"From the Bay to the Blue Ridge"
Cooking Corner By Judy Eichner Homemade Chicken Soup and Matzo Balls – A Decade’s Old Winter Staple Whether or not the claim that homemade chicken soup is a cure-all, also known as Jewish penicillin, its use is widespread in many cultures around the world. Doctors have differing opinions, but most of the parent’s I know […]
By Doug Fabbioli Clean Competition raises the bar! When we play by the rules, respect the balance of the system and have a positive goal, we all win! The other day at our Saturday start up meeting in the tasting room, Anne (who creates the tasting bites for our daily tastings), mentioned how the specialty […]
By the Gastronomes Fireside Dining Around Old Town We decided to step outside of the box going into the new year and instead of featuring the food and beverage from one local eatery we decided to impart some information to you all about the fireside dining that we have available in and close to Old […]
By Nancy Bauer 10 Tips to Up Your Wine Game in 2020 A survey I read recently said that half the respondents drink wine several times per week or daily. Now, you might think that at that level of consumption, they’d know something about wine, and some did. But a whole bunch of the group […]
Ronald “Ron” Spohnholz Village Brauhaus 710 King Street Old Town Alexandria 703-888-1951 Villagebrauhaus.com Ron stirs up the Ron “Bourbondy” Stay Classy Alexandria – Evan Williams Bourbon, Clove Simple Syrup, Lemon, Ginger Bitters with a Pear Cider Float garnished with fresh rosemary. How did you get started in the Bar Business? I was a cop for […]
By Nancy Bauer 2019 in Virginia Vineyards, a Time to Saber Like a life raft for the forsaken after 2018, this year’s Virginia grape harvest started a little damp and unsteady, but when the sun came out in late spring, all was well. More than well, actually—splendid. Superb. All the right feels–wet, dry, sunny, cool, […]
Let’s Eat By Walter Scheib et al. This recipe from former White House Chef Walter Scheib, The American Chef, was published in this space shortly after he left his post on Pennsylvania Avenue. We met Walter at the inaugural Food & Wine Festival in National Harbor 9 years or so ago and formed a nice […]
By Doug Fabbioli Zero to One The scariest step is always the first! This concept is consistent through business, relationships and life. The learning curve for the first time of doing something is always the steepest. Kissing a girl, getting behind the wheel of a car or making a batch of wine can all be […]
Let’s Eat by Charles Oppman Turkey and Smoked Sausage Gumbo With Thanksgiving arriving in a few weeks, we ought to consider a recipe that is a bit more interesting than the worn out leftover turkey and veggie soup. Most Americans know that gumbo is a classic soup made famous by Louisiana chefs, but it is […]
By Doug Fabiolli Balancing An Industry I have been in the middle of the maturing of the Virginia wine industry over the past couple decades. When we talk about maturing, I don’t want folks to think that there is an end to this part of our state. There are different challenges that we take on […]
