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A Great Month for Local Art

This February features several great opportunities to see the work of local artists, all of whom capture the ineffable beauty of this region and then share it with us, adding to our understanding of this gorgeous region.

Ode to Young Hare by Trish CroseOn Friday, new exhibits open at Piedmont Virginia Community College. “Saints and Angels,” a watercolor series by Trish Crowe is inspired “by the terrain that surrounds her Madison County home, Crowe’s work depicts fields, farms and the animals within. Rendered with her signature strong lines and vibrant colors, the works evoke the energy and beauty of nature.”

Also on display is work by other artists in the “Firnew Farm Artists’ Circle,” of which Crowe is the founder and one of the 35 members in the artistic collective. The gallery features works by John Berry, Leslie Barham, Tina Wade, and many others.

Opening Reception Friday, Feb. 12, 5-7 p.m.

Next week, the 5th Annual Art of the Piedmont event features local fine art, an auction, food, drink, and entertainment. All-you-can-eat hors d’oeuvres from the Goodstone Inn and drinks sponsored by the Piedmont Fox Hounds add to a night of art appreciation and community outreach, as the event benefits Middleburg Montessori School.


The event takes place at the Middleburg Community Center, February 19, from 5:30 – 7:30 p.m. Tickets, further information, and a full list of contributing artists and their biographies are available on the AotP’s website:

Art by: Trish Crowe | Ode to a Young Hare

1796573_10202889919310186_4960203201090092007_nMorgan Hensley is a recent graduate of William & Mary where he studied English and creative writing with an emphasis on poetry. He is the Assistant Editor of the Piedmont Virginian and enjoys writing about music and the arts.

January 29: Local Breweries Add New Beer on Tap for a Great Cause

kerris cure

Just weeks after welcoming his son Lance into the world, Matt Rose, brewmaster and owner of Forge Brew Works in Lorton, lost his wife Kerri to cancer.

The Belgian beer enthusiast and former aerospace engineer and his wife were eagerly awaiting the birth of their son when Kerri began to have some problems. What were first deemed complications of her pregnancy turned out to be Stage IV gastrointestinal cancer. The shocked parents-to-be received the news in August, and Lance was delivered safely in September.

The cancer proved too malignant to combat, and Kerri passed away on January 15th.

A fundraising page was made to help with the costs of treatment, with any extra donations benefiting Lance’s education. The page has already raised over $55,000!

Tonight, many local breweries will offer “Kerri’s Cure”: a Belgian pale ale tailored to the Rose’s tastes and with proceeds benefitting the family.

When else will you find a way to sample limited edition beer, visit local breweries, and directly help support a family that is recovering from a loss?

Here is a list of breweries “Kerri’s Cure” on tap tonight:

• Adroit Theory Brewing Company (Purcellville)
• Adventure Brewing Company (Fredericksburg)
• Bad Wolf Brewing Company (Manassas)
• Caboose Brewing Company (Vienna)
• Capitol City Brewing Company (Arlington and DC)
• Corcoran Brewing Company (Purcellville)
• Crooked Run Brewing (Leesburg)
• Fair Winds Brewing Company (Lorton)
• Forge Brew Works (Lorton)
• Heritage Brewing Company (Manassas)
• Lost Rhino Brewing Company (Ashburn)
• Mad Fox Brewing Company (Falls Church)
• Ocelot Brewing Company (Dulles)
• Old Bust Head Brewing Company (Warrenton)
• Old Ox Brewery (Ashburn)
• Ornery Beer Company (Woodbridge)
• Port City Brewing Company (Alexandria)
• Spencer Devon (Fredericksburg)
• Tin Cannon Brewing Company (Gainesville)
• Pro Re Nata Farm Brewery (Crozet)

1796573_10202889919310186_4960203201090092007_nMorgan Hensley is a recent graduate of William & Mary where he studied English and creative writing with an emphasis on poetry. He is the Assistant Editor of the Piedmont Virginian and enjoys writing about music and the arts.

Chef of Nature Serves Virginia’s Finest

by Meghan Scalea

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photo by Kellis Photography

When executive chef, Scott Myers, took the helm at Vintage Restaurant on the ground floor of the Inn at Willow Grove last summer, he wasted no time diving into the local farming community – and the fields surrounding the Inn – to learn how to source his menu. Having cooked in restaurants in New England and Montana, he’s used to starting over in new communities and treating the land and its local culture like he would a crash course in anthropology.

The restaurant is a fine dining destination for guests of the Inn as well as the community. As menu curator, Myers was challenged to produce options that would appeal to the the local Orange/Culpeper patrons but also be forward enough to attract foodies on weekend getaways from DC and New York.

