Haymarket Lifestyle Magazine February 2016 by Warrenton Lifestyle Magazine

FEBRUARY 2016

tart

MACARON

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PUBLISHERS: Tony & Holly Tedeschi for Piedmont Press & Graphics tony@piedmontpress.com hollyt@piedmontpress.com

EDITORIAL: Rebekah Grier editor@piedmontpress.com

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EDITORIAL & ADVERTISING OFFICE: The Haymarket Lifestyle Magazine c/o Piedmont Press & Graphics 404 Belle Air Lane Warrenton, Virginia 20186 Open 8:00 am to 5:30 pm Monday to Friday www.haymarketlifestyle.com The Haymarket Lifestyle Magazine is published monthly and distributed to all its advertisers and approximately 12,000 selected addresses in Haymarket and Gainesville. While reasonable care is taken with all material submitted to The Haymarket Lifestyle Magazine, the publisher cannot accept responsibility for loss or damage to any such material. Opinions expressed in articles are strictly those of the authors. While ensuring that all published information is accurate, the publisher cannot be held responsible for any mistakes or omissions. Reproduction in whole or part of any of the text, illustration or photograph is strictly forbidden. ©2016 Piedmont Press & Graphics. Designed, Produced and Mailed in Warrenton, VA. United States of America. The Haymarket Lifestyle Magazine is a proud member and partner of the Haymarket-Gainesville Business Association, Inc.

2016 CONTRIBUTING WRITERS: Esther Boykin Bob Chrisman Christine Craddock Lynne Galluzzo Johanna Goossens

Andreas Keller Danica Low Steve Oviatt Colby Schreckengost John Toler

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Cassity Jones Lissy Tropea Charlotte Wagner Beth Walker Liba Spyros

HAYMARKET LIFESTYLE

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from the EDITOR }

Whether you’re single or not this February 14, it’s still a great month to think about and be thankful for the loving relationships in your life. I was reminded recently of a long-time neighbor from when I was growing up and how much she means to me and my family. In so many ways she has become part of our family, as close as any blood relation. When I was about 10-years-old, Ms. Kathy moved in across the street from my family. A tiny older woman, love and joy just overflow from her. She used to own a sweet Dalmatian named Molly who was the inspiration for my several-year beg to my parents to buy me a Dalmatian (whom I planned to creatively name Pepper). Ms. Kathy is a fascinating lady with famous friends in the the political and NASCAR worlds. Before converting to DVDs, she used to own a severalhundred-strong collection of VHS movies that we would borrow from all the time. She decorates her yard for every holiday like it’s her favorite. Sometimes she would even decorate our yard and always puts a Happy Birthday sign with balloons for each of our birthdays. Ms. Kathy would make us soup when we were sick, and sometimes even when we were not. On occasion she’d call my mom from Costco and see if we needed anything. She is the undisputed matriarch of her large family and yet she always has a large hug, kiss on the cheek, and a classically southern, “How are you, Honey?” whenever she sees us. Valentine’s Day reminds me of when Ms. Kathy would bring us kids candy and chocolate baskets. Followed soon after by Easter candy baskets and then Christmas popcorn. She adopted us. And we adopted her. Ms. Kathy just became part of our family who happened to live across the street in another house. We did life together, through the good times and the hard. When Ms. Kathy had hip-replacement surgery, my mom helped her during recovery. And when my dad had a near-fatal injury, Ms. Kathy made sure that we were more than just fed, we were stuffed. So when I think of love this month, I think of all the people who have blessed me by sharing their life, care, and affection. They deserve so much more than chocolate and flowers. Happy Valentine’s Day, Ms. Kathy, I love you! Rebekah Grier Managing Editor

CONTENTS

FEBRUARY 2016

DEPARTMENTS

close to HOME } 10 {

SCRATCHING, CLAWING CATS

How to redirect your felineâ&#x20AC;&#x2122;s natural instinct by Charlotte Wagner

HEY DAD, WANT ME TO GO WITH YOU?

Words of wisdom from dumb old Dad by Louis Dominguez

the great OUTDOORS } 38

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PRUNING

You can do it! by Lynne Galluzzo

the local COMMUNITY } 22

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UNLOVED HORSES FIND A HOME IN HAYMARKET

Wildfire Equine Services by Christine Craddock

HGBA Q&A

With Doug Burum of Danaher, Skewes & Associates

know your HISTORY } 30

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DISCOVERED HISTORY

Broad Run, a time capsule in the gap by John Toler

set the TABLE } 06

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SAY OUI! TO MACARON TART

Elena Hocking brings a fresh twist to dessert by Christine Craddock

XOXO CHOCOLATE

THE ART OF MAKING SALTED CARAMEL IN A SKILLET

FINE DINING ON A CASUAL PLATE

MURLARKEY DISTILLERY

The science behind chocolate by Cassity Jones

by Lissy Tropea

Lion & Bull Restaurant by Christine Craddock by Steve Oviatt

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HAYMARKET LIFESTYLE

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set the

TABLE

Say Oui! TO

MACARON TART

Elena Hocking brings a fresh twist to desserts with French patisserie by Christine Craddock

ike stepping into a Parisian cafe, Macaron Tart Patisserie is a sweet little addition to the row of shops in the Dominion Valley shopping center in Haymarket. The French-inspired decor with muted gray walls and understated design highlights the colorful and enticing array of desserts lining the counter. Round white pedestals offer cakes and pies that are unique and tempting to say the least. Macaron Tart Patisserie is the first venture in owning her own business for Elena Hocking, president of Macaron Tart. A local, Hocking has grown to love the Haymarket community through her years living here and having her children attend nearby elementary and middle schools. So when the idea came up to open the store, based on her love of dessert and training in French pastry, she knew the community would embrace it. Most inspired by Stephane Glacier, a French pastry chef who travels the world teaching the art of pastry, Hocking also saw her pastry passion grow after she visited France and “realized these beautiful pastries were a part of French culture and history.”

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Visitors to Macaron Tart Patisserie can try the dessert that bears the name of the store, macarons, by the box or individually. Colorful macarons come in a variety of flavors such as lavender, chocolate, raspberry, hazelnut, peppermint, and buttercream just to name a few. There are also many different flavored tarts. A tart is the French version of a pie only it doesn’t have pastry covering the top like a pie would. At Macaron Tart, specialty tarts include those adorned with sugar flowers and seasonal fruit tarts featuring berries, apples, pears, or lemon meringue. Then, of course, there are the especially decadent tarts like the chocolate pastry cream tart or the chocolate pecan tart, as well as chocolate truffle. Not to be upstaged, the cookies, cupcakes, and cake pops are also sure to delight, as they come in many exciting flavors such as almond chocolate chip, grapefruit lemon, and raspberry butter, among others. These Above: Owner items are also kidElena Hocking friendly, all natural, Right: In addition made from scratch, and to the signature tarts, cupcake nut- and gluten-free.

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varieties are also prepared from scratch.

}

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For those not seeking to simply buy products at Macaron Tart, classes are offered, intended for the nonprofessional baker and cook. Hocking truly enjoys teaching and is passionate about helping others learn the art of French pastry. A list of classes can be found at macarontart.com and include Perfect Pizza, Artisan French Bread, Couples Cooking: Gnocchi, Art of Chocolate Cupcakes, and Parisian Cafe Dinner, just to name a few. In addition to the class experience, visitors to the store can schedule an elegant high tea or a traditional scones high tea. This could be a fun “afternoon affair” to dress up and enjoy a unique experience with friends and even with children. Hocking says that customers are delighted to experience these unique products and “appreciate high quality, made-from-scratch patisserie items” as well as the “lifestyle experiences such as high tea.” The future may hold the opening of more Macaron Tart stores, which would fulfill Hocking’s vision of “taking the brand mainstream

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and making it familiar among Virginia communities.” Macaron Tart is located at 5471 Merchants View Square in the Dominion Valley shopping center in Haymarket. The store can be contacted at 571-2480579 or by going to macarontart.com. For Valentine’s Day, couples cooking classes will be offered on February 13th from 5:30 pm to 8 pm. Boxes of macaron tarts will be discounted for the holiday. Visitors will also be able to purchase a gift box for their sweethearts, which will include a sample of macaron tarts and coffee. ❖

HAYMARKET LIFESTYLE

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The signature item is the Macaron Tart after which the store is named. Chocolate tarts include pecan, truffle, pastry cream, and gateau varieties.

Christine Craddock is a writer, editor, photographer, wife, and mother of two adorable children. She is a faithful contributing writer for Haymarket Lifestyle magazine and has resided in Haymarket since 2006.

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In order to redirect your cat, provide plenty of appropriate scratching surfaces such as scratch pads, cat trees, and special cardboards.

Scratching, Claw ing

CATS

how to redirect your feline’s natural instinct

cratching is a natural behavior cats exhibit, often much to their owners dismay. Whether you have a baby kitten clinging to your couch, or an adult cat using your new drapes to climb to the ceiling — all cats use their claws. Some use this behavior to mark the boundaries of their territory, to shed dead tissue of the nail, or to simply stretch and flex. Surfaces most likely used are coarse or textured. Scratching, climbing, clawing is your cat’s natural instinct! The best remedy is to redirect your feline onto more appropriate items while managing your household!

