Middleburg Life | August 2021

Volume 38 Issue 8 | August 2021 | middleburglife.com

7 Food Trucks Worth Tracking HOT NEW EATERIES OPENING

A DIVERSE GROUP of

TOP CHEFS

Are Taking On Horse Country

ON-TREND WITH THESE LOCAL DESIGNERS Farmers Market Discoveries + MARS GMI IS COMING AUGUST 2021

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$5,500,000 | Mortgage Hall is situated in the heart of hunt country minutes from historic Middleburg. The 121-acre estate boasts a Georgian Mansion, built 1850, that currently operates as a destination event venue and horse farm. Scenic views of the countryside & Bull Run Mountains.

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Only minutes from both, I-66 & I-81; situated in the heart of the Shenandoah Valley. You'll find spectacular panoramic views overlooking The George Washington National Forest, with a picturesque mountain backdrop!

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PUBLISHER: Greenhill Media LLC EDITOR-IN-CHIEF Jennifer Gray | editor@middleburglife.com COPY EDITOR: Chelsea Rose Moore ADVERTISING SALES MANAGER Christian Bentley | christian@middleburglife.com ADVERTISING SALES REPRESENTATIVES Rebekah Greenhill | info@middleburglife.com Vicky Mashaw | vmashaw@middleburglife.com Jennifer Richards | jennifer@middleburglife.com Andrea Ryder | andrea@middleburglife.com ACCOUNTS ADMINISTRATOR: Joanne Maisano DIGITAL MARKETING: Shell Peterson DESIGNER: Elisa Hernandez PRODUCTION DIRECTOR: Nicky Marshok HOST OF THE MIDDLEBURG LIFE DOCU-SERIES: Laticia Headings ON THE COVER A beautiful cucumber-tomatillo-melon gazpacho with poached prawns and crème fraîche snow. Recipe by local private chef and event planner Jessica Shields. The photo was taken in Middleburg by Jennifer Gray.

Get this recipe and more on page 18.

ON THIS PAGE Kwame Onwuachi, top chef and author of “Notes From A Young Black Chef,” visits the Salamander Resort in Middleburg in preparation for the Family Reunion event, where a diverse group of top chefs are taking on Horse Country. Read the story on page 12. Photo by Eric Stein.

CONTRIBUTORS Victoria Peace, Kaitlin Hill, Chelsea Moore, Heidi Baumstark, Shayda Windle and Sophia Kedzierski WHAT TO WATCH Now on Middleburglife.com IGTV series, watch The Middleburg Life: FROM FINANCIAL RUIN TO ADMIRED ARTIST One Man’s Journey of Becoming an International Artist While Tending Bar. ADVERTISE IN MIDDLEBURG LIFE Greenhill Media, LLC P.O. Box 328 | Middleburg VA 20118-0328 540.687.5950 | info@middleburglife.com All editorial matter is fully protected and may not be reproduced in any manner without the written permission of the publisher.

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HOT NEW EATERIES OPENING IN HUNT COUNTRY

By Chelsea Moore

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F

rom bubble tea to wild-caught fish, there are hot new eateries popping up throughout Hunt Country. Whenever you’re ready for a summer foodie staycation, we’ve got your stops covered with three new destinations.

The Market at Bluewater Kitchen Bluewater Kitchen is doing it again. Although they started as a full-service catering and events company in 2013, they have grown far beyond exclusively catering. They are opening a new seafood and meat shop with the same high quality and attention to detail customers have come to expect from them.

Co-owners and husband-and-wife team Christina and Michael Kozich opened The Market at Bluewater Kitchen in Upperville’s old country store in November 2019 as an expansion of their catering business. Customers could choose from the hot order menu or purchase prepared dinners to eat at home. But during COVID, the shop turned into a local grocery store out of necessity. Customers were asking to buy products directly off the menu as a way of avoiding the grocery store, which got the Kozichs thinking about expanding their offerings.

“People would ask, ‘Can we just buy the fish raw from the fish sandwich, instead of going to the grocery store?’” Christina said.

When the stone building next door became available, they decided to open up a seafood and meat market, giving their customers the opportunity to buy high-quality fish and meat directly from their expanded market.

“Everybody in the area has to drive to Gainesville or Leesburg to go to Wegmans to get good seafood,” Michael said.

Two sustainable seafood markets — Blue Ocean Market Fresh Seafood in Morehead City, North Carolina, and Harbor Docks Seafood Market in Destin, Florida — will ship their fresh catches of the day overnight to Bluewater multiple times a week. While Bluewater will have some consistent offerings, like salmon and gulf shrimp, they will have a rotating selection of fish based on whatever is migrating at the time.

“It’s fresh, wild-caught seafood,” Michael said.

For their meat offerings, they will have both high-quality and everyday steaks. They will stock

pork chops, sausage, and other pork products, as well as chicken from Long Stone Farm in Lovettsville. Some steaks will be sourced from Ovoka Farm in Paris, Virginia.

Bluewater’s meat selection is designed to make small dinner parties and family dinners simple, healthy, and delicious. Pick up what you need and cook it at home — or don’t. If you aren’t comfortable cooking something at home, they will cook it for you at the market.

“When we started catering events in 2013, our goal was to showcase the amazing products being produced in the immediate area and the people behind them,” Christina said. “We will never lose that hyper-local focus. It will always be part of our platform, but we will also be highlighting artisans and farmers not in the immediate area, who are stewards of the land and waterways, doing their part to responsibly raise and cultivate their products. They supply us with the quality items, and our culinary team is inspired to create tasty dishes.”

The Kozich’s favorite part of all of this? “Being a positive part of the community,” Christina said.

“Thank you to Upperville for the support,” Michael said. “We wouldn’t be here without them. We hope the residents are proud to have both shops in the area.”

As of the writing of this article, there is no firm opening date. Some of the equipment needed to open the shop has been delayed because of COVID. The Kozichs are keeping their fingers crossed and hope to open the seafood and meat market sometime in mid-August.

“For our first day, our soft opening, we had a line all the way out the door for four hours,” Mark Goings, one of the supervisors, said. “I made 475 drinks in four hours.”

He credits the shop’s popularity to the unique taste of its drinks. The shop’s commitment to staying true to the original taste of bubble tea makes it stand apart from other bubble tea locations. Before opening, the team did bubble tea tastings at other shops, and Empress Pearl Tea’s unique flavor and fun toppings make the drinks all the more exciting.

Bubble tea, or boba, is a Taiwanese beverage.

While all of Empress Pearl Tea’s drinks are fulEatery | Page 6

The Market at Bluewater Kitchen is located at 9036 John S Mosby Hwy, Upperville, Va. Learn more by visiting themarketatbluewaterkitchen.com.

Empress Pearl Tea A peaceful oasis in the center of Purcellville, Empress Pearl Tea opened on June 14, giving Loudoun residents a little taste of Taiwan. The powerhouse duo that brought us Petite LouLou Creperie, Dusty Lockhart and Stefano Frigerio, is back with Empress Pearl Tea as their second restaurant. It is located in the same shopping center as the town’s beloved Petite LouLou and has been met with just as much favor.

(Left page) Top and bottom right: Empress Pearl Tea. Photo by Maureen Koepke. Bottom left: Bluewater Kitchen.

Photo by Christina Kozich. (This page) Top: Empress Pearl Tea. Photo by Maureen Koepke. Bottom: Bluewater Kitchen. Photo by Christina Kozich.

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Eatery | From page 5 ly customizable, they offer traditional milk teas, fruit teas, and frappes. Select large or small tapioca pearls in your drink or leave the tapioca out altogether. Or choose flavored tapioca pearls (cherry-strawberry popping pearls, anyone?).

Playful drink lovers can choose a “cookies and cream” or “piña colada” flavored frappe or a delicious “strawberry milk tea.” Traditional tea lovers can select a green jasmine milk tea or a black oolong tea. Customers can even choose the sweetness level of their drink. Fun toppings such as cotton candy can be added to any beverage,

making the entire drink a memorable experience.

The shop also sells desserts, such as mochi and jellies.

And then there’s the look and feel of the shop that exudes positivity from every corner. Sit in the egg chair and snap an Instagram photo, work on your laptop, read a book, or chat with friends — but whatever you do, it will be done amongst a plethora of plants.

“People like the aesthetic,” Goings said. “There are plants everywhere and so many places to sit and be comfy.”

Empress Pearl Tea is open from 11 a.m. to 8 p.m. daily at 737 E Main St., Purcellville, Va.

Locust Hill Farm Locust Hill Farm, owned by the late Magalen

O. Bryant, now run by her grandson Michael Webert, is getting a facelift. A couple years ago, Michael and his wife Rebecca decided to go direct to the consumer by selling online and offering pick up. But last year, at the start of COVID, they decided to try something new: They planted sweet corn. They added it to the farm stand with the ability to pay on the honor system.

Each day, they picked between 400 and 500 ears of corn and were amazed to sell out in 30 minutes. Between traffic from both locals and tourists, and feedback from the community, their success with the sweet corn made them think

counties.

Above all, their mission is to provide quality products and quality meats. They believe it’s important to keep their grass-fed, grain-finished beef affordable by pricing it competitively with grocery stores.

“Those of us in agriculture wake up every morning and face a lot of things that can make your day go pretty hard south,” Michael said. “At times, it can be a very challenging thing to do. We are putting food on people’s tables. Every once in a while you need a lawyer, but three times a day you need a farmer. It is rewarding when custom-

about expanding and opening a true farm store.

With the goal of opening in mid-August, they will continue offering beef cuts and sweet corn, along with adding a few other delicious things.

They will sell eggs raised by their sons, aged 9 and 6. The money from the eggs will go back into the boys’ chicken business.

They will also be adding beef boxes with a selection of cuts, rather than limiting customers to a whole or half cow. If you don’t have the freezer space but still want to stock your fridge for a few weeks, a box will be a great in-between solution.

In addition to the beef, sweet corn, and eggs, they are planning to grow pumpkins for the fall.

They are also talking to local artisans and makers about adding cheeses, fruit, baked goods, and fresh flowers to the store. They are sourcing products primarily from Loudoun and Fauquier

ers taste and enjoy what we’ve worked very, very hard to produce.”

Michael loves showing his customers around the farm. When people ask to see a photo of their steer, he shows them pictures and points out the growing corn that feeds the steers.

“It’s also amazing when someone comes to you and says they had the best steak they ever had, and it’s from your steers,” Michael said. “It’s wildly rewarding.”

“I’ve been in [agriculture] my whole life,” Rebecca said. “I am super passionate about farmers and ranchers. To be able to do this and connect people to my food and help them put food on their table in a way that they feel comfortable with is [a joy].” ML The Locust Hill Farm Store is located at 2152 Zulla Rd, Middleburg, Va. Learn more at locusthill.com.

