Haymarket Gainesville Lifestyle Magazine March 2023

Spring gets me every time. I wait for it eagerly, foolishly believing its arrival means “See you next year, coats, sweaters, and snow boots!” but usually I’m lucky if that stuff’s in storage by Mother’s Day.

In any case, it’s March and whether or not Spring does its thing as it should, we’ve got an issue you can count on.

Discover the welcoming environment of Stonewall Golf Club and the talents of Battlefield High’s star baker, Ava DeWald. Check out Kids Haven for great finds at even better prices, and make it a point to attend the Point to Point races in Warrenton on the 18th. It’s tons of fun and the people watching can’t be beat.

Until next month, thank you for being here and happy reading!

EDITOR Susan McCorkindale

HAYMARKET / GAINESVILLE LIFESTYLE

Celebrating Western Prince William County

The Haymarket/Gainesville Lifestyle Magazine is published monthly and distributed to over 15,000 selected addresses. While reasonable care is taken with all material submitted to The Haymarket/ Gainesville 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. ©2023 Rappahannock Media LLC.

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to do list

Check out this month’s diversions as we sail toward spring!

Doug's Deli & Tap Room is the place to join WICKS & SIPS on Wednesday, March 22. Create a scented candle while you enjoy your favorite beverage! Tickets include all candle making supplies and your first glass of wine or beer. 6 p.m. Tickets (nonrefundable): $33. To purchase: tinyurl.com/mr2cx378

Address: 9366 Man St., Manassas

SEE Don’t miss the Prince William Little Theatre’s production of THE 25TH ANNUAL PUTNAM COUNTY SPELLING BEE at

Hylton Performing Arts Center. Six spellers enter; one speller leaves a champion. The show is a riotous ride, complete with audience participation! Dates: March 10, 11, 12, 17, 18, 19. Tickets: pwlt.org

It’s TRIVIA NIGHT at The Winery At Sunshine Ridge Farm! Held every other Wednesday night from 7-9 p.m., give it a try on Wednesday, March 22. Come alone or form a team and compete for prizes. Address: 15850 Sunshine Ridge Lane, Gainesville. Information: facebook.com/sunshineridgefarm

Dance the night away to the sounds of JAGGED EDGE at Craftworx Taproom. Come out Saturday, March 11, for a great evening of top 40, country, and rock classics. 8 p.m. 5615 Wellington Rd., Gainesville.

Grab your mat for YOGA ON TAP at Ornery Brew CompanyBristow. The $15 registration fee covers a 75-min All-Levels Yoga class and a post-yoga pint. Alleviate physical tension and mental stress as you increase flexibility, stability, & strength and most importantly: Tap into feeling amazing! Saturday, March 18, 10-12 p.m. Tickets: tinyurl.com/ywdrbdk6

the

AMANDA ELENA PHOTOGRAPHY

CREATE

Snow Day Coconut Brownies

SERVES 15-24, DEPENDING ON HOW BIG YOU CUT THE BROWNIES

kids inthe kitchen

Celebrate a school snow day with brownies!

BY GINA MICHAK, KIDS CULINARY INSTRUCTOR

It’s a new month, a new year, and a time to try new things. Why not start by trying one (or both) of these sweet new brownie recipes? Both pair well with a cup of hot chocolate on a snow day or make them on a weekend!

First things first:

Before starting to bake, here are a few tips to make things a little easier.

• Start by washing your hands. This is the #1 rule in my kitchen, and it should be yours too.

• Always read through the recipe once or twice before you begin. Knowing exactly what ingredients, tools and steps are involved will help you have a smoother kitchen experience.

• Get organized. Gather your ingredients and the kitchen tools you’ll need.

Here’s what you’ll need to make these recipes:

• Standing mixer or a hand mixer

• 9x13 baking dish

• Parchment paper or aluminum foil, for lining the baking dish (this makes removing the brownies easy!)

• Measuring cups

• Measuring spoons

• Cooking spray (to spray the parchment or foil in the baking dish)

• Spatula (for scraping the batter out of the bowl and spreading it into the dish)

• Potholders

• Toothpicks or cake tester

• Angled spatula (for spreading frosting on the cooled brownies)

INGREDIENTS FOR THE BROWNIES

12 oz semisweet chocolate chips (I use Nestle’s Toll House)

2/3 cups coconut oil

1 1/2 cups granulated sugar

4 large eggs

1 tsp coconut extract

2 cups all purpose flour

1/2 tsp salt

3/4 cups sweetened shredded coconut

1/2 cup chopped pecans (please omit nuts if you don’t like them or are allergic)

INSTRUCTIONS FOR THE BROWNIES

INGREDIENTS FOR THE ICING

1 stick softened butter

1/2 cup shortening

4 cups powdered sugar

3-4 tbsp half and half

1. Preheat the oven to 350. Line a 9×13 inch baking pan with foil or parchment paper. Coat with cooking spray.

2. Combine chocolate and coconut oil in a saucepan over medium heat. Cook, stirring until melted.

3. Remove from heat and stir in sugar, eggs, and extract until well combined.

4. Stir in flour and salt until smooth.

5. Stir in coconut and pecans.

6. Spread batter evenly in pan.

7. Bake until brownies are done, 30-35 mins.

8. Allow brownies to cool before frosting.

INSTRUCTIONS FOR THE ICING

1. In a standing mixer with whip attachment (or using a hand mixer) beat all ingredients together except coconut.

2. When frosting is smooth and spreadable, use angled spatula to cover brownies.

3. Sprinkle coconut over top.

4. Cut into wedges to serve and enjoy!

Mitul Gandhi, MD

Jey Maran, MD

Robert Marsh, MD

Muhammad Siddiqui, MD (Palliative Care)

Geoffrey Moorer, MD

Tejas Suresh, MD

Red Velvet Cheesecake Brownies

For this recipe, you’ll need an 8x8 square baking dish, plus the equipment listed previously.

