joining The Ashby Inn in March 2024.

His day-off craving is Beef Royale. He says, “Normally on my day off, I like to eat homemade food, but if I have to prepare something that I really like it will be the Beef Royale.” He expands,

Bottom left: Carlos Leon. Bottom right: Beef Royale.

Local | From page 24

“[It] is a filet mignon topped with seared foie gras

and black truffles, served with a goat-cheese-infused potato puree and black truffle, red wine sauce, and seasonal vegetables.”

When asked why he gravitates toward the dish, Leon shares, “I believe that the Beef Royale is a classic dish with enough depth in flavors and also uses different techniques of cuisine.” He adds, “I don't see this dish in any restaurant. I tried it for the first time a few years ago in a former job, and I fell in love with it.”

While it sounds fancy, don’t be intimidated. Leon claims, “This is something that I make at home, [and] the recipe is very easy to execute.”

For those interested in flexing their culinary skills, Leon included his recipe below:

Ingredients:

• 6 to 8 ounces of filet mignon

• 3 ounces of foie gras

• 8 medium Yukon gold potatoes

• Garlic confit, to taste (optional)

• 10 ounces of goat cheese

• 2 tablespoons of shallots, minced

• 6 cloves of garlic

• 2 sprigs of thyme

• 2 sprigs of rosemary

• ½ cup of beef stock

• ½ cup of red wine

• Black truffles (optional but highly recommended)

• Salt and pepper, to taste

To prepare the beef, season the filet mignon with salt and pepper and cook to the temperature of your preference.

Then, portion the foie gras to a 3-ounce piece. Score it and season with salt before searing it in a hot pan.

For the potato puree, cover the potatoes in salt, pepper, and oil, place them on a tray, and put them in an oven preheated to 350 F. Bake the potatoes until they are soft. When they’re ready, peel

them and place in a bowl with salt, garlic confit (if using), and goat cheese. Use a hand blender or place everything into a regular blender until they are silky smooth.

To make the red wine sauce, add olive oil and a dash of butter, minced shallot, and garlic to the pan you cooked the filet in. Cook them until they are very soft. After that, add the thyme, rosemary, and beef stock and let it cook for 20 minutes uncovered so it will start reducing and the flavors combine. After 20 minutes, add the red wine and the truffles and let it reduce until it becomes a sauce.

AMANDA LUHOWIAK, OWNER OF THE WHOLE OX

Recently featured on Food Network’s “Guy’s Grocery Games” and known for the region’s best burger, Amanda Luhowiak’s choice for day-off eating is often inspired by the seasons. She shares, “It is summer and the tomatoes are sweet and delicious, so to prepare at home something quick and delicious, you could find me enjoying a BLT.” She continues, “A BLT is quick, easy, and delicious. Local heirloom tomatoes, The Whole Ox housemade bacon, local lettuce, and fresh baked bread from Lyon Bakery — it is super nice to have something that reminds me of childhood in the summertime and that is prepared with little time and energy.”

Throughout the year, she gravitates toward her wood-fired oven for meals made at home. She says, “Any time of the year, on my day off my absolute favorite is firing up the outdoor oven with my husband Derek and cooking seasonal veggies, local meats, seafood, and even a pizza or two in the wood-fired oven.” She adds, “It is about the day of cooking, eating, and drinking with family and friends. To heat up the wood-fired oven and hang out next to it all day long sharing food and

Local | Page 26

Top: Amanda Luhowiak. Bottom: BLT.

wine, good company, stories, all while making new memories is a perfect day off for me.”

Quality ingredients play an important role, too. “When you start with very good, quality products that farmers and producers put all of their love and positive energy into growing and making, you really only need the least amount of manipulation so you can taste and fully enjoy all of the flavors of dry-aged beef, heritage pork, local heirloom tomatoes, etc.”

She concludes, “I feel very blessed to live and work in the middle of the beautiful Piedmont Virginia countryside full of awesome growers, farmers, and producers. It makes me super happy to be able to enjoy all of this bounty at home with my husband, Derek, my spoiled Bouvier des Flandres doggie, Izzy Butcher Dog, and friends and family.”

