Haymarket Lifestyle Magazine May 2013 by Warrenton Lifestyle Magazine

May 2013

Living & Shopping in Wonderful Haymarket & Gainesville, VA

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The Haymarket Lifestyle Magazine is published monthly and distributed to all its advertisers and approximately 11,000 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.

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2013 Contributing Writers: Christina Ammerman Gunny Barker Leigh Giza Lynne Galluzzo Kathleen Katz Susan Jacobs

Barbara Lloyd Kessinger Paola McDonald Jared Nieters Lacey Nelson Krysta Norman John Toler

Colby Schreckengost Ron Stringfellow Amy Weaver Donna M. Wood

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May 201

It’s finally bicycle season! Dust off those two wheels from the garage and hit the open road or wooded trails. Haymarket Bicycles shares some of Haymarket’s best riding routes and encourages everyone to get out and embrace the warm weather. Read more on Page 6.

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Outdoors

Taking Haymarket on Two Wheels Cycling enthusiasts have plenty of options in their backyard by Jared Nieters

As we roll into spring and the days get warmer, we are presented with a wide variety of cycling opportunities in Haymarket and the surrounding areas. Haymarket is ideally located as the starting point for many rides including: great neighborhood paths, beautiful country roads, and is close to some of best mountain biking in the mid-Atlantic. Cyclists of all levels and riders of all types of bikes can find riding to suit their needs with little or no driving. Using the multiuse path running alongside the neighborhoods of Piedmont and Dominion Valley, cyclists can gain access to other local paths, neighborhood mountain bike trails, and fantastic road routes.

Casual Riding

Mountain Biking

Cyclists riding hybrid or comfort bikes are able to get out for shorter jaunts. They can even get a day’s worth of exercise without leaving multi-use trails in the area.

For riders looking for a little more dirt and daring, Haymarket offers plenty of options. Whether looking for tough dirt climbs or fast single-track - options are right nearby.

For Beginners

Riders looking for short, easy routes need to venture no further than the neighborhood to gain access to gently rolling paths within the communities. These paths link up to a four mile paved trail running along route 15 from Heathcote Road to Route 234. These paths can be ridden on any type of bicycle and the trails are very gentle and rolling.

More Advanced

For rides greater than 30-60 minutes, riders may want to consider packing the bikes on the car, and heading to the Washington and Old Dominion (W&OD) trail. The W&OD runs for 45 miles from Washington, DC to Purcellville, VA, and since it runs in the old railroad bed all of the hills are both short and shallow.

Conway Robinson State Forest, located at the intersection of route 29 and University, is a great place for new mountain bikers to get a taste of off-road riding. Riders should be sure to ride a true mountain bike with wider tires and some type of front suspension. The majority of the trails in Conway are fast-rolling and twisty, a great place to practice cornering on the dirt, riding through small creeks, over smaller logs and even through a few rock gardens.

More Advanced

Close by, riders can explore the small network of trails in the back of Long Park. There area isn’t huge, but trails are a bit more difficult with short steep climbs, twisting descents and larger creek crossings. This is a great place for a quick ride when you can’t get out of town. two wheels continued on page 8

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two wheels continued from page 6

For longer days in the saddle, riders can explore Fountainhead Regional Park for some of our areas most reknown riding or they can head west to the big riding at Elizabeth Furnace in the George Washington National Forest. Prepare for these rides with flat-repair equipment, plenty of wate and bicycle ready for the beating.

Road Riding Road riding is incredibly popular in the area. Large local groups make rides consistently from the area and groups such as the Potomac Pedalers make the trip to Haymarket to take advantage of our great roads. While some cyclists are hesitant to ride on the open roads, it’s important to remember to follow the rules of the road for cyclists. Specifically, cyclists are expected to operate according to the same rules of the road as motor vehicles. It should be noted that cyclists are allowed to ride 2-abreast, but need to move single file as safety permits when vehicles approach from behind.

For Beginners

One of the best road rides in the area for cyclists looking for their first experiences on the open roads takes riders down route 55 west into The Plains. The road has some gently rolling hills, but is generally manageable for novice riders. Once in The Plains, great loops can be created, particularly by linking Old Tavern, Harrison, and Belvoir roads, and then heading back on 55 into Haymarket. For newer riders, this ride can take between 1 and 2 hours.

More Advanced

The most popular way to start a ride from Haymarket takes cyclists out Antioch Road. Heading left onto Mountain Road, riders get two tough climbs on the way into The Plains. Once in The Plains, loops of any length can be created with many groups going over 100 miles over Mt. Weather, and beyond.

The Wednesday Nighter As the starting point for some of the best road riding in the Northern Virginia area, Haymarket hosts one of the most popular and inviting (and fast, if that’s your flavor) group rides in the state. In it’s seventh year, the group ride leaves from the parking lot of Haymarket Bicycles at 6pm on Wednesday evening. The ride consists of two groups, a ‘B’ group with more casual riding at a conversational pace, and an ‘A’ ride, which is ridden at a more competitive pace. The route is Haymarket’s popular “Lollipop” loop. (Cue sheets are available on mapmyride.com or at the start of the ride).

Haymarket Winter Bike League Haymarket is home to the underground legendary Winter Bike League. Hosted multiple times each winter, the ride is a competitive oriented road ride, linking together the areas toughest climbs and gnarliest dirt roads. The participants vary--from more casual fitness enthusiasts to some of our nations best professional racers. (More information can be found on the Haymarket Winter Bike League Facebook page).

Keeping Safety in Mind Whether riding casually or competitively, riders are encouraged to keep safety in mind. One of the most important things you can do for yourself as a rider is wear a helmet. (Prince William County has a law requiring all riders 14 and under to wear a helmet when riding). Remember to wear helmets with the buckle fastened and low on the brow. Be sure to carry a sufficient amount of water for your ride. Typically, a rider should consume roughly one bottle per hour of cycling. Also remember that proper fit on a bicycle can increase comfort and endurance. An improperly fitting bicycle can cause discomfort and even repetitive stress injuries. Knowing and using standard hand signals such as those for left and right turns, can help improve your experience by increasing your safety and assuring you abide the rules of the road. Finally, be sure to carry sufficient supplies to change a flat tire as they can occur to any rider.

Jared Nieters is co-owner of Haymarket Bicycles located in downtown Haymarket. He is a professional bike racer and current Virginia State Cyclocross champion. You can follow him and Haymarket Bicycles on Twitter @jarednieters and @haymarketbikes.

Haymarket Lifestyle

EXPERIENCE

R E P U TAT I O N

Recently referred to as”The best defense lawyer money can buy” on the investigative television series Behind Mansion Walls, Blair Howard is a perennial selection as a Super Lawyer in the areas of personal injury law and criminal defense and has been listed in Virginia’s Legal Elite by Virginia Business magazine. He can be seen on Dominick Dunne’s Power, Privilege, and Justice in the episode Scandal in Hunt Country on Court TV and he has been selected by his peers as one of the Best Lawyers in America.

TRADITION

Chris Whelan is a member of the Virginia Trial Lawyers Association and served as President of the Fauquier County Bar Association in 2004. Instrumental in obtaining one of the largest wrongful death settlements in Virginia, Chris has tried numerous civil and criminal jury trials and now specializes in civil litigation, including commercial, real estate, construction and personal injury cases.