Left: Empress Pearl Tea. Photo by Maureen Koepke. Middle: Locust Hill Farm. Photo by Michael and Rebecca Webert. Right: Michael and Rebecca Webert of Locust Hill Farm.

Photo by Angie Renee Photography.

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AUGUST 2021

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• m i d d l e b u r g l i f e . c o m7/27/21 3:10 7 PM

From Trending Tenniscore Looks To Garden Inspired Loungewear Written by Jennifer Gray

Trending Tenniscore Looks with Recreational Habits

B

ased in Middleburg, Virginia, Jackie and Marlon Muller are the owners of Recreational Habits. You may remember them from our February ‘21 bridal issue cover story. If not, catch up on who they are on MiddleburgLife. com by searching “Meet Mr. and Mrs. Muller.”

Since launching their clothing line in spring ‘21, Recreational Habits has released several retro-inspired athletic wear collections with an ‘80s fitness club vibe. The clothing can be worn while playing sports or taking a stroll around town.

With their newly released line of sportswear, they are crushing the now trending “tenniscore” aesthetic with ultra-preppy looks and comfortable styles. They even shot the new tennis collection locally at the Middleburg Tennis Club!

Co-owner Jackie Marlon shares more about her style and the business.

What’s your personal go-to summer style?

It’s my first season in Middleburg and it is hothot-hot! You will always find me in a cotton dress or our Martha cotton shirt with biker shorts underneath.

What made you start the clothing side of the business?

We were very hesitant to start the apparel side of the business since we had just come out of the fashion industry and knew how competitive and intensive it is! We tried our best to discover products that felt aligned to the editorial side of our brand, but couldn’t find anything in the market, so we thought we’d start with a small collection to see if we could fill the empty space. Thankfully, we have a great audience that loved the product and the first season was a hit!

Do you design the styles yourself?

Marlon and I work together to design the collection alongside our technical designer, Crystal, [who] I’ve known for years. We have so much fun designing each collection and digging into the RH lifestyle of each sport we’re focused on.

Trending | Page 9 Recreational Habits. Photo by Ashley Soong.

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Q & A WITH DESIGNER, JACKIE Trending | From page 8

Where are they made?

The collection is designed between Middleburg and New York, and produced in North America and also in Asia.

Do you have plans to keep expanding the clothing business?

We are super excited to launch the men’s apparel side of the business with our greater fall ‘21 collection.

Are you sold in any shops yet? Or have any pop-ups happening?

Recreational Habits is sold at the Salamander Resort specialty shop and Matriark in Sag Harbor and will continue to expand our wholesale footprint into beautiful destination communities.

Currently, we’re looking for a flagship type location for our business so we can host events, parties, and build a community around our brand.

To shop the collection, visit www.recreationalhabits.com Trending | Page 10 Top right photo: Co-Owner/Designer, Jackie Marlon.

Photos by Ashley Soong.

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Trending | From page 9

Garden-Inspired Loungewear with Beaumont House Design Based in Berryville, Virginia, floral designer Julie Abrera (Beaumont House Design) has expanded her design repertoire into textiles. Inspired by both the garden and her love of travel, her cotton robes and nightgowns are soft, colorful pieces that you will reach for again and again.

The fabrics are hand-printed in Jaipur, India by artisans using centuries-old techniques. Since launching her line of robes, Abrera has expanded her collection to simple nightgowns that also work as a chic beach cover-up or an easy summer shift.

We caught up with owner Julie Abrera to get the scoop…

What’s your personal go-to style for the house or garden?

Oh, this is a great question! I love mixing and matching my prints and spend most mornings in a robe/nightgown combination. My garden look is a bit more practical with Hunter boots, white a t-shirt, and jeans/shorts with a colorful bandana. At the end of the day, there is nothing more glam than slipping on a flowing kaftan with some gold bangles and sitting on the cabin porch with a glass of wine. For me, I love the idea of easy pieces that flow and make me feel pretty. This has been the idea behind the collection from the beginning, creating pieces that are easy, soft, and a joy to wear.

What made you start the clothing side of the business?

A combination of nostalgia, love of craft, and florals. I have always been a nightgown girl and fondly remember the soft cotton nighties I wore as a child. They became harder and harder to find as I grew older. On a trip to India in late 2018, I visited a studio that does handblocked prints using vegetable dyes. The technique of hand block-

ing fabric goes back 1,000 years, using handcarved blocks on soft cotton. They were able to make a few nightgowns and robes for me using beautiful and colorful prints. I showed these pieces to friends and they were smitten – loving the soft cotton prints. The idea came from wanting to share these fabrics and remembering the feeling of chasing fireflies at dusk as a young girl wearing a soft nightgown.

Do you design the prints and the styles yourself?

Designing custom prints is on the horizon for 2022. The studio I work with has an extensive library of designs and we work together on creating custom colorways. I’m always drawing garden-inspired prints and have been pressing flowers from my cutting garden for inspiration.

As soon as travel to India is possible, I am headed back to work on custom prints, as well as be inspired by the endless possibilities of color and fabrics.

Do you have plans to keep expanding the clothing business?

What started as a small line of robes is now expanding into nightgowns that can double as an easy and chic summer dress. I’ve added a few embroidered kaftans, channeling a 1970s poolside vibe, perfect for late summer or a winter getaway to the islands. Summer dresses are in the works for next year and perhaps a line of lounge pants with a few patterns/styles for the guys!

Are you having any pop-up shops soon?

Pop-ups are always an option and I’ll be at Lucketts Fall Market this October. ML New patterns are arriving over the coming weeks, as well as a limited edition of hand-embroidered kaftans that should be worn poolside, sipping a gin and tonic. To shop the collection, visit beaumont-house.com/new-products.

Top: Robes hanging. Photo by Rudney Novaes Photography. Middle: Julie Abrera. Photo by Victoria Heer Photography. Bottom: Seated model in red dahlia robe. Photo by Rudney Novaes Photography.

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AUGUST 2021

Q & A WITH DESIGNER, JULIE

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A DIVERSE GROUP OF TOP CHEFS ARE TAKING ON HORSE COUNTRY Written by Victoria Peace

P

epper soup, jerk chicken, brown-stewed snapper, coconut-braised beef cheek, whole-hog barbeque.

These are a few of the dishes that guests will be able to savor at The Family Reunion — a firstof-its-kind, multi-day culinary event celebrating diversity in the hospitality industry.

Running from August 19 – 22, The Family Reunion will be held on the beautiful grounds of Salamander Resort & Spa and presented by acclaimed chef and author Kwame Onwuachi, a James Beard Award Winner, a 30 under 30 honoree by both Zagat and Forbes, and a member of Time’s 100 Next List. His critically acclaimed memoir, “Notes From A Young Black Chef,” is currently in the process of being made into a film.

Inspired by the family reunions of his ancestors and the culinary Chefs | Page 13

The question is will Kwame Onwuachi’s Family Reunion be a mainstay?

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Chefs | From page 12 and cultural heritage of his Afro-Caribbean roots, the event brings together dozens of industry leaders for panel discussions, wine tastings, cooking demonstrations, and exclusive dinners.

Onwuachi selected Salamander for the location of The Family Reunion after befriending CEO Sheila Johnson on a retreat in the Bahamas.

“Once I went to her resort, I really saw the vision of it,” he said. “This could be the place for one of the most important food conferences that we’ve seen — and we will see. Something that can really celebrate the voices of the inaudible.”

According to Onwuachi, the event is particularly relevant because “you can’t talk about the landscape of American cuisine without talking about the Black experience.” However, “the Black experience isn’t monolithic - there are many different directions to go in; Filipino, Southern, West African, Senagalese, Jamaican, St. Lucian — there are so many different types of food happening all across the board which contributes to what makes this event really special.”

Centered around amplifying and celebrating Black and Brown voices, The Family Reunion fills a major void in the hospitality industry. “Coming to events like these helps guests understand that the Black experience is so rich, diverse, and beautiful in its essence — it doesn’t need to be changed or refined,” he said. “It has inspired a globe.” Even if they cannot attend The Family Reunion, Onwuachi said that customers can support diversity in dining by carefully choosing where they spend their dollars and by remembering that “the power is in the pocket.” They should strive to cross into different zip codes, to seek out chefs of different ethnicities and different types of cuisine. And, they shouldn’t be afraid to change up their circle from time to time.

Onwuachi’s father, the son of a prominent Nigerian professor and leader in the Pan-Africanism movement, and an architect by trade, separated from his mother when Onwuachi was three years old. Growing up, Onwuachi spent most of his childhood living with his sister and his mother in the Bronx. After losing her job as an accountant, his mother made a living by running her own catering business. In his memoir, Onwuachi recalls that some of his earliest memories involve helping her prepare meals in the tiny kitchen of

their apartment.

Onwuachi struggled to stay out of trouble at school and faced a series of disciplinary actions and expulsions that culminated in his mother sending him to live with his grandfather in Nigeria for two years. While this felt like a punishment at first, Onwuachi now looks back on this time as being particularly formative both personally, and later on professionally, in his development as a chef. However, when he arrived back in New York from Nigeria, he eventually fell back into his old patterns. Despite graduating high school and being accepted into college, he was expelled from Bridgeport University during his first year for drug-related offenses.

After this expulsion, Onwuachi moved to Baton Rouge, Louisiana with his mother. It was there that he got his first job in the culinary industry, working as a chef on a boat tasked with cleaning up the Deepwater Horizon Oil Spill. The conditions were suboptimal and the work was challenging, but cooking for the crew allowed him to start to develop his own culinary voice. Following the end of his contract, Onwuachi moved back to New York where he landed a job waiting tables at Tom Colicchio’s renowned restaurant, Craft.

However, his entrepreneurial spirit soon drove him to leave this position to grow his catering business, Coterie Catering. This was a huge leap of faith, and to get the start-up funds needed to even launch the service, he went car to car selling candy on the subway. But the risk paid off — he gradually expanded his clientele and started catering increasingly larger events.

In 2012, Onwuachi was accepted into the prestigious Culinary Institute of America, working long night shifts at a Mexican restaurant and catering to pay for his tuition. During his time at the Institute, he was selected for an extremely competitive externship at the three Michelin star restaurant Per Se, and upon graduating was hired as a line cook at Eleven Madison Park.

Onwuachi’s much-anticipated first restaurant, The Shaw Bijou, closed its doors after just three months in business. However, that setback was a precursor to the opening of Kith and Kin in 2017. Located on D.C.’s waterfront, the restaurant received overwhelmingly positive reviews for its innovative Afro-Caribbean cuisine inspired by Onwuachi’s family roots.

In 2020, Onwuachi resigned his position as executive chef at Kith and Kin and is currently serving as the executive producer at Food & Wine magazine. Based out of Los Angeles, he still spends a lot of his time on the East Coast.

Leading up to The Family Reunion, he will be in residence at Harrimans Virginia Piedmont Grill at Salamander Resort for two weeks.