JARAD SLIPP, OWNER OF TREMOLO BAR AND KNEAD WINE

Food enthusiasts flock to Middleburg for Jarad Slipp’s small plates at Tremolo and creative pizzas at Knead Wine, which recently opened a second location in Purcellville. For the Culinary Institute of America-trained Slipp, however, “I rarely eat my own food in my restaurants, although with three pizza places I will occasionally take a pizza home if it’s late and I don’t feel like cooking.”

When he isn’t grabbing pizza to go, he says, “I find myself gravitating toward things that I don’t normally cook on a daily basis. Right now that means I’m cooking a lot of Mexican, South American, and Asian dishes.”

He adds, “It’s all about quick, easy, and tasty.”

With that in mind, he shared his recipe for homemade Chorizo Tacos.

Ingredients:

• 1 pound of ground pork

• 3 ancho chiles

• 6 cloves of garlic

• 1 ½ tablespoons of smoked paprika

• ½ tablespoon of salt

• ½ teaspoon of pepper

• 1 cup of masa harina

• ¾ cup of warm water

• ¼ teaspoon of salt

To make the pork, dry toast the chiles in a hot cast-iron pan (and keep the pan hot for the tortillas). Add them to a blender. Pour 1/4 cup of boiling water over the top and add garlic and spices. Let that sit for about 10 minutes, then puree and mix into the pork. Cook it.

To make the tortillas, mix the masa harina, warm water, and salt and let it sit for 5 minutes. Portion the dough into the size of golf balls and press with either a tortilla press, rolling pin, or a pot. (A cut ziplock bag will help to keep from sticking.) Cook each side for 1 minute in that same hot, dry cast-iron pan used to toast the chiles.

To assemble, add whatever you want: hot sauce, avocado, cilantro, onions, sour cream/crema, etc.

For final thoughts on day-off eats, Slipp says, “Look, if you’re an accountant, do you really want to sit down with your calculator for a few hours on your day off? Thanksgiving is my favorite day of the year, but unless I’m entertaining and going all out, cooking should be quick and easy, as I have plenty of other items on my to-do list. Even if the restaurants are closed, it’s still rarely a day off for me.” ML

Top: Jarad Slipp. Bottom: Homemade Chorizo Tacos.

LOCKE’S MILL THROUGH THE AGES

Written by Heidi Baumstark

Sitting at the top of a hill on a narrow, winding road along the Shenandoah River is Locke’s Mill, a restored gristmill just outside the town of Berryville in Clarke County. The structure dates to 1876, a two-story frame mill built atop a stone foundation. The old French burr stones inside continue to churn.

Considering its role in Virginia’s history, it’s no wonder that Locke’s Mill is listed on both the Virginia Landmarks Register (2018) and the National Register of Historic Places (2019). It is located within the Greenway Rural Historic District among 30 miles of farmland.

Thanks to dedicated restoration efforts, the mill is still churning out stone-ground heritage grains, flours, and baking mixes. In 2016, the mill was purchased by Sandy Lerner, cofounder of tech giant Cisco Systems. And, in 2017, it was certified as organic by the USDA. In addition to the mill, Lerner owns Ayrshire Farm and Hunter’s Head Tavern — both in Upperville — plus Gentle Harvest, a custom processing facility in Winchester.

Producing organic products is

central to Lerner’s businesses, including the meats and poultry from Ayrshire Farm. Katie Wais, who handles marketing and events for Lerner’s enterprises, explains, “Organic processes and products are very important to Sandy, and we’ve been big on organic farming before it became trendy. Sandy’s always wanted to own a mill, and when the opportunity came up to purchase Locke’s Mill, she pounced on it.”

The fact that the milling system is certified organic is what makes the mill unique. At Ayrshire, they’re beginning to grow einkorn, a type of ancient wheat that’s popular because of its low gluten content. But for now, the products they grind come from other farms. The stone-ground grains are provided to local distillers, bakers, chefs, visitors to the mill, and are available for purchase online. Plus, the mill welcomes the public during their Open Mill Days, the first and third Saturdays of the month from March through November, so visitors can observe the milling process up close and take home some freshly ground grains.