Tom Ross brings almost thirty years of transactional law experience Paul Morrison is the firm’s to the table. Tom specializes in managing partner and focuses on business and real estate law, as personal injury, wrongful death, and well as zoning appeals and the high profile| criminal domestic preparation of wills, estates and Selected and for inclusion in The Best Lawyers in America 1993-2011 relations cases. Because of his Trial Lawyerstrusts. His long time experience in | Voted by The American Association | Selected inclusion in The Best Lawyers America 1993-2011 as Topfor 100 Trial matters, Lawyers success in |personal injury solving in complicated legal issues | Voted by The American Trial Lawyers Association | Included 95th Edition of his ability to obtain results most notably wrongfulindeath cases,Bar Registerand | Preeminent Lawyers 2011 (Anniversary Edition) as Top 100 Trial Lawyers he is a| member of the Multi-Million where others have failed, have earned him the trust of | Lifetime Member of the Million Dollar Advocates Dollar Advocates he Bar Register theof businessForum community. | Included Forum in 95thand Edition | Preeminent Lawyers 2011 (Anniversary Edition) is admitted to practice before the| Supreme Court Recognized as Topof Lawyers as published | in Corporate Counselfor Jenna Volm joined the firm in the United States. Paul was| primarily Lifetimeresponsible Member of the Million Dollar Advocates Forum 2012. She received her | Voted as one of The Area’s Best Lawyers obtaining three of the top monetary settlements in Washington D.C.August | Recognized as Top Post Lawyers as published Magazine | by The Washington Bachelor of Arts degree in 2008 Virginia in the last decade. | in Corporate Counsel | Selected as one of Washington’s Topfrom Lawyers as published George Mason University, |received in The Washington | Voted as one of Bachelor ThePost Washington D.C. Area’s Bestdegree Lawyers Amy Totten her of and her law from George Washington PostofMagazine | by The | from Lifetime Member Arts degree Loyola University Mason University in 2012. Prior to Who’s Who, of Chicago inStrathmore’s 1994asand her law joining Howard, Morrison, Ross, | Selected one of Washington’s Top Lawyers as published National Registry of Who’s Who in The Washington Post Who degree| from Catholic University of and Whelan, Jenna worked for The Marquis Who’s America in 1997. AfterWho clerking for the Honorable Leo E. Green and Who’s in Law | Lifetime Member ofAmerican the Honorable Jamesin L. RyanWho, of theMagazine Jr. in the Circuit Court for Prince George’s County, Strathmore’s Who’s Super Lawyers | Featured Montgomery County Circuitof Court Maryland, the Office of the Federal Public Defender in National Registry Who’s Best WhoLaw Firm | Published as Warrenton’s in Montgomery CountyWho’s Maryland, Alexandria, Virginia, the Office of the Public Defender in The Marquis Who Warrenton Lifestyle Magazine | in andthe Who’s Who in American Law Amy spent next fourteen the Office of the Public Defender in | Member of the National Association Leesburg, of Criminal Virginia, Defense Lawyers years as a prosecutor. She has worked as an Assistant Fairfax,Virginia and Legal Services of Northern Virginia in Lawyers Magazine | Featured in Super | Admitted to practice before the United States Supreme Court Commonwealth’s Attorney in Fauquier and Loudoun Fairfax. | Martindale Hubbell PeerBest Rated AV for | Published as Warrenton’s Law Firm counties and as a Deputy Commonwealth’s Attorney in Review | Highest Ethical Standards and Legal Ability Lifestyle Magazine | in Warrenton Henrico County. Amy has tried numerous criminal jury | Published in National RichmondAssociation Magazine as of Top Lawyers in VirginiaLawyers | Member the Criminal Defense trials, handling cases cases at all levels of including death | Included in Legal Times as Best Lawyers, Personal Injury penalty cases and serious felonies. | Admitted to practice before the United States Supreme Court

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Fauquier Health Fauquier Hospital Opens New Interventional Radiology Suite If you have cancer, blocked arteries or veins, fibroids, back pain or thyroid disorders you may be diagnosed or treated with interventional radiology — a medical specialty that uses X-rays, MRIs, CT scanners and other imaging technology. Many conditions that used to require surgery are now treated by interventional radiologists, who insert catheters and other small tools into the body through small incisions. The physicians use imaging technology to guide the instruments. Interventional radiology is less invasive, making recovery easier and faster than traditional surgery. Most patients who receive this type of treatment in a hospital can go home the same day. In March, Fauquier Hospital debuted a new state-of-the-art interventional radiology suite that is giving physicians the ability to perform procedures using even more intricate, detailed information. The new suite is equipped with full body fluoroscopy imaging technology. Fluoroscopy is a type of medical imaging that shows a continuous X-ray image on a monitor, much like an X-ray movie. It is used to diagnose or treat patients by displaying the movement of a body part or of an instrument or dye (contrast agent) through the body.

Dr. Adam Winick, interventional radiologist

During a fluoroscopy procedure, an X-ray beam is passed through the body. The image is transmitted to a monitor so that the body part and its motion can be seen in detail. Dr. Adam Winick, interventional radiologist at Fauquier Hospital, said, “The new software and hardware moves faster, provides clearer images and uses less radiation to do it. Anything that makes it easier and faster for me to perform a procedure, that’s better for patients.” The new imaging equipment allows physicians to use CT scan and X-ray images for guidance, from the same table. Fluoroscopy images are dynamic, moving images that allow physicians to calculate the depth of a needle insertion and how to move instruments in the body. Dr. Winick explained, “The new equipment is more accurate and the images are sharper. There are many different procedures – complex cancer treatment procedures, arterial and venous studies to improve flow, procedures in the digestive tract, fixing fractures in the back – that we can perform because of the increased detail provided by the state-of-the-art imaging equipment .” Interventional Radiology Procedures Interventional radiologists use various imaging techniques to perform the following procedures. • Destroying cancerous tumors by heat or freezing techniques • Blocking blood vessels to cut off blood to a tumor or arrest a hemorrhage • Dissolving blood clots to treat or prevent stroke or deep-vein thrombosis • Clearing a carotid artery and installing a stent to prevent stroke • Placing a feeding tube into the stomach of a person who is not able to eat The new interventional radiology technology at Fauquier Hospital allows physicians to work faster and more accurately – and that’s good for patients. 10

• Inserting a small needle into the breast or other tissue to obtain tissue for a biopsy to diagnose cancer • Directing a catheter into a vein to provide nutrition or hemodialysis • Delivering anticancer medications directly to a tumor Haymarket Lifestyle

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History

Haymarket’s Burnside Farms Where our agricultural tradition continues by John T. Toler

In the early days, the economies of communities in the Piedmont were based on agricultural production. Most people engaged in farming, or supporting the farmers through commerce and skilled trades. It can be argued that Haymarket’s “Golden Age” of agriculture was from 1875-1900, a period of stability and security that was enjoyed by both the families that had lived in the area for generations, and the new residents who purchased land and brought new energy and ideas to the agricultural scene.

A group of prominent landowners established the Haymarket Agriculture Club, which met monthly to discuss the latest farming techniques, share ideas, and predict market conditions. Members included Col. Newland DePauw, owner of “Waverley;” Col. Edmund Berkeley of “Evergreen;” Christian Heineken of “Mill Park;” William Dodge of “Bonnie Brae;” Franz Peters of “Batavia;” and W. Louis Heuser of “Burnside.” New types of agriculture were tried – notably wineries – and money was available to acquire more land for production and other investments. But the good times didn’t last, and the

large farms were hit in quick succession by lower financial return on their production, manpower shortages, and finally, the Great Depression. Both the Waverley and Mill Park properties have been absorbed into Dominion Valley; Evergreen is now a country club and the setting of fine homes on large lots; Bonnie Brae is part of Piedmont; and Batavia is long gone, with Haymarket’s CVS Pharmacy standing on the site of the old house. However, Burnside Farms just north of Haymarket has survived. Although much smaller than it was when burnside continued on page 14

This photograph of the Haymarket Agricultural Club was taken in 1905, while the group was meeting at Waverley. William Louis Heuser, the owner of Burnside, is standing second from the left.

Haymarket Lifestyle

2012

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mid-November at Burnside’s roadside market, featuring over 40 varieties of pumpkins and gourds, chrysantamums, apple cider, straw bales, cornstalks and “pick your own” flowers. Seasonal produce and preserves – as well as raw honey from hives on the farm blended with goldenrod honey from other local beekeepers – are also available.

burnside continued from page 12

The Christmas Celebration runs from Thanksgiving until Christmas, with Virginia-grown Christmas trees, wreaths, garlands and greens cut from the ancient boxwoods on the property. “We are planning to expand our fall events,” said Leslie. “People around here are always looking for something familyfriendly to do in the fall.”

The front of Burnside in early 1950. At this point, the house looked much like it did in the 1800s. Courtesy of RELIC.

Mr. Heuser owned it, agricultural production is alive and well there, having evolved and met the challenges and opportunities of the times. Bordered by U.S. 15, James S. Long Park and the Gates Mill subdivision, the 15-acre property is owned by Burnside Farms LLC. Three generations of a family have lived and worked the farm since acquiring it in 1995: Mrs. Marjorie Raney; her daughter, Mrs. Leslie R. Dawley and her late husband, David M. Dawley; and their children Michael, Katie and Daniel. The family has had to overcome adversities and make many sacrifices since coming to Burnside. But they love the land, and like the gentlemen in the Haymarket Agricultural Club, they have adapted to the changing face of farming in the area, and developed new products and ideas to make their farm prosper.

In addition to their wholesale business, Burnside Farms is open to the public for special events during the year, most recently the “Festival of Tulips – Holland in Haymarket” event. With over 100,000 bulbs planted on the property, “Burnside Farms has one of the largest pick-your-own tulip fields in the United States,” notes Leslie. On special dates in July and August, the farm is open for “pick your own” sunflowers. Other events include the Fall Farm Festival, held from mid-September to

The Dawleys sometimes get help with the special events and the roadside market, and the Christmas tree sales are handled by a trusted friend. But most of the time, it’s just the two of them. Today, it’s much different from the old plantations – with hundreds of acres under production and small armies of farm workers – that used to surround Haymarket. Farming remains a tough business, but with a different focus and new methods, Burnside Farms has been proven to be sustainable.