In addition to celebrating the traditions of the past and the stars of the present, The Family Reunion will also showcase the next generation of diverse food and wine professionals who are moving the industry forward. Onwuachi is particularly looking forward to the panel discussion, “Old Guard to New Trope: Passing the Torch.”

It will feature a conversation between esteemed chef, restaurateur, author, and James Beard Award winner Alexander Smalls, and four talented “up and coming” chefs.

One of these chefs is former Olympian, TopChef Finalist, and soon-to-be restaurateur, Dawn Burrell. Burrell started her culinary journey in 2008 after retiring from a successful athletic career as a long jumper with the U.S. National Track and Field Team. After attending culinary school and working in catering, she landed a job at Uchi Houston to further hone her skills. This subsequently led to a sous-chef position at its award-winning sister restaurant Uchiko in Austin. Burrell describes her time at the Hei Hospitality Group, the owner of these two establishments, as “where she grew up.”

Before the pandemic hit, Burrell was working as the executive chef at the modern Southern restaurant, Kulture. However, in the months following the lockdown, she began a prepared meal service with some of her closest friends aptly named “Pivot.” She was also featured on season 18 of Top Chef where she reached the final stage of the competition.

“I’ve always been into comfort food,” Burrell said. “Comfort food from every culture is soul-soothing. It’s the cuisine of your grandparents — everyone that has a grandparent that cooks knows what type of feeling that their food invokes.”

When developing her signature “global comfort” style, Burrell set out to learn more about where her family was from and why her own Chefs | Page 14

Left page: Chef Kwame Onwuachi. Photo by Storm Santos.

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Chefs | From page 13 grandmother cooked the way she did. She discovered that before migrating to Philadelphia, her family was farming in Virginia. Even after their move north, the cooking style of her grandmother and her grandmother’s sisters stayed the same, and had many parallels to the “farm to table” style that is popular today.

“I took this as an educational opportunity to learn about food, and more specifically to learn about food in my family,” Burrell said. “And that’s how I developed my own personal cooking style.”

In December 2021, Burrell will be opening her own restaurant in Houston called Late August.

Housed in an old Sears building, the name pays homage to the Sears catalogue that used to come out that time of year, and the nostalgic presence that it has for the children of the seventies and eighties. The food will stay true to her signature “global comfort” style with some influences from different cuisines of the African diaspora.

During the first night of The Family Reunion, Burrell and the other three up-and-coming chefs will be taking over four different restaurants in and around Middleburg. Burrell will be cooking at Thaiverse. The menu isn’t finalized yet, however, Burrell’s preliminary ideas include a coconut braised beef cheek with charred allium relish, carrots, and summer squash, a pan-seared scallop with braised collard greens, a ham hock dashi, and a Creole XO sauce. And, in honor of one of grandmother’s favorite dishes, peaches and cream with kombu, smoked vanilla ice cream, and miso caramel.

“That’s my style — to take the most simple dishes and make them a little more interesting and elevated,” Burrell said.

Burrell is “excited about the connections that will transpire as a result of [The Family Reunion].

We have never had an event like this. I am really looking forward to being a part of it.”

While The Family Reunion is set to feature many talented Black and Brown chefs, it is important to remember that the focus will extend beyond the kitchen. Journalists, hospitality professionals, food media professionals, bakers, and sommeliers will also be coming together as part of the event.

Nadine Brown is one of three sommeliers who will be leading the Black-owned wine tasting at Dishes by Chef Dawn. Courtesy of Franky Collective.

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Delaplane Cellars on August 20. Brown worked as a social worker in Boston for a short period of time before moving to D.C. in 1996. She took what she thought would be a temporary job hostessing while looking for another position as a social worker, but ultimately ended up “falling in love with the [restaurant] industry.”

Her passion for wine began when she started reading about its history. From chemistry to geology, to the ancient Romans and Greeks, to the role of wine in the Church, “there are a lot of great rabbit holes to explore.”

After earning certifications from both the court of master sommelier and the Wine & Spirit Education Trust, Brown spent over 14 years as the wine director and sommelier of Charlie Palmer Steak on Capitol Hill. She has been recognized

by Star Chefs as a rising star sommelier and is a board member of the Restaurant Association that represents the District of Columbia, Virginia, and Maryland. She is also the founder of At Your Service, where she offers wine education, events, and consulting.

During the pandemic, Brown took “a deep dive into social media” and was able to use tech-

nology to stay connected with the wine community online. She does virtual tastings, in addition to keeping up a robust Instagram presence of educational and engaging content for wine lovers of all different levels.

Brown noted that when it comes to wine, the conversation is still very Eurocentric. She stressed the importance of representation in what has traditionally been a predominantly white industry.

“One of the best feelings is when I go to a wine tasting or a big wine event and I get a little tap on my shoulder,” she said. “I’ll turn around and it’s a young African American wine professional and she says, ‘Oh my God, you don’t know me but I saw you in the Washingtonian in 2004 and that was the first time I thought about the possibility of going into the wine industry.’”

She is excited to participate in The Family Reunion because “there are a lot of great people doing great things that we don’t always hear about.”

She is looking forward to “recognizing the people that have been representing a long time while also showcasing what’s next in the industry.”

According to Onwuachi, at The Family Reunion, there will truly be “something for everyone.” Delicious food and wine will be paired with thought-provoking discussions, and there will even be recreational activities reflecting the local character of Middleburg. As one of the activities, attendees will have the chance to participate in an equestrian trot with Onwuachi through the grounds of Salamander. Onwuachi fell in love with horses at a young age but had limited opportunities to ride them growing up in the Bronx.

When Onwuachi visited Salamander and saw how central equestrian activities are to their program and the region, he knew he wanted to incorporate them into the event. Onwuachi’s favorite horse at Salamander is Odin, and he will most likely be riding him during the trail ride.

Onwuachi would love to make The Family Reunion an annual occurrence, but he is going to “see how this year goes and take it one step at a time.” He is excited to bring this event to Middleburg and cannot wait for people to “invite people as friends, and have them leave as family.” ML For more information on The Family Reunion and to learn how to purchase tickets, visit salamanderhotels.com/familyreunion.

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to Impress Your Guests at Your Next Summer Soirée

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alling all aspiring home chefs! We’re bringing you three show-stopping dishes to make your guests feel like they are dining at a Michelin-starred restaurant.

If your idea of dinner is something quick and simple, you may be in over your head with these recipes. But don’t fret if it’s too much work for you — the professionals who created these masterpieces are available to offer their services locally.

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For the gazpacho: • 4 small tomatillos, husks removed and rinsed • 1 English cucumber, peeled and deseeded, chopped • 1 1⁄2 cups, chopped honeydew melon • 1⁄2 poblano pepper, deseeded • 1⁄2 bunch of green onions, green parts only, chopped • 1⁄4 cup mint leaves, picked

Cucumber-Tomatillo-Melon Gazpacho with Poached Prawns and Crème fraîche Snow

• 1 lime, juiced

Recipe by Jessica Shields | Photos by Jennifer Gray

• 1 1⁄2 tablespoons extra virgin olive oil

Serves 4 This zingy and refreshing soup is perfect for a hot summer day. A wonderful first-course for a garden party or a healthy midweek simple supper.

• Salt and pepper to taste

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• 1 tablespoon Champagne vinegar

• 1⁄4 cup crème fraîche First, line a small bowl with wax paper or plastic wrap, add the crème fraîche , and fold the wax

paper or plastic wrap over the top of the crème fraîche and place in the freezer until solid.

Then, put all ingredients in a high-powered blender and blend until smooth. Taste and adjust seasoning as needed. If it is too sour from the tomatillos, add more melon. If it is too sweet, add some more cucumber and tomatillos. Once you have reached the desired taste, pour into a container and cover, storing in the fridge to chill thoroughly.

For the prawns: • 8-12 large peeled and deveined shrimp • 1 cup rose wine • 1 cup water • 1 fennel bulb chopped • 1 shallot chopped Dishes | Page 19

Dishes | From page 18 • 1 clove of garlic, smashed • 1 tsp black peppercorns • 1 lemon half • 1 tablespoon olive oil • 1 half of a lemon, juiced • Salt and pepper to taste Put all ingredients except the shrimp in a small or medium-sized pot and put on high heat to bring to a boil. Once boiling, add shrimp and reduce heat to a simmer. Cook until just cooked through — the shrimp will be bright pink, about 5 mins.

While the shrimp are cooking, make an ice water bath and set aside.

O n c e s h r i mp are cooked, add them to the ice water bath to rapidly stop the cooking process.

R emove f rom the ice bath to a small bowl and add the olive oil, lemon juice, and salt and pepper.

Toss to coat and set aside.

When ready to serve, pour or ladle some of the gazpacho into a cup or bowl. Garnish with additional diced cucumber or melon if desired, and any edible flowers or herbs such as mint or cilantro. Place two to three prawns either on the edge of the bowl to dip in the soup or place in the center of each bowl, whichever works best for your cups or bowls. Then remove the crème fraîche from the freezer and with a microplane or fine grater, grate the frozen crème fraîche over the chilled soup for a wonderful creamy cold garnish that is perfect with the acidic and slightly sweet soup. Enjoy immediately!

Beef Carpaccio With Grilled Romaine Hearts Anchovy-Horseradish Remoulade Sauce, Parmesan Crisps, Quail Eggs, and Tomato Confit Recipe by Jessica Shields Photos by Jennifer Gray Serves 4 This dish is a beautiful play on a grilled caesar salad which pairs perfectly with very thin beef carpaccio, creating a memorable dish for any special gathering.

• 1 sirloin steak, about 10 oz., preferably local and organic • 2 baby heads of romaine, outer leaves removed • 8 quail eggs, hard-boiled • 2 tablespoons sourdough crumble • 6-8 girkins, sliced lengthwise • 12-16 cherry tomatoes, confit, recipe follows • 2 tablespoons remoulade sauce, recipe follows • 1 parmesan crisp

• Flaky sea salt, such as Maldon, to finish • Extra virgin olive oil For the carpaccio: Slice the steak horizontally in thirds, creating three thin steaks. Place a layer of plastic wrap over a large cutting board and place the three steaks on top of the plastic. Place an additional layer of plastic over the steaks to cover and tuck the plastic under the cutting board to secure. With a meat tenderizer/mallet, pound the steaks until evenly thin, about 1⁄8 inch. Do not worry too much about the shape of the steak as you can trip and shape later.

Once the steak is evenly p ou n d e d an d very thin, decide what plate you will be serving on. The easiest way to plate it is to do a thin layer, fitting pieces of steak together, over the entire center of the plate, and then place all garnishes on top of the steak. We chose to do a ring of carpaccio for this recipe, which is beautiful but lab or- i nt e n s i v e .