Mill | Page 29

Locke’s Mill whole wheat flour.

Photos by Shannon Ayres

Holker recognized Locke’s Mill as an appealing investment is testimony to Shenandoah’s lucrative milling economy at the time. Because the mill was so close to the river, frequent flooding caused damage over the years, which resulted in it becoming inoperable — though some mill remnants survive.

JOSEPH PRICE (1836 - 1923)

MILL OWNERS PAST TO PRESENT:

GEORGE WASHINGTON LEWIS (17571821)

A report from the Virginia Department of Historic Resources (DHR) reveals earlier names of the mill, which correspond with the names of its owners: Lewis’ Mill, Holker’s Mill, Price’s Mill, and finally, Locke’s Mill.

The story begins with Fielding Lewis, a widower with three children. In 1750, Lewis married Betty Washington, the sister of George Washington. Upon Lewis’ death in 1781, the land was divided between three of his sons. One of them — George Washington Lewis — inherited 1,078 acres, the “surplus ... on the Shenandoah River in the lower part of the whole tract,” the DHR report states. George would later take up residence on the property near what was then called Lewis’ Mill.

In February 1790, George sold his acreage, and deed records list his inheritance as including “all houses, buildings, gardens, orchards, ways, waters, water courses, mills, milldams, millstones and the gear and utensils to the said mills…”

JOHN HOLKER (1745 - 1822)

In 1792, the property was sold to Englishman John Holker, the son of an industrialist. His business partner, Robert Morris, was a financier of the American Revolution and investor in Leeds Manor, the 160,382-acre parcel that encompassed the area around Locke’s Mill. It’s likely through this connection that Holker first found his way from Philadelphia to Virginia.

The fact that an international player such as

The mill was purchased in 1876 by Joseph and Mary Price, at which point it became known as Price’s Mill. The 1870 census lists Joseph Price, aged 34, as a “dry goods and grocery merchant.” In general, mills were central hubs in rural areas, consolidating dry goods, produce, and mail services. Existing grain elevators in the original structure indicate that during Price’s rebuilding of the mill, he reincorporated the Oliver Evans milling system of continuous production. Before Evans, milling was a labor-intensive process requiring many workers.

Price also imported French burr stones. They were shipped from France to the port of Baltimore and include the “Price” name inscribed on them. The DHR report adds, “Retention of the 1870s burrstones is a major element to the mill’s integrity. … The property has high integrity of feeling as it continues to be a water-powered mill using a historic-age waterwheel, its original burrstones, and custom-built frame and gears that closely replicate the historic milling process. The property’s picturesque setting adds to its integrity of feeling.” The DHR report adds that the current structure was built into a hill further away from the Shenandoah River to provide a buffer to prevent flooding. Instead of river water for its source, an upper spring behind the mill was used. Price operated the mill until 1899.

THOMAS H. LOCKE (1864 - 1940)

In 1907, Thomas H. Locke became the owner of the mill with his wife, Rosa V. Locke. The 1920 census lists Locke as a “merchant” in a “grocery store.” The Lockes were a large family from the Shenandoah Valley. Burlap flour bags carried Locke’s name along with the label, “Shenandoah Mills - Berryville Virginia - Fancy Buhr Meal.”

In 1935, a flood damaged the waterwheel,

Mill | Page 30

Top left: The burr stone. Top right: Buckwheat grains being ground. Bottom: Julian Escamilla Gil, the Locke’s Mill miller.

Mill | From page 28

causing the mill to cease operations, though the structure continued to serve as a general store and post office. The property switched hands a number of times over the next several decades.

JON AND CAROL SIGLER JOYCE (19922016)

In 1992, almost 60 years later, a local couple — Jon and Carol Sigler Joyce — purchased the property and began restorations. Wais adds, “It was their labor of love, a passion project for them. For almost 20 years, they worked on it off and on. Then in 2016, Sandy purchased it and helped finish its restoration, adding a second milling system, and had it certified organic in 2017.”

