SOUTHERN FOOD REVIVAL
A FALL WINE PAIRING
LOCAL FOOD + WINE EVENTS
The Food & Wine Issue
table of contents
MUSIC. THEATRE. DANCE.
Shenandoah Conservatory
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UPCOMING
Stomp grapes at a vineyard, rock out to live music and craft beer, pick your own pumpkins, tour art studios, take in a play, and much more this fall.
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ON YOUR FAVORITE PERFORMANCES!
MARTHA REDBONE
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DANCE CONCERTS PHOTO BY N-LINK-PHOTOGRAPHY
PETER AND THE STARCATCHER PHOTO BY C. KING PHOTOGRAPHY
WINCHESTER, VA
CONSERVATORYPERFORMS.ORG ACCESS | FALL 2018
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SAVE THE DATE
Get out your calendars – we have a line up of food, wine, and beer events taking place in 2019.
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EPIC ENTERTAINING
The solution to every holiday hosts’ dilemma: an epic charcuterie board. Locke Store in Millwood breaks down the art of the board for us.
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A FALL PAIRING
Classic fall experiences (bonfires, tailgating, watching scary movies, etc.) are paired with wines from local vineyards.
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pick
CALL OR VISIT THE BOX OFFICE TO ENJOY THE SAVINGS ALL SEASON LONG!
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UPCOMING: SUMMON YOUR INNER LUCY RICARDO AND CRUSH GRAPES WITH YOUR FEET AT ROCK THE GRAPES! FESTIVAL, OCT. 20
SAVE 20% on adult ticket prices when you purchase tickets to a minimum of five performances this season.
SYMPHONY ORCHESTRA PHOTO BY C. KING PHOTOGRAPHY
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SOUTHERN FOOD REVIVAL
SAVE 30% on adult ticket prices when you purchase tickets to eight or more performances this season.
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Three new Southern-themed restaurants have opened locally – why the sudden interest in Southern comfort food?
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PROFILES
Find out what makes Victoria Kidd’s wallet so interesting, and what was the first wine Tyler Newcome and Shawn Steffey drank.
ON THE COVER: An epic charcuterie board, by Locke Store in Millwood. Photo by Jeff Taylor. Access Magazine is published by The Winchester Star.
FALL 2018 | ACCESS
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upcoming
U P CO M I N G
SAVE THE DATE
Events to put in your calendar from now through December
BEER + MUSIC • OCTOBER 20
FESTIVALS • OCTOBER 20
PEAK LEAF MUSIC + BREW FEST
ROCK THE GRAPES! FESTIVAL
Music, craft beer, and food (and you can camp!) — what more could you ask for? The inaugural Peak Leaf Music and Brew Fest kicks off with live music by David Sickmen of Hackensaw Boys, The Trainjumpers, The Drunken Hearts, and Yarn. Expect delicious craft brews from area breweries like Alesation, Escutcheon, Ridge Runner, Woodstock Brewhouse, and Backroom Brewery (and several more). Get tasty bites from Sexi-Mexi Burrito Bar, Shaffer’s BBQ, and Texas Trey’s salsa. October 20, 11:30 a.m. - 8 p.m., Corner of State Rt. 634 and U.S. 11 in Middletown. $20 - $80 VIP. For tickets and schedule, visit peakleafmusicandbrewersfestival.com
Cross off one item on your bucket list this weekend – crushing grapes with your feet, a la “I Love Lucy.” Veramar Vineyards’ annual Rock the Grapes! Festival celebrates the harvest season with grape crushing (starting at 4 p.m.), wine by Veramar Vineyard, James Charles Winery, and Bogati Bodega, live music by The Cruisers, local food vendors, and more. Some advice? Bring a lawn chair, because this is a popular event. October 20, Noon - 6 p.m., Veramar Vineyard. $15. veramarvineyard.com
M O R E EV E N T S
