Author: tango449

Warrior Retreat Coffee

/ tango449

DSC_0022

Vint Hill Coffee has created a fresh roasted blend for the Warrior Retreat at Bull Run called Warrior Retreat coffee. Vint Hill Coffee is donating bags of the Warrior Retreat freshly roasted beans to the Visiting Chef Program and donating a portion of the proceeds from each bag sold to the Warrior Retreat. This is really great coffee, a smooth and balanced blend.  You can order ground or whole bean bags to be shipped by calling them at 540-907-8930.

Vint Hill Coffee owners Lori D’Amico and husband Chris Keen were thrilled to be able to give back to military service members. “It’s the least we can do to give back for all they sacrifice for us. It’s a cause we really care about.”, owner Lori D’Amico.  According to Chris Keen “Warrior Retreat coffee is a spot on medium roast made blending beans from Brazil, Ethiopia, and Honduras.”

DSC_0009

Vint Hill Coffee was founded in 2012 by Lori D’Amico and Christopher Keen. In early 2016 Vint Hill Coffee transitioned from a wholesale distribution warehouse into a retail coffee shop. At Vint Hill Coffee, all raw coffee beans are sourced from farms around the world and roasted fresh on-site.  You can visit Vint Hill Coffee at 4257 Aiken Dr. Vint Hill, VA 20187 or visit their website, www.VintHillCoffee.com.

Dizzy Pig Construction Nears Completion

/ tango449

The awesome line of Dizzy Pig seasonings and rubs.

DSC_0001

Dizzy Pig’s new headquarters and manufacturing facility is just about finished. They hope to get the keys from the builder soon.

DSC_0011

Tradesmen are finishing up electrical, displays, and trim.

DSC_0002

The new retail space will be more than twice the size of the current store.

DSC_0004

One side of the building is reserved for a large training room with access through double doors to a large patio for cooking.

DSC_0006

DSC_0010

There is a large shipping and receiving area.

DSC_0008

There are large grinding and bottling rooms for manufacturing. Keep an eye on the Dizzy Pig Facebook page for information about their grand opening. https://www.facebook.com/DizzyPigBBQ/

Dizzy Pig Moving Sale

/ tango449

Dizzy Pig BBQ Store
8763 Virginia Meadows Dr.
Manassas, Virginia 20109
703-273-3580
http://dizzypigbbq.com

As Chris and the crew at Dizzy Pig get ready to move to their new headquarters they are having a big sale. On Saturday January 21st, there’s a storewide 10% off sale. Everything except Thermapens and Smoke Thermometers. It’s a great time to stock up on your favorite seasonings, BBQ accessories, and that new Big Green Egg you didn’t get for Christmas. Chris will be cooking from 11am to 2pm so you can eat while you shop. It doesn’t get much better than that. Wait, Dizzy Pig is a Yeti dealer.

Lunch at Roots 657

/ tango449 / 1 Comment

Roots 657 Café & Local Market
42301 Spinks Ferry Road
Leesburg, VA 20176
703-779-9657
http://roots657.com/

Sandwiches – BBQ | $

Chef / Co-Owner Rich Rosendale has created a high-end sandwich mecca just north of Leesburg, VA on Rt. 15. Rosendale is an ACF Certified Master Chef. According to his web page he has trained and mentored under famed chefs Thomas Keller, Daniel Boulud, and Grant Achatz. With Chefs de Cuisine Danny Sterling and Joe Peroney there is never a time when a chef does not have an eye on the food.

20161204_143000

There is a strong collection of soups, salads, and sandwiches on the menu to satisfy just about everyone.

20161204_143029

Coffee, bottled soft drinks, wine, and tap beer are all available.

20161204_140005

My wife began with the pleasingly different Six Onion Soup. Expecting the traditional thin brown salty onion broth, we were surprised by the creamy richness of this version. It was not overly salty and had just the right savory onion flavor.

20161204_140334

For her entre my wife ordered the pulled pork with a mac and cheese side. Topped with a wonderful creamy coleslaw and BBQ sauce. She loved the pulled pork and would eagerly order it again.

20161204_140302

I could not pass on the brisket sandwich. The brisket comes on a toasted Jalapeno-cheddar roll with a corn pudding side. Chef de Cuisine Joe Peroney told me the brisket is smoked for a minimum of 18 hours. This is some of the best brisket I have had. Super tender with a deep smoke flavor that is not over powering. Chef does a masterful job of smoking the brisket to get the licorice-black shiny lacquer bark that comes from the right combination of rub, temperature, and smoke.