Water from an upper spring is fed down the shoot, which falls into the outside waterwheel then into another waterwheel inside, and that’s what engages the millstone. Several grain elevators are powered as well. Today, the mill is fully automated, requiring only a single operator.

GREAT GRAINS

Wais says they often get asked which flour produced at the mill is closest to white all-purpose flour. “Our answer: none of them,” she notes. All-purpose flour has been ground and sifted, but the sifting process removes the outer husk of the grain, the hard, chaffy skin. Then they bleach the flour and add preservatives. “Our flour is stone ground, which changes the integrity; it preserves the natural moisture, and we sift out nothing. This results in a product that’s going to bake up differently,” she explains. The chaff, the outer husk of the kernel, remains and provides lots of flavor and nutrients. Folks with gluten sensitivities say they can eat these products. Wais points out that “during the pandemic, people discovered local bread baking — and have kept up with it.”

Katie Kopsick, founder of Bolivar Bread Bakery in Harpers Ferry, West Virginia, shares, “We love using their grains in our sourdough bread. They add so much texture and heartiness; you can really taste the difference. The cooler tem-

perature of the grinding stones maintains the flavor and micronutrients, which translates to better fermentation and digestibility.”

Adrienne Smirnow, a farm-based chef in Markham, says, “At one of my farm-to-table dinners, I featured Locke’s Mill products throughout the meal. There’s an amazing freshness and richness to these grains I hadn’t experienced before. They produce such high-quality ingredients that it really kicks up your recipes in flavor, texture, and nutrition.”

Bagged grains can be purchased at Hunter’s Head Tavern, and several specialty dishes using Locke’s Mill grains have been added to their menu. Tim Thompson, the chef at Hunter’s Head, chimes in, “I have come to love our mill’s grains. Cooking fresh and eating locally helps grow our American culture through memories shared with family. Our mill’s products have recipes attached that provide opportunities to revitalize our families’ American traditions.”

According to Wais, they just started selling their Ayrshire meats at local farmers markets, including Buchanan Hall Market in Upperville. Soon they’ll begin selling their bagged grains there, too. The Buttery, a restaurant in near-

by Millwood, buys Locke’s Mill grits and serves them on their menu. Locke’s Mill also provides grains to Catoctin Creek Distilling in Purcellville. Since 2014, Nathan Stalvey has been the director of Clarke County Historical Association, the organization which owns nearby Burwell-Morgan Mill in Millwood. He added, “During the early 19th century, there were over 50 mills in what is now Frederick and Clarke counties. As the nation’s breadbasket moved to the Midwest, local mills became obsolete. Thanks to preservation efforts, both of these mills [Burwell-Morgan Mill and Locke’s Mill] are again operational, and they are a testament to the importance Clarke County has played in the history of the Shenandoah Valley.”

Wais adds, “When other similar mills ceased operations, hard work and dedication have kept the mill running.” ML

Locke’s Mill is located at 1600 Locke’s Mill Road in Berryville. Visitors can observe the milling process March through November on the first and third Saturdays of the month from 11 a.m. until 4 p.m.; admission is free. For online ordering of stone-ground grains and to learn more, visit lockesmillgrains.com.

Locke’s Mill.

Girasole

Celebrating 20 years in The Plains! Family-owned and -operated, serving fine wine and Italian food.

4244 Loudoun Avenue, The Plains, VA 20198 (540) 253-5501 | info@girasoleva com @girasoleva | girasoleva com

Cupcake Heaven

With 12 gourmet flavors offered daily, Cupcake Heaven ha something for everyone Enjoy a sweet afternoon treat with cup of coffee or pick up a dozen for your next special even

8348 W. Main Street, Marshall, VA 20115 (540) 364-8238 | MarshallVA@cupcakeheaven.com cupcakeheavenandcafe.com

Goodstone Inn & Restaurant

oodstone is a premier hospitality and fine dining destination ated in the heart of Virginia’s horse and wine country Spread ss 265 acres of rolling hills, the resort offers boutique cottages, Country activities, a full working farm, exquisite farm-to-table cuisine, and an impressive wine cellar

36205 Snake Hill Road, Middleburg, VA 20117 (540) 687-3333 | @goodstoneinn | goodstone com

Middleburg Gourmet

Middleburg Gourmet offers a variety of gourmet food items sourced locally and from afar, including a wide selection of teas, spices, finishing salts, olive oils, vinegars, local honey, truffles, jams, biscuits, snacks, cheese, and more!