INGREDIENTS FOR THE BROWNIE LAYER

1 stick butter or margarine, melted

1 cup sugar

1 Teaspoon vanilla extract

2 eggs

1/2 cup all purpose flour

1/3 cup cocoa powder (I use Hershey’s )

1/4 teaspoon baking powder

1/4 teaspoon salt

INGREDIENTS FOR THE CHEESECAKE LAYER

8 ounces cream cheese, softened

1/3 cup sugar

One egg

1/2 teaspoon cocoa powder

1/4 teaspoon red gel food color

INSTRUCTIONS

Preheat the oven to 350, line an 8×8 inch baking pan with foil or parchment paper, and spray with cooking spray. This will help you lift the brownie out after it’s cool before cutting.

TO MAKE THE BROWNIE LAYER

In a large mixing bowl, mix together the butter, sugar, and vanilla. Add eggs, beat well. Combine flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended. Prepare the cheesecake layer next.

TO MAKE THE CHEESECAKE LAYER

First, beat the cream cheese, sugar and egg in a medium bowl with a mixer on medium speed until smooth and fluffy, 2 to 3 minutes. Transfer 1/3 cup of the batter to a small bowl and stir in the cocoa powder and red food coloring until smooth. Set aside the two batters.

NEXT STEPS

Spread the brownie batter in the prepared pan. Top with small spoonfuls of the plain cheesecake batter so most of the brownie is covered. Spoon the red cheesecake batter all over and gently swirl the cheesecake batters together with a skewer, butter knife or toothpick.

BAKING INSTRUCTIONS

Bake for 25-30 mins or until a toothpick or cake tester comes out clean. Allow to cool completely before cutting into desired shapes. Some of my favorite shapes are stars, hearts, and Mickey Mouse! You can also sprinkle the brownies with a little powdered sugar “snow” to dress them up. Yields 12-16 square brownies, depending on how you cut them, or about 6 cookie cutter shaped brownies, using a two inch cookie cutter. Note: I have baked these ahead of time (a day before) and refrigerated them before cutting. This makes it a little easier to get the shapes to cut cleanly. L

BY LIZ MARIE PORTRAITS

ABOUT THE AUTHOR: Gina Michak is a custom baker and owner of "From Gina's Kitchen,” as well as the kids culinary instructor at the Manassas Park Community Center. When she’s not baking, she’s whipping up travel itineraries as a Disney Travel Specialist. Connect with her @fromginaskitchen and @almosttheretravelbygina.

ava ’ s cakes

High school senior makes entrepreneurship look like a piece of cake

BY JENNIFER WALDERA PHOTOS BY LUKE CHRISTOPHER

from a young age, Ava DeWald was an avid artist. Her artwork, in various mediums, was featured in Prince William County’s All-County Art Show each year from the time she was in kindergarten through to the pandemic, and her watercolor paintings, sculptures, and pencil sketches were showcased in middle school art shows. Now, the Battlefield High School senior is crafting elaborate edible artwork in the form of creative cakes that she sells via her home-based startup, Ava’s Cakes.

In the kitchen of her mother’s home in Dominion Valley in Haymarket, the young baker creates her sweet concoctions after school and on weekends. Since 2018, she has sold around 300 cakes that range from elegant tiered cakes adorned with flowers, fruit, or sugar pearls, to playful versions incorporating colorful unicorns, adorable dinosaurs, and rainbow layers.

There’s seemingly no limit to the self-taught baker’s ability to bake and build buyer’s dream cakes and she even surprises herself.

Ava said, “I watched baking shows for 3 years, no videos or tutorials. I think about it now and I think… what?!”

Ava began baking as a means of staying active after a sports injury and surgery prevented her from returning to the soccer field. While she did go on to fulfill her need to be involved by coaching for the Virginia Soccer Association -- and was nominated as Coach of the Year -- she ultimately turned to baking to fill the void left by leaving the sport.

Ava said, “I watched all the baking shows and thought it was so easy. I can do that! Then, I realized, it wasn’t really that easy.”

ava ’ s...

worst baking experience:

“I frosted the cake too soon and the whole cake melted.”

essential tools: Frosting spatulas (flat, silver, use it to flatten out frosting in the middle,) cake turntable to get smooth frosting, regular spatula (that looks like a trapezoid), piping bags and piping tips, cake board (correct size important)

favorite suppliers: Amazon, Hobby Lobby, Michael’s cake offerings: Smash cakes, wedding cakes, birthday cakes, cupcakes, cookie cakes, cakes for office parties, graduations, and holidays, and cakes with alternative ingredients. Once she made a glutenfree, egg-free, dairy-free, and nut-free cake!

favorite cake flavor: Chocolate secret to great chocolate cake: Add boiling water to the batter. It makes it smooth and breaks up any of the remaining flour or cocoa powder.

favorite style: “I like doing three stacked layers (like the one with the dinosaurs).”

favorite baking shows: “I really like Cake Boss and Sugar Rush on Netflix.”

feelings about fondant: “I have a grudge against fondant. Just use frosting.”

She described her first cake, an Easter-themed cake with lemon and strawberry layers and yellow frosting, as being atrocious. However, her mother, local real estate agent Lilia DeWald whom Ava affectionately calls her “mom-ager” thanks to her help with the business, insisted that the cake was cute and that the flavor was delicious.

After that cake, Ava continued to hone her skills, watching shows like Cake Boss and Sugar Rush, and practicing in the kitchen. Eventually, she landed her first paid job creating a cake for Amy Covell-Sharek (her guidance counselor at Ronald Reagan Wilson Middle) and Andrew Sharek (her eighth-grade civics teacher).