If you are anywhere close to Leesburg don’t pass up the chance to stop at Roots 657 for great food. The best news is the meats and sides are available for carry out by the pound.

Dizzy Pig BBQ Set for Expansion

/ tango449

DSC_0019

DSC_0017

Dizzy Pig BBQ, the Manassas, VA based BBQ seasonings manufacturer and Big Green Egg retailer, broke ground on a new building this week. Less than 3 miles from their current location, the new building will be 14,500 sq. ft. with offices, manufacturing, and retail space.

DSC_0003

Owner Chris Capell said he realized they had outgrown their current location about 3 years ago and looked for new space. Unable to find a suitable existing structure Capell settled on purchasing a nearby lot and a built-to-suit solution. Construction will be done by local commercial general contractor R.W. Murray Co. Recognizing Dizzy Pig BBQ exports seasonings worldwide and this will be their headquarters, Prince William County designated them as a targeted industry and fast-tracked the permitting process.

With nearly 4 times the space in the new building Capell felt their manufacturing output could increase by 10 fold. Retail Store Manager Joellen Bulgrin told me plans call for retail square footage to triple allowing for additional product lines to complement the killer collection of Big Green Eggs and BBQ spices they have now.

DSC_0008

DSC_0011

You can’t have a groundbreaking ceremony without BBQ.

DSC_0032

After everyone had eaten it was time for the all important ceremonial turning the first sod. The whole Dizzy Pig team joined in.

DSC_0040

Chris Capell with Project Manager Eric Biskaduros (right) and Assistant Project Manager Roy Ryan (left).

DSC_0012

Site clearing began the next day. R.W. Murray Co. Project Manager Eric Biskaduros said they intend to have the structure up by the end of September and finish in mid December. Owner Chris Capell said opening before Christmas would be nice but a more realistic time table would be January 2017.

I’ve got my fingers crossed for Christmas shopping at the new store. Dizzy Pig BBQ seasonings make excellent presents.

GIVE Food

/ tango449
Hunger is Just Around the Corner

Everyone loves the gift of food. Your favorite tea, spice, or jam is always a welcome surprise. This time of year more than any think about giving food to your local food pantry. The problem of food insecurity is nationwide and found in every community. One in seven Americans struggle with hunger affecting children and the elderly the most.

Foodshot_2016_28_7

I live in Northern Virginia, a great place that can be described as an affluent community. Prince William County was ranked as the 20th wealthiest county in the county recently. The average median household income was listed as $92,104 in 2014. Yet within 20 miles of me are 2 food banks and 4 food pantries feeding thousands of clients a month. House of Mercy in Gainesville estimates there are nearly 15,000 food insecure children at risk in our county. Elderly notoriously skimp on food because of high living and medication costs.

This time of the year, far removed from the giving season of Christmas, food banks and pantries really need help. Summer is when donations drop to the lowest point. This is truly an out-of-sight out-of-mind problem. Sadly, in this raucous election year we have heard nothing about the 48 million Americans living below the poverty line or the millions of children who go to bed or school each morning hungry. The small faith based food pantry House of Mercy near me provided food assistance to 7,704 people in 2014. Just over half their clients are Hispanic and 86% were women.

DSC_0015

It’s easy to get involved. The first step is to call your local food pantry and find out what they need and don’t need. Learn their hours and when you can donate. Many parties are only open a few days a week for distribution to their clients. See if they have drop off points with other area organizations like churches or fire stations. Consider volunteering even if it’s just an hour or two a week. Food banks and pantries are non-profits and operated with mostly volunteers. Contemplate putting together a food drive at your church, school, or work. Ask the manager at your local grocery store if they donate excess food to the local food bank.

Groceries in Cart

Here are tips on donating food.

  • I’m sure you make wonderful cakes, pies, and cookies but food banks can’t take home-baked goods
  • Items past their expiration date you drag out from the back of your pantry will be discarded by the food bank
  • Most food banks will take donations of frozen meats
  • Try to donate low-sodium and low-sugar healthy foods
  • Items with a long shelf life like canned vegetables, rice, and pasta
  • Donate seasonal foods like pumpkin pie ingredients, turkeys, or hams around the holidays
  • Your plastic grocery bags
  • Toilet paper and personal hygiene products
  • Baby food
  • Milk
  • Condiments and cooking spices

What food banks and pantries need most is money. Besides paying staff, rent, and utilities, food pantries often buy items in bulk when they run low. Donating $10 in food may provide enough for 4 meals but  that same $10 pooled with other donations to purchase wholesale can turn into 15 meals.

