virginia

Hanging History: The Official White House Christmas Ornaments

Story by Kaitlin Hill | Photos by Randy Litzinger

The tradition of decorating Christmas trees can often turn into a walk down memory lane, with each ornament acting as a ghost of Christmases past. Since ornaments are often given as gifts, the markers of special occasions or, sometimes embarrassing, reminders of now-grown children’s elementary artistic pursuits, they hold their own unique histories and serve as jolly juggernauts of nostalgia. Add string lights, weaving ribbon or twinkling tinsel, and the finished fir can tell the intimate story of a family, a new couple or a set of lifelong friends.

As Americans, our shared history is boldly and beautifully told across the country, and right here in Middleburg, on towering trees and magnificent mantels that are bedecked in Official White House Christmas Ornaments. For local Nancy Novak McMahon, the ornaments are both patriotic and personal. She orders multiples each year and has the entire collection—all 37—which she displays every Christmas. She received her first as a gift from a co-worker after moving to Virginia from Chicago.

The first White House Christmas Ornament, a two-dimensional golden angel with outstretched wings and a festive horn, was released in 1981. It bears a simple inscription, “Christmas 1981. The White House.”

“I had a new co-worker who, the first Christmas that we worked together, as a kind of welcome to the Northern Virginia, Washington, D.C. area, gave me the White House Christmas Ornament, which I had never even known existed.” She continues, “I just thought it was the neatest thing and every year for eight or ten years, she always gave me an ornament as my Christmas present.” To Nancy, the ornament is special because of its ties to the Washington region and friends she made while living here.

Even since moving to Middleburg, McMahon carries on ritual by buying one for herself, and giving them as gifts, too. She even sends two as far as Holland, one to a close friend and the other to her friend’s in-laws, who recently downsized.

The White House Historical Association’s 2018 White House Christmas Ornament honors President Harry S. Truman. This ornament is designed to illustrate three significant changes made by him during his administration, one to the Presidential Seal, and two to the White House itself.

“They let me know, the ornaments made the cut…the [current] ornament is still up every year and has a place of honor in their new apartment.” They watch for McMahon’s package with the newly released ornament each year. She laughs, “It’s quite the tradition.”The ornaments started as part of an outreach initiative by the White House Historical Association (WHHA). Founded by Jacqueline Kennedy in 1961, the non-profit and purposefully non-partisan association was created as a means to educate Americans about the rich history of the White House. Twenty years and six presidents later, including her husband Ronald, former first lady Nancy Reagan launched the White House Ornaments as a continuation of Kennedy’s focus on historical preservation and education.

The first ornament was released in 1981, a two-dimensional golden angel with outstretched wings and a festive horn. It bears a simple inscription, “Christmas 1981. The White House.” Over the years, the ornaments became more elaborate, including colors, three-dimensional designs and even moving pieces.

In 1984, the fourth ornament is the first to depict a president’s face. Thomas Jefferson sits regally in a circle of gold, called “Jefferson’s Medal of Peace.” And in 1987, the first touches of color are added—evergreen wreaths with Christmas red ribbons adorn the “White House Doors.” The 1999 Lincoln-inspired collectible is a golden book inlaid with a pensive looking Honest Abe that even opens. The portrait was painted by George Healy and still hangs in the State Dining Room.

The 2007 White House Christmas ornament honors the first administration of President Grover Cleveland.

Not only do these annually revealed Christmas treasures showcase specific presidents, but they also capture moments in time and executive mansion memories that may have been forgotten. The 2016 edition is a gleaming red and gold miniature representation of the fire trucks that responded to the 1929 Christmas Eve blaze at the White House during a children’s gathering. Herbert Hoover, who was president at the time, invited the same children back the following year and presented them all with toy versions of the red engine as a keepsake.Each year, a new designer is selected to conceptualize the ornament. Stewart McLaurin, president of the White House Historical Association says, “Over the years we have used various sources of design. We have had a competition among professional designers, a competition among design school students and we have used the design team at the manufacturer of our ornaments in Rhode Island.” He adds, “From time to time we even receive an unsolicited design.”

The process of choosing a design is collaborative. “We talk it through as a staff and with members of our board of directors and react to several designs,” McLaurin said. Sometimes the WHHA even asks artists to team up. “Occasionally, we will like a couple things from one design and a couple of things from another design and we will ask those designers to work together.”