Changes at Burnside The original house at Burnside dated back to the early 19th century, and during the Civil War, the property was owned by Mr. and Mrs. George S. Hamilton. burnside continued on page 16

The mother-and-son team of Leslie and Michael Dawley currently has about 5½ acres in production, with plans to add about three more. The rest of the property is in farming infrastructure, or will be left in woods. They grow over 100 varieties of specialty-cut flowers including tulips, dahlias, sunflowers and daffodils for florists and other wholesale accounts. All are grown using organic and sustainable farming practices. 14

Before Mr. and Mrs. Floyd Collins made renovations, the rear of Burnside had a shed-type addition, as shown in this 1950 photograph. The addition was later rebuilt as a Florida room. Courtesy of RELIC. Haymarket Lifestyle

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burnside continued from page 14

It is interesting to note that the longheld belief that Burnside got its name from Union Gen. Ambrose Burnside – who was said to have spared the house from destruction during the Civil War – is untrue. Research done by staff at the Ruth E. Lloyd Information Center at Bull Run Regional Library in Manassas found that the property was already known as “Burnside” as early as 1855, when that name appears in the birth record of an Arthur Gray, born there as a slave. It appears again in 1859, when George S. Hamilton recorded another birth at “Burnside.” Clearly, both records predate the alleged Civil War incident. This issue was addressed in the Virginia Historic Landmarks Commission survey done on Burnside in the late 1970s. “A more likely explanation is that the house was named for its location near a creek, Catharpin Run, ‘burn’ meaning a brook or rivulet,” according to the survey. The Hamiltons sold the property, then consisting of 345 acres, to the aforementioned W. L. Heuser in February 1873. Subsequent owners were Mr. and Mrs. Evan G. Creel, who purchased the property, by then down to 278 acres, in 1933. The Creels sold Burnside to Mr. and Mrs. Floyd Collins in 1951, who used the property as a horse breeding facility. At that time, the property consisted of 203 acres.

Burnside was photographed again in 1979 for a Virginia Historic Landmarks Commission survey. Alterations included aluminum siding, new porches, and extensive interior remodeling. Courtesy of RELIC.

Wishing to update the old main house, the Collins commissioned Washington, D.C. architect R. J. “Waddy” Wadsworth, who came up with what amounted to a redesign of the house, rather than a restoration. “Just about the only parts of the original house that were left were the heavy timbers in the floors and walls, and the little steps leading up to the attic,” remarked Leslie. According to the VHLC survey, “The fireplaces and chimneys at both ends of the main house were removed, the kitchen wing altered, and former entrance wing removed, and a mudroom installed in the former basement. The

shed addition on the rear of the main house was enlarged, or removed and rebuilt as a bay containing a ‘Florida room,’ and aluminum siding applied over existing weatherboards. “The front door surround was replaced, a porch added on the north gable end, and the windows on the north end replaced and re-arranged. The former study and part of the main hall on the first floor was converted to a bedroom and bathroom, and wall-to-wall carpet installed over existing old pine floors. Interior trim was replaced.” Outside, the former meat house was enlarged and converted to a guesthouse, but the early 1900s barn remained unchanged. Mr. and Mrs. Collins sold Burnside to Linda Meyer in 1989, and in 1995 Mrs. Meyer sold the farm, then at 52 acres, to the Dawley family.

The Dawleys of Burnside Burnside was still a horse farm when David and Leslie Dawley and their children – Michael, Katie and Daniel – moved there from Chantilly. At the time, they owned a very busy flower shop in McLean, and had a contract with the Marriott Corporation to supply all of their silk flowers worldwide. The tulip field lies adjacent to the backyards of homes in the Gates Mill subdivision, providing Burnside Farms’ neighbors with a unique, if not spectacular view when the flowers bloom. 16

burnside continued on page 18 Haymarket Lifestyle

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burnside continued from page 16

The original purpose of the farm was to help supply their flower shop with fresh flowers, and several greenhouses were added. Burnside also became the shipping and receiving site for the business. “The farm was the distribution point for all that activity,” said Michael. That the Dawleys would have a business in Prince William County and be involved in agriculture seems to have been pre-ordained. Michael McLean Dawley is the great-great grandson of Wilmer McLean, the Scottish sugar trader whose home was “Yorkshire,” east of Manassas. “Wilmer would go down from Yorkshire to the seaport of Alexandria to do his trading,” explained Leslie.

Three generations of the Raney/Dawley family work all year to prepare of the Festival of Tulips. From left: Michael Dawley, Marjorie Raney and Leslie Dawley.

During the First Battle of Manassas, shots struck the house at Yorkshire. Realizing that war was too close, McLean moved his family south to Appomattox Court House. Ironically, four years later it was at the McLean’s house at Appomattox where Gen. Robert E. Lee surrendered the Army of Northern Virginia to Gen. U.S. Grant, ending the war. As for the agriculture business, “I’m actually the third generation of ‘growers’ in the family,” remarked Michael Dawley. Grandmother Marjorie Raney operated green houses in Richmond, and great-grandmother Carrie Craig was the first white child born in the Dakota Territory of homesteading parents. Diagnosed with pancreatic cancer in 1996, David Dawley died in 2002. And in 2003, the building in McLean that Leslie was renting for the flower shop was found to have environmental health problems. The building was basically condemned, and the business forced to close. “Those were very, very difficult years, but we managed to get through it,” noted Leslie. Concerned about providing for Burnside after his death, David Dawley sold about 30 acres east of the house to developers, who later built the Gates Mill subdivision. “I’m sure if he hadn’t sold the land, we wouldn’t be here now,” said Leslie. Later, Burnside lost about five more acres when U.S. 15 was widened.

In addition to seeing all the flowers, Burnside visitors learned about the chicks and ducklings raised on the farm from Marjorie Raney and her daughter, Leslie Dawley (center). burnside continued on page 20 18

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cover that provides enough protection for them to get through the winter. “Michael came up with the idea and we tossed it back-and-forth,” recalled Leslie. “All we could lose was 12,000 dahlias.”

burnside continued from page 18

As the winter of 2012-13 finally loosened its grip, it appears that the tubers have survived. “It was like a greenhouse under the plastic,” Michael added. “Even on the days when the field was covered with snow, or frozen over.” In addition to weather challenges, the local deer population must be kept out of the tulip field, which is protected by a deer fence. “Last year, we had a breach in the fence, and the deer got in and ate a couple thousand tulips in just one night,” Michael recalled. “That was a tough morning to wake up to.” Tulip bulbs have a difficult time surviving the winter in the clay soil in this part of Virginia, so each new crop is grown from bulbs produced on family farms in Holland, and imported. “So, these tulips come from one family farm to another,” remarked Michael.

Visitors to Burnside Farms’ recent ‘Holland in Haymarket Festival of Tulips’ were welcomed by this sign, a large collection of Dutch wooden shoes, and over 100,000 hand-planted tulips in many colors and various stages of blooming.

‘Seven-day-a-week job’ It is no surprise that running the farm at Burnside is full-time work. “The plants don’t stop growing, so we can’t stop,” said Michael. Mrs. Raney, who will be 88 years old soon, still helps with weeding and other chores, but Leslie and Michael handle all operational responsibilities. This has resulted in some experiments and innovations designed to save time or maximize efforts. One recent example is over-wintering the dahlia field near the barn. “Dahlias are tropical plants,

and the tubers are very delicate,” explained Michael. “They can’t be left in the ground over the winter without protection.” The traditional method is to dig up the tubers and transplant them, but with over 12,000 dahlia tubers in the ground at Burnside, it would be impractical to go that route. In addition, continually disturbing the earth destroys beneficial microbes. Instead of transplanting the tubers, Michael devised a plastic-sheet ground

Planting 100,000 tulip bulbs is very labor intensive, as no machines are used in the process. “We place a 4-ft. by 75 ft. grid on the ground, which is divided into equal-sized squares,” said Michael. “We then take a dibber (a pointed hand tool) and make four holes in the ground, and plant the bulbs in the holes.” While the method is exacting, it also allows them control of what comes up where, as well as the ability to create some fascinating floral designs when the tulips bloom. Over the years, the Dawleys have improved on methods of growing sunflowers and hydrangeas, both of which are popular with the florists. They are currently looking for additional parcels of land they could lease for additional tulip and daffodil production. For more information on Burnside Farms and their schedule of activities, visit their Web page, www.burnsidefarms.com.

Author John Toler is a writer and historian and has served Fauquier County for over 50 years, including 4 decades with the Fauquier-Times Democrat. He has written and lectured about many legendary characters in Fauquier County’s history. 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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How to Enhance Your Grilling Experience with Great Tips and Flavor Enhancers by Amy Weaver

It’s that time of year folks, when we start to come out from the hibernation of the winter months. The warmth of the sun, longer days, birds chirping and suddenly we remember the grill that’s been sitting there all winter waiting on a new season. Grilling meals gives families the chance to be outdoors cooking while children play or just winding down from a long hard day’s work. An additional benefit is not over-heating your home during the summer months by cooking meals outdoors. Of course, most people that grill know the standard procedures of gas grills and charcoal grills but we will cover some of the basics in this article for those that are interested in learning how they too can become a grill master.

