Businesses relying on uniqueness, customer service this holiday season
By Nathan Budryk
FRONT ROYAL – The holiday season is upon us and local retailers are wasting no time in beefing up inventory, decorations and holiday-themed items to get ready for the impending spree of spending.
Anne Arena, owner of Gourmet Delights Gifts and Framing at 204 E. Main St., is confident that the quality of her work and the connections she forges with customers will work to help her come out ahead during the upcoming season, saying that she doesn’t view the big box stores as competitors
“As far as my competition, I really don’t feel I have any competition,” she said. “I don’t worry about any of those major stores because when somebody comes into my store, I will remember them. When you go into a big box store, they have no idea who you are. And we give personal service. We work with everyone’s budget and we’re friendly.”
She said she’s ramping up her inventory for the products that sell the best during the holiday season.
“I’m just making sure that I
Nathan Budryk/Daily
Ann Arena, owner of Gourmet Delights Gifts and Framing on Main Street in Front Royal, stands behind one of her customizable gift baskets. She expects the baskets will be hot sellers this holiday season.
have enough framing supplies on hand, because I do picture framing,” she said. “(I’m making sure) I have enough product on hand for gift baskets and that sort of thing.” Arena also said that she’s extending her hours on Fridays and Saturdays until 8 p.m. through the holiday season. Sharon Brown, owner of Brown’s Pastimes Decor,
Antiques and Collectibles at 218 E. Main St. in Front Royal, said that she relies on the quality of her product as well to draw shoppers away from the big box stores and adds personal, handmade touches as well – something she said you can’t find at the big retailers. “We’re getting into a lot of custom work,” she said. “I have a ton of Christmas stuff to sell,
but we also have a lot custom pieces that we’re doing for people and you can’t get that in a mall.” Brown said that she anticipates the custom work she mentioned being big sellers, including decorative ladders that Brown makes, with a variety of themes. “I’m thinking the ladders will go big,” she said. “It’s going to be hard to say exactly what we’re going to do, but I think our custom work will be in play. … Our biggest thing is the custom (work) – that and antiques. You’re not going to go in WalMart and get your antiques.” Brown said that Wal-Mart can offer things she can’t, but she said the niche items in her inventory help a lot. She said she’s not competing, per se, rather she offers products that the retail giant simply doesn’t stock. “You can’t compete with WalMart … for certain items – everybody knows that,” she said. “But they can’t compete with us for our antiques and our specific items.” Contact staff writer Nathan Budryk at 540-465-5137 ext. 155, or nbudryk@nvdaily.com
Nathan Budryk/Daily
Shannon Brown, owner of Brown's Pastimes Decor, Antiques and Collectibles on Main Street in Front Royal, anticipates that custom-made and hand-painted items will be popular sellers this holiday season.
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By Bev Bennett CTW Features
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ou can have a memorable Thanksgiving meal with delicious food, a beautiful table and appreciative guests, but with a fraction of the usual work. If you pare your to-do list to emphasize the season’s bounty and at the same time streamline food preparation, you’ll enjoy the celebration as much as your guests do. “For Thanksgiving it’s being together that counts. Not all this other stuff,” says Patricia L. Mote, author of “Great Menus: Seasonal Recipes for Entertaining” (Dicmar Publishing, 2011). Here are 10 things you can do to make your Thanksgiving feast fun and effortless.
1. ACCEPT OFFERS (AND THAT MEANS ALL OF ’EM!) Say yes when people offer to bring food, especially if they’re doing so to accommodate their own diets, says Mote, who’s based in Annapolis, Maryland.
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5. EMBRACE THE 5INGREDIENT RECIPE
to
De-Stress
6. GET BACK TO FLAVOR BASICS
Thanksgiving
You can do a lot with salt and pepper. “Salt is my go-to seasoning. It brings out the flavor of anything you add it to,” says Dunnington, who uses specialty salts in “grayish, reddish and blackish” hues.
What, you? Worry? Nah. The big meal is a piece of cake by employing a few timeand sanitysaving tricks and shortcuts
7 . CONTRAST TEXTURES FOR LIVELY DISHES “I love to put crunchy with tender: crunchy almonds with tender green beans,” says Dunnington, author of “Tasting the Seasons: Inspired In-Season Cuisine That’s Easy, Healthy, Fresh and Fun” (Artichoke Publishers, 2014). And don’t forget the dried cranberries. “Cranberries and almonds represent autumn colors,” she says.
2. ASSIGN YOUR SERVING DISHES Set out serving pieces a day in advance and label each dish with the food that goes in it. That way you’re not wondering what to serve the salad in at the last minute. A labeled bowl also will be a reminder that you left the cranberry sauce in a container in the back of the refrigerator.
3. DECORATE WITH FOOD What better way to celebrate the season’s harvest then to display a fresh bounty of fruits, vegetables and herbs? Swiss chard, pears and apples combine for a centerpiece that’s both natural and pretty, says Kerry Dunnington, a Baltimore caterer and cookbook author. “Lots of fruit going down the table looks festive, adds Mote, who suggests turning the decorations into fruit salad for the next day’s breakfast.