As for selecting which president to feature each year, that decision was made long ago. “Fortunately for us, back in the Reagan administration when the idea was first presented to Mrs. Reagan to do a Christmas ornament, the decision was made then that we would feature a different president each year and we would do it sequentially.” He continues, “It started with Washington and we have now worked our way up to Harry Truman. That takes the politics out of it, that takes any favoritism out of it when we know that the next year, it’s the next president.”

The 2003 White House Christmas Ornament honors President Ulysses S. Grant and his family.

As McLaurin mentioned, 2018’s ornament honors Harry S. Truman, and highlights the renovations he made to the White House while in office. The front of this delicate white and gold ornament features the Truman Balcony added between 1947 and 1948. On the flipside, you’ll find The Blue Room, complete with an extravagantly decorated Christmas tree. Perhaps the most significant of Truman-era changes is seen in the Presidential Seal. Prior to Truman’s presidency, the American eagle’s gaze focused on instruments of war clutched in his left talon. Truman shifted the eagle’s focus to its right talon, which grasp olive branches of peace.Once a concept is selected, ChemArt, a veteran-owned small business—the same manufacturer that has produced every ornament from the start—is trusted to bring the vision to life. McLaurin says, “They have worked with us since the ornament started. They know us. They know the ornaments.”

Customers know the ornaments, too. And as McLaurin tells it, collectors are often eager to purchase the next in line. “There is a big excitement about what the ornament is going to be.” He adds, “Once you start collecting, you have the one the next year. Even more than that, once you start giving them as gifts, the recipient expects to receive one next year.” Tracking down the ornaments is easily done, and if you happen to miss a year, don’t worry. The entire collection is available for order on the White House Historical Association’s website; shop.whitehousehistory.org.

The Christmas Sleigh in Middleburg is one of the only shops in Virginia to carry the entire collection. “We are the largest supplier of this ornament in Virginia. We carry the entire series and we have them in stock all the time,” said Linda Tripp Rausch, who owns the Christmas Sleigh with her husband, Dieter Rausch. They are one of the store’s most popular sellers, and it is not difficult to understand why. In fact, the store had to reorder before Thanksgiving. “People are getting something that is unique, it’s historic, it’s a collectible and the proceeds go to a cause,” McLaurin said.

Their philanthropic nature reflects the holiday season’s focus on giving, but moreover, the ornaments themselves are manifestations of the true American spirit. A spirit that is undeniably patriotic, built by veterans and loved by both sides of the aisle. They speak to the class, elegance and majesty associated with the White House, and remind us of those who have come before us to make this Christmas, and those that follow, possible.

Lighting up the Night for All to See

Photos by Randy Litzinger

Joyce Mullins, owner of Mullwyck Manor in Upperville, Virginia, shares her love of Christmas with her friends, her family and even strangers. Joyce graciously offered her home, Mullwyck Manor, as the backdrop for this month’s cover shot. Although her home already featured three Christmas trees and decorations in every room, she offered her den as the backdrop for our Hunt Country Christmas tree which was designed and decorated by Linda Tripp Rausch and Diane Spreadbury of the Christmas Sleigh in Middleburg.The Christmas tree features two complete sets of collectible White House Ornaments, a nod to our nation’s history and our close proximity to Washington, D.C. However, what’s under the tree makes it distinctly Hunt Country. Look closely. The hostess went room to room and gathered her personal treasures to help get that perfect Hunt Country feel. She even added two of her own wrapped gifts alongside the beautifully decorated ones Linda designed and brought for the shoot.

Mullins, along with her son, Rick, creates her own spectacular decoration display that takes a week to put up and tear down for friends, neighbors and strangers to enjoy each year. Most notably, Rick decorates their pond every Christmas with dazzling lights that can be seen from the road. She gives him full creative liberty with the pond. “He just goes wild,” she says.Each year, the Christmas light elf tries to up the ante as he knows passersby are excited to see the latest installment. “It’s to make people smile as they go to and from work. Even when I am putting it up, they beep and wave. They expect it.”

If you happen to drive through Upperville as the sun goes down, be sure to keep an eye out for Mullwyck Manor. This seasonal spectacle is one of the community’s favorite traditions and is not to be missed.

This article first appeared in the December 2018 issue of Middleburg Life.