Amy said, “Ava made a batch of cookies for her class when she was in eighth grade. I had one and it was amazing!”

The following summer, when Amy and Andrew were planning their wedding, they asked Ava to make the cake. While the couple was already impressed when they did the tasting, they were blown away by the final cake on their wedding day.

Measuring 3 feet tall and 2 feet wide, the two-tiered cake was vanilla-flavored with a strawberry compote, iced in traditional white icing, and adorned with white and purple flowers. While she hadn’t intended to charge the bride and groom for the cake, they tipped her generously. Amy said, “It was incredible. We never thought it would turn out so beautiful.”

The cake would wind up being the impetus for the word-of-mouth advertisement (also buoyed by Lilia’s social media) that garnered Ava an eventual inundation of orders. She now makes anywhere from one to seven cakes per week, depending on the time of year and her schedule.

One enthusiastic repeat buyer of Ava’s cakes is the local owner of Aloha Driving Company, known in the community as Aloha Bob. While Ava was enrolled in the school’s driving classes, Bob learned about her cake-making from Ava’s classmates.

Bob said, “She did her driving with me a couple of years back. When I found out from the other students that she was a baker, during the driving lesson I asked her about it -- she was too modest to tell me before.”

An avid supporter of the local community, when Bob wanted to gift his neighbor with a golf-themed cake, he turned to Ava.

Bob said, “It turned out gorgeous. It had grass that looked like grass, a flag, and it tasted great. They were amazed that a student made it instead of it coming from a bakery.”

Since then, Bob ordered two other birthday cakes that he said were all equally as good. He added that he highly recommends her cakes for any occasion.

While Ava is planning to attend college next year (with aspirations to become an elementary school teacher), she intends to continue baking until then, and on weekends when she returns home from school.

“I really enjoy doing it. I’m so glad I started in the first place. I’ve been able to meet a lot of new people through orders and deliveries and become a little more involved with the community.” L

To place an order, contact Lilia DeWald at 703-582-8368.

The cake for Amy and Andrew Sharek’s wedding. Center: Aloha Bob’s golf cake. Right: Amy and her “mom-ager” Lilia.

Breaking Cycles

Carried To Full Term helps to put women on a path to a better life

BY GLENDA C. BOOTH PHOTOS COURTESY OF CARRIED TO FULL TERM

When a homeless 21-year-old mother-to-be arrived at Carried To Full Term’s Haymarket House, she began to cry when she was shown her room. “This is my room?” she asked incredulously, adding, “I’ve never had my own bed or room before.”

She had thought she was going to a shelter. But Carried To Full Term’s Haymarket House is a special place. The brainchild of Frances Robin, it is a haven for homeless pregnant women that provides so much more than mere shelter, it provides a home, and change.

The Beginning

The genesis of the idea occurred when Robin was volunteering at a Manassas women’s crisis center. She was troubled all too often by seeing women coming in for pregnancy tests or maternity supplies and learning that they were living in the woods, on the streets, or sleeping on borrowed sofas – homeless.

While the women needed medical care, their need for housing was startling, so Robin decided to do something. In 2012, she opened her basement to homeless, pregnant women and formed the organization Carried To Full Term. Today, the organization provides longterm housing to pregnant and homeless women at their Haymarket House.

The Residents

There are many circumstances and bumps in life that lead women to the home, like loss of income, physical and psychological abuse, relocation, divorce, abandonment, and homelessness. Homelessness usually exacerbates their problems and can lead to depression, unemployment, and other conditions that make the path to economic stability and housing daunting.

The residents’ stories are compelling. These are women in crisis, with no support and nowhere to go.

One pregnant woman was walking along a highway on a cold November day. A passerby saw her in distress and called Carried To Full Term. Another homeless woman had an abusive partner. Her friends scraped up money for transportation and the woman traveled to Virginia from Washington State and found support at Carried To Full Term.

‘This is my room?’ she asked incredulously, adding, ‘I’ve never had my own bed or room before.’

L-R: Founder and Executive Director Frances Robin; Board Chair Dr. Sabrina Ricks; Treasurer Patricia Johnson; Assistant Director Tiffany Brown

The Breaking Cycles Women’s Conference

ALL ARE WELCOME!

THE SPEAKERS

Carried To Full Term will host its first annual conference, “The Breaking Cycles Women's Conference,” on March 25, 2023. It is intended to be an opportunity for people to identify and heal from the trauma or pain that can be at the root of recurring cycles.

To that end, the conference will include speakers, breakout sessions, vendors, and panel discussions focused on topics like getting caught in certain patterns, trauma, grief, loss, broken relationships, laws, and family dynamics. The keynote speaker is Leslie Morgan Steiner, author of Crazy Love, her memoir on domestic violence.

All are welcome at the Breaking Cycles Women’s Conference, especially those who have experienced loss, abuse, women trying to remake their lives, empty nesters, medical providers, and therapists and counselors. Some scholarships are available.

Date: March 25, 2023, 7:30 a.m. – 3:30 p.m.

Location: George Mason University Prince William Campus, Verizon Hall, 10900 University Boulevard, Manassas, VA 20110

Website: carriedtofullterm. org/breaking-cycleswomen's-conference-5

Conference sponsorships, vendor tables, and silent auction opportunities are available.

How You Can Help

Carried To Full Term is a non-profit, 501(c) (3) organization that is funded primarily by donations from individuals, churches, groups, and local businesses.

To support the organization by giving or volunteering, contact: Carried To Full Term carriedtofullterm.org P.O. Box 238, Haymarket, VA 20168 carriedtofullterm@gmail.com 571-261-2838.