10 E. Federal Street, Middleburg, VA 20117 (540) 883-3114 | middleburggourmet@gmail.com @middleburggourmet | middleburggourmet.com

Field & Main Restaurant

Hearth-inspired, locally-sourced, global cuisine for dine-in or togo Indoor dining and private outdoor cabanas both provide a comfortable atmosphere ideal for a relaxing dinner, date night, or group celebration

8369 W. Main Street, Marshall, VA 20115 (540) 364-8166 | info@fieldandmainrestaurant.com @fieldandmain | fieldandmainrestaurant.com

Friends & FaMily reMeMber JIMMY HATCHER

Written by Kaitlin Hill

When reflecting on his life, there is a general consensus about James Linwood “Jimmy” Hatcher Jr., the Richmond native, Upperville resident, horseman, storyteller, artist, and friend to so many. As his niece Ashby Hatch puts it, “He was fun with a capital F.”

Another common theme? When asked to share a story about Hatcher, most who knew him start with, “I just have too many,” as his goddaughter Sandra Bravo-Greenberg says.

And when describing him as loyal, generous, welcoming, genuine, community-oriented, and someone with an undeniable joy for life, many agree with Hatcher’s neighbor and friend Pam Covington, who says, “That is just the type of friend he was.”

Born in Richmond, Hatcher moved to the Middleburg area in 1966. “He was drawn to horse country,” shares his nephew Jay Jennings. “He had been showing in horse shows since he was a teenager.” Hatch adds, “He had a love for horses … and he followed his heart.”

Upon moving, Hatcher became completely integrated in the Hunt Country community, making lifelong friends, taking on meaningful causes, attending Trinity Episcopal Church regularly, and, of course, staying deeply involved in the equestrian scene. He was so enamored with the area and the friends he made here, he “even had a cat named Paul Mellon. In honor of his friend,” Jennings explains.

Friends would be a major focus of Hatcher’s life. “Something I respected and marveled about him was the range of different kinds of friends he had — older, younger — and how he mentored them a lot of times with respect to [equestrian pursuits],” Hatch shares.

Remember | Page 35

Jimmy Hatcher. Photo by Liz Callar.

Remember | From page 34

Bravo-Greenberg remembers Hatcher as being supportive and generous with advice. Of their initial meeting in the mid-90s, she says, “We met at the Upperville Horse Show. I was wearing this little dress and he said, ‘My dear, you are as pretty as a peach.’ Ever since then, he has called me Peach.” She continues, “He actually helped me buy my first horse. He helped me become a first-time horse owner, and then was always there ringside to watch me.” She adds with a shaky laugh, “And he never said anything bad. I could pop chip every single jump and almost fall off my

horse and he would say, ‘Well there you are.’ He was definitely good at finding the silver lining.”

Covington met Hatcher at the horse show, too. “I showed hunters and jumpers and he was a judge and a rider. That’s how we met, 35 years ago.” Like Bravo-Greenberg, Covington remembers, “We just became friends … and he was always there.” That applied to outside the arena, too. “He was the type of friend that was very loyal and caring. If I needed a ride somewhere or my car broke down, he is the one I would call.” She finishes, “He just had this joie de vivre, this zest for life, and for his friends. He loved his dogs, he

loved his horses, and he loved his friends.”

He loved storytelling, too. Hatcher shared many stories in Country Zest & Style in his column, “Carry Me Back,” and with friends over lunch or at parties. By all accounts his stories were prolific and his talent for telling them unmatched. “He was an unbelievable storyteller,” shares Hatch. “When he would tell a story, he had facial expressions that went along with it. The delivery just made the story really special.” She

“Something I respected and marveled about him was the range of different kinds of friends he had — older, younger — and how he mentored them a lot of times with respect to [equestrian pursuits].”