Origin of a Recipe: Bringing a French Twist to the Table

Story by Aaron Lynch and Amber Sky | Photos by Amber Sky

Since 1981, L’Auberge Provençale has brought true, generational European “farm-to-table” to the Virginia countryside.

Writer Aaron Lynch with L’Auberge Provençale owner Alain Borel.

This month, we had the great privilege of visiting L’Auberge Provençale. L’Auberge Provençale is a quintessential French Country Inn and Restaurant located in picturesque White Post, Virginia. Owners Alain and Celeste Borel have created a remarkable Provence experience in their nationally acclaimed, four diamond rated establishment. Stepping into L’Auberge Provençale, I felt like I was transported to the luxuriant French countryside.

Alain Borel, who is a fourth generation French Chef, creates amazingly authentic French food, which makes for an unforgettable experience when appreciated with his incredible stories and recipe origins. Alain and Celeste are so friendly and passionately want each guest to experience a piece of the opulent French culture. They are extremely intentional with every detail and ingredient they incorporate. Alain invites one to savor his modern regional cuisine with a French flair by giving inventive commission to Head Chef Richard Wright who takes Alain’s generational recipes and creates contemporary versions that fuse the flavor and beauty of each dish.

Alain’s great-grandparents owned the Hotel du Louvre, in Avignon, France, and the recipe we will share today was perfected in that hotel over a century ago. Alain’s great-grandmother prepared the memorable Coq Au Vin for her family and her hotel guests. Coq Au Vin is a classic French stew with chicken that is slowly braised in red wine and brandy. Alain shared how once a year his family in France would use the lone rooster on the family farm to create this special Coq Au Vin dish. They would marinate the rooster for hours to make it tender and juicy. It is simply a divinely delicious dish!

Alain began his training to become a chef at the tender age of six. He worked as an apprentice to his grandfather and his first assignment was to peel and cut potatoes. When Alain was 13, he moved to Canada, where his father owned L’Auberge Provençale, just outside of Montreal. Alain continued his culinary training under his father and his uncle. At 14, he started his full-time career as a chef. Alain’s roots are Provence and he still stands firm on those today.

L’Auberge Provençale Head Chef Richard Wright.

Provence style is essentially farm-to-table with only using the freshest of local ingredients. In 1981 when Alain and Celeste came to Virginia, they set out to live and share the style of Provence. That was in a sense counter-cultural in the 1980s. Finding local fresh organic meats and produce did not really exist. The pair would travel north and south to find their ingredients. Being the inventive and creative chefs they are, they raised rabbits and pigs and created an extensive herb garden, vegetable garden, and orchard. After a time, they were able to procure local pork, beef, chicken, fowl, produce, and fruit that met their high standards for them to use in a sustainable farm-to-table Provence fashion. They were ahead of the time, stayed true to their convictions, and definitely influenced many to consider the Provence lifestyle.

Though the Coq Au Vin recipe was perfected at the family French hotel, Alain brought this recipe and many others to the west. L’Auberge Provençale’s goal is to enhance each dish to it’s highest standards. Alain is equally passionate about continually evolving his family recipes and cuisine. That was made so evident when we met with Alain, Celeste who adore watching Chef Rich take the family recipes and ingeniously embellish them. Today, L’Auberge Provençale uses the freshest local farm-raised chicken instead of a rooster. Sometimes Chef Rich adds lentils to his Coq Au Vin to give it a new spin.

L’Auberge Provençale is a family affair. Pictured: Christian, Alain, and Celeste Borel.

L’Auberge Provençale’s owner is the epitome of what all chefs would want to be. As Shenandoah’s original farm-to-table chef, he is the essence of what a true “foodie” is. From a 200 to a 2,000 square foot kitchen and from chasing pigs around the fields to catering a 700 person wedding, he has experienced and perfected the culinary arts. The legacy continues through Christian, Celeste and Alain’s son, as the fifth generation Borel to complement the lifestyle of Provence. Christian is L’Auberge Provençale’s Certified Sommelier and Front House Manager. He oversees the extensive 8,000 bottle wine collection that was started before he was born. They hope the family business will only continue to grow through Christian’s daughter, Jacqueline.

The warmth and flavor of the Coq Au Vin dish are perfect for family and holiday dinners. It is a dish you can be creative with, just as L’Auberge Provençale continues to do. We are so grateful to Alain and Celeste for sharing L’Auberge Provençale and this century-old family recipe with us. Bon Appétit!

Coq Au Vin.