{ FEBRUARY 2016 |

by Charlotte Wagner

surface preference

Before extinguishing the behavior, consider the type of surface your cat prefers to scratch. Is it dense wool carpet, or the finer suede of your sofa? Identifying a pattern in preference will help determine the type of toys that will naturally attract your cat. Does your cat prefer vertical or horizontal surfaces?

location preference

Does your cat prefer items out of sight? Has it learned to hide in order to safely scratch? Scolding and punishment will often suppress the behavior around the owner, but without an outlet, your

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cat may still be scratching in your absence. See if there is a specific area of your house — is there more or less traffic? Are sleeping quarters more commonly targeted?

increase mental stimulation

Cats also benefit from interactive play, activity, and environmental enrichment/ mental stimulation. Providing fooddispensing toys, playing chase with a lure, and giving your cat interactive motion toys will provide entertainment and an appropriate outlet for excess energy. The result is reduced scratching behavior due to boredom.

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deterrents

trimmed on a regular basis. Make sure to keep claws short — clipped just below the quick, in order to minimize any damage done to furniture and household items. If you feel uncomfortable restraining or trimming your cat, ask your veterinarian or catfriendly groomer to help. Nail caps made of soft plastic can be purchased at most pet retailers. These covers slip over your cat’s existing nail to provide a dull buffer between the nail and any surface it meets. Your cat must be fairly tolerant in disposition, however, for these caps to be a successful tool. Most cats will tear them off or find other ways to remove them.

Various deterrents and management tools are available to keep claws off of household items. Double-sided sticky tape specifically designed to be safe for furniture can be purchased in the cat section of your pet retailer. It is an aversive surface for when your cat makes contact, thus teaching avoidance behavior. This is a great option to use on sofas, ottomans, bed sides, and drapes. Spray canisters that are motion triggered can also be placed in “nogo” areas to prevent scratching. As the cat passes the device, it will emit a citronella spray. The cat will then associate the scent and sound with a given location. The success of handheld spray bottles is hit-or-miss depending on the timing and the disposition of the cat. Some owners have success interrupting clawing by spritzing their cat with a bit of water, whereas others cause avoidance issues as the cat begins to associate the owner (not the behavior) with the aversive.

claw removal

De-clawing is a surgical procedure that involves removing the cat’s claws from (most commonly) the front paws. A lot of controversy surrounds this topic including those who claim it prevents destructive clawing, and those opposing the procedure as a health and welfare concern. Professional organizations are increasingly insisting that the procedure is unnecessary and advocate that proper mental

nail care

The first course of action is to ensure your cat has his or her nails

stimulation, interruption of unwanted behaviors, and redirection is key to stopping household clawing problems. From a management standpoint, a major concern with de-clawed cats is the lack of defense should a threatening situation occur, which is why a de-clawed cat should only be kept indoors. From a behavioral view, lack of claws prevents the natural execution of instinctive behavior and can be considered an issue.

redirection

Browse your local pet store or online resource for objects to redirect your feline’s behavior. Take preference for surface and location of your new items into consideration when placing them in your home. Cat trees, vertical carpet mats, and cardboard scratching pads are good to use for this exercise. When you see your cat clawing the sofa, simply interrupt and place the cat on the desired object instead. The cat will soon learn that his own area and clawing items are safe, and that other household items are off-limits. If need be, manage your cat in a few rooms while training with the new objects before expanding free range to the whole home. ❖

Ask your vet for help or teach your cat to accept toe nail trims in order to minimize damage when scratching.

{ FEBRUARY 2016 |

HAYMARKET LIFESTYLE

}

Charlotte Wagner is a certified animal trainer and behavior consultant. She advocates that prevention, management, redirection, and training of alternate responses is key to training success. Charlotte currently owns and operates Duskland Training and Behavior in Warrenton and can be regularly seen at conformation dog shows, agility events, rally obedience trials, therapy visits, and community gatherings with one or more of her precious pets. www.dusklanddogs.com

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Hey Dad,

want me to go with you? [

WORDS OF WISDOM FROM DUMB OLD DAD

[

by Robert H. Chrisman

t was in late afternoon of January 11, 2013, when my son asked me, “Hey Dad? Do you want me to go with you?” That was the day that I had to take our family’s beloved Golden Retriever of twelve years to Stonewall Veterinary Clinic in Gainesville for her final visit. Earlier in the week, our redhaired Golden named Lucy had stopped eating her food and had started sleeping for long periods of time. At first, we thought she was sick from having eaten

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something in the yard. But, as the week progressed, Lucy’s smile went away; replaced with a tired, worn-out look. I knew what that meant. Instinct told me her life was coming to an end. Three days later, x-rays confirmed she had a large cancerous tumor growing around her heart. It was inoperable. Lucy’s doctor said the tumor could rupture any moment, which would create much suffering for Lucy until she passed. It was time for her to be by God’s side.

HAYMARKET LIFESTYLE

}

In winter 2000, my family and I moved to Atlanta, Georgia, where I would be stationed for two years. At that time, we had a wonderful Border Collie named Shelly whom we rescued from a shelter in Maryland. Shelly was an “old gal” who had become homeless when her previous owner could no longer care for her. A year into our assignment, Shelly developed terrible seizures and we were faced with making the difficult decision to let her go to Heaven. It was

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the right decision, but a most difficult one. I told my wife that Shelly had to be the last dog we rescued because my heart could no longer take the pain and suffering that comes with losing a fourlegged family member. Shelly wasn’t the first dog we’d rescued during our marriage, but she was our first dog with the kids, so we had some really special memories with her. For instance, as a pure bred Border Collie, Shelly had a tremendous herding instinct. It was absolutely fascinating and hilarious to watch her run circles around our kids in the open common area behind our house in Virginia, trying to keep our kids together. She was like a third parent to our children. Weeks after Shelly had passed away, my family and I drove past the Gwinnett County Animal Shelter in Georgia. A hidden force directed me to drive into the parking lot. It was around noon on January 11, 2001. Minutes later, we were inside the animal shelter, tentatively walking down a row of pens when we came to a red-haired Golden Retriever who looked to be about two years old. She was filthy with dried mud all through her fur. Three other dogs were with her as well, likely her puppies who were about six months old. The animal control officer on duty said that the four dogs had been found tied to a tree, abandoned for probably days, and had only been in the shelter for an hour. They hadn’t even had time to bathe them when we showed up. The animal control officer opened the pen’s gate, and out came the redhaired Golden. She ran right up to me full force, sliding into my legs, and then rolled over onto her back. It was love at first sight for both of us. I looked over at my wife, who was smiling, and then I looked at the animal control officer. “We’ll take her home now,” I said. My kids asked about the three younger dogs in the pen. The animal control officer said not to worry, all three would soon be adopted into families since they were young and cuddly. An hour later, and twenty dollars lighter, we walked out of the animal shelter with our newlyadopted dog. It was the next day when

{ FEBRUARY 2016 |

we finally settled on a name for our new family member. We went around and around calling out different names with none sticking until our son said, “I like the name Lucy.” Our son was four years old at the time. He had never seen an episode of I love Lucy, but looking at our new dog with her reddish-colored hair and a twinkle in her eyes, it seemed to be the perfect name. And it stuck. Our family and Lucy had a wonderful twelve years together. If you know a Golden Retriever, then you know unconditional love and loyalty. So, when we received the news of her inoperable tumor, it was a crushing blow to me and to my family. I was the last to go to bed that night. I lay on the floor next to Lucy’s bed as she slept for what I knew would be her last time in our home. Laying there, I gently stroked her back. I whispered a thank you for all the years of her love, friendship, and loyalty. I told her it was okay to let go, to go to Heaven, that we would miss her dearly but would be together again someday. Lucy somehow made it through the night, but in the morning, my wife and I decided to wait until our kids came home from school to tell them it was time. My wife and kids said that they couldn’t face it. They wanted to remember her as she was in our house. As I sat in our family car with Lucy in the back seat getting ready to leave for the veterinarian, my son, who was then sixteen years old, recognizing my anguish, asked if I wanted him to come with me. Without hesitation, I said yes. Five minutes later we were at Stonewall Veterinary Clinic. The doctors, nurses, and technicians were amazing. They were patient, understanding, caring, and gentle. My son and I ended up staying with Lucy long past the clinic closed. None of the staff complained. This past January 11 marks three years since Lucy died. I now recognize the last, selfless act that Lucy did in her lifetime. With her passing, she made our family that much closer. Right after she passed, my son and I prayed together. For days, our family cried together. For weeks, we reminisced about the times

HAYMARKET LIFESTYLE

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“With her passing, she made our family that much closer.” we had with her, alternating laughing and crying. To this day, we still refer to her in conversation, and we keep her ashes prominently displayed in our home. Lucy’s passing reminded us of what’s important in life – God and family. I don’t believe in the old saying, “Time heals all wounds.” The tears welling up in my eyes as I write this attest to that. I believe that time allows for scars and the fading of wounds. My family and I have learned to deal with the loss of Lucy. At first, it seemed like an impossible thing, but then a year crept by, and the tears were less. Then, one evening in February 2014, I found my wife looking at the Friends of Homeless Animals (FOHA) website. They are located not too far from Haymarket in Aldie. She found an adorable Chow Chow/Keeshound mix that needed a home. Tonight as I put the finishing touches on this article, I can say with great happiness that Carli, our Chow Chow/Keeshound mix, rescued from FOHA, is fast asleep in her bed in our master bedroom. As to my son asking me if I wanted him to come with me to Stonewall, that is one of my proudest memories in raising my son. He gave me the emotional support I desperately needed that January afternoon. It’s good to be Dumb Old Dad. ❖

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TABLE

XOXO

chocolate

set the

by Cassity Jones HLM is honored to have successful pastry chef and founder of Xocolata, Cassity Jones, entice and educate us on the science behind the making and use of our favorite Valentine’s Day indulgence - chocolate.

hocolate. Dipped. Covered. Sprinkled. Coated. Molded. Shaved. Flavored. Swirled. Whatever it touches and whatever form it takes, no one can deny its pleasure-inducing effects. Say it with flowers, but you can’t go wrong with chocolate. Or can you? Whether you are looking to gift it, make an edible creation, or simply satisfy your sweet tooth, how

{ FEBRUARY 2016 |

do you pick the right chocolate for the right application? How can you tell good chocolate from the average or bad? Chocolate is an incredibly diverse ingredient. Chocolate pairs well with almost anything, as seen in classic combinations of dark chocolate with raspberry, orange, or coffee as well as with black truffles. And a little bit of white chocolate can actually enhance the flavor and texture of cauliflower puree. It gives mousses structure, has very low water content, and thus a great shelf-life. The amazing thing about chocolate is that its fat content is solid at room temperature but melts just below body temperature. So you can use it to build an amazing showpiece or make beautiful molded truffles. But once you put it in your mouth, it melts and you can enjoy the all the flavor profiles that have been created through the process of taking that chocolate from the bean, to bar or confection.