Use a sharp ring mold or hand cut the center circle of the carpaccio and use those pieces to continue to make the ring on the next plate. Once all the plates have the desired carpaccio shape, brush the beef with some olive oil and cover with plastic wrap and refrigerate while preparing the other ingredients.

Hard-Boiled Quail Eggs: Place a small pot of water on high heat and bring to a boil. Place the quail eggs in the boiling water carefully with a slotted spoon and cook for 4 mins. While the eggs are cooking, prepare an ice water bath and set aside. When 4 mins are up, Dishes | Page 20

• Edible flowers and herbs to garnish

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Dishes | From page 19 using the slotted spoon, place the cooked eggs in the ice-water bath to stop the cooking process.

Peel and slice in half lengthwise and set aside.

Parmesan Crisps: Using a micro plane or fine grater, grate 1 cup of parmesan cheese. Using a Silpat pad on a sheet tray, sprinkle a thin layer of parmesan in any desired shape (disc, rectangle, etc) and bake at 350 degrees until light and golden, about 5-8 mins. Allow to cool and set aside until ready to use.

tomatoes in the ice water. Then one by one, peel the skin off of the tomatoes. In the same small pot that the water was in, clean it and add about an inch of good olive oil to it. Add a couple cloves of crushed garlic, a sprig of rosemary and thyme and place the tomatoes into the oil. Place on very low heat and simmer for about 30 minutes. Allow to cool. At this point, the tomatoes can be used or stored in a jar with the oil for up to a month.

Velvety ice cream, delicate sponge cake, and toasty meringue are all the makers of a memorable dessert. My version of Baked Alaska starts with a no-churn, homemade, cherry ripple ice cream that sits on a delicate almond cake and is topped with a generous slathering of marshmallow meringue. You can make this into one large cake, but minis are much more manageable to assemble and add an element of elegance when serving at a dinner party. Make and toast the meringue just before serving to ensure an extra-crisp exterior and cloud-like interior. Top the Baked Alaskas with edible flowers or fresh cherries for a celebration of summer on a plate.

• 1 1/2 tablespoons finely chopped cornichon • 1 teaspoon capers, finely chopped • 1 tablespoon freshly squeezed lemon juice • 1 tablespoon dijon mustard • 2 teaspoons finely chopped parsley • 1/4 teaspoon fresh or dried tarragon • 2 tablespoons fresh horseradish, grated on a microplane • 1-2 anchovy fillets, minced • 1 dash hot sauce, or to taste • Kosher salt, to taste

Serves: 10 Time: 1 hour, plus freezing overnight

Mix all ingredients together and season to taste.

Tomato Confit: Put a small pot of salted water on high heat.

Slice a tiny “X” on the bottom of the cherry tomatoes. Once water is boiling, Place the tomatoes in the water for about 1 minute until the skin begins to peel off. Make an ice water bath, and shock the

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Individual Cherry Almond Baked Alaska Recipe and photos by Kaitlin Hill

Remoulade Sauce: • 3/4 cup good mayonnaise

Sourdough Crumble: Cut the crust off of some nice sourdough bread. Tear into small pieces, and toss with a good amount of olive oil.

Season with salt and pepper. Bake on a sheet tray at 350 degrees until beautifully golden brown and crunchy. Allow to cool. In a food processor, pulse the croutons until a nice golden, crunchy crumble forms. Put in a small bowl and hold until needed.

by a few quail eggs, a few cherry tomatoes, some sourdough crumbles, and some remoulade sauce.

Garnish with a parmesan crisp, some edible flowers and herbs, and sliced gherkins. Serve immediately and Enjoy!

Contact local private chef and event planner Jessica Shields at Chefcuratedesign@gmail.com.

Ingredients:

Grilled Romaine Hearts: Slice the romaine hearts in half lengthwise, peel off outer leaves until you have a small, tight romaine heart. Brush these with olive oil and season with salt and pepper. Heat a grill on high heat, and grill the romaine on the sliced side until charred. Remove from the grill and set aside until needed.

Plating: Remove the plates with the steak carpaccio from the refrigerator. Season the beef liberally with finishing salt and fresh cracked pepper. Arrange 1 half romaine heart on the plate, followed

Cherry Ripple Ice Cream: • 1 1/3 cups of frozen, pitted cherries • 3 tablespoons of granulated sugar • 2 cups of heavy whipping cream • 1 (14 ounce) can of sweetened condensed milk • 1 cup of whole milk • 2 teaspoons of vanilla extract • ¼ teaspoon of salt Almond Cake: • 300 grams of almond paste • 2/3 cup of sugar Dishes | Page 21

• ¾ cup of granulated sugar • ½ teaspoon of vanilla • ¼ teaspoon of cream of tartar Special Equipment: 1.5 inches deep by 3 inches in diameter dome silicone molds

Dishes | From page 20 • 11 tablespoons of butter, at room temperature • 4 eggs, at room temperature • 2/3 cup of all-purpose flour • ¼ teaspoon of salt Meringue: • 3 eggs white

Directions: First, make the ice cream. In a small saucepan, combine the frozen cherries and sugar.

Cook for 8 – 10 minutes over medium-low heat, stirring occasionally.

When the cherries are thick and jam-like, set aside to cool completely.

To make the ice cream base, beat the heavy whipping cream in a large bowl until stiff peaks form. In a separate bowl, whisk the whole milk, sweetened condensed milk, and vanilla together until combined. Gently fold the milk mixture into the whipped cream, being careful not to deflate the whipped cream. Next fold in the cooled cherry jam.

Scoop the cherry ice cream into the round silicone molds (mine were 2-inch rounds), leaving a quarter-inch of space at the top. Transfer the silicon molds to the freezer and freeze overnight.

The next day, spray a rimmed half sheet pan or 14x9 inch jelly roll pan with nonstick spray and line it with parchment. Preheat your oven to

375°F. Using a hand or stand mixer, cream together the almond paste, sugar, and butter until light and fluffy, about 3 – 4 minutes. With the mixer speed on low, add in the eggs one at a time scraping down the sides of the bowl with a spatula after each addition. Add in the vanilla. Mix in the flour and salt until just combined. Pour the batter into the prepared pan and spread it out evenly to the edges.

Place the pan in the preheated oven and bake for 15 – 18 minutes until it springs back to the touch and is lightly golden. Set aside to cool.

When the cake has cooled, take a round cookie cutter that matches the diameter of the molds and cut circles of cake to place on top of the ice cream in the silicone molds. Press down gently.

Return the ice cream to the freezer while you make the meringue. Place a few inches of water into a medium-sized saucepan and bring to a boil. Set a heatproof bowl over the pot with water and add the egg whites and sugar to the bowl.

Whisk vigorously until the egg whites are fluffy and warm to the touch. Now, using a hand or stand mixer with a whisk attachment, begin to whip the egg whites on medium speed. Add the vanilla and cream of tartar, and turn the speed to high. Beat the egg whites for 6 – 8 minutes until soft peaks form.

Preheat the broiler.

Remove the ice cream from the freezer, and pop each baked Alaska out of its mold. Arrange them on a cookie tray and cover each with a scoop of meringue. Using an offset spatula spread the meringue around the ice cream covering it entirely. Transfer the individual baked Alaskas to the oven and broil for 2 – 3 minutes until the meringue is toasted. Don’t walk away during this step or they might burn.

Once toasted, serve immediately!

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Cook’s notes: If you don’t have domed silicone molds, you can freeze the ice cream in muffin trays lined with muffin liners. Once frozen, just peel the liners off and proceed with adding the almond cake bottoms. Alternatively, you can freeze the ice cream in a bread pan and use a two-inch ice cream scoop to top the almond cakes with a mound of ice cream before covering with meringue. ML

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D VEE O PR RIC IM P

Legacy Farm

D VEE O PR RIC IM P

Hunt Country Estate

Middleburg Estate

450 acres $4,750,000 Stretching from 5 Points Rd in the Plains, to Rectortown and Frogtown Roads in Marshall. Protected by an Easement with the Virginia Outdoors Foundation.

Located in Prime Orange County Hunt Territory, a most prestigious location.

104 acres $4,450,000 Bluemont – Estate includes lush pastures with spectacular mountain views. Features 9000 sq ft of elegant living space, a pond, pool & spa, guest house, an apartment over the 4 bay garage, 6 stall stable & paddocks, all in an idyllic setting!

10 acres $4,500,000 Spectacular custom residence offers the utmost in a luxurious country lifestyle.

Completely rebuilt in 2016 this 11,736 sq. ft. home is a masterpiece of quality & design.

5 BRs, en suite baths, 2 garages for 6 cars, fabulous 3 stall stable and broadband/Wi-Fi.

178 acres $3,900,000 Upperville – Impeccably restored brick manor house, ca. 1844. Perennial gardens and orchard, guest house with theatre, guest/pool house, pool, 2 tenant houses, 5 bay garage, workshop, 2 ponds, fenced fields and paddocks.

John Coles | 540-270-0094

Mary Ann McGowan | 540-270-1124

Mary Ann McGowan | 540-270-1124

John Coles | 540-270-0094

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NE

LA

Lockwood

Bloomfield Estate

Moss Hollow

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NE

Ramblewood a

51+ acres $2,800,000 Middleburg – Charming Country Estate in prime Orange County Hunt Territory.

Geothermal heating, salt water pool. Horse facilities include 10 stall stable, 2 wash stalls, feed room and large hayloft. Perfectly sited to enjoy privacy and lovely views.

95+ acres $2,100,000 Spectacular parcel ideally located just north of Middleburg outside of the historic village of Unison. Private and secluded, with views of both the Blue Ridge and Bull Run Mountains, and offers open fields, lush pastures and beautiful woodlands.

246+ acres $1,800,000 Markham – Beautiful and protected area of Fauquier County. Pristine forest land with several high points and clearings suitable for building. Spectacular views in all directions. Eligible for division and conservation potential with tax benefits.

10.24 acres $1,650,000 Middleburg – Prime location! Custom built replica of a circa 1914 Manor home with extraordinary attention to period details throughout. 3BR/3.5BA, 5 fireplaces, wide covered porches overlooking a meandering creek, pond & serene countryside vistas.

John Coles | 540-270-0094

Jim McGowan | 703-927-0233

Rein duPont | 540-454-3355

Cathy Bernache | 540-424-7066

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Rectortown Rd

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Deerfield Farm

The Mount

John Mosby Hwy

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205 Sycamore

5 acres $849,000 Marshall – Charming family home surrounded by estates providing privacy and protection. 5 BRs / 3.5 BA. Move-in ready, with hardwood floors throughout.

High Mountain Farm Broadband wifi. Well maintained gardens.

1.54 acres $849,000 Absolutely charming 4 BR stone colonial, C. 1840, Middleburg Hunt Territory. Sun filled rooms, refinished original wood floors, freshly painted, central A/C, beamed & vaulted sun/family room, wood burning fireplace and a spacious deck.