FESTIVALS • OCTOBER 27
PUMPKIN FESTIVAL
There’s a lot more to pumpkins than just pumpkin pie. Celebrate your love of all things pumpkins at this annual family-friendly festival at Marker-Miller Orchards. You’ll find pumpkin pie, pumpkin rolls, pumpkin bars, pumpkin donuts, and of course, plenty of pumpkins to pick. October 27, 9 a.m. - 5 p.m. Marker-Miller Orchards. Free admission. markermillerorchards.com
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Butterfly 5k/10K State Arboretum of Virginia October 20
Halloween Bash James Charles Winery October 27
Apple Festival Richard’s Fruit Market October 20
Battlefield Half Marathon Kernstown Battlefield November 3
Stor y Book Ball The George Washington Hotel October 26
Kiwanis Pancake Day Jim Barnett Park November 3
Spirit of the Valley Wine Dinner Valerie Hill Winery October 26 - 27
Thanksgiving Day 5K Sherando Park November 22
Haunted Histor y Ghost Tour Old Town Winchester October 26 - 27
Plaid Friday Old Town Winchester November 23
“We Are Pussy Riot” Glaize Studio Theatre October 26 - 28
First Night Old Town Winchester December 31
ART • NOVEMBER 3
THEATER • NOVEMBER 9 - 24
Here's your chance to see artists working in their studios, plus tour area museums and cultural centers. Each month, several members of the Top of Virginia Artisan Trail open their doors to the public and give special behind-the-scene peeks into the artistic process. November 3, times and locations vary. Find the schedule online at opendoortour.org
This famous comedy features Oscar Wilde’s clever wordplay and thinly veiled social commentary. The characters follow his theme that, “We should treat all trivial things in life very seriously, and all serious things of life with a sincere and studied triviality.” The play follows the lives of two young gentlemen who each live a double-life and the hijinks that ensue. Showtimes at 2 and 8 p.m., November 9 - 24, Winchester Little Theatre. $15.50- $19.75. wltonline.org
OPEN DOOR STUDIO TOUR
“THE IMPORTANCE OF BEING EARNEST”
FALL 2018 | ACCESS
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shop ping NEED IT
ENTERTAINING FINDS With fall holidays and events on the horizon, we scoped out fun items to add to your entertaining arsenal.
Belle Grove Plantation
African American Living History Day Saturday, November 10, 10 am - 6 pm free admission
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G IN T R A R STY
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I UR EC S IAL NC A N I GF RIN U INS
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Hearth Cooking Demonstrations Talk by Joseph McGill, Founder, Slave Dwelling Project Interpretive Programs Presentation by Shenandoah Valley Black Heritage Project Tours of the Historic Property Full Schedule at www.bellegrove.org 336 Belle Grove Road Middletown, VA www.bellegrove.org
PROTECT& SUPPORT WHETHER YOUR RESTAURANT IS LARGE OR SMALL, TWG INSURANCE CAN HELP DESIGN A POLICY THAT MEETS YOUR NEEDS. PROPERTY INSURANCE, LIABILITY, EQUIPMENT & MORE
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ACCESS | FALL 2018
From top left: Dishwasher and ovensafe enamel pan, $50.99, Simply Charming Boutique. Harvest candle holders (candles not included), $28 and $32.50, Kimberly's. Kitchen towel, $6.99, Kimberly's. Handmade cherry wood cutting board with wood burned detail by Angela Ardys Craig, $28, Handworks Gallery. Marble salt cellar, $14.99, Simply Charming Boutique.
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Pate
Grayson Cheese Goat cheese
EPIC ENTERTAINING The holiday season is upon us, and that means dinners and parties for Thanksgiving, Christmas and beyond. What’s a hostess to do? Consider an epic charcuterie board. The Locke Store in Millwood shows us how. (Turn page for instructions.)
