ZES ST T & Sty t lel
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of NOTE
ZEST & Style ZES ST TStytlel &
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Personalities, Celebrations and Sporting Pursuits © 2022 Country ZEST & Style, LLC. Published six times a year
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PHONE: 410-570-8447 Editor: Leonard Shapiro badgerlen@aol.com Art Director Meredith Hancock Hancock Media Contributing Photographers: Doug Gehlsen Crowell Hadden Sarah Huntington Missy Janes Douglas Lees Karen Monroe and Tiffany Dillon Keen
Contributing Writers: Emma Boyce Sean Clancy Kerry Dale Philip Dudley Mike du Pont Carina Elgin Valerie Archibald Embrey Jimmy Hatcher Ellie Rose Killinger M.J. McAteer Peter Leonard-Morgan Joe Motheral Jodi Nash Tom Northrup Ali Patusky Melissa Phipps Pat Reilly Linda Roberts Eugene Scheel Anita Sherman John Sherman Peyton Tochterman John Toler Leslie VanSant Jimmy Wofford Louisa Woodville
For advertising inquiries, contact: Leonard Shapiro at badgerlen@aol.com or 410-570-8447
ON THE COVER A PIECE OF CAKE
Doug Gehlsen and Karen Monroe of Middleburg Photo
/ Country Zest and Style
Props are a wonderful thing for a photo shoot. They provide interest, give the subject more pos-ing options, and help tell the story. As the owner of the Red Truck Bakery, Brian Noyes was full of props, almost too many props. Cakes, pies, cherries, painted shoes, embroidered shirts, and his spectacular new cookbook. What could be better for a photographer? As a former magazine art director for the Washington Post, Brian fully understood what was involved and exactly what we wanted to convey to our readers. The best part: we shared it all at the end of the shoot.
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www.countryzestandstyle.com 4
for the hummingbird.
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Distributed and mailed throughout the Virginia countryside and in Washington and at key Sporting Pursuits and Celebrations MAILING ADDRESS: P.O. Box 798 Middleburg, Virginia 20118
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BE ON THE LOOKOUT through this Country issue of
He appears in two ads and the first two readers to find him (one each) will receive a gift from THE RED TRUCK Rural Bakery, with locations in Warrenton and Marshall. Send your reply to badgerlen@aol.com
A RED TRUCK CLASSIC
M
y friend, Brian Noyes, had me at the photo and accompanying recipe for a pimento cheese and fried green tomato sandwich. Holiday, birthday and house-gift giving will be made so easy-peazy over the coming months with the publication of Brian’s “Red Truck Bakery Farmhouse Cookbook,” a follow-up to his first effort that so far has gone into six printings and still counting. I’ve known Brian both as a colleague at The Washington Post, where he was an incredibly creative art director, and then as the founder and proprietor of the Red Truck Bakery. He opened his first shop in Warrenton, then added a second location with a far larger kitchen in Marshall, my go-to sinful luscious Photo © by Dillonkeenphotography treat location less than three miles Bab’s Creative Catering is named in honfrom my front door. or of the late great queen of ham biscuits Brian is a world-class baker and Barbara Page and her family continues that tradition. chef, not to mention a hell of a writer. Better yet, his second book includes nearly 100 all-new, comforting recipes—sweet and savory—and its release coincided perfectly with our publication date of August 5. So why the fascination with the pimento cheese creation? I’ve covered a lot of golf over the years, including 25 Masters “toon-a-mints” at Augusta National in Georgia. A pimento cheese sandwich wrapped in a green cellophane bag is its signature item sold at concession stands all around the golf course. Better yet, when I started going there in the early ‘90s, it cost $1, then went up to $1.50 in 2003, the price in 2022 as well. I’ve had a few, to say the least. I suspect the same will be true for Brian’s version, fried green tomato included. Brian is on the cover of ZEST, with a story on his remarkable career as well as an excerpt from the book on the inside. We’re also writing about another local fabulous foodie—the great Tutti Perricone, a master chef and caterer in our area for many years, not to mention a woman with an angelic singing voice. And check out our story and photo feature on the best little ham biscuits on the planet, made right in our own backyard. The profile on Tutti was beautifully written by our newest young contributor, Ali Patusky, a rising junior at Fauquier High School. She’s thinking about a possible journalism career down the line, and judging from her first effort for ZEST, as well she should. Our Autumn issue is loaded with plenty more intriguing stories and fabulous photos. And with Brian Noyes, Tutti Perricone and ham biscuits in the mix, time to add a little more ZEST and countless other mouth-watering possibilities into your life. Leonard Shapiro Editor badgerlen@aol.com
MIDDLEBURG SUSTAINABLE COMMITTEE| Autumn 2022