12+ acres $709,999 Site your new home on this lovely rolling parcel located less than 3 miles East of the historic village of Middleburg. Situated just North of Rte. 50 in Loudoun County, this parcel offers close to 400 feet of road frontage. Land is currently planted in hay.

.26 acre $525,000 Middleburg – Fully renovated 2 BR / 2 BA house on quiet street in the village. Updated kitchen and bath on main level. Hardwood floors. Full bath, laundry room and storage area in the walk out lower level. Fenced yard with rear deck ideal. Walk to downtown.

Will Driskill | 540-454-7522

Mary Ann McGowan | 540-270-1124

Cricket Bedford | 540-229-3201

Cricket Bedford | 540-229-3201

Offers subject to errors, omissions, change of price or withdrawal without notice. Information contained herein is deemed reliable, but is not so warran

m i d d l e b u All r gPages life.com • AUGUST 2021 22ML-TTEP_DoubleTruck.indd

The most popular expression at Thomas & Talbot

SOLD! White Oak Farm

Chestnut Hill

93+ acres $3,800,000 Middleburg – 1st time offering of this wonderful ‘Hanback built’ home with spectacular Blue Ridge Mtn views. 5 BR / 5.5 BAs. 4 fireplaces, hardwood floors. Pool & mature landscaping. 2 BR / 1 BA tenant house, 6 stall barn w/paddocks. 2 ponds.

37+ acres $3,495,000 Bluemont – Just north of Middleburg, stunning colonial 12 rooms, 6240 sq feet of living space with 10 foot ceilings, 4 BRs / 4 ½ BAs, wood burning fireplaces, gourmet kitchen. A 6 stall stable and board fenced paddocks. Blue Ridge Mountain views.

Cricket Bedford | 540-229-3201

Mary Ann McGowan | 540-270-1124

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Old Iron Jockey

306-B East Marshall St

.13 acres $1,500,000 Middleburg – Turn-key commercial building in the village on the corner of Washington and Liberty. Exposed log and stones walls, original hardwood floors and 5 fireplaces. Welcoming covered front porch and a large display window.

.16 acres $889,000 Middleburg – Tucked along a private side street, custom home offering nearly 3,500 sq. feet of living space on 4 levels. 5 BRs and 4 1/2 BAs, open floor plan. Fenced yard has mature trees and lush gardens.

Covered porch & open rear terrace.

Cricket Bedford | 540-229-3201

Cricket Bedford | 540-229-3201

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Bull Run Mtn

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Austin Grove

20+ acres $550,000 Travel a tranquil country road to arrive at this wooded parcel tucked into the Bull Run Mountains. A massive rock ledge at the top overlooks a cleared building site surrounded by mature trees. Minutes to the town of The Plains or Middleburg.

16+ acres $385,000 Parcel on a quiet and picturesque country lane. Originally part of the Grassland estate & is now offered as a wonderful home site. Woodlands & open fields, in the Piedmont Hunt Territory. Approved perc site and the land is in easement.

Cricket Bedford | 540-229-3201

Jim McGowan | 703-927-0233

nted nor is it otherwise guaranteed.

When you’re ready to sell your property, you want to list it with the preferred agents in Horse Country - Thomas & Talbot. We know the best way to sell your property because we know Horse Country.

We have unmatched passion for the area, and know exactly why people love living this unique way of life. With decades of experience, international reach and modern real estate and promotional strategies, we can match your home with the people who are interested in buying it, no matter where they are.

Contact us today to learn how our personalized, top-notch service is right for you.

THOMAS & TALBOT ESTATE PROPERTIES

Opening The Door To Horse Country For Generations Opening the door to Horse Country for generations 2 South Madison Street | PO Box 500 | Middleburg, VA 20118 Office: 540-687-6500 | thomasandtalbot.com

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9:54 AM

3 Eye-Catching Summer Looks

Plus The Scoop on Shopping The Sidewalk Sales in Middleburg Story and photos by Jennifer Gray

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ne of my favorite places to shop in Hunt Country is Chloe’s of Middleburg. They have the best trends and appeal to an extensive age range of women. It’s the kind of place I like visiting with another girlfriend. We rummage through the store, stockpiling eclectic styles, saying over and over, “Look how cute this is!” and rush off to the fitting rooms. Once there, we find ourselves crossing our fingers that we don’t like everything we’ve collected because that will probably mean we’re breaking the budget this month!

I stopped by recently to see what Chloe’s had in stock that may be suitable for three different occasions coming up on my calendar. Check out my looks (modeled by Chloe herself) on the streets of Middleburg.

BEACH OR POOL DAY

• Kaftan in a light blue and white e-kat print with dramatic fringe details • Sandals are handmade with neon colors and tiny charm dangles • Middleburg bag and blanket exclusively made by Chloe’s • The necklace is a gold locket with bee detail

by Susan Shaw • Micro-bracelets by Caryn Lawn

DAYTIME PLAY

• Short sleeve dress by La Plage in a neon e-kat print • Beach Birkin bag by Anca Barbu • Tulip flats in the camelia color are designed

by Ilse Jacobsen and come in a stretchy slipon recycled material • Gold coin necklace by Susan Shaw

NIGHT-OWL DINING OUT

• Spaghetti strap maxi dress in olive green cheetah print is by Brand Bizarre • Custom design denim jacket made from a scarf featuring a tiger with butterflies and unique cuff and print details • Camera bag with hand-beaded details and removable crossbody straps by Mary Frances • Heels in nude by Sam Edelman • Necklace with skull head in gun-metal Summer | Page 25

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Summer | From page 24

Don’t miss Middleburg’s annual Summer Sidewalk Sale on August 6-8. The sale will be held Friday and Saturday from 10 a.m. to 5 p.m. and on Sunday as posted by shops.

Shops with good sales include Crème de la Crème (pottery, ceramics, linens), Chloe’s of Middleburg (women’s clothing boutique) Tully Rector (shoes, clothing, accessories, and beauty products), Zest (clothing and accessories), Lou Lou Too (accessories), C.D. Rigden & Son Coun-

try Classics (mens and womens clothing), Moda Lookbook (womens clothing), The Christmas Sleigh (gifts and collectibles) and many more.

Emmanuel Episcopal Church will be hosting a sale featuring new and used items from 9 a.m. – 4 p.m. on Saturday, and on Sunday from noon – 4 p.m.

At the west end, check out The Fun Shop (children’s clothing, party goods, decorative gifts), J.McLaughlin (clothing and accessories), PLAYroom (toy store), Highcliffe Clothiers (men’s and women’s clothing), and Stitch (needlepoint shop) also located on the west end of town. Le Boudoir (lingerie) and the Community Shop (consignment) are located on Madison Street. The Tack Box will be offering discounts on equestrian-related products such as riding gear and gifts.

The National Sporting Library & Museum on The Plains Road and Middleburg’s fine restaurants scattered along Washington Street and

Federal Street offer a lovely respite from bargain hunting. There are several outdoor dining and curbside pick-up options available. Restaurants in town include The Red Fox Inn (contemporary American food), Cuppa Giddy Up (coffee and tea), Scruffy’s Ice Cream Parlor, Red Horse Tavern, The Bistro at Goodstone Inn, Middleburg Common Grounds (coffee, tea, and sandwiches), Market Salamander (gourmet market and café), Middleburg Deli (sandwiches), Mt. Defiance Cidery & Distillery, Old Ox Brewery, Gold Cup Wine Bar, Harrimans Virginia Piedmont Grill, Side Saddle Café (farm market and café), Teddy’s Pizza (pizza and subs), Wild Hare Cider Pub, Upper Crust Bakery, Best Thai Kitchen, Thaiverse 2, Red Bar Sushi, and King Street Oyster Bar. ML Visit visitmiddleburgva.com or facebook.com/ MiddleburgBusiness for event updates on the sidewalk sale.

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Their Future is Bright Wakefield School Class of 2021

The Plains, VA 26

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E. Washington St. | P.O. 1380 | Middleburg,VA VA 20118 | 540.687.5588 | sheridanmacmahon.com Washington St. | 110 P.O. Box 1380 | Box Middleburg, 20118 | 540.687.5588 | sheridanmacmahon.co

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ALL’S WELL FARM

MARSHALL, VIRGINIA

Prime Fauquier County location on the Atoka Road | 88.34 acres with bold Blue Ridge views | Neoclassical brick home with slate roof completely updated & expanded | 5 BR, 5 full, 2 half baths, 5 fireplaces, gourmet kitchen | 10 stall barn with attached indoor arena | Pool, pool house, tenant house | Beautiful gardens | Superb condition

RUTLEDGE FARM

ROUTE 50 WEST VINEYARDS

Premier Middleburg estate | Main house of stone and frame construction circa 1740 w/addition in 1820. 6 BR, 3 1/2 BA, 5 FP, high ceilings, moldings & detailed woodwork throughout | Equestrian facilities are unmatched | 113 lush acres. 5 barns totaling 35 stalls | 19 paddocks | Derby field | 218 x 80 indoor arena | 250 x 150 all-weather outdoor arena | 80’ lunging arena | Polo field (or 2 grand prix fields) | 4 board, double fencing & automated nelson waterers | Other improvements include 3 BR, 2 1/2 BA guest house | Farm office attached to 3 BR house | Machine shed | Carriage house w/apartment | Stone spring house/office | 3 BR apartment | Pond with gazebo

Existing farm winery established in 2015 | 38.47 acres recorded in two parcels | Hilltop setting with magnificent views | 2,500 sq ft wine tasting room, main level consists of tasting room, seating areas, kitchen, restrooms | 2nd story more seating areas & bathroom | Club House of 5,100 sq ft contemporary style, wine tasting bar, seating areas, bathrooms, large deck, terrace & pool | 40 x 60 Butler building, large parking area | Unique opportunity

MIDDLEBURG, VIRGINIA

MIDDLEBURG, VIRGINIA

SPRING GLADE

SALEM HILL

MIddLEBuRG, VIRGINIA

MARSHALL, VIRGINIA

floors, flagstone terrace | Beautiful drive to hilltop stetting overlooking pond, lake & mountains | Improvements include pool, 2-car garage, 2 BR guest house & apartment | Lovely boxwood gardens | Kitchen allowance to be provided | 79.89 acres

| Pool with large flagstone terrace | Large county kitchen | 4-car detached garage with apartment/ office | 9-stall barn | Covered arena | Outdoor ring | 4 stall shed row barn | 51 fenced acres

$7,800,000 Paul MacMahon 703.609.1905

$7,000,000 $4,500,000 Paul MacMahon Well 703.609.1905 French Country home, with renovations in 1999 protected Fauquier location | 6 bedrooms | Paul MacMahon 703.609.1905 Sandra Bravo Greenberg 202.308.3813 & 2017 | 4 BR, 5 full & 2 half BA, 5 FP, hardwood 4 full and 2 half baths | 3 fireplaces | Great views

$3,900,000

$3,690,000 Paul MacMahon 703.609.1905

PHALFWAY aul Mac Mahon 703.609.1905 FARM DEERFIELD PLAINS, VIRGINIA UPPERVILLE, VIRGINIA elen M ac M ahon 540.454.1930 h Privacy and 107 acres between Middleburg and The Plains | Stately brick manor house c.1844 | 4 bedrooms, lovely

Residential enclave of great character within a rich array of natural resources | Classic Virginia stone and stucco c. 1820 | 4 bedrooms, antique floors and rich pine paneling Two guest houses, stone cottage, farm managers house, 2 stables, machine shed and work shop| Extensive Little River frontage and 2 ponds | Tremendous views.