4. SAVE A STEP WITH FRESH-CUT VEGGIES Let a supermarket salad bar be your source for chopped, fresh vegetables. Stock up on chopped onions, carrots and mushrooms that will be the base of many of your holiday dishes – stuffing and soups, to name a few.
Your guests won’t know or care how elaborate your recipes are, so put an ingredient limit on the dishes you’re making. Seasonings don’t count.
8. LET DESSERT COME OUT OF ITS SHELL
Buttered Green Beans with Toasted Almonds and Dried Cranberries Ingredients 1½ pounds green beans 3 tablespoons melted butter ¾ teaspoon salt Several grinds of freshly ground black pepper ½ cup toasted slivered almonds ½ cup dried cranberries Preparation Cook the green beans in boiling salted water until fork-tender. Melt the butter in a small saucepan and add salt and pepper. Stir to mix. Drain beans and transfer to a bowl. Pour butter mixture over beans and add almonds and cranberries. Toss well. Arrange in a serving dish or, for a unique and festive presentation, arrange on a cake platter. Serves 6
Have you noticed that people skip the piecrust and eat the filling? That’s because it’s the best part. So, concentrate your efforts on the filling. Replace pumpkin pie with panna cotta, a light and creamy no-crust dessert that doesn’t need baking.
9. TAKE A HIKE Get guests out of the house between the entrée and dessert, says Mote. “Take a walk. Don’t worry about the dishes; they’ll get done,” she says.
10. USE CHINESE RESTAURANT-STYLE TAKEOUT BOXES TO DISTRIBUTE LEFTOVERS “You don’t want to give people plastic containers or your dishes for leftovers, but you can get takeout boxes from craft stores,” says Mote.
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4 STEPS
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A delicious turkey starts at the store, comes to life in your kitchen and leaves everyone anxious for leftovers — after the food coma dissipates. Here is our simple guide for making it happen By Laura Depta CTW Features
T
hanksgiving is about family, gratitude and, of course, food. The centerpiece of any truly authentic Thanksgiving meal is a succulent, flavorful turkey — but preparing the bird takes more than just a pan and an oven. Here is our simple guide to achieving the perfect Thanksgiving turkey in four easy steps.
Diane Morgan’s Juniper Brine From “The Thanksgiving Table” (Chronicle Books, 2001) Ingredients 2/3 cup kosher salt 2/3 cup sugar 5 fresh sage leaves 4 sprigs fresh thyme 2 bay leaves 6 whole cloves 1 tsp. juniper berries crushed 1/2 tsp. black peppercorns crushed 2 tsp. whole allspice berries crushed Preparation Put all the ingredients in a 3- to 4-quart saucepan. Add 8 cups of water and stir to combine. Bring to a boil over medium-high heat, stirring until the salt and sugar have dissolved. Boil for 3 minutes; then remove from the heat. Add 4 cups of ice-cold water, stir, and set aside to cool. Then proceed with the directions for Brined Turkey.
something “heavy duty.”
and then the other.
Before placing the bird in the oven, Rodgers ties the wings down across the breast with a piece of string to hold them in place. He also loosely ties the end of the drumsticks together so the turkey will look compact.
Once each breast is removed, slice it into thick cross sections. McLachlan says this encourages the meat to retain more moisture. “The breast slices may be a bit untraditional,” he adds, “But the taste is better!”
chef and director of retail development at 121 Restaurant Group in North Salem, New York, advises letting it sit at room temperature for 30 minutes before carving. 1. BUY Use that time to finish prepBefore you start shopping for ping your other side dishes, a turkey, consider how many McLachlan adds. people will be at the table. To carve the bird, use a sharp When it comes to the actual The average Thanksgiving roasting, Rodgers says, “I like slicing knife with a thin bird runs about 14 to 16 blade. Place the turkey on a 325 degrees throughout the pounds, but a 12-pounder could work for smaller entire period [of 3-4 hours]. It large cutting board with a moat – or a dip around the groups. To guarantee the right meat moist and the turkey 2. Wednesday night, take the helps the turkey from shrinkoutside – so the excess juices size, order the turkey from a turkey out of the bags, rinse it ing too much, and you don’t flavorful. According to will be retained. market or butcher one to two have to worry about it not off, pat it dry and then leave Morgan, the key to brine is “When it’s time to carve, first weeks in advance, and pick it uncovered in the refrigerator browning enough.” the salt. Salt can have differremove the legs and thighs in up on Monday or Tuesday overnight. This will allow the Rodgers roasts his turkeys ent weights depending on the bird to air dry and encourage one piece,” says McLachlan. before Thanksgiving. breast-up for the duration but “Then separate the thigh from brand, and following the a crisper skin on the finished covers the breast with foil to When it comes to the turkey the drumstick and carve the product. itself, fresh is best. Fresh birds recipe precisely is critical. slow down the cooking in meat off the thigh if wanted.” are slightly more expensive 3. If using a kosher turkey, “If you put a half cup of that area. With about an hour than frozen ones, but they keep in mind that these birds left, he removes the foil to let From there, McLachlan’s Morton’s iodized salt in a strategy is to cut down the tend to be juicer. have already been soaked in the skin brown. measuring cup and weighed keel bone – the hard ridge salt water to meet kosher Sarah Stegner, co-chef and co- it, it’s heavier than a half cup 4. CARVE that runs between the breasts standards, so brining is not owner of the Prairie Grass of Diamond kosher salt Once the turkey is out of the at the top of the bird – and necessary. Also, beware of Café in Northbrook, Illinois, because it’s a flakier salt,” remove one side of the breast, brining a frozen turkey. Many oven, Drew McLachlan, a believes in buying only the Morgan says. “So you’re actu- brands are already brined, so freshest ingredients and local- ally getting a different promake sure to read the packaging before getting started. ly whenever possible. portion of salt to water.” 