Coq Au Vin
Serves 4
Ingredients:
2 tablespoons olive oil
½ cup smoked bacon, diced
1 (3-4lb) chicken, cut into eighths
Salt and pepper
1 cup of carrots, peeled and cut into 1” pieces
1 medium onion, sliced ¼” thick
1 tablespoon chopped garlic
2 ounces good brandy
1 bottle dry red wine, Burgundy
8 ounces chicken stock
10 sprigs fresh thyme
¼ stick of butter
1 ½ tablespoon all-purpose flour
8 ounces pearl onions, peeled and par-boiled slightly
8 ounces cremini mushrooms, stems removed and sliced thick, sauteed lightly
¼ cup chopped, fresh parsley

Directions:

Marinate chicken pieces with wine, carrots, onion, garlic,
and half of the thyme for at least eight hours.
Drain chicken well reserving the liquid.
Separate chicken and vegetables and set aside.
Bring chicken marinade to a simmer and skim the foam frequently for 10 min.
Strain and reserve.
Preheat oven to 350 F.
Cook bacon, in a Dutch oven, in oil until crispy and remove from pan.
Pat chicken pieces dry with paper towel and season both side with salt and freshly ground black pepper.
Sear chicken well on both sides in bacon fat and remove to a plate.
Turn heat to medium-low and melt butter.
Sweat carrots, onions, 2 teaspoons salt, and 1 teaspoon black pepper with no color for 10 minutes.
Add garlic and cook for one minute.
Add brandy and cook for one minute.
Sprinkle flour evenly over the vegetables and cook for 2 minutes.
Add a little of the wine and whisk until smooth.
Add the rest of the wine along with the chicken stock and the rest of the thyme.
Add chicken, bacon, and any juices that accumulated on the plate.
Bring to a simmer, cover with a tight fitting lid and place in the oven for 30 minutes.
Add pearl onions and mushrooms and return to the oven, uncovered for 20 minutes.
Make sure chicken is cooked through and remove to cool slightly
(or place over a burner and simmer sauce to desired consistency).
Sprinkle with fresh parsley and serve immediately with a nice piece of warm baguette.
Aaron Lynch is the co-creator of Origin of a Recipe and the chef-owner of
Hidden Julles Cafe in Haymarket, Virginia.

Photographer Amber Sky, co-creator of Origin of a Recipe, works alongside Lynch to share the chef’s vision with readers. Visit originofarecipe.com to read more.

3rd annual Middleburg Music Fest International features Pianists Katerina Zaitseva and Nikita Fitenko

Pianists Katerina Zaitseva and Nikita Fitenko performed their favorite piano compositions On December 2, 2018 in the Greenhill Winery Barrel Room. The program took the audience through selected compositions by Schubert, Chopin, Grieg, Debussy, Tchaikovsky, and Rachmaninov.

This event was part of the Middleburg Music Fest International, now in it’s third year, which has become a beloved yearly tradition for those who love the piano world.

After the concert guests enjoyed a reception to meet the artists and accompanied by wine and delicacies produced at the beautiful facilities at Greenhill Winery.

Dr. Zaitseva (Right) and Dr. Fitenko (Left) performing in the Barrel Room at Greenhill Winery.

About the Performers:

Internationally acclaimed pianist and Yamaha Artist Nikita Fitenko has performed recitals and with orchestras at important venues throughout Europe, Asia, South and North America. He holds degrees from the Saint Petersburg Rimsky-Korsakov Conservatory (BM) and from the University of North Texas (MM & DMA). He has also recorded seven commercial CDs for Altarus and Classical Records labels.

Dr. Fitenko has been invited to serve on numerous international piano competition juries. He currently holds the position of Chair of The Department of Music Performance at the Rome School of Music, Drama and, Art and at the Catholic University of America in Washington, D.C.; and he is also the Artistic Director and Co-founder of the Middleburg Music Fest International. Praised by Fanfare magazine as a pianist with an “imaginative and colorful approach”, Katerina Zaitseva has performed at major venues in the United States, Europe and Asia. Her six CD recordings released by the Classical Records label have garnered international acclaim. She is a winner of national competitions and awards including the MTNA Competition, SMU Concerto Competition, Von Mickwitz Prize in Piano as well as the University of North Texas Outstanding Undergraduate Student Award among others.