$3,975,000 Helen MacMahon 540.454.1930

kitchen, multiple porches, beautiful pine floors, 7 fireplaces, original mantels, large windows and detailed millwork throughout | Great natural light in every room | Additional outbuildings include the c. 1810 log cabin used as the pool house & a converted barn now serves as a guest house with movie theatre | 2 ponds, miles of trails, 178 acres | Separate workshop and 5 car garage

$3,462,000 Paul MacMahon 703.609.1905

5 NORTH HAMILTON

109 THE PLAINS ROAD RECTORTOWN, VIRGINIA MIDDLEBURG, VIRGINIA

MIDDLEBURG, VIRGINIA

Nice office building in the town of Middleburg with private parking (8 spaces) and additional street parking | 2 level building with additional storage available in lower level | 6 office suites (approximately 4,000 sf)

Very private office building in Middleburg | Located on The Plains Road directly across from the Sporting Library | Charming office - 3 levels with lower level used for over flow and break room/kitchen | Surprisingly large parking lot behind the building offers what many other buildings are lacking in town | Building has many potential uses with C-3 Zoning

A remarkable property located within a private 17 acres of rolling pasture land in the village enclave just minutes from town | Stone and stucco of Rectortown | Convenient to both Routes 50 manor house with main level master suite | 7 & 66 | Newly renovated | Private setting with $1,165,000 additional$1,950,000 BR | 5 stone FP | Beautiful gardens, magnificent mountain views | 4 bedrooms, Helen MacMahon 540.454.1930 Helen MacMahon 540.454.1930 terraces, salt water pool, cabana, carriage house & 4 full bath, 1 half bath, 2 fireplaces | $589,000 Heated Helen MacMahon stable with 2 paddocks | Lovely finishes throughout pool & spa | 2 bedroom guest house | 540.454.1930 & sweeping lawn to private trails to Goose Creek | Large shed & 2-car garage 31 acres | Private, elegant & convenient

$2,650,000

al

ALDIE, VIRGINIA

20+/- acres in fast growing Loudoun location | Currently zoned TR3UBF | Willowsford, South Riding, Stone Ridge, minutes away | New county high school under construction next to property | Currently improved by 2 residences, 2 ponds | Northstar Blvd around corner

HALCYON HILL

LONG BRANCH MIddLEBuRG, VIRGINIA

Gorgeous 71 acre parcel in a wonderful location between Middleburg and The Plains | Rolling land with stone walls and 2 ponds | Enchanting property | Property is in conservation easement and may not be divided further

LIGHTRIDGE FARM

$3,900,000 Helen MacMahon 540.454.1930

GAME CREEK THE PLAINS, VIRGINIA

203 acres i River fronta 4 full & 3 1/2 Gunnite pool and private | 5 stall Ji paddocks, pa | Old d

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Circa 18 rebuilt a beams an Barn a 2 bedroom multiple b outsi 27

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SEVEN FOOD TRUCKS WORTH TRACKING Story and photos by Kaitlin Hill

W

ith endless variety, low prices, and a novelty that hasn’t yet worn off, it’s no wonder food trucks are still popular, even 149 years since the first meal on wheels hit the street.

A LESSON IN HISTORY Food historians tend to agree that the first

fessionally trained chefs like Roy Choi behind the wheel. Choi, a Culinary Institute of America graduate, is credited with spurring the modern food truck movement with his Korean-Mexican taco truck, Kogi, based out of Los Angeles.

Now, nearly 20 years later, food trucks seem to be on every corner. Parked at breweries, wineries, farmers markets, and even weddings, there is a food truck for every occasion and every cuisine. Here are a few favorites that find their way to Hunt Country.

sky-high with tender short rib, pickled onions, arugula, and creamy cilantro sauce. Or try the chicken quesadilla, which is big enough to feed a football team and absolutely oozing cheese. They have vegetarian tacos, too.

For now, the truck is parked behind Blend Coffee Bar in Ashburn on Fridays from 4 - 8 p.m. and weekends from noon to 8 p.m. And, it is also available to hire for private events all over Virginia.

“If you are open to a new concept with familiar food, come try me out,” Ikram says.

For more information, check Flavour out at

food truck can be attributed to Walter Scott, a Rhode Island man who cut windows into his wagon’s cover to sell sandwiches and coffee to night-owl journalists in 1872. As wagons transitioned to automobiles, the concept of food trucks evolved as well. In the 1950s, ice cream trucks were road-ready with their signature jingles and frozen treats. And, in the 1960s, “roach coaches,” named for their substandard sanitation practices, served burgers to suburban-bound gardeners and home servicemen.

The early 2000s found food trucks being transformed from gritty to gourmet, with pro-

FLAVOUR Established in 2016, Flavour is the brainchild of husband and wife team, Ammar Ikram and Emily Casanova. Ikram’s Pakistani roots and Casanova’s time spent in Charleston inspire the unique menu, which could be described as Halal with a southern twist.

“I call it global fusion,” Ikram says. “It’s Southern comfort food mixed with Middle Eastern influence.”

Meat lovers will rejoice when devouring the short rib “Sammy.” Ikram stacks a brioche bun

Left: Raji Azar of The Inside Scoop. Right: From Tuscany with Love truck.

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eatflavour.kitchen/about or find them on social media @eat_flavour.

FROM TUSCANY WITH LOVE To find From Tuscany with Love, follow the smell of fresh tomato sauce and look for the long lines. The bright blue, Sterling-based food truck, owned and operated by chefs Luciano and Sabrina Catanusco, is a fan favorite for its lovingly crafted and authentic Italian fare.

Luciano explains the recipes are what “we Truck | Page 29

Truck | From page 28 grew up with as children” and “inherited from our mothers and grandmothers.” Other recipes come from Sabrina, who owned two restaurants in Tuscany before coming stateside.

The meatball sub is a crowd-pleaser and the cannoli makes for a tasty finish. They also have daily specials inspired by fresh ingredients. Whatever you order, come hungry because the portions are extremely generous. The truck makes stops all over Virginia, from Hamilton to Herndon, and is available to hire for private events with specially tailored menus.

To book a private event, visit their website fromtuscanywithlove.com.

HAPPY FAMILY RANCH Run by husband and wife team Juan and Maria Pineda and their daughter Andrea, the Happy

Family Ranch truck is aptly named. They make customers feel like family with a warm welcome and food made with love.

Maria and Juan started the family business in 2013 when they bought a 125-acre Midland, Virginia farm. Six years later, they opened the food truck to share their wares.

“We always had this passion for Mexican food,” Maria says. “So, we decided to share that with the community.”

At the farm, they raise Angus beef, Wagyu beef, and Yorkshire pork, which the Pineda family sells at farmer’s markets and features on their food truck menu. They offer Birria tacos, carne asada quesadillas, and a classic cheeseburger

showcasing their homegrown Angus beef.

If you find them early enough, they even have breakfast burritos with chorizo. As you enjoy your order, stick around to chat with Maria, Juan, and Andrea, who are as nice as their food is delicious.

“We personally want to thank the community because they believe in us and they keep inviting us to different events and different places,” Maria says.

The community support shows — The Happy Family Ranch truck was named Fauquier Times Readers Choice Best Food Truck of 2020. You can find the Pineda Family at farmer’s markets, breweries, wineries, and festivals from Warrenton to Ashburn and everywhere in between, or hire them for a private event.

To find the food truck, visit happyfamily-ranch. net/foodtruck.

THE INSIDE SCOOP For a sweet treat, look no further than The Inside Scoop. What at first glance looks like a standard ice cream truck is actually a “mobile ice cream parlor,” says owner, operator, and ice cream man Daniel Azar.

Daniel and his brother Raji offer sundaes, milkshakes, banana splits, root beer floats, and custom ice cream cookie sandwiches, all featuring their organic, grass-fed, non-GMO ice cream.

And the list of flavors is seemingly endless.

The Inside Scoop hand dips classics like vanilla, chocolate, strawberry, and cookie dough, along-

side butter pecan, blueberries and cream, mint chip, orange sherbet, black raspberry, moose tracks, and birthday cake.

With all those flavors, Azar is often asked for his favorite. “Honestly, it depends on the weather,” he says. “When it’s hotter, I feel like I want mint chip. When it is rainy or I’m feeling in more of a ‘Seattle mood,’ I’m going for java chip. But most other days, it’s the peanut butter ones or the cookie dough.”

Whatever the weather, tracking down this family-run business is worth it. They are based in Fairfax but travel all over Virginia and love to do corporate events, weddings, fundraisers, and birthday parties. Azar’s dedication to providing frozen treats to his customers is only matched by his love for his family that helped him build his business.

“I love my parents very much,” Azar says.

“They have helped me throughout the entire process, emotionally, physically, financially. I can’t thank them enough.”

To get the inside scoop on The Inside Scoop, visit theinsidescoopcreamery.com or find them on Instagram (@tiscreamery) and Facebook (@theinsidescoopicecream).

NOMAD PROVISIONS Nomad Provisions, established by owners Georg and Karen Seyrlehner earlier this year, is making a splash with their rotisserie-roasted meats and chef-crafted sandwiches. Georg started his chef career as a pastry chef with a degree Truck | Page 30

Left: Ammar Ikram of Flavour. Middle: Apple cider donuts from Mama’s Donut Bites. Right: Happy Family Ranch.

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Truck | From page 29 from the San Francisco Baking Institute. When he moved to Paris, Virginia, he had the idea for a mobile food trailer offering sandwiches, wraps, salads, and a slew of sides that showcase “The Art of Rotisserie Cooking.”

While the focus is on rotisserie, take note of the bread variety and spreads, too. His caprese sandwich is served on ciabatta, the rotisserie chicken sammie with gouda is on a Portuguese sweet roll, and the vegetarian Middle Eastern wrap is on fresh lavash.

“And we make all our own spreads and do some pretty unique ones,” Georg says. Most unique is the smoked tomato and herb spread. “I don’t know anyone in this area smoking tomatoes and putting that on a dish,” he says, laughing.