WHAT DOES THE PERCENT MEAN? The percentage you see on chocolate labels, for example 70%, 64%, and 83%, refers to the sum of the cocoa butter and cocoa paste in that chocolate. Cocoa butter affects the viscosity of the chocolate when it is melted down. The more cocoa butter

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there is, the more fluid the chocolate will be. More cocoa butter also makes items prepared with it set harder. Cocoa solids or the fat-free dry cocoa determines the color and taste of chocolate. It will also make the chocolate more viscous (having a thick, sticky consistency between solid and liquid) when melted. Chocolate is actually very bitter and can be used as an “unsweetener.” Sugar has to be added to make chocolate sweet and milk fat is added to white and milk chocolates to give them that creamy flavor. But chocolate can take away the perceived sweetness of a product. I add chocolate to my jams not only to add depth of flavor, but to tone down the sweetness of the jam. Its low water content also helps with the stability of the product for long-term storage. People think that 70% chocolate is a bitter chocolate, but when you really look at it, that 70% chocolate is actually 30% sugar! But it doesn’t taste like it is 30% sugar. Although manufacturers are experimenting with using sugar substitutes to make chocolate, sucrose is still the standard sugar ingredient. If you are going to make chocolate chip cookies, using chocolate with a lower cocoa butter content would be a good choice because as the chocolate melts during the baking process, it will hold its shape.

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Whereas chocolate with higher cocoa butter content (greater than 31 percent or couverture) would liquefy as the cookies bake. When making hand-dipped truffles, using chocolate with higher cocoa butter content is preferred because it will enrobe the ganache better and the excess will come off easier, giving the chocolate confection clean edges and a thin, even shell. Lower cocoa butter content chocolate would be more viscous and the shell on your dipped chocolate would be too thick.

USING YOUR SENSES Chocolate should have an even shine. It should not have any blemishes, cracks, air pockets, or other visible flaws. The color of chocolate can vary depending on how dark the beans are roasted or if it is a milk, dark, or white chocolate. Dark chocolate should have a mahogany to a reddish color. When touching chocolate, it should yield slightly when held as it melts just below body temperature. It should have a nice snap sound when broken and have a clean break. It should not crumble when broken or melt quickly when being held. This is a sign of improper tempering or improper storage. When smelling chocolate, you should find an aroma of cocoa as well as some of the secondary aromas such as vanilla, caramel, and fruit, depending on the type of chocolate. When tasting chocolate, it should melt evenly and easily and be smooth and even across the tongue as the cocoa butter in the chocolate melts. This is where the flavors should explode on the palate and you begin to get all of the cocoa flavor and the nuances of the secondary flavors as well. You should not get a waxy or gluey sensation - that’s a sign of the cocoa butter being replaced with vegetable fat, which is inferior in quality. Depending on the type of chocolate, different taste bud receptors should pick up the sweet, sour, or bitter notes. This brings you to the aftertaste; the flavor should linger for a bit on the palate after consuming, but leave a clean, not overpowering, taste. When looking for dark, milk, and white chocolates, consider the following flavor notes and characteristics. For dark chocolate, think: bitter, red fruits, strong cocoa, nutty, tannin, toasted, caramel,

{ FEBRUARY 2016 |

Jones puts the final touches on some of his unique chocolate products designed and made especially for his company Xocolata. You can see, and purchase, Jones’ creations at xocolatadc.com.

and spice. For milk chocolate, look for: caramel, milky, toasted, buttery, and nutty. Although white chocolate is not technically chocolate because of its lack of cocoa solids, it still has cocoa butter in it which is one of the two major components of chocolate, so it deserves some recognition. Great progress has been made in the last few years to help give white chocolate some of the depth, body, and flavor that it has been missing for so long. Desirable flavors for white chocolate are: slightly milky, caramel, buttery, sweet, vanilla. Dark, milk, and white chocolates should never have a burnt, rancid, cardboard, metallic, or astringent taste.

INDULGE As you embark on your quest for good chocolate or the right chocolate for that special someone, hopefully you consider these elements. Be open to discovering the versatility of the bean that has contributed to the evolution of its form and purpose. Unwrap, savor, create, explore, and dream chocolate. ❖

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the local

COMMUNITY

Unloved Horses Find a Home in Haymarket Wildfire Equine Services provides sanctuary for horses to be rehabilitated by Christine Craddock

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Left and Bottom indy Rodano, owner and Right: Willow, a operator of Wildfire Equine gentle, sweet mare Services, says she has “always who craves attention been drawn to the horses that no one and back scratches, is looking for her else wanted or were not being loved forever home. Top or cared for.” Not new to the equine Right: Chance, a world, Rodano had been riding and 12-year-old boy with working with horses for 34 years but a lot of personality, found his forever never gave a second thought to the home in November. idea that her passion for unwanted horses might materialize into something larger. Two years ago, however, when Rodano was laid off from her full-time job, she made a decision to change her life while also changing the lives of horses in need by opening her own rescue and rehabilitation center. Nickers is the name of the horse who changed Rodano’s life forever. About two weeks before she was laid off,

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Chance found his forever home in November.

Rodano gives attention to Willow

Rodano saw a picture of a “small, bony, rejected horse standing in the kill pen that had given up on life.” Knowing she was meant to rescue this horse, Rodano rushed to Pennsylvania and bought him — not knowing about his condition or history. But none of that mattered. Once she brought Nickers home and realized how this unloved horse still showed her such unconditional love, she knew this was what her life’s work was meant to be. Rodano finds and purchases her horses from Pennsylvania through a network of people who work to rescue them from being killed for meat. According to philly.com, “Pennsylvania is home

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to the largest livestock auction in the East — in New Holland, Lancaster County — [and] sends hundreds of horses to slaughter in Quebec, Canada, each year.” The same article says “Pennsylvania provides an ample supply of slaughter-bound horses: race track losers, spent brood mares and washedup Amish buggy and plow horses.” When the horses come to Rodano, she puts them in quarantine, has them evaluated for illnesses or disorders, and finally works to rehabilitate them. But most of all, Rodano shows them the love and compassion that some haven’t seen most of their lives. This is most evident, she says, when you see the difference in a horse once they’ve learned to trust her and know they will be cared for well. Wildfire Equine Services has been open officially for two years and has rescued and rehabilitated five horses so far. While Nickers will always be the horse that changed Rodano’s life, she has attachments to each one. Willow, a 9-year-old gentle mare with a beautiful white patch down her face, follows Rodano wherever she goes and will

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lean against her when wanting to be scratched or have attention. Willow is available for adoption and Chance, a 12-year-old handsome boy with a large personality to match his large body, found his forever home in November. The goal is to find a forever home where the horse matches the “lifestyle, home, and heart” of those wishing to adopt. To set up an appointment with Rodano, contact Wildfire Equine Services at 571-264-1339 and visit facebook.com/WildfireEquineService. In addition to providing horses for adoption, Wildfire Equine Services also provides blanket washing, boarding, quarantine, and rehab boarding as part of the Second Chance Program to help provide a safe place for a horse to be rehabilitated. ❖ Christine Craddock is a writer, editor, photographer, wife, and mother of two adorable children. She is a faithful contributing writer for Haymarket Lifestyle magazine and has resided in Haymarket since 2006.

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When and why did you decide to start your own company? The company started in 1963, when Thomas P. Danaher, Sr. established his own independent agency offering multiple lines of coverage to the growing D.C. Metropolitan Communities. In 2006, Ozzie Skewes and the Battlefield Insurance team joined our operation, followed by Randy Thomas and the Fredericksburg Insurance Group in 2007. Today, our three locations are staffed by insurance professionals who live in the communities they serve. By working with numerous major insurance carriers we are able to create specialized coverage programs that are unique to each client. Broad company representation also allows us to comparatively evaluate the products of many insurers to find the best price and options available. Our personalized solutions help create strong, long-term relationships with our clients. Our goal is to be

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a comprehensive resource and partner to our clients. We strive to create unbeatable value in our relationships through personalized service and a high degree of professionalism. How long have you been at your current job, why did you choose your firm? I just started this year. I came to work here for the opportunity to grow and expand my resources. This company allows me to be a better insurance agent for my clients. How does your business serve the Haymarket-Gainesville community? I serve the community by being a great resource in helping to maintain and protect assets by ensuring we are properly covering what is most important to you. We help you to fully understand coverage in all of your business and personal needs, even if you don’t choose us as your agency.