3. COOK “Look for a bird that’s horMorgan brines her turkeys in mone-free, antibiotic-fee and food-safe oven roasting bags When the turkey is brined and double bags for protecand ready to go, it’s time for maybe free range,” Stegner tion. From here her steps are the oven. says. “And if you can’t find it as follows: Rick Rodgers, a cooking from a local source, you can 1. On Tuesday, remove the teacher and author of still go and ask for these giblets and neck. Put the “Thanksgiving 101” (William things from your butcher turkey inside the bags, pour Morrow Cookbooks, 2007), shop.” the wet brine over, tie it up uses a standard roasting pan and leave covered in the and rack for the turkey, but 2. BRINE refrigerator for 24 to 48 hours. he does suggest investing in There are different ways to prepare a Thanksgiving turkey for roasting – but the goal always is to make sure the breast meat doesn’t dry out.
KEEP IN MIND: ROME WASN’T BUILT IN A DAY At the end of the day, remember that Thanksgiving is more about family than about turkey. Try not to feel too much pressure, and take this advice from Rodgers: “If you’re a beginning cook, remember that Rome wasn’t built in a day. Whoever taught you to make a turkey, they did not learn how to make it overnight. You learn as you go along. Take notes.”
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“Typically, turkey breast meat is dry because the white meat is done before the dark meat is finished, and so it’s drying out the white meat,” says Diane Morgan, author of “The New Thanksgiving Table” (Chronicle Books, 2009).
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Front Royal artist’s sculpture on display in Washington, D.C. By Rachel Mahoney
FRONT ROYAL – Over the past year, a giant steel goddess has been in the making behind the storefronts in downtown Front Royal.
In her studio space behind Wynn’s Restaurant in Front Royal, artist Melissa Ichiuji has been working on pieces for “Make You Love Me,” her first solo museum exhibit. “Make You Love Me” will be shown at the American University Museum at the Katzen Arts Center in Washington, D.C., through Dec. 18.
Ichiuji said restaurant patrons have often stopped to get a look at the eye-catching sculpture on their way in to eat while she has been working on it. Some come in to give her a hug and compliment her work and some have kept tabs on her progress.
“Goddess of the Burning House” will be the largest piece of hers on exhibit, though she said she didn’t intend for it to be any kind of centerpiece. At around 12 feet tall, the steel three-headed figure holds burning houses in her six hands, which glow yellow from the inside.
Ichiuji said she had the Hindu goddess Kali, associated with both destruction and creation, in mind when creating the sculpture. Three steel heads look to the past, present and future, and Ichiuji said she sees the statue as a “guardian of homeland security.” The goddess is also a contrast in medium from the other pieces in the exhibit.
The Petit Oracles – small figures housed in plush coffins – are another part of the “Make You Love Me” exhibit alongside the goddess statue. They’re made of ceramic pieces and heirloom fabrics from the women in Ichiuji’s family.
“I wanted to create a foil to that, to juxtapose the hard and the soft, the industrial with the domestic,” she said. “But the fun part is that I’m sort of beating (the statue) into a feminine shape.”
There’s also a personal connection with the statue – Ichiuji’s family home caught fire when she was 6, which she said contributed to a fear of fire.
“My way of conquering that is to work with fire,” she said.
Rich Cooley/Daily
Front Royal artist Melissa Ichiuji poses by her sculpture titled “Goddess of the Burning House.” The sculpture is on display at the Katzen Arts Center at American University in Washington, D.C.
Scattered through her workplace are steel scraps and tools for welding and hammering pieces of the goddess, her first steel sculpture. Further back in her studio space are mannequin pieces gifted from a closed Ann Taylor store and various parts made by Ichiuji’s father, who was a precision machinist for NASA — and all could become pieces of other statues in the future.
She said she’s networked with other local artists and craftsmen who have loaned their talent to the process or even taken one of her dollmaking classes. “I think it’s refreshing for people to know that there are working artists here, and I think it’s important for us to sort of come out of hiding and just sort of invite each other in to each other’s practice,” she said.
Christmas Parade Saturday, December 3, 2016 • 4PM For more information contact Chamber of Commerce 540-635-3185 or info@frontroyalchamber.com The 2016 Front Royal–Warren County Chamber of Commerce Parade is proudly sponsored by:
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