Charcoal Grilling Basics ● Arrange charcoals on the grill in a pyramid shape, this allows air to flow easily and light the coals effectively. Selfstarter briquettes burn quicker than the plain briquettes, mixing the two will allow you to have longer cooking time. ● For environmentally and health conscious grillers there are many new eco-friendly products on the market that are made from coconut carbonized shells with no chemical additives or fillers. ● Light your pyramid with a long lighter or put a piece of crumpled up newspaper under the coals and light the paper. Let the fire die down and coals to turn red before placing food products on the grill. ● If you want two different heat temps for cooking, use one layer of coals on one side of the grill and two layers of coals on the other side, this will allow you to have two different heat temperatures. One temperature will be for cooking and the other will be for keeping food warm and juicy. ● After lighting the coals if you want to increase the temperature, gently fan the coals with a paper plate or a piece off of a cardboard box. ● If your grill flares up, immediately cover the grill with the lid and partially close the air-vents on the grill. You may also want to keep a spray bottle of water nearby for flare-ups.

Gas Grilling Basics ● A good habit is to always make sure the knobs are in the off position and inspect the grill for any spiders or insects that may have taken up residency during the winter months. ● Keep a back-up gas cylinder for convenience. ● Open the lid of the grill before lighting, turn the gascylinder knob to the on-position, and turn the temperature gauges on. Whether using a long lighter or automatic igniter, lean back slightly in the event of a flashback explosion, similar to manually lighting a gas fireplace. Some of us have learned the hard way when our hair, eyebrows and arm hair frizzled from a flashback experience. ● Always refer to your gas grill guide. grilling continued on page 26 24

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grilling continued from page 24

Grilling Temperatures Controlling the temperature when grilling may seem like second nature to some, however using a digital meat thermometer and cooking techniques can ensure your meat is perfectly cooked, moist and free of bacteria. The United States Department of Agriculture (USDA) recommends the following meat temperature guidelines: ● Cook raw beef, pork, lamb and veal steaks, chops and roasts to a minimum internal temperature of 145°F before removing from the heat source. Before serving allow meat to rest for 3 minutes. ● Cook raw ground beef, pork, lamb and veal to an internal temperature of 160°F. ● Cook poultry to an internal temperature of 165°F. For further food safety guidelines from the USDA please visit: http://www.fsis.usda.gov/factsheets/Keep_Food_Safe_ Food_Safety_Basics/

● Acidified marinades like citrus juices, vinegar, pineapple, lemon, oranges, yogurt, buttermilk and wine tenderize and add flavor to various food types. Extra Virgin Olive Oil is also known to lubricate, add moisture and it helps the acids penetrate faster and deeper by mixing the two together. ● Dry rubs are available to enhance the flavor of your meats as opposed to tenderize, although some do have tenderizing side effects. Dry rubs contain a mixture of spices and herbs and are sometimes mixed with oil which is rubbed into the meat, poultry or seafood.

Grilling Vegetables and Fruits During the summer months there is an abundance of vegetables and fruits especially at your local farmers market. At your local markets you may even be surprised to find products that contain no preservatives or artificial flavors such as local meats, milk, cheese and honey. To locate a farmers market near you, please visit http://www.virginia.org/ farmersmarkets.

● Aluminum Foil ● Grilling sprays are safe to spray directly on a grill or

Cooking vegetables on the grill is simple, fast and convenient. Preparing vegetables for the grill is identical to cooking indoors. Simply cut the vegetables into ¾” to 1” slices, soak them in cold water for about 30 minutes before grilling so they do not dry out. Pat-dry the slices then brush them lightly with oil to prevent them from sticking to the grids. Some vegetables and fruits recommend for grilling are: Portabella Mushrooms, Tomatoes, Yellow Squash, Onions, Green/Red Peppers, Eggplant, Asparagus, Corn on the Cobb, Pineapple and Watermelon.

● Meat Thermometer ● Long Handled tools like tongs, basting brushes and

Enhance Flavors for Burgers, Hot-Dogs and Sausages

Grilling Tools Grilling is no longer about throwing a few pieces of meat on the grill. There are now many tools available to make it easier to cook a variety of food on the grill to ensure that it doesn’t fall through the grids. Here are a few examples of some of these tools and what they are used for:

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spatulas make grilling safer and more convenient.

● A Grill Brush is used before and after cooking to clean the grids and scraping off stuck-on food particles.

● Flexible Skewers are used for shish kabob ● A Fish Grilling Basket is great for a family-sized fish such as salmon, sea bass and more

● S’More Maker for the grill. ● BBQ Wing & Drumstick Rack ● Shrimp Grill Baskets

Spruce up your next cook-out by exploring the flavor variations of some of the following hot-dog, sausage and hamburger toppings. Use your imagination for unlimited flavor enhancements. ● Avocado ● Bacon ● Banana Peppers ● Bean Sprouts ● Bell Peppers ● Chili ● Egg Fried or over-easy

● Guacamole ● Onions ● Pineapple-grilled ● Red Peppers ● Relish or Chow-Chow ● Salsa ● Sauerkraut

What is Basting? Basting is the process used when cooking meat to help keep the meat moist and to enhance the flavors. There are many marinades and sauces on the market that can be used for basting chicken, turkey, pork, duck, and beef.

Whether you live in an apartment, townhome, or single family home, grilling tends to bring people together and it gives us a chance to get to know our family, friends and neighbors in a casual and friendly atmosphere.

Amy Weaver is the owner of Grandma’s Garden, LLC. She produces Grandma’s Ole Fashion Relishes. For more information about Amy or her business please visit www.grandmasgarden.us or give her a call at (571)244-1443.

What are Marinades and Rubs used For? 26

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HAYMARKET GAINESVILLE BUSINESS ASSOCIATION

s s e n i s u b 5 Ways to Improve Your Image

1 Advantages of Social Networking

- Social Media has completely changed the way we do business in the world today. There are many wonderful marketing strategies that can be utilized, all with the click of a button. The biggest advantages of social media sites are that they are cost-effective and multiple audiences can be reached. Facebook, LinkedIn and Pinterest are some of the most popular social media sites. By creating a personal business page on these sites, you can not only get your message across clearly, but also have additional business opportunities that will increase your contact database. Facebook is a great site for engaging your audience by running a contest or using “call to action” tactics. That means posting, listening and responding to messages regularly and consistently. Build your audience base by providing incentives and benefits to those that ‘follow’ or like ‘you.’

Business Communication - Keeping an open line of

communication with your clients is vital to your business. Focus on helping instead of selling by listening to your client’s needs and present solutions that will help them. Always follow up on leads. Personalize your contact by following up with thank you notes or a special card during the holidays thanking your clients for allowing you to earn their business. This open communication will result in repeat customers and more referrals for you.

image continued on page 30

meet our member Pam McGroarty & Louisa Murray Landscape and Design Center Pam McGroarty and Louisa Murray of Landscape and Design Center work together to make Haymarket and Gainesville even more beautiful - one outdoorscape at a time. Pam and her husband brought the business to the area with the drive that they could “provide a better design product, using better quality materials at more affordable prices. Plus, a smaller company could provide the kind of service they valued among their clients. Intimate and savvy is what they strive for, Pam said “Our clients are like family to us and we treat them with the utmost courtesy.” The loyalty and dedication of their crews also add to the strength of their business because they understand and execute their commitment to excellence on every project. Alongside the business, Pam and Louisa are active in the community supporting other local businesses and organizations like the Rainbow Therapeutic Riding Center. The two have been active at HGBA meetings and really enjoy getting to know other business owners. Louisa mentioned, “It’s great having a network of like-minded people to interact with!” Together Pam and Louisa came up with three business tips they’d like to share: • Listen to your clients. • In a professional manner promptly resolve any issues that arise. • Don’t forget to stop and smell the roses! Take one day off a week and remember to have fun!

To learn more about Pam & Louisa please visit our website at www.hgba.biz. 28

Haymarket Lifestyle

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image continued from page 28

Marketing - Understand the difference between marketing, advertising and PR. Each has separate purposes and goals. If you’re not using an outside agency, budget for the money, time and resources to support your marketing efforts. Establish your brand. A good brand will not only confirm your credibility, but will also deliver your message clearly. Having a visual such as a logo is key for helping people identify your business.

Website - Your website should define who you are and what you offer.