The best part of donating to a local food bank or pantry is knowing your donation will help someone in your community. Maybe even your neighbor.

Foode – Funky in Fredericksburg

/ tango449

Foode
1006 C / D Caroline Street
Fredericksburg, VA 22401
540- 479-1370
http://foodeonline.com/

American | $

DSC_0039

Foode is located right on one of the main streets of Fredericksburg so parking can be tough on weekends.

DSC_0043

In better weather there are four small tables outside before you enter the restaurant.

DSC_0041 

Menu highlights are posted right out front.

DSC_0045

The unusual décor starts outside.

DSC_0048

Inside you find a simple eclectic style with seating for about twenty.

DSC_0052

The menu changes weekly and you order at the small counter in the corner.

DSC_0053

The iced tea was very good.

DSC_0054

Mason jars are everywhere.

DSC_0055

They offer a citrus-infused water and coffee.

DSC_0056

DSC_0057

I had these wonderful house made sausages with grits, black beans, and avocado. The sausage was fantastic. Sweet and a little spicy but just enough for the flavor to linger. The black beans were good but not something I think I have seen paired with grits before. The combination of the two did nothing to elevate the flavor profile for me. I wouldn’t have missed them if they weren’t on the plate.

DSC_0060

DSC_0062

My wife had the braised short ribs with grilled asparagus, a chutney, and foode fries. I tasted the braised short rib and it melted in your mouth. They give you a big whopping knife but you honestly don’t need it. The meat is so tender it easily comes apart with your fork.

They had some nice desserts on the menu but we were full from dinner and passed. Normally we save some room for dessert by taking some of our entrée home but here it was so good I couldn’t stop eating it. The noise level is moderate and the staff is friendly. There is minimal table-side service, but plenty of staff around to help you, so there is no tipping. I would be surprised if they are not already looking for a larger space. Not only is the restaurant small but the layout is bizarre. The kitchen is upstairs with no inside connection to the restaurant. The runners have to go outside, come down a flight of stairs, and come in the front door with the food. I imagine it can be a little dicey in the winter.

If you haven’t found Foode yet give it a try. It is farm fresh food prepared right at a reasonable price. Just what people want.

James Beard Foundation 2016 Award Winners

/ tango449

JBF Award Medallion

The winners for this year’s James Beard Foundation awards were announced in Chicago last night. Here are the chefs and restaurant winners. Congratulations to them all.

Rising Star Chef of the Year
A chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come.

Daniela Soto-Innes, Cosme, NYC

Best Chefs
Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and must have been working as a chef for at least five years with the three most recent years spent in the region.

Best Chef: Great Lakes (IL, IN, MI, OH)

Curtis Duffy, Grace, Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Aaron Silverman, Rose’s Luxury, Washington, D.C.

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Paul Berglund, The Bachelor Farmer, Minneapolis

Best Chef: New York City (Five Boroughs)

Jonathan Waxman, Barbuto

Best Chef: Northeast (CT, MA, ME, MH, NY STATE, RI, VT)

Zak Pelaccio, Fish & Game, Hudson, NY

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

Renee Erickson, The Whale Wins, Seattle

Best Chef: South (AL, AR, FL, LA, MS, PR)

Justin Devillier, La Petite Grocery, New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Tandy Wilson, City House, Nashville

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)

Justin Yu, Oxheart, Houston

Best Chef: West (CA, HI, NV)

Jon Shook and Vinny Dotolo, Animal, Los Angeles

2016 James Beard Foundation America’s Classics

Al Ameer Restaurant, Dearborn, MI Owners: Khalil Ammar and Zaki Hashem

Brooks’ House of BBQ, Oneonta, NY Owners: Beth and Ryan Brooks

Bully’s Restaurant, Jackson, MS
Owners: Tyrone Bully and Greta Brown Bully

Matt’s Place Drive-In, Butte, MT Owners: Robin and Brad Cockhill

Rancho de Chimayó Restaurante, Chimayo, NM Owner: Florence Jaramillo

2016 James Beard Foundation Outstanding Restaurant Design Awards

75 Seats and Under
For the best restaurant design or renovation in North America since January 1, 2013

Firm: Demian Repucci Design
Designer: Demian Repucci
Project: Bruno, NYC

Firm: Renzo Piano Building Workshop
Designers: Renzo Piano Building Workshop in Collaboration with Cooper Robertson Project: Untitled, NYC