Marcona almonds
by JENNY BAKER photography by JEFF TAYLOR food styling by LOCKE STORE
Olives
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Alp blossom cheese
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Crackers
Blue cheese
salami FALL 2018 | ACCESS
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entertaining Ask Juliette Mackay-Smith, owner of Locke Store in Millwood, why she loves a charcuterie board for entertaining, and she has a quick answer for you:
Consider crafting one for your next entertaining endeavor — a football tailgate, fall party, Thanksgiving, Christmas, New Years, and really, all year.
A plain water cracker is always a must, so the flavor of the cracker won’t compete with the flavors of the cheese. However, add a couple of interesting crackers to the board as well. Mackay-Smith recommends something with texture like Raincoast crisps. There are several varieties to choose from, each pair with certain types of cheeses and meats. Our board features the olive and fig crisp, which pairs well with Camembert, chevre, and capicola. Our board also features blue cheese biscuits, made in-house by Locke Store. They pair well with creamy soft cheeses and spicy chutney.
STEP ONE: THE CHEESE
STEP FOUR: THE FRUIT
"It’s fantastic, easy, not last-minute, but prepared and executed ahead of time," she said.
Celebrating traditions in Old Town Winchester for 30 years Old Town Winchester • 540-662-2195 Mon-Sat 10-6 • Sun 11-5 • www.kimberlys.biz
Mackay-Smith recommends using three to five cheeses that represent a variety of textures. Soft: Goat cheese and brie are two great go-tos for your soft cheese option. Our board features Laura Chenel's Spicy Cabecou, a goat cheese marinated in a jalapeno-infused olive oil and crushed red pepper flakes. Medium: Mackay-Smith looks for a washed-rind cheese to fit this category; she said there are many great regionally-made options, like the Meadow Creek Dairy's Grayson from nearby Galax featured on our board, or Senerei Huban’s Alp Blossom. Firm: "I always love something that’s a cheddar or something that’s piquant and kind of full flavored," she said. Blue: "A good rule of thumb across the board: don’t put anything too stinky on your cheese board when you’re entertaining," "said Mackay-Smith. The blue cheese on our board, Point Reyes Farmstead's Bay Blue, is a milder, more fruity blue that Mackay-Smith said would be suitable for a party.
STEP TWO: THE MEATS "There’s a wide variety of artisan produced meats that are available now, and we represent a couple that are smaller producers out of Virginia," she said. You can find charcuterie infused with truffles, which adds interest to the flavor profile.
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STEP THREE: THE CRACKERS
Grapes are a classic to pair with cheese. Mackay-Smith recommends berries if in season, and pears and fresh figs work well for a fall board. Dried fruit like apricots and figs add great texture and flavor to salty cheeses.
STEP FIVE: THE EXTRAS
Next, layer in all of the fun extras like small bowls of nuts, olives, and briny pickles. “We love the Marcona almonds, which are oiled, salted, and sauteed almonds from Spain,” said Mackay-Smith. Finally, round out the board with small bowls of condiments like chutneys and a grainy mustard. Our board features the Locke Store’s housemade tomato ginger chutney. Make your board picture-perfect for guests with herbs or non-toxic greenery or flowers. “That takes it to the next level, if you add a little garnish,” she said. Other tips: Set out the board up to an hour before guests arrive, as cheese tastes best at room temperature. If the charcuterie board is all that you’re serving, plan on about a pound of cheese and 5 ounces of meat per person. Precut the cheese for easiest serving, or put a knife out for each individual type of cheese. Cheese is sliced easiest when cold.
The Ultimate path to beverage enlightenment... one Sip at a time
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Shenandoahspiritstrail.com FALL 2018 | ACCESS
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wine A S CA RY M OV I E A P PA R I T I O N
A cold, dark night. Chilling music in the background. Whether it’s Michael Myers or Jason Voohres inching closer to the soon-to-be victim onscreen, a glass of Valerie Hill Winery’s Apparition will safeguard you against the villian. Given the wine’s name, it’s perfect to pair with a scary movie. “It’s named after certain paranormal experiences we have here at Valerie Hill,” said Tyler Newcome, co-owner. “Apparition is our port-style wine made with our Norton grapes.” Fortified with brandy then sweetened, it’s a rich, seductive, and sweet port that pairs well with chocolate, strong cheeses, and cigars.
