Dizzy Pig Opens at New Location

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11301 Braden Drive
Manassas, VA 20109
703-273-3580
http://dizzypigbbq.com

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This great custom light shade is a focal point of the store.

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Coming through the front door the first thing you see is the complete line of Dizzy Pig seasonings.

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Dizzy Pig is a Big Green Egg and Yeti Authorized Dealer.

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Just about every accessory you can think of is available for all your grilling needs. Stop in and say hello to Chris and the team and get ready for a great Spring. See you at DizzyFest 12 on June 3rd.

Birthdays at the Warrior Retreat at Bull Run

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I have the distinct honor and privilege of volunteering at the Warrior Retreat at Bull Run. The retreat is a 2.5 million dollar 11,000 sq. ft. home on 37 acres in Haymarket, Virginia. We invite wounded Warriors and their families out from Walter Reed National Military Medical Center and Ft. Belvoir Community Hospital to spend 5 days out of the hospital and rehab environment.

I am the lead on the Visiting Chef Program. On Sunday night during each guest stay we invite chefs from the area to come out and prepare extraordinary meals for the wounded warrior and their family. Last night was the Warrior’s birthday dinner with 10 friends and family and I thought I would invite some special chefs.

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Our Chefs from left to right:

Sierra Tyler, USN Assistant Chef to the Chairman of the Joint Chiefs of Staff
The Warrior’s son, who learned how to be a Sous Chef
Jason Rohrs, USGC Chef to the Chairman of the Joint Chiefs of Staff
Ken Gardner, Executive Event Chef Warrior Retreat at Bull Run
Jim Cole, Resident Sous Chef Warrior Retreat at Bull Run

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Each warrior completes an application to come to the retreat that includes about 20 food questions. Gluten free, allergies, spice tolerance, favorite dishes etc. The answers to the questions go to the Visiting Chef to help them design a 4 course meal.

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The Warrior’s son learned what it was like to be a Sous Chef.

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Filet Mignon is ready for searing and the oven.

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Just about done searing and then into the oven.

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There is always prep work.

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Chicken Posole cooking.

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Tortilla sliced up and crisped in vegetable oil.

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Preparing the first course of Chicken Posole — Cilantro, Lime, Crema, and Tortilla Crisps

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Plating the salad course.

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Apple and Brussel Salad — Pecans, Shallots, Gorgonzola, and a Champagne Vinaigrette

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Here comes the main course.

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Filet Mignon — Mushroom Lasagna, Parsnip, Green Beans, and Demi-Glace

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The birthday cake was created by Brenda Wilks with our amazing Bakers on Call Team. Bakers on Call are more than 30 volunteer home bakers who make sure the Warrior’s favorite fresh baked goods are waiting for them when they arrive for their stay. The Bakers on Call have just started supporting the Visiting Chef Program. Most of our chefs are savory with just basic pastry skills. We looked at increasing the involvement of our Baker’s on Call Team and they are now doing much of the custom dessert work for Visiting Chef Night. The Chef is welcome to make dessert if they like, but most of relieved not doing it.

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Everyone had a great time and loved the food.

If you would like to see more pictures from this dinner and other Visiting Chef Night dinners visit our Flickr.com page. If you are a chef and would like to learn more about how you can volunteer and give back please see the Visiting Chef Program web page.

Warrior Retreat Coffee

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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.”

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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

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The awesome line of Dizzy Pig seasonings and rubs.

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

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Tradesmen are finishing up electrical, displays, and trim.

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

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

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There is a large shipping and receiving area.

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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

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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

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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.

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

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

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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.

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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.

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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

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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.

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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.

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You can’t have a groundbreaking ceremony without BBQ.

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

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

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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

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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.

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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.

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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.

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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

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

American | $

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

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

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Menu highlights are posted right out front.

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The unusual décor starts outside.

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

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

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The iced tea was very good.

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Mason jars are everywhere.

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They offer a citrus-infused water and coffee.

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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.

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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.