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3. Know what you do. Do what you know. How have you been involved with HGBA? I have just started this summer coming to events. For you, what is the primary benefit of being an HGBA member? Networking and socializing with other local businesses. If you could live anywhere in the world, where would you live? Anywhere the sand is warm and water is blue. If you could have a superpower, what would it be, and why? To be able to fly - that way I can change the view at any time. What is your favorite take-out food? Pizza is the best and you can take it anywhere! ❖

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set the

TABLE

art THE

OF MAKING

salted caramel IN A SKILLET by Lissy Tropea

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’d say that nearly everything in life can be made wonderful by paying attention to the details. When baking, I’ve found that the details truly make the difference. A certain tool, ingredient, or technique has the ability to not only improve the quality and taste of your creation, but also greatly better your experience while making it. About a year ago I bought a cast iron skillet. To be honest, this decision was greatly influenced by a mouth-watering photo of nachos stacked with cheese, sour cream, olives, and all things glorious. The skillet has proven to serve a multitude of purposes — and is the defining detail of my salted caramel recipe. The skillet is my special detail, but the salted caramel can be yours for a variety of treats — the final touch on an ice cream sundae, the extra flavor to an apple pie, the best accompaniment to a slice of a honey crisp apple, the list goes on. So let’s make something sweet (and salty).

ingredients: 1

cup fine granulated organic sugar

tbsp unsalted European butter (Recommended brand: Plugra)

1/2 cup heavy cream 2

tsp sea salt (I like to use fine sea salt to stir into the caramel, and then top with Maldon sea salt flakes)

4 Before you start, I recommend filling up a medium-sized bowl with hot water. This comes in handy when you’re ready to put that spatula, whisk, or wooden spoon down and would prefer not to cement it to your countertop. You also want to make sure that your skillet is seasoned properly. Cast iron skillets require a decent amount of upkeep. You can search online for easy ways to accomplish this. One time, I hadn’t taken care of mine properly and ended up making a batch of caramel that tasted like burnt pennies — odd. Lastly, prepare all your ingredients prior to starting. You’ll notice that this recipe only calls for four different elements. It’s not the amount of ingredients that make a recipe special. In fact, I thoroughly believe that less is more. The simplicity of a recipe allows the quality of your ingredients and the technique of your style to shine through. Cube your butter, measure out your cream, sugar and salt. Now we can start.

Step 1:

Place skillet on burner, turn up to medium heat. Cover the bottom of the skillet with about half of your sugar (Photo 1). Allow sugar to sit and melt, this will take about three minutes; check your sugar by using a heat resistant spatula and pulling a layer back (Photo 2). The sugar will turn translucent and have a jelly-like texture. Once this happens, stir lightly and add the remaining sugar.

Step 2:

Continue to let the sugar melt, and fold with a spatula to prevent from burning. It will harden and begin to look like clumpy sand, this is when I get a wooden spatula out and stir. I like to break up the large, hard sugar clumps by applying pressure with the edge of the wooden spatula.

Step 3:

Continue Step 2 for about 10-12 minutes until sugar is completely melted into an amber-colored liquid (Photo 3). Once there are no more clumps, add the cubed butter (Photo 4). The butter will cause the mixture to bubble up, use a whisk and mix rapidly to incorporate.

yum! Lissy Tropea

Owner and Pie Maker Pies + Petals Website: piesandpetals.co Instagram: @listropea, @piesandpetals

Step 4:

With your burner still on medium heat, add the heavy cream (Photo 5). Again, since we’re adding cold to hot, the mixture will bubble rapidly. Boil for one minute.

Step 5:

Remove skillet from heat, add in 1-2 teaspoons of salt to taste. Once slightly cooled, pour caramel in a glass jar, and store in refrigerator. Reheat in jar prior to serving. Here’s to the art of making things the good old-fashioned way, and guess what, it’s much simpler than you thought. ❖

When Lissy isn’t pursuing entrepreneurial endeavors as owner and baker of her small business, Pies + Petals, operated out of Frontier Kitchen in Haymarket, she freelances as a front-end web developer and food and portrait photographer. Now living in Amissville, VA, Lissy loves exploring new places (especially spots with lots of trees and mountains). She is always excited for the next adventure, but especially thankful for the quiet moments with family and time to enjoy a pourover, her ukulele, and a book of crosswords.

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know your

HISTORY

Broad Run A TIME CAPSULE IN THE GAP

A busy community grew along the historic waterway by John T. Toler

In 1907, Broad Run native Henry Samuel White rode his horse and buggy across Trapp Branch, downstream from Stover’s Mill, which can be seen in the background. Courtesy of Helen White Mayhugh.

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ramed by the Bull Run and Pond mountains at the Prince William-Fauquier county line, Broad Run has witnessed a lot of history over the past 200 years: early settlement, the coming of the railroads, the Civil War, and expansion of the interstate highway system. In 2009, the Broad Run-Little Georgetown Rural Historic District, comprised of 9,500 acres in Prince William and Fauquier counties, was added to the Virginia Landmarks Registry. It was noted that the history of the region dates back to “…the first wave of European settlers, which were part of the westward expansion of Prince William County in 1725.” While there has been residential growth in the Rural Historic District, the agricultural landscape has remained basically intact, due largely to several conservation easements that protect the open land and viewsheds in both counties. Broad Run was in the early travel network that by 1748 ran from the commerce centers in Alexandria and Georgetown, D.C. westward through Thoroughfare Gap. From there, the road went to White Plains (presentday The Plains) and on to Calmes Gap in Clarke County, and ultimately to Winchester. In addition, by 1764, road improvements were made to the path (now known as Blantyre Road), connecting Warrenton to the Gap. Broad Run and Little Georgetown developed along the Gap Road (Rt. 55), Old Busthead and Blantyre roads (Rt. 628), Georgetown Road (Rt. 674) and the recently-renamed Trapp Branch Road. The community included farms and residences in Thoroughfare Gap, and later the structures built along the Manassas Gap Railroad. Historic ruins can be found that recall the early days of Broad Run, including Meadowland, Jonathan Chapman’s 1740s stone mansion house, located just inside the Prince William county line. The ruins sit above the railroad tracks, which were built along the right-of-way of the 18th

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century Gap Road. “The house was the center of a large plantation village, with sawmills, a grist mill (the Chapman-Beverley Mill), tanneries, a slaughterhouse, store, saloon and slave quarters for 150 slaves,” according to the 1937 WPA Historical Inventory Project done by architectural historian Susan R. Morton. “Several trenches remain that once were the graves of soldiers, since removed. Many of the outbuildings were burned during the war. The Chapman cemetery is nearby.” Jonathan Chapman died in 1759, and five more generations of the Chapman family – Nathaniel, Pearson, John, George and another John – lived at Meadowland until the last John’s death in 1866. It remained in the family until 1870, when it was acquired by the Bleight family of Haymarket, descendants of the Chapmans. The house burned in the 1880s. THE WATER-POWERED MILLS Obviously, the name “Broad Run” comes from the stream that runs through it, and the waterway and the gap in the hills have much to do with what happened there. In ancient times, the pass was used by Native Americans. In later years, the gentle slopes and rich soils were tilled by generations of farmers. The production of grain crops necessitated the construction of waterpowered grist mills on Broad Run. The first two mills were built in 1742 by Jonathan Chapman and his son Nathaniel. The ruins of the large Chapman-Beverley Mill, which are being actively preserved, are easily recognized from I-66 and Rt. 55. Chapman’s second mill, located about 150 yards further upstream, stood only until 1757, when it burned and was never rebuilt. According to Lee Moffett in Water Powered Mills of Fauquier County (1977), the second mill was built without a dam or mill race, since due to the fall the normal flow of Broad Run at that point was adequate to power the mill. In the years that followed, at least ten more mills of different sizes were built on Broad Run from east of The Plains to Buckland. Much has been written about the Chapman-Beverley Mill, but lesser known are the seven mills on Trapp Branch, a tributary of Broad Run that runs

{ FEBRUARY 2016 |

southeast of Little Georgetown. The first two mills on Trapp Branch were built by a Capt. Frogg sometime before 1747, but their precise locations remain unknown. The third mill on the branch was built around 1818 by James Skinker of Haymarket for James Gunnell, a planter with large landholdings north of Little Georgetown. Built of stone, the mill was three stories high. It had an overshot wheel and was equipped with rollers to produce flour, and an up-and-down sawmill. The long mill race ran through the relatively flat land above the mill known as the “Mill Race Field.” “The greatest portion of the Gunnell tract and all of the Trapp Branch Mill property were transferred to a Mennonite family of farmers and pioneer millers who migrated from Pennsylvania in the 1830s,” according to Architectural Historian Cheryl H. Shepherd in the nomination to place the Stover-BrawnerHeflin Store on the National Register of Historic Places. A highly detailed survey, Mrs. Shepherd’s research has uncovered many historical facts about the region. Abraham and Rachel Stover and their sons Ralph, Charles and Albert came from Bucks County, Pa., in 1833. They purchased the Trapp Mill Branch property, consisting of 135 acres and the mill, from William Skinker in 1834, and moved the family into a small house above the mill. Until his health failed, Abraham actively operated the mill, grinding grain for flour and stone for plaster. Sons Ralph and Albert took over the mill while Charles worked the surrounding farmland. When 270 acres of Gunnell land adjacent to their property was auctioned in 1837, Charles convinced his father to buy it for him, in order to expand his farming operation. It proved to be a good investment.