Perhaps the result of his days running a wine bar, Georg, Karen, and the truck partner with Virginia’s vineyards, offering custom tastings paired with the vineyard’s wine.

As for where to find the food trailer, “Most of the time we stay closer towards Upperville and Middleburg,” Georg says, as he prepares for service outside 50 West Vineyard. “We’re at Mt. Defiance, we’re at Slater Run quite a bit.”

And for catering and working with high-end restaurants, he goes back to his pastry roots, offering artisanal bread, baked goods, and custom plated desserts.

For more information about where to find the truck or how to book an event or culinary consultation, visit nomadprova.com.

TWO SMOOTH DUDES Best known for its loaded, gourmet tatertots, Two Smooth Dudes is actually named for its signature pineapple smoothie. Max Bawarski, a physical education teacher at Providence Elementary School in Fairfax, formulated the idea for Two Smooth Dudes as a side hustle nearly seven years ago. An advocate for balance, Bawarski created a menu with both indulgent and healthy options to satisfy any craving.

If you’re looking for decadence, try Maryland crab tots that are covered in crab, slathered in

lobster bisque, and drizzled with remoulade for good measure. And for pizza fans, try the Italian tots with melted mozzarella, tomato sauce, and Italian seasoning. On the lighter side, Two Smooth Dudes has wraps that can also be salads like the quinoa wrap with sautéed veggies, tomatoes, and cucumbers, finished with balsamic vinaigrette.

“You can make everyone happy with our options and a lot of people like the healthy choices,” Bawarski says.

Or just cool off with a fresh pineapple smoothie that has a touch of organic blue agave and is served inside a whole pineapple. Two Smooth Dudes is based in Manassas but can be found at local markets or booked for private events.

For more information, visit twosmoothdudes.com.

MAMA’S DONUT BITES “We kind of fell backward into donuts,” Rod Hosein, the owner of Mama’s Donut Bites, says.

“And then we came up with the cider donut recipe and it put us on the map.”

Hosein started the truck in 2011 with his mom and sister after his mom, Jeanette, lost her job. “‘Mama’ is my mama,” he shares. “She got laid off … and we just needed something to keep her busy.”

The bright pink food truck sells mini apple cider cake donuts that are fresh from the fryer and coated in cinnamon and sugar. Customers have a choice of dipping sauces and toppings, including raspberry, caramel, white chocolate, chocolate,

powdered sugar, and sprinkles.

Mama’s Donut Bites got their start at the Vienna Farmers Market, where they still return frequently, but they will travel essentially anywhere for an event.

“We do a lot of weddings, mitzvahs, all that good stuff … and we go anywhere,” he notes.

Perfectly portable in their paper baggies and only one bite (maybe two, if you’re being polite), the minis at Mama’s are the perfect sweet treat for any event or a Saturday morning stroll through the farmer’s market. ML To track the truck, visit mamasdonutbites.com or follow them on Facebook at Mama’s Donut Bites.

Left: Nomad Provisions. Middle: Two Smooth Dudes truck. Photo courtesy of Two Smooth Dudes. Right: Short rib sammie from Flavour.

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The District Cup "100 Years of Polo on the National Mall"

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The District Cup invites the community for an afternoon of polo on Saturday, September 11th, 2021. International teams will play against USA teams while surrounded by our Capital's landmarks on the captivating National Mall. This year marks two historic milestones, the 20th Commemoration of 9/11 and 100 Years of Polo on the National Mall.

Purchase your premium luxury box at thedistrictcup.com

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Cooks Flips available now for men and women.

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Experience The Authentic O p e n D a i ly f o r Ta s t i n g s

2 3 5 9 5 Wi n ery L a n e M i d d l e b u r g , VA 2 0 1 1 7 ExperienceGreenhill.c om

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A

try area. Hosted every Wednesday from 4 p.m. to 8 p.m. at Buchanan Hall, this market offers products from over 20 vendors, as well as live music to season the atmosphere.

The Hunt Country Market of Upperville offers an incredible selection of farm and artisan products carefully selected from the Hunt Coun-

Co-founded by Cordon Bleu trained chef and mom Wendy Salt, the Salt Pot Kitchen prides itself on British culinary excellence. Their flaky, buttery pastries paired with succulent meat turns comfort food into a delicacy. Looking for meatfree options? The Salt Pot Kitchen offers plenty

trip to the farmers market is the perfect opportunity to support your local small businesses, farmers, and artisans.

Whether you’re looking for produce, baked goods, or signature drinks, the vendors at these markets are sure to please. Here are some of our favorites.

of vegetarian and vegan-friendly choices, from Cornish pasties to hearty soups. Though The Salt Pot takes great pride in their British roots, most of their ingredients are locally sourced from Hunt Country farms and surrounding areas.

Founded just last year, Back Road Bagels specializes in small batch sourdough bagels.

With a selection of flavors ranging from the

Left: Leesburg Farmers Market, Beechwood Orchards. Photo by Sophia Kedzierski. Right: Freed’s Biscuit. Photo by Jennifer Gray.

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Tasty | Page 35

Tasty | From page 34 savory rosemary and salt, to the sweet comfort of cinnamon raisin, these warm and hearty breads will delight with or without additional fillings.

If you’re tired of your typical dairy section cheeses, Georges Mill Farm will easily upgrade your routine trip to the supermarket. These products come from an eight-generation family farm for pasture-raised goats, pigs, and chickens, as well as a Civil War-era bed and breakfast. Swing by this vendor for farmstead cheeses, caramel, soaps, pork, and eggs. Switching to small farm animal products is both the tastier and more ethical choice. Your local farmer will thank you — and their animals will, too.

Tucked away off of charming Main Street, the Warrenton Farmers Market offers a vibrant medley of products such as meats, produce, and beverages. Kick off your summer weekends with a visit to this market for your grocery staples and goodies.

A longtime favorite of Middleburg Life, Freed’s Biscuits has reached regional celebrity status. Growing up with a chef father, founder Josh Freed has the talent of cooking in his bones.

With accumulated experience from his father’s business, as well as award-winning restaurants in the USA, Hungary, and Canada, Josh Freed is the master of his craft. Whether you’re looking for the sweetness of cinnamon rolls or the fiery kick of jalapeño-cheddar, these locally-sourced creations are made for you.

Rich with probiotics for better gut health and certified organic, Mad Magic truly feels like drinking an enchanted potion. Each drink is locally brewed in Northern Virginia and packaged in a whimsical glass bottle. And with an incredible variety of flavors, Mad Magic has something

for even the most unaccustomed palettes. Try the flavors double ginger or raspberry to get your magical journey started.

Farmer and owner Tim Ernst started his journey in microgreens with one question: “How can I find the most safe and healthy food to feed my family?” The answer would lead him to the perfect blend of flavor and nutrition. Living Springs Microgreens are placed on an organic, steam sterilized coconut fiber pad and placed under ultraviolet light to kill pathogens, making them the pinnacle of healthy eating. Utilized by chefs to transform dishes like salsas and fruit salads, these lively greens offer vitamins on steroids.

Located at the Virginia Village Shopping Center on Saturdays, the Leesburg Farmers Market is packed with your classic selection of dairy and produce, along with so much more.

Your trip to the farmers market isn’t complete without a stop by the fruit stand, and Beechwood Orchards has you covered. Their selection of delicious donut nectarines, white and sour cherries, blueberries, apricots, and more will satisfy your sweet tooth without the sugar crash. Strolling past each basket of fruit feels like a walk through a candy store. Each piece of fruit is as beautiful as it is juicy, and with the peach and nectarine season ending in September, these fruits are sweeter than ever.

With a mantra of “Von Mir Für Dich” (meaning “from me to you” in German), Berlin native Lexi’s baked goods are filled with the taste of homemade goodness. Specializing in gluten-free and keto-friendly treats, this vendor makes cheat day an option for all. Try the keto wild berry tarte or gluten-free plum streusel to start your day with a guiltless treat. ML

Top: Leesburg Farmers Market, Lexi.Berlin. Middle: Warrenton Farmers Market, Mad Magic Kombucha. Bottom: Warrenton Farmers Market, Living Springs Microgreens. Photos by Sophia Kedzierski.

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A MODERN APPROACH TO TRADITIONAL ETIQUETTE Written by Sophia Kedzierski

A

“We feel that treating others with respect and patience is even more vital given trying social situations in the current social climate.” — Lisa Hale

s we slowly emerge from our COVID bubbles, social interactions can be both a source of jubilant relief and intimidation. With over a year of virtual meetings and small circles of contact, our interpersonal muscles may have been weakened. Cotillion directors Kathleen Geneva and Lisa Hale know the results of this all too well.

“I have noticed a lot of change in people of all ages,” Kathleen Geneva says, the founder and director of the National League of Junior Cotillions Chapters for Prince William and Fauquier County. “We were all very connected to everything virtually … we have now realized how much we missed interacting with school and workmates as well as our friends.”

Fortunately, Lisa Hale’s cotillion chapter in Loudoun County was able to complete its final 2020 Grand Spring Ball before the pandemic became truly serious within the United States. After this, Hale knew it was time to regroup.

“Due to the nature of our program — greeting others and dancing together for example — we chose to forego in-person classes last season,” Hale says, opting for Zoom class sessions instead.

“We feel that treating others with respect and patience is even more vital given trying social situations in the current social climate. Cotillion can help provide these much-needed skills to students as we get back to interacting with others in real life again.”

Both directors recognize cotillion as originally a southern tradition that emerged in the midEtiquette | Page 39 Two kids dancing. Photo by Jean Ann Michie.

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Etiquette | From page 38 1800s, but to Hale and Geneva, the program is for everyone. “Children of all backgrounds and cultures are welcome in cotillion,” Hale says. “There is no such thing as a typical cotillion student.”

“Most people think of cotillion as being a southern tradition,” Geneva says. “However, as the years have passed, many parents have seen the value and importance of learning basic manners and what to do in social situations. Our chapter is a modern program with traditional roots and values.”

Cotillion programs within the National League of Junior Cotillions (NLJC) range in groups from first grade to high school, with the most popular “junior cotillion” focusing on grades fifth through eighth.

Both women initially got involved because of their own children. Hale first discovered cotillion in 2006 during her oldest daughter’s teenage years. “She had such a wonderful experience in the program that I subsequently enrolled each of my other four children for classes,” she says.

Though Hale confesses that her two sons “weren’t initially as excited” to participate in the program, she was pleased that “they were smiling and happy” by the end. Between the years of 2007 and 2009, Hale taught a teen cotillion class with her husband while living in Beijing. “We loved dancing and practicing etiquette with children from all over the world,” she says. After returning to Virginia, Hale began teaching cotillion as a dance instructor, and later took over the program

in its entirety after the previous director retired.