C H I L I CA B E R N E T SAU V IG N O N
Fall’s signature dish just might be chili — it’s warm, cozy, and comforting. Justin Bogaty, winemaker and co-owner of James Charles Winery and Veramar Vineyard, recommends medium- to full-bodied red wines that strike a good balance between vibrancy and tannic content. “A great pick for chili is the 2017 James Charles Cabernet Sauvignon,” he said. “This wine matches perfectly with the meat, tomatoes, and traditional chili spices like cumin and chili peppers.” However, a dry rose will also pair well with chili. “A dry rose has a light, cool, and refreshing character that underscores fresh fruit flavors and just a hint of perceived sweetness,” he said. “This is especially soothing when paired with extra-spicy dishes like three-alarm chili.” Bogaty recommends the 2017 Veramar Rose.
APPLE PIE MANOR HOUSE WHITE
You participated in one of the area’s absolute mustdo activities: apple picking. (Or, at least you went to a farmers market and picked up apples from the bins.) Now, it’s time to participate in another time-honored fall tradition: baking an apple pie. And whether you need a wine to enjoy while you peel those apples, or a glass to enjoy later alongside a slice, pair it with Valerie Hill Winery’s Chardonnay. “It inherently has flavors of apple and ours under went malolactic fermentation which gives it a buttery flavor as well,” said Newcome. “Perfect with apple pie!”
A FALL PAIRING by JENNY BAKER
‘tis the season for doing doing fall-favorite routines like apple-picking, making chili, watching scary movies, and preparing for the holidays. Local wineries pair their wines with must-do fall experiences. 12 ACCESS | FALL 2018
F I R E S I D E P E T I T V E R D OT
As the nights get cooler, it’s time for bonfires and fire pits. Whether you’re going to a party, or you have a fire pit in your backyard, be sure to pick up a bottle of Valerie Hill Winery’s Petit Verdot to enjoy fireside. The bold, rustic red wine combines aromas of dark berries, violet, and leather with flavors of ripe black fr uit on the palate. “Petit Verdot goes well with smoked and grilled meats, so it’s naturally pleasant to enjoy with the aroma of wood smoke. It’s also our number one selling wine during our Fire Pit Fridays,” said Newcome.
TA I LGAT I N G P I N OT G R I S
Fall wouldn’t be fall without college football and tailgating. “Drinking wine at a tailgate means tailgating like an adult,” said Bogaty. “Adults getting ready for the big game know how to plan their tailgate right, especially in Virginia where the fall weather can vary wildly day to day.” If it’s a warm game day, Bogaty recommends reaching for a pinot gris which pairs well with hot dogs, barbecue, and chips. “Pinot gris is light, fresh, and fruit-forward with a nice vibrant feel, and no other white wine will pair with such a range of food or please the whole group quite like this.” The 2017 JB Winemaker Series Pinot Gris is available to club members at James Charles Winery. Game days can be cold too. “If the weather turns bad and you’re looking at an ice bowl, slide in with a bottle of full-bodied red wine like the 2017 Bogati Malbec. It will keep you warm and your spirits up no matter how cold it gets,” he said.
T H A N K S G I V I N G D RY R I E S L I N G
Thanksgiving dinner is typically a smorgasboard of different dishes and flavors. You’ll need a workhorse of a wine that complements them all. Bogaty recommends a dry riesling, because it’s a wine that will pair with any dish — spicy, salty, or sweet. The 2017 James Charles Riesling fits the bill. “This Riesling comes to the party full of natural flavors that accent the tastes of fall, like apple, apricot, and honey,” said Bogaty. “And because Riesling wine typically has more vibrancy than most other wines, it will always be among the top pairing options for dishes like spicy sweet potatoes, white and dark turkey meat or herb-filled stuffing. Those are my favorite on Turkey Day!”