Dr. Zaitseva holds her DMA degree from the University of Maryland, Master of Music from the Southern Methodist University, Bachelor of Music from the University of North Texas, and Diploma from the Music School under the Moscow State Conservatory in Russia. She is also faculty and the Levine School of Music.

Guests enjoying wine and talking to the pianist after the event.

This event is made possible thanks to the patronage of Greenhill Winery and the support of the

Town of Middleburg. For tickets information please check the announcement on Eventbrite.com, as well as on

middleburgmfi.org and our Facebook page.

Read about last years event here.

“Lucky 7” Charity Gala Celebrating Seven Years of Serving Individuals with Special Needs

November 19, 2018 | Courtesy of Sprout Therapeutic Riding and Education Center

Therapeutic Riding and Education Center’s “Lucky 7” Charity Gala and Gaming benefit kicked off the celebration of their “lucky” seventh year of serving individuals with special needs with fun, food, drinks, and a little “gambling”.

The gala was held in the organizations’ barn, complete with twinkling string lights, professional gaming tables with dealers and a farm to table dinner, courtesy of Fields of Athenry Farm and RSVP Catering.A cocktail hour eased guests into the night, featuring beer from Solace Brewing Company and wines by Slater Run Vineyards, both of whom partnered with Sprout on this special anniversary event. A “Big Board”, a fresh take on a silent auction, entertained guests by featuring items to anonymously bid upon. This “interactive” auction added to the excitement and theme of the night as guests could take their pick from any auction item listed on The Big Board, ranging from designer silk scarves, spa treatments, personal chef dinners, weekend getaways and more.Executive Director, Brooke Waldron, delivered an inspiring speech about the importance of serving others through the power of horses. With not a dry eye in the house, Sprout students arrived in the arena, accompanied by their trust four-legged friends and Sprout instructors for the “Sponsor a Horse” portion of the evening. With warmth and love in their hearts, guests generously bid to sponsor a therapy horse for an entire room – resulting in ALL seventeen of the horses being sponsored!With the generous support of the event sponsors of Sue Fitzgerald and Associates, Newstead Farm, Alison Robitaille and Family, TriSept Corporation Northwest Credit Union and many others, the “Lucky 7” gala was a huge success.Event Chair, Kristin Quinn, and her committee worked to make the gala a night to remember, and their efforts did not go unnoticed, as Founder and Executive Director Brooke Waldron revealed following the charity gala that support from all those who attended raised over $300,000. Save the date for next year as it’s sure to be a “don’t want to miss event!”

Opening day for Snickersville Hounds

Photos by Joanne Maisano

The chilly weather arrived right on time for the kick off of the formal hunt season. On Sunday, Oct 21, Snickersville Hounds had their Opening Meet from Creekside, home of MFH Gregg Ryan.

The field following the hounds.

Katrina Balding Bills leads the junior field with daughter Keara (r-l), son Kenny and John Ryan.

Jt-MFH Gregg Ryan and his son, John.

Blackwater Beef of Middleburg catered a delicious breakfast after the meet. It was the perfect way to end a very cold morning.

This article first appeared in the November 2018 issue of Middleburg Life.

Discover “Virginia’s Best-Kept Secret” Lake of the Woods.

Enjoy Lakefront living in this beautiful one-level living 4 BR/2.5BA home. Community features 24 hr. gated security, 18 hole Golf Course, Tennis & Pickleball, 2 Lakes, Beaches, Water Skiing, tubing, jet-skis, Pools, fitness center and much more.

Enjoy the recreational lifestyle as a fulltime resident or your weekend get-away. Located only 45 minutes from Middleburg. Visit www.pennyohomes.com to view the details of this home or to find additional information on why Lake of the Woods is the place for YOU!

Photos courtesy of www.pennyohomes.com

On the Hunt… the Equestrian Marries the Gypsy

By Summer Stanley

The Equestrian Marries the Gypsy… That’s the tagline for the new fashion brand, sigAshop, which just made its debut this year. Juxtaposing country girl style with indie-rock and beach bohemian, co-founders/designers and Virginia hunt country natives, Jennifer Gray Calcagno and Brittany Hartz are bringing an edge to tradition right in our backyards – and we’re enchanted.