Geneva started her own chapter in Fauquier County after looking for a program for her middle school son and finding there was no local presence. “I had no idea it would be so popular,” Geneva says. “My goal for all my students is to learn consideration, respect, and honesty with regard to social interaction and to leave my program feeling confident to interact socially anywhere they go.”

But with the ever-changing standards for social etiquette, parents may wonder if the lessons their children learn in cotillion will fit in the modern world. Geneva quotes modern manners author Lizzie Post, on accepting that “etiquette is always in flux.” However, this doesn’t stop Geneva from sharing what she loves. “My philosophy is that ‘manners never go out of style,’” Geneva says.

Hale explains how the cotillion program helps students “overcome anxiety about interacting socially” and prepares them for real world situations like “college admissions interviews, business luncheons, formal dinners, or even a school dance.” As for staying updated, Hale explains how her program has “adjusted some of the traditional practices to reflect modern societal norms,” citing the use of “Netiquette,” or training in online etiquette. “We cover cell phone etiquette, guidelines for navigating social media safely and politely including Facebook, Instagram, and Twitter, and respectful texting practices, for example.”

As for what will never change? Geneva says this: “As the years have passed, many parents have seen the value and importance of learning basic

“Our chapter is a modern program with traditional roots and values.”

— Kathleen Geneva manners and what to do in social situations.”

Hale shares a similar sentiment: “The basic tenets of cotillion philosophy — respecting those around us and showing kindness and consideration of others through our actions — are enduring values that apply in any period of time,” she says. “Parents of children who have been through the program have expressed appreciation for the boost that cotillion has given to their children to provide them with vital social and communication skills that they will use throughout their lives.” ML For more information on how to register your child for cotillion, you can contact nljc.com/chapter/ westprincewilliam for Kathleen Geneva’s Prince William and Fauquier County chapters, or email her directly at Kathleen.Geneva@nljc.com, and Lisa Hale’s Loudoun chapter at loudouncotillion. com or email her directly at lisa.hale@nljc.

Left: Kathleen Geneva. Photo by Nancy Morrison of Pretty Pictures by Nancy. Middle: Fauquier Cotillion, four kids. Photo by Hannah Phillips Photography. Right: Lisa Hale.

Photo by Shauna Ploeger Photography.

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PRESENTED BY

Saturday 6 - 11 PM Sprout Center's

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MIDDLEBURG COFFEE & CARS AT MIDDLEBURG COMMON GROUNDS August 7 | 7 - 9:30 a.m. | visitmiddleburgva.com Join us at Middleburg Common Grounds for Coffee & Cars! North Pickering St. will be closed for event parking Saturdays from 7 - 9:30 a.m. The events will be weather permitting with no rain date.

TWILIGHT POLO AT GREAT MEADOW August 7 | 5:30 p.m. | twilightpolo.com Bring your family, friends, and coworkers out for an evening in Virginia horse country at the Greenhill Stadium in The Plains. Experience an authentic sunset-watching three polo matches, picnicking, drinking wine, watching the kids play giant tug o’ war, and dancing the night away!

One pass admits an entire carload of family and friends. Tickets available online.

• August 7 - Taco ‘Bout a Fiesta • August 14 - Life’s a Beach • August 21 - No Polo • August 28 - Cars & Cigars POLO IN THE PARK - MORVEN PARK August 7 | 6 p.m. | morvenpark.org The 2021 season of Polo in the Park is here! Polo in the Park begins on July 17 and continues every Saturday night through August 21, with gates opening at 6 p.m. each weekend. If needed, August 28 will serve as a rain date.

General admission car passes are $40. A car pass allows for one vehicle and all of its occupants to enter the event. To attend Polo in the Park, you must purchase a car pass in advance. There will be no cash sales at the gate.

NOMINI BAY OYSTER FESTIVAL - DIRT FARM BREWING August 7, 8 | 11 a.m. - 7 p.m. | dirtfarmbrewing.com The folks of Nomini Bay Oyster Ranch, LLC will be on the mountain all weekend serving their famous oysters! Enjoy them raw or charbroiled, with specialty options that pair perfectly with Dirt Farm beer.

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SUNDAY POLO BY VIRGINIA UNITED POLO LEAGUE August 8, 15, 22 | 11 a.m. - 2 p.m. | vaunitedpolo.com Enjoy your exclusive 10 x10” tailgate box for the entire 2021 summer polo season (June-September) with Virginia United Polo. Your guests will enjoy excellent viewing of Virginia’s best polo at the Sheila C. Johnson Polo Field at Great Meadow in The Plains. Action-packed games will be held every Sunday from 11 a.m. to 2 p.m. Gates open at 10 a.m. Pack a picnic for your guests or arrange catering and drinks in advance from our partners. Each box can accommodate 8 guests and includes trash pickup.

VIRGINIA SPIRITS ROADSHOW: LEESBURG AT OATLANDS HISTORIC HOUSE & GARDENS August 14 | 12 - 5 p.m. | visitloudoun.org Come join us for the Virginia Craft Spirits Roadshow at Oatlands Historic House & Gardens. Tickets will include all samples of artisan spirits as well as craft cocktails from numerous Virginia distilleries, local beer samples from Caiseal Beer, and admission to tour the gardens at Oatlands Historic House.

Guests can mix, mingle, and engage with Virginia distillers firsthand as they enjoy the gardens!

LIVE MUSIC AT LOST BARREL BREWING August 13 | lostbarrel.com Join Lost Barrel Brewing in Middleburg for live music. Happy hour is from 4 - 6 p.m. 25% off 12 or 16 oz. drinks, 50% off pitchers, 30% off fire pits!

• August 13 - Ken Wenzel | 5 - 8 p.m.

• August 14 - Warren Hayford | 5 - 8 p.m.

• August 20 - Chris Bone | 5 - 8 p.m.

• August 21 - Nate Clendenen | 5 - 8 p.m.

TASTE LEESBURG August 14 | 5 - 10 p.m. | leesburgva.gov TASTE Leesburg showcases some of the best food, drink, artists, and merchants that Leesburg has to offer. Enjoy local beers, wine, bites, and entertainment while strolling the streets of Downtown Leesburg.

Calendar | Page 43

Calendar | From page 42 WINE & FLOWERS WORKSHOP: PEONIES AND LILACS August 15 | 11 a.m. - 1 p.m. | visitloudoun.org Learn how to create a beautiful seasonal arrangement with locally grown fresh flowers, branches, and greens. Floral workshop participants receive a bucket of beautiful flowers, supplies, instruction, and a glass of wine.

“CONVERSATIONS IN HISTORY: LOUDOUN UNIONISTS” AT MOUNT ZION HISTORICAL PARK August 15 | 2 p.m. | novaparks.com Join the Virginia Piedmont Heritage Area Association and historians Travis Shaw, Tracy Gillespie, and Wynne Saffer as they explore the trials and tribulations of unionists living in the Piedmont during the Civil War, as well as their motivations and impact on the heritage area during America’s bloodiest conflict.

THE FAMILY REUNION AT SALAMANDER RESORT AND SPA August 19 - 22 | salamanderhotels.com Award-winning chef and author Kwame Onwuachi is presenting a new, first-of-itskind food event this summer, inspired by the time-honored family reunions of his ancestors, as well as the culinary and cultural heritage of his Afro-Caribbean roots.

“The Family Reunion,” a multi-day celebration of diversity in the hospitality industry, will kick off this August at the Salamander Resort & Spa.

2021 MARS GREAT MEADOW INTERNATIONAL August 19 - 22 | 8 a.m. - 4 p.m. | greatmeadowinternational.com Elite level three-day eventing returns to The Plains with the 2021 MARS Great Meadow International! Offering four levels of competition (CCI 4*S, CCI 3*S, CCI 2*S, and Preliminary), the last weekend in August promises to be exciting for competitors and spectators alike. Ringside VIP tailgates, cross-country tailgates, and individual weekend passes are available.

MOVIES UNDER THE STARS: ONWARD August 20 | 7:45 - 10 p.m. | leesburgva.gov Catch a free movie at the Loudoun County Courthouse. Join us on kids night for Onward where two elf brothers venture on a quest to find a magic spell that will bring back their dad for one day. This Disney movie is sure to

entertain the whole family. Blankets or lawn chairs are welcome. No alcohol, glass containers, or pets are allowed. Movie time begins at dusk.

FORAGING HIKE AT SALAMANDER RESORT AND SPA August 21 | 9:30 - 11:30 a.m. | salamanderresort.com Learn from the experts at Ashby Gap Adventures how to forage for mushrooms in the Virginia landscape. Part classroom part hands-on field experience, learn the proper foraging techniques and different recipes to create with your findings. Sample oils, vinegars, sauces, ferments, and spices and take home your bounty, and use what you learned to create delicious recipes at home!

VIRGINIA WHISKEY AND BARBEQUE AT BURWELLMORGAN MILL August 21 | 5:30 p.m. | clarkehistory.org Join us for dinner and a lecture speaking about the history and science of Virginia whiskey.

Dinner, whiskey tasting, and lecture included in the price.

JAMMIN’ ON THE PORCH AT BLUEMONT COMMUNITY CENTER August 27 | 6 - 8:30 p.m. | loudoun.gov Bring your lawn chairs or a blanket, pack a picnic or grab your dinner from a local food truck, and enjoy some fabulous music. A fun evening of music entertainment the whole family will enjoy. Pre-registration is requested.

OPEN LATE CONCERT SERIES AT NATIONAL SPORTING LIBRARY AND MUSEUM August 27 | 6 p.m. | nationalsporting.org Bring your chairs or blanket and enjoy a free concert by the Silver Tones Swing Band on the lawn of the National Sporting Library & Museum. The concert and museum admission are free and open to the public from 6 - 8 p.m. Picnics are welcome, but no glass containers or outside alcohol is permitted. Concessions will be available, and there is free parking onsite. Pets must be leashed.

CARS & COFFEE AT LOST BARREL BREWING August 28 | 9 - 11 a.m. | lostbarrel.com Join Lost Barrel Brewing for Cars & Coffee on the last Saturday every month!

Car enthusiasts meet up at Lost Barrel Brewing in Middleburg. Bring your vehicle (cars and motorcycles) out on the last Saturday of each month from 9 - 11 a.m. All makes/models welcome. Coffee and breakfast treats available for sale. Come hang out, enjoy the outdoors, socialize and view cars. No ticket needed! ML

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PoloInThe Park!

Arena polo every Saturday night in Leesburg July 17- August 21, 2021 Gates open at 6:00 p.m.

First match at 7:00 p.m.

For car pass and event details, visit

PoloInThePark.org 2021 Gold SponSorS

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2021

Recapture Moments That Matter Take a moment to play this summer.

Discover endless summer fun by horseback, zip line

through the trees, experience curated culinary adventures, nature-inspired relaxation at Salamander Spa and more.

Our 340 preserved acres are yours to explore.

855.421.3045

SalamanderResort.com

2021

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