By Timothy Long I love fall. It is by far my favorite time of year. Oktoberfest begins in September and brings us many wonderful new festbiers to enjoy. Blue Crab season runs well into October. The torturous humidity of the DC area dissipates. It’s a time for blue jeans, sweatshirts, and sweaters. But the best part of fall is the way it kicks off, pun intended. In the last weeks of August, College Football returns and tailgating season begins! The great thing about every subject mentioned in the previous paragraph is that you can enjoy them all together. You can easily put on your college sweatshirt and blue jeans, go to any crab house, and drink festbier while watching your game and devouring crabs. My wife and I will do this a couple of times this season. However, as much as I love them, blue crabs are not the best tailgate food. They are messy. They draw tons of flies. And the set-up takes way too much room. So, we’ll deal with crabs another time. The tailgate is a huge American tradition. And it is not just about drinking before a football game. These types of celebrations occur in the fall, and have for centuries, when growing season ends and the crops have been harvested. The football tailgate is merely an extension of those celebrations. University of Notre Dame cultural anthropologist John Sherry states that: The idea of getting out of your house and feasting and drinking somewhere else is a pretty old tradition. People eat and drink and build up community in the process. It’s one last blowout before we hunker down for winter. It is believed that fans partied before the first college football game between Rutgers University and Princeton University in 1869. And legend has it that…
By Matthew Fitzsimmons Picnicking is a popular pastime at most wineries, but sometimes, a charcuterie board isn’t enough. “If they don’t have food, it’s hard for me to justify going there on my one day off. I want to expect good food,” said Victoria Cosner, Pippin Hill Farm & Vineyard’s Executive Chef. Many wineries offer snacks or small dishes, but only a few elevate their food to be on par with their wine. Here are a few local chefs who are doing just that. Victoria Cosner, Executive Chef at Pippin Hill (Charlottesville) “I was one of those kids cooking with my grandma, so baking has a special place in my heart,” said Victoria Cosner during a chat at Pippin Hill. “But the joy I found in sitting down and eating with family who may not see each other during the day is what made me fall in love with cooking. In high school I found a technical school with a culinary arts program. After graduation, I realized cooking is what I wanted to do. I thought about going to culinary school but instead I just put my feet to the ground.” Victoria started at Pippin Hill in 2015 as a prep cook and worked her way up. She was promoted to Executive Chef in July 2022. Victoria describes cooking as something of an art form, where the flavors speak for themselves. “I don’t like to put myself in a box. For me, the importance of creating a dish is texture, but I also want umami and a touch of sweetness. Acidity is still very important to me, which is why I add petit verdot into my cupcakes. When making desserts, people all too often only think of one note, but I’m like; where’s the texture? I love pairing wine with…
By Doug Fabbioli Not much is easy about the wine business. Scratch that. Drinking great wine that you grew and produced, is easy. Translating the process into a consistent business that covers all of the costs and gives back a bit of a profit, that part is hard. Between our tasting rooms, event facilities, off site tasting rooms, farmers markets, retailers, distributors, restaurants, box stores and on line sales, some may think that selling wine is easy. Well, selling wine has been pretty hard lately. Each of the above outlets have a cost to them, and when people buy less, the costs to operate remain the same. Our local wine industry is having some growing pains and many folks are looking at ways to increase sales. One outlet that has been on the schedules of wineries and wine lovers here in Virginia, is the wine festival. When I arrived in Virginia 26 years ago, I did not have a lot of experience selling wine, let alone experience with wine festivals. We didn’t have anything like this in California. Sure they had events in the square of Sonoma, or at a park with food and wines, but we did not sell wine. These events were for marketing and press. Here in Virginia, the wineries can obtain a “remote license”, to set up sales and tastings in another location. There are legal steps, insurance and safety considerations, but, we can bring the wine and experience to another location, present the wine and sell by the glass or bottle to those that want to take it home. With bigger events, event companies run the show. The wineries are the attraction, as well as the music, food, location, seminars and such. Back in the day, wineries would bring a large volume of wine to…