“You want to be that definition place where you can put out really cool stuff,” Myers says. “You can still keep a really basic dish but use all Virginia ingredients so it’s got its own little thing going on. We did a play on ham and biscuits once, and everything was local, and it was fun.”

restaurantHam and biscuits sounds like a southern recipe, but Myers has learned by observing the local food scene and his guests that the central Virginia palate is not strictly southern. In his opinion, there is a southern country flair, but the food isn’t heavy southern cuisine. He learned this by meeting the local people, going out to restaurants – both good and bad ones. “What is it these people eat?” he asked himself. “What do they like? It’s mainly seeing and learning their culture as best you can. It’s great to immerse yourself in it.”

Myers first immersed himself in the local farm scene through the now defunct Fresh Link, a farm aggregator business that sourced seasonal foods from farmers to chefs across Virginia. When that business closed, he developed direct relationships with those farmers he’d sourced from and started attending any kind of farm expo he could find. He prefers these casual interactions with producers where they can learn from each other.

web chef's tableHe is a man of nature who bow hunts for venison and raises meat birds, guinea hens and hogs for his own use. He is known for taking his staff out on the Inn’s grounds to forage for local watercress, morels, mulberries, raspberries, wild strawberries and greens. And the Inn just put in a kitchen garden with raised beds and fresh herbs that Myers frequently pinches off to add to a dish.

Despite nature’s bounty that seems abundant out the kitchen door step, Myers spends a good deal of his free time picking up food orders from his local suppliers. It’s a task that often cuts into his personal time, but it’s also what he considers one of the best parts of running a locally sourced kitchen. “It’s not even about getting product. It’s about getting to see what [the farmers] are doing and them getting to see what you’re doing, meeting their families, having dinner with them. It’s the best part of it.”

That connection to the local fields is what Myers hopes his guests take away after a dining experience. “The greatest compliment someone could me is probably just that we take the time to go source it and find it, that they can see the difference in it as opposed to commodity stuff.”

He acknowledges that more and more people are interested in knowing where their food comes from and wanting to talk about it. Some of his farmer partners send customers to Vintage to taste their food prepared, and Myers reciprocates by encouraging his guests to go visit the producers, like Moving Meadows Farm where he gets his chicken, turkey and goat.

One recent, unexpected star menu item is the Virginia tofu, produced by Twin Oaks in Louisa. At the time of this interview, the tofu was marinated in a spicy coconut broth and served with shaved daikon and bean sprouts. “I groove on it a lot. It’s the perfect texture on the grill. I’ll save the scraps while I’m making it and come back to it.”

Featuring a Virginia tofu on the menu is not something diners will find just anywhere and sends a strong message about Myers’ curiosity for local foods and commitment to sourcing locally whenever possible. Cooking with local, seasonal ingredients is the only way for him, and he’s enjoying seeing the central Virginia community starting to prefer it, too.

When asked, he struggles to name his favorite Virginia foods to cook with. Wild edibles are nice in the spring, he says. Tomatoes are great, and the peaches and fruits are fantastic. Corn is great. Lately the cheeses have really been starting to take off. And the hogs – oh man, the hogs, he says as he leans back in his chair and licks his lips. There are too many to pick just one thing.

We can’t help but agree.

Autumn Cooking | Cinnamon Candied Pecans

Candied Pecans Recipe

I can remember my grandmother and mother making certain yummy treats beginning in September. Autumn would arrive soon, and that meant these delectable sweets would follow. As I’ve grown older, I’ve wanted to create those special memories for my little one too. But let’s face it, I love food, so I also wanted to make these recipes myself.

One of my favorites that I’ve had to perfect over the past couple of years has been candied pecans. I have tried recipe after recipe, and they just weren’t what I was looking for. This normally means I’m going to have to tweak it to what I think it needs — true cook, they say. I simple say it’s my love of butter. But also, my longing for simplicity in taste. I wanted something simple and sweet. That’s it. Doesn’t taste right?–add butter. Doesn’t look right?–add butter.

Guess what. I added butter, and now I can’t stop eating these things. Candied Pecans, that is.

Autumn reminds me of pecan pie and fried apples. And therefore, so do candied pecans. My favorite Autumn snack are these sweet little nuts, coated in sugar, brown sugar, cinnamon, and butter. Lots of butter.  This recipe calls for egg whites as well, and our farm duck eggs make this even more special. Once baked, they create an ooey gooey goodness that is incomparable to what you  might find at a fair or those hard, dried nuts you find in the special section at the grocery store.

I hope you enjoy this recipe — I know we certainly do!

Candied Pecans


Cinnamon Candied Pecans

4 tbs. butter, melted
1 large egg white
1/4 cup sugar (I use organic evaporated cane juice)
1/4 cup light brown sugar
1 1/2 tsp. vanilla extract
1 tsp ground cinnamon
8 ounces (about 2 cups) pre-shelled pecan halves

1. Preheat oven to 350 degrees. Line an entire 9×9 baking dish with aluminum foil. Pour melted butter in bottom of pan on top of foil, not allowing any of the butter to escape the foil lining.