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food
RESURGENCE OF
In less than one year, three new Southern-inspired restaurants opened in Winchester and Frederick County. Why the interest in old-fashioned, Southern food? We find out. PALADIN BAR & GRILL
SOUTHERN FOOD
To Jason Von Moll, executive chef at Paladin Bar and Grill in Stephens City, Southern food means home – it conjures up memories of time spent on his grandparents’ farm in Eden, North Carolina. They raised cattle, and grew corn and green beans. One of his favorite memories was pickling parties. You’ll find those memories preserved on his menu, in the form of the restaurant’s house pickles. “It’s cucumbers, red onions, and cherry tomatoes,” said Von Moll. “We peel each cherry tomato by hand, and then pickle them. They’re delicious.” His experiences, set on a Southern farm, surrounded by family, have greatly shaped his career as a chef. “I remember making biscuits with my grandfather every morning, and we used to smoke whole hogs once a summer. Really what I’ve taken from them is the use of local, good ingredients, and cooking more seasonally, trying to preserve stuff in the summer for the winter months,” he said. Paladin opened in February, with a menu featuring American classics and comfort food with a Southern flair. “I cooked down in South Carolina and Richmond. I do a lot of Southern-inspired stuff. I wanted to bring pimento cheeses, bacon jam, pickles, to this area. It’s part of the business that no one really touches on up here,” he said. Being accessible was also important to Von Moll. “I wanted to hit every price point, where you can have a nice steak, or a $5 snack and a beer.” Like any self-respecting Southern chef, Von Moll features shrimp and grits on his menu, made with stone-ground grits that are
seasoned with smoked paprika and smoked gouda, and use shrimp from North Carolina to top it off. Another popular choice is the pork shanks. “We slow braise them for about eight to 12 hours, then we flash fry them real quick, toss them in the barbecue sauce, and finish them in the oven. They come with stone ground grits and bacon balsamic roasted Brussels sprouts,” he said. Another big seller – the pimento cheese fritters. “Pimento cheese is a very Southern thing that I grew up eating,” he said. “I didn’t really see it in this area.” Von Moll feels that cooking Southern is an entirely different style than most other styles of cooking. “I think it’s more laid back. You have more room for interpretation I think. It’s not so rigid,” he said. “We really just have a good time and throw some twists in.”
". . . IT'S MORE LAID BACK. YOU HAVE MORE ROOM FOR INTERPRETATION. . . IT'S NOT SO RIGID." -JASON VON MOLL
SOUTHERN HERITAGE Executive chef Jason Von Moll of Paladin Bar & Grill.
PORK SHANKS 14 ACCESS | FALL 2018
by JENNY BAKER photography by JEFF TAYLOR
Executive chef Jason Von Moll slow braises mini pork shanks for eight to 12 hours..