Public Relations/Media Relations - Stories make the

Your website is sometimes the first place a potential customer will ‘meet’ you and get to know you. Be specific, but don’t reveal too many details in order to allow room for discussion. Simple, informative and easy-to -avigate are essential features of a website. Make sure your key messaging is conveyed in your website, it’s a great way to communicate your identity and image. Update your website.

news, ad slogans don’t. What does your company do that affects readers and viewers? How do they benefit from your product and what are you doing that’s unique? Good media relations is about paying attention to what’s in the news, reading stories by reporters that are covering your industry and timeliness. Effective public relations is more like a marathon, than a sprint. Regular, consistent public relations is the building blocks to sustaining a company’s image and credibility.

Overview - Establish an identity and set goals. Create a marketing/PR plan that assesses your ‘need’ areas and then

apply quantifiable marketing goals. Research your stories opportunities, are they newsworthy? To be consistent in executing your PR campaign, dedicate time, resources and a budget. Having something to strive for will make you more productive and your clients more engaged in your business.

Asha Sedalia Bruot, MPA, is president and founder of ASHA Public Relations, LLC. A PR practitioner for 20 years, she excels in management, media training, media relations and business strategy, as well as teaches graduate students at The Catholic University of America in Washington, D.C. Her work spans from the hospitality/ restaurant industry and non-profit sector to law firms and corporate giants like AT&T. She was named one of the ‘Top 20 Women to Watch’ by the Piedmont Business Journal. The Koelsch Group Inc. is a unique, media relations firm in the Haymarket/Gainesville area offering the latest marketing and public relations strategies to promote small businesses. The group specializes in developing customized business plans, press kits, press releases, graphic imagery and also media outreach and execution.

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Care

Soak ‘Em Up.

cleaning tips for tricky surfaces A Tip You Can Take for Granite

Granite’s everywhere for a reason. It’s durable, heat-resistant and relatively easy to keep clean. But that doesn’t mean there’s not a right way and a wrong way. Harsh chemicals and abrasive cleaners can scratch and pit the stone. Instead, wipe your granite counters with a microfiber cloth as needed (and at least daily). Once a week, use a stone cleaner with a neutral pH. For oily stains, make a paste of baking soda, dish soap and a little water so it’s the consistency of yogurt. Apply directly to the stain and cover with plastic wrap overnight.

Truly Stainless Steel

Just because it’s called stainless doesn’t mean you don’t have to clean it. But abrasive cleaners and steel wool will scratch the surface, and bleach discolors it. The best thing for stainless steel is water. You can do routine cleaning with just water and a cloth (add a little dish soap if you’re so inclined). Microfiber cloths are best because they absorb the water without scratching the surface. Make sure you dry thoroughly after washing as the minerals in water could cause spotting. Glass cleaner will take care of fingerprints.

Put Your Sink on a Pedestal

On one hand, vessel sinks make life simpler because it’s easier to keep the counters around them clean without the splash factor. On the other, they are often made of glass, which is susceptible to hard water stains. These should dissolve if you spritz them with straight vinegar from a spray bottle and wait for 15 minutes, then rinse. It can also be difficult to clean around the area where the sink meets the countertop. For that, we suggest using a steam cleaner.

The Travertine Tile Trifecta

These three steps are all you need for cleaning travertine. First, do a onceover with a vacuum to suck up micro-debris from the porous stone. Then, wash with a stone cleaner diluted in warm water (diluting helps prevent discoloration). Finally, hand dry. Letting travertine air dry could cause water marks.

For more information and cleaning tips, please contact Merry Maids of Prince William, Culpeper and Fauquier Counties at 703-584-4086. 32

Haymarket Lifestyle

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& Galleries

Bradley Stevens

The Itinerant Artist: Journeys through France and America

Bradley Stevens - The Itinerant Artist: Journeys through France and America art exhibition will run from April 6, 2013 to May 12, 2013 in the Buchanan Partners Art Gallery of Hylton Performing Arts Center: 10960 George Mason Circle, Manassas, VA. Bradley Stevens’ lifelong interest in light is demonstrated in this exhibition of landscape and cityscape paintings. It is the temporal qualities of life––sunlight raking across a field, the hubbub of a city bus stop, or quiet meditation in an art museum––that the artist seeks in his travels through France, rural Virginia, and the Western United States. Stevens explains, “I try to capture a certain quality of light that conveys the mood and spirit of a particular place. I don’t paint generic landscapes. Every place has its own qualities and characteristics unique to that specific location, in the same way we think of no two people being alike. It is the essence that interests me.”

stevens continued on page 36

Haymarket Lifestyle

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stevens continued from page 34

Stevens is also acutely aware of the role light has played in the long tradition of American landscape painting. To that end, he has recently completed a series of paintings, entitled “Museum Studies” that pays tribute to the great museums, artists, and paintings that have inspired him over the years. These works play on the geometry of the architectural interiors, leading the viewer into rooms within rooms and paintings within a painting, reminiscent of Shakespeare’s notion of a play within a play. The “Museum Studies” paintings are also autobiographical, reflecting the many years Stevens spent copying paintings at the National Gallery of Art as part of his education. Bradley Stevens, a resident of Northern Virginia, has gained a reputation as one of America’s leading realist painters during his career of over thirty years. His mastery of color, composition, and brushwork is rooted in his classical training; but his penetrating eye gives his paintings a modern twist. Stevens is unique among his contemporaries for his exceptional achievements in three domains of representational art: portraiture, landscapes, and figurative urban landscapes. Stevens’ paintings are in the collections of the Smithsonian National Portrait Gallery, U.S. Senate, U.S. Department of State, U.S. House of Representatives, Mount Vernon, Monticello and the U.S. Embassy in Paris. Bradley Stevens - The Itinerant Artist: Journeys through France and America exhibition runs from Saturday April 6 through Sunday May 12, 2013. Hours are Tuesday - Saturday, 10 am - 6 pm, Thursdays 10 am - 8 pm. Saturday May 4 the gallery is not open to the public. Additional details are listed on the Hylton Performing Arts’ website: www.hyltoncenter.org/ calendar/333/ For more information about Bradley Stevens visit www. bradleystevens.com The artist is represented by Debra Smyers of Arts Consulting International who remarks that “Bradley Stevens’ exhibit is a wonderful way to enjoy journeys through art.” www. artsconsultinginternational.com 36

Haymarket Lifestyle

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Lady

If You Mulch It Right,

They Will Come We have clay soil. That has some advantages: clay soil holds water and nutrients better than sandy soil and it retains moisture better. But it is harder for roots to penetrate, can hold too much water, and warms up slowly in the spring. What we want is loam. If you scoop up a handful of soil it should look like dark, homemade cookie crumbs and smell just as sweet. Good soil is easy to stick a shovel into and is inviting to worms, plants and the gardener. Everyone is getting mulch right now. One of the easiest ways to change clay soil into loam is with mulch. When I started my perennial garden I was planting in the tough, weedy remnants of a cow field. Every year I have put down a layer of mulch and every year the worms, the bugs, and the weather have disintegrated it and improved the soil. I now have about eight inches of good loamy soil thanks to the breakdown of the mulch.

The key here is the kind of mulch I use and how thick I apply it. I use double shredded hardwood in its natural state – not dyed. A very smart friend of mine once said, “Cows don’t give orange milk so to have orange cheese something must have been added.” I don’t need additives in my cheese and I don’t want them in my mulch. I also apply mulch in a layer no more than 1 ½ to 2 inches deep. Any more than that and the mulch doesn’t break down. It creates a hard, dense surface that rain can’t penetrate so the plants in it go thirsty and the soil stays tough. The large nugget mulch does not break down easily either and never get me started on the woes of rubber mulch. The right layer of good quality mulch is attractive, discourages weeds, helps retain moisture and is a great soul amendment. Healthy soil attracts earthworms which in turn make soil even better. Healthy soil encourages plant growth including strong roots that break up clay. An attractive, well mulched, healthy garden is a joy for us to work in.

Lynne Galluzzo and her husband, Gary, moved from Centreville to Haymarket eight years ago. They live on ten acres 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 www.TheGardenLady.biz.