Purpose and Method

Carried To Full Term’s overall position is that every baby deserves a home, and therefore their goal is to transform the lives of mothers by helping them to become self-sufficient and independent, enabling them to provide that for their children. To that end, a case manager and mentor work individually with each woman. While there, the mothers take classes in parenting, workforce preparation, and financial management, and also have the opportunity to earn a high school diploma. The home provides childcare until the children are in other, off-site programs, and CTFT provides transportation to medical appointments and jobs. Volunteers help in many ways, including mentoring, driving, and providing baby supplies.

Robin describes one especially difficult resident who was hostile and yelled angrily at the staff. “I don’t know what to do with these emotions,” the woman said. The case manager sat patiently with her, listened intently, and said, “We understand. We’re here to help you step by step.” And they did.

Carried To Full Term is not affiliated with any one religious denomination and does not exclude any faith. Robin explains, “I do believe it’s important to honor our faith and to serve each other. The founding is rooted in that belief. Our love of our residents comes through in the way we serve them. We maintain our relationships with our residents after they graduate from the program. That's one of the beautiful features of our mentoring program; teaching residents the value of building healthy relationships."

Today

Today, CTFT’s Haymarket House is going strong; it can house six mothers at a time, and the moms and their children can stay up to two years. Since the beginning in 2012, Robin, and then Haymarket House, has welcomed 66 women and helped many more. In 2022, they received 91 inquiries about housing.

And the pregnant woman found on the highway? She graduated from Carried To Full Term after completing the two-year program and has been living independently since that time. She works full-time in a senior manager role with a construction company. Her daughter, who was born in the program, started kindergarten this year. Occasionally, she visits the residents to assist new moms. Her next goal is to purchase a home. L

Leslie Morgan Steiner

AUTHOR OF A MEMOIR ON DOMESTIC VIOLENCE AND OVERCOMING ADVERSITY

Emma G. YOUTH EMPOWERMENT COACH AND MUSICIAN

Warrenton Hunt’s Point to Point Races

An Annual Rite of Spring

Have you ever watched a horse race over jumps? Imagine seeing racehorses from just a few feet away at their pre-race check in, watch them from a hillside as they navigate the jumps at a gallop, and experience the thrill as they thunder over the finish line from just a few yards away. From that vantage point, spectators can really get a sense of the speed, power, and beauty of the horses, the skill of the jockeys, and the way the two become one.

Living in Virginia, almost everyone has heard of the Gold Cup, the famous steeplechase held at Great Meadow. It’s like the super bowl of steeplechase rac ing. It’s huge, it’s exciting, it’s busy, it’s loud, and there are lots of really dressed-up people.

For a different vibe, consider going to a Point to Point. What’s the difference? Think of Point to Points like the minors in baseball. They are smaller races for less experienced horses as they train and condition for the bigger steeplechase races.

What does that mean for spectators? Point to Points are a less crowded, less formal, way to experience the thrill of horses racing over fences in a low-key, more intimate atmosphere. The best thing is that you can see much better and get closer to the horses and jockeys.

Local hunt clubs host Point to Point Races most weekends throughout the Spring season, which can be a great way to spend the day in the country and start learning what racing over fences is all about. Warrenton Hunt’s Point to Point, featuring up to ten races (including a sidesaddle race), will take place on March 18 at their longtime traditional location, the Airlie racecourse in Warrenton.

More than horses at the Warrenton Hunt Point to Point: Make a day of it

Kids will be thrilled with seeing the horses and the races, and they can also enjoy the complimentary Kids Zone with activities like coloring and face painting. Maybe they’ll get a little excited and need to blow off some steam? Set them loose to run and jump on the miniature kids’ racecourse. And both kids and adults will enjoy strolling through vendor village featuring a variety of local shops and artisans.

A brief history of racing over fences

Steeplechase races started informally in the early 18th century in England as a way for horse owners to exercise their horses. Since the most visible landmarks over long distances were church steeples, they became the start and finish lines. The horses and riders would race across the countryside jumping over brush, ditches, natural obstacles, and stone walls. Today, both steeplechases and Point to Point races feature the same sort of natural obstacles.

Know

What to wear

before you go:

Horse races of all types are known for fancy hats and outfits, so if you want to dress up, go for it. But at Point to Points, pretty much anything goes, from jeans on up. It’s much more important to dress for the weather. Since the races are held in an open field, the ground may be uneven or muddy. Boots are suggested – no high heels here!

What to eat

Again, anything goes. You’ll definitely get hungry, but you can do anything from bringing a peanut butter and jelly picnic to calling a caterer. Divine Swine food truck and El Jefe Street Eats food truck will also be on site for a quick bite.

What to bring

Binoculars. The horses cover quite a distance, so if you want to follow them from start to finish, you’ll need them. What not to bring Umbrellas. Glass. Dogs. Tickets

Different ticket options are available, from the $20/vehicle general admission pass (you will have to walk quite a ways carrying your chairs and picnic), to parking passes closer to the action where you can stay by your parked car to tailgate and watch.

Warrenton Hunt Point to Point Races

Saturday, March 18 • Gates open 10:30 a.m. • Post time 12 p.m.

Rain or shine • tickets are non-refundable • no dogs warrentonhunt.com/point-to-point Location: Airlie Race Course, Warrenton (The entrance is on Blantyre Road, just off Rt. 17 north of Warrenton. Look for the Warrenton Hunt Races Car Entrance signs, do not use the main entrance to Airlie Conference Center.)

Golf

BY SUE BALDANI

EXPLORING THE GOLF CLUBS OF HAYMARKET & GAINESVILLE

BRING THE KIDS!

EASTER EGG HUNT AT OUR THREE MODEL HOMES!