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Eventually, ownership of the mill passed to Charles Stover, and later to Ralph. Sadly, both Abraham (at age 67) and Albert Stover (at age 26) died in 1854. In 1889, Ralph Stover sold the property to William Beverley (1852-1937), but the property returned to the Stover family five years later, when it was purchased by Robert C. Stover. “It seems that the last people to run the mill were a Mrs. Stover and a Fred Stover, who worked the mill until 1935 or 1936,” wrote Mrs. Moffett. Not long afterward, milling operations ceased and the building was used for storage, mostly for hay and barley. The next owner was Dr. William Pinkney Herbert, who bought the mill from Ella Antrim Stover (1893-1990) in

Top: Meadowland, the Jonathan Chapman home above the ChapmanBeverley Mill, was built in the 1740s, and burned in the 1880s. Today, the ruins stand as a reminder of the large plantation that once flourished there. Courtesy of the Turn the Mill Around Campaign. Bottom: Jonathan Chapman’s second mill on Broad Run burned in 1857, and was never rebuilt.

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This watercolor of Stover’s Mill was painted in 1928 by Mrs. Mary White Drowne Gale (1904-2005), an artist who was born and raised in Broad Run. It is one of the few surviving images of the mill. Courtesy of Mr. Kenny White.

1943. It was sold again in 1955 to Wendell M. Adamson. Stover’s Mill was destroyed by a fire on the night of Nov. 12, 1961. According to the account in the Nov. 14 edition of The Fauquier Democrat, “One of the county’s few remaining grist mills, Stover’s Mill at Broad Run, burned Tuesday night. A lofty structure of beautiful stone and 70-foot beams, it was built in 1732. About 2,000 bushels of grain and 900 bales of hay were destroyed in the fire, according to Grant Creel, chief of The Plains Fire Company…the firemen were called late and arrived only to find the roof already aflame.” “It is thought that someone was spending the night there and accidentally started the fire,” wrote Mrs. Moffett. “Mr. Adamson was upset by the fire. He had planned to make it a recreational area of some type.” Sadly, this tragedy would be repeated in October 1998 when arsonists destroyed the Chapman-Beverley Mill, just as plans were being made to restore the structure. COMMERCE AND WAR COME TO LITTLE GEORGETOWN Remarkably, it was the Stover family that owned and operated the first store in the Broad Run-Little Georgetown area, built in 1845 by stonemason John M. Fry at the intersection of the Gap and Blantyre roads. In addition to creating a “trading post” for customers in the area, the business plan – or whatever it was called back then

{ FEBRUARY 2016 |

– was logical and efficient. Packaged flour, grain and other local products processed at Stover’s Mill were loaded up and taken by wagon to Alexandria and sold. The wagon would then return packed with sugar, coffee, tobacco, alcohol, cotton, baling twine and household items that were sold at the store. Mrs. Shepherd notes that because the Stovers were Mennonites, they would not own slaves. “Whether working in the fields, at the mill or within the store, the family labored and was supported by hired hands only.” During the Civil War, both Union and Confederate troops occupied the area. In 2012, Mr. John T. Hazel Jr., who lives nearby at Huntley, and his son Jack met with Lee W. Sherrill Jr. who was working on the history of the 21st North Carolina Infantry. He was particularly interested in Hazel property at Blantyre, located just northwest of Little Georgetown. In the autumn following the Confederate victory at First Manassas, the 21st North Carolina Infantry (11th North Carolina Volunteers) were encamped near Manassas when a typhoid epidemic broke out, due to the crowded, unsanitary conditions. As the situation worsened, it was decided to “scatter the sick,” sending them to clean, safe areas to recover. Some of the men were sent to Front Royal, while others were moved to the fields around Blantyre, arriving in mid-September 1861. At the time, the property was owned by William Skinker

HAYMARKET LIFESTYLE

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Boswell, who had removed with his family to another Skinker property in Orange County, Va., to avoid the conflict. Before the war, 125 slaves worked the plantation. The vacant main house at Blantyre became a hospital, and the plantation a campground. In his book, Mr. Sherrill described the mansion at Blantyre. “The imposing stone and frame house sat on a dominant hilltop, with a large, sloping lawn falling gently on three sides from the house.” The twostory, garreted mansion had eight rooms (four up and four down), a free-standing kitchen, 30-ft. deep well, three springs within walking distance, an ice house and other outbuildings. Sympathetic Broad Run neighbors descended on the makeshift hospital, bringing beds, linens, food, “four milk cows” and more for the sick soldiers. Mentioned in the book are the Turners of Kinloch, the Skinkers of Huntley, the Beverleys of Avenel and the Hendersons of Roland. Nurses with the Salem (N.C.) Ladies Aid Society arrived by train on Sept. 21 to care for the men at Blantyre. In addition to what was sent from North Carolina, supplies were bought at Stover’s store, described as “…a welcome destination for the nurses.” In addition, “Pay day came on Oct. 6, 1861, and created a rush on Stover’s Store,” according to Mr. Sherrill. But soldiers were still dying. By Sept. 22, 1851, ninety of the soldiers at Blantyre had died. By Oct. 4, the number had risen to 120. They were buried at Blantyre, but their graves were lost over time. Mr. Hazel believes that the graves are possibly under present-day I-66. By mid-October 1861, the first 200 ablebodied men at Blantyre were ordered to help man the defenses at Centreville, and by Nov 3, 1861, hospital operations there were terminated. By early spring 1862, Union troops would be in the area, and on

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Aug. 28, 1862, the Battle of Thoroughfare Gap was fought there, the day before the Second Battle of Manassas. Stover’s Mill also played a minor role during the action at Thoroughfare Gap, when wounded Confederate soldiers were brought there. As it was with the sick soldiers at Blantyre, those who died of their wounds were buried nearby in unmarked graves. Union troops who came to Little Georgetown also left their mark. On Nov. 13, 1862, two Yankees – Sgt. Thomas F. Hamilton and Pvt. Warren W. Hull of the 73rd Ohio Infantry – were at the store, and penciled their names and regiment on the inside wall next to the east gable window. THE STORE CHANGES HANDS The Stover family owned the store building until 1895, when it was purchased by Henry Newlon Brawner, a member of the family whose property on the battlefield figured prominently in the Second Battle of Manassas. At age 16, he is believed to have been the youngest of Mosby’s Partisan Rangers during the war. H.N. Brawner had rented Stover’s Store starting sometime before 1884, and operated the business there for eleven years before buying the property. Later, Brawner became involved in the emerging regional telephone services. By then, he had built a nine-room house, barn and other outbuildings in the open area just northwest of the store. Wishing to focus his energies on the telephone business, in 1897 Brawner offered the store and the other buildings on the property for sale. There were no buyers, and in May 1899, the real estate, the store’s inventory and Brawner’s livestock were sold at auction. The buyer was Edgar W. Heflin, who changed the name to Heflin’s Store, and expanded the product lines to include clothing, hats and shoes. He operated the store until 1926 when, due to mounting debt, it was again put up for auction. The purchaser this time was his son, Carlton Heflin. “Carlton practiced law and had no interest in operating the store, but he wanted to help his father,” wrote Mrs. Shepherd.

Left: The home occupied by “Although situated in a prime Abraham Stover in the 1830s location for pull-off travelers still stands above the mill site. in addition to providing fuel The original part is on the left; for local tractors and cars, Mr. the addition on the right was Heflin appears to have resisted built as a separate dwelling by Ralph Stover in 1838, and the trend to add service pumps later connected to the older or a canopy, unlike many house. Restored and updated, country stores across America it is now the home of Tony and that adapted to the automobile Barbara Smith. Right: Built in 1845, Stover’s Store was later age.” operated by H. N. Brawner and Edgar Heflin ran the store ﬁnally by Mrs. Edgar Heflin, until his death in 1945, at which before closing in the 1970s. It time his wife took over. She was purchased by Mr. and Mrs. lived in the house next to the John T. Hazel Jr. in 1999 and carefully restored. It was placed store and kept sporadic hours, on the National Register of until finally closing it down in Historic Places in 2004. the early 1970s. In November 1999, Mr. and Mrs. John T. Hazel Jr. purchased the 1.3-acre store property from Matthew Carlton Heflin Smith, a Heflin descendant. The Hazels had extensive stabilization and restoration work done on the store, including repair of a large bulge in a side wall that was near collapse. The decrepit old house and other outbuildings were demolished, leaving only traces of one stone foundation. After the work was completed and the extensive nomination prepared by Mrs. Shepherd, in 2004 the Stover-Brawner-Heflin Store was added to the National Register of Historic Places. In the survey for the registry, Mrs. Shepherd notes that the store, “…is distinguished for remaining in its original form without envelopment by a larger commercial or residential addition,” and that it is “...the solitary surviving example of an unaltered storehouse built of stone in Fauquier County.” Part 2, to be published in March, describes the coming of the railroad, the post offices, local industry, and the churches that served Broad Run. ❖

John Toler is an author and historian who has served Fauquier County for over 50 years, including four decades with the Fauquier-Times Democrat. Toler is the co-author of 250 Years in Fauquier County: A Virginia Story, and author of Warrenton, Virginia: A History of 200 Years.