Haymarket Lifestyle

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local

Eats

Serving Up Smiles Daily Pickle Bob’s Soft Serve Ice Cream

Haymarket is home to a quirky ice cream stand that serves much more than sweet treats. Pickle Bob’s Soft Serve Ice Cream is a well-established fixture in the community, a place where families build memories and friends share a fun afternoon. Specializing in soft serve ice cream, Pickle Bob’s creates tall swirled cones, plentiful sundaes, and creamy floats. Their fenced patio with benches and picnic tables are the perfect place to sit and enjoy the weather this season. Cups and cones are always a popular order. Their classic flavors are simple and sweet including vanilla, chocolate and twist (vanilla and chocolate swirled). Add some pizzazz to your cone with a flavor burst like black cherry, bubble gum, strawberry, butter pecan, coffee n’ crème, cheesecake or cotton candy. With four sizes to choose from, (and all under $4) any hunger and any budget can indulge in a cup or cone. Their sundaes are decorative with whipped cream, one topping and a cherry. They offer over 25 toppings to create your own dessert masterpiece like cookie dough, sour worms, pineapple, oreo’s, hot fudge, rainbow sprinkles and more. They have specialty sundaes like a banana split, hot fudge cake and strawberry shortcake. Don’t want your toppings on the top of your ice cream? Order a Tornado. Toppings of your choice are folded into your ice cream making a thick and delicious treat. A float or a shake can cool down any hot day. A chilled root beer, cola or orange soda is poured over a mound of vanilla ice cream. This fizzy, creamy creation is very refreshing. Their handmade shake is ideal for a busy day; they have peanut butter, coconut, dreamcicle, cherry, and more to choose from. Mix and match any of the flavors to personalize your shake. Can’t decide between a shake and a sundae? Get the best of both by ordering a Pickle Bob! The top half is a sundae and the bottom a milkshake – the perfect combination. Pickle Bob’s Soft Serve Ice Cream is located at 15401 Kapp Valley Way. They are sandwiched between the Sheetz and A La Carte Catering. They do not accept debit or credit cards so remember to bring cash and your dog as they are pet friendly. They are open seven days a week: Monday through Thursday 12:00pm to 9:00pm, Friday and Saturday 11:00am to 10:00pm and Sunday 12:00pm to 9:00pm. For more information on Pickle Bob’s please visit their website at www. picklebobs.com, give them a call at (540) 905-9479 or “like” them on Facebook for up-to-date specials.

Haymarket Lifestyle

The restaurants that appear in this section are chosen by Haymarket Lifestyle Magazine (HLM) food critics. We visit the establishments anonymously and pay for our own meals and drinks. Listings are chosen at the discretion of the editors. HLM does not accept compensation for listing events or venues.

May 2013

A Taste of Haymarket 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. 60/90/0/0

81/100/36/38

Afghan Famous Kabob (703)754-1600 14702 Lee Hwy Sun-Th 11am-9:30pm; Fri&Sat 11am-10pm Offering traditional Afghan dishes with the most popular being their ten kabob choices. All their meats are cooked to order over charcoal.

www.afghanfamouskabob.com

A La Carte Catering & To-Go (703)754-2714 6608 James Madison Hwy M-Fri 6am-3pm; Sat 8am-4pm *5:30pm Pick up Offering breakfast and lunch with locally roasted coffee, fresh baked goods, salads, bbq, NY-style deli sandwiches and po’ boys with handcut fries. Outdoor seating and full service catering available.

www.alacartecaters.com

Asian Garden Restaurant (571)248-6608 5451 Merchants View Sq M-Th 11:30am-10pm; Fri&Sat 11:30-10:30; Sun 12pm-9:30pm Asian food available for dine-in, takeout, or delivery. Wide range of dishes available to order. Casual dress. Affordable and good for kids. www.asiangardenchinese.com

Bad to the Bone Smokehouse (703)753-5551 8045 Stonewall Shops Sq M-Th 11am-9pm; Fri&Sat 11am-10pm; Sun 11am-7pm Tasty meats, slow cooked over a hickory fire smothered with house bbq sauce. They serve their meals with home-style sides, home made desserts and craft beer or wines.

www.badtothebonesmokehouse.com

47/68/85/60

41/24/73/2

Bluetetrad Ridge Seafood & Crab 2 (703)754-9852 illustrator 15704 Lee Hwycolor palette Tue&Th 3pm-9pm; Fri&Sat 12pm-10pm; Sun 12pm-9pm Offering an assortment of seafood appetizers, sandwiches, soups, salads, and a create your own dinner option. Casual atmosphere. Dine in or carry out.

www.blueridgeseafood.net Blue Ridge Mountain Creamery (571)222-7345 7978 Crescent Park Dr Ice cream shop that offers plenty of flavors and samples with your choice of fixin’s, along with an assortment of desserts and treats.

Brooklyn Brothers Pizza (703)753-6663 8010 Crescent Park Dr M-Th 11am-9pm; Fri&Sat 11am-10pm; Sun 11am-8pm Casual dining with subs, pasta, New York style pizza, calzones and New York inspired sandwiches. Pick up and delivery available. www.brooklynbrospizza.com

Bertucci’s Brick Oven Restaurant (571)248-6397 8114 Stonewall Shops Sq Sun-Th 11am-10pm; Fri&Sat 11am-11pm Known for their brick oven, Bertucci’s has tasty italian dishes and irresistable pizza with their light crispy crust and fresh toppings

www.bertuccis.com

Bonefish Grill (703)753-2597 7611 Somerset Crossing Dr M-Th 4pm-10pm; Fri 4pm-11:30pm; Sat 3pm-11:30pm; Sun 1pm-9pm A seafood restaurant with style, serving up tasty dinner dishes with specials daily. Bang Bang Shrimp, their most popular appetizer, keeps customers coming back.

40/0/20/0

Brass Cannon Restaurant (703)753-6140 5143 Wellington Rd Sun- Sat 11am- Dusk Featuring a gourmet menu of traditional American cuisine with lunch specials during the week and dinner specials on the weekend. Casual dining at it’s finest.

www.stonewallgolf.com

Buffalo Wild Wings Grill & Bar (703)754-7017 5143 Wellington Rd M-Th 11am-1am; Fri&Sat 11am-2am; Sun 11am-12am Wings, beer, and sports all in one location. Sixteen different sauces and four seasons flavor their dishes to your liking.

www.buffalowildwings.com Burger King (703)753-8777 7640 Linton Hall Rd M-Th 6am-11pm; Sat&Sun 6am-1am You can have it your way here. Serving up their popular flamebroiled Whopper with fries or onion rings, and their tasty Original Chicken Sandwich. They have breakfast and dessert items too.

www.bk.com

Cafe Bonjour (571)248-0810 14950 Washington St M-F 6am-7pm; Sat 7am-7pm; Sun 9am-3pm A cute bakery serving up sweet treats, sandwiches, crepes, speciality coffees and teas in a living room like atmosphere.

Chick-fil-A (703)753-8944 5015 Wellington Rd M-Sat 6am-10pm

Chili’s Grill & Bar (571)261-1129 4995 Wellington Rd M-Th 11am-10pm; Fri&Sat 11am-11pm; Sun 11am-10pm A casual family restaurant with flair, offering steaks, babyback ribs, sandwiches, salads, lunch combos and dinner specials.

www.chilis.com

China East (703)753-2166 6838 Piedmont Center Pl M 4pm-10pm; T-Th 11am-10pm; F-Sat 11am-10:30pm; Sun 11am-10pm Casual dining with comfortable chinese dishes like crispy beef/chicken, kung pao, fried rice, orange beef, and hot and sour soup. Delivery is available.

China Inn (703)754-9986 7527 Somerset Crossing Dr M-Th 11am-10pm; Fri 11am-10:30pm; Sat 12pm-10:30pm; Sun 12pm-9:30pm A family restaurant serving pork, beef, chicken and seafood chinese dishes. They also have lunch and diet specials.

www.mychinainn.com

China Jade Restaurant (703)754-0055 7519 Linton Hall Rd M-Th 11am-10pm; Fri 11am-10:30pm; Sat 11:30am-10:30pm; Sun 11:30am-9:30pm A chinese cuisine and thai fushion restaurant whipping up zesty dishes. Choose something traditional like Hunan Chicken or take a chance on the Pineapple Duck.

www.chinajadeonline.com

Tasty chicken creations like their sandwiches, nuggets and strips are served with hot waffle fries and a smile. They have salads and handspun milkshakes.

www.chick-fil-a.com

www.bonefishgrill.com

To update your listing or suggest a restaurant email Krysta Norman at krysta@piedmontpress.com

Dunkin’ Donuts (703)753-9700 7901 Stonewall Shops Sq M-Sun 5am-10pm Offering great coffee and tea drinks with breakfast sandwiches and freshly made donuts.

www.dunkindonuts.com

Eggspectations (571)248-0990 8058 Crescent Park Dr M-Fri 10am-8pm; Sat 7am-10pm; Sun 7am-8pm Casual dining that offers an assortment of breakfast dishes that feature eggs. They carry sandwiches, burgers and pasta dishes. Fresh smoothies are also available. www.eggspectations.com

El Tio Tex-Mex Grill (703)753-0826 7527 Linton Hall Rd M-Th 11am-10pm; Fri&Sat 11am-11pm; Sun 11am-9pm This Tex-Mex grill offers plenty of lunch and dinner options. Items include fajitas, burritos, chimichangas, tacos, enchiladas and more.

www.fostersgrille.com

4418 Costello Way, Haymarket, VA Chipotle Mexican Grill (571)248-8036 5025 Wellington Rd M-Sun 11am-10pm Massive burritos with spiced chicken, beef or pork topped with your favorite fixin’s. They have traditional burritos, burrito bowls, tacos, salads and chips with guacamole.