| ACCESS 15 FALL photo by 2018 JEFF TAYLOR
food WATER STREET KITCHEN Executive Chef Dan Kalber will never forget the first time he had collard greens. He was a kid, eating dinner at a friend’s house in southern Maryland. “I was like, what is that?! Is that bacon? Is that vinegar? Is that even a vegetable?” he laughed. His friend’s mom also made other Southern, down-home classics like chitlins, pigs feet, and cornbread. It made quite an impression on the young Kalber. “That’s the thing that has always excited me about Southern food – the layers of flavor, and the preparation... You take time and you just say I’m not worried about it. It’s going to take me eight hours to cook these greens, so that’s what we’re going to do. They’re not going to be served until their perfect. (It’s about) creating those layers of flavor and creating that memorable bite,” he said. Kalber owns Water Street Kitchen with his wife, Alexandra, and business partners Joerg Eichmann and David Smith, and the three of them also own Village Square Restaurant. The differences between the two are night and day – Village Square is upscale, Water Street Kitchen is down-home. “The prep here is much harder than the prep there,” he said. “There, you simply cut a vegetable, you blanche it properly, and then you serve it properly. Here, it’s eight hours for collard greens, four hours for baked beans... It’s just a different style of delivery from A to B. And a lot of it has to do with tradition.” Those traditions are something many people are familiar with, thanks to their Southern grandmothers. Kalber has heard a lot about grandmothers lately. “You have to listen to your customers. No chef knows best. We try hard, but somebody’s grandmother has a better recipe,” he said. “It’s a little bit of this, a little bit of that, a pinch of this, a shake of the booty here. ‘I set it between 3.5 and 4 on my stove,’ and I’m like, ‘I don’t know where that is.’ It’s tough to replicate that,” he laughs. Some of the restaurant’s most popular dishes include the chicken fritters, crab cakes, Brussels sprouts, and cornbread, in addition to some holdovers from their previous restaurant in that location (Village Market & Bistro) like the quiche and hamburger. When asked why they chose to change their European bistro to a southern restaurant, Kalber said the owners got together, figured out what was needed downtown, and came up with a family-style, downhome eatery. “A big thing for us is, Southern food is not exactly about the center of the plate. It’s about the entire meal,” said Kalber. “It’s about having multiple sides. We have 20 sides on the menu right now. The ability to pick and choose, with your entree you get your choice of sides. It’s a self-directed style of dining which is really kind of hot these days.” Getting back to the experience of dining is the goal of Water Street Kitchen. “That’s the biggest thing about Southern food – it’s an experience, a culture. It’s not just about eating dinner and moving on to the next thing you’ve got to do,” he said. “Sit down and actually talk to your family. That’s why this (style of dining) is coming back... Because food is about creating a community.”
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"THAT'S THE BIGGEST THING ABOUT SOUTHERN FOOD, IT'S AN EXPERIENCE, A CULTURE. IT'S NOT JUST ABOUT EATING DINNER AND MOVING ON TO THE NEXT THING YOU'VE GOT TO DO." -DAN KALBER
PULLED PORK
Water Street Kitchen's open faced pulled pork sandwich with collard greens. Right: The chicken fritters, Brussels sprouts, and baked beans. Far right: Executive Chef Dan Kalber.
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food
HOT CHICKEN
The Nashville Hot Chicken is one of Smokey T's Southern Kitchen's most popular dishes. It is served with a choice of three sides..
CRISPY AND CRUNCHY
Locals can’t get enough of the fresh fried chicken at Neer Food Mart in Winchester.
SMOKEY T'S SOUTHERN KITCHEN “It’s always been about celebrating what’s coming out of the ground, what are people hunting,” said Becky Thomlin, executive chef for Smokey T’s Southern Kitchen in Winchester. For Thomlin, Southern food is a tradition, a way of life. “It’s all about preser vation, (eating) local, making sure you’re eating seasonally, and honoring what should be eaten at that time of year because that’s how it’s always been. It’s coming back around again,” she said. Smokey T’s Southern Kitchen opened in May on Senseny Road, changing from Throx Country Store, which featured a deli, to a Southern-style, meat-and-three restaurant. When owner Jeremy Throckmorton decided to change the concept, Thomlin said landing on a southern concept was