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e are coming up on pruning season. I don’t usually start pruning until March, but February is a great time to prepare. March is a good time to prune because the plants haven’t leafed out yet so you can easily see the architecture of the branches. At the same time, they are waking up, starting their juices flowing, so they heal faster from the pruning cuts. Remember to never prune springblooming plants in early spring, these should always be pruned right after they bloom. But in February you can prepare your tools so that you’re ready to go! Having your tools ready is a real boost to getting yourself in the mood for pruning. It’s like training for a race. You did all of that preparation, so you might as well go for it. Sharpen your scissors, pruners, and loppers. I keep a file in my truck so I can tune up cutting blades before, during, and after heavy usage. Sharp blades save time and energy. Make sure you have good, sturdy gloves. I almost lost the end of a finger one time to a sharp pair of Joyce Chen scissors because I wasn’t wearing gloves. And a hedge trimmer with sharp blades makes the difference between cutting (good) and ripping (not good) the new growth on

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by Lynne Galluzzo hollies and boxwoods. I LOVE the new battery powered tools. My first venture into hedge pruning was with an electric trimmer and I cut the cord twice in one day. Fortunately, my husband Gary is good at repairs and I learned my lesson. I’ve never used electric again. Pruning can be a daunting task or it can be a lot of fun. Just remember that it is really hard to kill a bush or tree by pruning it. If you take off too much, or make a hole, or if it gets lopsided – just like a bad haircut – it will grow back. You learned by doing and you will do better next time. We prune for plant

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health, appearance, size, and flower/fruit production. It may seem that living things in the forests aren’t pruned and they are fine, but they do get pruned - just not as thoughtfully. Deer, rabbits, wind, snow, and age are changing the form of wild growth all the time. However, most of us live in houses in neighborhoods. We can’t wait for the bush to get so old and overgrown that it dies and a new one starts up or mow around the fallen branches until they rot back into the ground or walk through the shrubbery that is covering the walk. But we can do a careful, intelligent job of pruning that

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benefits us and the plant. The first and most important goal of pruning is plant health. Pruning before leaves appear on trees makes this so much simpler. Branches that are dead or diseased or crossing and rubbing or growing inwards instead of outwards are easy to see without leaves blurring our vision. Start by locating and getting rid of all of these problem limbs. This will open up the tree and help it breathe. It will also keep bugs and disease from finding entryways and prevent dead branches from breaking off and causing more damage. Stand back after you do this and see how much better the plant looks. This will give you confidence to do some more aesthetic work. Is there a branch that sticks out beyond the others? Trim it back to about a quarter of an inch before a bud union. Are there more branches in one area than another? Cut out branches one at a time all the way back to the trunk. Stop and assess. Look for water spouts. Those are the tall skinny branches that shoot straight up. Cut them out. They take away more from a tree than they contribute. Are there suckers coming out at the base? Are there low branches that are fighting with shrubs? Take all of those out too. Aren’t you glad you sharpened your tools? Deciduous shrubs have the same basic requirements as trees: getting rid of dead, diseased, and rubbing branches. They also benefit from being thinned out – you can take as much as a third of a bush out and still be doing it more good than harm.

If the bush is larger than you want it to be, you can trim it back. Try reaching in and getting long branches instead of just clipping off ends. Some plants, such as the butterfly bush, should be cut back to about eight to ten inches from the ground. If not, you will have gigantic green things with small flowers. I once had a customer who hadn’t cut back her butterfly bushes and was instead keeping

The ONLY way to learn pruning is to

do it.

them from going all over by tying them to her deck with a clothesline. I had to do the initial pruning with a chainsaw because the trunks were so big. After that, yearly spring pruning was easy with sharp loppers. They had a nice shape and loads of blooms. Different plants, even within a species, have different requirements. Most spirea can be cut way back each spring with a hedge trimmer. Van hootei spirea, or bridal wreath, on the other hand, are planted for their longarching branches covered with white flowers. For these, the only pruning I do is some thinning and trimming branches that encroach on other plants. If you want a pruning guide on a specific plant, I recommend searching the Internet for written information, books, as well as instructional videos. Some evergreens, such as hollies, boxwoods, yews, and laurels, can be easily pruned to keep them a reasonable shape and size. Other evergreens, like junipers, pines, and spruces, are not as amenable. I have seen some of these trimmed with hedge trimmers, but I try to avoid it. There is something odd about

a gold mop juniper in a tight yellow ball instead of having flowing yellow-green branches like it was meant to have. This is the perfect example of doing research and reading the tags before planting something. If the tag says it gets to be 6 feet by 8 feet and you have a 3 foot space, choose a different plant. The larger plant will always try to get that big no matter how much you prune it. These days it is getting fairly easy to find smaller versions of large plants because the increase of smaller yards, especially townhome yards, is encouraging growers to breed smaller plants. Dwarf versions of old standards are showing up more and more. I just read about an arborvitae that grows no taller than five feet. This is a good time to mention crepe myrtle murder. If a crepe myrtle wants to be 15 feet tall, it will do it’s best to be 15 feet tall. Instead of chopping it off to five feet tall every year, think about why you want it shorter. Is it dropping berries in your gutters and on your patio? Then cut off the branches that do that and leave the other ones long. Is it getting too wide for the space? Then cut off the side branches and leave the other ones. Is it blocking the view from your porch? If you cut down the lovely slender trunks to four feet tall, I promise that each of those stubby trunks will send up at least five new branches and the tree will be exponentially denser than before, ruining the tree and your view. The ONLY way to learn pruning is to do it. If you have good tools, take your time, keep moving around the plant, don’t focus on one spot at a time, and know what you are trying to achieve by pruning that particular plant. I have three books and a fat folder all on pruning. If I wrote everything I wanted to about pruning, this issue would have to be called Haymarket Lifestyle magazine Special Pruning Edition! So here’s just a little overview and a pep talk. Get your tools ready, walk around your yard, study your trees and bushes, and go for it! ❖

Lynne Galluzzo and her husband, Gary, live on ten acres in Haymarket where they garden extensively. Lynne applies what she learns in her gardens to her garden maintenance business - The Garden Lady. Contact her at: Lgalluzzo@comcast.net or TheGardenLady.biz.

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set the

TABLE Clockwise from left: The Ultimate Burger is topped with horseradish sauce, bacon, provolone cheese, a fried egg, and an onion ring. Angry Mussels. The fish tacos are soft tacos loaded with chunks of mahi mahi, pico de gallo, avocado and cheddar jack cheese. Beer flight including Devil’s Backbone Vienna Lager and Widmer Hefeweizen.

FINE DINING ON A

everyone to enjoy at Lion & Bull. Owned by Ron Miner, who spent decades serving the community in a law enforcement career, Lion & Bull is the end result of Miner’s idea for a place to cultivate his love for “food, drink, and merriment.” The story goes that the name Lion & Bull came about 40 years ago when Miner dreamt about opening a place where friends could spend hours ‘shooting the bull’ and swapping lies. Along with his wife, Audrey, herself a retiree from a long, successful law enforcement career, the Miners have cultivated a work environment that feels more like a family. Chef Zaher raves about the generosity and consideration the Miners show to each person they encounter, and the way they take everything about the business personal. This environment is evident in the fact that the core group of those who have been involved with the restaurant for years remains together to this day. Also, desiring to be involved with the community and supportive of charities that are near and dear to their hearts,

CASUAL PLATE Lion & Bull offers fresh, homemade food in an inviting space for neighbors to swap lies and shoot the bull by Christine Craddock

he best kept secret in Haymarket is how Sam Zaher, General Manager and Executive Chef, describes Lion & Bull restaurant, bar and grill. Nestled on the corner in the Dominion Valley Market Square shopping center, this neighborhood restaurant featuring “fine dining on a

{ FEBRUARY 2016 |

casual plate” offers a quiet dining area adjacent to the tavern room, as well as a private club room for hosted events and an outside patio that is open year-round. With live music using a state-of-the-art sound system, karaoke contests, comedy nights, and ‘steal the pint’ nights among other fun events, there is something for

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The Tavern Room is the place where friends meet to relax and enjoy a favorite brew. Right: Chef Zaher prepares a guest’s meal. Bottom right: Ahi Tuna appetizer.