www.chipotle.com

Coldstone Creamery (703)753-1143 7372 Atlas Walk Way Sun-Th 11am-10pm; Fri&Sat 11am-11pm A sweet treat! Serving up traditional and seasonal ice cream flavors with your choice of toppings.

www.coldstonecreamery.com

Cupcake Heaven and Café (703)754-6300 15125 Washington St M-Fri 7:30am - 7pm; Sat 8am - 10pm Lovely little shop offering a variety of delicious desserts, extravagant cakes, coffee and tea. Storefront sells specialty gifts. Free Wi-Fi and open mic night.

www.cupcakeheavenandcafe.com

May 2013

571-261-5959

Deja Brew (571)261-9418 5311 Merchants View Sq M-Fri 6am-9pm; Sat 7am-10pm; Sun 7am-7pm Affordable coffee shop offering snacks and tea as well. Hosts an open mic night every Saturday from 7pm to 10 pm. Free Wi-Fi. Casual dress. www.dejabrewcoffeehouse.com

Desiderio Italian-American Grill (571)248-0660 7960 Crescent Park Dr M-Th 11am-3pm, 5pm-9pm; Fri&Sat 12pm-10pm; Sun 12pm-8pm Serving New York inspired dishes like pastas, filling sandwiches and cannolis. Casual dining, take out and catering. www.desideriorestaurant.com

Domino’s Pizza (703) 754-3000 7625 Linton Hall Rd Sun-Th 11am-11pm; Fri&Sat 11am-1am Breadsticks, wings, and newly styled pizzas. They offer delivery and take out.

www.eltiogrill.com

El Vaquero West (703)753-0801 14910 Washington St M - Sun: 10am-10pm Authentic Mexican restaurant offering a large menu of lunch and dinner specials as well as dessert. Restaurant offers take-out and a full bar. Good place for kids. Casual dress.

Famous Dave’s (571)261-3023 7390 Atlas Walk Way M-Sun 11am-10pm Offering finger-licking dishes slathered with their irresistable bbq sauces. This casual family restaurant has sandwiches, burgers, salads, downhome sides and sweet desserts.

www.famousdaves.com

Five Guys (703)753-8803 7321 Atlas Walk Way M-Sun 11am-10pm Serving up freshly made burgers topped your way with a plethora of toppings to choose from. They also decorate hot dogs and give you an abundance of fresh french fries.

www.fiveguys.com

Foster’s Grille (571)261-5959 4416 Costello Way Sun-Thurs 11am-9pm; Fri-Sat 11am-10pm Burgers, French fries, hot dogs, grilled chicken sandwiches, milkshakes, wings, and salads. Daily specials. Casual dress, take-out and outdoor seating available.

www.fostersgrille.com

Giuseppe’s Italian Restaurant (703)753-1004 15120 Washington St M-Sun 10am-11pm 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 takeout are also available. Casual dress.

www.giuseppesri.com

Glory Days Grill (571)261-1500 7581 Somerset Crossing Dr M-Sat 11:30am- 12am; Sun 11:30am-11pm A casual sports bar and restaurant with a great menu that features shareable appetizers, burgers, grill favorites and sandwiches.

www.glorydaysgrill.com

Grafton Street (571)261-9367 7380 Atlas Walk Way Sun-W 11am- 12am; Th-Sat 11am-2am Upscale restaurant with dining room, private dining room and spacious bar. They serve hand-cut steaks, brick oven flat breads, juicy burgers and more.

www.graftonstreetva.com

Haymarket Delights (703)743-9730 15111 Washington St, Ste 113 M-Sat 11am-10pm; Sun 12pm-9pm Store offering ice cream and frozen yogurt, hot dogs, sandwiches, drinks and more. Casual dress and outdoor seating available.

Haymarket Kabob (703)753-2805 6850 Piedmont Center Plz M-Sun 12pm-9:30pm A carry out joint that offers tasty kabobs, gyro sandwiches, salads, hummus and more. They also cater events and deliver.

www.dominos.com

A Taste of Haymarket Honey Baked Ham (571)261-2277 13149 Gateway Center Dr M-Sat 10am-6pm; Sun 11pm-4pm Specializing in lunch they offer creative sandwiches that feature their signature meats and the freshest toppings.

www.honeybakedhamforyou.com

IHOP Restaurant (571) 261-1709 7495 Iron Bar Ln 24 Hours Casual and family friendly breakfast restaurant with stackable pancakes, waffles, omelettes and more. They also have burgers, sandwiches, and dinners items.

www.ihop.com

Joe’s Pizza & Subs (703)754-2235 14085 John Marshall Hwy M-Th 10am-10:30pm; Fri&Sat 10am-11pm; Sun 10am-10pm Offering Italian inspired meals like pizzas, baked turnovers, dishes, subs and sandwiches. Dine-in, carry out and delivery are all available.

www.joesitalianrestaurant.com

Kabul Kabob House (571)445-3089 7531 Somerset Crossing Dr M-Fri 11am-10pm; Sat 11am-10:30pm; Sun 11am-9pm Kabobs and authentic Afghan food are served at this casual dining establishment. They also have soups, salad, sandwiches, and desserts. Vegetarian options are available.

www.kabulkabobhouse.com

KFC (703)753-6552 7600 Linton Hall Rd This chicken chain specializes in dazzling their chicks with the Colonels eleven herbs and spices. They also offer wings, home-style sides and sandwiches.

www.kfc.com

Kule Yo’s Frozen Yogurt (571)248-0804 5471 Merchants View Sq Mon-Th 12pm-9pm; Fri-Sat 11am-11pm; Sun 11am-9pm Self-serve frozen yogurt shop with 18 tasty flavors and over 30 toppings to personalize your treat.

Ledo Pizza (571)261-5522 7547 Somerset Crossing Dr M-Th 11am-10pm; Fri&Sat 11-11pm; Sun 12pm-9pm A neighborhood restaurant serving salads, pasta dishes, subs, stromboli, calzones and craft pizzas.

www.ledopizza.com

Lion & Bull (703)754-1166 5351 Merchants View Sq M-Thur: 11am-Midnight; Fri-Sat: 11am-2am; Sun: 11am-11pm Restaurant and bar offering food, drinks and entertainment. Schedule of events available on their website. Trivia night every Wednesday starting at 8pm. Private party events, takeout and outdoor seating available. Casual dress.

www.lionandbull.com

Masters Bar & Grill (703)753-1188 7518 Linton Hall Rd M-Sun 11:30am-2am A comfortable dining environment with casual food options and a full service bar.

Milk Berry (703)753-8772 6410 Trading Square Sun-Th 11am-10pm; Fri-Sat 11am-10pm A family friendly frozen yogurt shop. They serve 16 yogurt flavors with 50 toppings to choose from. Fill up, weigh, and pay.

www.milkberryyogurt.com McDonald’s (703)753-6374 6740 Lea Berry Way Fast food chain known for its Big Mac and McNuggets. Dollar menu available. Now serving McCafé beverages. Kids play area available.

www.mcdonalds.com

Mimi’s Cafe (703)753-8772 5005 Wellington Rd Sun-Th 7am-10pm; Fri&Sat 7am-11pm A casual family style restaurant offering French inspired breakfast, lunch and dinner. They have seasonal and healthy features.

Mama Mia Pizza (703)753-4605 7669 Limestone Dr M-Sat 11am-11pm; Sun 11am-10pm Dine in or carry out delicious Italian inspired food such as subs, pizzas, or pastas. They offer steak and chicken dinners and a kids menu.

www.mamamiapizza.net

Musashi Japanese Steakhouse (571)261-5977 7567 Somerset Crossing Dr M-Th 4pm-10pm; Fri 4pm-10:30pm; Sat 2pm-10:30pm; Sun 12pm-9pm A family restaurant centered around their Hibachi grill and fresh ingredients. They offer chicken, steak, and pork dinners as well as a la carte sushi.

www.musashijs.com

Nora Restaurant (703)753-0233 14674 Lee Hwy Sun-Th 11am-9pm; Fri&Sat 11am-10pm An authentic Lebanese restaurant serving up family style dishes handmade items like their pitas and hummus. They have salads, kabobs, pizzas, and baklava. www.norarestaurant.com

Osaka Japanese Steak & Seafood (703)753-8664 7447 Linton Hall Rd Lunch: M-Fri 11:30am-2pm; Sat 1pm-3:30pm Dinner: M-Th 4:30pm-10pm; Fri 3:30pm-10:30pm; Sat 2pm-10:30pm; Sun 12pm-9pm

Papa John’s (703)753-6767 6743 Lea Berry Way (703)754-6000 7368 Atlas Walk Way Delivery Hours: M-Sun 11am-11pm Carry Out Hours: M-Sun 11am-9:40pm Pizza delivery or pick up. Online ordering available. Wings, breadsticks, and dessert also available. Daily specials and features.

www.papajohns.com

Paradiso Pizza & Subs (571)248-6600 6826 Piedmont Center Plz M-Th 10am-10pm; Fri-Sun 10am-11pm; Sun 11am-9pm Offering Italian dinners, New York style pizza, greek specialties, subs, salads, appetizers, calzones, burgers, sandwiches and wraps. Casual dining and daily specials. www.paradisopizzaandsubs.com

Pei Wei Asian Diner (703) 753-3880 5035 Wellington Rd Sun-Th 11am-9pm; Fri&Sat 11am-10pm This restaurant offers asian cuisine in small plates, salads, noodle and rice bowls, and signature dishes. They also provide gluten free options.

www.peiwei.com

Pho Ha Linh (571)445-3492 7535 Somerset Crossing Dr M-Sat 11am-9pm; Sun 11am-8pm

A Japanese steakhouse that prepares each of their hibachi and sushi dishes to order. A family restaurant with entertaining chefs.