Earlier this summer, sigAshop celebrated the launch of their clothing label with a shopping event at Three Fox Vineyards in Delaplane on June 11. On this fiercely hot afternoon, they showcased their new collection, appropriately named “Never Ending Summer.” Customers sipped, browsed and tried on the line consisting of brightly colored, light and breezy dresses. The pieces are flowing, loose-fitted, some risky with low backs and plunging necklines, yet all with a signature image uniquely repeated in each of the patterns: horses.

“Travel inspiration is big for the brand,” Calcagno said. The name sigAshop comes from the Spanish word “siga” meaning “follow,” and both Jennifer and Brittany use this word to express a feeling of joy while following their dreams. They believe that wherever you travel, you bring a piece of that place back with you – you look back on it in a new light, and others see you differently as well. Certainly many of us can relate to wanderlust driven life experiences shaping who we are, and shaping our style.

So who’s wearing the designs? “She is a well-traveled woman in body and spirit, and ready to adorn her inner wild child. She’s looking for that standout dress she can wear to special events, like the races,” Calcagno explained.

Also true to resort-wear style, they’re versatile enough to be worn year-round. A gypsetter moves through life with an exotic, sophisticated and down-to- earth ease. This approach to wardrobe, exquisitely captured on the distant beaches of Bali, where the line is produced, translates just as carefree back home on the farm.

“The Never Ending Summer collection brings the perfect balance of our bohemian style mixed with our love of horses. It was a dream come true for us to bring these two separate worlds together into one,” Hartz said.

In addition to the dresses are varieties of printed tunics, fringe tanks, head wraps, and other free-spirited accessories. Festival-ready jewelry and purses, handmade in Bali, are embellished with beads, feathers and tribal turquoise. Natural and beautiful, an effortless statement is created with each wear. Keep your eyes open for an expansion into home decor. Think dream catchers.

Currently, the clothing is available for purchase online, though be sure to look for sigAshop pop-up shops as they plan for select events here in Virginia’s horse country, as well as in Florida during the winter months. Visit shopsigashop.com for more boho chic redefined.

Veramar Vineyard Offers Enhanced Tasting Program

by Brian Yost

There is something a little different going on just across the mountains in the Shenandoah Valley. Veramar Vineyard has initiated what it calls an “enhanced tasting.” They’re still doing a standard public tasting, but also have instituted a program that takes a deeper dive into some of their best wines in a guided, small-group setting.

If you’re unfamiliar with Veramar Vineyard, the Bogaty family owns it along with Bogati Bodega in Round Hill and James Charles Winery and Vineyard a little further west in Winchester. In addition to producing wine, James Charles and Bogati winemaker Justin Bogaty also does custom crush for a handful of other Virginia wineries. The quality of the family’s wine is highly regarded throughout the Commonwealth.

I was invited to the first of these tastings in March, so I arrived at the appointed time and waited in the tasting room for the rest of the group to assemble. The small groups are limit- ed to a maximum of eight people. After everyone arrived, we were ushered into a private tasting room just off the main public space.

Once inside, we were seated at a tasting bar. At each seat there were a pair of wine glasses and a plate of excellent Charcuterie. Behind the bar was Tom Donegan, Veramar’s wine specialist, who conducts many of the winery’s special events. Posted on the wall behind him was a board listing the four wines that comprised the day’s tasting.

I love the format. There are other wineries in the Commonwealth that do food and wine pairings, but they’re done either as a part of the regular tasting or as special events conducted for the wine club. To my knowledge, this is the only winery in the state that has a regular food and wine-pairing program that is available on a regular basis for the general public. In addition, these are reserve or club wines that are being poured. In other words, they are Veramar’s premier wines.

After a brief introduction and an explanation of how things would proceed, Tom began to step us through the wines. We started with a Fume Blanc, which is a style of Sauvignon Blanc. Paired with French olives, the wine itself was excellent with bright fruit and perfect balance. It was probably my favorite of the entire event and I took bottles home.

After that great start, we moved on to a Chambourcin dry-style Rosé that was pared with Prosciutto. The acidity of the wine was perfect alongside the saltiness of the cured meat. Then on to a Merlot that had a nose you could get lost in. The red fruit of the wine was expertly paired with a very rich duck rillette. We finished
with the Veramar Rooster Red, which is a Bordeaux blend of Cabernet Sauvignon, Cabernet Franc and Merlot. The dark fruit of the blend was featured alongside a won- derful aged Manchego and fig jam.

The formal tasting lasted about a hour. Tom did a great job leading us through the wines and for anyone learning about wine, the pairing format is a great educational opportunity.