– Ashby Hatch

continues, “And he knew his audience and how to entertain his audience. There was a spontaneity in his storytelling, and he had volumes and volumes of tales.”

That spontaneity extended to how he lived life, and often created memorable stories for his friends and family to tell about him. Hatch remembers, “He gave us a Jack Russell terrier when we were little.” She adds with a laugh, “Despite us not being in the market for a dog.” Hatcher went as far as breeding their dog with his dog

Remember | Page 36

Top: Joseph Keusch, Helen Wiley, and Jimmy Hatcher. Bottom: Jackie Eldredge, Jimmy Hatcher, and Karen Jackson. Photos by Liz Callar.

Remember | From page 35

and promising to “come and take our dog away to have the puppies off-site. Well, he missed the mark,” Hatch explains, “so we were the ones birthing his puppies and he eventually showed up. That was Uncle Jimmy.”

She also remembers him bringing red beach towels to a family summer vacation and saying, “I’m going to photograph your Christmas card!” Hatch recalls, “This was probably one of the best Christmas cards we ever had.

“He always had his arm out to guide you, always kisses on the cheek to greet you, and he just had this ability to make everyone feel special and that he knew them and he loved them.”

– Sandra Bravo-Greenberg

“He was a free spirit,” she concludes. To say he was so much to so many doesn’t quite cover it. He was that and more to the many people who knew and loved him. “He was a genuine gentleman and an incredible horseman, an incredible person,” Covington says. Bravo-Greenberg adds, “He always had his arm out to guide you, always kisses on the cheek to greet you, and he just had this ability to make everyone feel special and that he knew them and he loved them.”

Hatcher passed away on June 26, at age 89, in Richmond, Virginia. According to his niece, “He went on his own terms, which was very Uncle Jimmy.” ML

Jimmy and his dog, Ricky. Photo by Joanne Maisano.

OPERA NIGHT: The Barns of Rose Hill to Showcase Talent from Across the Country and Around the Corner

Written by Kaitlin Hill

On August 23, The Barns of Rose Hill in Berryville will host a night of local and national, but all sensational, musical talent for their inaugural Opera Night. The show, which is part of their Classical Music Series, promises to impress opera lovers with world-

class vocalists performing arias accompanied by pianist Mark Irchai and trumpeter Dr. Curt Christiansen. While the night will showcase musicians from across the country, the inspiration for the show is notably local.

“Martha approached me at one of our other

concerts, and she was so enthusiastic about it and well connected within the opera world,” shares Nathan Borger, the director of operations and programs at The Barns of Rose Hill.

Martha is Martha Williamson, mother of Briggs Williamson, a Hunt Country native with a promising opera career in the works. Of her son, Williamson shares, “He ended up going to the Hill School, and, of course, sang there. Then at church, on Sundays at Trinity, he ended up joining the choir at a very young age.”

Briggs’ time at Trinity would lead him to audition for the American Boychoir. “There is a lovely bond between Trinity and Bunny and Paul Mellon. The American Boychoir came in and performed at both their memorial services … at Trinity. When we found this out, Briggs wanted to audition.”

A seasoned singer — having already done 40 shows by fourth grade, for example — Briggs was recruited by the American Boychoir around the same time. “The idea of him going away at fourth or fifth grade… I couldn’t even fathom the idea.” She continues, “But he was adamant, so he went off and it was worth it. It was life-changing.”

Adamant and ambitious, Briggs recently graduated from the Interlochen Arts Academy in Michigan, and at just 18 will take a position at the Royal College of Music in London.

Though, before he leaves, he will join the ranks of seven world-class vocalists at The Barns of Rose Hill for what promises to be an unforgettable evening of opera music.

“This is definitely a unique opportunity to come and hear some of these world-class performers right here in our own backyard,” Martha says.

In addition to Briggs, Opera Night attendees will enjoy performances by tenor David Walton, soprano Danielle Talamantes, bass-baritone Kerry Wilkerson, counter-tenor Biraj Barkakaty, Neenah Fusté, and Daniel Voigt.