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! www.phohalinh.com

Panera Bread (571) 261-1200 7351 Atlas Walk Way M-Sat 6:30am-9pm; Sun 7am-8pm

Pickle Bob’s (540)905-9479 Corner of Rte 15 and Rte 55 Next to Sheetz Tue-Th 4pm-9pm; Fri-Sun 12pm-9pm

Known for their soups, salads and sandwiches this popular lunch and dinner spot also offers an abundance of pastries, coffees and teas.

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

www.osakajs.net

www.panerabread.com

www.mimiscafe.com

To update your listing or suggest a restaurant email Krysta Norman at krysta@piedmontpress.com

Pizza Hut (703)754-1654 6896 Piedmont Center Plz Sun-Th 11am-11pm; Fri-Sat 11am-12am Offering a variety of loaded pizzas on hand-tossed, pan, thin n’crispy or stuffed crust. Pizza Hut is the home of the mighty P’Zone and Tuscani Pasta’s. Pair your dish with cheesesticks or wings.

www.pizzahut.com

Pizza N Pizza (703)753-2000 14690 Lee Hwy Sun-Th 11am-11pm; Fri & Sat 11am-12am 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.

www.pizzanpizza.com

Pizza NY Margherita (703)753-0744 5115 Wellington Rd M-Sun 11am-11pm 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. They offer daily and lunch specials.

www.pizzanymargherita.com

Pizzarama (703)753-9009 14950 Washington St Sun-Th 11am-9pm; Fri-Sat: 11am-10pm 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.

www.pizzaramava.com

Potbelly Sandwich Works (571) 248-6425 7352 Atlas Walk Way M-Sun 11am-9pm A casual sandwich shop shelling out sandwiches stacked with tasty meats, cheeses and fresh veggies. They also have soups, salads, smoothies and milkshakes. www.potbelly.com

Qdoba Mexican Grill (571) 248-4191 7376 Atlas Walk Way M-Sat 11am-10pm; Sun 11am-9pm A burrito haven with a build your own set-up. Chicken, beef and pork are dressed in your choice of toppings and accents. They offer quesadillas, tacos, bowl options, and chips.

www.qdoba.com

May 2013

Ruby Tuesday (703) 753-8922 7505 Iron Bar Ln M-Th 11am-11pm; Fri&Sat 11am-12am; Sun 10am-10pm A neighborly restaurant serving up american dishes in a family friendly environment. They offer a variety of options: self serve salad bar, pasta, chicken, steak and cheeseburgers. They have a great full service bar.

www.rubytuesday.com

Season Asian Grill & Japanese Sushi Bar (571)248-6648 6850 Piedmont Center Plz M-Th 11am-9:30pm; F-Sun: 11:00am-10:30pm Japanese and Thai cuisine prepared fresh and made to order. This casual restaurant offers a sushi bar and specialties like the grilled pork chop, seafood fair and traditional curries. www.seasonofgainesville.com

Saigon Crepes (571)248-0220 14698 Lee Hwy M-Fri 11am-9pm; Sat 10am-10pm Vietnamese dishes served in a comfortable atmosphere. Their crepes are filled with an assortment of meats, spices, and vegetables. They have noodles, soups, sandwiches and rice options.

www.saigoncrepes.net

Starbucks (571)248-4550 5581 Merchants View Sq Inside Giant (571)261-5052 7910 Crescent Park Dr Inside Harris Teeter Starbucks offers patrons their usual choices in coffee, small sandwiches, treats and more.

www.starbucks.com

Subway (703)754-0725 5481 Merchants View Sq (703)753-1115 6747 Lea Berry Way (703)753-0988 8002 Crescent Park Dr (703)753-9996 7523 Linton Hall Rd (571)2619024 7941 Heritage Village Plz Restaurant offering subs and pizza. Home of the $5 footlong. Food is prepared after you order, fresh daily. Available for dine-in or takeout.

Sweet Frog (571) 445-3295 7901 Stonewall Shops Sq Sun-Th 11:30am-9:30m; Fri&Sat 11:30am-10:30pm

Tropical Smoothie Cafe (703) 754-0404 8069 Stonewall Shops Sq M-Fri 7am-9pm; Sat 8am-9pm; Sun 9am-5pm

A self serve frozen yogurt shop, serving all natural frozen yogurt with a toppings bar that is full of sweet treats to customize your creation.

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

Taco Bell (703) 753-6951 7620 Linton Hall Rd Sun-Th 7am-1am; Fri&Sat 7am-3am

Volcano Hot Stone Grill (571)421-2710 14706 Lee Hwy M-Fri 4pm-9pm; Sat& Sun 11:30am-9pm

A chain known for their fabulous fourth meal option. They offer tacos, burritos, nachos and chalupas.

Interactive dining experience where choice meats, seafood and vegetables are presented at your table grilling to your exact preference on a hot volcanic rock. Serving dinner nightly and lunch on weekends.

www.sweetfrogyogurt.com

www.tacobell.com

Taste of Asian (571) 248-6851 7921 Heritage Village Plz M-Th 11am-10pm; Fri 11am-10:30pm; Sat 11:30-10:30pm; Sun 12-9:30pm 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.

www.taste-of-asian.com

Thursdays (571) 261-1730 7901 Heritage Village Plz Sun-Th 11am-12am; Fri&Sat 11am-2am This friendly sports bar is known for their buffalo wings and their juicy half pound burger. They have great appetizers and dishes to post up with and watch any game, match, or race. www. thursdaysrestaurantandsportsbar. com

Tony’s New York Pizza (571)248-6290 5481 Merchants View Sq M-Sun11am-11pm Casual dining offering New York, Sicilian and Foccocia Style Pizzas, tasty pasta dishes, subs, soups, salads and pizza by the slice.

www.tropicalsmoothie.com

www.volcanohotstone.com

Young Chow Café (703)753-2863 6715 Lea Berry Way M-Fri 11am-10pm; Sat 11:30am-10pm; Sun 4pm-10pm Chinese and Thai restaurant offering lunch specials and dinner entrees. Casual dress, delivery and take-out available.

Zinga! Frozen Yogurt (571) 248-2834 7605 Linton Hall Rd Sun-Th 11am-10pm; Fri&Sat 11am-11pm 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.

www.zingafroyo.com

Zpizza (703)753-7492 7929 Heritage Village Plz M-Thur, Sun: 11am-9pm; Fri-Sat: 11am-10pm 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.

www.zpizza.com

www.tonysnewyorkpizza.com

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St. George Brewing Company The Beer: An American Lager paying homage to it’s German (specifically Munich) roots, St George Spring Lager has a beautiful rustycopper hue with a bold aroma and pleasant taste. The aroma is somewhat yeasty with toasted malt sweetness and some floral, spicy hop notes. On the palate, the beer is full and flavorful, while maintaining a crisp and nutty component, balanced by grassy hops. With only 5.5% alcohol, this beer is great to have in a Lager glass for a nice relaxing evening.

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The Brewery:

Office Hours:

The brewery is located in Hampton, VA and invites tourists and beer enthusiasts-alike to visit their refurbished brewery and hospitality house. This microbrew is currently Hampton Roads’ single microbrew producer and is the elected official beer of Colonial Williamsburg.

The Reviews: “A little more hop character than some other Vienna lagers, but it works nicely in this beer. Tasty.” - GrowlerPhil “Really great aroma. Caramel, malt, and a nice hop presence as well. A very nice mixture of sweet, caramel like malts, and English hops… Very drinkable easily a sessionable beer.” - Ebby82 “… A nutty Vienna/Munich aroma, some biscuit, nice and malty with a balancing hop spice, earthy grasses, that characteristically musky St. George aroma is also present. Starts malty with nutty Munich and biscuit on a clean lager malt base, soon turns crisp with a moderate, grassy hop spice, clean finish, a wonderfully balanced and flavorful lager.” - Blackie

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