2. In a large, separate bowl, combine egg white, sugar, brown sugar, vanilla extract, and cinnamon.

3. Pour pecan halves into egg white and sugar mixture, coating each halve evenly.

4. Pour the pecan mixture into the baking dish in a single layer (as much as possible).

5. Bake at 350 for 30 minutes, stirring mixture every 10 minutes. Allow mixture to rest once done (do not go over 30 minutes) for 10 mins. Transfer to a separate dish until completely cooled. Back in an air tight container or in goody bags to share with friends and family or as holiday gifts.

** for a kick to your pecans — add a sprinkle of cayenne pepper!


photo (4)Amy Fewell is the Advertising Manager of The Piedmont Virginian Magazine, as well as one of our writers and graphic designers. She resides in Rixeyville, VA along with her husband, son and loveable lab. They run a small “mini-homestead” and Amy owns her own photography business. For more information, visit their homestead website and Amy’s personal photography website.

“Real Food” is Real Good: locally sourced lunch restaurant in Culpeper

By Meghan Scalea

Producing a weekly lunch menu focused on locally sourced food is a challenging feat, yet it is exactly what Paul and Sarah Diegl, owners of Real Food in Orange, have been committed to doing every Wednesday since 2008. Their journey to simple, seasonal food started, as all good food journeys do, with degrees in philosophy and psychology and a resume of greasy spoons in Charlottesville.

IMG_0757The husband and wife team spent 15 years working in restaurants and inns, teaching themselves about food and restaurant management. When Paul left the Inn at Meander Plantation near Orange to become a personal chef, the couple got their first taste of the community’s appetite for seasonal, locally sourced meals.

“All of a sudden, people were really wanting him to cater their dinner parties,” says Sarah. “He was working out of the back of the Subaru. It was limited the number of people we could serve.

We started looking for a physical location so we could have refrigerators.”

That was seven years ago. Today, Real Food resides in an unassuming, signless building off Old Gordonsville Road that was formerly home to a hamburger stand, another reminder of their humble beginnings “on the line.” The Diegls took over the building intending to use it just for Paul’s catering. Those catering requests that launched his independent cooking career now make up roughly half of Real Food’s business, complemented by a steady flow of weekday lunch customers.

It was Sarah, a native of Orange, who recognized the need for a local lunch place. The only option in town was a little ice cream parlor that made deli sandwiches. When they closed shop for a long holiday weekend and never returned, the Diegls seized the opportunity to support a lunch crowd and show off the best of central Virginia agriculture.

At the time they opened their doors, very few other places were sourcing locally.

“I started to feel like food was becoming this overwhelming number of customizations,” says Sarah. “I said, let’s just do what we do in a really focused way.”

The mission of Real Food has always been to keep it simple, right down to the sparse interior of the restaurant and the minimalistic web site. This way the focus remains on the food.

IMG_1438Each Wednesday, Paul and Sarah stand in front of the lunch counter and contemplate what to do for the next week’s menu. They talk about what their local farms have available based on emails Paul gets from his farmer friends. But email can get trumped by visits from farmers who show up at Real Food’s back door with fresh produce or livestock. Last summer a grower showed up with fresh turmeric and another one with fresh ginger. The Diegls were giddy.

These impromptu visits from farmers help the Diegls stay nimble in their weekly expressions with food. But changing the menu every seven days poses a challenge in their partnerships with many local farmers, admits Sarah.

“We are a tough client for some farmers. Our needs are so different because we only need ingredients for a week at a time. Sometimes we just need a pound of chutney, which isn’t worth bothering with for a large supplier. But then we might need 40 pounds of asparagus for a week of asparagus sandwiches, which is tough for a small farmer.”

But customers love knowing they can try new foods every week. It’s a business model that keeps both the owners and the patrons coming back for more. “People will plan their week with us,” says Sarah. “They say, ‘I’ll have the salad on Monday, then I’ll come back for the sandwich on Wednesday.’”

The Diegls agree that they have built a trust with their regular customers. People who would otherwise be hesitant to try a hard-boiled egg sandwich with olives, for example, will give it a try because they’ve enjoyed other menu items and trust Paul and Sarah to only serve food that tastes great.

IMG_1370Part of the reason it tastes so good is because at least part of each menu item always contains ingredients that are local and in season. Sarah references a hail storm that occurred the night before this interview. “If one of our farmers walked in, I would ask him, ‘how did you fare in the hail storm?’ We hear that the chefs in [Washington] DC don’t understand when their orders are delayed or altered because they aren’t living among their suppliers. It is so helpful to live where our food comes from.”

Sourcing locally can be costly, and Real Food aims to make good food accessible to everyone. Recipes are often tailored to cut ingredients that put them over a certain price point, trading pine nuts for house made focaccia croutons, for example. The Diegls work to protect the integrity of the food while still keeping it budget-friendly for a casual lunch crowd.

Real Food is currently open for lunch only from Monday through Friday, despite popular demand for a Saturday option. The Diegls currently plan to keep Saturdays for catering only, so perhaps a “sick day” is the way to go to get a taste of some real food.

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