SATURDAY, MARCH 25 | 11:00AM

2010 WHITHORN HILL JEFFERSONTON, VA 22724

Welcome to Stonehaven, by Lennar Homes. Located just ten minutes from Old Town Warrenton, tucked conveniently between the Town of Warrenton and the Town of Culpeper with so many options for small town shopping, local wineries and breweries, fine dining and medical facilities. Planned amenities include a swimming pool with community clubhouse, tot lot, multi-purpose court, passive recreation area, a soccer field, two tennis courts, biking and walking trails and sidewalks. A planned shopping center will provide convenient shopping and restaurant options! Come to our open houses on the weekends and we are happy to show you around!

The Rundown

FOUNDED IN September of 2021 as a public championship golf course. One of the top-rated courses in Virginia, it offers 18 holes of various difficulty.

DESIGNED BY Thomas R. Jackson, a well-known golf course designer who has more than 100 layouts throughout the United States.

LOCATED IN Gainesville along the shores of Lake Manassas, the views from the property are magnificent and evoke feelings of luxury and serenity.

GOLF PROGRAMS

Patrick McCarthy is a PGA associate and Stonewall is home base for his PMC Golf Academy. He offers junior leagues and camps, adult clinics, private instruction, club fittings and more.

ANNUAL GOLF PASSES

Different options are available. Depending on the one purchased, players may have access to unlimited golf, a golf cart, and range use before and after golf. Also, if someone plays often or just wants to play five or nine holes some days, an annual pass makes it more economical.

CARE AND MAINTENANCE

Superintendent Ed Long has been caring for the property since the very beginning. He knows every nook and cranny of the course and ensures it’s well maintained.

Gary Huebner, PGA

GENERAL MANAGER

WHAT IS YOUR GOLFING BACKGROUND?

I’m a PGA golf professional. I used to be a club pro in private clubs in the Midwest, in Southern California and other places. I’ve been at Stonewall for a total of 14 years with a gap in the middle. I also basically live across the street. If you could fly to my house, it’s a distance of a mile and a quarter.

WHAT DO YOU LOVE MOST ABOUT YOUR JOB?

The owners are great people and they give me the help I need to be successful. It’s a special property and that’s why I came back after a few years away.

WHAT’S SPECIAL ABOUT IT?

People who play here regularly, visit, or have an event are always wowed by the views. You can’t duplicate our setting, it’s pretty unparalleled. We function within a nice competitive set of golf courses, facilities and restaurants and we’re blessed to have this incredible setting in Lake Manassas.

WHAT ELSE MAKES STONEWALL GOLF CLUB STAND OUT?

We provide great hospitality. I work with teams that manage and supervise our various departments, and we talk a lot about the difference between guest services and hospitality. Hospitality means a relationship. Also, we keep our golf course in exceptional playing condition and we promote a great experience for every guest that comes here.

WHY SHOULD NON-GOLFERS ALSO VISIT THE CLUB?

We have an amazing restaurant that is easily usable and comfortable from a price standpoint. You can come as you are. It’s not a country club where you have to be a member or have to put on a jacket.

fun fact:

HOLE 6

is named Rogues Road because it runs alongside a colonial-era road used by settlers to move west.

Did you know...

All the holes are named after a particular event/place in Civil War history and include Little Sorrel, Sharpshooter, Buck Hill, Chapin’s Farm, and Manassas Gap.

restaurant and chef

The Brass Cannon restaurant is open to the public and is a place where everyone, not just golfers, can enjoy phenomenal food in a casual atmosphere. In fact, it’s estimated that 85% to 90% of the people who eat in the restaurant are not golfers.

Executive Chef Sandy Freeman, who is well known in the area, prepares American-style lunches and dinners with a Southern flair, including bacon made and smoked inhouse. While diners savor their meals, they can delight in the phenomenal views of the course and lake.

Magnolia Room, the club’s banquet hall that can be reserved by both golfers and the public, hosts many wedding ceremonies, receptions, and other types of parties, as well as business meetings.

famous players

I’ve been playing golf for 17 years now. When I began playing regularly, I started at Stonewall.

I play at least three times a week. I also like to use the practice range to work on my full swing, chipping, and putting. The yearly pass allows me the freedom to play less than 18 holes if I’d like.

My wife, Dawn, and I also like to eat at the club. The food is excellent, and the restaurant has been renovated and updated. Plus, the exterior patio is a nice place to gather.

My favorite hole is 13. It’s a challenging par 5. I find 10 to be the most difficult, and hole 15 is the most scenic. Many times while we’re playing on that green we see bald eagles flying overhead.

“She practices here semiregularly,” said Huebner. “She also lives nearby. We’ve had other PGA tour players play here once in a while too.”

A lot of athletes from the area, including football players from the Washington Commanders, baseball players from the Washington Nationals, and hockey players from the Washington Capitals, play golf here as well.

Stonewall gets a lot of visits from bands who play at Jiffy Lube Live, the amphitheater in Bristow. Country music artist Cole Swindell used a drone, borrowed from Luke Bryant, to shoot a music video here in 2019 for his big hit Drinkin’ Hours. Watch it on YouTube

THE MAGNOLIA ROOM

MEMBER PROFILE JIM GASKILL, GAINESVILLE YEARLY PASS HOLDER

The Brass Cannon Restaurant

Hole 8

Holes 7 and 8 run alongside a trail used by soldiers on both sides of the war on their way to the First Battle of Bull Run.

PROFESSIONAL FEMALE GOLFER

local business

Down to a Consign Art

Local mom hosts Warrenton’s 41st semi annual Kids Haven consignment sale

BY KARA THORPE | PHOTOS COURTESY OF ANGELA SAIN

Angela Sain of Culpeper had always enjoyed shopping second-hand for her three daughters but was frustrated with the offerings at traditional thrift stores. She found herself looking at the same limited selection of items each time she shopped. It was a business idea in the making for the stay-at-home mom.