By Glenn Morel Recently I accepted the Job as Executive Chef back in a professional kitchen. I’m reacquainting with the grind that is like stepping into a chaotic circus, where pots and pans juggle flames, and the chefs perform culinary acrobatics. (I haven’t fallen YET) It’s a world of sizzling drama, spicy personalities, and absurdly timed food orders. So grab your apron, tighten that chef’s hat, and let’s dive into the laughter-filled realm of the professional kitchen! The Language of the Kitchen: Entering a professional kitchen is like stepping into a foreign land where the language spoken is a mix of gibberish and expletives. “86 flounder!” you hear, and you’re left wondering if you missed a bus or a secret code. But don’t worry, you’ll soon learn that “86” means they’re out of something, and you’ll be “in the weeds” when the orders pile up like a mountain of dirty dishes. The Dance of the Chefs: The kitchen is a stage, and the chefs are the dancers, moving in a synchronized chaos. It’s a tango of sharp knives and slippery floors, where a misplaced step can result in a culinary catastrophe. And let’s not forget the chef’s secret weapon – the “mise en place” dance, where every ingredient is prepped and ready to go. (Then cleaned! And DON’T touch my knives.) Just hope you take care of your feet and wear great shoes. The Line Cook’s Battle: Line cooks are the unsung heroes of the kitchen, battling flames and time constraints with their trusty spatulas. They’re like culinary ninjas, dodging grease splatters and catching falling pans with lightning reflexes. But be warned, the line cook’s arch-nemesis is the “ticket machine” – a never-ending stream of orders that seem to multiply faster than rabbits on a farm. (My Grandfather raised rabbits.)…
By The Gastronomes This month we ventured to one of the oldest restaurants in Old Town Alexandria and one of the ones that put Old Town on the restaurant map back in 1969. This iconic restaurant has not only earned its fame from the delicious food but also of the caricatures of local Alexandrians that adorn the walls. Although the restaurant is located in the 200 block of King Street and not in the 100 block which has been turned into a pedestrian mall and has allowed for in the street dining, owner and General Manager Hossein Pishdad took it upon himself to rent the curbside from the city and has built a dining platform along the curb on his own dime. It is the only restaurant in the 200 block that has curbside dining. In colonial times Alexandria was a formidable seaport town along the Potomac River and most of the buildings along King Street were warehouses associated with the commerce of Alexandria and the east coast of America. The Warehouse Restaurant has maintained that legacy by retaining the name. The restaurant opened in 1969 when the many warehouses were converted to shops and eateries. Back then there was a bar upstairs called the Quarterdeck and was popular with the locals like myself. A local guy named John Nugent was our bartender back then, today John owns Nugent Design Build LLC located in Deale, Maryland. Another successful businessman who got his start tending bar in Old Town Alexandria. Through the years of changes, the upstairs bar is no longer there but they do have a bar downstairs as you enter. It is a well-stocked and comfortable bar perfect for an afternoon cocktail or a drink before dinner. Co-owner and Executive Chef Sert Ruamthong has worked at the Warehouse for…
By The Gastronomes Anyone who has walked the streets of Old Town knows how Alexandrian’s love their canine kids and that they like to take them everywhere – including dining out. Much has been written about the many establishments in the area that welcome our furry pals in other local publications – all you have to do is Google “dog friendly” restaurants in Alexandria, VA. After experiencing a couple of “incidents” ourselves while dining out, we thought we would take this opportunity to put out a bit of a refresher course on what a dog owner should take into consideration before heading out to eat with your pooch in tow. We consulted Sharon Gadol, who penned a piece for AARP, and she provided us with the information below. The bulk of it is pure common sense but you know how that eludes some people. Make sure your dog is well-behaved. Experts say the number one priority is to make sure your dog is well-trained and well-behaved. That means no barking, growling or jumping on neighboring diners. Gadol followed the AKC’s Canine Good Citizen program to train her dogs, including passing a 10-skills test for politeness in public. You can train your dog yourself, but Tiffany Tupler, a veterinarian at pet site Chewy, recommends dog trainers certified by the Certification Council for Professional Dog Trainers and the International Association of Animal Behavior Consultants. “Learn to connect with your dog when you’re going out,” says Tupler, who has three dogs at home. “Practice, practice, practice. Slowly add in other distractors and keep training when your dog is at home. Go to a patio seating on a Tuesday when there aren’t a lot of people.” Know your dog. Experts say it’s important to understand your dog’s body language and know the triggers that make them skittish or…
By Doug Fabbioli Here in the Mid Atlantic, the wine grape growers have been fortunate to find a number of grape varieties that grow well here in our soil and climate, and that the winemakers can process into interesting and drinkable wines. Some of these varieties, like Chardonnay and Merlot, are well known and grown across the world in a variety of climates. Others, like Albariño or Petit Verdot, are not as widely known but have found a home here in the Virginia countryside and the surrounding areas. A grape variety that may be known a bit better and which continues to gain respect among both the producers and the customers is Tannat. A large-clustered grape that creates a bold and rich wine, Tannat is gaining more fans the more we work with it. Originally from the Madiran region in South West France where it is used to make a robust red wine, Tannat is embraced as the national grape of Uruguay. It has been used to make rosés, soft reds, full-bodied reds, and even dessert wines, but it is best known as a deep, tannic red wine. Here in our region, most of us focus on making full, bold reds. With its higher acids and firm tannins, it is also an important blending wine used to finish off other red wines. I was first introduced to this grape through the work of Dennis Horton at Horton Cellars. He was a maverick in our industry and his ambition to try different grapes gave those of us coming along behind him a knowledge base we could use to make choices. My other big influence for this variety was Dr. Tony Wolf from Virginia Tech. Tony was more conservative about plantings than others but he had ventured into Tannat and, although he…