Lion & Bull is host to the annual Officer Down Memorial Ride and events that raise funds for wounded warriors. At Lion & Bull, the food is fresh and the sauces homemade. Determined to offer quality food that won’t break the bank, Chef Zaher takes pride in the process that created the current offerings. “We pay attention to what the customer wants,” he says, taking their comments seriously and incorporated their wants and needs into the menu. Zaher says customers are particularly pleased with Lion & Bull’s famous dry rub and have even begun to purchase it for cooking at home. Since he started working here six years ago, the menu has really evolved and changed due to this process. There are also favorites that frequent visitors have the inside scoop about, like the cheeseburger soup that is only made twice a month but is very popular. Chef Zaher is passionate and excited about creating selections based on customer feedback and requests. The appetizer menu is extensive and includes pepper smoked salmon and cheese bruschetta, nachos amigos, sesame crusted tuna, chicken wings, and ‘angry mussels’ that are simmered in chipotle, corn, and jalapeno white wine sauce. Customers can order savory salads topped with steak, Thai chicken, or ahi tuna. Entrees are separated into three categories: grille, seafood, and

pasta. Some of the newer choices offered are the grilled chicken spinach stack, the honey-soy grilled salmon, the grilled mahi mahi with avocado-chile salsa, the chicken parmesan, and the seafood diablo (shrimp, mussels, calamari, and mahi mahi simmered in homemade tomato sauce over fettuccine pasta). For a lighter meal, visitors can enjoy burgers, sandwiches, and wraps. The spice-lover might tempt their senses with the Juicy Lucy topped with bleu cheese, cheddar jack cheese, provolone cheese, jalapenos and spicy and smoky chipotle sauce and crispy bacon. Other burgers on the menu are the All-American, the Lion & Bull Ultimate Burger, and a lamb burger. The sandwich offerings range from classics like steak and cheese, grilled cheese, chicken salad, and fish tacos, as well as grilled veggie, Thai chicken, and buffalo chicken wraps. For those wanting to take full advantage of the tavern offerings, the beer menu features many local craft beer selections as well as more traditional bottle varieties. Zaher says customers can now order a flight of 4 beer selections as an opportunity to taste new brews that may become a new favorite. Lion & Bull is located at 5351 Merchants View Square in Haymarket. To see a list of upcoming events and

to view the menu, go to lionandbull. com, add Lion & Bull on Facebook at facebook.com/lionandbull or call 703754-1166. Lion & Bull is open Sunday through Tuesday from 11 a.m. to 11 p.m., Wednesday from 11 a.m. until midnight, and Thursday through Saturday from 11 a.m. to 2 a.m. ❖

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A TASTE HAYMARKET BLUE RIDGE SEAFOOD & CRAB

COLDSTONE CREAMERY

Offering an assortment of seafood appetizers, sandwiches, soups, salads, and a create your own dinner option. Casual atmosphere. Dine in or carry out.

CUPCAKE HEAVEN AND CAFÉ

(703)754-9852 • 15704 Lee Highway www.blueridgeseafood.net

BROOKLYN BROTHERS PIZZA

The Haymarket Lifestyle dining guide provides information on Haymarket area restaurants and nightspots. The brief comments are not intended as reviews but merely as characterizations. We made every effort to get accurate information but recommend that you call ahead to verify hours and reservation needs. Listings include Best of Haymarket award winners as well as advertisers and non-advertisers. Please contact us if you believe any information provided is inaccurate. AFGHAN FAMOUS KABOB

(703)754-1600 • 14702 Lee Highway www.afghanfamouskabob.com

Offering traditional Afghan dishes with the most popular being their ten kabob choices. All their meats are cooked to order over charcoal.

AKT NOURISH

(540)878-8664 • 1115 Washington Street www.annieskitchentable.com

Chef & Owner, Anne Thomas, prepares delicious and nutritious breakfast & lunch with seasonal offerings from local purveyors. Don’t feel like cooking? AKT has your dinner covered with a takeaway cooler of prepared suppers.

A LA CARTE CATERING & TO-GO

(703)754-2714 • 6608 James Madison Highway www.alacartecaters.com

Offering breakfast and lunch with locally roasted coffee, fresh baked goods, salads, bbq, NY-style deli sandwiches and po’ boys with hand-cut fries. Outdoor seating and full service catering available.

ASIAN GARDEN RESTAURANT

(571)248-6608 • 5451 Merchants View Square www.asiangardenchinese.com

(703)753-6663 • www.brooklynbrospizza.com 8010 Crescent Park Drive

Casual dining with subs, pasta, New York style pizza, calzones and New York inspired sandwiches. Pick up and delivery available.

BERTUCCI’S BRICK OVEN RESTAURANT (571)248-6397 • www.bertuccis.com 8114 Stonewall Shops Square

BJ’S RESTAURANT AND BREWHOUSE

(703)753-1143 • www.coldstonecreamery.com 7372 Atlas Walk Way (703)754-6300 • 15125 Washington Street www.cupcakeheavenandcafe.com

Lovely little shop offering a variety of delicious desserts, extravagant cakes, coffee and tea. Storefront sells specialty gifts to customers.

DOMINO’S PIZZA

(703)754-3000 • www.dominos.com 7625 Linton Hall Rd. • 5491 Merchants View Sq.

DUNKIN’ DONUTS

(703)753-9700 • www.dunkindonuts.com 7901 Stonewall Shops Square

(571)222-6950 • www.bjsrestaurants.com 13930 Promenade Commons Street

EAST OCEAN

BONEFISH GRILL

(703)753-2597 • www.bonefishgrill.com 7611 Somerset Crossing Drive

Serving favorites like fried rice, lo mein and egg rolls. They offer chicken, beef, pork and veggie dishes as well as pick up and delivery service.

BRASS CANNON RESTAURANT

EGGSPECTATIONS

Featuring a gourmet menu of traditional American cuisine with lunch specials during the week and dinner specials on the weekend. Casual dining at its finest.

EL TIO TEX-MEX GRILL

(703)753-6140 • www.stonewallgolf.com 15601 Turtle Point Drive

BUFFALO WILD WINGS GRILL & BAR

(703)753-1201 • 6438 Trading Square www.eastoceanva.com

(571)248-0990 • www.eggspectations.com 8058 Crescent Park Drive (703)753-0826 • 7527 Linton Hall Road www.eltiogrill.com

(703)754-7017 • www.buffalowildwings.com 5143 Wellington Road

EL VAQUERO WEST

BURAPA CAFE

FAMOUS DAVE’S

A Thai and sushi restaurant with appetizers, soups, noodles, fried rice, delicious entrees and a variety of sushi rolls. The Thai box is a customer favorite for lunch!

FIREBIRD’S WOOD FIRE GRILL

(703)753-0999 •6448 Trading Square

BURGER KING

(703)753-8777 • www.bk.com 7640 Linton Hall Road

CHICK-FIL-A

(703)753-8944 • 5015 Wellington Road

CHILI’S GRILL & BAR

(571)261-1129 • 4995 Wellington Road

CHINA EAST

(703)753-2166 • 6838 Piedmont Center Place

Casual dining with comfortable Chinese dishes like crispy beef/chicken, kung pao, fried rice, orange beef, and hot and sour soup. Delivery is available.

(703)753-0801 • 14910 Washington Street (571)261-3023 • 7390 Atlas Walk Way www.famousdaves.com (703)743-7463 • 14020 Promenade Commons St. www.firebirdsrestaurants.com

FIVE GUYS

(703)753-8803 • 7321 Atlas Walk Way

FOSTER’S GRILLE

(571)261-5959 • 4416 Costello Way www.fostersgrille.com

Burgers, French fries, hot dogs, grilled chicken sandwiches, milkshakes, wings, and salads. Daily specials.

GIUSEPPE’S ITALIAN RESTAURANT

(703)753-1004 • 15120 Washington Street

WWW.GIUSEPPESRI.COM

(703)754-9986 • www.mychinainn.com 7527 Somerset Crossing Drive

With over 25 years of experience, Giuseppe’s has offered customers a great Italian dining experience. Featuring the usual fine Italian cuisines, Giuseppe’s offers breakfast on Sunday’s and catering and take-out are also available.

Tasty meats, slow cooked over a hickory fire smothered with house bbq sauce. They serve their meals with homestyle sides, home made desserts and craft beer or wines.

CHINA JADE RESTAURANT

GLORY DAYS GRILL

BAR LOUIE

CHIPOTLE MEXICAN GRILL

BAD TO THE BONE SMOKEHOUSE

(703)753-5551 • 8045 Stonewall Shops Square www.badtothebonesmokehouse.com

(703) 754-2048 • 14081 Promenade Commons Street www.barlouieamerica.com

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CHINA INN

(703)754-0055 • 7519 Linton Hall Road www.chinajadeonline.com (571)248-8036 • www.chipotle.com 5025 Wellington Road

HAYMARKET LIFESTYLE

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(571)261-1500 • www.glorydaysgrill.com 7581 Somerset Crossing Drive

To update your listing please email: editor@piedmontpress.com

POTBELLY SANDWICH WORKS

OSAKA JAPANESE STEAK & SEAFOOD

(571)248-6425 • www.potbelly.com 7352 Atlas Walk Way

(703)753-8664 • 7447 Linton Hall Road www.osakajs.com

GRAFTON STREET

(571)261-9367 • 7380 Atlas Walk Way www.graftonstreetva.com

Upscale restaurant with dining room, private dining room and spacious bar. They serve hand-cut steaks, brick oven flat breads, juicy burgers and more.

HONEY BAKED HAM

(571)261-2277 • 13149 Gateway Center Drive www.honeybakedhamforyou.com

IHOP RESTAURANT

(571)261-1709 • 7495 Iron Bar Lane

JERSEY MIKE’S SUBS

(703) 743-2721 • 8136 Stonewall Shops Square www.jerseymikes.com

JIMBO’S GRILL & BAR

(571) 248-0752 • 7901 Heritage Village Plaza

A neighborhood restaurant with plenty of tvs for sports games and American style food like burgers and fries.

KABUL KABOB HOUSE

(703) 753-6200 • 6426 Trading Square www.kabulkabobhouse.com

Kabobs and authentic Afghan food are served at this casual dining establishment. Vegetarian options are available.

KFC

(703)753-6552 • 7600 Linton Hall Road

LEDO PIZZA

(571)261-5522 • 7547 Somerset Crossing Drive

LION & BULL

(703)754-1166 • www.lionandbull.com 5351 Merchants View Square

Restaurant and bar offering food, drinks and entertainment. Schedule of events available on their website. Private party events, take-out and outdoor seating available. Casual dress.