She realized that by running a kids consignment sale in a pop-up shop format — for a limited time, twice a year — she would be able to offer a wider selection of items while keeping operating costs low. The sales would appeal to parents on a budget who were switching out their children’s seasonal wardrobes in the Spring and Fall. So in 2001 she took out a small business loan and planned the first Kids Haven consignment sale.

“I did a ton of newspaper ads and tried to get families interested in consigning their children’s outgrown items, making some money while they cleaned out their closets and then also getting new clothing they

BY CASSANDRA BROWN

needed at discounted prices” Sain said. She didn’t make enough money on the first sale to cover the costs and worried she had made a huge mistake. She decided to give it one more try and ended up doubling the number of consignors for the second sale. The sale kept growing in size until she reached an astounding 342 consignors and 36,374 items in 2014. The rest, as they say, is history.

There have been a few canceled sales along the way due to lack of retail space and of course COVID, but Sain has been able to keep the business going strong for 22 years.

How it Works

The process for each Kids Haven sale starts by finding a suitable retail space, ideally in Warrenton where the majority of her consignor base resides. “Finding appropriate retail spaces for hosting the Kids Haven sales has always been the most challenging aspect of our business model,” said Sain. Once rental space is secured, the dates of the sale are determined and publicized.

Consignors are then asked to go to the Kids Haven website to register and request their labels, which are mailed to their home free of charge. Each consignor prices and labels all of their own items.

About a month before the sale is scheduled to open, all the equipment needed to run the sale is moved into the leased retail space. At

Remarkable Growth!

The very first Kids Haven sale in September 2001 had 36 consignors and roughly 2,000 items.

A photo from 2014, the largest Kids Haven sale to-date. The sale featured 36,374 items from 342 consignors. 71% of the inventory was sold, 75% of it at full price. At the end of that sale 2,217 items were donated valued at $9,788.

that point Kids Haven begins the weeks-long process of receiving, sorting, and organizing all of the consignment items.

“Our Grand Opening is held on a Saturday, followed by 10 days of public shopping which includes five Discount Days when most items are discounted between 10% and 50% off. After the 50% off sale, Kids Haven closes so our volunteers can reorganize whatever is left to make it easy for consignors to retrieve any items they want back,” Sain said.

After consignors have retrieved their wanted items, everything still in the store is either sold at 75% off or donated to various local charitable organizations. Donations have gone to groups like Vint Hill Transitional Housing, Fauquier Family Shelter, FISH, Care Net Pregnancy Crisis Center, Hope Heals, Community Touch, and various foster and Head Start families.

“It is especially satisfying that Kids Haven has been able to support so many deserving families and children’s organizations through

the generous donations from our consignors at the end of the sale,” Sain said. A Family (and Volunteer) Affair

Perfecting the format for Kids Haven has been a family affair. Early on, Sain’s parents started making the trip down from Pennsylvania for each sale to help out, watching the kids while Sain worked the sale and working at the sale themselves. Her father even designed the software system used for Kids

Haven to track consignors, inventory, and handle point of sale functionality.

Angela’s husband Buddy takes care of moving in and setting up all of the retail equipment and then breaking it all down and loading it back on tractor trailer at the end of each event. Once old enough, Sain’s daughters were helping out as well. She said, “Our girls have literally grown up helping at Kids Haven and I really believe it has helped them

Angela and her husband Buddy have three daughters. Ashley is 25 and a police officer for the town of Culpeper, Kayla is 22 and a 3rd grade teacher at Sycamore Park in Culpeper, and Taylor is 17 and will be soon heading off to college in West Virginia to study Nursing.

Angela’s father Greg speaking with a line of customers.

Angela’s daughter Kayla working the register.

learn how to communicate with people and given them good life skills.”

Kids Haven hires no paid staff. Early on, Sain developed a volunteer program to help manage the various tasks associated with the sale including receiving and organizing. She maintains that the volunteers are the ones who deserve the credit for making Kids Haven happen, and explained, “Volunteering can be challenging work, but it can also be a great way to make new friends, have some fun and earn the special

The Spring/ Summer 2023 Sale

Location: Warrenton Village Shopping Center at 251 West Lee Highway (next to Staples and Petco)

Volunteer Shopping Night: Thursday, March 16

Consignor Shopping Night: Friday, March 17

Public Shopping: Saturday, March 18 through Tuesday, March 28

Discount Days: March 24 through March 28

Final Clearance Sale: Sunday, April 2

when they are brought in and also do several additional inspections during the days of organizing leading up to the opening day of the sale. Kids Haven was also concerned about child safety long before the Consumer Product Safety Improvement Act of 2008 (CPSIA) was enacted into law and always strived to sell only the safest and best quality items.

benefits that only volunteers enjoy.”

Anyone can register to volunteer through the Kids Haven website. Volunteers earn the benefit of shopping before anyone else, even consignors, who also get pre-sale access. Volunteers who consign can also increase the percentage they earn from the sale of their items.

Quality Control

Kids Haven has always strived to maintain the highest quality standards. They perform an initial inspection of all consigned items

It’s Time to Shop!

It’s too late to be a consignor for the Spring/ Summer 2023 sale, but anyone can shop. Visit Kids Haven in the Warrenton Village Shopping Center at 251 West Lee Highway (next to Staples and Petco) March 18-28 from 10 a.m. to 7 p.m. Then come back April 2 to snag some deals at the final clearance sale. L

kids-haven.com

“Over the last 10 events we have donated 28,141 items with a value of $148,961 to deserving local families, agencies and organizations.”