I also found a certain sense of camaraderie among the members of our group and I very much enjoyed interacting with them. After the event ended, there was no attempt to shuffle us back out of the room. We were afforded an opportunity to purchase glasses or bottles of wine and there was time to socialize and trade notes with other members of the group.

>If you’re interested in attending one of these sessions, you’ll need to check the Veramar website for times. The enhanced tastings are conducted just a couple Saturdays a month and require an advance reservation. I should also point out that the tasting list will vary from session to session. So it may be possible to attend more than one and taste a different line- up. In any case, I walked away a huge fan of the program and the Veramar wines. I strongly recommend checking it out for yourself.

8 Fast Facts about Hugo Bar & Eatery

By Jessica Miller

8 Fast Facts about Hugo Bar & Eatery, Purcellville’s new cocktail lounge (opened in May)

The owners are Michael Mercer and Jason Miller
They sell wine on the go – 15% off cases.
Cocktails are made with products from Purcellville’s Catoctin Creek Distillery.
They serve pizza & calzone prepared on a brick oven hearth (see menu here).
Hugo is located in the same renovated farm house as WK Hearth in Purcellville.
The cocktails are inspired by Hugo Ensslin recipes (author of one of the most influential cocktail books ever).
Tuesday nights are “flight nights” (3-2oz tastes of 3 different wines, whites or reds).
$10 off of bottles on Tuesdays.

On the Hunt… for Everything Mint Julep!

By Summer Stanley

At long last, springtime in Virginia comes breezing in through open windows, riding on the scent of azaleas, magnolias, peonies and honeysuckle, and I find myself craving the kind of southern comfort that most would associate with derby fever. However, for me, Mint Juleps are warm weather refreshments to be enjoyed long after the “run for the roses” is over.

The Mint Julep has been the traditional beverage of Churchill Downs and the Kentucky Derby since 1938 when they started selling the cocktail in signature glasses for 75 cents each. Not surprisingly, it’s also the official cocktail of the Virginia Gold Cup. Virginia, after all, gets some credit for the earliest printed references of Mint Juleps. In his book, Travels of Four Years and a Half in the United States of America, British traveler John Davis mentions drinking them at a Northern Virginia plantation in the early 19th century.

Originally, a Julep was known for being any sweet and syrupy drink, often used as a vehicle for medicine. In the early days, it was likely made with rye whiskey or rum, and it wasn’t until the 20th century that Kentucky, proud of its bourbon, popularized it in the traditional recipe we know today: sugar, water, bourbon, fresh mint leaves and crushed ice.

Though sometimes served in a highball glass or even a pewter stirrup cup, you’ll most often find the drink served in a sterling silver julep cup, which in itself is a symbol of southern hospitality and makes for an appropriate gift on many occasions. The cups can be engraved with monograms or special sentiments, used for floral arrangements and centerpieces, and add instant class to a vanity or desk.

If you’re like me and can’t get enough of all things mint julep, there are plenty of ways to get your fix. I’ll bet on it!

Where to hunt in Middleburg this weekend:

Goodstone Inn & Restaurant in Middleburg has won many awards for its Virginia fine dining. The Restaurant at Goodstone features state-of-the-art, seasonally inspired cuisine with a farm-to-table emphasis. One of their specialty drinks happens to be the Mint Julep, and they have shared that recipe on their web site so you can create this refreshing cocktail at home, too. (Recipe below)
Join Salamander Resort & Spa on the terrace on May 7th from 3-7 pm as they celebrate with a Kentucky Derby event. You can sip Mint Juleps, delight in derby bite size fair, listen to live music, and experience “the most exciting two minutes in sports.” ($20/pp, Mint Julep bar and service bar are a la carte)

Where to hunt for julep cups:

Horse Country Saddlery, 60 Alexandria Pike, Warrenton, VA; (540) 347-3141
The Hour Shop, 1015 King Street, Alexandria, VA; (703) 224-4687

Goodstone’s Mint Julep Specialty Cocktail

INGREDIENTS:

2 cups water

2 cups white sugar

1/2 cup roughly chopped fresh mint leaves

32 fluid ounces Kentucky bourbon

8 sprigs fresh mint leaves for garnish

DIRECTIONS:

1. Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool approximately 1 hour. Pour syrup through a strainer to remove mint leaves.

2. Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person’s sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.