By Timothy Long We’re on the ninth hole and all agree that it is cigar time. We teed off at 10:30 in the morning. It is now 12:45 P. M. Not a bad pace for a bunch of old guys who cheered when they found out that the beer cart girl had Bloody Mary’s. Making a Bloody Mary takes a little longer that popping open a beer. Plus, most of the guys were enjoying chatting with the beer cart girl. Our cigar of choice was a Nub Habano. It is a great golfing cigar. It has a larger ring gauge, which refers to a cigar’s diameter. It’s also a lighter smoke. I keep a cigar clip in my golf bag. You never know when you are going to be presented with a cigar while golfing. The two traditions have been intertwined for centuries. I attached my cigar clip to the top back of my golf bag, clipped my cigar to it, and head to the tee. I’ve learned to always attach the clip to the bag, not the golf cart. I’ve lost two that way. “Hey look!” my buddy Smitty yells. “Mr. Pretentious has a clip for his cigar!” We all attended college together and are fraternity brothers. The razzing is all part of the brotherly experience. I unwittingly did a great job of making myself a target. “Nice fancy shorts, Tim.” My buddy Dave says. I wore peach-colored madras shorts. I asked for that one. “Oh, Mr. Pretentious can keep score on his watch!” Yes, Smitty, my golf watch does keep score. “Ooh, Tim is drinking Stella Artois!” The country club did not have a large selection of beers. The rest of those sods were drinking Coors Light. Anyone who reads this column knows my opinion on that. Golf,…
By Matthew Fitzsimmons Local dog-parents are in luck. In 2022, Zillow identified Alexandria as one of the fastest-emerging dog-friendly cites in the United States. While amenities such as off-leash parks, running paths, and pet stores helped earn this rating, the availability of a number of dog-friendly wineries certainly helped. Many – perhaps even most – wineries boast they are dog-friendly. Yet there are certain wineries that go above and beyond to help out man’s best friend. Here are a few favorites. 8 Chains North (Waterford): 8 Chains North is one of the few local wineries that is open 7-days a week. It has welcomed pups since opening in 2010, both inside the tasting room and in their large, fully fenced off-leash dog park. 8 Chains also hosts fundraising and adoption events; recent guests include Blue Ridge Greyhound Adoption, Fighting Chance Foundation, and the Mid-Atlantic GSP Rescue. Barrel Oak Winery and Brewery (Delaplane): With a name like “BOW” (Barrel Oak Winery) it’s hardly surprising this is probably the most dog-friendly winery in Virginia. Dogs are welcome both inside and outside its recently refurbished tasting room. BOW is a huge supporter of animal related charities, including the Shenandoah Shepherd Rescue, WAAAG, Hope4Horses, and Hair of the Dog Rescue, to name a few. Make sure to try their Pinot Gris, which recently received Double Gold at the 2022 San Francisco International Wine Competition. Breaux Vineyards (Purcellville): This New Orleans-inspired winery allows pups in its Vin 97 tasting room and their expansive outdoor seating area. Breaux Vineyards is having their next semi-annual Dog Day on August 26th. It will include treats and watering stations for the pups, as well as a contest for its guest pooches. Categories include largest dog, smallest dog, and coolest trick. Be sure to register at their welcome pergola. Judging…
By Glenn Morel For many home cooks, the kitchen can be an intimidating place. Uncertainty about equipment, spaces, and products can create fear and apprehension. Heck, even WITH a handbook I’d be afraid to change my car’s transmission. This article aims to address these concerns and provide practical advice on how to alleviate kitchen anxiety and gain confidence in cooking. Familiarize Yourself with Your Kitchen: Start by getting to know your kitchen (“Hi Kitchen!”) and its layout. Take inventory of your cooking equipment and tools, such as pots, pans, knives, and utensils. Understanding what you have will help you plan meals and navigate recipes effectively. Organize your kitchen, ensuring that frequently used items are easily accessible. Avoid buying too many gadgets thus reducing stress during meal preparation. Master the Essential Cooking Techniques: Learning fundamental cooking techniques will boost your confidence in the kitchen. Begin with basic skills such as chopping, sautéing, boiling, and baking. Practice these techniques through simple recipes and gradually progress to more complex dishes. Online tutorials, cooking classes, and cookbooks can be valuable resources for honing your skills. Remember, practice makes better not perfect, so don’t be discouraged by initial setbacks. Embrace the learning process and take pride in your progress. Experiment with Ingredients and Recipes: One of the best ways to overcome kitchen anxiety is through experimentation. Start by exploring different ingredients and flavors. Experiment with herbs, spices, and seasonings to enhance your dishes. Gradually expand your culinary repertoire by trying new recipes and techniques. Don’t be afraid to make mistakes; they are valuable learning opportunities. Embrace creativity in the kitchen and trust your taste buds. Over time, you’ll develop a better understanding of flavors and gain confidence in your ability to create delicious meals. Seek Inspiration and Guidance: To alleviate kitchen anxiety, seek inspiration and…
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