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all too obvious. “I just told him when I saw this space, to me it screams barbecue and traditional southern food,” she said. “The space itself is different, it has a vibe you can’t replicate anywhere else. You can’t fake old,” she laughed, looking around the rustic interior of the 1920’s building. “This concept wouldn’t work in a modern day strip mall. I think a lot of our character comes from our physical location itself.” Thomlin, who hails from Richmond, has Southern cooking in her blood. Her recipe for her grandfather’s bread and butter pickles have followed her from restaurant to restaurant. “My grandfather was a big canner, even when I went to college down in North Carolina, he’d
ask, what do you want in your gift pack? And I’d say those pickles. A lot of people just tell me it reminds them of stuff their grandparents have made,” she said. Like her grandfather and his pickles, memories of the people in her life have shaped much of her menu at Smokey T’s, from the Nashville Hot Chicken (she had it for the first time during her bachelorette trip to the namesake city) to the Texas brisket (her husband is from Texas) and the Memphis ribs (she would visit her best friend who used to live in Memphis). A popular appetizer is the bacon flight, which is made up of three different types of housemade bacon: a garlic-herb, maple cinnamon, and spicy bacon. The flight is paired with pimento cheese and Alabama fire crackers, which arrived on the menu thanks to their kitchen manager Barbara Mitcherling. The Nashville Hot Chicken, one of their top dishes, is served with a three-cheese macaroni and cheese, corn bread, and collard greens. “Our mac and cheese is a little play of f of Thomas Jefferson’s recipe, which they serve at the Inn at Little Washington. I don’t put all the spices they put in there, but the cheeses are in the original recipe,” said Thomlin. “The collard greens, that’s sort of a nod to one of my favorite female chefs, Ashley Christensen. She’s down in Raleigh and she’s got some fantastic restaurants.” Smokey T’s most popular dish is the pulled pork, followed by the Texas-style brisket, the Nashville hot chicken, pastrami, catfish, and low country shrimp burger. Besides Southern comfort food, the restaurant serves up a lot of entertainment too. They host live music three times a week on a stage surrounded by old wooden rocking chairs and hightop tables. Craft beer was a big part of Throx Country Store, a concept they’ve kept for Smokey T’s and have expanded upon. They bring in representatives from regional craft breweries for special tastings and food pairings, plus other events like a women’s arm wrestling tournament and a four-course beer-paired brunch. With new Southern-themed restaurants popping up across the nation and three in our own backyard that have opened just this year, (which doesn’t count any of the long-established southern restaurants already here), Thomlin is glad to see a new generations of chefs – and patrons – embrace the Southern concept. “I think that is what people crave... That notion of being with your friends and family and breaking bread, having a good time.”
Top: the bacon flight, which features three different housemade bacons served with Alabama fire crackers, bread and butter pickles, and pimento cheese. Bottom: Executive Chef Becky Thomlin.
"IT'S ALWAYS BEEN ABOUT CELEBRATING WHAT'S COMING OUT OF THE GROUND, WHAT PEOPLE ARE HUNTING." -BECKY THOMLIN
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food and wine events
profiles
SAVE THE DATE:
FOODIE EVENTS 2019 promises a bevy of local food, wine, and craft beer events that run the gamut from black tie affairs to casual festivals. Get out your calendars and jot down these dates.
SHENANDOAH APPLE BLOSSOM FESTIVAL'S BLOOMIN' WINE FEST Where: Old Town Winchester April 26 - 27, 2019
BELLE GROVE WINE FEST Where: Belle Grove Plantation Aug. 24, 2019
CHEF'S DINNER TO BENEFIT THE SINCLAIR HEALTH CLINIC Where: Winchester Country Club Date TBD; spring 2019 OF ALE & HISTORY CRAFT BEER FESTIVAL Where: Belle Grove Plantation May 11, 2019