76 Seats and Over
For the best restaurant design or renovation in North America since January 1, 2013

Firm: Land and Sea Dept.
Designers: Mode Carpentry, Land and Sea Dept. (Robert McAdams, Jon Martin, Peter Toalson, and Cody Hudson)
Project: Cherry Circle Room, Chicago

Design Icon

The Four Seasons Restaurant, NYC

2016 James Beard Foundation Restaurant and Chef Awards

Best New Restaurant
A restaurant opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come.

Shaya, New Orleans

Outstanding Baker
A chef or baker who prepares breads, pastries or desserts in a retail bakery, and who serves as a national standard-bearer of excellence. Must have been a baker or pastry chef for at least five years.

Joanne Chang, Flour Bakery + Café, Boston

Outstanding Bar Program
A restaurant or bar that demonstrates excellence in cocktail, spirits and/or beer service.

Maison Premiere, Brooklyn, NY

Outstanding Chef
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Eligible candidates must have been working as a chef for the past five years.

Suzanne Goin, Lucques, Los Angeles

Outstanding Pastry Chef
A chef or baker who prepares desserts, pastries or breads in a restaurant, and who serves as a national standard bearer of excellence. Must have been a pastry chef or baker for the past five years.

Dahlia Narvaez, Osteria Mozza, Los Angeles

Outstanding Restaurant
A restaurant in the United States that serves as a national standard bearer of consistent quality and excellence in food, atmosphere and service. Eligible restaurants must have been in operation 10 or more consecutive years.

Alinea, Chicago

Outstanding Restaurateur
A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past five years.

Ken Friedman, NYC (The Spotted Pig, The Breslin, Tosca Café)

Outstanding Service
A restaurant in operation five or more years that demonstrates high standards of hospitality and service.

Eleven Madison Park, NYC

Outstanding Wine Program
A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine.

Bern’s Steakhouse, Tampa, FL

Outstanding Wine, Beer, or Spirits Professional

A beer, wine or spirits professional who has made a significant national impact on the restaurant industry.

Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM Miljenko Grgich,

Claire’s at the Depot

/ tango449

Claire’s At the Depot‎
65 South 3rd Street
Warrenton, VA 20186-3304
540-351-1616
http://www.clairesrestaurant.com/

American | $$

DSC_0134

DSC_0130

DSC_0133

Located in a beautifully renovated old train station Claire’s is the perfect destination for Sunday brunch.

DSC_0106

They serve the Seattle’s Best line of Starbucks Coffee.

cranberry scones

The warm Cranberry Scones are like dessert as an appetizer.

DSC_0109

The Famous She Crab Soup is always a treat. Today it was a little on the salty side but that did little to distract from the full-bodied crab taste of the thick chowder like broth. If you are fond of crab you want to be sure to order this.

DSC_0111

DSC_0114

I chose my favorite, Black Angus Rib Eye Steak with Applewood Smoked Bacon, Maple Sausage, Over Easy Eggs, and Oven Roasted Potatoes. Sadly they had run out of the sausage and doubled up on the bacon. I love bacon but I missed the maple sausage. It is home-made and really good. The steak was so tender we didn’t need a steak knife to cut it.

DSC_0116

DSC_0121

My wife a wonderful Cornmeal Crusted Pan-Seared Rainbow Trout with Scrambled Eggs and Smoked Gouda Grits. Trout is similar to salmon but very fine and light. Not a strong gamy fish at all. The smoked gouda grits had a nice hint of smoke and are creamier than most.

DSC_0124

Aunt Beatty’s Chocolate Cake with a coffee infused icing was delicious and not to sweet.

We were joined by 2 other couples today and were seated at a nice round top with plenty of room. With the restaurant full the noise level was high and at times hard to hear. The service was excellent as it has been on all our visits. Claire’s at the Depot has a near perfect 4.7 Star Rating on OpenTable so it is always busy. I have never had any luck getting a reservation for brunch online, you should call to get Sunday reservations. With Summer approaching more seating will be available on the outdoor patio. We have never been disappointed at Claire’s and recommend it to everyone.