When asked what he is looking forward to most about the performance, the 18-year-old

Opera | Page 39

The Barns of Rose Hill. Photo courtesy of The Barns of Rose Hill.

Opera | From page 38

Briggs shares, “I am most excited to [work] with people who are way ahead of me. I aspire to be like these professionals. I am at the beginning [of my career], so it will be interesting to see how different their technique is from mine and what I can learn from them.”

As for preparation for the big night, he emphasizes “studying my music and making sure I understand the text. I am learning Italian pieces.” He adds with a laugh, “Italian is not my native language,” and continues, “It is important to know the text so you can actually emote and bring the audience into your performance, immerse them.”

His mom and Borger are focused on audience experience, too. Borger notes, “This is the sort of thing that people aren’t going to be able to see

anywhere else other than at The Barns.” Martha’s hopes for the guest experience echo that of Borger: “It is going to be a really remarkable experience. … I hope people will come out and experience this type of music and the quality of music at The Barns. It’s going to be a great evening.”

But perhaps Briggs puts it best, saying, “I am hoping that people who don’t appreciate opera as much show up and realize how moving of an art form it is.” He finishes, “I think that anyone who goes to this performance is not going to regret buying the ticket. It’s going to be amazing.” ML

For more information on the event, full performer bios, and to purchase tickets, visit barnsofrosehill. org. Tickets may also be booked through the box office at (540) 955-2004.

Briggs Williamson. Photo by Michael Benabib.

Our Favorite Local Gifts for Dining and Entertaining

Lady Joseph Vegan Cookies, $8.99 each, Available at Middleburg Gourmet

Vagabond House Horseshoe Nut Bowl, $76, Available at Tri-County Tea with Tae English Breakfast, $10, Available at Every Little Something

Designer Decoupage Plates by Barbara Sharp, $35 - $75, Available at The Museum of Hounds & Hunting North America

Handmade Oven-to-Table Copper Pot, Made in France, $305, Available at Les Jardins

Galantino Olive Oil, $45, Available at Crème de la Crème

Common Grounds Coffee Dark Chocolate Bark, $4.95, Available at Raymer’s Homemade Candies

“Foodie Places” by Sarah Baxter, $22, Available at Middleburg Books

100% Fine Linen Napkins, $18 each, Available at Federal & Black

CALENDAR OF EVENTS

TANABATA AT FRANKLIN PARK ARTS CENTER

August 8 | 6 to 8:30 p.m. | franklinparkartscenter.org

Don’t miss this Japanese festival at Franklin Park Arts Center. The evening will begin with Suminagashi, led by Loudoun artist Leanne Fink. Participants will have the opportunity to pick out a kimono to wear, decorate floating lanterns, and arrange tabletop Zen gardens. There will also be a tea ceremony with matcha and sweet treats. Tickets are $10.

“MURDER ON THE BRITISH EXPRESS” AT CREEK’S EDGE WINERY

August 9 | 6:30 to 9 p.m. | creeksedgewinery.com

Creek’s Edge Winery presents “Murder on the British Express,” written and directed by Terry Smith. Follow in the footsteps of detective Hemlock Holmes as he seeks to discover the mysterious deaths on the train. Twinleaf Catering will provide dinner and coffee, and dessert will be available during intermission. Tickets are $85 per person. Reservations are required and can

be made on the Creek’s Edge website.

10TH ANNIVERSARY BEACH PARTY AT OLD BUST HEAD

August 9 - 11 | oldbusthead.com

Celebrate 10 years of Old Bust Head all weekend long! From August 9 through 11 the brewery will have a beach-themed party, including volleyball, a walk-up sandbar, sour beer slushies, food trucks, live music, and more. Two new beers will be released to celebrate the milestone: Reformation Kölsch and Peach on the Beach Belgian Ale. For more information and the party schedule, visit oldbusthead.com/10th-anniversary-beach-party.