LITTLE CAESAR’S

(703)754-0555 • 6428 Trading Square

MAAZA 29 KITCHEN & BAR

(703)753-2177 • www.maaza29.com 14630 Lee Highway

MAMA MIA PIZZA

(703)753-4605 • www.mamamiapizza.net 7669 Limestone Drive

MASTERS BAR & GRILL

(703)753-1188 • 7518 Linton Hall Road

A comfortable dining environment with casual food options and a full service bar.

Offering Japanese style food with habatchi flair. An expansive menu with chicken, beef, seafood and vegetarian options. Friendly and playful staff with a casual dining environment.

PAISANO’S PIZZA

QDOBA MEXICAN GRILL

(571)248-4191 • www.qdoba.com 7376 Atlas Walk Way

RUBY TUESDAY

(703)753-8922 • www.rubytuesday.com 7505 Iron Bar Lane

(703) 753-5900 • 7368 Atlas Walk Way www.pizzapaisanos.com

Paisano’s combines award-winning food, smiling friendly service, and genuine hospitality. Be our guests! Available for dine-in, carry-out, or delivery.

SAKURA GRILL

(703)753-9380 • 6412 Trading Square

SMASHBURGER

(703)743-7060 • www.smashburger.com 14082 Promenade Commons Street

PANERA BREAD

(571) 261-1200 • 7351 Atlas Walk Way www.panerabread.com

SUBWAY

PAPA JOHN’S

(703)753-6767 • 6743 Lea Berry Way

PARADISO PIZZA & SUBS

(571)248-6600 • 6826 Piedmont Center Plaza www.paradisopizzaandsubs.com

Offering Italian dinners, New York style pizza, greek specialties, subs, salads, appetizers, calzones, burgers, sandwiches and wraps. Casual dining and daily specials.

PEI WEI ASIAN DINER

(703)754-0725 • 5481 Merchants View Sq. (703)753-1115 • 6747 Lea Berry Way (703)753-0988 • 8002 Crescent Park Drive (703)753-9996 • 7523 Linton Hall Road (571)2619024 • 7941 Heritage Village Plaza www.subway.com

TACO BELL

(703)753-6951 • www.tacobell.com 7620 Linton Hall Road

TASTE OF ASIAN

(703)753-3880 • 5035 Wellington Road www.peiwei.com

(571)248-6851 • www.taste-of-asian.com 7921 Heritage Village Plaza

PENN STATION EAST COAST SUBS (571)261-1010 • 6424 Trading Square www.penn-station.com

This restaurant offers 13 mouthwatering subs that can be ordered hot or cold. They have classics, chicken, Italian and ligher options. Pair your sub with fresh cut fries or a choclate chunk cookie.

PHO HA LINH

(571)445-3492 • 7535 Somerset Crossing Drive www.phohalinh.com

With over 50 menu items this Vietnamese restaurant has something for everyone. They have beef and chicken rice noodle soups, jasmine rice dishes, fried rice and stir fry too!

PICKLE BOB’S

(540)905-9479 • Corner of Route 15 & Route 55 www.picklebobs.com

Ice cream joint offering soft serve, frozen yogurt, mini doughnuts, soft pretzels and more.

PINKBERRY

Oriental dining including Chinese, Japanese and Thai cuisine in an upscale atmosphere. They offer classics like fried rice as well as sushi and sashimi. Lunch buffet available and local delivery.

TONY’S NEW YORK PIZZA

(571)248-6290 • www.tonysnewyorkpizza.com 5481 Merchants View Square

Casual dining offering New York, Sicilian and Foccocia Style Pizzas, tasty pasta dishes, subs, soups, salads and pizza by the slice.

TROPICAL SMOOTHIE CAFE

(703)754-0404 • www.tropicalsmoothie.com 8069 Stonewall Shops Square

Offering specialty smoothies, gourmet wraps, sandwiches and fresh salads. They have smoothie options with supplements and mix-ins.

TRUMMER’S

(703)754-0135 • 14013 Promande Commons Street www.trummerscoffeeandwinebar.com A playground of memorable cuisine showcasing the diverse agricultural community of Virginia.

14039 Promenade Commons Street 703-753-2225 • www.pinkberry.com

UNCLE JULIO’S

PIZZA HUT

(571)445-4700 • www.unclejulios.com 13920 Promenade Commons Street

(703)754-1654 • www.pizzahut.com 6896 Piedmont Center Plaza

Satisfy your craving for authentic, made-from-scratch Mexican food and favorites.

PIZZA N PIZZA

(703)753-2000 • www.pizzanpizza.com 14690 Lee Highway

YOUNG CHOW CAFÉ

(240)377-7810 • www.milkberryyogurt.com 6410 Trading Square

PIZZA NY MARGHERITA

ZINGA! FROZEN YOGURT

MOE’S SOUTHWEST GRILL

(703) 722-9115 • 8148 Stonewall Shops Square

An expansive Italian menu featuring salads, pasta, calzones and subs. Their pizzas are handmade and can be made NY style, Sicilian pan, or brick oven.

Frozen yogurt that is low in fat or fat free. They have an assortment of flavors, both steady and seasonal with over 50 mix-ins to personalize your sweet treat.

MUSASHI JAPANESE STEAKHOUSE

PIZZARAMA

ZPIZZA

Pizza, sub, sandwich, and Italian entrée restaurant. Available for pickup and delivery. Offer both hot and toasted and cold subs. Gourmet pizzas and calzones also available.

Offering a healthier option for pizza, Zpizza uses 100% organic wheat dough and organic tomato sauce to create uniquely inspired pizzas. They also serve salads and sandwiches that are just as tasty.

MCDONALD’S

6740 Lea Berry Way • 14222 Lee Highway

MILKBERRY YOGURT

A family friendly frozen yogurt shop. They serve 24 yogurt flavors with 80 toppings to choose from.

(571)261-5977 • www.musashijs.com 7567 Somerset Crossing Dr

NANDO’S PERI PERI

(703) 753-4100 • www.nandosperiperi.com 14030 Promenade Commons Street

This place has it all; pizza, pasta, subs, strombolis, wings and more. Over 30 flavors to toss your wings in and 9 specialty pizzas to try.

(703)753-0744 • www.pizzanymargherita.com 5115 Wellington Road

(703)753-9009 • www.pizzaramava.com 14950 Washington Street

(703)753-2863 • 6715 Lea Berry Way

Chinese and Thai restaurant offering lunch specials and dinner entrees. Casual dress, delivery and take-out available.

(571)248-2834 • www.zingafroyo.com 7605 Linton Hall Road

(703)753-7492 • www.zpizza.com 7929 Heritage Village Plaza

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set the

TABLE

ADDRESS: 7961 Gainsford Court Bristow, VA 20136

MurLarkey Distillery

PHONE: 571-284-7961 or 571-284-7982 HOURS: Mon - Sat | 10 a.m. - 6 p.m. Sun | 10 a.m. - 4 p.m. WEBSITE: www.murlarkey.com

by Steve Oviatt

he newest addition to the local spirits scene is MurLarkey Distillery just off Wellington Road, just down the street from Jiffy Lube Live. The dream of Michael Larkin, of Clark’s Sports Bar in Manassas, and cousin Thomas Murray, this new distillery opened its doors last month with the introduction of four new spirits that received rave reviews in early preview events. The surprising smoothness of these spirits should appeal to anyone who has had trouble drinking whiskeys in the past. Divine Clarity is a soft, fruity vodka that only needs ice for a smooth drinking experience. This vodka will

more than hold its own against any big name brand. Justice is an Irish corn whiskey that makes a wonderful base for any cocktail with its smooth taste and herbal nose. Adding lemon peels to Justice results in Clemoncy, soft and lemony on its own with just ice or mixed with Sprite or lemonade and iced tea to give this traditional drink an added zest. Cincerity is Justice with added cinnamon. Duplicating a Hot Shot, Cincerity is a great base for a number of mixed drinks, like a Manhattan, or on its own with ice. MurLarkey is a family operation,

including Michael’s brother, James Larkin, their cousin Thomas Murray, and close friend Ian Purcell. The business name MurLarkey actually found its genesis in the combination of the last names Murray and Larkin. MurLarkey’s goal is to concentrate on producing limited amounts of high quality whiskeys and spirits. Future offerings in production include bitters and gin. Initial plans for events include teaming with nearby Jiffy Lube Live and other upscale bars to provide VIP events before concerts. Meanwhile, you can tour the distillery Fridays, Saturdays and Sundays at 11 a.m., 1 p.m. and 3 p.m. or by appointment.

Steve Oviatt is Past President of the Haymarket Gainesville Business Association. He runs his own consulting business in addition to working with a number of local and international wineries. Steve acknowledges his daughter taught him everything he knows about wine. He lives in Catharpin with his wife, Nancy.

{ FEBRUARY 2016 |

HAYMARKET LIFESTYLE

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5 5 5 5

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1 2 3 4 5

Virginia B

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2 I have the most dynamic brokerage in Virginia 3 behind me. I have the support power to put to work for you. . .Count on it! 4an unmatched level of I can demonstrate customer satisfaction. 5 You will be glad you’re my customer. . . Count on it! I have the area knowledge, contacts and history. . .Count on it! Virginia Board of Appraisers. I know what a property is worth. . .Count on it!

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Diane Quig 730-732-59

www.Virginia 703-732-5952 | www.VirginiaHomesbyDianeQ.com www.VirginiaHomesByDianeQ.com Diane Quigley 730-732-5952

A division of Piedmont Press & Graphics 404 Belle Air Lane • Warrenton, Virginia 20186 540-347-4466 • www.haymarketlifestyle.com

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