A Champagne Easter Brunch

BY KARLA JONES SEIDITA, HOME ECONOMIST

Ah brunch... a most lovely, most delicious, most refined, mid-day regalement of grace and good taste. Add a bit of the bubbly for an Easter brunch that will delight every bunny. These easy, make ahead recipes are an elegant and yummy Easter basket full of deliciousness that celebrates spring. Let’s hop to it!

Champagne Easter Brunch Menu

BLUSHING BUNNY MIMOSAS

FRESH FRUIT CUP

HONEY GLAZED HAM

EGGS GRATINEE

BOILED NEW POTATOES

STEAMED GARDEN ASPARAGUS

WATERCRESS SLAW WITH HORSEY SAUCE

BUTTERED BISCUITS

LEMON CUSTARD AND RASPBERRY JAM FILLED CREAM PUFFS

FRENCH ROAST COFFEE/GINGER TEA

Blushing Bunny Mimosas

Want to make an Easter bunny blush? Add a splash of elderberry syrup to his mimosa!

Start with a classic mimosa (equal amounts of icy cold orange juice and Champagne) adding a splash of the rosy syrup for a blushing hue.

Elderberry syrup is readily available in the health food section of upscale grocery stores everywhere. Also, in Warrenton, at The Natural Marketplace, Whiffletree Farm, and Erin’s Elderberries.

All That Bubbles is Not Champagne

Only sparkling white wine from the Champagne region of France is correctly called “Champagne.”

Sparkling white wine from Spain is called Cava. From Italy, it’s Prosecco. From Germany, Sekt. Here in the US we use the generic term –sparkling wine. But no matter where it comes from, we affectionately nick name all the bubblies “Champagne.”

Local sparkling wines

Pearmund Cellars Brut Reserve

Crisp acidity, silky texture, and just enough carbonation makes this an incredibly refreshing sparkling. $44 pearmundcellars.com

DuCard Vineyards 2020 XOXO –Hugs and Kisses

The newest vintage of DuCard’s sparkling wine. A 75/25 blend of Viognier and Chardonnay, this wine is the perfect addition to any celebration. $50 ducardvineyards.com/current-releases

Eggs Gratinée

Move over Eggs Benedict. These brunch eggs are every bit as sophisticated without any of the fuss plus you can make them in advance. Yup. You’re gonna love this recipe!

SERVES 4 TO 6

USES A BROILER SAFE SERVING DISH WITH SIDES NO HIGHER THAN 1 INCH.

INGREDIENTS

8 hard boiled eggs (shells removed)

4 Tablespoons butter

2 teaspoons cornstarch

1/8 teaspoon pepper

1/8 teaspoon nutmeg

1 cup heavy cream

8 oz. shredded Swiss cheese

1/3 cup shredded parmesan cheese

Garnish – fresh parsley

DIRECTIONS

Cut eggs in half from round end to oval end. Place cut side down in a buttered, broiler safe serving dish. Set aside. Melt butter in a small pot. Stir in corn starch, pepper, and nutmeg. Cook on low for 1 minute. Whisk in cream. Cook on low till thickened – about 2 minutes.

Remove from heat. Stir in the Swiss till melted. Pour over eggs. Sprinkle with parmesan. Broil till golden –about 3 minutes. Watch carefully to avoid burning. Sprinkle with parsley. Serve immediately.

TO MAKE AHEAD

Hard boil the eggs up to 2 days in advance. Peel. Refrigerate tightly covered. About 20 minutes before serving time, remove the eggs from the fridge to take the chill off then proceed with the recipe.

Hard Boiled Eggs 101

The internet is loaded with tricks for peeling hard boiled eggs. Bet you’ve tried them all.

Over cooking is what makes eggs hard to peel. The membrane connecting the white to the shell gets tough and holds on tight. A perfectly cooked hard boiled egg will have an ever-so-slight bit of moisture in the center of the yolk.

For perfect hard boiled eggs….. Fill a pot with water so the eggs will be completely submerged when added to the pot but don’t add the eggs just yet. First bring the water to a rolling boil on medium high.

Then, using a spoon, lower cold (right from the fridge) eggs into the boiling water. For large or extra large eggs, set your timer at 10 minutes.

When the timer rings, pour off the boiling water. Replace it with cool tap water to stop the cooking. Repeat. One by one, remove an egg from the water, gently crack and peel. Put the peeled egg into a bowl of ice water. Once all the eggs are peeled, drain then refrigerate till needed. If an egg gives you trouble, return it to the cool water with any unpeeled eggs and come back to it later.

Watercress Slaw with Horsey Sauce

Pepper-y leaves. Tender, succulent stems. Sharp, earthy dressing. One of my favorite salads.

SERVES 4 TO 6

INGREDIENTS

1/4 cup mayonnaise or Miracle Whip

2 teaspoons horseradish (or to taste)

4 to 5 cups fresh watercress (leaves and stems cut into bite size pieces)

DIRECTIONS

Mix mayo and horseradish. Fold in the watercress. Chill.

Lemon Custard and Raspberry Jam Cream Puffs

One bite and you’ll swear these scrumptious clouds of yumminess were made by angels.

MAKES 12

SERVE WITH A KNIFE AND FORK

INGREDIENTS

12 (2 ¾ inch) baked pastry shells (recipe follows)

½ cup raspberry jam (purchased or homemade)

3 cups lemon custard (recipe follows)

Garnish – powdered sugar and fresh raspberries

DIRECTIONS

Using a serrated knife, cut 1/3 off the top of each baked shell. Set tops aside. The baked shells may look moist or under-baked inside. That’s normal. Divide jam between the bottoms then spoon in the custard slightly overfilling. Position tops on the custard pressing down gently. Refrigerate, lightly covered, till serving time then dust heavily with powdered sugar and garnish with raspberries.