PIGS & PINOT AT GOODSTONE INN & RESTAURANT

August 10 | 6 to 9 p.m. | goodstone.com

Enjoy a feast of pork dishes paired with Pinot Noir wines at Goodstone Inn. Pit Master Lewis Davis from Sweet Lew’s BBQ and Goodstone Executive Chef Paul Verica have teamed up to create an extraordinary menu. The evening will also include live music. Tickets are $85 with the

wine pairing. For more information, visit Goodstone’s website.

CERAMIC FLORAL TRAY DECORATING

August 11 | 10 a.m. to 12 p.m. | gatheringspringsfarm.com

Join the team at Gathering Springs Farm for a day of creativity. Participants will learn to decorate ceramic trays with floral designs using a variety of techniques, including pressing, carving, painting, and tracing. Tickets are $55 and available on Eventbrite.

“GREAT THINGS ARE EXPECTED FROM THE VIRGINIANS”: THE CHILTON HOUSE AND FAMILY

August 15 | 6 to 8 p.m. | piedmontheritage.org

Virginia Piedmont Heritage Area Director of Education Travis Shaw will explore the history of the Chilton family and their home in Fauquier County. The program will include refreshments and a beer and wine reception. Tickets are $65 and available through piedmontheritage.org

Calendar | Page 43

CALENDAR OF EVENTS

Calendar | From page 42

BIODIVERSITY WALK AT OAK SPRING GARDEN FOUNDATION

August 17 | 9 a.m. to 12 p.m. | osgf.org

Experience the beauty of Oak Spring Garden Foundation’s grounds with a guided biodiversity walk led by the Biodiversity Conservation Team. Participants will traverse the forests and meadows at Oak Spring while the team highlights flora, fauna, and conservation land management practices. This walk is intended for all levels of wildlife enthusiasts. Tickets are $15 and can be purchased on Eventbrite.

WINGS & WINE AT CHRYSALIS VINEYARDS

August 18 | 2 to 3 p.m. | chrysaliswine.com

Experience an enchanting butterfly release and wine experience at Chrysalis Vineyards. Glass House Butterfly Farm & Garden will enlighten guests on the importance of butterflies in the environment and their life cycles. This event is open to all ages with a “Just Wings” ticket for

those under 21. Tickets are available through chrysaliswine.com

GARDENING FOR BIRDS AT BLANDY EXPERIMENTAL FARM

August 22 | 7 to 8:30 p.m. | blandy.virginia.edu

Learn the best methods to create a backyard oasis for birds. Blandy naturalists Dr. David Carr and Jack Monsted will lead a discussion on practical tips to improve your backyard, making it an ideal habitat for birds by providing sources of food and shelter. Tickets are $12.

FOURTH ANNUAL SUMMER BBQ AT GREENHILL VINEYARDS

August 23 | 6 to 9 p.m. | experiencegreenhill.com

Greenhill Vineyards will host its Fourth Annual Summer BBQ at the Manor House on August 23! Guests are invited to enjoy a live bluegrass band, glass of wine, and whole roasted hog with traditional sides from Monk’s BBQ in Purcellville. Tickets are $95 for non-members and can be booked through Greenhill’s website.

SUNDAY SKETCH AT NSLM

August 25 | 2 to 4 p.m. | nationalsporting.org

Flex your art skills at Sunday Sketch at NSLM. This event is appropriate for all ages and all skill levels are encouraged to join. Participation is free and all materials will be provided. There is no requirement to RSVP, but participants may contact Julie Banner at JBanner@NationalSporting.org with any questions.

MIDDLEBURG BOOKS: FICTION BOOK CLUB

August 27 | 6 to 7 p.m. | middleburgbooks.com

The Middleburg Books Fiction Book Club will discuss “The God of the Woods” by Liz Moore for their August meeting. Hailed as “extraordinary” by Maureen Corrigan of NPR’s “Fresh Air,” the book is a gripping tale of secrets and second chances. If you buy the book through Middleburg Books, you’ll receive a 10% discount and admission into the club for free. For more information, visit middleburgbooks.com/ book-clubs.

For more Hunt Country events, visit MiddleburgLife.com or scan here:

Your Summer Sanctuary

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