WINCHESTER RESTAURANT WEEK Where: participating restaurants Spring edition: Feb 18th - 23rd Fall edition: Dates TBD, mid-September 2019 HITE OF EXCELLENCE OF SUMPTUOUS FEASTS KICK-OFF COCKTAIL PARTY Where: Belle Grove Plantation Feb. 9, 2019
BLANC ON BLANC WINE DINNER Where: James Charles Winery Aug. 24, 2019 TASTE OF THE TOWN TO BENEFIT THE SINCLAIR HEALTH CLINIC Where: Shenandoah Valley Golf Club Sept. 5, 2019 TUSCANY IN THE MOONLIGHT WINE DINNER Where: Veramar Vineyard Sept. 14, 2019
HOP BLOSSOM CRAFT BEER FESTIVAL Where: Old Town Winchester June 2019 ROTARY CLUB OF WINCHESTER'S AN INTERNATIONAL AFFAIR OF FOOD & WINE Location and date TBD; June 2019 WINCHESTER GREEK FESTIVAL Where: Dormition of the Virgin Mary Greek Orthodox Church Aug. 17 - 18, 2019
FARM TO FORK FONDO Where: Belle Grove Plantation Sept. 14 - 15, 2019 FARM TO TABLE DINNER TO BENEFIT NW WORKS Where: Main Street, Middletown Mid-September 2019 EUROPEAN FESTIVAL Where: Winchester Medical Center campus Sept. 28, 2019
VICTORIA KIDD
Co-owner, The Hideaway Café
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Blue Plate Books Feeding Your Need to Read
We Buy & Sell Gently Used, Out of Print, & Antiquarian Books
49 • Hometown: Roanoke Rapids, NC
Oddest thing in your wallet: The wallet itself. . . I’m a 40 year-old business owner with a Power Rangers Wallet (1st gen, obvs) filled with old receipts and completely spent gift cards. Coffee order: Hideaway Barista Matt’s pourovers. They’re amazing. (He’s single, by the way.) Pumpkin spice, yay or nay: 100% always yes, but only ours. Best fall experience: East Carolina University football tailgates Dinner party guests: To make the most interesting dinner party ever: Blackbeard the Pirate, Kurt Vonnegut, and pre1985 Keith Richards. Most haunted place you’ve been: The old cemetery in Salem, Mass. Binge-worthy TV? “Doctor Who.” Your travel wish list: Great Britain, Easter Island, Japan, and India. Best motivational book you’ve read recently: “Girl, Wash Your Face” by Rachel Hollis. First job: I sold Polar Freeze pops and ice cream sandwiches out of the cooler in my red wagon in my neighborhood at 7. Holiday tradition: Putting out ‘reindeer food’ with my daughter, who is 5. It’s glitter, oats, and peppermint sticks.
2257 Valley Ave. Winchester, VA 540-66-BOOKS ••• Open 11am - 7pm Everyday
www.blueplatebooks.com
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profiles
TYLER NEWCOME
SHAWN STEFFEY
47 • Hometown: Winchester Co-owner, Valerie Hill Vineyard & Winery
45 • Hometown: Rosedale Co-owner, Valerie Hill Vineyard & Winery
Wine destination: I was blessed to be able to travel to my favorite region several years ago, and that’s the Champagne region of France. Wine pairing: It’s cliche but. . . steak and red wine. First wine: Riunite Lambrusco, haha. I thought I was living the high life while drinking it! “Halloween” or “Friday the 13th” - which is scarier: As an 80’s child and horror movie lover, this one’s easy. . . “Friday the 13th.” Holiday tradition: Having the entire family at my mom and dad’s house for Christmas. It’s been a tradition since I was born. Oddest thing in your wallet: I keep a metal Wallet Ninja in my wallet.
Best way to enjoy wine in the fall: Outside by a fire with a friend or two. White or red: Currently rosé! Dry French-style rosés are my favorite, both still and sparkling, after we visited the Provence region of France. First wine: Lambrusco. I thought I had arrived. Wouldn’t touch it now for anything! Your best Halloween costume: Captain Jack Sparrow. I spent almost a year collecting theatrical quality pieces and wore the costume to a Halloween party at Disney World with my kids. People thought I was actually a Disney character. Dinner party guests: Thomas Jefferson – because look what we’ve done with Virginia wine since his days. My grandmother – because she was the kindest person I’ve ever known. And Dolly Parton – because she’s Dolly Parton! photo by JEFF TAYLOR
22 ACCESS | FALL 2018
FALL 2018 | ACCESS 23
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1000 VALLEY AVENUE, SUITE 5 WINCHESTER, VA 22601 • 540.450.5262 Located directly across from John Handley High School Reservations for 6 or more available • Call ahead for smaller groups
OPEN 7 DAYS A WEEK • 11 AM OAKSTONEPIZZA.COM Full Bar & Happy Hour • Ample Parking
24 ACCESS | FALL 2018