TO MAKE AHEAD

Fill the shells the day before and refrigerate, lightly covered. Dust with powdered sugar and garnish at serving time.

Lemon Custard

Like velvet on your tongue. (Sigh…) MAKES ABOUT 3 CUPS – ENOUGH FOR 12 CREAM PUFFS

INGREDIENTS

3 large lemons

3 cups milk (dairy or plant)

¾ cup sugar

6 Tablespoons cornstarch

1/8 teaspoon salt

3 egg yolks

3 Tablespoons butter

DIRECTIONS

Zest the lemons then juice. You should have about 4 Tablespoons zest and about 5 Tablespoons juice. Set aside. Put milk into a medium pot. Heat on low, uncovered, till steaming. Remove from heat. In a medium, heat proof bowl, mix zest, sugar, cornstarch, salt, and yolks. One tablespoon at a time, mix in the hot milk. After you’ve added about 6 Tablespoons of the hot milk, you can add the hot milk a little more generously - several Tablespoons at a time – until you’ve added it all. Return the warmed mixture to the pot. Cook on low (uncovered and stirring) until it begins to “plop” – 2 to 3 minutes. Remove from heat. Pour into a clean, heat safe bowl to stop the cooking. Stir in butter then lemon juice. Cool. Cover and refrigerate until needed.

Pastry Shells

Cream puff dough is traditionally piped free form onto a cookie sheet. Takes practice. But, by spooning the dough into a muffin pan, you get gorgeous, equally sized pastry shells with dramatic rise. No skill required! Makes any baker look like a pro.

MAKES 12 PASTRY SHELLS

USES A MUFFIN PAN WITH EACH CUP MEASURING 2 ¾ INCHES IN DIAMETER X 1 ¼ INCHES DEEP

INGREDIENTS

1 cup water

1 stick butter

¼ teaspoon salt

1 cup all purpose flour

4 large or extra large eggs

DIRECTIONS

Position oven rack so pastry will bake in the upper 1/3. Preheat to 400 degrees. Coat pan with baking spray. In a small pot, heat water and butter together (uncovered) until the water comes to a rolling boil. Remove from heat and stir until the butter completely melts. Stir in flour and salt forming a paste. Add eggs, one at a time, stirring until each is completely incorporated. Dollop about 1/3 cup dough into each muffin cup. Bake until nicely browned – 25 to 30 minutes. Remove from oven. Using a pointed knife, make a ½ inch slit in the side of each shell to let steam escape. Remove shells from pan to cooling rack. L

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It’s “time” to celebrate Manassas city’s 150th birthday

In celebration of the 150th anniversary of Manassas’ founding, the city is hosting a birthday party on April 1 at Dean Park. To make it particularly special, the city has collected objects submitted by residents for inclusion in a time capsule not to be opened for another 50 years. Objects had to be small –roughly the size of a golf ball, ornament or flat – and photos or historically-significant documents were encouraged. The celebration will also feature live musical performances, fireworks and more. City Manager Patrick Pate said that, “the intent of the time capsule is for it to be opened in 2073 by a group of residents and city officials.” For more information: manassassva.gov

Is Gainesville getting a solar farm?

ANorth Carolina company wants Prince William County to be home to its second solar farm in Virginia.

HCE Waterloo Solar LLC, a subsidiary of Raleigh, N.C.based Holocene Clean Energy, is seeking a special-use permit for the facility. The roughly 232.3-acre property is at 2539 Logmill Road in the county’s northwestern corner off U.S. 15 near the Prince William-Loudoun-Fauquier county lines. It is zoned for agricultural use and requires a special-use permit for a solar facility. The facility would sit on 125 acres of the property and produce 20 megawatts of electricity. It will be interconnected with the Northern Virginia Electric Cooperative grid. The project would include a 100-foot setback from all property lines and the height of solar panels would be capped at 9 feet. The company expects a project life of 35 years. Afterward, the panels would be removed and the land would be returned to its original condition.

It’s a little bit of Paris in Manassas

Paris Baguette, a high-end cafe and bakery chain that originated in South Korea and describes itself as “your neighborhood bakery cafe,” will open its newest location at 9765 Liberia Ave., next to the Honey Pig Korean barbecue restaurant between Wellington and Signal Hill roads.

The chain is a relative newcomer to the U.S., where only 99 locations exist compared to 3,600 in Korea and 240 in China. Most of the U.S. locations are franchised, as is the Manassas location. “Manassas is growing year over year,” said owner Sean Shin, who operates another Paris Baguette franchise in Centreville. “We are really glad to have a chance to offer quality baking goods and cakes to people who live here.” The bakery is expected to open this month. For more information: parisbaguette.com

The Nokesville School dedicates library to longtime librarian

It was a wonderful evening when students, teachers, staff and community members celebrated the dedication ceremony of The Nokesville School library to Dr. Debra “Debbi” M.M. Ames. Located in the Brentsville District, The Nokesville School serves students in kindergarten through eighth grades. Principal Dr. Andrew M. Jacks hosted the dedication ceremony in the school’s library. Several dignitaries, including Superintendent of Schools Dr. LaTanya D. McDade, School Board Chairman Dr. Babur B. Lateef and School Board member Adele Jackson, spoke of their excitement for students and staff under the promise of the library’s new name. The evening ended with a wall mural reveal of Ames. “I accept this honor with all my heart and have love for you all,” Ames said.

The Nokesville School’s library has been dedicated to Dr. Debra “Debbi” M.M. Ames, a decades-long school system employee and the school’s librarian for 15 years. Provided

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A North Carolina energy company is planning a solar farm in northwestern Prince William County off U.S. 15. Provided

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